CN114196492A - Preparation process of fen-flavor liquor - Google Patents
Preparation process of fen-flavor liquor Download PDFInfo
- Publication number
- CN114196492A CN114196492A CN202111465042.9A CN202111465042A CN114196492A CN 114196492 A CN114196492 A CN 114196492A CN 202111465042 A CN202111465042 A CN 202111465042A CN 114196492 A CN114196492 A CN 114196492A
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- raw materials
- water
- mixture
- raw
- fen
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 9
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 9
- 235000015505 Sorghum bicolor subsp. bicolor Nutrition 0.000 claims abstract description 8
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 235000019713 millet Nutrition 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000007789 sealing Methods 0.000 abstract description 2
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
Classifications
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation process of fen-flavor liquor, which comprises the following steps: the method comprises the following steps of selecting full-grain, impurity-free and worm-eaten-free millets and broomcorn as raw materials, wherein the millets and the broomcorn are selected in a weight ratio of 3: 5; adding warm water with the water temperature of 30-45 ℃ into a water jar, and pouring the selected raw materials into the warm water in the water jar to soak for 21 hours; putting the soaked raw materials into a cooking pot, heating and cooking, and stopping steam after the raw gas is fed into the cooking pot for 1 hour; the raw materials have no raw core, and 2.5% cold water is added into the raw materials to stimulate the raw materials to be fried; placing the mixture in a ventilated place, cooling to 23-25 ℃, adding 3% of Daqu and water mixture, and uniformly stirring, wherein the Daqu content in the mixture is 8% -10%; after the temperature is reduced to 16-18 ℃, putting the mixture into a cellar pool for fermentation and sealing the cellar pool for fermentation; after fermenting for 21 days, taking out the fermentation pit, and distilling for three times to obtain 55-degree white spirit with the content of 42%; the fresh scent type white spirit produced by the novel process of the non-crushing and soaking method reaches the top grade product, and has the characteristic styles of softness, sweetness, cleanness, fragrance and softness.
Description
Technical Field
The invention mainly relates to the technical field of preparation of fen-flavor liquor, and particularly relates to a preparation process of fen-flavor liquor.
Background
The white spirit is a unique class of distilled spirits in the world, is a beverage prepared by fermenting and distilling grains such as wheat, sorghum, corn, sweet potato, rice bran and the like or other fruits, is colorless and transparent, is called white spirit, and is also called distilled spirits because the process of burning (steaming) is mainly adopted. According to the difference of saccharification, leaven and brewing process, the wine can be divided into three types of Daqu wine, Xiaoqu wine and bran koji wine, wherein the bran koji wine can be divided into two types of solid fermented wine and liquid fermented wine.
The fen-flavor liquor has the characteristics that the standard is as follows: pure fragrance, mellow, sweet and soft taste, natural and harmonious regulation, and clean aftertaste, the pure fragrance is that the main body fragrance of ethyl acetate and ethyl lactate is matched and coordinated, and the content of succinic acid is also very high.
In the existing production technology of white spirit, after the white spirit is preliminarily prepared by distillation, the white spirit is blended, the spirits with different styles are blended together, and the spirits are seasoned, so that the original mouth error of the spirits is lost, the quality of the spirits is influenced, and the mouthfeel of the spirits is reduced.
Disclosure of Invention
The invention provides a preparation process of fen-flavor liquor, aiming at solving the problems that the liquor loses the original taste, the quality of the liquor is influenced and the taste of the liquor is reduced by flavoring the liquor.
The invention adopts the following technical scheme: a preparation process of fen-flavor liquor comprises the following steps:
s1: the method comprises the following steps of selecting full-grain, impurity-free and worm-eaten-free millets and broomcorn as raw materials, wherein the millets and the broomcorn are selected in a weight ratio of 3: 5;
s2: adding warm water with the water temperature of 30-45 ℃ into a water jar, and pouring the selected raw materials into the warm water in the water jar to soak for 21 hours;
s3: putting the soaked raw materials into a cooking pot, heating and cooking, and stopping steam after the raw gas is fed into the cooking pot for 1 hour;
s4: the raw materials have no raw core, and 2.5% cold water is added into the raw materials to stimulate the raw materials to be fried;
s5: placing the mixture in a ventilated place, cooling to 23-25 ℃, adding 3% of Daqu and water mixture, and uniformly stirring, wherein the Daqu content in the mixture is 8% -10%;
s6: cooling to 16-18 deg.C, fermenting in a sealed cellar for 48 hr until the temperature rises to 5-7 deg.C, and fermenting for 76 hr until the temperature rises to 23-25 deg.C;
s7: after fermenting for 21 days, taking out the fermentation pit, and distilling for three times to obtain 55-degree white spirit with the content of 42%.
By adopting the technical scheme, the production raw materials are less, the processing technology is simple, and the production cost is reduced.
In step S2, the temperature of 30-45 deg.C is changed once during the soaking process.
By adopting the technical scheme, the raw material soaking effect is improved.
Compared with the prior art, the invention has the beneficial effects that:
the fresh scent type white spirit produced by the novel process of the non-crushing and soaking method reaches the top grade product, and has the characteristic styles of softness, sweetness, cleanness, fragrance and softness.
The present invention will be explained in detail below with reference to specific examples.
Detailed Description
While several embodiments of the present invention will be described below in order to facilitate an understanding of the invention, the present invention may be embodied in different forms and is not limited to the embodiments described herein, but rather, the embodiments are provided so that the disclosure of the present invention will be thorough and complete.
The first embodiment is as follows:
a preparation process of fen-flavor liquor comprises the following steps:
s1: the method comprises the following steps of selecting full-grain, impurity-free and worm-eaten-free millets and broomcorn as raw materials, wherein the millets and the broomcorn are selected in a weight ratio of 3: 5;
s2: adding warm water with the water temperature of 30-45 ℃ into a water jar, pouring the selected raw materials into the warm water of the water jar, soaking for 21 hours, and replacing the warm water with the temperature of 30-45 ℃ once in the soaking process;
s3: putting the soaked raw materials into a cooking pot, heating and cooking, and stopping steam after the raw gas is fed into the cooking pot for 1 hour;
s4: the raw materials have no raw core, and 2.5% cold water is added into the raw materials to stimulate the raw materials to be fried;
s5: placing the mixture in a ventilated place, cooling to 23-25 ℃, adding 3% of Daqu and water mixture, and uniformly stirring, wherein the Daqu content in the mixture is 8% -10%;
s6: after the temperature is reduced to 16-18 ℃, putting the mixture into a pit for fermentation and sealing the pit, and fermenting, wherein in the fermentation process, the product temperature rises to 5-7 ℃ after fermenting for 48 hours, and the product temperature rises to 23-25 ℃ after fermenting for 76 hours;
s7: after fermenting for 21 days, taking out the fermentation pit, and distilling for three times to obtain 55-degree white spirit with the content of 42%.
The present invention has been described in connection with the embodiments by way of example, and it is to be understood that the invention is not limited to the specific embodiments described above, and that the invention is within the scope of the invention, as long as the insubstantial modifications of the inventive method concepts and solutions are employed, or the inventive concepts and solutions are directly applied to other applications without modification.
Claims (2)
1. The preparation process of the fen-flavor liquor is characterized by comprising the following steps of:
s1: the method comprises the following steps of selecting full-grain, impurity-free and worm-eaten-free millets and broomcorn as raw materials, wherein the millets and the broomcorn are selected in a weight ratio of 3: 5;
s2: adding warm water with the water temperature of 30-45 ℃ into a water jar, and pouring the selected raw materials into the warm water in the water jar to soak for 21 hours;
s3: putting the soaked raw materials into a cooking pot, heating and cooking, and stopping steam after the raw gas is fed into the cooking pot for 1 hour;
s4: the raw materials have no raw core, and 2.5% cold water is added into the raw materials to stimulate the raw materials to be fried;
s5: placing the mixture in a ventilated place, cooling to 23-25 ℃, adding 3% of Daqu and water mixture, and uniformly stirring, wherein the Daqu content in the mixture is 8% -10%;
s6: cooling to 16-18 deg.C, fermenting in a sealed cellar for 48 hr until the temperature rises to 5-7 deg.C, and fermenting for 76 hr until the temperature rises to 23-25 deg.C;
s7: after fermenting for 21 days, taking out the fermentation pit, and distilling for three times to obtain 55-degree white spirit with the content of 42%.
2. The preparation process of fen-flavor liquor according to claim 1, which is characterized by comprising the following steps of: in the step S2, the temperature of the warm water of 30-45 ℃ is changed once during the soaking process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111465042.9A CN114196492A (en) | 2021-12-03 | 2021-12-03 | Preparation process of fen-flavor liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111465042.9A CN114196492A (en) | 2021-12-03 | 2021-12-03 | Preparation process of fen-flavor liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114196492A true CN114196492A (en) | 2022-03-18 |
Family
ID=80650437
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111465042.9A Pending CN114196492A (en) | 2021-12-03 | 2021-12-03 | Preparation process of fen-flavor liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114196492A (en) |
-
2021
- 2021-12-03 CN CN202111465042.9A patent/CN114196492A/en active Pending
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20220318 |
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| WD01 | Invention patent application deemed withdrawn after publication |