CN103205347A - Brewing method of chestnut wine - Google Patents
Brewing method of chestnut wine Download PDFInfo
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- CN103205347A CN103205347A CN 201310158692 CN201310158692A CN103205347A CN 103205347 A CN103205347 A CN 103205347A CN 201310158692 CN201310158692 CN 201310158692 CN 201310158692 A CN201310158692 A CN 201310158692A CN 103205347 A CN103205347 A CN 103205347A
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Abstract
The invention relates to the field of manufacturing food, in particular relates to a brewing method of chestnut wine. The brewing method comprises the steps of: mixing the steamed chestnut powder with the vinasse of the equal volume, adding the yeast the weight of which is 5-7% of chestnut powder; covering the mixture of chestnut powder, the vinasse and yeast with the vinasse of the same volume as that of the mixture, and performing primary cultivation within preset time; adding esterified red yeast and white spirit complex enzyme into the primary cultivated chestnut powder, performing secondary cultivation within a preset time; placing the secondarily cultivated chestnut powder into a leavening pool for leavening for at least thirty days; distilling the leavened chestnut powder to produce base wine. Compared with the prior art, with the brewing method for the chestnut wine, the usage amount of the chestnuts is half of that of the chestnuts in the prior art when the volume of the leavened content is equal, while the yield of the wine is doubled compared with the prior art, more starch in the chestnuts can be further converted into ethanol so as to reduce the waste of the starch.
Description
Technical field
The present invention relates to the food mfg field, in particular to a kind of brewing method of chest nut wine.
Background technology
At present, existing chest nut wine much all is to use chestnut essence, sweeting agent and alcohol etc. to blend, and is unfavorable for the health of human body.And seldom a part of chest nut wine is after chestnut is pulverized, to admix distiller's yeast, forms through cultivation, fermentation and distillation then.Because ethanol itself just has the effect of sterilization, so the wine that chestnut is brewageed is before distillation, and the number of degrees of fermented product are generally all at 9 °-13 °.But owing to the amount of starch that chestnut itself is contained is higher, when chestnut was fermented, when the ethanol content in the fermented product reached maximum, alcohol just can't continue to produce, and at this moment, also has more starch in the fermented product, and therefore too much starch is wasted.
Summary of the invention
The purpose of the embodiment of the invention is to provide a kind of brewing method of chest nut wine, to solve the above problems.
A kind of brewing method of chest nut wine is provided in an embodiment of the present invention, has comprised:
Chest nut powder after steaming is mixed with vinasse with volume, and add Daqu; Wherein, the weight of Daqu is the 5%-7% of chest nut powder weight;
With the mixture of chest nut powder, vinasse and Daqu use cover with the vinasse of volume with described mixture after, the time that a cultivation is default;
Add esterified red yeast and liquor prozyme in the chest nut powder after a cultivation, the time that the secondary cultivation is default;
Chest nut powder after the secondary cultivation was inserted fermenting tank for fermentation at least 30 days;
With the distillation of the chest nut powder after the fermentation, output base liquor.
The brewing method of the chest nut wine of the above embodiment of the present invention, add in the Daqu in the chest nut powder after steaming, to will add in the chest nut powder with the vinasse of chest nut powder with volume, this just has been equivalent to reduce the amount of chest nut powder starch contained therein in the unit volume, like this, compared with the prior art, when the fermented product volume is identical, the consumption of chestnut has only half of consumption in the prior art, the output of wine then is the twice of output in the prior art, and then more starch is converted into ethanol in the chestnut, has reduced the waste of starch.
In the present embodiment, because the cultivation time of Daqu was generally 3-5 days, and esterified red yeast, the cultivation time of liquor prozyme is generally about 0.5 day-1.5 days, therefore in order to make Daqu and esterified red yeast, the cultivation time of liquor prozyme all reaches optimum, in chest nut powder, add earlier Daqu, carry out a cultivation, after a cultivation is finished, interpolation esterified red yeast and liquor prozyme carry out the secondary cultivation in chest nut powder again, like this, just, can make and be added on Daqu in the chest nut powder, esterified red yeast and liquor prozyme all reach the best cultivation time.
Description of drawings
Fig. 1 shows the schema of the brewing method of the chest nut wine that the embodiment of the invention one provides;
Fig. 2 shows the schema of the brewing method of the chest nut wine that the embodiment of the invention two provides;
Fig. 3 shows the schema of the brewing method of the chest nut wine that the embodiment of the invention three provides;
Fig. 4 shows the schema of the brewing method of the chest nut wine that the embodiment of the invention four provides;
Fig. 5 shows the schema of the brewing method of the chest nut wine that the embodiment of the invention five provides.
Embodiment
For the purpose, technical scheme and the advantage that make the embodiment of the invention clearer, below in conjunction with the accompanying drawing in the embodiment of the invention, technical scheme in the embodiment of the invention is clearly and completely described, obviously, described embodiment is the present invention's part embodiment, rather than whole embodiment.Based on the embodiment among the present invention, those of ordinary skills belong to the scope of protection of the invention not making the every other embodiment that obtains under the creative work prerequisite.
Also by reference to the accompanying drawings the present invention is described in further detail below by specific embodiment.
Embodiment one:
Fig. 1 is the schema of the brewing method of the chest nut wine that provides of the embodiment of the invention one.Referring to shown in Figure 1, the brewing method of the chest nut wine that present embodiment one provides comprises:
Step 101: the chest nut powder after will steaming mixes with vinasse with volume, and adds Daqu; Wherein, the weight of Daqu is the 5%-7% of chest nut powder weight;
Step 102: with the mixture of chest nut powder, vinasse and Daqu use cover with the vinasse of volume with described mixture after, the time that a cultivation is default;
Step 103: add esterified red yeast and liquor prozyme in the chest nut powder after a cultivation, the time that the secondary cultivation is default;
Step 104: the chest nut powder after the secondary cultivation was inserted fermenting tank for fermentation at least 30 days;
Step 105: the chest nut powder distillation after will fermenting, output base liquor.
In present embodiment one, add in the Daqu in the chest nut powder after steaming, will add in the chest nut powder with the vinasse of chest nut powder with volume, this just has been equivalent to reduce the amount of chest nut powder starch contained therein in the unit volume, like this, compared with the prior art, when the fermented product volume was identical, the consumption of chestnut had only half of consumption in the prior art, and the output of wine then is the twice of output in the prior art, and then more starch is converted into ethanol in the chestnut, has reduced the waste of starch.
In present embodiment one, because the cultivation time of existing Daqu was generally 3-5 days, and esterified red yeast, the cultivation time of liquor prozyme is generally about 0.5 day-1.5 days, therefore in order to make Daqu and esterified red yeast, the cultivation time of liquor prozyme all reaches optimum, in chest nut powder, add earlier Daqu, carry out a cultivation, after a cultivation is finished, interpolation esterified red yeast and liquor prozyme carry out the secondary cultivation in chest nut powder again, like this, just, can make and be added on Daqu in the chest nut powder, esterified red yeast and liquor prozyme all reach the best cultivation time.
In present embodiment one, the time of a cultivation is 2.5 days-3.5 days, the time of secondary cultivation is 0.5 day-1.5 days, this is because the cultivation time of Daqu was generally 3-5 days, and the cultivation time of esterified red yeast and liquor prozyme was generally 0.5 day-1.5 days, therefore in chest nut powder, add earlier Daqu, after the cultivation 2.5 days-3.5 days, in chest nut powder, add esterified red yeast and liquor prozyme again, cultivation 0.5 day-1.5 days is to guarantee the cultivation time optimal of Daqu, esterified red yeast and liquor prozyme.
Embodiment two:
Fig. 2 is the schema of the brewing method of the chest nut wine that provides of the embodiment of the invention two.On the basis of above-described embodiment one, referring to shown in Figure 2, interpolation esterified red yeast and liquor prozyme specifically comprise in the described chest nut powder after cultivation:
Step 201: with esterified red yeast and liquor prozyme with 25 ℃-32 ℃ water activation 20-40 minute; Wherein, during activation the weight of employed water be esterified red yeast and liquor prozyme weight 5-10 doubly;
Step 202: the esterified red yeast after activation and liquor prozyme add the wine tail; Wherein, the weight of wine tail is the 8%-12% of chest nut powder weight;
Step 203: add water in the esterified red yeast that adds the wine tail and liquor prozyme, the weight of the mixture of final formed wine tail, esterified red yeast, liquor prozyme and water is the 23%-28% of chest nut powder weight;
Step 204: the mixture of wine tail, esterified red yeast, liquor prozyme and water is sprayed in chest nut powder after the cultivation.
In present embodiment two, use 25 ℃-32 ℃ water with esterified red yeast and the activation of liquor prozyme in advance, the time of activation is 20-40 minute, like this, guaranteed after adding to esterified red yeast and liquor prozyme in the chest nut powder, the activity of esterified red yeast and liquor prozyme, thus reduce the needed time of cultivation.
Add the wine tail in esterified red yeast after activation and the liquor prozyme, and in the esterified red yeast that adds the wine tail and liquor prozyme, add water, be for esterified red yeast and the liquor prozyme is more uniform is sprayed onto in the chest nut powder, and provide enough water for the secondary cultivation of chest nut powder.
Adding the wine tail before the fermentation is because contain multiple organic acid and a spot of ethanol in the wine tail, multiple organic acid is the precursor substance that forms aroma, multiple organic acid in the wine tail and ethanol generate the composition of multiple aroma under the catalysis of distiller's yeast, promote the aroma of the final base liquor that obtains of producing.The more important thing is that the wine that does not add wine tail output easily has mud fishy smell, therefore will add the wine tail at the esterified red yeast after activation and liquor prozyme.
Embodiment three:
Fig. 3 is the schema of the brewing method of the chest nut wine that provides of the embodiment of the invention three.On the basis of above-described embodiment one and embodiment two, in the brewing method of the chest nut wine that present embodiment three provides, described chest nut powder after the secondary cultivation is inserted before the fermentation vat, also comprise: the sidewall at fermentation vat sprays wine tail and caproic acid bacteria solution.
Described chest nut powder after the secondary cultivation is inserted after the fermentation vat, also comprise: wine tail and caproic acid bacteria solution are sprayed in the top of the chest nut powder after inserting fermentation vat.
Therefore, in present embodiment three, the chest nut powder after the secondary cultivation is inserted fermenting tank for fermentation is specially:
Step 301: the sidewall at fermentation vat sprays wine tail and caproic acid bacteria solution;
Step 302: described chest nut powder after the secondary cultivation is inserted fermentation vat;
Step 303: wine tail and caproic acid bacteria solution are sprayed in the top of the chest nut powder after inserting fermentation vat, and ferment.
In present embodiment three, chest nut wine itself is a kind of liquor of Luzhou-flavor, and the main component of its fragrance is ethyl hexanoate, but because chestnut is in the process of fermentation, many at the ethanol that earlier fermentation produces, at this moment, the ethanol that produces is mainly used in promoting the output of wine.And the middle and later periods of fermentation, then the various acid of Chan Shenging are more, and especially caproic acid bacteria solution can produce caproic acid in the process of chest nut powder fermentation, and caproic acid becomes ethyl hexanoate with ethanol synthesis under the catalysis of esterified red yeast.But the time ratio that this process generally needs is more of a specified duration, and fermentation is the shortest as to need 26 talentes that obvious fragrance is arranged.Therefore in order to promote the chest nut powder fermentation fragrance of the wine of institute's output afterwards, then will be at the initial stage of fermentation, in chest nut powder, add wine tail and caproic acid bacteria solution, contain certain ethanol in the wine tail, and caproic acid bacteria solution can produce caproic acid in the process of chest nut powder fermentation, and therefore at the initial stage of fermentation, the caproic acid that the ethanol in the wine tail and caproic acid bacteria solution produce is under the effect of esterified red yeast, can generate more ethyl hexanoate thereby react, thereby promote the aroma of the final base liquor of producing.
Embodiment four:
Fig. 4 is the schema of the brewing method of the chest nut wine that provides of the embodiment of the invention four.On the basis of above-mentioned three embodiment, referring to shown in Figure 4, the chest nut powder after described will the steaming also comprises with before the vinasse with volume mix:
Step 401: with chestnut sugar fry well-done to chestnut after, chestnut is removed the peel freezing;
Step 402: will remove the peel freezing chestnut and pulverize;
Step 403: use the wine tail to steam the chest nut powder after output steams and Titian wine in the chestnut of pulverizing.
In present embodiment four, frying chestnut sugar well-done to chestnut is in order to make the fragrance emission of chestnut itself come out, chest nut wine after pulverizing is steamed with the wine tail, contain a certain amount of ethanol in the wine tail, and the flavour ingredient in the chestnut can be dissolved in ethanol, therefore use the chestnut after the wine tail steams pulverizing, the flavour ingredient that can contain ethanol and chestnut in the steam, like this, just the flavour ingredient of chestnut itself can be extracted, and finally form Titian wine.
Chestnut is removed the peel freezing pulverizing then, is too little in order to prevent chestnut formed particle in the process of pulverizing.Because chestnut is in the process of cultivation, make a large amount of breeding of bacterium in the distiller's yeast that adds in the chest nut powder, and bacterium will consume the nutrients such as starch in the chestnut in the process of breeding, therefore if to pulverize formed particle too small for chestnut, can make that then too much nutrient is consumed in the chestnut in the process of cultivation, like this, can reduce after steaming chest nut powder the fermentation in liquor output.
Embodiment five:
Fig. 5 is the schema of the brewing method of the chest nut wine that provides of the embodiment of the invention five.On the basis of above-mentioned four embodiment, referring to shown in Figure 5, in the brewing method of the chest nut wine that present embodiment five provides, the chest nut powder distillation after described will the fermentation after the output base liquor, also comprises:
Step 501: chestnut sugar is fried the peeling back pulverize;
Step 502: the chestnut after will pulverizing uses base liquor to soak the default time;
Step 503: extract the supernatant liquor that uses after base liquor soaks chestnut, output lixiviate wine.
In present embodiment five, because chestnut itself has nourishing stomach and spleen, the strong muscle of kidney tonifying, therefore effects such as promoting blood circulation and hemostasis in present embodiment five, use base liquor to soak the default time in the chestnut after pulverizing, can make that contained nutritive ingredient is dissolved in the ethanol in the chestnut, thereby when extracting the supernatant liquor that uses after base liquor soaks chestnut, also be rich in the nutritive ingredient in the chestnut in the supernatant liquor, make the lixiviate wine of last institute output can have the various effects that chestnut has too.
In present embodiment five, the time of using base liquor to soak in the chestnut after pulverizing is 6-8 days, so just can fully the nutritive ingredient in the chestnut be extracted.
When using base liquor to soak in the chestnut after pulverizing, the number of degrees of base liquor are 50 °-60 °.Can make that so more nutritive ingredient is dissolved in the ethanol in the chestnut.
What the Titian wine of output and lixiviate wine both can be independent respectively in above-described embodiment four and embodiment five drinks, drink after also can blending with base liquor respectively, and it is preferred, drink after base liquor, Titian wine and lixiviate wine three can also being blent, wine after this three blent had both had the fragrance of chestnut itself, have dense aroma again, also have better nutritive ingredient.
The above is the preferred embodiments of the present invention only, is not limited to the present invention, and for a person skilled in the art, the present invention can have various changes and variation.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the brewing method of a chest nut wine is characterized in that, comprising:
Chest nut powder after steaming is mixed with vinasse with volume, and add Daqu; Wherein, the weight of Daqu is the 5%-7% of chest nut powder weight;
With the mixture of chest nut powder, vinasse and Daqu use cover with the vinasse of volume with described mixture after, the time that a cultivation is default;
Add esterified red yeast and liquor prozyme in the chest nut powder after a cultivation, the time that the secondary cultivation is default;
Chest nut powder after the secondary cultivation was inserted fermenting tank for fermentation at least 30 days;
With the distillation of the chest nut powder after the fermentation, output base liquor.
2. the brewing method of chest nut wine according to claim 1 is characterized in that, interpolation esterified red yeast and liquor prozyme are specially in the described chest nut powder after cultivation:
With esterified red yeast and liquor prozyme with 25 ℃-32 ℃ water activation 20-40 minute; Wherein, during activation the weight of employed water be esterified red yeast and liquor prozyme weight 5-10 doubly;
Esterified red yeast after activation and liquor prozyme add the wine tail; Wherein, the weight of wine tail is the 8%-12% of chest nut powder weight;
Add water in the esterified red yeast that adds the wine tail and liquor prozyme, the weight of the mixture of final formed wine tail, esterified red yeast, liquor prozyme and water is the 23%-28% of chest nut powder weight;
The mixture of wine tail, esterified red yeast, liquor prozyme and water is sprayed in chest nut powder after the cultivation.
3. the brewing method of chest nut wine according to claim 1 is characterized in that, the time of a cultivation is 2.5 days-3.5 days.
4. the brewing method of chest nut wine according to claim 1 is characterized in that, the time of secondary cultivation is 0.5 day-1.5 days.
5. the brewing method of chest nut wine according to claim 1 is characterized in that, described chest nut powder after the secondary cultivation is inserted before the fermentation vat, also comprises:
Sidewall at fermentation vat sprays wine tail and caproic acid bacteria solution;
Described chest nut powder after the secondary cultivation is inserted after the fermentation vat, also comprises:
Wine tail and caproic acid bacteria solution are sprayed in the top of the chest nut powder after inserting fermentation vat.
6. according to the brewing method of any described chest nut wine of claim 1-5, it is characterized in that the chest nut powder after described will the steaming also comprises with before the vinasse with volume mix:
With chestnut sugar fry well-done to chestnut after, chestnut is removed the peel freezing;
The chestnut that peeling is freezing is pulverized;
Use the wine tail to steam the chest nut powder after output steams and Titian wine in the chestnut of pulverizing.
7. the brewing method of chest nut wine according to claim 6 is characterized in that, the chest nut powder distillation after described will the fermentation after the output base liquor, also comprises:
Chestnut sugar is fried the peeling back to be pulverized;
Use base liquor to soak the default time in the chestnut after pulverizing;
Extract the supernatant liquor that uses after base liquor soaks chestnut, output lixiviate wine.
8. the brewing method of chest nut wine according to claim 7 is characterized in that, the time that the chestnut after described will the pulverizing uses base liquor to soak is 6-8 days.
9. the brewing method of chest nut wine according to claim 7 is characterized in that, when the chestnut after described will the pulverizing used base liquor to soak, the number of degrees of base liquor were 50 °-60 °.
10. the brewing method of chest nut wine according to claim 7 is characterized in that, blends with base liquor at least a in described Titian wine, the described lixiviate wine.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310158692 CN103205347A (en) | 2013-04-28 | 2013-04-28 | Brewing method of chestnut wine |
| CN201410153293.7A CN103881873B (en) | 2013-04-28 | 2014-04-17 | A kind of brewing method of chest nut wine |
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| CN 201310158692 CN103205347A (en) | 2013-04-28 | 2013-04-28 | Brewing method of chestnut wine |
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| CN 201310158692 Pending CN103205347A (en) | 2013-04-28 | 2013-04-28 | Brewing method of chestnut wine |
| CN201410153293.7A Active CN103881873B (en) | 2013-04-28 | 2014-04-17 | A kind of brewing method of chest nut wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103881873A (en) * | 2013-04-28 | 2014-06-25 | 王胜伍 | Brewing method for chestnut wine |
| CN104694322A (en) * | 2013-12-09 | 2015-06-10 | 宽甸北奇原生态农产有限公司 | Chestnut-flavor type Chinese chestnut wine |
| CN106367269A (en) * | 2016-12-14 | 2017-02-01 | 福建师范大学 | Preparing method for castanea henryi red starter wine |
| CN108795655A (en) * | 2018-08-09 | 2018-11-13 | 贵州光秀生态食品有限责任公司 | A kind of brewing method of chestnut dinner party with singsong girls in attendance |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260342C (en) * | 2002-12-30 | 2006-06-21 | 高颖 | Chestant wine and its producing method |
| CN102965235B (en) * | 2012-11-08 | 2014-01-08 | 桂林平乐县金栗醇酒业有限责任公司 | Chinese chestnut health preserving wine |
| CN103205347A (en) * | 2013-04-28 | 2013-07-17 | 王胜伍 | Brewing method of chestnut wine |
-
2013
- 2013-04-28 CN CN 201310158692 patent/CN103205347A/en active Pending
-
2014
- 2014-04-17 CN CN201410153293.7A patent/CN103881873B/en active Active
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103881873A (en) * | 2013-04-28 | 2014-06-25 | 王胜伍 | Brewing method for chestnut wine |
| CN103881873B (en) * | 2013-04-28 | 2016-05-25 | 王胜伍 | A kind of brewing method of chest nut wine |
| CN104694322A (en) * | 2013-12-09 | 2015-06-10 | 宽甸北奇原生态农产有限公司 | Chestnut-flavor type Chinese chestnut wine |
| CN106367269A (en) * | 2016-12-14 | 2017-02-01 | 福建师范大学 | Preparing method for castanea henryi red starter wine |
| CN106367269B (en) * | 2016-12-14 | 2020-01-10 | 福建师范大学 | Preparation method of castanea henryi red koji wine |
| CN108795655A (en) * | 2018-08-09 | 2018-11-13 | 贵州光秀生态食品有限责任公司 | A kind of brewing method of chestnut dinner party with singsong girls in attendance |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103881873A (en) | 2014-06-25 |
| CN103881873B (en) | 2016-05-25 |
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Application publication date: 20130717 |