CN102816670B - Method for preparing Rui chang yam white wine - Google Patents
Method for preparing Rui chang yam white wine Download PDFInfo
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- CN102816670B CN102816670B CN2012103340754A CN201210334075A CN102816670B CN 102816670 B CN102816670 B CN 102816670B CN 2012103340754 A CN2012103340754 A CN 2012103340754A CN 201210334075 A CN201210334075 A CN 201210334075A CN 102816670 B CN102816670 B CN 102816670B
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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 wineforeign 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 large mainstay industry of one in the social life; Yet traditional industry that brews alcoholic beverages generally all uses grains such as Chinese sorghum, rice, corn to brewage, 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 ginseng ", plants with a long historyly, is exactly the 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 every Annual planting area is 20,000 mu, and annual production 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, more than the ten kind of needed nutritive ingredients of human body such as interior 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 fresh goods of Ruichang Chinese yam is as edible, can, beverage etc., and dry product then is used for being used as medicine and extracting 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 fresh goods of Chinese yam way far away transportation fresh-retaining difficulty, the export volume of dry product and enter dose and increase slowly, this has restricted further developing of Ruichang Chinese yam industry undoubtedly.
Also have in locality, Ruichang City, Jiangxi Province and to make liquor take the Ruichang Chinese yam as raw material, but since in traditional distiller's yeast flora very different, have the 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 take the Ruichang Chinese yam as main raw material, adopt many bacterial classifications multienzyme system raw material to be carried out the preparation method of the Ruichang Chinese yam liquor that vinosity is good, the yield of liquor is high of solid state fermentation, solid state distillation, this Ruichang Chinese yam liquor has the mouthfeel of sticking mouthful of long, unique sweet-smelling, and has the effect of Ruichang Chinese yam peculiar taste and invigorating the spleen, beneficial gas, the solid unit of strong kidney.
The object of the present invention is achieved like this:
The first preparation method of a kind of Ruichang Chinese yam liquor, feature 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 just material;
2, boiling: add water to just in the material, make just that the water content 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: with the well-done steaming material Yang Leng that takes the dish out of the pot, temperature is descended rapidly, and the control material temperature is at 25 ~ 32 ℃;
4, mix unstrained spirits: 2.0 ~ 5.0% of adding steaming material weight compound wheat bran (rhizopus, aspergillus niger and the endomycopsi.sp that produce amylase, saccharifying enzyme mix in the ratio of 2:1:2) in the steaming material of Yang Lenghao, stirring stirs evenly, 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 evenly, and obtains mixing the unstrained spirits material;
5, fermentation: add water to and mix in the unstrained spirits material, make the water content of mixing the unstrained spirits material reach 58 ~ 65%, stirring stirs evenly, and obtains fermentation material, fermentation material is packed 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 distills out wine 50-70 minute, alcohol, aromatoising substance, pure sweet substance are extracted, 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 may 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 namely got the mellow Ruichang Chinese yam liquor of delicate fragrance in ageing under 10 ~ 25 ℃ the low temperature.
The second preparation method of a kind of Ruichang Chinese yam liquor, feature is:
1, with the Ruichang Dry Rhizoma Dioscoreae after cleaning, drying and the rice that adds in the ratio of first material weight 5-80%, carry out respectively dispersion and fining, cross the sieve aperture of 1.5 ~ 2.5mm, evenly be mixed to get just material;
Step 2-6 is identical with the first preparation method.
The present invention is take the Ruichang Dry Rhizoma Dioscoreae as main liquor-making raw material, add rice in the ratio of just expecting weight 5～80%, carry out first dispersion and fining, carry out again the high temperature steaming operation, add compound wheat bran (rhizopus, aspergillus niger and endomycopsi.sp mix in 2: 1: 2 ratio) and compound distiller's yeast (ratio of yeast saccharomyces cerevisiae and aroma-producing yeast is 1: 1), adopting many bacterial classifications multienzyme is solid-state diastatic fermentation technology, carries out solid state fermentation, solid state distillation and obtains 30～60 Ruichang Chinese yam liquor that degree 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 again the yield of liquor, has improved the entrance 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 by the present invention, keep the intrinsic local flavor (fiber crops of traditional liquor, sticking, sweet, hot, acid, perfume) on the basis, increased Ruichang Chinese yam liquor institute peculiar must glue mouthful long, mouthfeel and the Ruichang Chinese yam peculiar taste of unique sweet-smelling, often take and have invigorating the spleen and benefiting QI, the effect unique of the solid unit of kidney-nourishing, it is the good merchantable brand of person in middle and old age's clearing damp health care, it also is moist operation, the work requisite of field encampment, for present Ruichang Chinese yam industry provides good outlet, also further reduce simultaneously the loss of grain, be conducive to the stable and development of country.
Embodiment
Below in conjunction with embodiment the present invention is further detailed.
Embodiment 1:
The preparation method of a kind of Ruichang Chinese yam liquor, concrete steps are as follows:
1, pulverize: the Ruichang Dry Rhizoma Dioscoreae after will cleaning, drying carries out dispersion and fining, crosses the sieve aperture of 2.0mm, obtains just material;
2, boiling: add water to just in the material, make just that the water content of material reaches 50%, obtain steaming material, put into steamer boiling 25 minutes under 100 ℃ temperature with steaming material;
3, airing: with the well-done steaming material Yang Leng that takes the dish out of the pot, temperature is descended rapidly, and the control material temperature is at 30 ℃;
4, mix unstrained spirits: 3.0% of adding steaming material weight compound wheat bran (rhizopus, aspergillus niger and the endomycopsi.sp that produce amylase, saccharifying enzyme mix in the ratio of 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 evenly, and obtains mixing the unstrained spirits material;
5, fermentation: add water to and mix in the unstrained spirits material, make the water content of mixing the unstrained spirits material reach 60%, stirring stirs evenly, and obtains fermentation material, fermentation material is packed 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, alcohol, aromatoising substance, pure sweet substance are extracted, 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 may follow in the alcohol with zeolite simultaneously, obtain the wine base;
7, finished product: the wine base after 3 years, through blending, is namely 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:
As can be seen from the above table, contain following composition in the Ruichang Chinese yam liquor:
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, glycine, L-Ala, α-amino-isovaleric acid, leucine, phenylalanine, wherein 8 kinds of human body institutes such as Methionin, Threonine essential amino acids content is all higher.
Embodiment 2:
The first preparation method of a kind of Ruichang Chinese yam liquor, feature 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 just material;
2, boiling: add water to just in the material, make just that the water content of material reaches 45%, obtain steaming material, put into steamer boiling 20 minutes under 85 ℃ temperature with steaming material;
3, airing: with the well-done steaming material Yang Leng that takes the dish out of the pot, temperature is descended rapidly, and the control material temperature is at 25 ℃;
4, mix unstrained spirits: 2.0% of adding steaming material weight compound wheat bran (rhizopus, aspergillus niger and the endomycopsi.sp that produce amylase, saccharifying enzyme mix in the ratio of 2:1:2) in the steaming material of Yang Lenghao, stirring stirs evenly, 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 evenly, and obtains mixing the unstrained spirits material;
5, fermentation: add water to and mix in the unstrained spirits material, make the water content of mixing the unstrained spirits material reach 58%, stirring stirs evenly, and obtains fermentation material, fermentation material is packed 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, alcohol, aromatoising substance, pure sweet substance are extracted, 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 may 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 namely got the mellow Ruichang Chinese yam liquor of delicate fragrance in ageing under 10 ℃ the low temperature.
Embodiment 3:
The first preparation method of a kind of Ruichang Chinese yam liquor, feature 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 just material;
2, boiling: add water to just in the material, make just that the water content of material reaches 55%, obtain steaming material, put into steamer boiling 30 minutes under 90 ℃ temperature with steaming material;
3, airing: with the well-done steaming material Yang Leng that takes the dish out of the pot, temperature is descended rapidly, and the control material temperature is at 32 ℃;
4, mix unstrained spirits: 5.0% of adding steaming material weight compound wheat bran (rhizopus, aspergillus niger and the endomycopsi.sp that produce amylase, saccharifying enzyme mix in the ratio of 2:1:2) in the steaming material of Yang Lenghao, stirring stirs evenly, 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 evenly, and obtains mixing the unstrained spirits material;
5, fermentation: add water to and mix in the unstrained spirits material, make the water content of mixing the unstrained spirits material reach 65%, stirring stirs evenly, and obtains fermentation material, fermentation material is packed 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, alcohol, aromatoising substance, pure sweet substance are extracted, 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 may 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 namely 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 as follows:
1, with the Ruichang Dry Rhizoma Dioscoreae after cleaning, drying and the rice that adds in the ratio of first material weight 80%, carry out respectively dispersion and fining, cross the sieve aperture of 1.5mm, evenly be mixed to get just material;
Step 2-6 is identical with embodiment 1.
Embodiment 5:
The preparation method of a kind of Ruichang Chinese yam liquor, concrete steps are as follows:
1, with the Ruichang Dry Rhizoma Dioscoreae after cleaning, drying and the rice that adds in the ratio of first material weight 5%, carry out respectively dispersion and fining, cross the sieve aperture of 2.5mm, evenly be mixed to get just material;
Step 2-6 is identical with embodiment 2.
Embodiment 6:
The preparation method of a kind of Ruichang Chinese yam liquor, concrete steps are as follows:
1, with the Ruichang Dry Rhizoma Dioscoreae after cleaning, drying and the rice that adds in the ratio of first material weight 50%, carry out respectively dispersion and fining, cross the sieve aperture of 2.0mm, evenly be mixed to get just material;
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 just material;
(2), boiling: add water to just in the material, make just that the water content 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: with the well-done steaming material Yang Leng that takes the dish out of the pot, temperature is descended rapidly, and the control material temperature is at 25 ~ 32 ℃;
(4), mix unstrained spirits: add to steam 2.0 ~ 5.0% compound wheat bran of material weight in the steaming material of Yang Lenghao, stirring stirs evenly, and adds 2.0 ~ 5.0% the compound distiller's yeast that steams material weight, and stirring stirs evenly, and obtains mixing the unstrained spirits material; Wherein: compound wheat bran is mixed to get by the rhizopus, aspergillus niger and the endomycopsi.sp that produce amylase, the saccharifying enzyme ratio in 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 content of mixing the unstrained spirits material reach 58 ~ 65%, stirring stirs evenly, and obtains fermentation material, fermentation material is packed 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 distills out wine 50-70 minute, alcohol, aromatoising substance, pure sweet substance are extracted, 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 may 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 namely 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 the Ruichang Dry Rhizoma Dioscoreae after cleaning, drying and the rice that adds in the ratio of first material weight 5-80%, carry out respectively dispersion and fining, cross the sieve aperture of 1.5 ~ 2.5mm, evenly be mixed to get just material;
(2), boiling: add water to just in the material, make just that the water content 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: with the well-done steaming material Yang Leng that takes the dish out of the pot, temperature is descended rapidly, and the control material temperature is at 25 ~ 32 ℃;
(4), mix unstrained spirits: add to steam 2.0 ~ 5.0% compound wheat bran of material weight in the steaming material of Yang Lenghao, stirring stirs evenly, and adds 2.0 ~ 5.0% the compound distiller's yeast that steams material weight, and stirring stirs evenly, and obtains mixing the unstrained spirits material; Wherein: compound wheat bran is mixed to get by the rhizopus, aspergillus niger and the endomycopsi.sp that produce amylase, the saccharifying enzyme ratio in 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 content of mixing the unstrained spirits material reach 58 ~ 65%, stirring stirs evenly, and obtains fermentation material, fermentation material is packed 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 distills out wine 50-70 minute, alcohol, aromatoising substance, pure sweet substance are extracted, 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 may 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 namely 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 |
| CN103849541B (en) * | 2014-03-20 | 2015-07-08 | 马鞍山中安食品科技有限公司 | Compound healthcare wine and preparation method thereof |
| CN104774708B (en) * | 2015-04-17 | 2018-03-09 | 中国热带农业科学院橡胶研究所 | A kind of ground courage head 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 |
| CN113667559B (en) * | 2021-08-31 | 2023-07-21 | 瑞昌市惠农农产品有限公司 | Preparation method of mountain medicinal liquor |
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| CN1438310A (en) * | 2003-01-01 | 2003-08-27 | 张振余 | Mashanyao Serial spirit liquior |
| CN1478878A (en) * | 2003-07-14 | 2004-03-03 | 张振余 | Nutritive spirit and health care wine brewed using fresh yam, fresh bulbil |
| CN102321512A (en) * | 2011-10-13 | 2012-01-18 | 焦作市易生元酒业股份有限公司 | Cinnamomvine yellow wine and preparation process thereof |
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