CN102766557B - Production method for purple potato brandy - Google Patents
Production method for purple potato brandy Download PDFInfo
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- CN102766557B CN102766557B CN 201210225490 CN201210225490A CN102766557B CN 102766557 B CN102766557 B CN 102766557B CN 201210225490 CN201210225490 CN 201210225490 CN 201210225490 A CN201210225490 A CN 201210225490A CN 102766557 B CN102766557 B CN 102766557B
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Abstract
The invention discloses a production method for a purple potato brandy, which adopts purple potatoes and multi-grain flour as main materials, inherits and develops the unique mud pit solid-state fermentation process for strong flavour Chinese spirits and focuses on microbial metabolism product-produced aroma. By adopting high-temperature starter reflux liquor fermentation used by the traditional Jiang-flavour Chinese spirit production process and the application innovation of brewing processes such as prolonging the fermentation period, the beneficial effect of purple potato brewing is effectively enhanced by the production method. The purple potato brandy has the unique style of the purple potato brandy and pleasant aftertaste, and is rich in aroma, mild and fresh; and meanwhile, the purple potato brandy has the characteristic of health-care functions such as Yin nourishment and Yang strengthening, no inflammation and easy sobering.
Description
Technical field
The invention belongs to the brewing method technical field of liquor, particularly produce purple potato cognac with purple potato and many grain powder
Method.
Background technology
World-renowned six large liquor brandy, whisky, rum, vodka, gin and China white wine, they have very strong national attribute and cultural traits, deeply are subjected to liking of the people of other countries.
Brandy is the transliteration of English Brandy one word, and its word is transformed by Holland's " liquor ", and the meaning of " incendivity " is arranged.The initial ardent spirits that forms with the grape wine distillation of specially referring to progressively expanded to afterwards: take various fresh fruits or fruit juice as raw material, by fermentation, distillation, store, allocate the liquor that forms.Be divided into Grape brandy and Fruit brandy.Main product ground is French cognac (Cognec also claims Cognac), and process characteristic is: grape or other fruit get fermented liquid by fermentation.Fermented liquid and throw out thereof are put into the cauldron heating carry out distillation first time, through the prolong cooling, alcohol flows directly into wooden barrel, and this brandy is " slightly brandy "." thick brandy " is carried out multiple steaming second time, obtain stage casing wine degree at the new wine of 65%-70%Vol, the oak barrel of packing into behind the degree of falling again is aging.Blend moulding, wine degree general 38% is to-44%Vol.Distillation plant is kettle formula distiller, and bunkerage is oak barrel.Brandy is transparent with its golden yellow color, has harmonious fruital, the fragrant aroma positive with alcohol of the oak of ageing, taste quiet and tastefully laid out, strong, pure and mild, sweet ice-cold, soak into, fine and smooth, plentiful, continuous unique liquor body style and be well-known.Its fragrance characteristic is that content by several compositions such as ethyl acetate, acetaldehyde, acetone, methyl alcohol, primary isoamyl alcohol is than deciding.In addition, terpenoid compound in the brandy (from raw material and biological process) rich content is far above other several liquors.
China white wine be Cereals class take rich in starch matter as raw material, Chinese sorghum, corn, rice are the main raw materials that is used for brewing spirit in the Cereals raw material, some famous-brand and high-quality liquor except using above-mentioned raw materials, some other Cereals classes of also arranging in pairs or groups.For example, five-Grain Liquor Chinese sorghum, corn, wheat, rice, five kinds of material matching brews of glutinous rice.The high quality liquor of each real estate is also taked many variety matchings when selecting liquor-making raw material, but is main mainly with Chinese sorghum.China white wine is with a long history, and is of a great variety, and China white wine has formed different odor types because its raw material is different with production technique etc., mainly contains following five kinds:
1. scent type.The characteristics of fen-flavor type white spirit are that delicate fragrance is pure, and alcohol is sweet soft, and all flavors are coordinated, and pleasant impression is only refreshing, such as Shanxi Fenjiu.
2. Luzhou-flavor.The characteristics of aromatic Chinese spirit are that fragrance is strong, and sweet silk floss is agreeable to the taste, smell coordination, and long times of aftertaste is such as Luzhou, Sichuan Lao Jiao Tequ.
3. aromatic type.The characteristics of Maotai-flavor liquor are that fragrance is quiet and tastefully laid out, and vinosity is mellow, and are soft long, and the empty lasting of cup is such as Moutai (Spirit).
4. rice-fragrant type.The characteristics of rice spirit are that honey is fragrant clear gentle, and quiet and tastefully laid out pure, entrance is sweet, and aftertaste is happy smooth, such as the Guilin three-flower wine.
5. the odor type of holding concurrently.The characteristics of double aromatic white spirit are how fragrant a wine is, namely have two or more main body odor types concurrently, thus be otherwise known as mixed fragrant or multiple odor type, such as the Guizhou Dong Jiu.
Aromatic Chinese spirit occupies extremely important status in the China white wine, and Sichuan is the source region of aromatic Chinese spirit, and its production technology characteristic is " mud cellar for storing things solid state fermentation, continuous grain batching, mixed-steaming and mixed-heating ... ", and fragrance characteristic is as main body fragrant take acetic ester.
Ordinary Sweet Potatoes is Ipomoea batatas.Because the content of kind Different Nutrition composition has larger difference, general fresh sweet potatoes moisture content 66.1-68.1%, thick starch 16.0-25.0%, wherein glucose accounts for 3.6-4.8%.Contain thick starch about 70% in the dried sweet potato, wherein glucose accounts for 10%; Contain in the dried sweet potato crude protein 5-6%. wherein pure protein account for 2/3rds, all the other are acyl Ammonia trimethyl-glycine etc.; Ipomoea batatas is the main source of methanol in wine in middle 3.6% the pectin substance that approximately contains.The starch content of Ipomoea batatas is higher, and starch structure is loose, is conducive to the boiling gelatinization, so make wine with Ipomoea batatas, general the yield of liquor is higher; Generally with dried sweet potato wine brewing, often used bright potato or the potato skin of living black spot, in seasoning or shine to go mouldy in potato chips process processed and produce sweet potato ketone, can not be decomposed during fermentation, can be brought into during distillation and sample wine, very heavy bitter pungent has been arranged, the normal title " the dried hardship of melon ".
Rhizoma Dioscoreae esculentae has another name called purple potato, purple sweet potato, originates in the EMUs for Kyushu of Japan south, belongs to convolvulaceae, and annual or per nnial herb is a kind of special sweet potato variety.The nineties in 20th century, import China into and succeed plantation.In recent years, this Sweetpotato that integrates nutrition, health care, leisure and pigment more and more is subject to liking of people and pays close attention to, to its research also gradually to systematize and special projectization development.
Rhizoma Dioscoreae esculentae potato seed rudiment power is strong, and the kind shoot survival percent is high, has stronger disease-resistant, fighting drought after surviving, wide adaptability, especially anti-black spot.This crop growth period is generally more than the 120d, and stem is overgrow long very fast, produces the potato amount and can reach 1250-2200kg/ mu, a little less than common Ipomoea batatas.Rhizoma Dioscoreae esculentae also is rich in anthocyanidin except the nutritive ingredient with Ordinary Sweet Potatoes, general starch content is apparently higher than common Ipomoea batatas; Have multiple nutrients, pharmacology and nourishing function.
Rhizoma Dioscoreae esculentae contains abundant pigment, and its main pigment anthocyanidin just is present among the Rhizoma Dioscoreae esculentae with anthocyanin and acylations anthocyanin form.Ipomoea batatas(L.)Lam energy anti-mutation, anti-oxidant, remove free radical, alleviate the animal liver dysfunction, hyperglycemia is regulated blood pressure, and is antitumor, has higher security.
Application number a kind of selenium-rich purple sweet potato health wine that has been 200810143130 Patent Application Publication, this health promoting wine is mainly formed by 100 parts of selenium-rich purple sweet potatos, 1.5～3.5 parts of little songs, three kinds of raw materials of 70～100 portions of rice and water brews, has the effects such as anti-ageing, anti-cancer, preventing arteriosclerosis, raising immunity of organisms.Concrete preparation process comprises: at first rice is cooked for subsequent use, again with the selenium-rich purple sweet potato section, cook rear for subsequent use; Rice after cooking and selenium-rich purple sweet potato are spread out, treat that it sprinkles little song when being cooled to 28～40 ℃, pour container after mixing into and carry out saccharification, saccharification added water by fermentation after 24～48 hours, fermented to obtain the alcohol grain after 180～360 hours; Pour in the boiling water to get the alcohol grain into the vinasse material, get wine and obtain selenium-rich purple sweet potato health wine until the rear distillation of again seething with excitement of vinasse material.In the selenium-rich purple sweet potato health wine that makes, also can add a certain amount of wolfberry fruit and vitamin-E.
Application number be 200810056175 Patent Application Publication a kind of purple sweet potato wine and production technique thereof belongs to deep-processing technical field of agricultural products.It is characterized in that take Rhizoma Dioscoreae esculentae as main raw material, behind boiling gelatinization, enzymatic saccharification, inoculate fermentation by saccharomyces cerevisiae, obtain being rich in the purple sweet potato wine of the functional components such as anthocyanogen.This invention has kept the anthocyanogen in the Rhizoma Dioscoreae esculentae in the wine liquid when obtaining alcohol, product color is purplish red, clarity good, transparency is high, and the wine degree is 8.0～10.0%, and anthocyanin content is 100～150mg/L, is the low fermented wine of a kind of health.
Summary of the invention
The outstanding process characteristic of the purple potato cognac of the present invention is integrated cognac and China white wine is selected a kind of special sweet potato variety-Rhizoma Dioscoreae esculentae at raw material.Rhizoma Dioscoreae esculentae is except the multiple nutritional components with Ordinary Sweet Potatoes, and general disease resistance and starch content are apparently higher than common Ipomoea batatas.In addition, Rhizoma Dioscoreae esculentae also is rich in anthocyanidin with the raw materials for production of cognac as grape, blueberry, for output and quality and the nourishing function of wine brewing are laid a good foundation; The present invention passes on and has developed the mud cellar for storing things solid-state fermentation process of Chinese flavor liquor uniqueness in technique, focus on that microbial metabolites is living fragrant; Replace the storage of brandy oak, and aging with the Tao Tan storage; By the bent sofa ferment that returns of the high temperature that adopts Chinese Sauce aromatic white spirit traditional processing technology to use, prolong the application innovation of the wine-making technologies such as yeast phase, effectively strengthened the beneficial effect of Rhizoma Dioscoreae esculentae wine brewing, especially 4-12 month long-term fermentation, the ecology that is conducive to anthocyanidin transforms, thereby has further enriched the content of class ketone, terpenoid compound in the wine; Former wine after the distillation is obtained stage casing wine degree at the new wine of 63%-70%Vol, through 1-3 store aging, blend moulding, the wine degree can height can be low, general 35%-45%Vol.Therefore this wine product have the individual style of purple potato cognac, fragrance is strong, and refined gentle clean refreshing, aftertaste is happy smooth; Simultaneously, have nourishing and strengthening vital, do not get angry, the nourishing function characteristics such as easily sober up.The present invention has broken through the unexcellent hard nut to crack of sweet potato wine brewing vinosity effectively, has enriched the material choice of China white wine, lays a good foundation to high-quality, health care, many kinds future development for promoting China white wine.
In order to realize the foregoing invention purpose, the technical solution used in the present invention is as follows:
A kind of method of producing purple potato cognac is characterized in that, comprises the steps:
(1) raw material is prepared: light violet potato cleaning, and the spot of preventing or cure a disease is beaten bar; Chinese sorghum, rice, glutinous rice, wheat and maize are pulverized and are obtained many grain powder; When calculating raw material weight, the weight of purple potato is pressed light violet potato weight divided by 3, converts to be purple potato dry measure; The account form of raw material gross weight is: the weight sum of purple potato dry measure and many grain powder; Wherein, purple potato dry measure accounts for the 30-80% of raw material gross weight, and many grain powder accounts for the 20-70% of raw material gross weight; Chinese sorghum in many grain powder: rice: glutinous rice: wheat: the weight proportion of corn is 10:4:3:1:2;
(2) material moistening, steam grain and steam wine: with light violet French fries, many grain powder and steamed after rice husk mix, prepare burden with the fermented wine unstrained spirits, add the water material moistening; Loaded steamer steams the grain gelatinization, steams grain steaming wine and carries out simultaneously;
(3) proportioning water, spreading for cooling, spread song: after the distillation of grain grain, add immediately the hot water more than 85 ℃, make grain grain water content reach 53-55%; With loose even the paving of grain grain, manually turn, quenching is to 18-20 ℃; Wen Qu in the adding turns evenly;
(4) enter to store, seal the cellar for storing things fermentation: the grain grain is entered the cellar for storing things, sprinkle one deck rice husk, add again the face grain, track tramping rear pit sealing mud at the poor surface coverage 10-15cm of face, in mud loam cake layer of plastic film;
(5) return sofa ferment, prolongation yeast phase: in the time of pit entry fermentation 25-35 days, every rice steamer returns 20 degree wine tail 10-25 kilograms, the bent 10-25 kilogram of lower high temperature; Fermentation time is 4-12 month;
(6) go out to store, prepare burden: ferment complete, go out the cellar for storing things and stack, the fermented wine unstrained spirits is used for step (2) and the light violet French fries that mix, many grain powder, the cavings after steaming in clear soup is prepared burden, and material moistening, steaming grain steam wine, thereby realize looping of whole flow process;
(7) the former wine after will distilling, get stage casing wine degree the new wine of 63%-70%Vol with Tao Tan through 1-3 store aging, blend and obtain the purple potato cognac of finished product.
In the aforesaid method, the gross weight of raw material is 120-180Kg, and purple potato dry measure accounts for the 55-75% of raw material gross weight, and many grain powder accounts for the 25-45% of raw material gross weight.
In the aforesaid method, the consumption of rice husk is the 15-25% of raw material gross weight in the step (2), preferred 15-19%, and more preferably 17-19%, the steamed time of rice husk is 30-40 minute.
In the aforesaid method, the consumption of the middle fermented wine unstrained spirits of step (2) is 3-5 times of raw material gross weight, and preferred 4-4.5 doubly.
In the aforesaid method, steaming the grain time in the step (2) is 35-55min, preferred 40-55min; Vapor pressure is 0.1-0.15MPa.
In the aforesaid method, the rice steamer of every rice steamer appearance is 1.25m in the step (2)
3
In the aforesaid method, the add-on of middle Wen Qu is raw material gross weight 20-25% described in the step (3), preferred 20-23%.
In the aforesaid method, step (4) China Oil and Food Import and Export Corporation grain pit entry temperature is 15-19 ℃.
In the aforesaid method, the Qu Wendu that spreads of middle Wen Qu is higher than pit entry temperature 1-4 ℃ described in the step (3), preferred 3-4 ℃.
Compared with prior art, the invention has the beneficial effects as follows:
The outstanding process characteristic of the purple potato cognac of the present invention is integrated cognac and China white wine, on raw material, both selected the Rhizoma Dioscoreae esculentae very similar to grape, Rhizoma Dioscoreae esculentae and grape all are rich in the multiple nutrients material, are rich in especially anthocyanidin, for function and the health care of wine product are laid a good foundation; Select again simultaneously Cereals class raw material and its compatibility of rich in starch matter, optimized the wine brewing quality of Rhizoma Dioscoreae esculentae.The ground seed of existing crop has again the underground root of crop, makes liquor-making raw material with the phytoma that is rich in anthocyanidin, has enriched the material choice of China white wine.
Pass on and developed the mud cellar for storing things solid-state fermentation process of Chinese flavor liquor uniqueness in technique, microbial metabolites is given birth to the ecology conversion of fragrant and anthocyanidin emphatically; By selecting the bent sofa ferment that returns of high temperature, prolong the supporting wine-making technology measures such as fermentation period, effectively strengthened the beneficial effect of Rhizoma Dioscoreae esculentae wine brewing, especially for a long time fermentation, the ecology that is conducive to anthocyanidin transforms, thereby has further enriched the content of class ketone, terpenoid compound in the wine.
Description of drawings
Accompanying drawing 1 is the production technological process of purple potato cognac.
Embodiment
Below in conjunction with embodiment foregoing invention content of the present invention is described in further detail.
But this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment.Not breaking away from the above-mentioned technological thought situation of the present invention, according to ordinary skill knowledge and customary means, make various replacements and change, all should comprise within the scope of the invention.
Embodiment 1
Select the auspicious brewery in Lu, Luzhou production plant to test 2 at cellar for storing things, the cellar for storing things holds 10 rice steamers, and A stores every rice steamer and drops into hereinafter referred to as A processing of many grain powder 150KG(), B stores every rice steamer and drops into light violet potato 450KG, converts the hereinafter referred to as B processing into purple potato dry measure 150KG().Raw material and wine unstrained spirits weight ratio are 1:4-1:4.5; The rice husk consumption is the 15-19% of raw material weight, and the Koji consumption is 20% of raw material weight.
1,Raw material is prepared
Cleaning, beat bar: by after cleaning, removal has scab, substantially reaches edible standard with light violet potato; Then light violet potato piece root is put into sweet potato and made the bar machine to be ground into thickness be (2-4) mm, specification is the thread of 3.5 * (1-3.5) mm, so that very fast gelatinization.For subsequent use behind the steamed 30-40min airing of rice husk, select the normal wine unstrained spirits of fermentation to prepare burden, add the water material moistening.
2, steam wine and steam grain
With the raw material loaded steamer, adopt mixed-steaming and mixed-heating, the boiling of raw material and the distillation of wine are carried out in rice steamer simultaneously, steam grain time 35-55min, and vapor pressure is 0.1-0.15Pa.
3, proportioning water, spreading for cooling, spread song
After the grain grain distillation, add immediately the hot water more than 85 ℃, reach and account for suiting into cellar for storing things moisture between the weight 53-55%.
Spreading for cooling is also praised cold.The grain grain of using rice steamer reduces rapidly temperature, is that the poor son that will beat water gaging is sprinkling upon the hall that dries in the air, loose even paving, and thick approximately 3-4cm manually turns, and quenching is to 19-20 ℃.
Spread song: the grain of Yang Lenghou grain adds the daqu of middle temperature powder of material quantity 20%, and spreading Qu Wendu will be a little more than pit entry temperature 3-4 ℃, turns evenly pit entry temperature 15-17 ℃ after spreading song.
4, enter cellar for storing things, the fermentation of envelope cellar for storing things
Grain grain, face be poor enter the cellar for storing things and track tramping after, at the pit sealing mud of face grain surface coverage 10-15cm, mud is floating, troweling, again cap rock plastics film on mud.Once because the fermented wine unstrained spirits sinks to making pit sealing mud the crack occur, should in time smear sternly at the cellar for storing things clearly every day later on, until typing is not split.
5, return sofa ferment and prolongation yeast phase
Return the sofa ferment: pit entry fermentation is in the time of 1 month, and every rice steamer returns 15 kilograms on 20 degree wine tails, bent 15 kilograms of lower high temperature.
Prolong yeast phase: this yeast phase of arranging purple potato cognac is 11 wheat harvesting periods, counts 360 days.
6, go out to store, get wine
Yeast phase then steams grain with steaming wine after the fermented wine unstrained spirits batching, as previously mentioned, loops.
7, vinosity analysis:
Main terpenoid compound analytical results shows in the table 1, and the content of four large esters (ethyl acetate, ethyl butyrate, acetic ester and ethyl lactate) is the abundantest in the wine.The B that makes raw material with Rhizoma Dioscoreae esculentae processes, and the content that the increased content 144.9% that the content of ethyl formate is processed than A in the wine, B are processed methyl alcohol in the wine is higher than the A processing, but meets the requirement of making the national standard of raw material with the potato class.In the wine content of ethyl formate and methyl alcohol with use what of Rhizoma Dioscoreae esculentae raw material closely related, mainly be because in the Rhizoma Dioscoreae esculentae due to the decomposition and inversion of pectin substance.And the content of other alcohols and acid in the wine, two to have height to have between processing low, and the difference between processing is not obvious.
Main class ketone compound analytical results shows in the table 2, and the B that makes raw material with Rhizoma Dioscoreae esculentae processes, the increased content about 100% that the content of acetone and 2-butanone is processed than A in the wine, the increased content about 50% that the content of 2 pentanone and 3-hydroxy-2-butanone is processed than A in the wine.In the wine class ketone compound content with use how much being directly proportional of Rhizoma Dioscoreae esculentae raw material.
Make raw material with Rhizoma Dioscoreae esculentae, brewage purple potato cognac, class ketone compound content is higher in the wine; Just in time with Chinese aroma daqu liquor traditional processing technology in, the common white spirit that the high quality liquor that century-old old cellar for storing things produces and general new cellar for storing things produce is relatively century-oldly stored higher the matching of class ketone compound content in the high quality liquor of producing always.Therefore, it is considered herein that the rich content of class ketone, terpenoid compound in the purple potato cognac, is to have nourishing and strengthening vital, does not get angry, the major reason of the nourishing function characteristics such as easily sober up.
Embodiment 2
2 at the auspicious brewery in Lu, Luzhou production plant experiment cellar for storing things, the cellar for storing things holds 10 rice steamers, and A1 number is stored every rice steamer raw material weight proportioning is purple potato dry measure 100 KG (accounting for 57%), and many grain powder is 75 KG (accounting for 43%); Storing every rice steamer raw material weight proportioning for A2 number is purple potato dry measure 67 KG (accounting for 40%), and many grain powder is that 100 KG(account for 60%).The weight ratio of raw material total amount and wine unstrained spirits is 1:3.5-1:4; The rice husk consumption is the 17-19% of raw material weight, and the Koji consumption is the 22-23% of raw material weight.
1, raw material is prepared
Cleaning, beat bar: by after cleaning, removal has scab, substantially reaches edible standard with light violet potato; Then light violet potato piece root is put into sweet potato and made the bar machine to be ground into thickness be (2-3) mm, specification is the thread of 3.5 * (2-3.5) mm, so that very fast gelatinization.For subsequent use behind the steamed 30-40min airing of rice husk, select the normal wine unstrained spirits of fermentation to prepare burden, add the water material moistening.
2, steam wine and steam grain
With the raw material loaded steamer, adopt mixed-steaming and mixed-heating, the boiling of raw material and the distillation of wine are carried out in rice steamer simultaneously, steam grain time 40-50min, and vapor pressure is 0.1-0.15MPa.
3, proportioning water, spreading for cooling, spread song
After the distillation of grain grain, add immediately the hot water more than 85 ℃, reach suiting into cellar for storing things moisture between the water content 53-55%.
Spreading for cooling is also praised cold.The grain grain of using rice steamer reduces rapidly temperature, is that the poor son that will beat water gaging is sprinkling upon the hall that dries in the air, loose even paving, and thick approximately 3-4cm manually turns, and quenching is to 19-20 ℃.
Spread song: the grain of Yang Lenghou grain adds the daqu of middle temperature powder of material quantity 22-23%, and spreading Qu Wendu will be a little more than pit entry temperature 3-4 ℃, turns evenly pit entry temperature 15-17 ℃ after spreading song.
4, enter cellar for storing things, the fermentation of envelope cellar for storing things
Grain grain, face be poor enter the cellar for storing things and track tramping after, at the pit sealing mud of face grain surface coverage 10-15cm, mud is floating, troweling, again cap rock plastics film on mud.Once because the fermented wine unstrained spirits sinks to making pit sealing mud the crack occur, should in time smear sternly at the cellar for storing things clearly every day later on, until typing is not split.
5, return sofa ferment and prolongation yeast phase
Return the sofa ferment: pit entry fermentation is in the time of 1 month, and every rice steamer returns 15 kilograms on 20 degree wine tails, bent 15 kilograms of lower high temperature.
Prolong yeast phase: this yeast phase of arranging purple potato cognac is 11 wheat harvesting periods, counts 360 days.
6, go out to store, get wine
Yeast phase then steams grain with steaming wine after the fermented wine unstrained spirits batching, as previously mentioned, loops.
7, vinosity analysis:
Main terpenoid compound analytical results shows in the table 3, and the essential characteristic of this purple potato cognac flavour ingredient is: 1. take acetic ester as main body fragrant, typical sweet potato fragrance is arranged; 2. the relative content of five large esters is high in the terpenoid compound, and wherein the ratio of five large esters is acetic ester＞ethyl acetate＞ethyl lactate＞ethyl butyrate＞ethyl formate; The content of four large esters (acetic ester, ethyl acetate, ethyl lactate and ethyl butyrate) is the abundantest in the wine.
Main class ketone compound analytical results shows in the table 3, and the essential characteristic of this purple potato cognac flavour ingredient is: take the 3-hydroxy-2-butanone as main, and 3-hydroxy-2-butanone in the wine〉2 pentanone〉acetone〉2-butanone.
Embodiment 3
1 at the auspicious brewery in Lu, Luzhou production plant experiment cellar for storing things, the cellar for storing things holds 10 rice steamers, and weight proportion is purple potato dry measure 100 KG (accounting for 60%), many grain powder is that 67 KG(account for 40%).The weight ratio of raw material total amount and wine unstrained spirits is 1:3.5-1:4; The rice husk consumption is the 17-19% of raw material weight, and the Koji consumption is the 22-23% of raw material weight.
1, raw material is prepared
Cleaning, beat bar: by after cleaning, removal has scab, substantially reaches edible standard with light violet potato; Then light violet potato piece root is put into sweet potato and made the bar machine to be ground into thickness be (2-3) mm, specification is the thread of 3.5 * (2-3.5) mm, so that very fast gelatinization.For subsequent use behind the steamed 30-40min airing of rice husk, select the normal wine unstrained spirits of fermentation to prepare burden, add the water material moistening.
2, steam wine and steam grain
With the raw material loaded steamer, adopt mixed-steaming and mixed-heating, the boiling of raw material and the distillation of wine are carried out in rice steamer simultaneously, steam grain time 40-50min, and vapor pressure is 0.1-0.15MPa.
3, proportioning water, spreading for cooling, spread song
After the distillation of grain grain, add immediately the hot water more than 85 ℃, reach suiting into cellar for storing things moisture between the water content 53-55%.
Spreading for cooling is also praised cold.The grain grain of using rice steamer reduces rapidly temperature, is that the poor son that will beat water gaging is sprinkling upon the hall that dries in the air, loose even paving, and thick approximately 3-4cm manually turns, and quenching is to 19-20 ℃.
Spread song: the grain of Yang Lenghou grain adds the daqu of middle temperature powder of material quantity 22-23%, and spreading Qu Wendu will be a little more than pit entry temperature 3-4 ℃, turns evenly pit entry temperature 15-17 ℃ after spreading song.
4, enter cellar for storing things, the fermentation of envelope cellar for storing things
Grain grain, face be poor enter the cellar for storing things and track tramping after, at the pit sealing mud of face grain surface coverage 5-10cm, mud is floating, troweling, again cap rock plastics film on mud.Once because the fermented wine unstrained spirits sinks to making pit sealing mud the crack occur, should in time smear sternly at the cellar for storing things clearly every day later on, until typing is not split.
5, return sofa ferment and prolongation yeast phase
Return the sofa ferment: pit entry fermentation is in the time of 1 month, and every rice steamer returns 15 kilograms on 20 degree wine tails, bent 15 kilograms of lower high temperature.
Prolong yeast phase: this yeast phase of arranging purple potato cognac is 11 wheat harvesting periods, counts 360 days.
6, go out to store, get wine
Yeast phase then steams grain with steaming wine after the fermented wine unstrained spirits batching, as previously mentioned, loops.
Through gas chromatographic analysis, the relative content of terpenoid compound five large esters is higher than in the table certain national famous-brand and high-quality wine in the aroma daqu liquor in this purple potato cognac flavour ingredient; Relative content take the 3-hydroxy-2-butanone as main class ketone compound is higher than the national famous-brand and high-quality wine of aroma daqu liquor, and the relative content of 3-hydroxy-2-butanone, acetone, 2-butanone and 2 pentanone exceeds about 50%-100% than the content of common aroma daqu liquor in the wine.This shows, it is unique distinct that this wine is fragrant taste composition, and fragrance is strong, harmonizing nature, and refined gentle clean refreshing, aftertaste is happy smooth; Have nourishing and strengthening vital, do not get angry, the nourishing function characteristics such as easily sober up.Effectively broken through the unexcellent hard nut to crack of sweet potato wine brewing vinosity, laid a good foundation to high-quality, health care, many kinds future development for promoting China white wine.
Make main raw material with Rhizoma Dioscoreae esculentae, the purple potato cognac of brewageing passes on and has developed the mud cellar for storing things solid-state fermentation process of Chinese flavor liquor uniqueness, and microbial metabolites is given birth to the ecology conversion of fragrant and anthocyanidin emphatically; By selecting the bent sofa ferment that returns of high temperature, prolong the supporting wine-making technology measures such as fermentation period, effectively strengthen the beneficial effect of Rhizoma Dioscoreae esculentae wine brewing, thereby further enriched the content of class ketone, terpenoid compound in the wine; Compare terpenoid compound horn of plenty more in the purple potato cognac with the Grape brandy of France.Compare with Chinese high-quality aroma daqu liquor, the rich content of class ketone terpene compound and ethyl formate, and with health care, fragrance and the Style evolution of wine positive correlation is arranged.
Claims (9)
1. a method of producing purple potato cognac is characterized in that, comprises the steps:
(1) raw material is prepared: light violet potato cleaning, and the spot of preventing or cure a disease is beaten bar; Chinese sorghum, rice, glutinous rice, wheat and maize are pulverized and are obtained many grain powder; When calculating raw material weight, the weight of purple potato is pressed light violet potato weight divided by 3, converts to be purple potato dry measure; The account form of raw material gross weight is: the weight sum of purple potato dry measure and many grain powder; Wherein, purple potato dry measure accounts for the 30-80% of raw material gross weight, and many grain powder accounts for the 20-70% of raw material gross weight; Chinese sorghum in many grain powder: rice: glutinous rice: wheat: the weight proportion of corn is 10:4:3:1:2;
(2) material moistening, steam grain and steam wine: with light violet French fries, many grain powder and steamed after rice husk mix, prepare burden with the fermented wine unstrained spirits, add the water material moistening; Loaded steamer steams the grain gelatinization, steams grain steaming wine and carries out simultaneously;
(3) proportioning water, spreading for cooling, spread song: after the distillation of grain grain, add immediately the hot water more than 85 ℃, make grain grain water content reach 53-55%; With loose even the paving of grain grain, manually turn, quenching is to 18-20 ℃; Wen Qu in the adding turns evenly;
(4) enter to store, seal the cellar for storing things fermentation: the grain grain is entered the cellar for storing things, sprinkle one deck rice husk, add again the face grain, track tramping rear pit sealing mud at the poor surface coverage 10-15cm of face, in mud loam cake layer of plastic film;
(5) return sofa ferment, prolongation yeast phase: in the time of pit entry fermentation 25-35 days, every rice steamer returns 20 degree wine tail 10-25 kilograms, the bent 10-25 kilogram of lower high temperature; Fermentation time is 4-12 month;
(6) go out to store, prepare burden: ferment complete, go out the cellar for storing things and stack, the fermented wine unstrained spirits is used for step (2) and the light violet French fries that mix, many grain powder, the cavings after steaming in clear soup is prepared burden, and material moistening, steaming grain steam wine, thereby realize looping of whole flow process;
(7) the former wine after will distilling, get stage casing wine degree the new wine of 63%-70%Vol with Tao Tan through 1-3 store aging, blend and obtain the purple potato cognac of finished product.
2. the method for the purple potato cognac of production as claimed in claim 1, the gross weight that it is characterized in that raw material is 120-180Kg, and purple potato dry measure accounts for the 55-75% of raw material gross weight, and many grain powder accounts for the 25-45% of raw material gross weight.
3. the method for the purple potato cognac of production as claimed in claim 1 or 2 is characterized in that the consumption of rice husk in the step (2) is the 15-25% of raw material gross weight, and the steamed time of rice husk is 30-40 minute.
4. such as the method for the purple potato cognac of the described production of any one in claim 1 or 2, the consumption that it is characterized in that fermented wine unstrained spirits in the step (2) is 3-5 times of raw material gross weight.
5. the method for the purple potato cognac of production as claimed in claim 3, the consumption that it is characterized in that fermented wine unstrained spirits in the step (2) be the raw material gross weight 3-5 doubly.
6. such as the method for claim 1 or the purple potato cognac of 2 or 5 described productions, it is characterized in that steaming the grain time in the step (2) is 35-55min, vapor pressure is 0.1-0.15MPa.
7. such as the method for the purple potato cognac of the described production of any one in claim 1 or 2, it is characterized in that the rice steamer appearance of every rice steamer in the step (2) is 1.25m
3
8. such as the method for the purple potato cognac of the described production of any one in claim 1 or 2, it is characterized in that the add-on of middle Wen Qu described in the step (3) is raw material gross weight 20-25%.
9. such as the method for the purple potato cognac of the described production of any one in claim 1 or 2, it is characterized in that step (4) China Oil and Food Import and Export Corporation grain pit entry temperature is 15-19 ℃.
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| CN103160409B (en) * | 2013-04-02 | 2014-10-15 | 青海互助青稞酒股份有限公司 | Wild oat whisky and preparation technique thereof |
| CN103266038B (en) * | 2013-06-19 | 2014-04-30 | 塔里木大学 | Preparation method of red date brandy on basis of Daqu solid state fermentation |
| CN103666938B (en) * | 2014-01-17 | 2015-05-13 | 刘大贵 | Technology for brewing sweet potato liquor |
| CN103820267A (en) * | 2014-02-28 | 2014-05-28 | 唐楠 | Sweet potato wine and preparation method |
| CN107974385A (en) * | 2017-10-09 | 2018-05-01 | 李小恒 | Make the empurpled method of wine liquid using natural colorants |
| CN107988015B (en) * | 2018-01-13 | 2020-10-23 | 河北省微生物研究所 | Improved preparation method of purple sweet potato and hulless oat health wine |
| CN108342276A (en) * | 2018-04-19 | 2018-07-31 | 贵州果源浆酒业有限公司 | A kind of production method of health compound fruit wine |
| CN108753525A (en) * | 2018-06-14 | 2018-11-06 | 扬州市职业大学 | A kind of preparation method of purple sweetpotato edible wine |
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