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Preparation method of novel-flavor Maotai-flavor liquor

A sauce-flavor liquor and aroma technology is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, pharmaceutical formulas, etc. The effect of increasing the further processing route, easy operation and low alcohol content

Pending Publication Date: 2021-01-15
MOUTAI INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Based on the fact that most of the existing artemisia seeds are only used on pasta, the pasta has a short shelf life and cannot be stored and eaten for a long time, while the wine has a long shelf life, but there is no technical problem of artemisia wine in the existing wine, the present invention proposes The preparation method of a kind of sauce-flavored liquor with new fragrance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] A kind of preparation method of the Maotai-flavored liquor of new flavor, step 1, raw material preparation, wherein raw material comprises: 50-60 parts of rice, 10-15 parts of wheat, 10-15 parts of glutinous rice, 4-8 parts of artemisia, 4 parts of strawberries -8 parts, 2-4 parts of sauce-flavored koji powder;

[0025] Step 2, raw material processing; in step 2, the raw material is first cleaned, dried after cleaning, and then crushed by a stirring and crushing device;

[0026] Step 3, batching; in step 3, mix the pulverized raw materials with distiller's grains and water for batching. After batching, judge whether it is qualified by observing the starch concentration in the batching pool, the acidity and looseness of the unstrained spirits. The qualified reference range: The starch concentration is 15-17%, the acidity is 0.5-0.7, and the looseness is 45-49%;

[0027] Step 4, steaming; in step 4, the raw materials obtained from the ingredients are steamed to gelatiniz...

Embodiment 1

[0034] A method for preparing a novel flavored Maotai-flavored liquor, step 1, raw material preparation, wherein the raw materials include: 50 parts of rice, 15 parts of wheat, 15 parts of glutinous rice, 8 parts of artemisia, 8 parts of berry, 4 parts of Maotai-flavored koji powder ;

[0035] Step 2, raw material processing; in step 2, the raw material is first cleaned, dried after cleaning, and then crushed by a stirring and crushing device;

[0036] Step 3, batching; in step 3, mix the pulverized raw materials with distiller's grains and water for batching. After batching, judge whether it is qualified by observing the starch concentration in the batching pool, the acidity and looseness of the unstrained spirits. The qualified reference range: The starch concentration is 15%, the acidity is 0.5, and the looseness is 45%;

[0037] Step 4, steaming; in step 4, the raw materials obtained from the ingredients are steamed to gelatinize the starch, the cooking temperature is 80°...

Embodiment 2

[0044] A method for preparing a new-style sauce-flavored liquor, step 1, raw material preparation, wherein the raw materials include: 58 parts of rice, 13 parts of wheat, 13 parts of glutinous rice, 6 parts of artemisia, 6 parts of berry, 4 parts of sauce-flavored koji powder ;

[0045] Step 2, raw material processing; in step 2, the raw material is first cleaned, dried after cleaning, and then crushed by a stirring and crushing device;

[0046] Step 3, batching; in step 3, mix the pulverized raw materials with distiller's grains and water for batching. After batching, judge whether it is qualified by observing the starch concentration in the batching pool, the acidity and looseness of the unstrained spirits. The qualified reference range: The starch concentration is 16%, the acidity is 0.6, and the looseness is 47%;

[0047] Step 4, steaming; in step 4, the raw materials obtained from the ingredients are steamed to gelatinize the starch, the cooking temperature is 88°C, and ...

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Abstract

The invention belongs to the technical field of Maotai-flavor liquor equipment, and particularly relates to a preparation method of novel-flavor Maotai-flavor liquor. The preparation method comprisesthe following steps of 1, preparing the following raw materials in parts by weight of 50-60 parts of rice, 10-15 parts of wheat, 10-15 parts of glutinous rice, 4-8 parts of wormwood, 4-8 parts of rubus parvifolius and 2-4 parts of Maotai-flavor yeast powder; 2, raw material treatment; step 3, burdening; step 4, cooking; step 5, cooling; step 6, mixing fermented grains; step 7, fermenting; and step8, discharging wine. The preparation method of the novel-flavor Maotai-flavor liquor is simple, easy to operate, cost-saving, low in alcoholic strength and low in sugar content; the wormwood wine canclear summer-heat, damp-heat jaundice, remove wind-damp, clear heat and diminish swelling, so that the nutritional and health-care effects are achieved, and the white spirit can emit novel fragranceby utilizing the smell specificity of wormwood; and by arranging rubus parvifolius, the effects of being fragrant in taste and inducing diuresis to reduce edema are achieved, the deep processing waysof wormwood and rubus parvifolius are increased, the utilization rate is increased, and the economic income of farmers is increased.

Description

technical field [0001] The invention relates to the technical field of Maotai-flavored liquor, in particular to a preparation method of novel flavored Maotai-flavored liquor. Background technique [0002] Artemisia, a plant, has a special aroma and is edible, and is often used as an ingredient. It is an annual herb, up to 1.5m, and the whole plant is yellow-green. The stem is erect and cylindrical, multi-branched, yellow-green or brownish-yellow on the surface, with longitudinal ridges, slightly hard, easy to break, with pith in the middle of the section; alternate leaves, dark green or brown-green, curled and brittle, intact After being flat, it is three times pinnately deeply lobed, the lobes and small lobes are oblong or oblong, and the two lobes are covered with short hairs. It is used for fever due to summer heat, fever due to yin deficiency, night heat and early cool, bone steam and labor heat, malaria cold and heat, damp heat jaundice; rheumatism, heat clearing and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/026A61K36/73A61P29/00A61P1/16
CPCC12G3/021C12G3/022C12G3/026A61K36/282A61K36/73A61P29/00A61P1/16A61K2300/00
Inventor 张春林甘广东何珺珺吴德光李喆
Owner MOUTAI INST
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