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A kind of production method of soft and mellow sesame-flavored wine

A production method and mellow-sweet technology, applied in the field of wine making, can solve the problems of lack of soft and mellow sweet style, achieve the effect of elegant and delicate wine body style, avoid high-temperature accumulation, and increase the effect of refreshing clarity

Active Publication Date: 2018-10-16
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Sesame-flavored liquor has elegant, delicate, soft and plump characteristics and a typical aroma of roasted sesame seeds, and is widely favored by consumers. However, sesame-flavored liquor needs a long storage period (usually more than three years) to form a stable taste , and lacks soft and sweet style

Method used

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  • A kind of production method of soft and mellow sesame-flavored wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: produce soft mellow and sweet sesame-flavored wine according to the following method

[0026] (1) Prepare 1000 kg of four main raw materials such as sorghum, wheat, corn, and rice according to the weight ratio of 70:15:10:5, and crush 4 to 6 petals of sorghum, wheat, corn, and rice; use 5% of the raw material quality Two excipients of bran and soybean meal were prepared with 2.5%.

[0027] (2) Moisturizing material: mix sorghum, wheat, corn, and rice evenly, use 50°C hot water, the total water consumption is 450kg, and moisten the material twice, adding up to 50% of the water consumption for the first time, After half an hour, carry out the second moistening, and mix evenly and pile up for 1 hour.

[0028] (3) Cooked grain: mix the raw material that has finished moistening with the rice husk of 20% of the mass of the raw material, and steam it for 185 minutes to obtain cooked grain.

[0029] (4) Saccharification material: dry cooked grains to 28°C, evenl...

Embodiment 2

[0033] Embodiment 2: according to the following steps, soft and mellow sweet type sesame-flavored wine is produced

[0034] (1) Prepare 1000 kg of four main raw materials such as sorghum, wheat, corn, and rice according to the weight ratio of 70:15:10:5, and crush 4 to 6 petals of sorghum, wheat, corn, and rice; use 5% of the raw material quality Two excipients of bran and soybean meal were prepared with 2.5%.

[0035] (2) Mix sorghum, wheat, corn, and rice evenly, use hot water at 40°C, the total water consumption is 480kg, and moisten the materials twice, adding up to 50% of the water consumption for the first time, half an hour later Then carry out the second moistening, copy and mix evenly and pile up for 2 hours.

[0036] (3) Mix the moistened raw material with the rice husk of 20% of the raw material quality, and steam for 200 minutes to obtain cooked grain.

[0037] (4) Dry the cooked grains to 32°C, evenly sprinkle 0.6% rhizopus koji and 0.1% aspergillus oryzae on th...

Embodiment 3

[0041] Embodiment 3: Comparison of wine quality and wine body style before and after invention

[0042] Jiangsu Yanghe Distillery Co., Ltd. adopts the method of the present invention to prepare soft, mellow and sweet sesame-flavored wine. From September 2013 to February 2015, 10 groups in the test workshop were respectively tested for production. The average yield , high-grade wine rate all have greater improvement, the soft mellow and sweet sesame-flavored wine that the present invention obtains is through one year's storage, and the wine body style can reach the standard that the original production technology sesame-flavored wine stores for three years, see for details Table 1.

[0043] The production method (before the invention) of the sesame-flavored liquor adopted by the company before: take sorghum, wheat, corn and rice as main raw materials, with bran and soybean meal as auxiliary materials; the weight ratio of sorghum, wheat, corn and rice is 70% : 15: 10: 5, the pr...

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Abstract

The invention discloses a production method of soft, mellow and sweet type sesame flavor wine, and belongs to the technical field of wine brewing. The method comprises the following steps that sorghum, wheat, corn and rice are used as main raw materials; wheat bran and dregs of beans are used as auxiliary materials; a steaming and hanging and respective accumulating production process is used; the raw materials are separately steamed and cooked; distiller's yeast is added for accumulation saccharification; after the fermented grain hanging, the single distiller's yeast addition accumulation is performed; then, materials are uniformly mixed and are fed into a cellar to be fermented. The soft, mellow and sweet type sesame flavor wine obtained by the production method has the advantages that the elegant, exquisite, soft and rich feeling of the sesame flavor wine and the typical baked sesame flavor can be realized; in addition, soft, mellow and sweet styles are also realized; the wine conforms to the current soft, clean and cool consumption trends of Baijiu.

Description

technical field [0001] The invention relates to a method for producing soft, mellow and sweet sesame-flavored wine, which belongs to the technical field of wine making. Background technique [0002] With the change of traditional Chinese liquor consumption habits and the development of technological innovation in liquor companies, the boundaries between the twelve major flavor types of liquor are becoming smaller and smaller. integration and innovation. Sesame-flavored liquor has elegant, delicate, soft and plump characteristics and a typical aroma of roasted sesame seeds, and is widely favored by consumers. However, sesame-flavored liquor needs a long storage period (usually more than three years) to form a stable taste , and lacks soft and sweet style. Contents of the invention [0003] In order to overcome the above problems, the invention provides a method for producing sesame-flavored wine with a soft and sweet style without long-term storage. [0004] The method u...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 周新虎陈翔沈晓波王亚庆李喆
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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