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Production technique of Maotai-flavor liquor

A sauce-flavored liquor and production process technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of poor quality of raw sand wine, limited quantity of wine produced, and more time and labor, so as to improve the quality of wine and increase the quality of raw materials. Utilization, time and labor saving effects

Active Publication Date: 2011-07-20
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The innovation of these two methods to the traditional technology can reduce the quantity of wine produced in the first and second times in the production process of Maotai-flavored liquor, and increase the quantity of wine produced in the third, fourth, fifth and sixth times with higher quality. The quality of raw sand wine is still poor, and the third, fourth, fifth, and sixth production wines are limited, and at the same time, it takes more time and labor

Method used

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  • Production technique of Maotai-flavor liquor
  • Production technique of Maotai-flavor liquor
  • Production technique of Maotai-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment one uses the inventive method to produce Maotai-flavor liquor

[0046] (1) Down the sand

[0047] Take 50% of the total amount of whole grain raw grain and put it into the grain moistening container, add grain moistening water preheated to 85°C to the grain moistening container to soak the grain for 12 hours, the water level of the added water is 20cm higher than the raw grain The temperature in the grain container is controlled at 40°C to 70°C, and the water at 80°C is changed twice during soaking, and the grain is moistened until the water content in the raw material is 42%.

[0048] Add mother's grains to the raw grain after moistening, the amount added accounts for 6% of the total sorghum, cook in the steamer for 2.5 hours, take out the steamer and spread it to cool to 30°C, add koji powder, the amount of koji added is 8% of the input amount, and stir evenly. Ferment directly in the cellar, and ferment in the cellar for 32 days, and the fermentation temp...

Embodiment 2

[0064] Embodiment two uses the method of the present invention to produce sauce-flavored liquor

[0065] (1) Down the sand

[0066] Take 50% of the total amount of whole grain raw grain and put it into the grain moistening container, add moist grain water preheated to 80°C to the grain moistening container to soak the grain for 10 hours, the water level of the added water is 30cm higher than the raw grain, moisten the grain during the soaking process The temperature in the grain container is controlled at 40°C to 70°C. During soaking, change the water at 85°C for 3 times, and moisten the grain until the water content in the raw material is 42%.

[0067] Add 8% of the total sorghum grains to the raw grain after moistening, cook in the retort for 2.5 hours, take out the retort and spread it to cool to 28°C, add koji powder, the amount of koji added is 9% of the input amount, stir evenly, and put it directly Cellar fermentation, into the cellar for 35 days of fermentation, the f...

Embodiment 3

[0083] Embodiment three uses the method of the present invention to produce sauce-flavored liquor

[0084] (1), under the sand:

[0085]Take 50% of the total amount of whole grain raw grain and put it into the grain moistening device, add moist grain water preheated to 75°C to the grain moistening container to soak the grain for 12 hours, the water level of the added water is 30cm higher than the raw grain, and moisten the grain during the soaking process. The temperature in the grain container is controlled at 40°C to 70°C, and the water at 80°C is changed twice during soaking, and the grain is moistened until the water content in the raw material is 39%.

[0086] Add 9% of the total sorghum grains to the raw grain after moistening, cook in the retort for 2.5 hours, take out the retort and spread it to cool to 32°C, add koji powder, the amount of koji added is 10% of the input amount, stir evenly, and put it directly Cellar fermentation, put into the cellar for 32 days of fe...

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Abstract

The invention discloses a production technique of Maotai-flavor liquor, belonging to the field of production of Maotai-flavor liquor. Compared with the prior art, the method disclosed by the invention has the advantage that the first feed residues are not piled up, but directly put into a pit. According to the method disclosed by the invention, the first material is not piled up in the Maotai-flavor liquor production, so that the raw liquor produced in the traditional first material technique does not have heavy astringency and musty odor, but is thick and sweet, and can become high-quality liquor without fermentation in the pit again. The invention breaks the routine of 8-times fermentation and 7-times liquor taking in the traditional Maotai-flavor liquor production, and adopts the technique of 8-times fermentation and 8-times liquor taking. Meanwhile, the invention can reduce the quantity of liquor produced in the first time and second time of the Maotai-flavor liquor production process, obviously increase the quantity of higher-quality liquor in the third time, fourth time, fifth time and sixth time, and enhance the utilization ratio of the raw material. The Maotai flavor of the product is superior to that of the Maotai-flavor liquor prepared by the existing method, and thus, the Maotai-flavor liquor prepared by the method disclosed by the invention has wide application prospects.

Description

technical field [0001] The invention relates to a production process of Maotai-flavor liquor. Background technique [0002] Maotai-flavored liquor is one of the three typical flavored liquors in China, and its unique technology has created the unique flavor characteristics of Maotai-flavored liquor. One of the characteristics of Maotai-flavored liquor is that the content of high-boiling substances, especially organic acids, is very high. Acids have the functions of enhancing human immunity and softening blood vessels. It has a large consumer group and a huge market development potential. However, due to the extremely complicated process of Maotai-flavored liquor, long production cycle, difficult management, high production cost, and relatively late research on Maotai-flavored liquor in the industry, the development of Maotai-flavored liquor is slow, accounting for only 100% of the total liquor consumption. one. [0003] Maotai-flavored liquor is an important type of liquor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 沈才洪王贵军张宿义卢中明敖宗华张洪远赵新李长江敖灵
Owner LUZHOU PINCHUANG TECH CO LTD
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