CN109082349A - Luzhou-flavor liquo brewage process - Google Patents
Luzhou-flavor liquo brewage process Download PDFInfo
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- CN109082349A CN109082349A CN201710440615.XA CN201710440615A CN109082349A CN 109082349 A CN109082349 A CN 109082349A CN 201710440615 A CN201710440615 A CN 201710440615A CN 109082349 A CN109082349 A CN 109082349A
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- C—CHEMISTRY; METALLURGY
- 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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Abstract
The invention discloses a kind of Luzhou-flavor liquo brewage process, the brewage process is the following steps are included: Step 1: sorting；Step 2: raw material is made；Step 3: improving the refreshing degree of Luzhou-flavor former wine silk floss: going here and there and steam in auxiliary material preparation, Luzhou-flavor steaming bucket bottom pot.Brewage process of the invention is greatly improved the efficiency of brewage process, reduces manufacturing cost, while the refreshing degree of Luzhou-flavor former wine silk floss can be improved.
Description
Technical field
The present invention relates to Liquor Making Technology fields, and in particular to a kind of Luzhou-flavor liquo brewage process.
Background technique
The yeast of aromatic white spirit focuses on heap, and covering is tight, based on guarantor's tide.Each operation stage of culture period is mainly to turn over
Song is distinguished, and the stage is fairly obvious.Depending on the envelope of window is opened to be actually needed.The hot bent and song that dries in the air, relies primarily on and turns over bent operation,
When only temperature surmounts defined technological limits when koji-making vertex, just carries out turning over song, put damp cooling.Control hot Qu Dingdian temperature compared with
Height, generally at 50 DEG C or more, individual persons are up to 60 DEG C or more, such as 60 DEG C of Quan Xing Da Qu, 60 1 65 DEG C of moral mountain yeast.Turn over bent number
It is less, not as fen-flavor type white spirit yeast turn over it is bent frequently belong to medium temperature song and high temperature be bent, process characteristic is that more heat are dried in the air less.Therefore, break
The not limpid song thick flavor of face crops for rotation, it is in the majority with yellow song.Difference of the Luzhou-flavor liquo because of yeast fire, mainly hot Qu Wendu
Vertex is different, is divided into moderate heat song and high fire is bent, and practical is that medium temperature song and high temperature are bent.A time high temperature is bent to be measured greatly with bent, white wine
Bent thick flavor;Medium temperature song is small with bent amount, and the bent fragrance of white wine is slightly weaker.Practical measurement, the saccharifying power of medium temperature song, liquefaction power, fermentation
Power is all more bent than high temperature big.In order to complement each other, respective excellent properties are played, some distilleries are often bent high temperature song and medium temperature
It is used cooperatively, to receive both distillation yield and quality and excellent effect.
But it is even more long that the fermentation step of Luzhou-flavor liquo usually requires time-consuming half a month, substantially prolongs method of making liquor in this way
Time limit improve cost to reduce manufacture efficiency.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, provide a kind of Luzhou-flavor liquo brewage process.
In order to solve the above technical problems, the invention adopts the following technical scheme:
A kind of Luzhou-flavor liquo brewage process, the brewage process the following steps are included:
Step 1: sorting
Raw material: sorghum 46%, wheat 22%, rice 12%, buckwheat 12%, millet 6%, swallow is chosen according to following mass percent
Wheat 2%；
Step 2: raw material is made
Wheat, buckwheat, rice and oat are 5-10 minutes steamed, and millet is 5 minutes steamed, and sorghum is 60 minutes steamed；It is steamed
100 DEG C of temperature, remove the different miscellaneous taste of grain；Eat different miscellaneous taste；Grain is moistened using 80-100 DEG C of warm water, water consumption is total raw material amount
40%, time 1-1.5h；Grain raw material after material moistening is mixed with the fermented grain of fermenting-ripening in pit with mass ratio 1:4 and is mixed
Material obtains the grain unstrained spirits of this round of Luzhou-flavor liquo fermentation, is stacked at spare on place；To fermented mash before filling pit fermentation
Middle addition fermentation grain, the quality of the fermentation grain of addition account for 20 ~ 50% to fermented mash quality before addition；
Step 3: improving the refreshing degree of Luzhou-flavor former wine silk floss
Auxiliary material preparation:
1) rice wine wine with dregs: 60% glutinous rice of quality and 40% rice are uniformly mixed, and are cleaned, and are impregnated 9-10 hours, upper drawer steamed rice,
Distiller's yeast is sweetened, heat-preservation fermentation obtains rice wine wine with dregs；
2) rectifying rice wine wine with dregs: the rice wine wine with dregs fermented enters distillation equipment, extracts the rice wine mash that wine degree is 45-55%v/v
Body, it is spare；
3) pear juice: taking fresh pears to remove the peel, and the water after sterilization is added in 1:3 in mass ratio after cleaning, after juicing filtering pear juice, it is standby
With；
It goes here and there and steams in the pot of Luzhou-flavor steaming bucket bottom:
1) fermented grain for taking out fermenting-ripening in pit, is mixed well with mass ratio 4:1 with the grain unstrained spirits of the first step, obtains rich fragrance wine
Unstrained spirits is placed on place, spare；
2) spare rice wine mash body and spare pear juice are sufficiently mixed uniformly with mass ratio 1:1, rice wine and pear juice is made
Mixing liquid；
3) distillatory steaming bucket open lower layer bottom pot (i.e. for be passed through steam to upper layer fermented grain carry out heating distillation take wine that
One layer), the low wine for accounting for the pure water and alcoholic strength 30-40%v/v of lower layer's bottom pot volume 30% is poured into, is poured into simultaneously
50kg rice wine and pear juice mixing liquid；
4) loaded steamer distillation takes wine: Luzhou-flavor fermented grain being added to the rice husk of its total amount 20%, mixes rear loaded steamer thoroughly, when loaded steamer accomplishes thin
It spreads, uniformly, sees that vapour spills material, fill rear steaming bucket and close the lid, carry out distillation and take wine；5) divide by quality different brackets and take wine,
Mixed wine degree 65%v/v storage storage, obtains Luzhou-flavor former wine.
Further technical solution be the quality of the fermentation grain of addition described in the step two account for before addition to
The 20 ~ 30% of fermented mash quality.
Further technical solution is that fermentation grain described in the step two has been fermented 6 to 10 days for filling pit
Poor unstrained spirits.
Compared with prior art, the beneficial effects of the present invention are: brewage process of the invention is greatly improved brewage process
Efficiency, reduce manufacturing cost, while the refreshing degree of Luzhou-flavor former wine silk floss can be improved.
Specific embodiment
Below with reference to embodiment, the present invention is further elaborated.
According to one embodiment of present invention, the present embodiment discloses a kind of Luzhou-flavor liquo brewage process, the brewing
Technique the following steps are included:
Step 1: sorting
Raw material: sorghum 46%, wheat 22%, rice 12%, buckwheat 12%, millet 6%, swallow is chosen according to following mass percent
Wheat 2%；
Step 2: raw material is made
Wheat, buckwheat, rice and oat are 5-10 minutes steamed, and millet is 5 minutes steamed, and sorghum is 60 minutes steamed；It is steamed
100 DEG C of temperature, remove the different miscellaneous taste of grain；Eat different miscellaneous taste；Grain is moistened using 80-100 DEG C of warm water, water consumption is total raw material amount
40%, time 1-1.5h；Grain raw material after material moistening is mixed with the fermented grain of fermenting-ripening in pit with mass ratio 1:4 and is mixed
Material obtains the grain unstrained spirits of this round of Luzhou-flavor liquo fermentation, is stacked at spare on place；To fermented mash before filling pit fermentation
Middle addition fermentation grain, the quality of the fermentation grain of addition account for 20 ~ 30% to fermented mash quality before addition；Wherein, fermentation grain is
The poor unstrained spirits that filling pit has been fermented 6 to 10 days.
Step 3: improving the refreshing degree of Luzhou-flavor former wine silk floss
Auxiliary material preparation:
1) rice wine wine with dregs: 60% glutinous rice of quality and 40% rice are uniformly mixed, and are cleaned, and are impregnated 9-10 hours, upper drawer steamed rice,
Distiller's yeast is sweetened, heat-preservation fermentation obtains rice wine wine with dregs；
2) rectifying rice wine wine with dregs: the rice wine wine with dregs fermented enters distillation equipment, extracts the rice wine mash that wine degree is 45-55%v/v
Body, it is spare；
3) pear juice: taking fresh pears to remove the peel, and the water after sterilization is added in 1:3 in mass ratio after cleaning, after juicing filtering pear juice, it is standby
With；
It goes here and there and steams in the pot of Luzhou-flavor steaming bucket bottom:
1) fermented grain for taking out fermenting-ripening in pit, is mixed well with mass ratio 4:1 with the grain unstrained spirits of the first step, obtains rich fragrance wine
Unstrained spirits is placed on place, spare；
2) spare rice wine mash body and spare pear juice are sufficiently mixed uniformly with mass ratio 1:1, rice wine and pear juice is made
Mixing liquid；
3) distillatory steaming bucket open lower layer bottom pot (i.e. for be passed through steam to upper layer fermented grain carry out heating distillation take wine that
One layer), the low wine for accounting for the pure water and alcoholic strength 30-40%v/v of lower layer's bottom pot volume 30% is poured into, is poured into simultaneously
50kg rice wine and pear juice mixing liquid；
4) loaded steamer distillation takes wine: Luzhou-flavor fermented grain being added to the rice husk of its total amount 20%, mixes rear loaded steamer thoroughly, when loaded steamer accomplishes thin
It spreads, uniformly, sees that vapour spills material, fill rear steaming bucket and close the lid, carry out distillation and take wine；5) divide by quality different brackets and take wine,
Mixed wine degree 65%v/v storage storage, obtains Luzhou-flavor former wine.
The Luzhou-flavor liquo brewage process of the present embodiment is greatly improved the efficiency of brewage process, reduces manufacturing cost, together
When the refreshing degree of Luzhou-flavor former wine silk floss can be improved.
Claims (3)
1. a kind of Luzhou-flavor liquo brewage process, it is characterised in that: the brewage process the following steps are included:
Step 1: sorting
Raw material: sorghum 46%, wheat 22%, rice 12%, buckwheat 12%, millet 6%, swallow is chosen according to following mass percent
Wheat 2%；
Step 2: raw material is made
Wheat, buckwheat, rice and oat are 5-10 minutes steamed, and millet is 5 minutes steamed, and sorghum is 60 minutes steamed；It is steamed
100 DEG C of temperature, remove the different miscellaneous taste of grain；Eat different miscellaneous taste；Grain is moistened using 80-100 DEG C of warm water, water consumption is total raw material amount
40%, time 1-1.5h；Grain raw material after material moistening is mixed with the fermented grain of fermenting-ripening in pit with mass ratio 1:4 and is mixed
Material obtains the grain unstrained spirits of this round of Luzhou-flavor liquo fermentation, is stacked at spare on place；To fermented mash before filling pit fermentation
Middle addition fermentation grain, the quality of the fermentation grain of addition account for 20 ~ 50% to fermented mash quality before addition；
Step 3: improving the refreshing degree of Luzhou-flavor former wine silk floss
Auxiliary material preparation:
1) rice wine wine with dregs: 60% glutinous rice of quality and 40% rice are uniformly mixed, and are cleaned, and are impregnated 9-10 hours, upper drawer steamed rice,
Distiller's yeast is sweetened, heat-preservation fermentation obtains rice wine wine with dregs；
2) rectifying rice wine wine with dregs: the rice wine wine with dregs fermented enters distillation equipment, extracts the rice wine mash that wine degree is 45-55%v/v
Body, it is spare；
3) pear juice: taking fresh pears to remove the peel, and the water after sterilization is added in 1:3 in mass ratio after cleaning, after juicing filtering pear juice, it is standby
With；
It goes here and there and steams in the pot of Luzhou-flavor steaming bucket bottom:
1) fermented grain for taking out fermenting-ripening in pit, is mixed well with mass ratio 4:1 with the grain unstrained spirits of the first step, obtains rich fragrance wine
Unstrained spirits is placed on place, spare；
2) spare rice wine mash body and spare pear juice are sufficiently mixed uniformly with mass ratio 1:1, rice wine and pear juice is made
Mixing liquid；
3) distillatory steaming bucket open lower layer bottom pot (i.e. for be passed through steam to upper layer fermented grain carry out heating distillation take wine that
One layer), the low wine for accounting for the pure water and alcoholic strength 30-40%v/v of lower layer's bottom pot volume 30% is poured into, is poured into simultaneously
50kg rice wine and pear juice mixing liquid；
4) loaded steamer distillation takes wine: Luzhou-flavor fermented grain being added to the rice husk of its total amount 20%, mixes rear loaded steamer thoroughly, when loaded steamer accomplishes thin
It spreads, uniformly, sees that vapour spills material, fill rear steaming bucket and close the lid, carry out distillation and take wine；5) divide by quality different brackets and take wine,
Mixed wine degree 65%v/v storage storage, obtains Luzhou-flavor former wine.
2. Luzhou-flavor liquo brewage process according to claim 1, it is characterised in that add described in the step two
The quality of the fermentation grain added accounts for 20 ~ 30% to fermented mash quality before addition.
3. Luzhou-flavor liquo brewage process according to claim 1, it is characterised in that ferment described in the step two
The poor unstrained spirits that grain has been fermented 6 to 10 days for filling pit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710440615.XA CN109082349A (en) | 2017-06-13 | 2017-06-13 | Luzhou-flavor liquo brewage process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710440615.XA CN109082349A (en) | 2017-06-13 | 2017-06-13 | Luzhou-flavor liquo brewage process |
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| CN109082349A true CN109082349A (en) | 2018-12-25 |
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| CN201710440615.XA Pending CN109082349A (en) | 2017-06-13 | 2017-06-13 | Luzhou-flavor liquo brewage process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110577870A (en) * | 2019-09-20 | 2019-12-17 | 云南云酒酒业有限责任公司 | Brewing method of sesame-flavor liquor |
-
2017
- 2017-06-13 CN CN201710440615.XA patent/CN109082349A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110577870A (en) * | 2019-09-20 | 2019-12-17 | 云南云酒酒业有限责任公司 | Brewing method of sesame-flavor liquor |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181225 |
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| WD01 | Invention patent application deemed withdrawn after publication |