Manufacturing technique of improved sauced liquor

A Maotai-flavor liquor and a production process technology, applied in the field of liquor production technology, can solve the problems of low high-quality product rate and liquor yield, relatively large feeding season restrictions, high loss of residual starch, and achieve differences in liquor quality and fluctuations. Small, simple blending work, long aftertaste effect

Active Publication Date: 2014-12-24
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 traditional Maotai-flavor liquor production process is not only greatly affected by temperature and environment, but because it adopts two centralized feeding production modes, the starch concentration, acidity, water content, and fermentation status of different rounds of distilled grains vary greatly, resulting in the The fluctuation is large, especially the quality difference between each round of wine is large, and the high-quality product rate and yield rate are low. For example, the first and second wines have astringent, sour taste or outcrop, and only the third to fifth wines The quality is more comprehensive, the taste and flavor are better, the sixth to seventh wine has a heavy burnt smell and dry grains, the taste is rough, the residual starch of the lost grains is high, the yield of wine is low, and the degree of controllability in operation is relatively Low, the feeding is limited by the season

Method used

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  • Manufacturing technique of improved sauced liquor
  • Manufacturing technique of improved sauced liquor
  • Manufacturing technique of improved sauced liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1: During the production period of this example, the room temperature was 7-25° C., and three cycles of continuous production were performed.

[0031] An improved Maotai-flavor liquor production process, each production cycle comprising the following steps:

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

[0033] 2) Steaming of accessories: steam the chaff, spread it out to room temperature, and store it in a pile after drying;

[0034] 3) Moisturizing grain with hot water: Use hot water above 90°C to moisten grain, and the amount of water added is 54-56% of the amount of grain fed; after mixing, it is accumulated for 3-5 hours;

[0035] 4) Grain pre-steaming: mix the sorghum after moistening the grains and loosen them, and put them out of the retort when there is a grain fragrance, no obvious miscellaneous odor and raw grain flavor;

[0036] 5) Spreading and drying: After the pre-steamed sorghum comes out of t...

Embodiment 2

[0057] Example 2: During the production period of this example, the room temperature was 12-27° C., and three cycles of continuous production were performed.

[0058] An improved Maotai-flavor liquor production process, each production cycle comprising the following steps:

[0059] 1) Raw material crushing: including sorghum crushing and high temperature Daqu crushing;

[0060] 2) Steaming of accessories: steam the chaff, spread it out to room temperature, and store it in a pile after drying;

[0061] 3) Moisturizing grain with hot water: Use hot water above 90°C to moisten the grain, and the amount of water added is 56-58% of the amount of grain added; after mixing, it is accumulated for 3-5 hours;

[0062] 4) Grain pre-steaming: mix the sorghum after moistening the grains and loosen them, and put them out of the retort when there is a grain fragrance, no obvious miscellaneous odor and raw grain flavor;

[0063] 5) Airing: After the pre-steamed sorghum comes out of the reto...

Embodiment 3

[0081] Example 3: During the production period of this example, the room temperature was 18-34°C, and three cycles were continuously produced.

[0082] An improved Maotai-flavor liquor production process, each production cycle comprising the following steps:

[0083] 1) Raw material crushing: including sorghum crushing and high temperature Daqu crushing;

[0084] 2) Steaming of accessories: steam the chaff, spread it out to room temperature, and store it in a pile after drying;

[0085] 3) Hot water to moisten grain: use hot water above 90℃ to moisten grain, add water amount of 58-60% of the amount of grain input; pile up for 3-5 hours after stirring;

[0086] 4) Grain pre-steaming: mix the sorghum after moistening the grains and loosen them, and put them out of the retort when there is a grain fragrance, no obvious miscellaneous odor and raw grain flavor;

[0087] 5) Airing: After the pre-steamed sorghum comes out of the retort, airing is carried out, and at the same time, ...

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Abstract

The invention discloses a manufacturing technique of improved sauced liquor, and the manufacturing technique in a production period comprises the following steps of: smashing raw materials; steaming auxiliary materials; wetting grains with hot water; in advance evaporating grains; unfolding and dying; mixing grains; steaming grains in a grain-mixing distilling device; fermenting and distilling returned grains; unfolding and drying red grains; accumulating and fermenting grains; accumulating and fermenting red grains; placing grains into caverns and fermenting them. In the manufacturing technique, the process of 'each-turn batch feeding, each-turn returning for grains, periodical fermentation, and unlimited turn' is creatively adopted, there are low liquor quality difference and fluctuation in each turn or production period, the high-quality rate, the product quality and the liquor yield are obviously improved, the technique is great in production flexibility, easily controlled, and slightly affected by external conditions in comparison with the traditional technique, meanwhile the subsequent blending process can be simplified and the efficiency is improved.

Description

technical field [0001] The invention relates to a liquor production process, in particular to an improved Maotai-flavor liquor production process. Background technique [0002] Liquor is a traditional Chinese alcoholic beverage, also known as shochu and baigan. It uses koji and liquor as saccharification and starter, and uses starch (saccharide) raw materials of grains, which are produced by cooking, saccharification, fermentation, distillation, aging and blending Brewed distilled spirits. Its unique craftsmanship and long history are well-known both at home and abroad. Chinese liquor, brandy, whiskey, rum, vodka, and gin are also known as the world's six largest distilled spirits. [0003] There are currently twelve flavors of Chinese liquor, among which the most basic flavors are sauce, light, strong and rice. In addition to the fact that the traditional Maotai-flavor liquor production process is greatly affected by temperature and environment, because it adopts two cen...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor蒋晨熙张守财武远航曾振章李生锋冯德钦
Owner福建省建瓯黄华山酿酒有限公司