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Preparation method of maotai-flavor baijiu

A Maotai-flavor liquor and Maotai-flavor technology are applied in the field of preparation of Maotai-flavor liquor, which can solve problems such as harm to human body and single nutrition, and achieve the effect of preventing cardiovascular diseases.

Inactive Publication Date: 2016-11-16
GANZHOU FCNG LIQUOR LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sauce-flavored wine prepared according to the traditional method has a single nutrition, and drinking too much will also cause harm to the human body

Method used

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Embodiment Construction

[0018] Preferred embodiments of the present invention are described below, and it should be understood that the preferred embodiments described here are only used to illustrate and explain the present invention, and are not intended to limit the present invention.

[0019] A kind of preparation method of Maotai-flavor liquor of the present invention, it comprises the following steps:

[0020] (1) Maotai-flavored koji is added to the saccharified liquid at a ratio of 10:100 to the saccharified liquid, kept at 20-25°C for 80-100 hours, then heated to 30°C and kept at 24 hours; The tea residue is 3-5% of the weight of the saccharification liquid; the fermentation temperature is controlled at 20-30°C, and the fermentation time is 10-25 days;

[0021] (2) Take out the mash in step (1), filter it with a plate and frame filter press, put the filtrate back into the fermenter, stir-fry the filter residue in the pot, and roast until all the plant tissues are browned, then put it into th...

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Abstract

The invention discloses a preparation method of maotai-flavor baijiu. The preparation method comprises the following steps: (1) adding a soy sauce flavor type distiller's yeast and saccharification liquid at the mass ratio of 10 to 100 into saccharification liquid, preserving the heat for 80-100 h at 20-25 DEG C, heating to 30 DEG C, preserving the heat for 24h, and at the time, adding with tea leaf dregs, wherein the weight of the tea leaf dregs accounts for 3-5 % of that of the saccharification liquid, the fermentation temperature is controlled to be 20-30 DEG C, and the fermentation time is 10-25 days; (2) taking the mash obtained in the step (1), carrying out filter pressing, placing the filtrate back into a fermentation tank, stir-frying the filter dregs in a pot, carrying out kilning till all the plant tissue is brown, feeding the filter dregs after kilning into the fermentation tank, heating the fermentation tank to be 60-75 DEG C, preserving the heat for 7d, and carrying out distillation on 90% of the mash till the alcohol content of the discharged wine is lower than 20 degrees. According to the preparation method, tea leaves are added in the preparation process, the tea leaves contain various nutrient substances, especially, the contents of vitamins, amino acids and mineral elements are very high; during the preparation process, the tea leaves are mostly dissolved in the wine, therefore, the appropriate drinking amount of the maotai-flavor baijiu is particularly beneficial for increasing the nutrition, improving the constitution, and promoting the health.

Description

technical field [0001] The invention relates to a preparation method of Maotai-flavor liquor. Background technique [0002] my country's liquor is divided into five flavor types: sauce-flavored, strong-flavored, light-flavored, rice-flavored, and other. The characteristics of long-lasting and long-lasting fragrance in empty cups are deeply loved by consumers. Maotai-flavored liquor has the characteristics of fragrant but not bright, low but not light, mellow and elegant, full-bodied, neither thick nor strong, delicate aroma, and long aftertaste. [0003] Most notably, Maotai-flavored wine also has the characteristic of being poured into a cup overnight for a long time, and the empty cup is more fragrant than the full cup, which is endless aftertaste and does not linger on the head after drunk. The aroma is mainly sauce, slightly burnt (but not overpowering), delicate, complex and smooth. Lu (luxiang) is not prominent, the ester aroma is soft and elegant, the ester first an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 赖丙光李远清
Owner GANZHOU FCNG LIQUOR LLC
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