Preparation method of black bean Maotai-flavor liquor and process thereof

Abstract

The invention discloses a preparation method of black bean Maotai-flavor liquor and a process thereof. The black bean Maotai-flavor liquor comprises raw materials and an auxiliary material, the raw materials comprise black beans and sorghum, and the auxiliary material is rice husk; the black bean Maotai-flavor liquor is prepared by a Maotai-flavor liquor preparation process which comprises the following steps: selecting materials, frying until the materials are well-done, spreading for cooling, uniformly mixing with sorghum, crushing the sorghum, moistening the materials, steaming the materials, taking out of a steamer, spreading for airing, adding black bean koji, stacking for fermentation, fermenting in a cellar, distilling to take liquor, grading and storing raw liquor, and blending andfilling to obtain the product. The whole preparation process comprises two times of feeding, nine times of steaming and cooking, eight times of fermentation and seven times of wine taking. The methodhas the advantages that the black beans are used as the liquor, the medicinal liquor is mainly prepared by an extraction method, but the black bean Maotai-flavor liquor liquor is prepared by fusing acomplex sauce-flavor liquor process with black bean flavor added by black bean raw materials; due to the fact that the black beans are rich in various nutritional ingredients and have obvious medicinal effects, the brewed black bean Maotai-flavor liquor is rich in various nutritional ingredients needed by human bodies, the flavor and personality of the Maotai-flavor liquor are improved, and the Maotai-flavor liquor with a unique style is brewed.

Description

technical field [0001] The invention relates to the technical field of wine making, and more specifically relates to a production method and technology of black bean sauce wine. Background technique [0002] At present, all domestic Maotai-flavored liquors are carefully brewed using local natural conditions, high-quality sorghum and wheat, and scientific techniques. It is crowned with the perfect style of outstanding sauce aroma, elegant and delicate, full-bodied wine, long aftertaste, and lasting fragrance in an empty cup. However, Maotai-flavored liquor has always been made of sorghum as a single raw material, and high-temperature Daqu is made from pure wheat, so the style of Maotai-flavored liquor is relatively simple. [0003] The applicant applied for a production process of mung bean sauce wine, patent number CN201710430828.4A. In order to increase the diversification of the style of the sauce-flavored liquor, in the production of the sauce-flavored liquor, mung bean ...

AI Technical Summary

Problems solved by technology

However, Maotai-flavored liquor has always been made of sorghum as a single raw material, and pure wheat is used to make high-temperature Daqu, so the style of Maotai-flavored liquor is relatively simple.

[0003] The applicant applied for a production process of mung bean sauce wine, patent number CN201710430828.4A. In order to increase the diversification of the style of the sauce-flavored liquor, in the production of the sauce-flavored liquor, mung bean raw materials were added on the basis of the original production process. , make full use of the medicinal and edible effects of mung beans, enhance the added value and style characteristics of soy sauce wine; make mung bean soy sauce wine, wine body sauce aroma prominent, with elegant bean aroma, plump and mellow, delicate and soft, harmonious and comfortable, scientifically absorbed The nutritional content of mung bean has been well evaluated in the market, but the defect of the above-mentioned patent: in the brewing of Maotai-flavored liquor, both koji making and wine-making are very important. The above-mentioned patent only adds mung bean raw materials in the brewing process. There is no addition in the koji making process, and the bean aroma and its nutritional components cannot be well integrated into the koji aroma, so that the conversion of bean aroma and trace components in the later stage of fermentation is relatively small, which cannot well reflect the innovation of the invention process