Soy sauce flavor type liquor with steamed fragrant grains and application thereof

Abstract

The invention discloses soy sauce flavor type liquor with steamed fragrant grains and application thereof. A method includes pretreating raw materials, namely weighting crushed wheat, wheat bran and rice husk in proportion of 1: 4 to 6: 2 to 3 by mass; mixing evenly, adding 37% to 40% of the raw materials of water with raw material and mixing evenly, and steaming the material at ordinary pressure for 1 to 2 hours; mixing liquids of Bacilluslicheniformis, Bacillussubtilis and Bacillusamyloliquefaciens in a proportion of 1.5 to 2.5 :0.8 to 1.2: 0.8 to 1.2 by weight; taking out the steamed materials and scattering the materials to cool at the temperature lower than 35 DEG C, adding 4% to 8% of the raw materials of microorganisms by mass to produced soy sauce flavor, and mixing evenly; placing on bed, keeping the room temperature ranging from 34 to 37 DEG C, when the temperature of the materials is up to 55 DEG C, spreading and cultivating for 36 hours; cultivating bacteria and generating flavor of the grain material for 2 to 3 days until the temperature of the grain material is close to the room temperature, and taking out the grains and storing for 5 to 10 days to obtain the finished product. By the aid of the soy sauce flavor type liquor with the steamed fragrant grains, utilizing rate and product quality of raw materials of soy sauce flavor type liquor are improved.

Description

technical field [0001] The invention belongs to the technical field of food, relates to a sauce-flavored liquor combined with steamed fermented grains, and also relates to the application of the sauce-flavored liquor combined with steamed grains in improving the quality and yield of the sauce-flavored liquor. [0002] Background technique [0003] Maotai-flavored liquor, represented by Kweichow Moutai, belongs to the Daqu liquor category. The Daqu used for production is ordinary high-temperature Daqu. The enzymes and microorganisms in Daqu are used to degrade, transform, and ferment the starch of the fermentation raw material to produce wine. Its wine body has the characteristics of colorless (slightly yellow) transparent, outstanding sauce aroma, full-bodied and full-bodied wine, elegant and delicate, long aftertaste, and fragrance left in an empty cup. [0004] Among all kinds of liquor, the production process of Maotai-flavored liquor is the most complicated. It is a sci...

AI Technical Summary

Problems solved by technology

The 3rd, 4th, and 5th rounds of "Dahui Liquor" have better wine quality, the 6th round of "Small Huijiu" has an obvious burnt aroma, and the 7th round of wine not only has more miscellaneous flavors, The taste is uncoordinated, and the alcohol yield is low

In the past, mixed steaming and string steaming all had the lack of scientific rationality, which could not fully enrich the flavor components in the wine body and improve the quality of wine production. To a certain extent, it only saved the heat energy of steam and could not solve the purpose of improving wine quality , and even reduce the quality of fermented wine, because the addition of raw grains or grains in the original distillation process will bring the miscellaneous flavors in the raw grains and the dry grains in the grains into the wine body, which will make the wine The miscellaneous taste increases, the flavor of the sauce decreases, etc.