CN103555511B - A kind of brewing method of blueberry pearl barley brandy - Google Patents
A kind of brewing method of blueberry pearl barley brandy Download PDFInfo
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- CN103555511B CN103555511B CN201310544342.5A CN201310544342A CN103555511B CN 103555511 B CN103555511 B CN 103555511B CN 201310544342 A CN201310544342 A CN 201310544342A CN 103555511 B CN103555511 B CN 103555511B
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Abstract
The invention discloses a kind of brewing method of blueberry pearl barley brandy, belong to the manufacture method of alcoholic beverage.The method comprises the following steps: the making beating of (1) blue berry; (2) preparation of seed of Job's tears wine with dregs; (8) sugar addition; (4) fruit jam fermentation; (5) filtering separation; (6) twice distillation; (7) constant temperature ageing; (8) freezing clarification; (9) cold-aseptic filling.Blueberry and the seed of Job's tears combine to make wine and can make full use of both nutritive values by the present invention, and provide comfortable taste, nutritious novel alcoholic beverage for people, improve the standard of living of people.The blueberry pearl barley brandy that the inventive method is brewageed, good smell, pure taste, unique flavor are a kind of novel alcoholic beverage; This new technology is applicable to production blueberry pearl barley brandy wine.
Description
[technical field]
The present invention relates to beverage, specifically, relate to alcopop, particularly relate to the production method of blueberry pearl barley brandy.
[background technology]
Blueberry (B/ueberry), also known as cowberry, blue berry, Ericaceae Vaccinium fallen leaves evergreen shrubs.Blueberry has extremely strong medicinal and nutrient health-care function.According to the analysis of relevant department, in every 100g fresh fruit, anthocyanidin content reaches 81 ~ 100 international unit, vitamin E2 .7 ~ 9.5mg, SOD39 international unit up to 163mg, protein 400 ~ 700mg, vitamin A, also containing mineral elements such as abundant K, Fe, Zn, Ca.Blueberry also has very strong oxidation-resistance, have promote erythrolabe resynthesis, improve circulation, antiulcer agent, anti-inflammatory, raising immunizing power, cardiac function enhancing, anti-cardiovascular disease, the multiple physiological active functions such as anti-ageing, anticancer and anti-mutation.
The seed of Job's tears has another name called Semen Coicis or seed of Job's tears, and belong to grass, seed of Job's tears nutritive value is very high, is described as " king of world grass ".Its protein content reaches 18% ~ 21%, fat 4% ~ 6%, carbohydrate 79.2%, and the amino acid containing multivitamin (especially vitamin B group) and needed by human body and mineral substance etc., nutrition is very abundant.The seed of Job's tears have help digestion, diuresis, suppuration, analgesia, detumescence, moisturizing, beauty treatment, Ginseng Extract, the effect such as preventing hypertension and digestion promoting, the seed of jog's tears fat particularly wherein contained can suppress the growth of some cancer cells well.The seed of Job's tears is good medicine-food two-purpose functional food ingredient, is just receiving increasing concern.
Be that the technology that cognac brewageed by raw material is just being applied in countries in the world and is developing in recent years with blueberry.200910072744.3 " blueberry (bog bilberry) cognac and production technique thereof ", No. 201110409609.0 " a kind of production method of Blueberry brandy ", No. 201210304826.8 " a kind of production technique of Blueberry brandy ", No. 201310221069.2 " a kind of Blueberry brandy " etc. are just had in Chinese patent database; Make wine with the seed of Job's tears, there are No. 200910153287.0 " a kind of Job's tears rice wine and Job's tears American ginseng wine ", No. 201110043637.5 " a kind of preparation methods of coix seed health-care wine " etc., but there is not yet the bibliographical information brewageing cognac with the seed of Job's tears, more do not have blueberry pearl barley to combine and brewage the relevant application part of cognac.
[summary of the invention]
The object of this invention is to provide a kind of method that blueberry pearl barley combination raw materials brewages brandy, with obtained blueberry pearl barley pleasant aroma, pure taste, unique style, nutritious blueberry pearl barley brandy wine, enrich the life of people.
For achieving the above object, the method that contriver provides is:
(1) making beating of blue berry
The blue berry of harvesting ripe, through 3 artificial hand selection's blue berry, filters out mildew and rot, raw Chinese olive, blue berry through cleaning, draining, the operation such as broken, obtain belt leather pulp, seal for subsequent use;
(2) preparation of seed of Job's tears wine with dregs
Select full grains, without jaundice, without going mouldy, without the seed of Job's tears of insect pest, pulverize and sieve, after the boiling that adds water, liquefaction, saccharification, obtain seed of Job's tears saccharified liquid, after cooling, obtain seed of Job's tears wine with dregs, for subsequent use;
(3) sugar addition
By above-mentioned blue berry oar and the mixing of seed of Job's tears converted mash, it is according to calculating and determining pol that the pol of mixed pulp reaches 9% ~ 10% according to the cognac degree generated, if pol does not reach requirement, need to use sucrose to carry out tune sugar, make the pol of raw material meet fermentation needs;
(4) fruit jam fermentation
Mixed pulp accesses barms after sterilizing, ferment at constant temperature; Suitably to ventilate between yeast phase stirring, after fermentation 6 ~ 12d, detect soluble solid, be down to 6 ~ 7 ° of Bx (percentage of soluble solid contained in fermented liquid) when the soluble solid in fermented liquid and stop fermentation immediately; Detect former wine and send to filtration with the wine degree of volume fraction, former wine taste after meeting the requirements;
(5) filtering separation
Filtered by fermentation materials, isolate former wine and skin slag, former wine sends to distillation immediately;
(6) twice distillation
Former wine after filtration carries out twice distillation; Single flash, distilled together with mistake filtered juice by the former wine distilled out, distillation amount was 40% of filtered juice cumulative volume; Second distillation, the wine after single flash is complete carries out second distillation;
(7) constant temperature ageing
The blueberry pearl barley brandy distilled out is proceeded to oak barrel and carries out constant temperature ageing;
(8) freezing clarification
Ageing wine is freezing in refrigeration chamber, prevent the loss of flavour substances, place 7d, carry out the press filtrations such as constant temperature immediately, filter wherein throw out, and promote the stable of brandy;
(9) cold-aseptic filling
The filtrate that filtration obtains, at cold-aseptic filling, obtains product blueberry pearl barley brandy.
In above-mentioned (1) step, the belt leather pulp that described pulverizing obtains must send to fermentation in 4 hours, in case pulp goes bad.
In above-mentioned (2) step, described in the order number that sieves be 40 orders; Described liquefaction is mixed in the ratio of 1:2.5 coixlacrymajobi powder and water, and when feed temperature is heated to 75 DEG C ~ 80 DEG C, the ratio of adding 2u according to every 1g raw material adds α-amylase, boiling 35min at 80 DEG C ~ 85 DEG C, completes seed of Job's tears liquefaction; Described saccharification is after liquefaction terminates, and adds 180u add saccharifying enzyme when the feed temperature liquefied being cooled to 65 DEG C according to every 1g raw material, insulation saccharification 30min, and the converted mash obtained is seed of Job's tears wine with dregs; Described seed of Job's tears wine with dregs cooling is at being cooled to 32 DEG C.Unit U used is enzyme activity unit (U, activeunit), is used for representing the unit of enzyme activity size, usually represents by enzyme amount.International zymetology meeting in 1961 regulation: 1 enzyme activity unit refers under specified conditions (25 DEG C, other is optimum condition), can transform the enzyme amount of 1 μm of ol substrate in 1min, or the enzyme amount of the relevant group of 1 μm of ol in conversion of substrate.
In above-mentioned (3) step, the described standard adjusting the rear raw material pol of sugar to meet fermentation needs is: after adjusting sugar, raw material pol is at 18 ° ~ 19 ° Bx, and pH value adjusts 3.3 ~ 3.5; The residual sugar index detected is <5g/L; The volatile acid index of described detection is≤0.5g/L.
In above-mentioned (4) step, described barms is yeast saccharomyces cerevisiae; The temperature of described ferment at constant temperature controls at 25 DEG C; Described brandy former wine wine degree counts 65% ~ 70% with volume fraction.
In above-mentioned (6) step, described single flash is distilled together with mistake filtered juice by former for the 100ml distilled out wine, and distillation amount was 40% of filtered juice cumulative volume; The distillation amount of described second distillation is calculated as follows: (crossing filtered juice cumulative volume × former wine wine degree)/required cognac degree.
In above-mentioned (7) step, the temperature of described constant temperature ageing controls to be 10 DEG C ~ 25 DEG C, and humid control is 70% ~ 85%.
In above-mentioned (8) step, described freezing temp is-15 DEG C; The temperature of the press filtrations such as described constant temperature controls at 22 DEG C ~ 25 DEG C, and pressure-controlling is at 25 ~ 27kg/cm
2.
In above-mentioned (9) step, described cold-aseptic filling is filling at 4 DEG C.
Why blueberry and seed of Job's tears combined fermentation are brewageed brandy by contriver, and be consider the tender succulence of Blueberry, edible rate is 100%, suitable processing, be that fermenting carbon source raw material carries out processing brandy with blueberry, not only can improve its using value, also can related industry in development chain.According to China alcohol business research, the alcoholic drink of low multi-flavour is future thrust.The wine industry policy of country is " maximum height limit wine encourages the development of fermented wine and low alcohol, the development of held water fruit wine and non-grain raw material wine ".Although the seed of Job's tears is of high nutritive value, have pharmaceutical use again, but job's-tears starch is not easy αization, must boils after flooding for a long time time edible, which limits the utilization of the seed of Job's tears in food.Therefore, blueberry and the seed of Job's tears are combined to make wine can make full use of both nutritive values, and comfortable taste, nutritious novel alcoholic beverage are provided, can people's living standard be improved.
The blueberry pearl barley brandy that the inventive method is brewageed, good smell, pure taste, unique flavor are a kind of novel alcoholic beverage.Be applicable to production blueberry pearl barley brandy wine.
[accompanying drawing explanation]
Fig. 1 is the process flow diagram of the inventive method, in order to further illustrate the present invention.
[embodiment]
Embodiment:
The blueberry of Xia Si town, Majiang County, the Guizhou Province scale plantation adopting China's blueberry cultivated area maximum, contains anthocyanidin content up to 250mg in its 100g fresh fruit; Xingren, the Guizhou Province seed of Job's tears that is produced from producing region that employing is cited as " townshiies of Chinese seed of Job's tears ", has raw material comparative advantages.
Pluck when blue berry ripening degree reaches requirement, through 3 artificial hand selection's blue berry, filter out mildew and rot, raw Chinese olive, blue berry through cleaning, draining, the operation such as broken, obtain belt leather pulp, seal for subsequent use;
Fermentation is entered, to ensure the fresh pure of raw material in the blue berry oar 4h obtained;
Select full grains, without jaundice, without going mouldy, without the seed of Job's tears of insect pest, 40 mesh sieves were pulverized in high speed disintegrator, then coixlacrymajobi powder and water are mixed in the ratio of 1:2.5, when feed temperature is heated to 75 DEG C ~ 80 DEG C, the ratio of adding 2u according to every 1g raw material adds Beijing Suo Laibao Science and Technology Ltd. product α-amylase (active 0 >=3700u/g), and boiling 35min at 80 DEG C ~ 85 DEG C, completes seed of Job's tears liquefaction; Add Beijing according to every 1g raw material interpolation 180u when the feed temperature liquefied being cooled to 65 DEG C again and win the product saccharifying enzyme (active 100,000 u/g) that Alto reaches Science and Technology Ltd., insulation saccharification 30min, the converted mash obtained is seed of Job's tears wine with dregs; At being cooled to 32 DEG C, for subsequent use;
The blue berry oar obtained above and seed of Job's tears converted mash are mixed, the pol of mixed pulp reaches 9% ~ 10% calculating pol by the cognac degree generated and uses sucrose to carry out tune sugar, and the rear raw material pol of tune sugar is at 18 ° of Bx, and pH value adjustment is 3.3; The residual sugar index detected is <5g/L; The volatile acid index of described detection is≤0.5g/L;
The Angel highly active dry yeast that mixed pulp access 4.0% ~ 6.0% Angel Yeast Co., Ltd produces, ferment at constant temperature at 25 DEG C; Suitably to ventilate between yeast phase stirring, after fermentation 6 ~ 12d, detect soluble solid, be down to 6 ~ 7 ° of Bx when the soluble solid in fermented liquid and stop fermentation immediately; Detect that brandy former wine wine degree counts 65% ~ 70% with volume fraction, taste sends to filtration after meeting the requirements, isolate former wine and skin slag, former wine distills immediately, measures former wine wine degree with Ebullioscope; Single flash, distilled together with mistake filtered juice by former for the 100ml distilled out wine, distillation amount was 40% of filtered juice cumulative volume; Second distillation, the wine after single flash is complete distills again, and distillation amount is calculated as follows: (crossing filtered juice cumulative volume × former wine wine degree)/required cognac degree;
The blueberry pearl barley brandy distilled out is proceeded to oak barrel, control temperature is 10 DEG C ~ 25 DEG C, humidity is 70% ~ 85% carry out constant temperature ageing; Afterwards ageing wine is refrigerated to-15 DEG C in refrigeration chamber, places 7d, carry out the press filtrations such as constant temperature immediately, filter wherein throw out, temperature control 23 DEG C, pressure-controlling is at 26kg/cm
2, promote the stable of brandy;
Finally, cold-aseptic filling at 4 DEG C, obtains product blueberry pearl barley brandy.
Claims (9)
1. a brewing method for blueberry pearl barley brandy, is characterized in that, comprising:
(1) making beating of blue berry
The blue berry of harvesting ripe, selects mildew and rot, raw Chinese olive through artificial twice screening in time, as the blueberry of raw material through cleaning, draining, the operation such as broken, obtain belt leather pulp, seal for subsequent use;
(2) preparation of seed of Job's tears wine with dregs:
Select full grains, without jaundice, without going mouldy, without the seed of Job's tears of insect pest, pulverize and sieve, after the boiling that adds water, liquefaction, saccharification, obtain seed of Job's tears saccharified liquid, after cooling, obtain seed of Job's tears wine with dregs, for subsequent use;
(3) sugar addition
By above-mentioned blue berry oar and the mixing of seed of Job's tears saccharified liquid, the pol of mixed pulp reaches 9% ~ 10% by the cognac degree generated and calculates pol, uses sucrose to adjust sugar, makes raw material meet fermentation needs;
(4) fruit jam fermentation
Mixed pulp accesses barms after sterilizing, ferment at constant temperature; Suitably to ventilate between yeast phase stirring, after fermentation 6 ~ 12d, detect soluble solid, be down to 6 ~ 7 ° of Bx when the soluble solid in fermented liquid and stop fermentation immediately; Detect former wine and send to filtration with the wine degree of volume fraction, former wine taste after meeting the requirements;
(5) filtering separation
Filtered by fermentation materials, isolate former wine and skin slag, former wine sends to distillation immediately;
(6) twice distillation
Former wine after filtration carries out twice distillation; Single flash, distilled together with mistake filtered juice by the former wine distilled out, distillation amount was 40% of filtered juice cumulative volume; Second distillation, the wine after single flash is complete distills again;
(7) constant temperature ageing
The blueberry pearl barley brandy distilled out is proceeded to oak barrel and carries out constant temperature ageing;
(8) freezing clarification
Ageing wine is freezing in refrigeration chamber, place clarification 7 days, carry out the press filtrations such as constant temperature afterwards, filter wherein throw out, and promote the stable of brandy;
(9) cold-aseptic filling
The filtrate that filtration obtains, at cold-aseptic filling, obtains product blueberry pearl barley brandy.
2. in accordance with the method for claim 1, it is characterized in that in (1) step, the belt leather pulp broken into must send to fermentation in 4 hours, in case pulp goes bad.
3. in accordance with the method for claim 1, it is characterized in that in (2) step, described in the order number that sieves be 40 orders; Described liquefaction be by coixlacrymajobi powder and water by 1: 2.5 mass ratio mixing, when feed temperature is heated to 75 DEG C ~ 80 DEG C, the ratio of adding 2u according to every 1g raw material adds α-amylase, and boiling 35min at 80 DEG C ~ 85 DEG C, makes the seed of Job's tears liquefy; Described saccharification adds 180u according to every 1g raw material when the feed temperature liquefied being cooled to 65 DEG C to add saccharifying enzyme, insulation saccharification 30min, and the converted mash obtained is seed of Job's tears wine with dregs; Described seed of Job's tears wine with dregs cooling temperature is at 32 DEG C.
4. in accordance with the method for claim 1, it is characterized in that in (3) step, the described standard adjusting the rear raw material of sugar to meet fermentation needs is: after adjusting sugar, raw material pol is at 18 ° of Bx, and pH value adjusts 3.3; The residual sugar index detected is <5g/L; The volatile acid index detected is≤0.5g/L.
5. in accordance with the method for claim 1, it is characterized in that, in (4) step, described yeast is yeast saccharomyces cerevisiae; The temperature of described ferment at constant temperature controls at 25 DEG C; Described brandy former wine wine degree counts 65% ~ 70% with volume fraction.
6. in accordance with the method for claim 1, it is characterized in that in (6) step, described single flash is distilled together with mistake filtered juice by former for the 100ml distilled out wine, and distillation amount was 40% of filtered juice cumulative volume; The distillation amount of described second distillation is calculated as follows:
(crossing filtered juice cumulative volume × former wine wine degree)/required cognac degree.
7. in accordance with the method for claim 1, it is characterized in that in (7) step, the temperature of described constant temperature ageing controls to be 10 DEG C ~ 25 DEG C, and humid control is 70% ~ 85%.
8. in accordance with the method for claim 1, it is characterized in that, in (8) step, described freezing temp is-15 DEG C; The temperature of the press filtrations such as described constant temperature controls at 22 DEG C ~ 25 DEG C, and pressure-controlling is at 25 ~ 27kg/cm
2.
9. in accordance with the method for claim 1, it is characterized in that described cold-aseptic filling is filling at 4 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104893944A (en) * | 2015-06-10 | 2015-09-09 | 李辉 | Blueberry distilled liquor and preparation method thereof |
| CN108795632A (en) * | 2018-06-27 | 2018-11-13 | 安徽孔氏奇医药科技有限公司 | A kind of preparation method of functional form Semen Coicis flavor wine |
| CN109971587A (en) * | 2019-05-17 | 2019-07-05 | 云南力正生物科技有限责任公司 | A kind of preparation process of pawpaw brandy |
| CN111171995A (en) * | 2020-03-18 | 2020-05-19 | 贵州食品工程职业学院 | Brewing method of plum brandy |
| CN111534403A (en) * | 2020-05-07 | 2020-08-14 | 张磊 | Plum brandy and preparation method thereof |
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| CN1124767A (en) * | 1995-09-27 | 1996-06-19 | 宋俊杰 | Formulation for specially making wine of seed of Job's tears and preparing process |
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| CN103160403A (en) * | 2011-12-12 | 2013-06-19 | 贵州大学 | Production method for blueberry brandy |
| CN103255030A (en) * | 2013-05-24 | 2013-08-21 | 贵州苗都酒业有限公司 | Preparation method of blueberry brandy |
Family Cites Families (2)
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| JP2004107245A (en) * | 2002-09-17 | 2004-04-08 | Fancl Corp | Kit for improving drabness, shadow, and dropsy around eye |
| JP2008109892A (en) * | 2006-10-31 | 2008-05-15 | Akita Fuji Shuzoten:Kk | Alcoholic beverage containing morinda citritolia juice |
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|---|---|---|---|---|
| CN1124767A (en) * | 1995-09-27 | 1996-06-19 | 宋俊杰 | Formulation for specially making wine of seed of Job's tears and preparing process |
| CN102477363A (en) * | 2010-11-22 | 2012-05-30 | 徐永强 | Production process of blueberry white spirit |
| CN103160403A (en) * | 2011-12-12 | 2013-06-19 | 贵州大学 | Production method for blueberry brandy |
| CN102408970A (en) * | 2011-12-14 | 2012-04-11 | 青岛琅琊台集团股份有限公司 | Apple pearl barley wine and preparation method thereof |
| CN102776100A (en) * | 2012-08-25 | 2012-11-14 | 麻江县黔甬蓝莓有限公司 | Process for preparing blueberry brandy |
| CN103255030A (en) * | 2013-05-24 | 2013-08-21 | 贵州苗都酒业有限公司 | Preparation method of blueberry brandy |
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