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Maotai-flavor flavoring liquor and preparation method thereof

A sauce-flavored liquor and a sauce-flavored technology, applied in the field of liquor, can solve the problems of limited beneficial microorganisms, lack of sauce-flavored flavor, and unfavorable synthesis of special flavor substances, so as to promote aroma production, increase flavor, and benefit the development of sauce-flavored The effect of body material transformation

Active Publication Date: 2021-12-07
四川郎酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the production process of the existing Maotai-flavored seasoning wine, on the one hand, the Maotai-flavored koji medicine used contains limited beneficial microorganisms and some unbeneficial microorganisms, resulting in insufficient Maotai-flavored flavor provided by fermentation; Generally, the sauce-flavored distiller's grains are directly contacted with ordinary sauce-flavored distiller's grains for fermentation, which is not conducive to the synthesis of special flavor substances

Method used

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  • Maotai-flavor flavoring liquor and preparation method thereof
  • Maotai-flavor flavoring liquor and preparation method thereof
  • Maotai-flavor flavoring liquor and preparation method thereof

Examples

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preparation example Construction

[0041] The preparation method of sauce-flavored seasoning wine of the present invention is as follows:

[0042]Select high-quality high-temperature Daqu with outstanding sauce aroma, and heat it at a constant temperature of 50-70°C for 2-8 hours to make rejuvenating koji medicine for use; choose old straw curtains with a thickness of 3-8cm and regular shapes that have not been damaged from the koji storage room. Spray 2-10kg tail wine water first, then sprinkle 5-15kg rejuvenating koji medicine and 5-15kg 37℃ water for microbial inoculation; then select between the third and fifth rounds of fermentation in the production process of ordinary sauce-flavored liquor To pile up the saccharified saccharification heap, take 50-60 ℃ fermented grains (500-700kg) and add 36-90kg rejuvenating koji medicine and 36-72kg 37 ℃ water, after mixing evenly, make Maotai-flavored seasoning distiller's grains; Dig the surface of ordinary Maotai-flavored distiller's grains from the middle of the ce...

Embodiment 1

[0044] Select high-quality high-temperature Daqu with outstanding sauce aroma, and select old straw curtains with a thickness of about 5cm and regular shape that have not been damaged from the storage room. Each straw curtain is first sprayed with 8kg of tail wine, and then sprinkled with 10kg of high-quality high-temperature Daqu and 10kg of 37℃ water for microorganisms Inoculate; then select the saccharification heap accumulated in the third round of saccharification in the production process of ordinary Maotai-flavored liquor, take 600 kg of 55 ℃ fermented grains under the 45 cm bacterial layer on the surface of the saccharification heap with a height of 80 cm, and add 48 kg of high-quality high-temperature Daqu and 48kg of water at 37°C are mixed evenly to make a sauce-flavored distiller's grains; the surface of the ordinary sauce-flavored distiller's grains that enters the cellar to the middle of the cellar is cut into grooves, and the volume of the groove is 1% of the volu...

Embodiment 2

[0046] Select high-quality high-temperature Daqu with outstanding sauce aroma, and heat it at a constant temperature of 50°C for 2 hours to make a rejuvenating koji medicine for use; select old straw curtains with a thickness of about 5cm and regular shapes that have not been damaged from the koji storage room, and spray 2kg tailings on each straw curtain first. Sprinkle 5kg of rejuvenating koji medicine and 5kg of water at about 37°C for microbial inoculation; then select the saccharification heap that has been saccharified in the third round during the production process of ordinary Maotai-flavored liquor, and place the saccharification heap on the surface of the saccharification heap with a height of 140cm. Take 600kg of 55°C distiller's grains under the 45cm bacterial layer, add 36kg of rejuvenating koji medicine and 36kg of 37°C water, and mix well to make a sauce-flavored seasoning distiller's grains; put the ordinary sauce-flavored distiller's grains in the middle of the ...

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Abstract

The invention relates to the field of white spirit, and particularly relates to Maotai-flavor flavoring liquor and a preparation method thereof. The preparation method comprises the following steps of: preparing a rejuvenation starter, preparing an inoculated straw mat, selecting a saccharification heap, selecting fermented grains, preparing Maotai-flavor flavoring liquor fermented grains, and fermenting in a cellar. The Maotai-flavor flavoring liquor prepared by the preparation method has the advantages of obviously better mouthfeel than the existing Maotai-flavor flavoring liquor, outstanding Maotai flavor, comfortable starter flavor, mellow, full and fine liquor body and long aftertaste, and the contents of tetramethylpyrazine, total acid and total ester are obviously improved.

Description

technical field [0001] The invention relates to the field of liquor, in particular to a sauce-flavored seasoning wine and a preparation method thereof. Background technique [0002] Maotai-flavored liquor is one of the three traditional liquors in my country. It is loved by the masses for its elegant and full body and harmonious aroma. Maojiang wine is made of glutinous red sorghum, wheat, and water, and high-temperature Daqu is used as a saccharification starter. It undergoes traditional solid-state fermentation, solid-state distillation, aging, and blending. It does not directly or indirectly add edible alcohol and non-white wine fermentation. Aroma and taste substances, with a sauce-flavored liquor. [0003] Flavored wine refers to functional liquor produced by special technology, with specific aroma substance content and unique flavor, which can make up for the defects in the base wine. It often has the characteristics of special fragrance, special sweetness, special m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12H1/22
CPCC12G3/026C12H1/22
Inventor 沈毅王西张亚东杨靖洲刘帮陆龙杨庆
Owner 四川郎酒股份有限公司
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