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Production method of fen-flavor liquor

The technology of a kind of fragrance type liquor and its production method, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of single taste, failure to meet market demand, bitter aftertaste, etc., and achieve improved liquor yield, harmonious and comfortable compound aroma, and sweetening Good results

Pending Publication Date: 2022-06-14
SICHUAN TECH & BUSINESS COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The object of the present invention is: in order to solve the problems in the prior art that the Fen-flavor liquor produced by the existing technology has a single taste and a bitter aftertaste, which cannot meet the market demand, the present invention provides a production method of Fen-flavor liquor , so as to be able to produce a light-flavored liquor that is not single in taste and not bitter in the aftertaste, so as to meet the market demand

Method used

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  • Production method of fen-flavor liquor
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Examples

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Effect test

Embodiment 1

[0039] like figure 1 As shown, in embodiment 1, the present embodiment provides a kind of production method of fragrance type liquor, comprises the steps:

[0040] Step 1: choose raw material, get sorghum 56kg, rice 33kg, glutinous rice 23kg, wheat 22kg, corn 10kg, pea 6kg;

[0041]Step 2: pulverize the first raw material, the first raw material includes sorghum, corn, glutinous rice, rice, and wheat. The pulverized first raw material can pass through the 20-mesh sieve. The fine powder accounts for 30-35%, and the coarse powder accounts for 55- 60%;

[0042] Step 3: add water, stir, stack, add water to the pulverized first raw material and stir evenly, stack the first raw material after stirring evenly, add hot water with a raw material amount of 55% and a water temperature of 80 ° C to moisten the grains , the amount of water is about 60kg, the time for moistening the grain is 12h, and the pile is turned 2-3 times in the middle. When the temperature rises to 40 °C, the stea...

Embodiment 2

[0052] like figure 1 As shown, in embodiment 2, the present embodiment provides a kind of production method of fragrance type liquor, comprises the steps:

[0053] Step 1: choose raw material, get sorghum 62kg, rice 32kg, glutinous rice 24kg, wheat 20kg, corn 9kg, pea 5kg;

[0054] Step 2: pulverize the first raw material, the first raw material includes sorghum, corn, glutinous rice, rice, and wheat. The pulverized first raw material can pass through the 20-mesh sieve. The fine powder accounts for 30-35%, and the coarse powder accounts for 55- 60%;

[0055] Step 3: adding water, stirring and stacking, adding water to the pulverized first raw material and stirring evenly, and stacking the uniformly stirred first raw material, adding 42% of the raw material with hot water with a water temperature of 80°C to moisten the grain, The amount of water is about 63kg, the time for moistening the grain is 10h, and the pile is turned 2-3 times in the middle. When the temperature rises ...

Embodiment 3

[0065] like figure 1 As shown, in embodiment 3, the present embodiment provides a kind of production method of fragrance type liquor, comprises the steps:

[0066] Step 1: choose raw material, get sorghum 60kg, rice 30kg, glutinous rice 22kg, wheat 18kg, corn 12kg, pea 8kg;

[0067] Step 2: pulverize the first raw material, the first raw material includes sorghum, corn, glutinous rice, rice, and wheat. The pulverized first raw material can pass through the 20-mesh sieve. The fine powder accounts for 30-35%, and the coarse powder accounts for 55- 60%;

[0068] Step 3: adding water, stirring and stacking, adding water to the pulverized first raw material and stirring uniformly, and stacking the uniformly stirred first raw material, adding 38% of the raw material with hot water with a water temperature of 80° C. to moisten the grain, The amount of water is about 57kg, the time for moistening the grain is 12h, and the pile is turned 2-3 times in the middle. When the temperature ...

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Abstract

The invention discloses a production method of fen-flavor baijiu, relates to the technical field of production of fen-flavor baijiu, and aims to solve the problem that the fen-flavor baijiu produced by the existing process is single in taste and bitter in aftertaste and cannot meet the market demand. The production method comprises the following steps: selecting raw materials, crushing a first raw material, adding water, stirring, stacking and cooking the first raw material; mixing with cooked peas, spreading and airing, scattering mixed koji, stacking and cultivating bacteria, preparing grains, fermenting in a pool, and distilling the fermented mixed raw materials. Compared with traditional Xiaoqu fen-flavor liquor, the fen-flavor liquor produced through the production method has the advantages that the liquor body quality is remarkably improved, the advantages of Xiaoqu fen-flavor liquor, Daqu fen-flavor liquor and Maotai-flavor liquor are integrated, the liquor body is clear and transparent in color and luster, no chaff flavor exists in the fragrance, no bitter taste exists in the aftertaste, and the faint-flavor liquor is suitable for large-scale production. And the product has a comfortable composite fragrance integrating the faint scent of Daqu, the faint scent of Xiaoqu and the sauce fragrance.

Description

technical field [0001] The invention relates to the technical field of production of fragrance-type liquor, and more particularly relates to a production method of fragrance-type liquor. Background technique [0002] Chinese liquor has a long history and a wide variety of flavors. Other flavors are derived from the basic flavors of Luzhou, Maotai, Qingxiang, and rice. Currently, there are 12 known flavors, each with different style characteristics. Sichuan is a famous Chinese liquor. It is a major wine-producing province, and it is also the birthplace of Sichuan-style Xiaoqu Qingxiang liquor. Sichuan-style Xiaoqu Qingxiang liquor has always been well-known inside and outside the province for its outstanding fragrance, rich aroma, and sweet and refreshing taste. [0003] The production process of Xiaoqu Qingxiang liquor in the related art includes the steps of soaking grain, primary steaming, boiling grain and simmering water, re-steaming, culturing bacteria and saccharificat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/02
CPCC12G3/021C12G3/022C12G3/02
Inventor 唐贤华张崇军
Owner SICHUAN TECH & BUSINESS COLLEGE
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