CN103525631A - Blending method of mild soy sauce flavor type liquor - Google Patents
Blending method of mild soy sauce flavor type liquor Download PDFInfo
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- CN103525631A CN103525631A CN201210251859.0A CN201210251859A CN103525631A CN 103525631 A CN103525631 A CN 103525631A CN 201210251859 A CN201210251859 A CN 201210251859A CN 103525631 A CN103525631 A CN 103525631A
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Abstract
The invention discloses blending method of mild soy sauce flavor type liquor. The method comprises the following steps: mixing second round liquor, third round liquor and fourth round liquor for preliminary preparation; adding first round liquor, fifth round liquor and sixth round liquor into the mixed liquor after preliminary preparation for comprehensive preparation; and adding alcohol sweet type wine to the mixed liquor after preliminary preparation for balance preparation. The mild soy sauce flavor type liquor blended by the blending technology disclosed by the invention can reach a standard alcoholic strength of original 53-degree soy sauce flavor type liquor, is sweet and pure, is of soy sauce flavor and fresh, and does not irritate the throat. The first taste is easy to accept, so that the liquor is closer to taste and gustation demands of consumers.
Description
Invention field
Liquor Blend of the present invention, relates in particular to the blending method of submissive Maotai-flavor liquor.
Background technology
In whole liquor industry, blending is an extremely important and requisite technique in brewed spirit process.Briefly, exactly different qualities wine is carried out to seasoning combination by different technological standards and taste, to reach a unified requirement.It is that the wine on different bases is classified, screens, combined, thereby reaches wine body balance, makes it to keep a technical skill of exclusive style.
The feature of Maotai-flavor liquor is that sauce is fragrant outstanding, and quiet and tastefully laid out careful, wine body is mellow, long times of aftertaste, and its base liquor production cycle reaches 1 year, adopts high-quality red sorghum, and daqu fermentation must secondary batching, nine boilings, eight fermentations, get wine seven times.The wine of wherein getting is for the first time called a round wine, and the wine of getting is for the second time called two round wine, the like, be respectively three round wine, four-wheel time wine ... seven round wine.Current technology, blending of Maotai-flavor liquor is all to carry out according to traditional blending techniques, one, two, three, four, five, six, seven round wine, according to each round, go out capacity for liquor and combine hook tune, the wine sauce fragrance taste that hook recalls is dense, the mouthfeel sudden and violent perverse larynx of feeling well is not break original situation all the time in style.For the human consumer of first trial test sauce incense liquor, the high spirit outstanding sense of taste pungent and that sauce is fragrant of blending according to prior art is not easy to accept.
Therefore, be desirable to provide a kind of to the quick-fried peppery pungent and dense sauce fragrance of traditional Maotai-flavor liquor improved blending method in addition, more to adapt to mouthfeel and the sense of taste of mass consumption.
Summary of the invention
For this reason, the present invention proposes a kind of improved blending method to traditional Maotai-flavor liquor mouthfeel, texture of at least a portion that can address the above problem, make the white wine after blending more easily approach human consumer's mouthfeel demand.
According to the present invention, a kind of blending method of submissive Maotai-flavor liquor is provided, comprise the following steps: by two round wine, three round wine, four-wheel time wine mixes, and carries out preliminary debugging; By a round wine, five round wine, six round wine add in the mixing wine after preliminary debugging, carry out comprehensive debugging; Pure and sweet type wine is added in the mixing wine after comprehensive debugging, carry out balance adjustment.
Alternatively, described two round wine, three round wine, four-wheel time wine, a round wine, five round wine, six round wine are all to store more than 3 years.
Alternatively, described two round wine, three round wine, the consumption of four-wheel time wine, in volume percent, is respectively: two round wine 25%-35%, three round wine 30%-40%, four-wheel time wine 30%-40%.A described round wine, five round wine, the consumption of six round wine, in volume percent, is respectively: a round wine 0.5%-1.5%, five round wine 2.5-3%, six round wine 1.5-2.5%.
Alternatively, described pure and sweet type wine is to store more than 6 years, and its consumption, in volume percent, is 0.5%-3%.
Through blending techniques of the present invention, hook the submissive Maotai-flavor liquor of adjusting, can reach the proof spirits degree of original 53 ° of Maotai-flavor liquors, and sweet pure, sauce fragrance is lightly seasoned refreshing, easily enter larynx, the first mouthfeel is very easily accepted, and more approaches human consumer's mouthfeel and sense of taste demand.
Accompanying drawing explanation
By reading below detailed description of the preferred embodiment, various other advantage and benefits will become cheer and bright for those of ordinary skills.Accompanying drawing is only for the object of preferred implementation is shown, and do not think limitation of the present invention.In the accompanying drawings:
Fig. 1 shows the blending method according to submissive Maotai-flavor liquor of the present invention.
Embodiment
Below in conjunction with accompanying drawing and concrete embodiment, the invention will be further described.
Fig. 1 shows the blending method according to submissive Maotai-flavor liquor of the present invention.The method starts with step S1100, by two round wine, and three round wine, four-wheel time wine mixes, and carries out preliminary debugging.Then carry out step S1200, by a round wine, five round wine, six round wine add in the mixing wine after preliminary debugging, carry out comprehensive debugging.Be finally step S1300, pure and sweet type wine is added in the mixing wine after comprehensive debugging, carry out balance adjustment.
In step S1100, the two round wine that are 25%-35% by volume percent, the three round wine of 30%-40% and the four-wheel of 30%-40% time wine mixes, after being fully uniformly mixed, to mixing fragrance and the mouthfeel of wine, taste and appraise, determine its vinosity, complete preliminary debugging.
In step S1200, in conjunction with the vinosity result after preliminary debugging, to adding volume percent in the mixing wine after preliminary debugging, be a round wine of 0.5%-1.5%, the five round wine of 2.5-3%, the six round wine of 1.5-2.5%, after being fully uniformly mixed, taste and appraise mixing fragrance and the mouthfeel of wine again, determine its vinosity, complete comprehensive debugging.
Alternatively, described two round wine, three round wine, four-wheel time wine, a round wine, five round wine and six round wine are all deposited more than 3 years.
In step S1300, in conjunction with the vinosity result after comprehensive debugging, by depositing 6 years above pure and sweet type wine, add in the mixing wine after comprehensive debugging, carry out balance adjustment, make the mixing wine finally obtaining reach required submissive sauce fragrance taste and mouthfeel.The used in amounts of described pure and sweet type wine will for and in conjunction with the vinosity result of preliminary debugging and comprehensive debugging, determine, be generally 0.5%-3%, in volume percent.
It should be noted, the present invention will be described rather than limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment in the situation that do not depart from the scope of claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not get rid of to exist and is listed as element or step in the claims.
Claims (6)
1. a blending method for submissive Maotai-flavor liquor, comprises the following steps:
By two round wine, three round wine and four-wheel time wine mixes, and carries out preliminary debugging;
By a round wine, five round wine and six round wine add in the mixing wine after preliminary debugging, carry out comprehensive debugging;
Pure and sweet type wine is added in the mixing wine after comprehensive debugging, carry out balance adjustment.
2. the blending method of submissive Maotai-flavor liquor according to claim 1, is characterized in that: described two round wine, three round wine, four-wheel time wine, a round wine, five round wine and six round wine all deposit 3 years above.
3. the blending method of submissive Maotai-flavor liquor according to claim 1 and 2, is characterized in that: described two round wine, three round wine, the consumption of four-wheel time wine is in volume percent, be respectively: two round wine 25%-35%, three round wine 30%-40%, four-wheel time wine 30%-40%.
4. the blending method of submissive Maotai-flavor liquor according to claim 1 and 2, is characterized in that: a described round wine, five round wine, the consumption of six round wine is in volume percent, be respectively: a round wine 0.5%-1.5%, five round wine 2.5-3%, six round wine 1.5-2.5%.
5. the blending method of submissive Maotai-flavor liquor according to claim 1 and 2, is characterized in that: described pure and sweet type wine is deposited more than 6 years.
6. the blending method of submissive Maotai-flavor liquor according to claim 1 and 2, is characterized in that: the consumption of described pure and sweet type wine, in volume percent, is 0.5%-3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210251859.0A CN103525631B (en) | 2012-07-10 | 2012-07-10 | Blending method of mild soy sauce flavor type liquor |
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| CN201210251859.0A CN103525631B (en) | 2012-07-10 | 2012-07-10 | Blending method of mild soy sauce flavor type liquor |
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| CN103525631A true CN103525631A (en) | 2014-01-22 |
| CN103525631B CN103525631B (en) | 2015-03-25 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103881883A (en) * | 2014-04-15 | 2014-06-25 | 四川郎酒集团有限责任公司 | Maotai flavor type mixed liquor and preparation method thereof |
| CN103952275A (en) * | 2014-04-26 | 2014-07-30 | 陈海峰 | Mellow maotai-flavor liquor and blending method thereof |
| CN104152329A (en) * | 2014-03-25 | 2014-11-19 | 刘名汉 | Method for blending fruity yellow wine |
| CN104450463A (en) * | 2014-12-12 | 2015-03-25 | 江南大学 | Automatic white wine blending system based on odour control |
| CN108277137A (en) * | 2018-04-13 | 2018-07-13 | 山东扳倒井股份有限公司 | The blending method of sweet type sesame-flavor white spirit |
| CN111748436A (en) * | 2019-06-19 | 2020-10-09 | 广东九方农业科技有限公司 | Small red beam Kunsha sauce fragrant wine and blending method thereof |
| CN111893017A (en) * | 2020-08-24 | 2020-11-06 | 贵州曹怀仁酒业有限公司 | Maotai-flavor liquor and blending production process thereof |
| CN112094718A (en) * | 2020-10-28 | 2020-12-18 | 贵州省习水县小糊涂仙酒业有限公司 | Flexible Maotai-flavor liquor and blending method thereof |
| CN112195087A (en) * | 2020-09-03 | 2021-01-08 | 湖南锦江泉酒业股份有限公司 | Blending method of mixed-flavor liquor |
| CN113403170A (en) * | 2021-07-15 | 2021-09-17 | 林田梅 | Rice-sauce flavor liquor and preparation method thereof |
| CN113755295A (en) * | 2021-09-30 | 2021-12-07 | 福建双龙戏珠酒业有限公司 | Formula of liquor based on Maotai-flavor liquor |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104152329A (en) * | 2014-03-25 | 2014-11-19 | 刘名汉 | Method for blending fruity yellow wine |
| CN103881883A (en) * | 2014-04-15 | 2014-06-25 | 四川郎酒集团有限责任公司 | Maotai flavor type mixed liquor and preparation method thereof |
| CN103881883B (en) * | 2014-04-15 | 2015-04-08 | 四川郎酒集团有限责任公司 | Maotai flavor type mixed liquor and preparation method thereof |
| CN103952275A (en) * | 2014-04-26 | 2014-07-30 | 陈海峰 | Mellow maotai-flavor liquor and blending method thereof |
| CN104450463A (en) * | 2014-12-12 | 2015-03-25 | 江南大学 | Automatic white wine blending system based on odour control |
| CN108277137A (en) * | 2018-04-13 | 2018-07-13 | 山东扳倒井股份有限公司 | The blending method of sweet type sesame-flavor white spirit |
| CN111748436A (en) * | 2019-06-19 | 2020-10-09 | 广东九方农业科技有限公司 | Small red beam Kunsha sauce fragrant wine and blending method thereof |
| CN111893017A (en) * | 2020-08-24 | 2020-11-06 | 贵州曹怀仁酒业有限公司 | Maotai-flavor liquor and blending production process thereof |
| CN112195087A (en) * | 2020-09-03 | 2021-01-08 | 湖南锦江泉酒业股份有限公司 | Blending method of mixed-flavor liquor |
| CN112094718A (en) * | 2020-10-28 | 2020-12-18 | 贵州省习水县小糊涂仙酒业有限公司 | Flexible Maotai-flavor liquor and blending method thereof |
| CN113403170A (en) * | 2021-07-15 | 2021-09-17 | 林田梅 | Rice-sauce flavor liquor and preparation method thereof |
| CN113755295A (en) * | 2021-09-30 | 2021-12-07 | 福建双龙戏珠酒业有限公司 | Formula of liquor based on Maotai-flavor liquor |
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| CN103525631B (en) | 2015-03-25 |
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Address after: 550000 No. 23, Xindu Fortune Building, 27 Beijing Road, Yunyan District, Guiyang City, Guizhou Province Patentee after: Guizhou Rou Jiang Wine Co., Ltd Address before: 550000 No. 21 Youyi Road, Yunyan District, Guiyang City, Guizhou Province Patentee before: Guizhou Rou Jiang Wine Co., Ltd |