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Brewing process of strong aromatic Chinese spirits

A technology of Luzhou-flavor liquor and technology, which is applied in the field of brewing technology of Luzhou-flavor liquor, can solve the problems of liquor quality decline, aftertaste shortening, alcohol easy to pass through, etc., and achieve fast reaction speed, soft entrance and rich aroma Effect

Pending Publication Date: 2020-12-25
广西丹泉酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] With the improvement of people's living standards, the requirements for liquor are also increasing. Although the preparation technology of liquor is becoming more and more mature, the liquor on the market often has the following problems: 1. With the change of consumer demand, low alcohol The market share of liquor is increasing year by year. At present, the production of low-alcohol liquor is mainly prepared by adding pulp to high-alcohol liquor, but the low-alcohol liquor produced by this method has reduced aroma components, accompanied by "turbidity" 2. The alcohol molecules in the Luzhou-flavor liquor on the market are not aggregated, and the alcohol molecules are released quickly, which greatly stimulates the mucous membranes, so it feels spicy; the human body is sensitive to small molecule alcohol. The absorption is fast, and the alcohol in the blood quickly reaches a certain concentration, so it feels easy to get drunk if you drink less; small molecule alcohol can easily pass through the brain-blood barrier, stimulating and damaging the brain nerves, so you will feel angry and headache; 3. With the change of consumers' taste demand, the existing flavor of single Luzhou-flavor liquor can no longer meet the market demand

Method used

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  • Brewing process of strong aromatic Chinese spirits
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  • Brewing process of strong aromatic Chinese spirits

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Effect test

Embodiment 1

[0036] The present embodiment provides a kind of brewing technique of Luzhou-flavor liquor, and this brewing technique comprises the following steps:

[0037] (1) Preparation of wine-making main ingredients: prepare wine-making main ingredients according to the following parts by weight: 20 parts of sorghum, 15 parts of japonica rice, 10 parts of barley, 12 parts of corn and 6 parts of oats;

[0038] (2) Cooking grain: Put corn, sorghum and barley in order from bottom to top in steamer A, add water to 1cm above the grain surface, and then steam for cooking; take another steamer B, Put oats and japonica rice in steamer B from bottom to top, add water to 1cm above the surface of the grain, and then steam for cooking. After cooking, mix the materials in steamer A and steamer B to obtain mixed grain, and then Add peach juice water of 0.3 times the weight of the mixed grain to moisten the grain; among them, steamer A cooks the grain by steaming until it boils, keeps boiling for 10 ...

Embodiment 2

[0043] The present embodiment provides a kind of brewing technique of Luzhou-flavor liquor, and this brewing technique comprises the following steps:

[0044] (1) Preparation of wine-making main ingredients: prepare wine-making main ingredients according to the following parts by weight: 25 parts of sorghum, 20 parts of japonica rice, 12 parts of barley, 18 parts of corn and 8 parts of oats;

[0045] (2) Cooking grain: Put corn, sorghum and barley in the steamer A in a tiled manner from bottom to top, add water to 1.2cm above the grain surface, and then steam for cooking; take another steamer B, Put oats and japonica rice in steamer B from bottom to top, add water to 1.2cm above the surface of the grain, and then steam for cooking. After cooking, mix the materials in steamer A and steamer B to obtain a mixed grain , and then add peach juice water with an amount 0.3 times the weight of the mixed grain to moisten the grain; among them, the cooking method of the steamer A is to s...

Embodiment 3

[0050] The present embodiment provides a kind of brewing technique of Luzhou-flavor liquor, and this brewing technique comprises the following steps:

[0051] (1) Preparation of wine-making main ingredients: prepare wine-making main ingredients according to the following parts by weight: 30 parts of sorghum, 25 parts of japonica rice, 15 parts of barley, 22 parts of corn and 12 parts of oats;

[0052] (2) Cooking grain: Put corn, sorghum and barley in the steamer A in a tiled manner from bottom to top, add water to 1.5cm above the grain surface, and then steam for cooking; take another steamer B, Put oats and japonica rice in steamer B from bottom to top, add water to 1.5cm above the surface of the grain, and then steam for cooking. After cooking, mix the materials in steamer A and steamer B to obtain a mixed grain , and then add peach juice water with an amount 0.4 times the weight of the mixed grain to moisten the grain; among them, the cooking method of the steamer A is to ...

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Abstract

The invention belongs to the technical field of food processing, and particularly discloses a brewing process of strong aromatic Chinese spirits. The brewing process of the strong aromatic Chinese spirits comprises the following steps: (1) preparing a main material for brewing; (2) boiling grains; (3) fermenting and distilling; (4) ageing; and (5) filling. The strong aromatic Chinese spirit prepared by the invention has sorghum fragrance, corn sweetness, polished round-grained rice, thick oat, barley brewing and multi-grain mixing, so that the liquor body is perfect, and the strong aromatic Chinese spirit prepared by the special preparation method is full in taste, rich in fragrance and free of headache after being drunk.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a brewing process of Luzhou-flavor liquor. 【Background technique】 [0002] Liquor is made from koji and distiller's saccharification starter, using starchy (sugar) raw materials, cooking, saccharifying, fermenting, distilling, aging and blending. Its wine quality is colorless (or slightly yellowish) ) is transparent, the smell is pure and pure, the entrance is sweet and refreshing, and the alcohol content is high. After storage and aging, it has a compound fragrance mainly composed of esters. A variety of wines made from koji and distiller's saccharification starter, using starchy (sugar) raw materials, cooking, saccharifying, fermenting, distilling, aging and blending. [0003] With the improvement of people's living standards, the requirements for liquor are also increasing. Although the preparation technology of liquor is becoming more and more mature, the liquor on...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/022C12G3/06C12H1/16C12H1/044
CPCC12G3/021C12G3/022C12G3/06C12H1/165C12H1/16C12H1/0408
Inventor 覃建良覃旺远
Owner 广西丹泉酒业有限公司
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