Preparation method of pure elegant type baijiu

Abstract

The invention discloses a preparation method of pure elegant type baijiu. The preparation method comprises a koji preparation process and a distillation process. In the koji preparation process, hyparrhenia bracteata leaves are used as a raw material of the liquor and a moisturizing material for koji base put in a room. In the distillation process, hyparrhenia bracteata leaves are used as a retortgrate. The raw materials further comprise wheat, barley, and pea, and the raw materials-wheat, barley, pea and hyparrhenia bracteata leaves, are in a proportion of (20-40):(5-20):(5-10):(1-5). The koji preparation period is 75 days, and physical and chemical indexes reach the high level of high temperature koji on the 75th day of saccharification, thereby being beneficial for cellar fermentation,and effectively increasing liquor yield; and the hyparrhenia bracteata leaf endows the baijiu with natural, fresh fragrance and soft, sweet taste, thereby highlighting the characteristic of the pureelegant type baijiu.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a method for preparing light and elegant liquor. Background technique [0002] Elegant liquor requires elegant and comfortable body aroma and soft and sweet taste. Elegant liquor is a branch of Luzhou-flavor liquor. Like Luzhou-flavor liquor, medium-high temperature Daqu is used as the saccharification agent for fermentation. Traditional medium-high temperature Daqu uses straw as filler to achieve the purpose of heat preservation, moisture retention and inoculation. During this process, the microorganisms (bacteria, mold and yeast) on the straw are inoculated on the koji and reproduced in large numbers to promote the maturation of the koji. , but its koji forming cycle is slow, which takes 90 days, and the microbial population is solidified, and its biological activity is relatively poor, which is not conducive to fermentation in the cellar, and the wine yield is low; at t...

AI Technical Summary

Problems solved by technology

Traditional medium-high temperature Daqu uses straw as filler to achieve the purpose of heat preservation, moisture retention and inoculation. During this process, the microorganisms (bacteria, mold and yeast) on the straw are inoculated on the koji and reproduced in large numbers to promote the maturation of the koji. , but its koji forming cycle is slow, which takes 90 days, and the microbial population is solidified, and its biological activity is relatively poor, which is not conducive to fermentation in the cellar, and the wine yield is low; at the same time, although rice straw is planted in nature, it is generally planted intensively. Microorganisms attached to rice straw are limited

In addition, most of the existing light and elegant liquors directly use stainless steel retorts when steaming grain grains. The aroma of the liquor steamed by steam is stronger and the taste is more irritating. The aroma and taste of the existing light and elegant liquors still need to be further improved.

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