CN1035227C

CN1035227C - Productive method for drinks with low tipsy

Info

Publication number: CN1035227C
Application number: CN 91107064
Authority: CN
Inventors: 宣定智
Original assignee: Individual
Current assignee: Individual
Priority date: 1991-05-25
Filing date: 1991-05-25
Publication date: 1997-06-25
Anticipated expiration: 2006-05-25
Also published as: CN1055761A

Abstract

The present invention relates to a production method of non-intoxicating wine, particularly to a production method of wine without ethanol, which belongs to a production method of beverages. The wine produced by utilizing the method does not contain ethanol, has no harm to human bodies when drunk, has wine flavor, contains substances good for human bodies, and can not only satisfy some people's requirements for drinking wine, but also have benefits the human bodies. In the method, substances containing starch, proteins and cellulose are used as raw materials, daqu bacteria; microzyme, amylase and rhizopus are put in a container for heat preservation and moisture retention, and fermentation liquid is obtained by mixed culture fermentation; dried chilli powder is put in water for hydrolysis and separated to obtain chilli liquid; the fermentation liquid, the chilli liquid and additives are used for preparing various kinds of the non-intoxicating wine.

Description

The production method of unintoxicating wine

The invention belongs to a kind of drink producing method, particularly relate to a kind of production method that does not contain alcoholic acid wine.

Existing method of producing alcoholic drinks such as liquor, beer, grape wine makes the alcohol that contains in the wine more or less, and particularly high spirit spirituosity amount is more, and many drinks can cause alcoholism, be pernicious to people, even have the people indulge in excessive drinking the back crime, cause a traffic accident; According to second volume of the 4th page of introduction of " digest weekly " 90 years bound volumes, China has 1.6 hundred million people to drink, and need expend more than 120 hundred million jin of grains every year and produce various wine and satisfy the demand that people drink for more than 760 ten thousand tons, and wine is the article that do not lack in the social life.

The production method that the purpose of this invention is to provide a kind of unintoxicating wine, the wine that utilizes this method to produce does not contain ethanol, and is harmless when drinking, but the local flavor of wine is arranged.And contain a certain amount of material to the human body beneficial, both satisfied the requirement of some people alcohol drinking patterns, again to the human body beneficial.

Embodiment of the present invention are:

To contain starch, albumen and cellulosic material is raw material, adopts big aspergillus, yeast, amylase, root enzyme bacterium to be placed on heat and moisture preserving mixed fungus fermentation in the container, makes fermented liquid spirituosity amount less than 1%, and fermented liquid is filtered; Dry paprika put into water soak separate after the hydrolysis capsicum chilli liquid, with filter the fermented liquid that obtains, capsicum chilli liquid and the additive that separation obtains is mixed with unintoxicating wine.Used big aspergillus is 1.75～2.25% of a raw material weight, yeast is 1.25～1.75% of a raw material weight, amylase is that 0.5～1.0% rhizopus of raw material weight is 0.5～1.0% of a raw material weight, ratio also can increase or reduce, but corresponding shortening of fermentation time or prolongation, the water that is marked with dried raw material weight 35%～45% in the container of raw material is housed, leaves volumetrical 6%～10% space in this container; Under 25 °～30 ℃ situations, fermented 6-10 hour; Treat that fermenting raw materials expands when the former spacing of container is taken in the container, half material that is equipped with in the container of fermentation materials is moved in the identical container of another volume, and add the water of volume 40%～44% for respectively two containers, under 25 °～30 ℃ situation Secondary Fermentation 6-10 hour, the water that this method is used was phreatic water or the tap water of crossing through magnetization of mineral spring device and activated carbon treatment through handling equally.

Filtering fermentating liquid with 60%, the separating pepper liquid of 3-10%, 0.01～0.05% Sorbic Acid, 0.1% vitamins C and do not contain alcoholic acid wine through what the phreatic water that magnetization of mineral spring device, activated carbon treatment are crossed can be mixed with suitable 18 °～60 ° liquor flavor mouthfeels.

If with 30% filtering fermentating liquid, 1% separating pepper liquid, 30% fruit juice, 0.01～0.05% Sorbic Acid, 0.1% vitamins C and can be mixed with through the phreatic water that magnetization of mineral spring device, activated carbon treatment are crossed and not contain the alcoholic acid fruit juice wine.

The present invention is further described below in conjunction with embodiment:

With fresh, the exsiccant Testa Tritici, rice chaff, the mixture of dried potato powder or thrin are raw material for 500 kilograms, get and do big aspergillus, yeast, 25 kilograms of amylase and rhizopus, mix thoroughly with raw material behind the crushing screening and put into container, or one deck raw material one deck bacterium put into container, the ratio of each bacterium is: big aspergillus 40%, yeast 30%, amylase 15%, rhizopus 15%, with through the magnetization of mineral spring device, the deep-well watery wine that activated carbon treatment is crossed goes into to be equipped with in the container of raw material, the drinks amount is 30%～40% of a dried raw material weight, and make the space of leaving volumetrical 6～10% in the container, container is built, 25 °～30 ℃ situation bottom fermentations 6-10 hour, during low temperature, fermentation time prolongs, treat that fermenting raw materials expands when the former spacing of container is taken in the container, half material is wherein moved in the identical container of another volume, and add the water of volumetrical 40%～44% for respectively two containers, under 25 °～30 ℃ situation Secondary Fermentation 6-10 hour, sampling detects, putting into distiller with 250 milliliters of fermented liquids distills, again with the alcohol number of degrees in the alcohol meter detection distillate, ethanol content is qualified product (ethanol content is the non-alcoholic fermentation beverage 1% following person) 1% following person, if ethanol content surpasses 1%, thin up or add water three times fermentation, up to detect the spirituosity amount less than 1% till, at last with horizontal blade formula diatomite filter filter pure fermented liquid.

Put into magnetization of mineral spring water with 40～50 kilograms of dry paprikas and soak hydrolysis for 50～60 kilograms, under 25 °～30 ℃ temperature, soaked 2-3 hour, with separating centrifuge separate pure capsicum chilli liquid, but also strainer filters.

Pure capsicum chilli liquid with 10% adds 60% pure fermented liquid to be mixed thoroughly, adds 0.01%～0.05% Sorbic Acid and 0.1% vitamins C again, and all the other are water, make the wine that flavor taste is equivalent to 60 ° of liquor.

Pure capsicum chilli liquid with 5% adds 60% pure fermented liquid to be mixed thoroughly, adds 0.01%～0.05% Sorbic Acid and 0.1% vitamins C again, and all the other are water, make the wine that flavor taste is equivalent to 30 ° of liquor.

Pure capsicum chilli liquid with 1% adds 30% pure fermented liquid, adds 30% fruit juice, 0.01%～0.05% Sorbic Acid and 0.1% vitamins C again, and all the other are water, make the wine that is equivalent to fruit juice wine.

All waters all are phreatic water or the tap water of crossing through magnetization of mineral spring device and activated carbon treatment through handling with quadrat method in the foregoing description, for guaranteeing the sanitation and hygiene of institute's water, can carry out above-mentioned processing after the cooling more earlier to phreatic water or tap water high temperature detoxicating.

Claims

1, the production method of fascinating wine, it is characterized in that: to contain starch, albumen and cellulosic material are raw material, adopt the big aspergillus of 1.75%-2.25% of raw material weight, the 1.25-1.75% yeast of raw material weight, the 0.5%-1.0% amylase of raw material weight, the 0.5%-1.0% rhizopus of raw material weight is placed in the container, the water that is marked with dried raw material weight 35%-45% in the container of raw material is housed, 25 ℃ of-30 ℃ of situation bottom fermentations 6-10 hour, make fermented liquid spirituosity amount less than 1%, fermented liquid is filtered, dry paprika put into water soak separate after the hydrolysis capsicum chilli liquid, the fermented liquid that obtains with filtration, separate the capsicum chilli liquid and the additive that obtain and be mixed with unintoxicating wine.

2, according to the described not production method of fascinating wine of claim 1, it is characterized in that: the space of leaving volume 6-10% in the container, treat that fermenting raw materials expands when the former spacing of container is taken in the container, half material that is equipped with in the fermentation materials container is moved in the identical empty receptacle of another volume, and give the water that adds its volume 40-44% in two containers respectively, under 25 ℃ of-30 ℃ of situations Secondary Fermentation 6-10 hour.

3, according to the production method of the described fascinating wine of claim 1, it is characterized in that: all adopt phreatic water or the tap water crossed through magnetization of mineral spring device and activated carbon treatment through handling with quadrat method.

4, according to the described not production method of fascinating wine of claim 1. it is characterized in that: the separating pepper liquid of the filtering fermentating liquid with 60%, 3-10%, the Sorbic Acid of 0.01-0.05%, 0.1% vitamins C and do not contain alcoholic acid wine through what the phreatic water that magnetization of mineral spring device, activated carbon treatment are crossed was made into suitable 18 ° of-60 ° of liquor flavor mouthfeels.

5, according to the described not production method of fascinating wine of claim 1, it is characterized in that: the filtering fermentating liquid with 30%, 1% separating pepper liquid, 30% fruit juice, the Sorbic Acid of 0.01%-0.05%, 0.1% vitamins C and be mixed with the wine that does not contain the suitable fruit juice wine of alcoholic acid through the phreatic water that magnetization of mineral spring device, activated carbon treatment are crossed.