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Agarwood-type Daqu and its koji-making process, Agarwood-type liquor and its production method
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A production method, agarwood-type technology, applied in the field of brewing technology, can solve the problems of single liquor flavor, unable to meet market demand, etc.
Active Publication Date: 2020-05-19
沈酒集团有限公司
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Problems solved by technology
With the change of consumer taste demand, a single liquor flavor can no longer meet the market demand
Method used
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Embodiment 1
[0077] This embodiment provides a koji-making process for agarwood-type Daqu, which includes mixing raw materials of agarwood-type Daqu to form a koji material; adding water to the koji material for stepping, and the amount of water added is 37%-40% of the raw material. Get the koji embryos, put the koji embryos in the air-sweat area to dry for 0.5 hours, and then lay 8cm chaff in the koji chamber, and then divide the air-sweatened kojis into the room for 4 times, and leave between the kojis after entering the room. 1cm, the distance between the curved embryo and the wall of the curved chamber is about 10cm; when placing the curved embryo, a grass curtain is placed on the surface of the curved embryo; and thermometers are inserted at the four corners and 5 temperature measuring points in the middle of the curved chamber, and then the bacteria are cultured , When the temperature in the music pile reaches 60℃, the music will be turned and disassembled.
[0078] Among them, in this ...
Embodiment 2
[0080] This embodiment provides a method for producing agarwood-type liquor, which includes:
[0081] The process of making agarwood Daqu:
[0082] Mix the raw materials of agarwood-type Daqu into a koji material; add water to the koji material for stepping, and the amount of water added is 37%-40% of the raw material amount to obtain the koji embryo, and the koji embryo is placed in the drying field for 2 hours. Then put 10cm of chaff in the chamber, and then divide the dry embryo into the chamber 4 times. After entering the chamber, leave 2cm between the embryo and the wall of the chamber by about 10cm; place the embryo At the time, a grass curtain was placed on the surface of the curved embryo; and thermometers were inserted at the four corners and 5 temperature measuring points in the middle of the curved chamber, and then the bacteria were cultured. When the temperature in the curved pile reached 63°C, it was turned and disassembled.
[0083] Among them, in the present embodime...
Embodiment 3
[0093] This embodiment provides a method for producing agarwood-type liquor, which includes:
[0094] The process of making agarwood Daqu:
[0095] The koji making process is the same as in Example 1. In this example, the raw materials of Agarwood Daqu includes 500 parts of wheat flour, 40 parts of koji powder, 0.75 parts of Angelica root powder, 1.25 parts of grass fruit powder, 1.75 parts of Chinese pepper powder, and atractylodes powder 1.75 parts, Sichuan branch powder 2.05 parts, red sesame powder 1.5 parts, clove powder 1 part, anise powder 1.75 parts, tooth soap powder 0.75 parts, shiitake mushroom powder 1.5 parts, mint powder 1.75 parts, organic powder 0.1 parts, small 1.25 parts of fennel powder, 1 part of Nianjian powder, 1 part of Wu seed powder, 1 part of nutmeg powder, 0.3 parts of camphor powder, 1.25 parts of soap powder, 1 part of Gan pine powder, 1.75 parts of Bohe powder, 2.75 parts of dried tangerine peel powder , 0.75 parts of medium soap powder, 1.75 parts of...
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Abstract
The invention provides a Chen-xiang type Daqu and a Daqu production technology thereof, Chen-xiang type white spirits and a production method thereof, belonging to the wine brewing technology. The Chen-xiang type Daqu is produced by mixing the following raw materials in parts by weight through cultivation and fermentation: 500 parts of wheat flour, 20-40 parts of yeast powder, and 26 kinds of traditional Chinese medicine powder including angelica dahurica extract, tsaoko cardamon powder, paprika powder, rhizoma atractylodis powder, Sichuan branch of powder and Herba Periliae powder and the like. The Daqu production technology of the Chen-xiang type Daqu comprises the following steps: mixing the raw materials, treading Daqu, airing, storing, fermenting, cultivating, overturning and disassembling Daqu. The production method of the Chen-xiang type white spirts comprises the following steps: grinding the Chen-xiang type Daqu prepared by adopting the Daqu production technology into Daqu powder, adding into grain and fermenting. According to the production method, the Chen-xiang type white spirits is produced by grinding the Chen-xiang type Daqu prepared by adopting the Daqu production technology into Daqu powder, adding into grain and fermenting, the Chen-xiang type white spirits has the characteristics of sauce aroma, Nong-xiang, faint scent, medicinal scent and the like, and the Chen-xiang type white spirits is compounded and better meets the demand of modern consumers.
Description
Technical field [0001] The invention relates to a wine making process, in particular to agarwood-type Daqu and its preparation process, agarwood-type liquor and a production method thereof. Background technique [0002] Traditional Chinese liquor has a long history. It is characterized by special koji as saccharification starter, solid-state fermentation, and retort distillation. It has a wide variety of flavors. Other flavors are derived from the basic flavors of strong flavor, sauce flavor, fragrance, and rice flavor. Currently known There are 12 fragrance types, each with different style characteristics. With the changes in consumer taste needs, a single liquor flavor can no longer meet the market demand. Summary of the invention [0003] The purpose of the present invention is to provide agarwood-type Daqu and its koji making process, which can be used to prepare a variety of flavored liquors to meet the needs of consumers. [0004] Another object of the present invention is t...
Claims
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Application Information
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