Maotai-flavor liquor and preparation method thereof

Abstract

The invention relates to the technical field of wine brewing, and particularly discloses Maotai-flavor liquor and a preparation method thereof. The preparation method provided by the invention comprises the following steps: uniformly mixing sorghum, rice husks and wheat to obtain sorghum fermented grains; mixing maternal grains, yeast for making hard liquor, saccharifying enzyme and yeast to obtain mixed maternal grains, uniformly mixing fermented grains, the mixed maternal grains and yeast, and fermenting to obtain a to-be-put-into-cellar grain heap; adding tail wine and yeast into the to-be-put-into-cellar grain heap, mixing, putting into the cellar, and fermenting to obtain fermented grains; uniformly mixing the fermented grains and the rice husks, heating and distilling, and receiving the liquor to obtain the Maotai-flavor liquor. By reasonably selecting the raw materials, treating the raw materials and controlling fermentation conditions and distillation conditions, the liquor yield of the liquor is improved, the ester content is increased, and the acid content is reduced to a certain extent, so that the flavor and taste of the liquor are influenced; the prepared Maotai-flavor liquor has the characteristics of prominent Maotai flavor, obvious grain flavor, cotton and soft taste, sweet taste, unobvious sour taste and good harmony.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, and in particular to a sauce-flavor liquor and a preparation method thereof. Background Art

[0002] Liquor is a traditional Chinese distilled alcoholic beverage, and is known as one of the world's six major distilled spirits along with brandy, gin, rum, vodka and whiskey. According to different flavors, liquor can be divided into four basic flavors, namely sauce-flavored, strong-flavored, light-flavored and rice-flavored. Among them, the production process of sauce-flavored liquor is complex and the production cycle is long. In one year's production cycle, it undergoes two feedings, nine cookings, eight fermentations and seven distillations. It also requires a rich microbial environment and special process requirements such as high-temperature koji making, high-temperature stacking, high-temperature fermentation and high-temperature distillation. The base liquors of different rounds and characteristics are stored and blended into liquors, which have the characteristics of prominent sauce aroma, mellow body, elegant aroma and long-lasting aroma in the empty cup, and are deeply loved by consumers.

[0003] After seven times of wine extraction, the discarded mash of Maotai-flavor liquor still has about 14% starch content. Directly discarding it will cause resource waste and environmental pollution. At present, the processing technology for discarded mash mainly includes sand turning process and sand crushing process, but the liquor prepared by sand turning process has low wine yield and unclear wine aroma; the liquor prepared by sand crushing process has low utilization rate of mash and single wine style; therefore, it is of great significance to provide a Maotai-flavor liquor and its preparation method to solve the problems of low wine yield, single wine style and unclear wine aroma in the preparation process of existing Maotai-flavor liquor. Summary of the invention

[0004] Aiming at the problems that the existing Maotai-flavor liquor has low liquor yield, single liquor style and unclear liquor aroma during the preparation process, the present invention provides a Maotai-flavor liquor and a preparation method thereof.

[0005] In order to solve the above technical problems, the technical solution provided by the present invention is:

[0006] The first aspect of the present invention provides a method for preparing Maotai-flavor liquor, comprising the following steps:

[0007] S1. Crush sorghum, add water, mix well, add husk, pile up, then add wheat, mix well, and obtain grain mash;

[0008] S2, at 90°C-95°C, spreading the husk on the steamer grate, adding the grain mash to steam the material, and then spreading it to air, to obtain the spread grain mash; spreading the mother mash to air at 25°C-30°C, and then adding Daqu, saccharifying enzyme and yeast to obtain a mixed mother mash;

[0009] S3, mixing the aired mash, mixed mother mash and Daqu evenly, piling them up to a height of 1.2m-1.5m, and waiting for the top temperature of the pile to reach 48°C-53°C to obtain the mash pile to be put into the cellar;

[0010] S4, adding tail wine to the pile of dregs to be put into the cellar to obtain fermented grains, adding yeast to the fermented grains to obtain dregs, putting the dregs into the cellar, sealing the cellar for fermentation after stepping on the cellar, and opening the cellar to obtain fermented grains;

[0011] S5, mixing the fermented grains and rice husks uniformly, heating and distilling at 80° C.-85° C., collecting the liquor, and obtaining the sauce-flavor liquor.

[0012] Compared with the prior art, the method for preparing Maotai-flavor liquor provided by the present invention mixes the crushed sorghum, husk and wheat evenly, ensures the full contact and fermentation efficiency of the raw materials, and is beneficial to improving the liquor yield; further, by controlling the temperature of the mixture of Daqu, saccharifying enzyme, yeast and mother mash, the saccharification process of starch can be promoted, ensuring that the yeast has sufficient nutrition and activity, thereby improving the liquor yield, and the selection of saccharifying enzyme and yeast is also beneficial to promoting the activity of beneficial microorganisms in the brewing process, increasing the ester content to a certain extent, so that the prepared liquor has a prominent Maotai flavor; by limiting the pile height and the pile top temperature to determine the conditions for siloing, it is beneficial to promote the fermentation process, improve the liquor yield, and inhibit the generation of acid to a certain extent; the addition of tail liquor can also neutralize part of the acid substances in the mash entering the pool, reduce the acid content of the liquor, so that the prepared liquor has the characteristics of obvious grain aroma and better coordination between various flavor substances; the specific distillation conditions are also beneficial to promoting the transmission between aroma substances, so that the prepared liquor has the characteristics of prominent Maotai aroma, obvious grain aroma, soft taste and good coordination.

[0013] The invention improves the liquor yield, increases the ester content, and reduces the acid content to a certain extent by reasonably selecting raw materials, processing the raw materials, and controlling the fermentation conditions and distillation conditions, thereby affecting the flavor and taste of the liquor, so that the prepared sauce-flavored liquor has the characteristics of prominent sauce aroma, obvious grain aroma, soft and velvety taste, sweet taste, unobvious sour taste and good coordination.

[0014] Preferably, in S1, the sorghum is crushed into 4 to 8 petals.

[0015] Preferably, in S1, the adding of water includes a first adding of water and a second adding of water.

[0016] Further preferably, the conditions for adding water for the first time are: the water content is 25%-28% of the total mass of the sorghum, the water temperature is 80° C.-85° C., and the sorghum is piled for 0.5 h-0.8 h after adding water.

[0017] Further preferably, the conditions for adding water for the second time are: the water content is 30%-33% of the total mass of the sorghum, and the water temperature is 80°C-85°C.

[0018] Preferably, in S1, the stacking time is 1 h-1.2 h.

[0019] Preferably, in S1, the husk treatment conditions are: heating the husk to be treated at 70° C.-90° C. for 30 min-40 min.

[0020] Preferably, in S1, the amount of husk added is 15%-25% of the total mass of sorghum.

[0021] Preferably, in S1, the amount of wheat added is 10%-15% of the total mass of sorghum.

[0022] Preferably, in S2, the thickness of the husk is 5 cm-5.2 cm.

[0023] Preferably, in S2, the amount of husk added is 15%-25% of the total mass of sorghum.

[0024] Preferably, in S2, the steaming time is 60 min-80 min.

[0025] Preferably, in S2, the temperature of the air-dried mash is 25°C-32°C.

[0026] Preferably, in S2, the residual starch in the mother mash is 12%-16%, and the acidity is 2.5mmol / 10g-3.6mmol / 10g.

[0027] By limiting the specific composition of the mother grains, the wine yield can be further improved.

[0028] As a preferred embodiment, the mother lees can be selected from 6-7 steamers of mash on the surface, in the middle or at the bottom of the cellar, and the mash after seven rounds of distillation.

[0029] It should be noted that in S2, the temperature of the mother mash when it is spread out to dry is adjusted according to the season, being higher in winter and lower in summer.

[0030] Preferably, in S2, the amount of Daqu added is 18%-22% of the total mass of the mother mash.

[0031] Preferably, in S2, the amount of saccharifying enzyme added is 1‰-2‰ of the total mass of the mother grains.

[0032] Preferably, in S2, the amount of yeast added is 0.4‰-0.6‰ of the total mass of the mother mash.

[0033] The optimal amount of Daqu, saccharifying enzyme and yeast added can promote the activity of microorganisms, which can not only increase the ester content, but also increase the wine yield.

[0034] Preferably, in S3, the amount of Daqu added is 16%-18% of the total mass of the spread-dry mash.

[0035] Preferably, in S3, the mass ratio of the air-dried mash to the mixed mother mash is 1:(5.8-6).

[0036] Preferably, in S2 and S3, the Daqu is a high-temperature koji commonly used in brewing Maotai-flavor liquor, and its batch number is GQ230801.

[0037] As a preferred embodiment, in S4, the dregs pile to be discharged from the cellar needs to be broken and degassed to achieve the purpose of discharging waste gas and incorporating oxygen.

[0038] Preferably, in S4, the moisture content of the fermented grains entering the pool is 52%-56%, and the acidity is 2.4mmol / 10g-3.8mmol / 10g.

[0039] Preferably, in S4, the amount of the tail wine added is 20%-24% of the total mass of the dregs pile to be stored in the cellar, and the alcohol content of the tail wine is 15%vol-17%vol.

[0040] By limiting the amount of tail wine added and the alcohol content, it is helpful to better reduce the acid content of the liquor.

[0041] As a preferred embodiment, the tail wine can be evenly poured into the dregs pile in layers.

[0042] Preferably, the tail wine is brewed from sorghum.

[0043] Preferably, in S4, the amount of yeast added is 0.05‰-0.08‰ of the total mass of the mash entering the pool.

[0044] Preferably, in S4, the moisture content of the vinasse is 52%-56%, and the starch content is 15%-17%.

[0045] Preferably, in S2 and S4, the yeast is active dry yeast.

[0046] As a preferred embodiment, in S4, the conditions for treading the cellar are: loose in winter and tight in summer.

[0047] As a preferred embodiment, in S4, the cellar sealing specifically comprises: sealing tightly with cellar mud and covering with plastic film to prevent air leakage from causing cracking of the cellar mud.

[0048] Preferably, in S4, the fermentation time is 30d-33d.

[0049] As a preferred embodiment, in S4, when the cellar is opened, the moldy dregs need to be discarded.

[0050] Preferably, in S5, the rice husk is steamed rice husk.

[0051] Further preferably, in S5, the steaming conditions are: steam pressure of 0.01 MPa-0.02 MPa, and time of 20 min-30 min.

[0052] Preferably, in S5, the amount of husk added is 6%-10% of the total mass of the mash.

[0053] Preferably, in S5, the conditions for heating and distilling are: see gas pressure mash.

[0054] Preferably, in S5, the wine output rate during the heating distillation is 3kg / min-5kg / min.

[0055] By limiting the wine output rate, the taste and aroma of the wine can be guaranteed and the quality of the wine can be improved.

[0056] Preferably, in S5, the alcohol content of the Maotai-flavor liquor is (55-57)% vol-(69-70)% vol.

[0057] The second aspect of the present invention provides a Maotai-flavor liquor prepared by the above-mentioned Maotai-flavor liquor preparation method.

[0058] The sauce-flavor liquor provided by the invention uses crushed kaoliang as a raw material, selects discarded lees as mother lees, and improves the liquor yield, increases the ester content, and reduces the acid content to a certain extent by processing the raw materials and controlling the fermentation conditions and the distillation conditions, thereby affecting the flavor and taste of the liquor, so that the prepared sauce-flavor liquor has the characteristics of prominent sauce aroma, obvious grain aroma, soft and velvety taste, sweet taste, unobvious sour taste and good coordination. DETAILED DESCRIPTION

[0059] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0060] Example 1

[0061] This embodiment provides a method for preparing Maotai-flavor liquor, comprising the following steps:

[0062] S1. Crush the sorghum into 4 petals, add 28% of the mass of the sorghum with 85°C water, pile for 0.5h, then add 33% of the mass of the sorghum with 85°C water and 15% of the total mass of the sorghum with husk, pile for 1.2h, mix in 10% of the total mass of the sorghum with wheat, mix well, and obtain grain mash; wherein, the husk needs to be heated at 70°C for 30min;

[0063] S2, clean the steamer grate, sprinkle 5cm thick husk on the steamer grate, the amount of husk added is 15% of the total mass of sorghum, steam the grain mash according to the principle of light, loose, thin, accurate, uniform, flat and air pressure steamer, heat at 95°C for 60min, and then spread to obtain 25°C air-dried grain mash; spread the mother dregs with residual starch of 12% and acidity of 2.5mmol / 10g to 25°C, add 18% of the total mass of the mother dregs, 1‰ of the total mass of the mother dregs saccharifying enzyme and 0.6‰ of the total mass of the mother dregs active dry yeast to obtain a mixed mother dregs, mix the air-dried grain mash, the mixed mother dregs and 16% of the total mass of the air-dried grain mash evenly, pile it up to 1.5m, and wait until the top temperature of the pile reaches 48°C to obtain the dregs pile to be put into the cellar; wherein, the mass ratio of the air-dried grain mash to the mixed mother dregs is 1:5.8;

[0064] S3, the pile of dregs to be put into the cellar is broken and deflated to achieve the purpose of discharging waste gas and integrating oxygen, and then the tail wine with an alcohol content of 15%vol is added, and it is evenly poured in layers, and the amount added is 20% of the total mass of the dregs to be put into the cellar, and the water content is 52%, and the acidity is 2.4mmol / 10g of the fermented grains entering the pool, and 0.05‰ of active dry yeast of the total mass of the fermented grains entering the pool is added to the fermented grains entering the pool, and the moisture content is 52%, and the starch content is 17% of the dregs, and the dregs are put into the cellar, and the cellar is stepped on the same day to meet the conditions of tightness in summer and looseness in winter. After stepping on the cellar, it is sealed with cellar mud, covered with plastic film and fermented for 30d, and it is necessary to check frequently during the period to prevent air leakage from causing cracking of the cellar mud, open the cellar, discard the moldy dregs, and obtain fermented grains;

[0065] S4. Evenly mix the fermented grains and the steamed rice husks, heat and distill at 85°C until the fermented grains are pressurized, control the wine output rate to 3kg / min, start collecting wine from an alcohol content of 70%vol and end with collecting wine at an alcohol content of 55%vol to obtain the sauce-flavored liquor; wherein, the steaming conditions are as follows: the steam pressure is 0.02MPa, the time is 20min, and the amount of steamed rice husks added is 6% of the total mass of the fermented grains.

[0066] Example 2

[0067] This embodiment provides a method for preparing Maotai-flavor liquor, comprising the following steps:

[0068] S1. Crush the sorghum into 6 petals, add 80°C water (25% of the mass of the sorghum), pile for 0.8h, then add 80°C water (30% of the mass of the sorghum) and husk (25% of the total mass of the sorghum), pile for 1h, add 15% of the total mass of the sorghum, mix well, and obtain grain mash; wherein, the husk needs to be heated at 90°C for 40min;

[0069] S2, clean the steamer grate, sprinkle 5.2cm thick husk on the steamer grate, the amount of husk added is 25% of the total mass of sorghum, steam the grain mash according to the principle of light, loose, thin, accurate, uniform, flat and air pressure steamer, heat at 90℃ for 80min, and then spread to air to obtain 32℃ air-dried grain mash; spread the mother dregs with residual starch of 16% and acidity of 3.6mmol / 10g to 30℃, add 22% of the total mass of the mother dregs, 2‰ of the total mass of the mother dregs saccharifying enzyme and 0.4‰ of the total mass of the mother dregs active dry yeast to obtain mixed mother dregs, mix the air-dried grain mash, mixed mother dregs and 18% of the total mass of the air-dried grain mash evenly, pile it up to 1.2m, and wait until the top temperature of the pile reaches 53℃ to obtain the dregs pile to be put into the cellar; wherein, the mass ratio of the air-dried grain mash to the mixed mother dregs is 1:6;

[0070] S3, the pile of dregs to be put into the cellar is broken and deflated to achieve the purpose of discharging waste gas and integrating oxygen, and then the tail wine with an alcohol content of 17%vol is added, and it is evenly poured in layers, and the amount added is 24% of the total mass of the dregs to be put into the cellar, and the water content is 56%, and the acidity is 3.8mmol / 10g of the fermented grains entering the pool, and 0.08‰ of the total mass of the fermented grains entering the pool is added to the fermented grains entering the pool. Active dry yeast is added to obtain a moisture content of 56% and a starch content of 15%. The dregs are put into the cellar, and the cellar is stepped on the same day to meet the conditions of tightness in summer and looseness in winter. After stepping on the cellar, it is sealed with cellar mud, covered with plastic film and fermented for 33d. During this period, it is necessary to check frequently to prevent air leakage from causing cracking of the cellar mud, open the cellar, discard the moldy dregs, and obtain fermented grains;

[0071] S4. Evenly mix the fermented grains and the steamed rice husks, heat and distill at 80°C until the fermented grains are pressurized, control the wine output rate to 5kg / min, start collecting wine from an alcohol content of 69%vol and end with 57%vol to obtain the sauce-flavored liquor; wherein, the steaming conditions are as follows: the steam pressure is 0.01MPa, the time is 30min, and the amount of steamed rice husks added is 10% of the total mass of the fermented grains.

[0072] Example 3

[0073] This embodiment provides a method for preparing Maotai-flavor liquor, comprising the following steps:

[0074] S1. Crush the sorghum into 8 petals, add 26% of the mass of the sorghum, 82°C water, pile for 0.6h, then add 31% of the mass of the sorghum, 82°C water and 20% of the total mass of the sorghum, pile for 1.1h, mix in 12% of the total mass of the sorghum, mix well, and obtain grain mash; wherein, the husk needs to be heated at 80°C for 35min;

[0075] S2. Clean the steamer grate, sprinkle 5.1 cm thick rice husk on the steamer grate, the amount of rice husk added is 20% of the total mass of sorghum, steam the grain mash according to the principle of light, loose, thin, accurate, uniform, flat and air pressure steamer, heat at 93 ° C for 70 minutes, and then spread it to get 30 ° C dried grain mash; spread the mother mash with residual starch of 14% and acidity of 3.0mmol / 10g to 28 ° C, add mother 20% of the total mass of the mash, 1.5‰ of the total mass of the mother mash, and 0.5‰ of the total mass of the mother mash to obtain a mixed mother mash; the aired mash, the mixed mother mash, and 17% of the total mass of the aired mash are mixed evenly, and the pile is piled to a height of 1.3m, and the temperature of the pile top reaches 50°C to obtain the mash pile to be stored in the cellar; wherein the mass ratio of the aired mash to the mixed mother mash is 1:5.9;

[0076] S3, the pile of dregs to be put into the cellar is broken and deflated to achieve the purpose of discharging waste gas and integrating oxygen, and then the tail wine with an alcohol content of 16%vol is added, and it is evenly poured in layers, and the amount added is 22% of the total mass of the dregs to be put into the cellar, and the water content is 53%, and the acidity is 3.1mmol / 10g of the fermented grains entering the pool, and 0.07‰ of the total mass of the fermented grains entering the pool of active dry yeast is added to the fermented grains entering the pool, and the moisture content is 53%, and the starch content is 16%. The dregs are put into the cellar, and the cellar is stepped on the same day to meet the conditions of tight in summer and loose in winter. After stepping on the cellar, it is sealed with cellar mud, covered with plastic film and fermented for 31d. During the period, it is necessary to check frequently to prevent air leakage from causing cracking of the cellar mud, open the cellar, discard the moldy dregs, and obtain fermented grains;

[0077] S4. Evenly mix the fermented grains and the steamed rice husks, heat and distill at 82°C until the fermented grains are pressurized, control the wine output rate to 4kg / min, start collecting wine from an alcohol content of 69%vol and end with 56%vol to obtain the sauce-flavored liquor; wherein, the steaming conditions are as follows: the steam pressure is 0.01MPa, the time is 25min, and the amount of steamed rice husks added is 8% of the total mass of the fermented grains.

[0078] Comparative Example 1

[0079] This comparative example provides a method for preparing a Maotai-flavor liquor, comprising the following steps:

[0080] S1. Crush the sorghum into 4 petals, add 28% of the mass of the sorghum with 85°C water, pile for 0.5h, then add 33% of the mass of the sorghum with 85°C water and 15% of the total mass of the sorghum with husk, pile for 1.2h, mix in 10% of the total mass of the sorghum with wheat, mix well, and obtain grain mash; wherein, the husk needs to be heated at 70°C for 30min;

[0081] S2, clean the steamer grate, sprinkle 5 cm thick husk on the steamer grate, the amount of husk added is 15% of the total mass of sorghum, steam the grain mash according to the principle of light, loose, thin, accurate, uniform, flat and air pressure steamer, heat at 95 ° C for 60 min, and then spread to obtain 25 ° C dried grain mash; dry the mother dregs with residual starch of 12% and acidity of 2.5mmol / 10g to 42 ° C, add 18% of the total mass of the mother dregs, 1‰ of the total mass of the mother dregs, saccharifying enzyme and 0.6‰ of the total mass of the mother dregs to obtain a mixed mother dregs, mix the dried grain mash, the mixed mother dregs and 16% of the total mass of the dried grain mash, and pile them up to 1.5m, and wait until the top temperature of the pile reaches 48 ° C to obtain the pile of dregs to be put into the cellar; wherein, the mass ratio of the dried grain mash to the mixed mother dregs is 1:5.8;

[0082] S3, the pile of dregs to be put into the cellar is broken and deflated to achieve the purpose of discharging waste gas and integrating oxygen, and then the tail wine with an alcohol content of 15%vol is added, and it is evenly poured in layers, and the amount added is 20% of the total mass of the dregs to be put into the cellar, and the water content is 52%, and the acidity is 2.4mmol / 10g of the fermented grains entering the pool, and 0.05‰ of active dry yeast of the total mass of the fermented grains entering the pool is added to the fermented grains entering the pool, and the moisture content is 52%, and the starch content is 17% of the dregs, and the dregs are put into the cellar, and the cellar is stepped on the same day to meet the conditions of tightness in summer and looseness in winter. After stepping on the cellar, it is sealed with cellar mud, covered with plastic film and fermented for 30d, and it is necessary to check frequently during the period to prevent air leakage from causing cracking of the cellar mud, open the cellar, discard the moldy dregs, and obtain fermented grains;

[0083] S4. Evenly mix the fermented grains and the steamed rice husks, heat and distill at 85°C until the fermented grains are pressurized, control the wine output rate to 3kg / min, start collecting wine from an alcohol content of 70%vol and end with collecting wine at an alcohol content of 55%vol to obtain the sauce-flavored liquor; wherein, the steaming conditions are as follows: the steam pressure is 0.02MPa, the time is 20min, and the amount of steamed rice husks added is 6% of the total mass of the fermented grains.

[0084] Comparative Example 2

[0085] This comparative example provides a method for preparing a Maotai-flavor liquor, comprising the following steps:

[0086] S1. Crush the sorghum into 4 petals, add 28% of the mass of the sorghum with 85°C water, pile for 0.5h, then add 33% of the mass of the sorghum with 85°C water and 15% of the total mass of the sorghum with husk, pile for 1.2h, mix in 10% of the total mass of the sorghum with wheat, mix well, and obtain grain mash; wherein, the husk needs to be heated at 70°C for 30min;

[0087] S2, clean the steamer grate, sprinkle 5 cm thick husk on the steamer grate, the amount of husk added is 15% of the total mass of sorghum, steam the grain mash according to the principle of light, loose, thin, accurate, uniform, flat and air pressure steamer, heat at 95 ° C for 60 min, and then spread to obtain 25 ° C dried grain mash; dry the mother dregs with residual starch of 12% and acidity of 2.5mmol / 10g to 18 ° C, add 18% of the total mass of the mother dregs, 1‰ of the total mass of the mother dregs, saccharifying enzyme and 0.6‰ of the total mass of the mother dregs to obtain a mixed mother dregs, mix the dried grain mash, the mixed mother dregs and 16% of the total mass of the dried grain mash, and pile them up to 1.5m, and wait until the top temperature of the pile reaches 48 ° C to obtain the pile of dregs to be put into the cellar; wherein, the mass ratio of the dried grain mash to the mixed mother dregs is 1:5.8;

[0088] S3, the pile of dregs to be put into the cellar is broken and deflated to achieve the purpose of discharging waste gas and integrating oxygen, and then the tail wine with an alcohol content of 15%vol is added, and it is evenly poured in layers, and the amount added is 20% of the total mass of the dregs to be put into the cellar, and the water content is 52%, and the acidity is 2.4mmol / 10g of the fermented grains entering the pool, and 0.05‰ of active dry yeast of the total mass of the fermented grains entering the pool is added to the fermented grains entering the pool, and the moisture content is 52%, and the starch content is 17% of the dregs, and the dregs are put into the cellar, and the cellar is stepped on the same day to meet the conditions of tightness in summer and looseness in winter. After stepping on the cellar, it is sealed with cellar mud, covered with plastic film and fermented for 30d, and it is necessary to check frequently during the period to prevent air leakage from causing cracking of the cellar mud, open the cellar, discard the moldy dregs, and obtain fermented grains;

[0089] S4. Evenly mix the fermented grains and the steamed rice husks, heat and distill at 85°C until the fermented grains are pressurized, control the wine output rate to 3kg / min, start collecting wine from an alcohol content of 70%vol and end with collecting wine at an alcohol content of 55%vol to obtain the sauce-flavored liquor; wherein, the steaming conditions are as follows: the steam pressure is 0.02MPa, the time is 20min, and the amount of steamed rice husks added is 6% of the total mass of the fermented grains.

[0090] Comparative Example 3

[0091] This comparative example provides a method for preparing a Maotai-flavor liquor, comprising the following steps:

[0092] S1. Crush the sorghum into 4 petals, add 28% of the mass of the sorghum with 85°C water, pile for 0.5h, then add 33% of the mass of the sorghum with 85°C water and 15% of the total mass of the sorghum with husk, pile for 1.2h, mix in 10% of the total mass of the sorghum with wheat, mix well, and obtain grain mash; wherein, the husk needs to be heated at 70°C for 30min;

[0093] S2, clean the steamer grate, sprinkle 5 cm thick husk on the steamer grate, the amount of husk added is 15% of the total mass of sorghum, steam the grain mash according to the principle of light, loose, thin, accurate, uniform, flat and air pressure steamer, heat at 95 ° C for 60 min, and then spread to obtain 25 ° C dried grain mash; dry the mother dregs with residual starch of 12% and acidity of 2.5mmol / 10g to 25 ° C, add 18% of the total mass of the mother dregs, 1‰ of the total mass of the mother dregs, saccharifying enzyme and 0.6‰ of the total mass of the mother dregs to obtain a mixed mother dregs, mix the dried grain mash, the mixed mother dregs and 16% of the total mass of the dried grain mash, and pile them up to 1.5m, and wait until the top temperature of the pile reaches 60 ° C to obtain the pile of dregs to be put into the cellar; wherein, the mass ratio of the dried grain mash to the mixed mother dregs is 1:5.8;

[0094] S3, the pile of dregs to be put into the cellar is broken and deflated to achieve the purpose of discharging waste gas and integrating oxygen, and then the tail wine with an alcohol content of 15%vol is added, and it is evenly poured in layers, and the amount added is 20% of the total mass of the dregs to be put into the cellar, and the water content is 52%, and the acidity is 2.4mmol / 10g of the fermented grains entering the pool, and 0.05‰ of active dry yeast of the total mass of the fermented grains entering the pool is added to the fermented grains entering the pool, and the moisture content is 52%, and the starch content is 17% of the dregs, and the dregs are put into the cellar, and the cellar is stepped on the same day to meet the conditions of tightness in summer and looseness in winter. After stepping on the cellar, it is sealed with cellar mud, covered with plastic film and fermented for 30d, and it is necessary to check frequently during the period to prevent air leakage from causing cracking of the cellar mud, open the cellar, discard the moldy dregs, and obtain fermented grains;

[0095] S4. Evenly mix the fermented grains and the steamed rice husks, heat and distill at 85°C until the fermented grains are pressurized, control the wine output rate to 3kg / min, start collecting wine from an alcohol content of 70%vol and end with collecting wine at an alcohol content of 55%vol to obtain the sauce-flavored liquor; wherein, the steaming conditions are as follows: the steam pressure is 0.02MPa, the time is 20min, and the amount of steamed rice husks added is 6% of the total mass of the fermented grains.

[0096] Comparative Example 4

[0097] This comparative example provides a method for preparing a Maotai-flavor liquor, comprising the following steps:

[0098] S1. Crush the sorghum into 4 petals, add 28% of the mass of the sorghum with 85°C water, pile for 0.5h, then add 33% of the mass of the sorghum with 85°C water and 15% of the total mass of the sorghum with husk, pile for 1.2h, mix in 10% of the total mass of the sorghum with wheat, mix well, and obtain grain mash; wherein, the husk needs to be heated at 70°C for 30min;

[0099] S2, clean the steamer grate, sprinkle 5cm thick husk on the steamer grate, the amount of husk added is 15% of the total mass of sorghum, steam the grain mash according to the principle of light, loose, thin, accurate, uniform, flat and air pressure steamer, heat at 95°C for 60min, and then spread to obtain 25°C air-dried grain mash; spread the mother dregs with residual starch of 12% and acidity of 2.5mmol / 10g to 25°C, add 18% of the total mass of the mother dregs, 1‰ of the total mass of the mother dregs saccharifying enzyme and 0.6‰ of the total mass of the mother dregs active dry yeast to obtain a mixed mother dregs, mix the air-dried grain mash, the mixed mother dregs and 16% of the total mass of the air-dried grain mash evenly, pile it up to 1.5m, and wait until the top temperature of the pile reaches 48°C to obtain the dregs pile to be put into the cellar; wherein, the mass ratio of the air-dried grain mash to the mixed mother dregs is 1:5.8;

[0100] S3, breaking the pile of dregs to be put into the cellar for degassing, so as to achieve the purpose of discharging waste gas and integrating it with oxygen, adding 0.05‰ active dry yeast of the total mass of the dregs to be put into the cellar, adjusting the moisture content, obtaining lees with a moisture content of 52% and a starch content of 17%, putting the lees into the cellar, stepping on the cellar on the same day, meeting the conditions of tightness in summer and looseness in winter, sealing the cellar with cellar mud after stepping on the cellar, covering with plastic film and fermenting for 30 days, during which it is necessary to check frequently to prevent air leakage from causing cracking of the cellar mud, opening the cellar, discarding the moldy dregs, and obtaining fermented grains;

[0101] S4. Evenly mix the fermented grains and the steamed rice husks, heat and distill at 85°C until the fermented grains are pressurized, control the wine output rate to 3kg / min, start collecting wine from an alcohol content of 70%vol and end with collecting wine at an alcohol content of 55%vol to obtain the sauce-flavored liquor; wherein, the steaming conditions are as follows: the steam pressure is 0.02MPa, the time is 20min, and the amount of steamed rice husks added is 6% of the total mass of the fermented grains.

[0102] Comparative Example 5

[0103] This comparative example provides a method for preparing a Maotai-flavor liquor, comprising the following steps:

[0104] S1. Crush the sorghum into 4 petals, add 28% of the mass of the sorghum with 85°C water, pile for 0.5h, then add 33% of the mass of the sorghum with 85°C water and 15% of the total mass of the sorghum with husk, pile for 1.2h, mix in 10% of the total mass of the sorghum with wheat, mix well, and obtain grain mash; wherein, the husk needs to be heated at 70°C for 30min;

[0105] S2, clean the steamer grate, sprinkle 5cm thick husk on the steamer grate, the amount of husk added is 15% of the total mass of sorghum, steam the grain mash according to the principle of light, loose, thin, accurate, uniform, flat and air pressure steamer, heat at 95°C for 60min, and then spread to obtain 25°C air-dried grain mash; spread the mother dregs with residual starch of 12% and acidity of 2.5mmol / 10g to 25°C, add 18% of the total mass of the mother dregs, 1‰ of the total mass of the mother dregs saccharifying enzyme and 0.6‰ of the total mass of the mother dregs active dry yeast to obtain a mixed mother dregs, mix the air-dried grain mash, the mixed mother dregs and 16% of the total mass of the air-dried grain mash evenly, pile it up to 1.5m, and wait until the top temperature of the pile reaches 48°C to obtain the dregs pile to be put into the cellar; wherein, the mass ratio of the air-dried grain mash to the mixed mother dregs is 1:5.8;

[0106] S3, the pile of dregs to be put into the cellar is broken and deflated to achieve the purpose of discharging waste gas and integrating oxygen, and then the tail wine with an alcohol content of 15%vol is added, and it is evenly poured in layers, and the amount added is 20% of the total mass of the dregs to be put into the cellar, and the water content is 52%, and the acidity is 2.4mmol / 10g of the fermented grains entering the pool, and 0.05‰ of active dry yeast of the total mass of the fermented grains entering the pool is added to the fermented grains entering the pool, and the moisture content is 52%, and the starch content is 17% of the dregs, and the dregs are put into the cellar, and the cellar is stepped on the same day to meet the conditions of tightness in summer and looseness in winter. After stepping on the cellar, it is sealed with cellar mud, covered with plastic film and fermented for 30d, and it is necessary to check frequently during the period to prevent air leakage from causing cracking of the cellar mud, open the cellar, discard the moldy dregs, and obtain fermented grains;

[0107] S4. Evenly mix the fermented grains and the steamed rice husks, heat and distill at 90°C until the fermented grains are pressurized, control the wine output rate to 3kg / min, start collecting wine from an alcohol content of 70%vol and end with 55%vol to obtain the sauce-flavored liquor; wherein, the steaming conditions are as follows: the steam pressure is 0.02MPa, the time is 20min, and the amount of steamed rice husks added is 6% of the total mass of the fermented grains.

[0108] Comparative Example 6

[0109] The difference between this comparative example and Example 1 is that wheat is replaced with an equal amount of husk;

[0110] Other raw materials and operating steps are the same as those in Example 1.

[0111] The liquor yield, total acid and total ester of the liquor prepared in Examples 1-3 and Comparative Examples 1-6 were tested.

[0112] Among them, wine yield (%) = raw wine output / raw grain input × 100%;

[0113] Total acids and total esters were detected using Agilent 8890 gas chromatograph and CP-Wax 57CB (50 m × 0.25 mm), and the detection method was based on GN / T 10345-2007;

[0114] The specific test results are shown in Table 1:

[0115] Table 1

[0116] Wine yield (%) Total acid (g / L) Total esters (g / L) Example 1 83.7 1.54 4.33 Example 2 82.1 1.50 4.26 Example 3 82.6 1.55 4.29 Comparative Example 1 70.5 1.85 4.14 Comparative Example 2 67.6 1.25 2.81 Comparative Example 3 69.9 2.34 4.27 Comparative Example 4 79.2 1.18 2.72 Comparative Example 5 66.7 1.87 4.12 Comparative Example 6 72.6 1.66 3.63

[0117] Sensory evaluation

[0118] The evaluation team is composed of 3 professionals who have received relevant training on project content and evaluation indicators. They conduct sensory evaluation according to the sensory index requirements of the product. The main evaluation indicators are appearance, color, aroma, taste and style. The final sensory evaluation score is the sum of the scores of each item. The specific sensory evaluation scores are shown in Table 2:

[0119] Appearance evaluation criteria:

[0120]

[0121] Table 2

[0122]

[0123]

[0124] It can be seen from Tables 1-2 of the present invention that the present invention improves the liquor yield, increases the ester content, and reduces the acid content to a certain extent by reasonably selecting raw materials, processing raw materials, and controlling fermentation conditions and distillation conditions, thereby affecting the flavor and taste of the liquor, so that the prepared sauce-flavored liquor has the characteristics of prominent sauce aroma, obvious grain aroma, soft and velvety taste, sweet taste, not obvious sour taste and good coordination.

[0125] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modification, equivalent substitution or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing Maotai-flavor liquor, characterized in that: The steps include: S1. Crush sorghum, add water, mix well, add husk, pile up, then add wheat, mix well, and obtain grain mash; S2, spreading rice husks on a steamer grate at 90° C.-95° C., adding the grain mash to steam the material, and then spreading it to air, thereby obtaining the spread grain mash; The mother mash is spread out to air-dry at 25°C-30°C, and then Daqu, saccharifying enzyme and yeast are added to obtain a mixed mother mash; S3, mixing the aired mash, mixed mother mash and Daqu evenly, piling them up to a height of 1.2m-1.5m, and waiting for the top temperature of the pile to reach 48°C-53°C to obtain the mash pile to be put into the cellar; S4, adding tail wine to the pile of dregs to be put into the cellar to obtain fermented grains, adding yeast to the fermented grains to obtain dregs, putting the dregs into the cellar, sealing the cellar for fermentation after stepping on the cellar, and opening the cellar to obtain fermented grains; S5, mixing the fermented grains and rice husks uniformly, heating and distilling at 80° C.-85° C., collecting the liquor, and obtaining the sauce-flavor liquor.

2. The method for preparing the Maotai-flavor liquor according to claim 1, characterized in that: In S1, the stacking time is 1h-1.2h; and / or In S1, the amount of husk added is 15%-25% of the total mass of sorghum; and / or In S1, the amount of wheat added is 10%-15% of the total mass of sorghum.

3. The method for preparing the Maotai-flavor liquor according to claim 1, characterized in that: In S2, the thickness of the husk is 5 cm-5.2 cm; and / or In S2, the amount of husk added is 15%-25% of the total mass of sorghum; and / or In S2, the steaming time is 60min-80min; and / or In S2, the temperature of the dried mash is 25°C-32°C; and / or In S2, the residual starch in the mother mash is 12%-16%, and the acidity is 2.5mmol / 10g-3.6mmol / 10g.

4. The method for preparing the Maotai-flavor liquor according to claim 1, characterized in that: In S2, the amount of Daqu added is 18%-22% of the total mass of the mother mash; and / or In S2, the amount of saccharifying enzyme added is 1‰-2‰ of the total mass of the mother grains; and / or In S2, the amount of yeast added is 0.4‰-0.6‰ of the total mass of the mother grains; and / or In S3, the amount of Daqu added is 16%-18% of the total mass of the spread-dry mash; and / or In S3, the mass ratio of the spread-dry mash to the mixed mother mash is 1:(5.8-6).

5. The method for preparing the Maotai-flavor liquor according to claim 1, characterized in that: In S4, the moisture content of the fermented grains entering the pool is 52%-56%, and the acidity is 2.4mmol / 10g-3.8mmol / 10g; and / or In S4, the amount of the tail wine added is 20%-24% of the total mass of the dregs pile to be stored in the cellar, and the alcohol content of the tail wine is 15%vol-17%vol.

6. The method for preparing the Maotai-flavor liquor according to claim 1, characterized in that: In S4, the amount of yeast added is 0.05‰-0.08‰ of the total mass of the fermented grains entering the pool; and / or In S4, the moisture content of the lees is 52%-56%, and the starch content is 15%-17%.

7. The method for preparing the Maotai-flavor liquor according to claim 1, characterized in that: In S4, the fermentation time is 30d-33d; and / or In S2 and S4, the yeast is active dry yeast.

8. The method for preparing the Maotai-flavor liquor according to claim 1, characterized in that: In S5, the amount of husk added is 6%-10% of the total mass of the fermented grains; and / or In S5, the wine output rate during the heating distillation is 3kg / min-5kg / min.

9. The method for preparing the Maotai-flavor liquor according to claim 1, characterized in that: In S5, the alcohol content of the Maotai-flavor liquor is (55-57)% vol-(69-70)% vol.

10. A Maotai-flavor liquor, characterized in that: The liquor is prepared by the method for preparing the Maotai-flavor liquor according to any one of claims 1 to 9.

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