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Production method of sesame-flavor white spirit by fragrance-flavor technique

A production method and a sesame-flavored technology, applied in the field of winemaking technology, can solve the problems of high degree of alcohol spiciness and topping, and achieve the effects of long aftertaste, harmonious aroma and simple process

Active Publication Date: 2013-09-25
SHANDONG JINGANGSHAN LIQUOR CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, Fuyu-flavor liquor is popular with consumers for its characteristics of "clear and transparent color, rich fragrance, sweet taste, full-bodied and full-bodied, harmonious fragrance, and long aftertaste"; and the above question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Prepare sorghum, corn, rice, wheat and glutinous rice according to the weight ratio of 50:15:15:10:10. Processing of raw materials: Sorghum, rice, wheat and glutinous rice granules are used after the gravel and sundries are removed by a vibrating sieve, and the corn is crushed into 4-6 petals.

[0029] 2. Soaking grain: Soak the raw materials in warm water at 50°C for 5 hours, and drain the water quickly. The order of soaking grains is first water and then grains, stirring once in the middle, the water level must be 30 cm higher than the grain surface, the water consumption must be certain, after soaking grains, the raw materials are thorough and even, and the weight will increase to 170kg per 100kg.

[0030] 3. Steaming of raw materials: Drain the raw materials and steam them with round steam for 20 minutes, more than 90% of them will be broken.

[0031] 4. Stuffed water: Soak the steamed raw materials again with 80°C warm water according to the grain soaking proce...

Embodiment 2

[0039] 1. Prepare sorghum, corn, rice, wheat and glutinous rice according to the weight ratio of 50:15:15:10:10. Processing of raw materials: Sorghum granules are used after the gravel and sundries are removed by a vibrating sieve.

[0040] 2. Soaking grain: Soak the raw materials in warm water at 50°C for 5 hours, and drain the water quickly. The order of soaking grains is first water and then grains, stirring once in the middle, the water level must exceed the grain surface by 30 cm, the water consumption must be certain, after soaking grains, the raw materials are thorough and even, and the weight will increase to 168kg per 100kg.

[0041] 3. Steaming of raw materials: Drain the raw materials and steam them with round steam for 20 minutes, more than 90% of them will be broken.

[0042] 4. Stuffed water: Soak the steamed raw materials again with 80°C warm water according to the grain soaking procedure in step 2.

[0043] 5. Re-steaming: steam the raw material obtained in s...

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Abstract

The invention relates to a production method of a sesame-flavor white spirit by fragrance-flavor technique, belonging to the technical field of brewage. According to the production method, sorghum, corn, rice, wheat and glutinous rice used as raw materials are subjected to secondary grain soaking, 50 DEG C low-temperature grain soaking, yeast mud sump fermentation for 60-120 days, and yeast powder fermentation characteristic technique for sesame-flavor white spirit. Thus, the sesame-flavor white spirit prepared by the fragrance-flavor technique is high in alcoholic strength but can not make people drunk; the invention greatly lowers the contents of pesticide residues, tannin and other harmful substances as well as ethyl butyrate and part of higher alcohols in the raw materials; and meanwhile, the invention increases the particular flavor characteristic substance 3-methylthio-propanol of the sesame-flavor white spirit to 1 mg / L above.

Description

technical field [0001] The invention relates to a method for producing sesame-flavored white wine with rich aroma technology, and belongs to the field of brewing technology. Background technique [0002] Edible wine is a kind of health drink, which can promote blood circulation, dredge meridians and activate collaterals, and dispel rheumatism. my country is the hometown of wine and the birthplace of wine culture. It is one of the earliest countries in the world to make wine. The brewing of wine has a long history in China. In the thousands of years of cultural development in China, the development of wine and culture is basically carried out simultaneously. [0003] The traditional wine-making process mainly produces the four major flavor liquors with distinct characteristics: Maotai, Luzhou, Qingxiang and Rice. With the development of modern brewing technology and the innovation of technology, many other flavor liquors have been developed successively in recent decades, su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12R1/685C12H6/02
Inventor 王宪军盛太伟李兆刚
Owner SHANDONG JINGANGSHAN LIQUOR CO LTD
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