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Composite flavor white spirit and blending method thereof

A technology of compound-flavored and sauce-flavored liquor, which is applied in the field of compound-flavored liquor and its blending, which can solve the problems such as difficulty in grasping the stability of taste and aroma, and large gaps, so as to achieve sweet and soft taste and bright wine body , to ensure the effect of stability

Active Publication Date: 2021-10-01
广西丹泉酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the blending of existing compound liquors is to blend various flavor liquors that have been aged for 1-3 years, and the more traditional ones are to blend into fragrant or compound fragrant liquors, which are mostly thick sauce, thick sauce or thick sesame seeds Fragrance and other styles, but the aged liquor itself has certain differences, and there is a large gap between the various flavor liquors, and the stability of taste, aroma and other qualities after blending is difficult to grasp

Method used

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  • Composite flavor white spirit and blending method thereof
  • Composite flavor white spirit and blending method thereof
  • Composite flavor white spirit and blending method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0028] A compound-flavored liquor, comprising the following raw material components by weight: 200 parts of Maotai-flavored liquor, 100 parts of Luzhou-flavored liquor, 50 parts of rice-flavored liquor, 10 parts of mulberry leaf wine, and 10 parts of kudzu root wine for blending made;

[0029] Among them, the mulberry leaf wine is obtained from sorghum and mulberry leaves as raw materials through soaking, cooking, gelatinization, liquefaction, saccharification, fermentation, purification, and sterilization.

[0030] Wherein, kudzu root wine is to take kudzu root powder as raw material, after soaking, cooking, gelatinization, liquefaction, saccharification sorghum is added and soaked mulberry leaves are added and fermented and obtained after distillation.

[0031] Among them, the Maotai-flavor liquor is made from the mixed raw materials of sorghum, wheat and wheat bran, which can be stored for more than one year after soaking, cooking, accumulating fermentation, distilling and ...

Embodiment 2

[0042] A compound-flavored liquor, comprising the following raw material components by weight: 250 parts of Maotai-flavored liquor, 120 parts of Luzhou-flavored liquor, 80 parts of rice-flavored liquor, 20 parts of mulberry leaf wine, and 12 parts of kudzu root wine for blending made;

[0043] Among them, the mulberry leaf wine is obtained from sorghum and mulberry leaves as raw materials through soaking, cooking, gelatinization, liquefaction, saccharification, fermentation, purification, and sterilization.

[0044] Wherein, kudzu root wine is to take kudzu root powder as raw material, after soaking, cooking, gelatinization, liquefaction, saccharification sorghum is added and soaked mulberry leaves are added and fermented and obtained after distillation.

[0045] Among them, the Maotai-flavor liquor is made from the mixed raw materials of sorghum, wheat and wheat bran, which can be stored for more than one year after soaking, cooking, accumulating fermentation, distilling and ...

Embodiment 3

[0056] A compound-flavored liquor, comprising the following raw material components by weight: 300 parts of Maotai-flavored liquor, 150 parts of Luzhou-flavored liquor, 100 parts of rice-flavored liquor, 30 parts of mulberry leaf wine, and 15 parts of kudzu root wine for blending made;

[0057] Among them, the mulberry leaf wine is obtained from sorghum and mulberry leaves as raw materials through soaking, cooking, gelatinization, liquefaction, saccharification, fermentation, purification, and sterilization.

[0058] Wherein, kudzu root wine is to take kudzu root powder as raw material, after soaking, cooking, gelatinization, liquefaction, saccharification sorghum is added and soaked mulberry leaves are added and fermented and obtained after distillation.

[0059] Among them, the Maotai-flavor liquor is made from the mixed raw materials of sorghum, wheat and wheat bran, which can be stored for more than one year after soaking, cooking, accumulating fermentation, distilling and...

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Abstract

The invention belongs to the technical field of white spirit preparation, and particularly discloses composite flavor white spirit and a blending production process thereof. The composite flavor white spirit is prepared by blending the following raw material components in parts by weight: 200-300 parts of Maotai-flavor white spirit, 100-150 parts of Luzhou-flavor white spirit, 50-100 parts of rice flavor white spirit, 10-30 parts of mulberry leaf wine and 10-15 parts of radix puerariae wine, the blending method comprises the following steps: (1) weighing; (2) primary mixing and blending; (3) secondary mixing and blending; (4) filtering; and (5) ageing, namely conveying the filtered white spirit to an ageing area of 10-12 DEG C of a cellar, ageing for 30-35 days, and carrying out quality inspection and warehousing to obtain the composite flavor white spirit. The composite flavor white spirit has the advantages that the blended composite flavor white spirit is good in taste, and the stability performance of the blended composite flavor white spirit is better mastered.

Description

【Technical field】 [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a compound-flavor liquor and a blending method thereof. 【Background technique】 [0002] Chinese baijiu has a long history and a wide variety of flavors. Based on Luzhou, Maotai, Fen, and Rice flavors, other flavors have been derived. At present, there are 12 major flavors known, each with different style characteristics. [0003] Most of the blending of existing compound liquors is to blend various flavor liquors that have been aged for 1-3 years, and the more traditional ones are to blend into fragrant or compound fragrant liquors, which are mostly thick sauce, thick sauce or thick sesame seeds Fragrance and other styles, but the aged liquor itself has certain differences, and the gap between various flavor liquors is large, and the stability of taste, aroma and other qualities after blending is difficult to grasp. [0004] The applicant has found a new way...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/021C12G3/022C12G3/026C12H1/22
CPCC12G3/04C12G3/021C12G3/022C12G3/026C12H1/22
Inventor 覃建良覃旺远
Owner 广西丹泉酒业有限公司
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