Production method of sweet sorghum juice liquor

Abstract

The invention relates to a production method of sweet sorghum juice liquor. The method comprises the following steps: (1) crushing and squeezing sweet sorghum straw after harvesting to respectively obtain sweet sorghum juice and residue A; (2) performing steam indirect heating sterilization on the sweet sorghum juice, then filtering and removing impurities to respectively obtain a filtrate and residue B; and mixing the residue B with the residue A to be used as an ensiling raw material; (3) wetting the ensiling raw material, then spraying a fermenting agent, and performing closed anaerobic fermentation to obtain ensilage; (4) inoculating flavor-producing yeast original bacteria bred by heavy ions into a wort culture medium, performing culture by a shaking table, and then inoculating into a sweet sorghum juice culture medium to obtain a flavor-producing yeast strain; (5) inoculating the flavor-producing yeast strain into a fermentation tank placing filtrate, and performing anaerobic fermentation to obtain a mature mash; (6) distilling and grading the mature mash after fermentation for taking the liquor and obtaining the sweet sorghum liquor with the alcohol degree of 50-68 degrees; and (7) performing heavy ion irradiation aging acceleration, degree reduction and activated carbon treatment on the sweet sorghum liquor with the alcohol degree of 50-68 degrees, and packaging after passing a test. The production method disclosed by the invention has the advantages of simple process and easiness in industrial production.

Description

technical field [0001] The invention relates to a production method of liquor, in particular to a production method of sweet sorghum juice liquor. Background technique [0002] my country is a big country of liquor consumption, and the amount of grain consumed for brewing liquor is huge every year, the fermentation time is long, and the yield of liquor is low. At present, sweet sorghum is used as raw material to produce liquor, and the process method is simple and extensive; sweet sorghum stalks are treated extensively, and all harmful substances with high, low and medium boiling points enter the liquor during the distillation process, which is harmful to the human body and has a rough taste; at the same time, the fermentation cycle is long and the fermentation The process loss is large. Therefore, the liquor quality of making is relatively poor, and grassy smell is big, and mouthfeel is poor, and consumer is difficult to accept. [0003] In addition, domestic liquor produ...

AI Technical Summary

Problems solved by technology

At present, sweet sorghum is used as raw material to produce liquor, and the process is simple and extensive; sweet sorghum stalks are treated extensively, and all harmful substances with high, low, and medium boiling points enter the liquor during the distillation process, which is harmful to the human body and has a rough taste; at the same time, the fermentation cycle is long and the fermentation Large process loss

Therefore, the liquor quality of making is relatively poor, and grassy smell is big, and mouthfeel is poor, and consumer is difficult to accept

[0003] In addition, domestic liquor production all adopts solid-state brewing method, which requires a large amount of labor and low productivity.

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