Production method of Maotai-flavour liquor

A technology of Maotai-flavor liquor and a production method, which is applied in the field of liquor production, can solve the problems of sorghum being difficult to ripen, poor air permeability, uneven fermentation, etc. Effect

Active Publication Date: 2017-02-22
深圳龙之谷科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above scheme mixes sorghum powder with high-temperature koji first. Although the crushed sorghum powder is effectively used to brew Maotai-flavored liquor, the sorghum powder adheres to the sorghum particles, and eventually the

Method used

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  • Production method of Maotai-flavour liquor
  • Production method of Maotai-flavour liquor
  • Production method of Maotai-flavour liquor

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Embodiment 1: Including the following steps:

[0026] (1) Take the sorghum that has been stored for 10 months with full particles, crush it with a pulverizer, pass through a 120-mesh screen after crushing, and collect sorghum particles and sorghum powder;

[0027] (2) Take 100 parts of sorghum powder according to the number of parts by mass, add 100 parts of clear water to soak for 60 hours, add 7 parts of high temperature koji after soaking, mix and stir, and incubate at 30°C for 40 hours;

[0028] (3) Put the fermented sorghum powder in step (2) into a metal hollow sphere, the metal hollow sphere has a diameter of 100mm, and the metal hollow sphere is provided with a number of through holes, the through hole diameter is 0.8mm ;

[0029] (4) Prepare the retort, put the metal hollow ball containing sorghum powder in step (3) into the retort, and pass high-temperature water vapor of 2.5MPa from the bottom of the retort, and steam the grain for 90 minutes;

[0030] (5). Pour 25 pa...

Example

[0033] Embodiment 2 ~ Embodiment 7:

[0034] On the basis of the first embodiment, the difference lies in that the corresponding parameters are adjusted according to the ratio of the second embodiment to the seventh embodiment in Table 1.

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Abstract

The invention relates to the field of liquor production and discloses a production method of Maotai-flavour liquor. The production method of the Maotai-flavour liquor comprises the following steps: smashing sorghum, collecting sorghum powder, soaking, and adding high temperature yeast; then putting the sorghum powder into a metal hollow ball with a plurality of through holes with the hole diameter of 0.5-1mm, then putting the metal hollow ball into a steamer comb, steaming the sorghum powder by introducing 2.0-3.0MPa of high temperature water vapour at the bottom of the steamer comb, then carrying out stacking fermentation for 2-5 days in an environment at the temperature of 35-45 DEG C, then putting the metal hollow ball into a distillation container to be distilled, wherein an electromagnetic coil is arranged on the wall of the distillation container, introducing 2.0-3.0MPa of carbon dioxide gas from the distillation container while distilling, so as to obtain concentrated liquor, and finally storing and blending, so as to obtain the Maotai-flavour liquor. Compared with the prior art, the production method disclosed by the invention has the advantage that the yield of liquor brewed by adopting the sorghum powder is higher.

Description

technical field [0001] The invention relates to the field of liquor production, in particular to a production method of Maotai-flavor liquor. Background technique [0002] Maotai-flavored liquor is an important type of liquor in my country, represented by Moutai and Langjiu. The sauce is delicate, full-bodied, clear and transparent, slightly yellow in color, long aftertaste, and lasts for a long time when empty. [0003] In the brewing process of the existing Maotai-flavored liquor, it is generally necessary to crush the sorghum first, which is beneficial to soaking and fermentation. It is difficult to avoid a lot of debris when crushing. Nowadays, when the raw materials are crushed, the particles produced are often small. The powder is discarded, causing great waste. [0004] For this reason, the patent document that application number is CN201410695061.4 discloses a kind of production method of Maotai-flavor liquor, comprises the following steps: (1), 40kg of sorghum that...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 刘雨陇
Owner 深圳龙之谷科技有限公司
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