A kind of production technology of Maotai-flavor liquor
A sauce-flavored liquor and production process technology, applied in the field of wine making, can solve problems such as waste, achieve the effects of increasing utilization rate, shortening saccharification time, and improving the quality of wine
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Embodiment 1
[0010] A production process of Maotai-flavored liquor, comprising the following steps: (1) 40 kg of grain-free sorghum is crushed into granules by a crushing device, passed through an 80-mesh sieve, and the granules on the sieve and the powder under the sieve are collected respectively. 36kg, powder 4kg; (2), soak the powder collected in step (1) with 3.8kg of water, add 3.8kg of high-temperature koji, mix evenly, and incubate at 36°C for 3 days; (3), collect in step (1) The granules are sprayed with atomized water, the water temperature is 51°C, until the water content of the granules is 55%, stacked for 2 days, so that the granules are completely soaked, and then steamed; (4), the koji cultivated in step (2) and the step (3) The obtained steamed granules are evenly mixed and stacked for 4 days; (5), the raw materials processed in step (4) are put into cellars for fermentation, aging, distillation and blending to obtain finished wine.
Embodiment 2
[0012] A production process of Maotai-flavored liquor, comprising the following steps: (1) 40 kg of grain-free sorghum is crushed into granules by a crushing device, passed through an 80-mesh sieve, and the granules on the sieve and the powder under the sieve are collected respectively. 37kg, powder 3kg; (2), soak the powder collected in step (1) with 3kg of water, add 2.8kg of high-temperature koji, mix evenly, and incubate at 42°C for 4 days; (3), soak the powder collected in step (1) The granules are sprayed with atomized water, the water temperature is 49°C, until the water content of the granules is 56%, piled up for 2 days, so that the granules are completely soaked, and then steamed; (4), the koji cultivated in step (2) and the step (3) are obtained The steamed granules are mixed evenly and stacked for 35 days; (5), the raw materials processed in step (4) are put into the cellar for fermentation, aging, distillation, and blending to obtain finished wine.
Embodiment 3
[0014] A production process of Maotai-flavored liquor, comprising the following steps: (1) 40 kg of grain-free sorghum is crushed into granules by a crushing device, passed through an 80-mesh sieve, and the granules on the sieve and the powder under the sieve are collected respectively. 35.8kg, powder 4.2kg; (2), soak the powder collected in step (1) with 4kg of water, add 3.5kg of high-temperature koji, mix evenly, and incubate at 42°C for 3 days; (3), put step (1) The collected particles are sprayed with atomized water, the water temperature is 52°C, until the water content of the particles is 55%, stacked for 2 days, so that the particles are completely soaked, and then steamed; (4), the distiller's yeast cultivated in step (2) and the step (3 ) The obtained steamed granules are mixed evenly and stacked for 4 days; (5), the raw materials processed in step (4) are put into cellars for fermentation, aging, distillation and blending to obtain finished wine.
[0015] Table 1 co...
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