Production process of nine-grain sesame-flavor liquor
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A sesame-flavor type and production technology technology, applied in the field of wine making, can solve problems such as limitations and single taste of sesame-flavored liquor
Inactive Publication Date: 2016-05-04
GANSU BINHE FOOD IND GRP
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[0003] However, sesame-flavored liquor is limited to the production conditions of each enterprise in the production process, and most manufacturers use single grain, that is, sorghum as raw material
Due to many factors such as single raw material, single koji medicine, single fermented grains, single cellar and other factors, the produced sesame-flavored liquor still has a single taste.
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example 1
[0067] One is 48% sorghum, 12% wheat, 7% bran, 14% rice, 5% corn, 5% glutinous rice, 2% sandy rice, 2% mung bean, and 5% tartary buckwheat. The raw materials are mixed in proportion and then moistened. The moistening is divided into three times for a total of 2 hours. The temperature of the moistening water is 90°C. Mix the Maotai-flavored fermented grains fermented for nine rounds with wine and the fragrant fermented grains after taking wine in proportion, then add the moistened raw materials according to the ratio of grain to fermented grains and stir three times, stir well, put in a retort, and Under the pressure of 0.16 MPa, steam for 1.5 hours to take out the retort, and when the grain unstrained spirits are cooled to 35°C, add white koji, high-temperature koji, medium-temperature koji, bacterial koji, and aromatic yeast for accumulation. At 43-45°C, the fermented grains are rapidly cooled to 35°C, and during the cooling process, 5% of the fermented glutinous grains of th...
example 2
[0069] One is 75% sorghum, 15% wheat, and 10% bran. Other preparation steps are identical with example 1.
example 3
[0071] One is 52% sorghum, 15% wheat, 10% bran, 15% rice, and 8% corn. Other preparation steps are identical with example 1. The specific formula is shown in Table 1:
[0072]
[0073] Each formula is tracked and carried out three tests respectively respectively, and the new wine of three tests is carried out conventional assay and chromatographic trace data analysis as table 2, table 3, table 4:
[0074]
[0075] From the above analysis data, it can be seen that the content of B stupid ethanol, n-propanol, furfural, 3-methylthiopropanol, pyrazines and furan compounds in the wine produced from the upper distilled grains in formula 1 is significantly higher than that in formula 2, 3; while the contents of isobutanol and isoamyl alcohol are significantly lower than those of formulas 2 and 3.
[0076]
[0077] From the above analysis data, it can be seen that the wine produced from the middle-layer distilled grains in formula 1 has significantly higher contents of et...
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Abstract
A production process of nine-grain sesame-flavor liquor comprises steps as follows: nine raw materials including 48% of sorghum, 12% of wheat, 2% of Agriophyllum squarrosum, 14% of rice, 5% of glutinous rice, 5% of corn, 7% of bran, 5% of tartary buckwheat and 2% of mung beans are uniformly mixed and then wetted, the materials are wetted three times in 2 hour, and the temperature of water for wetting the materials is 90 DEG C; sauced fermented grains fermented for nine rounds and separated from liquor are uniformly mixed with scented fermented grains obtained after liquor taking in proportion, the nine wetted raw materials are added in the ratio of grains to fermented grains, turned three times and then put on a steamer after being uniformly turned, the raw materials are taken out of the steamer after being steamed for 1.5 h under the pressure of 0.16 MPa, white koji, high-temperature koji, medium-temperature koji, bacterial koji and aroma-producing yeast are added and stacked for 36-42 hours when the temperature is decreased to 35 DEG C, the fermented grains are rapidly cooled to 35 DEG C when the temperature is increased to 43-45 DEG C, 5% of highly-flavored type double-bottom-fermented grains which are fermented for 180 days and not separated from liquor are rapidly added in the cooling process, and the mixture is uniformly mixed and put in a cellar. The nine-grain sesame-flavor liquor produced through mixing with the production process of the nine-grain sesame-flavor liquor tastes particularly soft and fine, has a very unique flavor and has a very rich composite grain flavor.
Description
technical field [0001] The invention relates to the field of brewing, and relates to a production process of Jiuliang sesame flavor. Background technique [0002] With the diversification of consumers' demand for liquor, consumers no longer pay much attention to the traditional single-flavor style, but pursue products with rich grain aroma, elegant and delicate taste, and more comfortable taste. my country's current liquor products have established 12 aroma types according to the aroma type. Among them, the sesame-flavored liquor is one of the new aroma types created after the liberation of New China, and has become a new bright spot in the liquor industry. [0003] However, the production process of sesame-flavor liquor is limited to the production conditions of each enterprise. Most manufacturers use single grain, that is, sorghum as raw material. Due to various factors such as single raw material, single koji medicine, single fermented grains, single cellar and other fac...
Claims
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Application Information
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