CN106190697A

CN106190697A - A kind of preparation method of Chinese liquor

Info

Publication number: CN106190697A
Application number: CN201610573061.6A
Authority: CN
Inventors: 张君
Original assignee: Taishan Occupation Safety Health Association
Current assignee: Taishan Occupation Safety Health Association
Priority date: 2016-07-19
Filing date: 2016-07-19
Publication date: 2016-12-07

Abstract

The present invention relates to the preparation method of a kind of Chinese liquor.By preparing through steaming and decocting again after the raw material sealing and fermenting such as organic rice, Oryza glutinosa, distillers yeast and koji.This wine alcohol content is higher, and mouthfeel uniqueness is pure, has and splendid drinks mouthfeel and reserve value.

Description

A kind of preparation method of Chinese liquor

Technical field

The present invention relates to the preparation method of a kind of wine, the preparation method of a kind of Chinese liquor.

Background technology

Chinese liquor is the distinctive a kind of Spirit of China, also known as liquor, white spirit, aquavit etc., vinosity colourless (or micro-Huang) Transparent, fragrant odour is pure, and entrance is sweet refreshing clean, and alcohol content is higher.With bent class, yeast wine as saccharifying ferment, utilize starch Raw material, through steaming and decocting, diastatic fermentation, distillation, aging with blend and all kinds of wine of brew.At present, consumer is to Chinese liquor Taste has the pursuit of increasingly diversification.

Summary of the invention

It is an object of the invention to provide the preparation method of a kind of Chinese liquor beverage, a kind of Chinese liquor with new-type composition Preparation method.

The wine of the present invention includes the raw material of following mass parts:

According to the organic rice 180 of mass parts meter, rice 10, distillers yeast 0.8, koji 0.1, bean 0.5, Semen Armeniacae Amarum 0.12, Clear water 260, fermented grain water 1, vinasse water 2.

The preparation method of this wine is:

1, organic rice 180, Oryza glutinosa 10, distillers yeast 0.8 and koji 0.1 are weighed according to the mass parts in formula, after mixing Add fat, be added thereto to clear water that mass parts is 260, add the vinasse water that mass parts is 1,28 30 after stirring DEG C bottom fermentation, described fat is ceramic cylinder, the wooden barrel of free from extraneous odour or Plastic Drum；

2, fermentation adds in backward bucket according to the vinasse water mix and blend that ratio calculating mass parts is 1 in formula for 24 hours 35 minutes, capping；

3, the 2nd 6 day of fermentation, stirs three every day, every time stirring 35 minutes, and capping allows its natural fermentation, stirring Afterwards with plastic fresh-keeping membrane capping fermentation 16 days；

4, when fermenting the 17th day, weigh Semen Glycines and the Semen Armeniacae Amarum of mass parts 0.12 of mass parts 0.5 by formula, put into iron pan In add and after a small amount of salt low baking temperature fries fragrant, cooling, remove foreign material salt, then after taking the fermentation fermented grain water mixing that mass parts is 1, pulverizing Slurry is worn on machine；

5, when fermenting the 17th day, the mixing bean bar pulp-water addition fat that step 4 is obtained stirs, all seals Fermentation；

6, when fermentation was to the 22nd day, the fermented grain fermented uses modern comfort distill and carries out steaming wine: the wine that will ferment Unstrained spirits clear liquid is poured in digester, and schlempe cotton weaving the yarn cloth wrapping is placed on digester upper strata string and steams；

7, the wine distilled out carries out allocating spoon and converts sealing fermentation in 68 days after wine degree 45 degree, subpackage.

The invention have the benefit that

The invention belongs to delicate fragrance type wine, vinosity water white transparency, alcohol content is higher, and mouthfeel uniqueness is pure, and smooth sweetness has Tempting aroma, has reserve value.

In order to be more fully understood that and implement, describe the present invention in detail below in conjunction with specific embodiment.

Detailed description of the invention

Embodiment 1

1, weigh organic rice 180kg, Oryza glutinosa 10kg, distillers yeast 0.8kg and koji 0.1kg according to formula, add after mixing Enter fat, be added thereto to the vinasse water of the clear water of 260kg, 1kg, at 28 30 DEG C of bottom fermentations, described fat after stirring For ceramic cylinder, the wooden barrel of free from extraneous odour or Plastic Drum；

2, fermentation adds the vinasse water mix and blend 35 minutes of 1kg, capping for 24 hours in backward bucket；

4, when fermenting the 17th day, add Semen Glycines and the Semen Armeniacae Amarum of 0.12kg of 0.5kg by formula, put into and iron pan adds on a small quantity Salt low baking temperature removes foreign material salt after frying fragrant, cooling, then after taking the fermentation fermented grain water mixing of 1kg, wears into slurry on pulverizer；

The invention is not limited in above-mentioned embodiment, if various changes or deformation to the present invention are without departing from the present invention Spirit and scope, if these are changed and within the scope of deformation belongs to claim and the equivalent technologies of the present invention, then this Bright being also intended to comprises these changes and deformation.

Claims

1. a preparation method for Chinese liquor, comprises the following steps:

(1) weigh organic rice 180, Oryza glutinosa 10, distillers yeast 0.8 and koji 0.1 according to the mass parts in formula, add after mixing Fat, is added thereto to clear water that mass parts is 260, adds the vinasse water that mass parts is 1, after stirring at 28 30 DEG C Fermentation,；

(2) fermentation adds in backward bucket according to the vinasse water mix and blend 3 that ratio calculating mass parts is 1 in formula for 24 hours 5 minutes, capping；

(3) the 2nd 6 day fermented, stirs three every day, every time stirring 35 minutes, and capping allows its natural fermentation, uses after stirring Plastic fresh-keeping membrane capping fermentation 16 days；

(4) when fermenting the 17th day, weigh Semen Glycines and the Semen Armeniacae Amarum of mass parts 0.12 of mass parts 0.5 by formula, put in iron pan Add after a small amount of salt low baking temperature fries perfume, cooling and remove foreign material salt, then take according to the fermentation fermented grain water that ratio mass parts in formula is 1 mixed After conjunction, pulverizer is worn into slurry；

(5) when fermenting the 17th day, the mixing bean bar pulp-water addition fat that step 4 is obtained stirs, all seals and send out Ferment；

(6) when fermentation was to the 22nd day, the fermented grain that ferments use modern comfort distillation carry out steaming wine: by clear for the fermented grain that ferments Liquid is poured in digester, and schlempe cotton weaving the yarn cloth wrapping is placed on digester upper strata string and steams；

(7) wine distilled out carries out allocating spoon and converts sealing fermentation in 68 days after wine degree 45 degree, subpackage.

Manufacture method the most according to claim 1, it is characterised in that: the fat described in step 1 is ceramic cylinder, free from extraneous odour Wooden barrel or Plastic Drum.

Manufacture method the most according to claim 1, it is characterised in that: the steaming wine described in step 5 is, the fermented grain that will ferment Clear liquid is poured in digester, and schlempe cotton weaving the yarn cloth wrapping is placed on digester upper strata string and steams.