CN100404659C - Production process of distilled spirit with sesame flavour - Google Patents

Abstract

The present invention provides production process of fragrant sesame spirit. The fragrant sesame spirit is produced with kaoliang, wheat, bran and husk in certain weight proportion as material, and through steaming, cooling, adding Daqu, Hanoi white yeast and aroma-forming yeast in certain amount via stirring, piling at high temperature for 10-15 days, fermenting inside a brick tank with clay bottom for 25-30, distilling, ageing for over three years and blending. The fragrant sesame spirit is clear, transparent, fragrant and mellow.

Description

Production process of distilled spirit with sesame flavour

Technical field

The present invention relates to liquor production process, particularly a kind of production technique of distilled spirit with sesame flavour.

Background technology

Liquor is the exclusive traditional wine of China, and traditional wine-making technology is mainly produced the big aromatic white spirit of sauce perfume (or spice), giving off a strong fragrance, delicate fragrance, Mi Xiangsi with obvious characteristic.Along with the development of modern brewing technology and the innovation of technology, nearly tens come producer to develop many other aromatic white spirits again successively, as double aromatic white spirit with white clouds Bian Wei representative, with the Dong Jiu is the medicine aromatic white spirit of representative, burning with jade ice is the soybean-flavor liquor of representative, is the special type liquor etc. of representative with four special wine.Colourful liquor odor type has been broken the general layout that the minority aromatic white spirit rules all the land, and brings beautiful enjoyment for the human consumer drinks, and has promoted the raising and the development of China's liquor industry.The applicant is the initiator of distilled spirit with sesame flavour, the scape sesame Chinese distillate spirits of its production, the quiet and tastefully laid out exquisiteness of aesthetic quality's characteristics, mellow refreshing clean, particularly have the peculiar flavour that is bordering on the roasting roasted sesame, be confirmed as the representative of distilled spirit with sesame flavour, thereby make distilled spirit with sesame flavour become an independent odor type.But existing production process of distilled spirit with sesame flavour is complicated, and the quality quality of wine is stable inadequately.And because scape sesame Chinese distillate spirits has some characteristic of giving off a strong fragrance wine and sauce cordiale concurrently, thereby distilled spirit with sesame flavour is thought by mistake be liquor of Luzhou-flavor and Maotai-flavor by many producers.So on production technique, some producer adopts part sauce cordiale technology on the basis of Luzhou-flavor technology; Some producer adopts part rich fragrance wine technology on sauce cordiale technology basis.The product of producing or dense in band sauce, or have densely in the sauce, the style characteristic of sesame-flavor wine is not obvious.What have simply blends, modulates distilled spirit with sesame flavour with aromatic Chinese spirit and Maotai-flavor liquor, and the result well imagines.Because above understanding, the technology of most producers distilled spirit with sesame flavour is played pendulum, and is difficult to typing, and unstable product quality has upset the individual style of distilled spirit with sesame flavour.Adopt rational production technique, brewing the stable sesame cordiale of style typical case is an urgent demand of China's liquor industry.

Summary of the invention

Purpose of the present invention is exactly at above-mentioned the deficiencies in the prior art, and a kind of production technique of distilled spirit with sesame flavour is provided, and the liquor sesame fragrant breeze lattice typical case who brews is outstanding, pure taste, steady quality.

For achieving the above object, production process of distilled spirit with sesame flavour of the present invention may further comprise the steps:

A. get Chinese sorghum 850-900kg, wheat 140-150kg pulverized the sieve aperture of diameter 2-2.5mm, got wheat bran 50-55kg, and rice husk 150-160kg adds the water material moistening after above-mentioned raw materials mixed and makes its water content reach 50%-55%;

B. with above-mentioned raw materials under vapor pressure 0.1-0.2Mpa, temperature 101-105 ℃ condition boiling 20-30 minute, add water 30-35kg then and go out rice steamer;

C. the poor unstrained spirits of step b gained being ventilated is cooled to 30-32 ℃, adds Daqu 85-90kg, the white bent 130-135kg in Ha Noi, and SHENGXIANG yeast 40-45kg after stirring, is piled into and highly is the long strip shape of 45-55cm, and the accumulation time is 10-15 days;

D. will ferment in the brick pond at the bottom of the poor unstrained spirits input of the step c gained mud, going into the pond temperature is 30-32 ℃, and fermentation time is 25-30 days;

E. the poor unstrained spirits of steps d gained is gone out the pond distillation, distillation temperature 97-104 ℃, vapor pressure 0.1-0.2Mpa, 30-33 ℃ of stream wine temperature;

F. step e gained liquor base storage more than 3 years, is blent into finished wine then.

Rice husk among the above-mentioned steps a is the rice husk after steamed, and its steamed temperature is 90-100 ℃, vapor pressure 0.1-0.2Mpa, and the steamed time is 20-30 minute.

Technology of the present invention is simple, has clearly, dense, three kinds of just right combinations of odor type technology of sauce easy handling, constant product quality.The liquor that brews is as clear as crystal, aroma is quiet and tastefully laid out, and plentiful mellow, the pure Hui Tian that enters the mouth, aftertaste lasting are lasting, and sesame fragrant breeze lattice typical case is outstanding.It is heard and fragrantly to add sauce perfume (or spice) based on delicate fragrance, giving off a strong fragrance slightly, and Chen Xiang is outstanding; Inlet back burnt odor and fruital flavor are obvious, and thin product have similar parch sesame perfume (or spice).Detect through the laboratory, the essential characteristic of this distilled spirit with sesame flavour fragrance ingredient is: (1) pyrazine compound content is lower than Maotai and other aromatic type wine in the 110-150mg/100ml scope, is lower than white clouds limit wine, is much higher than delicate fragrance and rich fragrance wine; (2) the multiple furan compound that detects, its content is lower than aromatic type Maotai, is higher than aromatic Chinese spirit; (3) ethyl hexanoate content mean value 17.4mg/100ml is lower than giving off a strong fragrance and Maotai-flavor liquor, is higher than fen-flavor type white spirit; (4) bata-phenethyl alcohol, phenylcarbinol and ethyl propionate content are lower than Maotai-flavor liquor; (5) contain a certain amount of dibutyl succinate, mean value is 0.4mg/100ml, is higher than dense, sauce, the flavor white spirit of holding concurrently, and is lower than delicate fragrance liquor; (6) ethyl acetate content is 135.5mg/100ml, a little more than giving off a strong fragrance and sauce perfume (or spice); (7) 3 methylthiol propyl alcohol 〉=0.5mg/L.As seen this distilled spirit with sesame flavour is neither the deriving of aromatic Chinese spirit, extension that neither Maotai-flavor liquor, and it is fragrant taste composition uniqueness, distinctness, harmony, nature.

Embodiment

Embodiment 1:

Production process of distilled spirit with sesame flavour may further comprise the steps:

A. get Chinese sorghum 850kg, wheat 150kg is broken into the 4-6 lobe with roller formula pulverizer, crosses the sieve aperture of diameter 2.5mm, gets wheat bran 50kg, and the rice husk 150kg after steaming in clear soup makes its water content reach 50% with adding the water material moistening after the above-mentioned raw materials mixing; The steamed temperature of rice husk is 100 ℃, vapor pressure 0.1Mpa, and the steamed time is 20 minutes;

B. with above-mentioned raw materials boiling 20 minutes under vapor pressure 0.2Mpa, 105 ℃ of conditions of temperature, add water 30kg then and go out rice steamer;

C. the poor unstrained spirits of step b gained being ventilated is cooled to 30 ℃, adds Daqu 90kg, the white bent 130kg in Ha Noi, and SHENGXIANG yeast 40kg after stirring, is piled into and highly is the long strip shape of 55cm, and the accumulation time is 15 days;

D. will ferment in the brick pond at the bottom of the poor unstrained spirits input of the step c gained mud, going into the pond temperature is 32 ℃, and fermentation time is 30 days;

E. the poor unstrained spirits of steps d gained is gone out the pond distillation, 104 ℃ of distillation temperatures, vapor pressure 0.1Mpa, 33 ℃ of stream wine temperature;

F. with step e gained liquor base storage 6 years, blend into finished wine then.

Embodiment 2:

Production process of distilled spirit with sesame flavour may further comprise the steps:

A. get Chinese sorghum 900kg, wheat 140kg is broken into the 4-8 lobe with roller formula pulverizer, crosses the sieve aperture of diameter 2mm, gets wheat bran 55kg, and rice husk 160kg makes its water content reach 55% with adding the water material moistening after the above-mentioned raw materials mixing; Said rice husk is the rice husk after steamed, and its steamed temperature is 90 ℃, vapor pressure 0.1Mpa, and the steamed time is 30 minutes;

B. with above-mentioned raw materials boiling 30 minutes under vapor pressure 0.1Mpa, 101 ℃ of conditions of temperature, add water 35kg then and go out rice steamer;

C. the poor unstrained spirits of step b gained being ventilated is cooled to 32 ℃, adds Daqu 85kg, the white bent 135kg in Ha Noi, and SHENGXIANG yeast 45kg after stirring, is piled into and highly is the long strip shape of 55cm, and the accumulation time is 10 days;

D. ferment in the fermentation vat with brick wall at the bottom of the poor unstrained spirits input of the step c gained mud, going into the pond temperature is 30 ℃, and fermentation time is 25 days;

E. the poor unstrained spirits of steps d gained is gone out the pond distillation, 97 ℃ of distillation temperatures, vapor pressure 0.2Mpa, 30 ℃ of stream wine temperature;

F. with step e gained liquor base storage 3 years, blend into finished wine then.

Embodiment 3:

Production process of distilled spirit with sesame flavour may further comprise the steps:

A. get Chinese sorghum 900kg, wheat 150kg pulverized the sieve aperture of diameter 2mm, got wheat bran 52kg, and rice husk 155kg adds the water material moistening after above-mentioned raw materials mixed and makes its water content reach 53%;

B. with above-mentioned raw materials boiling 25 minutes under vapor pressure 0.2Mpa, 103 ℃ of conditions of temperature, add water 33kg then and go out rice steamer;

C. the poor unstrained spirits of step b gained being ventilated is cooled to 32 ℃, adds Daqu 88kg, the white bent 130kg in Ha Noi, and SHENGXIANG yeast 42kg after stirring, is piled into and highly is the long strip shape of 50cm, and the accumulation time is 13 days;

D. with fermenting in the brick pond at the bottom of the poor unstrained spirits input of the step c gained mud, go into 31 ℃ of pond temperature, fermentation time is 28 days;

E. the poor unstrained spirits of steps d gained is gone out the pond distillation, 100 ℃ of distillation temperatures, vapor pressure 0.15Mpa, 302 ℃ of stream wine temperature;

F. with step e gained liquor base storage 5 years, blend into finished wine then.

Embodiment 3 is most preferred embodiment of the present invention.

Claims (2)

1. production process of distilled spirit with sesame flavour is characterized in that may further comprise the steps:

A. get Chinese sorghum 850-900kg, wheat 140-150kg pulverized the sieve aperture of diameter 2-2.5mm, got wheat bran 50-55kg, and rice husk 150-160kg adds the water material moistening after above-mentioned raw materials mixed and makes its water content reach 50%-55%;

B. with above-mentioned raw materials under vapor pressure 0.1-0.2Mpa, temperature 101-105 ℃ condition boiling 20-30 minute, add water 30-35kg then and go out rice steamer;

C. the poor unstrained spirits of step b gained being ventilated is cooled to 30-32 ℃, adds Daqu 85-90kg, the white bent 130-135kg in Ha Noi, and SHENGXIANG yeast 40-45kg after stirring, is piled into and highly is the long strip shape of 45-55cm, and the accumulation time is 10-15 days;

D. will ferment in the brick pond at the bottom of the poor unstrained spirits input of the step c gained mud, going into the pond temperature is 30-32 ℃, and fermentation time is 25-30 days;

E. the poor unstrained spirits of steps d gained is gone out the pond distillation, distillation temperature 97-104 ℃, vapor pressure 0.1-0.2Mpa, 30-33 ℃ of stream wine temperature;

F. step e gained liquor base storage more than 3 years, is blent into finished wine then.

2. production process of distilled spirit with sesame flavour according to claim 1 is characterized in that said rice husk is the rice husk after steamed among the step a, and its steamed temperature is 90-100 ℃, vapor pressure 0.1-0.2Mpa, and the steamed time is 20-30 minute.