Brewing process of fragrant and soft Maotai-flavor liquor

A technology for fragrant and soft sauce-flavored liquor, applied in the field of winemaking, can solve the problems of lack of koji-flavor, dryness, glutinous taste, and heavy taste of Maotai-flavor liquor, and achieve the effect of mellow body and wide acceptance.

Pending Publication Date: 2020-06-12
贵州杜酱酒业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Liquor is deeply loved by consumers. Among them, Maotai-flavored liquor has its own unique taste. During the koji-making process of traditional Maotai-flavored liquor, the black curvature is generally high and the koji fragrance is missing. The second is that the fermented grains in the production process of traditional Maotai-flavored liquor have gone through nine times of cooking, resulting in seven rounds of dry and burnt wine. These two factors lead to Maotai-flavored liquor The taste is too heavy, which is unacceptable to most consumers for a while, which hinders the market development of Maotai-flavored liquor. Therefore, reducing the black curvature can solve the burnt bitterness and musty taste in traditional Maotai-flavored liquor, making Maotai-flavored liquor more appealing to consumers. easy to accept, for this reason, we propose a brewing process of fragrant and soft sauce-flavored liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A brewing process of fragrant and soft sauce-flavored liquor, comprising the following steps:

[0019] Step 1. Choose old straw with good color and pure koji fragrance; the old straw is reused straw, because the straw is used to wrap the koji pieces during the accumulation and fermentation process of Daqu, and its function is to isolate the koji pieces from each other to prevent Sticky, the second is to produce fragrance; add water to soak, soak the old rice straw in a proper amount until the water turns slightly yellow, and soak for no more than 22 hours. If the water color does not reach the effect, choose grass to soak again, and use it to moisten the wheat before making koji;

[0020] Step 2. Moisturizing: After removing impurities, add old straw to soak the wheat. To moisten the wheat, you must master the three conditions of water volume, water temperature and time. The amount of water depends on the dryness of the wheat used. The ratio of grain to water is 100 :3-...

Embodiment 2

[0026] A brewing process of fragrant and soft sauce-flavored liquor, comprising the following steps:

[0027] Step 1. Choose old straw with good color and pure koji fragrance; the old straw is reused straw, because the straw is used to wrap the koji pieces during the accumulation and fermentation process of Daqu, and its function is to isolate the koji pieces from each other to prevent Sticky, the second is to produce fragrance; add water to soak, soak the old straw in a proper amount until the water turns slightly yellow, and soak for no more than 24 hours. If the water color does not reach the effect, choose grass to soak again, and use it to moisten the wheat before making koji;

[0028] Step 2. Moisturizing: After removing impurities, add old straw to soak the wheat. To moisten the wheat, you must master the three conditions of water volume, water temperature and time. The amount of water depends on the dryness of the wheat used. The ratio of grain to water is 100 : 3-8, t...

Embodiment 3

[0034] A brewing process of fragrant and soft sauce-flavored liquor, comprising the following steps:

[0035] Step 1. Choose old straw with good color and pure koji fragrance; the old straw is reused straw, because the straw is used to wrap the koji pieces during the accumulation and fermentation process of Daqu, and its function is to isolate the koji pieces from each other to prevent Sticky, the second is to produce fragrance; add water to soak, soak the old straw in a proper amount until the water turns slightly yellow, and soak for no more than 26 hours. If the water color does not reach the effect, choose straw to soak again, and use it to moisten the wheat before making koji;

[0036] Step 2. Moisturizing: After removing impurities, add old straw to soak the wheat. To moisten the wheat, you must master the three conditions of water volume, water temperature and time. The amount of water depends on the dryness of the wheat used. The ratio of grain to water is 100 : 3-8, t...

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PUM

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Abstract

The invention discloses a brewing process of fragrant and soft Maotai-flavor liquor. The brewing process comprises the following steps: step 1, selecting old straws with good color and luster and purekoji flavor; step 2, wheat wetting: adding old straw for soaking after impurity removal of wheat, wherein three conditions of water quantity, water temperature and time for wheat wetting need to be mastered during wheat wetting; step 3, paying attention to turning and stacking during wheat wetting, and turning to enable each grain of wheat to uniformly absorb moisture; step 4, starter propagationand material mixing, wherein the water content is controlled to be 36-38%; step 5, after six rounds of wine taking, performing grain supplementing again, wherein the specific operation is as follows:1) sorghum is ground, steamed, spread and cooled to 25-35 DEG C; and 2) the fermented grains for six rounds are taken, spreading and cooling are carried out to 25-32 DEG C, mixing is performed with yeast powder, and mixing with the standby fermented grains can be carried out. The fragrant and soft Maotai-flavor liquor produced by the process provided by the invention effectively removes the withered, burnt and bitter tastes in the traditional Maotai-flavor liquor, so that the liquor body is more fragrant, mellow and soft, and the acceptability of consumers is wider.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing process of soft sauce-flavored liquor. Background technique [0002] Liquor is deeply loved by consumers. Among them, Maotai-flavored liquor has its own unique taste. During the koji-making process of traditional Maotai-flavored liquor, the black curvature is generally high and the koji fragrance is missing. The second is that the fermented grains in the production process of traditional Maotai-flavored liquor have gone through nine times of cooking, resulting in seven rounds of dry and burnt wine. These two factors lead to Maotai-flavored liquor The taste is too heavy, which is unacceptable to most consumers for a while, which hinders the market development of Maotai-flavored liquor. Therefore, reducing the black curvature can solve the burnt bitterness and musty taste in traditional Maotai-flavored liquor, making Maotai-flavored liquor more appealing to consumers. Ea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021
CPCC12G3/021
Inventor 万多
Owner 贵州杜酱酒业股份有限公司
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