Production process of thick-fragrance seamen-fragrance composite-fragrance bajiu

A compound aroma type and production process technology, applied in the field of liquor brewing, can solve the problems of poor quality stability, poor coordination of finished wine body, and poor gelatinization effect, so as to achieve elegant and comfortable compound aroma and facilitate mass production The effect of accumulating and improving the yield of wine

Inactive Publication Date: 2020-07-17
内蒙古蒙古王实业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The coordination of the finished wine made by this method is relatively poor, and the stability of the quality is relatively difficult to grasp. In addition, the gelatinization effect of the existing technology is not good, and the yield of wine is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a kind of concentrated lucid lucidum compound aroma type liquor production technology, this production technology may further comprise the steps:

[0022] (1) material preparation: pulverize the sorghum to a fineness of 4 to 8 petals per grain, add hot water at 45°C according to a ratio of 42% of the sorghum weight, and mix and moisten the material for 30 minutes to obtain the moistened sorghum; Aspergillus, Ester-producing yeast, alcohol yeast and high-temperature Daqu are mixed evenly to obtain mixed koji; steamed rice husks are steamed and impurities are removed to obtain steamed rice husks; the newly steamed wine-fermented grains are retained after steaming wine;

[0023] (2) Ingredients: according to the weight ratio of 120 parts of sorghum, 12 parts of bran, 30 parts of rice husk, and 480 parts of fermented rice wine after steaming, mix the moistened sorghum, bran, steamed rice husk, steamed rice husk, Mixing fermented grains to prepare winemaking ma...

Embodiment 2

[0029] Embodiment 2: a kind of concentrated sesame compound aroma type liquor production technology, this production technology may further comprise the steps:

[0030] (1) material preparation: pulverize the sorghum to a fineness of 4 to 8 petals per grain, add hot water at 50°C in a proportion of 40% by weight of the sorghum, and mix and moisten the material for 35 minutes to obtain the moistened sorghum; Ester-producing yeast, alcohol yeast and high-temperature Daqu are mixed evenly to obtain mixed koji; steamed rice husks are steamed and impurities are removed to obtain steamed rice husks; the newly steamed wine-fermented grains are retained after steaming wine;

[0031] (2) Ingredients: according to the weight ratio of 110 parts of sorghum, 13 parts of bran, 28 parts of rice husk, and 460 parts of fermented grains after steaming wine, mix the moistened sorghum, bran, steamed rice husks, and fermented glutinous rice after steaming wine. Mixing to prepare winemaking materia...

Embodiment 3

[0037] Embodiment 3: a kind of concentrated zhi zhi compound fragrance liquor production technology, this production technology may further comprise the steps:

[0038] (1) material preparation: pulverize the sorghum to a fineness of 4 to 8 petals per grain, add hot water at 40°C according to 45% of the weight of the sorghum, and mix and moisten the material for 25 minutes to obtain the moistened sorghum; Ester-producing yeast, alcohol yeast and high-temperature Daqu are mixed evenly to obtain mixed koji; steamed rice husks are steamed and impurities are removed to obtain steamed rice husks; the newly steamed wine fermented grains are retained after steaming wine;

[0039](2) Ingredients: according to the weight ratio of 130 parts of sorghum, 11 parts of bran, 32 parts of rice husk, and 500 parts of fermented rice wine after steaming, mix the moistened sorghum, bran, steamed rice husk, steamed rice husk, The fermented grains are mixed to prepare winemaking materials;

[0040]...

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PUM

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Abstract

The invention discloses a production process of thick-fragrance seamen-fragrance composite-fragrance bajiu. The production process comprises the following steps: preparing materials, performing proportioning, performing gelatinizing, adding a starter, performing stacking, performing cellaring, and performing distilling, wherein the materials comprises, by weight, 110-130 parts of sorghum, 11-13 parts of bran, 28-32 parts of rice husk and 460-500 parts of steamed hot fermented grains. A mixed starter is added according to a proportion of 28-32% by weight of the sorghum, and a bacterial starteris added according to a proportion of 4-6% by weight of the sorghum; the stacking moisture in the stacking step is controlled to be 46-47%, stacking is performed for 48 hours in autumn, winter and spring, and stacking is performed for24 hours in summer; and in the cellaring step, the water content of the wine making materials for stacking fermentation is controlled to be 56-57%, the temperature ofthe wine making materials for stacking fermentation is controlled to be 23-26 DEG C, and the wine making materials for stacking fermentation are put into a full-mud cellar for fermentation for 67 days. The process has a good gelatinization effect and a high wine yield, and the bajiu product is clear and transparent and has strong fragrance, Maotai fragrance and sesame fragrance. The composite fragrance is elegant, comfortble, thick and plump, the wine body is coordinated, clear aftertaste is achieved.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, in particular to a production process of concentrated licorice compound-flavor liquor. Background technique [0002] Liquor is a unique traditional distilled liquor in China. The traditional brewing process is mainly to produce four types of liquor with obvious characteristics: strong, clear, sauce and rice. Aroma type and other types of liquor. With the increasing improvement of people's material life and cultural living standards, people's consumption concept has changed, and they are pursuing the consumption concept of personalized style, complex fragrance, natural, supple and refreshing. [0003] At present, the method of making compound-flavored wines in general wineries is to blend several basic wines with different flavors according to different proportions. The finished wine body produced by this method has relatively poor coordination, and the quality stability is relatively dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/021C12H6/02
CPCC12G3/022C12G3/021C12H6/02
Inventor 姜文云白国义李寿军才向东贾文全
Owner 内蒙古蒙古王实业股份有限公司
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