Brewing method of cherokee rose ecological Xiaoqu liquor

Abstract

The invention provides a brewing method of cherokee rose ecological Xiaoqu liquor. The brewing method comprises the following 12 steps: material preparation, primary wetting, soaking, steaming, braising, re-steaming, saccharifying, cherokee rose fruit pretreatment, fermentation, liquor distillation, cellaring and finished product obtaining. The brewing method has the beneficial effects that corn is subjected to primary wetting before formal soaking, so that cell membranes can be broken more easily, and are convenient for full gelatinization; corn seedling water is adopted during soaking, so that the flavor of cherokee rose can be better maintained and intensified; fuller expansion and breaking can be achieved through repeated soaking and wetting; the cherokee rose fruit pulp and fermented grains are fermented in a mixed manner; the saccharifying and fermentation time can be lengthened by directly lowering the ambient temperature during saccharifying and fermentation, so that fuller saccharifying and fermentation are achieved; therefore not only can the starch utilization rate and the liquor yield be increased, the liquor taste softer, mellow and sweet and the fragrance be stronger and permanent but also the fruity fragrance is elegant; a specially made selenium-bamboo charcoal cover plate of a pottery pot is adopted during cellaring, so that the liquor can be better aged.

Description

Technical field [0001] The invention relates to the technical field of processing liquor products, in particular to a brewing method of Jinying ecological Xiaoqu liquor. Background technique [0002] Xiaoqu Liquor is one of the main varieties of Chinese liquor, and its annual output accounts for about 35% of the total liquor output. In the southern and southwestern regions of my country, it uses sorghum, corn, wheat, etc. as raw materials, uses whole-grain raw materials to cook, box-type solid-state bacteria saccharification, fermentation with mash, and solid-state distillation of Xiaoqu liquor. It is widely distributed in Sichuan and Yunnan. , Guizhou, Hunan, Jiangxi and other provinces, and especially Sichuan Xiaoqu liquor is the representative of my country's solid-state Xiaoqu liquor. Sichuan Xiaoqu liquor has a long history, large output, complete process system, aroma components have their own quantitative relationship, and have Independent style. Its characteristics are lo...

AI Technical Summary

Problems solved by technology

[0005] In the existing brewing process of Xiaoqu liquor, the grains are generally soaked in clear water, and the grains are directly soaked without preliminary swelling, so that the cell membranes of the starch grains in the raw material granules are also soaked at the same time, which is not conducive to The cell membrane is ruptured, resulting in insufficient gelatinization

In addition, during saccharification, because the internal and external temperatures are relatively consistent, the saccharification speed is too fast, which will make the saccharification insufficient, which will affect both the yield and the quality of the wine

[0006] And existing golden cherry wine is generally that golden cherry is soaked in the white wine that has brewed, soaks for a period of time and obtains, and such golden cherry wine taste is very bad, can't satisfy people's demand