| Luzhou-Maotai flavor liquor starting in the early 70 s of 20 th century,it is brewed by technical personnel according to the technology of Maotai flavor liquor and Luzhou flavor liquo,which contains the existing style of Maotai-flavor liquor and Luzhou-flavor liquor.Luzhou-Maotai flavor liquor is included in the other flavor on the third session of the national assessment tasting party in 1979,until the fifth session of the national assessment taasting party in 1989,Luzhou-Maotai flavor liquor is refined to become a typical liquor flavor for the first time.Gubeichun Group Co.,Ltd.find that people’s health consciousness is more and more strong as the improvement of people’s living standard through a long period of market research,so drinking healthy liquor become consumers’ the first choice.Due to the widely publicized Maotai-liquor health factors,more and more consumers tend to choose Maotai-flavor liquor in thought.But Shandong people used to drinking Luzhou-flavor liquor in action,so Luzhou-Maotai flavor liquor becomes the most consumers’ the first choice.The aim of this paper is to study the optimal production plan of 42 degree Luzhou-Maotai flavor Gubeichun liquor,and make an important analysis about Daqu types and production process effecting on liquor flavor and storage environment effecting on the original liquor aging.At present,there are two relatively mature technology about Luzhou-Maotai flavor liquor’s production,namely "one-step technology " and "two-step technology".Through experimental analysis,this paper confirms that "two-step technology" is the optimal production technology about Luzhou-Maotai flavor Gubeichun liquor.After countless blending and tasting,the optimal production plan identified as :42 degrees Wuliangye-liquor accounted for 70%and 42 degrees Maotai-liquor 30%,flavoring liquor selects lard seasoning liquor and ageing flavor liquor,addition amount is 0.15% and 1.25% respectively,the turbidity of semi-finished products select freezing filtration method. |
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