Production process of Baishui du-kang du-kang-flavor liquor

A production process, Du Kangdu's technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of unstable quality of liquor and insufficient analysis of aroma components, so as to achieve a great increase in sales momentum, improve quality and brand reputation, and unique style Effect

Pending Publication Date: 2021-04-13
陕西白水杜康酒厂股份有限公司
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Problems solved by technology

[0004] The purpose of the present invention is to solve the shortcomings in the prior art that the analysis of the aroma components contained in the liquor is not thorough enough, and it is inconvenient to control the quality of the liquor, which leads to the unstable quality of the liquor produced. The Production Technology of Flavor Liquor

Method used

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Embodiment Construction

[0022]The technical solutions in the embodiments of the present invention will be described below, apparent, as described herein is merely embodiments of the invention, not all of the embodiments.

[0023]White Water Dukang Duxiang White Wine Production Process, including the following steps:

[0024]S1, raw materials: The unique rich mineral water in the Shanghuang Quanqi used by Dukang wine is used as a wine water;

[0025]S2, raw material treatment: for one hour of the high-molt powder, rice husk for one hour, can exclude the evil flavor in the raw material, destroy the bitter taste of the tannin and the ionic acid, the protein in the wine can alleviate its convergence effect, It is beneficial to yeast breeding and sugarlated enzymes, and reduce the bitterness of wine;

[0026]S3, Square: Production of high temperature songs for wheat for raw materials, add space strains to the raw genus, then mix in a 2: 5: 3 ratio in order to improve the aromatism in liquor ;

[0027]S4, store: a year with a ...

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Abstract

The invention belongs to the field of liquor production, and particularly relates to a production process of Baishui du-kang du-kang-flavor liquorwhite water Dukang-Dumet-flavor white spirit. Aiming at the problems that in the prior art, analysis on fragrance ingredients contained in liquor is insufficiently thorough and quality of the liquor is inconvenient to control, resulting in unstable quality of the produced liquor, the invention currently provides the following scheme: the production process comprises the following steps of: S1, preparing raw materials, i.e., taking unique strontium-rich mineral water of Shanghuang ancient spring, which is used for Dukang liquor brewing, as liquor brewing water; and S2, processing the raw materials, i.e., carrying out water spraying, steaming and impurity removal on sorghum flour and rice husks for one hour, so that the foreign smell in the raw materials can be eliminated, and the bitter taste of tannin and gallic acid is destroyed. According to the scheme, the product quality of the Baishui du-kang liquor is stably improved, the selling trend is greatly improved, the liquor is clear, transparent, mellow, comfortable, elegant in bouquet, soft, sweet and refreshing in taste, clean and enjoyable in aftertaste, and unique in style, and achieves the quality level of high-grade liquor so as to further improve the quality and brand reputation of the Baishui du-kang du-kang-flavor liquor.

Description

Technical field[0001]The present invention relates to the field of liquor production, in particular, involving a production process of white wine Dukang Duxiang type liquor.Background technique[0002]Traditional white water Du Kangbai is based on grain values, with low-temperature large curvature as a saccharified fermentant, cooked, saccharified, fermented, distilled distillation. The wine is clear (or yellowish) transparent, the fragrance is pure, sweet and refreshing, and the alcohol content is high, and then high. Dukang, for the Chinese "Wine Ancestors" in the past. Ming Wanli "Baishui County" contains: "Dukang, word Zhongning, the Kangjia Guifang, the county, good wine". White water is called Du Kang, for the Chinese liquor. The special geographic location and soil climate environments of Baishui County are most suitable for brewing beneficial microorganisms. There is a direct impact on the formation of Baishukang wine. In order to further improve the quality, carry forward the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/04
CPCC12G3/04C12G3/021C12G3/022
Inventor 张红军李英俊
Owner 陕西白水杜康酒厂股份有限公司
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