CN102424780A - Five-fruit wine brewing process - Google Patents
Five-fruit wine brewing process Download PDFInfo
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- CN102424780A CN102424780A CN201110444559XA CN201110444559A CN102424780A CN 102424780 A CN102424780 A CN 102424780A CN 201110444559X A CN201110444559X A CN 201110444559XA CN 201110444559 A CN201110444559 A CN 201110444559A CN 102424780 A CN102424780 A CN 102424780A
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Abstract
The invention relates to a five-fruit biological wine and a brewing process thereof. In the five-fruit biological wine, sticky rice and rice are used as main raw materials in a weight ratio of (1.8-2.2):1, and a saccharification extract, alcohol yeast, bioenergy Huolisu and five fruits are also added. The five-fruit biological wine has alcohol degree equivalent to that of white spirit; in the brewing process, a blending process is not adopted, the five-fruit biological wine is completely brewed from grains and plants; and simultaneously, the alcohol degree of the five-fruit biological wine prepared by the process provided by the invention is formed once in the brewing process. After the five-fruit biological wine is drunk, people has no wine fume in a mouth and no thirst feel, and can rapidly sober so as not to damage health; and the brewing process of the five-fruit wine is reasonable and simple, is short in brewing time and is high in wine yield, and grains are saved.
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 brewing wine is main with wine, rice wine, yellow rice wine and pure mellow wine then both at home and abroad, though nutritive ingredient is high, the number of degrees of wine are too low, and the highest 18 degree that are no more than have satisfied not the demands of most people to wine.
Plum can promote the secretion of hydrochloric acid in gastric juice and peptic digestion enzyme; The effect that increases enterogastric peristalsis is arranged; Thereby food Lee ability promoting digestion, appetite stimulator is that achlorhydria, food back are glutted, constipation person's dietotherapy non-defective unit; Contain multiple amino acids in fresh Lee's meat, like suitable absorption of human body such as glutamine, Serine, amino acid, proline(Pro); Apricot really has good medical functions, in herbal medicine, occupies critical role, cures mainly chill tuberculosis, promote the production of body fluid to quench thirst, moistening the lung and resolving phlegm is clearing heat and detoxicating; The cyclic monophosphate that date is rich in; It is the essential material of human energy metabolism; Can muscle strength reinforcing, Ginseng Extract, vasodilation, increase myocardial contraction, improve myocardial nutrition; To preventing and treating cardiovascular disorder good effect is arranged, jujube has effects such as qi-restoratives benefit gas, nourishing blood to tranquillize the mind, invigorating the spleen and regulating the stomach, is patient's good health care nutritious prod such as weakness of the spleen and the stomach, insufficiency of vital energy and blood, lassitude, insomnia; Contain various trace elements such as protein, carbohydrate, food fibre, VITMAIN B1, B2, c, phosphorus, iron, calcium, potassium in the peach; Chestnut can beneficial gas tonifying spleen, the thick intestines that are good for the stomach, and strengthening the tendons and bones delays senility.
Summary of the invention
The present invention has designed a kind of five fruit biological wine and brewing processs 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 five fruits, with glutinous rice and rice by weight 1.8-2.2: 1 be main raw material, wherein is 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 five really.
The content of said plum, apricot, jujube, peach and chestnut is respectively main raw material gross weight 5-10%, 3-9%, 5-11%, 5-13% coin mouth 5-15%.
Described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Said distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of said bioenergy vigor is the 0.01-0.5% of main raw material gross weight.Described plum, apricot, jujube, peach all are that the form with fruit juice joins in the raw material; Said chestnut joins in the raw material with form of powder; With plum, apricot, peach, jujube respectively stoning break into pulp; Breaking into diameter to chestnut is that the particulate state of 0.3-0.5mm is added in the raw material earlier and steamed, and then adds in the fermentation raw material together after being pre-mixed plum, peach, apricot, jujube magma in proportion and ferment.
The brewing process of the biological wine of a kind of five fruits 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 grain of rice, do not add water, guarantee that the grain of rice was at temperature 110-130 ℃ 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 20-35 ℃;
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 35-80 ℃, 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 squeezing of the 5th step: fermented liquid is squeezed, and the collection pressed liquor is also crossed and is filtered transparent clear liquor, promptly makes highly biological wine by metering packing.
Adopt the bamboo basket rice washing when washing rice in said the first step bubble, the rice washing.
Said second step adopts oak barrel as container when steaming rice.
The potter's clay container adopts the boccaro cylinder in said the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
Add bioenergy vigor element and plum, apricot, jujube and peach when stirring during the Secondary Fermentation in said the 4th step fermentation.
Through concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in said 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 practiced thrift grain; Liquor that market is traditional or medicinal liquor adopt edible ethanol, water and spices to soak mostly and blend.Preparing 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, lets 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, advocate the developing direction that liquor-making enterprise changes according to " to low alcohol, common wine is to nutriment wine to fruit wine, high wine to brewing wine, grain wine for liquor " according to country fully; At the inherit traditional ancient prescription; The utilization traditional technology adopts biotechnology, and exquisite plant is brewageed.
This five biological wine of fruit and brewing process thereof have following beneficial effect:
(1) the biological drinking utensils of five fruits of the present invention has the alcohol number of degrees suitable with liquor, and in brewing process, does not adopt blending process production, brewages production by cereal fully.
(2) number of degrees of the biological wine of five fruits of the present invention are once shaped in brewing process, and the biological beverage of five fruits 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 the present invention five fruits is rationally simple, and the wine brewing time is short, and the yield of liquor is high, saves grain.(4) the biological wine of the present invention five fruits has combined traditional technology and modern adding technique, is rich in the nutritive ingredient of multiple fruits such as plum, apricot, jujube, peach in the wine again, meets human body requirements, and is all-ages.
Embodiment
Below in conjunction with specific embodiment, the present invention is further specified:
Embodiment 1
Make the biological wine of five fruits by following proportioning raw materials and brewing process, raw material mixes by weight 2.1: 1 with glutinous rice and rice
Be main raw material, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 1.08～4 of a main raw material gross weight; The distillery yeast addition is 0.78～4 of a main raw material gross weight; The plain addition of bioenergy vigor
Be 0.05～4 of main raw material gross weight, the content of plum, apricot, jujube, peach and chestnut is respectively main raw material gross weight 5%, 4%, 5%, 5% seat mouth 6%.
Described plum, apricot, jujube, peach all are that the form with fruit juice joins in the raw material; Said chestnut joins in the raw material with form of powder; With plum, apricot, peach, jujube respectively stoning break into pulp; Breaking into diameter to chestnut is that the particulate state of 0.3-0.5mm is added in the raw material earlier and steamed, and then adds in the fermentation raw material together after being pre-mixed plum, peach, apricot, jujube magma in proportion and ferment.
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 13 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 and chestnut, do not add water, the grain of rice steamed 15 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 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 45 ℃ of temperature, sealing and fermenting 12 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 10 days is carried out 3 times and stirred during the Secondary Fermentation, add biologos element and plum, apricot, jujube, peach during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline through 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 five fruits that the alcohol number of degrees are the 40-50 degree by metering packing.
Embodiment 2
Make the biological wine of five fruits by following proportioning raw materials and brewing process; Raw material was mixed into main raw material with glutinous rice and rice by weight 2: 1; It is plain wherein also to be added with saccharification liquid koji, distillery yeast and bioenergy vigor, and saccharification liquid koji addition is 1.05% of a main raw material gross weight; The distillery yeast addition is 0.85% of a main raw material gross weight; The plain addition of bioenergy vigor does
0.4% of main raw material gross weight, the content of plum, apricot, jujube, peach and chestnut are respectively main raw material gross weight 10%, 8%, 9%, 12% and 15%.
Described plum, apricot, jujube, peach all are that the form with fruit juice joins in the raw material; Said chestnut joins in the raw material with form of powder; With plum, apricot, peach, jujube respectively stoning break into pulp; Breaking into diameter to chestnut is that the particulate state of 0.3-0.5mm is added in the raw material earlier and steamed, and then adds in the fermentation raw material together after being pre-mixed plum, peach, apricot, jujube magma in proportion and ferment.
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 and chestnut, do not add water, the grain of rice steamed 12 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 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 25 ℃ of temperature, and sealing and fermenting 7 days is carried out 3 times and stirred during the Secondary Fermentation, add biologos element and plum, apricot, jujube, peach and chestnut during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline through 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 five fruits that the alcohol number of degrees are the 38-44 degree by metering packing.
Combine specific embodiment that the present invention has been carried out exemplary description above; Obvious realization of the present invention does not receive 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)
- One kind five the fruit biological wine; With glutinous rice and rice by weight 1.8-2.2: 1 is main raw material; It is plain wherein to be added with saccharification extracting solution, distillery yeast and bioenergy vigor, it is characterized in that: in the raw material of brewing wine, also be added with plum, apricot, jujube, peach and chestnut.
- 2. the biological wine of five fruits according to claim 1, it is characterized in that: the content of said plum, apricot, jujube, peach and chestnut is respectively main raw material gross weight 5-10%, 3-9%, 5-11%, 5-13% and 5-15%.
- 3. the biological wine of five fruits 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; Said distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of said bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
- 4. the biological wine of five fruits according to claim 3; It is characterized in that: described plum, apricot, jujube, peach all are that the form with fruit juice joins in the raw material; Said chestnut joins in the raw material with form of powder; With plum, apricot, peach, jujube respectively stoning break into pulp, breaking into diameter to chestnut is that the particulate state of 0.3-0.5mm is added in the raw material earlier and steamed, and then adds in the fermentation raw material together after being pre-mixed plum, peach, apricot, jujube magma in proportion and ferment.
- 5. one kind comprises the brewing process that claim is foretold 4 the biological wine of five fruits, and 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, steep up to the grain of rice and open, 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 grain of rice, do not add water, guarantee that the grain of rice was at temperature 110-130 ℃ 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 20-35 ℃;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 35-80 ℃, 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 squeezing of the 5th step: fermented liquid is squeezed, and the collection pressed liquor is also crossed and is filtered transparent clear liquor, promptly makes highly biological wine by metering packing.
- 6. the brewing process of the biological wine of five fruits according to claim 5 is characterized in that: adopt the bamboo basket rice washing when washing rice in said the first step bubble, the rice washing.
- 7. the brewing process of the biological wine of five fruits according to claim 6 is characterized in that: said second step adopts oak barrel as container when steaming rice.
- 8. according to the brewing process of claim 5 or the biological wine of 7 described five fruits, it is characterized in that: the potter's clay container adopts the boccaro cylinder in said the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
- 9. the brewing process of the biological wine of five fruits according to claim 8 is characterized in that: add bioenergy vigor element and plum, apricot, jujube and peach when stirring during the Secondary Fermentation in said the 4th step fermentation.
- According to claim 5-9 each described five the fruit biological wine brewing process; It is characterized in that: through concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in said the 5th step squeezing; 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; Merging filtrate gets transparent clear liquor, the metering packing.
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| CN201110444559XA CN102424780A (en) | 2011-12-26 | 2011-12-26 | Five-fruit wine brewing process |
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| CN201110444559XA CN102424780A (en) | 2011-12-26 | 2011-12-26 | Five-fruit wine brewing process |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103255023A (en) * | 2013-04-16 | 2013-08-21 | 国家林业局泡桐研究开发中心 | Method for processing eucommia ulmoides male flower fruit wine |
| CN105154289A (en) * | 2015-10-13 | 2015-12-16 | 江凯 | Plum wine and preparation method thereof |
| 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 |
| 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 |
| 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 |
| 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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2011
- 2011-12-26 CN CN201110444559XA patent/CN102424780A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103255023A (en) * | 2013-04-16 | 2013-08-21 | 国家林业局泡桐研究开发中心 | Method for processing eucommia ulmoides male flower fruit wine |
| CN103255023B (en) * | 2013-04-16 | 2015-10-28 | 国家林业局泡桐研究开发中心 | A kind of working method of eucommia Bark male flower fruit wine |
| CN105154289A (en) * | 2015-10-13 | 2015-12-16 | 江凯 | Plum wine and preparation method thereof |
| 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 |
| 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 |
| 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 |
| 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: 20120425 |