CN105713782A - Preparation technology of high-alcohol fresh-flavor type flavor blending baijiu - Google Patents
Preparation technology of high-alcohol fresh-flavor type flavor blending baijiu Download PDFInfo
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- CN105713782A CN105713782A CN201610170605.4A CN201610170605A CN105713782A CN 105713782 A CN105713782 A CN 105713782A CN 201610170605 A CN201610170605 A CN 201610170605A CN 105713782 A CN105713782 A CN 105713782A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
Provided is a preparation technology of high-alcohol fresh-flavor type flavor blending baijiu. The technology comprises the following steps that 1, sorghum, barley, wheat and peas are mixed with fermented grains fermented to be mature in a pit, the obtained mixture and juice of watermelons, hawthorn fruit, citrus fruit and persimmons are subjected to cross steaming, and cooked fermented grains are prepared; 2, an esterifying fluid is added to the cooked fermented grains, piling fermentation is conducted, flavoring fermented grains are prepared and added to the fermented grains fermented to be mature in the pit, distillation is conducted for obtaining baijiu, esters are added for blending, and the flavor blending baijiu is obtained. According to the preparation technology of the high-alcohol fresh-flavor type flavor blending baijiu, the cooked fermented grains fully absorb vitamins, chlorophyll, free amino acids and pohytol which are contained in the juice of the watermelons, hawthorn fruit, citrus fruit and persimmons, therefore, the baijiu prepared from the cooked fermented grains is more beneficial for absorption of human bodies and decomposition after being drunk, baijiu prepared from unprocessed grains is creatively mixed with the flavor blending baijiu, the obtained baijiu is richer, more fragrant and unique in taste on the basis of the unprocessed baijiu fermented through agricultural grains, the drinking mouthfeel is smooth and comfortable, and the mouthfeel of the baijiu is improved.
Description
Technical field
The present invention relates to White wine brewing process technical field, be specially the preparation technology of a kind of height delicate fragrance type perfumery wine.
Background technology
Chinese liquor is the distinctive a kind of Spirit of China, is one of big Spirit in the world eight, has starch or saccharine material to obtain through distillation after making fermented grain or fermentation, also known as liquor, white spirit, aquavit.Vinosity water white transparency, fragrant odour is pure, and entrance is sweet refreshing clean, and alcohol content is higher, through store aging after, there is the compound fragrant based on esters.With bent class, yeast wine for saccharifying ferment, utilize starchiness or saccharine material, through steaming and decocting, saccharifying, fermentation, distillation, aging with blend and all kinds of wine of exquisiteness.Chinese liquor is savory, has just had the classification of fragrance, then occurred as soon as odor type.The raw material that brewed spirit adopts is obstructed, have plenty of Sorghum vulgare Pers., have plenty of rice, selected saccharifying ferment is different, has plenty of Fructus Hordei Vulgaris and daqu of middle temperature that Semen Pisi sativi is made, having plenty of wheaten middle temperature or high-temperature daqu, have plenty of little song or wheat bran that rice makes and the Fuqu etc. that various different microorganisms is made, the round equipment used is different, there are pithos, cement pit, brick pond etc., have plenty of mud sump and always store；The brewage process taked is obstructed, has plenty of clear burning of steaming in clear soup, the mixed steaming of continuous stubble, returns sofa ferment, has plenty of solid-state and liquid fermentation etc..Therefore, the wine product of each institute of producer brew, its note feature is also just each different.At present, China Chinese liquor be divided into six big odor types: Maotai-flavor, delicate fragrance type, Luzhou-flavor, rice-fragrant type, phoenix odor type and double odor type, other then all can be summarized as special odor type, such as fermented soya beans, salted or other wise odor type, sesame-flavor etc..
Fen-flavor type white spirit is with its dry and comfortable pure mouthfeel liking by vast liquor consumption person deeply, production is all had in China various places, China's fermented wine occupies an important position, and fen-flavor type white spirit is close with the Little water. taste of international popular, it is more suitable in line with international standards, is also one of Chinese liquor wine kind actually entering international market future.Fen-flavor type white spirit continues to use open pithos solid-state fermentation process always, sweat essence is with Daqu (massive raw stater for alcholic liquor) for main saccharifying ferment, with fermented grain for nutrient source, with pithos for microbial activities place, the multiple fragrance materials such as composite organic acid based on acetic acid are produced through microorganism biochemical reaction slowly, then through biological esterification, forming fen-flavor type white spirit distinctive based on ethyl acetate, ethyl lactate is auxiliary elegant, pure, the compound fragrance coordinated.In existing production technology, the simple fermented distilled prepared Chinese liquor taste relying on agriculture grain crop is more single, and traditional handicraft is decomposed slow with the rear ethanol of beverage of pure grain fermentation, excessive quote after human body will be caused relatively major injury, it addition, the waste that traditional handicraft preparation process produces substantial amounts of agriculture grain and by-product also increases process costs.
Summary of the invention
In order to solve the problems referred to above, the purpose of the present invention is to propose to the preparation technology of a kind of height delicate fragrance type perfumery wine, introduce Citrullus vulgaris, Fructus Crataegi, Citrus and Fructus Kaki and grain unstrained spirits string steams, the Chinese liquor prepared is more conducive to absorption and the decomposition of human body, agriculture grain fermented wine and perfumery wine are creatively combined, the Chinese liquor mouthfeel of preparation more preferably, fragrance richer.
The present invention is to solve that the technical scheme that the problems referred to above are taked is: the preparation technology of a kind of height delicate fragrance type perfumery wine, comprise the following steps:
One, the preparation of ripe grain unstrained spirits
1) Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi are taken, according to the granule that the ratio co-grinding of weight ratio 12:1:1:1 becomes particle diameter to be 0.5-1.5mm, insert infiltration 1-1.5h in the water of 80-100 DEG C, mixing raw grain after infiltration according to weight ratio 1:3 mixing, is obtained raw grain unstrained spirits with the fermented grain of fermenting-ripening in pit；
2) Citrullus vulgaris, Fructus Crataegi, Citrus, Fructus Kaki are taken, the juice of equivalent is respectively taken after smashing to pieces respectively, insert in the mixed liquor accounting for the mixing clear water of 5 times of quality of juice, Ovum Gallus domesticus album, milk and Mel after juice is mixed, obtaining fruit juice liquid, fruit juice liquid is inserted lower floor's food steamer, raw grain unstrained spirits is inserted and is carried out Sealed steam cooking 45-60min in the food steamer of upper strata together, wherein, the mixed weight of clear water, Ovum Gallus domesticus album, milk and Mel ratio is for 8:1:2:3, and the weight ratio of fruit juice liquid and raw grain unstrained spirits is 1:3, and namely steaming and decocting obtains ripe grain unstrained spirits after terminating；
Two, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the esterifying liquid accounting for its total amount 3-3.5%, even in 5-10min varus and be piled into the cone of base diameter 1-1.5m, high 1-1.5m, pressing conical surface, increase the bulk density of cone, conical surface consolidation is made not loosen, then uniformly spread, at conical surface, the rice husk that a layer thickness is 2cm, maintain at 25-30 DEG C and carry out heap fermentation in 16-25 hour, obtain fragrant unstrained spirits；
2) take the fermented grain of fermenting-ripening in pit, fully mix thoroughly according to weight ratio 4:1 with fragrant unstrained spirits, and the mixture after mixing thoroughly adds the rice husk accounting for amount of the mixture 20%, mix rear loaded steamer thoroughly, accomplish uniformly thin spreading during loaded steamer, see vapour spreading, filling rear seal-cover, distillation takes wine, obtains wine base；
3) in every 50kg wine base, 20ml ethyl acetate, 10ml acetal, 60ml ethyl lactate, 10ml lactic acid, 30ml glacial acetic acid are added, mix homogeneously, under lucifuge, the environment of 5-15 DEG C, stand storage 1-2 month, obtain perfumery wine.
Preferably, the rice husk described in step 3 processes through steamed, and steamed method is: utilize the steam in rice steamer to dry after rice husk is steamed 20-30min.
Compared with prior art, the method have the advantages that
First, the preparation technology of a kind of height delicate fragrance type perfumery wine of the present invention, the process preparing grain unstrained spirits introduces Citrullus vulgaris, Fructus Crataegi, Citrus, Fructus Kaki, by Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi mix with fermented grain after with Citrullus vulgaris, Fructus Crataegi, Citrus, the juice string that Fructus Kaki is produced steams, the ripe grain unstrained spirits prepared has fully absorbed Citrullus vulgaris, Fructus Crataegi, Citrus, vitamin contained in Fructus Kaki juice, chlorophyll, free amino acid and pohytol, the Chinese liquor that thus ripe grain unstrained spirits prepares is more conducive to absorption and the decomposition of human body after drinking, even if drinking in a large number in the short time, also can make ethanol that the injury of human body is minimized, and the taste of Chinese liquor is more rich.
Second, the preparation technology of a kind of height delicate fragrance type perfumery wine of the present invention, the Chinese liquor prepared using the fermented distillation of Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi is as wine base, alcoholic strength according to Chinese liquor, the esters additives such as the ethyl acetate of fixed amount, ethyl lactate are added in wine base, agriculture grain fermented wine is carried out perfumery by adding extra esters, creatively raw grain fermented wine and perfumery wine are combined as a whole, make Chinese liquor sweet-smelling more on the basis of agriculture grain fermented wine, special taste, the mouthfeel of entrance is lubricious comfortable, adds the mouthfeel of Chinese liquor.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention being elaborated, the present embodiment, premised on technical solution of the present invention, gives detailed embodiment and concrete operating process.
Embodiment 1
The preparation technology of a kind of height delicate fragrance type perfumery wine, comprises the following steps:
One, the preparation of ripe grain unstrained spirits
1) Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi are taken, according to the granule that the ratio co-grinding of weight ratio 12:1:1:1 becomes particle diameter to be 0.5mm, insert infiltration 1h in the water of 80 DEG C, the mixing raw grain after infiltration according to weight ratio 1:3 mixing, is obtained raw grain unstrained spirits with the fermented grain of fermenting-ripening in pit；
2) Citrullus vulgaris, Fructus Crataegi, Citrus, Fructus Kaki are taken, the juice of equivalent is respectively taken after smashing to pieces respectively, insert in the mixed liquor accounting for the mixing clear water of 5 times of quality of juice, Ovum Gallus domesticus album, milk and Mel after juice is mixed, obtaining fruit juice liquid, fruit juice liquid is inserted lower floor's food steamer, raw grain unstrained spirits is inserted and is carried out Sealed steam cooking 45min in the food steamer of upper strata together, wherein, the mixed weight of clear water, Ovum Gallus domesticus album, milk and Mel ratio is for 8:1:2:3, and the weight ratio of fruit juice liquid and raw grain unstrained spirits is 1:3, and namely steaming and decocting obtains ripe grain unstrained spirits after terminating；
Two, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the esterifying liquid accounting for its total amount 3%, even in 5min varus and be piled into the cone of base diameter 1m, high 1m, pressing conical surface, increase the bulk density of cone, conical surface consolidation is made not loosen, then uniformly spread, at conical surface, the rice husk that a layer thickness is 2cm, maintain at 25 DEG C and carry out heap fermentation in 16 hours, obtain fragrant unstrained spirits；
2) take the fermented grain of fermenting-ripening in pit, fully mix thoroughly according to weight ratio 4:1 with fragrant unstrained spirits, and the mixture after mixing thoroughly adds the rice husk accounting for amount of the mixture 20%, mix rear loaded steamer thoroughly, accomplish uniformly thin spreading during loaded steamer, see vapour spreading, filling rear seal-cover, distillation takes wine, obtains wine base；
3) in every 50kg wine base, 20ml ethyl acetate, 10ml acetal, 60ml ethyl lactate, 10ml lactic acid, 30ml glacial acetic acid are added, mix homogeneously, under lucifuge, the environment of 5 DEG C, stand storage 1 month, obtain perfumery wine.
Further, the rice husk described in step 3 processes through steamed, and steamed method is: utilize the steam in rice steamer to dry after rice husk is steamed 20min.
Embodiment 2
The preparation technology of a kind of height delicate fragrance type perfumery wine, comprises the following steps:
One, the preparation of ripe grain unstrained spirits
1) Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi are taken, according to the granule that the ratio co-grinding of weight ratio 12:1:1:1 becomes particle diameter to be 1.5mm, insert infiltration 1.5h in the water of 100 DEG C, the mixing raw grain after infiltration according to weight ratio 1:3 mixing, is obtained raw grain unstrained spirits with the fermented grain of fermenting-ripening in pit；
2) Citrullus vulgaris, Fructus Crataegi, Citrus, Fructus Kaki are taken, the juice of equivalent is respectively taken after smashing to pieces respectively, insert in the mixed liquor accounting for the mixing clear water of 5 times of quality of juice, Ovum Gallus domesticus album, milk and Mel after juice is mixed, obtaining fruit juice liquid, fruit juice liquid is inserted lower floor's food steamer, raw grain unstrained spirits is inserted and is carried out Sealed steam cooking 60min in the food steamer of upper strata together, wherein, the mixed weight of clear water, Ovum Gallus domesticus album, milk and Mel ratio is for 8:1:2:3, and the weight ratio of fruit juice liquid and raw grain unstrained spirits is 1:3, and namely steaming and decocting obtains ripe grain unstrained spirits after terminating；
Two, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the esterifying liquid accounting for its total amount 3.5%, even in 10min varus and be piled into the cone of base diameter 1.5m, high 1.5m, pressing conical surface, increase the bulk density of cone, conical surface consolidation is made not loosen, then uniformly spread, at conical surface, the rice husk that a layer thickness is 2cm, maintain at 30 DEG C and carry out heap fermentation in 25 hours, obtain fragrant unstrained spirits；
2) take the fermented grain of fermenting-ripening in pit, fully mix thoroughly according to weight ratio 4:1 with fragrant unstrained spirits, and the mixture after mixing thoroughly adds the rice husk accounting for amount of the mixture 20%, mix rear loaded steamer thoroughly, accomplish uniformly thin spreading during loaded steamer, see vapour spreading, filling rear seal-cover, distillation takes wine, obtains wine base；
3) in every 50kg wine base, 20ml ethyl acetate, 10ml acetal, 60ml ethyl lactate, 10ml lactic acid, 30ml glacial acetic acid are added, mix homogeneously, under lucifuge, the environment of 15 DEG C, stand storage 2 months, obtain perfumery wine.
Further, the rice husk described in step 3 processes through steamed, and steamed method is: utilize the steam in rice steamer to dry after rice husk is steamed 30min.
Embodiment 3
The preparation technology of a kind of height delicate fragrance type perfumery wine, comprises the following steps:
One, the preparation of ripe grain unstrained spirits
1) Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi are taken, according to the granule that the ratio co-grinding of weight ratio 12:1:1:1 becomes particle diameter to be 1.3mm, insert infiltration 1.3h in the water of 90 DEG C, the mixing raw grain after infiltration according to weight ratio 1:3 mixing, is obtained raw grain unstrained spirits with the fermented grain of fermenting-ripening in pit；
2) Citrullus vulgaris, Fructus Crataegi, Citrus, Fructus Kaki are taken, the juice of equivalent is respectively taken after smashing to pieces respectively, insert in the mixed liquor accounting for the mixing clear water of 5 times of quality of juice, Ovum Gallus domesticus album, milk and Mel after juice is mixed, obtaining fruit juice liquid, fruit juice liquid is inserted lower floor's food steamer, raw grain unstrained spirits is inserted and is carried out Sealed steam cooking 55min in the food steamer of upper strata together, wherein, the mixed weight of clear water, Ovum Gallus domesticus album, milk and Mel ratio is for 8:1:2:3, and the weight ratio of fruit juice liquid and raw grain unstrained spirits is 1:3, and namely steaming and decocting obtains ripe grain unstrained spirits after terminating；
Two, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the esterifying liquid accounting for its total amount 3.3%, even in 8min varus and be piled into the cone of base diameter 1.3m, high 1.3m, pressing conical surface, increase the bulk density of cone, conical surface consolidation is made not loosen, then uniformly spread, at conical surface, the rice husk that a layer thickness is 2cm, maintain at 28 DEG C and carry out heap fermentation in 20 hours, obtain fragrant unstrained spirits；
2) take the fermented grain of fermenting-ripening in pit, fully mix thoroughly according to weight ratio 4:1 with fragrant unstrained spirits, and the mixture after mixing thoroughly adds the rice husk accounting for amount of the mixture 20%, mix rear loaded steamer thoroughly, accomplish uniformly thin spreading during loaded steamer, see vapour spreading, filling rear seal-cover, distillation takes wine, obtains wine base；
3) in every 50kg wine base, 20ml ethyl acetate, 10ml acetal, 60ml ethyl lactate, 10ml lactic acid, 30ml glacial acetic acid are added, mix homogeneously, under lucifuge, the environment of 10 DEG C, stand storage 1.5 months, obtain perfumery wine.
Further, the rice husk described in step 3 processes through steamed, and steamed method is: utilize the steam in rice steamer to dry after rice husk is steamed 25min.
The above, it it is only presently preferred embodiments of the present invention, not the present invention is done any pro forma restriction, although the present invention describes as above with preferred embodiment, but it is not limited to the present invention, any those skilled in the art, without departing within the scope of technical solution of the present invention, the a little change made when available technology contents described above or modification are the Equivalent embodiments of equivalent variations, in every case it is without departing from technical solution of the present invention content, according to any simple modification that above example is made by the technical spirit of the present invention, equivalent variations and modification, all still fall within the scope of technical solution of the present invention.
Claims (2)
1. the preparation technology of a height delicate fragrance type perfumery wine, it is characterised in that comprise the following steps:
One, the preparation of ripe grain unstrained spirits
1) Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi are taken, according to the granule that the ratio co-grinding of weight ratio 12:1:1:1 becomes particle diameter to be 0.5-1.5mm, insert infiltration 1-1.5h in the water of 80-100 DEG C, mixing raw grain after infiltration according to weight ratio 1:3 mixing, is obtained raw grain unstrained spirits with the fermented grain of fermenting-ripening in pit；
2) Citrullus vulgaris, Fructus Crataegi, Citrus, Fructus Kaki are taken, the juice of equivalent is respectively taken after smashing to pieces respectively, insert in the mixed liquor accounting for the mixing clear water of 5 times of quality of juice, Ovum Gallus domesticus album, milk and Mel after juice is mixed, obtaining fruit juice liquid, fruit juice liquid is inserted lower floor's food steamer, raw grain unstrained spirits is inserted and is carried out Sealed steam cooking 45-60min in the food steamer of upper strata together, wherein, the mixed weight of clear water, Ovum Gallus domesticus album, milk and Mel ratio is for 8:1:2:3, and the weight ratio of fruit juice liquid and raw grain unstrained spirits is 1:3, and namely steaming and decocting obtains ripe grain unstrained spirits after terminating；
Two, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the esterifying liquid accounting for its total amount 3-3.5%, even in 5-10min varus and be piled into the cone of base diameter 1-1.5m, high 1-1.5m, pressing conical surface, increase the bulk density of cone, conical surface consolidation is made not loosen, then uniformly spread, at conical surface, the rice husk that a layer thickness is 2cm, maintain at 25-30 DEG C and carry out heap fermentation in 16-25 hour, obtain fragrant unstrained spirits；
2) take the fermented grain of fermenting-ripening in pit, fully mix thoroughly according to weight ratio 4:1 with fragrant unstrained spirits, and the mixture after mixing thoroughly adds the rice husk accounting for amount of the mixture 20%, mix rear loaded steamer thoroughly, accomplish uniformly thin spreading during loaded steamer, see vapour spreading, filling rear seal-cover, distillation takes wine, obtains wine base；
3) in every 50kg wine base, 20ml ethyl acetate, 10ml acetal, 60ml ethyl lactate, 10ml lactic acid, 30ml glacial acetic acid are added, mix homogeneously, under lucifuge, the environment of 5-15 DEG C, stand storage 1-2 month, obtain perfumery wine.
2. the preparation technology of a kind of height delicate fragrance type perfumery wine as claimed in claim 1, it is characterised in that: the rice husk described in step 3 processes through steamed, and steamed method is: utilize the steam in rice steamer to dry after rice husk is steamed 20-30min.
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| CN201610170605.4A CN105713782A (en) | 2016-03-24 | 2016-03-24 | Preparation technology of high-alcohol fresh-flavor type flavor blending baijiu |
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Cited By (1)
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| CN106916694A (en) * | 2017-05-12 | 2017-07-04 | 安徽省运酒厂集团有限公司 | A kind of production technology of aromatic fruity white wine |
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