CN107586651A - A kind of Maotai-flavor liquor and preparation method thereof - Google Patents
A kind of Maotai-flavor liquor and preparation method thereof Download PDFInfo
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- CN107586651A CN107586651A CN201711010764.9A CN201711010764A CN107586651A CN 107586651 A CN107586651 A CN 107586651A CN 201711010764 A CN201711010764 A CN 201711010764A CN 107586651 A CN107586651 A CN 107586651A
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Abstract
The present invention relates to a kind of Maotai-flavor liquor and preparation method thereof, belongs to brewing technical field, and this Maotai-flavor liquor includes the raw material of following parts by weight:20 30 parts of rice, 38 parts of wheat, 25 parts of glutinous rice, 24 parts of pea, 13 parts of yeast distiller, 12 parts of lotus seeds, 12 parts of lily, Maotai-flavor liquor free from extraneous odour prepared by the present invention, cost is low, soft delicate fragrance, for a long time sweet aftertaste.
Description
Technical field
The invention belongs to brewing technical field, more particularly to a kind of Maotai-flavor liquor and preparation method thereof.
Background technology
Maotai-flavor liquor is the Conventional espresso white wine using Moutai (Spirit) as Typical Representative, and its process characteristic is mainly reflected in
" three high three length ", " nine boilings, eight fermentations take wine seven times ".Products characteristics are " paste flavor protrusion, elegant and delicate, empty cup lasting
Persistently ".The production technology of Moutai (Spirit) has its not reproducible geographical environment and complicated microbial fermentation environment, so as to establish
The Typical Representative status of Maotai-flavor liquor is determined.Therefore, the Daqu paste flavor wine come out according to Maotai technique productions, cost is very high,
Market comsupton price is similarly high, and this allows many consumers to hang back.Market is according to the life of traditional Daqu paste flavor wine technique
The wine of production is referred to as " high-end Maotai-flavor liquor ".Another is can meet the needs of market comsupton is to Maotai-flavor liquor, is invented in industry
The ripe production technology of bran starter Maotai-flavor liquor and mixed starters paste flavor wine, it is irregular by the paste flavor wine of this technique productions, commercially available prod quality
It is uneven, on organoleptic indicator, the shortcomings of some are such as in the presence of the bitter taste of discomfort particularly on taste be present, paste flavor wine can not be catered to
The taste of fan.This kind of wine open market is positioned as " cheap Maotai-flavor liquor ".
Therefore, the new Maotai-flavor liquor that a kind of production cost is low, it is high to go out wine quality, organoleptic indicator is good how is founded
Production method, turning into current industry pole needs improved target.
The content of the invention
In order to solve the above-mentioned technical problem the present invention provides a kind of Maotai-flavor liquor and preparation method thereof, prepared by the present invention
Maotai-flavor liquor free from extraneous odour, cost is low, soft delicate fragrance, for a long time sweet aftertaste.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of Maotai-flavor liquor, including following parts by weight
Raw material:Rice 20-30 parts, wheat 3-8 parts, glutinous rice 2-5 parts, pea 2-4 parts, yeast distiller 1-3 parts, lotus seeds 1-2 parts, lily 1-2
Part.
The present invention also provides a kind of preparation method of Maotai-flavor liquor, comprises the following steps：
A, by wheat 3-8 parts, pea 2-4 parts screened, mixed, crushed, then add water and mixed with yeast distiller 1-3 parts
Uniformly, mixture is obtained；
B, the mixture obtained in step A is poured at the feeding port of bending press and enters mill compacting, it is 6- to obtain thickness after pressure
8cm, wide 10-12cm, long 20-24cm block material；
C, the block material obtained in step B is added in fermentation tank, control fermentation temperature is at 50-60 DEG C, pH value 5-
7, blow rate required 30-40m/mmin, fermentation time control go out song after 40-60h, fermentation, place into vacuum drying chamber and do
Dry 5-10min, obtains Daqu；
D, the Daqu obtained in step C is crushed, add rice 2-30 parts, after glutinous rice 2-5 parts are mixed plus
Enter in round, add manhole cover, control fermentation temperature be 23-24 DEG C, ferment 3-5d when, uncap, stir three daily
It is secondary, 6-10min is stirred every time, then cover spontaneous fermentation, during to 15d, lotus seeds 1-2 parts, lily 1-2 parts are subjected to low baking temperature and fried
Crush again and be added in round and stir, when being all sealed by fermentation to 20d, distillation is passed through to the fermented grain fermented
Equipment carries out steaming wine, and it pours into the fermented grain clear liquid fermented in digester, and the wrapping of schlempe weaved cotton cloth is placed on digester upper strata
Carry out string steaming；
E, the wine after boiling in step D is fitted into watt cylinder, after cooling, produces the Maotai-flavor liquor.
The beneficial effects of the invention are as follows：Maotai-flavor liquor free from extraneous odour prepared by the present invention, cost is low, soft delicate fragrance, when long
Between sweet aftertaste.
On the basis of above-mentioned technical proposal, the present invention can also do following improvement.
As the present invention further preferably, in step, particle diameter is 100-200 mesh after the wheat, pea crushing.
As the present invention further preferably, in step, the addition of the water is wheat and the 5-10 of pea gross weight
Times.
As the present invention further preferably, in step D, particle diameter is 50-80 mesh after the Daqu crushes.
As the present invention further preferably, in step D, the addition of the water is Daqu, rice and glutinous rice gross weight
10-20 times.
As the present invention further preferably, in step D, particle diameter is 50-70 mesh after the lotus seeds, lily crushing.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A, wheat 3kg, pea 2kg screened, mixed, crushed, particle diameter is 100 mesh after wheat, pea crushing, then
Add water to be well mixed with yeast distiller 1kg, obtain mixture, the addition of water is 5 times of wheat and pea gross weight；
B, the mixture obtained in step A to be poured at the feeding port of bending press and enters mill compacting, it is 6cm to obtain thickness after pressure,
Wide 10cm, long 20cm block material；
C, the block material obtained in step B is added in fermentation tank, control fermentation temperature is at 50 DEG C, pH value 5, air blast
Measure and go out song after 40h, fermentation for 30m/mmin, fermentation time control, place into and 5min is dried in vacuum drying chamber, obtain big
It is bent；
D, the Daqu obtained in step C is crushed, particle diameter is 50 mesh after Daqu crushes, and adds rice 20kg, glutinous
Rice 2kg is added in round after being mixed, and adds manhole cover, the addition of water is Daqu, rice and glutinous rice gross weight
10 times, control fermentation temperature be 23 DEG C, ferment 3d when, uncap, daily stirring three times, stir 6min every time, then cover from
So fermentation, during to 15d, lotus seeds 1kg, lily 1kg progress low baking temperature are fried crush again be added in round and stir it is equal
Even, particle diameter is 50 mesh after lotus seeds, lily crushing, when being all sealed by fermentation to 20d, passes through distillation equipment to the fermented grain fermented
Steaming wine is carried out, the fermented grain clear liquid fermented is poured into digester, and schlempe is placed on digester upper strata with weaved cotton cloth wrapping and carried out
String steams；
E, the wine after boiling in step D is fitted into watt cylinder, after cooling, produces the Maotai-flavor liquor.
Embodiment 2
A, wheat 6kg, pea 3kg screened, mixed, crushed, particle diameter is 150 mesh after wheat, pea crushing, then
Add water to be well mixed with yeast distiller 2kg, obtain mixture, the addition of water is 8 times of wheat and pea gross weight；
B, the mixture obtained in step A to be poured at the feeding port of bending press and enters mill compacting, it is 7cm to obtain thickness after pressure,
Wide 11cm, long 22cm block material；
C, the block material obtained in step B is added in fermentation tank, control fermentation temperature is at 55 DEG C, pH value 6, air blast
Measure and go out song after 50h, fermentation for 35m/mmin, fermentation time control, place into and 7min is dried in vacuum drying chamber, obtain big
It is bent；
D, the Daqu obtained in step C is crushed, particle diameter is 70 mesh after Daqu crushes, and adds rice 25kg, glutinous
Rice 3kg is added in round after being mixed, and adds manhole cover, the addition of water is Daqu, rice and glutinous rice gross weight
15 times, control fermentation temperature be 24 DEG C, ferment 4d when, uncap, daily stirring three times, stir 8min every time, then cover from
So fermentation, during to 15d, lotus seeds 1.5kg, lily 1.5kg progress low baking temperature are fried to crush again are added in round and stir
Mix uniformly, particle diameter is 60 mesh after lotus seeds, lily crushing, when being all sealed by fermentation to 20d, passes through distillation to the fermented grain fermented
Equipment carries out steaming wine, and the fermented grain clear liquid fermented is poured into digester, and the wrapping of schlempe weaved cotton cloth is placed on digester upper strata
Carry out string steaming；
E, the wine after boiling in step D is fitted into watt cylinder, after cooling, produces the Maotai-flavor liquor.
Embodiment 3
A, wheat 8kg, pea 4kg screened, mixed, crushed, particle diameter is 200 mesh after wheat, pea crushing, then
Add water to be well mixed with yeast distiller 3kg, obtain mixture, the addition of water is 10 times of wheat and pea gross weight；
B, the mixture obtained in step A to be poured at the feeding port of bending press and enters mill compacting, it is 8cm to obtain thickness after pressure,
Wide 12cm, long 24cm block material；
C, the block material obtained in step B is added in fermentation tank, control fermentation temperature is at 60 DEG C, pH value 7, air blast
Measure and go out song after 60h, fermentation for 40m/mmin, fermentation time control, place into and 10min is dried in vacuum drying chamber, obtain
Daqu；
D, the Daqu obtained in step C is crushed, particle diameter is 80 mesh after Daqu crushes, and adds rice 30kg, glutinous
Rice 5kg is added in round after being mixed, and adds manhole cover, the addition of water is Daqu, rice and glutinous rice gross weight
20 times, control fermentation temperature be 24 DEG C, ferment 5d when, uncap, daily stirring three times, stir 10min every time, then cover from
So fermentation, during to 15d, lotus seeds 2kg, lily 2kg progress low baking temperature are fried crush again be added in round and stir it is equal
Even, particle diameter is 70 mesh after lotus seeds, lily crushing, when being all sealed by fermentation to 20d, passes through distillation equipment to the fermented grain fermented
Steaming wine is carried out, the fermented grain clear liquid fermented is poured into digester, and schlempe is placed on digester upper strata with weaved cotton cloth wrapping and carried out
String steams；
E, the wine after boiling in step D is fitted into watt cylinder, after cooling, produces the Maotai-flavor liquor.
The Maotai-flavor liquor that embodiment 1, embodiment 2, embodiment 3 obtain and traditional Maotai-flavor liquor comparing result is as follows
Shown in table 1：
Table 1
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (7)
1. a kind of Maotai-flavor liquor, it is characterised in that include the raw material of following parts by weight:It is rice 20-30 parts, wheat 3-8 parts, glutinous
Rice 2-5 parts, pea 2-4 parts, yeast distiller 1-3 parts, lotus seeds 1-2 parts, lily 1-2 parts.
2. a kind of preparation method of Maotai-flavor liquor, it is characterised in that comprise the following steps：
A, by wheat 3-8 parts, pea 2-4 parts screened, mixed, crushed, then add water and mixed with yeast distiller 1-3 parts
It is even, obtain mixture；
B, the mixture obtained in step A is poured at the feeding port of bending press and enters mill compacting, it is 6-8cm to obtain thickness after pressure, wide
10-12cm, long 20-24cm block material；
C, the block material obtained in step B is added in fermentation tank, control fermentation temperature is at 50-60 DEG C, pH value 5-7, drum
Air quantity is 30-40m/mmin, and fermentation time control goes out song after 40-60h, fermentation, places into and 5- is dried in vacuum drying chamber
10min, obtain Daqu；
D, the Daqu obtained in step C is crushed, adds rice 2-30 parts, hair is added after glutinous rice 2-5 parts are mixed
In ferment container, add manhole cover, control fermentation temperature be 23-24 DEG C, ferment 3-5d when, uncap, daily stirring three times, often
Secondary stirring 6-10min, then cover spontaneous fermentation, during to 15d, lotus seeds 1-2 parts, lily 1-2 parts are subjected to low baking temperature and fry powder again
It is broken to be added in round and stir, when being all sealed by fermentation to 20d, distillation equipment is passed through to the fermented grain fermented
Steaming wine is carried out, it pours into the fermented grain clear liquid fermented in digester, and schlempe is placed on digester upper strata with weaved cotton cloth wrapping and carried out
String steams；
E, the wine after boiling in step D is fitted into watt cylinder, after cooling, produces the Maotai-flavor liquor.
3. a kind of preparation method of Maotai-flavor liquor according to claim 2, it is characterised in that in step, described small
Particle diameter is 100-200 mesh after wheat, pea crushing.
A kind of 4. preparation method of Maotai-flavor liquor according to claim 2, it is characterised in that in step, the water
Addition is 5-10 times of wheat and pea gross weight.
A kind of 5. preparation method of Maotai-flavor liquor according to claim 2, it is characterised in that in step D, the Daqu
Particle diameter is 50-80 mesh after crushing.
A kind of 6. preparation method of Maotai-flavor liquor according to claim 2, it is characterised in that in step D, the water
Addition is 10-20 times of Daqu, rice and glutinous rice gross weight.
A kind of 7. preparation method of Maotai-flavor liquor according to claim 2, it is characterised in that in step D, the lotus
Particle diameter is 50-70 mesh after son, lily crushing.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711010764.9A CN107586651A (en) | 2017-10-26 | 2017-10-26 | A kind of Maotai-flavor liquor and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711010764.9A CN107586651A (en) | 2017-10-26 | 2017-10-26 | A kind of Maotai-flavor liquor and preparation method thereof |
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| CN107586651A true CN107586651A (en) | 2018-01-16 |
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| CN201711010764.9A Withdrawn CN107586651A (en) | 2017-10-26 | 2017-10-26 | A kind of Maotai-flavor liquor and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108220109A (en) * | 2018-04-10 | 2018-06-29 | 贵州金沙安底斗酒酒业有限公司 | A kind of preparation method of Maotai-flavor liquor |
| CN108913428A (en) * | 2018-07-19 | 2018-11-30 | 江苏高祖酒业有限公司 | A kind of preparation method of lily fen-flavor type white spirit |
| CN112029615A (en) * | 2020-09-16 | 2020-12-04 | 泸州窖龄年份酒业有限公司 | Brewing process of mellow Maotai-flavor liquor |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102127501A (en) * | 2010-12-23 | 2011-07-20 | 泸州品创科技有限公司 | Production technique of Maotai-flavor liquor |
| CN103289860A (en) * | 2013-06-05 | 2013-09-11 | 李小兵 | Elegant scent type healthy health maintenance distillation white spirit and brewing method thereof |
| CN104120066A (en) * | 2014-08-11 | 2014-10-29 | 湖北工业大学 | Method for producing Maotai-flavor liquor through liquid fermentation |
| CN104560523A (en) * | 2015-02-15 | 2015-04-29 | 梁明锋 | Production method of Maotai-flavor liquor |
-
2017
- 2017-10-26 CN CN201711010764.9A patent/CN107586651A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102127501A (en) * | 2010-12-23 | 2011-07-20 | 泸州品创科技有限公司 | Production technique of Maotai-flavor liquor |
| CN103289860A (en) * | 2013-06-05 | 2013-09-11 | 李小兵 | Elegant scent type healthy health maintenance distillation white spirit and brewing method thereof |
| CN104120066A (en) * | 2014-08-11 | 2014-10-29 | 湖北工业大学 | Method for producing Maotai-flavor liquor through liquid fermentation |
| CN104560523A (en) * | 2015-02-15 | 2015-04-29 | 梁明锋 | Production method of Maotai-flavor liquor |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108220109A (en) * | 2018-04-10 | 2018-06-29 | 贵州金沙安底斗酒酒业有限公司 | A kind of preparation method of Maotai-flavor liquor |
| CN108913428A (en) * | 2018-07-19 | 2018-11-30 | 江苏高祖酒业有限公司 | A kind of preparation method of lily fen-flavor type white spirit |
| CN112029615A (en) * | 2020-09-16 | 2020-12-04 | 泸州窖龄年份酒业有限公司 | Brewing process of mellow Maotai-flavor liquor |
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Application publication date: 20180116 |