CN113403170A - Rice-sauce flavor liquor and preparation method thereof - Google Patents
Rice-sauce flavor liquor and preparation method thereof Download PDFInfo
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- CN113403170A CN113403170A CN202110800655.7A CN202110800655A CN113403170A CN 113403170 A CN113403170 A CN 113403170A CN 202110800655 A CN202110800655 A CN 202110800655A CN 113403170 A CN113403170 A CN 113403170A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention discloses a rice sauce flavor liquor and a preparation method thereof, and relates to the technical field of flavor liquor, wherein the rice sauce flavor liquor is prepared from the following raw materials in parts by weight: 60-85 parts of rice-flavor base wine, 10-15 parts of Maotai-flavor three-round wine, 10-20 parts of Maotai-flavor four-round wine, 8-15 parts of Maotai-flavor five-round wine, 3-15 parts of Maotai-flavor six-round wine and 5-15 parts of rice and glutinous rice seasoning wine. The rice-sauce-flavor liquor provided by the invention solves the problems of long production cycle, low grain conversion rate and insufficient yield supply of sauce-flavor liquor; the rice-flavor base liquor is used as a raw material, so that the added value, market value and market share of the rice-flavor liquor are improved, and the inheritance of the traditional brewing process of the rice-flavor liquor is promoted. Compared with Maotai-flavor liquor or rice-flavor liquor, the rice-Maotai-flavor liquor provided by the invention has the advantages of richer and fuller flavor and taste, mellow and fine flavor of Maotai-flavor liquor, grain flavor, old flavor, honey flavor, sweet and clean taste and long aftertaste.
Description
Technical Field
The invention relates to the technical field of Fangxiang white spirit, in particular to rice-sauce Fangxiang white spirit and a preparation method thereof.
Background
Chinese white spirit is divided into four basic flavors of sauce, thick, clear and rice. The second is twelve small-flavor types of strong-flavor type, sauce-flavor type, mixed-flavor type, medicine-flavor type, strong-fragrance type, rice-flavor type, sesame-flavor type, delicate fragrance type, white-dry-flavor type, phoenix-flavor type, fermented soybean-flavor type and special-flavor type.
At present, the Maotai-flavor liquor market share is the largest, the liquor sauce demand is gradually increased, the traditional brewing process period of the Maotai-flavor liquor is too long, each period takes at least six years, the supply quantity is short, and the market demand cannot be met in time. In addition, the grain conversion rate is low in the production of the Maotai-flavor liquor, and 1 jin of liquor is produced by 5 jin of grains. Therefore, many manufacturers use a large amount of edible alcohol to produce inferior kebab liquor, saka, pure essence and alcohol blended "three-essence liquor" in short term, which can damage the physical and mental health of consumers.
The rice-flavor liquor takes rice as a raw material, has obvious rice brewing flavor, is pure and mild in taste, and is slightly sweet after being drunk. The rice-flavor liquor has low market price, low occupancy rate and no attention, which causes the loss of the traditional process and the flooding of inferior liquor.
Blending is a special technology in the production of white spirit, and achieves the effect of balancing the spirit body and keeping the spirit body in unique flavor by means of combination and seasoning of different base spirits.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides rice sauce flavor liquor and a preparation method thereof. The rice-sauce-flavor liquor provided by the invention solves the problems of long production cycle, low grain conversion rate and insufficient yield supply of sauce-flavor liquor; the rice-flavor base liquor is used as a raw material, so that the added value, the market value and the market share of the rice-flavor liquor are improved, the inheritance of the traditional brewing process of the rice-flavor liquor is promoted, the contribution to non-genetic protection is made, meanwhile, the production period of the rice-flavor base liquor is short, the grain conversion rate is high, and the effects of saving grains, improving the production efficiency and saving energy can be achieved.
The rice sauce and flavor liquor is prepared from the following raw materials in parts by weight: 60-85 parts of rice-flavor base wine, 10-15 parts of Maotai-flavor three-round wine, 10-20 parts of Maotai-flavor four-round wine, 8-15 parts of Maotai-flavor five-round wine, 3-15 parts of Maotai-flavor six-round wine and 5-15 parts of rice and glutinous rice seasoning wine.
Preferably, the sauce-flavored three-round wine is 3-15 years sauce-flavored four-round wine, the sauce-flavored five-round wine is 3-15 years sauce-flavored five-round wine, and the sauce-flavored six-round wine is 3-15 years sauce-flavored six-round wine.
Further preferably, the rice sauce and flavor liquor is prepared from the following raw materials in parts by weight: 60 parts of rice-flavor base wine, 10 parts of Maotai-flavor three-round wine, 10 parts of Maotai-flavor four-round wine, 8 parts of Maotai-flavor five-round wine, 3 parts of Maotai-flavor six-round wine and 5 parts of rice and glutinous rice flavoring wine.
Further preferably, the rice sauce and flavor liquor is prepared from the following raw materials in parts by weight: 72.5 parts of rice-flavor base wine, 12.5 parts of Maotai-flavor three-round wine, 15 parts of Maotai-flavor four-round wine, 11.5 parts of Maotai-flavor five-round wine, 9 parts of Maotai-flavor six-round wine and 10 parts of rice and glutinous rice seasoning wine.
Further preferably, the rice sauce and flavor liquor is prepared from the following raw materials in parts by weight: 85 parts of rice-flavor base wine, 15 parts of Maotai-flavor three-round wine, 20 parts of Maotai-flavor four-round wine, 15 parts of Maotai-flavor five-round wine, 15 parts of Maotai-flavor six-round wine and 15 parts of rice and glutinous rice seasoning wine.
The preparation method of the rice sauce and flavor liquor comprises the following steps:
s1, blending rice-flavor base liquor, sauce-flavor three-round liquor, sauce-flavor four-round liquor, sauce-flavor five-round liquor and sauce-flavor six-round liquor to prepare base liquor, and performing primary cellaring to prepare cellaring base liquor;
and S2, blending the cellared base wine and the rice glutinous rice flavoring wine to prepare a mixed wine, carrying out secondary cellaring to prepare a cellared mixed wine, carrying out degradation treatment, and carrying out tertiary cellaring to prepare the rice sauce and flavor liquor.
Preferably, in step S1, the first cellaring time is 2-3 months.
Preferably, in step S2, the second cellaring time is 2-3 months.
Preferably, in step S2, the third cellaring time is 2-3 months.
The invention has the beneficial effects that:
(1) the rice-sauce-flavor liquor provided by the invention solves the problems of long production cycle, low grain conversion rate and insufficient yield supply of sauce-flavor liquor.
(2) The rice-sauce-flavor base liquor provided by the invention adopts the rice-flavor base liquor as a raw material, so that the added value, the market value and the market share of the rice-flavor liquor are improved, the inheritance of the traditional brewing process of the rice-flavor liquor is promoted, the contribution to non-residual protection is made, meanwhile, the production period of the rice-flavor base liquor is short, the grain conversion rate is high, and the effects of saving grains, improving the production efficiency and saving energy consumption can be achieved.
(3) Compared with Maotai-flavor liquor or rice-flavor liquor, the rice-Maotai-flavor liquor provided by the invention has the advantages of richer and fuller flavor and taste, mellow and fine flavor of Maotai-flavor liquor, grain flavor, old flavor, honey flavor, sweet and clean taste and long aftertaste.
Detailed Description
Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
The rice sauce and flavor liquor is prepared from the following raw materials in parts by weight: 60 parts of rice-flavor base wine, 10 parts of Maotai-flavor three-round wine, 10 parts of Maotai-flavor four-round wine, 8 parts of Maotai-flavor five-round wine, 3 parts of Maotai-flavor six-round wine and 5 parts of rice and glutinous rice flavoring wine.
The three-round liquor is 5-year sauce-flavored three-round liquor, the four-round liquor is 5-year sauce-flavored four-round liquor, the five-round liquor is 5-year sauce-flavored five-round liquor, and the six-round liquor is 5-year sauce-flavored six-round liquor.
The preparation method of the rice sauce and flavor liquor comprises the following steps:
s1, blending rice-flavor base liquor, sauce-flavor three-round liquor, sauce-flavor four-round liquor, sauce-flavor five-round liquor and sauce-flavor six-round liquor to prepare base liquor, and performing primary cellaring to prepare cellaring base liquor;
and S2, blending the cellared base wine and the rice glutinous rice flavoring wine to prepare a mixed wine, carrying out secondary cellaring to prepare a cellared mixed wine, carrying out degradation treatment to 53 degrees, and carrying out tertiary cellaring to prepare the rice sauce and fragrance liquor.
In step S1, the first cellaring time is 3 months.
In step S2, the second cellaring time is 3 months.
In step S2, the time for the third cellaring is 3 months.
The rice sauce and flavor liquor prepared in the embodiment 1 has obvious sauce flavor and grain flavor, is rich and full in taste, and has the characteristics of mellowness, fineness, sweetness, cleanness and long aftertaste.
Example 2
The rice sauce and flavor liquor is prepared from the following raw materials in parts by weight: 72.5 parts of rice-flavor base wine, 12.5 parts of Maotai-flavor three-round wine, 15 parts of Maotai-flavor four-round wine, 11.5 parts of Maotai-flavor five-round wine, 9 parts of Maotai-flavor six-round wine and 10 parts of rice and glutinous rice seasoning wine.
The three-round liquor is 5-year sauce-flavored three-round liquor, the four-round liquor is 5-year sauce-flavored four-round liquor, the five-round liquor is 5-year sauce-flavored five-round liquor, and the six-round liquor is 5-year sauce-flavored six-round liquor.
The preparation method of the rice sauce and flavor liquor comprises the following steps:
s1, blending rice-flavor base liquor, sauce-flavor three-round liquor, sauce-flavor four-round liquor, sauce-flavor five-round liquor and sauce-flavor six-round liquor to prepare base liquor, and performing primary cellaring to prepare cellaring base liquor;
and S2, blending the cellared base wine and the rice glutinous rice flavoring wine to prepare a mixed wine, carrying out secondary cellaring to prepare a cellared mixed wine, carrying out degradation treatment to 53 degrees, and carrying out tertiary cellaring to prepare the rice sauce and fragrance liquor.
In step S1, the first cellaring time is 3 months.
In step S2, the second cellaring time is 3 months.
In step S2, the time for the third cellaring is 3 months.
The rice sauce and flavor liquor prepared in the embodiment 2 has obvious sauce flavor and grain flavor, is rich and full in taste, and has the characteristics of mellowness, fineness, sweetness, cleanness and long aftertaste.
Example 3
The rice sauce and flavor liquor is prepared from the following raw materials in parts by weight: 85 parts of rice-flavor base wine, 15 parts of Maotai-flavor three-round wine, 20 parts of Maotai-flavor four-round wine, 15 parts of Maotai-flavor five-round wine, 15 parts of Maotai-flavor six-round wine and 15 parts of rice and glutinous rice seasoning wine.
The three-round liquor is 5-year sauce-flavored three-round liquor, the four-round liquor is 5-year sauce-flavored four-round liquor, the five-round liquor is 5-year sauce-flavored five-round liquor, and the six-round liquor is 5-year sauce-flavored six-round liquor.
The preparation method of the rice sauce and flavor liquor comprises the following steps:
s1, blending rice-flavor base liquor, sauce-flavor three-round liquor, sauce-flavor four-round liquor, sauce-flavor five-round liquor and sauce-flavor six-round liquor to prepare base liquor, and performing primary cellaring to prepare cellaring base liquor;
and S2, blending the cellared base wine and the rice glutinous rice flavoring wine to prepare a mixed wine, carrying out secondary cellaring to prepare a cellared mixed wine, carrying out degradation treatment to 53 degrees, and carrying out tertiary cellaring to prepare the rice sauce and fragrance liquor.
In step S1, the first cellaring time is 3 months.
In step S2, the second cellaring time is 3 months.
In step S2, the time for the third cellaring is 3 months.
The rice sauce and flavor liquor prepared in the embodiment 3 has obvious sauce flavor and grain flavor, is rich and full in taste, and has the characteristics of mellowness, fineness, sweetness, cleanness and long aftertaste.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (9)
1. A rice sauce flavor liquor is characterized in that: the rice sauce and flavor liquor is prepared from the following raw materials in parts by weight: 60-85 parts of rice-flavor base wine, 10-15 parts of Maotai-flavor three-round wine, 10-20 parts of Maotai-flavor four-round wine, 8-15 parts of Maotai-flavor five-round wine, 3-15 parts of Maotai-flavor six-round wine and 5-15 parts of rice and glutinous rice seasoning wine.
2. The rice sauce and flavor liquor according to claim 1, which is characterized in that: the three-round sauce-flavored wine is 3-15 years sauce-flavored wine, the four-round sauce-flavored wine is 3-15 years sauce-flavored wine, the five-round sauce-flavored wine is 3-15 years sauce-flavored wine, and the six-round sauce-flavored wine is 3-15 years sauce-flavored wine.
3. The rice sauce and flavor liquor according to claim 2, which is characterized in that: the rice sauce and flavor liquor is prepared from the following raw materials in parts by weight: 60 parts of rice-flavor base wine, 10 parts of Maotai-flavor three-round wine, 10 parts of Maotai-flavor four-round wine, 8 parts of Maotai-flavor five-round wine, 3 parts of Maotai-flavor six-round wine and 5 parts of rice and glutinous rice flavoring wine.
4. The rice sauce and flavor liquor according to claim 2, which is characterized in that: the rice sauce and flavor liquor is prepared from the following raw materials in parts by weight: 72.5 parts of rice-flavor base wine, 12.5 parts of Maotai-flavor three-round wine, 15 parts of Maotai-flavor four-round wine, 11.5 parts of Maotai-flavor five-round wine, 9 parts of Maotai-flavor six-round wine and 10 parts of rice and glutinous rice seasoning wine.
5. The rice sauce and flavor liquor according to claim 2, which is characterized in that: the rice sauce and flavor liquor is prepared from the following raw materials in parts by weight: 85 parts of rice-flavor base wine, 15 parts of Maotai-flavor three-round wine, 20 parts of Maotai-flavor four-round wine, 15 parts of Maotai-flavor five-round wine, 15 parts of Maotai-flavor six-round wine and 15 parts of rice and glutinous rice seasoning wine.
6. The method for preparing rice sauce-flavor liquor according to any one of claims 1 to 5, which comprises the steps of: the preparation method comprises the following steps:
s1, blending rice-flavor base liquor, sauce-flavor three-round liquor, sauce-flavor four-round liquor, sauce-flavor five-round liquor and sauce-flavor six-round liquor to prepare base liquor, and performing primary cellaring to prepare cellaring base liquor;
and S2, blending the cellared base wine and the rice glutinous rice flavoring wine to prepare a mixed wine, carrying out secondary cellaring to prepare a cellared mixed wine, carrying out degradation treatment, and carrying out tertiary cellaring to prepare the rice sauce and flavor liquor.
7. The method for preparing rice sauce and flavor liquor according to claim 6, wherein the method comprises the following steps: in step S1, the first cellaring time is 2-3 months.
8. The method for preparing rice sauce and flavor liquor according to claim 6, wherein the method comprises the following steps: in step S2, the second cellaring time is 2-3 months.
9. The method for preparing rice sauce and flavor liquor according to claim 6, wherein the method comprises the following steps: in step S2, the time of the third cellaring is 2-3 months.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110800655.7A CN113403170A (en) | 2021-07-15 | 2021-07-15 | Rice-sauce flavor liquor and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110800655.7A CN113403170A (en) | 2021-07-15 | 2021-07-15 | Rice-sauce flavor liquor and preparation method thereof |
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| CN113403170A true CN113403170A (en) | 2021-09-17 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113755295A (en) * | 2021-09-30 | 2021-12-07 | 福建双龙戏珠酒业有限公司 | Formula of liquor based on Maotai-flavor liquor |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102690747A (en) * | 2011-03-24 | 2012-09-26 | 桂林湘山酒业有限公司 | Mixed-flavouring liquor containing rice, Maotai and strong flavors |
| CN103525631A (en) * | 2012-07-10 | 2014-01-22 | 贵州柔酱酒业有限公司 | Blending method of mild soy sauce flavor type liquor |
| CN111893017A (en) * | 2020-08-24 | 2020-11-06 | 贵州曹怀仁酒业有限公司 | Maotai-flavor liquor and blending production process thereof |
| CN112195087A (en) * | 2020-09-03 | 2021-01-08 | 湖南锦江泉酒业股份有限公司 | Blending method of mixed-flavor liquor |
-
2021
- 2021-07-15 CN CN202110800655.7A patent/CN113403170A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102690747A (en) * | 2011-03-24 | 2012-09-26 | 桂林湘山酒业有限公司 | Mixed-flavouring liquor containing rice, Maotai and strong flavors |
| CN103525631A (en) * | 2012-07-10 | 2014-01-22 | 贵州柔酱酒业有限公司 | Blending method of mild soy sauce flavor type liquor |
| CN111893017A (en) * | 2020-08-24 | 2020-11-06 | 贵州曹怀仁酒业有限公司 | Maotai-flavor liquor and blending production process thereof |
| CN112195087A (en) * | 2020-09-03 | 2021-01-08 | 湖南锦江泉酒业股份有限公司 | Blending method of mixed-flavor liquor |
Non-Patent Citations (1)
| Title |
|---|
| 李大和等: "中国白酒勾调技术的发展", 《酿酒科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113755295A (en) * | 2021-09-30 | 2021-12-07 | 福建双龙戏珠酒业有限公司 | Formula of liquor based on Maotai-flavor liquor |
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