CN105018296B - A kind of brewing production process of Multiple-flavor liquor - Google Patents
A kind of brewing production process of Multiple-flavor liquor Download PDFInfo
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- CN105018296B CN105018296B CN201510486607.XA CN201510486607A CN105018296B CN 105018296 B CN105018296 B CN 105018296B CN 201510486607 A CN201510486607 A CN 201510486607A CN 105018296 B CN105018296 B CN 105018296B
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Abstract
The invention discloses a kind of brewing production process of Multiple-flavor liquor, this technique is the fusion and adjustment of giving off a strong fragrance, faint scent, sesame-flavor white spirit production technology, employ the brewing of multiple grain, mud sump is stored always, steamed continuous slag, ventilation accumulation, big bran combine, be layereds grain, is layered and is evaporated the production technologies such as wine, produce Multiple-flavor liquor it is categorized pluck wine, store respectively, meticulous blending forms.This Multiple-flavor liquor of present invention process method production, " sesame burnt odor " with distilled spirit with sesame flavour, it has " sweet refreshing net " of aromatic Chinese spirit concurrently, and has the advantages that " the peace and quiet elegance " of fen-flavor type white spirit, meet the Flavor Types demand based on market and consumer.
Description
Technical field
The present invention relates to wine brewing fields, and in particular to a kind of brewing production process of Multiple-flavor liquor.
Background technology：
Existing and fragrant or compound flavor white spirit is mostly that dense sauce, sauce is dense or the styles such as dense and sesame perfume (or spice), uses build up process, accounts for
Larger with place, accumulation temperature should not control；Round is mostly brick wall mud bottom, cement wall mud bottom or stainless steel wall mud bottom
Deng, pits maintenance input it is larger, the brewing of other aromatic white spirits should not be converted；And in fragrant or compound flavor white spirit brewing process, have
It is combined using big bran, it is all larger with song amount.
The technical problem to be solved in the present invention and the effect reached are that the odor type met based on market and consumer melts
Conjunction demand provides a kind of Multiple-flavor liquor and its production technology, brew cater to market comsupton demand NEW TYPE OF COMPOSITE it is fragrant white
Wine.
The content of the invention
The present invention provides a kind of brewing production process of Multiple-flavor liquor, one kind of present invention process method production is answered
Aromatic white spirit is closed, " the sesame burnt odor " with distilled spirit with sesame flavour has " sweet refreshing net " of aromatic Chinese spirit concurrently, and has delicate fragrance type
" sesame head, clear rhythm, dense tail " is presented in the advantages that " the peace and quiet elegance " of white wine, wine body, and all tastes are coordinated, compound perfume is quiet and tastefully laid out, meet
Flavor Types demand based on market and consumer.
The technical scheme is that：
A kind of brewing production process of Multiple-flavor liquor, which is characterized in that comprise the following steps：
A, 85-100 parts of sorghum, 25-30 parts of wheat are taken, crushes and five petaloids, plum blossom-shaped is presented, 5-10 parts of wheat bran adds water 55-
75 parts of mixing, water content is 55% or so, when material moistening 24 is small or so, admixes 20-30 parts of rice husk after steaming in clear soup, the grain of steaming after drinking
100-200 parts of unstrained spirits as grain unstrained spirits, steam in clear soup by uploading in rice steamer, and pressure 0.05-0.10Mpa, 101-105 DEG C of temperature steam grain 90-95 minutes；
B, grain unstrained spirits obtained by step a is cooled to by the ventilation slag that dries in the air within 35 DEG C, adds 24-32 parts of high temperature Daqu, and mend
Filling pulp-water makes grain unstrained spirits water content reach 50-55%, is placed on ventilation double-edged fine-toothed comb, and intermittent aeration, product temperature control are in 35-45 DEG C, accumulation
When the 12-24 that ferments is small；
C, admixing poor unstrained spirits 200-250 parts steamed after drinking and supplement pulp-water the heap fermentation grain unstrained spirits obtained by step b makes grain unstrained spirits
Water content reaches 58-63%；
D, by the three rice steamer pit entry fermentation of grain unstrained spirits average mark obtained by step c, pond temperature is entered for 18-23 DEG C, under pit, middle level
Preceding two rice steamers grain unstrained spirits steps on cellar for storing things after entering cellar for storing things, and the 3rd rice steamer grain unstrained spirits on pit upper strata adds in 5-8 parts of sesame perfume (or spice) complex function wheat bran, after entering cellar for storing things
Do not step on first cellar for storing things, vacant 12-24 it is small when, temperature reaches 30-35 DEG C, then step on cellar for storing things, capping grain, pond head mudding pond are fermented；
E, envelope pond grain unstrained spirits obtained by step d is fermented 45-60 days, be layered it is poor, admix 100-150 parts steam in clear soup after rice husk,
Be bisected into four rice steamers, uploading in rice steamer steams wine, upper strata fermented grain evaporate 30-35 DEG C of wine temperature, in, lower floor's fermented grain low temperature of trying one's best evaporate wine, classification pluck wine,
It stores respectively；
F, pit upper strata, bottom fermented grain obtained by step d are steamed after drinking as grain is lost, fermented grain steaming in pit middle level is used as back after drinking
Grain trains mixed fermentation with grain；
G, former wine obtained by step d is stored into 2-5 respectively, then blends into finished wine.
The brewing production process of the Multiple-flavor liquor, it is characterised in that：The sesame perfume (or spice) complex function wheat bran
It is formed by the component raw material mixed preparing of following parts by weight：10-15 parts of high temperature resistant bacterial bran koji, 10-15 parts of yeast wheat bran, Bai Qu
10-25 parts of wheat bran, 5-10 parts of high temperature Daqu.
The Multiple-flavor liquor that the brewing production process of the Multiple-flavor liquor is produced.
The present invention has the advantage that compared with prior art：
The present invention Multiple-flavor liquor production technology be giving off a strong fragrance, faint scent, sesame-flavor white spirit production technology fusion with
Adjustment employs the brewing of multiple grain, mud sump is stored always, steamed continuous slag, ventilation accumulation, big bran combine, be layereds grain, is layered and is evaporated the life such as wine
Production. art, produce Multiple-flavor liquor it is categorized pluck wine, respectively storage, meticulous blending forms.Sorghum, wheat, wheat bran it is reasonable
It matches and provides material base for brewing microorganism, banking process is conducive to the expansion procreation of microorganism.Pit upper strata grain unstrained spirits
Big bran combines, enter cellar for storing things after first do not step on cellar for storing things, rational carbon-nitrogen ratio etc., be conducive to secondary accumulate in temperature-rise period starch in raw material
Saccharification and the decomposition of protein, enhance Maillard reaction, promote the generation of complicated flavor substance, make aroma elegant and delicate, wine
Body it is plentiful it is mellow, slightly lingering fragrance；Low temperature heap fermentation in the grain unstrained spirits warp of middle level, former wine is higher containing ethyl acetate, there is fen-flavor type white spirit
Feature；Yellow mud builds Jiao Laojiao, and pit bottom grain unstrained spirits is affected by pit mud, adds ethyl hexanoate and caproic acid etc. in wine body
The content of ingredient makes wine body have graceful " cellar aroma flavoring ".The present invention builds the old pit in cellar for storing things using yellow mud, ventilation is accumulated, big bran combines,
Continuous slag such as is steamed in clear soup at the techniques, round cost is not high, accumulation temperature-controllable, the advantages that wheat bran dosage is less.
This Multiple-flavor liquor of present invention process method production, has " the sesame burnt odor " of distilled spirit with sesame flavour, simultaneous
There is " sweet refreshing net " of aromatic Chinese spirit, and have the advantages that " the peace and quiet elegance " of fen-flavor type white spirit, wine body presents " sesame head, clear
Rhythm, dense tail ", all tastes are coordinated, compound perfume is quiet and tastefully laid out, meet the Flavor Types demand based on market and consumer.
Specific embodiment
A kind of brewing production process of Multiple-flavor liquor, comprises the following steps：
A, 95 parts of sorghum, 26 parts of wheat are taken, crushes and five petaloids, plum blossom-shaped is presented, 8 parts of wheat bran adds 56 parts of mixing of water, contains
Water is 55% or so, and when material moistening 24 is small or so, 25 parts of rice husk, 150 parts of the poor unstrained spirits of steaming after drinking admixed after steaming in clear soup are used as grain unstrained spirits,
Uploading in rice steamer is steamed in clear soup, and pressure 0.05-0.10Mpa, 103 DEG C of temperature steam grain 95 minutes；
B, grain unstrained spirits obtained by step a is cooled to by the ventilation slag that dries in the air within 35 DEG C, adds 24-32 parts of high temperature Daqu, and mend
Filling pulp-water makes grain unstrained spirits water content reach 53%, is placed on ventilation double-edged fine-toothed comb, and intermittent aeration, product temperature control are in 40 DEG C, heap fermentation 18
Hour；
C, the heap fermentation grain unstrained spirits obtained by step b is admixed into 230 parts of the poor unstrained spirits steamed after drinking and supplementing pulp-water makes grain unstrained spirits aqueous
Amount reaches 60%；
D, by the three rice steamer pit entry fermentation of grain unstrained spirits average mark obtained by step c, pond temperature is entered for 20 DEG C, under pit, before middle level
Two rice steamer grain unstrained spirits step on cellar for storing things after entering cellar for storing things, and the 3rd rice steamer grain unstrained spirits on pit upper strata adds in 7 parts of sesame perfume (or spice) complex function wheat bran, enter after storing elder generation not
Step on cellar for storing things, it is vacant 16 it is small when, temperature reaches 33 DEG C, then steps on cellar for storing things, capping grain, pond head mudding pond fermentation；
E, envelope pond grain unstrained spirits obtained by step d is fermented 55 days, be layered it is poor, admix 130 parts steam in clear soup after rice husk, be bisected into four
Rice steamer, uploading in rice steamer steam wine, upper strata fermented grain evaporate 33 DEG C of wine temperature, in, lower floor's fermented grain low temperature of trying one's best evaporate wine, classification plucks wine, stores respectively；
F, pit upper strata, bottom fermented grain obtained by step d are steamed after drinking as grain is lost, fermented grain steaming in pit middle level is used as back after drinking
Grain trains mixed fermentation with grain；
G, former wine obtained by step d is stored into 2-5 respectively, then blends into finished wine.
Claims (3)
1. a kind of brewing production process of Multiple-flavor liquor, which is characterized in that comprise the following steps：
A, 85-100 parts of sorghum, 25-30 parts of wheat are taken, crushes and five petaloids, plum blossom-shaped is presented, 5-10 parts of wheat bran adds 55-75 parts of water
Mixing, water content is 55% or so, when material moistening 24 is small or so, admixes 20-30 parts of rice husk after steaming in clear soup, the poor unstrained spirits of steaming after drinking
100-200 parts are used as grain unstrained spirits, and uploading in rice steamer is steamed in clear soup, and pressure 0.05-0.10MPa, 101-105 DEG C of temperature steam grain 90-95 minutes；
B, grain unstrained spirits obtained by step a is cooled to by the ventilation slag that dries in the air within 35 DEG C, adds 24-32 parts of high temperature Daqu, and supplement slurry
Water makes grain unstrained spirits water content reach 50-55%, is placed on ventilation double-edged fine-toothed comb, and intermittent aeration, product temperature control are in 35-45 DEG C, heap fermentation
When 12-24 is small；
C, the heap fermentation grain unstrained spirits obtained by step b is admixed into poor unstrained spirits 200-250 parts steamed after drinking and supplementing pulp-water makes grain unstrained spirits aqueous
Amount reaches 58-63%；
D, by the three rice steamer pit entry fermentation of grain unstrained spirits average mark obtained by step c, pond temperature is entered for 18-23 DEG C, under pit, preceding the two of middle level
Rice steamer grain unstrained spirits steps on cellar for storing things after entering cellar for storing things, and the 3rd rice steamer grain unstrained spirits on pit upper strata adds in 5-8 parts of sesame perfume (or spice) complex function wheat bran, enters after storing elder generation not
Step on cellar for storing things, vacant 12-24 it is small when, temperature reaches 30-35 DEG C, then steps on cellar for storing things, capping grain, pond head mudding pond fermentation；
E, envelope pond grain unstrained spirits obtained by step d is fermented 45-60 days, be layered it is poor, admix 100-150 parts steam in clear soup after rice husk, divide equally
Steam wine for four rice steamers, uploading in rice steamer, upper strata fermented grain evaporates 30-35 DEG C of wine temperature, in, lower floor's fermented grain low temperature evaporate wine, classification plucks wine, stores up respectively
It deposits；
F, pit upper strata obtained by step e, bottom fermented grain are steamed after drinking as losing grain, the steaming of pit middle level fermented grain be used as back after drinking it is poor and
Grain trains mixed fermentation；
G, former wine obtained by step e is stored into 2-5 respectively, then blends into finished wine.
2. the brewing production process of Multiple-flavor liquor according to claim 1, it is characterised in that：The sesame is fragrant multiple
Function wheat bran is closed to be formed by the component raw material mixed preparing of following parts by weight：10-15 parts of high temperature resistant bacterial bran koji, yeast wheat bran
10-15 parts, white bent 10-25 parts of wheat bran, 5-10 parts of high temperature Daqu.
3. the Multiple-flavor liquor that the brewing production process of Multiple-flavor liquor as described in claim 1 is produced.
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| CN105018296B true CN105018296B (en) | 2018-06-01 |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105936858A (en) * | 2016-06-27 | 2016-09-14 | 安徽金种子酒业股份有限公司 | Brewage production technology of solid Xiaoqu Fen-flavor liquor |
| CN107779335A (en) * | 2016-08-31 | 2018-03-09 | 江苏乾天酒业有限公司 | A kind of clear liquor production process of sesame |
| CN106987496B (en) * | 2017-05-18 | 2021-03-30 | 江苏洋河酒厂股份有限公司 | Production method of strong aromatic Chinese spirits with whole rice as raw material |
| CN107418818B (en) * | 2017-07-03 | 2020-06-16 | 安徽古井贡酒股份有限公司 | Method for improving gelatinization quality of wine brewing raw material |
| CN107418835A (en) * | 2017-09-30 | 2017-12-01 | 安徽瑞思威尔科技有限公司 | A kind of brewing method of mixing odor type white wine |
| CN108410646A (en) * | 2018-05-30 | 2018-08-17 | 安徽金种子酒业股份有限公司 | A kind of brewing production process of strong fragrance aromatic Chinese spirit |
| CN108624461A (en) * | 2018-08-22 | 2018-10-09 | 安徽金种子酒业股份有限公司 | A kind of process improving aromatic Chinese spirit brewing production quality liquor rate |
| CN109280602B (en) * | 2018-11-29 | 2022-12-30 | 济南趵突泉酿酒有限责任公司 | Spring-flavor liquor and production method thereof |
| CN111423954A (en) * | 2020-04-05 | 2020-07-17 | 内蒙古蒙古王实业股份有限公司 | Production process of strong ganoderma compound flavor liquor |
| CN111575132A (en) * | 2020-06-16 | 2020-08-25 | 安徽金种子酒业股份有限公司 | Method for brewing and producing fragrant-fragrance type white spirit by solid-state fermentation of stainless steel box |
| CN114214137A (en) * | 2022-01-18 | 2022-03-22 | 山东红太阳酒业集团有限公司 | Brewing production process of fragrant liquor |
| CN115572651A (en) * | 2022-10-18 | 2023-01-06 | 四川省宜宾竹海酒业有限公司 | Preparation method of multi-grain strong-flavor liquor |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102071129B (en) * | 2010-12-05 | 2012-12-26 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
| CN102154072B (en) * | 2010-12-24 | 2012-11-21 | 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 |
| CN102399663B (en) * | 2011-12-02 | 2013-02-20 | 山东扳倒井股份有限公司 | Production process for sesame rice composite fragrance type white spirit |
| CN103740523A (en) * | 2013-12-11 | 2014-04-23 | 河南省傅潭酒业有限公司 | Special yeast for sesame flavor liquor and preparation process thereof |
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Inventor after: Ning Zhongwei Inventor after: Peng Bing Inventor after: Cheng Wei Inventor after: Xie Guopai Inventor after: Wu Hongping Inventor after: Xue Xijia Inventor before: Peng Bing Inventor before: Xie Guopai Inventor before: Cheng Wei Inventor before: Xue Xijia Inventor before: Wu Hongping Inventor before: Sun Lulu |
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