CN1740304A - Double yeast white spirit with different fragrance and its prepn process - Google Patents
Double yeast white spirit with different fragrance and its prepn process Download PDFInfo
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- CN1740304A CN1740304A CN 200510010313 CN200510010313A CN1740304A CN 1740304 A CN1740304 A CN 1740304A CN 200510010313 CN200510010313 CN 200510010313 CN 200510010313 A CN200510010313 A CN 200510010313A CN 1740304 A CN1740304 A CN 1740304A
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Abstract
The present invention relates to spirit product and its preparation process. The double yeast white spirit is prepared with main grain material including kaoliang, corn, barley, wheat and red bean; supplementary material including honey, milk, sugar, Daqu yeast, Fengqu yeast, amylase, dry yeast and fragrant yeast; and water. The preparation process includes crushing material, compounding, cooking, cooling, inoculation, fermentation, distillation and other steps. The double yeast white spirit has the features of both rich fragrance spirit and faint scent spirit, unique taste, and simple and feasible preparation process.
Description
Technical field
The invention belongs to alcohol product and machining manufacture thereof.
Background technology
At present, mainly contain aromatic Chinese spirit, Maotai-flavor liquor, fen-flavor type white spirit and liquor of Luzhou-flavor and Maotai-flavor in the liquor classification of China, the liquor of these different flavors has improved China people's life taste and quality, has satisfied different taste crowd's the needs of drinking.But along with the raising of China's living standards of the people, people are more and more many to the demand of drinks kind, and Luzhou-flavor or scent type or Maotai-flavor liquor fragrance are single, are not suitable for partly custom drunk by people, and the liquor of therefore researching and developing new odor type is very important.
Summary of the invention
Purpose of the present invention is exactly to drink to the requirement of odor type with China resident at single aromatic white spirit fragrance is single, research and develop dense clear odor type double-koji aroma-producing magma liquor and preparation method thereof of holding concurrently of a kind of new odor type, keeping on former single aromatic Chinese spirit and two kinds of odor type bases of fen-flavor type white spirit, reaching dense, scent type has both, vinosity uniqueness, purpose that mouthfeel is good.
The object of the present invention is achieved like this: the dense clear odor type double-koji aroma-producing magma liquor of holding concurrently is made up of grain major ingredient, auxiliary material and clear water, and its grain major ingredient comprises jowar 30%, corn 65%, barley 2%, wheat 2% and red bean 1% by weight, amounts to 100%; Auxiliary material comprises honey, cow's milk, sucrose, koji powder, wind song, saccharifying enzyme, dry yeast and SHENGXIANG yeast, and the weight of its each composition respectively is 0.2%, 0.5%, 0.2%, 4%, 4%, 0.2%, 0.1%, 4% of grain major ingredient gross weight successively; Clear water weight is 45% of grain major ingredient gross weight.The dense clear odor type double-koji aroma-producing magma liquor preparation method that holds concurrently is: with jowar, corn, barley, wheat and the red bean raw material separated pulverizing of grain major ingredient; With the jowar after pulverizing, corn, barley, wheat and red bean with mix through steamed rice husk, and honey behind the adding dilute with water and cow's milk, sucrose and clear water, stir, after the material moistening one hour, slaking is raised and is dried in the air and wind cooling, raise dry in the air and the wind cooling in add the wine unstrained spirits, when the product temperature reaches 10 ℃-18 ℃, add koji powder, the wind song, SHENGXIANG yeast, saccharifying enzyme and dry yeast connect bacterium, stir into the cellar for storing things, and tread simultaneously, upper surface is smooth smooth, with plastic cloth sealing, above plastic cloth with whole bag of rice husk bedding, carry out 15 days diastatic fermentations after, to expect to take out distillation, get the dense clear odor type double-koji aroma-producing magma liquor of holding concurrently.
The present invention adopts China's traditional liquor brewing technique elite, in conjunction with advanced scientific and technical means, its product has been replenished dense, the hold concurrently blank of aromatic white spirit clearly of China, have that dense scent type has both, vinosity uniqueness, mouthfeel are good, drink wholesome characteristics, products production preparation technology method is simple.
Embodiment
Give an actual example below and be elaborated.
The dense clear odor type double-koji aroma-producing magma liquor of holding concurrently is made up of grain major ingredient and auxiliary material and clear water, take by weighing 2 kilograms of 2 kilograms of 65 kilograms of 30 kilograms of jowar, corns, barleys, wheats, 1 kilogram in red bean in the grain major ingredient, account for 30%, 65%, 2%, 2%, 1% of grain major ingredient gross weight successively respectively by weight each composition, add up to 100% standby; Take by weighing bent 4 kilograms of 4 kilograms of 0.2 kilogram of 0.5 kilogram in 0.2 kilogram of honey, cow's milk, sucrose, koji powders, wind, 0.2 kilogram in saccharifying enzyme, 0.1 kilogram in dry yeast, 4 kilograms of SHENGXIANG yeast in the auxiliary material, the weight of its each composition respectively is 0.2%, 0.5%, 0.2%, 4%, 4%, 0.2%, 0.1% and 4% of grain major ingredient gross weight successively, and is standby; 45 kilograms in clear water, for 45% of grain major ingredient gross weight, standby.The dense clear odor type double-koji aroma-producing magma liquor preparation method that holds concurrently is as follows: with 30 kilograms of jowar of grain major ingredient, 65 kilograms of corns, 2 kilograms of barleys, 2 kilograms of wheats and 1 kilogram of red bean grain pulverizer separated pulverizing, with the jowar behind the separated pulverizing, corn, barley, wheat and red bean all with through the steamed rice husk of handling mix in the dnockout machine, and 0.2 kilogram of honey and 0.5 kilogram of cow's milk behind the adding dilute with water, 0.2 kilogram sucrose and 45 kilograms of clear water, stir, the pot slaking is adorned in material moistening after one hour, back the raising with the dnockout machine that take the dish out of the pot dried in the air and the wind cooling, add the wine unstrained spirits simultaneously, when reaching 10 ℃-18 ℃, the product temperature adds 4 kilograms of koji powders again, 4 kilograms of wind songs, 0.2 kilogram saccharifying enzyme, 0.1 kilogram dry yeast and 4 kilograms of SHENGXIANG yeast connect bacterium, stir with the dnockout machine, go into the cellar for storing things, tread simultaneously, it is smooth smooth that upper surface is wanted.With the airtight capping of plastic cloth, above plastic cloth with whole bag rice husk bedding, carry out 15 days diastatic fermentations after, will expect in storing, to take out the loaded steamer distillation, dense clear double odor type double-koji aroma-producing magma liquor.
Claims (2)
1. dense clear odor type double-koji aroma-producing magma liquor of holding concurrently is characterized in that this liquor is made up of grain major ingredient, auxiliary material and clear water, and its grain major ingredient comprises jowar 30%, corn 65%, barley 2%, wheat 2% and red bean 1% by weight, altogether 100%; Auxiliary material comprises honey, cow's milk, sucrose, koji powder, wind song, saccharifying enzyme, dry yeast and SHENGXIANG yeast, and the weight of its each composition respectively is 0.2%, 0.5%, 0.2%, 4%, 4%, 0.2%, 0.1%, 4% of grain major ingredient gross weight successively; Clear water weight is 45% of grain major ingredient gross weight.
2, a kind of dense clear odor type double-koji aroma-producing magma liquor preparation method that holds concurrently is characterized in that preparation technology's flow process is: with jowar, corn, barley, wheat and the red bean raw material separated pulverizing of grain major ingredient; With the jowar after pulverizing, corn, barley, wheat and red bean with mix through steamed rice husk, and honey behind the adding dilute with water and cow's milk, sucrose and clear water, stir, after the material moistening one hour, slaking is raised and is dried in the air and wind cooling, raise dry in the air and the wind cooling in add the wine unstrained spirits, when the product temperature reaches 10 ℃-18 ℃, add koji powder, the wind song, SHENGXIANG yeast, saccharifying enzyme and dry yeast connect bacterium, stir into the cellar for storing things, and tread simultaneously, upper surface is smooth smooth, with plastic cloth sealing, above plastic cloth with whole bag of rice husk bedding, carry out 15 days diastatic fermentations after, to expect to take out distillation, get the dense clear odor type double-koji aroma-producing magma liquor of holding concurrently.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100103136A CN100460495C (en) | 2005-09-08 | 2005-09-08 | Double yeast white spirit with different fragrance and its prepn process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100103136A CN100460495C (en) | 2005-09-08 | 2005-09-08 | Double yeast white spirit with different fragrance and its prepn process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1740304A true CN1740304A (en) | 2006-03-01 |
| CN100460495C CN100460495C (en) | 2009-02-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2005100103136A Expired - Fee Related CN100460495C (en) | 2005-09-08 | 2005-09-08 | Double yeast white spirit with different fragrance and its prepn process |
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| CN (1) | CN100460495C (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100404659C (en) * | 2006-09-01 | 2008-07-23 | 山东景芝酒业股份有限公司 | Production process of distilled spirit with sesame flavour |
| CN101020874B (en) * | 2006-12-13 | 2010-07-14 | 北京顺鑫农业股份有限公司牛栏山酒厂 | White liquor and its preparation process |
| CN102154072A (en) * | 2010-12-24 | 2011-08-17 | 青岛琅琊台集团股份有限公司 | Method for making composite high-degree liquor combining sesame flavor, maotai flavor and strong aromatic flavor |
| CN102533490A (en) * | 2012-02-08 | 2012-07-04 | 泸州品创科技有限公司 | Method for spreading and drying fermented grains |
| CN104087467A (en) * | 2013-11-25 | 2014-10-08 | 陈振华 | Brewing method of cereal liquor |
| CN106367255A (en) * | 2015-08-18 | 2017-02-01 | 沈前 | Production technology of Luzhou-flavor Longxiang taro liquor |
| CN106867777A (en) * | 2017-03-09 | 2017-06-20 | 湖南屈原酒业有限公司 | A kind of special wine of pickled and cured meat and its production technology |
| CN107794178A (en) * | 2017-12-07 | 2018-03-13 | 马鞍山市太白酒厂 | A kind of preparation method of Chinese medicine egg liquid fermentation white wine |
| CN113403162A (en) * | 2021-08-10 | 2021-09-17 | 肖水芽 | Preparation method of special-flavor Daqu |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1342747A (en) * | 2001-09-27 | 2002-04-03 | 于田 | Process and formula for preparing Lukang peptide spirit |
-
2005
- 2005-09-08 CN CNB2005100103136A patent/CN100460495C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100404659C (en) * | 2006-09-01 | 2008-07-23 | 山东景芝酒业股份有限公司 | Production process of distilled spirit with sesame flavour |
| CN101020874B (en) * | 2006-12-13 | 2010-07-14 | 北京顺鑫农业股份有限公司牛栏山酒厂 | White liquor and its preparation process |
| CN102154072A (en) * | 2010-12-24 | 2011-08-17 | 青岛琅琊台集团股份有限公司 | Method for making composite high-degree liquor combining sesame flavor, maotai flavor and strong aromatic flavor |
| CN102154072B (en) * | 2010-12-24 | 2012-11-21 | 青岛琅琊台集团股份有限公司 | Method for making composite high-degree liquor combining sesame flavor, maotai flavor and strong aromatic flavor |
| CN102533490A (en) * | 2012-02-08 | 2012-07-04 | 泸州品创科技有限公司 | Method for spreading and drying fermented grains |
| CN104087467A (en) * | 2013-11-25 | 2014-10-08 | 陈振华 | Brewing method of cereal liquor |
| CN104087467B (en) * | 2013-11-25 | 2016-05-25 | 陈振华 | A kind of brewing method of cereal wine |
| CN106367255A (en) * | 2015-08-18 | 2017-02-01 | 沈前 | Production technology of Luzhou-flavor Longxiang taro liquor |
| CN106867777A (en) * | 2017-03-09 | 2017-06-20 | 湖南屈原酒业有限公司 | A kind of special wine of pickled and cured meat and its production technology |
| CN107794178A (en) * | 2017-12-07 | 2018-03-13 | 马鞍山市太白酒厂 | A kind of preparation method of Chinese medicine egg liquid fermentation white wine |
| CN113403162A (en) * | 2021-08-10 | 2021-09-17 | 肖水芽 | Preparation method of special-flavor Daqu |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100460495C (en) | 2009-02-11 |
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Granted publication date: 20090211 |