CN102443513B - Preparation method of male drinking jujube wine - Google Patents
Preparation method of male drinking jujube wine Download PDFInfo
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Abstract
The invention discloses a brewing method of a male drinking jujube wine. The brewing method comprises the steps of: 1. preparing wort; 2. preparing a wrought jujube material; 3. preparing a jujube wine; 4. taking Chinese wolfberries, donkey-hide gelatin, radix astragali, codonopsis pilosula, Chinese angelica, safflower, radix polygonum multiflorum, morinda officinalis, eucommia, tuber onion seeds, schisandra chinensis, rosa laevigata, cistanche deserticola, cinnamomum aromaticum, polygonatum rhizome, cynomorium songaricum, tortoise shells, a hippocampus, a gecko, a pilose antler, herba epimedii, and rhodosin for mixing, then conducting percolation to prepare a percolating solution; 5. blending a male drinking jujube wine crude product; 6. carrying out filtration with an ultrafiltration membrane; 7. performing hot filling; 8. conducting microwave sterilization. The male drinking jujube wine of the invention has higher clearness and brightness than products prepared by traditional technologies. Meanwhile, after three years of preservation, the product of the invention generates substantially less sediments than traditional products preserved for three months. The jujube wine of the invention has kidney tonifying and yang invigorating efficacy, and can make the male feel full of energy after 100ml of administration each day. Especially for the middle-aged and elderly men, the wine provided in the invention can make them rejuvenated and greatly improve the sexual life quality.
Description
Technical field
The present invention relates to a kind of brewing method of wine, particularly a kind of method processed of male drinking jujube wine.
Background technology
Wine kind take jujube as raw material production has: soak assembled alcoholic drinks, fermentation low alcohol fruit wine and fermented distilled liquor.The main technique of their production separately is as follows:
1, assembled alcoholic drinks: with edible ethanol or high spirit jujube is soaked, extract its effective constituent, then add water degree of falling and carry out seasoning with sugar, acid.This wine product technique is simple, the vinosity mouthfeel is simpler, sweet greasy, generally all because adding other herbal medicine and essence and flavoring agent, is not suitable for popular compotation.
2, fermentation low alcohol fruit wine: by to jujube boiling, making beating, take the yeast single culture as starter, carry out liquid state fermentation, then use sugar, sour seasoning.This wine product alcoholic strength is low, taste is thiner, sour and astringent, be not suitable for popular compotation.
3, fermented distilled liquor: by to jujube boiling, batching, form as starter solid state fermentation agent solid state fermentation, distillation, allotment with traditional opening condition distiller's yeast processed.
For quality and the characteristics of improving the wine take jujube as raw material production, various relevant researchs have been carried out.For example application number is the production method that 200710054039.1 Chinese patent application discloses a kind of fermented fresh date dry white liquor, and the method comprises that material choice, cleaning, fragmentation, tinning, adding yeast fermentation, pouring are stored, lower glue is clarified former wine, filtration, freezing rear degerming, can, bottle storage.Application number is that 200710098389.8 Chinese patent application discloses red date fruit wine, red date liquor and preparation method thereof, the production technique that its red date fruit wine adopts fermentation to combine with the immersion technology, and red date liquor employing solid-state fermentation technology is made.
In addition produce a kind of Ling-wine Lu wine at the Hunan China Hengyang Area, belong to the local speciality with long history in more than 2000 and deep spirits culture inside information, it has just become imperial palace tribute wine as far back as the Chinese Shanxi epoch." Later Han Dynasty's book ", " water is annotated warp ", History as a Mirror, the history records such as clear " unifying will ", the Republic of China " Chinese industry will " have this record, and confirm that this wine originates in Hengyang Ling Hu.This wine enjoys making a pet of of successive dynasties emperors and ministers, scholar poet and praises.In successive dynasties poem, the prose to this wine do not praise more than 200 locate more than.Wherein most typical is that Tang Taizong grants poem Wei Zheng day: " the Ling Lu wins blue giving birth to, and emerald green great waves are crossed beautiful Chinese onion, and thousand liquor-saturated awake, and flavor was unbeaten in 10 years." " blue giving birth to " in this be the favorite good wine of Emperor Wu Di of the Han dynasty.
But Gai Ling-wine Lu wine is owing to wine degree low (8-12 °), and inclusion is many, and is nutritious, can only adopt conventional pasteurization to sterilize, and therefore is difficult to Keep the quality and freshness, and period of storage one will go bad owing to sterilization not produce the secondary microbiological contamination thoroughly for a long time.The in addition as easy as rolling off a log oxidation of this wine, oxidation meeting make product black by the xanthochromia brown stain, and the mouthfeel souring makes the vinosity variation because of the derivative that produces after the oxidation simultaneously, and can progressively separate out sedimentable matter, cause product only should namely make i.e. drink, are difficult to circulate in market.
Moreover this wine is because composition of raw materials is single, though so its nutrition abundant, more single, be difficult to satisfy the demand that the human consumer after the society that enjoys a fairly comfortable life improves the quality of living.
Also have existing jujube wine to lack the tonic effect.
Summary of the invention
Technical problem to be solved by this invention is for existing jujube wine with the existing deficiency of Ling-wine Lu wine and a kind of preparation method of male drinking jujube wine is provided.The method can overcome the deadly defect that traditional product Ling-wine Lu wine can only Keep the quality and freshness 1-6 month, makes product can long term guarantee quality fresh-keeping.The method can significantly reduce the throw out that produces in the preservation period, improves raw-material utilization ratio, reduces to consume, and reduces cost, and the male drinking jujube wine of simultaneously the method preparation also has the tonic effect.
Technical problem to be solved by this invention can be achieved through the following technical solutions:
A kind of preparation method of male drinking jujube wine is comprised of following steps:
1, with Fructus Hordei Germinatus after crushed, carrying out gelatinization, saccharification, making weight percent concentration after filtering, boil, cooling off is that 7.2～10.02% wort is for subsequent use, filter filter residue A as feed;
2, choose red date clean broken, after cooking the red date grog is for subsequent use;
3, select first-class glutinous rice, glutinous rice clean was soaked 6～10 as a child, with 100 ℃ of steamed 25～35 minutes, to cooking and sticking not faling apart is advisable, the glutinous rice that steams watered pouring with pure water, is cooled to 25～35 ℃; Evenly be sprinkled into the distiller's yeast of porphyrize in glutinous rice, the weight proportion of distiller's yeast consumption and described glutinous rice is 0.5～1.1: 100; The glutinous rice of admixing distiller's yeast is poured in the saccharification basin in 20～28 ℃ of lower cultivations 48 hours; Then the red date grog that adds 20-30% step 2 preparation of 0.1～0.5% prozyme of glutinous rice weight and glutinous rice weight is mixed evenly, pours into and carries out primary fermentation in the container 20 days, and temperature remains on 20～28 ℃; After primary fermentation finished, the wort and the 0.1-0.2% beer yeast slurry that add 30-40% step 1 preparation of glutinous rice weight were mixed evenly, pour into and carry out secondary fermentation 10 days in the container, and temperature remains on 25～28 ℃; Secondary fermentation is carried out press filtration and is got filtrate and filter residue B after finishing, and filtrate adds filtrate weight 0.1-0.3% egg white, coctoprecipitinogen 5-10 days, abandons throw out and must go up pure mellow wine A; Distillation extraction scheduling grain was burnt liquor after throw out mixed with filter residue B; 0.1～0.5% prozyme of pure mellow wine A weight carries out enzymolysis in the upper pure mellow wine A adding, and enzymolysis time is 24 hours, and temperature is 30-35 ℃, after enzymolysis finishes rearmounted basin and stores sth. in a cellar 60 days, abandons throw out and must go up pure mellow wine B, and upper pure mellow wine B adds the honey seasoning and namely gets jujube wine;
4, get matrimony vine 5 weight parts, donkey-hide gelatin 3 weight parts, the Radix Astragali 2 weight parts, Radix Codonopsis 2 weight parts, Radix Angelicae Sinensis 1 weight part, safflower 1 weight part, the tuber of multiflower knotweed 1 weight part, Root of Medicinal Indian mulberry 1 weight part, the bark of eucommia 1 weight part, semen allii tuberosi 1 weight part, shizandra berry 1 weight part, Fruit of Cherokee Rose 1 weight part, Herba Cistanches 1 weight part, Chinese cassia tree 1 weight part, sealwort 1 weight part, cynomorium songaricum 1 weight part, tortoise plastron 0.1 weight part, hippocampus 0.1 weight part, gekko 0.1 weight part, pilose antler 0.01 weight part, Herba Epimedii 1 weight part, after rhodiola essence 0.1 weight part mixes, put into percolating device, the jujube wine that adds step 3 preparation of 5～10 times of weight, regulating diacolation speed is 1.2～1.8ml/min, collects percolate; Again add the jujube wine of step 3 preparation of 5～10 times of weight, regulating diacolation speed is 0.8～1.2ml/min, collects percolate, with the percolate merging of twice collection;
5, the percolate with step 4 preparation adds in the jujube wine of step 3 preparation, mixing, colludes and transfers the male drinking jujube wine crude product;
6, the male drinking wine crude product quick freezing to 0 that step 5 is made °～-2 ° kept 3 days; Then taking out by molecular weight cut-off is that 5000～100000 ultrafiltration polysulfone membrane is filtered, and working pressure 0.8～2Mpa gets ultrafiltrated;
7, the ultrafiltrated with step 6 preparation is heated to 118 ℃ of sterilizations 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and microwave disinfection namely got male drinking jujube wine in 1 minute behind the hot filling.
Prozyme of the present invention is to be that 20% proteolytic enzyme, 10% lipase, 30% amylase, 40% cellulase mix by mass percent.
Described proteolytic enzyme, polygalacturonase, amylase, Mierocrystalline cellulose enzyme activity measure unit are 2000 units.
Owing to adopted technique scheme, the present invention compared with prior art has the following advantages:
1, the present invention adopts two-step fermentation technique to ferment, in the primary fermentation process, except adding the distiller's yeast in the traditional technology, the prozyme that also adds proteolytic enzyme, polygalacturonase, amylase, cellulase formation, dextrin residual in the product, protein, pectin substance fully are hydrolyzed into the nutritive substances such as glucose, amino acid, can improve examination rate 2-3%; Reduce and produce precipitation in the product storage process.
2, in the secondary fermentation process, add wort and beer yeast slurry, owing to contain abundant vitamin-E in the Fructus Hordei Germinatus, it is a kind of natural powerful antioxidant, thus decrease and the degree of oxidation that has delayed product make product energy long-period freshness preserving.Change simultaneously traditional product and cross the sweet shortcoming of being bored with, improve the salubrious degree of product.
3, jujube wine of the present invention adopts glutinous rice, Fructus Hordei Germinatus, red date fermentation to form, thereby concentrate these raw-material nutritive elements, increased substantially the nutritive ingredient of the inorganic microelement such as the organism such as amino acid, VITAMIN and selenium in the product, make product have more nutrition, nourishing and health-care effect, enriched simultaneously odor type and the taste flavor of product.
4, the limpid degree of jujube wine of the present invention is higher than the product of traditional technology, and the product that simultaneously the present invention produces is preserved the throw out that produced afterwards in 3 years and greatly is less than the throw out that the traditional product preservation produced after three months.
5, the present invention has the kidney invigorating and YANG supporting effect, takes 100ml every day, can feel energetic, and especially 50～70 years old the elderly can recover its youthful vigor, increases substantially life quality, reappears in the past strong wind, has the effect that shadow is seen in vertical rod.
Embodiment
A kind of brewing method of male drinking jujube wine is comprised of following steps:
1, with Fructus Hordei Germinatus after crushed, carrying out gelatinization, saccharification, making weight percent concentration after filtering, boil, cooling off is that 7.2～10.02% wort is for subsequent use, filter filter residue A as feed;
2, choose red date clean broken, after cooking the red date grog is for subsequent use;
3, select first-class glutinous rice, glutinous rice clean was soaked 6～10 as a child, with 100 ℃ of steamed 25～35 minutes, to cooking and sticking not faling apart is advisable, the glutinous rice that steams watered pouring with pure water, is cooled to 25～35 ℃; Evenly be sprinkled into the distiller's yeast of porphyrize in glutinous rice, the weight proportion of distiller's yeast consumption and described glutinous rice is 0.5～1.1: 100; The glutinous rice of admixing distiller's yeast is poured in the saccharification basin in 20～28 ℃ of lower cultivations 48 hours; Then the red date grog that adds 20-30% step 2 preparation of 0.1～0.5% prozyme of glutinous rice weight and glutinous rice weight is mixed evenly, pours into and carries out primary fermentation in the container 20 days, and temperature remains on 20～28 ℃; After primary fermentation finished, the wort and the 0.1-0.2% beer yeast slurry that add 30-40% step 1 preparation of glutinous rice weight were mixed evenly, pour into and carry out secondary fermentation 10 days in the container, and temperature remains on 25～28 ℃; Secondary fermentation is carried out press filtration and is got filtrate and filter residue B after finishing, and filtrate adds filtrate weight 0.1-0.3% egg white, coctoprecipitinogen 5-10 days, abandons throw out and must go up pure mellow wine A; Distillation extraction scheduling grain was burnt liquor after throw out mixed with filter residue B; 0.1～0.5% prozyme of pure mellow wine A weight carries out enzymolysis in the upper pure mellow wine A adding, and enzymolysis time is 24 hours, and temperature is 30-35 ℃, after enzymolysis precipitation finishes, after putting basin and storing sth. in a cellar 60 days, abandons throw out and must go up pure mellow wine B, and upper pure mellow wine B adds the honey seasoning and namely gets jujube wine.Wherein prozyme is to be that 20% proteolytic enzyme, 10% lipase, 30% amylase, 40% cellulase mix by mass percent.Described proteolytic enzyme, polygalacturonase, amylase, Mierocrystalline cellulose enzyme activity measure unit are 2000 units.
4, get matrimony vine 5 weight parts, donkey-hide gelatin 3 weight parts, the Radix Astragali 2 weight parts, Radix Codonopsis 2 weight parts, Radix Angelicae Sinensis 1 weight part, safflower 1 weight part, the tuber of multiflower knotweed 1 weight part, Root of Medicinal Indian mulberry 1 weight part, the bark of eucommia 1 weight part, semen allii tuberosi 1 weight part, shizandra berry 1 weight part, Fruit of Cherokee Rose 1 weight part, Herba Cistanches 1 weight part, Chinese cassia tree 1 weight part, sealwort 1 weight part, cynomorium songaricum 1 weight part, tortoise plastron 0.1 weight part, hippocampus 0.1 weight part, gekko 0.1 weight part, pilose antler 0.01 weight part, Herba Epimedii 1 weight part, after rhodiola essence 0.1 weight part mixes, put into percolating device, the jujube wine that adds step 3 preparation of 5～10 times of weight, regulating diacolation speed is 1.2～1.8ml/min, collects percolate; Again add the jujube wine of step 3 preparation of 5～10 times of weight, regulating diacolation speed is 0.8～1.2ml/min, collects percolate, with the percolate merging of twice collection;
5, the percolate with step 4 preparation adds in the jujube wine of step 3 preparation, mixing, colludes and transfers the male drinking jujube wine crude product;
6, the male drinking wine crude product quick freezing to 0 that step 5 is made °～-2 ° kept 3 days; Then taking out by molecular weight cut-off is that 5000～100000 ultrafiltration polysulfone membrane is filtered, and working pressure 0.8～2Mpa gets ultrafiltrated;
7, the ultrafiltrated with step 6 preparation is heated to 118 ℃ of sterilizations 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and microwave disinfection namely got male drinking jujube wine in 1 minute behind the hot filling.
Claims (2)
1. the brewing method of a male drinking jujube wine is characterized in that, is comprised of following steps:
1], with Fructus Hordei Germinatus after crushed, carrying out gelatinization, saccharification, making weight percent concentration after filtering, boil, cooling off is that 7.2～10.02% wort is for subsequent use, filter filter residue A as feed;
2], choose red date clean broken, after cooking the red date grog is for subsequent use;
3], select first-class glutinous rice, glutinous rice is cleaned was soaked 6～10 hours, with 100 ℃ of steamed 25～35 minutes, to cooking and sticking not faling apart is advisable, the glutinous rice that steams watered pouring with pure water, is cooled to 25～35 ℃; Evenly be sprinkled into the distiller's yeast of porphyrize in glutinous rice, the weight proportion of distiller's yeast consumption and described glutinous rice is 0.5～1.1: 100; The glutinous rice of admixing distiller's yeast is poured in the saccharification basin in 20～28 ℃ of lower cultivations 48 hours; Then add 0.1～0.5% prozyme of glutinous rice weight and the 20-30% step 2 of glutinous rice weight] preparation the red date grog mix evenly, pour into and carried out primary fermentation in the container 20 days, temperature remains on 20～28 ℃; After primary fermentation finishes, adding the 30-40% step 1 of glutinous rice weight] wort and the 0.1-0.2% beer yeast slurry of preparation mix evenly, pours into and carry out secondary fermentation 10 days in the container, and temperature remains on 25～28 ℃; Secondary fermentation is carried out press filtration and is got filtrate and filter residue B after finishing, and filtrate adds filtrate weight 0.1-0.3% egg white, coctoprecipitinogen 5-10 days, abandons throw out and must go up pure mellow wine A; Distillation extraction scheduling grain was burnt liquor after throw out mixed with filter residue B; 0.1～0.5% prozyme of pure mellow wine A weight carries out enzymolysis in the upper pure mellow wine A adding, and enzymolysis time is 24 hours, and temperature is 30-35 ℃, after enzymolysis finishes rearmounted basin and stores sth. in a cellar 60 days, abandons throw out and must go up pure mellow wine B, and upper pure mellow wine B adds the honey seasoning and namely gets jujube wine;
4], get matrimony vine 5 weight parts, donkey-hide gelatin 3 weight parts, the Radix Astragali 2 weight parts, Radix Codonopsis 2 weight parts, Radix Angelicae Sinensis 1 weight part, safflower 1 weight part, the tuber of multiflower knotweed 1 weight part, Root of Medicinal Indian mulberry 1 weight part, the bark of eucommia 1 weight part, semen allii tuberosi 1 weight part, shizandra berry 1 weight part, Fruit of Cherokee Rose 1 weight part, Herba Cistanches 1 weight part, Chinese cassia tree 1 weight part, sealwort 1 weight part, cynomorium songaricum 1 weight part, tortoise plastron 0.1 weight part, hippocampus 0.1 weight part, gekko 0.1 weight part, pilose antler 0.01 weight part, Herba Epimedii 1 weight part, after rhodiola essence 0.1 weight part mixes, put into percolating device, the step 3 that adds 5～10 times of weight] the jujube wine of preparation, regulating diacolation speed is 1.2～1.8mL/min, collects percolate; The step 3 that again adds 5～10 times of weight] the jujube wine of preparation, regulating diacolation speed is 0.8～1.2mL/min, collects percolate, and the percolate of twice collection is merged;
5], with step 4] percolate of preparation adds step 3] in the jujube wine of preparation, mixing, collude and transfer the male drinking jujube wine crude product;
6], with step 5] the male drinking wine crude product quick freezing to 0 that makes ℃～-2 ℃, kept 3 days; Then taking out by molecular weight cut-off is that 5000～100000 ultrafiltration polysulfone membrane is filtered, and working pressure 0.8～2MPa gets ultrafiltrated;
7], with step 6] preparation ultrafiltrated be heated to 118 ℃ the sterilization 0.5 minute, be cooled to 80 ℃ and carry out hot filling, microwave disinfection namely got male drinking jujube wine in 1 minute behind the hot filling;
Described prozyme is to be that 20% proteolytic enzyme, 10% lipase, 30% amylase, 40% cellulase mix by mass percent.
2. the brewing method of male drinking jujube wine as claimed in claim 1 is characterized in that, described proteolytic enzyme, polygalacturonase, amylase, Mierocrystalline cellulose enzyme activity measure unit are 2000 units.
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Families Citing this family (5)
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| CN102827740B (en) * | 2012-05-24 | 2013-12-11 | 浙江朗诗德健康饮水设备股份有限公司 | Baisui (Chinese character) wine and preparation method thereof |
| CN102698081B (en) * | 2012-06-20 | 2014-08-20 | 舒达义 | Medicinal liquor with treatment effect and health-care function and preparation method thereof |
| CN104312833B (en) * | 2014-10-24 | 2017-05-24 | 新疆农垦科学院 | Red date-cistanche wine |
| CN106754031A (en) * | 2016-12-20 | 2017-05-31 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Guarana glutinous rice wine |
| CN107375689A (en) * | 2017-07-31 | 2017-11-24 | 陶瑛 | One kind is tonified Qi of the kidney wine and preparation method thereof |
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