Production process of distilled spirit with sesame flavour

A production process and sesame-flavor technology, applied in the field of production technology of sesame-flavor liquor, can solve the problems of disturbing the unique style of sesame-flavor liquor, unstable product quality, unstable process, etc., and achieve unique aroma and taste components. , the style is typical and the effect is simple

Active Publication Date: 2007-03-14
山东景芝白酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the above understanding, the craftwork of most manufacturers of sesame-flavored liquor fluctuates, it is diff...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The production process of sesame-flavored liquor comprises the following steps:

[0015] a. Take 850kg of sorghum and 150kg of wheat, crush them into 4-6 petals with a roller mill, pass through a sieve hole with a diameter of 2.5mm, take 50kg of bran, and 150kg of steamed rice husk, mix the above raw materials and add moisturizing material to make The water content reaches 50%; the steaming temperature of the rice husk is 100°C, the steam pressure is 0.1Mpa, and the steaming time is 20 minutes;

[0016] b. Cook the above raw materials for 20 minutes at a steam pressure of 0.2Mpa and a temperature of 105°C, then add 30kg of water to take out the steamer;

[0017] c. Ventilate and cool the fermented grains obtained in step b to 30°C, add 90kg of Daqu, 130kg of Hanoi Baiqu, and 40kg of Aroma Yeast, stir evenly, and pile up into a strip shape with a height of 55cm, and the pileup time is 15 days;

[0018] d. Put the fermented unstrained spirits obtained in step c into the ...

Embodiment 2

[0022] The production process of sesame-flavored liquor comprises the following steps:

[0023] a. Take 900kg of sorghum and 140kg of wheat, crush them into 4-8 petals with a roller mill, pass through a sieve with a diameter of 2mm, take 55kg of bran and 160kg of rice husk, mix the above raw materials and add hydrating material to make the water content reach 55%; said rice husk is steamed rice husk, the steaming temperature is 90°C, the steam pressure is 0.1Mpa, and the steaming time is 30 minutes;

[0024] b. Cook the above-mentioned raw materials for 30 minutes at a steam pressure of 0.1Mpa and a temperature of 101°C, then add 35kg of water to take out the steamer;

[0025] c. Ventilate and cool the fermented grains obtained in step b to 32°C, add 85kg of Daqu, 135kg of Hanoi Baiqu, and 45kg of Aroma Yeast, and after stirring evenly, pile up into a strip shape with a height of 55cm, and the pileup time is 10 days;

[0026] d. Put the fermented unstrained spirits obtained i...

Embodiment 3

[0030] The production process of sesame-flavored liquor comprises the following steps:

[0031] a. get sorghum 900kg, wheat 150kg, pulverize through the sieve hole of diameter 2mm, get bran 52kg, rice husk 155kg, after above-mentioned raw material is mixed, add moisturizing material to make its water content reach 53%;

[0032] b. Cook the above-mentioned raw materials for 25 minutes at a steam pressure of 0.2Mpa and a temperature of 103°C, then add 33kg of water to take out the steamer;

[0033] c. ventilate and cool the fermented grains obtained in step b to 32°C, add 88kg of Daqu, 130kg of Hanoi Baiqu, and 42kg of Aroma Yeast, and after stirring evenly, pile up into a strip shape with a height of 50cm, and the pileup time is 13 days;

[0034] d. Put the fermented grains obtained in step c into a mud-bottomed brick pond for fermentation, the temperature of entering the pond is 31° C., and the fermentation time is 28 days;

[0035] e. Distill the unstrained spirits obtained ...

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PUM

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Abstract

The present invention provides production process of fragrant sesame spirit. The fragrant sesame spirit is produced with kaoliang, wheat, bran and husk in certain weight proportion as material, and through steaming, cooling, adding Daqu, Hanoi white yeast and aroma-forming yeast in certain amount via stirring, piling at high temperature for 10-15 days, fermenting inside a brick tank with clay bottom for 25-30, distilling, ageing for over three years and blending. The fragrant sesame spirit is clear, transparent, fragrant and mellow.

Description

technical field [0001] The invention relates to a liquor production process, in particular to a sesame-flavored liquor production technique. Background technique [0002] Liquor is a unique traditional wine in my country. The traditional brewing process mainly produces four flavor types of liquor with obvious characteristics: sauce aroma, strong aroma, light aroma, and rice aroma. With the development of modern brewing technology and the innovation of craftsmanship, manufacturers have successively developed many other flavor liquors in recent decades, such as the fragrant liquor represented by Baiyunbian, and the medicinal liquor represented by Dongjiu. , soy-flavored liquor represented by Yubingshao, special liquor represented by Sitejiu, etc. The rich and colorful liquor flavor types have broken the monopoly pattern of a small number of flavor liquors, brought beautiful enjoyment to consumers, and promoted the improvement and development of my country's liquor industry. ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 赵德义来安贵周利祥曹健全王海平
Owner 山东景芝白酒有限公司
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