Maotai-flavor liquor and production method thereof
A sauce-flavored liquor and the technology of its production method are applied in the direction of other household utensils, preparation of alcoholic beverages, ceramic products, etc., which can solve the problems of high ochratoxin A content, no ochratoxin A impurity removal process optimization, etc., to achieve Improve physical and chemical properties, optimize the effect of the preparation process
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[0034] The preparation method of the nano-magnesia porous inorganic membrane is as follows, in parts by weight:
[0035] A1 92-97 parts of silicon carbide with large particle size and 3-8 parts of sodium carboxymethyl cellulose are mixed, ground to pulp, and extruded to obtain a cylindrical silicon carbide masterbatch with a diameter of 2.5-3 cm; the cylindrical The silicon carbide masterbatch is dried and calcined to obtain the silicon carbide inorganic base material; the particle diameter of the silicon carbide with large particle diameter is 5-10 μm.
[0036] A2 Mix 20-23 parts of medium-sized silicon carbide, 2-5 parts of small-sized silicon carbide, 0.8-1.2 parts of polyacrylic acid, 1-1.5 parts of sodium carboxymethyl cellulose, and 70-75 parts of water, then ball mill, Prepare a silicon carbide coating slurry; deposit the silicon carbide coating slurry on the silicon carbide inorganic substrate by spraying, dry, calcinate, slice, treat with 40 to 60 parts of nitric acid...
Embodiment 1
[0045] A kind of Maotai-flavor liquor, prepared by the following method:
[0046] S1 material selection: mix 75kg of sorghum, 10kg of glutinous rice, and 10kg of barley and then pulverize it to obtain grain raw material powder; add 55kg of water at 95°C to the grain raw material powder and pile up moistened grain for 20 hours, and the temperature of the accumulated moistened grain is 42°C Carry out steaming grain after moistening grain, the time of described steaming grain is 130min, obtains pre-fermentation raw material;
[0047] S2 koji making: adding 7 kg of Daqu powder to the pre-fermented raw material at 35°C, mixing evenly, and then stacking and fermenting for 2 days. The temperature of the stacking and fermentation is 32°C to obtain the fermentation raw material;
[0048] S3 fermentation: the fermentation raw material was fermented in a cellar for 36 days, and the temperature of the fermentation in the cellar was 40° C. to obtain a solid-state fermentation raw material;...
Embodiment 2
[0064] A kind of Maotai-flavor liquor, prepared by the following method:
[0065] S1 material selection: mix 75kg of sorghum, 10kg of glutinous rice, and 10kg of barley and then pulverize it to obtain grain raw material powder; add 55kg of water at 95°C to the grain raw material powder and pile up moistened grain for 20 hours, and the temperature of the accumulated moistened grain is 42°C Carry out steaming grain after moistening grain, the time of described steaming grain is 130min, obtains pre-fermentation raw material;
[0066] S2 koji making: adding 7 kg of Daqu powder to the pre-fermented raw material at 35°C, mixing evenly, and then stacking and fermenting for 2 days. The temperature of the stacking and fermentation is 32°C to obtain the fermentation raw material;
[0067] S3 fermentation: the fermentation raw material was fermented in a cellar for 36 days, and the temperature of the fermentation in the cellar was 40° C. to obtain a solid-state fermentation raw material;...
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