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Multi-flavor combined scented white spirit and preparation method thereof

A technology for light-flavored liquor and sauce-flavored liquor, which is applied in the preparation of alcoholic beverages, etc., can solve problems such as unproposed schemes and technical measures, and achieve full-bodied, easy-to-promote, and low-cost effects

Active Publication Date: 2011-11-09
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, in terms of enriching the style of Fen-flavor liquor, no effective scheme and technical measures have been proposed.

Method used

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  • Multi-flavor combined scented white spirit and preparation method thereof
  • Multi-flavor combined scented white spirit and preparation method thereof
  • Multi-flavor combined scented white spirit and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0087] A preparation method of multi-flavor combined with fragrance-flavored wine, which consists of raw material pretreatment, stubble drying, lower koji, stacking fermentation, vat / pool preparation, large stubble entering vat / pool fermentation, large stubble leaving vat / pool distillation to extract wine, two It is composed of various processes of entering the vat / pool for fermentation, secondly leaving the vat / pool for distillation, aging, blending, seasoning and finalizing the shape, of which:

[0088] The raw material pretreatment process is:

[0089] ① Wash and soak the sorghum in hot water at 92°C to 95°C for 2 to 6 hours, drain the water, and let it dry naturally at room temperature for 1 to 4 hours, so that the grains can absorb water sufficiently and evenly, and the grains will not have a hard core when pinched by hand. The yield reaches 93% to 95%, the water content reaches 50% to 55%, and then dry steams at normal pressure for 60 to 100 minutes, so that the sorghum ...

Embodiment 1

[0109] The physical and chemical indicators related to the determination of total acids and total esters in the following examples are all based on acetic acid and ethyl acetate respectively.

[0110] 1. Raw materials

[0111] ① Grain raw materials

[0112] Sorghum, corn, glutinous rice, rice, and wheat are all commercially available.

[0113] ②Fermentation agent

[0114] Red yeast rice: commercially available, moisture 10.0%, esterification power 38.0 (mg / g), particle size 80% through a 40-mesh analytical sieve.

[0115] Fenxiang Daqu: Moisture 2%, saccharification power 810mg glucose / gram koji.hour, liquefaction power 0.9g starch / gram koji.60℃.hour, fermentation power 10g carbon dioxide / gram koji.25℃.48 hours.

[0116] Maotai-flavored Daqu: moisture 9%, saccharification power 125 mg glucose / gram koji.hour, liquefaction power 0.8mg starch / gram koji.60℃.hour, fermentability (carbon dioxide) 7g carbon dioxide / gram koji.25℃.48 hours.

[0117] ③flavored wine

[0118] Luzhou-...

Embodiment 2

[0137] 1. Raw materials

[0138] ① Grain raw materials

[0139] Commercially available: sorghum, corn, glutinous rice, rice, wheat.

[0140] ②Fermentation agent

[0141] Red yeast rice: moisture 10.0%, esterification power 45.0 mg / g, particle size 80% through 40-mesh analytical sieve.

[0142] Fenxiang Daqu: moisture 3%, saccharification power 900 mg glucose / gram koji.hour, liquefaction power 0.6g starch / gram koji.60℃.hour, fermentation power (carbon dioxide) 8g carbon dioxide / gram.25℃.48 hours.

[0143] Maotai-flavored Daqu: moisture 9%, saccharification power 210 mg glucose / gram koji.hour, liquefaction power 1.0mg starch / gram koji.60℃.hour, fermentation power (carbon dioxide) 9g carbon dioxide / gram koji.25℃.48 hours.

[0144] ③ Flavored wine:

[0145] Luzhou-flavor liquor, commercially available, sensory characteristics: clear and transparent, with the typical style of Luzhou-flavor liquor, strong cellar aroma, no abnormal smell. Total acid 0.4g / L, total ester 1.2g / L, e...

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Abstract

The invention discloses a multi-flavor combined scented white spirit which is prepared by blending 50-99 percent of scented white spirit serving as a base liquor with at least one of 0.1-25 percent of sauced white spirit, 0.1-35 percent of heavy white spirit, 0.1-15 percent of rice-flavor white spirit, 0.1-30 percent of pineapple-flavor white spirit, 0.1-12 percent of fermented-bean-flavor white spirit, 0.1-20 percent of special white spirit, 0.1-20 percent of sesame-flavor white spirit, 0.1-10 percent of medicament-flavor white spirit, 0.1-15 percent of Laobaigan-flavor white spirit, 0.1-15 percent of Sichuan Xiaoqu scented white spirit and 0.1-15 percent of strongly fragrant white spirit. A preparation method of the multi-flavor combined scented white spirit includes a raw material pretreating procedure, a stubble airing procedure, a yeast feeding procedure, a heap fermentation procedure, a cylinder pond preparing procedure, a large stubble feeding and fermenting procedure, a large stubble discharging and distilling procedure, a secondary stubble feeding and fermenting procedure, a secondary stubble discharging and distilling procedure, an ageing procedure and a blending, seasoning and sizing procedure. The multi-flavor combined scented white spirit has simple technical operation and low cost and is easy to popularize; and a new style of white spirit is created.

Description

technical field [0001] The invention belongs to the field of liquor production, and relates to a fragrance type liquor, in particular to a fragrance type liquor combined with multiple flavors and a preparation method thereof. Background technique [0002] Chinese liquor belongs to natural microbial enrichment koji making, solid state natural enrichment fermentation, contains extremely rich aroma and taste substances, the types of these aroma components in the wine body are basically the same, but due to the regional resource environment, brewing process and the type of koji, etc. Different, its content varies in thousands ways, thus forming a huge factor affecting the style of liquor. Compared with other distilled liquors in the world, Chinese liquor has formed a variety of flavor liquors with their own characteristics and typical styles. It can be said that a hundred flowers bloom, each has its own advantages. incomparable. [0003] The classification of Chinese liquor ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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