CN101649276A - Flower fruit/vegetable honey wine and preparation method thereof - Google Patents
Flower fruit/vegetable honey wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a flower fruit/vegetable honey wine and a preparation method thereof. The preparation method has the technique scheme that: taking advantages of nutritive characteristics and the like of a plurality of raw materials and auxiliary materials such as edible flowers, fruits (vegetables), black glutinous rice white glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw materials and auxiliary materials; and using edible flower leaching liquor and cool fruit (vegetable) juice instead of brewing water so as to reduce the alcoholic strength of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for beautifying and maintaining the face and improve the mouth feel. The honey wine tastes elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines. The honey wine is a clear yellow wine having the advantages of elegant taste and health care, is suitable to drink in all seasons, and is especially suitable for women to drink.
Description
Technical field
The present invention relates to a kind of utilize edible flower, really/flowers and fruits/fruit/vegetable honey wine that vegetables, black glutinous rice or multiple supplementary material such as black rice, glutinous rice are brewageed and preparation method thereof.Method.
Background technology
Common yellow wine production technology is to utilize wheat koji that nature cultivates or the enzyme in the little song, yeast to carry out saccharification or fermentation mostly, the fermentation of use cereal materials, add and add the caramel toning, cause the yellow rice wine alcoholic strength higher relatively, taste is strong, and it is salubrious that mouthfeel is owed, burnt bitter taste is heavier, nutritive ingredient and contain quantity not sufficient, nourishing function is owed comprehensively, not too is fit to the women's consumption and the four seasons drink.
The alcoholic strength of common yellow rice wine is generally at 15～17v/v, and mouthfeel is strong to have direct relation with the alcoholic strength height, and the low light yellow rice wine of exploitation is the effective ways that improve mouthfeel.Current, exploitation low-alcohol rice wine method roughly has four kinds.The one, direct zymotechnics: with rarer mash, use glucuroide and produce the low yeast fermentation of alcohol ability, final alcohol volume fraction about 10%, this method trivial operations is difficult for grasping, and the yellow rice wine quality is difficult for guaranteeing.The 2nd, former wine dilution method: the former wine that promptly first brew is more mellow, thin up is a finished wine again, and this method is difficult to control solid content, and technological standard is difficult for grasping, and might lose the distinctive local flavor of yellow rice wine.The 3rd, subduction alcohol method: concrete way is distillation under vacuum or reverse osmosis method etc., and this method technical difficulty is too high, and is not easy to operate.The 4th, direct water feeding method: strengthen the injected volume of brewing water in the fermentation, perhaps when former wine is canned, directly add water, make " big watery wine ", this method is disabled, and the quality of wine can be had a greatly reduced quality.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides a kind of with edible flower, really/vegetables, black glutinous rice or black rice, multiple supplementary material such as glutinous rice, use purebred saccharifying ferment and wine to carry out multiple supplementary material combined type fermentation with dry yeast, utilize the edible flower vat liquor, wintercherry water, black glutinous rice pigment extraction liquid and fruit/fruit and vegetable juice substitute the method for brewing water and produce yellow rice wine, reach to reduce the yellow rice wine alcoholic strength, improve sugar-free extract content, increase the nutritive ingredient and the content of yellow rice wine, strengthen the beautifying face and moistering lotion nourishing function, improve a kind of flowers and fruits/fruit/vegetable honey wine of purpose of mouthfeel and preparation method thereof
For achieving the above object, the present invention is realized by following technical solution:
The raw material of described flowers and fruits/fruit/vegetable honey wine is:
A, mainly use edible flower, really/vegetables, black glutinous rice or multiple supplementary material such as black rice, glutinous rice, use purebred saccharifying ferment and wine to carry out the combined type fermentation with dry yeast, form through honey, lemon juice allotment again;
B, really/raw material consumption such as vegetables, black glutinous rice, glutinous rice, contain sugared total amount only and decide with raw material, really/vegetables: black glutinous rice: the sugared total amount proportionlity that contains only of glutinous rice is 1: 1: 1;
C, edible flower siccative consumption are 5 ‰～10 ‰ of the former wine total amount of planned production, and bright material is 8～12 times of the siccative consumption;
The addition of d, honey can be determined type under flowers and fruits/fruit/vegetable honey wine finished wine, and promptly half-dry type, semi-sweet and sweet type are three kinds;
E, lemon juice are used for the finished product acid adjustment and increase the fruital flavor, and its addition is controlled at the scope interior (in lactic acid) of the total acid≤4.5g/L of finished product;
F, purebred saccharifying ferment and wine are respectively 5 ‰, 1 ‰ of raw material with the consumption of dry yeast;
The alcoholic strength of g, flowers and fruits/fruit/vegetable honey wine is in the scope of 8～10v/v.
The material composition of described fruit/vegetables can be chosen wherein a kind of or several from following fruits and vegetables: Kiwifruit, mango, Hylocereus undatus, banana, strawberry, pineapple, papaya, mulberry fruit, loquat, grapefruit, tomato, grape, apple, lemon, orange, apricot, cherry, peach, longan, lichee, date, pomegranate, the leaf of bamboo, ginkgo or leaf, mushroom or mushroom class, black fungus, cucumber, watermelon, balsam pear, sweet potato, Radix Dauci Sativae.
The material composition of described edible flower can be chosen wherein a kind of or several from following fruits and vegetables: Rose, carnation, violet, peony, rhododendron, Flos Papaveris rhoeadis, peach blossom, Roselle Calyx, flower of Greenish Lily, yulan, Flower of Arabian Jasmine, the beautiful flower of snow, Stigma Croci, safflower, Chinese enkianthus, Flos Magnoliae, chrysanthemum, Flower of Chinese Globeflower, HONGQIAOMEI, violet, Japanese Honeysuckle, sweet osmanthus, Flos Hibisci Mutabilis, Tree Peony flower, rhododendron etc.
The preparation process of described flowers and fruits/fruit/vegetable honey wine is:
A, black glutinous rice eluriated and extract black glutinous rice melanochrome extraction liquid, soak rice, boiling, the airing cooling, it is standby to sow the bent powder of purebred head mold; Wherein, black glutinous rice is taked pressure cooking, gets an amount of black glutinous rice pigment extraction liquid after hot gas rises and is sprayed at the rice surface;
It is that washing water of rice is made wintercherry water, soaked rice that b, glutinous rice are eluriated, boiling, and the airing cooling is sowed the bent powder of purebred head mold and is carried out diastatic fermentation, and the product temperature remains on 18～28 ℃; Behind 24～36h, it is standby that saccharification is in animated period; Wherein, the glutinous rice meal carries out diastatic fermentation earlier, treats that its fermentation is in vigorous and when producing enough saccharifying enzyme, the black glutinous rice meal is sneaked into continue converted mash mixed fermentation together again;
C, edible flower is immersed in 1h in the black glutinous rice melanochrome extraction liquid, the heating lixiviate, the coarse filtration that removes slag gets the edible flower vat liquor; If use fresh flower, then fresh flower is soaked in the black glutinous rice melanochrome extraction liquid, standby after fragmentation, filter residue, the sterilization;
D, with fruits and vegetables/peeling, fragmentation, squeeze the juice, come unstuck, adjust initial pol, acidity, the wine dry yeast is added in sterilization, it is standby to make fermented juice;
E, black glutinous rice meal among a is thrown in to the b from the continuous diastatic fermentation of glutinous rice converted mash flow container relaying, behind 12～18h, the product temperature rises to 30～32 ℃ and be in the diastatic fermentation animated period, sugar degree 35～40%, drop into the alternative brewing water of above-mentioned edible flower vat liquor, wintercherry water, black glutinous rice pigment extraction liquid and fermented juice in the lump to mix in the glutinous rice converted mash and mix thoroughly this moment, dilution glutinous rice mellow solution of saccharification, mixing back sum total sugar amount is 18～20%, acidity is 0.4%.Under 18～28 ℃ of conditions, ferment;
During primary fermentation, control product temperature must not surpass 32 ℃, after 5～7 days time, changes secondary fermentation over to, ferments under 15～25 ℃ of conditions, and after the after-ripening in 55～70 days, the final alcoholic strength of former wine is controlled in the scope of 8～10v/v; At last, press wine, clarify, fry in shallow oil wine, ageing, blend, with the allotment of auxiliary materials such as honey, lemon juice flowers and fruits/fruit/vegetable honey wine finished product.
The present invention uses multiple supplementary material combined type fermentation, combines the advantage of the local flavor and the beautifying face and moistering lotion of various supplementary materials, and the wine quality is except that the basic characteristic of the common yellow rice wine of tool, and outstanding in color ladies and gentlemen coordination, nutrition is abundanter.Edible flower, really (vegetables), black glutinous rice, glutinous rice, each supplementary material of honey all has the help and the medicinal function of nourishing beauty treatment, but edible separately its effect is not comprehensive, multiple supplementary material carries out the combined type fermentation, desirable advantage and characteristics separately, assemble elite, under the effect of wine, further promote and bring into play the pharmaceutical use of various supplementary materials, the nutritive value of yellow rice wine is strengthened, strengthen its beautifying face and moistering lotion nourishing function, make its health-care effect be several times as much as common yellow rice wine, its beautifying face and moistering lotion effect is edible flower especially, really/vegetables, black glutinous rice, glutinous rice, individual event raw materials such as honey are beyond one's reach.
The present invention utilizes edible flower vat liquor, wintercherry water, black glutinous rice pigment extraction liquid and fruit/fruit and vegetable juice to substitute brewing water can reduce former wine alcoholic strength, is the low light yellow rice wine of exploitation, improves one of effective ways of mouthfeel.Edible flower vat liquor, wintercherry water, black glutinous rice pigment extraction liquid contain certain nutritive ingredient and sugar-free extract in its liquid; Really/and vegetables moisture abundance, particularly eat fruit raw, the water content height, and various nutritive ingredient is abundant, and multiple supplementary material carries out the combined type fermentation, can improve the sugar-free extract content of former wine, avoids thin, the light dull problem of mouthfeel.
The present invention uses purebred saccharifying ferment and wine to carry out multiple supplementary material combined type fermentation with dry yeast can reduce assorted bacterium, guarantees that the wine quality is pure, also is the low light yellow rice wine of exploitation, improves one of effective ways of mouthfeel.Fermentation is carried out under lower temperature conditions, fermentation time is longer relatively, residual sugar is divided few in the former wine, every liter of former wine dry wine contains sugar below 5g, non-sugared solid substance 〉=27.5g/L, amino-acid nitrogen 〉=0.6g/L, its wine quality is pure elegant submissive, and mouthfeel is refreshing and plump, pleasant impression is sweet refreshing pleasant, mellow fragrant and sweet long, as clear as crystal beautiful, all flavors are coordinated, style typical case, be fit to the requirement that the women's consumption and the four seasons drink, cater to the yellow rice wine consumption tide of light refreshing elegant and nutritive health-care, make the product demand that is close to the market.
Description of drawings
For ease of understanding the present invention, the spy is further instruction in addition in conjunction with the accompanying drawings.
Fig. 1 is the black glutinous mulse technological process of production figure of three flower mango.
Embodiment
Case study on implementation:
(1) composition of raw materials: black glutinous rice 50kg, glutinous rice 50kg, mango 250kg, Rose, Wild Chrysanthemum, three kinds of each 700g of edible flower dried flower of violet, white sugar 20kg (standby), honey 30kg (sugar degree 87%), the bent powder 500g of purebred head mold, wine dry yeast 180g, polygalacturonase 180g, citric acid, lemon juice etc. are an amount of.
(2) technical process (see figure: example---three flower mango are deceived glutinous mulse technological process of production figure)
(3) making method
1. Rose, Wild Chrysanthemum, each 700g of violet are immersed in the black glutinous rice melanochrome extraction liquid of 28kg behind the 1h, heat lixiviate with stainless steel cask again, first big fire is boiled, and back slow fire boils 1h; It is standby that the coarse filtration that removes slag gets edible flower vat liquor 24kg.
2. mango is cleaned back boiling water blanching 3～5min, use crusher in crushing after the peeling, the coarse filtration removal core gets fruit juice 180kg; The initial pol of fruit juice is about 12%, and acidity is about 0.6%, adds citric acid acidity is adjusted to 0.8%, adds the processing of coming unstuck of 180g polygalacturonase; With mango juice wet sterilization 10～15min, temperature maintenance is cooled to 28～30 ℃ in 80～100 ℃ scope after the coarse filtration; With the aseptic warm water activation 20min of wine usefulness dry yeast 180g with 38～40 ℃, the warm water amount is 20 times of dry yeast consumption; Pour Sucus Mangiferae indicae subsequently into and stir evenly, it is standby to make the fermentation Sucus Mangiferae indicae after the adjustment.
3. black glutinous rice is eluriated twice (staying washing water of rice) back and used warm water soaking, take out the boiling that drains away the water behind the 48h; The water that drop goes out is also clarified with washing water of rice coarse filtration together, got clarification part heat-sterilization, it is stand-by to get black glutinous rice pigment extraction liquid; Black glutinous rice normal temperature boiling; The 50kg black glutinous rice gets the about 90kg of rice; The black glutinous rice quick-meal stall opened be cooled to 33～35 ℃, add black glutinous rice pigment extraction liquid and break up rice, it is stand-by to sow the bent powder of the purebred head mold of 200g.
4. after glutinous rice soaks rice 24～48, take out the boiling that drains away the water, 50kg glutinous rice goes out appetite and is about 90kg; Rice washing and the pulp-water that soaks rice stay, and become wintercherry water after the spontaneous fermentation, the acidity of mash when adjusting diastatic fermentation; The rice that cooks is cooled to 32～35 ℃, pours in the fermentor tank, breaks up meal with the about 18kg of clear water, the about 12kg of wintercherry water, sows the bent powder of the purebred head mold of 300g and carries out diastatic fermentation, and the product temperature remains between 18～28 ℃; Behind 24～36h, saccharification is in animated period, and 90kg black glutinous rice meal is dropped into the continuous diastatic fermentation of glutinous rice meal converted mash flow container relaying.
5. when above-mentioned glutinous rice (black, white) converted mash is in the fermentation animated period once more, mango fermented juice 180kg, edible flower vat liquor 24kg, wintercherry water 18kg, black glutinous rice pigment extraction liquid 18kg dropped in the fermentor tank to mix to mix thoroughly with the glutinous rice converted mash carry out primary fermentation, at this moment, total sugar degree is 18～20%, acidity is 0.4%, the about 450kg of total amount; Through behind 5～7 days primary fermentations, distiller's wort is transferred to the secondary fermentation jar, the product temperature control is at 15～25 ℃, and secondary fermentation in 55～70 days finishes; Squeezing separates with vinasse with the wine liquid in the pressure filter crust distiller's wort, and the liquid of filling a wine cup for input stainless steel storage wine leaves standstill clarification in irritating; Living wine after the clarification is sent into thin board type heat exchange sterilizer, keep 80～85 ℃ of sterilization 15min; Be filled into altar after the sterilization while hot, the black former wine 400kg of glutinous mulse of three flower mango is always stored in the warehouse-in ageing of encapsulation back, and alcoholic strength is 8～10v/v; After the former wine of ageing blent, 30kg allocated with honey, adds former wine residual sugar, and the total sugar content after the allotment is greater than 50g/L, and adjusted acidity with the lemon juice appropriateness, became the black glutinous mulse of semi-sweet three flower mango; Carry out the essence filter with plate and frame(type)filter press, after the bottling capping, sterilization 20min in 65～70 ℃ hot water tank through after the assay was approved, deposits a week at stockyard and can sell.
Claims (4)
1, a kind of flowers and fruits/fruit/vegetable honey wine is characterized in that: the raw material of described flowers and fruits/fruit/vegetable honey wine is:
A, mainly use edible flower, really/vegetables, black glutinous rice or multiple supplementary material such as black rice, glutinous rice, use purebred saccharifying ferment and wine to carry out the combined type fermentation with dry yeast, form through honey, lemon juice allotment again;
B, really/raw material consumption such as vegetables, black glutinous rice, glutinous rice, contain sugared total amount only and decide with raw material, really/vegetables: black glutinous rice: the sugared total amount proportionlity that contains only of glutinous rice is 1: 1: 1;
C, edible flower siccative consumption are 5 ‰～10 ‰ of the former wine total amount of planned production, and bright material is 8～12 times of the siccative consumption;
The addition of d, honey can be determined type under flowers and fruits/fruit/vegetable honey wine finished wine, and promptly half-dry type, semi-sweet and sweet type are three kinds;
E, lemon juice are used for the finished product acid adjustment and increase the fruital flavor, and its addition is controlled at the scope interior (in lactic acid) of the total acid≤4.5g/L of finished product;
F, purebred saccharifying ferment and wine are respectively 5 ‰, 1 ‰ of raw material with the consumption of dry yeast;
The alcoholic strength of g, flowers and fruits/fruit/vegetable honey wine is in the scope of 8～10v/v.
2, flowers and fruits/fruit/vegetable honey wine according to claim 1 is characterized in that: the material composition of described fruit/vegetables can be chosen wherein a kind of or several from following fruits and vegetables: Kiwifruit, mango, Hylocereus undatus, banana, strawberry, pineapple, papaya, mulberry fruit, loquat, grapefruit, tomato, grape, apple, lemon, orange, apricot, cherry, peach, longan, lichee, date, pomegranate, the leaf of bamboo, ginkgo or leaf, mushroom or mushroom class, black fungus, cucumber, watermelon, balsam pear, sweet potato, Radix Dauci Sativae.
3, flowers and fruits/fruit/vegetable honey wine according to claim 1 is characterized in that: the material composition of described edible flower can be chosen wherein a kind of or several from following fruits and vegetables: Rose, carnation, violet, peony, rhododendron, Flos Papaveris rhoeadis, peach blossom, Roselle Calyx, flower of Greenish Lily, yulan, Flower of Arabian Jasmine, the beautiful flower of snow, Stigma Croci, safflower, Chinese enkianthus, Flos Magnoliae, chrysanthemum, Flower of Chinese Globeflower, HONGQIAOMEI, violet, Japanese Honeysuckle, sweet osmanthus, Flos Hibisci Mutabilis, Tree Peony flower, rhododendron etc.
4, the preparation method of flowers and fruits/fruit/vegetable honey wine according to claim 1 is characterized in that: preparation process is:
A, black glutinous rice eluriated and extract black glutinous rice melanochrome extraction liquid, soak rice, boiling, the airing cooling, it is standby to sow the bent powder of purebred head mold; Wherein, black glutinous rice is taked pressure cooking, gets an amount of black glutinous rice pigment extraction liquid after hot gas rises and is sprayed at the rice surface;
It is that washing water of rice is made wintercherry water, soaked rice that b, glutinous rice are eluriated, boiling, and the airing cooling is sowed the bent powder of purebred head mold and is carried out diastatic fermentation, and the product temperature remains on 18～28 ℃; Behind 24～36h, it is standby that saccharification is in animated period; Wherein, the glutinous rice meal carries out diastatic fermentation earlier, treats that its fermentation is in vigorous and when producing enough saccharifying enzyme, the black glutinous rice meal is sneaked into continue converted mash mixed fermentation together again;
C, edible flower is immersed in 1h in the black glutinous rice melanochrome extraction liquid, the heating lixiviate, the coarse filtration that removes slag gets the edible flower vat liquor; If use fresh flower, then fresh flower is soaked in the black glutinous rice melanochrome extraction liquid, standby after fragmentation, filter residue, the sterilization;
D, with fruit/vegetables peelings, broken, squeeze the juice, come unstuck, adjust initial pol, acidity, the wine dry yeast is added in sterilization, it is standby to make fermented juice;
E, black glutinous rice meal among a is thrown in the continuous diastatic fermentation of glutinous rice meal converted mash flow container relaying to the b, behind 12～18h, the product temperature rises to 30～32 ℃ and be in the diastatic fermentation animated period, sugar degree 35～40%, drop into the alternative brewing water of above-mentioned edible flower vat liquor, wintercherry water, black glutinous rice pigment extraction liquid and fermented juice in the lump to mix in the glutinous rice converted mash and mix thoroughly this moment, dilution glutinous rice mellow solution of saccharification, mixing the total sugar degree in back is 18～20%, acidity is 0.4%.Under 18～28 ℃ of conditions, ferment;
During primary fermentation, control product temperature must not surpass 32 ℃, after 5～7 days time, changes secondary fermentation over to, ferments under 15～25 ℃ of conditions, and after the after-ripening in 55～70 days, the final alcoholic strength of former wine is controlled in the scope of 8～10v/v;
At last, press wine, clarify, fry in shallow oil wine, ageing, blend, with the allotment of auxiliary materials such as honey, lemon juice flowers and fruits/fruit/vegetable honey wine finished product.
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Family Cites Families (1)
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| CN1259405C (en) * | 2003-12-30 | 2006-06-14 | 雷菊花 | fruity yellow wine and production method thereof |
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