Preparation method of Maotai-flavor red date liquor

A sauce-flavored, red date technology, applied in the field of liquor, can solve problems such as the large temperature difference between the inside and outside of the fermented grains, the poor air permeability of the sorghum, and the difficulty in ripening the sorghum, so as to improve the quality of liquor and the health care function, good air permeability, The effect of shortening the period of jujube grain

Pending Publication Date: 2021-07-30
赵旭升
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current Maotai-flavor liquor process, sorghum crushing will produce a lot of debris and powder, these debris and powder adhere to the sorghum particles, which will cause the sorghum to have poor air permeability during wine making, and the sorghum will not be easily cooked during the steaming process , the temperature difference between the inside and outside of the fermented grains is large, the fermentation is uneven, and the wine yield drops, etc.
[0004] At present, the sorghum is usually broken and sieved to solve the above problems, but there are still cumbersome processes, which cause a certain amount of waste.

Method used

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  • Preparation method of Maotai-flavor red date liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Prepare Maotai-flavored jujube liquor according to the following steps:

[0032] (1) Put the red dates into the kneader after removing the core and cleaning them, stir and crush them to about 2mm, add sorghum and continue stirring and crushing until the particle size of red dates is 1-2mm, and the particle size of sorghum is 0.5-1mm; the mass ratio of red dates and sorghum is 1:4.

[0033] (2) After the red dates and sorghum are crushed to the target particle size, add grain water (that is, hot water at 85-95°C) during the stirring process. After the red dates and sorghum are evenly moistened, add the mother's grain, and stop after the raw materials and mother's grain are evenly stirred. Stir, continue to moisten the grain in the kneader for 6 hours, and obtain the raw sandy jujube grain after discharging; wherein the mass ratio of the total weight of the red date sorghum, the grain water and the mother's grain is 1:0.4:0.04.

[0034] (3) Put the raw sand jujube grains...

Embodiment 2

[0040] Prepare Maotai-flavored jujube liquor according to the following steps:

[0041] (1) Put the red dates into the kneader after removing the core and cleaning them, stir and crush them to about 2mm, add sorghum and continue stirring and crushing until the particle size of red dates is 1-2mm, and the particle size of sorghum is 0.5-1mm; the mass ratio of red dates and sorghum is 1:6.

[0042](2) After the red dates and sorghum are crushed to the target particle size, add grain water (that is, hot water at 85-95°C) during the stirring process. After the red dates and sorghum are evenly moistened, add the mother's grain, and stop after the raw materials and mother's grain are evenly stirred. Stir, continue to moisten the grain in the kneader for 7 hours, and obtain the raw sandy jujube grain after discharging; wherein the mass ratio of the total weight of the red date sorghum, the grain water and the mother's grain is 1:0.45:0.1.

[0043] (3) Put the raw sand jujube grains ...

Embodiment 3

[0049] Prepare Maotai-flavored jujube liquor according to the following steps:

[0050] (1) Put the red dates into the kneader after removing the core and cleaning them, stir and crush them to about 2mm, add sorghum and continue stirring and crushing until the particle size of red dates is 1-2mm, and the particle size of sorghum is 0.5-1mm; the mass ratio of red dates and sorghum is 1:5.

[0051] (2) After the red dates and sorghum are crushed to the target particle size, add grain water (that is, hot water at 85-95°C) during the stirring process. After the red dates and sorghum are evenly moistened, add the mother's grain, and stop after the raw materials and mother's grain are evenly stirred. Stir, continue to moisten the grain in the kneader for 8 hours, and obtain the raw sandy date grain after discharging; wherein the mass ratio of the total weight of the red date sorghum, the grain water and the mother's grain is 1:0.5:0.08.

[0052] (3) Put the raw sand jujube grains i...

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Abstract

The invention provides a preparation method of Maotai-flavor red date liquor. According to the method, sorghum and red dates are crushed and mixed in a kneading machine, crushed particles are good in consistency, the proportion of chippings and powder can be effectively reduced, and subsequent grain steaming fermentation and other processes can be carried out without sieving after raw materials are crushed. Under the same process conditions, the yield of high-quality base liquor can be obviously improved, and the method is particularly suitable for preparing Maotai-flavor liquor from various raw materials. The Maotai-flavor red date liquor prepared by the method has nutritional value and medicinal value of red dates and unique flavor and taste of Maotai-flavor liquor, the total acid content of the Maotai-flavor red date liquor can reach 3.01 g / L, the total ester content of the Maotai-flavor red date liquor can reach 4.5 g / L, the total acid content and the total ester content are far higher than the superior physicochemical indexes of the national standard, and the Maotai-flavor red date liquor has great market prospects.

Description

technical field [0001] The invention relates to the field of liquor, in particular to a preparation method of Maotai-flavored jujube liquor. Background technique [0002] Maotai-flavored liquor has the characteristics of light yellow and transparent, prominent sauce aroma, elegant and delicate, full-bodied wine, long aftertaste, and long-lasting fragrance in an empty cup. It is an important type of Chinese liquor. Jujube has high vitamin content and has the reputation of "natural vitamin pill". It is also rich in flavonoids, organic acids, triterpenoids, vitamins, saponins, alkaloids and many other biologically active substances. Lowering blood pressure, protecting the liver and other functions. The Maotai-flavored jujube liquor has both the nutritional value and medicinal value of red dates, and the unique flavor and mouthfeel of the Maotai-flavored liquor, which has great market demand. [0003] Because Maotai-flavored liquor basically does not add auxiliary materials in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/024
CPCC12G3/021C12G3/022C12G3/024
Inventor 赵旭升
Owner 赵旭升
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