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Brewing method for black sesame complex flavor white spirit

A compound aroma and liquor technology, applied in the field of winemaking, to achieve the effect of alcohol, fineness and long aftertaste

Active Publication Date: 2014-05-28
INNER MONGOLIA ERDOS LIQUOR IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Qingzhi compound-flavor liquor has a unique aroma, but so far, there is no Qingzhi compound-flavor liquor in brewing liquor, and the existing Qingzhi compound-flavor liquor are all blended wines

Method used

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  • Brewing method for black sesame complex flavor white spirit
  • Brewing method for black sesame complex flavor white spirit
  • Brewing method for black sesame complex flavor white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] Example 1: Cellar No. 8

[0083] (1) Moisturizing grits: mix 80kg of bran and 40kg of wheat evenly, then form a circle with an inner diameter of about 0.5m and an outer diameter of about 1.5m, inject 60kg of hot water at 90°C, and quickly push the grits with water to the The center is piled up, and the grits and water are guaranteed to be evenly contacted. The operation requires a fast speed and finally a pile is formed. The moistening time is 1 hour.

[0084] (2) Steam grits: Add the moistened grits evenly into the retort bucket, and open the big door to spread the grits. After feeding the grits, the surface should be flat and the gas even. The quality of the steamed material is required to be "cooked but not sticky, with no raw heart inside, no evil smell", and the steaming time is about 60 minutes.

[0085] (3) Adding water to the retort: ​​add 750kg of grain into the Qingxiang Daqu for fermentation and distillation, add 115kg of cold water to the fermented grains o...

Embodiment 2

[0108] Example 2: Cellar No. 12

[0109] (1) Moisten grits: Mix 80kg of bran and 40kg of wheat evenly, and then form a circle with an inner diameter of about 0.5m and an outer diameter of about 1.5m, inject 60kg of hot water at 86°C, and quickly push the grits with water to the The center is piled up, and the grits are guaranteed to be in uniform contact with water. The operation requires a fast speed and finally a large pile is formed. The time for moistening the grits is 1h.

[0110] (2) Steam grits: Add the moistened grits evenly into the retort bucket, and open the big door to spread the grits. After feeding the grits, the surface should be flat and the gas even. The quality of the steamed material is required to be "cooked but not sticky, with no raw heart inside, no evil smell", and the steaming time is about 60 minutes.

[0111] (3) Adding water to the retort: ​​add 750kg of grain into the Qingxiang Daqu for fermentation and distillation, add 115kg of cold water to the...

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PUM

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Abstract

The invention relates to a brewing method for a black sesame complex flavor white spirit. The brewing method is characterized in that the brewing method comprises the following steps: brewing fragrant primary hawthorn white spirit: sorghum is used as raw materials, and the fragrant big hawthorn white spirit is prepared through moistening rice grains, steaming rice grains, retorting and adding water, mixing and cooling, adding fragrant yeasts, entering a pool for fermentation, and steamer-filling and distilling; brewing black sesame complex flavor secondary hawthorn white spirit: distilled grains left after the primary hawthorn distilling white spirit is prepared are used as raw materials, wheat and bran are used as auxiliary materials, and the black sesame complex flavor primary hawthorn white spirit is prepared through adding aspergillus, mixed yeast starters, germ starters, high temperature yeasts, intermediate temperature yeasts and sesame yeasts, piling and entering a pit for fermentation, and distilling; fermenting returned rice grains: yeasts, aspergillus, yeast starters and germ starters are added in the rice grains, returned grains fermentation is conducted in a secondary hawthorn pit, and the rice grains get out from the pit and are distilled. According to the invention, the brewing method has the advantages that pure grains brewing is adopted; the brewing method combines a low temperature fermentation technology and a high temperature fermentation technology; the brewed black sesame complex flavor white spirit is clear and transparent, is harmonized by black sesame, and is complex and elegant; the white spirit is pure and mild, fine and smooth, harmonious and clear, and long in aftertaste.

Description

technical field [0001] The invention relates to a brewing method of Qingzhi compound-flavor liquor, in particular to a brewing method of Qingzhi compound-flavor solid-state fermented and distilled liquor, which belongs to the technical field of brewing. Background technique [0002] At present, domestic liquor flavors are divided into 12 flavor types, and each flavor type wine has its own unique brewing method. Among the 12 flavor types, two are high-temperature fermentation - Daqu sauce flavor and sesame flavor, and the rest are all It is medium and low temperature fermentation. Qingzhi compound-flavor liquor has unique aroma, but so far, there is no Qingzhi compound-flavor liquor in brewing liquor, and the existing Qingzhi compound-flavor liquor is all blended wine. Contents of the invention [0003] The purpose of the present invention is to provide a brewing method of Qingzhi compound-flavor liquor. The brewing method of Qingzhi compound-flavor liquor of the present i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 焦二满武世荣张凤鸣王丽张继云赵虎邬万波李贵平刘伟王东升韩喜张喜孟栓成桂荣胡波吕彩虹焦雅鹤
Owner INNER MONGOLIA ERDOS LIQUOR IND GRP
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