CN102559439A - Production process of nutritive fermented wine - Google Patents
Production process of nutritive fermented wine Download PDFInfo
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- CN102559439A CN102559439A CN201210006939XA CN201210006939A CN102559439A CN 102559439 A CN102559439 A CN 102559439A CN 201210006939X A CN201210006939X A CN 201210006939XA CN 201210006939 A CN201210006939 A CN 201210006939A CN 102559439 A CN102559439 A CN 102559439A
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Abstract
The invention discloses a production process of a nutritive fermented wine, which comprises the processes of material preparation, medicinal liquor preparation and fermentation substrate preparation, medlar, Chinese date and sticky rice containing rich saccharide components and having the characteristics of traditional Chinese medicine and dietary therapy medicinal effects are together used as the formula of a fermentation substrate, 55-degree medicinal liquor is used for wine pressing, and traditional Chinese medicine nourishing and food nutrition hunger satisfying functions are organically integrated. Simultaneously, the ethanol content of the wine fermented by the process is controlled to be 16-18% (V/V), and the wine with the taste completely different from that of the conventional fermented wine, i.e. yellow wine can be produced.
Description
Technical field
The present invention relates to a kind of production technique of nutrition fermented wine, belong to the wine brewing field.
Background technology
Traditional fermentation brewage process technology generally is to use rice or glutinous rice at present, uses liquor to press wine to suppress too fast diastatic fermentation, about sealing and fermenting wine degree control amount of alcohol 8% (V/V); Fermentation vat wine liquid is collected the back use and is fried in shallow oil wine method or asepsis sterilization; Wine liquid uses the quicklime clarification process.The fermented wine mouthfeel of this traditional fermentation brewage process brew is single, and nutrition is abundant inadequately.
Summary of the invention
The production technique that the purpose of this invention is to provide a kind of nutrition fermented wine, not only nutritious with the fermented wine of this explained hereafter, and also mouthfeel is different from the taste style of traditional zymotic wine yellow rice wine.
The realization technical scheme that the object of the invention adopted is that the production technique of this nutrition fermented wine is following:
1.1 get the raw materials ready
Glutinous rice washing is clean, and draining to the grain of rice still is wetting shape but anhydrous outflow is subsequent use, with date removal of impurities, cleaning, draining, dry subsequent use, with matrimony vine removal of impurities, cleaning, draining, dry subsequent use;
1.2 preparation fermented substrate
1.2.1 measure parts by weight and be 95～100 parts glutinous rice, leach after soaking glutinous rice fully;
1.2.2 add the matrimony vine of glutinous rice dry weight 5.8～6.2% and the date of glutinous rice dry weight 5.8～6.2%, even with the glutinous rice thorough mixing;
1.2.3 glutinous rice, date, the matrimony vine of mixing are mixed into a pot boiling, and boiling after 40～50 minutes leaches the water that produces in the digestion process, continues 1.5～2.5 hours ripe meals of boiling, drenches cold water then, when ripe meal temperature is reduced to 45～55 ℃, takes the dish out of the pot;
1.2.4 the ripe meal after will taking the dish out of the pot evenly paves on wooden case, the ratio in ripe meal weight 3% under 40 ℃ adds koji, stirs;
Be added in the fermentation vat 1.2.5 will evenly be mixed with the ripe meal of koji, be incubated 36～42 ℃, be placed to the saccharic fermentation;
1.2.6 with volume is that 55 ° of wine liquid of fermentation vat volumetrical 3%～5% join in the fermentation vat, and fermentation vat is sealed with composite package, continues to keep fermentation state, 30～40 days sealing time;
1.2.7 after sealing finishes, get fermented wine and detect ethanol content, when ethanol content reaches 16～18% (V/V); Receive the wine operation, be about to fermentation vat wine liquid and leach, collect fermentation back clout then; Squeeze the juice with pressure filter and to get liquid, and with fermented wine filtrating and squeezeding juice merge collect fermented wine stoste.
With what technique scheme obtained fermented wine stoste was positioned over ceramic cylinder airtight storage 3 years, filters then, blend, sterilization, can promptly get the fermented wine finished product.
Wherein used 55 ° of wine liquid are 55 ° of liquor liquid among the step 1.2.6.
It is that used 55 ° of wine liquid are 55 ° of medicated liquors among the step 1.2.6 that technique scheme is further improved, and said 55 ° of medicinal liquor adopt the following steps preparation:
4.1 get the raw materials ready
With the Semen Coicis removal of impurities, clean, dry subsequent use, the Poria cocos stripping and slicing is subsequent use, with the Radix Angelicae Sinensis removal of impurities, clean, cut sheet, dry subsequent use, with root of herbaceous peony removal of impurities, clean, cut sheet, dry subsequent use, with the Radix Codonopsis removal of impurities, clean, cut sheet, dry subsequent use;
4.2 preparation medicated liquor
4.2.1 2.9～3.1 parts of Semen Coiciss, 2.9～3.1 parts in Poria cocos, 1.9～2.1 parts in cultivated land, 1.9～2.1 parts of Radix Angelicae Sinensis, 1.9～2.1 parts of the root of herbaceous peonys, 9.8～10.2 parts of Radix Codonopsis by weight; Take by weighing Semen Coicis, Poria cocos, cultivated land, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Codonopsis, and join in the steeping tank after mixing;
4.2.2 55 ° of liquor of measuring parts by weight and be 95～100 parts join in the steeping tank, flood 20～22 days, stirred once in 6～7 days at every interval;
4.2.3 dipping leaches preservation with medicated liquor after accomplishing, and the wine liquid distillation of adsorbing in the dregs of a decoction is collected, and incorporates in the medicated liquor.
Can know by technique scheme; The present invention is dietotherapy and traditional Chinese medical theory, through long-term practice, selects for use matrimony vine, date and the glutinous rice with Chinese medicine and dietotherapy pharmacodynamic properties that contain abundant saccharic composition together as the fermented substrate prescription; And adding fermented yeast; Sacchariferous Chinese medicinal ingredients is fermented, not only improved the ethanol yield, also make this fermented wine change into the nutrition fermented wine.And what press the wine use in this technology is 55 ° of wine liquid, can suppress the starchiness quick fermentation well through facts have proved 55 ° of ethanol.This technology fermented wine degree control amount of alcohol is 16～18% (V/V) simultaneously, can produce to be different from traditional zymotic wine fully---the style taste of yellow rice wine.The fermented wine stoste of collecting in this technology is not used pasteurization or is fried in shallow oil the sterilization of wine method, does not use the quicklime clarification process yet, and is to use nature preservative clarification process.This technology also can be used for pressing wine with 55 ° of medicated liquors with Semen Coicis, Poria cocos, cultivated land, Radix Angelicae Sinensis, the root of herbaceous peony, these Chinese medicinal materials preparations of Radix Codonopsis; Used Chinese medicinal ingredients has that tonifying Qi is enriched blood, the effect of skin maintenance; Improved through wine not only that bitter that Chinese medicine is difficult to take, flavor are hot, the problem of puckery; Make the nutrition fermented wine be rich in multiple nutrients compositions such as liquid amino acid, VITAMINs, mineral substance again, Chinese medicine nourishing and the food nutrition function of allaying one's hunger is organically blended.
Embodiment
1. substrate fermentation prescription
Glutinous rice 100kg
Date 6kg
Matrimony vine 6kg
2. medicated liquor prescription (suppress fermentation with)
3. the work of getting the raw materials ready
3.1 Semen Coicis: removal of impurities, clean, dry, subsequent use.
3.2 Poria cocos: stripping and slicing 10 * 10mm; Subsequent use.
3.3 cultivated land: directly feed intake.
3.4 Radix Angelicae Sinensis: removal of impurities, clean, cut sheet, dry subsequent use.
3.5 the root of herbaceous peony: removal of impurities, clean, cut sheet, dry subsequent use.
3.6 Radix Codonopsis: removal of impurities, clean, cut sheet, dry subsequent use.
3.7 glutinous rice: wash 2 times, draining to anhydrous outflow, but the grain of rice still is wetting shape.
3.8 date: removal of impurities, cleaning, draining, dry.
3.9 matrimony vine: removal of impurities, cleaning, draining, dry.
4, medicated liquor method for making
4.1 take by weighing formula ratio Semen Coicis, Poria cocos, cultivated land, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Codonopsis by hand method mix, join in the steeping tank.
4.2 measure 55 ° of liquor of formula ratio, join in the steeping tank, flooded 21 days, stirred once in per 7 days.
4.3 dipping after accomplishing leaches medicated liquor, device is preserved in addition; The wine liquid distillation of adsorbing in the dregs of a decoction is collected, incorporates in the medicated liquor,
5, fermented substrate method for making
5.1 the glutinous rice immersion after 24 hours, is leached rice.
5.2 add matrimony vine, date respectively in glutinous rice dry weight 6% ratio, even with the glutinous rice thorough mixing.
5.3 glutinous rice, date, the matrimony vine of mixing are mixed into a pot boiling, and boiling after 45 minutes leaches the water that produces in the digestion process, continues boiling 2 hours.
5.4 after glutinous rice boils ripe rice, drench cold water, when the rice temperature is reduced to 45～55 ℃, take the dish out of the pot.
5.5 glutinous rice evenly paves on wooden case, in the time of 40 ℃, adds koji in ripe rice weight 3% ratio, (this operation should be accomplished fast, in case temperature is lower than 40 ℃) stirs.
5.6 will be mixed with the rice of distiller's yeast, be added in the fermentation vat, be incubated 36～42 ℃, placed 48 hours, ferment to saccharic.
5.7 press the wine operation: 55 ° of liquor or the 55 ° of medicated liquors ratio in fermentation vat volumetrical 3%～5% is joined in the fermentation vat.Add-on is looked the saccharification degree and is decided, and this operation is called pressure wine.(add-on is too much, influences the transformation efficiency that starch is converted into sugar; Add very fewly, saccharification is too fast, the variable sour of fermented substrate.)
5.8 fermentation vat is sealed with composite package, continues to keep fermentation state, 30～40 days sealing time.
5.9 after sealing finishes, get fermented wine and detect ethanol content, when ethanol content reaches 16～18% (V/V), receive the wine operation.
5.10 fermentation vat wine liquid is leached, collect fermentation back clout then and collect, press sweat with pressure filter and get liquid.
Merge 5.11 fermented wine filtrating and squeezeding juice collected, to ceramic cylinder airtight storage 3 years, filter then, blend, sterilization, can promptly get.
Claims (4)
1. the production technique of a nutrition fermented wine is characterized in that adopting following steps:
1.1 get the raw materials ready
Glutinous rice washing is clean, and draining to the grain of rice still is wetting shape but anhydrous outflow is subsequent use, with date removal of impurities, cleaning, draining, dry subsequent use, with matrimony vine removal of impurities, cleaning, draining, dry subsequent use;
1.2 preparation fermented substrate
1.2.1 measure parts by weight and be 95～100 parts glutinous rice, leach after soaking glutinous rice fully;
1.2.2 add the matrimony vine of glutinous rice dry weight 5.8～6.2% and the date of glutinous rice dry weight 5.8～6.2%, even with the glutinous rice thorough mixing;
1.2.3 glutinous rice, date, the matrimony vine of mixing are mixed into a pot boiling, and boiling after 40～50 minutes leaches the water that produces in the digestion process, continues 1.5～2.5 hours ripe meals of boiling, drenches cold water then, when ripe meal temperature is reduced to 45～55 ℃, takes the dish out of the pot;
1.2.4 the ripe meal after will taking the dish out of the pot evenly paves on wooden case, the ratio in ripe meal weight 3% under 40 ℃ adds koji, stirs;
Be added in the fermentation vat 1.2.5 will evenly be mixed with the ripe meal of koji, be incubated 36～42 ℃, be placed to the saccharic fermentation;
1.2.6 with volume is that 55 ° of wine liquid of fermentation vat volumetrical 3%～5% join in the fermentation vat, and fermentation vat is sealed with composite package, continues to keep fermentation state, 30～40 days sealing time;
1.2.7 after sealing finishes, get fermented wine and detect ethanol content, when ethanol content reaches 16～18% (V/V); Receive the wine operation, be about to fermentation vat wine liquid and leach, collect fermentation back clout then; Squeeze the juice with pressure filter and to get liquid, and with fermented wine filtrating and squeezeding juice merge collect fermented wine stoste.
2. according to the production technique of the said nutrition fermented wine of claim 1, it is characterized in that: fermented wine stoste was positioned over ceramic cylinder airtight storage 3 years, filters then, blend, sterilization, can promptly get the fermented wine finished product.
3. according to the production technique of the said nutrition fermented wine of claim 1, it is characterized in that: used 55 ° of wine liquid are 55 ° of liquor liquid among the step 1.2.6.
4. according to the production technique of the said nutrition fermented wine of claim 1, it is characterized in that: used 55 ° of wine liquid are 55 ° of medicated liquors among the step 1.2.6, and said 55 ° of medicinal liquor adopt the following steps preparation:
4.1 get the raw materials ready
With the Semen Coicis removal of impurities, clean, dry subsequent use, the Poria cocos stripping and slicing is subsequent use, with the Radix Angelicae Sinensis removal of impurities, clean, cut sheet, dry subsequent use, with root of herbaceous peony removal of impurities, clean, cut sheet, dry subsequent use, with the Radix Codonopsis removal of impurities, clean, cut sheet, dry subsequent use;
4.2 preparation medicated liquor
4.2.1 2.9～3.1 parts of Semen Coiciss, 2.9～3.1 parts in Poria cocos, 1.9～2.1 parts in cultivated land, 1.9～2.1 parts of Radix Angelicae Sinensis, 1.9～2.1 parts of the root of herbaceous peonys, 9.8～10.2 parts of Radix Codonopsis by weight; Take by weighing Semen Coicis, Poria cocos, cultivated land, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Codonopsis, and join in the steeping tank after mixing;
4.2.2 55 ° of liquor of measuring parts by weight and be 95～100 parts join in the steeping tank, flood 20～22 days, stirred once in 6～7 days at every interval;
4.2.3 dipping leaches preservation with medicated liquor after accomplishing, and the wine liquid distillation of adsorbing in the dregs of a decoction is collected, and incorporates in the medicated liquor.
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Cited By (7)
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| CN103275845A (en) * | 2013-05-28 | 2013-09-04 | 贵州苗都酒业有限公司 | Preparing method of blueberry beverage |
| CN103497870A (en) * | 2013-10-18 | 2014-01-08 | 湖北工业大学 | Healthcare yellow wine with poria cocos and preparation method of health-care yellow wine with poria cocos |
| CN104152328A (en) * | 2014-09-02 | 2014-11-19 | 徐志 | Chinese date and sticky rice red wine and preparation method thereof |
| CN105754802A (en) * | 2016-05-12 | 2016-07-13 | 枣阳市灵鹿酒业有限公司 | Land-sealed yellow wine capable of alleviating rheumatic osteodynia |
| CN108034545A (en) * | 2017-12-28 | 2018-05-15 | 曹隆君 | A kind of preparation process of fermented wine |
| CN109136016A (en) * | 2018-10-17 | 2019-01-04 | 共和县玉苗产业有限责任公司 | A kind of brewing method of medlar white spirit |
| CN112358931A (en) * | 2020-12-03 | 2021-02-12 | 湖南相台春酿酒有限公司 | Processing technology and application of small starter wine integrated with wine and food |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103275845A (en) * | 2013-05-28 | 2013-09-04 | 贵州苗都酒业有限公司 | Preparing method of blueberry beverage |
| CN103497870A (en) * | 2013-10-18 | 2014-01-08 | 湖北工业大学 | Healthcare yellow wine with poria cocos and preparation method of health-care yellow wine with poria cocos |
| CN103497870B (en) * | 2013-10-18 | 2015-10-21 | 湖北工业大学 | A kind of tuckahoe health care yellow rice wine and preparation method thereof |
| CN104152328A (en) * | 2014-09-02 | 2014-11-19 | 徐志 | Chinese date and sticky rice red wine and preparation method thereof |
| CN104152328B (en) * | 2014-09-02 | 2015-09-30 | 徐志 | Date glutinous rice red wine and preparation method thereof |
| CN105754802A (en) * | 2016-05-12 | 2016-07-13 | 枣阳市灵鹿酒业有限公司 | Land-sealed yellow wine capable of alleviating rheumatic osteodynia |
| CN108034545A (en) * | 2017-12-28 | 2018-05-15 | 曹隆君 | A kind of preparation process of fermented wine |
| CN109136016A (en) * | 2018-10-17 | 2019-01-04 | 共和县玉苗产业有限责任公司 | A kind of brewing method of medlar white spirit |
| CN112358931A (en) * | 2020-12-03 | 2021-02-12 | 湖南相台春酿酒有限公司 | Processing technology and application of small starter wine integrated with wine and food |
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| CN102559439B (en) | 2013-02-13 |
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