Four-grain highly-flavored white spirit and preparation method thereof

A technology of Luzhou-flavor liquor and raw materials, which is applied in the field of liquor processing, can solve problems such as lack of amino acids and nutritional elements, poor nutritional value and nutritional structure, and insufficient fragrance, so as to achieve rich nutrients, improve quality, and increase liquor yield. Effect

Inactive Publication Date: 2015-04-01
GUIZHOU HUANGGUOSHU LIQUOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, according to the aroma of the main body, liquor can be divided into twelve categories: Luzhou-flavor liquor, Maotai-flavor liquor, Fen-flavor liquor, rice-flavor liquor and others. Gan Shuang is loved by people for its characteristic, but it has relatively big disadvantages. Its nutritional structure is unreasonable, which leads to the lack of some amino acids and nutritional elements in Luzhou-flavor liquor, which in turn leads to poor taste and insufficient fragrance of Luzhou-flavor liquor. , the taste is greasy; and, in the traditional production process of Luzhou-flavor liquor, the pit mud used in it has weak viscosity, low fertilizer efficiency and is not suitable for the habitat, growth and reproduction of a large number of beneficial microorganisms, and it is difficult to form Luzhou-flavor liquor production and fermentation. The favorable environment further makes the mouthfeel and taste of the Luzhou-flavor liquor poor, and its nutritional value and nutritional structure are poor; moreover, when the traditional Luzhou-flavor liquor is stored in the warehouse, there is no improvement in the flavor of the Luzhou-flavor liquor. The quality of liquor is controlled, which leads to the entry of low-alcohol Luzhou-flavor liquor into the storage, which affects the storage quality of other high-alcohol Luzhou-flavor liquor, and also af

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A four-grain Luzhou-flavor liquor, the raw materials of which are 65kg of sorghum, 25kg of glutinous rice, 5kg of rice and 5kg of corn.

[0034] The preparation method of the Siliang Luzhou-flavor liquor comprises the following steps:

[0035] (1) Raw material treatment: completely immerse the sorghum in clean water, adjust the water temperature to 30°C, soak for 5 hours, remove the impurities and sorghum husks on the water surface, then take out the sorghum, rinse it once with clean water, and set aside; Put corn and rice in clear water at a temperature of 25°C, soak for 30 minutes, take out and drain the surface water, and set aside; put corn in a grinder, grind it into 110-mesh powder, and then infiltrate it with clear water. When the water content of the cornmeal reaches 10%, it is ready for use;

[0036](2) Steaming and gelatinization: put the processed sorghum in step 1 into a circular steaming barrel, and steam and spray the sorghum at a temperature of 70°C, tha...

Embodiment 2

[0048] A kind of four grains Luzhou-flavor liquor, its raw material composition is sorghum 55kg, glutinous rice 15kg, rice 15kg, corn 15kg.

[0049] The preparation method of the Siliang Luzhou-flavor liquor comprises the following steps:

[0050] (1) Raw material processing: completely immerse the sorghum in clean water, adjust the water temperature to 40°C, soak for 7 hours, remove the impurities and sorghum husks on the water surface, then take out the sorghum, rinse it with clean water for 3 times, and set aside; Put corn and rice in clear water at a temperature of 40°C, soak for 50 minutes, take out and drain the surface water, and set aside; put the corn in a grinder, grind it into a 130-mesh powder, and then soak it in clean water. When the water content of the cornmeal reaches 20%, stand-by;

[0051] (2) Steaming and gelatinization: put the processed sorghum in step 1 into a circular steaming barrel, and steam and spray the sorghum at a temperature of 85°C, that is, w...

Embodiment 3

[0063] A four-grain Luzhou-flavor liquor, its raw material components are 59kg of sorghum, 21kg of glutinous rice, 11kg of rice, and 9kg of corn.

[0064] The preparation method of the Siliang Luzhou-flavor liquor comprises the following steps:

[0065] (1) Raw material treatment: completely immerse the sorghum in clean water, adjust the water temperature to 35°C, soak for 6 hours, remove the impurities and sorghum husks on the water surface, then take out the sorghum, rinse it twice with clean water, and set aside; Put corn and rice in clear water at a temperature of 35°C, soak for 40 minutes, take out and drain the surface water, and set aside; put the corn in a grinder, grind it into 120-mesh powder, and soak it in clear water. When the water content of the cornmeal reaches 15%, stand-by;

[0066](2) Steaming and gelatinization: put the processed sorghum in step 1 into a circular steaming barrel, and steam and spray the sorghum at a temperature of 80°C, that is, when spray...

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PUM

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Abstract

The invention relates to the technical field of white spirit processing, especially to a multi-koji five-grain highly-flavored white spirit and a preparation method thereof. According to the present invention, four grains such as sorghum, glutinous rice, rice, corn and wheat are adopted as raw materials to mix so as to prepare the four-grain highly-flavored white spirit, wherein the prepared highly-flavored white spirit has characteristics of rich nutrients, excellent taste, sweet aftertaste after drinking, and fragrant and soft odor; raw material treatment, steaming gelatinization, spread cooling-koji stirring, boxing-saccharification, lees preparing-pitting, pit sealing-fermentation, pit exposing-distillation, warehousing storage and other process steps are combined so as to carry out complete peptization on the raw materials such as sorghum, the glutinous rice, the rice and the corn, such that the starch can be completely exposed; and with the steaming gelatinization step, the raw materials can be cooked and do not stick in hand, and it is ensured that the raw materials have no raw core so as to increase the highly-flavored white spirit yield and improve the highly-flavored white spirit quality.

Description

technical field [0001] The invention relates to the technical field of liquor processing, in particular to a Siliang Luzhou-flavor liquor and a preparation method thereof. Background technique [0002] At present, according to the aroma of the main body, liquor can be divided into twelve categories: Luzhou-flavor liquor, Maotai-flavor liquor, Fen-flavor liquor, rice-flavor liquor and others. Gan Shuang is loved by people for its characteristic, but it has relatively big disadvantages. Its nutritional structure is unreasonable, which leads to the lack of some amino acids and nutritional elements in Luzhou-flavor liquor, which in turn leads to poor taste and insufficient fragrance of Luzhou-flavor liquor. , the taste is greasy; and, in the traditional production process of Luzhou-flavor liquor, the pit mud used in it has weak viscosity, low fertilizer efficiency and is not suitable for the habitat, growth and reproduction of a large number of beneficial microorganisms, and it ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 张勇石韬
Owner GUIZHOU HUANGGUOSHU LIQUOR
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