CN105886301A - Production process of sesame-flavored soft liquor - Google Patents
Production process of sesame-flavored soft liquor Download PDFInfo
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- CN105886301A CN105886301A CN201510042410.7A CN201510042410A CN105886301A CN 105886301 A CN105886301 A CN 105886301A CN 201510042410 A CN201510042410 A CN 201510042410A CN 105886301 A CN105886301 A CN 105886301A
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Abstract
The invention discloses a production process of sesame-flavored soft liquor. The production process comprises the following steps: (1) proportioning raw materials and adjuvant materials; (2) pre-processing the raw materials and the adjuvant materials; (3) digesting the raw materials; (4) adding a yeast and stacking; (5) cultivating bacteria and saccharifying; (6) steaming fermented grains; (7) fermenting the grains in a pond; (8) discharging the fermented grains out of the pond; (9) steaming the fermented grains so as to obtain liquor and storing the liquor; and (10) blending and storing finished liquor. Compared with the prior art, the sesame-flavored liquor which is blended by the production process disclosed by the invention is different from conventional sesame-flavored brewed liquor in sensory characteristics, and the produced liquor is elegant and graceful in flavor, soft and mellow in taste and free from foreign flavor; and the sesame-flavored liquor has obvious sensory characteristics and unique nature, and the sesame-flavored liquor adapts to the concept of modern consumption.
Description
Technical field
The present invention relates to brewing technical field, be specifically related to the production technology of a kind of storing soft sesame-flavor white spirit.
Background technology
White wine is Chinese distinctive Conventional espresso wine, and the mainly production of traditional brewage process has obvious characteristic
Dense, clear, sauce, meter Si great aromatic white spirit.Along with development and the process innovation of brewing technology, occur in that again
The multiple aromatic white spirit such as mixing odor type, sesame-flavor.Distilled spirit with sesame flavour with its " sesame elegant fragrance is pure,
Mellow and full alcohol and, continuous soft refreshing clean, pleasant impression is long " obtained liking of consumer, and along with people are to healthy
Paying close attention to, the requirement to white wine rises to a new higher height, emphasizes comfort level after drink especially, crucial
Be intended to " dense and the strongest, soft and the fewest, long and tail clean, plentiful and coordinate ".Therefore, we merge continuous soft
Type and the respective characteristic of distilled spirit with sesame flavour, have developed a kind of storing soft sesame-flavor white spirit.
Summary of the invention
It is an object of the invention to: for above-mentioned technical problem present in prior art, it is provided that a kind of continuous soft
The production technology of type sesame-flavor white spirit.
The present invention is achieved by the following technical solutions:
The production technology of a kind of storing soft sesame-flavor white spirit, comprises the steps:
(1) supplementary material proportioning: take red beam 500-750kg, wheat 260-500kg, wheat bran 100-120kg,
Rice 150-200kg, glutinous rice 126-153kg, corn 30-52kg, measure 535-600kg with song, red
Beam is 1: 3-4.5 with end unstrained spirits ratio；
(2) supplementary material processes: corn flour is broken into 6-8 lobe, wheat, Hong Liang are ground into 2-4 lobe,
Other raw materials are whole grain；(account for the hot water of 50-60 DEG C after above-mentioned supplementary material (except red beam) is mixed
The 50% of raw material) material moistening 4-5 hour；
(3) supplementary material boiling: after hot-water soak 15-20 hour of 50-60 DEG C of red beam, with circle vapour
Pre-steam 30-50 minute after, go out rice steamer raise cool after loaded steamer boiling together with the supplementary material in step (2) again, steam
When in terms of justifying and starting on vapour, at pressure 0.05-0.08Mpa, under the conditions of temperature 100-105 DEG C,
Steam 50-60 minute, after grain unstrained spirits cooks, go out in time and shakeout on rice steamer, and the bed that rapidly and evenly dries in the air, spill 90
Hot water slurry more than DEG C, adds slurry and should use as far as possible once add slurry, but to splash uniformly；
(4) bent accumulation is added: grain unstrained spirits step (3) obtained adds song, puts in ventilation pond and piles up, when
When temperature reaches 28-30 DEG C, turn, after turning uniformly, spill the warm water of one layer 30 DEG C or low tail water,
Accumulation terminates rear temperature 40-45 DEG C, obtains grain unstrained spirits after heap fermentation；
(5) culture saccharification: the mixed song material of step (4) is entered pond saccharification, saccharificatinn period is 20-28 hour,
Pile up temperature and be 31-35 DEG C；
(6) fermented grain is steamed in clear soup: copies with rice husk after the fermented grain of step (5) saccharification is gone out pond and mixes uniformly, and smashes
Egg group, loaded steamer, connect wine；
(7) grain unstrained spirits pit entry fermentation: the poor unstrained spirits distilled through step (6) is gone out rice steamer and is positioned over and dries in the air a spreading for cooling extremely
During close to pit entry temperature, adding the fermented grain through step (5) culture saccharification, mixing is copied and is mixed uniformly, then is sprinkled into
The high temperature Daqu of the 20% of mixture quality, continues to turn uniformly, and low temperature enters the fermentation of mud cellar for storing things, fermentation period
Generally 40-60 days, when grain unstrained spirits enters pond, controlling pH was advisable between 1.5-2.2；
(8) go out pond distillation: the fermented grain that step (7) is fermented is gone out pond, admix the rice husk after steaming in clear soup, enter rice steamer
Distillation, steam pressure is at 0.01-0.3Mpa, and distillation time is 10-20 minute；
(9) wine storage is steamed: when steaming wine, special messenger to be had is responsible for connecing wine, and implementation is left out the beginning and the end, amount quality picking wine, point
Level warehouse-in, by the liquor base storage more than 3 years of gained, when steaming wine, steam pressure general control is at 0.08-
0.12Mpa, stream wine speed is balancedly maintained at 2.5-3.0kg/min, and stream wine temperature is 25-35 DEG C, does
To slow fire distillation, during stream wine, it is interrupted half an hour；
(10) finished wine blends storage: carry out blending into finished wine by the white wine stored, and finished wine is at least
Store outbound sale again in six months.
As preferably, the song in described step (1) includes that high temp fire is bent, the fragrant special song of sesame, bacterium are bent,
Aroma-producing yeasts, Maotai-flavor are bent, wrapped starter.
As preferably, during the loaded steamer boiling together of the supplementary material of described step (3), with rice steamer, cavings is placed on material
On steam in clear soup together, to get rid of evil miscellaneous taste.
As preferably, require at the bottom of pond before described step (7) enters pond, after pool wall cleans up, to pool wall
Spray the low wine about 6-12kg of 10%vol, be beneficial to maintain pit.
As preferably, described step (7) enters pond content of starch and controls at 20-25%.
As preferably, when entering brick cellar for storing things fermentation at the bottom of mud in described step (7), ferment pit mud, envelope cellar for storing things are filled in and issued in the end, cellar for storing things
Being also adopted by pit mud of fermenting, described fermentation pit mud is the special pit mud of sesame-flavor white spirit, uses brown sugar mud, Huang viscous
At the bottom of soil, koji powder, pit sealing mud, beancake powder, ammonium sulfate, cellar for storing things, water and vinasse are made, every three of described pit mud
The moon is changed once.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1, the present invention is with red beam and wheat as raw material, and auxiliary is with wheat bran, rice, glutinous rice, corn, proportioning
Quite reasonable, and auxiliary material is whole grain, contributes to promoting the strength of calligraphic strokes of fermented grain, may advantageously facilitate the fermentation of microorganism,
And by supplementary material hot-water soak, contribute to supplementary material water suction gelatinization, and when boiling, use cavings to put
Supplementary material is steamed in clear soup together, it is possible to effectively removing the miscellaneous taste of heresy on supplementary material, raw material has also reached one simultaneously
Determine the gelatinization of degree, beneficially culture saccharification.
2, the accumulation of the present invention terminates rear temperature and is set to 40-45 DEG C, contributes to normal fermentation, produces ester,
The wine of output compared with existing sesame-flavor, the mellow and full alcohol of entrance and, no impurity taste, fine and smooth plentiful, have bright
Aobvious organoleptic characteristics and unique individual character.
3, the present invention uses hot water bubble grain and raw material to steam in clear soup, and is contributing to the water suction gelatinization of red beam starch, boiling
Time easily thoroughly the heart, the beneficially generation of alcohol sweet substance, can effectively get rid of because the life burnt and bring is steamed in mixing simultaneously
Material taste and different miscellaneous taste, can make again vinosity more clean, promote the degree of purity of vinosity and refreshing cleanliness.
4, pile up during the present invention is placed on ventilation pond, also turn during piling up, it is possible to fully net
Substantial amounts of microorganism in network air, the beneficial microbe amount reproduction such as mould, yeast and bacterium, it is provided that starch
Be converted into sugar, sugar is converted into the functional enzyme of alcohol appropriate amount, is conducive to improving sesame-flavor vinosity, makes wine
Matter has continuous soft refreshing coordination clean, plentiful, the style and features of long times of aftertaste.
Detailed description of the invention
All features disclosed in this specification, or disclosed all methods or during step, except mutually
Beyond the feature repelled mutually and/or step, all can combine by any way.
Any feature disclosed in this specification (including any accessory claim, summary), unless especially
Narration, all can be by other equivalences or have the alternative features of similar purpose and replaced.That is, unless chatted especially
Stating, each feature is an example in a series of equivalence or similar characteristics.
The supplementary material used in the present embodiment all goes mouldy without rotten, free from extraneous odour, foreign.
The fermentation pit of the present embodiment is to fill in and issue ferment pit mud the end, cellar for storing things, and envelope cellar for storing things is also fermentation pit mud, and fermentation pit mud is
The special pit mud of sesame-flavor white spirit, uses brown sugar mud, yellow clay, koji powder, pit sealing mud, beancake powder, sulphur
Acid ammonium, cellar for storing things end water and vinasse are made, and described pit mud every three months is changed once.
Embodiment 1
(1) supplementary material proportioning: every pit takes red beam 500kg, wheat 260kg, wheat bran 100kg, rice 150kg,
Glutinous rice 126kg, corn 30kg, measure 535kg with song, and end unstrained spirits is 1500kg.
Wherein, it is that 535kg includes 300kg, Maotai-flavor song 120kg, bacterium song 35kg by song amount, raw fragrant
Yeast 25kg, wrapped starter 55kg.
(2) supplementary material processes: corn flour being broken into 6 lobes, wheat, Hong Liang are ground into 2 lobes, other are former
Material is whole grain；With the hot water (accounting for the 50% of raw material) of 50 DEG C after above-mentioned supplementary material (except red beam) is mixed
Material moistening 5 hours；
(3) supplementary material boiling: after the hot-water soak 20 hours with 50 DEG C of the red beam, steam 30-in advance with circle vapour
After 50 minutes, go out rice steamer raise cool after loaded steamer boiling together with the supplementary material in step (2) again, with rice steamer by cavings
It is placed on material and steams in clear soup together, to get rid of evil miscellaneous taste, the when of steaming in terms of justifying and starting on vapour, at pressure 0.05
-0.08Mpa, under the conditions of temperature 100-105 DEG C, steams 50-60 minute, after grain unstrained spirits cooks, goes out rice steamer in time,
And shakeout on the bed that rapidly and evenly dries in the air, spill the hot water slurry of more than 90 DEG C, add slurry and should use as far as possible once add slurry,
But splash uniformly；
(4) bent accumulation is added: grain unstrained spirits step (3) obtained adds song, puts in ventilation pond and piles up, when
When temperature reaches 28-30 DEG C, turn, after turning uniformly, spill the warm water of one layer 30 DEG C or low tail water,
Accumulation terminates rear temperature 40 DEG C, obtains grain unstrained spirits after heap fermentation；
(5) culture saccharification: the mixed song material of step (4) is entered pond saccharification, saccharificatinn period is 20-28 hour,
Pile up temperature and be 31-35 DEG C；
(6) fermented grain is steamed in clear soup: copies with rice husk after the fermented grain of step (5) saccharification is gone out pond and mixes uniformly, and smashes
Egg group, loaded steamer, connect wine；
(7) grain unstrained spirits pit entry fermentation: the poor unstrained spirits distilled through step (6) is gone out rice steamer and is positioned over and dries in the air a spreading for cooling extremely
During close to pit entry temperature, adding the fermented grain through step (5) culture saccharification, mixing is copied and is mixed uniformly, then is sprinkled into
The high temperature Daqu of the 20% of mixture quality, continues to turn uniformly, and low temperature enters the fermentation of mud cellar for storing things, fermentation period
Generally 40 days, when grain unstrained spirits enters pond, controlling pH was advisable between 1.5, enters pond content of starch and controls 20
-25%.
Require at the bottom of pond before entering pond, after pool wall cleans up, spray the low wine about 6kg of 10%vol to pool wall,
It is beneficial to maintain pit.
(8) go out pond distillation: the fermented grain that step (7) is fermented is gone out pond, admix the rice husk after steaming in clear soup, enter rice steamer
Distillation, steam pressure is at 0.01-0.3Mpa, and distillation time is 10-20 minute；
(9) wine storage is steamed: when steaming wine, special messenger to be had is responsible for connecing wine, and implementation is left out the beginning and the end, amount quality picking wine, point
Level warehouse-in, by the liquor base storage more than 3 years of gained, when steaming wine, steam pressure general control is at 0.08-
0.12Mpa, stream wine speed is balancedly maintained at 2.5-3.0kg/min, and stream wine temperature is 25-35 DEG C, does
To slow fire distillation, during stream wine, it is interrupted half an hour；
(10) finished wine blends storage: carry out blending into finished wine by the white wine stored, and finished wine is at least
Store outbound sale again in six months.
Embodiment 2
(1) supplementary material proportioning: every pit takes red beam 750kg, wheat 500kg, wheat bran 120kg, rice 200kg,
Glutinous rice 153kg, corn 52kg, measure 600kg with song, and end unstrained spirits is 3375kg；
Wherein, it is that 600kg includes the fragrant special bent 300kg of sesame, Maotai-flavor song 120kg, bacterium by song amount
Bent 35kg, aroma-producing yeasts 25kg, wrapped starter 57kg, high temp fire song 63kg.
(2) supplementary material processes: corn flour being broken into 8 lobes, wheat, Hong Liang are ground into 4 lobes, other are former
Material is whole grain；With the hot water (accounting for the 50% of raw material) of 60 DEG C after above-mentioned supplementary material (except red beam) is mixed
Material moistening 4 hours；
(3) supplementary material boiling: after the hot-water soak 15 hours with 60 DEG C of the red beam, steam 30-in advance with circle vapour
After 50 minutes, go out rice steamer raise cool after loaded steamer boiling together with the supplementary material in step (2) again, with rice steamer by cavings
It is placed on material and steams in clear soup together, to get rid of evil miscellaneous taste, the when of steaming in terms of justifying and starting on vapour, at pressure 0.05
-0.08Mpa, under the conditions of temperature 100-105 DEG C, steams 50-60 minute, after grain unstrained spirits cooks, goes out rice steamer in time,
And shakeout on the bed that rapidly and evenly dries in the air, spill the hot water slurry of more than 90 DEG C, add slurry and should use as far as possible once add slurry,
But splash uniformly；
(4) bent accumulation is added: grain unstrained spirits step (3) obtained adds song, puts in ventilation pond and piles up, when
When temperature reaches 28-30 DEG C, turn, after turning uniformly, spill the warm water of one layer 30 DEG C or low tail water,
Accumulation terminates rear temperature 45 C, obtains grain unstrained spirits after heap fermentation；
(5) culture saccharification: the mixed song material of step (4) is entered pond saccharification, saccharificatinn period is 20-28 hour,
Pile up temperature and be 31-35 DEG C；
(6) fermented grain is steamed in clear soup: copies with rice husk after the fermented grain of step (5) saccharification is gone out pond and mixes uniformly, and smashes
Egg group, loaded steamer, connect wine；
(7) grain unstrained spirits pit entry fermentation: the poor unstrained spirits distilled through step (6) is gone out rice steamer and is positioned over and dries in the air a spreading for cooling extremely
During close to pit entry temperature, adding the fermented grain through step (5) culture saccharification, mixing is copied and is mixed uniformly, then is sprinkled into
The high temperature Daqu of the 20% of mixture quality, continues to turn uniformly, and low temperature enters the fermentation of mud cellar for storing things, fermentation period
Generally 60 days, when grain unstrained spirits enters pond, controlling pH was advisable between 2.2, enters pond content of starch and controls 20
-25%.
Require at the bottom of pond before entering pond, after pool wall cleans up, spray the low wine of 10%vol about to pool wall
12kg, is beneficial to maintain pit.
(8) go out pond distillation: the fermented grain that step (7) is fermented is gone out pond, admix the rice husk after steaming in clear soup, enter rice steamer
Distillation, steam pressure is at 0.01-0.3Mpa, and distillation time is 10-20 minute；
(9) wine storage is steamed: when steaming wine, special messenger to be had is responsible for connecing wine, and implementation is left out the beginning and the end, amount quality picking wine, point
Level warehouse-in, by the liquor base storage more than 3 years of gained, when steaming wine, steam pressure general control is at 0.08-
0.12Mpa, stream wine speed is balancedly maintained at 2.5-3.0kg/min, and stream wine temperature is 25-35 DEG C, does
To slow fire distillation, during stream wine, it is interrupted half an hour；
(10) finished wine blends storage: carry out blending into finished wine by the white wine stored, and finished wine is at least
Store outbound sale again in six months.
Embodiment 3
(1) supplementary material proportioning: every pit takes red beam 650kg, wheat 350kg, wheat bran 110kg, rice 180kg,
Glutinous rice 130kg, corn 40kg, measure 550kg with song, and end unstrained spirits is 2600kg；
Wherein, it is that 550kg includes the fragrant special bent 260kg of sesame, Maotai-flavor song 110kg, bacterium by song amount
Bent 35kg, aroma-producing yeasts 25kg, wrapped starter 45kg, high temp fire song 75kg.
(2) supplementary material processes: corn flour being broken into 7 lobes, wheat, Hong Liang are ground into 3 lobes, other are former
Material is whole grain；With the hot water (accounting for the 50% of raw material) of 55 DEG C after above-mentioned supplementary material (except red beam) is mixed
Material moistening 4 hours；
(3) supplementary material boiling: after the hot-water soak 18 hours with 55 DEG C of the red beam, steam 30-in advance with circle vapour
After 50 minutes, go out rice steamer raise cool after loaded steamer boiling together with the supplementary material in step (2) again, with rice steamer by cavings
It is placed on material and steams in clear soup together, to get rid of evil miscellaneous taste, the when of steaming in terms of justifying and starting on vapour, at pressure 0.05
-0.08Mpa, under the conditions of temperature 100-105 DEG C, steams 50-60 minute, after grain unstrained spirits cooks, goes out rice steamer in time,
And shakeout on the bed that rapidly and evenly dries in the air, spill the hot water slurry of more than 90 DEG C, add slurry and should use as far as possible once add slurry,
But splash uniformly；
(4) bent accumulation is added: grain unstrained spirits step (3) obtained adds song, puts in ventilation pond and piles up, when
When temperature reaches 28-30 DEG C, turn, after turning uniformly, spill the warm water of one layer 30 DEG C or low tail water,
Accumulation terminates rear temperature 42 DEG C, obtains grain unstrained spirits after heap fermentation；
(5) culture saccharification: the mixed song material of step (4) is entered pond saccharification, saccharificatinn period is 20-28 hour,
Pile up temperature and be 31-35 DEG C；
(6) fermented grain is steamed in clear soup: copies with rice husk after the fermented grain of step (5) saccharification is gone out pond and mixes uniformly, and smashes
Egg group, loaded steamer, connect wine；
(7) grain unstrained spirits pit entry fermentation: the poor unstrained spirits distilled through step (6) is gone out rice steamer and is positioned over and dries in the air a spreading for cooling extremely
During close to pit entry temperature, adding the fermented grain through step (5) culture saccharification, mixing is copied and is mixed uniformly, then is sprinkled into
The high temperature Daqu of the 20% of mixture quality, continues to turn uniformly, and low temperature enters the fermentation of mud cellar for storing things, fermentation period
Generally 50 days, when grain unstrained spirits enters pond, controlling pH was advisable between 1.8, enters pond content of starch and controls 20
-25%.
Require at the bottom of pond before entering pond, after pool wall cleans up, spray the low wine about 8kg of 10%vol to pool wall,
It is beneficial to maintain pit.
(8) go out pond distillation: the fermented grain that step (7) is fermented is gone out pond, admix the rice husk after steaming in clear soup, enter rice steamer
Distillation, steam pressure is at 0.01-0.3Mpa, and distillation time is 10-20 minute；
(9) wine storage is steamed: when steaming wine, special messenger to be had is responsible for connecing wine, and implementation is left out the beginning and the end, amount quality picking wine, point
Level warehouse-in, by the liquor base storage more than 3 years of gained, when steaming wine, steam pressure general control is at 0.08-
0.12Mpa, stream wine speed is balancedly maintained at 2.5-3.0kg/min, and stream wine temperature is 25-35 DEG C, does
To slow fire distillation, during stream wine, it is interrupted half an hour；
(10) finished wine blends storage: carry out blending into finished wine by the white wine stored, and finished wine is at least
Store outbound sale again in six months.
Particular embodiments described above, is entered the purpose of the present invention, technical scheme and beneficial effect
One step describes in detail, be it should be understood that the specific embodiment that the foregoing is only the present invention, not
For limiting the present invention.The present invention expands to any new feature disclosed in this manual or any new group
Close, and the arbitrary new method that discloses or the step of process or any new combination.
Claims (8)
1. the production technology of a storing soft sesame-flavor white spirit, it is characterised in that comprise the steps:
(1) supplementary material proportioning: take red beam 500-750kg, wheat 260-500kg, wheat bran 100-120kg,
Rice 150-200kg, glutinous rice 126-153kg, corn 30-52kg, measure 535-600kg with song, red
Beam is 1: 3-4.5 with end unstrained spirits ratio；
(2) supplementary material processes: corn flour is broken into 6-8 lobe, wheat, Hong Liang are ground into 2-4 lobe,
Other raw materials are whole grain；(account for the hot water of 50-60 DEG C after above-mentioned supplementary material (except red beam) is mixed
The 50% of raw material) material moistening 4-5 hour；
(3) supplementary material boiling: after hot-water soak 15-20 hour of 50-60 DEG C of red beam, with circle vapour
Pre-steam 30-50 minute after, go out rice steamer raise cool after loaded steamer boiling together with the supplementary material in step (2) again, steam
When in terms of justifying and starting on vapour, at pressure 0.05-0.08Mpa, under the conditions of temperature 100-105 DEG C,
Steam 50-60 minute, after grain unstrained spirits cooks, go out in time and shakeout on rice steamer, and the bed that rapidly and evenly dries in the air, spill 90
Hot water slurry more than DEG C, adds slurry and should use as far as possible once add slurry, but to splash uniformly；
(4) bent accumulation is added: grain unstrained spirits step (3) obtained adds song, puts in ventilation pond and piles up, when
When temperature reaches 28-30 DEG C, turn, after turning uniformly, spill the warm water of one layer 30 DEG C or low tail water,
Accumulation terminates rear temperature 40-45 DEG C, obtains grain unstrained spirits after heap fermentation；
(5) culture saccharification: the mixed song material of step (4) is entered pond saccharification, saccharificatinn period is 20-28 hour,
Pile up temperature and be 31-35 DEG C；
(6) fermented grain is steamed in clear soup: copies with rice husk after the fermented grain of step (5) saccharification is gone out pond and mixes uniformly, and smashes
Egg group, loaded steamer, connect wine；
(7) grain unstrained spirits pit entry fermentation: the poor unstrained spirits distilled through step (6) is gone out rice steamer and is positioned over and dries in the air a spreading for cooling extremely
During close to pit entry temperature, adding the fermented grain through step (5) culture saccharification, mixing is copied and is mixed uniformly, then is sprinkled into
The high temperature Daqu of the 20% of mixture quality, continues to turn uniformly, and low temperature enters the fermentation of mud cellar for storing things, fermentation period
Generally 40-60 days, when grain unstrained spirits enters pond, controlling pH was advisable between 1.5-2.2；
(8) go out pond distillation: the fermented grain that step (7) is fermented is gone out pond, admix the rice husk after steaming in clear soup, enter rice steamer
Distillation, steam pressure is at 0.01-0.3Mpa, and distillation time is 10-20 minute；
(9) wine storage is steamed: when steaming wine, special messenger to be had is responsible for connecing wine, and implementation is left out the beginning and the end, amount quality picking wine, point
Level warehouse-in, by the liquor base storage more than 3 years of gained, when steaming wine, steam pressure general control is at 0.08-
0.12Mpa, stream wine speed is balancedly maintained at 2.5-3.0kg/min, and stream wine temperature is 25-35 DEG C, does
To slow fire distillation, during stream wine, it is interrupted half an hour；
(10) finished wine blends storage: carry out blending into finished wine by the white wine stored, and finished wine is at least
Store outbound sale again in six months.
2. want the production technology of the storing soft sesame-flavor white spirit as described in 1 such as right, it is characterised in that described step
(1) song in includes that high temp fire is bent, the fragrant special song of sesame, bacterium song, aroma-producing yeasts, Maotai-flavor song,
Wrapped starter.
3. want the production technology of the storing soft sesame-flavor white spirit as described in 1 such as right, it is characterised in that described step
(3), during the loaded steamer boiling together of supplementary material, with rice steamer cavings is placed on material and steams in clear soup together, evil miscellaneous to get rid of
Taste.
4. want the production technology of the storing soft sesame-flavor white spirit as described in 1 such as right, it is characterised in that described step
(7) require at the bottom of pond before entering pond in, after pool wall cleans up, spray the low wine about 6 of 10%vol to pool wall
-12kg, is beneficial to maintain pit.
5. want the production technology of the storing soft sesame-flavor white spirit as described in 1 such as right, it is characterised in that described step
(7) enter pond content of starch in control at 20-25%.
6. want the production technology of the storing soft sesame-flavor white spirit as described in 1 such as right, it is characterised in that described step
(7) when entering brick cellar for storing things fermentation at the bottom of mud in, ferment pit mud is filled in and issued at the end, cellar for storing things, and envelope cellar for storing things is also adopted by pit mud of fermenting.
7. want the production technology of the storing soft sesame-flavor white spirit as described in 6 such as right, it is characterised in that described fermentation
Pit mud is the special pit mud of sesame-flavor white spirit, uses brown sugar mud, yellow clay, koji powder, pit sealing mud, soya-bean cake
At the bottom of powder, ammonium sulfate, cellar for storing things, water and vinasse are made.
8. the production technology of the storing soft sesame-flavor white spirit as described in right wants 6 or 7, it is characterised in that described
Pit mud every three months is changed once.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107779348A (en) * | 2017-11-24 | 2018-03-09 | 安徽瑞思威尔科技有限公司 | A kind of production method of the soft distilled spirit with sesame flavour of high ester yield |
| CN107805578A (en) * | 2017-11-29 | 2018-03-16 | 安徽天下福酒业有限公司 | A kind of production method of low alcohol white spirit |
| CN108929827A (en) * | 2018-08-22 | 2018-12-04 | 安徽宣酒集团股份有限公司 | A kind of production method of the small soft distilled spirit with sesame flavour in cellar |
| CN109294793A (en) * | 2018-08-21 | 2019-02-01 | 陕西金醇古酒业有限责任公司 | A kind of liquor production process |
| CN110004005A (en) * | 2019-05-20 | 2019-07-12 | 惠风酒业发展(上海)有限公司 | Gu Fachen flavor white spirit and its production technology |
| CN114058460A (en) * | 2020-07-30 | 2022-02-18 | 邢台市鹊王台酒业有限责任公司 | Production method of sesame-flavor liquor |
| CN114806768A (en) * | 2022-05-07 | 2022-07-29 | 江苏乾隆江南酒业股份有限公司 | Dry Maotai-flavor liquor and preparation process thereof |
| CN115125078A (en) * | 2022-08-22 | 2022-09-30 | 肖水芽 | Preparation method of special-flavor Daqu |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107779348A (en) * | 2017-11-24 | 2018-03-09 | 安徽瑞思威尔科技有限公司 | A kind of production method of the soft distilled spirit with sesame flavour of high ester yield |
| CN107805578A (en) * | 2017-11-29 | 2018-03-16 | 安徽天下福酒业有限公司 | A kind of production method of low alcohol white spirit |
| CN109294793A (en) * | 2018-08-21 | 2019-02-01 | 陕西金醇古酒业有限责任公司 | A kind of liquor production process |
| CN108929827A (en) * | 2018-08-22 | 2018-12-04 | 安徽宣酒集团股份有限公司 | A kind of production method of the small soft distilled spirit with sesame flavour in cellar |
| CN110004005A (en) * | 2019-05-20 | 2019-07-12 | 惠风酒业发展(上海)有限公司 | Gu Fachen flavor white spirit and its production technology |
| CN114058460A (en) * | 2020-07-30 | 2022-02-18 | 邢台市鹊王台酒业有限责任公司 | Production method of sesame-flavor liquor |
| CN114806768A (en) * | 2022-05-07 | 2022-07-29 | 江苏乾隆江南酒业股份有限公司 | Dry Maotai-flavor liquor and preparation process thereof |
| CN115125078A (en) * | 2022-08-22 | 2022-09-30 | 肖水芽 | Preparation method of special-flavor Daqu |
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