CN102277265A - Daur aimen biological wine and brewing process thereof - Google Patents
Daur aimen biological wine and brewing process thereof Download PDFInfo
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- CN102277265A CN102277265A CN2011102303490A CN201110230349A CN102277265A CN 102277265 A CN102277265 A CN 102277265A CN 2011102303490 A CN2011102303490 A CN 2011102303490A CN 201110230349 A CN201110230349 A CN 201110230349A CN 102277265 A CN102277265 A CN 102277265A
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Abstract
The invention relates to daur aimen biological wine and a brewing process thereof. The wine is characterized in that glutinous rice and rice in a weight ratio of (1.8-2.2):1 are taken as the main raw materials; and saccharification extract, alcohol yeast, bioenergy vitality element and daur aimen are added. The daur aimen biological wine and the brewing process have the following beneficial effects: the daur aimen biological wine has the alcohol degree equivalent to that of the white wine and is absolutely brewed with grains and plants rather than by a blending process; at the same time, the degree of the daur aimen biological wine is formed once in the brewing process, and after drinking the produced daur aimen biological wine, people do not have wine fumes in mouth, do not feel thirsty, are sobered up quickly and are not harmed; and the brewing process of the daur aimen biological wine has the advantages of reasonableness, simpleness, short brewing time, high wine yield and grain saving.
Description
Technical field
The invention belongs to drinks, relate in particular to a kind of biological wine and brew method thereof.
Background technology
Present Attitude wine mainly is meant liquor, but liquor mainly through distillation, fire and explained hereafter such as then blend, mouthfeel is not as brewing wine, and nutrition is low especially, also bigger to the injury of human body, the time of sobering up is long.Traditional both at home and abroad brewing wine is then based on grape wine, rice wine, yellow rice wine and pure mellow wine, though the nutritive ingredient height, the number of degrees of wine are too low, and the highest 18 degree that are no more than do not satisfy the demand of most people to wine.
Artemisia integrifolia another name willow tarragon, water wormwood artemisia, Artemisia stelleriana etc. are the composite family per nnial herb, its young stem and leaf edible.Field acquisition generally～carry out June, adopt the back water and scald, remove bitter taste and can stir-fry and eat, dip in sauce or cook filling, cook soup, nutritive value and abundant.
Summary of the invention
The present invention has designed biological wine of a kind of Artemisia integrifolia and brewing process thereof, the wine that its rice wine number of degrees that solved the traditional method brew are lower, contain fruit or plant in the brew process to fruit and the inadequate problem of the dietetic alimentation of plant own.
In order to solve the technical problem of above-mentioned existence, the present invention has adopted following scheme:
The biological wine of a kind of Artemisia integrifolia is main raw material with glutinous rice and rice by weight 1.8-2.2:1, wherein is added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: also be added with Artemisia integrifolia in the raw material of brewing wine.
The content of described Artemisia integrifolia is main raw material gross weight 5-18%.
Described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Described distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of described bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
The working method of described Artemisia integrifolia is: Artemisia integrifolia is directly squeezed into juice, leach rough wearing fiber after filtration after, Artemisia integrifolia juice added in the raw material in proportion ferments; Perhaps, under 80-120 ℃ of condition,, more dried basket willow sprout powder is broken into powder, the Artemisia integrifolia powder is directly added to fermentation together in the fermentation raw material the Artemisia integrifolia oven dry.
The brewing process of the biological wine of a kind of Artemisia integrifolia may further comprise the steps:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-15 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt the oak container splendid attire grain of rice, do not add water, guarantee that the grain of rice was at temperature 90-130 ℃ of following dry blowing 10-15 minute;
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-30 ℃;
The 4th step fermentation: pour in the potter's clay container to cooled rice, carry out Secondary Fermentation; Wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 40-80 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 25-35 ℃, sealing and fermenting 7-15 days, carry out 2-5 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid is squeezed, collect pressed liquor and filter transparent clear liquor, promptly make highly biological wine by metering packing.
Adopt the bamboo basket rice washing when washing rice in described the first step bubble, the rice washing.
Described second step adopts oak barrel as container when steaming rice.
The potter's clay container adopts the boccaro cylinder in described the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
Add bioenergy vigor element and Artemisia integrifolia when stirring during the Secondary Fermentation in described the 4th step fermentation.
By concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in described the 5th step squeezing, the fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, and collects pressed liquor, and carries out three times and filter, and merging filtrate gets transparent clear liquor, the metering packing.
Traditional liquor is the wine brewing main raw material with grain, and biological wine is wine brewing main raw material or auxiliary material with the natural phant, has saved grain; Liquor that market is traditional or medicinal liquor adopt edible ethanol, water and spices to soak mostly and blend.Preparation method's key of biological wine is main raw material or the auxiliary material of plant as wine brewing, participates in the whole process of wine brewing directly, allows nutrition of plant self and pharmaceutical use melt fully in wine, has improved the nutrition of wine fully.
Biological wine is to adhere to scientific and technical innovation, on the basis of process innovation, fully according to country advocate liquor-making enterprise according to " liquor to brewing wine, grain wine to fruit wine, high wine to low alcohol; common wine is to nutriment wine " developing direction that changes, at the inherit traditional ancient prescription, the utilization traditional technology adopts biotechnology, and exquisite plant is brewageed.
Biological wine of this Artemisia integrifolia and brewing process thereof have following beneficial effect:
(1) the biological drinking utensils of Artemisia integrifolia of the present invention has the alcohol number of degrees suitable with liquor, and does not adopt blending process production in brewing process, brewages production by cereal fully.
(2) number of degrees of the biological wine of Artemisia integrifolia of the present invention are once shaped in brewing process, and the biological beverage of the Artemisia integrifolia that makes does not have thirsty sensation with there not being fume (flavor) in the deutostoma, sobers up fast, not wound body.
(3) production technique of the biological wine of Artemisia integrifolia of the present invention is rationally simple, and the wine brewing time is short, and the yield of liquor height is saved grain.
(4) contain protein 3.7 grams, fat 0.7 gram, carbohydrate 9 grams, robust fibre 2.1 grams, 4.4 milligrams of carotene, 0.3 milligram of Wei ShengsuB2,1.3 milligrams in nicotinic acid, 3 milligrams of Catergens in the bright product of per 100 grams of Artemisia integrifolia in the biological wine of Artemisia integrifolia of the present invention.Contain 1960 milligrams in potassium, 950 milligrams of calcium, 260 milligrams in magnesium, 415 milligrams in phosphorus, 38 milligrams in sodium, 13.9 milligrams of iron, 11.9 milligrams in manganese, 2.6 milligrams on zinc, 1.7 milligrams of copper in per 100 gram dry products.Artemisia integrifolia has the capable silt of broken blood, and the curative effect of therapeutic method to keep the adverse qi flowing downward vein relaxing can also be hypotensive, reducing blood-fat, nourishing the liver be good for the stomach, clearing heat and detoxicating anti-inflammatory, piliation, among the peoplely be usually used in treating disease diseases such as infectious hepatitis, hypertension, cancer, the willow wormwood artemisia has detoxification, boils the poison of the filefish that can disappear together with filefish.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described:
Embodiment 1
Make the biological wine of Artemisia integrifolia by following proportioning raw materials and brewing process, raw material is mixed into main raw material with glutinous rice and rice by weight 2.1:1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 0.8% of a main raw material gross weight; The distillery yeast addition is 1.1% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.2% of a main raw material gross weight, the Artemisia integrifolia addition be main raw material weigh 5%.
The working method of Artemisia integrifolia is: Artemisia integrifolia is directly squeezed into juice, leach rough wearing fiber after filtration after, Artemisia integrifolia juice added in the raw material in proportion ferments.
Brewing process:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 12 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 13 minutes down for 110 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 20 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 50 ℃ of temperature, sealing and fermenting 11 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 30 ℃ of temperature, and sealing and fermenting 8 days is carried out 3 times and stirred during the Secondary Fermentation, add biologos element and Artemisia integrifolia during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the biological wine of Artemisia integrifolia that the alcohol number of degrees are the 30-45 degree by metering packing.
Embodiment 2
Make the biological wine of Artemisia integrifolia by following proportioning raw materials and brewing process, raw material is mixed into main raw material with glutinous rice and rice by weight 2.1:1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 1% of a main raw material gross weight; The distillery yeast addition is 0.75% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.05% of a main raw material gross weight, the Artemisia integrifolia addition be main raw material weigh 7%.
The working method of described Artemisia integrifolia is: with the Artemisia integrifolia oven dry, more dried basket willow sprout powder is broken into powder under 80-120 ℃ of condition, the Artemisia integrifolia powder is directly added to fermentation together in the fermentation raw material.
Brewing process:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 15 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 15 minutes down for 120 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 25 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 75 ℃ of temperature, sealing and fermenting 7 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 35 ℃ of temperature, and sealing and fermenting 7 days is carried out 3 times and stirred during the Secondary Fermentation, add biologos element and Artemisia integrifolia during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the biological wine of Artemisia integrifolia that the alcohol number of degrees are the 35-42 degree by metering packing.
In conjunction with specific embodiments the present invention has been carried out exemplary description above; obvious realization of the present invention is not subjected to the restriction of aforesaid way; as long as the various improvement of having adopted method design of the present invention and technical scheme to carry out; or design of the present invention and technical scheme are directly applied to other occasion without improving, all in protection scope of the present invention.
Claims (10)
1. the biological wine of Artemisia integrifolia is main raw material with glutinous rice and rice by weight 1.8-2.2:1, wherein is added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: also be added with Artemisia integrifolia in the raw material of brewing wine.
2. the biological wine of Artemisia integrifolia according to claim 1, it is characterized in that: the content of described Artemisia integrifolia is main raw material gross weight 5-18%.
3. the biological wine of Artemisia integrifolia according to claim 1 and 2, it is characterized in that: described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Described distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of described bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
4. the biological wine of Artemisia integrifolia according to claim 3, it is characterized in that: the working method of described Artemisia integrifolia is: Artemisia integrifolia is directly squeezed into juice, leach rough wearing fiber after filtration after, Artemisia integrifolia juice added in the raw material in proportion ferments; Perhaps, under 80-120 ℃ of condition,, more dried basket willow sprout powder is broken into powder, the Artemisia integrifolia powder is directly added to fermentation together in the fermentation raw material the Artemisia integrifolia oven dry.
5. the brewing process of the biological wine of the Artemisia integrifolia that comprises claim 1-4 may further comprise the steps:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-15 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt the oak container splendid attire grain of rice, do not add water, guarantee that the grain of rice was at temperature 90-130 ℃ of following dry blowing 10-15 minute;
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-30 ℃;
The 4th step fermentation: pour in the potter's clay container to cooled rice, carry out Secondary Fermentation; Wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 40-80 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 25-35 ℃, sealing and fermenting 7-15 days, carry out 2-5 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid is squeezed, collect pressed liquor and filter transparent clear liquor, promptly make highly biological wine by metering packing.
6. the brewing process of the biological wine of Artemisia integrifolia according to claim 5 is characterized in that: adopt the bamboo basket rice washing when washing rice in described the first step bubble, the rice washing.
7. the brewing process of the biological wine of Artemisia integrifolia according to claim 6 is characterized in that: described second step adopts oak barrel as container when steaming rice.
8. the brewing process of the biological wine of Artemisia integrifolia according to claim 7 is characterized in that: the potter's clay container adopts the boccaro cylinder in described the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
9. the brewing process of the biological wine of Artemisia integrifolia according to claim 8 is characterized in that: add bioenergy vigor element and Artemisia integrifolia when stirring during the Secondary Fermentation in described the 4th step fermentation.
10. according to the brewing process of the biological wine of each described Artemisia integrifolia of claim 5-9, it is characterized in that: by concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in described the 5th step squeezing, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, the metering packing.
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| CN2011102303490A CN102277265A (en) | 2011-08-12 | 2011-08-12 | Daur aimen biological wine and brewing process thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102827715A (en) * | 2012-09-21 | 2012-12-19 | 农业部环境保护科研监测所 | Brewing method of Artem isia integrifolia L. ecological health care beer |
| CN103275843A (en) * | 2013-05-13 | 2013-09-04 | 张娟 | Brewing process added with lotus leaf |
| CN108913494A (en) * | 2018-08-01 | 2018-11-30 | 齐齐哈尔市烧锅屯酒业有限公司 | A kind of composition of alcoholic and the manufacturing method of Artemisia integrifolia wine |
-
2011
- 2011-08-12 CN CN2011102303490A patent/CN102277265A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102827715A (en) * | 2012-09-21 | 2012-12-19 | 农业部环境保护科研监测所 | Brewing method of Artem isia integrifolia L. ecological health care beer |
| CN103275843A (en) * | 2013-05-13 | 2013-09-04 | 张娟 | Brewing process added with lotus leaf |
| CN108913494A (en) * | 2018-08-01 | 2018-11-30 | 齐齐哈尔市烧锅屯酒业有限公司 | A kind of composition of alcoholic and the manufacturing method of Artemisia integrifolia wine |
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Application publication date: 20111214 |