Sesame odor type liquor production process with ultra-long fermentation period

Abstract

The invention belongs to the technical field of liquor brewing and discloses a method for producing sesame odor type liquor. According to the method, sorghum seeds, wheat, wheat bran, corn, rice, polished glutinous rice and millet are used as raw materials, a high-temperature yeast for making hard liquor, aspergillus candidus, saccharomyces and a bacterial yeast serve as saccharification fermentation agents, materials are added in one time, and fermentation periods are three periods and are ultra-long. According to the sesame odor type liquor production process with the ultra-long fermentationperiod, disclosed by the invention, the raw materials can be utilized to the maximum, generation of various liquor ingredients is regulated and controlled, the degree of comfort of the product afterdrinking is increased, and thus, the liquor meets consumer demands.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a production process of sesame-flavored liquor with a super-long fermentation period. Background technique [0002] Sesame-flavored liquor is a typical representative of the fusion of Luzhou-flavored, Fen-flavored and Maotai-flavored liquors. It has won the love of many consumers for its elegant, pure, mellow and delicate, harmonious aroma, long aftertaste, and elegant sesame-flavored wine style. In recent years, many liquor companies in Shandong, Henan, Jiangsu, Anhui, Sichuan and other places have carried out the research and production of sesame-flavored liquor, made many innovations in technology, greatly improved product quality, and cultivated more and more Consumers of sesame-flavored liquor. [0003] The production of traditional sesame-flavored liquor mainly uses sorghum, wheat, bran and other grains as raw materials, steaming and continuing residues, mud-bottom...

AI Technical Summary

Problems solved by technology

After each round of fermentation, the residual starch content is relatively high. Although it has been continuously fermented, the residual starch can hardly be reused after high acid, high temperature and complex solid-state fermentation system. Therefore, the production process of traditional sesame-flavored liquor The utilization rate of raw materials is low

[0004]Furthermore, the taste of sesame-flavored liquor produced by traditional techniques is highly recognized by consumers, but it is generally believed that it is easy to cause "topping", which is different from the liquor in the body. The formation of higher alcohols, the coordination of alcohol esters, and the types of main aroma components are related

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