Four-grain highly-flavored white spirit and preparation method thereof

Abstract

The invention relates to the technical field of white spirit processing, especially to a multi-koji five-grain highly-flavored white spirit and a preparation method thereof. According to the present invention, four grains such as sorghum, glutinous rice, rice, corn and wheat are adopted as raw materials to mix so as to prepare the four-grain highly-flavored white spirit, wherein the prepared highly-flavored white spirit has characteristics of rich nutrients, excellent taste, sweet aftertaste after drinking, and fragrant and soft odor; raw material treatment, steaming gelatinization, spread cooling-koji stirring, boxing-saccharification, lees preparing-pitting, pit sealing-fermentation, pit exposing-distillation, warehousing storage and other process steps are combined so as to carry out complete peptization on the raw materials such as sorghum, the glutinous rice, the rice and the corn, such that the starch can be completely exposed; and with the steaming gelatinization step, the raw materials can be cooked and do not stick in hand, and it is ensured that the raw materials have no raw core so as to increase the highly-flavored white spirit yield and improve the highly-flavored white spirit quality.

Description

technical field [0001] The invention relates to the technical field of liquor processing, in particular to a Siliang Luzhou-flavor liquor and a preparation method thereof. Background technique [0002] At present, according to the aroma of the main body, liquor can be divided into twelve categories: Luzhou-flavor liquor, Maotai-flavor liquor, Fen-flavor liquor, rice-flavor liquor and others. Gan Shuang is loved by people for its characteristic, but it has relatively big disadvantages. Its nutritional structure is unreasonable, which leads to the lack of some amino acids and nutritional elements in Luzhou-flavor liquor, which in turn leads to poor taste and insufficient fragrance of Luzhou-flavor liquor. , the taste is greasy; and, in the traditional production process of Luzhou-flavor liquor, the pit mud used in it has weak viscosity, low fertilizer efficiency and is not suitable for the habitat, growth and reproduction of a large number of beneficial microorganisms, and it ...

AI Technical Summary

Problems solved by technology

[0002] At present, according to the aroma of the main body, liquor can be divided into twelve categories: Luzhou-flavor liquor, Maotai-flavor liquor, Fen-flavor liquor, rice-flavor liquor and others. Gan Shuang is loved by people for its characteristic, but it has relatively big disadvantages. Its nutritional structure is unreasonable, which leads to the lack of some amino acids and nutritional elements in Luzhou-flavor liquor, which in turn leads to poor taste and insufficient fragrance of Luzhou-flavor liquor. , the taste is greasy; and, in the traditional production process of Luzhou-flavor liquor, the pit mud used in it has weak viscosity, low fertilizer efficiency and is not suitable for the habitat, growth and reproduction of a large number of beneficial microorganisms, and it is difficult to form Luzhou-flavor liquor production and fermentation. The favorable environment further makes the mouthfeel and taste of the Luzhou-flavor liquor poor, and its nutritional value and nutritional structure are poor; moreover, when the traditional Luzhou-flavor liquor is stored in the warehouse, there is no improvement in the flavor of the Luzhou-flavor liquor. The quality of liquor is controlled, which leads to the entry of low-alcohol Luzhou-flavor liquor into the storage, which affects the storage quality of other high-alcohol Luzhou-flavor liquor, and also affects the storage quality of high-alcohol Luzhou-flavor liquor. The storage environment makes it difficult to maintain constant temperature and humidity during the storage process, which increases the body aging reaction process of Luzhou-flavor liquor and cannot achieve a smooth and uniform transition, which leads to the aroma and taste of Luzhou-flavor liquor.

[0003] For this reason, a large number of researchers have made research on this aspect, as patent No. CN201210482281.X " Liuliang Luzhou-flavor liquor and preparation method thereof ", but these studies, for the mouthfeel of Luzhou-flavor liquor and fragrance and The improvement of nutritional structure is relatively unsatisfactory. One of the reasons is that the nutritional structure is enriched by adding raw materials. However, after the addition of raw materials, the nutritional structure requires complex biochemical reactions to be able to Therefore, the added raw materials only increase the reaction materials of the raw materials in the Luzhou-flavor liquor, but it is difficult to change the nutritional structure of the Luzhou-flavor liquor. The production process of flavor liquor provides a new way of thinking, which further improves the nutritional structure of Luzhou-flavor liquor, improves the taste and aroma of Luzhou-flavor liquor, and reduces the production cost of Luzhou-flavor liquor