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Brewing method of multiple-yeast Maotai-flavor liquor

The technology of Maotai-flavored liquor and Duoqu Maotai-flavored liquor is applied in the preparation of alcoholic beverages, etc., and can solve the problems of low liquor yield, unstable quality control, monotonous liquor body and aroma of Daqu Maotai-flavored liquor, etc. The effect of short cycle and long duration of high temperature

Inactive Publication Date: 2013-02-13
TIANJIN TEDA WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] After decades of development, the taste of bran-flavored sauce-flavored liquor can no longer meet the needs of the market. Because the strains used in bran-koji sauce-flavored liquor are simple and the microorganisms involved in the fermentation are limited, it is difficult to avoid the monotonous aroma and rough taste of the liquor. Therefore, to improve the quality level of bran koji sauce-flavored liquor, make it taste similar to or better than Daqu sauce-flavored liquor, and adapt to the market and consumers, is a key issue eager to innovate and develop
[0004] Years of experience have shown that the production process of Daqu Maotai-flavored wine is not suitable due to many factors such as the four seasons in the northern climate and the large temperature difference, and because of the low yield of Daqu Maotai-flavored wine, long fermentation time, unstable quality control and other factors

Method used

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  • Brewing method of multiple-yeast Maotai-flavor liquor
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  • Brewing method of multiple-yeast Maotai-flavor liquor

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Embodiment Construction

[0054] The brewing method of the Duoqu Maotai-flavor liquor of the present invention is illustrated in conjunction with the examples.

[0055] A kind of brewing method of the sauce-flavored liquor with many songs, the method comprises the following steps:

[0056] (1) Selection of raw materials and auxiliary materials

[0057] Raw materials: Red sorghum and bran with an annual starch production greater than 60% are selected;

[0058] Auxiliary materials: use high-temperature Daqu at a temperature of 60°C-70°C; use Hanoi Baiqu; use mixed yeast with aroma; use rice husks from Xiaozhan rice produced in the jurisdiction of Tianjin; wine; fermented grains;

[0059] Water quality: Use water from groundwater sources below 500 meters in Ninghe County and Lutai Farm;

[0060] Ingredients: based on the amount of red sorghum,

[0061] Ratio of feeding amount to fermented grains: 1:250%~450%;

[0062] Feeding amount and Daqu ratio: 1:10%~25%;

[0063] Ratio of feeding amount to Hano...

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Abstract

The invention provides a brewing method of multiple-yeast Maotai-flavor liquor, and the method comprises the following steps of raw material and auxiliary material selection; brewing process; cellar opening; distillation; fermented grain airing; accumulation; pit entry; fermentation pit management; storage and management. The effect of the invention is that the Maotai-flavor liquor produced by the method has obviously increased and improved ester content, flavor, and taste, and is essentially consistent with Daqu high-quality Maotai-flavor liquor. The invention has the characteristics of high heating speed, long high-temperature lasting time, and outstanding Maotai flavor. The method has a simple production process, a short period, less grain consumption, and low cost. The method increases the product quality, saves energy, reduces consumption, and achieves the quality and style of Daqu Maotai-flavor liquor, and the produced high-quality Maotai-flavor liquor is much popular among consumers.

Description

technical field [0001] The invention relates to a brewing method of a sauce-flavored liquor with multiple flavors. Background technique [0002] In the early 1970s, Mr. Zhou Henggang, a famous liquor expert in my country, based on the company’s traditional brewing technology, regional characteristics and humanistic factors, led his technicians to develop Lutaichun, a high-quality bran sauce-flavored liquor, for more than a year, which caused a sensation in North China. area. [0003] After decades of development, the taste of bran-flavored sauce-flavored liquor can no longer meet the needs of the market. Because the strains used in bran-koji sauce-flavored liquor are simple and the microorganisms involved in the fermentation are limited, it is difficult to avoid the monotonous aroma and rough taste of the liquor. Weaknesses such as these, so to improve the quality level of bran koji sauce-flavored liquor, make its mouthfeel similar to or better than Daqu sauce-flavored liquo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 李继齐
Owner TIANJIN TEDA WINE
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