CN105713783A - Technology for preparing low-alcohol strong-flavor flavoring liquor easy to absorb by human bodies - Google Patents
Technology for preparing low-alcohol strong-flavor flavoring liquor easy to absorb by human bodies Download PDFInfo
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Abstract
The invention provides a technology for preparing low-alcohol strong-flavor flavoring liquor easy to absorb by human bodies. The technology includes the following steps that firstly, sorghum, barley, wheat, peas and fermented grains which are fermented manure in a pit are mixed, and then the mixture and juice of lemons, grapes, grapefruits and tomatoes are cross-steamed to prepare cooked fermented grains; secondly, alcohol, strong-flavor yeast powder, a lactic acid bacteria solution, after-run and yellow serofluid are added into calcium carbonate, calcium acetate, soybean cake powder, good-quality pit mud and distillers' grains for heat-preserving catalysis, and an auxiliary addition solution is obtained; thirdly, an auxiliary addition agent is added into the cooked fermented grains, stacking fermentation is conducted, flavoring fermented grains are prepared and then added into the fermented grains which are fermented manure in the pit, distillation is conducted to obtain liquor, then ester matter is added for blending, and the flavoring liquor is obtained. According to the technology, the cooked fermented grains fully absorb vitamins, chlorophyll, free amino acid and phytol contained in the juice of the lemons, the grapes, the grapefruits and the tomatoes, and accordingly baijiu prepared through the flavoring liquor can be absorbed and decomposed by human bodies more easily. Besides, raw grain fermented liquor and the flavoring liquor are combined, so that baijiu is more fragrant and unique in taste.
Description
Technical field
The present invention relates to White wine brewing process technical field, be specially the preparation technology of the low Luzhou-flavor perfumery wine that a kind of human body easily absorbs.
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..
Aromatic Chinese spirit is the famous-brand and high-quality wine kind of China's wine product Chinese Home, and kind is maximum, yield is maximum, is the wine kind liked by alcohol user.The main aroma of aromatic Chinese spirit is ethyl hexanoate is the compound fragrance of main body.In existing giving off a strong fragrance wine production technology, the simple fermented distilled prepared Chinese liquor taste relying on agriculture grain crop is more single, the formation of sweat esters is likely to not exclusively, cause aroma impure, mouthfeel is uncomfortable, and traditional handicraft is decomposed slowly with the rear ethanol of beverage of pure grain fermentation, excessive quote after human body will be caused relatively major injury.
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 the low Luzhou-flavor perfumery wine that a kind of human body easily absorbs, introduce Fructus Citri Limoniae, Fructus Vitis viniferae, Fructus Citri grandis and Fructus Lycopersici esculenti 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 the low Luzhou-flavor perfumery wine that a kind of human body easily absorbs, 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) Fructus Citri Limoniae, Fructus Vitis viniferae, Fructus Citri grandis, Fructus Lycopersici esculenti 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, tablet vinegar 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, tablet vinegar and Mel ratio is for 8:1:3, 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 annex solution is assisted
1) calcium carbonate, calcium acetate, soybean cake powder, quality pit mud, distiller grains are taken, ratio mixing and stirring according to weight ratio 1:1:8:12, insert in the 88 DEG C of distilled water accounting for compound gross weight 2 times and infiltrate 10-15 minute, then distilled water and compound are together inserted and be cooled to rapidly 28-35 DEG C under the environment of 0 DEG C, obtain mixed liquor A；
2) take ethanol, giving off a strong fragrance koji powder, lactobacillus suspension, liquor tailing, yellow seriflux, add mixing and stirring in mixed liquor A according to the ratio of weight ratio 1:2:4:3:9, insert and cultivate 8-12 days under the sealed environment of 32-38 DEG C, take out, obtain mixed liquid B；
3) adjust with ethanol convert mixed liquid B to the alcoholic strength of mixed liquid B and reach 48%(V/V), the mixed liquid B after then converting to tunes adds account for the acetic acid of its total amount 2 ‰, 0.85 ‰ caproic acid, insert insulation 2 weeks under the environment of 35-42 DEG C after mix homogeneously, obtain mixed liquor C；
4) add in mixed liquor C account for the butanoic acid of its total amount 1.2%, 0.9 ‰ concentrated sulphuric acid after insert insulation catalysis 20 days under the isoperibol of 38 DEG C, obtain auxiliary annex solution；
Three, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the auxiliary additive 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, 110ml ethyl hexanoate, ethyl lactate 40ml, ethyl acetate 100ml, ethyl n-butyrate. 50ml, normal propyl alcohol 30ml, acetal 30ml, isobutanol 15ml, isoamyl alcohol 20ml, glacial acetic acid 25ml are added, mix homogeneously, in lucifuge, stand storage under the environment of 5-15 DEG C 1-2 month, obtain perfumery wine.
Preferably, liquor tailing that is that liquor tailing described in step 2 is pure grain brewing gained and that process through activated carbon adsorption, the alcoholic strength of liquor tailing is 15-28 °, and liquor tailing first stores 4-8 month before carrying out activated carbon adsorption process.
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 having the advantages that of the present invention
First, the preparation technology of the low Luzhou-flavor perfumery wine that a kind of human body of the present invention easily absorbs, the process preparing grain unstrained spirits introduces Fructus Citri Limoniae, Fructus Vitis viniferae, Fructus Citri grandis, Fructus Lycopersici esculenti, by Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi mix with fermented grain after with Fructus Citri Limoniae, Fructus Vitis viniferae, Fructus Citri grandis, the juice string that Fructus Lycopersici esculenti is produced steams, the ripe grain unstrained spirits prepared has fully absorbed Fructus Citri Limoniae, Fructus Vitis viniferae, Fructus Citri grandis, vitamin contained in tomato 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 the low Luzhou-flavor perfumery wine that a kind of human body of the present invention easily absorbs, the main component of the auxiliary additive produced is ethyl hexanoate, it it is the Main Fragrance of aromatic Chinese spirit, with in ripe grain unstrained spirits mixing after fermentation process, auxiliary additive is as fermentation esterifying liquid, starch contained in ripe grain unstrained spirits and sugar can not only be made to be esterified more fully, decomposite more raw grain esters, improve and Quality of Liquors, and the multiple esters that auxiliary additive self fermentation is decomposed also is able to improve yield and the quality of wine, reduce production cost to a certain extent, increase economic efficiency.
3rd, the preparation technology of the low Luzhou-flavor perfumery wine that a kind of human body of the present invention easily absorbs, with Sorghum vulgare Pers., Fructus Hordei Vulgaris, the Chinese liquor that Semen Tritici aestivi and the fermented distillation of Semen Pisi sativi prepare is as wine base, alcoholic strength according to Chinese liquor and the difference of taste, the ethyl hexanoate of fixed amount is added in wine base, the esters additives such as ethyl lactate, 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, add 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 the low Luzhou-flavor perfumery wine that a kind of human body easily absorbs, 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) Fructus Citri Limoniae, Fructus Vitis viniferae, Fructus Citri grandis, Fructus Lycopersici esculenti 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, tablet vinegar 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, tablet vinegar and Mel ratio is for 8:1:3, 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 annex solution is assisted
1) calcium carbonate, calcium acetate, soybean cake powder, quality pit mud, distiller grains are taken, ratio mixing and stirring according to weight ratio 1:1:8:12, insert in the 88 DEG C of distilled water accounting for compound gross weight 2 times and infiltrate 10 minutes, then distilled water and compound are together inserted and be cooled to rapidly 28 DEG C under the environment of 0 DEG C, obtain mixed liquor A；
2) take ethanol, giving off a strong fragrance koji powder, lactobacillus suspension, liquor tailing, yellow seriflux, add mixing and stirring in mixed liquor A according to the ratio of weight ratio 1:2:4:3:9, insert and cultivate 8 days under the sealed environment of 32 DEG C, take out, obtain mixed liquid B；
3) adjust with ethanol convert mixed liquid B to the alcoholic strength of mixed liquid B and reach 48%(V/V), the mixed liquid B after then converting to tunes adds account for the acetic acid of its total amount 2 ‰, 0.85 ‰ caproic acid, insert insulation 2 weeks under the environment of 35 DEG C after mix homogeneously, obtain mixed liquor C；
4) add in mixed liquor C account for the butanoic acid of its total amount 1.2%, 0.9 ‰ concentrated sulphuric acid after insert insulation catalysis 20 days under the isoperibol of 38 DEG C, obtain auxiliary annex solution；
Three, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the auxiliary additive 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, 110ml ethyl hexanoate, ethyl lactate 40ml, ethyl acetate 100ml, ethyl n-butyrate. 50ml, normal propyl alcohol 30ml, acetal 30ml, isobutanol 15ml, isoamyl alcohol 20ml, glacial acetic acid 25ml are added, mix homogeneously, in lucifuge, stand storage 1 month under the environment of 5 DEG C, obtain perfumery wine.
Further, liquor tailing that is that liquor tailing described in step 2 is pure grain brewing gained and that process through activated carbon adsorption, the alcoholic strength of liquor tailing is 15 °, and liquor tailing is first stored 4 months before carrying out activated carbon adsorption process.
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 the low Luzhou-flavor perfumery wine that a kind of human body easily absorbs, 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) Fructus Citri Limoniae, Fructus Vitis viniferae, Fructus Citri grandis, Fructus Lycopersici esculenti 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, tablet vinegar 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, tablet vinegar and Mel ratio is for 8:1:3, 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 annex solution is assisted
1) calcium carbonate, calcium acetate, soybean cake powder, quality pit mud, distiller grains are taken, ratio mixing and stirring according to weight ratio 1:1:8:12, insert in the 88 DEG C of distilled water accounting for compound gross weight 2 times and infiltrate 15 minutes, then distilled water and compound are together inserted and be cooled to rapidly 35 DEG C under the environment of 0 DEG C, obtain mixed liquor A；
2) take ethanol, giving off a strong fragrance koji powder, lactobacillus suspension, liquor tailing, yellow seriflux, add mixing and stirring in mixed liquor A according to the ratio of weight ratio 1:2:4:3:9, insert and cultivate 12 days under the sealed environment of 38 DEG C, take out, obtain mixed liquid B；
3) adjust with ethanol convert mixed liquid B to the alcoholic strength of mixed liquid B and reach 48%(V/V), the mixed liquid B after then converting to tunes adds account for the acetic acid of its total amount 2 ‰, 0.85 ‰ caproic acid, insert insulation 2 weeks under the environment of 42 DEG C after mix homogeneously, obtain mixed liquor C；
4) add in mixed liquor C account for the butanoic acid of its total amount 1.2%, 0.9 ‰ concentrated sulphuric acid after insert insulation catalysis 20 days under the isoperibol of 38 DEG C, obtain auxiliary annex solution；
Three, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the auxiliary additive 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, 110ml ethyl hexanoate, ethyl lactate 40ml, ethyl acetate 100ml, ethyl n-butyrate. 50ml, normal propyl alcohol 30ml, acetal 30ml, isobutanol 15ml, isoamyl alcohol 20ml, glacial acetic acid 25ml are added, mix homogeneously, in lucifuge, stand storage 2 months under the environment of 15 DEG C, obtain perfumery wine.
Further, liquor tailing that is that liquor tailing described in step 2 is pure grain brewing gained and that process through activated carbon adsorption, the alcoholic strength of liquor tailing is 28 °, and liquor tailing is first stored 8 months before carrying out activated carbon adsorption process.
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 the low Luzhou-flavor perfumery wine that a kind of human body easily absorbs, 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) Fructus Citri Limoniae, Fructus Vitis viniferae, Fructus Citri grandis, Fructus Lycopersici esculenti 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, tablet vinegar 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 50min in the food steamer of upper strata together, wherein, the mixed weight of clear water, tablet vinegar and Mel ratio is for 8:1:3, 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 annex solution is assisted
1) calcium carbonate, calcium acetate, soybean cake powder, quality pit mud, distiller grains are taken, ratio mixing and stirring according to weight ratio 1:1:8:12, insert in the 88 DEG C of distilled water accounting for compound gross weight 2 times and infiltrate 12 minutes, then distilled water and compound are together inserted and be cooled to rapidly 30 DEG C under the environment of 0 DEG C, obtain mixed liquor A；
2) take ethanol, giving off a strong fragrance koji powder, lactobacillus suspension, liquor tailing, yellow seriflux, add mixing and stirring in mixed liquor A according to the ratio of weight ratio 1:2:4:3:9, insert and cultivate 10 days under the sealed environment of 35 DEG C, take out, obtain mixed liquid B；
3) adjust with ethanol convert mixed liquid B to the alcoholic strength of mixed liquid B and reach 48%(V/V), the mixed liquid B after then converting to tunes adds account for the acetic acid of its total amount 2 ‰, 0.85 ‰ caproic acid, insert insulation 2 weeks under the environment of 40 DEG C after mix homogeneously, obtain mixed liquor C；
4) add in mixed liquor C account for the butanoic acid of its total amount 1.2%, 0.9 ‰ concentrated sulphuric acid after insert insulation catalysis 20 days under the isoperibol of 38 DEG C, obtain auxiliary annex solution；
Three, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the auxiliary additive accounting for its total amount 3.2%, 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, 110ml ethyl hexanoate, ethyl lactate 40ml, ethyl acetate 100ml, ethyl n-butyrate. 50ml, normal propyl alcohol 30ml, acetal 30ml, isobutanol 15ml, isoamyl alcohol 20ml, glacial acetic acid 25ml are added, mix homogeneously, in lucifuge, stand storage 1.5 months under the environment of 10 DEG C, obtain perfumery wine.
Further, liquor tailing that is that liquor tailing described in step 2 is pure grain brewing gained and that process through activated carbon adsorption, the alcoholic strength of liquor tailing is 20 °, and liquor tailing is first stored 6 months before carrying out activated carbon adsorption process.
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 (3)
1. the preparation technology of the low Luzhou-flavor perfumery wine that a human body easily absorbs, 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) Fructus Citri Limoniae, Fructus Vitis viniferae, Fructus Citri grandis, Fructus Lycopersici esculenti 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, tablet vinegar 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 together in the food steamer of upper strata sealing string steaming 45-60min, wherein, the mixed weight of clear water, tablet vinegar and Mel ratio is for 8:1:3, 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 annex solution is assisted
1) calcium carbonate, calcium acetate, soybean cake powder, quality pit mud, distiller grains are taken, ratio mixing and stirring according to weight ratio 1:1:8:12, insert in the 88 DEG C of distilled water accounting for compound gross weight 2 times and infiltrate 10-15 minute, then distilled water and compound are together inserted and be cooled to rapidly 28-35 DEG C under the environment of 0 DEG C, obtain mixed liquor A；
2) take ethanol, giving off a strong fragrance koji powder, lactobacillus suspension, liquor tailing, yellow seriflux, add mixing and stirring in mixed liquor A according to the ratio of weight ratio 1:2:4:3:9, insert and cultivate 8-12 days under the sealed environment of 32-38 DEG C, take out, obtain mixed liquid B；
3) adjust with ethanol convert mixed liquid B to the alcoholic strength of mixed liquid B and reach 48%(V/V), the mixed liquid B after then converting to tunes adds account for the acetic acid of its total amount 2 ‰, 0.85 ‰ caproic acid, insert insulation 2 weeks under the environment of 35-42 DEG C after mix homogeneously, obtain mixed liquor C；
4) add in mixed liquor C account for the butanoic acid of its total amount 1.2%, 0.9 ‰ concentrated sulphuric acid after insert insulation catalysis 20 days under the isoperibol of 38 DEG C, obtain auxiliary annex solution；
Three, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the auxiliary additive 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, 110ml ethyl hexanoate, ethyl lactate 40ml, ethyl acetate 100ml, ethyl n-butyrate. 50ml, normal propyl alcohol 30ml, acetal 30ml, isobutanol 15ml, isoamyl alcohol 20ml, glacial acetic acid 25ml are added, mix homogeneously, in lucifuge, stand storage under the environment of 5-15 DEG C 1-2 month, obtain perfumery wine.
2. the preparation technology of the low Luzhou-flavor perfumery wine that a kind of human body as claimed in claim 1 easily absorbs, it is characterized in that: liquor tailing that is that liquor tailing described in step 2 is pure grain brewing gained and that process through activated carbon adsorption, the alcoholic strength of liquor tailing is 15-28 °, and liquor tailing first stores 4-8 month before carrying out activated carbon adsorption process.
3. the preparation technology of the low Luzhou-flavor perfumery wine that a kind of human body as claimed in claim 1 easily absorbs, 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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