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
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[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...
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[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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