Formula and preparation method of Maotai-flavor liquor

Abstract

The invention discloses a formula and a preparation method of Maotai-flavor liquor, and belongs to the technical field of liquor brewing. According to the formula, only sorghum, wheat and water are used as raw materials, no auxiliary material or additive is added, the problems that part of existing Maotai-flavor Baijiu is impure in flavor and disordered in taste are solved by optimizing a traditional brewing technology, and the prepared Baijiu is prominent in Maotai flavor, pure in grain flavor and mellow in taste and has the traditional charm and the intermountain cool feeling. The method is standard in process, high in controllability and suitable for large-scale production, and the product quality and the market competitiveness are improved.

Description

Technical Field

[0001] This invention belongs to the field of liquor brewing technology, specifically relating to a formula and preparation method for a pure grain sauce-flavored liquor made solely from sorghum, wheat, and water. Background Technology

[0002] Maotai-flavor liquor is very popular among consumers, but some existing products add auxiliary materials to increase the yield and adjust the taste, resulting in impure flavor and a lack of prominent Maotai aroma. At the same time, some process parameters are chaotic, and the taste is unstable, making it difficult to meet the product positioning of pure grain and pure taste. There is an urgent need for a scientific and reasonable brewing technology. Summary of the Invention

[0003] This invention aims to address the shortcomings of existing technologies by providing a formula and preparation method for Maotai-flavor liquor. Using only three pure grain raw materials, and through process optimization, it produces high-quality pure grain Maotai-flavor liquor, simplifies the process, improves controllability, and is suitable for large-scale production.

[0004] To achieve the above objectives, the present invention adopts the following technical solution:

[0005] A recipe for a type of soy sauce-flavored baijiu consists of only the following ingredients by weight: 70-80 parts sorghum, 20-30 parts wheat, and 45-55 parts water.

[0006] Furthermore, the preferred proportions of raw materials by weight are: 75 parts sorghum, 25 parts wheat, and 50 parts water. This ratio can achieve synergistic effects of starch conversion and aroma production, resulting in the best taste.

[0007] In this invention, the selection of raw materials is of paramount importance:

[0008] (1) Sorghum: Red tassel glutinous sorghum is selected, which has a high content of amylopectin and a moderate amount of tannins to ensure the flavor of the wine;

[0009] (2) Wheat: Southern soft wheat is selected, which has a suitable protein content and is conducive to the cultivation of Daqu microorganisms and aroma production;

[0010] (3) Water: Natural mineral water from the mountains is selected. The water quality is excellent, which adds a refreshing feel to the wine and matches the brand characteristics.

[0011] Based on the above formulation, the preparation method of the present invention includes the following steps:

[0012] (1) Raw material pretreatment: Sorghum and wheat are cleaned and crushed, while some whole grains are retained; water is filtered and left to stand for later use;

[0013] (2) Making koji: Mix wheat with an appropriate amount of water, press it into koji blocks, cultivate the bacteria in a high-temperature stepwise manner, turn the koji regularly, and store it for 3-6 months after cultivation to obtain high-temperature koji.

[0014] (3) Moistening the grain: Soak the sorghum in hot water to ensure it absorbs enough water, laying the foundation for subsequent fermentation;

[0015] (4) Sha and pile fermentation: After the sorghum is spread out to dry, high temperature Daqu is added and mixed evenly. It is piled up for fermentation until a sweet aroma appears, ensuring sufficient saccharification and aroma production;

[0016] (5) Fermentation in cellar: The mash is transferred to an aged mud cellar, sealed, and fermented for 30-35 days with controlled temperature and humidity to ensure stable fermentation;

[0017] (6) Distillation: The mash is steamed, the first distillate is removed and then distilled again, the middle distillate is collected as the base liquor, and the tail liquor is stored and reused;

[0018] (7) Blending and aging: The base liquor is aged in earthenware jars for 3-5 years, and base liquors of different ages are selected for blending without adding any auxiliary materials to ensure that the taste meets the standards.

[0019] (8) Filtration and filling: After filtering the white alcohol, fill and seal to obtain the finished product.

[0020] Compared with the prior art, the present invention has the following advantages:

[0021] Pure formula, unique flavor: Made with only three kinds of pure grain raw materials, without any auxiliary materials added, the liquor has a prominent soy sauce aroma and pure grain aroma, which fits the brand positioning and meets consumers' high-quality needs;

[0022] Optimized process with strong controllability: Simplified process steps, precise control of key parameters, solving problems such as low alcohol yield and unstable flavor, making it suitable for large-scale production;

[0023] Stable quality and strong competitiveness: Strict raw material selection and standardized processes ensure stable finished product quality. The pure grain characteristics align with industry trends and enhance market competitiveness. Detailed Implementation

[0024] The present invention will be further described below with reference to specific embodiments, but these are not intended to limit the present invention.

[0025] Example:

[0026] Formula: 75 parts sorghum, 25 parts wheat, 50 parts water.

[0027] Preparation method: Follow the above steps, cultivate the koji for 4.5 months, ferment in piles for 42 hours, ferment in cellars for 32 days, age the base liquor for 4 years, and then blend to obtain the finished product with the best overall quality.

[0028] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any simple modifications, equivalent changes, and alterations made by those skilled in the art based on the technical essence of the present invention shall still fall within the protection scope of the present invention.

Claims

1. A formula for a sauce-flavored baijiu, characterized in that, It consists of only the following raw materials in parts by weight: 70-80 parts sorghum, 20-30 parts wheat, and 45-55 parts water; the sorghum is red-tasseled glutinous sorghum, free from mold and impurities; the wheat is southern soft wheat, free from mold and impurities; the water is natural mountain mineral water, which meets the requirements of GB 5749-2022 "Standards for Drinking Water Quality".

2. The formulation according to claim 1, characterized in that, The preferred raw material weight proportions are: 75 parts sorghum, 25 parts wheat, and 50 parts water.

3. A method for preparing a sauce-flavored baijiu based on the formula described in claim 1 or 2, characterized in that, Includes the following steps: (1) Raw material pretreatment: Remove impurities from sorghum and wheat and crush them, retaining some whole grains; filter water and let it stand for later use; (2) Making koji: Wheat is used as raw material. Add an appropriate amount of water and stir evenly. Press it into koji blocks and put it into a fermentation chamber for high-temperature cultivation. After cultivation, store it for 3-6 months to obtain high-temperature koji for later use. (3) Soaking the grain: Add hot water to the sorghum and pile it up to steam until it has fully absorbed water and has no hard core; (4) Sanding and pile fermentation: After the sorghum has been soaked and dried, high-temperature Daqu is added and stirred evenly. The sorghum is piled up and fermented until the top of the pile heats up and a sweet aroma appears. (5) Fermentation in the cellar: Transfer the fermented mash into the cellar, seal the cellar with cellar mud, and control the temperature and humidity for 30-35 days of fermentation; (6) Distillation: The fermented mash is distilled, the first distillate is removed, the quality of the distillate is measured, and the middle distillate is collected as the base liquor; (7) Blending and aging: The base liquor is transferred to earthenware jars for 3-5 years of aging, and base liquors with different aging years are selected for blending without adding any auxiliary materials; (8) Filtration and filling: Filter the qualified white alcohol through a filter, fill and seal to obtain the finished product.

4. The preparation method according to claim 3, characterized in that, In step (2), the high-temperature culture adopts a stepped heating method, and the koji is turned regularly during the process to ensure uniform fermentation.

5. The preparation method according to claim 3, characterized in that, In step (5), the pit is made of aged pit mud rich in microorganisms.

6. The preparation method according to claim 3, characterized in that, In step (7), the proportion of base wine aged for 3 years during blending is 70-80%, and the proportion of base wine aged for 4-5 years is 20-30%.