CN102399662B - Brewing method of black garlic wine - Google Patents

Brewing method of black garlic wine Download PDF

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Publication number
CN102399662B
CN102399662B CN 201110394615 CN201110394615A CN102399662B CN 102399662 B CN102399662 B CN 102399662B CN 201110394615 CN201110394615 CN 201110394615 CN 201110394615 A CN201110394615 A CN 201110394615A CN 102399662 B CN102399662 B CN 102399662B
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China
Prior art keywords
fermentation
wine
bulbus allii
fermentor tank
ageing
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CN 201110394615
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Chinese (zh)
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CN102399662A (en
Inventor
孙月娥
王卫东
高明侠
顾增权
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徐州工程学院
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Publication of CN102399662A publication Critical patent/CN102399662A/en
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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, and does not eat the peculiar garlic odour smell of uncooked garlic after the food when directly eating, 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.Studies show that, in Bulbus Allii making processes, be present in γ-L-glutamy peptide matters in the garlic (γ-GP) under the effect of gamma glutamyl transpeptidase fast hydrolysis oxidation generate S-allyl group-L-halfcystine.

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 substantially 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 the natural nutritive substance of fruit and physiologically active ingredient, and materials such as the alcohols that produces during the fermentation, ester class have 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 domestic market is more at present, 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, formed 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, the adding white sugar is adjusted pol to 16-22 ° of Brix, adds 50-80mg/L sulfurous gas and carries out sterilization, adjusts temperature and prepares to ferment to 25-30 ℃;

(3) Primary Fermentation:

The Bulbus Allii slurry is added fermentor tank, add the high reactivity fruit wine dry yeast through overactivation, 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 control of rear fermentating period is 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 cold condition, 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 " grape wine, the general test method 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 take full advantage of wherein nutritive ingredient and physiologically active substance, product antioxidant property height.The color and luster of wine is 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, the adding white sugar is adjusted pol to 16 ° Brix, adds 80mg/L sulfurous gas and carries out sterilization, adjusts temperature and prepares to ferment to 25-30 ℃;

(3) Primary Fermentation:

The Bulbus Allii slurry is added fermentor tank, add the high reactivity fruit wine dry yeast through overactivation, fruit wine dry yeast add-on is 2% of 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 control of rear fermentating period is 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 cold condition, 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, the adding white sugar is adjusted pol to 22 ° Brix, adds 50mg/L sulfurous gas and carries out sterilization, adjusts temperature and prepares to ferment to 25-30 ℃;

(3) Primary Fermentation:

The Bulbus Allii slurry is added fermentor tank, add the high reactivity fruit wine dry yeast through overactivation, fruit wine dry yeast add-on is 2% of 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 control of rear fermentating period is 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 cold condition, 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 and adjust pol to 19 ° Brix, add 60mg/L sulfurous gas and carry out sterilization, adjust temperature to 28 ℃ preparation fermentation;

(3) Primary Fermentation:

The Bulbus Allii slurry is added fermentor tank, add the high reactivity fruit wine dry yeast through overactivation, fruit wine dry yeast add-on is 1% of 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 control of rear fermentating period is 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 cold condition, 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.

It should be noted that at last: above embodiment is only unrestricted in order to technical scheme of the present invention to be described; Although with reference to above-mentioned preferred embodiment the present invention is had been described in detail, 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 scope of technical solution of the present invention, all should be encompassed in the middle of the claim scope of the present invention.

Claims (2)

1. a Bulbus Allii wine is characterized in that, as raw material, its brewing method is with Bulbus Allii:
(1) material choice and processing:
Bulbus Allii peeling back is cleaned or is used the decortication Bulbus Allii, 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, the adding white sugar is adjusted pol to 16-22 ° of Brix, adds 50-80mg/L sulfurous gas and carries out sterilization, adjusts temperature and prepares to ferment to 25-30 ° of C;
(3) Primary Fermentation:
The Bulbus Allii slurry is added fermentor tank, add the high reactivity fruit wine dry yeast through overactivation, fruit wine dry yeast add-on is the 0.05-2% of Bulbus Allii weight, stir, under the condition of 25-30 ° of C 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 control of rear fermentating period is 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 cold condition, 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. the brewing method of a Bulbus Allii wine, concrete steps are:
(1) material choice and processing:
Bulbus Allii peeling back is cleaned or is used the decortication Bulbus Allii, 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, the adding white sugar is adjusted pol to 16-22 ° of Brix, adds 50-80mg/L sulfurous gas and carries out sterilization, adjusts temperature and prepares to ferment to 25-30 ° of C;
(3) Primary Fermentation:
The Bulbus Allii slurry is added fermentor tank, add the high reactivity fruit wine dry yeast through overactivation, fruit wine dry yeast add-on is the 0.05-2% of Bulbus Allii weight, stir, under the condition of 25-30 ° of C 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 control of rear fermentating period is 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 cold condition, 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.
CN 201110394615 2011-12-02 2011-12-02 Brewing method of black garlic wine CN102399662B (en)

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Cited By (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

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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
CN103054119B (en) * 2012-11-13 2013-11-06 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

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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
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

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KR20100052599A (en) * 2008-11-11 2010-05-20 경상대학교산학협력단 Fermented alcoholic drink with the black garlic and method thereof
KR101184890B1 (en) * 2009-04-30 2012-09-21 경남도립남해대학 산학협력단 Preparing Method for Functional Wine Using Black Garlic
CN102226144B (en) * 2011-05-24 2013-01-09 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 (4)

* 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
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

Cited By (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

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