Method for producing Maotai-flavor liquor through liquid fermentation
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A sauce-flavored liquor and liquid fermentation technology, which is applied in the field of wine making, can solve the problems of unreported research, complicated brewing process, and high production cost, and achieve the effects of long aftertaste, reduced production cost, and mellow wine
Active Publication Date: 2014-10-29
HUBEI UNIV OF TECH
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Problems solved by technology
However, the brewing process of the traditional solid-state Maotai-flavor liquor is very complicated, and the long production cycle leads to generally high production costs and high labor intensity.
[0004] After retrieving relevant literature, there is no report on the production of Maotai-flavored wine by liquid fermentation technology, and it is still blank at home and abroad.
Method used
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Embodiment 1
[0036] (1) Weigh 2kg of sorghum, after shelling, 1kg of it is crushed into 4 or 6 petals, 1kg is not crushed, and then mixed evenly.
[0037] (2) Steam the grain for 30 minutes, and the obtained grain is 70% mature, with 30% hard or white heart.
[0038] (3) Cool the grain obtained in step (2) to 35°C, add 0.6 kg of high-temperature Daqu powder, and mix well.
[0039] (4) Gather the grain grains obtained in step (3) into piles, and pretreat them in a high-temperature stacking box for liquor production (ZL201320380343.6) at a temperature of about 40°C for 36 hours.
[0040] (5) After the pretreatment, the grain grains obtained in step (4) were mixed with water according to the material-water ratio of 1:2 (mass ratio), and the total volume after batching was 6.2L.
[0041] (6) Pump the material mixed in step (5) into the fermenter, raise the temperature to 95-100°C, keep it warm for 10 minutes, then cool to 30°C, add 90mL of Saccharomyces cerevisiae liquid, and ferment for 13 d...
Embodiment 2
[0050] (1) Weigh 4kg of sorghum, after shelling, 2kg is crushed into 4 and 6 petals, 2kg is not crushed, and then mixed evenly.
[0051] (2) Steam the grain for 35 minutes, and the obtained grain is 70% mature, with 30% hard or white heart.
[0052] (3) Cool the grain obtained in step (2) to 35°C, add 1.4kg of high-temperature Daqu powder, and mix well.
[0053] (4) Gather the grain grains obtained in step (3) into piles, and pretreat them in a high-temperature stacking box for liquor production (ZL201320380343.6) at a temperature of about 38°C for 30 hours.
[0054] (5) After the pretreatment, the grain grains obtained in step (4) were mixed with water according to the material-water ratio of 1:1.5 (mass ratio), and the total volume after batching was 10.4L.
[0055] (6) Pump the material mixed in step (5) into the fermenter, raise the temperature to 95-100°C, keep it warm for 10 minutes, then cool to 30°C, add 120mL of Saccharomyces cerevisiae liquid, and ferment for 15 days ...
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Abstract
The invention discloses a method for producing Maotai-flavor liquor through liquid fermentation and belongs to the technical field of liquor brewing. The method for producing the Maotai-flavor liquor comprises the following steps: unshelling, moderately smashing and cooking broomcorn, adding high temperature yeast powder to carry out pretreatment, adding water and ingredients to carry out the liquid fermentation and distilling after the fermentation is finished to obtain the Maotai-flavor liquor, wherein the fermentation process comprises the following three stages: 1, adding brewers yeast to carry out alcohol producing fermentation; 2, adding Maotai-flavor producing bacteria to carry out Maotai-flavor matter producing fermentation; 3, adding ester producing yeast to carry out esterification reaction. The method has the advantages that a traditional solid fermentation way is replaced by the liquid fermentation way to brew the Maotai-flavor liquor, so that the production cycle of the Maotai-flavor liquor is greatly shortened and the production cost is reduced; the Maotai-flavor liquor obtained through the method disclosed by the invention is yellowish and transparent, outstanding in Maotai-flavor, mellow in liquor body, long in aftertaste and high in content of total acid, total ester and total alcohol.
Description
[0001] technical field [0002] The invention belongs to the technical field of brewing, and relates to a method for producing Maotai-flavor liquor by liquid fermentation. Background technique [0003] Maotai-flavor liquor has a long production history and a long history. It is loved by consumers for its elegant and delicate aroma, mellow and full-bodied wine. Nowadays, the sales volume of Maotai-flavored liquor is increasing day by day, and its consumption area and consumer groups are also expanding. In the traditional production process of Maotai-flavored liquor, the raw materials are fed twice, cooked nine times, fermented eight times, and taken out seven times. The fermentation period is one month. At the same time, the production process places great emphasis on the seasons. These are the main characteristics of the production process of Maotai-flavored liquor. However, the brewing process of the traditional solid-state Maotai-flavor liquor is very complicated, and the...
Claims
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Application Information
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