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A technology of soft sauce aroma and craftsmanship, applied in the field of liquor brewing, can solve the problems of poor taste of liquor, achieve the effects of light sauce aroma, promote metabolism, and reduce manufacturing costs
Inactive Publication Date: 2020-05-26
贵州言台酒业(集团)有限责任公司
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Abstract
Description
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Problems solved by technology
From ancient times to the present, white wine has occupied a very important position in people's daily life, and is an indispensable special drink in activities such as social activities and celebrations; and the white wine of the prior art has poor mouthfeel and cannot satisfy the needs of different people
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Embodiment 1
[0021] According to an embodiment 1 of the present invention, this embodiment discloses a brewing process of soft sauce-flavored liquor, and the brewing process includes the following steps:
[0022] Screening of raw materials: sorghum 35%, rice 4550%, glutinous rice 20%; the sum of the mass percentages of various grain raw materials is 100%;
[0023] B. The first feeding includes the following steps:
[0024] a. The first moistening of grain: After weighing the above raw materials according to the proportion, put them on the ground to form a grain pile, and then pour boiling water on the grain pile. The temperature of the boiling water is above 95°C. Mix, turn over in a crosswise way of standing up and down on both sides, shovel to the bottom of the grain pile, and then set aside;
[0025] b. The second time to moisten the grain: 1 hour after the first time to moisten the grain, carry out the second time to moisten the grain, continue to add boiling water to the grain pile d...
Embodiment 2
[0033] According to an embodiment 2 of the present invention, this embodiment discloses a brewing process of soft sauce-flavored liquor, and the brewing process includes the following steps:
[0034] Screening of raw materials: sorghum 31%, rice 48%, glutinous rice 21%; the sum of the mass percentages of various grain raw materials is 100%;
[0035] B. The first feeding includes the following steps:
[0036] a. The first moistening of grain: After weighing the above raw materials according to the proportion, put them on the ground to form a grain pile, and then pour boiling water on the grain pile. The temperature of the boiling water is above 95°C. Mix, turn over in a crosswise way of standing up and down on both sides, shovel to the bottom of the grain pile, and then set aside;
[0037] b. The second time to moisten the grain: 1 hour after the first time to moisten the grain, carry out the second time to moisten the grain, continue to add boiling water to the grain pile dur...
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Abstract
The invention discloses a brewing process of soft Maotai-flavor liquor. The brewing process comprises the following steps: screening raw materials, feeding grains for the first time, feeding grains for the second time, steaming the grains, spreading for airing, adding yeast, stacking for fermentation and taking liquor. Compared with the prior art, the brewing process greatly improves the efficiency, reduces the manufacturing cost, and makes the soft Maotai-flavor liquor soft in taste, sweet, pure, light and refreshing in Maotai-flavor smell, easy to enter the throat, extremely easy to accept in the first taste, and close to the taste and taste requirements of consumers. In addition, glutinous rice is added into the prepared liquor, firstly, the glutinous rice wine contains rich nutritionalingredients such as various vitamins, glucose and amino acids, can stimulate the appetite and refresh the mind after being drunk, and has the functions of activating qi and nourishing blood, and nourishing yin and tonifying the kidney; and secondly, blood circulation can be helped, metabolism can be promoted, and the effects of enriching blood, beautifying, relaxing tendons, activating collaterals, building bodies and prolonging life are achieved.
Description
technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a brewing process of soft sauce-flavored liquor. Background technique [0002] The main components of liquor are ethanol (alcohol) and water (accounting for 98%-99% of the total amount). As a high-concentration alcoholic beverage, liquor has a relatively high alcohol content, generally 30-65 degrees. In addition, it also contains many kinds of trace organic compounds (accounting for 1% to 2% of the total amount) such as acids, esters, alcohols, aldehydes, etc., which, as the aroma and taste substances of liquor, determine the style and quality of liquor. 70% of the chemical energy of ethanol can be utilized by the human body, and the heating energy of 1 gram of ethanol is 5 kcal. Acids, esters, alcohols, aldehydes and other substances do not have much nutrition, but are used to form the unique fragrance of liquor. my country's liquor has a long history and unique crafts...
Claims
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Application Information
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