Pure sorghum distilled fen-flavor liquor and manufacturing method thereof

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 ...

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