A kind of brewing process of Maotai-flavored liquor

Abstract

The invention discloses a jam-flavor baijiu brewing technology and relates to the technical field of baijiu brewing. The jam-flavor baijiu brewing technology comprises the following steps of (1) preparing the following raw grains in percentage by weight: 88-92 percent of red sorghum, 4-6 percent of millets and 4-6 percent of wheat, and preparing the following auxiliary materials, by weight percentage of the raw grains, 15-25 percent of millet hulls, 5-15 percent of bran, 10-30 percent of high-temperature koji, 10-30 percent of white bran koji, 5-15 percent of yeast bran koji and 200-300 percent of fermented grains; (2) braising and moistening the red sorghum, the millets, the wheat and the millet hulls with boiled hot water with the temperature being larger than 60 DEG C; (3) charging a braised and moistened material in a steamer pot, adding the bran, and performing grain steaming; (4) after grain steaming is finished, spreading for cooling, preparing the fermented grains, and adding a saccharifying leavening agent; (5) performing piling fermentation; and (6) after the material matures by piling fermentation, spreading a material pile for cooling, enabling the cooled material pile in a pit for fermentation, taking out a fermentation product, and distilling the fermentation product to get liquor. The technology is not limited by regionalism and climates; the dosages of the saccharifying leavening agent and the auxiliary materials are lowered, and the utilization ratio of raw grain starch is increased; and the production period is shortened, and the liquor yield is increased.

Description

technical field [0001] The invention relates to the technical field of liquor brewing. Background technique [0002] Maotai-flavored liquor is one of the four traditional basic flavored liquors in my country, with Moutai and Langjiu as typical representatives. Maotai-flavored liquor, due to its unique brewing process and climatic conditions, forms the style characteristics of Maotai-flavored liquor with elegant and delicate aroma, full-bodied wine, long aftertaste, and long-lasting aroma in an empty cup. The types and contents of its flavor components are much higher than those of other scented liquors. Because of these characteristics of Maotai-flavored liquor, it has always been favored by the industry and consumers, and is used for flavoring and seasoning of liquor. [0003] Traditional Maotai-flavored liquor is produced by using high-temperature Daqu as the saccharification starter, using sorghum as the raw material, and undergoing seven rounds of fermentation and six r...

AI Technical Summary

Problems solved by technology

[0003] Traditional Maotai-flavored liquor is produced by using high-temperature Daqu as the saccharification starter, using sorghum as the raw material, and undergoing seven rounds of fermentation and six rounds of wine extraction. The production cycle is obviously affected by factors such as climate environment and regional restrictions, the process operation is complicated, the quality is difficult to control, and the accumulation and fermentation temperature are not ideal for fermentation.

[0004] In the early 1960s, Lingchuan, Moutai, and Fenjiu pilot projects were carried out. On the basis of summarizing the traditional technology and the isolation and identification of wine-making microorganisms, the characteristic microorganisms for the brewing of Maotai-flavored liquor were isolated and cultivated, and bran yeast was produced as a saccharification starter. In the brewing of fragrant baijiu, to solve the regional restrictions on the production of Maotai-flavored liquor, bran koji is cultivated with isolated strains, and a large number of auxiliary materials are used in the brewing process. Bran koji Maotai-flavored liquor has the disadvantages of rough taste and rough aroma