CN102382744A - Flavoring spirit preparation process - Google Patents
Flavoring spirit preparation process Download PDFInfo
- Publication number
- CN102382744A CN102382744A CN2011102926434A CN201110292643A CN102382744A CN 102382744 A CN102382744 A CN 102382744A CN 2011102926434 A CN2011102926434 A CN 2011102926434A CN 201110292643 A CN201110292643 A CN 201110292643A CN 102382744 A CN102382744 A CN 102382744A
- Authority
- CN
- China
- Prior art keywords
- sesame
- spirit
- wine
- quality
- preparation process
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000207961 Sesamum Species 0.000 claims abstract description 43
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 239000012535 impurity Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 206010013911 Dysgeusia Diseases 0.000 claims abstract description 5
- 239000003205 fragrance Substances 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 9
- 239000002932 luster Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000010813 municipal solid waste Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- OBNCKNCVKJNDBV-UHFFFAOYSA-N ethyl butyrate Chemical compound CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000010454 slate Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Abstract
A flavoring spirit preparation process belongs to the technical field of spirit brewing. The preparation process is characterized in that baked sesames are added in high-quality flavor five-grain base spirit, wherein the weight percent of the sesames in the spirit is 0.3-0.7%, then the mixture is placed in a pottery jar to be stored in seal, and is preserved in an underground storehouse for 15-20 months; and the preparation process comprises: (1) selecting high-quality flavor spirit, (2) choosing high-quality sesames, (3) removing impurities, (4) drying, (5) soaking, (6) inspecting and entering a warehouse, and obtaining sesame-flavor white spirit. The white spirit preparation process of the invention is simple and easy to practice, is small on equipment input, is short in period, and is low in production cost, the quality of white spirit produced by the invention is stable, the color of the spirit is golden yellow, clear and transparent, and white spirit produced by the invention has comfortable sesame smell, has imported liquor taste, is pure and long on after taste of sesame, is typical on sesame flavor, and can satisfy the requirement on high-grade spirit product in market.
Description
Technical field
The invention belongs to brewing technical field.
Background technology
Distilled spirit with sesame flavour is as the liquor innovative product, and its influence power is deepened day by day, and the heat that receives most manufacturers is held in both hands; But the distilled spirit with sesame flavour product of producing is very different, and at first pond, distilled spirit with sesame flavour production cellar for storing things is unique, need carry out the transformation of Jiao Chi; At the bottom of the mud of stone pond, and slate material needs Sichuan lining stone, and cost is higher; Production technique is central because have different gaps aspect the factors such as environment, operative technique, supplementary material, so the vinosity amount that each layer fermented mash steams is different, and the factor of merit is not high; Only about 50%; The whole production flow process will be respectively through distillation, high temperature accumulation, thermophilic fermentation, pluck wine, the classification storage, particularly the liquor base storage time is more than at least 3 years.Therefore have complex process, equipment has high input, and the cycle is long, and production cost is high, problems such as vinosity instability.
Summary of the invention
The purpose of this invention is to provide a kind of flavouring wine manufacture craft, complicated to solve the prior art production process of distilled spirit with sesame flavour, equipment has high input, and the cycle is long, and production cost is high, problems such as vinosity instability.
The technical solution adopted for the present invention to solve the technical problems is the sesame that in the former wine of Luzhou-flavor five grain high-qualitys, adds after toasting; The weight ratio that sesame accounts for wine is 0.3-0.7%; Insert sealing preservation in the pottery altar then, in being gone with wine in the storehouse on ground, preserved 15-20 month, its preparation method is following:
1, choosing of high-quality rich fragrance wine: choose water white transparency, fragrance is simple and elegant, and continuous gentle pure, time sugariness is big, and aftertaste is refreshing only, and the shelf lives surpassed for 5 years, and the wine degree is that the high-quality rich fragrance wine of 65-75 is some, subsequent use;
2, the selection of high-quality sesame: fresh, the free from insect pests of choosing that current year's production obtains, the sesame that color and luster is fresh are some, subsequent use.
3, remove impurity: sesame is placed trash separator, remove chaff shell and impurity, clean dust twice with the clear water washing again, dry with subsequent use;
4, oven dry: the sesame that will remove behind the impurity does not place baking box, and oven temperature is controlled at 75-95 ℃, and storing time is 0.5-1.5 hour, and is burnt with the little Huang of color and luster, have comfortable gracefulness to fry sesame fragrance for well, and the cold of coming out of the stove then is to natural temperature;
5, soak: sesame accounts for liquor weight 3/1000ths to 7/1000ths, wraps in sesame in the one veil matter container (leakproof), is soaked in the Tao Tanzhong of selected quality liquor, the Tao Tan sealing.Sealing was preserved 15-20 month, during hermetically stored, whenever opened altar through one month and fully stirred once.
6, check warehouse-in: after soak time reaches requirement, can obtain distilled spirit with sesame flavour, the check warehouse-in.
Adopting positively effect of the present invention is that liquor production process is simple and easy to do, and equipment drops into little, and the cycle is short; Production cost is low, liquor quality stability, and vinosity reaches color for golden yellow, limpid transparent; Wen Xiang has graceful comfortable sesame fragrant, sweet refreshing the fitting that enter the mouth, and the aftertaste sesame is fragrant pure long; Sesame fragrant breeze lattice typical case can satisfy the demand of market to high-grade wine article.
Embodiment
Embodiment 1
To brewage 1 ton of flavouring wine is example:
In the former wine of Luzhou-flavor five grain high-qualitys, add the sesame after toasting, insert sealing preservation in the pottery altar then, in being gone with wine in the storehouse on ground, preserved about 18 months, its preparation method is following:
1, the high-quality rich fragrance wine chooses
Choose water white transparency, fragrance is simple and elegant, and continuous gentle pure, time sugariness is big, and aftertaste is refreshing only, and the shelf lives surpasses the high-quality rich fragrance wine 1000kg of five years, with subsequent use; The liquor physical and chemical index:
NSC 8882: 4.58g/L, ETHYLE ACETATE: 1.64g/L
Ethyl lactate: 1.56g/L, ethyl n-butyrate: 0.54g/L
Total acid: 1.81, wine degree: 74
2, the selection of high-quality sesame
Fresh, the free from insect pests of choosing that current year's production obtains, the sesame sesame 5kg that color and luster is fresh,
3, remove sesame impurity
Sesame is carried to trash separator, removed chaff shell and impurity, clean dust twice with the clear water washing again, dry with subsequent use;
4, oven dry
The sesame of removing behind the impurity is carried to baking box, and oven temperature is controlled at 80 ℃, and storing time is 1.3 hours, to the little Huang of color and luster and not burnt, fry sesame fragrance, it is cool to natural temperature to come out of the stove then;
5, soak
Wrap in sesame in the one veil matter container (leakproof), the ratio that accounts for wine weight 4/1000ths according to sesame is soaked in the Tao Tanzhong of selected quality liquor, Tao Tan sealing.Sealing was preserved 17 months, and vinosity reaches color for golden yellow, limpid transparent, sesame thick flavor, style typical case.During hermetically stored, whenever open altar and fully stir once through one month, guarantee that whole altar wine stirs.
6, check warehouse-in
After soak time reaches requirement, obtain 1 ton flavouring wine, after the assay was approved warehouse-in.
Claims (1)
1. flavouring wine manufacture craft; It is characterized in that in the former wine of Luzhou-flavor five grain high-qualitys, adding the sesame after toasting, the weight ratio that sesame accounts for wine is 0.3-0.7%, inserts sealing preservation in the pottery altar then; In being gone with wine in the storehouse on ground, preserved 15-20 month, its preparation method is following:
(1) choosing of high-quality rich fragrance wine: choose water white transparency, fragrance is simple and elegant, and continuous gentle pure, time sugariness is big, and aftertaste is refreshing only, and the shelf lives surpassed for 5 years, and the wine degree is that the high-quality rich fragrance wine of 65-75 is some, subsequent use;
(2) selection of high-quality sesame: fresh, the free from insect pests of choosing that current year's production obtains, the sesame that color and luster is fresh are some, subsequent use;
(3) remove impurity: sesame is placed trash separator, remove chaff shell and impurity, clean dust twice with the clear water washing again, dry with subsequent use;
(4) oven dry: the sesame that will remove behind the impurity does not place baking box, and oven temperature is controlled at 75-95 ℃, and storing time is 0.5-1.5 hour, and is burnt with the little Huang of color and luster, have comfortable gracefulness to fry sesame fragrance for well, and the cold of coming out of the stove then is to natural temperature;
(5) soak: sesame accounts for liquor weight 3/1000ths to 7/1000ths, wraps in sesame in the one veil matter container (leakproof), is soaked in the Tao Tanzhong of selected quality liquor, and Tao Tan sealing, sealing were preserved 15-20 month; During hermetically stored, whenever open altar and fully stir once through one month;
(6) check warehouse-in: after soak time reaches requirement, can obtain distilled spirit with sesame flavour, the check warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110292643.4A CN102382744B (en) | 2011-10-05 | 2011-10-05 | Flavoring spirit preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110292643.4A CN102382744B (en) | 2011-10-05 | 2011-10-05 | Flavoring spirit preparation process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102382744A true CN102382744A (en) | 2012-03-21 |
| CN102382744B CN102382744B (en) | 2013-01-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110292643.4A Active CN102382744B (en) | 2011-10-05 | 2011-10-05 | Flavoring spirit preparation process |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111423952A (en) * | 2020-05-15 | 2020-07-17 | 马春虎 | Preparation process of sesame and osmanthus wine |
| CN112500968A (en) * | 2021-01-15 | 2021-03-16 | 甘肃滨河食品工业（集团）有限责任公司 | Elaeagnus angustifolia flower flavoring wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101007994A (en) * | 2006-01-25 | 2007-08-01 | 黄仁爱 | Health preserving wine |
| CN101012421A (en) * | 2006-12-31 | 2007-08-08 | 姚彦 | Ageing tonic polished glutinous rice wine |
| CN102002457A (en) * | 2010-12-05 | 2011-04-06 | 山东景芝酒业股份有限公司 | Sesame flavor liquor and production process thereof |
| CN102154072A (en) * | 2010-12-24 | 2011-08-17 | 青岛琅琊台集团股份有限公司 | Method for making composite high-degree liquor combining sesame flavor, maotai flavor and strong aromatic flavor |
-
2011
- 2011-10-05 CN CN201110292643.4A patent/CN102382744B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101007994A (en) * | 2006-01-25 | 2007-08-01 | 黄仁爱 | Health preserving wine |
| CN101012421A (en) * | 2006-12-31 | 2007-08-08 | 姚彦 | Ageing tonic polished glutinous rice wine |
| CN102002457A (en) * | 2010-12-05 | 2011-04-06 | 山东景芝酒业股份有限公司 | Sesame flavor liquor and production process thereof |
| CN102154072A (en) * | 2010-12-24 | 2011-08-17 | 青岛琅琊台集团股份有限公司 | Method for making composite high-degree liquor combining sesame flavor, maotai flavor and strong aromatic flavor |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111423952A (en) * | 2020-05-15 | 2020-07-17 | 马春虎 | Preparation process of sesame and osmanthus wine |
| CN112500968A (en) * | 2021-01-15 | 2021-03-16 | 甘肃滨河食品工业（集团）有限责任公司 | Elaeagnus angustifolia flower flavoring wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102382744B (en) | 2013-01-02 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Production technology of seasoning wine Effective date of registration: 20210906 Granted publication date: 20130102 Pledgee: Agricultural Bank of China Limited Wucheng County sub branch Pledgor: GUBEICHUN GROUP Co.,Ltd. Registration number: Y2021370000105 |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20220803 Granted publication date: 20130102 Pledgee: Agricultural Bank of China Limited Wucheng County sub branch Pledgor: GUBEICHUN GROUP Co.,Ltd. Registration number: Y2021370000105 |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Seasoning wine production process Effective date of registration: 20220913 Granted publication date: 20130102 Pledgee: Agricultural Bank of China Limited Wucheng County sub branch Pledgor: GUBEICHUN GROUP Co.,Ltd. Registration number: Y2022370000118 |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230908 Granted publication date: 20130102 Pledgee: Agricultural Bank of China Limited Wucheng County sub branch Pledgor: GUBEICHUN GROUP Co.,Ltd. Registration number: Y2022370000118 |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right |