Pure sorghum distilled fen-flavor liquor and manufacturing method thereof

The technology of a fragrant-flavor liquor and a production method, which is applied in the field of Xiaoqu liquor brewing, can solve the problems of uneven saccharification in the brewing process, low liquor yield of raw materials, bad taste and flavor, etc., achieve good taste and quality, improve liquor yield, good aftertaste

Inactive Publication Date: 2016-06-22
祥云源海酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned problems existing in the prior art, the technical problem to be solved in the present invention is to provide a kind of Xiaoqu Fen-flavor liquor brewed with pure sorghum raw materials, which can solve the problems of

Method used

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  • Pure sorghum distilled fen-flavor liquor and manufacturing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A pure sorghum Xiaoqu Fen-flavor liquor is produced from japonica sorghum and waxy sorghum through soaking, cooking, saccharification, fermentation and distillation. The production method includes the following steps:

[0026] (1) Soaking: Put 980kg of japonica sorghum and 20kg of glutinous sorghum into the soaking grain pond, add water to wash 3 times, remove the suspended solids on the surface each time, and pass the sand settled at the bottom of the pond through Remove the filter screen set at the bottom of the soaking tank, and then soak in hot water at 30°C for 24 hours. The liquid level is 20cm higher than the material. 96%;

[0027] (2) Initial steaming: After the water in the steamer bottom pot is boiled, put the soaked materials into the steamer for initial steaming. Use a wooden knife to draw a small groove with a width of 2 cm and a depth of 2 cm from the inner wall of the retort, and scrape the surface of the material to make the whole retort steam evenly, ...

Embodiment 2

[0037] A kind of pure sorghum Xiaoqu baijiu is made from japonica sorghum and waxy sorghum through soaking, cooking, saccharifying, fermenting and distilling. The making method comprises the following steps:

[0038] (1) Soaking: put 970kg of japonica sorghum and 30kg of glutinous sorghum into the soaking grain tank, add hot water at 40°C for 18 hours, and the rest are the same as in Example 1;

[0039] (2) initial steaming: with embodiment 1;

[0040] (3) stewed water: with embodiment 1;

[0041] (4) Re-steaming: Cover with a pointed cover, stuffed with sackcloth, wait until the retort is fully steamed, count the time, re-steam for 55 minutes, then open the pointed cover and steam for another 30 minutes to prepare cooked sorghum.

[0042] (5) Spreading air: the amount of added koji is 0.6% of the amount of material, i.e. 6kg, and the rest are the same as in Example 1;

[0043] (6) Saccharification culture: same as Example 1;

[0044] (7) Fermentation in tanks: the starch c...

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Abstract

The invention discloses pure sorghum distilled fen-flavor liquor, and belongs to the technical field of brewing of distilled liquor. The pure sorghum distilled fen-flavor liquor is prepared from 97-98% of non glutinous sorghum and 2-3% of glutinous sorghum through the steps of soaking, pre-distilling, water-stewing, repeated distilling, airing, saccharifying bacterium cultivation, fermenting in a tank and distilling. The physicochemical indexes of the strong liquor at 41-69 DEG, manufactured through the method, can achieve the superior standard requirement of the Yunnan distilled fen-flavor liquor (DB53/T92-2008), the total acid content (counted by acetic acid) is not less than 0.4g/L, the total ester content (counted by acetate) is not less than 0.6g/L, and the solid content is not more than 0.4g/L.

Description

technical field [0001] The invention relates to the technical field of brewing Xiaoqu liquor, in particular to a pure sorghum Xiaoqu fragrance type liquor and a preparation method thereof. Background technique [0002] Sorghum is also known as red grain, etc. Sorghum is divided into two types according to viscosity: stalked and waxy. The north is more stalked sorghum, and the south is more glutinous sorghum. Waxy sorghum contains almost all amylopectin, and its structure is relatively loose, which is suitable for the growth of rhizopus. When making sorghum wine with koji, the yield of starch is higher. Stem sorghum contains a certain amount of amylose, has a compact structure, and has a higher protein content than waxy sorghum. The content of sorghum is mostly starch granules, surrounded by a layer of colloidal particles composed of protein and fat, which are easily decomposed by heat. The semi-fiber content of sorghum is about 2.8%, and the tannin content in sorghum husk ...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 杨光银
Owner 祥云源海酒业有限公司
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