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Luzhou-flavor liquor brewing process

A technology of Luzhou-flavor liquor and technology, which is applied in the field of liquor brewing, can solve the problems of increasing cost, prolonging the time limit of liquor-making process, reducing manufacturing efficiency, etc., and achieves the effects of improving efficiency, reducing manufacturing cost, and improving mellowness

Inactive Publication Date: 2018-12-25
江苏高祖酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0003] However, the fermentation step of Luzhou-flavor liquor usually takes half a month or even longer, which greatly prolongs the period of the wine-making process, thereby reducing manufacturing efficiency and increasing costs

Method used

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Embodiment Construction

[0024] The present invention will be further elaborated below in conjunction with embodiment.

[0025] According to one embodiment of the present invention, this embodiment discloses a brewing process of Luzhou-flavor liquor, and the brewing process includes the following steps:

[0026] Step 1. Material selection

[0027] The raw materials are selected according to the following mass percentages: sorghum 46%, wheat 22%, rice 12%, buckwheat 12%, millet 6%, oat 2%;

[0028] Step two, raw material brewing

[0029] Steam wheat, buckwheat, rice and oats for 5-10 minutes, millet for 5 minutes, and sorghum for 60 minutes; steam at 100°C to remove food odor; It is 40% of the total amount of raw materials, and the time is 1-1.5h; mix the moistened grain raw materials with the fermented fermented grains in the cellar at a mass ratio of 1:4 to obtain Luzhou-flavor liquor in this round of fermentation. Grain unstrained grains, stacked on the site for later use; add fermented grains to...

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Abstract

The invention discloses a Luzhou-flavor liquor brewing process. The brewing process comprises the following steps: step one, material selection; step two, raw material brewing; step three, improvementof soft taste of Luzhou-flavor wine base; and preparation of auxiliary materials and steaming in a bottom pot of a Luzhou-flavor steaming barrel. The efficiency of the brewing process can be greatlyimproved, the preparation cost is reduced, and meanwhile, the soft taste of the Luzhou-flavor wine base can be improved.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a brewing process of Luzhou-flavor liquor. Background technique [0002] Daqu of fragrant liquor focuses on heaping, covering tightly, and mainly keeping moisture. During the cultivation period, each process stage is mainly distinguished by song turning, and the stage is not very obvious. The sealing of windows depends on actual needs. Hot koji and air koji mainly rely on the operation of turning over the koji. Only when the temperature at the top of the koji making exceeds the specified process limit, the koji is turned over and the temperature is released to cool down. Control the temperature at the top of the hot song to be relatively high, generally above 50°C, and in some cases as high as above 60°C, such as 60°C for Quanxing Daqu and 60-65°C for Deshan Daqu. The number of koji turning is less, unlike Fen-flavor liquor Daqu, it is a medium-temperature koji and a hi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 梁敬策梁敬波
Owner 江苏高祖酒业有限公司
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