Soy sauce flavor type Chinese spirit preparation method

A sauce-flavored wine and fermented grains technology, which is applied in the field of liquor production, can solve problems such as high koji-making temperature and accumulation temperature, decline in the quality and style of comprehensive liquor, and unprominent sauce flavor of liquor, so as to remove staleness and effectively control starch Dissolution rate, effect of clean body

Pending Publication Date: 2018-05-15
湖南武陵酒有限公司
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AI Technical Summary

Problems solved by technology

In this process, sorghum cannot withstand repeated steaming, and the dissolution rate of its starch is high and difficult to control, resulting in less prominent sauce and poor style of liquor, and higher koji making and accumulation temperatures. Although high temperature is conducive to chemical and biological The progress of chemical and browning reactions produces a large amount of aroma substances and pigment substances, but the wine body obviously has a burnt taste and a strong bitter taste. The addition of koji medicine in the first two fermentations is relatively large, resulting in a round of liquor The output of the wine increased, the output of the next few rounds of wine decreased, and the quality and style of the comprehensive wine declined

Method used

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  • Soy sauce flavor type Chinese spirit preparation method
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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A. Food preparation process

[0046] Select 100Kg whole grain sorghum for use and divide it into two equal parts, one is divided into the sand material, and the other is the coarse sand material.

[0047] B. Sanding process

[0048] Add 50Kg of whole sorghum into hot water at 60°C to make the water level higher than the surface of sorghum. After soaking for 20 hours, drain all the water soaked in sorghum, then add 3Kg of mother grains to the soaked sorghum, stir evenly, Then steam the grains in a retort to make the gelatinization rate of sorghum reach 90%. After the retort is released, sprinkle water to replenish water until the water content of the grain grains reaches 41%. Then add wine tails and koji medicine accounting for 8% of the mixed raw materials. After cooling, it is piled up into a conical fermented grain pile, piled up and fermented for about 5 days, and the maximum stacking temperature is 50°C, adding wine tails accounting for 0.7% of the amount of mixed ...

Embodiment 2

[0056] A. Food preparation process

[0057] Select 100Kg whole grain sorghum for use and divide it into two equal parts, one is divided into the sand material, and the other is the coarse sand material.

[0058] B. Sanding process

[0059] Add 50Kg of whole sorghum into hot water at 60°C to make the water level higher than the surface of sorghum. After soaking for 24 hours, drain all the water soaked in sorghum, then add 4Kg of mother grains to the soaked sorghum, stir evenly, Then steam the grains in a retort to make the gelatinization rate of sorghum reach 85%. After the retort is released, sprinkle water to replenish water until the water content of the grain grains reaches 45%. Then add wine tails and koji medicine accounting for 12% of the mixed raw materials. , pile up into a conical fermented grain heap after cooling, accumulate and ferment for 4-5 days, up to the stacking temperature of 50°C, add wine tails accounting for 1% of the amount of mixed raw materials, and t...

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PUM

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Abstract

The invention discloses a soy sauce flavor type Chinese spirit preparation method which sequentially comprises grain preparation, a first raw material feeding work procedure, a second raw material feeding work procedure, a distilling and Chinese spirit taking work procedure and a storing work procedure. According to the soy sauce flavor type Chinese spirit preparation method disclosed by the invention, a starter making temperature is 65 DEG C, and a highest stacking temperature is 50 DEG C; under the temperatures, the situations that reaction cannot perform successfully under a low temperatureand generated flavor components and pigment matter are less are avoided, and microorganism activity reduction caused by continuously warming is avoided. The prepared soy sauce flavor type Chinese spirit has scorch aroma, but the scorch aroma is not very obvious; in the first raw material feeding work procedure and the second raw material feeding work procedure, the starter use amount is reduced,production cost is reduced, charring and bitterness of traditional soy sauce flavor type Chinese spirit are avoided, and quality of a Chinese spirit body is improved. Storage time of base Chinese spirit utilized by the maotai-flavor Chinese spirit preparation method disclosed by the invention is 5 years or more, so that harmful ingredients can be volatilized continuously, Chinese spirit molecularassociation is stabler to form macromolecule groups, taste is more mellow and softer, and color of the Chinese spirit body is changed into light yellow from colorless.

Description

technical field [0001] The invention belongs to the technical field of liquor production, and in particular relates to a preparation method of Maotai-flavored liquor. Background technique [0002] Maotai-flavored liquor is an important type of liquor in my country. It has a long production history and has a special style of "delicate sauce, full-bodied, mellow and soft, long aftertaste, and long-lasting fragrance in an empty cup". The special quality style of Maotai-flavor liquor comes from its unique brewing process. The brewing process of Maotai-flavor liquor is very complicated. Its production process is based on "second grain feeding, eight rounds of fermentation, seven rounds of wine extraction" and "high temperature koji making, high temperature stacking saccharification, high temperature fermentation, high temperature flowing wine, long-term storage" For its remarkable technological characteristics. It takes one year as a production cycle. The raw materials go throu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 陈家好赵正鑫王贵军王于广
Owner 湖南武陵酒有限公司
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