CN102286325A - Jujube and chestnut biological wine and brewing process thereof - Google Patents
Jujube and chestnut biological wine and brewing process thereof Download PDFInfo
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- CN102286325A CN102286325A CN2011102318570A CN201110231857A CN102286325A CN 102286325 A CN102286325 A CN 102286325A CN 2011102318570 A CN2011102318570 A CN 2011102318570A CN 201110231857 A CN201110231857 A CN 201110231857A CN 102286325 A CN102286325 A CN 102286325A
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Abstract
The invention relates to a jujube and chestnut biological wine and a brewing process thereof. The jujube and chestnut biological wine is brewed from glutinous rice and rice used as main raw materials in a weight ratio of (1.8-2.2):1 as well as saccharification extract, alcohol yeast, bioenergy archaeus essential, red jujube and chestnut. The jujube and chestnut biological wine provided by the invention has the alcohol degree equivalent to that of white wine, and is completely brewed from grains and plants without a blending process during the brewing process; at the same time, the alcohol degree of the jujube and chestnut biological wine is formed once during the brewing process; and the obtained jujube and chestnut biological wine has the advantages of no wine taste in mouth, no thirst feeling, rapid sobering and no harm to human bodies after being drunk; and the brewing process of the jujube and chestnut biological wine is simple and reasonable, is short in brewing time and is high in wine yield, and grains are saved.
Description
Technical field
The invention belongs to the drinks goods, particularly a kind of biological wine and preparation 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.
Red date contains abundant nutrition such as protein, fat, carbohydrate, organic acid, vitamin A, vitamins C, micro-calcium multiple amino acids.
Red date can strengthen body immunity: red date contains a large amount of glucides, is mainly glucose, also contains fructose, sucrose, and oligose, arabinan and the galacturonan etc. be made up of glucose and fructose; And contain multivitamins such as a large amount of vitamins Cs, riboflavin, VitB1, carotene, nicotinic acid, and have stronger tonic effect, can improve immune function of human body, strengthen resistance against diseases.
But the red date muscle strength reinforcing, put on weight: experiment mice gavages the red date decoction every day, in totally 3 weeks, the increase of body weight obviously raises than control group, and in swimming test, its swimming time obviously prolongs than control group, and this shows the effect that red date has muscle strength reinforcing and puts on weight.
Red date can be protected liver: experiment confirm is arranged, to the rabbit of carbon tetrachloride hepatic injury, feed every day to red date decoction totally 1 week, total serum protein and albumin obviously increase than control group as a result, show that red date has hepatoprotective effect.
Red date can antianaphylaxis: the red date ethanol extraction can suppress production of antibodies to atopic diseases, and the mouse reactive antibody is also had restraining effect, and the prompting red date has anti-allergy action.
Red date can tranquilizing and allaying excitement: contain flavones in the red date--and two-glycoside A has calmness, hypnosis and hypotensive effect, the naringenin C glucoside that wherein is separated has central inhibitory action, promptly reduce autonomic movement and stimulate reflex action, tetanic numb effect, thus red date have calm the nerves, the merit of calmness.
Red date can also anticancer, anti-mutation: red date contains multiple three these compounds, and wherein firelight or sunlight wood acid, mountain phytic acid have all been found antitumour activity, and S-180 has restraining effect to sarcoma.Contained nutrient substance in the red date can strengthen immune function of human body, for cancer-resisting with keep human-body viscera function certain effect is all arranged.
Chinese chestnut can replenishing QI and blood, nourishing the stomach, kidney tonifying, strong liver spleen.
Protein content is 4%-5% in the Chinese chestnut, and Chinese chestnut VITMAIN B1, B2 content enrich, and B2 is 4 times of rice, and per 100 gram Chinese chestnuts contain 24 gram vitamins Cs, are 10 times of apple, and mineral substance is also very abundant, and potassium, magnesium, iron, zinc, manganese etc. are arranged, and potassium is higher 4 times than apple.Chinese chestnut also contains various nutrients such as a large amount of protein, vitamin B group, have the laudatory title of " king of dry fruit ".
Summary of the invention
The present invention has designed a kind of jujube and has trembled biological wine 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:
A kind of jujube is trembled biological wine, 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 red date and Chinese chestnut in the raw material of brewing wine.
The content of described red date is the 5-10% of main raw material gross weight, and the content of described Chinese chestnut is the 10-20% of main raw material gross weight.
Described saccharification extracting solution addition is the 0.73-1.65% of main raw material gross weight; Described distillery yeast addition is the 0.65-1.65% 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 red date and Chinese chestnut is: clean Chinese chestnut, kernel of Semen Castaneae Mollissimae is pulverized in peeling, crosses 80 orders-100 mesh sieve, gets rice-chestnut powder, in proportion rice-chestnut powder is joined in the raw material then to steam together; Clean fresh date, stoning is got pulp and is broken into to pulverize and stir into pulpous state, adopts double gauze to filter, jujube juice, in proportion jujube juice is joined in the jar fermenter then.
A kind of jujube is trembled the brewing process of biological wine, may further comprise the steps:
The first step bubble rice, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, do not have in the entry and soaked 10-20 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is eluriated with clear water, till water is clear;
Second step was steamed rice: adopt the good grain of rice of the oak above-mentioned elutriation of container splendid attire, add rice-chestnut powder, do not add water, at temperature 100-150 ℃ of following dry blowing 10-15 minute;
The 3rd step cooling: in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-35 ℃;
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 7-20 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 20-35 ℃, sealing and fermenting 7-20 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.
Adopt the bamboo basket rice washing during rice washing in described the first step bubble rice, 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 the plain and jujube juice of bioenergy vigor 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.
This jujube is trembled biological wine and brewing process thereof and is had following beneficial effect:
(1) jujube of the present invention is trembled biological drinking utensils the alcohol number of degrees suitable with liquor, and does not adopt blending process production in brewing process, brewages production by cereal fully.
(2) to tremble the number of degrees of biological wine be once shaped in brewing process to jujube of the present invention, and the jujube that makes is trembled biological beverage with there not being fume (flavor) in the deutostoma, does not have thirsty sensation, sobers up fast, not wound body.
(3) to tremble the production technique of biological wine rationally simple for jujube of the present invention, and the wine brewing time is short, and the yield of liquor height is saved grain.
(4) jujube of the present invention is trembled biological drinking utensils the comprehensive effect of red date and Chinese chestnut, and red date and Chinese chestnut play good conciliation effect to the metabolism of human body, and strengthening immunity can be prevented and treated essential hypertension, coronary heart disease, arteriosclerosis, osteoporosis diseases.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described:
Embodiment 1
Make jujube by following proportioning raw materials and brewing process and tremble biological wine, 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 0.73% of a main raw material gross weight; The distillery yeast addition is 0.65% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.01% of a main raw material gross weight, and red date and Chinese chestnut addition are respectively 5% and 20% of main raw material gross weight; The working method of red date and Chinese chestnut is: clean Chinese chestnut, kernel of Semen Castaneae Mollissimae is pulverized in peeling, crosses 80 mesh sieves, gets rice-chestnut powder; Clean fresh date, stoning is got pulp and is broken into to pulverize and stir into pulpous state, adopts double gauze to filter, jujube juice.
Brewing process:
The first step bubble rice, 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; Eluriate 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 the oak barrel splendid attire grain of rice, add 80 order rice-chestnut powders, the grain of rice does not add water, and 100 ℃ of following dry blowing of temperature 15 minutes, the grain of rice was 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 40 ℃ of temperature, sealing and fermenting 20 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 20 ℃ of temperature, and sealing and fermenting 20 days is carried out 5 times and stirred during the Secondary Fermentation, add the plain and jujube juice of biologos 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, and promptly making the alcohol number of degrees by metering packing is that the jujube of 41-52 degree is trembled biological wine.
Embodiment 2
Make jujube by following proportioning raw materials and brewing process and tremble biological wine, raw material is mixed into main raw material with glutinous rice and rice by weight 2.2:1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 1.05% 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 0.1% of a main raw material gross weight, and red date and Chinese chestnut addition are respectively 8% and 16% of main raw material gross weight; The working method of red date and Chinese chestnut is: clean Chinese chestnut, kernel of Semen Castaneae Mollissimae is pulverized in peeling, crosses 100 mesh sieves, gets rice-chestnut powder; Clean fresh date, stoning is got pulp and is broken into to pulverize and stir into pulpous state, adopts double gauze to filter, jujube juice.
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, add 100 order rice-chestnut powders, the grain of rice does not add water, and the grain of rice was 130 ℃ of following dry blowing of temperature 12 minutes, 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 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 25 ℃ of temperature, and sealing and fermenting 7 days is carried out 2 times and stirred during the Secondary Fermentation, add the plain and jujube juice of biologos 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, and promptly making the alcohol number of degrees by metering packing is that the jujube of 41-52 degree is trembled biological wine.
Embodiment 3
Make jujube by following proportioning raw materials and brewing process and tremble biological wine, raw material is mixed into main raw material with glutinous rice and rice by weight 1.8:1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 1.65% of a main raw material gross weight; The distillery yeast addition is 1.35% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.5% of a main raw material gross weight, and red date and Chinese chestnut addition are respectively 10% and 10% of main raw material gross weight; The working method of red date and Chinese chestnut is: clean Chinese chestnut, kernel of Semen Castaneae Mollissimae is pulverized in peeling, crosses 100 mesh sieves, gets rice-chestnut powder; Clean fresh date, stoning is got pulp and is broken into to pulverize and stir into pulpous state, adopts double gauze to filter, jujube juice.
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 20 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, add 100 order rice-chestnut powders, the grain of rice does not add water, and the grain of rice was 150 ℃ of following dry blowing of temperature 10 minutes, 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 35 ℃;
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 80 ℃ 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 7 days is carried out 4 times and stirred during the Secondary Fermentation, add the plain and jujube juice of biologos 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, and promptly making the alcohol number of degrees by metering packing is that the jujube of 41-52 degree is trembled biological wine.
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. a jujube is trembled biological wine, 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 red date and Chinese chestnut in the raw material of brewing wine.
2. jujube according to claim 1 is trembled biological wine, and it is characterized in that: the content of described red date is the 5-10% of main raw material gross weight, and the content of described Chinese chestnut is the 10-20% of main raw material gross weight.
3. jujube according to claim 1 and 2 is trembled biological wine, and it is characterized in that: described saccharification extracting solution addition is the 0.73-1.65% of main raw material gross weight; Described distillery yeast addition is the 0.65-1.65% 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. jujube according to claim 3 is trembled biological wine, and it is characterized in that: the working method of described red date and Chinese chestnut is: clean Chinese chestnut, peeling, kernel of Semen Castaneae Mollissimae is pulverized, cross 80 orders-100 mesh sieve, rice-chestnut powder, in proportion rice-chestnut powder is joined in the raw material then and steams together; Clean fresh date, stoning is got pulp and is broken into to pulverize and stir into pulpous state, adopts double gauze to filter, jujube juice, in proportion jujube juice is joined in the jar fermenter then.
5. a jujube that comprises claim 1-4 is trembled the brewing process of biological wine, may further comprise the steps:
The first step bubble rice, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, do not have in the entry and soaked 10-20 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is eluriated with clear water, till water is clear;
Second step was steamed rice: adopt the good grain of rice of the oak above-mentioned elutriation of container splendid attire, add rice-chestnut powder, do not add water, at temperature 100-150 ℃ of following dry blowing 10-15 minute;
The 3rd step cooling: in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-35 ℃;
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 7-20 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 20-35 ℃, sealing and fermenting 7-20 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. jujube according to claim 5 is trembled the brewing process of biological wine, it is characterized in that: adopt the bamboo basket rice washing in described the first step bubble rice, the rice washing during rice washing.
7. tremble the brewing process of biological wine according to claim 5 or 6 described jujubes, it is characterized in that: described second step adopts oak barrel as container when steaming rice.
8. jujube according to claim 7 is trembled the brewing process of biological wine, and it 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. tremble the brewing process of biological wine according to claim 5 or 8 described jujubes, it is characterized in that: add the plain and jujube juice of bioenergy vigor when stirring during the Secondary Fermentation in described the 4th step fermentation.
10. tremble the brewing process of biological wine according to each described jujube 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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| CN2011102318570A CN102286325A (en) | 2011-08-15 | 2011-08-15 | Jujube and chestnut biological wine and brewing process thereof |
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| CN2011102318570A CN102286325A (en) | 2011-08-15 | 2011-08-15 | Jujube and chestnut biological wine and brewing process thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107805567A (en) * | 2017-11-28 | 2018-03-16 | 株洲千金药业股份有限公司 | One kind is mixed to make five fruit wine and its preparation method and application |
| CN107805583A (en) * | 2017-11-28 | 2018-03-16 | 株洲千金药业股份有限公司 | A kind of five fruit wine and its preparation method and application |
| CN107805568A (en) * | 2017-11-28 | 2018-03-16 | 株洲千金药业股份有限公司 | A kind of five fruit wine and preparation method thereof and the application in health products or beverage are prepared |
| CN112251336A (en) * | 2020-10-27 | 2021-01-22 | 南京聚亿源精细化工有限公司 | Production and preparation process of saccharomycetes |
| CN112852571A (en) * | 2021-04-08 | 2021-05-28 | 黄淮学院 | Production process for brewing high-degree white spirit by mixed fermentation of various agricultural products |
-
2011
- 2011-08-15 CN CN2011102318570A patent/CN102286325A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107805567A (en) * | 2017-11-28 | 2018-03-16 | 株洲千金药业股份有限公司 | One kind is mixed to make five fruit wine and its preparation method and application |
| CN107805583A (en) * | 2017-11-28 | 2018-03-16 | 株洲千金药业股份有限公司 | A kind of five fruit wine and its preparation method and application |
| CN107805568A (en) * | 2017-11-28 | 2018-03-16 | 株洲千金药业股份有限公司 | A kind of five fruit wine and preparation method thereof and the application in health products or beverage are prepared |
| CN112251336A (en) * | 2020-10-27 | 2021-01-22 | 南京聚亿源精细化工有限公司 | Production and preparation process of saccharomycetes |
| CN112251336B (en) * | 2020-10-27 | 2021-05-04 | 商城北纳创联生物科技有限公司 | Production and preparation process of saccharomycetes |
| CN112852571A (en) * | 2021-04-08 | 2021-05-28 | 黄淮学院 | Production process for brewing high-degree white spirit by mixed fermentation of various agricultural products |
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Application publication date: 20111221 |