CN105623957A - Luzhou-flavor liquor production technology - Google Patents
Luzhou-flavor liquor production technology Download PDFInfo
- Publication number
- CN105623957A CN105623957A CN201410619978.6A CN201410619978A CN105623957A CN 105623957 A CN105623957 A CN 105623957A CN 201410619978 A CN201410619978 A CN 201410619978A CN 105623957 A CN105623957 A CN 105623957A
- Authority
- CN
- China
- Prior art keywords
- raw material
- carrying
- cellar
- rice husk
- fermentation
- 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.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a Luzhou-flavor liquor production technology. The Luzhou-flavor liquor production technology comprises 1, breaking glutinous sorghum as a raw material so that each particle of the glutinous sorghum forms 4-6 pieces, particle starch is exposed, a raw material surface area is increased, starch particle water expansion and steaming pasting are promoted, in saccharification, contact with an enzyme is improved so that good conditions are provided for saccharification fermentation, and a use ratio of the crude powder is in a range of 50-60%, 2, steaming rice husk for 35min, discharging the rice husk from a distiller and carrying out drying so that water content is 13% or less, 3, before material blending, pouring 18-20% of hot water with a temperature of 40 DEG C to the raw materials for material wetting, 4, carrying out raw material addition according to a grain-fermented grain ratio of 1: 4-1: 5 and a rice husk use amount is 18-22% the raw material amount and adjusting acidity to 1.2-1.5 through fermented grains, wherein a starch concentration is in a range of 18-20%, and 5, carrying out fermentation, scattering Daqu powder on the bottom of a cellar, adding the blended materials into the cellar, carrying out compacting and trampling and carrying out seal fermentation in the cellar for 25 days. The Luzhou-flavor liquor production technology has simple processes and a short fermentation period and realizes a thick liquor fragrance.
Description
Technical field
The invention belongs to liquor production technical field, be specifically related to a kind of giving off a strong fragrance liquor production process.
Background technology
Brewed spirit production history is of long standing and well established, and brewageing is solid fermentation mostly, and fermentation period is longer, and after fermentation, its primary product is ethanol. Analyzing detection, in Chinese liquor, major part is second alcohol and water.
Summary of the invention
For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that a kind of giving off a strong fragrance liquor production process, method is simple, and fermentation period is short, and aroma is strong.
Giving off a strong fragrance liquor production process provided by the invention, comprises the following steps: (1), with glutinous sorghum for raw material, is pulverized, and Sorghum vulgare Pers. is broken into 46 lobes, can pass through the sieve aperture of 40 orders, and wherein coarse powder accounts for 50 60%; (2) by steamed for rice husk 35min, then go out to discriminate airing, make water content below 13%, standby; (3) the 40 DEG C of hot water sprinkled before dispensing into material quantity 18 20% carry out material moistening; (4) putting into raw material, grain unstrained spirits ratio is for 1:4 1:5, and rice husk consumption is the 18 22% of material quantity, and by adding female grain, regulating acidity is 1.2 1.5, and starch concentration is 18 20%; (5) ferment after dispensing, sprinkle koji powder at the end, cellar for storing things, add dispensing afterwards, compacting, step on flat, envelope cellar for storing things fermentation 25 days.
Giving off a strong fragrance liquor production process provided by the invention, it has the beneficial effects that, with glutinous sorghum for raw material, pulverized, granular starch comes out, and increases material surface area, is conducive to imbibition and the steaming and decocting gelatinizing of starch granules, increase and the contacting of enzyme during saccharifying, for the condition that diastatic fermentation creation is good; Sorghum vulgare Pers. slag carries out steamed process in advance, effectively removes impurity, internally dry and be rich in strong fragrance; Method is simple, and fermentation period is short, and aroma is strong.
Detailed description of the invention
Below in conjunction with an embodiment, giving off a strong fragrance liquor production process provided by the invention is described in detail.
Embodiment
The giving off a strong fragrance liquor production process of the present embodiment, comprises the following steps: (1), with glutinous sorghum for raw material, is pulverized, and can pass through the sieve aperture of 40 orders, and wherein coarse powder accounts for 50%; (2) by steamed for rice husk 35min, then go out to discriminate airing, make water content below 13%, standby; (3) the 40 DEG C of hot water sprinkled before dispensing into material quantity 20% carry out material moistening; (4) putting into raw material, grain unstrained spirits ratio is for 1:5, and rice husk consumption is the 20% of material quantity, and by adding female grain, regulating acidity is 1.5, and starch concentration is 20%; (5) ferment after dispensing, sprinkle koji powder at the end, cellar for storing things, add dispensing afterwards, compacting, step on flat, envelope cellar for storing things fermentation 25 days.
Claims (1)
1. a giving off a strong fragrance liquor production process, it is characterised in that: comprising the following steps: (1), with glutinous sorghum for raw material, is pulverized, Sorghum vulgare Pers. is broken into 46 lobes, can pass through the sieve aperture of 40 orders, and wherein coarse powder accounts for 50 60%; (2) by steamed for rice husk 35min, then go out to discriminate airing, make water content below 13%, standby; (3) the 40 DEG C of hot water sprinkled before dispensing into material quantity 18 20% carry out material moistening; (4) putting into raw material, grain unstrained spirits ratio is for 1:4 1:5, and rice husk consumption is the 18 22% of material quantity, and by adding female grain, regulating acidity is 1.2 1.5, and starch concentration is 18 20%; (5) ferment after dispensing, sprinkle koji powder at the end, cellar for storing things, add dispensing afterwards, compacting, step on flat, envelope cellar for storing things fermentation 25 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410619978.6A CN105623957A (en) | 2014-11-07 | 2014-11-07 | Luzhou-flavor liquor production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410619978.6A CN105623957A (en) | 2014-11-07 | 2014-11-07 | Luzhou-flavor liquor production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105623957A true CN105623957A (en) | 2016-06-01 |
Family
ID=56039311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410619978.6A Pending CN105623957A (en) | 2014-11-07 | 2014-11-07 | Luzhou-flavor liquor production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105623957A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350394A (en) * | 2016-12-05 | 2017-01-25 | 山西省农业科学院高粱研究所 | Manufacturing method of Fen-flavor Daqu baijiu brewed by glutinous sorghum |
| CN108018163A (en) * | 2018-01-30 | 2018-05-11 | 林州红旗渠酒业有限责任公司 | A kind of brewing method for improving terpene compound content in yeast aromatic Chinese spirit |
-
2014
- 2014-11-07 CN CN201410619978.6A patent/CN105623957A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350394A (en) * | 2016-12-05 | 2017-01-25 | 山西省农业科学院高粱研究所 | Manufacturing method of Fen-flavor Daqu baijiu brewed by glutinous sorghum |
| CN108018163A (en) * | 2018-01-30 | 2018-05-11 | 林州红旗渠酒业有限责任公司 | A kind of brewing method for improving terpene compound content in yeast aromatic Chinese spirit |
| CN108018163B (en) * | 2018-01-30 | 2021-06-22 | 林州红旗渠酒业有限责任公司 | Brewing method for increasing content of terpene compounds in Daqu Luzhou-flavor liquor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103146528B (en) | Production process of multi-grain Fenjiu | |
| CN104152339B (en) | One kind chases after poor Maotai-flavor liquor production technology | |
| CN105264060A (en) | Fermented malt beverage and production method therefor | |
| CN106350394A (en) | Manufacturing method of Fen-flavor Daqu baijiu brewed by glutinous sorghum | |
| CN106754058A (en) | A kind of method of use rice brewing aroma type white spirit | |
| CN102071126A (en) | Process method for reducing fusel oil in Maotai-flavor Daqu liquor | |
| CN104017685A (en) | Method for brewing multi-distiller yeast multi-cereal three-fragrance type white wine | |
| CN106434231A (en) | Production technique of kaoliang spirit | |
| CN106995762A (en) | A kind of brewage process of fen-flavor type white spirit | |
| CN103013750B (en) | Pure-grain solid-state liquor brewing process | |
| CN105623957A (en) | Luzhou-flavor liquor production technology | |
| CN101948876A (en) | Method for preparing ethanol through fermentation of cassava | |
| CN110358648A (en) | A kind of Maotai-flavor liquor | |
| CN105623958A (en) | Method for brewing Maotai-flavor liquor | |
| CN107988273A (en) | A kind of method for controlling rice liquefaction DE values | |
| CN102286318A (en) | sugarcane wine and production method thereof | |
| CN105713779A (en) | Sticky rice sweet wine | |
| CN106318759A (en) | Preparation process of yeast for brewing liquor from non-crushed raw materials | |
| CN105602782A (en) | Grain wetting method in sauce fragrance baijiu brewing technology | |
| CN103013759B (en) | Gelatinization process in brewing process of Maotai-flavor liquor | |
| CN106244369B (en) | A kind of five grain material moistening methods of wine brewing | |
| CN104830641B (en) | Tea-flavor liquor and preparation method thereof | |
| CN101012428A (en) | Brewing method for sweet potato wine | |
| CN106244407A (en) | A kind of liquid envelope cylinder sweet and sour oral liquid brewage process | |
| CN113234554A (en) | Production process of strong-flavor Daqu liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160601 |