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Production process of multi-grain maotai-flavor liquor

A sauce-flavored liquor and production technology, which is applied in the field of brewing technology, can solve the problem of less liquor, and achieve the effect of strong taste, soft throat and long aftertaste

Inactive Publication Date: 2021-03-16
黑龙江垦区双盛酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] my country's wine culture has a long history, and baijiu is especially loved by many consumers. At present, there are many kinds of Maotai-flavored liquors on the market, but there are few truly mellow and pure-grain liquors. Therefore, it is of great significance to provide a process for producing pure-grain sauce-flavored liquors.

Method used

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Embodiment Construction

[0023] Below, in conjunction with specific embodiment, the present invention is further described:

[0024] Material selection: Weigh sorghum, glutinous rice, rice, wheat bran and rice husk according to the demand, choose sorghum, glutinous rice and rice with full seeds, no moths, and no mildew, and sieve before crushing to remove impurities. For fine bran or medium bran with high starch content, the rice husk is selected from the new rice husk of the year, of which the sorghum is divided into 4-6 petals, and the fine powder content is less than 10%;

[0025] Raw material handling:

[0026] (1) Moisturizing: Put the raw materials back into the bag and stir once, add 85-90°C hot water according to the moisture content of the cellar, and stir evenly, pile up for 12 hours, stir once in the middle, and the summer moistening time is 6-8 hours , to prevent acid production due to bacterial contamination;

[0027] (2) Steaming material: The raw material is fresh and has no bad smell...

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Abstract

The invention discloses a production process of multi-grain maotai-flavor liquor. The process comprises the following steps: material selection, raw material processing, auxiliary material steaming, accumulation fermentation, cellar fermentation, filling, quantity and quality wine picking, and storage.The raw materials are 60% of sorghum, 20% of glutinous rice and 20% of rice. The auxiliary materials include rice husks and wheat bran. Sorghum, glutinous rice and rice that are full of seeds, free from worms and mildew, are selected. Sieving is performed before crushing to remove debris. Fine bran or medium broken bran with high starch content is selected as the wheat bran, new rice husks in the same year are selected as the rice husks, sorghum is divided into 4-6 petals, and the content offine powder is smaller than 10%. The liquor produced by the production process of the multi-grain maotai-flavor liquor provided by the invention is strong in maotai-flavor taste, long in aftertaste, soft in throat and good in mouth feel.

Description

technical field [0001] The invention relates to the technical field of brewing technology, in particular to a production technology of multi-grain sauce-flavor liquor. Background technique [0002] my country's wine culture has a long history, and baijiu is especially loved by many consumers. At present, there are many kinds of Maotai-flavored liquors on the market, but there are few truly mellow and pure-grain liquors. Therefore, it is of great significance to provide a process for producing pure-grain sauce-flavored liquors. . [0003] Aiming at the problems in the related technologies, no effective solution has been proposed yet. Contents of the invention [0004] The object of the present invention is to provide a kind of production technology of multi-grain sauce-flavor liquor, to solve the problems raised in the above-mentioned background technology. [0005] In order to achieve the above object, the present invention provides the following technical solutions: a pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12H6/02
CPCC12G3/021C12G3/022C12H6/02
Inventor 吴刚
Owner 黑龙江垦区双盛酒业有限公司
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