Cherry Maotai-flavor Baijiu and preparation method thereof

A sauce-flavored liquor and cherry technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of unsatisfactory demand, single taste of sauce-flavored liquor, and low nutritional content, and achieve full body, easy promotion, and production process operation simple effect

Inactive Publication Date: 2017-08-18
安徽徽酒酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because the production process is limited by the raw materials used (mostly sorghum as the main raw material) and fermented grains, the sauce-flavored liquor made by it has a single taste and low nutritional content, which cannot meet the demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In the embodiment of the present invention, a kind of preparation method of cherry sauce-flavor liquor comprises the following steps:

[0024] 1) raw material preparation: take by weighing sorghum 85%, wheat 15% as raw material according to mass percentage, take by weighing Rhizopus oryzae gluten koji 18%, aromatic yeast 50%, lactic acid bacteria bran koji 32% as auxiliary material according to mass percentage, the quality of auxiliary material is 5% of the quality of the raw material; the cherries of 3% of the sorghum quality are taken for subsequent use.

[0025] 2) Moisturizing: Grinding sorghum and wheat to obtain mixed powder, adding 27% of the weight of the mixed powder with warm water at a temperature of 45°C to accumulate and moisten the material for 2.5 hours; then adding 10% of the total weight of raw materials with hot water at 78°C , continue to moisten the material for 0.8h.

[0026] 3) Steaming material: put the moistened mixed powder into a retort pot, a...

Embodiment 2

[0030] In the embodiment of the present invention, a kind of preparation method of cherry sauce-flavor liquor comprises the following steps:

[0031] 1) raw material preparation: take sorghum 90%, wheat 10% as raw material according to mass percentage, take Rhizopus oryzae gluten koji 22%, aromatic yeast 48%, lactic acid bacteria bran koji 30% as auxiliary material according to mass percentage, the quality of auxiliary material is 8% of the quality of the raw material; the cherries of 7% of the sorghum quality are taken for subsequent use.

[0032] 2) Moisturizing: Grinding sorghum and wheat to obtain mixed powder, adding 28% of the weight of the mixed powder with warm water at a temperature of 50°C for accumulation and moisturizing for 3 hours; Continue to moisten the material for 1h.

[0033] 3) Steaming material: put the moistened mixed powder into a retort pot, and cook for 3.3 hours under a pressure of 0.5 MPa to obtain clinker.

[0034] 4) Ingredients: put the cherries...

Embodiment 3

[0037] In the embodiment of the present invention, a kind of preparation method of cherry sauce-flavor liquor comprises the following steps:

[0038] 1) raw material preparation: take by weighing sorghum 87%, wheat 13% as raw material according to mass percentage, take by weighing Rhizopus oryzae gluten koji 20%, aromatic yeast 48%, lactic acid bacteria gluten koji 32% as auxiliary material according to mass percentage, the quality of auxiliary material is 6% of the quality of the raw material; the cherries of 4% of the sorghum quality are taken for subsequent use.

[0039] 2) Moisturizing: Grinding sorghum and wheat to obtain mixed powder, adding 27% of the weight of the mixed powder with warm water at a temperature of 45°C to accumulate and moisten the material for 2.5 hours; then adding 10% of the total weight of raw materials with hot water at 78°C , continue to moisten the material for 0.8h.

[0040] 3) Steaming material: put the moistened mixed powder into a retort pot,...

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PUM

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Abstract

The invention discloses cherry Maotai-flavor Baijiu and a preparation method thereof. The preparation method comprises the following steps: preparing materials: based on mass percent, weighing 85 percent to 90 percent of sorghum and 10 percent to 15 percent of wheat as raw materials; based on mass percent, weighing 18 percent to 22 percent of rhizopus oryzae bran koji, 45 percent to 50 percent of aroma-producing yeast and 30 percent to 35 percent of lactic acid bacteria bran koji as auxiliary materials; weighing cherries which account for 3 percent to 7 percent of the mass of the sorghum for later use; after moistening the materials, steaming the materials under the pressure of 0.4MPa to 0.5MPa; after spreading and cooling the cooked materials, uniformly mixing the materials with a cherry mixture; after uniformly mixing with the auxiliary materials, accumulating and fermenting; putting the materials into a cellar and distilling to obtain the cherry Maotai-flavor Baijiu. The Baijiu prepared by the process has a cherry flavor, has a good Maotai flavor and a full wine body, is mellow and soft, and has an abundant taste. The Baijiu prepared by the preparation method contains ligustrazine, chitin, maltol, borneol, 2-furancarboxylic acid, ferulic acid and the like, and has a health-care effect. According to the cherry Maotai-flavor Baijiu and the preparation method thereof, the reinvestment is reduced, so that a whole production process is simple to operate, the cost is low, the period is short, and popularization is easy .

Description

technical field [0001] The invention relates to the technical field of liquor production, in particular to a cherry sauce-flavored liquor and a preparation method thereof. Background technique [0002] Liquor is a unique traditional wine with a long history in my country. Together with the world's spirits brandy, whiskey, vodka, rum and gin, it is called the world's six major distilled wines. my country's liquor production has a long history, thousands of years of liquor history, contains a profound cultural heritage. Liquor, as a carrier, carries all the beautiful emotions of human beings, affects people's daily life, and occupies a very important position in people's minds. [0003] Chinese liquor currently has 12 types of aromas, among which the most basic aromas are sauce, light, strong and rice. Among them, Maotai-flavored liquor, also known as Maoxiang type, is represented by dozens of well-known Chinese and foreign fine wines such as Moutai, Guotai Liquor, Litai Liq...

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 张国道
Owner 安徽徽酒酒业有限公司
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