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Brewing technology of sesame-flavor and Maotai-flavor composite liquor

A compound wine and process technology, applied in the field of liquor brewing, can solve the problems of low wine yield and high production cost, and achieve the effects of improving wine yield, harmonizing wine body and flavor, and accelerating enzymatic reaction.

Pending Publication Date: 2020-10-02
SHANDONG QINGZHOU YUNMEN WINE GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, for the brewing process of Daqu Maotai-flavored wine, it is generally only fed in the first two rounds, followed by eight rounds of fermentation. Such a process makes the production cycle of the entire Daqu Maotai-flavored wine about 10 months, so the production cost is high. Liquor rate is low, for this reason, those skilled in the art have proposed a kind of brewing process of sesame paste compound wine

Method used

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  • Brewing technology of sesame-flavor and Maotai-flavor composite liquor

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] see figure 1 , the present invention provides a kind of technical scheme: a kind of brewing process of sesame sauce compound wine, comprises the following steps:

[0034] S1. Making cellar pools: Add an insulation layer to the pool wall first, then build it with red bricks, fill the gaps between the bricks with yellow mud, and lay a layer of 15cm deep yellow clay on the bottom of the pool. After laying, add high-temperature Daqu Powder 45kg, add appropriate amount of wine tail, stir evenly, let the water content reach 40%, lay it at a position 10cm higher than the upper surface of the yellow water pit, and set aside;

[0035] S2, preparation of fermentation raw materials: according to a certain ratio, prepare sorghum, wheat and bran of a certain weight ratio, sorghum and wheat are broken into 4 petals, and avoid producing fine powder, sorghum, wheat and bran are fully Mix well;

[0036] S3. Preparation of mixed koji powder: according to a certain proportion, prepare h...

Embodiment 2

[0052] see figure 1 , the present invention provides a kind of technical scheme: a kind of brewing process of sesame sauce compound wine, comprises the following steps:

[0053] S1. Making cellar pools: Add an insulation layer to the pool wall first, then build it with red bricks, fill the gaps between the bricks with yellow mud, and lay a layer of 20cm deep yellow clay on the bottom of the pool. After laying, add high-temperature Daqu Powder 55kg, add appropriate amount of wine tail, stir evenly, let the water content reach 43%, lay it at a position 12cm higher than the upper surface of the yellow water pit, and set aside;

[0054] S2, preparation of fermentation raw materials: according to a certain ratio, prepare sorghum, wheat and bran of a certain weight ratio, the number of petals broken into sorghum and wheat is 8 petals, and avoid producing fine powder, the sorghum, wheat and bran are fully Mix well;

[0055] S3. Preparation of mixed koji powder: according to a certa...

Embodiment 3

[0071] see figure 1 , the present invention provides a kind of technical scheme: a kind of brewing process of sesame sauce compound wine, comprises the following steps:

[0072] S1. Making cellar pools: Add an insulation layer to the pool wall first, then build it with red bricks, fill the joints with yellow mud between the bricks, and lay a layer of 18cm deep yellow clay on the bottom of the pool. After laying, add high-temperature Daqu Powder 50kg, add appropriate amount of wine tail, stir evenly, let the water content reach 42%, lay it at a position 11cm higher than the upper surface of the yellow water pit, and set aside;

[0073] S2, preparation of fermentation raw materials: according to a certain ratio, prepare sorghum, wheat and bran of a certain weight ratio, the number of petals that sorghum and wheat are broken into is 6 petals, and avoid producing fine powder, fully mix sorghum, wheat and bran Mix well;

[0074] S3. Preparation of mixed koji powder: according to ...

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Abstract

The invention discloses a brewing technology of sesame-flavor and Maotai-flavor composite liquor, and relates to the technical field of Baijiu brewing. The brewing technology comprises the following steps of preparing a kiln pond, preparing fermentation raw materials, preparing mixed yeast powder, moistening materials, cooking materials, performing loading in utensils for distilling, performing distillation, performing material distribution, adding yeast, piling fermented grains, performing loading in ponds, performing fermentation and performing taking out from the ponds. The mixed yeast powder is used for fermentation, the scientific compounding ratio of high-temperature powder of hard liquor made with yeast, aspergillus candidus, bacteria yeast and the like is optimized, and starch in the raw materials is utilized to the maximum extent; the distillation yield is increased, and the wine body is harmonious and rich in flavor. In addition, a high-temperature piling technology is adopted, so that beneficial microorganisms are enriched. The hard liquor yeast is used for activation and environment yeast is inoculated, so that generation of alcohol is facilitated, and defects of high-temperature yeast making are overcome. Quick growth and metabolism of bacteria and mould establish a foundation for fermentation to generate fragrance. High-temperature piling fermentation is performeduntil the top temperature is about 50 DEG C, at this time, the piling surfaces are covered with white pellicle, and undecanted wine has rich scorch aroma, fruit aroma, flower aroma and liquor aroma,so that the brewed sesame-flavor and Maotai-flavor composite liquor is good in mouth feel.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a brewing process of sesame paste compound wine. Background technique [0002] my country's liquor has a long history, various styles, and complex production techniques, occupying a place among the six major categories of distilled liquor in the world. The flavor of traditional Chinese liquor is represented by Maotai-flavored Baijiu, which is rich in sauce, long aftertaste, and has a good health care effect. The sesame-flavored wine is a special product in Shandong. The main aroma of the sesame-flavored wine is similar to that of sesame-flavored wine and Maotai-flavored wine. Because of the addition of wheat and bran, the main aroma of the sesame-flavored wine is sauce, burnt, and paste. A complex aroma of sesame and sesame. [0003] At present, for the brewing process of Daqu Maotai-flavored wine, it is generally only fed in the first two rounds, followed by eight round...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12H6/02
CPCC12G3/021C12H6/02
Inventor 刘民万王邦坤潘学森刘淑君刘桂珍宿忠睿孟宪江闫成海
Owner SHANDONG QINGZHOU YUNMEN WINE GROUP
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