CN102465075A

CN102465075A - Sesame-aroma and strong-aroma type liquor

Info

Publication number: CN102465075A
Application number: CN2010105380668A
Authority: CN
Inventors: 张锋国; 胡风艳; 信春晖; 王凤丽; 邵先军
Original assignee: SHANDONG BANDAOJING CO Ltd
Current assignee: SHANDONG BANDAOJING CO Ltd
Priority date: 2010-11-10
Filing date: 2010-11-10
Publication date: 2012-05-23

Abstract

The invention relates to a sesame-aroma and strong-aroma type liquor, which is brewed from composite grain sesame-aroma type liquor raw materials of: by weight, 35-60% of sorghum, 5-15% of wheat, 5-20% of wheat bran, 3-10% of corn, 5-15% of rice, 5-30% of glutinous rice and 5-20% of millet. The invention is characterized in that a strong-aroma type cellar is adopted for fermentation during the fermentation process and the fermentation time is 30-90 days. The sesame-aroma and strong-aroma type liquor has advantages of reasonable formula of the raw materials and production in the strong-aroma type cellar, and is suitable for vast strong-aroma type liquor enterprises to improve and raise the quality, and is easy to popularize. The product quality is stable and improved. The liquor is mellow and full, sweet and clear, has a typical and outstanding style, contains fragrance components of sesame-aroma type liquor as well as the taste of strong-aroma type liquor, and is applicable to meet the demand of modern people on elegant, fine, mellow, full and clear taste.

Description

The fragrant aromatic Chinese spirit of holding concurrently of sesame

Technical field

The invention belongs to the liquor field, the fragrant aromatic Chinese spirit of holding concurrently of particularly a kind of sesame.

Background technology

Along with the continuous progress of society, people's living standard and quality of life improve constantly, and consumer psychology is increasingly mature, and " health is drunk, pursuing individualityization " becomes a kind of propensity to consume gradually.The aromatic Chinese spirit ester is fragrant outstanding, and sweet taste is obvious, but fragrance and taste are dull relatively.Distilled spirit with sesame flavour fragrance is compound, and taste is abundant, but sweet deficiency.Yet under the situation that people's living standard improves day by day now, simple Luzhou-flavor is paid attention to the abundant sweet deficiency of fragrance taste taste dull and sesame-flavor all can not satisfy people's demand high-quality to wine.

Summary of the invention

Not enough according to prior art; Technical problem to be solved by this invention is: provide a kind of sesame the fragrant aromatic Chinese spirit of holding concurrently; The flavor characteristic of two kinds of different process production processes of sesame-flavor and aromatic Chinese spirit and product is merged mutually, reach the fragrant fragrance of aromatic Chinese spirit and happy people's the mouthfeel held concurrently of sesame.

The technical solution adopted for the present invention to solve the technical problems is: provide a kind of sesame the fragrant aromatic Chinese spirit of holding concurrently; Adopt the multi-grain sesame odor type distilled spirit raw material to brewage; 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%; It is characterized in that: fermenting process adopts Luzhou-flavor Jiao Chi to ferment, and fermentation time is 30～90 days.

The present invention adopts the production build up process characteristics of sesame-flavor white spirit to combine the product with distilled spirit with sesame flavour aroma component and aromatic Chinese spirit mouthfeel style that brew goes out through fermenting with Jiao Chi with the Production of Luzhou-flavor Liquor fermentation.

The present invention is fermented the brewing materials prescription and the build up process of known multi-grain sesame odor type distilled spirit in Chinese Luzhou-flavor, wherein processing condition are known technology.

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% through the segmentation in 20 mesh sieve holes; The whole grain of millet adds.

2. the hot water material moistening makes its water cut 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. go into the old old Jiao Jiao of Luzhou-flavor pond fermentation 30～90 days;

7. the distillation segmentation connects wine;

8. former wine ageing is more than 2～5 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, and Luzhou-flavor Jiao Chi produces, and is fit to vast aromatic Chinese spirit enterprise and improves and improve the quality, and is easy to promote, and constant product quality improves.This wine is mellow and full, sweet clean, and the style typical case is outstanding, has distilled spirit with sesame flavour aroma component and aromatic Chinese spirit mouthfeel style, 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 35% (v/v))

(1) total acid 0.90 ± 0.2g/L;

(2) total ester 220 ± 0.2g/L;

(3) 3 methylthiol propyl alcohol 0.60 ± 0.2mg/L;

(4) ETHYLE ACETATE 0.80 ± 0.2g/L;

(5) NSC 8882 1.20 ± 0.2g/L;

(6) n-propyl alcohol 0.45 ± 0.2g/L.

Embodiment

Below in conjunction with embodiment the present invention is described.But do not limit the present invention.Following examples specify that said percentage ratio is weight percentage.

Embodiment 1

1. proportioning: Chinese sorghum 40%, wheat 15%, wheat bran 13%, corn 6%, rice 5%, glutinous rice 6% and millet 15%.

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% through the segmentation in 20 mesh sieve holes; The whole grain of millet adds.

3. the hot water material moistening makes its water cut 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 days, 45～48 ℃ of temperature;

7. pit entry fermentation is 30 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 1.10 ± 0.15g/L;

(2) total ester 2.30 ± 0.1g/L;

(3) 3 methylthiol propyl alcohol 0.90 ± 0.05mg/L;

(4) ETHYLE ACETATE 0.90 ± 0.12g/L;

(5) NSC 8882 0.65 ± 0.12g/L;

(6) n-propyl alcohol 0.65 ± 0.15g/L.

Embodiment 2

Proportioning: Chinese sorghum 50%, wheat 5%, wheat bran 5%, corn 3%, rice 15%, glutinous rice 15% and millet 7%.

According to the fragrant wine-making technology of aromatic Chinese spirit of holding concurrently of embodiment 1 described sesame, produced yeast phase 40 days.

The flavour ingredient of wine is characterized as:

(1) total acid 1.50 ± 0.18g/L;

(2) total ester 2.30 ± 0.14g/L;

(3) 3 methylthiol propyl alcohol 0.50 ± 0.07mg/L;

(4) ETHYLE ACETATE 1.20 ± 0.10g/L;

(5) NSC 8882 0.65 ± 0.19g/L;

(6) n-propyl alcohol 0.45 ± 0.09g/L.

Embodiment 3

Proportioning: Chinese sorghum 60%, wheat 5%, wheat bran 5%, corn 5%, rice 10%, glutinous rice 10% and millet 5%.

According to embodiment 1 production technique, yeast phase 60 days.

The flavour ingredient of wine is characterized as:

(1) total acid 0.90 ± 0.2g/L;

(2) total ester 2.20 ± 0.2g/L;

(3) 3 methylthiol propyl alcohol 0.60 ± 0.2mg/L;

(4) ETHYLE ACETATE 0.80 ± 0.2g/L;

(5) NSC 8882 1.20 ± 0.2g/L;

(6) n-propyl alcohol 0.45 ± 0.2g/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, yeast phase 75 days.

The flavour ingredient of wine is characterized as:

(1) total acid 1.40 ± 0.10g/L;

(2) total ester 2.80 ± 0.23g/L;

(3) 3 methylthiol propyl alcohol 0.60 ± 0.09mg/L;

(4) ETHYLE ACETATE 0.90 ± 0.29g/L;

(5) NSC 8882 1.85 ± 0.28g/L;

(6) n-propyl alcohol 0.35 ± 0.14g/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, yeast phase 90 days.

The flavour ingredient of wine is characterized as:

(1) total acid 1.35 ± 0.22g/L;

(2) total ester 3.45 ± 0.37g/L;

(3) 3 methylthiol propyl alcohol 1.20 ± 0.27mg/L;

(4) ETHYLE ACETATE 0.95 ± 0.27g/L;

(5) NSC 8882 2.65 ± 0.25g/L;

(6) n-propyl alcohol 0.45 ± 0.12g/L.

Claims

1. the fragrant aromatic Chinese spirit of holding concurrently of a sesame; Adopt the multi-grain sesame odor type distilled spirit raw material to brewage; 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%; It is characterized in that: fermenting process adopts Luzhou-flavor Jiao Chi to ferment, and fermentation time is 30～90 days.