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Production technology of baijiu with both Luzhou flavor and Maotai flavor

A technology of production technology and flavor type, which is applied in the field of wine making, can solve the problems such as not being able to satisfy individual style, and achieve the effects of outstanding sauce aroma, mellow taste, and full-bodied wine

Inactive Publication Date: 2016-10-05
JIANGSU QIANTIAN WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional liquor can no longer satisfy people's consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of production technology of strong sauce and flavor liquor, comprises the steps:

[0034] (1) Proportion of raw and auxiliary materials: Take 400kg of sorghum, 200kg of rice, 100kg of glutinous rice, 80kg of wheat, and 30kg of corn; Daqu; rice husk 200kg; bottom unstrained spirits 4500kg;

[0035] (2) Crushing of raw and auxiliary materials: sorghum is generally required to be broken into 6-8 petals, and the hard ones can be crushed a little finer. After the sorghum is crushed, the number of whole grains should not exceed 3‰, and rice, glutinous rice, and wheat are crushed into 2-4 petals. (broken rice is not crushed), corn is crushed into 8-10 petals; bent pieces are crushed, and it is required to crush more than 90% of the sieves with a diameter of 2 mm. It should be coarser in spring and summer, and finer in winter and autumn. Relatively uniform in thickness;

[0036] (3) Steaming of raw and auxiliary materials: pre-steam the sorghum first, steam the rounds ...

Embodiment 2

[0046] A kind of production technology of strong sauce and flavor liquor, comprises the steps:

[0047] (1) Proportion of raw and auxiliary materials: Take 450kg of sorghum, 250kg of rice, 100kg of glutinous rice, 120kg of wheat, and 80kg of corn; Daqu; rice husk 260kg; bottom unstrained spirits 5000kg;

[0048] (2) Crushing of raw and auxiliary materials: sorghum is generally required to be broken into 6-8 petals, and the hard ones can be crushed a little finer. After the sorghum is crushed, the number of whole grains should not exceed 3‰, and rice, glutinous rice, and wheat are crushed into 2-4 petals. (broken rice is not crushed), corn is crushed into 8-10 petals; bent pieces are crushed, and it is required to crush more than 90% of the sieves with a diameter of 2 mm. It should be coarser in spring and summer, and finer in winter and autumn. Relatively uniform in thickness;

[0049] (3) Steaming of raw and auxiliary materials: pre-steam the sorghum first, steam the rounds...

Embodiment 3

[0059] A kind of production technology of strong sauce and flavor liquor, comprises the steps:

[0060] (1) Proportion of raw and auxiliary materials: Take 450kg of sorghum, 250kg of rice, 125kg of glutinous rice, 110kg of wheat, and 65kg of corn; Daqu; rice husk 230kg; bottom unstrained spirits 4700kg;

[0061] (2) Crushing of raw and auxiliary materials: sorghum is generally required to be broken into 6-8 petals, and the hard ones can be crushed a little finer. After the sorghum is crushed, the number of whole grains should not exceed 3‰, and rice, glutinous rice, and wheat are crushed into 2-4 petals. (broken rice is not crushed), corn is crushed into 8-10 petals; bent pieces are crushed, and it is required to crush more than 90% of the sieves with a diameter of 2 mm. It should be coarser in spring and summer, and finer in winter and autumn. Relatively uniform in thickness;

[0062] (3) Steaming of raw and auxiliary materials: pre-steam the sorghum first, steam the rounds...

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Abstract

The invention discloses a production technology of baijiu with both Luzhou flavor and Maotai flavor. The production technology comprises the following steps of 1 raw material and auxiliary material proportioning, 2 raw material and auxiliary material crushing, 3 raw material and auxiliary material steaming, 4 residue airing, 5 distiller's yeast adding at low temperature, 6 cellaring for fermentation, 7 cellar taking out, 8 distiller filling and distilling, 9 obtaining of baijiu with Luzhou flavor, 10 obtaining of baijiu with Maotai flavor and 11 obtaining of the baijiu with both Luzhou flavor and Maotai flavor. According to the production technology, the baijiu with Luzhou flavor is prepared by mixing high slag liquor with double liquor or multiple liquor and is mellow, back sweet, strong and clean and cool in mouthfeel, the baijiu with Maotai flavor is prepared by repeatedly adding distiller's yeast and yeast by adopting fermented grains of the baijiu with Luzhou flavor, conducting pile fermentation for 3-5 rounds and conducting distiller filling and liquor distilling and is significant in Maotai flavor, gentle and fine and full and mellow in liquor body, and the baijiu with both Luzhou flavor and Maotai flavor is obtained by blending the baijiu with Luzhou flavor with the baijiu with Maotai flavor according to the ratio of 1:(30-60) and is full and fine in aroma and lasting, sweet and cool in aftertaste.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a production process of thick sauce and flavor liquor. Background technique [0002] Liquor is a unique distilled liquor in my country. Traditional liquor has four flavor types, namely sauce-flavored, strong-flavored, light-flavored and rice-flavored. In recent years, with the improvement of people's material life and cultural living standards, people's consumption concepts have changed. Traditional liquor can no longer satisfy people's consumption concept of pursuing individualized style and complex fragrance. Therefore, we have developed a kind of strong sauce and flavor liquor to meet people's needs. Contents of the invention [0003] The object of the present invention is to provide a production process for thick sauce and flavor liquor in view of the above-mentioned technical problems existing in the prior art. [0004] The present invention is achieved through the foll...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12G3/12C12H6/02
Inventor 于飞跃
Owner JIANGSU QIANTIAN WINE
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