Method for brewing Maotai-flavor liquor

A liquor and sauce aroma technology, which is applied in the field of liquor brewing, can solve the problems of complex, cumbersome brewing process, and complex components, and achieves the effects of simple method, good health and easy operation.

Inactive Publication Date: 2016-06-01
QINGDAO SHOUTAI AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Maotai-flavored liquor is made by blending Maotai-flavored wine, cellar-flavored wine and mellow liqueur. The aroma is delicate, complex and soft. The composition of the aroma of type wine is extremely complex, and the brewing process is cumbersome.

Method used

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Examples

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Embodiment

[0009] The brewing method of Maotai-flavor liquor in this embodiment includes the following steps: (1) using sorghum as raw material, using high-temperature Daqu for fermentation, and pulverizing the sorghum and high-temperature Daqu; (2) Sprinkling the pulverized sorghum with 50% raw material %, hot water with a temperature above 90°C, when pouring water, stir while splashing, so that the raw materials can absorb sufficient water, and then add 6% of the mother's grains and mix well. The mother's grains are not steamed after the last round of fermentation in the previous year High-quality fermented grains for wine; (3) Sprinkle a layer of steamed rice husk on the retort grate, and use the steamer to sprinkle the material on the retort, and complete the retort task within 1 hour. Then pour hot water of 85°C on the retort, and the amount of water is 12% of the amount of raw materials; (4) when the temperature of raw sand is reduced to about 32°C, add tail wine with an alcohol con...

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PUM

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Abstract

The invention discloses a method for brewing Maotai-flavor liquor. The method comprises carrying out high temperature Daqu fermentation on sorghum as a raw material, crushing the sorghum and high temperature Daqu, pouring 50% of hot water with a temperature of 90 DEG C or more to the crushed sorghum along with stirring, adding 5-7% of maternal fermented grains into the sorghum, carrying out uniform stirring, scattering a layer of steamed rice husk on a distillator comb, carrying out distillation through scattering materials after steam is produced and carrying out steaming for 2-3h after the steam round is produced, then taking the distillation product out of the distillator, pouring hot water with a temperature of 85 DEG C on the distillation product, when the raw sand temperature is reduced to about 32 DEG C, adding tail liquor with alcoholic strength of 30% and Daqu powder into the distillation product, wherein a Daqu use amount is controlled in 9-12% of the raw material use amount, after the product temperature is increased to 45-50 DEG C, putting the product into a cellar, and carrying out fermentation for 30 days, wherein a fermented product temperature is in a range of 35-45 DEG C. The method has reasonable and simple processes, is convenient for operation, retains a small amount of volatile substances in liquor and produces small irritation to the human body.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a method for brewing Maotai-flavored liquor. Background technique [0002] Maotai-flavored liquor is made by blending Maotai-flavored wine, cellar-flavored wine and mellow liqueur. The aroma is delicate, complex and soft. The composition of the aroma of type wine is extremely complex, and the brewing process is cumbersome. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a brewing method of Maotai-flavored liquor, which is simple, has less volatile substances preserved in the wine body, and has less stimulation to the human body, which is beneficial to healthy. [0004] The brewing method of Maotai-flavor liquor provided by the present invention comprises the following steps: (1) using sorghum as raw material, fermenting high-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张晶
Owner QINGDAO SHOUTAI AGRI SCI & TECH CO LTD
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