Production method of chaff-free solid Xiaoqu liquor

Abstract

The invention discloses a production method of chaff-free solid Xiaoqu liquor. Specifically, the method is characterized by comprising the following steps: a, using high-quality glutinous red sorghum as a raw material; b, soaking the sorghum in water at 65-70 DEG C until the sorghum is absorbed with the water uniformly and the core of the sorghum is wet, and removing tannin and ash; c, conducting primary steaming for 3min; d, suffocating the sorghum in water at 80 DEG C; e, re-steaming the sorghum for 120min until grains become soft and cooked, wherein a starch opening rate is high and a moisture content is 50-53%; f, discharging the grains out of a steamer and spreading the grains until the grains become cooled, wherein a yeast adding temperature is 35-40 DEG C and a yeast dosage is 0.3-0.6%; g, collecting the grains in a box; h, conducting cultivation and saccharification until the temperature of the box is uniform, no infectious microbe is saccharified, rhizopus bran koji and the yeast grow normally and 2.5-3% of raw sugar is discharged out of the box; i, blending the grains according to a ratio of 1 to 3.5, wherein an acidity is greater than or identical to 1.2; j, conducting fermentation, wherein a barrel feeding temperature control point is at 16-20 DEG C and a fermentation cycle lasts for 35-45d; k, conducting distillation, wherein an alcohol concentration control point is 60-65VOL%; l, implementing storage; m, conducting blending; and n, conducting packaging and discharging an obtained product out of a factory.

Description

technical field [0001] The invention relates to a production method of liquor, in particular to a production method of bran-free solid Xiaoqu liquor. Background technique [0002] As we all know, in the current liquor consumption market, the strong-flavor type occupies a dominant position, with a market share of 60%, the light-flavor type accounts for 12%, and the sauce-flavor type accounts for 6%. In the past two years, the market share of the Fen-flavor type has continued to increase. However, the traditional Xiaoqu Fen-flavor solid liquor has a short fermentation cycle and a relatively high liquor yield due to the addition of a loosening agent "bran" during the production process. However, its mouthfeel is not pure enough, and the smell of chaff is heavy. The reason is that the content of ethyl acetate, the main fragrance component of Xiaoqu Qingxiang, is relatively low, and the content of isoamyl alcohol and isobutanol is relatively high. Contents of the invention ...

AI Technical Summary

Problems solved by technology

In the past two years, the market share of the Fen-flavor type has continued to increase. However, although the traditional Xiaoqu Fen-flavor solid liquor is added with the loosening agent "bran" in the production process, the fermentation cycle is short and the liquor yield is relatively high.

However, its taste is not pure enough, and the smell of bran is heavy

The reason is that the content of ethyl acetate, the main fragrance component of Xiaoqu Qingxiang, is relatively low, and the content of isoamyl alcohol and isobutanol is relatively high.

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