CN102277279A - Ginkgo biological wine and brewing process thereof - Google Patents

Ginkgo biological wine and brewing process thereof Download PDF

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Publication number
CN102277279A
CN102277279A CN2011102376561A CN201110237656A CN102277279A CN 102277279 A CN102277279 A CN 102277279A CN 2011102376561 A CN2011102376561 A CN 2011102376561A CN 201110237656 A CN201110237656 A CN 201110237656A CN 102277279 A CN102277279 A CN 102277279A
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China
Prior art keywords
rice
ginkgo
brewing
wine
fermentation
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Pending
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CN2011102376561A
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Chinese (zh)
Inventor
曲铭宏
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DALIAN SANJUN WINE CO LTD
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DALIAN SANJUN WINE CO LTD
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Priority to CN2011102376561A priority Critical patent/CN102277279A/en
Publication of CN102277279A publication Critical patent/CN102277279A/en
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Abstract

The invention relates to ginkgo biological wine and a brewing process thereof. Glutinous rice and rice are taken as main raw materials, and saccharification extracting solution, distillery yeast, bioenergy archaeus essential and ginkgo are also added into the ginkgo biological wine. The ginkgo biological wine has the alcohol content equivalent to that of white spirit, is not produced by a blending process in the brewing process, and is fully brewed and produced by using grains and plants; the alcohol content is reached at one time in the brewing process; after the ginkgo biological wine is drunk, wine fumes are not produced in the mouth, people cannot feel thirsty, the effects of alcohol are quickly dispelled, and human bodies can not be hurt; and the brewing process is reasonable and simple, the brewing time is short, the wine yield is high, and grains are saved.

Description

Biological wine of a kind of ginkgo and brewing process thereof
Technical field
The present invention relates to drinks, particularly biological wine also relates to its preparation method in addition.
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.
Ginkgo Leaf is the leaf of Ginkgoaceae plant Ginkgo biloba.Ginkgo Leaf nature and flavor sweetness and bitterness is puckery flat, effects such as the useful heart is astringed the lung, dampness elimination antidiarrheal." Chinese medicinal herbal " puts down in writing it can " gas of astringing the lung be relievingd asthma and is coughed, and only is with turbid ".According to modern pharmacological research, Ginkgo Leaf is comparatively extensive to the effect of human body and animal body, as improves cardiovascular and the surrounding blood vessel circulatory function, and myocardial ischemia is had the improvement effect, has the effect that promotes memory, improves brain function.In addition, can also reduce blood viscosity, removing free radical.
Summary of the invention
The present invention has designed biological wine of a kind of ginkgo 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.
The technical scheme that the present invention is adopted for achieving the above object is: is main raw material with glutinous rice and rice by weight 1.8-2.2:1, wherein be added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: in the raw material of brewing wine, also be added with ginkgo.
The content of described ginkgo is main raw material gross weight 1-10%.
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.
Described ginkgo is that the form with ginkgo juice joins in the raw material; The extracting mode of described ginkgo juice is: after ginkgo is got the fruit pulverizing, join steaming together in the rice in the proportioning ratio, steam the rice back and ferment with Mi Yiqi.
The brewing process of the biological wine of a kind of ginkgo 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 10-18 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 oak container splendid attire rice, the grain of rice steamed 10-20 minute down at temperature 100-130 ℃; Perhaps, the grain of rice does not add the water dry blowing to some semi-ripe condition;
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 40-75 ℃, 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 the height brewing spirit 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 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 ginkgo and brewing process thereof have following beneficial effect: per 100 grams contain protein 6.4 grams in the ginkgo, fat 2.4 grams, carbohydrate 36 grams, robust fibre 1.2 grams, sucrose 52 grams, reducing sugar 1.1 grams, 10 milligrams of calcium, 218 milligrams in phosphorus, 1 milligram of iron, carotene 320 micrograms, riboflavin 50 micrograms, and multiple composition such as gingko alcohol, bilobol, ginkgolic acid.YINGXINGJIU with the inventive method preparation keeps ginkgo nutrition to be dissolved into fully in the wine, and the wine body is faint yellow, clear, both has the mouthfeel of liquor, have the distinctive fragrance of ginkgo again, and mouthfeel is sweet, and is nontoxic.Include bilobanone, amino acid, metasilicic acid, strontium, lithium and a large amount of trace element to the human body beneficial.
Embodiment
Below in conjunction with embodiment the biological wine of a kind of ginkgo of the present invention is described.
Embodiment 1.
Make the biological wine of ginkgo 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, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 0.5% of a main raw material gross weight; The distillery yeast addition is 0.56% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.01% of a main raw material gross weight, the ginkgo addition be main raw material weigh 1%.
The extraction process of ginkgo juice:
Described ginkgo is that the form with ginkgo juice joins in the raw material; The extracting mode of described ginkgo juice is: after ginkgo is got the fruit pulverizing, join steaming together in the rice in the proportioning ratio, ferment with Mi Yiqi together after the steaming rice.
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 10 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 10 minutes down for 100 ℃ 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 40 ℃ 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 25 ℃ of temperature, and sealing and fermenting 7 days is carried out 2 times and stirred during the Secondary Fermentation, add the biologos element 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 ginkgo that the alcohol number of degrees are the 41-52 degree by metering packing.
Embodiment 2.
Make the biological wine of ginkgo 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, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 1.35% of a main raw material gross weight; The distillery yeast addition is 1.65% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.5% of a main raw material gross weight, the ginkgo addition be main raw material weigh 10%.
The extraction process of ginkgo juice:
Described ginkgo is that the form with ginkgo juice joins in the raw material; The extracting mode of described ginkgo juice is: after ginkgo is got the fruit pulverizing, join steaming together in the rice in the proportioning ratio, steam the rice back and ferment with Mi Yiqi.
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 18 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 20 minutes down for 130 ℃ 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 30 ℃;
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 15 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 15 days is carried out 5 times and stirred during the Secondary Fermentation, add the biologos element 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 ginkgo that the alcohol number of degrees are the 41-52 degree by metering packing.
The above; only be the preferable embodiment of the present invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to replacement or change according to technical scheme of the present invention and inventive concept thereof, all should be encompassed within protection scope of the present invention.

Claims (10)

1. the biological wine of ginkgo 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 ginkgo in the raw material of brewing wine.
2. the biological wine of ginkgo according to claim 1, it is characterized in that: the content of described ginkgo is main raw material gross weight 1-10%.
3. the biological wine of ginkgo 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 ginkgo according to claim 3 is characterized in that: described ginkgo is that the form with ginkgo juice joins in the raw material; The extracting mode of described ginkgo juice is: after ginkgo is got the fruit pulverizing, join steaming together in the rice in the proportioning ratio, steam the rice back and ferment with Mi Yiqi.
5. the brewing process of the biological wine of the ginkgo 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 10-18 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 oak container splendid attire rice, the grain of rice steamed 10-20 minute down at temperature 100-130 ℃;
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 40-75 ℃, 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 by metering packing and highly to brewage biological wine.
6. the brewing process of the biological wine of ginkgo 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. according to the brewing process of claim 5 or the biological wine of 6 described ginkgoes, it is characterized in that: described second step adopts oak barrel as container when steaming rice.
8. the brewing process of the biological wine of ginkgo 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. according to the brewing process of claim 5 or the biological wine of 8 described ginkgoes, it is characterized in that: add bioenergy vigor element 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 ginkgo 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.
CN2011102376561A 2011-08-18 2011-08-18 Ginkgo biological wine and brewing process thereof Pending CN102277279A (en)

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Application Number Priority Date Filing Date Title
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015530109A (en) * 2012-09-28 2015-10-15 ユニヴァーシティー オブ ウルサン ファウンデイション フォー インダストリー コーオペレイション Method for producing ginkgo fermented liquor using thermostable amylase
CN108728324A (en) * 2017-04-24 2018-11-02 桂林裕鑫农业科技有限公司 The fermentation technique of fermented type Ginkgo Biloba Vinegar

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015530109A (en) * 2012-09-28 2015-10-15 ユニヴァーシティー オブ ウルサン ファウンデイション フォー インダストリー コーオペレイション Method for producing ginkgo fermented liquor using thermostable amylase
CN108728324A (en) * 2017-04-24 2018-11-02 桂林裕鑫农业科技有限公司 The fermentation technique of fermented type Ginkgo Biloba Vinegar

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Application publication date: 20111214

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