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A Production Process for Improving the Aroma of Liquor

A production process and technology of liquor, which is applied in the field of liquor brewing, can solve the problems such as bad taste of liquor, and achieve the effect of rich aroma, soft taste, and reduction of sulfur-containing irritating odor

Active Publication Date: 2019-12-03
湖南小勤人酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that the taste of the liquor is not good when the liquor has not been stored for a long time to volatilize the pungent gas and drink it directly, the invention provides a production process for improving the aroma of liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The first step: raw material preparation, batching the raw materials for fermentation according to weight: 40kg of sorghum, 20kg of corn, 25kg of rice, stirring the prepared raw materials evenly and crushing, the crushing particle size is less than 20 mesh;

[0027] The second step: raw material pretreatment, adding water equivalent to twice the volume of the raw material to the raw material crushed in the first step, and soaking the raw material for 2 hours, washing, crushing and squeezing the apples weighing 10kg at the same time, placing in storage tanks;

[0028] The third step: steaming, put the raw materials processed in the second step into the cooking tank for cooking, open the steam valve and heat to 100°C, reduce the amount of steam after boiling, keep it at a slight boil, and then measure it every half an hour Alcohol, stop heating when the alcohol is about 25%, and start to cool down, when it drops to 50°C, add water equivalent to 1 times the volume of the r...

Embodiment 2

[0037] The difference between this embodiment and embodiment one is that the raw materials used for fermentation in the first step include: 45 kg of sorghum, 25 kg of corn, and 30 kg of rice; the soaking time of the raw materials in the second step is 2.5 hours, and the quality of the apple is 12 kg; In the step, the drying time of raw materials is 2 hours; in the fifth step, 5 kg of activated fruit wine yeast is added; in the sixth step, the storage temperature is 12° C., and the storage time is 5 days.

Embodiment 3

[0039] The difference between this embodiment and embodiment one is that the raw materials used for fermentation in the first step include: 50 kg of sorghum, 30 kg of corn, and 35 kg of rice; the soaking time of the raw materials in the second step is 2.5 hours, and the quality of the apple is 15 kg; In the step, the drying time of raw materials is 2 hours; in the fifth step, 7kg of activated fruit wine yeast is added; in the sixth step, the storage temperature is 18°C, and the storage time is 6 days.

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Abstract

The invention belongs to the field of baijiu brewing technologies, and particularly relates to a production technology for baijiu with improvement in fragrance. At the high-temperature fermentation stage, a ceramic kiln with ceramic balls is adopted for fermentation, so that ethyl alcohol molecules in the baijiu are arrayed in order gradually, the activity of the ethyl alcohol molecules is reduced, and the taste of the baijiu is softer and milder; by adding apple juice into baijiu, acetic acid generated by fermentation of the apple juice and ethyl alcohol overflowing from the baijiu have an esterification reaction to generate ester as a new product, and alcohol in the baijiu is converted into ester with fragrance. Compared with the method that in the prior art, baijiu is formed by fermentation in a cellar, the baijiu which is prepared through the technology has a fragrant aroma, and the problem that baijiu has a poor taste if people directly drink the baijiu which is stored within short time and still has non-volatized spicy gas is solved.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a production process for improving the aroma of liquor. Background technique [0002] Baijiu is a unique traditional liquor in my country and a treasure of the Chinese nation. Among the six major distilled liquors in the world, it has the largest scale output, various aroma types, special craftsmanship, and unique color, aroma, taste and style. Liquor is divided into strong-flavor type, light-flavor type, sauce-flavor type, rice-flavor type, phoenix-flavor type, sesame-flavor type, rich-flavor type, mixed-flavor type, etc. according to different aromas. Liquor with various aromas has its own characteristics. However, after new brewing, these scented liquors are often spicy and irritating in the mouth. The reason is that hydrogen sulfide, mercaptans, thioethers and other volatile substances produced by the degradation of sulfur-containing proteins and other subs...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H6/02C12G3/04C12G3/021
CPCC12G3/02C12G3/04C12H6/02
Inventor 刘雨陇
Owner 湖南小勤人酒业有限责任公司
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