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Method for producing sesame flavored white spirit high in tetramethylpyrazine content

A tetramethylpyrazine and sesame-flavored technology, which is applied in the field of sesame-flavored liquor production, can solve problems such as gaps and low tetramethylpyrazine content, improve comfort, protect human health, and improve softness Effect

Active Publication Date: 2013-03-20
山东景芝白酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current sesame fragrance products have a relatively low tetramethylpyrazine content, generally between 100-800 μg / L, which is far from achieving the goal of significantly protecting human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Take 900 parts of sorghum, 100 parts of wheat, and 50 parts of bran. Add the above raw materials to 200 parts of distiller's grains after the last round of wine distillation, add 500 parts of slurry water and mix evenly. Under the condition of 101°C, steam in a retort for 90 minutes to obtain grain unstrained spirits. Adding an appropriate amount of distiller's grains to the grain can loosen the grain and reduce the cooking time. The acids in the distiller's grains are also conducive to the gelatinization of the grain (the same below).

[0023] 2) Mix the grain unstrained spirits obtained in step 1) with the distiller's grains after the last round of steaming at a ratio of 1:5 and ventilate to cool down. When the temperature drops to 30°C, add 150 parts of sesame fragrant Daqu and 200 parts of bran koji. and supplemented with 450 parts of slurry water, gathered and accumulated for 2 days to obtain vertical slag unstrained spirits. The initial temperature of the verti...

Embodiment 2

[0036] 1) Take 850 parts of sorghum, 150 parts of wheat, and 75 parts of bran. Add the above raw materials to 250 parts of distiller's grains after the last round of wine distillation, add 450 parts of slurry water and mix evenly. Under the condition of 105°C, steam in a retort for 75 minutes to obtain grain unstrained spirits.

[0037] 2) Mix the grain unstrained spirits obtained in step 1) with the distiller's grains after the last round of steaming at a ratio of 1:5.3 and ventilate to cool down. When the temperature drops to 32°C, add 180 parts of sesame fragrant Daqu and 230 parts of bran koji. and add 500 parts of slurry water, gather and pile up for 2 days to obtain vertical slag unstrained spirits, the initial temperature of the vertical slag unstrained spirits is 30°C, and the top temperature of the stack is 50°C, and it is copied once after about 24 hours of accumulation, and then copied after about 48 hours Turn over once.

[0038] 3) Ventilate the fermented grains ...

Embodiment 3

[0050] 1) Take 800 parts of sorghum, 200 parts of wheat, and 100 parts of bran. Add the above-mentioned raw materials to 300 parts of distiller's grains after the last round of wine distillation, add 400 parts of slurry water and mix evenly. Under the condition of 105°C, steam in a retort for 60 minutes to obtain grain unstrained spirits.

[0051] 2) Mix the grain unstrained spirits obtained in step 1) with the distiller's grains after the last round of steaming at a ratio of 1:5.5 and ventilate to cool down. When the temperature drops to 35°C, add 200 parts of sesame fragrant Daqu and 250 parts of bran koji and supplemented with 550 parts of slurry water, gathered and accumulated for 3 days to obtain vertical slag unstrained spirits. The initial temperature of the vertical slag unstrained spirits was 32°C, and the top temperature of the stack was 53°C. Turn over once.

[0052] 3) Ventilate the fermented grains obtained in step 2) and cool down to 32°C, put them into a cellar...

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Abstract

The invention discloses a method for producing sesame flavored white spirit high in tetramethylpyrazine content, comprising the following steps of: crushing 800-900 parts of broomcorn and 100-200 parts of wheat, blending 50-100 parts of bran and 200-300 parts of stillage obtained through the previous round of steaming with starch solution evenly, and steaming the mixture in a rice steamer, thereby obtaining fermented grains; blending the obtained fermented grains with the stillage obtained through the previous round of steaming in the ratio of 1: (5-5.5) and performing aeration cooling; adding 150-200 parts of sesame flavored yeast and 200-250 parts of bran to the mixture and supplementing the starch solution, and then gathering and stacking for 2-3 days, thereby obtaining fermented residues; performing aeration cooling on the fermented residues so that the temperature thereof reaches 28-32 DEG C; sealing and fermenting in a pit for 50-60 days; and mixing 1000-1200 parts of fermented grains with 150-180 parts of steamed rice husk in the rice steamer for steaming, thereby obtaining the sesame flavored white spirit. The sesame flavored white spirit through the production process provided by the invention is obviously improved in quiet and tasteful degree, softness and comfort in contrast with the wine produced through the existing process; and the premium grade rate of the sesame flavored white spirit is improved by more than 20% in contrast with the existing process, while the content tetramethylpyrazine thereof beneficial for human body health is increased to 3000-4000 ug / L from 300-800 ug / L.

Description

technical field [0001] The invention relates to liquor products and a production method thereof, in particular to a production method of sesame-flavored liquor with high tetramethylpyrazine content. Background technique [0002] Sesame-flavored liquor is a new flavor type of liquor newly created in recent years. This flavored liquor combines the essence of the three flavors of strong, clear, and soy-flavored liquors into one. style features. During the normal production of sesame-flavor liquor, the production process of steaming and mixing, continuous residue operation, large bran combination, high-temperature fermentation, and long-term storage is adopted. The fermentation cellar is generally a mud-bottomed brick cellar, and the fermentation time is generally 40-60 days. The first slag put into production generally adopts the production process of mixing the existing Luzhou-flavored grains with raw materials in proportion, steaming and gelatinizing, ventilating and cooling...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/11C12R1/10C12R1/125C12R1/07
Inventor 赵德义曹建全刘建波李化李霞王林
Owner 山东景芝白酒有限公司
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