CN103468466B - Aloe vera wine and production technology thereof - Google Patents

Abstract

An aloe vera wine from Curacao and a production process thereof relate to the technical field of wine making. The weight percentage of each component is: 25-35% of aloe vera pulp; 65-75% of corn flour; 0.5-0.7% of distiller's yeast; , glucoamylase, yeast and water to make distiller liquor, aloe vera pulp and corn flour are fermented with distiller liquor to make aloe vera fermented wine, and then mixed with aloe vera gel to make aloe vera wine. The invention uses the mature leaves of Aloe vera and high-quality corn as the main raw materials, which are refined through crushing, mixed fermentation, and the combination of traditional technology and modern science and technology. Elements, amino acids and various minerals. For the human body, it has the effects of regulating the stomach, laxative, lowering blood sugar, protecting the liver, enhancing human immunity, repairing tissue damage, anti-tumor, and protecting the skin.

Description

Curacao Aloe Vera Wine and Its Production Technology

technical field

The invention relates to the technical field of brewing production, in particular to an aloe vera wine from Curacao and a production process thereof.

Background technique

At present, white wine, rice wine, fruit wine and dew wine on the market are all produced by fermentation process. However, white wine is dry and strong in nature and lacks softness. Drinking a lot of white wine for a long time can harm reproductive cells and cause mental retardation in offspring. Moreover, the incidence of laryngeal cancer and digestive tract cancer in people who often drink alcohol increases significantly; The fruit wine is sweet and lacks mellowness; the dew wine is rich in flavor, but it is blunt, and the fusion of body substances is poor.

Contents of the invention

In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of aloe vera wine and its production process, which is made of pure natural aloe vera, high-quality corn, distiller's yeast, glucoamylase, yeast, etc. , to achieve the purpose of health care for the human body.

In order to achieve the above object, the weight percent of each component of the present invention is: aloe vera pulp: 25-35%; corn flour: 65-75%; distiller's yeast 0.5-0.7%; 5-100,000 units of glucoamylase: 2 -3%; yeast 0.2-0.4%; distiller's yeast, 50,000-100,000 units of glucoamylase, yeast and water to make wine mother liquor; Aloe vera pulp and corn flour are fermented with liquor mother liquor to make Aloe vera fermented wine; library Aloe vera fermented wine and aloe vera gel are formulated to make aloe vera wine.

The production technology of Curacao aloe wine of the present invention:

⑴Pick and wash the leaves of Aloe vera. The leaves of Aloe vera are mature aloe leaves of more than three years. After sterilizing, the aloe meat is taken out, and then the leaf skin is crushed and beaten to make Aloe vera pulp:

⑵ Grinding high-quality, clean and mildew-free corn to make corn flour;

(3) the above-mentioned aloe vera pulp and corn flour of the above-mentioned percentage by weight, supplemented by adding the chaff accounting for 5-8% of the total amount of aloe vera pulp and corn flour, and then adding the total amount of aloe vera pulp and corn flour Measure 15-20% of the water, stir evenly, put it into the wine steamer for high-temperature sterilization treatment, the boiler temperature is above 110°C, when the steam is released from the wine steamer, the temperature is above 100°C and steamed for 30-45 minutes. pot, then add 100°C high-temperature water accounting for 15-20% of the total amount of aloe vera pulp and corn flour, mix evenly, and let cool to 10-20°C; distiller's koji, 50,000-100,000 units of glucoamylase, yeast, add pure water accounting for 10-15% of the total amount of aloe vera pulp and corn flour, heat to 35-40°C, put koji and rehydrate for 30-60 minutes , to make wine mother liquor; mix the mixture of aloe vera pulp and corn flour after high-temperature sterilization with the mother liquor evenly, spray it into the cellar with a mixer, level it, and cover it with at least two layers of plastic film. Cover with another layer of carpet or thin quilt to keep warm and air-tight, so that it can be fermented at normal temperature and evenly. For the first two to three days, it will be firmly pressed along the edge once a day; after the seventh day, the fermented distiller's grains will be taken out of the kiln; , (2) make aloe vera pulp and corn flour respectively, after the aloe vera pulp and corn flour of the above-mentioned percentage by weight, supplementary add and account for aloe vera pulp and corn flour total amount 5-8% chaff , mixed with the distiller's grains after leaving the kiln, and then added water accounting for 15-20% of the total amount of aloe vera pulp and corn flour, mixed evenly, and placed in a wine steamer. When the boiler temperature is above 110 ° C, when the steamer When steam is released from the wine pot, the temperature is above 100°C for high-temperature sterilization and the wine is released;

(4) Take the distiller's grains out of the pot, and add 100°C high-temperature water accounting for 15-20% of the total amount of aloe vera pulp and corn flour to sterilize at the same time, in order to prevent the distiller's grains from the kiln from being too dry, let cool to 10-20°C; After letting it cool, carry out koji fermentation, add the above-mentioned koji, 5-100,000 units of glucoamylase, yeast, pure water accounting for 10-15% of the total amount of aloe vera pulp and corn flour, and heat to 35-40°C, put koji and rehydrate for 30-60 minutes to make liquor mother liquor; mix liquor mother liquor with the distiller's grains out of the pot evenly, spray it into the cellar with a mixer, level it, and cover it with at least two layers of plastic film. Cover the plastic film with a layer of carpet or thin quilt to keep it warm and air-tight, so that it can be fermented at a normal and uniform temperature. For the first two to three days, it should be firmly pressed along the edge once a day; Mix 2-5% of the rice husks evenly and put them into the wine still. When the boiler temperature is above 110°C, when the steam is released from the wine still, the temperature is above 100°C for high-temperature sterilization and the wine is released;

⑸Take the distiller's grains out of the pot, and add 5-10% of the distiller's grains out of the pot at the same time to sterilize with high-temperature water at 100°C, in case the distiller's grains out of the pot are too dry, let cool to 10-20°C; For fermentation, add the above-mentioned distiller's yeast, 50,000-100,000 units of glucoamylase, and yeast, which account for 10-15% of the total amount of aloe vera pulp and corn flour, and heat it to 35-40°C. Ferment koji water for 30-60 minutes to make wine mother liquor; mix evenly with the distiller's grains out of the pot, spray the cellar with a mixer, level it, and cover it with at least two layers of plastic film. One layer of carpet or thin quilt, heat preservation and airtight, so that it can be fermented at normal temperature and evenly. The first 2 to 3 days along the edge should be firmed once a day; Mix the shells evenly and put them into the wine stilling pot. When the temperature of the boiler is above 110°C, when the steam is released from the wine stilling pot, the temperature is above 100°C for high-temperature sterilization and the wine is released;

⑹ mix the above-mentioned three wines to make aloe vera fermented wine;

(7) Squeeze the aloe vera meat taken out in the above (1) by a stainless steel universal juicer, extract the juice and sterilize it at high temperature to obtain aloe vera gel juice, and mix it with the aloe vera produced by the above-mentioned production process Aloe vera fermented wine is prepared, and then honey that accounts for 1-2% of the total amount of aloe vera gel juice and aloe vera curacao fermented wine is added to make aloe vera curacao wine;

⑻ Store the prepared Aloe Vera wine in sealed cylinders for more than one month, sterilize, filter, and fill.

Compared with the prior art, the present invention uses the mature leaves of Aloe vera of the United States for more than three years and high-quality corn as the main raw materials, and is refined through crushing, mixed fermentation, traditional technology and modern science and technology, and contains natural ingredients of aloe , and has aloe polysaccharides, vitamins, aloe vera, aloin, amino acids and other minerals. For the human body, it has the effects of regulating the stomach, laxative, lowering blood sugar, protecting the liver, enhancing human immunity, repairing tissue damage, anti-tumor, and protecting the skin.

Detailed ways

The weight percent of each component of the present invention is: aloe vera pulp: 25-35%; corn flour: 65-75%; distiller's yeast 0.5-0.7%; 5-100,000 units of glucoamylase: 2-3%; 0.2-0.4%; distiller's yeast, 50,000-100,000 units of glucoamylase, yeast and water to make distiller's mother liquor; Aloe vera pulp and corn flour are fermented with distiller's mother liquor to make Aloe vera fermented wine; Aloe vera fermented wine Formulated with Aloe Vera Gel to make Aloe Vera Wine. Take making 100 jin of wine as example, three kinds of embodiments of its proportioning are shown in Table 1:

The production technology of Curacao aloe wine of the present invention:

⑴Pick and wash the leaves of Aloe vera. The leaves of Aloe vera are mature aloe leaves of more than three years. After sterilizing, the aloe meat is taken out, and then the leaf skin is crushed and beaten to make Aloe vera pulp:

⑵ Grinding high-quality, clean and mildew-free corn to make corn flour;

(3) the aloe vera pulp and corn flour of the weight described in table 1, supplementary add the chaff accounting for 5-8% of the total amount of aloe vera pulp and corn flour described in table 1, then add the rice husk accounting for the total amount of aloe vera pulp and corn flour described in table 1 Lasso aloe vera pulp and corn flour with 15-20% of the total water content, stir evenly, knead the whole material into a ball, loosen and crack according to the appropriateness, put it into the wine steamer for high-temperature sterilization, and the boiler temperature is Above 110°C, when steam comes out from the wine steamer, steam at a temperature above 100°C for 30-45 minutes and then take out of the pot, then add 100°C which accounts for 15-20% of the total amount of aloe vera pulp and corn flour in Table 1 Mix the high-temperature water evenly, let cool to 10-20°C; let the koji ferment after cooling, add the distiller’s koji with a weight of 50,000-100,000 units of glucoamylase, yeast, and the Curacao described in Table 1 Pure water with 10-15% of the total amount of aloe vera pulp and corn flour, heated to 35-40°C, put in koji and rehydrated for 30-60 minutes to make wine mother liquor; Mix the corn flour mixture with the liquor mother liquor evenly, spray it into the cellar with a mixer, level it, and cover it with at least two layers of plastic film, and then cover the plastic film with a layer of carpet or thin quilt to keep it warm and airtight, so that it can be normal and uniform. Warm fermentation, the first two to three days along the edge once a day; after the seventh day, the fermented distiller's grains are taken out of the kiln; at the same time, aloe vera pulp and corn flour are made respectively according to the above-mentioned (1) and (2), and are described in Table 1. Aloe vera pulp and corn flour by weight, supplemented with the chaff of 5-8% of the total amount of aloe vera pulp and corn flour described in Table 1, mixed with distiller's grains after leaving the kiln, and then added 1. Mix the aloe vera pulp and 15-20% of the total amount of corn flour evenly. After the whole material is mixed, it is appropriate to knead it into a ball by hand, loosen and crack, and put it into a wine steamer. The boiler temperature is 110 When the temperature is above 100°C, when the steam is released from the wine steamer, the temperature is above 100°C for high-temperature sterilization and the wine is released;

(4) Take the distiller's grains out of the pot, and add 100°C high-temperature water sterilization that accounts for 15-20% of the total amount of aloe vera pulp and corn flour described in Table 1 at the same time, so as to prevent the distiller's grains from the kiln from being too dry, let cool to 10 -20°C; after cooling, koji fermentation is carried out, the distiller's yeast of the weight described in Table 1, 50,000-100,000 units of glucoamylase, yeast, and the total amount of aloe vera pulp and corn flour described in Table 1 are added for 10- 15% pure water, heated to 35-40°C, put in koji and rehydrated for 30-60 minutes to make mother liquor; mix the mother liquor with the distiller's grains out of the pot evenly, spray the cellar with a mixer, and make it smooth and solid , cover with at least two layers of plastic film, and then cover with a layer of carpet or thin quilt on top of the plastic film to keep it warm and airtight, so that it can be fermented at a normal temperature and uniform temperature. For the first two to three days, it should be firmly pressed along the edge once a day; after the seventh day, distiller's grains After leaving the kiln, add rice husks accounting for 2-5% of distiller's grains from the kiln, mix evenly, and put them into the wine steamer. When the temperature of the boiler is above 110°C, when the steam is released from the wine steamer, the temperature is above 100°C for high-temperature sterilization. process and dispense wine;

⑸Take the distiller's grains out of the pot, and add 5-10% of the distiller's grains out of the pot at the same time to sterilize with high-temperature water at 100°C, in case the distiller's grains out of the pot are too dry, let cool to 10-20°C; Fermentation, the distiller's yeast of the weight described in Table 1, 50,000-100,000 units of glucoamylase, yeast, add the purified water accounting for 10-15% of the total amount of Aloe vera pulp and corn flour described in Table 1, and heat to 35- 40°C, add koji and rehydrate for 30-60 minutes to make liquor mother liquor; mix liquor mother liquor with distiller's grains out of the pot evenly, spray into the cellar with a mixer, level it, and cover it with at least two layers of plastic film, plastic film Cover it with a layer of carpet or thin quilt to keep it warm and air-tight, so that it can be fermented at a normal temperature and evenly. For the first two to three days, make sure it is along the edge once a day; Mix 5% of the rice husks evenly and put them into the wine still. When the boiler temperature is above 110°C, when the steam is released from the wine still, the temperature is above 100°C for high-temperature sterilization and the wine is released;

⑹ mix the above-mentioned three wines to make aloe vera fermented wine;

(7) Squeeze the aloe vera meat taken out in the above (1) by a stainless steel universal juicer, extract the juice and sterilize it at high temperature to obtain aloe vera gel juice, and mix it with the aloe vera produced by the above-mentioned production process Aloe vera fermented wine is prepared, and then honey that accounts for 1-2% of the total amount of aloe vera gel juice and aloe vera curacao fermented wine is added to make aloe vera curacao wine;

⑻ Store the prepared Aloe Vera wine in sealed cylinders for more than one month, sterilize, filter, and fill.

Based on the calculation of 65°C for Aloe Vera fermented wine (base wine), the process scheme for preparing 100 catties of Aloe Vera wine with different degrees in the present invention is shown in Table 2:

 

Claims (1)

1. a production process of Curacao aloe wine, characterized in that: The production process is as follows: Picking and washing the leaves of Aloe vera, the leaves of Aloe vera curacao are mature aloe vera leaves of more than three years, after sterilizing, taking out the aloe vera meat, and then crushing and beating the leaf skin to make Aloe vera curacao pulp; Grinding high-quality, clean and mildew-free corn to make corn flour; 25-35% by weight of aloe vera pulp and 65-75% by weight of corn flour, supplemented with 5-8% of the total amount of aloe vera curacao pulp and corn flour, and then adding the Aloe vera pulp and corn flour with 15-20% water in total, stir evenly, put it into a wine steamer for high-temperature sterilization, the boiler temperature is above 110°C, when steam comes out from the wine steamer, the temperature is 100 After steaming for 30-45 minutes above ℃, take it out of the pot, then add 100℃ high-temperature water accounting for 15-20% of the total amount of aloe vera pulp and corn flour, mix evenly, let cool to 10-20℃; let cool and then throw Koji fermentation, the weight percentage is 0.5-0.7% distiller's yeast, 2-3% by weight 50,000-100,000 unit glucoamylase, 0.2-0.4% by weight yeast, adding aloe vera pulp and corn flour A total of 10-15% of pure water is heated to 35-40°C, put in koji and rehydrated for 30-60 minutes to make wine mother liquor; the mixture of aloe vera pulp and corn flour after high-temperature sterilization is mixed with Mix the wine mother liquor evenly, spray it into the cellar with a mixer, level it, and cover it with at least two layers of plastic film, and then cover the plastic film with a layer of carpet or thin quilt to keep it warm and air-tight, so that it can be fermented at a normal temperature. Up to three days along the edge once every day; after the seventh day, the distiller's grains after fermentation are discharged from the kiln; at the same time, aloe vera pulp and corn flour are made respectively, and the weight percentage is 25-35% aloe vera pulp and weight percentage The percentage is 65-75% corn flour, supplemented with chaff of 5-8% of the total amount of aloe vera pulp and corn flour, mixed with distiller's grains after leaving the kiln, and then adding aloe vera pulp and Mix 15-20% of the total amount of corn flour evenly, put it into the wine steamer, when the boiler temperature is above 110°C, when the steam is released from the wine steamer, the temperature is above 100°C for high-temperature sterilization and the wine is produced; ④Take the distiller's grains out of the pot, and at the same time add 100°C high-temperature water, which accounts for 15-20% of the total amount of aloe vera pulp and corn flour, to sterilize, so as to prevent the distiller's grains from the kiln from being too dry, let cool to 10-20°C; After cooling, koji fermentation is carried out, and the weight percentage is 0.5-0.7% distiller's yeast, 2-3% by weight of 50,000-100,000 units of glucoamylase, and 0.2-0.4% by weight of yeast, which is added to account for Curacao Aloe vera pulp and pure water with 10-15% of the total amount of corn flour, heated to 35-40°C, put in koji and rehydrated for 30-60 minutes to make liquor mother liquor; Spray the mixer into the cellar, make it level and firm, cover with at least two layers of plastic film, and then cover the plastic film with a layer of carpet or thin quilt to keep it warm and air-tight, so that it can be fermented at a normal and uniform temperature. For the first two to three days, it will be solid along the sides every day Once; after the seventh day, when the distiller's grains are out of the kiln, add rice husks accounting for 2-5% of the distiller's grains out of the kiln and mix evenly. , and the temperature is above 100°C for high-temperature sterilization and wine production; ⑤ Take the distiller's grains out of the pot, and at the same time add 5-10% of the distiller's grains out of the pot to sterilize with high-temperature water at 100°C, in case the distiller's grains out of the pot are too dry, let cool to 10-20°C; after cooling, start koji fermentation , adding 0.5-0.7% distiller's yeast by weight, 5-100,000 units glucoamylase 2-3% by weight, 0.2-0.4% yeast by weight, and adding aloe vera pulp and corn flour total amount 10-15% pure water, heated to 35-40°C, put in koji and rehydrated for 30-60 minutes to make liquor mother liquor; mix the liquor mother liquor with the distiller's grains out of the pot evenly, spray it into the cellar with a mixer, and level it , Practical, cover at least two layers of plastic film, and then cover a layer of carpet or thin quilt on top of the plastic film to keep warm and airtight, so that it can be fermented at a normal temperature and evenly. For the first two to three days, it should be firmly pressed along the sides once a day; after the seventh day, The distiller's grains are discharged from the kiln, and the rice husks accounting for 2-5% of the kiln's distiller's grains are added and mixed evenly. High-temperature sterilization treatment and wine production; 6. Mix the above-mentioned three wines to make aloe vera fermented wine; 7. Squeeze the extracted Aloe vera meat through a stainless steel universal juice extractor, extract the juice and sterilize it at high temperature to obtain Aloe vera gel juice, prepare it with the prepared Aloe vera fermented wine, and then Adding honey that accounts for 1-2% of the total amount of Curacao Aloe Vera gel juice and Curacao Aloe Vera fermented wine makes Curacao Aloe Vera wine; ⑧Store the prepared Aloe Vera wine in a sealed cylinder for more than one month, sterilize, filter, and fill.