Sesame flavor liquor production technology

Abstract

A disclosed sesame flavor liquor production technology comprises: mixing yellow wine lees, liquor starter, bacterial starter, high-temperature massive raw starter and a flavor-producing yeast according to a ratio, stirring uniformly, stacking to culture bacterium, and forming a special yeast by secondary starter propagation, then mixing with sesame-flavor grain lees according to a ratio, stirring uniformly, wetting the materials at a high temperature, stacking at a high temperature, fermenting at a high temperature, and making liquor flow out at a high temperature to obtain the sesame-flavor liquor which is abundant in nutrition, unique in style, fine and smooth, mellow and typical. The technology is relatively simple, the quality is easy to control, and for manufacturers producing the sesame-flavor liquor, no equipment investment needs to be increased, while the production benefit is increased, and the added value of yellow wine lees is improved.

Description

technical field [0001] The invention relates to a production process of sesame-flavored liquor, in particular to a production process of sesame-flavored liquor using rice distiller's grains as the raw material of koji medicine, and belongs to the technical field of brewing. Background technique: [0002] Sesame-flavored liquor is an innovative flavor type of Chinese liquor in recent years. It is a representative of the fusion of thick, clear and soy sauce. The main characteristics of the process are: reasonable ingredients of sorghum wheat bran, steaming and continuous slag, brick pit with mud bottom, combination of Daqu bran and koji, multiple micro-fermentations, four highs and one long (high nitrogen ingredients, high-temperature accumulation, high-temperature fermentation, high-temperature flowing wine, Long-term storage), carefully blended. Sesame Fragrant Baijiu is rich in various health active factors such as ferulic acid, vanillin, vanillic acid, pyrazine compounds,...

AI Technical Summary

Problems solved by technology

At present, most rice wine manufacturers only treat rice wine lees as feed with low added value, which affects the improvement of rice wine production enterprises' benefit

Although some manufacturers directly add rice distiller's grains into the fermented grains as a high-nitrogen raw material, the rich starch, sugar, protein, cellulose and some flavor substances in the rice distiller's grains are difficult to degrade and are not easily absorbed by the human body, so they cannot be fully absorbed. Utilization; and because of the high viscosity of rice distiller's grains, direct addition will increase the viscosity of distiller's grains, which is easy to form agglomerates and difficult to operate