CN101649272B - Production method of longan cane-juice spirit - Google Patents
Production method of longan cane-juice spirit Download PDFInfo
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- CN101649272B CN101649272B CN2009101141504A CN200910114150A CN101649272B CN 101649272 B CN101649272 B CN 101649272B CN 2009101141504 A CN2009101141504 A CN 2009101141504A CN 200910114150 A CN200910114150 A CN 200910114150A CN 101649272 B CN101649272 B CN 101649272B
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- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 244000139609 Euphoria longan Species 0.000 title 1
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 41
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 238000004821 distillation Methods 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims description 65
- 235000014101 wine Nutrition 0.000 claims description 62
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 240000000111 Saccharum officinarum Species 0.000 claims description 22
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 17
- 230000032683 aging Effects 0.000 claims description 15
- 238000003483 aging Methods 0.000 claims description 15
- 108010059820 Polygalacturonase Proteins 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 9
- 230000035764 nutrition Effects 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 230000001476 alcoholic effect Effects 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 150000007524 organic acids Chemical class 0.000 claims description 7
- 229910000831 Steel Inorganic materials 0.000 claims description 6
- 239000010959 steel Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 230000000630 rising effect Effects 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 229940079593 drug Drugs 0.000 abstract 1
- 239000000284 extract Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 230000035943 smell Effects 0.000 abstract 1
- 229910001220 stainless steel Inorganic materials 0.000 abstract 1
- 239000010935 stainless steel Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000009413 insulation Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 210000000697 sensory organ Anatomy 0.000 description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 229910052802 copper Inorganic materials 0.000 description 3
- 239000010949 copper Substances 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000006166 lysate Substances 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229940095064 tartrate Drugs 0.000 description 2
- 241000209134 Arundinaria Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
The invention discloses a production method of a longan cane-juice spirit. Longan and cane juice are used as the main raw materials so as to brew the distilled spirit through biological enzymolysis, microorganism low-temperature fermentation and distillation twice; and the distilled spirit is aged in a pottery jar or stainless steel tank to obtain the longan cane-juice spirit. The method uses longan and cane juice, which can be used as both medicines and food, as the raw materials, and completely extracts effective components which are beneficial to human bodies. The longan cane-juice spirit has similarities with the traditional spirit, and also has special characteristics. The longan cane-juice spirit smells elegant and fragrant, tastes rich, pure and mild and has a typical outstanding style, thereby being an ideal inebriant drink.
Description
Technical field
The present invention relates to a kind of brewing method of wine, specifically is the longan cane-juice spirit that longan and sugarcane juice fermentation, distillation, ageing form.
Background technology
Longan is the Chinese medicinal materials of dietotherapeutic, has very high nutritive health-care and pharmaceutical use; Sugarcane is the very high farm crop of a kind of moisture and sugared amount.In China, longan and sugarcane main product in Guangdong, Guangxi and Fujian Province one band, annual output is all very big.At present, the main processing mode of longan is to produce the laggard marketing of dry fruit to sell, or becomes longan wine among with traditional technology longan being soaked in rice wine, and the longan wine mouthfeel of this traditional soaking technology is bad, and effective constituent can not make full use of; Sugarcane mainly is to be used for sugaring.Methods to longan, sugarcane deep processing are too simple, seriously limited the multifarious economic opportunities for of agricultural byproducts.Nowadays also still be difficult the product of these two kinds of raw materials in conjunction with the system wine that ferments.
Summary of the invention
The objective of the invention is to utilize the rich resource of abundant longan, sugarcane, make due contribution, a kind of production method of longan cane-juice spirit is provided for the development of deep processing of farm products.
The present invention is through carrying out test of many times and prescription screening to existing various characteristic fruits, select with longan, sugarcane characteristic fruit, cooperating polygalacturonase and nutrition agent FERMAID K etc. is raw material, the output longan cane-juice spirit, and its preparation feedstock composition and weight part ratio thereof comprise:
1～100 part of main raw material longan, 1～100 part of sugarcane juice;
In preparation process, add an amount of water, organic acid, polygalacturonase, nutrition agent, Vc, SO
2Auxiliary material.The preparation method of longan cane-juice spirit of the present invention is:
Select fine longan fresh fruit or dry fruit, longan is got in the stoning of peeling off, and the sugarcane decon is pressed extracting juice, with longan and sugarcane juice mixing, adds the water adjustment and soaks into juice.Add polygalacturonase, nutrition agent FERMAIDK, active dry yeast etc. then in proportion.By fermentation, twice distillation, in Tao Tan or stainless cylinder of steel, store ageing then, allocate freezingly, filter the back can and become longan cane-juice spirit.
The present invention has solved the problem of longan and sugarcane deep processing difficulty effectively, and this health-care tonic product that enjoy ancient Chinese medicine doctor to praise highly of longan are combined with sugarcane juice, is about to them and carries out abundant enzymolysis, carries out biological fermentation again and brews wine into.This longan cane-juice spirit fragrance gracefulness, strong, mouthfeel is plentiful, pure and mild, has typical individual style.Have following advantage:
1, colourless, glittering and translucent, fragrance gracefulness, strong, mouthfeel is plentiful, pure and mild, and style is peculiar.
2, existing liquor attribute meets the preference of Chinese for liquor, but is different from traditional liquor, and mouthfeel is unique more.
3, cost is low, the added value of product height.
Embodiment
1, select materials and select fine longan and sugarcane, cane milling is got juice, rejects impurity and defective raw material;
2, fermented liquid is produced the weight part ratio in feedstock composition, gets 1～100 part longan, sugarcane juice respectively, and the clear water that adds 5～1000 parts soaks making beating, draws pulp liquid; On pulp liquid capacity, calculate, add organic acid, polygalacturonase, FERMAID K, Vc, SO
2Deng auxiliary material, make to contain organic acid in the pulp liquid and reach 4～12g/L, polygalacturonase 5～100mg/L, nutrition agent 50～400mg/L, Vc30～200mg/L, SO
20～80mg/L fully mixes into fermented liquid behind the adding auxiliary material in the pulp liquid.
3, the seed liquor that the fermented liquid of pulp liquid total amount 10% activates active dry yeast is got in fermentation, the yeast consumption is 0.1 of total fermented liquid～0.5 ‰, treats that this seed liquor fermentation is vigorous, i.e. join in the fermented liquid after the intensive rising of bubble, temperature is controlled at 12～20 ℃, fermentation time 4～12 days;
4, separate ageing: when ethanol content 5%～15% (vol), residual sugar＜4g/L, fermentation ends is separated the wine liquid of getting the supernatant liquor part and is obtained the ageing that fermented wine carries out.
5, single flash is got fermented wine and is put in the distiller and distill, before collecting ethanol content 10%～36% (vol) slip out liquid, this is the former wine of fore-running;
6, second distillation step: the former wine of single flash is carried out multiple steaming, and leave out the beginning and the end, promptly pinch a liquid of total alcoholic strength content 1% of the former wine of single flash, remove tail slide composition, make the former wine of distillation, its ethanol content 15%～85% (vol);
7, store the ageing step: will make the former wine splendid attire of distillation and go into that airtight ageing obtained the former wine of longan cane-juice spirit respectively more than 3 months in Tao Tan or the stainless cylinder of steel.Can carry out artificial-aging in case of necessity, be about to the wine liquid pump and go into thermally insulated tank 45～65 ℃ of insulations 5～15 days.
8, allotment is freezing carries out sense organ, physics and chemistry with former wine and detects, and adjusts relevant component target, enters refrigerated cylinder freezing about 7 days after qualified.
9, filter can and will hang down heat wine liquid and filter, treat to carry out can after wine liquid is risen again.
Embodiment 1
Ratio is got raw material by weight:
1 part of longan, 1 part of sugarcane juice, 5 parts in water, other appropriate amount of auxiliary materials organic acid, polygalacturonase, nutrition agent, Vc, SO
2In making processes, progressively add.
Preparation process:
Choose high-quality longan, each 1Kg of sugarcane juice through selecting, add water 5Kg, add polygalacturonase 0.03g simultaneously, fully soak, stirring and dissolving gets pulp liquid.Getting 1L is the auxiliary material of lysate dissolving citric acid 6g, FERMAID K0.3g, Vc0.18g, sulfurous acid 4ml, and the auxiliary material after the dissolving joins to be mixed in the pulp liquid and obtains fermented liquid.
The fermented liquid of getting pulp liquid total amount 10% treats that with the seed liquor that active dry yeast 0.6g activates the seed liquor fermentation is vigorous, i.e. join in the fermented liquid after the intensive rising of bubble, and temperature is controlled at 12～15 ℃, 4～12 days sealing and fermenting time.
When residual sugar＜4g/L, fermentation ends is separated the wine liquid of getting the supernatant liquor part and is obtained fermented wine.
Distillation for the first time, heating are distilled after making the boiling of fermented wine liquid, go out to collect after drinking to obtain the about 4L of distillate, and its ethanol content 10% (vol), this is the former wine of fore-running.
Second distillation will distill former wine for the first time and carry out multiple steaming, and leave out the beginning and the end, and promptly pinch the promptly about 2ml of a liquid of total alcoholic strength content 1% of the former wine of single flash, remove tail and heat up in a steamer composition when the distillate alcoholic strength reaches 15% (vol), make the former wine of distillation.
It is airtight to distill the former wine back of packing in Tao Tan or the stainless cylinder of steel, ageing 3 months or more than.Can carry out artificial-aging in case of necessity, be about to the wine liquid pump and go into thermally insulated tank 45～65 ℃ of insulations 5～15 days.
Allocate freezingly, will distill former wine and carry out sense organ, physics and chemistry and detect, adjust relevant component target, entered refrigerated cylinder freezing about 7 days after qualified.
Filter can, will hang down heat wine liquid and filter, treat to carry out can after wine liquid is risen again.Each parameter of finished product is as follows:
(1) appearance index: colourless, bright transparent, have the fruital of ageing, pure and mild aroma, mouthfeel is plentiful, pure and mild, has typical outstanding style.
(2) physical and chemical index:
| Project | Ethanol content % (vol) | Methanol content/(g/L) (100% ethanol, volume fraction) | Copper content (mg/L) |
| Index | 15 | ≤2.0 | ≤6.0 |
Other index meets the relevant criterion of national drinks.
Embodiment 2
Ratio is got raw material by weight:
50 parts of longan, 50 parts of sugarcane juices, 250 parts in water, other appropriate amount of auxiliary materials tartrate, polygalacturonase, nutrition agent, Vc, SO
2In preparation process, progressively add.
Preparation process:
Choose high-quality longan, each 50Kg of sugarcane juice through selecting, add water 250Kg, add polygalacturonase 13g simultaneously, fully soak, stirring and dissolving gets pulp liquid.Getting pulp liquid 2L is the auxiliary material of lysate dissolving citric acid 1Kg, FERMAIDK50g, Vc25g, sulfurous acid 300ml, and the auxiliary material after the dissolving joins to be mixed in the pulp liquid and obtains fermented liquid.
The fermented liquid of getting pulp liquid total amount 10% treats that with the seed liquor that active dry yeast 60g activates the seed liquor fermentation is vigorous, i.e. join in the fermented liquid after the intensive rising of bubble, and temperature is controlled at 15～18 ℃, 4～12 days sealing and fermenting time.
When residual sugar＜4g/L, fermentation ends is separated the wine liquid of getting the supernatant liquor part and is obtained fermented wine.
Distillation for the first time, heating are distilled after making the boiling of fermented wine liquid, go out to collect after drinking to obtain the about 80L of distillate, and its ethanol content 28% (vol), this is the former wine of fore-running.
Second distillation will distill former wine for the first time and carry out multiple steaming, and leave out the beginning and the end, and promptly pinch the promptly about 0.2L of a liquid of total alcoholic strength content 1% of the former wine of single flash, remove tail and heat up in a steamer composition when the distillate alcoholic strength reaches 55% (vol), make the former wine of distillation, about 40L.
It is airtight to distill the former wine back of packing in Tao Tan or the stainless cylinder of steel, ageing 3 months or more than.Can carry out artificial-aging in case of necessity, be about to the wine liquid pump and go into thermally insulated tank 45～65 ℃ of insulations 5～15 days.
Allocate freezingly, will distill former wine and carry out sense organ, physics and chemistry and detect, adjust relevant component target, entered refrigerated cylinder freezing about 7 days after qualified.
Filter can, will hang down heat wine liquid and filter, treat to carry out can after wine liquid is risen again.Each parameter of finished product is as follows:
(1) appearance index: colourless, bright transparent, have the fruital of ageing, pure and mild aroma, mouthfeel is plentiful, pure and mild, has typical outstanding style.
(2) physical and chemical index:
| Project | Ethanol content % (vol) | Methanol content/(g/L) (100% ethanol, volume fraction) | Copper content (mg/L) |
| Index | 55 | ≤2.0 | ≤6.0 |
Other index meets the relevant criterion of national drinks.
Embodiment 3
Ratio is got raw material by weight:
100 parts of longan, 100 parts of sugarcane juices, 400 parts in water, other appropriate amount of auxiliary materials polygalacturonase, 5 parts in tartrate, nutrition agent, Vc, SO
2In preparation process, progressively add.
Preparation process:
Choose high-quality longan, each 100Kg of sugarcane juice through selecting, add water 400Kg, add polygalacturonase 50g simultaneously, fully soak, stirring and dissolving gets pulp liquid.Getting pulp liquid 3L is the auxiliary material of lysate dissolving oxysuccinic acid 1500g, FERMAID K200g, Vc100g, sulfurous acid 1000ml, and the auxiliary material after the dissolving joins to be mixed in the pulp liquid and obtains fermented liquid.
The fermented liquid of getting pulp liquid total amount 10% treats that with the seed liquor that active dry yeast 125g activates the vigorous back of seed liquor fermentation adds in the fermented liquid, and temperature is controlled at 15～18 ℃, 4～12 days sealing and fermenting time.
When residual sugar＜4g/L, fermentation ends is separated the wine liquid of getting the supernatant liquor part and is obtained fermented wine.
Distillation for the first time, heating are distilled after making the boiling of fermented wine liquid, go out to collect after drinking to obtain the about 160L of distillate, and its ethanol content 28% (vol), this is the former wine of fore-running.
Second distillation will distill former wine for the first time and carry out multiple steaming, and leave out the beginning and the end, and promptly pinch the promptly about 0.5L of a liquid of total alcoholic strength content 1% of the former wine of single flash, remove tail and heat up in a steamer composition when the distillate alcoholic strength reaches 85% (vol), make the former wine of distillation, about 53L.
It is airtight to distill the former wine back of packing in Tao Tan or the stainless cylinder of steel, ageing 3 months or more than.Can carry out artificial-aging in case of necessity, be about to the wine liquid pump and go into thermally insulated tank 45～65 ℃ of insulations 5～15 days.
Allocate freezingly, will distill former wine and carry out sense organ, physics and chemistry and detect, adjust relevant component target, entered refrigerated cylinder freezing about 7 days after qualified.
Filter can, will hang down heat wine liquid and filter, treat to carry out can after wine liquid is risen again.Each parameter of finished product is as follows:
(1) appearance index: colourless, bright transparent, have the fruital of ageing, pure and mild aroma, mouthfeel is plentiful, pure and mild, has typical outstanding style.
(2) physical and chemical index:
| Project | Ethanol content % (vol) | Methanol content/(g/L) (100% ethanol, volume fraction) | Copper content (mg/L) |
| Index | 85 | ≤2.0 | ≤6.0 |
Other index meets the relevant criterion of national drinks.
Claims (1)
1. the production method of a longan cane-juice spirit is characterized in that, the preparation method comprises the following steps:
Pulp liquid is produced step: in 1: 1 the ratio of weight part of longan and sugarcane juice feedstock composition, get 1～100 part longan and sugarcane juice respectively, the clear water that adds 5～1000 parts soaks making beating, draws pulp liquid;
Auxiliary material preparation steps: on pulp liquid capacity, calculate, add an amount of organic acid, polygalacturonase, nutrition agent FERMAID K, Vc and SO
2Auxiliary material, wherein said organic acid is a citric acid, and the auxiliary material after the dissolving joins mixing in the pulp liquid, makes that organic acid reaches 4～12g/L in the pulp liquid, and polygalacturonase reaches 5～100mg/L, and nutrition agent FERMAID K reaches 50～400mg/L, and Vc reaches 30～200mg/L, and SO
2Reach 80mg/L, get fermented liquid;
Fermentation step: get 10% fermented liquid active dry yeast is activated into seed liquor, the yeast consumption is 0.1 of total fermented liquid～0.5 ‰, treat that it is to join in the fermented liquid after the intensive rising of bubble that this seed liquor is fermented vigorous, temperature is controlled at 12～20 ℃, fermentation time 4～12 days;
Separate the ageing step: when ethanol content 5%～15% (vol), residual sugar＜4g/L, fermentation ends is separated the wine liquid of getting the supernatant liquor part and is obtained fermented wine;
Distilation steps: get fermented wine and enter distiller and distill, collect the distillate of ethanol content 10%～36% (vo1), this is the former wine of fore-running; The former wine of fore-running is carried out multiple steaming, and pinch a liquid of the total alcoholic strength content 1% that removes the former wine of fore-running, remove tail and heat up in a steamer composition, make the former wine of distillation, its ethanol content 15%～85% (vol);
Store the ageing step: the former wine splendid attire of the distillation that makes go in Tao Tan or the stainless cylinder of steel airtight ageing 3 months or more than.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101141504A CN101649272B (en) | 2009-06-16 | 2009-06-16 | Production method of longan cane-juice spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101141504A CN101649272B (en) | 2009-06-16 | 2009-06-16 | Production method of longan cane-juice spirit |
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| Publication Number | Publication Date |
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| CN101649272A CN101649272A (en) | 2010-02-17 |
| CN101649272B true CN101649272B (en) | 2011-08-10 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104059812B (en) * | 2014-05-14 | 2015-12-30 | 安徽天下福酒业有限公司 | A kind of coconut sugarcane rice wine |
| CN104152327A (en) * | 2014-08-30 | 2014-11-19 | 枣庄新华酒业有限公司 | Pure grain containing sugar cane juice brewing process |
| CN106047570A (en) * | 2016-08-12 | 2016-10-26 | 广西大学 | Preparation process for sugarcane fruit wine |
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Effective date of registration: 20111206 Address after: 530007, B-2 building, headquarter of China ASEAN, No. 1, headquarters Road, Nanning hi tech Zone, the Guangxi Zhuang Autonomous Region Patentee after: Guangxi Qin Tak Polytron Technologies Inc Address before: 530007, B-2 building, headquarter of China ASEAN, No. 1, headquarters Road, Nanning hi tech Zone, the Guangxi Zhuang Autonomous Region Patentee before: Ye Changdong |