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Soft Maotai-flavor liquor

A sauce-flavored liquor and soft sauce-flavored technology, which is applied in the preparation of alcoholic beverages, microorganisms, biochemical equipment and methods, etc., can solve the problems of poor quality of high-yield wine and low yield of high-quality wine

Pending Publication Date: 2021-01-29
贵州国招酒(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of traditional sauce-flavored liquor generally has the problem of low yield of high-quality wine or poor quality of high-yield wine; therefore, while improving the yield of wine, ensuring the quality of wine is the focus of research

Method used

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  • Soft Maotai-flavor liquor
  • Soft Maotai-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043]A production process of soft sauce-flavor liquor includes the following steps:

[0044]Step (1) Sanding: pulverize the sorghum; add the sorghum with a pulverization rate of 20% to 87°C water, mix it evenly and accumulate the moisturizing material for 12 hours, and control the accumulation temperature at 46°C. The amount of water added is sorghum ( The crushing rate is 20%); then add the glutinous rice flour and the glutinous glutinous rice flour to be beaten by a glutinous machine and mix evenly. The steaming material is topped for 2.5h, and the steaming material 7 is mature. The added amount of the glutinous rice flour is sorghum (the crushing rate is 20 %), the added amount of the fermented grains is 6.5% by weight of the sorghum (the crushing rate is 20%), and the fermented fermented grains are the 7th round of untaken fermented fermented grains; and then sprinkle the sorghum (the crushing rate of 20%) by mass 5wt % 87°C water is discharged out of the retort, spread in the dry...

Embodiment 2

[0054]It is basically the same as embodiment 1, the only difference is:

[0055]The strengthened Daqu is prepared by the following process:

[0056]Add 7.2 parts by weight of mother koji and 0.8 parts by weight of fermentation assistant to 92 parts by weight of wet wheat flour and mix them evenly, and then place them on a curved mold to make a turtle-shaped curved embryo. The specifications of the curved mold are 40cm×50cm× 10cm; Put the curved embryos flat in the drying room for 2.5 hours, then put them into the fermentation room, stack them side by side in a manner of three horizontally and three vertically. The upper and lower curved embryos should be arranged in a staggered direction. The koji is placed in the fermentation room for 6 days, and the temperature of the koji is 63°C, and the first time is turned; the fermentation is continued for another 8 days, and the temperature of the koji is 58°C, and the second is turned. After 42 days of fermentation of the curd, remove the grass a...

Embodiment 3

[0061]It is basically the same as embodiment 1, the only difference is:

[0062]The strengthened Daqu is prepared by the following process:

[0063]Add 7.2 parts by weight of mother koji and 0.8 parts by weight of fermentation assistant to 92 parts by weight of wet wheat flour and mix them evenly, and then place them on a curved mold to make a turtle-shaped curved embryo. The specifications of the curved mold are 40cm×50cm× 10cm; Put the curved embryos flat in the drying room for 2.5 hours, then put them into the fermentation room, stack them side by side in a manner of three horizontally and three vertically. The upper and lower curved embryos should be arranged in a staggered direction. The koji is placed in the fermentation room for 6 days, and the temperature of the koji is 63°C, and the first time is turned; the fermentation is continued for another 8 days, and the temperature of the koji is 58°C, and the second is turned. After 42 days of fermentation of the curd, remove the grass a...

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Abstract

The invention discloses a production process of soft Maotai-flavor liquor. The production process comprises the following steps: (1) adding sand; (2) roughing sand; (3) taking wine in turns; and (4) blending and storing. The soft Maotai-flavor liquor produced by the invention is soft in taste and excellent in quality, and the glutinous rice flour is added into the sorghum raw material, so that thesoftness of the liquor is improved; and besides, the strengthened yeast is adopted in the production process, so that conversion and accumulation of flavor substances are facilitated, the wine body is mellower, the ester fragrance is more outstanding, the content of foreign flavor substances and harmful substances is reduced, and the flavor quality of the wine is improved.

Description

Technical field[0001]The invention relates to the technical field of liquor brewing, in particular to a soft sauce-flavor liquor and a production process thereof.Background technique[0002]my country’s liquor production areas mainly include Guizhou production area, Sichuan production area, Sulu Yuwan production area, Lingnan production area, Shanxi production area, Northeast production area, Shaanxi production area, etc.; the quality and characteristics of liquor are closely related to the local micro-ecological environment. Related, this has formed the unique representative wines of each region, which can be divided into sauce-flavored wine, strong-flavored wine, elegant strong-flavored wine, soy rice wine, Hetao and Yilite, Fenjiu, Beidacang-Dayuanquan-Daoguang 25. Fengxiang wine, etc. Among them, the Guizhou production areas represented by Maotai wine are concentrated in Renhuai, Guizhou, and Maotai Town is the main area. The unique climatic conditions, water and soil environment ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/055C12H6/02C12R1/04C12R1/125
CPCC12G3/021C12G3/022C12G3/055C12H6/02
Inventor 卢定才
Owner 贵州国招酒(集团)有限公司
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