A kind of brewing process of Jiahu original-flavor liquor

Abstract

The invention relates to a brewing technology for original-aroma Jiahu baijiu. According to the brewing technology, every 1200 kg of raw materials including 720 kg of broomcorn accounting for 60%, 180 kg of wheat accounting for 15%, 120 kg of bran accounting for 10%, 120 kg of millet accounting for 10% and 60 kg of corn grits accounting for 5% are placed in one cellar, each broomcorn grain is smashed into 4-6 flakes, and each wheat grain is smashed into 2-3 flakes; every 400 kg of raw materials including 240 kg of broomcorn, 60 kg of wheat, 40 kg of bran, 40 kg of millet and 20 kg of corn grits are placed in one steamer, the raw materials are blended in three steamers, and the raw materials in each steamer are evenly mixed for use; the raw materials are subjected to high-temperature moistening through 50% of hot water at 80 DEG C or above and are rapidly stirred evenly to prevent moisture loss, then assistant distillers' grains at the ratio of 1:(3-3.5) and 25%-30% of rice hulls are added, and the mixture is moistened for 24 h; the original-aroma Jiahu baijiu is obtained through stewing, reference to a Jiahu site brewing technology, distiller's yeast (saccharomycete) inoculation, saccharification, fermentation, distillation, preservation and blending and is tasteful in grain aroma, natural in stale aroma, soft and mellow, natural in sweetness and lasting in aftertaste.

Description

technical field [0001] The invention relates to the field of liquor brewing, in particular to a brewing process of Jiahu original-flavor liquor. Background technique [0002] Chinese liquor has experienced thousands of years of development and transformation. From the original brewing extraction to the development of different fermentation and separation and concentration methods, all of them have integrated the great wisdom of the ancestors, so as to brew wines with different styles and genres that are accepted by the general public. However, traditional fermentation equipment and different fermentation techniques and methods in various places are also largely affected and bound by natural environmental conditions. The setting of liquor fermentation equipment alone can satisfy the brewing of different styles and flavors of wine today. However, there are always certain defects in the physical properties of liquor color, shape, and smell, and there are also certain defects i...

AI Technical Summary

Problems solved by technology

However, traditional fermentation equipment and different fermentation techniques and methods in various places are also largely affected and bound by natural environmental conditions. The setting of liquor fermentation equipment alone can satisfy the brewing of different styles and flavors of wine today. However, there are always certain flaws in the physical aspects of liquor color, shape, and smell, and there are also certain flaws in the chemical shape of liquor.

But in terms of physical treatment, the grasp of the liquor treatment process will ultimately affect the health of the final product when it is quoted

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