Mixed-grain Sichuan-process Xiaoqu white spirit production technique capable of producing ethyl acetate at high yield

A kind of Xiaoqu liquor and production technology, applied in the direction of microorganism-based methods, microorganisms, alcoholic beverage preparation, etc., can solve the problems of low nutritional value, insufficient aroma, poor taste, etc., achieve good transparency, enhance aroma and taste, Effect of high ethyl acetate content

Active Publication Date: 2015-10-07
湖南泰美现代农业集团股份有限公司
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Problems solved by technology

[0005] In order to solve the above-mentioned problems such as insufficient aroma, bitter taste, pungent taste, poor taste, difficult entrance, and low nutritional value of Sichuan-style Xiaoqu Baijiu on the market, the present invention provides a nutritional value by improving the traditional production raw material ratio and production process The production process of Chuanfa Xiaoqu Baijiu with high alcohol aroma, harmonious and rich taste and clean and refreshing taste is realized by the following technical solutions:

Method used

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  • Mixed-grain Sichuan-process Xiaoqu white spirit production technique capable of producing ethyl acetate at high yield

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Effect test

Embodiment 1

[0053] Carry out the production of Chuanfa Xiaoqu Baijiu according to technical scheme of the present invention, concrete production process is as follows:

[0054] 1) Raw materials: 5 parts of glutinous sorghum, 3 parts of corn and 2 parts of rice as raw materials;

[0055] 2) Soak grain in double water: Soak raw materials in boiling water first, raise the water temperature to 60°C when the water temperature drops to 45°C, and keep soaking at constant temperature for 12 hours;

[0056] 3) Initial steaming: first steam without a cover, count for 20 minutes when it is round, and then cover and steam for 30 minutes;

[0057] 4) Stewed water: Put the raw materials after initial steaming into warm water at 45°C and soak for 40 minutes, take the rice husk and rinse it with water twice, then put it into boiling water and soak it in water for 25 minutes. The mass ratio of sorghum is 2:5;

[0058] 5) Re-steaming: mix the above-mentioned soaked rice husks into the raw materials, and ...

Embodiment 2

[0065] Carry out the production of Chuanfa Xiaoqu Baijiu according to technical scheme of the present invention, concrete production process is as follows:

[0066] 1) Raw materials: 4 parts of glutinous sorghum, 3 parts of corn and 1 part of rice are used as raw materials;

[0067] 2) Soak grain in double water: first soak the raw materials in boiling water, and then soak in water at a constant temperature of 62°C for 11.5 hours;

[0068] 3) Initial steaming: first steam without a cover, count for 18 minutes when it is round, and then cover and steam for 33 minutes;

[0069] 4) Stewed water: Put the raw materials after initial steaming into warm water at 48°C and soak for 40 minutes, take the rice husk and rinse it with water twice, then put it into boiling water and soak it in water for 22 minutes. The mass ratio of sorghum is 2:4;

[0070] 5) Re-steaming: mix the above-mentioned soaked rice husks into the raw materials, and re-steam for 110 minutes;

[0071] 6) Spreading...

Embodiment 3

[0077] Carry out the production of Chuanfa Xiaoqu Baijiu according to technical scheme of the present invention, concrete production process is as follows:

[0078] 1) Raw materials: 6 parts of glutinous sorghum, 2 parts of corn and 3 parts of rice as raw materials;

[0079] 2) Soak grain in double water: Soak raw materials in boiling water first, then soak in constant temperature water at 58°C for 12 hours;

[0080] 3) Initial steaming: first steam without a cover, count for 20 minutes when it is round, and then cover and steam for 32 minutes;

[0081] 4) Stewed water: put the raw materials after initial steaming into warm water at 50°C and soak for 40 minutes, take the rice husk and rinse it with water for 2 times, then put it into boiling water and soak it for 27 minutes. The mass ratio of sorghum is 2:6;

[0082] 5) Re-steaming: mix the above-mentioned soaked rice husks into the raw materials, and re-steam for 108 minutes;

[0083] 6) Spreading to cool down: cool down t...

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Abstract

The invention relates to a mixed-grain Sichuan-process Xiaoqu white spirit production technique capable of producing ethyl acetate at high yield, belonging to the technical field of white spirit production techniques. The Sichuan-process Xiaoqu white spirit production technique comprises the following steps: raw material screening, double-water grain immersion, primary distillation, water stewing, redistillation, airing and cooling, yeast stirring and bacterium culture, preparation of flavor-producing yeast liquor, timed constant-temperature fermentation and distillation. The method is used for producing Sichuan-process Xiaoqu white spirit from glutinous sorghum, corn and raw rice, is beneficial to fully displaying the advantages of various raw materials, and enhances the nutritive value of the spirit, so that the produced spirit is aromatic, sweet and clean. The flavor-producing yeast is added as a flavoring agent in the fermentation process to enhance the flavor and mouthfeel of the white spirit. The technical process is simple by timed constant-temperature bacterium culture and fermentation, and is easy to control. The Sichuan-process Xiaoqu white spirit has the advantages of high ethyl acetate content, high distillation yield, favorable transparency, no turbidity or precipitation, thick flavor and sweet mouthfeel, and has favorable color and flavor, high nutritive value and wide market prospects.

Description

technical field [0001] The invention belongs to the technical field of liquor production technology, in particular to the production technology of Sichuan method Xiaoqu liquor, in particular to a production technology of mixed grain Sichuan method Xiaoqu liquor with high ethyl acetate yield. Background technique [0002] Sichuan solid-state method Xiaoqu Baijiu has a long history of brewing, typical style and unique taste. Together with Daqu Qingxiang and Bran Qu Qingxiang, it constitutes the three types of Fen-flavor liquor. In recent years, with the development of alcoholic beverages, people's tastes are changing towards light and elegant. Xiaoqu Fen-flavor Baijiu may just fit this trend. The number of people drinking is gradually expanding, and it is more and more favored by consumers all over the world. Chuanfa Xiaoqu Baijiu is Xiaoqu Baijiu with Sichuan characteristics. It is mainly produced in Sichuan and Chongqing. At present, the annual output of Sichuan and Chongqin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/845C12R1/78
CPCC12G3/02
Inventor 杨建刚吴赫川马莹莹周健窦晓
Owner 湖南泰美现代农业集团股份有限公司
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