CN103351974A - Method for brewing fermentation type trapa liquor - Google Patents
Method for brewing fermentation type trapa liquor Download PDFInfo
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- CN103351974A CN103351974A CN2013103011535A CN201310301153A CN103351974A CN 103351974 A CN103351974 A CN 103351974A CN 2013103011535 A CN2013103011535 A CN 2013103011535A CN 201310301153 A CN201310301153 A CN 201310301153A CN 103351974 A CN103351974 A CN 103351974A
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- water caltrop
- wine
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- juice
- caltrop
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a method for brewing fermentation type trapa liquor. The trapa liquor selects and uses natural, unpolluted, green and fresh trapa as raw material and is brewed by steps of selecting, cleaning, breaking, extracting, gelatinizing, saccharification, preparing, previous fermenting, posterior fermenting, clarifying, filtering, brewing, filtering, filling and the like. The method not only can increase the consumption type of people's liquor, but also can improve farmers' income and meet national industry policies.
Description
Technical field
The present invention relates to a kind of brewing method of alcoholic drink, be specifically related to a kind of brewing method of water caltrop wine.
Background technology
Along with the development of society and improving constantly of living standards of the people, various fruit wine become the first-selection of beverage product in the people's lives.Water caltrop has another name called the water chestnut, water chestnut is real, is the fruit of annual herb waterplant water chestnut.Mainly be distributed in China's the Changjiang river Plain of Middle Reaches, pluck autumn.Water caltrop contains rich in protein, unsaturated fatty acids and multivitamin and trace element; The water caltrop flavor is sweet, cold in nature, nontoxic; Have that heat is analgesic clearly, the logical breast of diuresis, relieving restlessness is quenched the thirst, and replenishes qi to invigorate the spleen, and the effect of relieving alcoholism also is the complementary food of modern female cosmetic slimming simultaneously.According to the study, water caltrop also has anticancer effect, therefore, water caltrop is developed to a kind of Wine, not only can enrich the kind of people's Wine consumption, and can improve grower's income and meet national industrial policies.
Summary of the invention
The object of the invention is to provide that a kind of mouthfeel is pure and mild, unique flavor, have water caltrop characteristic perfume and polytrophic natural water caltrop wine.
In order to achieve the above object, the present invention adopts following Technology solution.
⑴ select: by artificial or machine water caltrop is selected, removed impurity, disease water caltrop, guaranteed to brewage the quality of water caltrop wine from the source.
⑵ clean: clean in the water caltrop input cleaning machine with select, add sterilizing agent in the process of cleaning, to remaining agricultural chemicals on water caltrop sterilization and the decomposition water caltrop.
⑶ broken juice: cleaned water caltrop is dropped into Cracking squeezer, collect water caltrop juice and put in the gelatinization brew kettle; Collect in the process of water caltrop juice, the concentration that makes SO2 in the water caltrop juice is 30-100mg/L, and water caltrop juice is protected look.
⑷ gelatinization saccharification: at first in water caltrop juice, add amylase, be warmed up to rapidly 90-105 ℃, kept 30 minutes; Then cool to 60-70 ℃, add saccharifying enzyme, kept 30 minutes, be heated to 80 ℃ and kill enzyme; This process need constantly stirs, and prevents from being burned.
⑸ allotment: according to the pol after the water caltrop juice gelatinization saccharification, add sugar, sugar addition is to 200-220g/L, allocate complete after, after first material being cooled off, pump in the prefermentor again.
⑹ primary fermentation: add the fruit wine dry yeast of 5-200g/100L in fermentor tank, adopt frozen water or hot water, keep the temperature of fermented liquid at 20-30 ℃, general fermentation time is 5-7 days, when pol drops to 4-6g/L, prepares to carry out secondary fermentation.
⑺ secondary fermentation: the supernatant liquor with primary fermentation liquid pumps in the secondary fermentation tank first, and turbid liquid and schlempe are pumped into filtrate in the secondary fermentation tank through after filtering, and adopt frozen water or hot water, keep the temperature of fermented liquid below 15 ℃, and general fermentation time is 30 days.
⑻ clarification filtration: add finings in water caltrop wine after, freezing treatment 3-7 days, then temperature filtered below about 0 ℃.
⑼ ageing: the wine liquid pump after will filtering enters in the ageing tank to store, and temperature maintains below 20 ℃, and the general storage time is 1 year, but the storage time is longer, and wine is better.
⑽ filter: before the can, water caltrop wine is filtered, collect filtrate and go can.
⑾ can: the water caltrop wine that filters is carried out can.
Embodiment
Embodiment
⑴ select: by artificial or machine water caltrop is selected, removed impurity, disease water caltrop, guaranteed to brewage the quality of water caltrop wine from the source.
⑵ clean: clean in the water caltrop input cleaning machine with select, add ozone in the process of cleaning, keep ozone concentration 1mg/L in water, to remaining agricultural chemicals on water caltrop sterilization and the decomposition water caltrop.
⑶ broken juice: cleaned water caltrop is dropped into Cracking squeezer, collect 10L water caltrop juice and put in the gelatinization brew kettle; Receive in the process of water caltrop juice collection, in water caltrop juice, add the potassium metabisulfite (K of 1g
2S
2O
5) protect look.
⑷ gelatinization saccharification: at first in water caltrop juice, add amylase, be warmed up to rapidly 100 ± 1 ℃, kept 30 minutes; Then cool to 65 ± 1 ℃, add saccharifying enzyme, kept 30 minutes, be heated to 80 ℃ and kill enzyme; This process need constantly stirs, and prevents from being burned.
⑸ allotment: according to the pol after the water caltrop juice gelatinization saccharification, add sucrose, sugar addition is to 220g/L, allocate complete after, after first material being cooled off, pump in the prefermentor again.
⑹ primary fermentation: add 10g fruit wine dry yeast in fermentor tank, adopt frozen water or hot water, keep the temperature of fermented liquid at 28 ± 1 ℃, fermentation time is 5-7 days, when pol drops to 4.5g/L, prepares to carry out secondary fermentation.
⑺ secondary fermentation: the supernatant liquor with primary fermentation liquid pumps in the secondary fermentation tank first, and turbid liquid and schlempe are put into filtrate in the secondary fermentation tank through after filtering, and adopt frozen water or hot water, keep the temperature of fermented liquid at 10 ± 1 ℃, and general fermentation time is 30 days.
⑻ clarification filtration: add the 1g chitosan in water caltrop wine after, freezing treatment 3-7 days, then temperature filtered below about 0 ℃.
⑼ ageing: the wine after will filtering already pumps in the ageing tank and stores, and temperature maintains below 20 ℃, and the general storage time is 1 year, but the storage time is longer, and wine is better.
⑽ filter: before the can, water caltrop wine is filtered, collect filtrate and go can.
⑾ can: the water caltrop wine that filters is carried out can according to selected bottle type.
The present invention is not limited in above-mentioned embodiment, and the variation that those of ordinary skills make in essential scope of the present invention, remodeling, interpolation or replacement also should belong to protection scope of the present invention.
Claims (5)
1. the brewing method of a fermented type water caltrop wine is characterized in that it is take water caltrop as raw material, brewages through following steps to form:
⑴ select: by artificial or machine water caltrop is selected, removed impurity, disease water caltrop, guaranteed to brewage the quality of water caltrop wine from the source;
⑵ clean: clean in the water caltrop input cleaning machine with select, add sterilizing agent in the process of cleaning, to remaining agricultural chemicals on water caltrop sterilization and the decomposition water caltrop;
⑶ broken juice: cleaned water caltrop is dropped into Cracking squeezer, collect water caltrop juice and put in the gelatinization brew kettle; Collect in the process of water caltrop juice, the concentration that makes SO2 in the water caltrop juice is 30-100mg/L, and water caltrop juice is protected look;
⑷ gelatinization saccharification: at first in water caltrop juice, add amylase, be warmed up to rapidly 90-105 ℃, kept 30 minutes; Then cool to 60-70 ℃, add saccharifying enzyme, kept 30 minutes, be heated to 80 ℃ and kill enzyme; This process need constantly stirs, and prevents from being burned;
⑸ allotment: according to the pol after the water caltrop juice gelatinization saccharification, add sugar, sugar addition is to 200-220g/L, allocate complete after, after first material being cooled off, pump into again in the prefermentor;
⑹ primary fermentation: add the fruit wine dry yeast of 5-200g/100L in fermentor tank, adopt frozen water or hot water, keep the temperature of fermented liquid at 20-30 ℃, general fermentation time is 5-7 days, when pol drops to 4-6g/L, prepares to carry out secondary fermentation;
⑺ secondary fermentation: the supernatant liquor with primary fermentation liquid pumps in the secondary fermentation tank first, and turbid liquid and schlempe are pumped into filtrate in the secondary fermentation tank through after filtering, and adopt frozen water or hot water, keep the temperature of fermented liquid below 15 ℃, and general fermentation time is 30 days;
⑻ clarification filtration: add finings in water caltrop wine after, freezing treatment 3-7 days, then temperature filtered below about 0 ℃;
⑼ ageing: the wine liquid pump after will filtering enters in the ageing tank to store, and temperature maintains below 20 ℃, and the general storage time is 1 year, but the storage time is longer, and wine is better;
⑽ filter: before the can, water caltrop wine is filtered, collect filtrate and go can;
⑾ can: the water caltrop wine that filters is carried out can.
2. the brewing method of water caltrop wine according to claim 1 is characterized in that described sterilizing agent is ozone, hydrogen peroxide, Peracetic Acid, hypochlorous acid.
3. the brewing method of water caltrop wine according to claim 1 is characterized in that described sugar is sucrose, glucose, fructose, oligose.
4. the brewing method of water caltrop wine according to claim 1 is characterized in that described finings is egg white, chitosan, pectin, carrageenin, diatomite.
5. the brewing method of water caltrop wine according to claim 1 is characterized in that described filter type is centrifuging, diatomite filtration, Plate Filtration, membrane filtration, vacuum filtration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103011535A CN103351974A (en) | 2013-07-18 | 2013-07-18 | Method for brewing fermentation type trapa liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103011535A CN103351974A (en) | 2013-07-18 | 2013-07-18 | Method for brewing fermentation type trapa liquor |
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| Publication Number | Publication Date |
|---|---|
| CN103351974A true CN103351974A (en) | 2013-10-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103011535A Pending CN103351974A (en) | 2013-07-18 | 2013-07-18 | Method for brewing fermentation type trapa liquor |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103756847A (en) * | 2014-02-13 | 2014-04-30 | 彭聪 | Brewing method for caltrop fruit wine |
| CN104531453A (en) * | 2015-01-07 | 2015-04-22 | 黄梅县大河酒厂 | Production method of water caltrop wine |
| CN105255679A (en) * | 2015-11-22 | 2016-01-20 | 安徽联喆玉竹有限公司 | Brewing method for water chestnut scutellaria baicalensis jaboticaba fruit wine |
| CN115746979A (en) * | 2022-11-18 | 2023-03-07 | 淮阴工学院 | Brewing method of fermented water chestnut wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408836A (en) * | 2001-09-17 | 2003-04-09 | 邯郸市家乡米酒饮品有限公司 | Enzymatic process for brewing wine through liquid state saccharifying and liquid state fermentation and with millet as raw material |
| CN101215506A (en) * | 2008-01-14 | 2008-07-09 | 南京农业大学 | Purple sweet potato wine and producing technique thereof |
| CN101544936A (en) * | 2009-04-30 | 2009-09-30 | 山东社汇酒业有限公司 | Strongly-aromatic white wine produced by using lake plants such as water caltrop, gordon euryale seed, lotus seed, and the like as raw materials and preparation method thereof |
| CN102038244A (en) * | 2009-10-19 | 2011-05-04 | 刘京生 | Trapa series beverage |
| US20110229604A1 (en) * | 2010-03-19 | 2011-09-22 | Real Joselito G | Momordica Wine |
-
2013
- 2013-07-18 CN CN2013103011535A patent/CN103351974A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408836A (en) * | 2001-09-17 | 2003-04-09 | 邯郸市家乡米酒饮品有限公司 | Enzymatic process for brewing wine through liquid state saccharifying and liquid state fermentation and with millet as raw material |
| CN101215506A (en) * | 2008-01-14 | 2008-07-09 | 南京农业大学 | Purple sweet potato wine and producing technique thereof |
| CN101544936A (en) * | 2009-04-30 | 2009-09-30 | 山东社汇酒业有限公司 | Strongly-aromatic white wine produced by using lake plants such as water caltrop, gordon euryale seed, lotus seed, and the like as raw materials and preparation method thereof |
| CN102038244A (en) * | 2009-10-19 | 2011-05-04 | 刘京生 | Trapa series beverage |
| US20110229604A1 (en) * | 2010-03-19 | 2011-09-22 | Real Joselito G | Momordica Wine |
Non-Patent Citations (1)
| Title |
|---|
| 郎业光，等: "东北的野菱角及其利用", 《北方水稻》, no. 06, 31 December 1979 (1979-12-31), pages 35 - 37 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103756847A (en) * | 2014-02-13 | 2014-04-30 | 彭聪 | Brewing method for caltrop fruit wine |
| CN104531453A (en) * | 2015-01-07 | 2015-04-22 | 黄梅县大河酒厂 | Production method of water caltrop wine |
| CN104531453B (en) * | 2015-01-07 | 2016-06-08 | 黄梅县大河酒厂 | A kind of production method of Pedicellus et Pericarpium Trapae wine |
| CN105255679A (en) * | 2015-11-22 | 2016-01-20 | 安徽联喆玉竹有限公司 | Brewing method for water chestnut scutellaria baicalensis jaboticaba fruit wine |
| CN115746979A (en) * | 2022-11-18 | 2023-03-07 | 淮阴工学院 | Brewing method of fermented water chestnut wine |
| CN115746979B (en) * | 2022-11-18 | 2024-05-28 | 淮阴工学院 | Brewing method of fermented water chestnut wine |
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Application publication date: 20131016 |