CN105623958A

CN105623958A - Method for brewing Maotai-flavor liquor

Info

Publication number: CN105623958A
Application number: CN201410619979.0A
Authority: CN
Inventors: 张晶
Original assignee: Qingdao Shoutai Agricultural Science and Technology Co Ltd
Current assignee: Qingdao Shoutai Agricultural Science and Technology Co Ltd
Priority date: 2014-11-07
Filing date: 2014-11-07
Publication date: 2016-06-01

Abstract

The invention discloses a method for brewing Maotai-flavor liquor. The method comprises carrying out high temperature Daqu fermentation on sorghum as a raw material, crushing the sorghum and high temperature Daqu, pouring 50% of hot water with a temperature of 90 DEG C or more to the crushed sorghum along with stirring, adding 5-7% of maternal fermented grains into the sorghum, carrying out uniform stirring, scattering a layer of steamed rice husk on a distillator comb, carrying out distillation through scattering materials after steam is produced and carrying out steaming for 2-3h after the steam round is produced, then taking the distillation product out of the distillator, pouring hot water with a temperature of 85 DEG C on the distillation product, when the raw sand temperature is reduced to about 32 DEG C, adding tail liquor with alcoholic strength of 30% and Daqu powder into the distillation product, wherein a Daqu use amount is controlled in 9-12% of the raw material use amount, after the product temperature is increased to 45-50 DEG C, putting the product into a cellar, and carrying out fermentation for 30 days, wherein a fermented product temperature is in a range of 35-45 DEG C. The method has reasonable and simple processes, is convenient for operation, retains a small amount of volatile substances in liquor and produces small irritation to the human body.

Description

The brewing method of sauce incense liquor

Technical field

The invention belongs to spirit brewing technical field, be specifically related to the brewing method of a kind of sauce incense liquor.

Background technology

Maotai-flavor liquor is blent formed by paste flavor wine, cellar for storing things bottom note wine and alcohol sweet wine etc., fragrance is fine and smooth, complicated, submissive, so-called paste flavor refers to that wine product have the fragrance of similar beans food, and the constituent of prior art Maotai-flavor liquor fragrance is extremely complex, loaded down with trivial details with the technique brewageed.

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 the brewing method of a kind of sauce incense liquor, method is simple, and the volatile substances preserved in wine body is few, and the stimulation of human body is few, is conducive to health.

The brewing method of sauce incense liquor provided by the invention, comprises the following steps: (1), with Sorghum vulgare Pers. for raw material, adopts high-temperature daqu fermentation, Sorghum vulgare Pers. and high-temperature daqu pulverized; (2) Sorghum vulgare Pers. after pulverizing is sprinkled the hot water of upper material quantity 50%, temperature more than 90 DEG C, and during water-sprinkling, Bian Pobian mixes, and makes raw material suck sufficient moisture, and the female grain being subsequently adding 5 7% is mixed thoroughly; (3) spreading, on rice steamer is combed, the rice husk that last layer cooks, upper rice steamer adopts sees vapour spreading, completes rice steamer task, steaming 2 3h after circle vapour, can go out rice steamer in lh, sprinkles the hot water of upper 85 DEG C after going out rice steamer again, and the water yield is the 12% of material quantity; (4) when raw husky temperature is reduced to about 32 DEG C, adding alcoholic strength is 30% tail wine, and tail wine consumption is the 2% of material quantity; (5) add koji powder, add bent amount and control at inventory 9%-12%, when product temperature rises to 45 50 DEG C, get final product pit entry fermentation; (6) the raw husky fermented grain after pit entry fermentation heap is through mixing thoroughly, and add when turning and time to sample wine 2.5% 2.6%, then cellar for storing things is entered, after fermenting cellar is filled it up with, flatten unstrained spirits face with plank gently, and sprinkle a thin layer rice husk, finally store 3.5 5cm by mudding, fermenting 30 days, fermentation product temperature changes between 35 45 DEG C.

Described female grain be last year last do not steam the high-quality fermented grain of wine after taking turns cellar for storing things of fermenting, described tail wine be by upper annual product lose arrack and foreshot that every rice steamer steams is through dilution.

The brewing method of sauce incense liquor provided by the invention, it has the beneficial effects that, processing step is reasonable, method is simple, it is simple to operation, under the combined effect of microorganism group huge in pit and air, various useful microorganism total numbers are placed in wine body, are conducive to health.

Detailed description of the invention

Below in conjunction with an embodiment, the brewing method of sauce incense liquor provided by the invention is described in detail.

Embodiment

The brewing method of the sauce incense liquor of the present embodiment, comprises the following steps: (1), with Sorghum vulgare Pers. for raw material, adopts high-temperature daqu fermentation, Sorghum vulgare Pers. and high-temperature daqu pulverized; (2) Sorghum vulgare Pers. after pulverizing is sprinkled the hot water of upper material quantity 50%, temperature more than 90 DEG C, during water-sprinkling, Bian Pobian mixes, making raw material suck sufficient moisture, the female grain being subsequently adding 6% is mixed thoroughly, and described female grain is that last year, last did not steam the high-quality fermented grain of wine after taking turns cellar for storing things of fermenting; (3) spreading, on rice steamer is combed, the rice husk that last layer cooks, upper rice steamer adopts sees vapour spreading, completes rice steamer task, steaming 3h after circle vapour, can go out rice steamer in lh, sprinkles the hot water of upper 85 DEG C after going out rice steamer again, and the water yield is the 12% of material quantity; (4) when raw husky temperature is reduced to about 32 DEG C, adding alcoholic strength is 30% tail wine, and tail wine consumption is the 2% of material quantity, described tail wine be by upper annual product lose arrack and foreshot that every rice steamer steams is through dilution; (5) add koji powder, add bent amount and control in inventory 10%, when product temperature rises to 48 DEG C, get final product pit entry fermentation; (6) the raw husky fermented grain after pit entry fermentation heap is through mixing thoroughly, and addition time samples wine 2.6% when turning, and then enters to store, after fermenting cellar is filled it up with, flatten unstrained spirits face with plank gently, and sprinkle a thin layer rice husk, finally storing 4cm by mudding, ferment 30 days, fermentation product temperature changes between 40 DEG C.

Claims

1. the brewing method of a sauce incense liquor, it is characterised in that: comprise the following steps: (1), with Sorghum vulgare Pers. for raw material, adopts high-temperature daqu fermentation, Sorghum vulgare Pers. and high-temperature daqu pulverized; (2) Sorghum vulgare Pers. after pulverizing is sprinkled the hot water of upper material quantity 50%, temperature more than 90 DEG C, and during water-sprinkling, Bian Pobian mixes, and makes raw material suck sufficient moisture, and the female grain being subsequently adding 5 7% is mixed thoroughly; (3) spreading, on rice steamer is combed, the rice husk that last layer cooks, upper rice steamer adopts sees vapour spreading, completes rice steamer task, steaming 2 3h after circle vapour, can go out rice steamer in lh, sprinkles the hot water of upper 85 DEG C after going out rice steamer again, and the water yield is the 12% of material quantity; (4) when raw husky temperature is reduced to about 32 DEG C, adding alcoholic strength is 30% tail wine, and tail wine consumption is the 2% of material quantity; (5) add koji powder, add bent amount and control at inventory 9%-12%, when product temperature rises to 45 50 DEG C, get final product pit entry fermentation; (6) the raw husky fermented grain after pit entry fermentation heap is through mixing thoroughly, and add when turning and time to sample wine 2.5% 2.6%, then cellar for storing things is entered, after fermenting cellar is filled it up with, flatten unstrained spirits face with plank gently, and sprinkle a thin layer rice husk, finally store 3.5 5cm by mudding, fermenting 30 days, fermentation product temperature changes between 35 45 DEG C.

2. the brewing method of sauce incense liquor according to claim 1, it is characterized in that: described female grain be last year last do not steam the high-quality fermented grain of wine after taking turns cellar for storing things of fermenting, described tail wine be by upper annual product lose arrack and foreshot that every rice steamer steams is through dilution.