Abstract

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Sesame-flavor liquor with the flavor hallmarks of thickness, purity and aromatic type and technique characteristic, is exquisite, unique in its own style, and belongs to the top grade of the liquors.

Technique outline of sesame-flavor liquor is: "steam and remain dregs, muddy bottom and brick furnace, with large bran, ferment with several microorganism, four higher, one more and one longer, blend elaborately", which highlights effects of Maillard reaction.

In the manufacturing process, we pay attention to the variety, quantity and fermentation environment of proteins and raw material ratio; Strengthen researches of effects of proteins in several amylopectin on components formation of sesame-flavor liquor; control the excessive consumption of nutrients and assure double bumpers of protein and starch fermentations; attempt to find new insights into the healthy factors of sesame-flavor liquor earlier.

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