A kind of mixed-flavor liquor and preparation method thereof
A technology of liquor and aroma type, which is applied in the field of mixed-flavor liquor and its preparation, can solve the problems of rice-flavor liquor with single aroma and weak taste, and achieve the effect of stable and controllable quality, good quality of liquor and rich raw materials
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[0029] see figure 1 , figure 1 It is the flow chart of the preparation method of the dual-flavor liquor of the present invention, and the preparation method of the fragrance-flavor liquor of the present invention comprises the following steps:
[0030] 1) Put the brown rice, sorghum and wheat into the cooking tray respectively, add water and cook for 45-60 minutes, the amount of water added depends on the characteristics of each raw material; add water and soak the sorghum and wheat for 20-30 hours before cooking; The transparent brown rice, sorghum and wheat are in the state of normal aroma, not rotten, not raw, and not agglomerated;
[0031] 2) Place the cooked brown rice, sorghum and wheat on the stand; start the blower to cool the brown rice, sorghum and wheat to a suitable temperature; the suitable temperature means that when the ambient temperature is above 30°C, Cool the cooked brown rice, sorghum and wheat to room temperature; when the ambient temperature is below 30...
Embodiment 1
[0038] A kind of mixed-flavor liquor, comprising the following raw materials in parts by weight:
[0039] 70 parts of brown rice, 20 parts of sorghum, 10 parts of wheat, 2 parts of koji cake, 7 parts of dry yeast and 150 parts of water;
[0040] The raw material also contains glucoamylase, and the amount of glucoamylase is 200U per gram of the mixture of brown rice, sorghum and wheat.
[0041] The preparation method of described distiller's yeast cake kind is:
[0042] 1) Rice soaking: Soak the rice in water for about 2-3 hours in summer and about 6 hours in winter, soak and drain for later use;
[0043] 2) Pulverization: After soaking the rice and draining it, mash it, then pulverize it into rice flour with a pulverizer, take out 1 / 4 of it, and use a 180-mesh fine sieve to sieve about 5 kg of fine rice flour for wrapping;
[0044] 3) Embryo making: use 15 kg of rice flour for each batch, add 13% of vanilla powder, 2% of Qumu, and about 60% of water, mix well, make a cake, t...
Embodiment 2
[0057] A kind of mixed-flavor liquor, comprising the following raw materials in parts by weight:
[0058] 65 parts of brown rice, 15 parts of sorghum, 8 parts of wheat, 1.5 parts of distiller's yeast cake, 2.5 parts of dry yeast and 140 parts of water;
[0059] The raw material also contains glucoamylase, and the amount of glucoamylase is 120 U per gram of the mixture of brown rice, sorghum and wheat.
[0060] The preparation method of described distiller's yeast cake kind is:
[0061] 1) Rice soaking: Soak the rice in water for about 2-3 hours in summer and about 6 hours in winter, soak and drain for later use;
[0062] 2) Pulverization: After soaking the rice and draining it, mash it, then pulverize it into rice flour with a pulverizer, take out 1 / 4 of it, and use a 180-mesh fine sieve to sieve about 5 kg of fine rice flour for wrapping;
[0063] 3) Embryo making: use 15 kg of rice flour for each batch, add 13% of vanilla powder, 2% of Qumu, and about 60% of water, mix wel...
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