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Sesame flavor and sauce flavor type liquor production technology

A technology of sesame aroma type and production process, applied in the field of liquor production, can solve the problems of rough aroma and bitter aftertaste of liquor, and achieve the effects of stable improvement of product quality, typical style and quality improvement.

Inactive Publication Date: 2014-04-23
HENAN FUTAN WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production of Maotai-flavored liquor undergoes repeated stacking, fermentation and distillation. The production process adopts the method of not adding new materials after feeding twice. Only high-temperature Daqu is added during stacking. When the temperature reaches above 45°C, it is fermented in the cellar for 30 days, and the resulting liquor has a rough aroma and a bitter aftertaste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A kind of preparation technology of sesame-flavor liquor special koji, the technology comprises the following steps:

[0060] N01: Hanoi white koji, yeast bran koji, bacterial bran koji, high-temperature koji, and medium-temperature koji were produced according to the process;

[0061] N02: Mix the above raw materials according to the ratio of 10-16 parts of Hanoi white koji bran koji, 5-15 parts of yeast bran koji, 5-10 parts of bacterial bran koji, 6-12 parts of high-temperature Daqu, and 5-10 parts of medium-temperature Daqu, that is A special koji for sesame-flavored liquor can be prepared.

[0062] The preparation process of Hanoi white koji bran koji described in the step N01 is as follows:

[0063] a1, ingredients: take 85-95 parts by weight of bran and 8-12 parts by weight of fresh distiller's grains, pour 80-85 parts by weight of water, stir evenly and put them in a sterilizing pot, steam pressure 0.09-0.11 MPa, sterilize 55-65min;

[0064] a2. Inoculation: ...

Embodiment 2

[0094] A production process of sesame-flavored and Maotai-flavored liquor, the production process comprises the following steps:

[0095] S01: Lay a 20cm-thick bottom with artificial old cellar mud containing Luzhou-flavor liquor ingredients at the bottom of the cement pool;

[0096] S02: Take 19-48 parts by weight of sorghum, 4-11 parts by weight of wheat, 3-8 parts by weight of rice, and 2-4 parts by weight of corn, and crush them into four to six petals, without mixing whole grains, and mix the four raw materials Finally, the fine powder that can pass through 20 mesh sieve holes is no more than 20% of the raw material gross weight, and then add the bran of 2-4 parts by weight;

[0097] Sorghum: In addition to starch, sorghum contains more crude protein, cellulose, tannin, etc., especially rich in trace elements and B vitamins. Under the premise of sufficient carbon and nitrogen sources, the material foundation is laid for the good growth and reproduction of microorganisms,...

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Abstract

The invention relates to a sesame flavor and sauce flavor type liquor production technology which is shown as follows: S01, using artificial old wine-wault mud for laying a 20cm thick substrate at a cement pool bottom; S02, taking 19 to 48 parts by weight of sorghum, 4 to 11 parts by weight of wheat, 3 to 8 parts by weight of rice, 2 to 4 parts by weight of corn powder for crushing into four-six petals, then adding 2 to 4 parts by weight of wheat bran; S03, using 80 DEG C hot water to moisten the materials to enable the moisture content of the mixed raw materials to be 50-60%; S04, steaming the materials for 50 to 60 minutes under the steam pressure of 0.1-0.2MPa and at the temperature of 100-110 DEG C; S05, adding 12-32 parts by weight of sesame flavor liquor special yeast for high temperature stacking for 1-2 days with the temperature of 45-50 DEG C, and stacking into a long strip shape; S07, fermenting in a cement pool of the step S01 with the fermentation temperature of 40-45 DEG C and the fermentation time of 30-60 days; S08, distilling and collecting liquor in sections; S09, storing; and S10, scientifically blending into finished liquor. The invention discloses the production technology for brewing the sesame flavor and sauce flavor type liquor with stable product quality and mellow taste by use of a sauce flavor type cement pool.

Description

technical field [0001] The invention relates to the field of liquor production, in particular to a production process of sesame-flavored and sauce-flavored liquor. Background technique [0002] The production of sesame-flavored liquor takes advantage of the strengths of thick, clear, and soy sauce, incorporates many modern scientific and technological ingredients, and the technology is basically mature. The quality of the base liquor produced is stable from batch to batch, and the taste is good. It not only has the cleanliness and elegance of Fen-flavor liquor, but also has the softness and plumpness of Luzhou-flavor liquor, and the elegance and delicacy of Maotai-flavor liquor. It has a very strong compound aroma of roasted sesame in the comprehensive senses, and it is pleasant and comfortable after drinking. , relaxed and happy. [0003] Sesame-flavored liquor is one of the only two innovative types in the Chinese liquor industry since the founding of the People's Republi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12G3/12C12H6/02
Inventor 赵章报
Owner HENAN FUTAN WINE
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