Process for brewing and producing compound-flavor type distilled spirits

A technology of compound aroma and production process, which is applied in the field of winemaking to achieve the effects of harmonizing flavors, strengthening Maillard reaction, and making wine full and mellow.

Active Publication Date: 2015-11-04
ANHUI GOLDEN SEED WINERY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the existing Jianxiang or compound fragrant baijiu are in the style of thick sauce, thick sauce or thick and sesame flavor. It is not suitable for control, etc.; most of the fermentation vessels are made of brick wall mud bottom, cement wall mud bottom or stainless steel wall mud bottom, etc., and the investment in cellar tank renovation is relatively large, so it is not suitable to convert other flavor liquors; The combination of large bran is used, and the amount of koji used is relatively large

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A brewing production process of compound-flavor liquor includes the following steps:

[0021] a. Take 95 parts of sorghum and 26 parts of wheat, crush them into five petals, plum blossom shape, 8 parts of wheat bran, add 56 parts of water to mix, the moisture content is about 55%, moisten the material for about 24 hours, stir in the steamed rice 25 parts of shell and 150 parts of glutinous rice after steaming are used as grain glutinous rice, steamed on top, pressure 0.05-0.10Mpa, temperature 103℃, and steaming grain for 95 minutes;

[0022] b. Cool the grains obtained in step a to within 35°C after ventilating the slag, add 24-32 portions of medium-high temperature Daqu, and add slurry water to make the grains moisture content reach 53%, and place them on a ventilated grate for intermittent ventilation. The temperature is controlled at 40℃, and the stacking fermentation is 18 hours;

[0023] c. Stir the piled fermented grains obtained in step b into 230 parts of steamed grai...

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PUM

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Abstract

The invention discloses a process for brewing and producing compound-flavor type distilled spirits. The process is integration and adjustment to a Luzhou-flavor distilled spirits producing process, a fen-flavor distilled spirits producing process and a sesame-flavor distilled spirits producing process, production processes such as compound grain brewing, mud sump and old cellar, steaming and sediment renewal, ventilation and accumulation, combination with rough husks, layered vinasse removal and layered spirits distillation are adopted, and the compound-flavor type distilled spirits are obtained through the classified spirits picking, differentiated storage and elaborate blending. The compound-flavor type distilled spirits produced through the process have the advantages of having the 'sesame flavor' of the sesame-flavor distilled spirits, the 'soft-sweet, cool and clear flavor' of Luzhou-flavor distilled spirits, the 'clean, clear and elegant feature' of fen-flavor distilled spirits and the like, and the flavor integration requirement of treating the market and consumers as the main bodies is satisfied.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a brewing production process of compound-flavor liquor. Background technique: [0002] Most of the existing fragrant or compound fragrant liquors are in the style of thick sauce, thick sauce or thick sesame flavor. The stacking process adopted takes up a lot of space and the stacking temperature is not suitable for control. Mud bottom or stainless steel wall mud bottom, etc., the renovation of the cellar requires a lot of investment, and it is not suitable to convert other flavor liquors; in the brewing process of mixed fragrance or compound fragrance liquor, some use large bran combination, and the amount of koji used is relatively large. [0003] The technical problem to be solved and the effect achieved by the present invention are to meet the needs of the market and consumers for flavor fusion, provide a compound flavor liquor and its production process, and brew a new compound flavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 彭兵谢国排程伟薛锡佳吴宏萍孙露露
Owner ANHUI GOLDEN SEED WINERY CO LTD
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