CN100497575C - Lichee spirit and its producing method - Google Patents
Lichee spirit and its producing method Download PDFInfo
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- CN100497575C CN100497575C CNB2006100364554A CN200610036455A CN100497575C CN 100497575 C CN100497575 C CN 100497575C CN B2006100364554 A CNB2006100364554 A CN B2006100364554A CN 200610036455 A CN200610036455 A CN 200610036455A CN 100497575 C CN100497575 C CN 100497575C
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Abstract
The present invention discloses a kind of litchi spirit and its production process. The production process includes the steps of: fermenting fresh litchi material to form base spirit, low temperature vacuum distilling, storing, desulfurizing, eliminating volatile acid and eliminating bitter taste, re-distilling, ageing and blending. The litchi spirit has rich fragrance and reduced Ipomoea flavone, ethyl mercaptan and other bad odor matter content, simple production process and other advantages.
Description
Technical field
The present invention relates to fruit wine and liquor production field thereof, particularly a kind of method of producing lichee spirit with the lichee for the raw material low-temperature distillation.
Background technology
Lichee (Litchi Chinensis Sonn) is the characteristic agricultural-food of provinces and regions such as Fujian, Guangdong, Guangxi, Hainan, Taiwan, plant with a long history, be rich in amino acid, VITAMIN and the trace element of needed by human, have promote the production of body fluid, beneficial gas, regulate the flow of vital energy, effect such as pain relieving.At present China's lichee total area is about 600,000 hectares, 1,300,000 tons of output, account for respectively world's lichee total area 84.5% and lichee ultimate production 70.5%.The litchi speed of growth is slow, 10 years reef knot fruits of the age of tree, the fruit of the age of tree more than 15 years just is fit to eat raw and make wine, because increase, the popularization of improved seeds and the improvement of cultivation technique of cultivated area, along with large quantities of fruit trees progress into the phase of bearing fruit, China's lichee output will increase more than 16% every year on average, solve its deep processing problem and seem very urgent.
Sophisticated lichee pol is more than 160g/L, and acidity is at 2～3g/L, and the smell of fruits is very sweet, is fit to brewed fruit wine.Adopting lichee to brewage into fruit wine is to promote the lichee added value, prolongs one of better method of industrial chain.The whole nation has 10 tame left and right sides enterprise of certain scale to be engaged in the production of brewageing of litchi spirit approximately at present, but factory still continues to use traditional soaking wine technology mostly, product has very heavy dry fruit flavor, do not possess typical fruit fragrance, the oxidation of wine body is serious in the immersion process, coarse mouthfeel, easy the higher authorities, the volatile acid height, quality is lower.The fermented type litchi spirit color and luster instability can occur in depositing process, easily oxidation produces problems such as the unhappy smell of smelly Ipomoea batatas, and this has had a strong impact on the storing and the sale of product.Fermentation fruit wine distilled to obtain comparatively purified spirits be to address this problem ideal method.
Production about the fruit wine liquor, application number is that 200410000839 Chinese invention patent " tropical fruit brandy " has reported that be raw material with the torrid zone with subtropical fruit shaddock, pineapple, lichee, banana, carries out the tropical fruit brandy that distillation forms after enzyme processing, the temperature control mixed fermentation.Its technology is: choosing fruit, rinsing, peeling stoning, making beating (fragmentation), enzymeization, mixed fermentation, press filtration, distillation, old storage, allotment, freezing, filter, pack and be finished product.Application number is that 03111965 Chinese invention patent " method of a kind of brewed fruit wine, fruit vinegar, Fruit brandy " has been introduced fruit juice is made dry type, half-dry type, sweet type fruit wine through yeast fermentation; Distill the method for making Fruit brandy at the bottom of utilizing fermentation back wine.Application number is that to have introduced with fresh lycium chinense juice be raw material for 200410034877 Chinese invention patent " Chinese-wolfberry brandy and production method thereof ", adopt the smart fermentation technique of advanced low temperature thick mash whole-juice alcohol, after separating squeezing, get clear juice fermented wine, the skin slag is carried out flooding fermentation after the composition adjustment, obtain skin slag fermented wine, this two wine is distilled, the original brandy that obtains is respectively carried out the long-time ageing of oak barrel, allotment, artificial-aging is handled, and obtains the method for Chinese-wolfberry brandy at last through clarification stabilization treatment after-filtration.Application number is that 93115248 Chinese invention patent " a kind of alcoholic beverage " has been introduced with Cereals solid fermentation and distillation wine, or edible ethanol, or both be combined as the wine base, with food and medicament dual-purpose foodstuff additive (oxysuccinic acid, hexan-hexol, nucite etc.) is auxiliary material, through the cooking wine preparation, field-effect is urged old, and secondary is blent, a kind of alcoholic beverage of brewing into.These methods all relate to production technique and the method that the fruit wine liquor is a fruit wine spirits of the present invention, these methods and traditional liquor method all belong to air distillation, distillation temperature is at 85～95 ℃, do not relate to the wine body sulfur-bearing height that is occurred when being raw material production spirits with the lichee and causes that peculiar smell is heavy, the concrete solution of problems such as volatile acid is high, heavy bitter taste.
Summary of the invention
The objective of the invention is to overcome the shortcoming that exists in the prior art, the distillation of a kind of cryogenic vacuum is provided and removes adopting litchi fermentation wine distillation back sulphur stink, volatile acid and bitter substance rapidly and make the wine body pure and mild soft lichee spirit production method that becomes.
Another object of the present invention is to provide a kind of lichee spirit of producing by aforesaid method.
Purpose of the present invention is achieved through the following technical solutions: a kind of lichee spirit production method, comprise the steps: with the fresh lichee to be that raw material is got juice fermentation and made lichee brewing wine (spirits base wine), spirits base wine is carried out low temperature vacuum distilling, foreshot, wine body, wine tail are separately deposited, carry out desulfurization respectively, fall and carry out multiple distillation more respectively after volatile acid and debitterize are handled, get multiple liquor body carry out ageing, after blending finished product.
The production method of described spirits base wine is: fresh lichee is plucked the back and is rejected dehiscent fruit, decayed fruit, disease fruit, and it is broken to wash, drain the back, gets juice or band portion pulp and makes dry wine in 13～25 ℃ of fermentations.
The technology of described spirits base wine low temperature vacuum distilling is specially: after squeezing into spirits base wine in cryogenic vacuum distillation tower or the still kettle, carry out low temperature and vacuumize distillation, control vacuum tightness makes the boiling temperature of drinks co-mixing system at 65 ℃～72 ℃.This technology can be preserved the lichee fruital, makes the wine body the smell of fruits is very sweet pure, can reduce that sulfur-containing amino acid produces hydrogen sulfide in the still-process under the organic acid influence simultaneously again; Avoid high boiling point characteristic odor material such as sweet potato ketone to steam in the wine, reduce stink; Avoid high boiling point higher alcohols (potato spirit) to steam in the wine, reduce the strong and stimulating of spirits base wine.
Described multiple distillatory technology is specially: further reduce distillation temperature, make distillation temperature be controlled at 62 ℃～68 ℃, reduce sulfur alcohol (82 ℃ of boiling points) and enter the wine body, other is with just steaming technology.
The differentiation of described foreshot, wine body, wine tail is: 2% the wine liquid that has just distilled is the foreshot, and when alcoholic strength is that 30% (V/V) is the wine tail when following, middle portion is the wine body.
The technology of described desulfurization is specially: adopt the food grade Cuprocitrol to substitute traditional methods such as lime carbonate, Calcium hydrogen carbonate, sodium bicarbonate and hydrogen peroxide and carry out chemical method eliminating hydrogen sulfide.Using dosage is decided with content of sulfur dioxide in the wine body, before the industrialization operation, need carry out lab scale earlier, and to find effectively desulfurization, it is good being unlikely to bring obvious post precipitation again.Add-on is generally 20～100ppm, and it is 3～5 days that Cuprocitrol is added the wine body afterreaction time, the wine liquid 2～3 times of circulating every day, and internal circulating load is more than 30% of total capacity for liquor.
Described technology of falling volatile acid is specially: adopt 314 model basic anion resins to carry out wine liquid and fall acid, add-on is 100～1000ppm, drop into the different liquid levels in upper, middle and lower in the wine body with the mode that is divided into a plurality of string bags suspensions, the whole circulation of wine liquid can be reached for 2～3 times fall sour effect.
The technology of described debitterize is specially: add polyvinylpyrrolidone (PVPP) and carry out debitterize, addition is 200～600ppm, adds behind the wine body 2～3 days, the wine liquid 2～3 times of circulating every day, and internal circulating load is more than 30% of total capacity for liquor.
The technology of described ageing is specially: wine is placed pithos, add the porous magnetite and it is suspended in the wine with the ratio of 1:10～1:200, slowly fill the oxygen with 0.2～0.4mg/L, waiting time is more than 1 month.
Can produce lichee spirit of the present invention by aforesaid method.
The present invention compared with prior art has following advantage and effect:
1) the present invention adopts the cryogenic vacuum distillation technique, and distillation temperature is controlled at below 72 ℃, is different from traditional constant-pressure and high-temperature distil process, can obviously reduce the characteristic odor material of lichee spirits such as sweet potato ketone, sulfur alcohol, and makes the wine body the smell of fruits is very sweet graceful.
2) the present invention adopts the alternative traditional methods such as lime carbonate, Calcium hydrogen carbonate, sodium bicarbonate and hydrogen peroxide of Cuprocitrol that basic wine is carried out desulfurization, present method is relatively gentle, and specificity is very strong, does not produce unpleasant tastes such as Metallic Flavour, alkali flavor, and secondary sedimentation is few.
3) the present invention adopts the method for direct interpolation resin to reduce volatile acid, and selectivity is strong, and is little to the organic acid loss, can avoid adding chemical reagent such as yellow soda ash simultaneously and fall the alkali flavor that acid is brought; Adopt and hang the round-robin method and do not use ion exchange column, can reduce the influence of resin use significantly other local flavor of wine body.
4) used aging process imitates traditional natural ageing, and the wine body pepperyly becomes pure and mild soft by giving birth to towards quick-fried, and the wine body is stable, does not have and returns living phenomenon.
5) the present invention is not high to basic wine and ingredient requirement, and technology is simple, and cost is low.
Embodiment
Below in conjunction with embodiment the present invention is done the further detailed description explanation, but embodiments of the present invention are not limited thereto.
Embodiment 1
With fresh lichee beta pruning defoliation, reject dehiscent fruit, decayed fruit, rot really and the insect pest fruit, after washing, draining, adopt mechanical means with the lichee fragmentation, in tartrate acidity adjustment is arrived 6.0g/L, pH regulator is 3.3～3.8, adds yeast 150ppm simultaneously, add liquid polygalacturonase 40ppm, begin fermentation then.The temperature of fermenting process is controlled in 18 ℃～25 ℃ scopes, and fermentation finishes and obtains the basic wine of distillation.Place the vaccum cryogenic distillation tower 66 ℃～72 ℃ down distillations basic wine, 2% is the foreshot when just distilling, and the alcohol number of degrees are that 30% (v/v) is the wine tail when following, and the centre is the wine body, and alcoholic strength is that 4% (v/v) stops to distill when following.Get the basic anion resin that the wine body adds 20ppm Cuprocitrol, 100ppm314 model and (resin is divided into 5 bags, encase with gauze, be suspended on wine jar upper, middle and lower different sites), the polyvinylpyrrolidone of 200ppm, reaction times is 5 days, circulate every day wine liquid 2 times, internal circulating load is more than 30% of total capacity for liquor.First steaming wine after handling is distilled down again at 62 ℃～68 ℃, foreshot, wine tail, wine status are opened and deposited, wine is placed 1 ton of capacity pithos, add the porous magnetite and it is suspended in the wine with 1: 10 ratio, slowly fill oxygen, waiting time 1 month with 0.2mg/L.Through membrane filtration, blend finished product.
Product index: limpid transparent, strong lichee fruital of tool and aroma, no sulphur stink, different assorted smell, pure and mild, coordination, the wine body is plentiful, and aftertaste is pure.Alcoholic strength 52% (v/v), total acid 0.14g/L[100% (v/v) alcohol meter], methyl alcohol 0.25g/L, potato spirit 0.91g/L.
Embodiment 2
Fermentation litchi spirit (basic wine) technology is with embodiment 1, and basic wine distillating method is with embodiment 1.Get the basic anion resin that the wine body adds 60ppm Cuprocitrol, 800ppm314 model and (resin is divided into 10 bags, encase with gauze, be suspended on wine jar upper, middle and lower different sites), the polyvinylpyrrolidone of 400ppm, reaction times is 3 days, circulate every day wine liquid 3 times, internal circulating load is more than 30% of total capacity for liquor.With the first steaming wine after handling in 62 ℃～66 ℃ multiple down distillations, foreshot, wine tail, wine status are opened and deposited, wine is placed 1 ton of capacity pithos, add the porous magnetite and it is suspended in the wine with the ratio of 1:200, slowly fill oxygen, waiting time 1 month with 0.3mg/L.Through membrane filtration, blend finished product.
Product index: limpid transparent, strong lichee fruital of tool and aroma, no sulphur stink, different assorted smell, pure and mild, coordination, the wine body is plentiful, and aftertaste is pure.Alcoholic strength 52% (v/v), total acid 0.12g/L[is with 100% (v/v) alcohol meter], methyl alcohol 0.20g/L, potato spirit 1.21g/L.
Embodiment 3
Fermentation litchi spirit (basic wine) technology is with embodiment 1, and basic wine distillating method is with embodiment 1.Get the basic anion resin that the wine body adds 100ppm Cuprocitrol, 1000ppm314 model and (resin is divided into 12 bags, encase with gauze, be suspended on wine jar upper, middle and lower different sites), the polyvinylpyrrolidone of 600ppm, reaction times is 5 days, circulate every day wine liquid 3 times, internal circulating load is more than 30% of total capacity for liquor.With the first steaming wine after handling in 62 ℃～66 ℃ multiple down distillations, foreshot, wine tail, wine status are opened and deposited, wine is placed 1 ton of capacity pithos, add the porous magnetite and it is suspended in the wine with the ratio of 1:200, slowly fill oxygen, waiting time 1 month with 0.4mg/L.Through membrane filtration, blend finished product.
Product index: limpid transparent, strong lichee fruital of tool and aroma, no sulphur stink, different assorted smell, pure and mild, coordination, the wine body is plentiful, and aftertaste is pure.Alcoholic strength 52% (v/v), total acid 0.10g/L[is with 100% (v/v) alcohol meter], methyl alcohol 0.22g/L, potato spirit 1.15g/L.
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (6)
1, a kind of lichee spirit production method, be to be that raw material is got juice fermentation and made spirits base wine with the fresh lichee, spirits base wine is carried out low temperature vacuum distilling, foreshot, wine body, wine tail are separately deposited, carry out desulfurization respectively, fall and carry out multiple distillation more respectively after volatile acid and debitterize are handled, get multiple liquor body carry out ageing, after blending finished product; The production method of described spirits base wine is fresh lichee to be plucked the back reject dehiscent fruit, decayed fruit, disease fruit, and it is broken to wash, drain the back, gets juice or band portion pulp and makes spirits base wine in 13～25 ℃ of fermentations; Described technology of falling volatile acid is to adopt 314 model basic anion resins to carry out wine liquid to fall acid, and add-on is 100～1000ppm, drops into the different liquid levels in upper, middle and lower in the wine body with the mode that is divided into a plurality of string bags suspensions, with the whole circulation of wine liquid 2～3 times; The technology of described debitterize is to add polyvinylpyrrolidone to carry out debitterize, addition is 200～600ppm, added behind the wine body 2～3 days, wine liquid 2～3 times circulates every day, internal circulating load is more than 30% of total capacity for liquor, it is characterized in that: the technology of described desulfurization is to adopt the food grade Cuprocitrol to carry out chemical method to get rid of hydrogen sulfide; The technology of described spirits base wine low temperature vacuum distilling is after squeezing into spirits base wine in cryogenic vacuum distillation tower or the still kettle, to carry out low temperature and vacuumize distillation, and control vacuum tightness makes the boiling temperature of drinks co-mixing system at 65 ℃～72 ℃; Described multiple distillatory technology is further to reduce distillation temperature, makes distillation temperature be controlled at 62 ℃～68 ℃.
2, lichee spirit production method according to claim 1 is characterized in that: described employing food grade Cuprocitrol carries out chemical method and gets rid of hydrogen sulfide, and the time is 3～5 days.
3, lichee spirit production method according to claim 1 is characterized in that: described employing food grade Cuprocitrol carries out chemical method and gets rid of hydrogen sulfide, during every day circulate wine liquid 2～3 times, internal circulating load is more than 30% of total capacity for liquor.
4, lichee spirit production method according to claim 1 is characterized in that: the consumption of described Cuprocitrol is 20～100ppm.
5, lichee spirit production method according to claim 1, it is characterized in that also comprising and take following aging process: wine is placed pithos, ratio with 1:10 adds the porous magnetite and it is suspended in the wine, slowly fills the oxygen with 0.2mg/L, waiting time 1 month.
6, the lichee spirit of each described method production of claim 1～5.
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| CN101024807B (en) * | 2007-03-26 | 2010-05-19 | 陆伟东 | Lichee fruit wine brewing process |
| CN101914423A (en) * | 2010-07-21 | 2010-12-15 | 广东祯州集团有限公司 | Lychee brandy and production method thereof |
| CN102168003B (en) * | 2011-02-22 | 2012-09-19 | 广东帝浓酒业有限公司 | Litchi brandy and production method thereof |
| CN103666994B (en) * | 2013-12-03 | 2015-01-21 | 惠州学院 | Method for ultrasonic wave assisted debittering of litchi liquor |
| CN103642640B (en) * | 2013-12-13 | 2016-01-20 | 方德兰 | A kind of preparation method of lichee brandy |
| CN105969616B (en) * | 2016-07-13 | 2021-05-07 | 株洲千金药业股份有限公司 | Papaya wine, preparation method thereof and application thereof in preparing health-care products or beverages |
| CN106010914B (en) * | 2016-07-28 | 2019-02-15 | 山东省葡萄研究院 | A kind of preparation method of mulberry leaf blueness wine |
| CN113717815A (en) * | 2021-09-18 | 2021-11-30 | 王金顺 | Fruit fermented distilled liquor containing coenzyme and hydrogen and production process thereof |
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