CN101260360A - Safflower selenium iodine wine - Google Patents
Safflower selenium iodine wine Download PDFInfo
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- CN101260360A CN101260360A CNA2008100949139A CN200810094913A CN101260360A CN 101260360 A CN101260360 A CN 101260360A CN A2008100949139 A CNA2008100949139 A CN A2008100949139A CN 200810094913 A CN200810094913 A CN 200810094913A CN 101260360 A CN101260360 A CN 101260360A
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Abstract
The invention relates to a drinkable liquor. Compared with common liquors, the drinkable liquor is processed and produced on the basis of common liquors. Materials used in the invention are common liquors, crocus sativus seeds, crocus sativus velvets, edible sodium selenite and edible potassium iodate. As for the production of common liquors, firstly sugar-containing substances are saccharified, and sugars obtained are converted into alcohols under the action of zymase excreted by yeast cells, and common liquors are finally obtained after blending. The crocus sativus seeds and crocus sativus velvets contain abundant linoleic acids having better preventive and curing effects on cardiovascular diseases such as hypertension, hyperlipidemia and coronary heart disease, etc.; as for the production of the safflower selenium iodine liquor, the crocus sativus seeds and crocus sativus velvets are immersed in common liquors, and added in and dissolved with the edible sodium selenite and edible potassium iodate, thus a new drinkable liquor is obtained. The safflower selenium iodine liquor is more than a liquor and can provide abundant linoleic acids for human bodies; moreover, the liquor also has functions of replenishing selenium and iodine for human bodies and no side effects.
Description
Technical field
The present invention relates to a kind of drinking white spirit, compare with common white spirit, the present invention carries out processing to form on the basis of common white spirit, the used raw material of production process is common white spirit, style and stigma of Saffron Crocus seed, style and stigma of Saffron Crocus suede, edible Sodium Selenite, edible Potassium Iodate.
Background technology
Common white spirit is earlier starch etc. to be contained sugar substance to carry out saccharification under diastatic effect, and the sugar of generation is converted into materials such as alcohol by the effect of yeast excretory zymase, forming through blending again, and the raw material that is used is Chinese sorghum, corn, wheat bran, beet etc.Style and stigma of Saffron Crocus seed, style and stigma of Saffron Crocus suede contain very abundant linolic acid, and linolic acid has excellent prevention and result of treatment to cardiovascular disordeies such as hypertension, hyperlipidemia, coronary heart disease.Safflower selenium iodine wine is to have immersed style and stigma of Saffron Crocus seed, style and stigma of Saffron Crocus suede in common white spirit, add and dissolved in edible Sodium Selenite, edible Potassium Iodate and newly-generated drinking white spirit, its advantage is, it is not only a kind of liquor, can also provide abundant linolic acid for human body, and human body is had the function of mending selenium, enriching the iodine, without any side effects.
Summary of the invention
The safflower selenium iodine wine of the present invention's development is owing to containing abundant linolic acid and trace selenium, iodine, cardiovascular disordeies such as hypertension, hyperlipidemia, coronary heart disease there are excellent prevention and result of treatment, needing the benefit selenium person of enriching the iodine also can mend selenium unconsciously when drinking enriches the iodine, mend the selenium effect that enriches the iodine and be better than medicine and mend selenium and enrich the iodine, without any side effects.
Safflower selenium iodine wine technology of the present invention is as follows:
1, a kind of safflower selenium iodine wine, it is characterized in that: this safflower selenium iodine wine is to have immersed style and stigma of Saffron Crocus seed, style and stigma of Saffron Crocus suede in common white spirit, add and dissolved in edible Sodium Selenite, edible Potassium Iodate, the present invention compares with common white spirit, its advantage is to be drinking white spirit, can also be for human body provide abundant linolic acid, and human body had the function of mending selenium, enriching the iodine, without any side effects.
2, according to the preparation method of 1 described safflower selenium iodine wine, it is characterized in that: the style and stigma of Saffron Crocus seed need be ground into 20-30 purpose particle earlier, then it is pressed mass ratio 0.2-300 gram: 1000 grams immerse in the common white spirit, and style and stigma of Saffron Crocus suede restrains with 0.1-100: 1000 grams immerse in the common white spirit.
3, according to the preparation method of 1 described safflower selenium iodine wine, it is characterized in that: the edible Sodium Selenite restrains by mass ratio 10-60: 1000000 grams dissolve in the common white spirit; The edible Potassium Iodate restrains by mass ratio 20-90: 1000000 grams dissolve in the common white spirit.
4, according to the preparation method of 1 described safflower selenium iodine wine, it is characterized in that: follow these steps to carry out: to produce 10 kilograms of safflower selenium iodine wines is radix.
(1), prepare common white spirit, concrete grammar:
A, raw material pulverizing.The purpose of raw material pulverizing is to be convenient to boiling, and starch fully is utilized, and according to feature of raw material, the fineness requirement of pulverizing is also different, and raw materials such as Chinese sorghum, corn account for more than 20% by 20 hole sizers and to get final product.
B, batching.Virgin material, vinasse, auxiliary material and water are combined together, for saccharification and fermentation are layed foundation.Batching will basis, particular case such as the amount of starch of raw material, temperature, production technique and fermentation time and deciding, and the whether proper particular case of preparing burden will be seen the starch concentration into the pond, whether the acidity of batching and porousness be suitable.Generally with starch concentration 14～16%, acidity 0: 6～0: 8, material moistening moisture 48～50% is advisable.
C, boiling gelatinization.Utilize boiling to make starch pasting.Help diastatic effect, simultaneously all right killing bacteria, the boiling normal pressure steamed material 20～30 minutes.The requirement of boiling is that outward appearance is steamed thoroughly, and ripe and sticking, interior nothing is given birth to the heart and got final product.
Fragrant unstrained spirits mixing with raw material and after fermenting is steamed wine and is steamed and expect to carry out simultaneously, is called " mixed-steaming and mixed-heating ", and to steam wine, temperature requirement is 85～90 ℃ in the rice steamer, steams after drinking, should keep one section gelatinization time in earlier stage.
D, cooling.The raw material that cooks with raising slag or the method for the slag that dries in the air, makes material cooling rapidly, make it to reach the temperature of microorganism suitable growth, at 5～10 ℃, the product temperature should be reduced to 30～32 ℃ as if temperature, if temperature is in the time of 10～15 ℃, the product temperature should be reduced to 25～28 ℃, will reduce to summer till the product temperature no longer descends.Raise slag or the slag that dries in the air also can play the assorted flavor of volatilization simultaneously, absorb effects such as oxygen.
E, mix unstrained spirits.The solid state fermentation liquor bran koji is the dual fermentation technology that adopts the fermentation of saccharification limit, limit, raises after the slag, adds song and distiller's yeast simultaneously, and the consumption of distiller's yeast is decided on the height of its saccharogenic power.8～10% of general wine brewing major ingredient, the distiller's yeast consumption is generally 4～6% of total charging capacity, in order to be beneficial to normally carrying out of enzymatic reaction, should add water (adding slurry) when mixing unstrained spirits, and the moisture content of unstrained spirits was 58～62% when the pond was gone in control.
F, pit entry fermentation.Unstrained spirits material temperature should be 18～20 ℃ (being no more than 26 ℃ summer) when going into to store, it is tight that the unstrained spirits material of going into to store can not be pressed, can not be loose excessively, generally grasp in every cubic metre of volume and be advisable about dress unstrained spirits material 630～640 unit weights, after installing, at unstrained spirits material loam cake last layer chaff, with cellar for storing things mud sealing, add one deck chaff, fermenting process mainly is to grasp temperature, and analyzes the variation of unstrained spirits material water temperature, acidity, capacity for liquor, starch residual quantity at any time.The length of fermentation time is determined according to various factors, has 3～5 days and does not wait.Generally when the product temperature rises to 36～37 ℃ in the cellar for storing things, can finish fermentation.
G, steaming wine.The unstrained spirits material of fermenting-ripening is called fragrant unstrained spirits.It contains complicated composition, by steaming wine, effective constituents such as the alcohol in the unstrained spirits, water, higher alcohols, acids is evaporated to steam, can obtain liquor through cooling again.Should try one's best a during distillation alcohol, aromatoising substance, alcohol matters etc. extract, and utilize the method for leaving out the beginning and the end to remove impurity as far as possible.
(2), the style and stigma of Saffron Crocus seed need be ground into 20-30 purpose particle earlier, then it is restrained by mass ratio 0.2-300: 1000 grams soak and dissolve in the common white spirit, and style and stigma of Saffron Crocus suede restrains with 0.1-100: 1000 grams immerse in the common white spirit.Style and stigma of Saffron Crocus seed after this takes by weighing 60 gram pulverizing, 20 gram style and stigma of Saffron Crocus suedes immerse in the common white spirit.
(3), the edible Sodium Selenite restrains by mass ratio 10-60: 1000000 grams dissolve in the common white spirit; The edible Potassium Iodate restrains by mass ratio 20-90: 1000000 grams dissolve in the common white spirit, at this to take by weighing 200 milligrams of edible Sodium Selenites, 600 milligrams of edible Potassium Iodates, making in the selenium iodine wine Sodium Selenite mass concentration is 20/1000000 gram, and the Potassium Iodate mass concentration is 60/1000000 gram.
(4), get 10 kilograms of common white spirit in the step (1), be heated to 25-30 ℃, with the style and stigma of Saffron Crocus seed after 60 grams are pulverized in the step (2), 20 gram style and stigma of Saffron Crocus suedes immerse in the common white spirit, slowly dissolve in 200 milligrams of edible Sodium Selenites, 600 milligrams of edible Potassium Iodates in the step (3) in the common white spirit, the limit edged stirs, and is cooled to normal temperature, with the residue elimination safflower selenium iodine wine.
Its main process is:
Style and stigma of Saffron Crocus seed, style and stigma of Saffron Crocus suede, edible Sodium Selenite, edible Potassium Iodate------(dissolving in) common white spirit-----------safflower selenium iodine wine
Selenium content is in 10 kilograms of safflower selenium iodine wines:
10 * 20/1000000 * 79/173=2/10000 * 79/173=9.12/100000 kilogram
Iodine content is in 10 kilograms of safflower selenium iodine wines:
10 * 60/1000000 * 127/214=60/100000 * 127/214=35.6/100000 kilogram
(5), safflower selenium iodine wine is divided in the 500 gram bottles and can sells.
Embodiment
Example 1:(is an example to produce 10 kilograms of safflower selenium iodine wines)
(1), prepare common white spirit, concrete grammar:
A, raw material pulverizing.The purpose of raw material pulverizing is to be convenient to boiling, and starch fully is utilized, and according to feature of raw material, the fineness requirement of pulverizing is also different, and raw materials such as Chinese sorghum, corn account for more than 20% by 20 hole sizers and to get final product.
B, batching.Virgin material, vinasse, auxiliary material and water are combined together, for saccharification and fermentation are layed foundation.Batching will be according to the size of rice steamer bucket, cellar for storing things son, particular case such as the amount of starch of raw material, temperature, production technique and fermentation time and deciding, and the whether proper particular case of preparing burden will be seen the starch concentration into the pond, whether the acidity of batching and porousness be suitable.Generally with starch concentration 14～16%, acidity 0: 6～0: 8, material moistening moisture 48～50% is advisable.
C, boiling gelatinization.Utilize boiling to make starch pasting.Help diastatic effect, simultaneously all right killing bacteria, the boiling normal pressure steamed material 20～30 minutes.The requirement of boiling is that outward appearance is steamed thoroughly, and ripe and sticking, interior nothing is given birth to the heart and got final product.
Fragrant unstrained spirits mixing with raw material and after fermenting is steamed wine and is steamed and expect to carry out simultaneously, is called " mixed-steaming and mixed-heating ", and to steam wine, temperature requirement is 85～90 ℃ in the rice steamer, steams after drinking, should keep one section gelatinization time in earlier stage.
D, cooling.The raw material that cooks with raising slag or the method for the slag that dries in the air, makes material cooling rapidly, make it to reach the temperature of microorganism suitable growth, at 5～10 ℃, the product temperature should be reduced to 30～32 ℃ as if temperature, if temperature is in the time of 10～15 ℃, the product temperature should be reduced to 25～28 ℃, will reduce to summer till the product temperature no longer descends.Raise slag or the slag that dries in the air also can play the assorted flavor of volatilization simultaneously, absorb effects such as oxygen.
E, mix unstrained spirits.The solid state fermentation liquor bran koji is the dual fermentation technology that adopts the fermentation of saccharification limit, limit, raises after the slag, adds song and distiller's yeast simultaneously, and the consumption of distiller's yeast is decided on the height of its saccharogenic power.8～10% of general wine brewing major ingredient, the distiller's yeast consumption is generally 4～6% of total charging capacity, in order to be beneficial to normally carrying out of enzymatic reaction, adds water (adding slurry) when mixing unstrained spirits, and the moisture content of unstrained spirits was 58～62% when the pond was gone in control.
F, pit entry fermentation.Unstrained spirits material temperature should be 18～20 ℃ (being no more than 26 ℃ summer) when going into to store, it is tight that the unstrained spirits material of going into to store can not be pressed, can not be loose excessively, generally grasp in every cubic metre of volume and be advisable about dress unstrained spirits material 630～640 unit weights, after installing, at unstrained spirits material loam cake last layer chaff, with cellar for storing things mud sealing, add one deck chaff, fermenting process mainly is to grasp temperature, and analyzes the variation of unstrained spirits material water temperature, acidity, capacity for liquor, starch residual quantity at any time.The length of fermentation time is determined according to various factors, has 3～5 days and does not wait.Generally when the product temperature rises to 36～37 ℃ in the cellar for storing things, can finish fermentation.
G, steaming wine.The unstrained spirits material of fermenting-ripening is called fragrant unstrained spirits.It contains complicated composition, by steaming wine, effective constituents such as the alcohol in the unstrained spirits, water, higher alcohols, acids is evaporated to steam, can obtain liquor through cooling again.Should try one's best a during distillation alcohol, aromatoising substance, pure sweet substances etc. extract, and utilize the method for leaving out the beginning and the end to remove impurity as far as possible.
(2), the style and stigma of Saffron Crocus seed need be ground into 20-30 purpose particle earlier, then it is restrained by mass ratio 0.2-300: 1000 grams soak and dissolve in the common white spirit, and style and stigma of Saffron Crocus suede restrains with 0.1-100: 1000 grams immerse in the common white spirit.Style and stigma of Saffron Crocus seed after this takes by weighing 60 gram pulverizing, 20 gram style and stigma of Saffron Crocus suedes immerse in the common white spirit.
(3), the edible Sodium Selenite restrains by mass ratio 10-60: 1000000 grams dissolve in the common white spirit; The edible Potassium Iodate restrains by mass ratio 20-90: 1000000 grams dissolve in the common white spirit, this with take by weighing 200 milligrams of edible Sodium Selenites, 600 milligrams of edible Potassium Iodates are example, make that the Sodium Selenite mass concentration is 20/1000000 in the selenium iodine wine, the Potassium Iodate mass concentration is 60/1000000.
(4), get 10 kilograms of common white spirit in the step (1), be heated to 25-30 ℃, with the style and stigma of Saffron Crocus seed after 60 grams are pulverized in the step (2), 20 gram style and stigma of Saffron Crocus suedes immerse in the common white spirit, slowly dissolve in 200 person of outstanding talent's gram edible Sodium Selenites, 600 milligrams of edible Potassium Iodates in the step (3) in the common white spirit, the limit edged stirs, and is cooled to normal temperature, with the residue elimination safflower selenium iodine wine.
Its main process is:
Style and stigma of Saffron Crocus seed, style and stigma of Saffron Crocus suede, edible Sodium Selenite, edible Potassium Iodate------(dissolving in) common white spirit-----------safflower selenium iodine wine
Selenium content is in 10 kilograms of safflower selenium iodine wines:
10 * 20/1000000 * 79/173=20/100000 kilogram * 79/173=9.12/100000 kilogram
Iodine content is in 10 kilograms of safflower selenium iodine wines:
10 * 60/1000000 * 127/214=60/100000 kilogram * 127/214=35.6/100000 kilogram
(5), safflower selenium iodine wine is divided in the 500 gram bottles and can sells.
Example 2:(is an example to produce the double centner safflower selenium iodine wine)
(1), prepare common white spirit, concrete grammar:
A, raw material pulverizing.The purpose of raw material pulverizing is to be convenient to boiling, and starch fully is utilized, and according to feature of raw material, the fineness requirement of pulverizing is also different, and raw materials such as Chinese sorghum, corn account for more than 20% by 20 hole sizers and to get final product.
B, batching.Virgin material, vinasse, auxiliary material and water are combined together, for saccharification and fermentation are layed foundation.Batching will be according to the size of rice steamer bucket, cellar for storing things son, particular case such as the amount of starch of raw material, temperature, production technique and fermentation time and deciding, and the whether proper particular case of preparing burden will be seen the starch concentration into the pond, whether the acidity of batching and porousness be suitable.Generally with starch concentration 14～16%, acidity 0: 6～0: 8, material moistening moisture 48～50% is advisable.
C, boiling gelatinization.Utilize boiling to make starch pasting.Help diastatic effect, simultaneously all right killing bacteria, the boiling normal pressure steamed material 20～30 minutes.The requirement of boiling is that outward appearance is steamed thoroughly, and ripe and sticking, interior nothing is given birth to the heart and got final product.
Fragrant unstrained spirits mixing with raw material and after fermenting is steamed wine and is steamed and expect to carry out simultaneously, is called " mixed-steaming and mixed-heating ", and to steam wine, temperature requirement is 85～90 ℃ in the rice steamer, steams after drinking, should keep one section gelatinization time in earlier stage.
D, cooling.The raw material that cooks with raising slag or the method for the slag that dries in the air, makes material cooling rapidly, make it to reach the temperature of microorganism suitable growth, at 5～10 ℃, the product temperature should be reduced to 30～32 ℃ as if temperature, if temperature is in the time of 10～15 ℃, the product temperature should be reduced to 25～28 ℃, will reduce to summer till the product temperature no longer descends.Raise slag or the slag that dries in the air also can play the assorted flavor of volatilization simultaneously, absorb effects such as oxygen.
E, mix unstrained spirits.The solid state fermentation liquor bran koji is the dual fermentation technology that adopts the fermentation of saccharification limit, limit, raises after the slag, adds song and distiller's yeast simultaneously, and the consumption of distiller's yeast is decided on the height of its saccharogenic power.8～10% of general wine brewing major ingredient, the distiller's yeast consumption is generally
4～6% of total charging capacity in order to be beneficial to normally carrying out of enzymatic reaction, should add water (adding slurry) when mixing unstrained spirits, the moisture content of unstrained spirits was 58～62% when the pond was gone in control.
F, pit entry fermentation.Unstrained spirits material temperature should be 18～20 ℃ (being no more than 26 ℃ summer) when going into to store, it is tight that the unstrained spirits material of going into to store can not be pressed, can not be loose excessively, generally grasp in every cubic metre of volume and be advisable about dress unstrained spirits material 630～640 unit weights, after installing, at unstrained spirits material loam cake last layer chaff, with cellar for storing things mud sealing, add one deck chaff, fermenting process mainly is to grasp temperature, and analyzes the variation of unstrained spirits material water temperature, acidity, capacity for liquor, starch residual quantity at any time.The length of fermentation time is determined according to various factors, has 3～5 days and does not wait.Generally when the product temperature rises to 36～37 ℃ in the cellar for storing things, can finish fermentation.
G, steaming wine.The unstrained spirits material of fermenting-ripening is called fragrant unstrained spirits.It contains complicated composition, by steaming wine, effective constituents such as the alcohol in the unstrained spirits, water, higher alcohols, acids is evaporated to steam, can obtain liquor through cooling again.Should try one's best a during distillation alcohol, aromatoising substance, pure sweet substances etc. extract, and utilize the method for leaving out the beginning and the end to remove impurity as far as possible.
(2), the style and stigma of Saffron Crocus seed need be ground into 20-30 purpose particle earlier, then it pressed mass ratio 0.2---300 gram: 1000 grams immerse in the common white spirit, and style and stigma of Saffron Crocus suede restrains with 0.1-100: 1000 grams soak and dissolve in the common white spirit.Style and stigma of Saffron Crocus seed after this takes by weighing 600 gram pulverizing, 200 gram style and stigma of Saffron Crocus suedes immerse in the common white spirit.
(3), the edible Sodium Selenite restrains by mass ratio 10-60: 1000000 grams dissolve in the common white spirit; The edible Potassium Iodate restrains by mass ratio 20-90: 1000000 grams dissolve in the common white spirit, this with take by weighing 3000 milligrams of edible Sodium Selenites, 8000 milligrams of edible Potassium Iodates are example, making in the selenium iodine wine Sodium Selenite mass concentration is 30/1000000 gram, and the Potassium Iodate mass concentration is 80/1000000 gram.
(4), get 10 kilograms of common white spirit in the step (1), be heated to 25-30 ℃, with the style and stigma of Saffron Crocus seed after 600 grams are pulverized in the step (2), 200 gram style and stigma of Saffron Crocus suedes immerse in the common white spirit, slowly dissolve in 3000 milligrams of edible Sodium Selenites, 8000 milli edible Potassium Iodates in the step (3) in the common white spirit, the limit edged stirs, and is cooled to normal temperature, with the residue elimination safflower selenium iodine wine.
Its main process is:
Style and stigma of Saffron Crocus seed, style and stigma of Saffron Crocus suede, edible Sodium Selenite, edible Potassium Iodate------(dissolving in) common white spirit-----------safflower selenium iodine wine
Selenium content is in the double centner safflower selenium iodine wine:
100 * 30/1000000 * 79/173=3/1000 kilogram * 79/173=13.8/10000 kilogram
Iodine content is in the double centner safflower selenium iodine wine:
100 * 80/1000000 * 127/214=8/1000 kilogram * 127/214=47.5/10000 kilogram
(5), safflower selenium iodine wine is divided in the 500 gram bottles and can sells.
Example 3:(is an example to produce 1000 kilograms of safflower selenium iodine wines)
(1), prepare common white spirit, concrete grammar:
A, raw material pulverizing.The purpose of raw material pulverizing is to be convenient to boiling, and starch fully is utilized, and according to feature of raw material, raw materials such as the also different Chinese sorghums of the fineness requirement of pulverizing, corn account for more than 20% by 20 hole sizers and to get final product.
B, batching.Virgin material, vinasse, auxiliary material and water are combined together, for saccharification and fermentation are layed foundation.Batching will be according to the size of rice steamer bucket, cellar for storing things son, particular case such as the amount of starch of raw material, temperature, production technique and fermentation time and deciding, and the whether proper particular case of preparing burden will be seen the starch concentration into the pond, whether the acidity of batching and porousness be suitable.Generally with starch concentration 14～16%, acidity 0: 6～0: 8, material moistening moisture 48～50% is advisable.
C, boiling gelatinization.Utilize boiling to make starch pasting.Help diastatic effect, simultaneously all right killing bacteria, the boiling normal pressure steamed material 20～30 minutes.The requirement of boiling is that outward appearance is steamed thoroughly, and ripe and sticking, interior nothing is given birth to the heart and got final product.
Fragrant unstrained spirits mixing with raw material and after fermenting is steamed wine and is steamed and expect to carry out simultaneously, is called " mixed-steaming and mixed-heating ", and to steam wine, temperature requirement is 85～90 ℃ in the rice steamer, steams after drinking, should keep one section gelatinization time in earlier stage.
D, cooling.The raw material that cooks with raising slag or the method for the slag that dries in the air, makes material cooling rapidly, make it to reach the temperature of microorganism suitable growth, at 5～10 ℃, the product temperature should be reduced to 30～32 ℃ as if temperature, if temperature is in the time of 10～15 ℃, the product temperature should be reduced to 25～28 ℃, will reduce to summer till the product temperature no longer descends.Raise slag or the slag that dries in the air also can play the assorted flavor of volatilization simultaneously, absorb effects such as oxygen.
E, mix unstrained spirits.The solid state fermentation liquor bran koji is the dual fermentation technology that adopts the fermentation of saccharification limit, limit, raises after the slag, adds song and distiller's yeast simultaneously, and the consumption of distiller's yeast is looked its sugar.The height of change power and deciding.8～10% of general wine brewing major ingredient, the distiller's yeast consumption is generally 4～6% of total charging capacity, in order to be beneficial to normally carrying out of enzymatic reaction, should add water (adding slurry) when mixing unstrained spirits, and the moisture content of unstrained spirits was 58～62% when the pond was gone in control.
F, pit entry fermentation.Unstrained spirits material temperature should be 18～20 ℃ (being no more than 26 ℃ summer) when going into to store, it is tight that the unstrained spirits material of going into to store can not be pressed, can not be loose excessively, generally grasp in every cubic metre of volume and be advisable about dress unstrained spirits material 630～640 unit weights, after installing, at unstrained spirits material loam cake last layer chaff, with cellar for storing things mud sealing, add one deck chaff, fermenting process mainly is to grasp temperature, and analyzes the variation of unstrained spirits material water temperature, acidity, capacity for liquor, starch residual quantity at any time.The length of fermentation time is determined according to various factors, has 3～5 days and does not wait.Generally when the product temperature rises to 36～37 ℃ in the cellar for storing things, can finish fermentation.
G, steaming wine.The unstrained spirits material of fermenting-ripening is called fragrant unstrained spirits.It contains complicated composition, by steaming wine, effective constituents such as the alcohol in the unstrained spirits, water, higher alcohols, acids is evaporated to steam, can obtain liquor through cooling again.Should try one's best a during distillation alcohol, aromatoising substance, pure sweet substances etc. extract, and utilize the method for leaving out the beginning and the end to remove impurity as far as possible.
(2), the style and stigma of Saffron Crocus seed need be ground into 20-30 purpose particle earlier, then it pressed mass ratio 0.2--300 gram: 1000 grams immerse in the common white spirit, and style and stigma of Saffron Crocus suede restrains with 0.1--100: 1000 grams immerse in the common white spirit.Style and stigma of Saffron Crocus seed after this takes by weighing 6000 gram pulverizing, 2000 gram style and stigma of Saffron Crocus suedes immerse in the common white spirit.
(3), the edible Sodium Selenite restrains by mass ratio 10-60: 1000000 grams dissolve in the common white spirit; The edible Potassium Iodate restrains by mass ratio 20-90: 1000000 grams dissolve in the common white spirit, this with take by weighing 50000 milligrams of edible Sodium Selenites, 90000 milligrams of edible Potassium Iodates are example, making in the selenium iodine wine Sodium Selenite mass concentration is 50/1000000 gram, and the Potassium Iodate mass concentration is 90/1000000 gram.
(4), get 1000 kilograms of common white spirit in the step (1), be heated to 25-30 ℃, with the style and stigma of Saffron Crocus seed after 6000 grams are pulverized in the step (2), 2000 gram style and stigma of Saffron Crocus suedes immerse in the common white spirit, slowly dissolve in 50000 milligrams of edible Sodium Selenites, 90000 milligrams of edible Potassium Iodates in the step (3) in the common white spirit, the limit edged stirs, and is cooled to normal temperature, with the residue elimination safflower selenium iodine wine.
Its main process is:
Style and stigma of Saffron Crocus seed, style and stigma of Saffron Crocus suede, edible Sodium Selenite, edible Potassium Iodate------(dissolving in) common white spirit-----------safflower selenium iodine wine
Selenium content is in 1000 kilograms of safflower selenium iodine wines:
1000 * 50/1000000 * 79/173=5/100 kilogram * 79/173=2.28/100 kilogram
Iodine content is in 1000 kilograms of safflower selenium iodine wines:
1000 * 90/1000000 * 127/214=9/100 kilogram * 127/214=5.34/100 kilogram
(5), safflower selenium iodine wine is divided in the 500 gram bottles and can sells.
Claims (4)
1, a kind of safflower selenium iodine wine is characterized in that: this safflower selenium iodine wine is to have immersed style and stigma of Saffron Crocus seed, style and stigma of Saffron Crocus suede in common white spirit, adds to have dissolved in edible Sodium Selenite, edible Potassium Iodate.
2, safflower selenium iodine wine according to claim 1, it is characterized in that: the style and stigma of Saffron Crocus seed need be ground into 20-30 purpose particle earlier, then it is pressed mass ratio 0.2-300 gram: 1000 grams immerse in the common white spirit, and style and stigma of Saffron Crocus suede restrains with 0.1-100: 1000 grams immerse in the common white spirit.
3, safflower selenium iodine wine according to claim 1 is characterized in that: the edible Sodium Selenite restrains by mass ratio 10-60: 1000000 grams dissolve in the common white spirit; The edible Potassium Iodate restrains by mass ratio 20-90: 1000000 grams dissolve in the common white spirit.
4, safflower selenium iodine wine according to claim 2 is characterized in that: common white spirit is meant drinking white spirits such as common scent type, Luzhou-flavor, aromatic type.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100949139A CN101260360A (en) | 2008-04-23 | 2008-04-23 | Safflower selenium iodine wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100949139A CN101260360A (en) | 2008-04-23 | 2008-04-23 | Safflower selenium iodine wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101260360A true CN101260360A (en) | 2008-09-10 |
Family
ID=39961060
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100949139A Pending CN101260360A (en) | 2008-04-23 | 2008-04-23 | Safflower selenium iodine wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724535B (en) * | 2009-11-16 | 2012-05-30 | 泸州品创科技有限公司 | Soft-dense fermented grain system for brewing Luzhou-flavor liquor |
| CN104531412A (en) * | 2014-12-15 | 2015-04-22 | 赵连明 | Selenium-enrich ice wine mother liquid and preparation method thereof |
| CN113150930A (en) * | 2021-04-14 | 2021-07-23 | 四川硒维康农业科技有限公司 | Preparation method of selenium-rich white spirit and product thereof |
-
2008
- 2008-04-23 CN CNA2008100949139A patent/CN101260360A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724535B (en) * | 2009-11-16 | 2012-05-30 | 泸州品创科技有限公司 | Soft-dense fermented grain system for brewing Luzhou-flavor liquor |
| CN104531412A (en) * | 2014-12-15 | 2015-04-22 | 赵连明 | Selenium-enrich ice wine mother liquid and preparation method thereof |
| CN113150930A (en) * | 2021-04-14 | 2021-07-23 | 四川硒维康农业科技有限公司 | Preparation method of selenium-rich white spirit and product thereof |
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