CN103881883B - Maotai flavor type mixed liquor and preparation method thereof - Google Patents
Maotai flavor type mixed liquor and preparation method thereof Download PDFInfo
- Publication number
- CN103881883B CN103881883B CN201410150870.7A CN201410150870A CN103881883B CN 103881883 B CN103881883 B CN 103881883B CN 201410150870 A CN201410150870 A CN 201410150870A CN 103881883 B CN103881883 B CN 103881883B
- Authority
- CN
- China
- Prior art keywords
- aromatic type
- wine
- alcoholic drinks
- assembled alcoholic
- preparation
- 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.)
- Active
Links
Landscapes
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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 without distillation after fermentation, the wine of directly modulation, as: beer, grape wine.The wine obtained after adopting the mode of distillation alcohol and volatile component to be steamed after liquor refers to fermentation, as: white wine.Assembled alcoholic drinks is then a particular strain inside drinks, is a kind of wine product of mixing, is generally wine and wine or non-material alcohol (mainly referring to medicinal material) to be carried out hooking adjusting formulated a kind of drink.Assembled alcoholic drinks has a variety of, and mostly all has health keeping and medical function.
Assembled alcoholic drinks is in the market all be wine base with edible ethanol, fen-flavor type white spirit, the assembled alcoholic drinks taste characteristics that these two kinds of wine bases are produced all: fragrance is just being owed, 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.
Provide a kind of preparation method of aromatic type assembled alcoholic drinks in an embodiment of the present invention, comprise the following steps:
Steps A: be alcoholic raw material with Chinese sorghum, selects wheat Daqu, feeds intake successively through twice, nine boilings repeatedly, airing, mixed song, accumulation, eight pit entry fermentations, get wine seven times, more solely deposited by the wine list of obtain seven rounds;
Step B: secondary for the third round wine to the 7th round is blent, obtains 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 of storage more than 2 years, obtain crude product;
Step D: crude product is obtained aromatic type assembled alcoholic drinks through storing, filtering successively.
Further, wheat Daqu used in steps A is: saccharogenic power is 40-80mg/gh, liquefaction power is 0.8-1.0g/gh, the ultrahigh-temperature wheat Daqu of fermentation product temperature more than 68 DEG C;
And/or,
Accumulation temperature in steps A is 45-50 DEG C.
Further, the medicinal material added 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 comprised before add Penthorum chinense in the aromatic type base wine of storage more than 2 years: in the aromatic type base wine of storage more than 2 years, add red bayberry; And the weight ratio of aromatic type base wine and red bayberry is: 1:0.5-1.8.
Further, in step D, also comprise in the process of storage: limit heating edge aeration-agitation;
Wherein, the method for heating is: within every 10 days, use steam carries out 0.5-5h heat treated to crude product; And each time in heat treated, heat-up rate controls at 10-25 DEG C/h, after wine liquid temp reaches 70-80 DEG C, stop heating, then make it naturally be down to 15-30 DEG C.
Further, the method for the aeration-agitation in step D is:
Divide weekly and carry out the pneumatic blending of common 10h to crude product three times, and the timed interval of adjacent twice stirring is 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.
Additionally provide a kind of aromatic type assembled alcoholic drinks in an embodiment of the present invention, it adopts the preparation method of aromatic type assembled alcoholic drinks mentioned above to obtain.
The preparation method of the aromatic type assembled alcoholic drinks of the above embodiment of the present invention, first obtain aromatic type base wine by steps A and B, a kind of assembled alcoholic drinks-aromatic type assembled alcoholic drinks with novel taste is obtained again by step C and D, thus select for human consumer provides new taste, solve the problem that existing assembled alcoholic drinks taste is single.
Aromatic type assembled alcoholic drinks prepared by above method through 6 national Tasting committees, 30 provincial Tasting committees strict judge test after, consistent identification its there is following taste and color and luster feature: the quiet and tastefully laid out strong fragrance of fragrance, slightly sauce are fragrant, 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 schema of the preparation method of the aromatic type assembled alcoholic drinks that embodiments of the invention provide.
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 one
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, selects wheat Daqu, feeds intake successively through twice, nine boilings repeatedly, airing, mixed song, accumulation, and eight pit entry fermentations get wine seven times; The wine list of obtain seven rounds is solely deposited.
Step 102: secondary for the third round wine to the 7th round is blent, obtains 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 of storage more than 2 years, obtain crude product.
Step 104: crude product is obtained aromatic type assembled alcoholic drinks through storing, filtering successively.
Wherein, the raw material of twice in the steps A indication that feeds intake is Chinese sorghum and wheat Daqu (taking wheat as the Daqu that raw material is made).
The preparation method of the aromatic type assembled alcoholic drinks of above-described embodiment, first by step 101 and 102 obtained aromatic type base wine, again by step 103 and 104 obtained a kind of assembled alcoholic drinks-aromatic type assembled alcoholic drinkss with novel taste, thus select for human consumer provides new taste, and be not limited to the assembled alcoholic drinks of existing edible ethanol and fen-flavor type white spirit class.
Aromatic type assembled alcoholic drinks prepared by above method has following taste and color and luster feature: the quiet and tastefully laid out strong fragrance of fragrance, slightly sauce are fragrant, 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 solves the single problem of existing assembled alcoholic drinks taste.
In addition, fragrance matter in the aromatic type base wine wine body obtained is blent many and complicated in conventional art, 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 Maotai-flavor liquor for the assembled alcoholic drinks of wine base at present.And the number of degrees (20-40%vol) that the preparation method of the above embodiment of the present invention passes through optionally to use the wine of part round (the secondary wine to the 7th round of third round) to blend and limit final base wine solve the problems referred to above.
The aromatic type assembled alcoholic drinks of above-described embodiment can adopt multiple drinking way.Such as, directly drink, or drink (advising that the addition of assembled alcoholic drinks is 10-20%) according to personal like and the beverage such as red ox, crystal grape are mixed, or also this assembled alcoholic drinks can be iced summer or on the rocksly to drink, to reach better mouthfeel, or the heating of this assembled alcoholic drinks can be drunk winter.Various drinking way has broken the general layout that Maotai-flavor liquor can not mix drink above, has started the new drinking way of Maotai-flavor liquor.
In order to improve resource utilization, can also by the first round of 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 improve further, to reach better technique effect, such as hereinafter described.
In step 101, adopt the wheat Daqu of suitable saccharogenic power, liquefaction power and leavening temperature, the mouthfeel of final obtained aromatic type base wine can be made abundanter, wine body alcohol thickness is better, agreeable to the taste degree is better, such as, preferably adopt that saccharogenic power is 40-80mg/gh, liquefaction power is 0.8-1.0g/gh, the wheat Daqu of fermentation product temperature more than 68 DEG C.In addition, also can optimize accumulation temperature, be beneficial to the generation of alcohol, promote diastatic fermentation, make the fragrance matter accumulated in high-temperature daqu transform further, the chemical reactions such as brown stain occur simultaneously, make base wine more delicate fragrance, through research, pile up temperature and be preferably 45-50 DEG C.
In step 102, the mode of blending obtaining the aromatic type base wine of 20-40%vol has a variety of, blends mode below wherein preferably adopting: choose the secondary wine that sauce perfume (or spice) is pure, mouthfeel is clean, pure and sweet to the 7th round of third round respectively and blend as 1# base wine; Choosing outstanding, that wine body is mellow, tail the is clean wine of sauce perfume blends as 2# base wine; Choose sauce fragrant obviously, have bake perfume (or spice), the wine of long times of aftertaste blends as 3# base wine.Again the tail wine that 3-5 round is got is called in base wine, make the concentration of three kinds of base wine all reach 20-40%vol, then the base wine after three kinds of degree of falling is blent out in the ratio of 20-40%, 30-50%, 20-40% the low aromatic type base wine that wine degree is 20-40%vol.The aromatic type base wine alcohol number of degrees made like this are low, and rich in taste, wine body alcohol thickness is good, and agreeable to the taste degree is better, solves the problem that other aromatic white spirits bring as assembled alcoholic drinks base wine.
In step 103, can obtain taste preferably assembled alcoholic drinks with mixing of polytype medicinal material by step 101 and the 102 aromatic type base wine obtained, 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, therefore seldom has the assembled alcoholic drinks about Penthorum chinense in correlation technique with assembled alcoholic drinks base wine of the prior art after mixing.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 the present invention obtained mixes with Penthorum chinense, the mouthfeel defects such as Penthorum chinense bitter can be blocked, its assembled alcoholic drinks not only quiet and tastefully laid out strong fragrance of fragrance obtained, slightly sauce are fragrant, mouthfeel is dense, excitement is little, agreeable to the taste degree well, but also sweet and sour taste.And find through research, when the weight ratio of aromatic type base wine and Penthorum chinense is 100:5-10, the individual style feature of the assembled alcoholic drinks obtained is more outstanding.Wherein, Penthorum chinense preferably adopts the concentrated solution of Penthorum chinense, to improve the concentration of Penthorum chinense effective component in assembled alcoholic drinks, thus promotes the health value of assembled alcoholic drinks.
When preparing the assembled alcoholic drinks of above-mentioned Penthorum chinense, the taste of horn of plenty assembled alcoholic drinks, make it have the feature that fruital is comfortable, fruity is pure, sweet and sour taste, jam taste are coordinated, first red bayberry can be added before add Penthorum chinense in the aromatic type base wine of storage more than 2 years, and preferably, the weight ratio of aromatic type base wine and red bayberry is: 1:0.5-1.8.
Before adding red bayberry, first can carry out pre-treatment to red bayberry, to promote the quality of assembled alcoholic drinks.Such as, 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 red bayberry again, put it in pure water and soak 1-5h to remove the sodium-chlor remained in fruit, again red bayberry is leached, and stand-by with air compressor machine Quick-air-drying.
When preparing the assembled alcoholic drinks containing red bayberry and Penthorum chinense, in last step 104, the method for storage also can produce material impact to the taste of assembled alcoholic drinks and color and luster.After deliberation, preferably, can also limit heating edge aeration-agitation in the process of storage.
Wherein, the method for heating is preferably: within every 10 days, use steam carries out 0.5-5h heat treated to crude product; And each time in heat treated, heat-up rate controls at 10-25 DEG C/h, after wine liquid temp reaches 70-80 DEG C, stop heating, then make it naturally be down to 15-30 DEG C.Such heating means can extract more fragrance matter in red bayberry with minimum wine liquid loss, both improved taste, again saving resource.
And the method for aeration-agitation is preferably: divide weekly and carry out the pneumatic blending of common 10h to crude product three times, and the timed interval of adjacent twice stirring is 30-80h, each churning time must not lower than 3h.Such aeration-agitation method can improve the roundness degree of the aging degree of base wine and wine body, fine and smooth sense.
In step 104, the method for filtration preferably adopts the method for first coarse filtration, essence filter again, fully to remove the solid sundries in wine.Such as, first with quartz sand mechanical filter, assembled alcoholic drinks is filtered, then in filtrate, add the agent of 1-10 ‰ starch adsorption, then leave standstill, refilter.
Embodiment two
Take Penthorum chinense as the preparation method of the aromatic type assembled alcoholic drinks of raw material, comprise the following steps:
The first step, prepare aromatic type base wine:
Take Chinese sorghum as alcoholic raw material, select the superhigh-temperature yeast (the most Gao Pinwen that ferments reaches 68 DEG C) that saccharogenic power is 40-80mg/gh, liquefaction power is 0.8-1.0g/gh, twice throwing grain is carried out by Maotai-flavor liquor production technique, nine boilings repeatedly, airing, mixed song, again through high temperature stack-up 45-50 DEG C, eight pit entry fermentations, get wine seven times.
Every round is got and is separately deposited all separately after drinking, and the low aromatic type base wine that wine degree is 20-40%vol blent out by the wine then choosing 3-7 round respectively.
Above-mentioned low aromatic type base wine is put into depositing to select and depositing the preparation that rear can be used for assembled alcoholic drinks at least two years of fixed temperature and humidity.
Second step, adds other raw material:
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 pesticide residue and the microorganism that 2-8h removes red bayberry, leach red bayberry to put into pure water and soak 1-5h, remove the sodium-chlor remained in fruit, then red bayberry is leached, and stand-by with air compressor machine Quick-air-drying.
Add in the low aromatic type base wine to store 2 years or more base Quality of Liquors 0.5-1.8 doubly air-dry after red bayberry 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.
3rd step, the storage of limit heating edge aeration-agitation:
Assembled alcoholic drinks after stirring is stored stored in self-control steam-type heating wine tank, divide weekly and three times the pneumatic blending of 10h is altogether carried out to the assembled alcoholic drinks stored, and each mixing chamber interval must not be less than 30h and be greater than 80h, each churning time lower than 3h, must not be felt with the aging degree and wine body roundness degree, exquisiteness that improve base wine.
Steam within every ten days, is used to carry out the heat treated of a 0.5-5h to the assembled alcoholic drinks stored, heat-up rate controls at 10-25 DEG C/h, wine liquid temp is made slowly to increase, heating is stopped after wine liquid temp reaches 70-80 DEG C, then allow it naturally drop to normal temperature, extract more fragrance matter in red bayberry to reach with minimum wine liquid loss.
4th step, filter:
After above-mentioned assembled alcoholic drinks carries out stirring and heat as stated above, with quartz sand mechanical filter, assembled alcoholic drinks is filtered, and in filtrate, add the agent of 1-10 ‰ starch adsorption, then leave standstill, refilter, obtain final assembled alcoholic drinks.
Through above operation process for producing assembled alcoholic drinks out, through company 6 national Tasting committees, 30 provincial Tasting committees strict judge test after, this assembled alcoholic drinks of consistent identification has: sparkling and crystal-clear bright, without precipitation, no suspended substance, the quiet and tastefully laid out strong fragrance of fragrance, fruital are comfortable, slightly sauce is fragrant, mouthfeel is dense, fruity is pure, sweet and sour taste, excitement are little, the coordination of jam taste, the style characteristic that agreeable to the taste degree is good.
The assembled alcoholic drinks that above-mentioned preferred method obtains has clearing heat and detoxicating, removing jaundice dampness elimination; promoting blood circulation to remove blood stasis; effect of inducing diuresis to remove edema; to the provide protection of liver injury tool; liver function can be recovered; lower drink and medicine to the infringement of liver, suppress hepatic fibrosis, liver cirrhosis, and hepatitis A, hepatitis B, chronic active hepatitis tool to be had significant therapeutic effect.
In addition, present invention also offers other embodiment, its can adopt in preparation method described above any one obtain.
Test example
In order to be illustrated more clearly in aromatic type assembled alcoholic drinks provided by the invention, there is unique taste and color and luster feature, the present invention also to the color and luster of the aromatic type assembled alcoholic drinks that embodiment two obtains, fragrance, taste and style 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, without precipitation, no suspended substance, the quiet and tastefully laid out strong fragrance of fragrance, fruital are comfortable, slightly sauce is fragrant, mouthfeel is dense, fruity is pure, sweet and sour taste, excitement are little, the coordination of jam taste, 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 amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. the preparation method of aromatic type assembled alcoholic drinks, is characterized in that, comprises the following steps:
Steps A: be alcoholic raw material with Chinese sorghum, selects wheat Daqu, feeds intake successively through twice, nine boilings repeatedly, airing, mixed song, accumulation, eight pit entry fermentations, get wine seven times, more solely deposited by the wine list of obtain seven rounds;
Step B: secondary for the third round wine to the 7th round is blent, obtains the aromatic type base wine of 20-40%vol, then store more than 2 years;
Step C: add red bayberry, Penthorum chinense successively in the described aromatic type base wine of storage more than 2 years, obtain crude product; Wherein, the weight ratio of aromatic type base wine and Penthorum chinense is: 100:5-10, and the weight ratio of aromatic type base wine and red bayberry is: 1:0.5-1.8;
Step D: described crude product is obtained 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 40-80mg/gh, liquefaction power is 0.8-1.0g/gh, the ultrahigh-temperature wheat Daqu of fermentation product temperature more than 68 DEG C;
And/or,
Accumulation temperature in described steps A is 45-50 DEG C.
3. the preparation method of aromatic type assembled alcoholic drinks according to claim 1, is characterized in that, in described step D, also comprises in the process of storage: limit heating edge aeration-agitation;
Wherein, the method for described heating is: within every 10 days, use steam carries out 0.5-5h heat treated to described crude product; And each time in heat treated, heat-up rate controls at 10-25 DEG C/h, after wine liquid temp reaches 70-80 DEG C, stop heating, then make it naturally be down to 15-30 DEG C.
4. the preparation method of aromatic type assembled alcoholic drinks according to claim 3, is characterized in that, the method for the aeration-agitation in described step D is:
Divide weekly and carry out the pneumatic blending of common 10h to described crude product three times, and the timed interval of adjacent twice stirring is 30-80h, each churning time is not less than 3h.
5. 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.
6. an aromatic type assembled alcoholic drinks, is characterized in that, adopts the preparation method of the aromatic type assembled alcoholic drinks described in any one of claim 1-5 to obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410150870.7A CN103881883B (en) | 2014-04-15 | 2014-04-15 | Maotai flavor type mixed liquor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410150870.7A CN103881883B (en) | 2014-04-15 | 2014-04-15 | Maotai flavor type mixed liquor and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103881883A CN103881883A (en) | 2014-06-25 |
| CN103881883B true CN103881883B (en) | 2015-04-08 |
Family
ID=50951014
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410150870.7A Active CN103881883B (en) | 2014-04-15 | 2014-04-15 | Maotai flavor type mixed liquor and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103881883B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103952275A (en) * | 2014-04-26 | 2014-07-30 | 陈海峰 | Mellow maotai-flavor liquor and blending method thereof |
| CN107251823B (en) * | 2017-05-25 | 2021-04-09 | 四川省烟草公司泸州市公司 | Method for preparing tobacco floating seedling substrate by using Luzhou Maotai-flavor vinasse after fermentation |
| CN112760180A (en) * | 2021-03-10 | 2021-05-07 | 安徽宣酒集团股份有限公司 | Method for producing sauce-flavor broken Sha wine by utilizing sesame-flavor surface grains |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102154083A (en) * | 2011-04-15 | 2011-08-17 | 泸州品创科技有限公司 | Strong aromatic Chinese spirits and prepetition method thereof |
| CN102321513A (en) * | 2011-07-14 | 2012-01-18 | 泸州医学院 | Penthorum chinense pursh wine and manufacturing method thereof |
| CN102703297A (en) * | 2012-07-05 | 2012-10-03 | 广东省九江酒厂有限公司 | Method for promoting white spirit aging |
| CN103013802A (en) * | 2012-12-31 | 2013-04-03 | 天津泰达酒店有限公司 | Fresh red bayberry wine and winey red bayberries |
| CN103275853A (en) * | 2013-05-31 | 2013-09-04 | 四川郎酒集团有限责任公司 | Production method of strong flavour Chinese spirits |
| CN103320294A (en) * | 2013-07-17 | 2013-09-25 | 四川郎酒集团有限责任公司 | Production method of thick sauce flavor type liquor |
| CN103525631A (en) * | 2012-07-10 | 2014-01-22 | 贵州柔酱酒业有限公司 | Blending method of mild soy sauce flavor type liquor |
-
2014
- 2014-04-15 CN CN201410150870.7A patent/CN103881883B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102154083A (en) * | 2011-04-15 | 2011-08-17 | 泸州品创科技有限公司 | Strong aromatic Chinese spirits and prepetition method thereof |
| CN102321513A (en) * | 2011-07-14 | 2012-01-18 | 泸州医学院 | Penthorum chinense pursh wine and manufacturing method thereof |
| CN102703297A (en) * | 2012-07-05 | 2012-10-03 | 广东省九江酒厂有限公司 | Method for promoting white spirit aging |
| CN103525631A (en) * | 2012-07-10 | 2014-01-22 | 贵州柔酱酒业有限公司 | Blending method of mild soy sauce flavor type liquor |
| CN103013802A (en) * | 2012-12-31 | 2013-04-03 | 天津泰达酒店有限公司 | Fresh red bayberry wine and winey red bayberries |
| CN103275853A (en) * | 2013-05-31 | 2013-09-04 | 四川郎酒集团有限责任公司 | Production method of strong flavour Chinese spirits |
| CN103320294A (en) * | 2013-07-17 | 2013-09-25 | 四川郎酒集团有限责任公司 | Production method of thick sauce flavor type liquor |
Non-Patent Citations (3)
| Title |
|---|
| 吴广黔.酱香型白酒的生产工艺.《白酒的品评》.中国轻工业出版,2008,第43-46页. * |
| 赖高淮等.白酒的工艺变革势在必行.《新型白酒勾调技术与生产工艺》.中国轻工业出版社,2003,第13页第3段. * |
| 酱香单次酒风格质量、香味组分特点与作用及工艺对其影响;杨大金等;《酿酒科技》;20040708(第04期);第36页1.1-1.2及表1、第37页表3 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103881883A (en) | 2014-06-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101653235B (en) | Preparation method of dried orange peel soy sauce | |
| CN104099218B (en) | Brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu | |
| CN100510045C (en) | 12*P light flavour black beer and brewing method | |
| CN103255014B (en) | Method for brewing 10-degree light black beer | |
| CN102250701B (en) | Functional beer and brewing method thereof | |
| CN103589563B (en) | Preparation method of radix pseudostellariae yellow wine | |
| CN101396110B (en) | Preparation method of flavor sauce | |
| CN109706015A (en) | Whole wheat light flavour dark beer and preparation method thereof | |
| CN112522050A (en) | Brewing method of sake | |
| CN103881883B (en) | Maotai flavor type mixed liquor and preparation method thereof | |
| CN112500952A (en) | Selenium sauce wine and preparation method thereof | |
| CN104357279A (en) | Yellow wine with wolfberry fruits and brewing process of yellow wine with wolfberry fruits | |
| CN101396112B (en) | Preparation method of sauce | |
| CN101250470B (en) | Method for preparing strawberry brandy | |
| CN106544261A (en) | A kind of new beverage wine and preparation method thereof | |
| CN100489078C (en) | Process for brewing Japanese sake | |
| CN106753986A (en) | A kind of brewing method of kiwi fruit fermented wine | |
| CN113621528A (en) | Saccharomyces cerevisiae strain with low yield of fusel and high yield of ester and application of saccharomyces cerevisiae strain in fermented food | |
| CN110218663B (en) | Bacillus amyloliquefaciens Q4 strain for high yield of alpha-glycosidase inhibitor, functional yellow wine and preparation method | |
| CN107090380A (en) | Red date beer and preparation method thereof | |
| CN108315145A (en) | A kind of tea wine combined machining method | |
| CN105831663A (en) | Bayberry enzyme fruit cakes with fruit flesh and processing method thereof | |
| CN102041215B (en) | Fruit-flavor yellow wine and brewing method thereof | |
| CN101168708A (en) | Novel sweet wine | |
| CN103865741A (en) | Method for preparing high-degree liquid state white spirit by using yellow rice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170907 Address after: 646000 Erlang Town, Gulin County, Sichuan, Luzhou Patentee after: Sichuan Langjiu Limited by Share Ltd Address before: 646523 Erlang Town, Gulin County, Sichuan, Luzhou Patentee before: Sichuan Langjiu Group Co., Ltd. |