CN101402906A - Multi-grain sesame odor type distilled spirit - Google Patents
Multi-grain sesame odor type distilled spirit Download PDFInfo
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- CN101402906A CN101402906A CNA2008101603674A CN200810160367A CN101402906A CN 101402906 A CN101402906 A CN 101402906A CN A2008101603674 A CNA2008101603674 A CN A2008101603674A CN 200810160367 A CN200810160367 A CN 200810160367A CN 101402906 A CN101402906 A CN 101402906A
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Abstract
The invention relates to a complex grain sesame-flavor liquor which is produced by the materials of the following weight percentage according to a sesame-flavor vintage technique: 35 to 60 percent of broomcorn, 5 to 15 percent of wheat, 5 to 20 percent of bran, 3 to 10 percent of corn, 5 to 15 percent of rice, 5 to 30 percent of sticky rice as well as 5 to 20 percent of millet. The complex grain sesame-flavor liquor has the advantages of reasonable material formula, easy popularization and stably improved product quality. The bouquet of the complex grain sesame-flavor liquor is exquisite, the taste is mellow, the aftertaste is long and the style is typical; the complex grain sesame-flavor liquor is suitable for the demands of modern people for pursuing exquisite and mellow tastes.
Description
Technical field
The invention belongs to the liquor field, particularly a kind of multi-grain sesame odor type distilled spirit.
Background technology
Tradition distilled spirit with sesame flavour main raw material is Chinese sorghum, wheat and wheat bran.In based on the raw material of Chinese sorghum, add wheat and wheat bran, though can suitably increase the heavy protein content of raw material, improve amino acid whose content, for the generation of heterogeneous ring compound provides basic substance, but protein role in the wine brewing, not only relevant, more relevant with yeasting and proteinic utilization ratio with the kind and the quantity of material protein.It is caustic solubility that protein in the Chinese sorghum has more than 60%.Therefore, utilization ratio is lower in the sour environment of brewing fermentation.It is alkali-soluble that protein in the wheat also has 30%-40%, and therefore, the utilization in yeasting also is restricted.The quality of white spirit of its brew has much room for improvement.
Summary of the invention
Technical problem to be solved by this invention provides a kind of multi-grain sesame odor type distilled spirit, overcome the mass defect of traditional distilled spirit with sesame flavour, adopt the plurality of raw materials proportioning, the distilled spirit with sesame flavour that brew goes out, the quiet and tastefully laid out exquisiteness of aroma wine, mellow and full plentiful, the long times of aftertaste of taste, the style typical case is outstanding, has adapted to the modern and has pursued quiet and tastefully laid out exquisiteness, mellow and full refreshing clean taste demand.
Multi-grain sesame odor type distilled spirit of the present invention is characterized in that it being that raw material brew by following weight percentage forms: Chinese sorghum 35～60%, wheat 5～15%, wheat bran 5～20%, corn 3～10%, rice 5～15%, glutinous rice 5～30% and millet 5～20%.
The present invention is on the basis of sesame-flavor traditional raw material, adds corn, rice, glutinous rice and millet in right amount.It is alkali-soluble that protein in the rice only has 5%-10%, and therefore, utilization ratio is much higher than Chinese sorghum and wheat relatively.Millet amylopection content height, every 100g millet contains VitB1 0.16mg, riboflavin 0.1mg, nicotinic acid 0.8mg, protein, tannin content are suitable, and contain multivitamin and inorganic elements, very suitable all kinds of microorganism growth can increase the typicalness and the ripe sense of liquor.The glutinous rice amylopectin is many, and it is soft to produce wine, and is clean; Contain more phytic acid in the corn, can ferment and be hexalin and phosphoric acid, phosphoric acid can promote the generation of glycerine (glycerol), make the wine body become pure and sweet, rice is in the mixed-steaming and mixed-heating process, the aroma component of meal can be brought in the wine, make vinosity refreshing clean, in system wine process six kinds of grains are arranged in pairs or groups together by a certain percentage, making the carbon-nitrogen ratio in the raw material is about 1: 5, and a series of products of Maillard reaction are increased greatly, and different raw materials is made of different molecules, determined the difference of its meta-bolites, the plyability of this raw material has formed the diversity of trace ingredients, has increased the compound fragrance of sesame cordiale.
The present invention is the difference of liquor-making raw material still according to the wine-making technology production of known sesame-flavor.Main production stage is:
1. Chinese sorghum, wheat, rice, glutinous rice all are ground into 4,6,8 lobes, become the roe shape, and no whole grain is sneaked into; Semen Maydis powder is broken into particle, and sizableness does not have and sneaks into greater than 1/4 person in above-mentioned 4 kinds of raw materials; After five kinds of grains mix, can be no more than 20% by the segmentation in 20 mesh sieve holes; The whole grain of millet adds.
2. the hot water material moistening makes its water content reach 50～60% (wt);
3. steam material: vapor pressure 0.1～0.2Mpa, 100～110 ℃ of temperature, 20 ~ 30 minutes time;
4. ventilate short, bristly hair or beard to 30～32 of drying in the air ℃ add special-purpose bent (conventional sesame-flavor with) 40～50% (wt)
5. high temperature was piled up 2～3 days, 45～48 ℃ of temperature;
6. pit entry fermentation is 30～35 days;
7. the distillation segmentation connects wine for 11 sections;
8. former wine ageing is more than 2 years;
9. science is colluded accent, after chemical examination physics and chemistry sanitary index is all qualified, becomes finished wine.
Composition of raw materials of the present invention is reasonable, is easy to promote, and constant product quality improves.Multi-grain sesame odor type distilled spirit, the quiet and tastefully laid out exquisiteness of aroma wine, mellow and full plentiful, the long times of aftertaste of taste, the style typical case is outstanding, has adapted to the modern and has pursued quiet and tastefully laid out exquisiteness, mellow and full refreshing clean taste demand.The flavour ingredient of this wine is characterized as: (is example with 53% (v/v))
(1) total acid 1.50 ± 0.2mg/L,
(2) total ester 3.30 ± 0.2mg/L
(3) 3 methylthiol propyl alcohol 1.20 ± 0.2mg/L
(4) ethyl acetate 0.90 ± 0.2mg/L
(5) ethyl hexanoate 0.65 ± 0.2g/L
(6) n-propyl alcohol 0.95 ± 0.2g/L
(7) furfural 0.80 ± 0.2mg/l
Embodiment
Below in conjunction with embodiment the present invention is described.But do not limit the present invention.Following examples are not specifically noted, and described percentage ratio is weight percentage.
Embodiment 1:
1. proportioning: Chinese sorghum 50%, wheat 5%, wheat bran 5%, corn 3%, rice 15%, glutinous rice 15%, millet 7%.
2. Chinese sorghum, wheat, rice, glutinous rice all are ground into 4,6,8 lobes, become the roe shape, and no whole grain is sneaked into; Semen Maydis powder is broken into particle, and sizableness does not have and sneaks into greater than 1/4 person in above-mentioned 4 kinds of raw materials; After five kinds of grains mix, can be no more than 20% by the segmentation in 20 mesh sieve holes; The whole grain of millet adds.
3. the hot water material moistening makes its water content reach 50～60%;
4. steam material: vapor pressure 0.1～0.2Mpa, 100～110 ℃ of temperature, 20 ~ 30 minutes time;
5. ventilate short, bristly hair or beard to 30～32 of drying in the air ℃ add special-purpose bent 40～50%
6. high temperature was piled up 2～3 days, 45～48 ℃ of temperature;
7. pit entry fermentation is 30～35 days;
8. the distillation segmentation connects wine for 11 sections
9. former wine ageing is more than 2 years;
10. science is colluded accent, after chemical examination physics and chemistry sanitary index is all qualified, becomes finished wine, and its flavour ingredient is characterized as:
(1) total acid 1.50 ± 0.15mg/L,
(2) total ester 3.30 ± 0.1mg/L
(3) 3 methylthiol propyl alcohol 1.20 ± 0.05mg/L
(4) ethyl acetate 0.90 ± 0.12mg/L
(5) ethyl hexanoate 0.65 ± 0.12g/L
(6) n-propyl alcohol 0.95 ± 0.15g/L
(7) furfural 0.80 ± 0.13mg/l
Embodiment 2:
Proportioning: Chinese sorghum 40%, wheat 15%, wheat bran 13%, corn 6%, rice 5%, glutinous rice 6%, millet 15%.Wine-making technology production according to embodiment 1 described sesame-flavor.
The flavour ingredient of wine is characterized as:
(1) total acid 1.50 ± 0.18mg/L,
(2) total ester 3.30 ± 0.14mg/L
(3) 3 methylthiol propyl alcohol 1.20 ± 0.07mg/L
(4) ethyl acetate 0.90 ± 0.10mg/L
(5) ethyl hexanoate 0.65 ± 0.19g/L
(6) n-propyl alcohol 0.95 ± 0.09g/L
(7) furfural 0.80 ± 0.13mg/l
Embodiment 3:
Proportioning: Chinese sorghum 60%, wheat 5%, wheat bran 5%, corn 5%, rice 10%, glutinous rice 10%, millet 5%.According to embodiment 1 production technique.
The flavour ingredient of wine is characterized as:
(1) total acid 1.55 ± 0.17mg/L,
(2) total ester 3.50 ± 0.18mg/L
(3) 3 methylthiol propyl alcohol 1.20 ± 0.07mg/L
(4) ethyl acetate 0.90 ± 0.15mg/L
(5) ethyl hexanoate 0.65 ± 0.16g/L
(6) n-propyl alcohol 0.95 ± 0.11g/L
(7) furfural 0.80 ± 0.2mg/l
Embodiment 4:
Proportioning: Chinese sorghum 35%, wheat 5%, wheat bran 20%, corn 10%, rice 5%, glutinous rice 5%, millet 20%.According to embodiment 1 production technique.
The flavour ingredient of wine is characterized as:
(1) total acid 1.50 ± 0.10mg/L,
(2) total ester 3.30 ± 0.17mg/L
(3) 3 methylthiol propyl alcohol 1.20 ± 0.09mg/L
(4) ethyl acetate 0.90 ± 0.19mg/L
(5) ethyl hexanoate 0.65 ± 0.18g/L
(6) n-propyl alcohol 0.95 ± 0.14g/L
(7) furfural 0.80 ± 0.12mg/l
Embodiment 5:
Proportioning: Chinese sorghum 40%, wheat 5%, wheat bran 5%, corn 5%, rice 5%, glutinous rice 30%, millet 10%.According to embodiment 1 production technique.
The flavour ingredient of wine is characterized as:
(1) total acid 1.50 ± 0.12mg/L,
(2) total ester 3.30 ± 0.17mg/L
(3) 3 methylthiol propyl alcohol 1.20 ± 0.07mg/L
(4) ethyl acetate 0.90 ± 0.17mg/L
(5) ethyl hexanoate 0.65 ± 0.15g/L
(6) n-propyl alcohol 0.95 ± 0.12g/L
(7) furfural 0.80 ± 0.11mg/l.
Claims (1)
1, a kind of multi-grain sesame odor type distilled spirit is characterized in that it being that raw material brew by following weight percentage forms: Chinese sorghum 35～60%, wheat 5～15%, wheat bran 5～20%, corn 3～10%, rice 5～15%, glutinous rice 5～30% and millet 5～20%.
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| CN2008101603674A CN101402906B (en) | 2008-11-12 | 2008-11-12 | Multi-grain sesame odor type distilled spirit |
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| CN101402906B CN101402906B (en) | 2012-07-04 |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101824372A (en) * | 2010-05-26 | 2010-09-08 | 苏州市三界洋酒业有限公司 | Preparation method for sesame-flavor white spirit |
| CN102071129A (en) * | 2010-12-05 | 2011-05-25 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
| CN102191154A (en) * | 2011-05-17 | 2011-09-21 | 山东天地缘酒业有限公司 | Formula of Luzhou-flavor white spirit |
| CN101570722B (en) * | 2009-06-10 | 2012-03-21 | 四川省宜宾市叙府酒业有限公司 | Method for producing multi-grain liquor of Luzhou-flavor and Maotai-flavor |
| CN102399663A (en) * | 2011-12-02 | 2012-04-04 | 山东扳倒井股份有限公司 | Production process for sesame rice composite fragrance type white spirit |
| CN102465075A (en) * | 2010-11-10 | 2012-05-23 | 山东扳倒井股份有限公司 | Sesame-aroma and strong-aroma type liquor |
| CN101693863B (en) * | 2009-09-22 | 2012-07-25 | 内蒙古新奥淳原生态酒业有限责任公司 | Method for manufacturing sesame-flavor liquor by using soy sauce strains |
| CN103436401A (en) * | 2013-07-25 | 2013-12-11 | 泸州千年酒业有限公司 | Ambrosian flavor liquor brewed from multiple raw materials and preparation method thereof |
| CN103740522A (en) * | 2013-12-11 | 2014-04-23 | 河南省傅潭酒业有限公司 | Sesame flavor and sauce flavor type liquor production technology |
| CN105018295A (en) * | 2015-08-03 | 2015-11-04 | 山东景芝酒业股份有限公司 | Method for producing soft-taste sesame-flavor liquor |
| CN105623996A (en) * | 2016-02-17 | 2016-06-01 | 晋江尚京富本环保科技有限公司 | Novel method for producing sesame-flavor baijiu |
| CN106350360A (en) * | 2016-08-31 | 2017-01-25 | 山东扳倒井股份有限公司 | Preparation method of mellow, sweet, sesame-flavor and strong-flavor Baijiu |
| CN106867766A (en) * | 2017-02-15 | 2017-06-20 | 合肥步之道商贸有限公司 | A kind of grain type white wine composition of raw materials |
| CN107236640A (en) * | 2017-07-18 | 2017-10-10 | 马福林 | A kind of walnut wine and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100404659C (en) * | 2006-09-01 | 2008-07-23 | 山东景芝酒业股份有限公司 | Production process of distilled spirit with sesame flavour |
| CN100554400C (en) * | 2007-03-07 | 2009-10-28 | 山东景芝酒业股份有限公司 | Utilize multiple raw grain to produce the method for distilled spirit with sesame flavour |
-
2008
- 2008-11-12 CN CN2008101603674A patent/CN101402906B/en active Active
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101570722B (en) * | 2009-06-10 | 2012-03-21 | 四川省宜宾市叙府酒业有限公司 | Method for producing multi-grain liquor of Luzhou-flavor and Maotai-flavor |
| CN101693863B (en) * | 2009-09-22 | 2012-07-25 | 内蒙古新奥淳原生态酒业有限责任公司 | Method for manufacturing sesame-flavor liquor by using soy sauce strains |
| CN101824372A (en) * | 2010-05-26 | 2010-09-08 | 苏州市三界洋酒业有限公司 | Preparation method for sesame-flavor white spirit |
| CN101824372B (en) * | 2010-05-26 | 2012-10-17 | 苏州市三界洋酒业有限公司 | Preparation method for sesame-flavor white spirit |
| CN102465075A (en) * | 2010-11-10 | 2012-05-23 | 山东扳倒井股份有限公司 | Sesame-aroma and strong-aroma type liquor |
| CN102071129B (en) * | 2010-12-05 | 2012-12-26 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
| CN102071129A (en) * | 2010-12-05 | 2011-05-25 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
| CN102191154A (en) * | 2011-05-17 | 2011-09-21 | 山东天地缘酒业有限公司 | Formula of Luzhou-flavor white spirit |
| CN102399663A (en) * | 2011-12-02 | 2012-04-04 | 山东扳倒井股份有限公司 | Production process for sesame rice composite fragrance type white spirit |
| CN102399663B (en) * | 2011-12-02 | 2013-02-20 | 山东扳倒井股份有限公司 | Production process for sesame rice composite fragrance type white spirit |
| CN103436401A (en) * | 2013-07-25 | 2013-12-11 | 泸州千年酒业有限公司 | Ambrosian flavor liquor brewed from multiple raw materials and preparation method thereof |
| CN103740522A (en) * | 2013-12-11 | 2014-04-23 | 河南省傅潭酒业有限公司 | Sesame flavor and sauce flavor type liquor production technology |
| CN105018295A (en) * | 2015-08-03 | 2015-11-04 | 山东景芝酒业股份有限公司 | Method for producing soft-taste sesame-flavor liquor |
| CN105018295B (en) * | 2015-08-03 | 2017-04-05 | 山东景芝酒业股份有限公司 | A kind of production method of continuous soft distilled spirit with sesame flavour |
| CN105623996A (en) * | 2016-02-17 | 2016-06-01 | 晋江尚京富本环保科技有限公司 | Novel method for producing sesame-flavor baijiu |
| CN106350360A (en) * | 2016-08-31 | 2017-01-25 | 山东扳倒井股份有限公司 | Preparation method of mellow, sweet, sesame-flavor and strong-flavor Baijiu |
| CN106867766A (en) * | 2017-02-15 | 2017-06-20 | 合肥步之道商贸有限公司 | A kind of grain type white wine composition of raw materials |
| CN107236640A (en) * | 2017-07-18 | 2017-10-10 | 马福林 | A kind of walnut wine and preparation method thereof |
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| CN101402906B (en) | 2012-07-04 |
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