CN113462506A - Compound flavor type white spirit and blending method thereof - Google Patents
Compound flavor type white spirit and blending method thereof Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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Abstract
The invention belongs to the technical field of liquor preparation, and particularly discloses compound-flavor liquor and a blending production process thereof. The compound aromatic white spirit comprises the following raw material components in parts by weight: 300 parts of Maotai-flavor liquor, 150 parts of Luzhou-flavor liquor, 50-100 parts of rice-flavor liquor, 10-30 parts of mulberry leaf liquor and 10-15 parts of kudzu root liquor; the blending method comprises (1) weighing; (2) mixing and blending for the first time; (3) mixing and blending for the second time; (4) filtering; (5) aging: then delivering the filtered white spirit to a ageing region at 10-12 ℃ in a cave, ageing for 30-35 days, and obtaining the compound flavor type white spirit after quality inspection. The invention has the advantages of blending the compound flavor type white spirit with good taste and better and controllable stability.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of liquor brewing, and particularly relates to compound-flavor liquor and a blending method thereof.
[ background of the invention ]
Chinese white spirit has a long history and a variety of varieties, other fragrance types are derived by taking strong fragrance, sauce fragrance, faint scent and rice fragrance as basic fragrance types, and the Chinese white spirit is known to have 12 fragrance types and different style characteristics.
Blending various flavor type white spirits aged for 1-3 years is mostly performed on existing compound type white spirits, and blending into the flavor type of mixed flavor type white spirits or the style of mixed flavor type white spirits such as thick paste, thick sauce or thick mixed flavor type sesame flavor is more traditional, but the aged white spirits have certain differences, the difference among the flavor type white spirits is large, and the stability of the quality such as taste and flavor is not well mastered after blending.
The applicant develops a new method, and not only can the compound-flavor liquor with good taste be prepared, but also the stability can be better mastered.
[ summary of the invention ]
The invention aims to: aiming at the problems, the composite fragrant white spirit and the blending method thereof are provided.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the compound aromatic white spirit comprises the following raw material components in parts by weight: 300 parts of Maotai-flavor liquor, 150 parts of Luzhou-flavor liquor, 50-100 parts of rice-flavor liquor, 10-30 parts of mulberry leaf liquor and 10-15 parts of kudzu root liquor;
further, the mulberry leaf wine is prepared by soaking, cooking, gelatinizing, liquefying, saccharifying, fermenting, purifying and sterilizing sorghum and mulberry leaves which are used as raw materials.
Further, the kudzu root wine is prepared by adding soaked mulberry leaves into sorghum which is soaked, steamed, gelatinized, liquefied and saccharified by taking kudzu root powder as a raw material, fermenting and distilling.
Further, the Maotai-flavor liquor is prepared by storing mixed raw materials of sorghum, wheat and wheat bran for more than 1 year after soaking, steaming, stacking and fermenting, liquor distilling and blending.
Further, the strong aromatic Chinese spirits are prepared by mixing sorghum, rice, sticky rice, wheat and corn as raw materials and performing soaking, cooking, stacking fermentation and liquor distillation.
The rice-flavor liquor is prepared by taking rice as a raw material and sequentially carrying out soaking, rice steaming, material mixing, cultivation and saccharification in a jar, water mixing and fermentation and distillation.
Further, the alcoholic strength of the Maotai-flavor liquor is 55-56% vol; the alcohol content of the strong aromatic Chinese spirits is 55-56% vol; the alcohol content of the rice-flavor liquor is 40-42% vol; the alcohol content of the mulberry leaf wine is 10-15% vol; the alcohol content of the radix puerariae wine is 22-25% vol.
The invention also provides a blending method of the compound aromatic white spirit, which comprises the following steps:
(1) weighing: respectively weighing 150 parts by weight of freshly prepared strong aromatic Chinese spirits 100-one, 50-100 parts by weight of rice aromatic Chinese spirits, 10-30 parts by weight of mulberry leaf wine, 10-15 parts by weight of kudzu root wine and 300 parts by weight of Maotai aromatic Chinese spirits 200-one after being stored for 1 year;
(2) primary mixing and blending: storing the weighed raw materials in a cave under the environment of 18-20 ℃ for 1 day, then mixing 200-300 parts of Maotai-flavor liquor, 100-150 parts of Luzhou-flavor liquor and 50-100 parts of rice-flavor liquor in a wine jar under the environment of 18-20 ℃ in the cave, then adding 30-50 parts by weight of distilled water, rapidly stirring for 3-5 minutes, and then covering a cylinder cover to store for 1-2 days;
(3) secondary mixing and blending: then transporting the wine jar to a brewing area with a cave at 10-12 ℃, opening a jar cover, adding the mulberry leaf wine and the kudzuvine root wine in sequence, quickly stirring for 3-5 minutes, and then covering the jar cover to store for 12-14 hours;
(4) and (3) filtering: then conveying the wine jar in the ageing area to a filtering area for conventional filtering;
(5) aging: then delivering the filtered white spirit to a ageing region at 10-12 ℃ in a cave, ageing for 30-35 days, and obtaining the compound flavor type white spirit after quality inspection.
Further, the wine jar is made of ceramic materials.
Further, the temperature of the distilled water is 10-12 ℃.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. the compound flavor type white spirit is prepared by blending the Maotai-flavor type white spirit stored for 1 year with the strong flavor type white spirit and the rice flavor type white spirit which are distilled immediately, and then adding the mulberry leaf wine and the radix puerariae wine which are prepared by using medicinal and edible congeners to mix for blending, and the compound flavor type white spirit which is prepared by blending 200 portions of Maotai-flavor type white spirit, 150 portions of strong flavor type white spirit, 50-100 portions of rice flavor type white spirit, 10-30 portions of mulberry leaf wine and 10-15 portions of radix puerariae wine has the advantages of high ethyl acetate content, sweet and soft mouthfeel, mellow and harmonious aftertaste.
2. In the blending step of the compound aromatic white spirit, the strong aromatic white spirit, the rice aromatic white spirit, the mulberry leaf wine and the kudzu root wine are required to be base wines just distilled to be mixed (the base wines are not more than 1 month even if aged) and the Maotai-flavor white spirit after being stored for 1 year, and after the mixture is found, the Maotai-flavor white spirit after being stored for 1 year and the 5 wines just prepared are better in taste and better in stability than the wine blended by directly using the aged wine which is aged for half a year to 1-2 years for 5 wines. The wine blending device has the advantages that the wine blending device also has the advantages in the geographical environment of the factory, the wine blending device can be directly mixed and blended in the natural environment in the cave, the composition structure of the wine body can not be greatly changed at the natural and stable temperature, and the blended composite wine body can have the flavor of each wine body. The applicant also ages the blended wine for about 1 month to ensure the stability of the wine body. The blending process of the composite aromatic white spirit disclosed by the invention uses the wine jar made of ceramics in the whole blending process, so that the blending environment is further stabilized, macromolecular substances in the composite spirit body are further decomposed into micromolecular substances, and the effective components of the spirit body are further improved.
3. The compound aromatic Chinese spirits of the invention have soft and sweet taste, mellow and harmonious taste, and clean and long aftertaste, and are obtained by measuring by GC-MS technology of gas chromatography-mass spectrometry, wherein the content of ethyl acetate in the compound aromatic Chinese spirits is 1.314-1.412g/L, the content of total ester is 3.551-3.625g/L, and the content of total acid is 1.28-1.35 g/L. The composite flavor type white spirit has the highest color and appearance sensory score which is more than 91.
[ detailed description ] embodiments
The invention will now be further described with reference to specific examples.
Example 1
The compound aromatic white spirit comprises the following raw material components in parts by weight: 200 parts of Maotai-flavor liquor, 100 parts of Luzhou-flavor liquor, 50 parts of rice-flavor liquor, 10 parts of mulberry leaf liquor and 10 parts of kudzu root liquor;
wherein, the mulberry leaf wine is prepared by taking sorghum and mulberry leaves as raw materials through soaking, stewing, pasting, liquefying, saccharifying, fermenting, purifying and sterilizing.
Wherein, the kudzu root wine is prepared by taking kudzu root powder as a raw material, soaking, steaming, boiling, gelatinizing, liquefying and saccharifying sorghum, adding soaked mulberry leaves, fermenting and distilling.
Wherein the Maotai-flavor liquor is prepared by soaking, steaming, stacking, fermenting, distilling, blending and storing mixed raw materials of sorghum, wheat and wheat bran for more than 1 year.
Wherein, the strong aromatic Chinese spirits are obtained by mixing sorghum, rice, sticky rice, wheat and corn and carrying out soaking, stewing, stacking fermentation and liquor distillation on the mixed raw materials.
The rice-flavor liquor is prepared by taking rice as a raw material and sequentially carrying out soaking, rice steaming, material mixing, lower cylinder culture and saccharification, water mixing and fermentation and distillation.
Wherein the alcoholic strength of the Maotai-flavor liquor is 55% vol; the alcohol content of the strong aromatic Chinese spirits is 55% vol; the liquor precision of the rice-flavor liquor is 40% vol; the alcohol content of the mulberry leaf wine is 10% vol; the alcoholic strength of the radix puerariae wine is 22% vol.
The method for blending the compound aromatic Chinese spirits by taking the raw materials in parts by weight as the raw materials comprises the following steps:
(1) weighing: weighing 100 parts of freshly prepared strong aromatic Chinese spirits, 50 parts of rice aromatic Chinese spirits, 10 parts of mulberry leaf Chinese spirits, 10 parts of kudzu root Chinese spirits and 200 parts of Maotai-flavor Chinese spirits stored for 1 year respectively;
(2) primary mixing and blending: storing the weighed raw materials in a cave at the temperature of 18 ℃ for 1 day, mixing 200 parts of Maotai-flavor liquor, 100 parts of Luzhou-flavor liquor and 50 parts of rice-flavor liquor in a wine jar made of ceramic materials in the cave at the temperature of 18 ℃, adding 30 parts by weight of distilled water at the temperature of 10 ℃, rapidly stirring for 3 minutes, and covering a cylinder cover for storage for 1 day;
(3) secondary mixing and blending: then, transporting the wine jar to a 10 ℃ ageing area of the cave, opening a jar cover, adding the mulberry leaf wine and the kudzuvine root wine in sequence, quickly stirring for 3 minutes, and then covering the jar cover to store for 12 hours;
(4) and (3) filtering: then conveying the wine jar in the ageing area to a filtering area for conventional filtering;
(5) aging: then the filtered white spirit is transported to a ageing area with a cave at 10 ℃, and the composite flavor white spirit can be obtained after ageing for 30 days and quality inspection.
Example 2
The compound aromatic white spirit comprises the following raw material components in parts by weight: 250 parts of Maotai-flavor liquor, 120 parts of Luzhou-flavor liquor, 80 parts of rice-flavor liquor, 20 parts of mulberry leaf liquor and 12 parts of kudzu root liquor;
wherein, the mulberry leaf wine is prepared by taking sorghum and mulberry leaves as raw materials through soaking, stewing, pasting, liquefying, saccharifying, fermenting, purifying and sterilizing.
Wherein, the kudzu root wine is prepared by taking kudzu root powder as a raw material, soaking, steaming, boiling, gelatinizing, liquefying and saccharifying sorghum, adding soaked mulberry leaves, fermenting and distilling.
Wherein the Maotai-flavor liquor is prepared by soaking, steaming, stacking, fermenting, distilling, blending and storing mixed raw materials of sorghum, wheat and wheat bran for more than 1 year.
Wherein, the strong aromatic Chinese spirits are obtained by mixing sorghum, rice, sticky rice, wheat and corn and carrying out soaking, stewing, stacking fermentation and liquor distillation on the mixed raw materials.
The rice-flavor liquor is prepared by taking rice as a raw material and sequentially carrying out soaking, rice steaming, material mixing, lower cylinder culture and saccharification, water mixing and fermentation and distillation.
Wherein the alcohol content of the Maotai-flavor liquor is 56% vol; the alcohol content of the strong aromatic Chinese spirits is 55% vol; the liquor precision of the rice-flavor liquor is 41% vol; the alcohol content of the mulberry leaf wine is 12% vol; the alcoholic strength of the radix puerariae wine is 24% vol.
The method for blending the compound aromatic Chinese spirits by taking the raw materials in parts by weight as the raw materials comprises the following steps:
(1) weighing: respectively weighing 120 parts of freshly prepared strong aromatic Chinese spirits, 80 parts of rice aromatic Chinese spirits, 20 parts of mulberry leaf liquor, 12 parts of kudzu root liquor and 250 parts of Maotai-flavor Chinese spirits stored for 1 year;
(2) primary mixing and blending: storing the weighed raw materials in a cave under the environment of 19 ℃ for 1 day, mixing 250 parts of Maotai-flavor liquor, 120 parts of Luzhou-flavor liquor and 80 parts of rice-flavor liquor in a wine jar made of ceramic materials in the cave under the environment of 19 ℃, adding 40 parts by weight of distilled water at the temperature of 11 ℃, rapidly stirring for 4 minutes, and covering a cylinder cover to store for 1 day;
(3) secondary mixing and blending: then, conveying the wine jar to a brewing area with a cave at 14 ℃, opening a jar cover, adding 20 parts of mulberry leaf wine and 12 parts of kudzuvine root wine in sequence, quickly stirring for 4 minutes, and then covering the jar cover to store for 13 hours;
(4) and (3) filtering: then conveying the wine jar in the ageing area to a filtering area for conventional filtering;
(5) aging: then the filtered white spirit is conveyed to an ageing area at the temperature of 11 ℃ in a cave, and the composite flavor white spirit can be obtained after ageing for 32 days and then quality inspection and warehousing.
Example 3
The compound aromatic white spirit comprises the following raw material components in parts by weight: 300 parts of Maotai-flavor liquor, 150 parts of Luzhou-flavor liquor, 100 parts of rice-flavor liquor, 30 parts of mulberry leaf liquor and 15 parts of kudzu root liquor;
wherein, the mulberry leaf wine is prepared by taking sorghum and mulberry leaves as raw materials through soaking, stewing, pasting, liquefying, saccharifying, fermenting, purifying and sterilizing.
Wherein, the kudzu root wine is prepared by taking kudzu root powder as a raw material, soaking, steaming, boiling, gelatinizing, liquefying and saccharifying sorghum, adding soaked mulberry leaves, fermenting and distilling.
Wherein the Maotai-flavor liquor is prepared by soaking, steaming, stacking, fermenting, distilling, blending and storing mixed raw materials of sorghum, wheat and wheat bran for more than 1 year.
Wherein, the strong aromatic Chinese spirits are obtained by mixing sorghum, rice, sticky rice, wheat and corn and carrying out soaking, stewing, stacking fermentation and liquor distillation on the mixed raw materials.
The rice-flavor liquor is prepared by taking rice as a raw material and sequentially carrying out soaking, rice steaming, material mixing, lower cylinder culture and saccharification, water mixing and fermentation and distillation.
Wherein the alcoholic strength of the Maotai-flavor liquor is 55% vol; the alcohol content of the strong aromatic Chinese spirits is 56% vol; the liquor precision of the rice-flavor liquor is 42% vol; the alcohol content of the mulberry leaf wine is 15% vol; the alcoholic strength of the radix puerariae wine is 25% vol.
The method for blending the compound aromatic Chinese spirits by taking the raw materials in parts by weight as the raw materials comprises the following steps:
(1) weighing: respectively weighing 150 parts of freshly prepared strong aromatic Chinese spirits, 100 parts of rice aromatic Chinese spirits, 30 parts of mulberry leaf liquor, 15 parts of kudzu root liquor and 300 parts of Maotai-flavor Chinese spirits stored for 1 year;
(2) primary mixing and blending: storing the weighed raw materials in a cave at the temperature of 20 ℃ for 1 day, mixing 300 parts of Maotai-flavor liquor, 150 parts of Luzhou-flavor liquor and 100 parts of rice-flavor liquor in a wine jar made of ceramic materials in the cave at the temperature of 20 ℃, adding 50 parts by weight of distilled water at the temperature of 12 ℃, rapidly stirring for 5 minutes, and covering a cylinder cover for storage for 2 days;
(3) secondary mixing and blending: then, conveying the wine jar to a brewing area with a cave at 12 ℃, opening a jar cover, adding 30 parts of mulberry leaf wine and 15 parts of kudzu root wine in sequence, quickly stirring for 5 minutes, and then covering the jar cover to store for 14 hours;
(4) and (3) filtering: then conveying the wine jar in the ageing area to a filtering area for conventional filtering;
(5) aging: then the filtered white spirit is transported to an ageing area with a cave at 12 ℃, and the composite flavor white spirit can be obtained after ageing for 35 days and quality inspection.
Comparative example 1:
the method of the touch-up is basically the same as that of the embodiment 3, except that: the Maotai-flavor liquor is liquor stored for more than half a year, the Luzhou-flavor liquor is liquor stored for more than 1 year, the rice-flavor liquor is liquor stored for more than 1 year, the mulberry leaf liquor is radix Puerariae liquor stored for more than 1 year, and the radix Puerariae liquor is radix Puerariae liquor stored for more than 1 year.
Comparative example 2:
the method of the touch-up is basically the same as that of the embodiment 3, except that: the composition is prepared by blending 300 parts by weight of Maotai-flavor liquor, 150 parts by weight of Luzhou-flavor liquor, 100 parts by weight of rice-flavor liquor, 31 parts by weight of mulberry leaf liquor and 17 parts by weight of kudzu root liquor.
Comparative example 3:
the method of the touch-up is basically the same as that of the embodiment 3, except that: the composition is prepared by blending 300 parts by weight of Maotai-flavor liquor, 150 parts by weight of Luzhou-flavor liquor, 100 parts by weight of rice-flavor liquor, 9 parts by weight of mulberry leaf liquor and 9 parts by weight of kudzu root liquor.
Comparative example 4:
the method of the touch-up is basically the same as that of the embodiment 3, except that: mixing for 2 times, directly storing 300 parts of Maotai-flavor liquor, 150 parts of Luzhou-flavor liquor, 100 parts of rice-flavor liquor, 30 parts of mulberry leaf liquor and 15 parts of kudzu root liquor in a cellar at 20 ℃ for 1 day, mixing in a wine jar made of ceramic materials, adding 50 parts by weight of distilled water at 12 ℃ for rapidly stirring for 5 minutes, and covering a cylinder cover for storage for 2 days.
Comparative example 5:
the method of the touch-up is basically the same as that of the embodiment 3, except that: there is no aging step.
Comparative example 6:
the method of the touch-up is basically the same as that of the embodiment 3, except that: the whole blending process uses wine jars made of common yellow mud.
Comparative example 7:
the method of the touch-up is basically the same as that of the embodiment 3, except that: and (3) directly adding normal-temperature distilled water into the step (2).
Firstly, evaluation of blending wine:
the evaluation mainly comprises the following steps: color (5 points), aroma (20 points), taste (60 points), style (5 points), wine body (5 points) and personality (5 points). The test wine samples of examples 1 to 3 and comparative examples 1 to 7 above were rated by a rating team consisting of 10 drinkers, and the rating results are shown in Table 1 by randomly drawing the composite test wine samples of the respective solutions.
TABLE 1 evaluation recording chart of compound fragrance type Chinese liquor
As can be seen from the above table, the composite flavor type white spirit prepared by the formula and the process steps of the invention has better overall evaluation.
And
TABLE 2 physicochemical indexes of compound flavor type Chinese liquor
From the above table, the compound flavor type white spirit prepared by the formula and the process steps of the invention has better physical and chemical indexes.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the present invention.
Claims (10)
1. The compound aromatic white spirit is characterized by comprising the following raw material components in parts by weight: 300 parts of Maotai-flavor liquor, 150 parts of Luzhou-flavor liquor, 50-100 parts of rice-flavor liquor, 10-30 parts of mulberry leaf liquor and 10-15 parts of kudzu root liquor.
2. The composite flavor type white spirit according to claim 1, wherein the mulberry leaf wine is prepared by using sorghum and mulberry leaves as raw materials through soaking, cooking, gelatinization, liquefaction, saccharification, fermentation, purification and sterilization.
3. The composite flavor type Chinese spirit according to claim 1, wherein the kudzu root wine is prepared by soaking, steaming, gelatinizing, liquefying, saccharifying sorghum, adding soaked mulberry leaves, fermenting and distilling.
4. The composite flavor type white spirit according to claim 1, wherein the Maotai-flavor type white spirit is prepared by storing a mixed raw material of sorghum, wheat and wheat bran for more than 1 year after soaking, steaming, stacking and fermenting, distilling and blending.
5. The composite flavor type white spirit according to claim 1, wherein the composite flavor type white spirit is obtained by soaking, steaming, stacking and fermenting mixed raw materials of sorghum, rice, sticky rice, wheat and corn and distilling the white spirit.
6. The composite flavor type distilled spirit as claimed in claim 1, wherein the rice flavor type distilled spirit is prepared by using rice as raw material and sequentially carrying out soaking, rice steaming, material mixing, cultivation and saccharification in a jar, water mixing and fermentation, and distillation.
7. The composite flavor liquor according to claim 1, wherein the alcohol content of the Maotai-flavor liquor is 55-56% vol; the alcohol content of the strong aromatic Chinese spirits is 55-56% vol; the alcohol content of the rice-flavor liquor is 40-42% vol; the alcohol content of the mulberry leaf wine is 10-15% vol; the alcohol content of the radix puerariae wine is 22-25% vol.
8. The method for blending compound-flavor liquor according to any one of claims 1 to 7, comprising the steps of:
(1) weighing: respectively weighing 150 parts by weight of freshly prepared strong aromatic Chinese spirits 100-one, 50-100 parts by weight of rice aromatic Chinese spirits, 10-30 parts by weight of mulberry leaf wine, 10-15 parts by weight of kudzu root wine and 300 parts by weight of Maotai aromatic Chinese spirits 200-one after being stored for 1 year;
(2) primary mixing and blending: storing the weighed raw materials in an environment with a cave temperature of 18-20 ℃ for 1 day, then mixing 200-300 parts of Maotai-flavor liquor, 100-150 parts of Luzhou-flavor liquor and 50-100 parts of rice-flavor liquor in a wine jar in the cave at the temperature of 18-20 ℃, then adding 30-50 parts by weight of distilled water, rapidly stirring for 3-5 minutes, and then covering a cylinder cover to store for 1-2 days;
(3) secondary mixing and blending: then transporting the wine jar to a 10-12 ℃ ageing area of the cave, opening a jar cover, adding the mulberry leaf wine and the kudzuvine root wine in sequence, quickly stirring for 3-5 minutes, and then covering the jar cover to store for 12-14 hours;
(4) and (3) filtering: then conveying the wine jar in the ageing area to a filtering area for conventional filtering;
(5) aging: then delivering the filtered white spirit to a ageing region at 10-12 ℃ in a cave, ageing for 30-35 days, and obtaining the compound flavor type white spirit after quality inspection.
9. The method for blending compound-flavor liquor according to claim 1, wherein the jar is made of ceramic material.
10. The method for blending compound-flavor liquor according to claim 1, wherein the temperature of the distilled water is 10-12 ℃.
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| CN115505475A (en) * | 2022-09-28 | 2022-12-23 | 河北瑞升酒业有限公司 | Production process of frozen wine |
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