A kind of production process of soy sauce-flavored liquor

A production process and liquor technology, applied in the direction of microorganisms, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve the problems of complex production process, low liquor yield, large amount of koji used, etc., and achieve process simplification and high output rate High, low production cost effect

Active Publication Date: 2017-07-11
福建省建瓯黄华山酿酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of traditional Maotai-flavored liquor is complicated. It adopts high-temperature koji making, high-temperature accumulation, high-temperature fermentation, high-temperature flowing wine and multiple rounds of fermentation, and long-term storage technology. Koji is made every year during the Dragon Boat Festival or throughout the year. Start feeding, a total of two feedings, nine distillations, eight fermentations, and seven wine extractions. Each round of fermentation is about one month. The entire large-scale production cycle is one year. The base wine is stored in different types, and the storage period is quite long. In three years, the amount of koji used is large, and the yield of wine is low. Generally, five catties of grain produce one catty of wine, and a large amount of waste will be produced after the production is over.

Method used

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  • A kind of production process of soy sauce-flavored liquor
  • A kind of production process of soy sauce-flavored liquor
  • A kind of production process of soy sauce-flavored liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1) Raw material crushing: including sorghum crushing and high-temperature Daqu crushing;

[0033] 2) Moisten grain: Divide twice into the crushed sorghum, slowly add 65% of the material, 70-75 ℃ hot water to moisten the grain, heat the water 35% for the first time, and 30% for the second time. Add water and stir, add water to moisten the grain for the first time and mix well, pile up for 1.5 hours, then add water to moisten the grain for the second time, mix well and then pile up the moistened grain for 13 hours to make the moistened grain fully, after moistening the grain, it will be on the surface of the grain pile Spread a thin layer of rice husk so that the grain is just covered;

[0034] 3) Gelatinization of steamed grains: Loosen and mix the moistened sorghum well, then steam the grains in a retort, so that the grains are fully cooked and not mushy, and then come out of the retort;

[0035] 4) Preparation of enhanced koji powder: Mix high-temperature Daqu and hig...

Embodiment 2

[0049] 1) Raw material crushing: including sorghum crushing and high-temperature Daqu crushing;

[0050] 2) Moisten grain: Divide twice into the crushed sorghum, slowly add 55% of the material, 75-80 ℃ hot water to moisten the grain, heat the water 30% for the first time, and 25% for the second time. Add water while stirring, add water to moisten the grain for the first time and mix well, pile up for 2 hours, then add water to moisten the grain for the second time, mix well and then pile up the moistened grain for 15 hours, so that the moistened grain is fully moistened. Spread a thin layer of rice husk so that the grain is just covered;

[0051] 3) Gelatinization of steamed grains: Loosen and mix the moistened sorghum well, then steam the grains in a retort, so that the grains are fully cooked and not mushy, and then come out of the retort;

[0052] 4) Preparation of enhanced koji powder: Mix high-temperature Daqu and high-temperature-resistant alcohol active dry yeast in th...

Embodiment 3

[0064] ) Raw material crushing: including sorghum crushing and high-temperature Daqu crushing;

[0065] 2) Moisten the grain: Divide the crushed sorghum twice, slowly add 60% of the material, 65-70 ℃ hot water to moisten the grain, heat 40% of the water for the first time, and 20% of the water for the second time. Add water and stir, add water to moisten the grain for the first time and mix well, pile up for 2.5 hours, then add water to moisten the grain for the second time, mix well and then pile up the moistened grain for 16 hours, so that the moistened grain is fully moistened. Spread a thin layer of rice husk so that the grain is just covered

[0066] 3) Gelatinization of steamed grains: Loosen and mix the moistened sorghum well, then steam the grains in a retort, so that the grains are fully cooked and not mushy, and then come out of the retort;

[0067] 4) Preparation of enhanced koji powder: Mix high-temperature Daqu and high-temperature-resistant alcohol active dry ye...

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PUM

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Abstract

The invention discloses a preparation technology of dry bad wine Maotai-flavor liquor. The preparation technology particularly includes following steps: crushing raw materials, moistening grain, preparing a reinforced yeast powder, preparing grain, feeing the grain into cellars and performing a fermenting process, and performing a distilling process to obtain liquor. A three-time material-feeding and grain-steaming technology, a four-time fermenting process in the cellars technology and a four-time stilling and liquor-obtaining technology are employed. The preparation technology is short in production period without a stacking and fermenting process. The preparation technology is simplified, is low in grain consumption, is low in production cost in unit product, is high in yield and is 35-40% in raw material liquor production rate. By means of mixed reinforcing fermentation through glucoamylase and high-temperature-resistant ethanol active dry yeast with combination of high-temperature Daqu, a defect of only using the high-temperature Daqu is overcome, and fully utilization of residual starch in vinasse and further conversion and utilization of Maotai-flavor micro-scale components which are rich in the vinasse are achieved. The liquor is slightly yellow and transparent in color, is prominent in maotai-flavor, is harmonic and pure, is soft and refresh, is durable in aftertaste and has a typical style of Maotai-flavor liquor.

Description

technical field [0001] The invention relates to the field of manufacturing technology of Maotai-flavored liquor, in particular to a production technology of Maotai-flavored liquor. Background technique [0002] Maotai flavor is one of the four major flavor types of Chinese liquor, with Moutai as its typical representative. It is brewed with high-quality glutinous sorghum as raw material, high-temperature Daqu made from wheat as saccharification starter, and is brewed through cooking, distillation, cooling, koji accumulation and fermentation, cellar fermentation, storage, blending and other processes. The production process of traditional Maotai-flavored liquor is complicated. It adopts high-temperature koji making, high-temperature accumulation, high-temperature fermentation, high-temperature flowing wine and multiple rounds of fermentation, and long-term storage technology. Koji is made every year during the Dragon Boat Festival or throughout the year. Start feeding, a tot...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/12C12G3/02C12R1/865C12H6/02
Inventor 蒋晨熙张守财
Owner 福建省建瓯黄华山酿酒有限公司
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