Making process of sesame-flavored liquor from north China

A sesame-flavored liquor technology, applied in the field of food processing, can solve problems such as low liquor yield, complex liquor production process, and increased production costs, and achieve the effects of increasing varieties and quantities, satisfying tastes, and increasing liquor varieties

Inactive Publication Date: 2013-01-16
辽宁三沟酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, some high-grade liquors with unique flavors are increasingly favored by people, and the existing liquor flavors are far from meeting people's needs. Relatively low, production costs also increase

Method used

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Examples

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Embodiment Construction

[0024] The present invention is further described below in conjunction with embodiment.

[0025]Example: Choose 500 kg of high-quality red sorghum produced in Northeast China, crush the sorghum into four to six petals, take 125 kg of Liaochun No. 10 wheat, grind the wheat into powder, take 90 kg of ordinary rice produced in Panjin, Liaoning, and crush the rice into four ~Six petals, take 160kg of wheat bran, 60kg of barley malt for later use, use 90kg of medium-high temperature Daqu powder produced by Shandong Liangshan Jiuyuan Bioengineering Co., Ltd., 100kg of high-temperature Daqu, and 75kg of bacterial koji, which are provided by Wuhan Jiuyuan Biological Products Co., Ltd. 10kg of esterified red koji and 40kg of rhubarb koji, 250kg of sesame koji is selected, 20~25% of the input amount of raw materials is put into sesame koji, the optimal input amount is 22%, and 162kg of auxiliary material rice husk is prepared and cleaned After cleaning, dry and steam for later use. Fir...

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PUM

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Abstract

The invention belongs to the industry of food processing and particularly relates to a making process of sesame-flavored liquor from north China. The sesame-flavored liquor from north China is made from, by weight, 55 parts of sorghum, 13 parts of wheat, 10 parts of rice, 17 parts of wheat bran, and 6 parts of barley malt. The making process includes: adding saccharification yeasts into the five raw cereals according to the total weight of the cereals. The saccharification yeasts include, by weight, 10 parts of medium-and-high-temperature yeast, 11 parts of high-temperature yeast, 26 parts of sesame-flavor yeast, 8 parts of bacterial yeast, 4 parts of yellow yeast rice, 1 part of esterified red yeast rice, and 18 parts of accessory rice hull. The making process of sesame-flavored liquor from north China retains essence of the traditional process and integrates with modern bioengineering technology, decomposition of proteins in raw materials is enhanced, Maillard reaction in fermenting is accelerated, the variety and quantity of sesame-flavor ingredients in liquor are increased, the sesame flavor is highlighted, a novel liquor variety is provided, and the taste of northern Chinese is satisfied.

Description

technical field [0001] The invention belongs to the food processing industry, in particular to a process for making northern sesame-flavored liquor. Background technique [0002] Liquor is one of the six major distilled liquors in the world, especially in my country, which is one of the countries with the largest production volume of liquor. There are several kinds of aroma types, and the current more than ten kinds of aroma types are far from covering the tens of thousands of liquor varieties in the country. The aroma and taste of the nationally recognized strong-flavor liquors are also very different. Due to the necessary factors such as raw materials and water in the production of liquor, the regional characteristics are very prominent, and the liquor with more than a dozen flavor standards stipulated by the state currently does not come from the Northeast region. For people in the cold Northeast region, especially Many Mongolian people have a great demand for liquor, esp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 王继涛王世伟王志海李彦平赵宁
Owner 辽宁三沟酒业有限责任公司
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