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Brewing technology of Maotai-flavour Baijiu

A sauce-flavored liquor and process technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., can solve the problems of late-stage product impact, and achieve the effects of small external conditions, easy collection, and soft wine taste

Inactive Publication Date: 2017-07-18
贵州省仁怀市茅台镇郑氏酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The purpose of the present invention is to provide a brewing process of Maotai-flavor liquor, so as to solve the problem that the gelatinization and agglomeration produced by the existing process will seriously affect the later products

Method used

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  • Brewing technology of Maotai-flavour Baijiu
  • Brewing technology of Maotai-flavour Baijiu
  • Brewing technology of Maotai-flavour Baijiu

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Embodiment Construction

[0033] The present invention will be described in further detail below by means of specific embodiments:

[0034] The reference signs in the drawings of the description include: bracket 1, conveyor belt 2, second motor 3, outer cylinder 4, eccentric wheel 5, lifting plate 6, screening rod 7, rotating shaft 8, air outlet 9, spiral blade 10, Jet hole 11, suction hole 12.

[0035] Embodiment: During the production period of this embodiment, the room temperature was 7-25° C., and three cycles of continuous production were carried out. A brewing process of Maotai-flavor liquor, each production cycle of which comprises the following steps:

[0036] 1) Raw material crushing: including sorghum crushing and high-temperature Daqu crushing;

[0037] 2) Steaming of auxiliary materials: steam the chaff, spread it out to room temperature, and store it in piles after drying;

[0038] 3) Hot water to moisten the grain: Use hot water above 90°C to moisten the grain, and the amount of water ...

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Abstract

The invention relates to a production technology of Baijiu, in particular to a brewing technology of Maotai-flavour Baijiu. The invention specifically discloses a brewing technology of Maotai-flavour Baijiu, which avoids the influence of gelatinized agglomerates on later period products through single picking up of the gelatinized agglomerates.

Description

technical field [0001] The invention relates to a liquor production process, in particular to a brewing process of a sauce-flavored liquor. Background technique [0002] Maotai-flavored liquor is a traditional distilled liquor typically represented by Kweichow Moutai. Its technological characteristics are mainly reflected in "three highs and three longs", "nine times of cooking, eight times of fermentation, and seven times of extraction". The product is characterized by "prominent soy sauce aroma, elegant and delicate, long-lasting fragrance in an empty cup". Therefore Maotai-flavor liquor is subject to liking of consumers in general, and market demand is huge. Maotai-flavored liquor is a distilled wine brewed from starchy (sugar) raw materials of cereals through distillation, saccharification, fermentation, aging and blending. Among them, after distillation, distiller's grains contain a large amount of cooked and gelatinized grain starch, which will further closely bond t...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12R1/865C12H6/02
CPCC12G3/02C12H6/02
Inventor 郑国祥刘清巧郑勇郑芹郑乾郑健东
Owner 贵州省仁怀市茅台镇郑氏酒业有限公司
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