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Production process of pure, mellow, soft, harmonious and palatable Yu-flavor Baijiu

A production process, Yu-flavor type technology, which is applied in the field of Yu-flavor liquor production technology, can solve the problems of unscientific storage time and achieve the effect of avoiding musty smell, pure wine taste, and sweet liquor

Active Publication Date: 2016-07-06
河南省养生殿酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The age of wine refers to the storage time of baijiu, but if it is separated from other factors, it is obviously unscientific to only say the length of storage time

Method used

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  • Production process of pure, mellow, soft, harmonious and palatable Yu-flavor Baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Take 700kg of sorghum, 200kg of glutinous rice, and 100kg of corn that are clean, free of impurities, and dust-free. The water content is controlled at 12%. Shell 200kg, water content controlled at 11%, steamed for 1 hour, quick-dried and cooled for later use; put the grain in the air-drying bed, add 500kg of hot water at 50°C, mix evenly and pile up the grain, moisten the grain 2 hours in advance, divide Moisturize the grain twice, add 300kg of water for the first time, after the water is fully absorbed, add 200kg of water to make the grain fully absorb water, mix in 50kg of spare rice husk, mix evenly, put on the steamer, and keep the air in the steamer when it is on the steamer. Layer and evenly put on the retort. After the retort is put on, cover and steam the grains under normal pressure for 1 hour, uncover the pot lid, add 400kg of hot water at 85°C, stir the grain while splashing water, so that the grain can fully and evenly absorb the water, and then cover the po...

Embodiment 2

[0041] Take 720kg of sorghum, 180kg of glutinous rice, and 110kg of corn that are clean, free of impurities, and dust-free through air sifting. The water content is controlled at 13%. The shell is 240kg, the water content is controlled at 9%, steamed for 1.2 hours, and quickly aired and cooled for later use; put the grain in the drying bed, add 550kg of hot water at 55°C, mix and evenly pile up the moist grain, so that the grain can fully absorb water, Stir in 60kg of spare rice husks, stir evenly, and put on the steamer. When putting on the steamer, keep seeing gas, layering, and evenly steam the rice. Mix the grain while splashing water, so that the grain can fully and evenly absorb the water, then cover the pot and steam the grain for more than 40 minutes, fully steam the grain, take it out for use; take 1000kg of fermented mature grains, add 40kg of spare grain After the shell is mixed evenly, put it into the retort, and install the grains while exploring the steam to ensu...

Embodiment 3

[0043] Take 1300kg of sorghum, 360kg of glutinous rice, and 180kg of corn that are clean, free of impurities, and dust-free. The water content is controlled at 14%. The shell is 450kg, the water content is controlled at 13%, steamed for 1 hour, and quickly dried and cooled for later use; put the grain in the drying bed, add 900kg of hot water at 60°C, mix and evenly pile up the grain, moisten the grain 2 hours in advance, divide Moisturize the grain twice, add 500kg of water for the first time, after the water is fully absorbed, add 400kg of water to make the grain fully absorb water, mix in 400kg of spare rice husks, mix evenly, put on the retort, and keep the gas and separate when putting on the retort Layer and evenly put on the retort. After putting on the retort, cover and steam the grains under normal pressure for 1 hour, uncover the pot lid, add 700kg of hot water at 90°C, stir the grain while splashing water, so that the grain can fully and evenly absorb the water, and ...

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Abstract

The invention discloses a production process of Yu-flavor Baijiu.Wetted raw grain materials and steamed husks are evenly mixed and sufficiently steamed, the steamed mixture is mixed with mature mother distillers' grains in proportion, a liquor base is obtained through spread cooling, yeast adding, accumulating, sterilizing, fermenting and steaming, and a finished product can be packaged through cellar storing and blending.A modern scientific liquor brewing process is organically combined with a traditional liquor brewing process through the multi-grain, solid, steaming and burning process, Maotai flavor, strong flavor and faint flavor are organically harmonized, high-temperature yeast, high temperature accumulating, independent grain steaming, steaming and burning are conducted, liquor steaming is not conducted together with grain, white yeast is used in the saccharification and fermentation period, saccharification and fermentation are sequentially conducted, yeast for making hard liquor is processed at medium temperature, fermentation is achieved in a mud fermentation pit, yeast for making hard liquor is combined with the mud fermentation pit, and ethyl caproate is produced in a strong-flavor mud pool.The produced Baijiu has the advantages of being fine and smooth, plump, mild, pure, mellow, soft, harmonious, palatable and low in drunken degree and effectively meets the requirements of modern costumers for Baijiu.

Description

technical field [0001] The invention belongs to the technical field of liquor production, and in particular relates to a production process of pure, mellow, soft, harmonious and palatable Yu-flavor liquor. Background technique [0002] With the continuous development of the liquor market and the improvement of people's material and cultural life, consumers' requirements for the quality and taste of liquor products are also constantly improving and changing. The varieties of liquor are becoming more and more diverse, and consumers are becoming more and more rational. More and more consumers are pursuing fine, plump, warm, pure, full-bodied, soft, harmonious and palatable wines. After years of careful research and development by the applicant, combined with traditional solid-state liquor production technology, the Yuxiang-type liquor produced has the characteristics of fineness, plumpness, moistness, purity, mellowness, softness, coordination, palatability, and "low drunkness"...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘昭张亚普刘文丽刘俊峰王新正张正伟
Owner 河南省养生殿酒业有限公司
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