CN103881883A - Maotai flavor type mixed liquor and preparation method thereof - Google Patents
Maotai flavor type mixed liquor and preparation method thereof Download PDFInfo
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Abstract
The invention discloses Maotai flavor type mixed liquor and a preparation method thereof. The preparation method comprises the following steps: by taking sorghum as a liquor-making raw material and selecting wheat koji, sequentially feeding twice, performing repeated digestion, airing, koji mixing and accumulation for nine times, putting into a cellar for fermentation for eight times, taking the liquor for seven times, and independently depositing the obtained seven rounds of the liquor; further blending the liquor from the third round to the seventh round to obtain 20-40vol% Maotai flavor type base liquor, and further storing for above two years; adding medicinal materials into the Maotai flavor type base liquor which is stored for above two years to obtain a crude product; sequentially storing and filtering the crude product to obtain the Maotai flavor type mixed liquor. The Maotai flavor type mixed liquor disclosed by the invention provides a new flavor choice for consumers, solves the problem of single flavor of the existing mixed liquor and is considered to have the characteristics of elegant and strong fragrance, slight Maotai flavor, strong taste, small irritation, good palatability, shinning and bright color, no precipitate and no suspended matters by strict tasting tests of national and provincial tasting committees.
Description
Technical field
The present invention relates to assembled alcoholic drinks field, in particular to aromatic type assembled alcoholic drinks and preparation method thereof.
Background technology
Wine of a great variety, can be divided into fermented wine, liquor and assembled alcoholic drinks according to the mode of production.Fermented wine refers to after fermentation without distillation, the wine that directly modulation forms, as: beer, grape wine.The wine that liquor obtains after referring to and adopting after fermentation the mode of distillation that alcohol and volatile component are steamed, as: white wine.Assembled alcoholic drinks is the particular strain in drinks the inside, is a kind of wine product of mixing, is generally wine and wine or non-material alcohol (mainly referring to medicinal material) are hooked to the formulated a kind of drink of tune.Assembled alcoholic drinks has a variety of, and mostly all has health keeping and medical function.
Assembled alcoholic drinks be in the market all with edible ethanol, fen-flavor type white spirit be wine base, the assembled alcoholic drinks taste feature that these two kinds of wine bases are produced all: fragrance just owing, single, and mouthfeel is thin, and alcoholic strength is high, and excitement is larger.Visible, existing assembled alcoholic drinks taste is single, can only meet the taste demand of some people, and cannot meet other more human consumer.
Summary of the invention
The object of the present invention is to provide aromatic type assembled alcoholic drinks and preparation method thereof, to solve the above problems.
The preparation method that a kind of aromatic type assembled alcoholic drinks is provided in an embodiment of the present invention, comprises the following steps:
Steps A: take Chinese sorghum as alcoholic raw material, select wheat Daqu, feed intake through twice successively, nine boilings repeatedly, airing, mixed song, accumulation, eight pit entry fermentations, get wine seven times, then the wine list of seven rounds that obtain is solely deposited;
Step B: third round time is blent to the wine of the 7th round, obtain the aromatic type base wine of 20-40%vol, then store more than 2 years;
Step C: add medicinal material in the aromatic type base wine storing more than 2 years, obtain crude product;
Step D: crude product is obtained to aromatic type assembled alcoholic drinks through storing, filtering successively.
Further, in steps A, wheat Daqu used is: saccharogenic power is that 40-80mg/gh, liquefaction power are 0.8-1.0g/gh, the fermentation product temperature ultrahigh-temperature wheat Daqu more than 68 ℃;
And/or,
Accumulation temperature in steps A is 45-50 ℃.
Further, the medicinal material adding in step C is Penthorum chinense, and the weight ratio of aromatic type base wine and Penthorum chinense is: 100:5-10.
Further, in step C, also comprising before adding Penthorum chinense in storing more than 2 years aromatic type base wine: add red bayberry in the aromatic type base wine storing more than 2 years; And the weight ratio of aromatic type base wine and red bayberry is: 1:0.5-1.8.
Further, in step D, in the process of storage, also comprise: limit heating edge aeration-agitation;
Wherein, the method for heating is: the heat treated that uses steam crude product to be carried out to a 0.5-5h in every 10 days; And in heat treated, heat-up rate is controlled at 10-25 ℃/h each time, after wine liquid temp reaches 70-80 ℃, stops heating, then make it naturally be down to 15-30 ℃.
Further, the method for the aeration-agitation in step D is:
Divide weekly the pneumatic blending of three times crude product being carried out common 10h, and the timed interval of adjacent twice stirring be 30-80h, each churning time is not less than 3h.
Further, in step D, the method for filtration is: first coarse filtration, then essence filter.
A kind of aromatic type assembled alcoholic drinks is also provided in an embodiment of the present invention, and it adopts the preparation method of aromatic type assembled alcoholic drinks mentioned above to make.
The preparation method of the aromatic type assembled alcoholic drinks of the above embodiment of the present invention, first make aromatic type base wine by steps A and B, make a kind of assembled alcoholic drinks-aromatic type assembled alcoholic drinks with novel taste by step C and D again, thereby select for human consumer provides new taste, solved the single problem of existing assembled alcoholic drinks taste.
The prepared aromatic type assembled alcoholic drinks of above method is through 6 national Tasting committees, 30 strict judging after test of provincial Tasting committee, consistent assert that it has following taste and color and luster feature: the quiet and tastefully laid out strong fragrance of fragrance, slightly sauce perfume (or spice), mouthfeel is dense, excitement is little, agreeable to the taste degree well, sparkling and crystal-clear bright, without precipitation, no suspended substance.
Accompanying drawing explanation
Fig. 1 shows the preparation method's of the aromatic type assembled alcoholic drinks that embodiments of the invention provide schema.
Embodiment
Below by specific embodiment, the present invention is described in further detail.
Hereinafter " %vol " refers to: the percentage ratio that the volume of ethanol and the ratio of wine volume turn to.
Embodiment mono-
A preparation method for aromatic type assembled alcoholic drinks, as shown in Figure 1, comprises the following steps:
Step 101: take Chinese sorghum as alcoholic raw material, select wheat Daqu, feed intake through twice successively, nine boilings repeatedly, airing, mixed song, accumulation, eight pit entry fermentations, get wine seven times; The wine list of seven rounds that obtain is solely deposited.
Step 102: third round time is blent to the wine of the 7th round, obtain the aromatic type base wine of 20-40%vol, then store more than 2 years.
Step 103: add medicinal material in the aromatic type base wine storing more than 2 years, obtain crude product.
Step 104: crude product is obtained to aromatic type assembled alcoholic drinks through storing, filtering successively.
Wherein, the feed intake raw material of indication of twice in steps A is Chinese sorghum and wheat Daqu (Daqu of making take wheat as raw material).
The preparation method of the aromatic type assembled alcoholic drinks of above-described embodiment, first make aromatic type base wine by step 101 and 102, make a kind of assembled alcoholic drinks-aromatic type assembled alcoholic drinks with novel taste by step 103 and 104 again, thereby for human consumer provides new taste selection, and be not limited to the assembled alcoholic drinks of existing edible ethanol and fen-flavor type white spirit class.
The prepared aromatic type assembled alcoholic drinks of above method has following taste and color and luster feature: the quiet and tastefully laid out strong fragrance of fragrance, slightly sauce perfume (or spice), mouthfeel is dense, excitement is little, agreeable to the taste degree well, sparkling and crystal-clear bright, without precipitation, no suspended substance.As can be seen here, above-mentioned preparation method has solved the single problem of existing assembled alcoholic drinks taste.
In addition, in conventional art, blend in the aromatic type base wine wine body obtaining fragrance matter many and complicated, the color of wayward later stage assembled alcoholic drinks after mixing with other material (medicinal material or other wine), and easily produce assorted taste, therefore do not use at present the assembled alcoholic drinks of Maotai-flavor liquor for wine base.And the preparation method of the above embodiment of the present invention has solved the problems referred to above by the number of degrees (20-40%vol) that optionally use the wine (the inferior wine to the 7th round of third round) of part round to blend and limit final base wine.
The aromatic type assembled alcoholic drinks of above-described embodiment can adopt multiple drinking way.For example, directly drink, or according to the mixed drink of the beverages such as personal like and red ox, crystal grape (addition of suggestion assembled alcoholic drinks is 10-20%), or summer also can be by iced this assembled alcoholic drinks or on the rocks drinking, to reach better mouthfeel, or this assembled alcoholic drinks heating can be drunk winter.Various drinking way have been broken the general layout that Maotai-flavor liquor can not mix drink above, have started the new drinking way of Maotai-flavor liquor.
In order to improve resource utilization, can also be by the first round obtaining in steps A and the second round, and remaining third round time to the wine of the 7th round blends into the Maotai-flavor liquor of different taste.
In addition, the preparation method of above-mentioned aromatic type assembled alcoholic drinks can also further improve, for example, to reach better technique effect, hereinafter described.
In step 101, adopt the wheat Daqu of suitable saccharogenic power, liquefaction power and leavening temperature, can make the mouthfeel of the aromatic type base wine finally making abundanter, wine body alcohol thickness is better, agreeable to the taste degree is better, and for example preferably adopting saccharogenic power is that 40-80mg/gh, liquefaction power are 0.8-1.0g/gh, the wheat Daqu of fermentation product temperature more than 68 ℃.In addition, also can optimize accumulation temperature, be beneficial to the generation of alcohol, promote diastatic fermentation, make the fragrance matter accumulating in high-temperature daqu further transform, occur the chemical reactions such as brown stain simultaneously, make more delicate fragrance of base wine, through research, pile up temperature and be preferably 45-50 ℃.
In step 102, the mode of blending of aromatic type base wine that obtains 20-40%vol has a variety of, wherein preferably adopts to blend mode below: choose respectively third round time to sauce perfume (or spice) wine pure, that mouthfeel is clean, pure and sweet in the 7th round and blend as 1# base wine; Choosing the fragrant wine outstanding, that wine body is mellow, tail is clean of sauce blends as 2# base wine; Choose sauce fragrant obviously, have the wine that bakes perfume (or spice), long times of aftertaste to blend as 3# base wine.The tail wine of again 3-5 round being got is called in base wine, makes the concentration of three kinds of base wine all reach 20-40%vol, then by the base wine after three kinds of degree of falling in the ratio of 20-40%, 30-50%, the 20-40% low aromatic type base wine that to blend out wine degree be 20-40%vol.The aromatic type base wine alcohol number of degrees that make are like this low, and rich in taste, and wine body alcohol thickness is good, and agreeable to the taste degree is better, solved the problem that other aromatic white spirits bring as assembled alcoholic drinks base wine.
In step 103, by step 101 and 102 obtain aromatic type base wine can with make preferably assembled alcoholic drinks of taste mixing of polytype medicinal material, available medicinal material has date, matrimony vine, ginseng, dry fruit, Penthorum chinense etc.Wherein, Penthorum chinense is more suitable for mixing with above-mentioned aromatic type base wine, due to Penthorum chinense bitter, is difficult to obtain good agreeable to the taste degree with assembled alcoholic drinks base wine of the prior art after mixing, and therefore in correlation technique, seldom has the assembled alcoholic drinks about Penthorum chinense.And the present invention has just in time filled up the blank in this field of Penthorum chinense assembled alcoholic drinks, after the aromatic type base wine with unique taste that the present invention is made mixes with Penthorum chinense, can block the mouthfeel defects such as Penthorum chinense bitter, the not only quiet and tastefully laid out strong fragrance of fragrance of the assembled alcoholic drinks of its acquisition, slightly sauce perfume (or spice), mouthfeel is dense, excitement is little, agreeable to the taste degree well, but also sweet and sour taste.And find through research, in the time that the weight ratio of aromatic type base wine and Penthorum chinense is 100:5-10, the individual style feature of the assembled alcoholic drinks obtaining is more outstanding.Wherein, Penthorum chinense preferably adopts the concentrated solution of Penthorum chinense, and to improve the concentration of Penthorum chinense effective component in assembled alcoholic drinks, thereby the health care of lifting assembled alcoholic drinks is worth.
In the time of the assembled alcoholic drinks of the above-mentioned Penthorum chinense of preparation, the taste of horn of plenty assembled alcoholic drinks, the feature of make it have that fruital is comfortable, fruity is pure, sweet and sour taste, jam taste being coordinated, before can adding Penthorum chinense in the aromatic type base wine to storing more than 2 years, first add red bayberry, and preferably, the weight ratio of aromatic type base wine and red bayberry is: 1:0.5-1.8.
Before adding red bayberry, can first carry out pre-treatment to red bayberry, to promote the quality of assembled alcoholic drinks.For example, selected succulence liquid, sweet and sour, scarlet or mauve red bayberry, then red bayberry is put into 50-100g/L sodium chloride solution and soak 2-8h to remove pesticide residue and the microorganism of red bayberry, leach again red bayberry, put it in pure water and soak 1-5h to remove the sodium-chlor remaining in fruit, again red bayberry is leached, and stand-by with air compressor machine Quick-air-drying.
Contain red bayberry and Penthorum chinense in preparation assembled alcoholic drinks time, in last step 104, taste and the color and luster of the method for storage to assembled alcoholic drinks also can produce material impact.After deliberation, preferably, can also limit heating edge aeration-agitation in the process of storage.
Wherein, the method for heating is preferably: the heat treated that uses steam crude product to be carried out to a 0.5-5h in every 10 days; And in heat treated, heat-up rate is controlled at 10-25 ℃/h each time, after wine liquid temp reaches 70-80 ℃, stops heating, then make it naturally be down to 15-30 ℃.Such heating means can extract more fragrance matter in red bayberry with minimum wine liquid loss, have both improved taste, again saving resource.
And the method for aeration-agitation is preferably: divide weekly the pneumatic blending of three times crude product being carried out common 10h, and the timed interval of adjacent twice stirring be 30-80h, each churning time must not be lower than 3h.Such aeration-agitation method can improve the aging degree of base wine and the roundness degree of wine body, exquisiteness are felt.
In step 104, the method for filtration preferably adopts first coarse filtration, the method for essence filter again, fully to remove the solid sundries in wine.For example, first with quartz sand mechanical filter, assembled alcoholic drinks is filtered, then add 1-10 ‰ starch adsorption agent in filtrate, then leave standstill, refilter.
Embodiment bis-
The preparation method of the aromatic type assembled alcoholic drinks take Penthorum chinense as raw material, comprises the following steps:
The first step, prepare aromatic type base wine:
Take Chinese sorghum as alcoholic raw material, selecting saccharogenic power is the ultrahigh-temperature Daqu (the Gao Pinwen that ferments reaches 68 ℃) that 40-80mg/gh, liquefaction power are 0.8-1.0g/gh, carry out throwing grain twice by Maotai-flavor liquor production technique, nine boilings repeatedly, airing, mixed song, pass through again high temperature stack-up 45-50 ℃, eight pit entry fermentations, get wine seven times.
Every round is got after drinking and is all separately deposited separately, then chooses respectively the wine of 3-7 round and blends out the low aromatic type base wine that wine degree is 20-40%vol.
Above-mentioned low aromatic type base wine is put into depositing of fixed temperature and humidity to be selected and deposits the preparation that rear can be used for assembled alcoholic drinks at least two years.
Second step, adds other raw material:
Selected succulence liquid, sweet and sour, scarlet or mauve red bayberry, then red bayberry being put into 50-100g/L sodium chloride solution soaks 2-8h and removes pesticide residue and the microorganism of red bayberry, leaching red bayberry puts into pure water and soaks 1-5h, removal remains in the sodium-chlor in fruit, then red bayberry is leached, and stand-by with air compressor machine Quick-air-drying.
To stored 2 years or above low aromatic type base wine in red bayberry after adding base Quality of Liquors 0.5-1.8 doubly air-dry soak, and then choose the good Penthorum chinense concentrated solution of quality, add in base wine in the ratio of the 5-10% of base Quality of Liquors, stir.
The 3rd step, the storage of limit heating edge aeration-agitation:
Assembled alcoholic drinks after stirring is deposited in self-control steam-type heating wine tank and stored, divide weekly the pneumatic blending that three times the assembled alcoholic drinks storing is amounted to 10h, and each mixing chamber interval must not be less than 30h and be greater than 80h, each churning time must not, lower than 3h, be felt with the aging degree and wine body roundness degree, the exquisiteness that improve base wine.
Within every ten days, use steam the assembled alcoholic drinks storing to be carried out to the heat treated of a 0.5-5h, heat-up rate is controlled at 10-25 ℃/h, make wine liquid temp rising, after reaching 70-80 ℃, wine liquid temp stops heating, then allow it naturally drop to normal temperature, extract in red bayberry more fragrance matter to reach with minimum wine liquid loss.
The 4th step, filter:
After above-mentioned assembled alcoholic drinks stirs as stated above and heats, assembled alcoholic drinks is filtered with quartz sand mechanical filter, and add 1-10 ‰ starch adsorption agent in filtrate, then leave standstill, refilter, obtain final assembled alcoholic drinks.
Through above operation process for producing assembled alcoholic drinks out, through 6 national Tasting committees of company, 30 strict judging after test of provincial Tasting committee, consistent assert that this assembled alcoholic drinks has: sparkling and crystal-clear bright, comfortable without precipitation, no suspended substance, the quiet and tastefully laid out strong fragrance of fragrance, fruital, slightly sauce perfume (or spice), mouthfeel is dense, fruity is pure, sweet and sour taste, excitement are little, jam taste is coordinated, the style characteristic that agreeable to the taste degree is good.
Clearing heat and detoxicating, removing jaundice dampness elimination that the assembled alcoholic drinks that above-mentioned preferred method makes has; promoting blood circulation to remove blood stasis; effect of inducing diuresis to remove edema; to the provide protection of liver injury tool; can recover liver function; lower and drink and the infringement of medicine to liver, suppress hepatic fibrosis, liver cirrhosis, and hepatitis A, hepatitis B, chronic active hepatitis tool are had significant therapeutic effect.
In addition, the present invention also provides other embodiment, and it can adopt any one in preparation method described above to make.
Test example
There is unique taste and color and luster feature in order to be illustrated more clearly in aromatic type assembled alcoholic drinks provided by the invention, color and luster, fragrance, taste and the style of the aromatic type assembled alcoholic drinks that the present invention also obtains embodiment bis-taste and appraise statistics (through 6 national Tasting committees, 30 provincial Tasting committees strict judge test), result is as shown in table 1.
Table 1 statistics
As seen from the results in Table 1, aromatic type assembled alcoholic drinks of the present invention has: sparkling and crystal-clear bright, comfortable without precipitation, no suspended substance, the quiet and tastefully laid out strong fragrance of fragrance, fruital, slightly sauce perfume (or spice), mouthfeel is dense, fruity is pure, sweet and sour taste, excitement are little, jam taste is coordinated, the style characteristic that agreeable to the taste degree is good.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (8)
1. the preparation method of aromatic type assembled alcoholic drinks, is characterized in that, comprises the following steps:
Steps A: take Chinese sorghum as alcoholic raw material, select wheat Daqu, feed intake through twice successively, nine boilings repeatedly, airing, mixed song, accumulation, eight pit entry fermentations, get wine seven times, then the wine list of seven rounds that obtain is solely deposited;
Step B: third round time is blent to the wine of the 7th round, obtain the aromatic type base wine of 20-40%vol, then store more than 2 years;
Step C: add medicinal material in the described aromatic type base wine storing more than 2 years, obtain crude product;
Step D: described crude product is obtained to aromatic type assembled alcoholic drinks through storing, filtering successively.
2. the preparation method of aromatic type assembled alcoholic drinks according to claim 1, it is characterized in that, wheat Daqu used in described steps A is: saccharogenic power is that 40-80mg/gh, liquefaction power are 0.8-1.0g/gh, the fermentation product temperature ultrahigh-temperature wheat Daqu more than 68 ℃;
And/or,
Accumulation temperature in described steps A is 45-50 ℃.
3. the preparation method of aromatic type assembled alcoholic drinks according to claim 1, is characterized in that, the medicinal material adding in described step C is Penthorum chinense, and the weight ratio of aromatic type base wine and Penthorum chinense is: 100:5-10.
4. the preparation method of aromatic type assembled alcoholic drinks according to claim 3, it is characterized in that, in described step C, also comprising before adding Penthorum chinense in storing more than 2 years described aromatic type base wine: add red bayberry in the described aromatic type base wine storing more than 2 years; And the weight ratio of aromatic type base wine and red bayberry is: 1:0.5-1.8.
5. the preparation method of aromatic type assembled alcoholic drinks according to claim 4, is characterized in that, in described step D, in the process of storage, also comprises: limit heating edge aeration-agitation;
Wherein, the method for described heating is: the heat treated that uses steam described crude product to be carried out to a 0.5-5h in every 10 days; And in heat treated, heat-up rate is controlled at 10-25 ℃/h each time, after wine liquid temp reaches 70-80 ℃, stops heating, then make it naturally be down to 15-30 ℃.
6. the preparation method of aromatic type assembled alcoholic drinks according to claim 5, is characterized in that, the method for the aeration-agitation in described step D is:
Divide weekly the pneumatic blending of three times described crude product being carried out common 10h, and the timed interval of adjacent twice stirring be 30-80h, each churning time is not less than 3h.
7. the preparation method of aromatic type assembled alcoholic drinks according to claim 1, is characterized in that, in described step D, the method for filtration is: first coarse filtration, then essence filter.
8. an aromatic type assembled alcoholic drinks, is characterized in that, adopts the preparation method of the aromatic type assembled alcoholic drinks described in claim 1-7 any one to make.
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| Publication number | Publication date |
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| CN103881883B (en) | 2015-04-08 |
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