CN102839083A - Production process of maotai-flavor fruit wine - Google Patents
Production process of maotai-flavor fruit wine Download PDFInfo
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- CN102839083A CN102839083A CN2012103650534A CN201210365053A CN102839083A CN 102839083 A CN102839083 A CN 102839083A CN 2012103650534 A CN2012103650534 A CN 2012103650534A CN 201210365053 A CN201210365053 A CN 201210365053A CN 102839083 A CN102839083 A CN 102839083A
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Abstract
The invention discloses a production process of maotai-flavor fruit wine. The production process comprises the following production steps: 1) disintegrating: conveying cleaned fresh fruit to a disintegrator through a conveyer belt; 2) agitating: feeding the disintegrated fruit mash into a storage tank to be agitate; 3) fermenting: fermenting the agitated fruit mash, and fermenting for 40-60 hours after uniformly mixing; 4) distilling: feeding the fermented mash into a distillation tower of which the set temperature is 80-85 DEG C, and purifying alcohol in mash; and 5) cooling the alcohol extracted from the distillation tower by a plate-type cooler to normal temperature. The method disclosed by the invention is simple and feasible, energy-saving and environment-friendly, and the maotai-flavor fruit wine produced by the process is thick in fragrance and comfortable in taste, and has good body-building and skin-care effects.
Description
Technical field
The present invention relates to a kind of production technique of Maotai-flavor liquor, relate in particular to a kind of by fresh, the production technique of the aromatic type fruit wine that the fruit brew that Mierocrystalline cellulose is high forms.
Background technology
Aromatic type wine is called the thatch odor type again, is main representative with the Moutai (Spirit), belongs to the Daqu drinks.The distilled spirit fragrance of aromatic type is fragrant and not gorgeous, low and not light, sweet-smelling is quiet and tastefully laid out, the wine body is mellow, not dense not violent, characteristics such as fragrance is fine and smooth, long times of aftertaste; Be the most significantly; Aromatic type wine also has the fragrance that spends the night in the cup of pouring into and does not stay for a long time diffusing; And empty cup is also more fragrant than real cup, makes us enjoying endless aftertastes, liquor-saturated after the higher authorities' characteristic not.Maotai-flavor liquor is blent by sauce cordiale, cellar for storing things bottom note wine and pure sweet wine etc. and is formed.So-called sauce perfume (or spice) is meant that the wine article have the fragrance of similar sauce food, and the moity of aromatic type wine aroma is very complicated, and with technology, season, raw material, the water quality brewageed, environment, airborne mikrobe etc. has direct relation.The compound fragrance of forming by high boiling acidic substance and lower boiling alcohols.Seven big characteristics of Maotai-flavor liquor:
The first, the making method of Maotai-flavor liquor is special, and is far different in giving off a strong fragrance and delicate fragrance.One bottle of sauce cordiale enters factory to product export from raw material, at least will be through 5 years.In the middle of this; Feed intake at twice, nine boilings, eight airings, and to add song, high temperature is piled up, pit entry fermentation; Get wine, store, blend etc.; In very long, special and mysterious bioprocesses, under the acting in conjunction of huge mikrobe group, various useful mikrobe total number sieve place the wine body in Jiao Chi and air.So the possibility of preventing and curing diseases has also just contained therein.
The second, volatile substances is few.Connect the wine temperature during distillation of sauce cordiale up to more than 40 degree, the temperature when connecing wine than other wine exceeds nearly one times.What volatile substances vapored away naturally under the high temperature is many, and the sauce cordiale will be through the storage more than 3 years, and storage loss are up to more than 2%, and the evaporable material has vapored away greatly easily obviously, so the volatile substances of preserving in the wine body is few.Nature is few to the stimulation of human body, helps health.
The 3rd, the acidity of sauce cordiale is high, is 3 to 5 times of other wine, and is main with acetate and lactic acid mainly.According to theory of traditional Chinese medical science, sour main taste, protect the liver, can vessel softening.Doctor trained in Western medicine thinks that also food acid helps health.Taoism and Buddhism also take much count of the health-preserving function of acid.
The 4th, the phenolic cpd of sauce cordiale is many.In recent years, increasing human consumer trends towards selecting dry red winew, and reason is that dry red winew contains more phenolic cpd, helps preventing cardiovascular disease.Phenolic cpd in the sauce incense liquor is 3 to 4 times of other famous-brand and high-quality liquor, and visible sauce cordiale and dry red winew have play the same tune on different musical instruments wonderful.
The 5th, the ethanol concn of sauce cordiale is scientific and reasonable.The ethanol concn of sauce cordiale is generally about 53% (V/V), and ethanol concn water molecules and alcohol molecule when 53 spend associate the most firmly.In addition the storage period of sauce cordiale longer, free wine molecule is few, so little to the stimulation of health, it is self-evident helping health.
The 6th, the sauce cordiale is natural fermented product.Because this wine do not find the main body fragrance matter up to now as yet, so even there is the people to want to rehearse and also have no way of handling through adding compound agent, this has just got rid of the possibility of adding any fragrance, fragrance matter.
The 7th, there are materials such as SOD and rhMT in the sauce cordiale.Wherein SOD is the single-minded scavenging agent of oxyradical, and its major function is to remove unnecessary radical in the body, and antitumor, antifatigue, antiviral, antidotal effect are obvious.Simultaneously, the sauce cordiale can also induce liver to produce rhMT, and the effect of rhMT becomes stronger than SOD again.RhMT plays restraining effect to the stellate cell of liver, and making it not, separation gel also just can not form liver cirrhosis from fiber.
The Along with people's growth in the living standard, the theory of healthy consumption is implemented on the dining table by increasing people.Can have wine, can not lack epoch of wine, should the healthy again epoch of passion, Maotai-flavor liquor have become the favorite in these epoch undoubtedly.Show that according to medical circle expert result of many years of research Maotai-flavor liquor truly has inhibition liver cancer, health care stomach, activates blood circulation and disperses blood clots, alleviates the painful effect of Fengshi Guanjie.Researchist's tracing observation is found, the people who throughout the year adheres to drinking Maotai-flavor liquor, and above-mentioned symptom obviously alleviates year by year, the also rehabilitation completely inadvertently that has.The healthy speciality of Maotai-flavor liquor is obvious, agrees with mutually with contemporary consumption concept, and being growing on and on of the consumer group is a trend certainly, so market outlook are seen " rising " day by day.The threshold of Maotai-flavor liquor development and production is higher, and market competition relaxes relatively, so the market path is very wide! This propensity to consume is just admitted and is accepted by the human consumer; This industrial trend is also just admitted by the liquor industry and is admitted.So, do Maotai-flavor liquor, do healthy wine, more and more become the fashion of liquor industry and popular.
The present invention is basic wine with Maotai, adds the brew of high fiber fruit, the aromatic type fruit wine that fermentation is come out, and rich giving off a strong fragrance, comfortable taste, and have the effect of good fitness and skin care.
Summary of the invention
The invention provides a kind of production technique of aromatic type fruit wine.
One object of the present invention is to provide a kind of wine article production technique with vigorous and graceful skin care, and another purpose is to provide a kind of production technique with vigorous and graceful skin care aromatic type fruit wine.
For this reason, the present invention provides a kind of production technique of aromatic type fruit wine, it is characterized in that, may further comprise the steps:
1) size degradation: send cleaned fresh fruit to disintegrator through conveying belt, elimination marc seed behind the size degradation gets the fruit wine with dregs;
2) stir: the fruit wine with dregs that size degradation is good is sent storage tank the inside to, inserts sauce perfume base wine Maotai liquor and carries out stir process;
3) fermentation: the fruit wine with dregs that will get after will stirring is received fermentor tank, and 30～32 ℃ of leavening temperatures are carrier with the fixed yeast, inserts the dry yeast of fruit wine with dregs amount 5～10%, after mixing, and fermentation 40～60h;
4) distillation: it is 80～85 ℃ distillation tower that the beer that ferments is sent into design temperature; Add mass percent simultaneously and be 10～20% sodium hydroxide, distillation 20～30min, the alcohol in the purification mash; Do not reach the alcohol circulation distillation of concentration index, vinasse are discharged in the vinasse groove;
5) cooling: the alcohol of extraction is cooled to normal temperature through plate cooler in the distillation tower.
Preferably, described fruit comprises the high fruit of fruit-contg Mierocrystalline cellulose such as banana, apple, mango, pineapple.
Preferably, insert distiller's yeast in the described whipping process, under the speed that PM 60～100 changes, at the uniform velocity stirred 10～15 minutes.
Preferably, inserting dry yeast in the described fermenting process carries out will inserting the kairine bacterium after the fermentative processing and carries out sterilising treatment.
The alcoholic strength up to standard of the aromatic type fruit wine that preferably, distills out in the described still-process is about 53 °.
Description of drawings
Fig. 1 is the production technique of a kind of aromatic type fruit wine of the present invention.
Embodiment
Do further detailed description in the face of the present invention down, can implement according to this with reference to the specification sheets literal to make those skilled in the art.
Embodiment 1,
The production technique of a kind of aromatic type fruit wine of the present invention is characterized in that, may further comprise the steps:
1) size degradation: send cleaned fresh fruit to disintegrator through conveying belt, elimination marc seed behind the size degradation gets the fruit wine with dregs;
2) stir: the fruit wine with dregs that size degradation is good is sent storage tank the inside to, inserts sauce perfume base wine Maotai liquor and carries out stir process;
3) fermentation: the fruit wine with dregs that will get after will stirring is received fermentor tank, and 30 ℃ of leavening temperatures are carrier with the fixed yeast, inserts the dry yeast of fruit wine with dregs amount 5%, after mixing, and fermentation 40h;
4) distillation: it is 80 ℃ distillation tower that the beer that ferments is sent into design temperature; Add mass percent simultaneously and be 10% sodium hydroxide, distillation 20min, the alcohol in the purification mash; Do not reach the alcohol circulation distillation of concentration index, vinasse are discharged in the vinasse groove;
5) cooling: the alcohol of extraction is cooled to normal temperature through plate cooler in the distillation tower.
Embodiment 2,
1) size degradation: send cleaned fresh fruit to disintegrator through conveying belt, elimination marc seed behind the size degradation gets the fruit wine with dregs;
2) stir: the fruit wine with dregs that size degradation is good is sent storage tank the inside to, inserts sauce perfume base wine Maotai liquor and carries out stir process;
3) fermentation: the fruit wine with dregs that will get after will stirring is received fermentor tank, and 32 ℃ of leavening temperatures are carrier with the fixed yeast, inserts the dry yeast of fruit wine with dregs amount 8%, after mixing, and fermentation 50h;
4) distillation: it is 85 ℃ distillation tower that the beer that ferments is sent into design temperature; Add mass percent simultaneously and be 12% sodium hydroxide, distillation 25min, the alcohol in the purification mash; Do not reach the alcohol circulation distillation of concentration index, vinasse are discharged in the vinasse groove;
5) cooling: the alcohol of extraction is cooled to normal temperature through plate cooler in the distillation tower.
Embodiment 3,
1) size degradation: send cleaned fresh fruit to disintegrator through conveying belt, elimination marc seed behind the size degradation gets the fruit wine with dregs;
2) stir: the fruit wine with dregs that size degradation is good is sent storage tank the inside to, inserts sauce perfume base wine Maotai liquor and carries out stir process;
3) fermentation: the fruit wine with dregs that will get after will stirring is received fermentor tank, and 30 ℃ of leavening temperatures are carrier with the fixed yeast, inserts the dry yeast of fruit wine with dregs amount 6%, after mixing, and fermentation 60h;
4) distillation: it is 85 ℃ distillation tower that the beer that ferments is sent into design temperature; Add mass percent simultaneously and be 18% sodium hydroxide, distillation 30min, the alcohol in the purification mash; Do not reach the alcohol circulation distillation of concentration index, vinasse are discharged in the vinasse groove;
5) cooling: the alcohol of extraction is cooled to normal temperature through plate cooler in the distillation tower.
Embodiment 4,
1) size degradation: send cleaned fresh fruit to disintegrator through conveying belt, elimination marc seed behind the size degradation gets the fruit wine with dregs;
2) stir: the fruit wine with dregs that size degradation is good is sent storage tank the inside to, inserts sauce perfume base wine Maotai liquor and carries out stir process;
3) fermentation: the fruit wine with dregs that will get after will stirring is received fermentor tank, and 30 ℃ of leavening temperatures are carrier with the fixed yeast, inserts the dry yeast of fruit wine with dregs amount 7%, after mixing, and fermentation 60h;
4) distillation: it is 83 ℃ distillation tower that the beer that ferments is sent into design temperature; Add mass percent simultaneously and be 14% sodium hydroxide, distillation 30min, the alcohol in the purification mash; Do not reach the alcohol circulation distillation of concentration index, vinasse are discharged in the vinasse groove;
5) cooling: the alcohol of extraction is cooled to normal temperature through plate cooler in the distillation tower.
Although embodiment of the present invention are open as above; But it is not restricted to listed utilization in specification sheets and the embodiment; It can be applied to various suitable the field of the invention fully, for being familiar with those skilled in the art, can easily realize other modification; Therefore under the universal that does not deviate from claim and equivalency range and limited, the present invention is not limited to specific details.
Claims (5)
1. the production technique of an aromatic type fruit wine is characterized in that, may further comprise the steps:
1) size degradation: send cleaned fresh fruit to disintegrator through conveying belt, elimination marc seed behind the size degradation gets the fruit wine with dregs;
2) stir: the fruit wine with dregs that size degradation is good is sent storage tank the inside to, inserts sauce perfume base wine Maotai liquor and carries out stir process;
3) fermentation: the fruit wine with dregs that will get after will stirring is received fermentor tank, and 30～32 ℃ of leavening temperatures are carrier with the fixed yeast, inserts the dry yeast of fruit wine with dregs amount 5～10%, after mixing, and fermentation 40～60h;
4) distillation: it is 80～85 ℃ distillation tower that the beer that ferments is sent into design temperature; Add mass percent simultaneously and be 10～20% sodium hydroxide, distillation 20～30min, the alcohol in the purification mash; Do not reach the alcohol circulation distillation of concentration index, vinasse are discharged in the vinasse groove;
5) cooling: the alcohol of extraction is cooled to normal temperature through plate cooler in the distillation tower.
2. the production technique of aromatic type fruit wine as claimed in claim 1 is characterized in that described fruit comprises the high fruit of fruit-contg Mierocrystalline cellulose such as banana, apple, mango, pineapple.
3. the production technique of aromatic type fruit wine as claimed in claim 1 is characterized in that inserting distiller's yeast in the described whipping process, under the speed that PM 60～100 changes, at the uniform velocity stirs 10～15 minutes.
4. the production technique of aromatic type fruit wine as claimed in claim 1 is characterized in that in the described fermenting process inserting dry yeast and carries out will inserting the kairine bacterium after the fermentative processing and carry out sterilising treatment.
5. the production technique of aromatic type fruit wine as claimed in claim 1, the alcoholic strength up to standard of the aromatic type fruit wine that it is characterized in that distilling out in the described still-process is about 53 °.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104531451A (en) * | 2014-12-28 | 2015-04-22 | 西华大学 | Low-temperature multi-stage fermented fruit enzyme highland barley wine and preparation method thereof |
| CN108373956A (en) * | 2018-05-23 | 2018-08-07 | 重庆创生生物产业技术研究院有限公司 | A kind of preparation method of Maotai-flavor liquor |
| CN110656015A (en) * | 2019-11-18 | 2020-01-07 | 北部湾大学 | Production and processing method of composite flavor type fruit wine |
| CN114317175A (en) * | 2022-01-07 | 2022-04-12 | 贵州省仁怀市皇浆酒业有限公司 | Making method of Maotai-flavor roxburgh rose wine |
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| CN1194304A (en) * | 1997-03-21 | 1998-09-30 | 刘文强 | Waterless melon, fruit and vegetible wine series and its preparing method |
| CN1302860A (en) * | 2000-12-22 | 2001-07-11 | 林绍文 | Process for brewing pineapple wine or vinegar with waste pineapple peel |
| CN1789402A (en) * | 2004-12-13 | 2006-06-21 | 唐江 | Lemon wine and its preparation method |
| CN102168003A (en) * | 2011-02-22 | 2011-08-31 | 广东帝浓酒业有限公司 | Litchi brandy and production method thereof |
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2012
- 2012-09-26 CN CN201210365053.4A patent/CN102839083B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194304A (en) * | 1997-03-21 | 1998-09-30 | 刘文强 | Waterless melon, fruit and vegetible wine series and its preparing method |
| CN1302860A (en) * | 2000-12-22 | 2001-07-11 | 林绍文 | Process for brewing pineapple wine or vinegar with waste pineapple peel |
| CN1789402A (en) * | 2004-12-13 | 2006-06-21 | 唐江 | Lemon wine and its preparation method |
| CN102168003A (en) * | 2011-02-22 | 2011-08-31 | 广东帝浓酒业有限公司 | Litchi brandy and production method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104531451A (en) * | 2014-12-28 | 2015-04-22 | 西华大学 | Low-temperature multi-stage fermented fruit enzyme highland barley wine and preparation method thereof |
| CN104531451B (en) * | 2014-12-28 | 2016-05-25 | 西华大学 | A kind of low temperature multistage fermented type fruit ferment barley wine and preparation method thereof |
| CN108373956A (en) * | 2018-05-23 | 2018-08-07 | 重庆创生生物产业技术研究院有限公司 | A kind of preparation method of Maotai-flavor liquor |
| CN110656015A (en) * | 2019-11-18 | 2020-01-07 | 北部湾大学 | Production and processing method of composite flavor type fruit wine |
| CN114317175A (en) * | 2022-01-07 | 2022-04-12 | 贵州省仁怀市皇浆酒业有限公司 | Making method of Maotai-flavor roxburgh rose wine |
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| CN102839083B (en) | 2014-02-26 |
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Effective date of registration: 20170208 Address after: 535000 Qinzhou County, Pubei, the Guangxi Zhuang Autonomous Region County Industrial Park Patentee after: Guangxi golden banana Food Co. Ltd. Address before: 546100 the Guangxi Zhuang Autonomous Region Laibin City Industrial Park standard factory building phase C group of 1 - 7 and - 1 - 8 Patentee before: Guangxi Laibin Hongzhen Liquor Industry Co., Ltd. |
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