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CN-122012199-A - Formula and preparation method of Maotai-flavor liquor

CN122012199ACN 122012199 ACN122012199 ACN 122012199ACN-122012199-A

Abstract

The invention discloses a formula and a preparation method of Maotai-flavor liquor, and belongs to the technical field of liquor brewing. According to the formula, only sorghum, wheat and water are used as raw materials, no auxiliary materials or additives are added, and the problems of impure flavor and messy mouthfeel of the existing part of Maotai-flavor white spirit are solved by optimizing the traditional brewing process, so that the prepared white spirit has outstanding Maotai-flavor, pure grain fragrance and mellow mouthfeel, and has the traditional charm and the fresh taste in mountains. The invention has the advantages of standard process and strong controllability, is suitable for large-scale production, and improves the product quality and market competitiveness.

Inventors

  • Request for anonymity

Assignees

  • 上海言中饮贸易有限公司

Dates

Publication Date
20260512
Application Date
20260413

Claims (6)

  1. 1. A formula of Maotai-flavor white spirit is characterized by comprising, by weight, 70-80 parts of sorghum, 20-30 parts of wheat and 45-55 parts of water, wherein the sorghum is red-tassel glutinous sorghum, no mildew impurities are contained in the sorghum, the wheat is soft southern wheat, no mildew impurities are contained in the wheat, and the water is mountain natural mineral water which accords with GB 5749-2022 sanitary Standard for Drinking Water.
  2. 2. The formula according to claim 1, wherein the raw materials comprise 75 parts of sorghum, 25 parts of wheat and 50 parts of water.
  3. 3. A method for preparing a Maotai-flavor liquor based on the formulation of claim 1 or 2, comprising the steps of: (1) Pretreating raw materials, namely removing impurities from sorghum and wheat, crushing, and retaining part of whole grains; (2) Preparing yeast, namely taking wheat as a raw material, adding a proper amount of water for standby, uniformly stirring, pressing into yeast blocks, placing into a fermentation bin for high-temperature bacteria culture, and storing for 3-6 months after the bacteria culture is completed to obtain high-temperature yeast for standby; (3) Moistening grain, namely adding the sorghum into hot water, stewing and warming until the sorghum fully absorbs water and has no hard core; (4) Sand feeding and stacking fermentation, namely spreading and airing the sorghum subjected to grain wetting, adding high-temperature Daqu, uniformly stirring, stacking fermentation until the stacking top is heated and sweet fragrance appears; (5) Fermenting in cellar, namely transferring the fermented grains after stacking fermentation into a cellar, sealing the cellar with cellar mud, and controlling the temperature and the humidity for fermentation for 30-35 days; (6) Steaming, namely steaming fermented grains which are fermented and ripe, removing head wine, taking wine by mass, and collecting middle-section wine as base wine; (7) Ageing and blending, namely transferring the base wine into a crock for ageing for 3-5 years, and selecting base wines with different ageing ages for blending without adding any auxiliary materials; (8) Filtering and filling, namely precisely filtering the qualified white spirit, filling and sealing to obtain a finished product.
  4. 4. The method according to claim 3, wherein in the step (2), the high temperature cultivation is performed by stepwise heating, and the fermentation is ensured to be uniform by periodic turning.
  5. 5. A method according to claim 3, wherein in step (5) the pit is a microbial-rich aged pit mud.
  6. 6. The method according to claim 3, wherein in the step (7), the base wine aged for 3 years at the time of blending accounts for 70-80% and the base wine aged for 4-5 years accounts for 20-30%.

Description

Formula and preparation method of Maotai-flavor liquor Technical Field The invention belongs to the technical field of white spirit brewing, and particularly relates to a formula and a preparation method of pure grain Maotai-flavor white spirit with sorghum, wheat and water as raw materials. Background The Maotai-flavor white spirit is deeply favored by consumers, but the prior partial products are provided with auxiliary materials for improving the liquor yield and adjusting the taste, so that the flavor is impure, the Maotai-flavor is not outstanding, and meanwhile, partial process parameters are disordered, the taste is unstable, the positioning of pure grains and pure products is difficult to meet, and a scientific and reasonable brewing technology is needed. Disclosure of Invention Aiming at the defects of the prior art, the invention provides a formula and a preparation method of Maotai-flavor liquor, which are prepared by using three pure grain raw materials through an optimization process, simplify the process, improve the controllability and are suitable for large-scale production. In order to achieve the above purpose, the invention adopts the following technical scheme: The formula of the Maotai-flavor liquor is composed of, by weight, 70-80 parts of sorghum, 20-30 parts of wheat and 45-55 parts of water. Further, the weight parts of the raw materials are preferably 75 parts of sorghum, 25 parts of wheat and 50 parts of water, and the proportion can realize the synergy of starch conversion and aroma production and has the best taste. In the invention, the selection of raw materials is important: (1) The sorghum is selected from red tassel glutinous sorghum, has high amylopectin content and proper tannin amount, and ensures the flavor of the wine body; (2) The wheat is selected from soft wheat in the south, has proper protein content, and is favorable for cultivating Daqu microorganisms and producing aroma; (3) The water is selected from natural mineral water in mountain, has excellent water quality, adds a clear feel to the wine body, and is in accordance with brand characteristics. Based on the above formula, the preparation method of the invention comprises the following steps: (1) Raw material pretreatment, removing impurities and crushing sorghum and wheat, retaining part of whole grains, filtering water and standing for standby; (2) Preparing yeast, namely uniformly stirring wheat with a proper amount of water, pressing into yeast blocks, culturing at high temperature in a step mode, turning over yeast periodically, and storing for 3-6 months after culturing to obtain high-temperature Daqu; (3) Moistening grain, namely stewing and warming sorghum with heating water to ensure sufficient water absorption and lay a foundation for subsequent fermentation; (4) Sand feeding and stacking fermentation, namely spreading and airing sorghum, and then uniformly stirring the high-temperature Daqu, and stacking fermentation until sweet fragrance appears, so as to ensure sufficient saccharification fragrance; (5) Fermenting in cellar, namely transferring fermented grains into a aged mud cellar, sealing the cellar, controlling the temperature and humidity for fermentation for 30-35 days, and ensuring stable fermentation; (6) Steaming, namely steaming fermented grains, removing head wine, steaming back, collecting middle-section wine as base wine, and reserving tail wine for reuse; (7) Ageing the base wine in a pottery jar for 3-5 years, selecting base wine of different ages for blending, and ensuring that the taste reaches the standard without adding auxiliary materials; (8) Filtering and filling, namely, after the white spirit is subjected to precise filtration, filling and sealing to obtain a finished product. Compared with the prior art, the invention has the following beneficial effects: The formula is pure, the flavor is unique, only three pure grain raw materials are used, no auxiliary materials are added, the liquor body has prominent sauce flavor, the grain flavor is pure, the brand positioning is compatible, and the high quality requirement of consumers is met; The process is optimized, the controllability is strong, the process steps are simplified, key parameters are precisely controlled, the problems of low liquor yield and unstable flavor are solved, and the method is suitable for large-scale production; stable quality, strong competitiveness, strict raw material screening, standard process, stable quality of finished products, and the characteristic of pure grains is in line with the industry trend, thereby improving the market competitiveness. Detailed Description The invention will be further illustrated with reference to specific examples, which are not intended to limit the invention. Examples: 75 parts of sorghum, 25 parts of wheat and 50 parts of water. The preparation method comprises the steps of operating the preparation method according to the steps, stacking and fermenting for 42 ho