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A production method and liquor technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of few aroma components and single flavor, and achieve the effect of increasing added value
Inactive Publication Date: 2010-09-08
SUZHOU SANJIEYANG WINE
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Problems solved by technology
[0002] The liquor in the prior art is directly distilled from the pressed rice wine lees, the product has a single flavor and few aroma components, and belongs to the level of ordinary liquor
Method used
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Embodiment 1
[0013] A preparation method of sesame-flavored liquor, the process is as follows:
[0014] (1) Take 1000kg of distilled rice distiller's grains, add 150kg of rice, 700kg of white distiller's grains, mix evenly, put in a retort, cook at a pressure of 0.1MPa for 40 minutes, take out the retort to cool, add 40kg of wheat koji, purebred Daqu manually screened 120kg, 4kg of solid yeast, mix well to 30°C, pile up and ferment for 72 hours, put it in the cellar and ferment for 30 days, open the cellar, mix in 5% of rice bran, put it in a retort for distillation, add 50kg of distilled liquor in the bottom pot, and slowly distill to 60% by steaming v / get semi-finished products;
[0015] (2), put the semi-finished product into the warehouse, store it in an earthen jar at room temperature, take it out after two years, add demineralized water and blend it into an alcoholic 52% v / v product. The resulting product has a light and elegant aroma, prominent burnt aroma, aromatic taste, mellow ...
Embodiment 2
[0017] A preparation method of sesame-flavored liquor, the process is as follows:
[0018] (1) Take 1000kg of distilled rice distiller's grains, add 150kg of rice, 700kg of white distiller's grains, mix evenly, put in a retort, cook at a pressure of 0.1MPa for 40 minutes, take out the retort to cool, add 40kg of wheat koji, purebred Daqu manually screened 120kg, 4kg of solid yeast, mix well to 30°C, pile up and ferment for 72 hours, put it in the cellar and ferment for 30 days, open the cellar, mix in 5% of rice bran, put it in a retort for distillation, add 50kg of distilled liquor in the bottom pot, and slowly distill to 60% by steaming v / get semi-finished products;
[0019] (2), put the semi-finished product into storage, store it in an earthen jar at room temperature, take it out after three years, add demineralized water and blend it into an alcoholic 46% v / v product. The resulting product has a light and elegant aroma, prominent burnt aroma, aromatic taste, mellow tast...
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Abstract
The invention relates to a preparation method for sesame-flavor white spirit, which comprises the following steps: (1) taking 15-60 parts of distilled yellow wine lees, adding 5-15 parts of rice and 20-50 parts of white spirit lees, after evenly mixing the raw materials, putting obtained mixture in a retort and steaming and stewing for 30-50 minutes under 0.05-0.2MPa, cooling the steamed mixture to room temperature, 2-5 parts of malt, adding 2-10 parts of yeast for making hard liquor and 0.1-0.5 part of solid yeast, evenly agitating, fermenting the obtained mixture for 24-72h at 28 DEG C-32 DEG C in a stacking way, putting the fermented mixture in a cellar and fermenting for 28-32 days, opening the cellar and adding 3-7 parts of rice chaff, putting the obtained mixture is in the retort and distilling, adding 2-5 parts of arrack spirit in spent wash, and turning on steam and slowly distilling to 60%v/v to obtain semi-finished product; and (2) putting the semi-finished product into a warehouse and storing in an earthen jar for more than two years, and adding softened water to blend into spirit with preset alcohol content to obtain the sesame-flavor white spirit. The invention has the advantages that the high-quality sesame-flavor white spirit with both flavor and taste can be obtained, the product added value is greatly improved and the economic benefit can be doubled.
Description
technical field [0001] The invention relates to a preparation method of sesame-flavored liquor. Background technique [0002] The white wine in the prior art is directly distilled from the pressed rice wine lees, and the product has a single flavor and few aroma components, and belongs to the level of ordinary white wine. Contents of the invention [0003] The technical problem to be solved by the invention is to overcome the deficiencies in the prior art and provide a method for making sesame-flavored liquor. [0004] In order to solve the above technical problems, the present invention takes the following technical solutions: [0005] A kind of preparation method of sesame fragrant liquor, it comprises the steps: [0006] (1) Take 15-60 parts of distilled rice distiller's grains, add 5-15 parts of rice, 20-50 parts of distiller's grains, mix well, put in a retort, cook at 0.05-0.2Mpa for 30-50 minutes, and cool to room temperature , add 2 to 5 parts of wheat koji, 2 t...
Claims
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Application Information
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