Production process of soft Maotai-flavor liquor

Abstract

The invention discloses a production process of soft Maotai-flavor liquor. The production process comprises the following steps: S1, pretreating raw materials; step S2, preparing materials; step S3: carrying out stacking fermentation; s4, fermenting in a pool; step S5: distilling; step S6: ageing; step S7, blending; the raw material sorghum is finely selected and moistened, so that the sorghum can be better utilized by microorganisms in the subsequent fermentation process, the utilization rate of the raw material and the fermentation efficiency are improved, meanwhile, a foundation is laid for generating substances with soft taste, a specific high-temperature yeast preparation process and a specific ingredient proportion are adopted, and the high-temperature yeast is prepared. By controlling the temperature and time of heap fermentation and fermentation in the pool, the growth and metabolism of microorganisms are promoted, rich flavor substances are generated, the strong Maotai flavor is ensured, the taste of the liquor is softer and mellower, and the irritation of the traditional Maotai-flavor liquor is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of liquor production, and in particular to a production process of mellow and sauce-flavored liquor. Background Art

[0002] Maotai-flavor liquor is loved by many consumers for its unique flavor and taste, but traditional Maotai-flavor liquor often has a strong and stimulating taste, which is difficult for some consumers to accept. With the diversification of market demand, the development of Maotai-flavor liquor with a mellow taste has become a development direction of the industry. At present, although there are some technologies for improving the taste of liquor, there is still room for improvement in the production process of mellow Maotai-flavor liquor. For example, how to make the liquor more mellow and mellow by optimizing the raw material processing, fermentation, distillation and aging on the basis of ensuring the Maotai flavor is a technical problem that needs to be solved urgently. Summary of the invention

[0003] In view of the problems in the related technology, the present invention proposes a production process of mellow and soft sauce-flavored liquor to overcome the above-mentioned technical problems existing in the existing related technology.

[0004] To this end, the specific technical solution adopted by the present invention is as follows:

[0005] A production process of mellow Maotai-flavor liquor comprises the following steps:

[0006] Step S1: raw material pretreatment;

[0007] Step S2: preparing ingredients;

[0008] Step S3: stacking and fermentation;

[0009] Step S4: Fermentation in a tank;

[0010] Step S5: distillation;

[0011] Step S6: aging;

[0012] Step S7: blending;

[0013] Step S8: Filtration and packaging.

[0014] In a further embodiment of the present invention, the raw material pretreatment in step S1 comprises the following steps:

[0015] 1) Sorghum Selection: Select high-quality sorghum with full grains, no mold, and high starch content, remove impurities and incomplete grains, then rinse the sorghum with clean water and drain the water;

[0016] 2) Sorghum wetting: Add 30%-40% of its weight of hot water (water temperature 50°C-60°C) to the washed and drained sorghum, stir evenly, and pile up and wetting for 4-6 hours to allow the sorghum to fully absorb water. During the wetting process, stir the sorghum every 1-2 hours to ensure even wetting.

[0017] In a further embodiment of the present invention, the batching in step S2 comprises the following steps:

[0018] 1) Weighing wheat and water in a weight ratio of sorghum: wheat: water = 100: (20-25): (40-50), making the wheat into high-temperature Daqu (the Daqu culture temperature is controlled at 60° C.-65° C., and the culture time is 40-50 days), and setting aside;

[0019] 2) The moistened sorghum and the high temperature Daqu are mixed evenly in a weight ratio of 100:(25-30) to obtain a mixture, and then 30%-35% of water by weight of the mixture is added and stirred evenly to make the moisture content of the material reach 45%-50%.

[0020] In a further embodiment of the present invention, the stacking fermentation in step S3 comprises the following steps:

[0021] 1) piling the mixed material into a trapezoidal shape with a piling height of 80-100 cm, controlling the central temperature of the pile at 45° C.-55° C. during the piling process, and piling for 4-6 days, during which the pile is turned 1-2 times a day to ensure uniform fermentation, so that the microorganisms can fully grow and reproduce, form rich enzyme systems and aroma precursor substances, and promote the saccharification of starch and the decomposition of protein in sorghum;

[0022] 2) After the pile fermentation is completed, when white spots appear on the surface of the pile and there is a strong wine aroma, it indicates that the pile fermentation is complete.

[0023] In a further embodiment of the present invention, the fermentation in the tank in step S4 comprises the following steps:

[0024] 1) The accumulated fermented materials are quickly transferred to the fermentation tank, which is sealed with yellow mud. The temperature in the fermentation tank is controlled at 30°C-35°C, and the fermentation time is 30-35 days. During the fermentation process, the temperature, humidity, alcohol content and other parameters in the fermentation tank are regularly tested to ensure that the fermentation proceeds normally;

[0025] 2) During the fermentation process, the microorganisms in the material continue to metabolize, converting sugar into alcohol and generating various aromatic substances, such as esters, aldehydes, alcohols, etc., making the wine flavor richer.

[0026] In a further embodiment of the present invention, the distillation in step S5 comprises the following steps:

[0027] 1) After fermentation, the solid-state distillation method is used for distillation. The fermented mash is put into a distillation retort and slowly heated for distillation. The steam used for distillation should be slow and uniform. The distillation speed is controlled to be 2-3 kg of mash per minute. In the initial stage of distillation, the temperature in the retort is kept at 80°C-90°C. The head of the wine (accounting for about 1%-2% of the total distillation volume) is collected. The head of the wine contains more low-boiling impurities and aroma substances, which are stored separately for subsequent cocktail mixing;

[0028] 2) When the alcohol content of the distilled liquor reaches 50%vol-55%vol, the main liquor begins to be collected. The distillation temperature of the main liquor is controlled at 90℃-100℃. The distillation speed is kept stable during the collection process to ensure the quality and taste consistency of the main liquor. The main liquor is the main part of the mellow and soft sauce-flavored liquor, and its flavor and taste play a key role in the quality of the finished liquor;

[0029] 3) When the alcohol content is lower than 20% vol, stop distillation and collect the remaining tail wine separately. The tail wine contains more high-boiling point aroma substances and impurities and can be used for the next batch of mash fermentation or re-distillation to improve the utilization rate of raw materials and the extraction rate of aroma substances.

[0030] In a further embodiment of the present invention, the aging in step S6 comprises the following steps:

[0031] 1) putting the main liquor obtained by distillation into a ceramic wine jar, sealing the wine jar with mulberry paper and pig blood, and then putting the wine jar into a wine cellar for aging, the temperature of the wine cellar is controlled at 15° C.-20° C., the humidity is controlled at 60%-70%, and the aging time is 3-5 years;

[0032] 2) During the aging process, the wine undergoes a slow chemical reaction with the trace elements in the ceramic wine jar. At the same time, the various aromatic substances in the wine blend and coordinate with each other, making the wine more mellow and soft, the flavor more unique, and the taste more harmonious.

[0033] In a further embodiment of the present invention, the blending in step S7 comprises the following steps:

[0034] 1) According to the quality standards and taste requirements of the finished wine, raw wines of different years and rounds are selected for blending. The blending ratio is determined according to the wine design plan. Generally, based on the main wine aged for 3-5 years, an appropriate amount of head and tail wines and flavoring wines with longer storage years (such as 8-10 years old wine) are added to conduct a small sample blending test to determine the best blending ratio;

[0035] 2) After the small sample blending test is completed, the large sample is blended according to the determined ratio. During the blending process, stirring, circulation and other methods are used to ensure that the wine is evenly mixed, so that the taste, aroma and flavor of the finished wine can achieve a stable, coordinated and mellow effect. The alcohol content after blending is controlled at 45%vol-53%vol.

[0036] In a further embodiment of the present invention, the filtering and packaging in step S8 comprises the following steps:

[0037] 1) The blended wine is filtered by combining multi-stage diatomaceous earth filtration and membrane filtration to remove impurities, microorganisms and turbidity in the wine, making the wine clear and transparent, and improving the stability and appearance quality of the wine;

[0038] 2) The filtered mellow sauce-flavored liquor is packaged in bottles or cans. The packaging process is carried out in a sterile environment to ensure product quality and sanitary safety. The packaged finished liquor is stored in a warehouse for sale.

[0039] Beneficial effects of the present invention

[0040] 1. By selecting and moistening the raw material sorghum, the sorghum can be better utilized by microorganisms in the subsequent fermentation process, thereby improving the raw material utilization rate and fermentation efficiency, and laying the foundation for the production of substances with a mellow taste.

[0041] 2. The use of specific high-temperature Daqu production technology and ingredient ratio, as well as temperature and time control of pile fermentation and pool fermentation, promotes the growth and metabolism of microorganisms and generates rich aromatic substances. While ensuring a strong sauce aroma, the wine tastes more mellow and full-bodied, reducing the irritation of traditional sauce-flavored liquor.

[0042] 3. The separate collection and rational use of the head, main and tail liquors during the distillation process not only ensures the quality and taste consistency of the main liquor, but also improves the comprehensive utilization rate of raw materials. At the same time, by blending and adding appropriate amounts of head and tail liquors, the flavor and taste of the finished liquor are further enriched.

[0043] 4. The long aging process in ceramic wine jars causes a slow chemical reaction between the wine and the ceramic, which is beneficial to the aging of the wine and the formation of flavor substances. At the same time, under the strict control of the aging environment, the quality stability and unique flavor of the wine are guaranteed, making the taste of the mellow sauce-flavored liquor more coordinated, mellow and long-lasting. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation of the present invention. In the accompanying drawings:

[0045] Figure 1 A schematic diagram of the process of producing a mellow and fragrant Maotai liquor according to the present invention; DETAILED DESCRIPTION

[0046] According to an embodiment of the present invention, a production process of a mellow and sauce-flavored liquor is provided.

[0047] Example 1

[0048] 1. Raw material pretreatment

[0049] ·Select 1,000 kg of high-quality sorghum, screen it to remove impurities and incomplete grains, rinse it with clean water, and drain the water. Then add 350 kg of 55°C hot water, stir it evenly, and pile it up to moisten it for 5 hours, stirring it every 1.5 hours.

[0050] 2. Ingredients

[0051] Weigh 220 kg of wheat to make high-temperature Daqu (Daqu culture temperature 62°C, culture time 45 days). Mix the moistened sorghum and high-temperature Daqu in a weight ratio of 100:28 to obtain a mixture, then add 32% of the weight of water to the mixture and stir evenly to make the moisture content of the material reach 48%.

[0052] 3. Stacking fermentation

[0053] The mixed material is piled into a trapezoidal shape with a height of 90 cm. During the pile process, the temperature at the center of the pile is controlled at 50°C. The pile is piled for 5 days and turned twice a day.

[0054] 4. Fermentation in the pool

[0055] Transfer the fermented materials into the fermentation tank, seal it with yellow mud, control the temperature in the fermentation tank at 32℃, ferment for 32 days, and check the fermentation parameters regularly.

[0056] 5. Distillation

[0057] After fermentation, put the mash into the distillation retort and slowly heat it for distillation. At the initial stage of distillation, the temperature in the retort is maintained at 85°C. About 15 kg of head liquor is collected. When the alcohol content of the distilled liquor reaches 52%vol, the main liquor is collected. The distillation temperature is controlled at 95°C. About 450 kg of main liquor is collected. When the alcohol content is lower than 20%vol, the distillation is stopped and about 80 kg of tail liquor is collected.

[0058] 6. Aging

[0059] The main wine is put into ceramic wine jars, sealed with mulberry paper and pig blood, and placed in the wine cellar. The temperature in the wine cellar is controlled at 18℃ and the humidity is controlled at 65%. It is aged for 4 years.

[0060] 7. Blending

[0061] ·Select 800 kg of main wine aged for 4 years, add 10 kg of head wine, 40 kg of tail wine and 20 kg of flavoring wine stored for 8 years for blending. After blending, the alcohol content is 48% vol., and stir evenly.

[0062] 8. Filtration and packaging

[0063] The blended wine is filtered through multi-stage diatomaceous earth and membrane filtration before being bottled. Each bottle is 500 ml and the packaged finished wine is stored in the warehouse for sale.

[0064] After testing, the mellow and mellow sauce-flavored liquor produced in this embodiment has a soft and mellow taste, a strong sauce flavor, a harmonious aroma, an alcohol content of 48% vol, a total acid (calculated as acetic acid) content of 1.8 g / L, and a total ester (calculated as ethyl acetate) content of 2.5 g / L, which meets national standards and has unique flavor quality.

[0065] Example 2

[0066] 1. Raw material pretreatment

[0067] ·Select 1000 kg of sorghum, add 300 kg of 50℃ hot water to moisten the material for 4 hours after treatment, and stir it every 1 hour.

[0068] 2. Ingredients

[0069] Weigh 200 kg of wheat to make high-temperature Daqu (Daqu culture temperature 60°C, culture time 40 days), mix it with the moistened sorghum in a weight ratio of 100:25, and add water to make the moisture content of the material reach 45%.

[0070] 3. Stacking fermentation

[0071] The mixed material is piled up to 80 cm in height, with the central temperature controlled at 45°C. The pile is piled for 4 days and turned once a day.

[0072] 4. Fermentation in the pool

[0073] Transfer to the fermentation tank, the temperature in the tank is 30℃, and ferment for 30 days.

[0074] 5. Distillation

[0075] At the initial stage of distillation, the temperature in the retort is 80°C, and about 10 kg of head liquor is collected. When the alcohol content reaches 50% vol, about 400 kg of main liquor is collected. When the alcohol content is lower than 20% vol, distillation is stopped, and about 60 kg of tail liquor is collected.

[0076] 6. Aging

[0077] The main wine is put into ceramic wine jars and placed in a wine cellar with a temperature of 15°C and a humidity of 60% for aging for 3 years.

[0078] 7. Blending

[0079] ·Select 700 kg of main wine aged for 3 years, add 8 kg of head wine, 30 kg of tail wine and 15 kg of flavoring wine stored for 8 years for blending. After blending, the alcohol content is 45% vol., and stir evenly.

[0080] 8. Filtration and packaging

[0081] · Filtration and packaging were performed in the same manner as in Example 1.

[0082] After testing, the mellow sauce-flavored liquor produced in this embodiment has a mellow taste, a prominent sauce flavor, an alcohol content of 45% vol, a total acid content of 1.6 g / L, and a total ester content of 2.2 g / L, and has good quality and flavor.

[0083] Example 3

[0084] 1. Raw material pretreatment

[0085] Select 1000 kg of sorghum, add 400 kg of 60℃ hot water to moisten the material for 6 hours, and stir it every 2 hours.

[0086] 2. Ingredients

[0087] Weigh 250 kg of wheat to make high-temperature Daqu (Daqu culture temperature 65°C, culture time 50 days), mix it with the moistened sorghum in a weight ratio of 100:30, and add water to make the moisture content of the material reach 50%.

[0088] 3. Stacking fermentation

[0089] The mixed material is piled up to a height of 100 cm, with the core temperature controlled at 55°C for 6 days, and the pile is turned twice a day.

[0090] 4. Fermentation in the pool

[0091] Transfer to the fermentation tank, the temperature in the tank is 35℃, and ferment for 35 days.

[0092] 5. Distillation

[0093] At the initial stage of distillation, the temperature in the retort is 90°C. About 20 kg of head liquor is collected. When the alcohol content reaches 55% vol, about 500 kg of main liquor is collected. When the alcohol content is lower than 20% vol, distillation is stopped and about 100 kg of tail liquor is collected.

[0094] 6. Aging

[0095] The main wine is put into ceramic wine jars and placed in a wine cellar with a temperature of 20°C and a humidity of 70% for aging for 5 years.

[0096] 7. Blending

[0097] ·Select 900 kg of main wine aged for 5 years, add 12 kg of head wine, 50 kg of tail wine and 25 kg of flavoring wine stored for 10 years for blending. After blending, the alcohol content is 53% vol., and stir evenly.

[0098] 8. Filtration and packaging

[0099] · Filtration and packaging were performed in the same manner as in Example 1.

[0100] After testing, the mellow and soft sauce-flavored liquor produced in this embodiment has a mellow and soft taste, an elegant sauce aroma, an alcohol content of 53% vol, a total acid content of 2.0 g / L, a total ester content of 2.8 g / L, excellent quality, and a unique flavor.

[0101] It can be seen from the above embodiments that the production process of mellow and soft sauce-flavored liquor of the present invention can produce liquor with mellow taste, strong sauce flavor, stable quality and unique flavor, thus meeting the market demand for high-quality mellow and soft sauce-flavored liquor.

[0102] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A production process for a mellow and fragrant Maotai liquor, characterized by: The following steps are involved: Step S1: raw material pretreatment; Step S2: preparing ingredients; Step S3: stacking and fermentation; Step S4: Fermentation in a tank; Step S5: distillation; Step S6: aging; Step S7: blending; Step S8: Filtration and packaging.

2. The production process of a mellow Maotai-flavor liquor according to claim 1, characterized in that: The raw material pretreatment in step S1 comprises the following steps: 1) Sorghum Selection: Select high-quality sorghum with full grains, no mold, and high starch content, remove impurities and incomplete grains, then rinse the sorghum with clean water and drain the water; 2) Sorghum wetting: Add 30%-40% of its weight of hot water (water temperature 50°C-60°C) to the washed and drained sorghum, stir evenly, and pile up and wetting for 4-6 hours to allow the sorghum to fully absorb water. During the wetting process, stir the sorghum every 1-2 hours to ensure even wetting.

3. The production process of a mellow Maotai-flavor liquor according to claim 1, characterized in that: The batching in step S2 comprises the following steps: 1) Weighing wheat and water in a weight ratio of sorghum: wheat: water = 100: (20-25): (40-50), making the wheat into high-temperature Daqu (the Daqu culture temperature is controlled at 60° C.-65° C., and the culture time is 40-50 days), and setting aside; 2) The moistened sorghum and the high temperature Daqu are mixed evenly in a weight ratio of 100:(25-30) to obtain a mixture, and then 30%-35% of water by weight of the mixture is added and stirred evenly to make the moisture content of the material reach 45%-50%.

4. The production process of a mellow Maotai-flavor liquor according to claim 1, characterized in that: The stacking fermentation in step S3 comprises the following steps: 1) piling the mixed material into a trapezoidal shape with a piling height of 80-100 cm, controlling the central temperature of the pile at 45° C.-55° C. during the piling process, and piling for 4-6 days, during which the pile is turned 1-2 times a day to ensure uniform fermentation, so that the microorganisms can fully grow and reproduce, form rich enzyme systems and aroma precursor substances, and promote the saccharification of starch and the decomposition of protein in sorghum; 2) After the pile fermentation is completed, when white spots appear on the surface of the pile and there is a strong wine aroma, it indicates that the pile fermentation is complete.

5. The production process of a mellow Maotai-flavor liquor according to claim 1, characterized in that: The fermentation in the tank in step S4 comprises the following steps: 1) The accumulated fermented materials are quickly transferred to the fermentation tank, which is sealed with yellow mud. The temperature in the fermentation tank is controlled at 30°C-35°C, and the fermentation time is 30-35 days. During the fermentation process, the temperature, humidity, alcohol content and other parameters in the fermentation tank are regularly tested to ensure that the fermentation proceeds normally; 2) During the fermentation process, the microorganisms in the material continue to metabolize, converting sugar into alcohol and generating various aromatic substances, such as esters, aldehydes, alcohols, etc., making the wine flavor richer.

6. The production process of a mellow Maotai-flavor liquor according to claim 1, characterized in that: The distillation in step S5 comprises the following steps: 1) After fermentation, the solid-state distillation method is used for distillation. The fermented mash is put into a distillation retort and slowly heated for distillation. The steam used for distillation should be slow and uniform. The distillation speed is controlled to be 2-3 kg of mash per minute. In the initial stage of distillation, the temperature in the retort is kept at 80°C-90°C. The head of the wine (accounting for about 1%-2% of the total distillation volume) is collected. The head of the wine contains more low-boiling impurities and aroma substances, which are stored separately for subsequent cocktail mixing; 2) When the alcohol content of the distilled liquor reaches 50%vol-55%vol, the main liquor begins to be collected. The distillation temperature of the main liquor is controlled at 90℃-100℃. The distillation speed is kept stable during the collection process to ensure the quality and taste consistency of the main liquor. The main liquor is the main part of the mellow and soft sauce-flavored liquor, and its flavor and taste play a key role in the quality of the finished liquor; 3) When the alcohol content is lower than 20% vol, stop distillation and collect the remaining tail wine separately. The tail wine contains more high-boiling point aroma substances and impurities and can be used for the next batch of mash fermentation or re-distillation to improve the utilization rate of raw materials and the extraction rate of aroma substances.

7. The production process of a mellow Maotai-flavor liquor according to claim 1, characterized in that: The aging in step S6 comprises the following steps: 1) putting the main liquor obtained by distillation into a ceramic wine jar, sealing the wine jar with mulberry paper and pig blood, and then putting the wine jar into a wine cellar for aging, the temperature of the wine cellar is controlled at 15° C.-20° C., the humidity is controlled at 60%-70%, and the aging time is 3-5 years; 2) During the aging process, the wine undergoes a slow chemical reaction with the trace elements in the ceramic wine jar. At the same time, the various aromatic substances in the wine blend and coordinate with each other, making the wine more mellow and soft, the flavor more unique, and the taste more harmonious.

8. The production process of a mellow Maotai-flavor liquor according to claim 1, characterized in that: The blending in step S7 includes the following steps: 1) According to the quality standards and taste requirements of the finished wine, raw wines of different years and rounds are selected for blending. The blending ratio is determined according to the wine design plan. Generally, based on the main wine aged for 3-5 years, an appropriate amount of head and tail wines and flavoring wines with longer storage years (such as 8-10 years old wine) are added to conduct a small sample blending test to determine the best blending ratio; 2) After the small sample blending test is completed, the large sample is blended according to the determined ratio. During the blending process, stirring, circulation and other methods are used to ensure that the wine is evenly mixed, so that the taste, aroma and flavor of the finished wine can achieve a stable, coordinated and mellow effect. The alcohol content after blending is controlled at 45%vol-53%vol.

9. The production process of a mellow Maotai-flavor liquor according to claim 1, characterized in that: The filtering and packaging in step S8 includes the following steps: 1) The blended wine is filtered by combining multi-stage diatomaceous earth filtration and membrane filtration to remove impurities, microorganisms and turbidity in the wine, making the wine clear and transparent, and improving the stability and appearance quality of the wine; 2) The filtered mellow sauce-flavored liquor is packaged in bottles or cans. The packaging process is carried out in a sterile environment to ensure product quality and sanitary safety. The packaged finished liquor is stored in a warehouse for sale.

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