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Preparation technology of labile low-alcohol fen-flavor blending liquor

A preparation process and a technology for flavoring wine, which are applied in the field of preparation technology of low-level fragrance flavored wine, can solve the problems of single taste of white wine, human body damage, slow alcohol decomposition, etc. The effect of absorption and decomposition

Inactive Publication Date: 2016-06-29
JIAXIAN ZHONGTIAN WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing production process, the liquor produced solely by fermenting and distilling agricultural and food crops has a single taste, and in the traditional process, the wine fermented with pure grains decomposes slowly after drinking, and excessive use will cause great harm to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation process for easily decomposable low-alcohol fragrance-flavored wine, comprising the following steps:

[0026] 1. Preparation of cooked grain unstrained spirits

[0027] 1) Take sorghum, barley, wheat and peas, mix and grind them into particles with a particle size of 0.5mm according to the weight ratio of 12:1:1:1, soak in water at 80°C for 1 hour, mix the soaked mixed raw grain with The fermented fermented grains in the cellar are mixed with ingredients in a weight ratio of 1:3 to obtain raw grain grains;

[0028] 2) Take celery, carambola, sugar cane, hawthorn, and lotus root, mash them separately and take an equal amount of juice, mix the juice and put it into a mixture of grain soup, egg white and honey that accounts for 5 times the mass of the mixed juice, To obtain fruit juice liquid, put the fruit juice liquid into the lower steamer, and put the uncooked grain unstrained spirits into the upper steamer to carry out sealed steaming for 45 minutes tog...

Embodiment 2

[0040] A preparation process for easily decomposable low-alcohol fragrance-flavored wine, comprising the following steps:

[0041] 1. Preparation of cooked grain unstrained spirits

[0042] 1) Take sorghum, barley, wheat and peas, mix and grind them into particles with a particle size of 1.5mm according to the weight ratio of 12:1:1:1, soak in water at 100°C for 1.5h, and mix the soaked raw grains Mix with fermented fermented grains in the cellar according to the weight ratio of 1:3 to obtain raw grain grains;

[0043] 2) Take celery, carambola, sugar cane, hawthorn, and lotus root, mash them separately and take an equal amount of juice, mix the juice and put it into a mixture of grain soup, egg white and honey that accounts for 5 times the mass of the mixed juice, To obtain fruit juice liquid, put the fruit juice liquid into the lower steamer, and put the uncooked grain unstrained spirits into the upper steamer to carry out sealed steaming for 60 minutes together, wherein, t...

Embodiment 3

[0055] A preparation process for easily decomposable low-alcohol fragrance-flavored wine, comprising the following steps:

[0056] 1. Preparation of cooked grain unstrained spirits

[0057] 1) Take sorghum, barley, wheat and peas, mix and grind them into particles with a particle size of 1.2mm according to the weight ratio of 12:1:1:1, soak in water at 90°C for 1.2h, and mix the soaked raw grains Mix with fermented fermented grains in the cellar according to the weight ratio of 1:3 to obtain raw grain grains;

[0058] 2) Take celery, carambola, sugar cane, hawthorn, and lotus root, mash them separately and take an equal amount of juice, mix the juice and put it into a mixture of grain soup, egg white and honey that accounts for 5 times the mass of the mixed juice, To obtain fruit juice liquid, put the fruit juice liquid into the lower steamer, put the uncooked grain unstrained spirits into the upper steamer and carry out sealed steaming for 50 minutes together, wherein, the g...

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Abstract

The invention discloses a preparation technology of labile low-alcohol fen-flavor blending liquor. The preparation technology comprises the steps that firstly, sorghum, barley, wheat and peas are mixed with completely-fermented grains in a pit, the mixture and the juice of celery, carambola, sugarcane, hawthorn fruits and lotus roots are subjected to cross steaming to prepare cooked fermented grains; secondly, after-run adsorbed by active carbon is added into yellow serofluid, ethanol, acetic acid and phenylpropanol, water is added for dilution, then Daqu powder is added, the product is placed in an airtight mode, and an auxiliary additive is prepared; thirdly, the auxiliary additive is added into the cooked fermented grains, stacking fermentation is carried out, flavor grains are prepared and then added into the pit to be fermented into cooked fermented grains, distillation is carried out to obtain liquor, finally, ester is added for mixing, and therefore the blending liquor is obtained. According to the technology, the cooked fermented grains sufficiently absorb vitamin, chlorophyll, free amino acid and pohytol in the juice of the celery, the carambola, the sugarcane, the hawthorn fruits and the lotus root, and the prepared liquor can be more easily absorbed and decomposed by the human body; by combining the raw grain fermented liquor and blending liquor, the liquor is mellower and is unique in taste.

Description

technical field [0001] The invention relates to the technical field of liquor brewing technology, in particular to a preparation technology of easily decomposable low-alcohol fragrance-flavored wine. Background technique [0002] Baijiu is a kind of distilled liquor unique to China. It is one of the eight major distilled liquors in the world. It is made from starch or sugary raw materials or distilled after fermentation. The quality of the wine is colorless and transparent, the smell is pure and pure, the entrance is sweet and refreshing, and the alcohol content is high. After storage and aging, it has a compound aroma mainly composed of esters. All kinds of wines refined by using koji and distiller's yeast as saccharification starter, using starchy or sugary raw materials, cooking, saccharifying, fermenting, distilling, aging and blending. Liquor has aroma, so there are aroma classifications, and then there are aroma types. The raw materials used in liquor brewing are dif...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06
CPCC12G3/02C12G3/06
Inventor 高军旗
Owner JIAXIAN ZHONGTIAN WINE CO LTD
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