CN102816670A - Method for preparing Rui chang yam white wine - Google Patents
Method for preparing Rui chang yam white wine Download PDFInfo
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Abstract
The invention discloses a method for preparing Rui chang yam white wine. The method includes taking dried Rui chang yam as a main wine stock, not adding or adding rice according to a ratio, crushing and refining the mixture, performing high temperature cooking, adding compound bran koji, using compound yeast wine, mixing the mixture according to a ratio of 2:1:2, using a multi-strain and multi-enzyme solid state saccharifying fermentation technology, performing solid state fermentation and solid state distillation to obtain the Rui chang yam white wine which is 30 V% to 60 V% fragrant and mellow and good in quality. The mouth mellow taste of white wine is improved, and defects that the good and the bad are intermingled in flora of traditional wine yeast, the wine yield is low and the wine foreign flavor is heavy are overcome. According to the Rui chang yam white wine prepared by the method, the taste of special mouth sticking and lingering and unique fragrance and special flavors of the Rui chang yam white wine are added on the basis that special flavors of traditional white wine are guaranteed, unique effects of invigorating spleen and supplementing qi and benefiting kidney and solidifying vitality are provided if the Rui chang yam white wine is taken frequently, and a good way is provided for the current Rui chang yam industry.
Description
Technical field
The present invention relates to the preparation method of liquor, particularly relate to the preparation method of a kind of Ruichang Chinese yam liquor.
Background technology
Since the dawn of human civilization, people are accustomed to celebrating celebrating thing with " drinking " this mode that the industry that therefore brews alcoholic beverages also just becomes the big mainstay industry of one in the social life; Yet traditional industry that brews alcoholic beverages is generally all used such as grains such as Chinese sorghum, rice, corns and is brewageed, and causes a large amount of losses of grain, is unfavorable for the stable and development of country.
Since the agricultural restructuring, the Chinese yam industry develop rapidly of China, the plantation amount is multiplied every year.The Ruichang Chinese yam is the Chinese yam improved seeds of a Ruichang special product, is known as " south of the River genseng ", plants with a long historyly, is exactly important produce in Ruichang and medicinal material during the Ming Dynasty.The Ruichang Chinese yam was cited as one of 20 Premium Brands agricultural-food in Jiangxi Province in 2002, and annual cultivated area is 20,000 mu, and YO is 30,000 tons.The Ruichang Chinese yam is the high-grade nutrient tonic, and the effect of favourable lung kidney spleen, aid digestion, antidiarrheal dysentery is the elaboration of integration of drinking and medicinal herbs.Data shows: the Ruichang Chinese yam is the high-grade nutrient tonic, in more than ten kind of needed nutritive ingredients of human body such as starch-containing, sugared, protein, crude fibre, saponin(e, phlegmatic temperament, choline, polyphenoloxidase, free amino acid, vitamins C and some trace elements.Market survey is found: the aquatic foods article of Ruichang Chinese yam are as edible, can, beverage etc., and dry product then is used to be used as medicine and extract saponin(e element etc.At present, because the stem tuber of Ruichang Chinese yam is little, size short, crooked irregular, appearance poor, the Ruichang Chinese yam has been absorbed in the stage of selling at a low price.Moreover, the aquatic foods article of Chinese yam way far away transportation fresh-retaining difficulty, the export volume of dry product with go into dose and increase slowly, this has restricted further developing of Ruichang Chinese yam industry undoubtedly.
Also having with the Ruichang Chinese yam in locality, Ruichang City, Jiangxi Province is that raw material is made liquor, but owing to flora in traditional distiller's yeast is very different, has defectives such as the yield of liquor is lower, the assorted flavor of liquor is laid particular stress on.
Summary of the invention
The object of the present invention is to provide a kind of is main raw material, many bacterial classifications of employing multienzyme system carry out the Ruichang Chinese yam liquor that vinosity is good, the yield of liquor is high of solid state fermentation, solid state distillation to raw material preparation method with the Ruichang Chinese yam; This Ruichang Chinese yam liquor has the mouthfeel of sticking mouthful of long, unique sweet-smelling, and has Ruichang Chinese yam peculiar taste and invigorating the spleen, beneficial gas, the solid first effect of strong kidney.
The objective of the invention is to realize like this:
First kind of preparation method of a kind of Ruichang Chinese yam liquor, characteristic is:
1, pulverize: the Ruichang Dry Rhizoma Dioscoreae after will cleaning, drying carries out dispersion and fining, crosses the sieve aperture of 1.5 ~ 2.5mm, obtains material just;
2, boiling: add water to just in the material, make just that the water cut of material reaches 45 ~ 55%, obtain steaming material, will steam and expect to put into steamer boiling 20 ~ 30 minutes under 85 ~ 100 ℃ temperature;
3, airing: will steam the well-done steaming material Yang Leng that takes the dish out of the pot, temperature is descended rapidly, and control material temperature is at 25 ~ 32 ℃;
4, mix unstrained spirits: 2.0 ~ 5.0% of adding steaming material weight compound wheat bran (mixed that rhizopus, black mold and the plan endomyces of product glycase, saccharifying enzyme pressed 2:1:2) in the steaming material of Yang Lenghao; Stirring stirs; And add to steam 2.0 ~ 5.0% compound distiller's yeast (ratio that contains yeast saccharomyces cerevisiae and aroma-producing yeast is 1:1) of material weight; Stirring stirs, and obtains mixing the unstrained spirits material;
5, fermentation: add water to and mix in the unstrained spirits material, make the water cut of mixing the unstrained spirits material reach 58 ~ 65%, stirring stirs, and obtains fermentation material, will ferment to expect to pack in the jar fermenter, and send into fermenting cellar, in 14 ~ 28 ℃ occurs at low temperatures ferment 30 ~ 120 days, obtains fragrant unstrained spirits material;
6, distillation, removal of impurities, remove methyl alcohol: the fragrant unstrained spirits material loaded steamer after having fermented distilled out wine 50-70 minute; Extract alcohol, aromatoising substance, pure sweet substance; And utilize the mode of leaving out the beginning and the end to make plentiful, the smell coordination of wine body; Remove impurity, and remove the methyl alcohol that to follow in the alcohol with zeolite or modified molecular screen simultaneously, obtain the wine base;
7, finished product: the wine base after 1 ~ 5 year, through blending, is promptly got the mellow Ruichang Chinese yam liquor of delicate fragrance in ageing under 10 ~ 25 ℃ the low temperature.
Second kind of preparation method of a kind of Ruichang Chinese yam liquor, characteristic is:
1, with Ruichang Dry Rhizoma Dioscoreae after cleaning, drying and the rice that adds in the ratio of first material weight 5-80%, carry out dispersion and fining respectively, cross the sieve aperture of 1.5 ~ 2.5mm, uniform mixing obtains material just;
Step 2-6 is identical with first kind of preparation method.
The present invention is main liquor-making raw material with the Ruichang Dry Rhizoma Dioscoreae; Ratio in just expecting weight 5-80% is added rice, carries out dispersion and fining earlier, carries out the high temperature steaming operation again; Add compound wheat bran; And adopt compound distiller's yeast by the 2:1:2 mixed, adopting many bacterial classifications multienzyme is solid-state diastatic fermentation technology, carries out solid state fermentation, solid state distillation obtains 30 ~ 60 degree Ruichang Chinese yam liquor that delicate fragrance is mellow, vinosity is good.It is the characteristics of diastatic fermentation that the present invention had both kept traditional many bacterial classifications of distiller's yeast multienzyme, has improved the yield of liquor again, has improved the inlet alcohol savoury of liquor, has overcome the weakness that flora is very different in traditional distiller's yeast, the yield of liquor is low, the assorted flavor of liquor is laid particular stress on.The Ruichang Chinese yam liquor that obtains through the present invention; Keep on the basis of the intrinsic local flavor of traditional liquor (numb, sticking, sweet, hot, sour, perfume (or spice)); Increased Ruichang Chinese yam liquor peculiarly must glue mouthfeel and Ruichang Chinese yam peculiar taste mouthful long, unique sweet-smelling, often take have invigorating the spleen and benefiting QI, the effect unique of the solid unit of kidney-nourishing, be the good merchantable brand of person in middle and old age's clearing damp health care; It also is the work requisite of moist operation, field encampment; For present Ruichang Chinese yam industry provides good outlet, also further reduced the loss of grain simultaneously, help the stable of country and develop.
Embodiment
Below in conjunction with embodiment the present invention is further explained.
Embodiment 1:
The preparation method of a kind of Ruichang Chinese yam liquor, concrete steps are following:
1, pulverize: the Ruichang Dry Rhizoma Dioscoreae after will cleaning, drying carries out dispersion and fining, crosses the sieve aperture of 2.0mm, obtains material just;
2, boiling: add water to just in the material, make just that the water cut of material reaches 50%, obtain steaming material, put into steamer boiling 25 minutes under 100 ℃ temperature with steaming material;
3, airing: will steam the well-done steaming material Yang Leng that takes the dish out of the pot, temperature is descended rapidly, and control material temperature is at 30 ℃;
4, mix unstrained spirits: 3.0% of adding steaming material weight compound wheat bran (mixed that rhizopus, black mold and the plan endomyces of product glycase, saccharifying enzyme pressed 2:1:2) in the steaming material of Yang Lenghao; And add to steam 3.0% compound distiller's yeast (ratio that contains yeast saccharomyces cerevisiae and aroma-producing yeast is 1:1) of material weight; Stirring stirs, and obtains mixing the unstrained spirits material;
5, fermentation: add water to and mix in the unstrained spirits material, make the water cut of mixing the unstrained spirits material reach 60%, stirring stirs, and obtains fermentation material, will ferment to expect to pack in the jar fermenter, and send into fermenting cellar, in 20 ℃ occurs at low temperatures ferment 120 days, obtains fragrant unstrained spirits material;
6, distillation, removal of impurities, remove methyl alcohol: the fragrant unstrained spirits material loaded steamer after having fermented distilled out wine 60 minutes; Extract alcohol, aromatoising substance, pure sweet substance; And utilize the mode of leaving out the beginning and the end to make plentiful, the smell coordination of wine body; Remove impurity, and remove the methyl alcohol that to follow in the alcohol with zeolite simultaneously, obtain the wine base;
7, finished product: the wine base after 3 years, through blending, is promptly got the mellow Ruichang Chinese yam liquor of delicate fragrance in ageing under 20 ℃ the low temperature.
The component content of the Ruichang Chinese yam liquor that makes is as shown in table 1:
From last table, can find out, contain following composition in the Chinese yam liquor of Ruichang:
Total reducing sugar 0.05g/L crude protein 0.097%
Zn 144.8?μg/L Fe ?87.7μg/L
Mn 2.1μg/L Mg 90.2μg/L
And contain 18 seed amino acids such as aspartic acid, L-glutamic acid, methionine(Met), Methionin, glycocoll, L-Ala, Xie Ansuan, leucine, phenylalanine(Phe), wherein 8 kinds of human body institutes such as Methionin, Threonine essential amino acids content is all higher.
Embodiment 2:
First kind of preparation method of a kind of Ruichang Chinese yam liquor, characteristic is:
1, pulverize: the Ruichang Dry Rhizoma Dioscoreae after will cleaning, drying carries out dispersion and fining, crosses the sieve aperture of 1.5mm, obtains material just;
2, boiling: add water to just in the material, make just that the water cut of material reaches 45%, obtain steaming material, put into steamer boiling 20 minutes under 85 ℃ temperature with steaming material;
3, airing: will steam the well-done steaming material Yang Leng that takes the dish out of the pot, temperature is descended rapidly, and control material temperature is at 25 ℃;
4, mix unstrained spirits: 2.0% of adding steaming material weight compound wheat bran (mixed that rhizopus, black mold and the plan endomyces of product glycase, saccharifying enzyme pressed 2:1:2) in the steaming material of Yang Lenghao; Stirring stirs; And add to steam 2.0% compound distiller's yeast (ratio that contains yeast saccharomyces cerevisiae and aroma-producing yeast is 1:1) of material weight; Stirring stirs, and obtains mixing the unstrained spirits material;
5, fermentation: add water to and mix in the unstrained spirits material, make the water cut of mixing the unstrained spirits material reach 58%, stirring stirs, and obtains fermentation material, will ferment to expect to pack in the jar fermenter, and send into fermenting cellar, in 14 ℃ occurs at low temperatures ferment 30 days, obtains fragrant unstrained spirits material;
6, distillation, removal of impurities, remove methyl alcohol: the fragrant unstrained spirits material loaded steamer after having fermented distilled out wine 50 minutes; Extract alcohol, aromatoising substance, pure sweet substance; And utilize the mode of leaving out the beginning and the end to make plentiful, the smell coordination of wine body; Remove impurity, and remove the methyl alcohol that to follow in the alcohol with modified molecular screen simultaneously, obtain the wine base;
7, finished product: the wine base after 1 year, through blending, is promptly got the mellow Ruichang Chinese yam liquor of delicate fragrance in ageing under 10 ℃ the low temperature.
Embodiment 3:
First kind of preparation method of a kind of Ruichang Chinese yam liquor, characteristic is:
1, pulverize: the Ruichang Dry Rhizoma Dioscoreae after will cleaning, drying carries out dispersion and fining, crosses the sieve aperture of 2.5mm, obtains material just;
2, boiling: add water to just in the material, make just that the water cut of material reaches 55%, obtain steaming material, put into steamer boiling 30 minutes under 90 ℃ temperature with steaming material;
3, airing: will steam the well-done steaming material Yang Leng that takes the dish out of the pot, temperature is descended rapidly, and control material temperature is at 32 ℃;
4, mix unstrained spirits: 5.0% of adding steaming material weight compound wheat bran (mixed that rhizopus, black mold and the plan endomyces of product glycase, saccharifying enzyme pressed 2:1:2) in the steaming material of Yang Lenghao; Stirring stirs; And add to steam 5.0% compound distiller's yeast (ratio that contains yeast saccharomyces cerevisiae and aroma-producing yeast is 1:1) of material weight; Stirring stirs, and obtains mixing the unstrained spirits material;
5, fermentation: add water to and mix in the unstrained spirits material, make the water cut of mixing the unstrained spirits material reach 65%, stirring stirs, and obtains fermentation material, will ferment to expect to pack in the jar fermenter, and send into fermenting cellar, in 28 ℃ occurs at low temperatures ferment 100 days, obtains fragrant unstrained spirits material;
6, distillation, removal of impurities, remove methyl alcohol: the fragrant unstrained spirits material loaded steamer after having fermented distilled out wine 70 minutes; Extract alcohol, aromatoising substance, pure sweet substance; And utilize the mode of leaving out the beginning and the end to make plentiful, the smell coordination of wine body; Remove impurity, and remove the methyl alcohol that to follow in the alcohol with modified molecular screen simultaneously, obtain the wine base;
7, finished product: the wine base after 5 years, through blending, is promptly got the mellow Ruichang Chinese yam liquor of delicate fragrance in ageing under 25 ℃ the low temperature.
Embodiment 4:
The preparation method of a kind of Ruichang Chinese yam liquor, concrete steps are following:
1, with Ruichang Dry Rhizoma Dioscoreae after cleaning, drying and the rice that adds in the ratio of first material weight 80%, carry out dispersion and fining respectively, cross the sieve aperture of 1.5mm, uniform mixing obtains material just;
Step 2-6 is identical with embodiment 1.
Embodiment 5:
The preparation method of a kind of Ruichang Chinese yam liquor, concrete steps are following:
1, with Ruichang Dry Rhizoma Dioscoreae after cleaning, drying and the rice that adds in the ratio of first material weight 5%, carry out dispersion and fining respectively, cross the sieve aperture of 2.5mm, uniform mixing obtains material just;
Step 2-6 is identical with embodiment 2.
Embodiment 6:
The preparation method of a kind of Ruichang Chinese yam liquor, concrete steps are following:
1, with Ruichang Dry Rhizoma Dioscoreae after cleaning, drying and the rice that adds in the ratio of first material weight 50%, carry out dispersion and fining respectively, cross the sieve aperture of 2.0mm, uniform mixing obtains material just;
Step 2-6 is identical with embodiment 3.
Claims (2)
1. the preparation method of a Ruichang Chinese yam liquor is characterized in that:
(1), pulverize: the Ruichang Dry Rhizoma Dioscoreae after will cleaning, drying carries out dispersion and fining, crosses the sieve aperture of 1.5 ~ 2.5mm, obtains material just;
(2), boiling: add water to just in the material, make just that the water cut of material reaches 45 ~ 55%, obtain steaming material, will steam and expect to put into steamer boiling 20 ~ 30 minutes under 85 ~ 100 ℃ temperature;
(3), airing: will steam the well-done steaming material Yang Leng that takes the dish out of the pot, temperature is descended rapidly, and control material temperature is at 25 ~ 32 ℃;
(4), mix unstrained spirits: in the steaming material of Yang Lenghao, add to steam 2.0 ~ 5.0% compound wheat bran of material weight, stirring stirs, and adds 2.0 ~ 5.0% the compound distiller's yeast that steams material weight, and stirring stirs, and obtains mixing the unstrained spirits material; Wherein: compound wheat bran is obtained by the rhizopus, black mold and the plan endomyces that produce glycase, the saccharifying enzyme mixed by 2:1:2, and the yeast saccharomyces cerevisiae in the compound distiller's yeast and the ratio of aroma-producing yeast are 1:1;
(5), fermentation: add water to and mix in the unstrained spirits material, make the water cut of mixing the unstrained spirits material reach 58 ~ 65%, stirring stirs, and obtains fermentation material, will ferment to expect to pack in the jar fermenter, and send into fermenting cellar, in 14 ~ 28 ℃ occurs at low temperatures ferment 30 ~ 120 days, obtains fragrant unstrained spirits material;
(6), distillation, removal of impurities, remove methyl alcohol: the fragrant unstrained spirits material loaded steamer after having fermented distilled out wine 50-70 minute; Extract alcohol, aromatoising substance, pure sweet substance; And utilize the mode of leaving out the beginning and the end to make plentiful, the smell coordination of wine body; Remove impurity, and remove the methyl alcohol that to follow in the alcohol with zeolite or modified molecular screen simultaneously, obtain the wine base;
(7), finished product: the wine base after 1 ~ 5 year, through blending, is promptly got the mellow Ruichang Chinese yam liquor of delicate fragrance in ageing under 10 ~ 25 ℃ the low temperature.
2. the preparation method of a Ruichang Chinese yam liquor is characterized in that:
(1), with Ruichang Dry Rhizoma Dioscoreae after cleaning, drying and the rice that adds in the ratio of first material weight 5-80%, carry out dispersion and fining respectively, cross the sieve aperture of 1.5 ~ 2.5mm, uniform mixing obtains material just;
(2), boiling: add water to just in the material, make just that the water cut of material reaches 45 ~ 55%, obtain steaming material, will steam and expect to put into steamer boiling 20 ~ 30 minutes under 85 ~ 100 ℃ temperature;
(3), airing: will steam the well-done steaming material Yang Leng that takes the dish out of the pot, temperature is descended rapidly, and control material temperature is at 25 ~ 32 ℃;
(4), mix unstrained spirits: in the steaming material of Yang Lenghao, add to steam 2.0 ~ 5.0% compound wheat bran of material weight, stirring stirs, and adds 2.0 ~ 5.0% the compound distiller's yeast that steams material weight, and stirring stirs, and obtains mixing the unstrained spirits material; Wherein: compound wheat bran is obtained by the rhizopus, black mold and the plan endomyces that produce glycase, the saccharifying enzyme mixed by 2:1:2, and the yeast saccharomyces cerevisiae in the compound distiller's yeast and the ratio of aroma-producing yeast are 1:1;
(5), fermentation: add water to and mix in the unstrained spirits material, make the water cut of mixing the unstrained spirits material reach 58 ~ 65%, stirring stirs, and obtains fermentation material, will ferment to expect to pack in the jar fermenter, and send into fermenting cellar, in 14 ~ 28 ℃ occurs at low temperatures ferment 30 ~ 120 days, obtains fragrant unstrained spirits material;
(6), distillation, removal of impurities, remove methyl alcohol: the fragrant unstrained spirits material loaded steamer after having fermented distilled out wine 50-70 minute; Extract alcohol, aromatoising substance, pure sweet substance; And utilize the mode of leaving out the beginning and the end to make plentiful, the smell coordination of wine body; Remove impurity, and remove the methyl alcohol that to follow in the alcohol with zeolite or modified molecular screen simultaneously, obtain the wine base;
(7), finished product: the wine base after 1 ~ 5 year, through blending, is promptly got the mellow Ruichang Chinese yam liquor of delicate fragrance in ageing under 10 ~ 25 ℃ the low temperature.
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| CN103351976A (en) * | 2013-07-30 | 2013-10-16 | 唐安明 | Yam liquor brewing method |
| CN103849541A (en) * | 2014-03-20 | 2014-06-11 | 袁怀波 | Compound healthcare wine and preparation method thereof |
| CN104774708A (en) * | 2015-04-17 | 2015-07-15 | 中国热带农业科学院橡胶研究所 | Scabrous elephantfoot herb wine |
| CN108165405A (en) * | 2016-12-07 | 2018-06-15 | 广西大学 | A kind of Chinese yam rhizome wine making process |
| CN108570381A (en) * | 2017-03-07 | 2018-09-25 | 齐建辉 | The preparation method of yam wine |
| CN108913518A (en) * | 2018-06-12 | 2018-11-30 | 安徽省金裕皖酒业有限公司 | A kind of liquor aging method for using for reference the new vinegar after-ripening technique of mature vinegar |
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| CN109576122A (en) * | 2018-12-28 | 2019-04-05 | 生态集团浙江酒业有限公司 | Utilize the method for Zeolite-purification wine |
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| CN113667559A (en) * | 2021-08-31 | 2021-11-19 | 瑞昌市惠农农产品有限公司 | Preparation method of Chinese yam wine |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103351976A (en) * | 2013-07-30 | 2013-10-16 | 唐安明 | Yam liquor brewing method |
| CN103849541A (en) * | 2014-03-20 | 2014-06-11 | 袁怀波 | Compound healthcare wine and preparation method thereof |
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| CN104774708A (en) * | 2015-04-17 | 2015-07-15 | 中国热带农业科学院橡胶研究所 | Scabrous elephantfoot herb wine |
| CN108165405A (en) * | 2016-12-07 | 2018-06-15 | 广西大学 | A kind of Chinese yam rhizome wine making process |
| CN108570381A (en) * | 2017-03-07 | 2018-09-25 | 齐建辉 | The preparation method of yam wine |
| CN108913518A (en) * | 2018-06-12 | 2018-11-30 | 安徽省金裕皖酒业有限公司 | A kind of liquor aging method for using for reference the new vinegar after-ripening technique of mature vinegar |
| CN110607216A (en) * | 2018-06-15 | 2019-12-24 | 雷炳忠 | Production method of Chinese yam wine |
| CN108998319A (en) * | 2018-08-13 | 2018-12-14 | 王佳毅 | A kind of preparation method of tonifying middle-Jiao and Qi Chinese yam brandy |
| CN109576122A (en) * | 2018-12-28 | 2019-04-05 | 生态集团浙江酒业有限公司 | Utilize the method for Zeolite-purification wine |
| CN113667559A (en) * | 2021-08-31 | 2021-11-19 | 瑞昌市惠农农产品有限公司 | Preparation method of Chinese yam wine |
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