Fen-flavor liquor processing technology and fen-flavor liquor

Abstract

The process mainly comprises the steps of soaking grains, cooking and gelatinizing, cooling residues, stirring fermented grains, saccharifying, fermenting, distilling, storing raw wine, blending, filling and the like, and the Fen-flavor Baijiu can be brewed through the process. By adopting the processing technology of the fen-flavor liquor, the liquor yield is high, the brewed fen-flavor liquor is mellow in raw liquor body and outstanding in stale flavor, and the finished liquor is soft in taste, soft, sweet, clear, harmonious in fragrance and long in aftertaste.

Description

Technical Field

[0001] The invention relates to the technical field of liquor processing, in particular to a processing technology of light-fragrance liquor and the light-fragrance liquor. Background Art

[0002] Wine culture has a long history in my country, and the variety of wines has grown dramatically with technological advancements. Baijiu, a unique distilled liquor in my country, boasts a rich history spanning over 5,000 years. Baijiu production is an open-source process, significantly impacted by the environment. Different regions and different techniques produce varying quality, style, and styles. Traditional brewing methods generally yield only around 40% of the original liquor, and the quality of light-flavored liquors can be highly unstable with the seasons, especially in summer, when the liquor is particularly susceptible to degradation. Summary of the Invention

[0003] In view of the above problems, the present invention provides a processing technology for light-fragrance liquor and light-fragrance liquor, wherein the obtained base liquor has a mellow body and prominent aged aroma, and the finished liquor has a soft taste, mellow sweetness, and a harmonious aroma with a long aftertaste.

[0004] The technical solutions of the present invention are as follows:

[0005] A light-fragrance liquor processing process comprises the following steps:

[0006] S1. Soaking: Select high-quality grains, weigh them, and then transfer them to a cooking pot and add hot water to soak the grains;

[0007] S2. Steaming and gelatinization: filter out the soaking water and add appropriate amount of hot water to steam the soaked grains;

[0008] S3, cooling residue: transfer the cooked grains to the cooling bed for cooling;

[0009] S4, mixing mash: when the temperature of cooked grains is about to reach 32℃, add koji through koji adding machine and stir evenly;

[0010] S5. Saccharification: After adding the koji, the cooked grains are conveyed to the saccharification box via a chain conveyor for continuous saccharification. At the same time, slightly fermented Pu'er tea leaves are added and saccharified for 24 hours.

[0011] S6, Fermentation: The saccharified cooked grains are transferred to the fermentation tank, maintained at an ambient temperature of 28-30°C, and fermented for 30 days, during which time the odor is removed;

[0012] S7, distillation: the fermented material is transferred to the wine sieve for distillation, the original wine is graded and stored according to different concentrations, the lees are reused as the lees, and the remaining part is sent to the lees temporary storage room as feed;

[0013] S8. Raw wine storage: Use earthenware jars to store raw wine for more than one year to promote the aging of the wine;

[0014] S9. Blending: Add the required ingredients into the blending tank, stir thoroughly, and constantly change the position of the air outlet to promote uniform mixing. Stop stirring, and after the liquid surface is still, use a measuring cylinder to take samples from the lower outlet and the upper liquid surface to measure the alcohol content. If the alcohol content is different, continue stirring until the alcohol content is consistent;

[0015] S10. Filling: The flavored wine is stored for 10 days and tasted again. If there is no change, it is bottled by the filling machine. After capping, wine inspection, labeling and boxing, it is sent to the finished product warehouse for storage.

[0016] In a further technical solution, in step S1, the water temperature is maintained at 50°C and the soaking time of the grain is 6-8 hours.

[0017] In a further technical solution, in step S2, the steaming includes two steps: primary steaming and secondary steaming, and the time for both the primary steaming and secondary steaming is 60 minutes.

[0018] In a further technical solution, in step S4, the amount of koji added is 0.5% of the mass of the raw grain.

[0019] In a further technical solution, in step S5, the saccharification temperature in the saccharification tank is maintained at 32°C.

[0020] The light-fragrance liquor of the present invention is brewed based on the above-mentioned processing technology.

[0021] The beneficial effects of the present invention are:

[0022] The light-fragrance liquor processing technology of the present invention has a high liquor yield, and the brewed light-fragrance liquor has a mellow body and prominent aged aroma, and the finished liquor has a soft taste, is sweet and refreshing, has a harmonious aroma, and has a long aftertaste. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a flow chart of the processing technology of the light-fragrance liquor of the present invention;

[0024] Figure 2 This is the first inspection report of the Fen-fragrance liquor of the present invention;

[0025] Figure 3 This is the second inspection report of the Fen-fragrance liquor of the present invention. DETAILED DESCRIPTION

[0026] The embodiments of the present invention will be further described below with reference to the accompanying drawings.

[0027] Example:

[0028] A process for processing light-fragrant liquor, the process flow is as follows Figure 1 As shown, the specific steps include:

[0029] Soaking: Select high-quality grains, weigh them, and place them in a steamer. Add hot water, maintain the water temperature at 50°C, and soak the grains for 6-8 hours.

[0030] Steaming and gelatinization: filter out the soaking water and add appropriate amount of hot water to steam the soaked grains again. This process includes two steps: primary steaming and secondary steaming. Both the primary steaming and secondary steaming time are 60 minutes.

[0031] Cooling residue: transfer the cooked grains to the cooling bed for cooling;

[0032] Mix the mash: When the temperature of the cooked grains is about to reach 32℃, add koji through the koji adding machine. The amount of koji added is 0.5% of the weight of the original grains, and stir evenly.

[0033] Saccharification: After adding the koji, the cooked grains are conveyed to the saccharification box via a chain conveyor for continuous saccharification. At the same time, slightly fermented Pu'er tea leaves are added and saccharified for 24 hours. The saccharification temperature in the saccharification box is maintained at 32°C.

[0034] Fermentation: The saccharified cooked grains are transferred to the fermentation tank and kept at an ambient temperature of 28-30°C for 30 days, during which time the odor is removed.

[0035] Distillation: The fermented material is transferred to the wine sieve for distillation. The original wine is graded and stored according to different concentrations. The lees are reused as the lees, and the remaining part is sent to the lees temporary storage room as feed;

[0036] Original wine storage: New wine has a spicy and pungent taste, which makes you feel dry and spicy after drinking. Therefore, it needs to be stored and aged before entering the next process. Storage and aging is to make the main substances such as alcohol, acid, ester, aldehyde in the wine reach a new balance through chemical and physical changes, making the wine mellow and soft. The present invention uses earthenware jars as wine storage containers, which are breathable and can maintain the quality of the wine. The wine exchanges with the air at different temperatures in different seasons of early summer, autumn and winter, thereby promoting the aging of the wine. Generally, the wine will be mellow and have a prominent aged aroma after more than one year of storage, and the best storage period is about three years;

[0037] Blending: Add the required ingredients into the blending tank, stir thoroughly, and constantly change the position of the air outlet to promote uniform mixing. Stop stirring and wait until the liquid surface is still. Use a measuring cylinder to take samples from the lower outlet and the upper liquid surface to measure the alcohol content. If the alcohol content is different, continue stirring until the alcohol content is consistent.

[0038] Filling: Flavoring is the last step in the combination of wine. It is used to make up for and balance the shortcomings of the original sample by blending with flavored wine. The flavored wine is stored for 10 days and tasted again. If there is no change, it is bottled by a filling machine, and then sent to the finished product warehouse for storage after capping, wine inspection, labeling and boxing.

[0039] The above process is used to brew the fragrant liquor of the present invention, and its inspection report is as follows: Figure 2-Figure 3 shown.

[0040] The above-described embodiments merely represent specific implementations of the present invention. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art would be able to make numerous variations and improvements without departing from the spirit of the present invention, and all such variations and improvements fall within the scope of protection of the present invention.

Claims

1. A process for processing light-fragrance liquor, characterized in that: The following steps are involved: S1. Soaking: Select high-quality grains, weigh them, and then transfer them to a cooking pot and add hot water to soak the grains; S2. Steaming and gelatinization: filter out the soaking water and add appropriate amount of hot water to steam the soaked grains; S3, cooling residue: transfer the cooked grains to the cooling bed for cooling; S4, mixing mash: when the temperature of cooked grains is about to reach 32℃, add koji through koji adding machine and stir evenly; S5. Saccharification: After adding the koji, the cooked grains are conveyed to the saccharification box via a chain conveyor for continuous saccharification. At the same time, slightly fermented Pu'er tea leaves are added and saccharified for 24 hours. S6, Fermentation: The saccharified cooked grains are transferred to the fermentation tank, maintained at an ambient temperature of 28-30°C, and fermented for 30 days, during which time the odor is removed; S7, distillation: the fermented material is transferred to the wine sieve for distillation, the original wine is graded and stored according to different concentrations, the lees are reused as the lees, and the remaining part is sent to the lees temporary storage room as feed; S8. Raw wine storage: Use earthenware jars to store raw wine for more than one year to promote the aging of the wine; S9. Blending: Add the required ingredients into the blending tank, stir thoroughly, and constantly change the position of the air outlet to promote uniform mixing. Stop stirring, and after the liquid surface is still, use a measuring cylinder to take samples from the lower outlet and the upper liquid surface to measure the alcohol content. If the alcohol content is different, continue stirring until the alcohol content is consistent; S10. Filling: The flavored wine is stored for 10 days and tasted again. If there is no change, it is bottled by the filling machine. After capping, wine inspection, labeling and boxing, it is sent to the finished product warehouse for storage.

2. The process for processing light-fragrance liquor according to claim 1, characterized in that: In step S1, the water temperature is maintained at 50°C and the soaking time is 6-8 hours.

3. The process for processing light-fragrance liquor according to claim 1, characterized in that: In step S2, steaming includes two steps: primary steaming and secondary steaming, and the time of primary steaming and secondary steaming is 60 minutes.

4. The process for processing the light-fragrance liquor according to claim 1, characterized in that: In step S4, the amount of koji added is 0.5% of the mass of the raw grain.

5. The process for processing light-fragrance liquor according to claim 1, characterized in that: In step S5, the saccharification temperature in the saccharification tank is maintained at 32°C.

6. A light-fragrance liquor, characterized in that: The light-fragrance liquor is brewed using the light-fragrance liquor processing technology described in any one of claims 1 to 5.

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