Preparation method of sesame-flavor and sauce-flavor Baijiu

A technology that combines aroma with sauce and sesame, which is applied in the field of preparation of sesame-flavored and sauce-flavored liquor, and can solve problems such as insufficient sauce aroma

Active Publication Date: 2018-07-27
SHANDONG BANDAOJING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In actual production, it is difficult to produce a liquor with both sesame aroma and sauce aroma simply through the sesame aroma process or the sauce aroma process
In the prior art, most of the sesame-flavored and Maotai-flavored liquors are produced based on the sesame-flavored technology. From the actual effect, this type of wine has an obvious sesame-flavored flavor and insufficient sauce-flavored liquor.

Method used

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  • Preparation method of sesame-flavor and sauce-flavor Baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0114] The preparation method of described sesame-flavored and sauce-flavored liquor,

[0115] In the first round, the following steps were involved:

[0116] ① Grain crushing:

[0117] The broken grain should be as thick as possible, and it can be broken into two to three petals.

[0118] ② Run grain:

[0119] The water temperature for moistening the grain (the temperature of the water splashed on the grain) is 93°C, and the grain is moistened three times with an interval of more than 1.5 hours between each time. Use 20% water for the first time, and stir quickly after moistening. After one hour, use 10% water for the second time, and stir quickly after moistening. Four hours later, use 10% water for the third time, and stir quickly after moistening.

[0120] ③Ingredient:

[0121] 70 parts by weight of moist sorghum add 15 parts by weight of broken sorghum, 15 parts by weight of rice, millet, wheat and bran (rice: millet: wheat: bran=5:4:3:2), 10 parts by weight Mix the ...

Embodiment 2

[0196] The preparation method of described sesame-flavored and sauce-flavored liquor,

[0197] In the first round, the following steps were involved:

[0198] ① Grain crushing:

[0199] The broken grain should be as thick as possible, and it can be broken into two to three petals.

[0200] ② Run grain:

[0201] The water temperature for moistening the grain (the temperature of the water splashed on the grain) is 93°C, and the grain is moistened three times with an interval of more than 1.5 hours between each time. Use 20% water for the first time, and stir quickly after moistening. After one hour, use 10% water for the second time, and stir quickly after moistening. Four hours later, use 10% water for the third time, and stir quickly after moistening.

[0202] ③Ingredient:

[0203] 75 parts by weight of moist sorghum add 15 parts by weight of broken sorghum, 10 parts by weight of rice, millet, wheat and bran (rice: millet: wheat: bran=5:4:3:2), 10 parts by weight Mix th...

Embodiment 3

[0278] The preparation method of described sesame-flavored and sauce-flavored liquor,

[0279] In the first round, the following steps were involved:

[0280] ① Grain crushing:

[0281] The broken grain should be as thick as possible, and it can be broken into two to three petals.

[0282] ② Run grain:

[0283] The water temperature for moistening the grain (the temperature of the water splashed on the grain) is 93°C, and the grain is moistened three times with an interval of more than 1.5 hours between each time. Use 20% water for the first time, and stir quickly after moistening. After one hour, use 10% water for the second time, and stir quickly after moistening. Four hours later, use 10% water for the third time, and stir quickly after moistening.

[0284] ③Ingredient:

[0285] 80 parts by weight of moistened sorghum add 10 parts by weight of broken sorghum, 10 parts by weight of rice, millet, wheat and bran (rice: millet: wheat: bran=5:4:3:2), 10 parts by weight Mi...

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Abstract

The invention relates to a preparation method of sesame-flavor and sauce-flavor Baijiu and belongs to the technical field of Baijiu development. The preparation method includes: using sorghum, rice, wheat, millet and bran as mixing raw materials, and using aspergillus candidus, yeast bran koji, bacteria bran koji, high-temperature yeast and middle-high-temperature yeast to make a saccharifying agent; stacking in a stacking room of a brick-concrete structure in a manner of adding grains for seven rounds and steaming wine without grain adding for the eighth round; adopting stone pit mud bottom fermentation in the process of grain adding from the first round to the fifth round, and adopting brick pit mud bottom fermentation in the process of grain adding from the sixth round to the eighth round to obtain the sesame-flavor and sauce-flavor Baijiu. The preparation method is reasonable in formulation and simple and easy to implement; the Baijiu prepared by the method has the advantages of quiet and tasteful sesame flavor, flowing sauce flavor, pleasant stale flavor and lasting flavor left in empty cups, is stable in quality and meets ever-growing consuming needs of people.

Description

technical field [0001] The invention relates to a preparation method of sesame-flavored and sauce-flavored liquor, which belongs to the technical field of liquor development. Background technique [0002] Sesame-flavored liquor is one of the two flavor types of liquor independently innovated in the industry. Sesame-flavored liquor not only has the cleanliness and elegance of Fen-flavored liquor, but also has the softness and fullness of Luzhou-flavored liquor, and the elegance and delicacy of Maotai-flavored liquor. It inherits the most classic content of the three flavor types of traditional Chinese liquor, thick, clear and soy sauce, and also conforms to the latest requirements of modern people for the body and flavor of the wine, and deeply integrates it. The first fragrance is mainly light fragrance, the middle fragrance is mainly cellar fragrance, the back fragrance is mainly burnt fragrance, and the final fragrance is mainly paste fragrance. The four fragrances are co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 白秀彬夏晓波石鲁博许玲蔡鹏飞
Owner SHANDONG BANDAOJING
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