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Production method of strong aromatic Chinese spirits

A technology of Luzhou-flavor liquor and production method, which is applied in the production field of Luzhou-flavor liquor, and can solve problems such as low fermentation temperature, inability to relieve alcohol and protect the liver, and low content of tetramethylpyrazine, so as to improve product quality , Increase the effect of fullness

Active Publication Date: 2014-06-04
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

Especially Luzhou-flavor liquor, due to the use of medium-temperature Daqu, low fermentation temperature, and low tetramethylpyrazine content, it cannot achieve the effect of hangover and liver protection

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1) Ingredients: Take 1200 parts of raw grain, 200 parts of steamed rice husk, add 4000 parts of middle wine grains that have finished fermentation in the upper row, and mix evenly to obtain grain grains.

[0030] 2) Cooking: Take the grain grains obtained in step 1 and put them into a retort barrel for steaming. While steaming the raw materials, steam the fermented wine grains mixed with the fermented grains in the upper row. The steam pressure is 0.02Mpa, and the cooking time is 40min. That is to get steamed grain fermented grains and large residue wine.

[0031] 3) Drying slag: Take out the steamed grain unstrained spirits obtained in step 2 and place it on a ventilated grate, blow air to cool down to 30°C, add 250 parts of medium-temperature Daqu and 30 parts of bacterial bran koji, and mix well.

[0032] 4) Putting into the cellar: Put 1,000 parts of the upper-layer fermented grains that have been fermented in the upper row into the cellar first, and take 6,500 part...

Embodiment 2

[0048] 1) Ingredients: Take 1100 parts of raw grain, 150 parts of steamed rice husk, add 4500 parts of middle-level wine grains that have been fermented in the upper row, and mix well to obtain grain grains.

[0049] 2) Cooking: Take the grain grains obtained in step 1 and put them into a retort barrel for steaming. While steaming the raw materials, steam the wine grains mixed with the fermented wine grains in the upper row. The steam pressure is 0.04Mpa, and the cooking time is 30 minutes. That is to get steamed grain fermented grains and large residue wine.

[0050] 3) Drying slag: Take out the steamed grain unstrained spirits obtained in step 2 and place it on a ventilated grate, blow air to cool down to 32°C, add 220 parts of medium-temperature Daqu and 40 parts of bacterial bran koji, and mix well.

[0051] 4) Putting into the cellar: Put 1,100 parts of the upper-layer wine grains that have been fermented in the upper row into the cellar first, and take 6,000 parts of the...

Embodiment 3

[0066] 1) Ingredients: Take 1,000 parts of raw grain, 200 parts of steamed rice husk, add 5,000 parts of middle-layer wine grains that have been fermented in the upper row, and mix well to obtain grain grains.

[0067] 2) Cooking: Take the grain grains obtained in step 1 and put them into a retort barrel for steaming. While steaming the raw materials, steam the fermented wine grains mixed with the fermented fermented grains in the upper row. The steam pressure is 0.03Mpa, and the cooking time is 35 minutes. That is to get steamed grain fermented grains and large residue wine.

[0068] 3) Drying slag: Take out the steamed grain unstrained spirits obtained in step 2 and place it on a ventilated grate, blow air to cool down to 35°C, add 200 parts of medium-temperature Daqu and 50 parts of bacterial bran koji, and mix well.

[0069] 4) Putting into the cellar: Put 1,200 parts of the upper-layer fermented grains that have been fermented in the upper row into the cellar first, and t...

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Abstract

The invention discloses a production method of strong aromatic Chinese spirits. The production method comprises the following steps of: preparing fermented grains by using 1000-1200 parts of unprocessed food grains, 100-200 parts of steamed rice husk steamed, and 4000-5000 parts of middle-level fermented grains fermented at the upper row; filling the fermented grains in a steaming bucket for cooking, mixing cooking wine of the fermented grains, fermented at the upper row while cooking the raw materials so as to obtain the cooked fermented grains and large dreg wine after ending cooking; taking out the cooked grain wine and placing for aeration cooling, adding 200-250 parts of middle-temperature Daqu, 30-50 parts of bacterial mouldy bran, firstly placing 1000-1200 parts of upper fermented grains fermented at the upper row in a pit, then placing 5500-6500 parts of the grain wine obtained in the previous step in a pit, and fermenting for 60-70 days; filling 1000-1200 parts of lower fermented grains fermented at the lower row in the steaming bucket for cooking, thereby obtaining double-turn wine; and after operating once according to the steps, mixing the large dreg wine and the double-turn wine obtained in the next turns to obtain the strong aromatic Chinese spirits. The production method has the advantages that the content of tetramethylpyrazine in the strong aromatic Chinese spirits is increased, and the style of the strong aromatic Chinese spirits is not affected.

Description

technical field [0001] The invention relates to a liquor brewing method, in particular to a method for producing Luzhou-flavor liquor. Background technique [0002] Liquor, also known as shochu, is a distilled wine made from koji and distiller's saccharification starter, using starchy raw materials of grains and cereals, cooking, saccharifying, fermenting, distilling, storing and blending. There are more than a dozen flavor types of Chinese liquor. Among them, Luzhou-flavor liquor has won the favor of consumers because of its colorless and transparent quality, pure aroma, sweet and refreshing taste, and its output accounts for more than half of the total liquor production. . [0003] Liquor is a traditional alcoholic beverage in China, which plays an extremely important role and status on people's tables and other social life. In recent years, with the improvement of people's awareness of liquor and the enhancement of their own health and safety awareness, the contradictio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/11C12R1/10C12R1/125C12R1/07
Inventor 刘建波赵德义曹建全李玉彤赵百里
Owner 山东景芝白酒有限公司
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