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Production process for blending white spirit

A production process and aroma-integrating technology, applied in the field of liquor production, can solve the problems such as the inability to meet the needs of various aroma-type liquors, and achieve the effect of ensuring purity and specificity

Inactive Publication Date: 2014-02-26
重庆敦康农业发展股份合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But also do not have a kind of liquor with multiple fragrance types concurrently at present, can't satisfy people's demand to multiple fragrance type liquors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 300kg of small sorghum produced in Wuling mountain area, 200kg of tartary buckwheat produced in areas above 1000 meters above sea level in Wuling mountain area, and 100kg of glutinous rice produced in Wuling mountain area, and mix them evenly to form a mixed grain; wash the mixed grain with 83°C hot water once, Rinse with clean water at room temperature until the water is clear, and then soak in hot water at 83°C for 17 hours. During soaking, the water temperature should be kept consistent from top to bottom, and the water absorption will be uniform. The hot water will cover the grain surface by 30cm; Soak it with clean water at room temperature, then remove the acid water and drain it; then put the soaked grain into the jar, pour it out evenly, pave it well, steam it with high steam for 90 minutes, and then cool it down; then add distilled water at 40°C , so that the water surface is submerged 35cm above the grain surface, and the grain is stewed for 90 minutes unt...

Embodiment 2

[0022] Take 3000kg of small sorghum produced in Wuling mountainous area, 2000kg of tartary buckwheat produced in areas above 1000 meters above sea level in Wuling mountainous area, and 1000kg of glutinous rice produced in Wuling mountainous area, and mix them evenly to form a mixed grain; wash the mixed grain with 85°C hot water once, Rinse with clean water at room temperature until the water is clear, and then soak in hot water at 85°C for 16 hours. When soaking, the water temperature should be kept consistent from top to bottom, and the water absorption will be uniform. The hot water will cover the grain surface by 32cm; Soak with clean water at room temperature, then remove the acidic water, and drain; then put the soaked grain into the jar, pour it out evenly, spread it well, steam the material with high steam for 105 minutes, and then cool it down; then add distilled water at 50°C , so that the water surface is submerged 42cm above the grain surface, and the grain is stewe...

Embodiment 3

[0024] Take 1500kg of small sorghum produced in Wuling mountain area, 1000kg of tartary buckwheat produced in areas above 1000 meters above sea level in Wuling mountain area, and 500kg of glutinous rice produced in Wuling mountain area, and mix them evenly into a mixed grain; wash the mixed grain with 87 ℃ hot water once, Rinse with clean water at room temperature until the water is clear, and then soak in hot water at 87°C for 15 hours. When soaking, the water temperature should be consistent from top to bottom, and the water absorption will be uniform. The hot water will cover the grain surface by 35cm; Soak it with clean water at room temperature, then remove the acidic water and drain it; then put the soaked grain into the jar, pour it lightly and spread it evenly, pave it well, steam the material with high steam for 120 minutes, and then cool it; then add distilled water at 60°C , so that the water surface is submerged 50cm above the grain surface, and the grain is stewed ...

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PUM

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Abstract

The invention discloses a production process for a blending white spirit and belongs to the technical field of food processing. The production process includes ten steps of preparing materials, soaking, steaming grains, braising grains, repeatedly steaming, bacterium cultivation saccharification, fermentation, steaming spirits, cellaring and obtaining a finished product. The production process for the blending white spirit has the advantages that merely three types of grains of small sorghum, tartary buckwheat and glutinous rice are utilized, the three types of grains are from the wulin mountain region, the purity and particularity of the raw materials are guaranteed, during the brewing process, twice grain steaming, twice stirring and mixing with starters, long time saccharification, fermentation and cellaring are performed, so that the brewed white spirit is tasteful and mellow as a Maotai-flavor liquor, sweet and soft as a Fen-flavor liquor, mellow, sweet and rich as a luzhou-flavor liquor and delicate and cool as a rice-flavor liquor, when a drinker drinks the white spirit, the drinker can feel sweet, moist and tasty, the aroma is reserved even though the mouth is free of spirits, the white spirit has a honey fragrance, the drinker can feel joyful and smooth, the novel white spirit is added into the liquor family, and the white spirit can be massively produced.

Description

technical field [0001] The invention relates to the technical field of liquor production, in particular to a production process of Hexiang liquor with sauce aroma, strong aroma, light aroma and rice aroma. Background technique [0002] Liquor is a kind of distilled wine, which is obtained by distilling fermented mash or fermented mash made of starch or sugary raw materials, using koji and distiller's yeast as saccharification starter, using starchy raw materials, cooking, saccharifying, fermenting, distilling, and aging All kinds of wine made by blending and blending; the wine is colorless and transparent, the smell is pure and pure, the mouth is sweet and refreshing, and the alcohol content is high. After storage and aging, it has a compound aroma mainly composed of esters. [0003] The characteristics of baijiu are generally centered on aroma types. At present, the most core types are sauce-flavored, light-flavored, strong-flavored, rice-flavored, and medicinal-flavored, e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 李绩林罗家祥
Owner 重庆敦康农业发展股份合作社
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