Production technology of strong-flavor Chinese liquor

The invention relates to a technology for a strong-flavor liquor and a production process, which is applied in the field of liquor production to achieve the effects of improving distillation efficiency, speeding up fermentation, and having little influence on liquor taste.

Inactive Publication Date: 2017-07-07
ANHUI YUNJIU GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, with the continuous improvement of people's living standards, the requirements for liquor are becoming more and more diverse. Although the technological process of liquor production is generally unchanged, there are still various excellent crafts in full bloom. In order to improve the aroma of liquor Full-bodied and tasteful, the liquor preparation process still needs to be constantly updated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A production process of Luzhou-flavor liquor, the process steps are as follows:

[0022] 1) Weigh sorghum, corn, broad beans and wheat according to a certain proportion, crush them through a 5-mesh sieve, and the residue on the sieve is 34%, then put the crushed sorghum and corn in clean water at 25°C for 24 hours, and change the water , then add the crushed broad beans and wheat into it, continue soaking and moisturizing the grain for 20 hours, filter, spread the filter material flat and dry until the water content is 18%, and then crush it through a 30-mesh sieve, and the residue on the sieve is 50.4%. ;

[0023] 2) Weigh rice husks and sorghum husks according to a certain proportion, crush them through a 30-mesh sieve, and the residue on the sieve is 50%, steam for 30 minutes, take out the retort and dry them until the water content is 11.8%, to obtain auxiliary materials;

[0024] 3) Blend the main ingredients and auxiliary ingredients, place them in a pressure coo...

Embodiment 2

[0029] A production process of Luzhou-flavor liquor, the process steps are as follows:

[0030] 1) Weigh sorghum, corn, broad beans and wheat according to a certain proportion, crush them through a 10-mesh sieve, and the residue on the sieve is 36%, then put the crushed sorghum and corn in clean water at 25°C for 30 hours, and change the water , then add the crushed broad beans and wheat into it, continue soaking and moistening the grain for 20 hours, filter, spread the filter material flat and dry until the water content is 19.6%, and then crush it through a 30-mesh sieve, and the residue on the sieve is 55%. ;

[0031] 2) Weigh rice husks and sorghum husks according to a certain proportion, crush them through a 30-mesh sieve, the residue on the sieve is 55%, steam for 40 minutes, take out the retort and dry them until the water content is 12.4%, to obtain auxiliary materials;

[0032] 3) Blend the main ingredients and auxiliary ingredients, place them in a pressure cooking ...

Embodiment 3

[0037] A production process of Luzhou-flavor liquor, the process steps are as follows:

[0038] 1) Weigh sorghum, corn, broad bean and wheat according to a certain proportion, crush them through a 10-mesh sieve, and the residue on the sieve is 38%, then put the crushed sorghum and corn in clean water at 30°C for 36 hours, and change the water , then add the crushed broad beans and wheat into it, continue to soak the grain for 24 hours, filter, spread the filter material flat and dry until the water content is 20.5%, and then crush it through a 30-mesh sieve, and the residue on the sieve is 58.2%. ;

[0039] 2) Weigh rice husks and sorghum husks according to a certain ratio, crush them through a 30-mesh sieve, the residue on the sieve is 52.7%, steam for 35 minutes, take out the retort and dry them until the water content is 12.2%, to obtain auxiliary materials;

[0040] 3) Blend the main ingredients and auxiliary ingredients, place them in a pressure cooking machine, cook the...

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PUM

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Abstract

The invention brings forward a production technology of strong-flavor Chinese liquor. The production technology comprises the following steps: weighing and treatment of main materials and auxiliary materials; burdening; steaming of materials; mixing with distiller's yeast; fermenting; distilling, etc. Through reasonable ratio of raw materials and technology improvement, liquor yield can reach 46.5%, the prepared Chinese liquor has fragrant flavor, total ester content can reach 2.88 g / L, the mouthfeel is soft and sweet, and the liquor quality is remarkably enhanced.

Description

technical field [0001] The invention relates to the technical field of liquor production, in particular to a production process of Luzhou-flavor liquor. Background technique [0002] In the liquor production process, the processing of Daqu is the most important part. Liquor Daqu is rich in microorganisms, which provides a variety of microbial mixing systems needed for wine making. When microorganisms grow and reproduce on the koji, they secrete various hydrolyzed Enzymes make Daqu have liquefaction power, saccharification power and proteolytic power, etc. At the same time, Daqu contains a variety of yeasts, which have fermentation power and ester production power. Total ester is an important physical and chemical index of liquor. Esters in liquor are aromatic compounds that play an important role in various flavor liquors. They are the main factor forming the main style of liquor body and an important basis for classifying liquor aroma . Luzhou-flavor liquor is generally d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 王传山
Owner ANHUI YUNJIU GRP
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