CN100408666C - Cone chestnut wine and preparation method thereof - Google Patents

Cone chestnut wine and preparation method thereof Download PDF

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Publication number
CN100408666C
CN100408666C CNB2004100236824A CN200410023682A CN100408666C CN 100408666 C CN100408666 C CN 100408666C CN B2004100236824 A CNB2004100236824 A CN B2004100236824A CN 200410023682 A CN200410023682 A CN 200410023682A CN 100408666 C CN100408666 C CN 100408666C
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wine
chinquapin
henry
chinkapin
rice
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CNB2004100236824A
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CN1667112A (en
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张积权
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张积权
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Abstract

The present invention relates to a preparing method of henry chinkapin wine with raw materials of chinkapin fruits, which is characterized in that a composition of a brewing formulation mainly uses the following fermentation raw materials in the specific following mixture ratio quantity (by weight part_): 50 to 70 of henry chinkapin fruits, 30 to 50 of good rice (or glutinous rice), and 0.7 to 1.5 of distiller yeast. The present invention has the brewing technological process that materials are prepared according to the mixture ratio quantity of the formulation: the henry chinkapins are shelled and crushed; the good rice or the glutinous rice is prepared; the henry chinkapins and the good rice or the glutinous rice are stirred with water, boiled in a steaming mode, saccharified, mainly fermented, filtered in a pressing mode, secondarily fermented, filtered, treated in a pectization mode, filtered, blended, frozen, filtered, filled and sterilized; the finished products are obtained. Compared with the prior art, the present invention can fully use special products of mountain areas, and the henry chinkapin resource of the mountain areas, which is difficult to store, is reasonably developed and used; the brewed henry chinkapin wine has special scent, lasting aftertaste, sweet and brisk taste, and rich nutrition; the brewed henry chinkapin wine also has the actions on nourishing stomachs, strengthening spleens, toning up bodies and lengthening people's life. The brewed henry chinkapin wine is ideal nutritional health wine in people's life.

Description

Chinquapin wine and manufacture method thereof
Technical field
The present invention relates to a kind of production technology of alcoholic drinks, be specifically a kind of really be chinquapin (health care) wine and the manufacture method thereof of raw material with chinquapin.
Technical background
At present, liquor or the red wine of continuing to use traditional wine-making technology production are various in style, except various rice wine, sticky rice wine, Sorghum vulgare Pers. Wine, also have the multiple fruit wine of doing the raw material brew with fruit, as grape wine, hard cider, Hawthorn Fruit Wine, Lycium chinense wine etc.Nearly ten or twenty is since year, people also adopt special making method and preferred formula material production to brewage the health promoting wine very useful to HUMAN HEALTH, as Rhizoma amorphophalli wine (CN92112241.1), earthworm liquor (CN87102038), slender acanthopanax bark spirit (CN86102291), fermented honey wine, papaya wine, newborn pigeon health spirits (CN90104241.2) or the like.But regrettably also do not see the chinquapin wine that the chinquapin fruit that utilizes southern mountain area special product produces for the fermentation main raw material always.Chestnut is high height above sea level plant, its fruit---the chestnut fruit is the king of dry fruit, and chinquapin is again the king among the king, is a kind of natural green food.The Jianou City in Fujian Province is Chinese chinquapin country of origin, by the township of Ministry of Forestry called after China chinquapin, chinquapin is nutritious, starch-containing 40%, protein 8%, and contain 16 kinds of mineral substance, six kinds of VITAMIN and lipid acid etc., have the strong muscle of kidney tonifying, nourishing stomach and spleen, promoting blood circulation and hemostasis, effect that treatment soreness of waist pin is soft.Though chinquapin fruit starch content height, rich in proteins ought to be a kind of first-class liquor-making raw material again, but chestnut fruit price height, the yield of liquor are low, want to utilize traditional technology to brew that vinosity is superior, the finished wine of reasonable price, very difficult, in all age do not see the report that utilizes chinquapin fruit brew chinquapin wine.
Summary of the invention
The objective of the invention is to provide a kind of really is the chinquapin wine (also claiming Chinese chinquapin wine) and the manufacture method thereof of raw material with chinquapin, and it is superior to have vinosity, nutritious, improves the health, and promotes longevity fragrance uniqueness, long times of aftertaste, sweet tasty and refreshing characteristics.
The present invention realizes with following technical scheme: the special formulation of the used fermentation raw material of the present invention comprises that chinquapin fruit, polished rice (or glutinous rice) and distiller's yeast (little song) are constituted, the specific proportional quantity (by weight) of above-mentioned raw materials is respectively: chinquapin fruit (shelling) 50-70, polished rice (or glutinous rice) 30-50, distiller's yeast 0.7-1.5.
The present invention is when producing chinquapin wine with the fermentation raw material of above-mentioned specific proportional quantity, its making method flow process comprises successively: get the raw materials ready by the formulation ratio amount: chinquapin is shelled and broken standby, select for use polished rice or glutinous rice standby, as water stir boiling, saccharification, Primary Fermentation, press filtration, secondary fermentation, filtration, down glue handle, filter blend, freezing and filtering, can sterilize finished product.
The present invention should add a certain amount of sulfurous gas (SO2) additive, can suppress the harmful microbe activity that makes preparations for sowing like this when carrying out the chinquapin broken process, be beneficial to the final clarification of chinquapin wine, antioxygen dissolving and increase acid, before the described saccharification operation after broken post-heating boiling (making its liquefaction), also should add saccharifying enzyme insulation saccharification again with between ℃ of-65 ℃ scopes of boiling material water-cooled cooling to 55.
Compared with the prior art, the present invention can make full use of the mountain area special product, make the mountain area chinquapin resource of be difficult for preserving can obtain rational exploitation and utilization, and the chinquapin wine of institute's brew fragrance uniqueness not only, long times of aftertaste, sweet tasty and refreshing, nutritious, also have nourishing stomach and spleen, improve the health, the effect of promoting longevity is an ideal nutrient health care wine in the people's lives.
Embodiment
Following embodiment is a kind of concrete production operation method of the present invention:
1, ingredient requirement: select the mildew and rot chinquapin dry fruit of nothing by proportional quantity, be broken into flakes, other selects polished rice or glutinous rice is standby.
2, raw material is handled: add a certain amount of SO when chinquapin is broken 2, to suppress various harmful microorganism activities, be beneficial to the clarification of chinquapin wine, antioxygen dissolving and increase acid.Broken post-heating boiling makes its liquefaction, and water-cooled cooling to 60 ℃ adds saccharifying enzyme insulation saccharification then, grasps saccharification time.
3, fermentation: the mash of adjusting is injected jar fermenter carry out Primary Fermentation, controlled temperature, wine cap should be pressed in the mash, and through press filtration, filtered juice added height Xiaoqu wine rectification degree, sends into the wine pond and carries out secondary fermentation after Primary Fermentation finished.
4, glue is handled down: for removing the seston in the chestnut wine, keep the stability of chestnut wine, will play glue to handle in wine, promptly add an amount of gelatin and tannin.
5, blend: the specification of quality by product is allocated alcoholic strength, pol, acidity.
6, freezing treatment: for improving the taste of chestnut wine, quicken the colloidal precipitation of ageing, quickening wine and will carry out deepfreeze, processing mode is a quick freezing, and wine liquid does not freeze, and after freezing 48 hours, filters at low temperatures.
The Oranoleptic indicator of finished wine: golden yellow transparent, Li Xiang is strong, the brocade is sweet and tasty mouthful, unique style.
Physical and chemical index (when finished wine is the low-alcoholicity nutrient type alcoholic drink): 8-30 ° of alcoholic strength (%V/V), 4-12 ° of sugar (in sucrose %), total acid (with citrometer g/l) 4-6, free SO 2(mg/l)≤50, total SO 2(mg/l)≤250.
When finished wine was 45 ° height chinquapin wine, the physical and chemical index of its sample after check was:
Ethanol content 45.4 ° of (45.0 ° ± 1.0 ° of normal index), total acid (in acetometer) 0.99g/l (normal index 〉=0.50), total ester (with ethyl acetate) 1.80g/l (normal index 〉=0.80), methyl alcohol 0.40 (national standard), potato spirit 2.0 (national standard).
Check conclusion: the project accord with Q/OZXNJ01-1999 standard-required of examining.

Claims (3)

1. one kind is the chinquapin wine of raw material with the chestnut fruit, it is characterized in that zythepsary comprises that with the fermentation raw material prescription chinquapin fruit, polished rice or glutinous rice and distiller's yeast constitute, the specific proportional quantity of above-mentioned raw materials is respectively by weight: shell chinquapin fruit 50-70, polished rice or glutinous rice 30-50, distiller's yeast 0.7-1.5.
2. one kind is the manufacture method of the chinquapin wine of raw material with the chestnut fruit, it is characterized in that zythepsary mainly adopts the fermentation raw material of following specific proportioning weight part with the prescription constituent: chinquapin fruit 50-70, polished rice or glutinous rice 30-50, distiller's yeast 0.7-1.5, its making method flow process comprises successively: get the raw materials ready by the formulation ratio amount: chinquapin is shelled and broken standby, select for use polished rice or glutinous rice standby, add water stir boiling, saccharification, add distiller's yeast carry out Primary Fermentation, press filtration, secondary fermentation, filtration, down glue handle, filter blend, freezing and filtering, can sterilize finished product.
3. the manufacture method of chinquapin wine according to claim 2 is characterized in that adding a spot of sulfurous gas SO when carrying out the chinquapin broken process 2As antibacterial additive, before the described saccharification operation after broken post-heating boiling makes its liquefaction, also should add saccharifying enzyme insulation saccharification again with between ℃ of-65 ℃ scopes of boiling material water-cooled cooling to 55.
CNB2004100236824A 2004-03-10 2004-03-10 Cone chestnut wine and preparation method thereof Expired - Fee Related CN100408666C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB2004100236824A CN100408666C (en) 2004-03-10 2004-03-10 Cone chestnut wine and preparation method thereof

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Application Number Priority Date Filing Date Title
CNB2004100236824A CN100408666C (en) 2004-03-10 2004-03-10 Cone chestnut wine and preparation method thereof

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CN1667112A CN1667112A (en) 2005-09-14
CN100408666C true CN100408666C (en) 2008-08-06

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Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106367269B (en) * 2016-12-14 2020-01-10 福建师范大学 Preparation method of castanea henryi red koji wine
CN106939270A (en) * 2017-04-10 2017-07-11 福建双龙戏珠酒业有限公司 A kind of Luzhou-flavor chinquapin wine and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1206042A (en) * 1997-07-19 1999-01-27 李永朝 Wine and its brewage
CN1346880A (en) * 2001-10-16 2002-05-01 王保国 Process for brewing gingko leaf wine
CN1116406C (en) * 2000-09-21 2003-07-30 江西临川葛酒厂 Pueraria root wine and its preparing process

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1206042A (en) * 1997-07-19 1999-01-27 李永朝 Wine and its brewage
CN1116406C (en) * 2000-09-21 2003-07-30 江西临川葛酒厂 Pueraria root wine and its preparing process
CN1346880A (en) * 2001-10-16 2002-05-01 王保国 Process for brewing gingko leaf wine

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