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Sesame-flavor liquor and production process thereof

A technology of sesame flavor and production process, applied in the field of sesame flavor liquor and its production process, can solve problems such as increasing labor intensity of workers, affecting production and liquor yield, prolonging accumulation time, etc., and achieves accelerated production and reproduction speed, quality Improvement, good effect of breathability

Inactive Publication Date: 2013-03-20
SHANDONG JINGZHI WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If there are too many insulation materials, it is not conducive to ventilation, but it will make the unstrained spirits rise more slowly; while the method of turning over and mixing increases the air permeability, but reduces the temperature of the bad unstrained spirits and increases the labor intensity of the workers; The way of time then takes up a large amount of places, has influenced its normal production and yield rate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] a. Take 80 parts of sorghum and 20 parts of wheat, crush them, steam 4 parts of rice husks, add 50 parts of water and mix evenly, pile up the wet material for 1 hour, and the water temperature is 40-45°C, and then steam under the pressure of 0.05Mpa and the temperature of 101-105°C Under the conditions, steam in a retort for 1 hour;

[0029] b. Take 80 parts of the raw grain after cooking, take 500 parts of the fermented grains after the last round of steaming, put them on the stacking bed and blow them down to 30-32°C, add 5 parts of Daqu, 25 parts of bran koji, and mix well;

[0030] c. Pile up the fermented grains that are evenly mixed on the stacking bed for fermentation. The stacking height is 0.4m, and the stacking width is 1.2m. Cover the top with acrylic cloth to keep heat and keep moisture. The stacking start temperature is 25-27°C, and the stacking end temperature is 50 -52 ℃, accumulation time 24 hours;

[0031] d. Cool down the accumulated fermented grains ...

Embodiment 2

[0036] a. Take 85 parts of sorghum and 15 parts of wheat, crush them, steam 5 parts of rice husks, add 45 parts of water and mix evenly, pile up the wet material for 1.5 hours, and the water temperature is 40-45 ° C. Under the condition of ℃, put it into steamer and cook for 1.5h;

[0037] b. Take 90 parts of raw grains after cooking, take 450 parts of fermented grains after the last round of wine steaming, put them on the stacking bed and blow them down to 30-32°C, add 10 parts of Daqu, 20 parts of bran koji, and mix well;

[0038] c. Pile up the fermented grains that have been mixed evenly on the stacking bed for fermentation. The stacking height is 0.5m, and the stacking width is 1.5m. Cover the top with acrylic cloth to keep heat and keep moisture. The stacking start temperature is 26-28°C, and the stacking end temperature is 52 -55 ℃, accumulation time 22 hours;

[0039] d. Cool down the accumulated fermented grains to 26-28°C and put them in the cellar for fermentation....

Embodiment 3

[0043] a. Take 90 parts of sorghum and 10 parts of wheat, crush them, steam 6 parts of rice husks, add 50 parts of water and mix evenly, pile up the wet material for 2 hours, and the water temperature is 40-45°C. Under the conditions, steam in a retort for 2 hours;

[0044] b. Take 100 parts of raw grain after cooking, take 400 parts of fermented grains after the last round of wine steaming, put them on the stacking bed and blow air to cool down to 33-35°C, add 8 parts of Daqu, 22 parts of bran koji, and mix well;

[0045]c. Pile up the fermented grains that have been evenly mixed on the stacking bed for fermentation. The stacking height is 0.5m, and the stacking width is 1.3m. Cover the top with acrylic cloth to keep heat and keep moisture. The stacking start temperature is 28-30°C, and the stacking end temperature is 53 -55 ℃, accumulation time 20 hours;

[0046] d. Cool down the accumulated fermented grains to 28-30°C and put them in the cellar for fermentation, and the fe...

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Abstract

The invention discloses sesame-flavor liquor and a production process thereof. The production process of the sesame-flavor liquor comprises the following steps of: adding 80-90 parts of sorghum, 10-20 parts of wheat and 4-6 parts of steamed rice husk to 40-50 parts of water for uniformly stirring, filling the mixture to a rice steamer and steaming; putting 80-100 parts of steamed unprocessed grain and 400-500 parts of distilled grains after last steaming to a packing bed for blasting and cooling; adding 5-10 parts of yeast and 20-25 parts of mouldy bran to the mixture for uniformly turning and stirring; packing and fermenting the fermented grain, which is uniformly turned and stirred, on the packing bed; cooling the packed and fermented grain, and then putting to a fermentation pit for fermenting; discharging the fermented grain out of the pit, adding 16-20 parts of steamed rice husk to the pit, and uniformly turning and stirring the mixture; and filling the mixture to the rice steamer for steaming, and removing the residues of the distilled liquor to obtain the sesame-flavor liquor. The production process has a liquor yield of 34-36%; and the obtained liquor has high yield, good quality, strong liquor flavor and outstanding sesame flavor, and is full and harmonious, and lasting in fine taste.

Description

technical field [0001] The invention relates to liquor products and a production process thereof, in particular to a sesame-flavored liquor and a production technique thereof. Background technique [0002] Chinese sesame-flavored liquor is one of the two newly created liquor flavors after the founding of the People's Republic of China. Sesame-flavored liquor is one of the Chinese liquor flavors with the highest technological content, the most complex process, and the most abundant metabolites. Its production process is an organic fusion of three flavor types: Luzhou, Qing, and Maotai, and is known as a model of flavor fusion. [0003] At present, most of the sesame incense crafts adopt the production process of ground accumulation, that is, the fermented grains after adding koji are first piled up on the field, and when they are piled up on the ground, due to poor air permeability, the growth of microorganisms is slow, and the temperature rise of the piled grains is low. The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 曹建全赵德义刘建波王林
Owner SHANDONG JINGZHI WINE
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