Production process of jujube-flavored white spirit
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A production process and technology of liquor, applied in the field of production technology of jujube-flavored liquor, can solve the problems of heavy liquor quality, low liquor yield, high labor intensity, etc., achieve pure taste, save raw materials, and realize mechanized production Effect
Active Publication Date: 2014-02-05
SHANDONG SHUANGLINGCHUN BIOLOGICAL TECH
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[0004] The invention provides a production process of jujube-flavored liquor to solve the problems of heavy wine quality, low yield and high labor intensity in the existing production process of jujube-flavored liquor
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[0026] A production process of jujube-flavored liquor, by roasting jujube and boiling the juice, adding various corresponding enzyme preparations, fermentation agents and ester-producing yeast in the production process, and adding Daqu extract in a specific process, after liquid fermentation , liquid distillation, storage and blending, the specific production process is as follows:
[0027] The selected raw materials are golden jujube, purified water, Angel brand fruit wine dry yeast, Angel brand fragrant dry yeast, pectinase, cellulase, and glucoamylase. The quality ratio of the above raw materials is:
[0028]
[0029] The specific process steps are as follows:
[0030] (1) Raw material preparation, using local high-quality jujubes in Leling as raw materials. Jinsi jujube must be the high-grade product produced by local jujube farmers in Leling. , no mildew, no yellow head, no damage, no impurities, no shriveled, no pulp bag, no insects, no peculiar smell, uniform size, ...
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Abstract
The invention relates to a production process of jujube-flavored white spirit, which relates to the technical field of brewing. The production process is characterized in that jujubes are boiled after being baked, different corresponding enzymic preparations, fermenting agents and ester-producing yeast are added in the production process, and the white spirit is prepared by processing the jujubes in the liquid-state distillation, storage and blending after the liquid-state fermentation. By adopting the production process, the defects that the jujube-flavored white spirit produced by solids is low in production efficiency, low in utilization rate of raw materials, relatively high in cost and impure in flavor can be overcome, raw materials can be saved, the labor production efficiency can be improved, the taste of the produced spirit is pure, and the mechanical production can be realized.
Description
technical field [0001] The invention relates to the technical field of brewing, in particular to a production process of jujube-flavored liquor. Background technique [0002] The main components of liquor are ethanol and water, and various trace organic compounds such as acids, esters, alcohols, and aldehydes dissolved in them are used as aroma and taste substances of liquor, but determine the style and quality of liquor. With the progress of the Chinese liquor industry and the development of the brewing industry, there are more than ten kinds of flavor types of liquor, mainly including Luzhou-flavor type, sauce-flavor type, light-flavor type, rice-flavor type, phoenix-flavor type, mixed-flavor type, medicinal-flavor type, and sesame-flavor type. type, special type, soy type, Laobaigan type and jujube type. Jujube-flavored liquor uses golden shredded jujube as the main raw material, supplemented with sorghum, barley, rice, natural Chinese medicine, etc., after adding aroma,...
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