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Production method of soft and strong-aromatic baijiu

The invention relates to a technology of a strong-flavor liquor and a production method, which is applied to the production field of soft strong-flavor liquor, and can solve the problems of poor liquor quality and taste, easy to top, slow returning to liquor, etc., so as to improve the liquor yield, liquor quality, The effect of improving taste and simple production method

Inactive Publication Date: 2018-11-20
ANHUI MINGGUANG WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of production method of soft Luzhou-flavor liquor, to solve the traditional Luzhou-flavor liquor that proposes in the above-mentioned background technology and the mouthfeel is relatively poor, and there is wine over-smelling, stimulation, Problems such as easy to drink and slow return to alcohol

Method used

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  • Production method of soft and strong-aromatic baijiu

Examples

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Comparison scheme
Effect test

Embodiment 1

[0020] The production method of this soft Luzhou-flavor liquor comprises the steps:

[0021] S1: Raw material processing: Take 800 parts of sorghum and 200 parts of glutinous rice, crush two-thirds of the sorghum, and leave the remaining one-third of the whole grain, add water at 80 degrees Celsius to the sorghum, and the water level is high 2 cm above the sorghum, keep warm and moisten the material for 22 hours, soak the whole glutinous rice at 50 degrees Celsius for 10 hours to extract foreign matter, and crush two-thirds of the sorghum into 4-6 petals;

[0022] S2: Wine steaming: add auxiliary materials to sorghum and glutinous rice, stir them together to make grain unstrained spirits, then put the grain unstrained spirits in a retort, cover the pan distillation wine, and continue cooking after receiving the wine. The auxiliary materials are bran shells and bran The husk is steamed for 28 minutes and then cooled and dried until the water content is 11%, and the amount of br...

Embodiment 2

[0027] The production method of this soft Luzhou-flavor liquor comprises the steps:

[0028] S1: Raw material processing: Take 750 parts of sorghum and 220 parts of glutinous rice, crush two-thirds of the sorghum, and leave the remaining one-third in granular form, add water at 85 degrees Celsius to the sorghum, and the water level is high 3 cm above the sorghum, keep warm and moisten the material for 24 hours, soak the whole grain of glutinous rice at 55 degrees Celsius for 12 hours to extract foreign matter, and crush two-thirds of the sorghum into 4-6 petals;

[0029] S2: Wine steaming: add auxiliary materials to sorghum and glutinous rice, stir them together to make grain unstrained spirits, then put the grain unstrained spirits in a retort, cover the pan distillation wine, and continue cooking after receiving the wine. The auxiliary materials are bran shells and bran The husk is steamed for 30 minutes and then cooled and dried until the water content is 13%, and the amoun...

Embodiment 3

[0034] The production method of this soft Luzhou-flavor liquor comprises the steps:

[0035] S1: Raw material processing: Take 850 parts of sorghum and 180 parts of glutinous rice, crush two-thirds of the sorghum, and leave the remaining one-third in granular form, add water at 75 degrees Celsius to the sorghum, and the water level is high 2 cm above the sorghum, keep warm and moisten the material for 20 hours, soak the whole grain of glutinous rice at 45 degrees Celsius for 8 hours to extract foreign matter, and crush two-thirds of the sorghum into 4-6 petals;

[0036] S2: Wine steaming: add auxiliary materials to sorghum and glutinous rice, stir them together to make grain unstrained spirits, then put the grain unstrained spirits in a retort, cover the pan distillation wine, and continue cooking after receiving the wine. The auxiliary materials are bran shells and bran The husk is steamed for 25 minutes, then cooled and dried until the water content is 10%, and the amount of...

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Abstract

The invention belongs to the technical field of brewing and particularly discloses a production method of soft and strong-aromatic baijiu. The production method of soft and strong-aromatic baijiu comprises the following steps: S1, raw material treatment; S2, steaming of fermented grains for baijiu; S3, spreading and airing: after steaming, the fermented grains are discharged out of a rice steamerand placed in an airing bed, and pulping water at 90 DEG C or higher is evenly sprinkled, and air blowing and spreading for cooling are performed; S4, addition of distiller's yeast: big fire distiller's yeast is added, the mixture is evenly mixed and piled at high temperature for 18-24 hours, the surface is covered with fresh rice husk steamed for 36-44 minutes, the central temperature is controlled at 50-56 DEG C, and medium temperature distiller's yeast and esterified red distiller's yeast are added for uniform mixing; S5, fermentation in a kiln: fermentation is performed in the kiln at lowtemperature of 15-18 DEG C for fermentation for 78-82 days. The raw materials of traditional strong-aromatic baijiu are innovated, glutinous rice is added to sorghum, accordingly, taste of baijiu is greatly improved, soft and comfort level of taste is improved, trace components are rich, effects of tonifying deficiency, enriching blood and invigorating the spleen and lungs are achieved, the baijiuyield is greatly increased, and the baijiu quality is greatly improved.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for producing soft and strong-flavor liquor. Background technique [0002] my country is the hometown of wine, and also wine culture It is one of the earliest wine-making countries in the world. Wine brewing has a long history in my country. In China's thousands of years of civilization development history, the development of wine and culture is basically carried out simultaneously. Edible wine is a kind of health drink, which can promote blood circulation, dredge meridians and activate collaterals, and dispel rheumatism. Luzhou-flavor baijiu occupies most of the Chinese baijiu with its style of "elegant and elegant cellar fragrance, sweet and refreshing". Become the mainstream of liquor consumption. The quality and taste of traditional Luzhou-flavor liquor are poor, and to a certain extent, there are phenomena such as over-flavored, irritating, easy to drink, and s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 巩建李东风付启海郭小东孙晓露
Owner ANHUI MINGGUANG WINE IND
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