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Preparation technology of high-alcohol fresh-flavor type flavor blending baijiu

A preparation process and a technology for flavoring wine, which is applied in the field of preparation technology of highly fragrant flavored wine, which can solve the problems of waste of agricultural and food by-products, single taste of liquor, and increased process cost, and achieve low damage and smooth and comfortable taste , Facilitate absorption and decomposition effect

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 the fermentation and distillation of agricultural 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. In addition, the waste of a large amount of agricultural food and by-products in the traditional process of preparation also increases the cost of the process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation process for highly fragrant flavored wine, comprising the following steps:

[0020] 1. Preparation of cooked grain unstrained spirits

[0021] 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;

[0022] 2) Take watermelon, hawthorn, citrus, persimmon, mash them separately, take equal amount of juice, mix the juice and put it into a mixture of water, egg white, milk and honey that accounts for 5 times the mass of the mixed juice to obtain fruit juice , put the fruit juice liquid into the lower steamer, put the raw grain unstrained spirits into the upper steamer and steam for 45 minutes together, wherein the mixing weight ratio of water, egg white, milk and honey is 8:1:...

Embodiment 2

[0029] A preparation process for highly fragrant flavored wine, comprising the following steps:

[0030] 1. Preparation of cooked grain unstrained spirits

[0031] 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;

[0032] 2) Take watermelon, hawthorn, citrus, persimmon, mash them separately, take equal amount of juice, mix the juice and put it into a mixture of water, egg white, milk and honey that accounts for 5 times the mass of the mixed juice to obtain fruit juice , put the fruit juice liquid into the lower steamer, and put the uncooked grains into the upper steamer for sealed steaming for 60 minutes. The weight ratio of fermented grains is 1:3, and cooked grain fermented grains can be obtained afte...

Embodiment 3

[0039]A preparation process for highly fragrant flavored wine, comprising the following steps:

[0040] 1. Preparation of cooked grain unstrained spirits

[0041] 1) Take sorghum, barley, wheat and peas, mix and grind them into particles with a particle size of 1.3mm according to the weight ratio of 12:1:1:1, soak in water at 90°C for 1.3h, 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;

[0042] 2) Take watermelon, hawthorn, citrus, persimmon, mash them separately, take equal amount of juice, mix the juice and put it into a mixture of water, egg white, milk and honey that accounts for 5 times the mass of the mixed juice to obtain fruit juice , put the fruit juice liquid into the lower steamer, put the raw grain unstrained spirits into the upper steamer and steam for 55 minutes together, wherein the mixing weight ratio of water, egg white, milk and honey is 8:1:2:3, and the juice ...

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Abstract

Provided is a preparation technology of high-alcohol fresh-flavor type flavor blending baijiu. The technology comprises the following steps that 1, sorghum, barley, wheat and peas are mixed with fermented grains fermented to be mature in a pit, the obtained mixture and juice of watermelons, hawthorn fruit, citrus fruit and persimmons are subjected to cross steaming, and cooked fermented grains are prepared; 2, an esterifying fluid is added to the cooked fermented grains, piling fermentation is conducted, flavoring fermented grains are prepared and added to the fermented grains fermented to be mature in the pit, distillation is conducted for obtaining baijiu, esters are added for blending, and the flavor blending baijiu is obtained. According to the preparation technology of the high-alcohol fresh-flavor type flavor blending baijiu, the cooked fermented grains fully absorb vitamins, chlorophyll, free amino acids and pohytol which are contained in the juice of the watermelons, hawthorn fruit, citrus fruit and persimmons, therefore, the baijiu prepared from the cooked fermented grains is more beneficial for absorption of human bodies and decomposition after being drunk, baijiu prepared from unprocessed grains is creatively mixed with the flavor blending baijiu, the obtained baijiu is richer, more fragrant and unique in taste on the basis of the unprocessed baijiu fermented through agricultural grains, the drinking mouthfeel is smooth and comfortable, and the mouthfeel of the baijiu is improved.

Description

technical field [0001] The invention relates to the technical field of liquor brewing technology, in particular to a preparation technology of highly fragrant 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 different, some are sorghum, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
CPCC12G3/02C12G3/06
Inventor 高军旗
Owner JIAXIAN ZHONGTIAN WINE CO LTD
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