Preparation method of black bean Maotai-flavor liquor and process thereof
The invention discloses a preparation method of black bean Maotai-flavor liquor and a process thereof. The black bean Maotai-flavor liquor comprises raw materials and an auxiliary material, the raw materials comprise black beans and sorghum, and the auxiliary material is rice husk; the black bean Ma...
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| creator | YANG ZHIGANG CUI ZHANQIN WU GUANGLU QU JISHENG JIAO LINA |
| description | The invention discloses a preparation method of black bean Maotai-flavor liquor and a process thereof. The black bean Maotai-flavor liquor comprises raw materials and an auxiliary material, the raw materials comprise black beans and sorghum, and the auxiliary material is rice husk; the black bean Maotai-flavor liquor is prepared by a Maotai-flavor liquor preparation process which comprises the following steps: selecting materials, frying until the materials are well-done, spreading for cooling, uniformly mixing with sorghum, crushing the sorghum, moistening the materials, steaming the materials, taking out of a steamer, spreading for airing, adding black bean koji, stacking for fermentation, fermenting in a cellar, distilling to take liquor, grading and storing raw liquor, and blending andfilling to obtain the product. The whole preparation process comprises two times of feeding, nine times of steaming and cooking, eight times of fermentation and seven times of wine taking. The methodhas the advantages that t |
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The black bean Maotai-flavor liquor comprises raw materials and an auxiliary material, the raw materials comprise black beans and sorghum, and the auxiliary material is rice husk; the black bean Maotai-flavor liquor is prepared by a Maotai-flavor liquor preparation process which comprises the following steps: selecting materials, frying until the materials are well-done, spreading for cooling, uniformly mixing with sorghum, crushing the sorghum, moistening the materials, steaming the materials, taking out of a steamer, spreading for airing, adding black bean koji, stacking for fermentation, fermenting in a cellar, distilling to take liquor, grading and storing raw liquor, and blending andfilling to obtain the product. The whole preparation process comprises two times of feeding, nine times of steaming and cooking, eight times of fermentation and seven times of wine taking. 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The black bean Maotai-flavor liquor comprises raw materials and an auxiliary material, the raw materials comprise black beans and sorghum, and the auxiliary material is rice husk; the black bean Maotai-flavor liquor is prepared by a Maotai-flavor liquor preparation process which comprises the following steps: selecting materials, frying until the materials are well-done, spreading for cooling, uniformly mixing with sorghum, crushing the sorghum, moistening the materials, steaming the materials, taking out of a steamer, spreading for airing, adding black bean koji, stacking for fermentation, fermenting in a cellar, distilling to take liquor, grading and storing raw liquor, and blending andfilling to obtain the product. The whole preparation process comprises two times of feeding, nine times of steaming and cooking, eight times of fermentation and seven times of wine taking. 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| subjects | AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PURIFICATION SPIRITS STERILISATION VINEGAR WINE |
| title | Preparation method of black bean Maotai-flavor liquor and process thereof |
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