CN110066710A - A kind of brewing method of Maotai-flavor liquor - Google Patents
A kind of brewing method of Maotai-flavor liquor Download PDFInfo
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- CN110066710A CN110066710A CN201711102179.1A CN201711102179A CN110066710A CN 110066710 A CN110066710 A CN 110066710A CN 201711102179 A CN201711102179 A CN 201711102179A CN 110066710 A CN110066710 A CN 110066710A
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- grain
- sorghum
- wine
- rice steamer
- husky
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention belongs to brewing technical field more particularly to a kind of brewing methods of Maotai-flavor liquor.The brewage process of the soft Maotai-flavor liquor includes the steps that lower husky, rough husky, continuous husky and the 1st to the 6th round takes poor unstrained spirits fermentation after drinking, takes wine, fed intake twice altogether in a production cycle, once continue it is husky, nine fermentations, ten boilings, take wine seven times.
Description
Technical field
The invention belongs to brewing technical field more particularly to a kind of brewing methods of Maotai-flavor liquor.
Background technique
Maotai-flavor liquor, also known as thatch odor type are one of main odor types of China's white wine, presented on liquor body style " paste flavor protrusion,
It is quiet and tastefully laid out it is fine and smooth, wine body is mellow, long times of aftertaste, empty cup lasting is lasting " the characteristics of.The brewage process of traditional Maotai-flavor liquor is very multiple
Miscellaneous, 1 year is a production cycle, is fed intake twice altogether in the production cycle, eight fermentations, nine boilings, takes wine seven times,
High temperature koji-making, high temperature stacking fermentation, high temperature connect the main feature that wine is traditional process for brewing white liquor of Maotai flavor.
Traditional the first round of Maotai-flavor liquor wine is known as rough husky wine, vinosity punching, jerky, tart flavour weight；Second round wine is back
Husky wine, slightly astringent taste；Third is to return wine greatly to five round wine, and wine body is more plentiful, the miscellaneous taste of naivete；Six, the seven round wine are small time
Wine and withered arrack have burning, and poor taste is larger, and the quality liquor yield of traditional Maotai-flavor liquor is not high, accounts for about the 70% of total amount, this is
A main problem present on traditional process for brewing white liquor of Maotai flavor.In addition, with the continuous development of Spirits market, pungent thorn
Sharp mouthfeel has gradually been not suitable with the demand of modern consumer, the modern consumer for the more drawing the more more, especially young and middle-aged consumer
Like soft simple and elegant mouthfeel.
Summary of the invention
In response to the problems existing in the prior art, the purpose of the present invention is to provide a kind of soft Maotai-flavor liquor and its producers
Method.The soft Maotai-flavor liquor, which uses, to feed intake twice, once continues sand, nine fermentations, ten boilings, takes wine brewing process seven times
It is made.
The present invention provides the production method of the soft Maotai-flavor liquor.Method includes the following steps:
(1) husky under: sorghum to be crushed, 95 DEG C or more of the hot water that sorghum quality 50~55% is added carries out profit grain, accumulation profit grain
10 hours or more, accumulate 45~50 DEG C of temperature；The mother's grain for weighing lower husky sorghum quality 10%, is beaten carefully with poor machine is made, is added to profit
In sorghum after grain, uploading in rice steamer carries out steaming grain；Start timing with oxtail flowing water to steam grain 110~120 minutes, it is about medium to steam grain
Rice steamer out；Grain unstrained spirits goes out after rice steamer 95 DEG C of water of lower husky sorghum quality 2~3% of splashing, and pushs aside and shakeout；Grain unstrained spirits is cooled to 24~30
The tail wine and the koji powder of lower husky sorghum quality 10% that lower husky 2~4% wine degree of sorghum quality of splashing after DEG C is 8~12%vol, are turned over
It mixes uniformly；Closing heap is fermented 3~5 days, and when top, temperature reaches 48~52 DEG C, can be descended cellar, be fermented 30~33 days；
(2) rough sand: sorghum is crushed, and 95 DEG C or more of the hot water that sorghum quality 52~54% is added carries out profit grain, accumulation profit grain
10 hours or more, accumulate 45~50 DEG C of temperature；After the fermented grain after sofa ferment expires is removed by sorghum quality 1: 1 and rough husky profit grain
Sorghum is mixed, uploading in rice steamer after turning uniformly；Raw husky steaming grain 120 minutes after drinking that wine degree is 10~12%vol are connect；Grain unstrained spirits goes out
95 DEG C of water of sorghum quality 2~3% of splashing after rice steamer, and push aside and shakeout；Grain unstrained spirits is splashed sorghum quality 2 after being cooled to 24~30 DEG C
~4% wine degree is the tail wine of 8~12%vol and the koji powder of sorghum quality 16~17%, is turned uniformly；Closing heap fermentation 3~5
It, when top, temperature reaches 48~52 DEG C, can descend cellar, ferment 30~33 days；
(3) round wine: cellar is opened in pit fermentation after expiring, and one rice steamer of distillation takes a rice steamer fermented grain, sprinkles the left side 1kg on rice steamer comb before uploading in rice steamer
Right husk carries out uploading in rice steamer by the principle of " seeing vapour spreading " and " light, loose, thin, quasi-, even, flat "；Start timing with oxtail stream wine to steam
It evaporates 40 minutes or more, distillation air pressure is less than 0.08MPa, carries out carry out amount quality picking wine according to the requirement of different rounds；Distillation takes wine
Poor unstrained spirits is upside down in one's parents of drying in the air afterwards, after poor unstrained spirits is cooled to 26~32 DEG C, koji powder is added, wherein after the 5th round bakes wine
Continuous husky operation is carried out, is turned uniformly；Closing heap is fermented 3~5 days, and when top, temperature reaches 48~50 DEG C, can descend to store, and fermentation 30~
33 days；Circulation 6 times, seven rounds carry out losing grain after baking wine.
In soft Maotai-flavor liquor production method steps (1) of the invention and step (2) sorghum degree of grinding be whole grain with it is broken
The mass ratio of grain is 7: 3.
First, second, third and fourth, five, six round wine described in soft Maotai-flavor liquor production method steps (3) of the invention
With bent amount be respectively sorghum gross mass 17~18%, 16~17%, 14~15%, 13~14%, 10~11%, 8~
9%.
The continuous husky operation of soft Maotai-flavor liquor of the invention, which bakes wine in the 5th round, to be terminated, carries out after spreading for cooling mixed song.
It is a further object to provide the continuous method for determining sand of soft Maotai-flavor liquor.Method includes the following steps:
(1) moisten grain: sorghum crushed, the husk of sorghum quality 4~6% is added, add the water of sorghum quality 45~46% into
Row profit grain, profit carry out steaming grain after grain 2 hours；
(2) steam grain: by the principle progress uploading in rice steamer of " seeing vapour spreading " and " light, loose, thin, quasi-, even, flat ", started by oxtail flowing water in terms of
When steam grain 120 minutes after go out rice steamer；
(3) spreading for cooling mixed song: grain unstrained spirits goes out after rice steamer 35 DEG C of water of continuous husky sorghum quality 30~40% of splashing, and pushs aside and shakeout, grain unstrained spirits
It is sprinkled into the koji powder of continuous husky sorghum quality 15~30% after being cooled to 24~30 DEG C, turns uniformly；
(4) continue sand: the 5th round, which bakes wine, to be terminated, and after song is spread in spreading for cooling, is added and is handled by the method for above-mentioned steps (1) to step (3)
Grain unstrained spirits.
It is not pass through 2.0mm round-hole mesh that soft Maotai-flavor liquor of the invention, which continues sorghum degree of grinding in method for determining sand step (1),
Sorghum be no more than total amount 5%.
It is that every the 5th round grain unstrained spirits of rice steamer adds that soft Maotai-flavor liquor of the invention, which continues method for determining sand step (4) China Oil and Food Import and Export Corporation's unstrained spirits additional amount,
Enter 25~50kg grain unstrained spirits (in terms of sorghum quality).
Sorghum used by soft Maotai-flavor liquor of the invention is the small glutinous red of Guizhou Province, knob, northwestward production
Sorghum.
Specific embodiment
Example 1
Following steps for manufacturing:
(1) husky under: select Guizhou Province, knob, the northwestward to produce small glutinous red sorghum as raw material, sorghum is crushed as whole grain and
Particle ratio is 7: 3, and 95 DEG C or more of the hot water that sorghum quality 52% is added carries out profit grain, is turned uniformly, and accumulation profit grain 12 is small
When；The high-quality fermented grain of wine is not steamed after fermenting cellar out using last wheel of last year as female grain, weighs the mother of lower husky sorghum quality 10%
Grain is beaten in the sorghum after being carefully added to profit grain with poor machine is made, and uploading in rice steamer carries out steaming grain；Start timing with oxtail flowing water and steams grain 120
Minute, steam that grain is about medium can go out rice steamer；Grain unstrained spirits goes out after rice steamer 95 DEG C of water of lower husky sorghum quality 2% of splashing, and pushs aside and shakeout；
Harvest item obstructs after grain unstrained spirits is cooled to 26 DEG C, the tail wine and lower husky sorghum quality that lower husky 3% wine degree of sorghum quality of splashing is 10%vol
10% koji powder turns uniformly；Closing heap fermentation, when top, temperature reaches 50 DEG C, can descend cellar, ferment 30 days；
(2) rough sand: selecting Guizhou Province, knob, the northwestward to produce small glutinous red sorghum as raw material, sorghum is crushed as whole grain and
Particle ratio is 7: 3, and 95 DEG C or more of the hot water that sorghum quality 52% is added carries out profit grain, is turned uniformly, and accumulation profit grain 12 is small
When；It removes the fermented grain after sofa ferment expires and is mixed by sorghum quality 1: 1 with the sorghum after rough husky profit grain, turned on uniformly rear
Rice steamer；Raw husky steaming grain 120 minutes after drinking that wine degree is 10~12%vol are connect；Grain unstrained spirits goes out after rice steamer to splash the 95 of sorghum quality 2%
DEG C water, and push aside and shakeout；Harvest item obstructs after grain unstrained spirits is cooled to 26 DEG C, and 3% wine degree of sorghum quality of splashing is the tail wine of 10%vol
With the koji powder of sorghum quality 16%, turn uniformly；Closing heap fermentation, when top, temperature reaches 50 DEG C, can descend cellar, ferment 30 days；
(3) round wine: after rough sand pit fermentation expires, a rice steamer fermented grain is taken store by one rice steamer of distillation, in rice steamer before fermented grain uploading in rice steamer
The husk of 1kg or so is sprinkled on comb, carries out uploading in rice steamer by the principle of " seeing vapour spreading " and " light, loose, thin, quasi-, even, flat "；With oxtail
Stream wine starts timing and distills 40 minutes, distills air pressure 0.07MPa, carries out carry out amount quality picking wine according to the requirement of different rounds；It steams
It evaporates to take and poor unstrained spirits is upside down in one's parents of drying in the air after drinking, after poor unstrained spirits is cooled to 26 DEG C, first, second, third and fourth, five, six rounds are separately added into
17%, 16%, 14%, 13%, 10%, 8% koji powder of sorghum gross mass, the 5th round also need to be continued after baking wine
Sand operation, turns uniformly；Closing heap fermentation after temperature reaches 50 DEG C when top, can descend cellar, ferment 30 days；Circulation 6 times, seven rounds are roasting
It carries out losing grain after wine；
(4) continue sand: selecting Guizhou Province, knob, the northwestward to produce small glutinous red sorghum as raw material, sorghum is crushed, degree of grinding
It is required that not to be no more than the 5% of total amount by the sorghum of 2.0mm round-hole mesh；The husk of sorghum quality 6% is added, adds sorghum
The water of quality 45% carries out profit grain, and profit carries out steaming grain after grain 2 hours；By " seeing vapour spreading " and " light, loose, thin, quasi-, even, flat "
Principle carries out uploading in rice steamer, starts timing with oxtail flowing water and steams grain 120 minutes, can go out rice steamer；Grain unstrained spirits goes out after rice steamer to splash continuous husky sorghum matter
35 DEG C of water of amount 30%, and push aside and shakeout；Harvest item obstructs after grain unstrained spirits is cooled to 26 DEG C, is sprinkled into the big of continuous husky sorghum quality 30%
Starter powder turns uniformly；In terms of continuous husky sorghum quality, continuous sand grain unstrained spirits is added in the poor unstrained spirits after the 5th round spreading for cooling by 50kg/ rice steamer.
Claims (2)
1. a kind of production method of soft Maotai-flavor liquor, it is characterised in that: method includes the following steps:
(1) husky under: sorghum to be crushed, 95 DEG C or more of the hot water that sorghum quality 50~55% is added carries out profit grain, accumulation profit grain
10 hours or more, accumulate 45~50 DEG C of temperature；The mother's grain for weighing lower husky sorghum quality 10%, is beaten carefully with poor machine is made, is added to profit
In sorghum after grain, uploading in rice steamer carries out steaming grain；Start timing with oxtail flowing water to steam grain 110~120 minutes, steams that grain is medium to go out
Rice steamer；Grain unstrained spirits goes out after rice steamer 95 DEG C of water of lower husky sorghum quality 2~3% of splashing, and pushs aside and shakeout；After grain unstrained spirits is cooled to 24~30 DEG C
The tail wine and the koji powder of lower husky sorghum quality 10% that lower husky 2~4% wine degree of sorghum quality of splashing is 8~12%vol, turn
It is even；Closing heap is fermented 3~5 days, and when top, temperature reaches 48~52 DEG C, can be descended cellar, be fermented 30~33 days；
(2) rough sand: sorghum is crushed, and 95 DEG C or more of the hot water that sorghum quality 52~54% is added carries out profit grain, accumulation profit grain
10 hours or more, accumulate 45~50 DEG C of temperature；After the fermented grain after sofa ferment expires is removed by sorghum quality 1: 1 and rough husky profit grain
Sorghum is mixed, uploading in rice steamer after turning uniformly；Raw husky steaming grain 120 minutes after drinking that wine degree is 10~12%vol are connect；Grain unstrained spirits goes out
95 DEG C of water of sorghum quality 2~3% of splashing after rice steamer, and push aside and shakeout；Grain unstrained spirits is splashed sorghum quality 2 after being cooled to 24~30 DEG C
~4% wine degree is the tail wine of 8~12%vol and the koji powder of sorghum quality 16~17%, is turned uniformly；Closing heap fermentation 3~5
It, when top, temperature reaches 48~52 DEG C, can descend cellar, ferment 30~33 days；
(3) round wine: cellar is opened in pit fermentation after expiring, and one rice steamer of distillation takes a rice steamer fermented grain, sprinkles the paddy of 1kg before uploading in rice steamer on rice steamer comb
Shell carries out uploading in rice steamer by the principle of " seeing vapour spreading " and " light, loose, thin, quasi-, even, flat "；Start timing with oxtail stream wine and distills 40 points
More than clock, distillation air pressure is less than 0.08MPa, carries out amount quality picking wine according to the requirement of different rounds；Distillation takes after drinking to fall poor unstrained spirits
It sets in one's parents of drying in the air, after poor unstrained spirits is cooled to 26~32 DEG C, koji powder is added, wherein the 5th round will carry out continuous sand after baking wine
Operation turns uniformly；Closing heap is fermented 3~5 days, and when top, temperature reaches 48~50 DEG C, can be descended cellar, be fermented 30~33 days；Circulation 6
Secondary, seven rounds carry out losing grain after baking wine.
2. the production method of soft Maotai-flavor liquor according to claim 1, it is characterised in that: continuous method for determining sand includes following
Step:
1. moistening grain: sorghum being crushed, the husk of sorghum quality 4~6% is added, the water for adding sorghum quality 45~46% carries out
Moisten grain, profit carries out steaming grain after grain 2 hours；
2. steaming grain: carrying out uploading in rice steamer by the principle of " seeing vapour spreading " and " light, loose, thin, quasi-, even, flat ", start timing with oxtail flowing water
Go out rice steamer after steaming grain 120 minutes；
3. spreading for cooling mixed song: grain unstrained spirits goes out after rice steamer 35 DEG C of water of continuous husky sorghum quality 30~40% of splashing, and pushs aside and shakeout, grain unstrained spirits drop
Temperature turns uniformly to the koji powder for being sprinkled into continuous husky sorghum quality 15~30% after 24~30 DEG C；
4. continuous sand: the 5th round, which bakes wine, to be terminated, and after song is spread in spreading for cooling, the grain for pressing method processing of the above-mentioned steps 1. to step 3. is added
Unstrained spirits.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711102179.1A CN110066710A (en) | 2017-11-10 | 2017-11-10 | A kind of brewing method of Maotai-flavor liquor |
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| CN201711102179.1A CN110066710A (en) | 2017-11-10 | 2017-11-10 | A kind of brewing method of Maotai-flavor liquor |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110358648A (en) * | 2019-08-13 | 2019-10-22 | 贵州省仁怀市茅台镇言台酒业有限公司 | A kind of Maotai-flavor liquor |
| CN110484397A (en) * | 2019-09-02 | 2019-11-22 | 浙江老掌柜酒业有限公司 | A kind of small molecule process for brewing white liquor of Maotai flavor |
| CN114456888A (en) * | 2022-03-21 | 2022-05-10 | 山东红太阳酒业集团有限公司 | Brewing process of northern Maotai-flavor liquor |
-
2017
- 2017-11-10 CN CN201711102179.1A patent/CN110066710A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110358648A (en) * | 2019-08-13 | 2019-10-22 | 贵州省仁怀市茅台镇言台酒业有限公司 | A kind of Maotai-flavor liquor |
| CN110484397A (en) * | 2019-09-02 | 2019-11-22 | 浙江老掌柜酒业有限公司 | A kind of small molecule process for brewing white liquor of Maotai flavor |
| CN114456888A (en) * | 2022-03-21 | 2022-05-10 | 山东红太阳酒业集团有限公司 | Brewing process of northern Maotai-flavor liquor |
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Application publication date: 20190730 |