Production process of Xiaoqu fen-flavor ancient tree tea liquor

Abstract

The invention discloses a Xiaoqu fen-flavor ancient tree tea liquor production process which comprises the steps of raw material preparation, distiller's yeast preparation, fermentation, distillation, aging, detection and the like, old tree tea, sorghum and wheat which grow in a specific ecological environment are selected as high-quality varieties, the sorghum and the wheat are mixed and then added with water for gelatinization, and then Xiaoqu is prepared through cooking, fermentation and airing. The ancient tree tea is crushed and fermented to obtain an ancient tree tea fermented product, and finally the Xiaoqu and the ancient tree tea fermented product are mixed for secondary fermentation. The unique distiller's yeast is prepared by mixing the high-quality ancient tree tea, the sorghum and the wheat, the processes of gelatinization, cooking, fermentation, airing and the like of the sorghum and the wheat are accurately controlled, and crushing and fermentation treatment of the ancient tree tea are combined, so that the distiller's yeast not only retains the advantages of traditional Xiaoqu, but also integrates the fragrance and components of the ancient tree tea, and the taste of the ancient tree tea is improved. A segmented collection method is adopted, harmful substances and bad flavor in foreshot and after-run are effectively removed, and high-quality components and fragrance in the white spirit are reserved.

Description

Technical Field

[0001] The invention relates to the technical field of liquor brewing, in particular to a production process of Xiaoqu light-fragrant ancient tree tea liquor. Background Art

[0002] As a representative of traditional Chinese brewed liquor, Baijiu has a long history and profound cultural heritage. With the improvement of people's living standards and the change of consumption concepts, the quality and taste requirements of Baijiu are getting higher and higher. In recent years, many new Baijiu products have appeared on the market, among which Xiaoqu Qingxiang Baijiu has been loved by consumers for its unique taste and aroma.

[0003] However, the traditional Xiaoqu light-fragrance liquor production process has many deficiencies in terms of raw material selection, koji preparation, fermentation, distillation, aging, etc., which leads to unstable liquor quality and difficulty in achieving the best taste and aroma. Especially in the selection of raw materials, traditional processes often ignore the important influence of raw materials on the quality of liquor, making it difficult to further improve the flavor and taste of liquor. In order to improve the quality and taste of Xiaoqu light-fragrance liquor and enhance the market competitiveness of liquor, the present invention proposes a Xiaoqu light-fragrance ancient tree tea liquor production process. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the above technical defects and provide a production process of Xiaoqu fragrant ancient tree tea liquor.

[0005] In order to solve the above problems, the technical solution of the present invention comprises the following steps:

[0006] S1. Raw material preparation: old tea trees grown in a specific ecological environment should be used, and sorghum and wheat should be high-quality varieties;

[0007] S2, preparation of distiller's yeast, mixing sorghum and wheat, adding water to gelatinize, and then steaming, fermenting, and airing to obtain Xiaoqu, and crushing and fermenting the ancient tree tea to obtain the ancient tree tea fermentation product, and finally mixing the Xiaoqu and the ancient tree tea fermentation product for secondary fermentation to obtain the ancient tree tea distiller's yeast with a unique flavor;

[0008] S3, fermentation, accurately control the fermentation temperature and fermentation time;

[0009] S4, distillation, strictly control the distillation temperature and distillation speed;

[0010] S5, aging, adjusting the aging time and aging environment;

[0011] S6. Testing: Testing the liquor using chromatography and sensory tasting methods.

[0012] Furthermore, in the step S2, sorghum and wheat are mixed in a ratio of 4:1 and then water is added for gelatinization in the preparation of the distiller's yeast. The cooking time is 50 minutes, the cooking temperature is controlled at 100°C, the fermentation temperature is 30°C, the fermentation time is 96 hours, the drying time is 3 days, the particle size of the ancient tree tea after crushing is 0.8-1.2 cm, and the fermentation time of the ancient tree tea is 72 hours.

[0013] Furthermore, in the S3 fermentation step, the fermentation temperature is between 28-32° C. and the fermentation time is 10 days.

[0014] Furthermore, in the aging step S5, the wine is stored in a ceramic jar, the aging time is more than two years, the aging environment is kept at a constant temperature of 22° C., and the humidity is controlled at 55%.

[0015] Furthermore, in the S1 raw material preparation step, the ancient tree tea should be selected from old tree tea that grows at an altitude of more than 1,500 meters and is more than 100 years old. The sorghum should be selected from a variety produced in high-quality producing areas with a starch content of more than 70%. The wheat should be selected from a high-quality variety with a protein content of about 13%.

[0016] Furthermore, in the step S2, the small koji and the fermented material of ancient tea tree are mixed in a ratio of 3:1 for secondary fermentation at a temperature of 32° C. for 72 hours, during which the raw materials need to be regularly turned and stirred.

[0017] Furthermore, in the distillation of step S4, a segmented collection method is adopted, the temperature of the distillation pot is controlled between 95-100° C., and the distillation speed is maintained at 2-3 drops of liquor per minute.

[0018] Furthermore, the segmented collection method is to discard the wine at the beginning of distillation, retain the wine with the boiling point of alcohol and water between the head and the tail of the wine, and discard the wine when the distillation is about to end.

[0019] The advantages of the present invention compared with the prior art are:

[0020] 1. The present invention provides a production process of Xiaoqu light-flavored ancient tea liquor, which uses old tea grown in a specific ecological environment as one of the raw materials, mixes it with high-quality sorghum and wheat to make a unique wine yeast, and precisely controls the gelatinization, cooking, fermentation and airing of sorghum and wheat, combined with the crushing and fermentation of ancient tea, to make ancient tea wine yeast with a unique flavor. This wine yeast not only retains the advantages of traditional Xiaoqu, but also incorporates the aroma and ingredients of ancient tea;

[0021] 2. The present invention provides a production process for Xiaoqu light-fragrance ancient tree tea liquor, which further improves the quality and taste of liquor by precisely controlling various parameters and adopting advanced process methods. In particular, during the distillation process, the present invention adopts a segmented collection method to effectively remove harmful substances and bad flavors in the head and tail of the liquor, and retains the high-quality ingredients and aroma in the liquor. DETAILED DESCRIPTION

[0022] Here, exemplary embodiments will be described in detail. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present disclosure. Instead, they are only examples of devices consistent with some aspects of the present disclosure as detailed in the attached claims.

[0023] The technical solutions in the embodiments of the present invention are clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0024] Embodiment 1:

[0025] This embodiment proposes a production process of Xiaoqu light-fragrant ancient tree tea liquor, comprising:

[0026] S1. Raw material preparation: old tea trees grown in a specific ecological environment should be used, and sorghum and wheat should be high-quality varieties;

[0027] S2, preparation of distiller's yeast, mixing sorghum and wheat, adding water to gelatinize, and then steaming, fermenting, and airing to obtain Xiaoqu, and crushing and fermenting the ancient tree tea to obtain the ancient tree tea fermentation product, and finally mixing the Xiaoqu and the ancient tree tea fermentation product for secondary fermentation to obtain the ancient tree tea distiller's yeast with a unique flavor;

[0028] S3, fermentation, accurately control the fermentation temperature and fermentation time;

[0029] S4, distillation, strictly control the distillation temperature and distillation speed;

[0030] S5, aging, adjusting the aging time and aging environment;

[0031] S6. Testing: Testing the liquor using chromatography and sensory tasting methods.

[0032] Embodiment 2:

[0033] The scheme in Example 1 is further introduced below in conjunction with a specific working method, as described below for details: In the S1 raw material preparation step, the ancient tree tea should be selected from old tree tea that grows at an altitude of more than 1,500 meters and is more than 100 years old, the sorghum should be a variety produced in a high-quality producing area, and its starch content should reach more than 70%, and the wheat should be a high-quality variety with a protein content of about 13%. In the step S2 koji preparation, sorghum and wheat are mixed in a ratio of 4:1 and then water is added for gelatinization, the cooking time is 50 minutes, the cooking temperature is controlled at 100°C, the fermentation temperature is 30°C, the fermentation time is 96 hours, the drying time is 3 days, the particle size of the ancient tree tea after crushing is 0.8-1.2cm, and the fermentation time of the ancient tree tea is 72 hours.

[0034] By selecting old tree tea grown in a specific ecological environment as one of the raw materials, and mixing it with high-quality sorghum and wheat to produce a unique distiller's yeast, the process of gelatinization, steaming, fermentation and drying of sorghum and wheat is precisely controlled, combined with the crushing and fermentation of old tree tea, to produce an old tree tea distiller's yeast with a unique flavor. This distiller's yeast not only retains the advantages of traditional Xiaoqu, but also incorporates the aroma and ingredients of old tree tea.

[0035] Embodiment 3:

[0036] The scheme in Example 2 is further introduced below in combination with a specific working method, as described below for details: In the step S2, the small koji is prepared and the fermented material of ancient tea is mixed in a ratio of 3:1 for secondary fermentation. The fermentation temperature is 32°C and the time is 72 hours. During the fermentation period, the raw materials need to be turned and stirred regularly. In the S3 fermentation step, the fermentation temperature is between 28-32°C and the fermentation time is 10 days.

[0037] Embodiment 4:

[0038] The scheme in Example 3 is further introduced below in conjunction with the specific working method, as described below for details: the step S4 adopts a segmented collection method in the distillation, the temperature of the distillation pot is controlled between 95-100°C, and the distillation rate is maintained at 2-3 drops of wine per minute. In the aging step S5, the wine is stored in a ceramic jar, the aging time is more than two years, the aging environment is maintained at a constant temperature of 22°C, and the humidity is controlled at 55%. The segmented collection method is to discard the wine at the beginning of distillation, retain the wine with a boiling point of alcohol and water between the head and the tail of the wine, and discard the wine when the distillation is about to end.

[0039] By precisely controlling various parameters and adopting advanced process methods, the quality and taste of liquor are further improved. In particular, during the distillation process, the present invention adopts a segmented collection method to effectively remove harmful substances and bad flavors in the head and tail of the liquor, and retain the high-quality ingredients and aroma in the liquor.

[0040] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0041] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0042] The present invention and its implementation methods are described above, and such description is not restrictive, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A production process of Xiaoqu light-fragrant ancient tree tea liquor, characterized in that: The following steps are involved: S1. Raw material preparation: old tea trees grown in a specific ecological environment should be used, and sorghum and wheat should be high-quality varieties; S2, preparation of distiller's yeast, mixing sorghum and wheat, adding water to gelatinize, and then steaming, fermenting, and airing to obtain Xiaoqu, and crushing and fermenting the ancient tree tea to obtain the ancient tree tea fermentation product, and finally mixing the Xiaoqu and the ancient tree tea fermentation product for secondary fermentation to obtain the ancient tree tea distiller's yeast with a unique flavor; S3, fermentation, precise control of fermentation temperature and fermentation time; S4, distillation, strictly control the distillation temperature and distillation speed; S5, aging, adjusting the aging time and aging environment; S6. Testing: Testing the liquor using chromatography and sensory tasting methods.

2. The production process of a Xiaoqu light-fragrant ancient tree tea liquor according to claim 1, characterized in that: In the S1 raw material preparation step, the ancient tree tea should be selected from old tree tea grown at an altitude of more than 1,500 meters and with a tree age of more than 100 years. The sorghum should be selected from a variety produced in high-quality producing areas with a starch content of more than 70%. The wheat should be selected from a high-quality variety with a protein content of about 13%.

3. The production process of Xiaoqu light-fragrant ancient tree tea liquor according to claim 1, characterized in that: In the step S2, sorghum and wheat are mixed in a ratio of 4:1 and then water is added for gelatinization in the preparation of the distiller's yeast. The cooking time is 50 minutes, the cooking temperature is controlled at 100°C, the fermentation temperature is 30°C, the fermentation time is 96 hours, the drying time is 3 days, the particle size of the ancient tree tea after crushing is 0.8-1.2 cm, and the fermentation time of the ancient tree tea is 72 hours.

4. The production process of a Xiaoqu light-fragrant ancient tree tea liquor according to claim 1, characterized in that: In the step S2, the small koji is prepared and the fermented material of ancient tea tree is mixed in a ratio of 3:1 for secondary fermentation at a temperature of 32° C. for 72 hours. During the fermentation, the raw materials need to be regularly turned and stirred.

5. The production process of Xiaoqu light-fragrant ancient tree tea liquor according to claim 1, characterized in that: In the S3 fermentation step, the fermentation temperature is between 28-32° C. and the fermentation time is 10 days.

6. The production process of Xiaoqu light-fragrant ancient tree tea liquor according to claim 1, characterized in that: The distillation in step S4 adopts a segmented collection method, the temperature of the distillation pot is controlled between 95-100° C., and the distillation speed is maintained at 2-3 drops of liquor per minute.

7. The production process of Xiaoqu light-fragrant ancient tree tea liquor according to claim 1, characterized in that: In the aging step S5, the wine is stored in a ceramic jar, the aging time is more than two years, the aging environment is kept at a constant temperature of 22° C., and the humidity is controlled at 55%.

8. The production process of Xiaoqu light-fragrant ancient tree tea liquor according to claim 6, characterized in that: The segmented collection method includes discarding the liquor at the beginning of distillation, retaining the liquor with boiling points of alcohol and water between the head and the tail of the liquor, and discarding the liquor at the end of distillation.