CN105713784A - Preparation technology of high-alcohol strong-flavor type flavor blending baijiu - Google Patents
Preparation technology of high-alcohol strong-flavor type flavor blending baijiu Download PDFInfo
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Abstract
Provided is a preparation technology of high-alcohol strong-flavor type flavor blending baijiu. The technology comprises the following steps that 1, sorghum, barley, wheat and peas are mixed with fermented grains fermented to be mature in a pit, the obtained mixture and juice of white radishes, pears and fresh oranges are subjected to cross steaming, and cooked fermented grains are prepared; 2, yellow serofluid, n-butyl alcohol, lactic acid, an esterifying enzyme preparation, rice husks and phenylpropanol are taken, after-run subjected to activated carbon adsorption treatment is added, and an auxiliary additive is prepared; 3, the auxiliary additive is added to the cooked fermented grains, piling fermentation is conducted, flavoring fermented grains are prepared and added to the fermented grains fermented to be mature in the pit, distillation is conducted for obtaining baijiu, esters are added for blending, and the flavor blending baijiu is obtained. According to the preparation technology of the high-alcohol strong-flavor type flavor blending baijiu, the cooked fermented grains fully absorb vitamins, chlorophyll, carotene, free amino acids and pohytol which are contained in the juice of the white radishes, pears and fresh oranges, therefore, the baijiu prepared from the cooked fermented grains is more beneficial for absorption of human bodies and decomposition after being drunk, and when baijiu prepared from unprocessed grains is mixed with the flavor blending baijiu, the obtained baijiu is richer, more fragrant and unique in taste.
Description
Technical field
The present invention relates to White wine brewing process technical field, be specially the preparation technology of a kind of height Luzhou-flavor perfumery wine.
Background technology
Chinese liquor is the distinctive a kind of Spirit of China, is one of big Spirit in the world eight, has starch or saccharine material to obtain through distillation after making fermented grain or fermentation, also known as liquor, white spirit, aquavit.Vinosity water white transparency, fragrant odour is pure, and entrance is sweet refreshing clean, and alcohol content is higher, through store aging after, there is the compound fragrant based on esters.With bent class, yeast wine for saccharifying ferment, utilize starchiness or saccharine material, through steaming and decocting, saccharifying, fermentation, distillation, aging with blend and all kinds of wine of exquisiteness.Chinese liquor is savory, has just had the classification of fragrance, then occurred as soon as odor type.The raw material that brewed spirit adopts is obstructed, have plenty of Sorghum vulgare Pers., have plenty of rice, selected saccharifying ferment is different, has plenty of Fructus Hordei Vulgaris and daqu of middle temperature that Semen Pisi sativi is made, having plenty of wheaten middle temperature or high-temperature daqu, have plenty of little song or wheat bran that rice makes and the Fuqu etc. that various different microorganisms is made, the round equipment used is different, there are pithos, cement pit, brick pond etc., have plenty of mud sump and always store；The brewage process taked is obstructed, has plenty of clear burning of steaming in clear soup, the mixed steaming of continuous stubble, returns sofa ferment, has plenty of solid-state and liquid fermentation etc..Therefore, the wine product of each institute of producer brew, its note feature is also just each different.At present, China Chinese liquor be divided into six big odor types: Maotai-flavor, delicate fragrance type, Luzhou-flavor, rice-fragrant type, phoenix odor type and double odor type, other then all can be summarized as special odor type, such as fermented soya beans, salted or other wise odor type, sesame-flavor etc..
Aromatic Chinese spirit is the famous-brand and high-quality wine kind of China's wine product Chinese Home, and kind is maximum, yield is maximum, is the wine kind liked by alcohol user.The main aroma of aromatic Chinese spirit is ethyl hexanoate is the compound fragrance of main body.Principal product during liquor production pinches, when being distillation, the stage casing wine taken, and solid byproducts is for losing grain, and liquid by-product mainly has self fermented product such as foreshot, liquor tailing, yellow seriflux.In existing giving off a strong fragrance wine production technology, the simple fermented distilled prepared Chinese liquor taste relying on agriculture grain crop is more single, and traditional handicraft is decomposed slow with the rear ethanol of beverage of pure grain fermentation, excessive quote after human body will be caused relatively major injury, it addition, the waste that traditional handicraft preparation process produces substantial amounts of agriculture grain and by-product also increases process costs.
Summary of the invention
In order to solve the problems referred to above, the purpose of the present invention is to propose to the preparation technology of a kind of height Luzhou-flavor perfumery wine, introduce white turnip, raw pears and orange and grain unstrained spirits string steams, the Chinese liquor prepared is more conducive to absorption and the decomposition of human body, agriculture grain fermented wine and perfumery wine are creatively combined, the Chinese liquor mouthfeel of preparation more preferably, fragrance richer.
The present invention is to solve that the technical scheme that the problems referred to above are taked is: the preparation technology of a kind of height Luzhou-flavor perfumery wine, comprise the following steps:
One, the preparation of ripe grain unstrained spirits
1) Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi are taken, according to the granule that the ratio co-grinding of weight ratio 12:1:1:1 becomes particle diameter to be 0.5-1.5mm, insert infiltration 1-1.5h in the water of 80-100 DEG C, mixing raw grain after infiltration according to weight ratio 1:3 mixing, is obtained raw grain unstrained spirits with the fermented grain of fermenting-ripening in pit；
2) white turnip, raw pears, orange are taken, the juice of equivalent is respectively taken after smashing to pieces respectively, insert after juice is mixed in the clear water accounting for mixing 5 times of quality of juice, obtain fruit juice liquid, fruit juice liquid is inserted lower floor's food steamer, and raw grain unstrained spirits is inserted and is carried out together in the food steamer of upper strata sealing string steaming 45-60min, wherein, the weight ratio of fruit juice liquid and raw grain unstrained spirits is 1:3, and namely steaming and decocting obtains ripe grain unstrained spirits after terminating；
Two, the preparation of auxiliary additive
Take yellow seriflux, n-butyl alcohol, lactic acid, Esterified Enzyme preparation, rice husk and phenylpropanol, ratio mix homogeneously according to weight ratio 25:20:2:2:50:0.5, insert in hermetic container, after placing 2 months at 30-35 DEG C, take out content, add 20% liquor tailing after activated carbon adsorption processes, distill by well-established law, obtain auxiliary additive；
Wherein, described Esterified Enzyme preparation is monascus Esterified Enzyme preparation；
Three, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the auxiliary additive accounting for its total amount 3-3.5%, even in 5-10min varus and be piled into the cone of base diameter 1-1.5m, high 1-1.5m, pressing conical surface, increase the bulk density of cone, conical surface consolidation is made not loosen, then uniformly spread, at conical surface, the rice husk that a layer thickness is 2cm, maintain at 25-30 DEG C and carry out heap fermentation in 16-25 hour, obtain fragrant unstrained spirits；
2) take the fermented grain of fermenting-ripening in pit, fully mix thoroughly according to weight ratio 4:1 with fragrant unstrained spirits, and the mixture after mixing thoroughly adds the rice husk accounting for amount of the mixture 20%, mix rear loaded steamer thoroughly, accomplish uniformly thin spreading during loaded steamer, see vapour spreading, filling rear seal-cover, distillation takes wine, obtains wine base；
3) in every 50kg wine base, 80ml ethyl acetate, 20ml ethyl n-butyrate., 90ml ethyl lactate, 10ml glacial acetic acid, 60ml lactic acid and 70ml ethyl hexanoate are added, mix homogeneously, under lucifuge, the environment of 5-15 DEG C, stand storage 1-2 month, obtain perfumery wine.
Preferably, activated carbon described in step 2 is bamboo absorbent charcoal, it is by free of contamination bamboo block drying to moisture 10-20%, carbonization 20-40min at 300-400 DEG C, pass into air, at 600-800 DEG C, activate 20-50min, prepare then through drying, pulverize and sieving after taking out decocting in water 30min, wherein, Sieving and casing is 300 orders.
Preferably, the rice husk described in step 3 processes through steamed, and steamed method is: utilize the steam in rice steamer to dry after rice husk is steamed 20-30min.
Preferably, liquor tailing described in step 2 is pure grain brewing gained, and the alcoholic strength of liquor tailing is 15-28 °, and liquor tailing first stores 4-8 month before carrying out activated carbon adsorption process.
Compared with prior art, the method have the advantages that
First, the preparation technology of a kind of height Luzhou-flavor perfumery wine of the present invention, the process preparing grain unstrained spirits introduces white turnip, raw pears and orange, by Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi mix with fermented grain after with white turnip, the juice string that raw pears and orange are produced steams, the ripe grain unstrained spirits prepared has fully absorbed white turnip, vitamin contained in raw pears and orange juice, chlorophyll, carotene, free amino acid and pohytol, the Chinese liquor that thus ripe grain unstrained spirits prepares is more conducive to absorption and the decomposition of human body after drinking, even if drinking in a large number in the short time, also can make ethanol that the injury of human body is minimized, and the taste of Chinese liquor is more rich.
Second, the preparation technology of a kind of height Luzhou-flavor perfumery wine of the present invention, utilize the fermentation auxiliary additive that yellow seriflux, n-butyl alcohol, lactic acid, Esterified Enzyme preparation, rice husk and phenylpropanol prepare can improve the catalytic efficiency of Esterified Enzyme, after mixing with ripe grain unstrained spirits, starch contained in ripe grain unstrained spirits and sugar can be made to be esterified more fully, decomposite more raw grain esters, improve and Quality of Liquors.
3rd, the preparation technology of a kind of height Luzhou-flavor perfumery wine of the present invention, the Chinese liquor prepared using the fermented distillation of Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi is as wine base, alcoholic strength according to Chinese liquor, the esters additives such as the ethyl hexanoate of fixed amount, ethyl lactate are added in wine base, agriculture grain fermented wine is carried out perfumery by adding extra esters, creatively raw grain fermented wine and perfumery wine are combined as a whole, make Chinese liquor sweet-smelling more on the basis of agriculture grain fermented wine, special taste, the mouthfeel of entrance is lubricious comfortable, adds the mouthfeel of Chinese liquor.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention being elaborated, the present embodiment, premised on technical solution of the present invention, gives detailed embodiment and concrete operating process.
Embodiment 1
The preparation technology of a kind of height Luzhou-flavor perfumery wine, comprises the following steps:
One, the preparation of ripe grain unstrained spirits
1) Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi are taken, according to the granule that the ratio co-grinding of weight ratio 12:1:1:1 becomes particle diameter to be 0.5mm, insert infiltration 1h in the water of 80 DEG C, the mixing raw grain after infiltration according to weight ratio 1:3 mixing, is obtained raw grain unstrained spirits with the fermented grain of fermenting-ripening in pit；
2) white turnip, raw pears, orange are taken, the juice of equivalent is respectively taken after smashing to pieces respectively, insert after juice is mixed in the clear water accounting for mixing 5 times of quality of juice, obtain fruit juice liquid, fruit juice liquid is inserted lower floor's food steamer, and raw grain unstrained spirits is inserted and is carried out together in the food steamer of upper strata sealing string steaming 45min, wherein, the weight ratio of fruit juice liquid and raw grain unstrained spirits is 1:3, and namely steaming and decocting obtains ripe grain unstrained spirits after terminating；
Two, the preparation of auxiliary additive
Take yellow seriflux, n-butyl alcohol, lactic acid, Esterified Enzyme preparation, rice husk and phenylpropanol, ratio mix homogeneously according to weight ratio 25:20:2:2:50:0.5, insert in hermetic container, after placing 2 months at 30 DEG C, take out content, add 20% liquor tailing after activated carbon adsorption processes, distill by well-established law, obtain auxiliary additive；
Wherein, described Esterified Enzyme preparation is monascus Esterified Enzyme preparation；
Three, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the auxiliary additive accounting for its total amount 3%, even in 5min varus and be piled into the cone of base diameter 1m, high 1m, pressing conical surface, increase the bulk density of cone, conical surface consolidation is made not loosen, then uniformly spread, at conical surface, the rice husk that a layer thickness is 2cm, maintain at 25 DEG C and carry out heap fermentation in 16 hours, obtain fragrant unstrained spirits；
2) take the fermented grain of fermenting-ripening in pit, fully mix thoroughly according to weight ratio 4:1 with fragrant unstrained spirits, and the mixture after mixing thoroughly adds the rice husk accounting for amount of the mixture 20%, mix rear loaded steamer thoroughly, accomplish uniformly thin spreading during loaded steamer, see vapour spreading, filling rear seal-cover, distillation takes wine, obtains wine base；
3) in every 50kg wine base, 80ml ethyl acetate, 20ml ethyl n-butyrate., 90ml ethyl lactate, 10ml glacial acetic acid, 60ml lactic acid and 70ml ethyl hexanoate are added, mix homogeneously, under lucifuge, the environment of 5 DEG C, stand storage 1 month, obtain perfumery wine.
Further, activated carbon described in step 2 is bamboo absorbent charcoal, it is by free of contamination bamboo block drying to moisture 10%, carbonization 20min at 300 DEG C, pass into air, at 600 DEG C, activate 20min, prepare then through drying, pulverize and sieving after taking out decocting in water 30min, wherein, Sieving and casing is 300 orders.
Further, the rice husk described in step 3 processes through steamed, and steamed method is: utilize the steam in rice steamer to dry after rice husk is steamed 20min.
Further, liquor tailing described in step 2 is pure grain brewing gained, and the alcoholic strength of liquor tailing is 15 °, and liquor tailing is first stored 4 months before carrying out activated carbon adsorption process.
Embodiment 2
The preparation technology of a kind of height Luzhou-flavor perfumery wine, comprises the following steps:
One, the preparation of ripe grain unstrained spirits
1) Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi are taken, according to the granule that the ratio co-grinding of weight ratio 12:1:1:1 becomes particle diameter to be 1mm, insert infiltration 1.5h in the water of 90 DEG C, the mixing raw grain after infiltration according to weight ratio 1:3 mixing, is obtained raw grain unstrained spirits with the fermented grain of fermenting-ripening in pit；
2) white turnip, raw pears, orange are taken, the juice of equivalent is respectively taken after smashing to pieces respectively, insert after juice is mixed in the clear water accounting for mixing 5 times of quality of juice, obtain fruit juice liquid, fruit juice liquid is inserted lower floor's food steamer, and raw grain unstrained spirits is inserted and is carried out together in the food steamer of upper strata sealing string steaming 55min, wherein, the weight ratio of fruit juice liquid and raw grain unstrained spirits is 1:3, and namely steaming and decocting obtains ripe grain unstrained spirits after terminating；
Two, the preparation of auxiliary additive
Take yellow seriflux, n-butyl alcohol, lactic acid, Esterified Enzyme preparation, rice husk and phenylpropanol, ratio mix homogeneously according to weight ratio 25:20:2:2:50:0.5, insert in hermetic container, after placing 2 months at 35 DEG C, take out content, add 20% liquor tailing after activated carbon adsorption processes, distill by well-established law, obtain auxiliary additive；
Wherein, described Esterified Enzyme preparation is monascus Esterified Enzyme preparation；
Three, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the auxiliary additive accounting for its total amount 3.5%, even in 8min varus and be piled into the cone of base diameter 1.5m, high 1.5m, pressing conical surface, increase the bulk density of cone, conical surface consolidation is made not loosen, then uniformly spread, at conical surface, the rice husk that a layer thickness is 2cm, maintain at 30 DEG C and carry out heap fermentation in 25 hours, obtain fragrant unstrained spirits；
2) take the fermented grain of fermenting-ripening in pit, fully mix thoroughly according to weight ratio 4:1 with fragrant unstrained spirits, and the mixture after mixing thoroughly adds the rice husk accounting for amount of the mixture 20%, mix rear loaded steamer thoroughly, accomplish uniformly thin spreading during loaded steamer, see vapour spreading, filling rear seal-cover, distillation takes wine, obtains wine base；
3) in every 50kg wine base, 80ml ethyl acetate, 20ml ethyl n-butyrate., 90ml ethyl lactate, 10ml glacial acetic acid, 60ml lactic acid and 70ml ethyl hexanoate are added, mix homogeneously, under lucifuge, the environment of 15 DEG C, stand storage 2 months, obtain perfumery wine.
Further, activated carbon described in step 2 is bamboo absorbent charcoal, it is by free of contamination bamboo block drying to moisture 20%, carbonization 40min at 400 DEG C, pass into air, at 800 DEG C, activate 50min, prepare then through drying, pulverize and sieving after taking out decocting in water 30min, wherein, Sieving and casing is 300 orders.
Further, the rice husk described in step 3 processes through steamed, and steamed method is: utilize the steam in rice steamer to dry after rice husk is steamed 30min.
Further, liquor tailing described in step 2 is pure grain brewing gained, and the alcoholic strength of liquor tailing is 28 °, and liquor tailing is first stored 8 months before carrying out activated carbon adsorption process.
Embodiment 3
The preparation technology of a kind of height Luzhou-flavor perfumery wine, comprises the following steps:
One, the preparation of ripe grain unstrained spirits
1) Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi are taken, according to the granule that the ratio co-grinding of weight ratio 12:1:1:1 becomes particle diameter to be 1.5mm, insert infiltration 1.25h in the water of 100 DEG C, the mixing raw grain after infiltration according to weight ratio 1:3 mixing, is obtained raw grain unstrained spirits with the fermented grain of fermenting-ripening in pit；
2) white turnip, raw pears, orange are taken, the juice of equivalent is respectively taken after smashing to pieces respectively, insert after juice is mixed in the clear water accounting for mixing 5 times of quality of juice, obtain fruit juice liquid, fruit juice liquid is inserted lower floor's food steamer, and raw grain unstrained spirits is inserted and is carried out together in the food steamer of upper strata sealing string steaming 60min, wherein, the weight ratio of fruit juice liquid and raw grain unstrained spirits is 1:3, and namely steaming and decocting obtains ripe grain unstrained spirits after terminating；
Two, the preparation of auxiliary additive
Take yellow seriflux, n-butyl alcohol, lactic acid, Esterified Enzyme preparation, rice husk and phenylpropanol, ratio mix homogeneously according to weight ratio 25:20:2:2:50:0.5, insert in hermetic container, after placing 2 months at 35 DEG C, take out content, add 20% liquor tailing after activated carbon adsorption processes, distill by well-established law, obtain auxiliary additive；
Wherein, described Esterified Enzyme preparation is monascus Esterified Enzyme preparation；
Three, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the auxiliary additive accounting for its total amount 3.5%, even in 10min varus and be piled into the cone of base diameter 1.3m, high 1.3m, pressing conical surface, increase the bulk density of cone, conical surface consolidation is made not loosen, then uniformly spread, at conical surface, the rice husk that a layer thickness is 2cm, maintain at 28 DEG C and carry out heap fermentation in 20 hours, obtain fragrant unstrained spirits；
2) take the fermented grain of fermenting-ripening in pit, fully mix thoroughly according to weight ratio 4:1 with fragrant unstrained spirits, and the mixture after mixing thoroughly adds the rice husk accounting for amount of the mixture 20%, mix rear loaded steamer thoroughly, accomplish uniformly thin spreading during loaded steamer, see vapour spreading, filling rear seal-cover, distillation takes wine, obtains wine base；
3) in every 50kg wine base, 80ml ethyl acetate, 20ml ethyl n-butyrate., 90ml ethyl lactate, 10ml glacial acetic acid, 60ml lactic acid and 70ml ethyl hexanoate are added, mix homogeneously, under lucifuge, the environment of 10 DEG C, stand storage 1.5 months, obtain perfumery wine.
Further, activated carbon described in step 2 is bamboo absorbent charcoal, it is by free of contamination bamboo block drying to moisture 15%, carbonization 30min at 350 DEG C, pass into air, at 700 DEG C, activate 35min, prepare then through drying, pulverize and sieving after taking out decocting in water 30min, wherein, Sieving and casing is 300 orders.
Further, the rice husk described in step 3 processes through steamed, and steamed method is: utilize the steam in rice steamer to dry after rice husk is steamed 25min.
Further, liquor tailing described in step 2 is pure grain brewing gained, and the alcoholic strength of liquor tailing is 20 °, and liquor tailing is first stored 6 months before carrying out activated carbon adsorption process.
The above, it it is only presently preferred embodiments of the present invention, not the present invention is done any pro forma restriction, although the present invention describes as above with preferred embodiment, but it is not limited to the present invention, any those skilled in the art, without departing within the scope of technical solution of the present invention, the a little change made when available technology contents described above or modification are the Equivalent embodiments of equivalent variations, in every case it is without departing from technical solution of the present invention content, according to any simple modification that above example is made by the technical spirit of the present invention, equivalent variations and modification, all still fall within the scope of technical solution of the present invention.
Claims (4)
1. the preparation technology of a height Luzhou-flavor perfumery wine, it is characterised in that comprise the following steps:
One, the preparation of ripe grain unstrained spirits
1) Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen Tritici aestivi and Semen Pisi sativi are taken, according to the granule that the ratio co-grinding of weight ratio 12:1:1:1 becomes particle diameter to be 0.5-1.5mm, insert infiltration 1-1.5h in the water of 80-100 DEG C, mixing raw grain after infiltration according to weight ratio 1:3 mixing, is obtained raw grain unstrained spirits with the fermented grain of fermenting-ripening in pit；
2) white turnip, raw pears, orange are taken, the juice of equivalent is respectively taken after smashing to pieces respectively, insert after juice is mixed in the clear water accounting for mixing 5 times of quality of juice, obtain fruit juice liquid, fruit juice liquid is inserted lower floor's food steamer, and raw grain unstrained spirits is inserted and is carried out together in the food steamer of upper strata sealing string steaming 45-60min, wherein, the weight ratio of fruit juice liquid and raw grain unstrained spirits is 1:3, and namely steaming and decocting obtains ripe grain unstrained spirits after terminating；
Two, the preparation of auxiliary additive
Take yellow seriflux, n-butyl alcohol, lactic acid, Esterified Enzyme preparation, rice husk and phenylpropanol, ratio mix homogeneously according to weight ratio 25:20:2:2:50:0.5, insert in hermetic container, after placing 2 months at 30-35 DEG C, take out content, add 20% liquor tailing after activated carbon adsorption processes, distill by well-established law, obtain auxiliary additive；
Wherein, described Esterified Enzyme preparation is monascus Esterified Enzyme preparation；
Three, the preparation of perfumery wine
1) in the ripe grain unstrained spirits of step one gained, add the auxiliary additive accounting for its total amount 3-3.5%, even in 5-10min varus and be piled into the cone of base diameter 1-1.5m, high 1-1.5m, pressing conical surface, increase the bulk density of cone, conical surface consolidation is made not loosen, then uniformly spread, at conical surface, the rice husk that a layer thickness is 2cm, maintain at 25-30 DEG C and carry out heap fermentation in 16-25 hour, obtain fragrant unstrained spirits；
2) take the fermented grain of fermenting-ripening in pit, fully mix thoroughly according to weight ratio 4:1 with fragrant unstrained spirits, and the mixture after mixing thoroughly adds the rice husk accounting for amount of the mixture 20%, mix rear loaded steamer thoroughly, accomplish uniformly thin spreading during loaded steamer, see vapour spreading, filling rear seal-cover, distillation takes wine, obtains wine base；
3) in every 50kg wine base, 80ml ethyl acetate, 20ml ethyl n-butyrate., 90ml ethyl lactate, 10ml glacial acetic acid, 60ml lactic acid and 70ml ethyl hexanoate are added, mix homogeneously, under lucifuge, the environment of 5-15 DEG C, stand storage 1-2 month, obtain perfumery wine.
2. the preparation technology of a kind of height Luzhou-flavor perfumery wine as claimed in claim 1, it is characterized in that: the activated carbon described in step 2 is bamboo absorbent charcoal, it is by free of contamination bamboo block drying to moisture 10-20%, carbonization 20-40min at 300-400 DEG C, pass into air, at 600-800 DEG C, activate 20-50min, prepare then through drying, pulverize and sieving after taking out decocting in water 30min, wherein, Sieving and casing is 300 orders.
3. the preparation technology of a kind of height Luzhou-flavor perfumery wine as claimed in claim 1, it is characterised in that: the rice husk described in step 3 processes through steamed, and steamed method is: utilize the steam in rice steamer to dry after rice husk is steamed 20-30min.
4. the preparation technology of a kind of height Luzhou-flavor perfumery wine as claimed in claim 1, it is characterised in that: liquor tailing described in step 2 is pure grain brewing gained, and the alcoholic strength of liquor tailing is 15-28 °, and liquor tailing first stores 4-8 month before carrying out activated carbon adsorption process.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111454804A (en) * | 2020-03-27 | 2020-07-28 | 安徽省皖鄂酒业有限公司 | Mao bamboo coarse cereal wine and preparation method thereof |
| CN114106955A (en) * | 2021-12-21 | 2022-03-01 | 王跃朋 | Brewing process of black wheat wine |
| CN114525186A (en) * | 2022-03-31 | 2022-05-24 | 晋中学院 | Method for brewing fen-flavor liquor by taking chenopodium quinoa willd and broom corn millet as raw materials |
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