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Method for producing soft-taste sesame-flavor liquor

A technology of sesame aroma type and production method, which is applied in the field of liquor production technology, can solve the problems of thin entrance, hot and spicy, and high fermentation temperature in the pond

Active Publication Date: 2015-11-04
山东景芝白酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing production of sesame flavor, high-temperature daqu and glutinous rice koji are used as saccharification starters. In order to pursue the burnt aroma and typicality of sesame flavor liquor, there are problems of large proportion of gluten yeast and high fermentation temperature in the pond; secondly, in order to In the process of brewing, the pursuit of a relatively high wine yield and the large amount of starching water lead to high water content and low starch content in the tank, which in turn makes the fire in the cellar fierce before fermentation and the time to fire up is short.
The produced sesame-flavored liquor generally has problems such as weak entrance, spicy taste, bitter aftertaste and discomfort after drinking.
This seriously restricts the rapid development of sesame-flavored liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] a. Preparation: Take 480 parts of sorghum, 150 parts of wheat, 120 parts of rice, and 40 parts of corn, crush and mix the above raw grains, and 160 parts of steamed rice husk; mix 80 parts of medium-temperature Daqu, 80 parts of high-temperature Daqu, and 180 parts of bran koji Evenly, 340 parts of medley are obtained for subsequent use.

[0029] b. Moisturizing material: Mix 24 parts of steamed rice husk into the crushed raw grain, add slurry water and mix evenly, the temperature of slurry water is 40-45°C, moisten the material for 2 hours, and the moisture content of the raw material after moistening is 37-40 %.

[0030] c. Cooking and gelatinization: Put the moistened raw materials in a retort and cook for 1.2 hours, steam pressure 0.05Mpa.

[0031] d. Out of the pool: the wine grains in the cellar that have completed the last round of fermentation are layered out of the pool, and the hawthorn wine grains and returned grains are taken out of the pool for later u...

Embodiment 2

[0038] a. Preparation: Take 560 parts of sorghum, 200 parts of wheat, 80 parts of rice, and 60 parts of corn, grind and mix the above-mentioned raw grains, and 208 parts of steamed rice husk; mix 64 parts of medium-temperature Daqu, 120 parts of high-temperature Daqu, and 200 parts of bran koji Evenly, 384 parts of medley are obtained for subsequent use.

[0039] b. Moisturizing material: Mix 40 parts of steamed rice husk into the crushed raw grain, add slurry water and mix evenly, the temperature of slurry water is 40-45°C, moisten the material for 1 hour, and the moisture content of the raw material after moistening is 37-40 %.

[0040] c. Cooking and gelatinization: Put the moistened raw materials in a retort and cook for 1.5 hours, with a steam pressure of 0.10Mpa.

[0041] d. Out of the pool: the wine grains in the cellar that have completed the last round of fermentation are layered out of the pool, and the hawthorn wine grains and returned grains are taken out of t...

Embodiment 3

[0048] a. Preparation: Take 500 parts of sorghum, 120 parts of wheat, 100 parts of rice, and 80 parts of corn, grind and mix the above-mentioned raw grains, and 180 parts of steamed rice husk; mix 120 parts of medium-temperature Daqu, 100 parts of high-temperature Daqu, and 120 parts of bran koji Evenly, 340 parts of medley are obtained for subsequent use.

[0049] b. Moisturizing material: Mix 30 parts of steamed rice husk into the crushed raw grain, add slurry water and mix evenly, the temperature of slurry water is 40-45°C, moisten the material for 1.5 hours, and the moisture content of the raw material after moistening is 37-40 %.

[0050] c. Cooking and gelatinization: Put the moistened raw materials in a retort and cook and gelatinize for 1 hour, with a steam pressure of 0.08Mpa.

[0051] d. Out of the pool: the wine grains in the cellar that have completed the last round of fermentation are layered out of the pool, and the hawthorn wine grains and returned grains a...

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PUM

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Abstract

The invention discloses a method for producing soft-taste sesame-flavor liquor. The liquor comprises 480-560 parts of sorghum, 120-200 parts of wheat, 80-120 parts of rice, 40-80 parts of corn, 160-208 parts of steamed rice husks and 240-408 parts of mixed distiller yeast. 24-40 parts of the steamed rice husks are mixed into smashed unprocessed food grains to be moistened, cooked and gelatinized; large fermented grains and returned fermented grains of the last turn are taken out of a pond layer by layer, 104-120 parts of the steamed rice husks are stirred into the large fermented grains, and the remaining steamed rice husks serve as returned bottom grains for the next time; 32-48 parts of the rice husks are stirred into the returned fermented grains, sesame-flavor returned raw liquor is obtained after distillation, and returned materials obtained after liquor distillation serve as waste lees; supplemented bottom grains are stirred into the gelatinized raw materials to be ventilated and cooled, the 240-408 parts of mixed distiller yeast are added, mash liquor is poured in, and fermented grains to enter the pond are obtained through accumulation; 24-32 parts of the mixed distiller yeast are added into the returned bottom grains to obtain returned grains to enter the pond, and the returned grains to enter the pond and the fermented grains to enter the pond are placed in the pond to be fermented so that fermentation grains for the next time can be obtained. The technology is simple, and product quality is stable.

Description

technical field [0001] The invention relates to a liquor production process, in particular to a method for producing soft sesame-flavored liquor. Background technique [0002] As one of the two innovative aroma types after the founding of the People's Republic of China, sesame-flavored liquor has the characteristics of the three flavors of thick, clear, and soy-flavored liquors. It has a burnt aroma, a slight sauce aroma, and an aroma similar to roasted sesame seeds. It has been popular with consumers since its establishment. If you want to produce high-quality sesame-flavored liquor, the following factors are crucial: the first is the production raw materials, the second is the fermentation cellar, the third is the brewing process, and the fourth is the saccharification starter. In the existing production of sesame flavor, high-temperature daqu and glutinous rice koji are used as saccharification starters. In order to pursue the burnt aroma and typicality of sesame flavor ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 曹建全赵德义孙伟李金辉孙洁
Owner 山东景芝白酒有限公司
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