CN102399662A - Brewing method of black garlic wine - Google Patents

Brewing method of black garlic wine Download PDF

Info

Publication number
CN102399662A
CN102399662A CN2011103946153A CN201110394615A CN102399662A CN 102399662 A CN102399662 A CN 102399662A CN 2011103946153 A CN2011103946153 A CN 2011103946153A CN 201110394615 A CN201110394615 A CN 201110394615A CN 102399662 A CN102399662 A CN 102399662A
Authority
CN
China
Prior art keywords
wine
fermentation
bulbus allii
fermentor tank
brewing
Prior art date
Application number
CN2011103946153A
Other languages
Chinese (zh)
Other versions
CN102399662B (en
Inventor
孙月娥
王卫东
高明侠
顾增权
Original Assignee
徐州工程学院
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 徐州工程学院 filed Critical 徐州工程学院
Priority to CN 201110394615 priority Critical patent/CN102399662B/en
Publication of CN102399662A publication Critical patent/CN102399662A/en
Application granted granted Critical
Publication of CN102399662B publication Critical patent/CN102399662B/en

Links

Abstract

The invention relates to a preparation method of wine, in particular to a brewing method of black garlic wine, which comprises the following steps of: preprocessing raw materials; cleaning; immersing; pulping; carrying out primary fermentation; carrying out secondary fermentation; ageing; mixing; filtering; filling; sterilizing; and the like. According to the brewing method provided by the invention, the process is simple, and the rich fructose contained in black garlic is utilized. In the invention, as the whole black garlic is adopted to be subjected to pulping and fermentation, the nutrition constituents and the physiological activator in the black garlic can be fully utilized, and further, the anti-oxidant function of a product is high. The color of the wine is black, and the wine is clarified and mellow, and has perfect mouthfeel and long aftertaste. The wine has low alcoholic content and variety of nutrients, so the wine is beneficial to the health and wellness of people.

Description

The brewing method of Bulbus Allii wine
Technical field
The present invention relates to a kind of brewing method of fruit wine, particularly a kind of making method of Bulbus Allii fruit wine.
Background technology
Bulbus Allii is formed by common garlic fermentation, sour and sweet palatability, and the soft similar preserved fruit of mouthfeel does not have sharp flavor when directly edible, and does not eat the peculiar garlic odour smell of uncooked garlic after the food, can not produce pessimal stimulation to stomach simultaneously yet.Bulbus Allii has multiple physiological active functions; The ability of its oxidation-resistance, raising immunizing power and inhibition angiotensin-converting enzyme (ACE) all is higher than common garlic; The enhancing of these functions might derive from the various active compositions such as polyphenol, superoxide-dismutase (SOD), maillard reaction product and water-soluble organic sulfide that Bulbus Allii contains, and is the increase of the water-soluble organic sulfide of representative with S-allyl group-L-halfcystine (SAC) and S-allyl sulfydryl halfcystine (SAMC) particularly.Research shows, in Bulbus Allii making processes, (γ-GP) quick hydrolysis oxidation generates S-allyl group-L-halfcystine under the effect of gamma glutamyl transpeptidase to be present in γ-L-glutamy peptide matters in the garlic.
Bulbus Allii prepares publication at present has a lot, but but rarely has report about the document of Bulbus Allii deep processing.A kind of making method of black garlic chocolate is disclosed except Chinese patent 200910028994.7; Bulbus Allii is sold as whole garlic basically and is edible at present; Other commercially available prod also have only high-end products such as hard capsule and soft capsule, and other Bulbus Allii goods almost do not have.Because personalized product seldom, Bulbus Allii is difficult to obtain the approval of ordinary consumer, makes this have the product of nourishing function and " supports boudoir people and do not know ".
Fruit wine is to be raw material with various fruits or wild fruit; Through low alcohol broken, that squeeze the juice, ferment and form, not only contain natural nutritive substance of fruit and physiologically active ingredient, and materials such as the alcohols that produces during the fermentation, ester class has the metabolism of adjusting; Stimulate circulation; Control volume inner cholesterol level, diuresis excites liver function and the anti-ageing effect of waiting for a long time.The fruit wine type of selling on the home market at present is more, and numerous kinds such as Chinese wolfberry fruit wine, hard cider, pomegranate wine, Yangtao wine are arranged.
Summary of the invention
The objective of the invention is to produce a kind of Bulbus Allii wine that health care is worth that has for people; Form by the Bulbus Allii brew; Contain multivitamin, amino acid and trace element, mineral substance, polyphenols, oligofructose, make the exploitation that improves of Bulbus Allii product.Another object of the present invention provides a kind of brew method of Bulbus Allii wine, and technical problem to be solved is with intact being kept in the fruit wine of the physiologically active substance in the Bulbus Allii, and improves the fruit wine local flavor.
The present invention adopts following technical scheme to realize:
A kind of brewing method of Bulbus Allii wine, concrete steps are:
(1) material choice and processing:
(also can use the decortication Bulbus Allii) cleaned in Bulbus Allii peeling back, adds its weight 1.0-5.0 70-95 ℃ of hot-water soak 30-60min doubly; Soak if use the Bulbus Allii of undried then do not need.
(2) making beating:
With the Bulbus Allii making beating after soaking, adding white sugar adjustment pol adds 50-80mg/L sulfurous gas and carries out sterilization to 16-22 ° of Brix, and the adjustment temperature is prepared to ferment to 25-30 ℃;
(3) Primary Fermentation:
The Bulbus Allii slurry is added fermentor tank, add through activatory high reactivity fruit wine dry yeast, fruit wine dry yeast add-on is the 0.05-2% of Bulbus Allii weight; Stir; Under 25-30 ℃ condition temperature controlled fermentation 7-15 days, treat that the fermentor tank surface no longer includes big bubble and overflows, Primary Fermentation finishes;
(4) secondary fermentation:
Wine liquid after the Primary Fermentation changes over to after filtering and carries out secondary fermentation in another fermentor tank, and the temperature of rear fermentating period is controlled at 15 ℃-20 ℃, and fermentation time is 25-30 days;
(5) ageing:
Filter the wine liquid of secondary fermentation with flame filter press, under 0-5 ℃ of coldcondition, deposited 3 months then, make aroma strong, the clarification of wine body;
(6) bottling sterilization:
With the wine liquid ultrafiltration after the ageing, carry out the pasteurize processing after the can and get final product.
A kind of Bulbus Allii wine adopts above-mentioned method brew.
The high reactivity fruit wine dried yeast powder that the present invention uses is the commercially available prod, for example Angel high reactivity fruit wine dry yeast.Bulbus Allii wine of the present invention is through detecting, and physical and chemical index is: alcoholic strength: 10-13%, total reducing sugar :≤4g/L, total acidity: 4.0-8.0g/L, volatile acid: 1.2g/L, sugar-free extract: 15g; / L, methyl alcohol :≤400mg/L.Finished product did not have the obvious sediment thing in 1 year shelf lives.It is GB/T15038 " wine, the general TP of fruit wine " that physical and chemical index detects foundation.
The invention provides a kind of method of utilizing the Bulbus Allii wine brewing, split the new purposes of Bulbus Allii, expanded the edible and working method of Bulbus Allii.
Beneficial effect of the present invention is: the brew method technology of Bulbus Allii wine provided by the present invention is simple, has utilized the fructose that enriches that Bulbus Allii itself has.Adopt whole grain Bulbus Allii making beating secondary fermentation, can make full use of wherein nutritive ingredient and physiologically active substance, the product antioxidant property is high.The color and luster of wine is a black, wine body clarification, mellow, and mouthfeel is pure and beautiful, long times of aftertaste.These wine number of degrees are low, have multiple nutritional components, are of value to people's health care and health.
Embodiment
Embodiment 1
(1) material choice and processing:
Bulbus Allii peeling back is cleaned, and adds 95 ℃ of hot-water soak 30min of 1.0 times of its weight;
(2) making beating:
With the Bulbus Allii making beating after soaking, adding white sugar adjustment pol to 16 ° Brix adds 80mg/L sulfurous gas and carries out sterilization, and the adjustment temperature is prepared to ferment to 25-30 ℃;
(3) Primary Fermentation:
The Bulbus Allii slurry is added fermentor tank, add through activatory high reactivity fruit wine dry yeast, fruit wine dry yeast add-on is 2% of a Bulbus Allii weight; Stir; Temperature controlled fermentation is 15 days under 25 ℃ condition, treats that the fermentor tank surface no longer includes big bubble and overflows, and Primary Fermentation finishes;
(4) secondary fermentation:
Wine liquid after the Primary Fermentation changes over to after filtering and carries out secondary fermentation in another fermentor tank, and the temperature of rear fermentating period is controlled at 20 ℃, and fermentation time is 25 days;
(5) ageing:
Filter the wine liquid of secondary fermentation with flame filter press, under 0-5 ℃ of coldcondition, deposited 3 months then, make aroma strong, the clarification of wine body;
(6) bottling sterilization:
With the wine liquid ultrafiltration after the ageing, 70 ℃ of pasteurize 25min get final product after the can.
Embodiment 2
(1) material choice and processing:
(also can use the decortication Bulbus Allii) cleaned in Bulbus Allii peeling back, adds 70 ℃ of hot-water soak 60min of 5.0 times of its weight;
(2) making beating:
With the Bulbus Allii making beating after soaking, adding white sugar adjustment pol to 22 ° Brix adds 50mg/L sulfurous gas and carries out sterilization, and the adjustment temperature is prepared to ferment to 25-30 ℃;
(3) Primary Fermentation:
The Bulbus Allii slurry is added fermentor tank, add through activatory high reactivity fruit wine dry yeast, fruit wine dry yeast add-on is 2% of a Bulbus Allii weight; Stir; Temperature controlled fermentation is 7 days under 30 ℃ condition, treats that the fermentor tank surface no longer includes big bubble and overflows, and Primary Fermentation finishes;
(4) secondary fermentation:
Wine liquid after the Primary Fermentation changes over to after filtering and carries out secondary fermentation in another fermentor tank, and the temperature of rear fermentating period is controlled at 15 ℃, and fermentation time is 30 days;
(5) ageing:
Filter the wine liquid of secondary fermentation with flame filter press, under 0-5 ℃ of coldcondition, deposited 3 months then, make aroma strong, the clarification of wine body;
(6) bottling sterilization:
With the wine liquid ultrafiltration after the ageing, 70 ℃ of pasteurize 25min get final product after the can.
Embodiment 3
(1) material choice and processing:
Use the decortication Bulbus Allii, add 80 ℃ of hot-water soak 50min of 3.0 times of its weight;
(2) making beating:
Bulbus Allii after soaking is pulled an oar, add white sugar adjustment pol to 19 ° Brix, add 60mg/L sulfurous gas and carry out sterilization, ℃ preparation fermentation of adjustment temperature to 28;
(3) Primary Fermentation:
The Bulbus Allii slurry is added fermentor tank, add through activatory high reactivity fruit wine dry yeast, fruit wine dry yeast add-on is 1% of a Bulbus Allii weight; Stir; Temperature controlled fermentation is 12 days under 28 ℃ condition, treats that the fermentor tank surface no longer includes big bubble and overflows, and Primary Fermentation finishes;
(4) secondary fermentation:
Wine liquid after the Primary Fermentation changes over to after filtering and carries out secondary fermentation in another fermentor tank, and the temperature of rear fermentating period is controlled at 18 ℃, and fermentation time is 28 days;
(5) ageing:
Filter the wine liquid of secondary fermentation with flame filter press, under 0-5 ℃ of coldcondition, deposited 3 months then, make aroma strong, the clarification of wine body;
(6) bottling sterilization:
With the wine liquid ultrafiltration after the ageing, 70 ℃ of pasteurize 25min get final product after the can.
What should explain at last is: above embodiment is only unrestricted in order to technical scheme of the present invention to be described; Although the present invention has been carried out detailed explanation with reference to above-mentioned preferred embodiment; Those of ordinary skill in the art is to be understood that: technical scheme of the present invention is made amendment or is equal to replacement; And do not break away from the spirit and the scope of technical scheme of the present invention, all should be encompassed in the middle of the claim scope of the present invention.

Claims (2)

1. the brewing method of a Bulbus Allii wine, concrete steps are:
(1) material choice and processing:
(also can use the decortication Bulbus Allii) cleaned in Bulbus Allii peeling back, adds its weight 1.0-5.0 70-95 ℃ of hot-water soak 30-60min doubly;
(2) making beating:
With the Bulbus Allii making beating after soaking, adding white sugar adjustment pol adds 50-80mg/L sulfurous gas and carries out sterilization to 16-22 ° of Brix, and the adjustment temperature is prepared to ferment to 25-30 ℃;
(3) Primary Fermentation:
The Bulbus Allii slurry is added fermentor tank, add through activatory high reactivity fruit wine dry yeast, fruit wine dry yeast add-on is the 0.05-2% of Bulbus Allii weight; Stir; Under 25-30 ℃ condition temperature controlled fermentation 7-15 days, treat that the fermentor tank surface no longer includes big bubble and overflows, Primary Fermentation finishes;
(4) secondary fermentation:
Wine liquid after the Primary Fermentation changes over to after filtering and carries out secondary fermentation in another fermentor tank, and the temperature of rear fermentating period is controlled at 15 ℃-20 ℃, and fermentation time is 25-30 days;
(5) ageing:
Filter the wine liquid of secondary fermentation with flame filter press, under 0-5 ℃ of coldcondition, deposited 3 months then, make aroma strong, the clarification of wine body;
(6) bottling sterilization:
With the wine liquid ultrafiltration after the ageing, carry out the pasteurize processing after the can and get final product.
2. a Bulbus Allii wine is characterized in that, adopts the described method brew of claim 1.
CN 201110394615 2011-12-02 2011-12-02 Brewing method of black garlic wine CN102399662B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 201110394615 CN102399662B (en) 2011-12-02 2011-12-02 Brewing method of black garlic wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 201110394615 CN102399662B (en) 2011-12-02 2011-12-02 Brewing method of black garlic wine

Publications (2)

Publication Number Publication Date
CN102399662A true CN102399662A (en) 2012-04-04
CN102399662B CN102399662B (en) 2013-07-17

Family

ID=45882319

Family Applications (1)

Application Number Title Priority Date Filing Date
CN 201110394615 CN102399662B (en) 2011-12-02 2011-12-02 Brewing method of black garlic wine

Country Status (1)

Country Link
CN (1) CN102399662B (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102703293A (en) * 2012-06-30 2012-10-03 徐州绿之野生物食品有限公司 Black garlic wine and manufacturing method of black garlic wine
CN102697138A (en) * 2012-06-30 2012-10-03 徐州绿之野生物食品有限公司 Biologically-fermented black garlic beverage and production method thereof
CN103054119A (en) * 2012-11-13 2013-04-24 山东省巨野晨农天然产物有限公司 Preparation method of black garlic fermented beverage
CN103409285A (en) * 2013-08-29 2013-11-27 江苏丘陵地区镇江农业科学研究所 Black garlic-tea wine and brewing method thereof
CN104232418A (en) * 2014-10-09 2014-12-24 哈尔滨艾克尔食品科技有限公司 Method for preparing black garlic brewed wine
CN105567497A (en) * 2016-02-06 2016-05-11 湖北工业大学 Garlic juice and mulberry liquor
CN107177445A (en) * 2017-07-07 2017-09-19 黑龙江省科学院大庆分院 The brew method of black jerusalem artichoke fruit wine

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101685199B1 (en) * 2016-04-19 2016-12-21 산지마늘양파 영농조합법인 Preparation method of red garlic wine

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101120783A (en) * 2007-09-10 2008-02-13 北村清彦 Ferment making black garlic method
CN101475892A (en) * 2009-01-15 2009-07-08 黄文资 Process for preparing garlic wine
KR20100052599A (en) * 2008-11-11 2010-05-20 경상대학교산학협력단 Fermented alcoholic drink with the black garlic and method thereof
KR20100119189A (en) * 2009-04-30 2010-11-09 경남도립남해대학 산학협력단 Preparing method for functional wine using black garlic
CN102041212A (en) * 2009-10-20 2011-05-04 赵静 Method for preparing pomegranate wine
CN102204659A (en) * 2011-05-13 2011-10-05 张志年 Preparation method of black garlic
CN102226144A (en) * 2011-05-24 2011-10-26 山东巨野晨农永兴食品有限公司 Black garlic vinegar and preparation method thereof
CN102703293A (en) * 2012-06-30 2012-10-03 徐州绿之野生物食品有限公司 Black garlic wine and manufacturing method of black garlic wine

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101120783A (en) * 2007-09-10 2008-02-13 北村清彦 Ferment making black garlic method
KR20100052599A (en) * 2008-11-11 2010-05-20 경상대학교산학협력단 Fermented alcoholic drink with the black garlic and method thereof
CN101475892A (en) * 2009-01-15 2009-07-08 黄文资 Process for preparing garlic wine
KR20100119189A (en) * 2009-04-30 2010-11-09 경남도립남해대학 산학협력단 Preparing method for functional wine using black garlic
CN102041212A (en) * 2009-10-20 2011-05-04 赵静 Method for preparing pomegranate wine
CN102204659A (en) * 2011-05-13 2011-10-05 张志年 Preparation method of black garlic
CN102226144A (en) * 2011-05-24 2011-10-26 山东巨野晨农永兴食品有限公司 Black garlic vinegar and preparation method thereof
CN102703293A (en) * 2012-06-30 2012-10-03 徐州绿之野生物食品有限公司 Black garlic wine and manufacturing method of black garlic wine

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
佚名: "牟山黑蒜开发国内市场", 《蔬菜》 *
周广勇等: "黑大蒜贮藏中主要成分和自由基清除能力的变化", 《中国食品学报》 *
金绍黑: "大蒜系列深加工生产技术", 《山区开发》 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102703293A (en) * 2012-06-30 2012-10-03 徐州绿之野生物食品有限公司 Black garlic wine and manufacturing method of black garlic wine
CN102697138A (en) * 2012-06-30 2012-10-03 徐州绿之野生物食品有限公司 Biologically-fermented black garlic beverage and production method thereof
CN102697138B (en) * 2012-06-30 2013-11-06 徐州绿之野生物食品有限公司 Biologically-fermented black garlic beverage and production method thereof
CN103054119A (en) * 2012-11-13 2013-04-24 山东省巨野晨农天然产物有限公司 Preparation method of black garlic fermented beverage
CN103409285A (en) * 2013-08-29 2013-11-27 江苏丘陵地区镇江农业科学研究所 Black garlic-tea wine and brewing method thereof
CN104232418A (en) * 2014-10-09 2014-12-24 哈尔滨艾克尔食品科技有限公司 Method for preparing black garlic brewed wine
CN105567497A (en) * 2016-02-06 2016-05-11 湖北工业大学 Garlic juice and mulberry liquor
CN107177445A (en) * 2017-07-07 2017-09-19 黑龙江省科学院大庆分院 The brew method of black jerusalem artichoke fruit wine

Also Published As

Publication number Publication date
CN102399662B (en) 2013-07-17

Similar Documents

Publication Publication Date Title
CN104116109B (en) A kind of preparation method of fructus hippophae vinegar beverage
CN104263588B (en) Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material
CN104017689B (en) Purple sweet potato liquor and preparation method thereof
CN101455431B (en) Orange fruit vinegar beverage and production method thereo
CN101649275B (en) Preparation method of herb-tea fruit/vegetable yellow wine
CN105192798B (en) Composite enzyme beverage and preparation method thereof
CN102239940B (en) Chinese toon tea and preparation method thereof
CN103525660B (en) Okra glutinous rice wine and preparation method thereof
CN102352299B (en) Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage
CN103013739B (en) Dioscorea opposite wine and technology for making same
CN104031799A (en) Preparation method of lychee wine
CN104152316B (en) The brewing method of pawpaw rice wine
CN105296303A (en) Blueberry wine and manufacturing technology thereof
CN103911260B (en) Litchi wine and preparation method thereof
CN101245307B (en) Melon and fruit vinegar and manufacture method thereof
CN101700116B (en) Manufacturing method health care tea liquor
CN103519283B (en) Kiwi fruit fermented beverage and preparation method and application thereof
CN103773653B (en) A kind of brewing method of hawthorn banana mulse
CN101665751B (en) Lemon fermented wine and preparation method thereof
CN104140922B (en) A kind of making method of Mulberry fruit vinegar beverage
CN105146660B (en) Natural fruit and vegetables enzyme beverage and preparation method thereof
CN103131596B (en) Processing method of lemon fruit wine
CN102776098A (en) Kiwifruit wine and method for brewing same
CN105211880B (en) Preparation method of fig enzymes
CN105132250A (en) Chenopodium quinoa white spirit and preparing method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
EXPY Termination of patent right or utility model
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20130717

Termination date: 20141202