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Brewage method of jiang-flavor Chinese spirit with added botanical aroma

A sauce-flavored liquor and sauce-flavored technology, applied in the field of brewing, can solve problems such as unfavorable mechanization and insufficient fragrance of sauce-flavored liquor

Inactive Publication Date: 2016-01-13
HUBEI UNIV OF TECH
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AI Technical Summary

Problems solved by technology

[0003] Mechanized brewing is one of the feasible ways to reduce labor intensity and cost. Solid-state fermentation is not conducive to the realization of full-process mechanization, while liquid brewing is conducive to the realization of mechanization. However, the sauce-flavored liquor after liquid brewing has insufficient aroma, and measures to increase aroma are needed

Method used

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Experimental program
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Effect test

Embodiment 1

[0016] 1. Materials and equipment

[0017] Sorghum: commercially available northeast sorghum; Maotai-flavored wine koji purchased from Shandong Xufang Daqu Co., Ltd.; Rong Machinery; liquefaction enzyme and glucoamylase were purchased from Shandong Longyuan Bioengineering Co., Ltd.; fruity chrysanthemum and sweet basil were purchased from Wuhan Market; raw wine koji was purchased from Yongzhou Yada Technology Industrial Co., Ltd.

[0018] 2. Preparation process

[0019] (1) Preparation of saccharification solution: sorghum is pulverized by a grinder, passed through a 50-mesh sieve, and liquefied enzyme is added at a ratio of 0.3 L per ton of sorghum flour, tap water with 3 times the mass of sorghum flour is added, boiled in a liquefaction tank for 10 minutes, and saccharification is added Enzymes, the addition ratio is 0.4L per ton of sorghum powder, in the saccharification tank 60 o C keep warm for 2 hours, cool down to 20 o C, the obtained saccharified liquid is placed in...

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Abstract

The invention relates to a brewage method of a jiang-flavor Chinese spirit with added botanical aroma, and belongs to the field of a wine brewing technology. The invention provides the brewage method of the jiang-flavor Chinese spirit with added botanical aroma, Chamaemelum nobile and Ocimum basilicum are added into the raw materials of brewage for adding aroma of the spirit, and the produced spirit has a jiang-flavor and a special botanical aroma flavor.

Description

technical field [0001] The invention relates to a brewing method of planting sauce-flavor liquor, which belongs to the technical field of brewing. Background technique [0002] Maotai-flavored liquor has the characteristics of being fragrant but not bright, low but not light, and harmonious aroma. It is loved by some consumers because of its unique sauce-flavored flavor. The high labor intensity and high production cost make it difficult for ordinary consumers to accept its high price. At the same time, due to the gradual rise of young consumers, light baijiu is more popular among young consumers. Therefore, Maotai-flavored liquor should also take the road of lightening and reducing costs to meet new consumer demand. [0003] Mechanized brewing is one of the feasible ways to reduce labor intensity and cost. Solid-state fermentation is not conducive to the realization of full mechanization, while liquid brewing is conducive to the realization of mechanization. However, the ...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12H6/02
Inventor 薛栋升庾昌文汪江波蔡凤娇沈永祥余汉超
Owner HUBEI UNIV OF TECH
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