Preparation method of multi-taste Maotai-flavor white spirit

A technology for Maotai-flavored liquor and Luzhou-flavored liquor, which is applied in the preparation of Maotai-flavored liquor and the field of Maotai-flavored liquor, which can solve the problems of long production cycle, consumer acceptance, and low liquor yield, and reduce production costs , avoid burnt taste and bitter taste, and improve the yield of wine

Active Publication Date: 2012-05-16
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In recent years, Maotai-flavor liquor has developed rapidly, and its market share has gradually increased to 6%, but compared with the 70% market share of Luzhou-flavor liquor, there is still a big gap
The main reason is that the traditional sauce-flavored liquor has a low yield rate, low output, long production cycle, and a "burnt smell" in the liquor body, and the content of higher alcohols and

Method used

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  • Preparation method of multi-taste Maotai-flavor white spirit
  • Preparation method of multi-taste Maotai-flavor white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] 1. Raw materials: sorghum, commercially available.

[0074] 2. Starter and seasoning wine:

[0075] Maotai Daqu: Moisture 8%, saccharification power 210 mg glucose / kequ.hour, liquefaction power 4.5mg starch / kequ.60℃.hour, fermenting power (carbon dioxide) 8g carbon dioxide / kequ.25℃.48 hours.

[0076] Luzhou-flavor liquor, commercially available, sensory characteristics: clear and transparent, with the typical style of Luzhou-flavor liquor, with strong cellar aroma and no strange and miscellaneous odors. Total acid 0.5g / L, total ester 1.2g / L, ethyl hexanoate 1.1g / L.

[0077] Fragrant liquor, commercially available, sensory characteristics: clear and transparent, pure fragrance, sweet and soft, natural coordination, clean aftertaste, typical style of fragrance liquor, total acid 0.6g / L, total ester 1.8g / L, ethyl acetate Ester 1.5g / L.

[0078] Rice-flavor liquor, commercially available, sensory characteristics: typical style of rice-flavor liquor. Total acid 0.4g / L, to...

Embodiment 2

[0118] 1. Raw material: commercially available sorghum

[0119] 2. Starter and seasoning wine

[0120] Maotai Daqu: Commercially available, moisture 8%, saccharification power 310 mg glucose / gram koji.hour, liquefaction strength 0.7mg starch / gram koji.60℃.hour, fermenting power (carbon dioxide) 6g carbon dioxide / gram koji.25℃. 48 hours.

[0121] Fragrant liquor, commercially available, sensory characteristics: clear and transparent, pure fragrance, sweet and soft, natural coordination, clean aftertaste, typical style of fragrance liquor, total acid 0.6g / L, total ester 1.8g / L, ethyl acetate Ester 1.5g / L.

[0122] Rice-flavor liquor, commercially available, sensory characteristics: typical style of rice-flavor liquor. Total acid 0.4g / L, total ester 0.5g / L, ethyl acetate 0.7g / L, β-phenethyl alcohol 0.1g / L.

[0123] Feng-type liquor, commercially available, sensory characteristics: typical style of Feng-type liquor. Total acid 0.4g / L, total ester 0.7g / L, isoamyl alcohol 0.5g / ...

Embodiment 3

[0155] 1. Raw material: commercially available sorghum

[0156] 2. Starter and seasoning wine:

[0157] Maotai Daqu: Commercially available, moisture 8%, saccharification power 310 mg glucose / gram koji.hour, liquefaction strength 0.7mg starch / gram koji.60℃.hour, fermenting power (carbon dioxide) 6g carbon dioxide / gram koji.25℃. 48 hours.

[0158] Fragrant liquor, commercially available, sensory characteristics: clear and transparent, pure fragrance, sweet and soft, natural coordination, clean aftertaste, typical style of fragrance liquor, total acid 0.6g / L, total ester 1.8g / L, ethyl acetate Ester 1.5g / L.

[0159] 3. Technical solutions

[0160] The preparation method of multi-flavor combined Maotai-flavor liquor comprises the steps of moistening grain, steaming grain and gelatinizing, spreading and drying koji, preparing in cellar, fermenting in cellar, making sand, picking wine in retort, and blending; wherein:

[0161] A. Run food

[0162] The sorghum was soaked in hot ...

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Abstract

The invention discloses a preparation method of multi-taste Maotai-flavor white spirit. Eleven flavor types of white spirits are taken as seasoning liquors, the preparation method is characterized by comprising the following steps of: finishing and soaking grains; cooking, gelatinizing and mixing with Luzhou-flavor white spirit fermented grains and Maotai-flavor white spirit fermented grains; spreading out and airing, stirring distiller's yeast, adding Maotai-flavor ending liquor, Luzhou-flavor yellow wine, Maotai-flavor fermented grains and Maotai-flavor yeast, and accumulating and fermenting; fermenting in a cellar, and spraying mixed solution of the Maotai-flavor ending liquor and the Luzhou-flavor yellow wine on the surface of each distilled grain layer; making sand and adding the Luzhou-flavor white spirit fermented grains, cooking and gelatinizing, then adding the Maotai-flavor ending liquor, the Luzhou-flavor yellow wine, the Maotai-flavor fermented grains and the Maotai-flavoryeast, accumulating and fermenting, and storing in the cellar and spraying the mixed solution of the Maotai-flavor ending liquor and the Luzhou-flavor yellow wine on each distilled grain layer; steaming by using a rice steamer to obtain unblended wine in rounds of 1, 2, 3, 4, 5, 6 and 7, and the wine in the seven rounds are combined according to taste and-flavor characteristics, so as to obtain combined Maotai-flavor unblended wine; and then blending the combined unblended wine with flavoring liquor, thus obtaining the multi-taste Maotai-flavor white spirit. The preparation method disclosed by the invention has the advantages of enriching-flavor of Maotai-flavor white spirit, meeting market demand and promoting development of the Maotai-flavor white spirit.

Description

technical field [0001] The invention belongs to the field of liquor manufacturing and relates to a Maotai-flavor liquor, in particular to a preparation method of a Maotai-flavor liquor combining multiple flavors. technical background [0002] Chinese liquor belongs to natural microbial enrichment koji, solid-state natural enrichment and fermentation, and contains extremely rich aroma and taste substances. Different, its content is very different, thus forming a huge factor affecting the style of liquor. Therefore, compared with other distilled spirits in the world, Chinese liquor has formed a variety of aroma liquors with their own characteristics and typical styles. are incomparable. [0003] Maotai-flavor liquor, as one of the four basic flavors of Chinese liquor, is known as the "national liquor" and has a good market reputation and a good reputation. [0004] The conventional production process of the existing Maotai-flavor liquor mainly includes: preparation of sorgh...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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