CN103468466A - Aloe vera wine and production technology thereof - Google Patents
Aloe vera wine and production technology thereof Download PDFInfo
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- CN103468466A CN103468466A CN2013103531065A CN201310353106A CN103468466A CN 103468466 A CN103468466 A CN 103468466A CN 2013103531065 A CN2013103531065 A CN 2013103531065A CN 201310353106 A CN201310353106 A CN 201310353106A CN 103468466 A CN103468466 A CN 103468466A
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Abstract
The invention provides an aloe vera wine and production technology thereof, and relates to the field of wine brewing technology. The invention provides comprises the following components by weight percent: 25-35% of aloe vera slurry; 65-75% of corn flour, 0.5-0.7% of distiller yeast, 2-3% of 50,000-100,000 units of glucoamylase and 0.2-0.4% of yeasts; distiller yeast, glucoamylase, yeast and water are prepared into mother liquor of wine, aloe vera slurry and corn flour are fermented by wine mother liquor and prepared into aloe vera fermented wine, and the aloe vera fermented wine and aloe vera gel are prepared into the aloe vera wine. The invention employs aloe vera mature leaf and high-quality corn as main raw materials, and is refined by combination of traditional technology and modern science and technology after crushing and mixed fermentation, and has many components, such as aloe natural components, aloe polysaccharide, vitamin, barbaloin, aloin, amino acids and a plurality of mineral matters. The invention has the effects for coordinating stomach, relaxing bowel, reducing blood sugar, protecting liver, enhancing human body immunization, restoring tissue damage, preventing tumour and protecting skin.
Description
Technical field
The present invention relates to the production technical field of making wine, specifically a kind of Aloe vulgaris wine and production technique thereof.
Background technology
At present, the white wine on market, yellow rice wine, fruit wine, alcoholic drink mixed with fruit juice all adopt zymotechnique production.And the white wine alcoholic strength is dry strong, lack softly, long-term a large amount of drink white wine, itself just can endanger sexual cell, causes offspring's mental retardation, and people's laryngocarcinoma of often drinking and digestive tract cancer sickness rate obviously increase; Yellow rice wine is pure and honest, lacks bright refreshing; Fruit wine is sweet, lacks alcohol continuous; Alcoholic drink mixed with fruit juice is imbued with local flavor, and lose stiff, wine body material amalgamation is poor.
Summary of the invention
For overcoming the deficiencies in the prior art, goal of the invention of the present invention is to provide a kind of Aloe vulgaris wine and production technique thereof, adopt pure natural Aloe vulgaris, high-grade maize, distiller's yeast, saccharifying enzyme, yeast etc. to make for main raw material, to realize that human body is had to the purpose of health-care body-nourishing.
For achieving the above object, the weight percent of each component of the present invention is: Aloe vulgaris slurry: 25-35%; Semen Maydis powder: 65-75%; Distiller's yeast 0.5-0.7%; 5-10 ten thousand unit saccharifying enzyme: 2-3%; Yeast 0.2-0.4%; Distiller's yeast, 5-10 ten thousand unit saccharifying enzyme, yeast and water are made distiller's yeast liquid; The Aloe vulgaris slurry is made the Aloe vulgaris fermented wine with Semen Maydis powder by the fermentation of distiller's yeast liquid; Aloe vulgaris fermented wine and aloe vera gel are mixed with Aloe vulgaris wine.
The production technique of Aloe vulgaris wine of the present invention:
(1) pluck the Aloe vulgaris blade and clean, described Aloe vulgaris blade is ripe aloe leaf more than 3 years, through germicidal treatment, takes out Aloe mesophyll, then the leaf skin portion is pulverized to making beating, makes the Aloe vulgaris slurry:
By high-quality, clean, without after the crush maize gone mouldy, make Semen Maydis powder;
(3) by the Aloe vulgaris slurry of weight percent described above and Semen Maydis powder, the additional husk that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 5-8%, add again the moisture content that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 15-20%, stir, put into Liquor distillation pot and carry out high-temperature sterilization treatment, boiler temperature is more than 110 ℃, when Liquor distillation pot goes out steam, temperature is to steam after 30-45 minute and take the dish out of the pot more than 100 ℃, add again the high-temperature water of 100 ℃ that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 15-20% to mix, cool to 10-20 ℃; Thrown koji fermentation after cooling, by the distiller's yeast of weight percent described above, 5-10 ten thousand unit saccharifying enzyme, yeast, add the pure water that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 10-15%, heat to 35-40 ℃, throw Qu Fushui fermentation 30-60 minute, make distiller's yeast liquid; By the slurry of the Aloe vulgaris after high-temperature sterilization treatment and Semen Maydis powder mixture, with distiller's yeast liquid, mix, with stirrer, spray in cellar for storing things, leveling, having peace of mind, cover at least two layers of plastic film, lid layer carpet or thin quilt again above plastic film, be incubated air tight, make its normal samming fermentation, the first two to three day every day along the limit having peace of mind once; After the 7th day, by the vinasse material kiln discharge after fermentation; By the above-mentioned Aloe vulgaris of (1), (2) making respectively, starch and Semen Maydis powder simultaneously, by after the Aloe vulgaris slurry of weight percent described above and Semen Maydis powder, the additional husk that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 5-8%, with the vinasse material after kiln discharge, mix, add again the moisture content that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 15-20% to mix, put into Liquor distillation pot, boiler temperature is more than 110 ℃ the time, when Liquor distillation pot goes out steam, temperature is carry out high-temperature sterilization treatment more than 100 ℃ and go out wine;
(4) the vinasse material is taken the dish out of the pot, add the high-temperature water sterilization of 100 ℃ that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 15-20% simultaneously, in case the vinasse material of kiln discharge is too dry, cool to 10-20 ℃; Thrown koji fermentation after cooling, by the distiller's yeast of weight percent described above, 5-10 ten thousand unit saccharifying enzyme, yeast, add the pure water that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 10-15%, heat to 35-40 ℃, throw Qu Fushui fermentation 30-60 minute, make distiller's yeast liquid; Distiller's yeast liquid mixes with the vinasse material taken the dish out of the pot, and sprays in cellar for storing things leveling, having peace of mind with stirrer, cover at least two layers of plastic film, lid layer carpet or thin quilt again above plastic film, be incubated air tight, make its normal samming fermentation, the first two to three day every day along the limit having peace of mind once; After the 7th day, vinasse material kiln discharge, add the husk that accounts for kiln discharge vinasse material 2-5% to mix, and puts into Liquor distillation pot, and boiler temperature is more than 110 ℃ the time, and when Liquor distillation pot goes out steam, temperature is carry out high-temperature sterilization treatment more than 100 ℃ and go out wine;
(5) the vinasse material is taken the dish out of the pot, add the high-temperature water sterilization of 100 ℃ that accounts for the vinasse material 5-10% that takes the dish out of the pot simultaneously, in case the vinasse material taken the dish out of the pot is too dry, cool to 10-20 ℃; Thrown koji fermentation after cooling, by the distiller's yeast of weight percent described above, 5-10 ten thousand unit saccharifying enzyme, yeast, add the pure water that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 10-15%, heat to 35-40 ℃, throw Qu Fushui fermentation 30-60 minute, make distiller's yeast liquid; Distiller's yeast liquid mixes with the vinasse material taken the dish out of the pot, and sprays in cellar for storing things leveling, having peace of mind with stirrer, cover at least two layers of plastic film, lid layer carpet or thin quilt again above plastic film, be incubated air tight, make its normal samming fermentation, the first two to three day every day along the limit having peace of mind once; After the 7th day, vinasse material kiln discharge, add the husk that accounts for kiln discharge vinasse material 2-5% to mix, and puts into Liquor distillation pot, and boiler temperature is more than 110 ℃ the time, and when Liquor distillation pot goes out steam, temperature is carry out high-temperature sterilization treatment more than 100 ℃ and go out wine;
(6) three times above-mentioned institutes are gone out to wine and mix, make the Aloe vulgaris fermented wine;
(7) the Aloe vulgaris meat of above-mentioned (1) described taking-up is squeezed the juice by the omnipotent juice extractor of stainless steel, get juice high-temperature sterilization treatment, obtain aloe vera gel juice, with the Aloe vulgaris fermented wine preparation of making by above-mentioned production technique, then add the honey that accounts for aloe vera gel juice and Aloe vulgaris fermented wine total amount 1-2% to make Aloe vulgaris wine;
(8) the Aloe vulgaris wine envelope cylinder prepared was deposited more than one month to sterilization, filtration, filling.
The present invention compared with prior art, take Aloe.arborescens more than 3 years mature leaf and high-grade maize be main raw material, through pulverizing, mixed fermentation, refining forming combines with modern science and technology with traditional technology, containing the aloe natural component, and there are the compositions such as Aloe polysaccharide, VITAMIN, aloe infantile malnutrition due to digestive disturbances or intestinalparasites, aloin, amino acid several mineral materials.To human body there is coordinating intestines and stomach, defaecation, hypoglycemic, protection liver, strengthen body immunity, the effect of repair tissue damage, antitumor, protection skin.
Embodiment
The weight percent of each component of the present invention is: Aloe vulgaris slurry: 25-35%; Semen Maydis powder: 65-75%; Distiller's yeast 0.5-0.7%; 5-10 ten thousand unit saccharifying enzyme: 2-3%; Yeast 0.2-0.4%; Distiller's yeast, 5-10 ten thousand unit saccharifying enzyme, yeast and water are made distiller's yeast liquid; The Aloe vulgaris slurry is made the Aloe vulgaris fermented wine with Semen Maydis powder by the fermentation of distiller's yeast liquid; Aloe vulgaris fermented wine and aloe vera gel are mixed with Aloe vulgaris wine.Take that to make 100 jin of wine be example, three kinds of embodiment of its proportioning are in Table 1:
The production technique of Aloe vulgaris wine of the present invention:
(1) pluck the Aloe vulgaris blade and clean, described Aloe vulgaris blade is ripe aloe leaf more than 3 years, through germicidal treatment, takes out Aloe mesophyll, then the leaf skin portion is pulverized to making beating, makes the Aloe vulgaris slurry:
By high-quality, clean, without after the crush maize gone mouldy, make Semen Maydis powder;
(3) by the Aloe vulgaris of the described weight of table 1 slurry and Semen Maydis powder, the additional husk that accounts for the described Aloe vulgaris slurry of table 1 and Semen Maydis powder total amount 5-8%, add again the moisture content that accounts for the described Aloe vulgaris slurry of table 1 and Semen Maydis powder total amount 15-20%, stir, pinching agglomerating unclamping according to hand after the complete feed mixing splits for suitable, put into Liquor distillation pot and carry out high-temperature sterilization treatment, boiler temperature is more than 110 ℃, when Liquor distillation pot goes out steam, temperature is to steam after 30-45 minute and take the dish out of the pot more than 100 ℃, add again the high-temperature water of 100 ℃ that accounts for the described Aloe vulgaris slurry of table 1 and Semen Maydis powder total amount 15-20% to mix, cool to 10-20 ℃, thrown koji fermentation after cooling, by the distiller's yeast of the described weight of table 1,5-10 ten thousand unit saccharifying enzyme, yeast, add the pure water that accounts for the described Aloe vulgaris of table 1 slurry and Semen Maydis powder total amount 10-15%, heat to 35-40 ℃, throw Qu Fushui fermentation 30-60 minute, make distiller's yeast liquid, by the slurry of the Aloe vulgaris after high-temperature sterilization treatment and Semen Maydis powder mixture, with distiller's yeast liquid, mix, with stirrer, spray in cellar for storing things, leveling, having peace of mind, cover at least two layers of plastic film, lid layer carpet or thin quilt again above plastic film, be incubated air tight, make its normal samming fermentation, the first two to three day every day along the limit having peace of mind once, after the 7th day, by the vinasse material kiln discharge after fermentation, simultaneously by (1) above-mentioned, (2) make respectively Aloe vulgaris slurry and Semen Maydis powder, by the Aloe vulgaris of the described weight of table 1 slurry and Semen Maydis powder, after the additional husk that accounts for the described Aloe vulgaris of table 1 slurry and Semen Maydis powder total amount 5-8%, with the vinasse material after kiln discharge, mix, add again the moisture content that accounts for the described Aloe vulgaris slurry of table 1 and Semen Maydis powder total amount 15-20% to mix, pinching agglomerating unclamping according to hand after the complete feed mixing splits for suitable, put into Liquor distillation pot, boiler temperature is more than 110 ℃ the time, when Liquor distillation pot goes out steam, temperature is carry out high-temperature sterilization treatment more than 100 ℃ and go out wine,
(4) the vinasse material is taken the dish out of the pot, add the high-temperature water sterilization of 100 ℃ that accounts for the described Aloe vulgaris slurry of table 1 and Semen Maydis powder total amount 15-20% simultaneously, in case the vinasse material of kiln discharge is too dry, cool to 10-20 ℃; Thrown koji fermentation after cooling, by the distiller's yeast of the described weight of table 1,5-10 ten thousand unit saccharifying enzyme, yeast, add the pure water that accounts for the described Aloe vulgaris of table 1 slurry and Semen Maydis powder total amount 10-15%, heat to 35-40 ℃, throw Qu Fushui fermentation 30-60 minute, make distiller's yeast liquid; Distiller's yeast liquid mixes with the vinasse material taken the dish out of the pot, and sprays in cellar for storing things leveling, having peace of mind with stirrer, cover at least two layers of plastic film, lid layer carpet or thin quilt again above plastic film, be incubated air tight, make its normal samming fermentation, the first two to three day every day along the limit having peace of mind once; After the 7th day, vinasse material kiln discharge, add the husk that accounts for kiln discharge vinasse material 2-5% to mix, and puts into Liquor distillation pot, and boiler temperature is more than 110 ℃ the time, and when Liquor distillation pot goes out steam, temperature is carry out high-temperature sterilization treatment more than 100 ℃ and go out wine;
(5) the vinasse material is taken the dish out of the pot, add the high-temperature water sterilization of 100 ℃ that accounts for the vinasse material 5-10% that takes the dish out of the pot simultaneously, in case the vinasse material taken the dish out of the pot is too dry, cool to 10-20 ℃; Thrown koji fermentation after cooling, by the distiller's yeast of the described weight of table 1,5-10 ten thousand unit saccharifying enzyme, yeast, add the pure water that accounts for the described Aloe vulgaris of table 1 slurry and Semen Maydis powder total amount 10-15%, heat to 35-40 ℃, throw Qu Fushui fermentation 30-60 minute, make distiller's yeast liquid; Distiller's yeast liquid mixes with the vinasse material taken the dish out of the pot, and sprays in cellar for storing things leveling, having peace of mind with stirrer, cover at least two layers of plastic film, lid layer carpet or thin quilt again above plastic film, be incubated air tight, make its normal samming fermentation, the first two to three day every day along the limit having peace of mind once; After the 7th day, vinasse material kiln discharge, add the husk that accounts for kiln discharge vinasse material 2-5% to mix, and puts into Liquor distillation pot, and boiler temperature is more than 110 ℃ the time, and when Liquor distillation pot goes out steam, temperature is carry out high-temperature sterilization treatment more than 100 ℃ and go out wine;
(6) three times above-mentioned institutes are gone out to wine and mix, make the Aloe vulgaris fermented wine;
(7) the Aloe vulgaris meat of above-mentioned (1) described taking-up is squeezed the juice by the omnipotent juice extractor of stainless steel, get juice high-temperature sterilization treatment, obtain aloe vera gel juice, with the Aloe vulgaris fermented wine preparation of making by above-mentioned production technique, then add the honey that accounts for aloe vera gel juice and Aloe vulgaris fermented wine total amount 1-2% to make Aloe vulgaris wine;
(8) the Aloe vulgaris wine envelope cylinder prepared was deposited more than one month to sterilization, filtration, filling.
Take Aloe vulgaris fermented wine (base wine) as 65 ℃ of calculating, and the present invention prepares 100 jin, the Aloe vulgaris wine process program of the different number of degrees in Table 2:
Claims (2)
1. an Aloe vulgaris wine, it is characterized in that: the weight percent of its each component is: Aloe vulgaris slurry: 25-35%; Semen Maydis powder: 65-75%; Distiller's yeast 0.5-0.7%; 5-10 ten thousand unit saccharifying enzyme: 2-3%; Yeast 0.2-0.4%; Distiller's yeast, 5-10 ten thousand unit saccharifying enzyme, yeast and water are made distiller's yeast liquid; The Aloe vulgaris slurry is made the Aloe vulgaris fermented wine with Semen Maydis powder by the fermentation of distiller's yeast liquid; Aloe vulgaris fermented wine and aloe vera gel are mixed with Aloe vulgaris wine.
2. the production technique of Aloe vulgaris wine according to claim 1 is characterized in that:
(1) pluck the Aloe vulgaris blade and clean, described Aloe vulgaris blade is ripe aloe leaf more than 3 years, through germicidal treatment, takes out Aloe mesophyll, then the leaf skin portion is pulverized to making beating, makes the Aloe vulgaris slurry;
By high-quality, clean, without after the crush maize gone mouldy, make Semen Maydis powder;
(3) by the Aloe vulgaris slurry of the described weight percent of claim 1 and Semen Maydis powder, the additional husk that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 5-8%, add again the moisture content that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 15-20%, stir, put into Liquor distillation pot and carry out high-temperature sterilization treatment, boiler temperature is more than 110 ℃, when Liquor distillation pot goes out steam, temperature is to steam after 30-45 minute and take the dish out of the pot more than 100 ℃, add again the high-temperature water of 100 ℃ that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 15-20% to mix, cool to 10-20 ℃; Thrown koji fermentation after cooling, by the distiller's yeast of the described weight percent of claim 1,5-10 ten thousand unit saccharifying enzyme, yeast, add the pure water that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 10-15%, heat to 35-40 ℃, throw Qu Fushui fermentation 30-60 minute, make distiller's yeast liquid; By the slurry of the Aloe vulgaris after high-temperature sterilization treatment and Semen Maydis powder mixture, with distiller's yeast liquid, mix, with stirrer, spray in cellar for storing things, leveling, having peace of mind, cover at least two layers of plastic film, lid layer carpet or thin quilt again above plastic film, be incubated air tight, make its normal samming fermentation, the first two to three day every day along the limit having peace of mind once; After the 7th day, by the vinasse material kiln discharge after fermentation; By the Aloe vulgaris of (1), (2) making respectively of claim 2, starch and Semen Maydis powder simultaneously, by after the Aloe vulgaris slurry of the described weight percent of claim 1 and Semen Maydis powder, the additional husk that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 5-8%, with the vinasse material after kiln discharge, mix, add again the moisture content that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 15-20% to mix, put into Liquor distillation pot, boiler temperature is more than 110 ℃ the time, when Liquor distillation pot goes out steam, temperature is carry out high-temperature sterilization treatment more than 100 ℃ and go out wine;
(4) the vinasse material is taken the dish out of the pot, add the high-temperature water sterilization of 100 ℃ that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 15-20% simultaneously, in case the vinasse material of kiln discharge is too dry, cool to 10-20 ℃; Thrown koji fermentation after cooling, by the distiller's yeast of the described weight percent of claim 1,5-10 ten thousand unit saccharifying enzyme, yeast, add the pure water that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 10-15%, heat to 35-40 ℃, throw Qu Fushui fermentation 30-60 minute, make distiller's yeast liquid; Distiller's yeast liquid mixes with the vinasse material taken the dish out of the pot, and sprays in cellar for storing things leveling, having peace of mind with stirrer, cover at least two layers of plastic film, lid layer carpet or thin quilt again above plastic film, be incubated air tight, make its normal samming fermentation, the first two to three day every day along the limit having peace of mind once; After the 7th day, vinasse material kiln discharge, add the husk that accounts for kiln discharge vinasse material 2-5% to mix, and puts into Liquor distillation pot, and boiler temperature is more than 110 ℃ the time, and when Liquor distillation pot goes out steam, temperature is carry out high-temperature sterilization treatment more than 100 ℃ and go out wine;
(5) the vinasse material is taken the dish out of the pot, add the high-temperature water sterilization of 100 ℃ that accounts for the vinasse material 5-10% that takes the dish out of the pot simultaneously, in case the vinasse material taken the dish out of the pot is too dry, cool to 10-20 ℃; Thrown koji fermentation after cooling, by the distiller's yeast of the described weight percent of claim 1,5-10 ten thousand unit saccharifying enzyme, yeast, add the pure water that accounts for Aloe vulgaris slurry and Semen Maydis powder total amount 10-15%, heat to 35-40 ℃, throw Qu Fushui fermentation 30-60 minute, make distiller's yeast liquid; Distiller's yeast liquid mixes with the vinasse material taken the dish out of the pot, and sprays in cellar for storing things leveling, having peace of mind with stirrer, cover at least two layers of plastic film, lid layer carpet or thin quilt again above plastic film, be incubated air tight, make its normal samming fermentation, the first two to three day every day along the limit having peace of mind once; After the 7th day, vinasse material kiln discharge, add the husk that accounts for kiln discharge vinasse material 2-5% to mix, and puts into Liquor distillation pot, and boiler temperature is more than 110 ℃ the time, and when Liquor distillation pot goes out steam, temperature is carry out high-temperature sterilization treatment more than 100 ℃ and go out wine;
(6) three times above-mentioned institutes are gone out to wine and mix, make the Aloe vulgaris fermented wine;
(7) the Aloe vulgaris meat of the (1) described taking-up of claim 2 is squeezed the juice by the omnipotent juice extractor of stainless steel, get juice high-temperature sterilization treatment, obtain aloe vera gel juice, with the Aloe vulgaris fermented wine preparation of making by claim 2 production technique, then add the honey that accounts for aloe vera gel juice and Aloe vulgaris fermented wine total amount 1-2% to make Aloe vulgaris wine;
(8) the Aloe vulgaris wine envelope cylinder prepared was deposited more than one month to sterilization, filtration, filling.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108315132A (en) * | 2018-03-28 | 2018-07-24 | 申世波 | A kind of aloe barbadensis Miller health-care white spirit and its production technology |
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