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A production method and liquor technology, which are applied in the preparation of alcoholic beverages, microorganism-based methods, 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: 2012-10-17
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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