Preparation method of charcoal-grilled flavor type white spirit

Abstract

The invention relates to the technical field of wine beverage processing, in particular to a making method of charcoal-grilled white spirit capable of retaining flavor after starch smoking, which comprises the following steps: pretreating raw materials for brewing white spirit, namely grains, including selecting, cleaning or soaking; the pretreated grains are directly placed on burning charcoal to be smoked until starch in the grains is baked to be cooked; the method comprises the following steps: crushing baked grains, mixing the crushed grains with distiller's yeast or wine enzyme, fermenting, and squeezing or distilling the fermented mixture to obtain the baked flavor type white spirit. Compared with the prior art, by adjusting a raw material treatment process, the obtained white spirit product can retain the charcoal-grilled fragrance; the taste of the product is obviously different from similar products in the market, and the product competitiveness is improved.

Description

Technical field:

[0001] The invention relates to the technical field of alcoholic beverage processing, in particular to a method for preparing charcoal-roasted flavored liquor capable of retaining the flavor of smoked starch. Background technology:

[0002] Chinese liquor is divided into sauce-flavored, strong-flavored, light-flavored, phoenix-flavored, rice-flavored, mixed-flavored, light sauce-flavored, sesame-flavored, or other flavored liquors directly blended with edible alcohol. No matter which flavor, the dried grains are usually steamed to mature or gelatinize the starch in the grains. Some also put the grains in an electric oven or microwave to heat and mature the starch, and then add koji or wine yeast or enzymes for fermentation, and then distill or press to obtain liquor.

[0003] Sweet potato, commonly known as yam, sweet potato, etc., is a traditional raw material for brewing wine. At present, when sweet potato is used for brewing wine, it is generally necessary to first process the fresh potato into dried potato, then crush the dried potato, steam and gelatinize it, mix it with koji or stir it with waste dregs, or add enzymatic fermentation, and then distill or press and filter to obtain liquor; the process is complicated, and the flavor of the sweet potato itself is greatly lost. There are also a few brewing processes that use the process of chopping fresh potatoes, steaming and cooking them, then mixing them with koji or stirring them with waste dregs, or adding enzymatic fermentation, and then distilling or pressing and filtering to obtain liquor, but they still cannot effectively retain the sweet potato flavor. Summary of the invention:

[0004] In view of the deficiencies in the prior art, the present invention proposes a method for preparing charcoal-roasted flavor liquor which can fully stimulate the aroma of the grain itself, has a reasonable process flow and high product quality.

[0005] The present invention is achieved by the following measures:

[0006] A method for making charcoal-roasted flavor liquor, characterized in that it comprises the following steps:

[0007] Step 1: pre-treating the raw materials for brewing liquor, i.e., grains, including selecting, washing or soaking;

[0008] Step 2: Place the pre-treated grain directly on the burning charcoal for smoking until the starch in the grain is cooked;

[0009] Step 3: Crush the roasted grains and mix them with koji or wine enzymes for fermentation. Step 4: Press or distill the fermented mixture to obtain roasted-flavor liquor.

[0010] When the raw material of the charcoal-roasted flavor liquor of the present invention is sorghum, the cleaned sorghum needs to be soaked in water for 10-24 hours in the pretreatment process to allow the grain to fully absorb water, and then charcoal-roasted.

[0011] When the raw material of the charcoal-roasted flavor liquor of the present invention is plant tubers, such as sweet potatoes, the process comprises the following steps:

[0012] Step (1): Process the raw materials, wash them, and then classify the fresh potatoes by weight, with the difference between adjacent weight classes being no less than 50 g;

[0013] Step (2): Smoking fresh potatoes of the same weight class using charcoal until the fresh potatoes are cooked;

[0014] Step (3): fully mixing the charcoal smoked sweet potato with distiller's yeast, rice husk, and distiller's grains, or mixing with saccharifying enzyme rice husk and distiller's grains, and placing the mixed mixture into a fermentation tank for fermentation for 7 to 15 days, with the fermentation temperature maintained at 15-40° C.;

[0015] Step (4): distilling the fermented liquor to obtain potato-flavored liquor.

[0016] The invention roasts starch in brewing raw materials such as sorghum or sweet potatoes through charcoal smoking of fresh sweet potatoes, releases a strong starch aroma mixed with the smell of charcoal smoke, and then ferments and distills to obtain charcoal-roasted flavored liquor.

[0017] The charcoal used in the present invention includes natural charcoal, bamboo charcoal or combustible machine-made charcoal using herbs or wood as raw materials.

[0018] The charcoal smoking process of the present invention can also be used for smoking various grain crops containing starch, such as potatoes, taro, cassava among tubers, lotus root among rhizomes, and soybeans, sorghum, wheat, corn, millet, yellow rice, rice, highland barley and the like among grain crops.

[0019] Compared with the prior art, the present invention adjusts the raw material processing process so that the obtained liquor product can retain the charcoal-grilled aroma and charcoal-grilled flavor, making the product taste significantly different from similar products on the market and improving product competitiveness. Specific implementation method:

[0020] The present invention will be further described below in conjunction with embodiments.

[0021] Embodiment 1:

[0022] This example provides a method for brewing charcoal-roasted sorghum wine, specifically:

[0023] Step (1): peel or not peel 1000 jin of sorghum, soak it in clean water for 12-20 hours to allow the sorghum to fully absorb water, take out the sorghum that has absorbed enough water, and dry the water on the surface of the sorghum;

[0024] Step (2): Light the charcoal, place the sorghum that has absorbed enough water 10 to 15 cm away from the charcoal fire, and smoke for 20 to 50 minutes until the starch in the sorghum is fully cooked;

[0025] Step (3): Mix the roasted kaoliang with the koji, water and lees, and add 40 to 200 kilograms of water, until the mixture can be held by hand without falling apart or leaking water;

[0026] Step (4): Place the mixture of roasted kaoliang and distiller's yeast in a fermentation tank for fermentation for 5 to 15 days, and distill the fermented mixture to obtain 200 to 300 kilograms of roasted-flavor liquor with an alcohol content of about 50°.

[0027] Embodiment 2:

[0028] This example provides a method for making charcoal smoked potato flavor liquor, which includes the following steps:

[0029] Step (1): sorting and washing sweet potatoes: selecting 500 kg of sweet potatoes weighing about 150 g, washing the sweet potatoes with clean water to remove the fibrous roots, and classifying the fresh potatoes by weight, with the difference between adjacent weight classes being no less than 50 g;

[0030] Step (2): Smoking and roasting fresh potatoes of the same weight class: evenly spread the sweet potatoes on the sieve, light the oak charcoal, place the sieve 20-30 cm above the burning oak charcoal for smoking, turning the sweet potatoes during the smoking and roasting process for 45-70 minutes until the sweet potatoes are cooked;

[0031] Step (3): crushing the cooked sweet potatoes with a crusher;

[0032] Step (4): stir the crushed sweet potatoes with 120-200 kg of rice husks, add 80-100 kg of water during the stirring process, and cool the uniform mixture of rice husks and sweet potatoes to 30° C.;

[0033] Step (5): adding 2000 g of saccharifying enzyme for wine to 50 kg of water, with the water temperature being not lower than 20° C. and not higher than 60° C., and uniformly mixing the mixture of saccharifying enzyme for wine and water into the mixture of rice husk and sweet potato;

[0034] Step (6): placing the mixture of wine saccharifying enzyme and rice husk sweet potato in a fermentation tank and fermenting for 12 days at a fermentation temperature maintained at 25° C.;

[0035] Step (7): After adding 100 kg of water to the fermented mixture, the mixture is distilled, and the wine vapor is cooled and collected to obtain 50 kg of smoked potato flavor liquor with an alcohol content of about 53°.

[0036] The smoked potato flavor liquor obtained in this example retains the sweet aroma of sweet potatoes and the smoked flavor, and has a reasonable process and a high liquor yield, and is suitable for large-scale production and application.

Claims

1. A method for making charcoal-roasted flavor liquor, characterized in that: The following steps are involved: Step 1: pre-treating the raw materials for brewing liquor, i.e., grains, including selecting, washing or soaking; Step 2: Place the pre-treated grain directly on the burning charcoal for smoking until the starch in the grain is cooked; Step 3: Crush the roasted grains and mix them with koji or wine enzymes for fermentation. Step 4: Press or distill the fermented mixture to obtain roasted-flavor liquor.

2. The method for making charcoal-roasted flavor liquor according to claim 1, characterized in that: When the raw material is sorghum, the cleaned sorghum needs to be soaked in water for 10-24 hours during the pretreatment process to allow the grain to fully absorb water, and then it is charcoal smoked.

3. The method for making charcoal-roasted flavor liquor according to claim 1, characterized in that: When the raw material is sweet potato, the method comprises the following steps: Step (1): Process the raw materials, wash them, and then classify the fresh potatoes by weight, with the difference between adjacent weight classes being no less than 50 g; Step (2): Smoking fresh potatoes of the same weight class using charcoal until the fresh potatoes are cooked; Step (3): fully mixing the charcoal smoked sweet potato with distiller's yeast, rice husk, and distiller's grains, or mixing with saccharifying enzyme rice husk and distiller's grains, and placing the mixed mixture into a fermentation tank for fermentation for 7 to 15 days, with the fermentation temperature maintained at 15-40° C.; Step (4): distilling the fermented liquor to obtain potato-flavored liquor.

4. The method for making the charcoal smoked potato flavor liquor according to claim 1, characterized in that: The charcoal used includes natural charcoal, bamboo charcoal or combustion machine charcoal using herbs or wood as raw materials.