Process for producing aromatic type baijiu

A sauce-flavored liquor and production process technology, which is applied in the field of liquor production, can solve problems such as difficult ripening of sorghum, uneven fermentation, and difficult volatilization of alcohol, and achieve the effects of complete distillation, uniform heating, and improved taste

Active Publication Date: 2017-02-22
庄臣酿酒(福建)有限公司
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  • 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 whole wine-making sorghum During the steaming process, the sorghum is not easy to ripen. During the fermentation, the temperature difference between the inside and outside of the wine grains is large, and the fermentation is uneven. Low

Method used

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  • Process for producing aromatic type baijiu
  • Process for producing aromatic type baijiu
  • Process for producing aromatic type baijiu

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Embodiment one: comprise the following steps:

[0027] (1), crushing: take the sorghum with full particles, use a pulverizer to pulverize, pass through a 120-mesh sieve after pulverization, and collect sorghum particles and sorghum powder;

[0028] (2), soaking and adding koji: Take 100 parts of sorghum powder according to the number of parts by mass, add 120 parts of clear water to soak for 60 hours, add 12 parts of glutinous rice starch and 4 parts of high-temperature koji after soaking, mix and stir evenly, and put Cultivate under the environment for 40h;

[0029] (3), rubbing balls: Knead the sorghum powder fermented in step (2) into sorghum balls with a diameter of 90mm, rub steel balls into the middle of the sorghum balls, the steel balls have a diameter of 30mm, and put them in the prepared sorghum balls 6 holes with a diameter of 6mm on the top;

[0030] (4), steamed grain: Prepare a retort grate with a diameter of 1000mm, sprinkle 1.5kg of rice husks on the b...

Embodiment 2 Embodiment 7

[0035] On the basis of Example 1, the difference is that corresponding parameters are adjusted according to the proportions of Example 2 to Example 7 in Table 1.

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Abstract

The invention relates to the field of baijiu production, and discloses a process for producing aromatic type baijiu. The process includes smashing and screening sorghum; soaking sorghum powder in clear water; adding glutinous rice starch and high-temperature yeast into the sorghum powder; cultivating the sorghum powder, the glutinous rice starch and the high-temperature yeast and then rubbing the sorghum powder to obtain sorghum balls; filling the balls with steel balls by means of rubbing; steaming grain in steamer grates with electromagnetic coils on the walls; discharging the grain out of the steamer grates and then fermenting the grain; distilling the fermented grain and placing fermenting grains into distillation containers with electromagnetic coils on the walls when the grain is distilled, electrifying the electromagnetic coils with alternating currents with the frequencies of 10-20 Hz, continuously filling the distillation containers with carbon dioxide gas when the grain is distilled, distilling the grain to obtain strong liquor of baijiu; storing and blending the strong liquor of the baijiu to obtain the aromatic type baijiu. Compared with the prior art, the process has the advantage of high baijiu yield.

Description

technical field [0001] The invention relates to the field of liquor production, in particular to a production process 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 technology of Maotai-flavor liquor, comprises the following steps: (1), 40kg of sorghum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 刘雨陇
Owner 庄臣酿酒(福建)有限公司
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