Method for producing small pit soft sesame-flavor liquor

A technique of sesame flavor type and production method, which is applied in the field of liquor production, can solve the problems of softness and elegance, and the reaction comfort after drinking is difficult to meet the taste requirements, so as to increase the softness and delicateness, prevent greasy, and benefit microorganisms The effect of fermentation

Inactive Publication Date: 2018-12-04
ANHUI XUANJIU GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the softness, elegance and comfort of the traditional sesame-flavored liquor products are difficult to meet the taste requirements of a wider consumer group. In order to cater to the drinking habits of modern consumers, it is necessary to improve the traditional sesame-flavored liquor production process. Make improvements and innovate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: Production of Xiaojiao Soft Sesame Flavor Liquor according to the following production process

[0026] 1) Preparation of materials:

[0027] Selection and proportioning of raw grains: select raw grains with full grains and no mildew, and the proportions are 900kg of sorghum, 50kg of glutinous rice, 50kg of indica rice, and 200kg of wheat;

[0028] Mixed koji: mix 150kg of high-temperature koji, 80kg of medium-temperature koji, 80kg of aromatic yeast, 150kg of white koji, and 100kg of bacterial koji to obtain a mixed koji for later use;

[0029] 2) Raw grain processing: crush sorghum into 4-6 petals, pass through a 20-mesh sieve <20%; crush wheat into 2-4 petals; use whole grains of indica rice and glutinous rice; premix the crushed sorghum and wheat, add Mix 550kg of water at 80°C evenly, moisten the material for 2 hours, then add indica rice and glutinous rice and mix evenly again, stack them in a trapezoidal shape with a height of 30 cm, and pile them ...

Embodiment 2

[0038] Embodiment 2: Production of Xiaojiao Soft Sesame Flavor Liquor according to the following production process

[0039] 1) Preparation of materials:

[0040] Selection and proportioning of raw grains: select raw grains with full grains and no mildew, and the proportioning is 1000kg of sorghum, 100kg of glutinous rice, 50kg of indica rice, and 150kg of wheat;

[0041] Mixed koji: Mix 170kg of high-temperature koji, 90kg of medium-temperature koji, 100kg of aromatic yeast, 180kg of white koji, and 120kg of bacterial koji to obtain a mixed koji for later use;

[0042] 2) Raw grain processing: crush sorghum into 4-6 petals, pass through a 20-mesh sieve <20%; crush wheat into 2-4 petals; use whole grains of indica rice and glutinous rice; premix the crushed sorghum and wheat, add Mix 600kg of water at 83°C evenly, moisten the material for 1.5 hours, then add indica rice and glutinous rice and mix evenly again, stack in a trapezoidal shape with a height of 35 cm, and pile up f...

Embodiment 3

[0049] Embodiment 3: Production of Xiaojiao Soft Sesame Flavor Liquor according to the following production process

[0050] 1) Preparation of materials:

[0051] Selection and proportioning of raw grains: select raw grains with full grains and no mildew, and the proportioning is 1050kg of sorghum, 75kg of glutinous rice, 100kg of indica rice, and 150kg of wheat;

[0052] Mixed koji: mix 180kg of high-temperature koji, 100kg of medium-temperature koji, 90kg of aromatic yeast, 170kg of white koji, and 140kg of bacterial koji to obtain a mixed koji for later use;

[0053] 2) Raw grain processing: crush sorghum into 4-6 petals, pass through a 20-mesh sieve <20%; crush wheat into 2-4 petals; use whole grains of indica rice and glutinous rice; premix the crushed sorghum and wheat, add Mix 650kg of water at 85°C evenly, moisten the material for 1 hour, then add indica rice and glutinous rice and mix evenly again, stack them in a trapezoidal shape with a height of 40 cm, and pile th...

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PUM

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Abstract

The invention discloses a method for producing small pit soft sesame-flavor liquor. The method comprises the following steps: preparation of a material, processing of raw grains, steaming of fermentedgrains, cooking of the raw grains, addition of distiller's yeast, accumulation, fermentation of the obtained fermented grains in a sesame-flavor small pit, storage of a liquor base, and blending andstorage of the finished liquor. A special accumulation mode with a prolonged accumulation time and a reduced accumulation starting temperature, sesame-flavor small pit fermentation, a low pit entrancetemperature, a low liquor distillation temperature and specially treated rice paper jar sealing storage are adopted, so the sesame-flavor liquor produced through the method has the advantages of typical and protruding sesame flavor style, elegant aroma, soft and fine mouthfeel, smooth falling into the throat, fullness and coordination, clear and long aftertaste, and comfortable reaction after being drunk.

Description

technical field [0001] The invention belongs to the technical field of liquor production, and in particular relates to a production process of Xiaojiao soft sesame-flavored liquor. Background technique [0002] Sesame-flavored liquor is one of the 12 major flavor types of Chinese liquor. It is a flavor type established after the founding of New China. It is loved by people for its elegant and delicate burnt aroma, mellow and full-bodied unique style. In today's society, with the improvement of living standards and health awareness, consumers have higher and higher requirements for the taste of baijiu, and the "rich but not spicy" baijiu style is more and more respected. The entrance is soft and delicate, the aroma is elegant, plump and harmonious, the tail is long, and the high-quality sesame-flavored liquor with a comfortable reaction after drinking meets the needs of modern consumers. However, the softness, elegance and comfort of the traditional sesame-flavored liquor pr...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12
CPCC12G3/02
Inventor 高传强易俊张温清司冠儒于海波孔帅
Owner ANHUI XUANJIU GRP
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