CN103805397A - Production process for Chinese yam wine - Google Patents
Production process for Chinese yam wine Download PDFInfo
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- CN103805397A CN103805397A CN201410063879.4A CN201410063879A CN103805397A CN 103805397 A CN103805397 A CN 103805397A CN 201410063879 A CN201410063879 A CN 201410063879A CN 103805397 A CN103805397 A CN 103805397A
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Abstract
The invention relates to the technical field of wine brewing, and in particular to a production process for Chinese yam wine. The production process for Chinese yam wine comprises the following steps of: by using Chinese yam and sorghum as raw materials, fermenting in a muyu-stone cellar, obtaining a component A by a 'steaming and after-settling' process, and storing the component A for half a year to three years to obtain Chinese yam flavouring liquor; by using sorghum, Chinese yam, rice, sticky rice, wheat and corn as raw materials, carrying out fermentation culture on barley, wheat, Chinese yam and peas to obtain a yeast, fermenting in the muyu-stone cellar, adopting a continuous groove fermentation mixed-steaming and mixed-firing process, and storing the distilled component for half a year to three years to obtain Chinese yam base liquor; and blending the Chinese yam flavouring liquor with the Chinese yam base liquor in a weight ratio of 2: 8 to obtain the Chinese yam wine. The Chinese yam wine is novel wine produced by carrying out grafting modification on the traditional process, that is, prepared by 'fermenting in the small muyu-stone cellar' in a moderate fermentation cycle, combining the mixed-steaming and mixed-firing process with the steaming and firing process, and brewing by a blending method in a ratio; the Chinese yam wine is delicate and rich in fragrance, further contains ingredients beneficial to human body, and can be drunk as healthcare wine.
Description
technical field
The present invention relates to brewing technical field, particularly a kind of production technique of yam wine.
background technology
White wine is raw material mainly with starch-containing material, and as Chinese sorghum, corn, barley, wheat, rice, Peas etc., its brewing process is divided into two steps substantially: be first, with aspergillus oryzae, aspergillus niger, flavus etc., amylolysis is become to carbohydrate, be called saccharifying; The 2nd step produces alcohol by glucose fermentation again by yeast.Thick flavor in white wine is mainly also to produce during the fermentation more ester class, senior ester class, volatility free acid, acetaldehyde and furfural etc.
Brewed spirit is solid state fermentation mostly, and its primary product is ethanol.Analyzing and testing, in white wine, major part is second alcohol and water, also contains other fragrance matters that account for total amount 2% left and right.Be different from alcohol because these fragrance matters number of kind and difference of mutual ratio in wine are only wine, there is unique style.Fragrance matter in white wine is mainly the materials such as alcohols, ester class, aldehydes, ketone, aromatics.
The production process of white wine material:
Starch → sugar → ethanol; The materials such as protein → amino acid → alcohol, aldehyde, ketone.
In recent years, the material choice of wine brewing is not only confined to Chinese sorghum, corn, barley, wheat, rice, Peas etc., and more, for the consideration of health care, a lot of Chinese medicine material medicines also become the raw material of wine brewing, such as Chinese yam.Also there is the patent that a lot of yam wines are relevant, if the patent No. is 201110377096.X, name is called a kind of wolfberry yam wine and preparation method thereof, and disclose one and contained alcoholic strength 46 and spend white wine, and wolfberry fruit, Chinese yam, Chinese cassia tree, chrysanthemum, Poria cocos, the extract of leek, and the wolfberry yam wine of appropriate honey and Sucus Vitis viniferae.The patent No. is 201210334075.4, and name is called the preparation method of a kind of Ruichang Chinese yam white wine, discloses a kind of take Ruichang Dry Rhizoma Dioscoreae as raw material, dispersion and fining, high temperature steaming, adds compound wheat bran, adopting many bacterial classifications multienzyme is solid-state diastatic fermentation technology fermentation, and distillation obtains Ruichang Chinese yam white wine.
summary of the invention
In order to enrich kind and the nutrition of white wine, expand its raw material range, give full play to the advantage of local resources, the invention provides one take Chinese yam, Chinese sorghum as raw material, the production technique of the yam wine that fermentation obtains in MUSYUSHI cellar for storing things.
The present invention obtains by following steps:
A production technique for yam wine, comprises the following steps:
(1) produce Chinese yam flavouring wine
1. be mixed to get raw material according to weight percent Chinese yam 40%, Chinese sorghum 60%, pulverize and obtain red crushed grain, profit crushed grain, steams crushed grain;
2. the red crushed grain temperature after steaming is down to 20 ~ 22 ℃ in spring, is down to 20 ~ 25 ℃ in summer, is down in the fall 23 ~ 25 ℃, is down in the winter time 25 ~ 28 ℃, adds wherein song to obtain large slag;
Add the 9-11% that bent amount is material quantity, Qu Weiqing stubble, red heart, rear fire are mixed to get according to weight percent 30%, 30%, 40%;
3. control 11 ~ 18 ℃ of the temperature at MUSYUSHI cellar for storing things, moisture 53 ~ 54.5%, puts into MUSYUSHI cellar for storing things by large slag and ferments and within 21-28 days, obtain large slag wine unstrained spirits;
4. fermentation ends, large slag wine unstrained spirits is dug out, admix 18 ~ 20% stopping composition loose, distillation, intercept foreshot 75% (V/V) more than of wine degree and the wine degree wine tail lower than 48.5% (V/V), reservation wine degree obtains component A in the part of 48.5-75% (V/V);
5. component A obtains Chinese yam flavouring wine after storing half a year to 3 years;
(2) produce Chinese yam base wine
1. Chinese sorghum 30%, Chinese yam 20%, rice 20%, glutinous rice 15%, wheat 10%, corn 5% are mixed to get raw material, pulverize 40 mesh sieves;
2. obtain Daqu by 30% barley, 30% wheat, 20% Chinese yam and 20% pea fermentation culture, add Daqu by the amount of the 10-15% of raw material weight, use the fermentation of MUSYUSHI cellar for storing things, adopt continuous groove fermentation mixed-steaming and mixed-heating technique, get wine degree and store half a year to 3 years in the part of 48.5-75% (V/V), obtain Chinese yam base wine;
(3) the Chinese yam base wine that Chinese yam flavouring wine step (1) being obtained and step (2) obtain is blent according to weight ratio 2:8, obtains yam wine.
Described production technique, the step of step (2) 2. middle mixed-steaming and mixed-heating technological operation is as follows:
1) raw material that adds Daqu is packed into MUSYUSHI and store the wine unstrained spirits that ferments and obtain fermenting;
2) after the raw material that adds Daqu is mixed with the wine unstrained spirits fermenting, pack wine rice steamer into, add stopping composition, heating, in material cooking, also distills, add the raw material of Daqu to divide several times to add wine rice steamer, raw material total amount is 1:4 ~ 1:5 with the wine unstrained spirits mass ratio fermenting;
3) through the unstrained spirits material after boiling distillation, add 85 ℃ of above hot water, make water content reach 53 ~ 55%, cooling after, add the Daqu of 18 ~ 20% weight parts, pack MUSYUSHI into and store the wine unstrained spirits that ferments and obtain fermenting, for step 2).
Described production technique, described stopping composition is rice husk.
Described production technique, in step (3), in MUSYUSHI cellar for storing things, fermentation time is 25-30 days.
Described production technique, adds the raw material of Daqu to divide 5 times and adds wine rice steamer in step (2).
The MUSYUSHI cellar for storing things using in technique scheme, lays one deck MUSYUSHI layer or uses the processing of monoblock MUSYUSHI to obtain at the inwall at cellar for storing things, and MUSYUSHI layer thickness is 3-5cm.MUSYUSHI originates in steamed bun mountain, Changqing District, Jinan, Shandong Province city, and the mineral composition of MUSYUSHI is limonite, and not etc., other impurity is not often phosphoric acid salt to the content of Fe2O3 from 20% to 78%, also has a small amount of metasilicate, and strontium, molybdenum, lithium, zinc, selenium and other trace elements.
Beneficial effect of the present invention:
Yam wine is grafting renovation traditional technology the and white spirit produced adopts " MUSYUSHI little cellar for storing things fermentation ", the steamed clear firing technique of moderate fermentation period and mixed-steaming and mixed-heating use, and blending method brew forms in proportion; Yam wine not only delicate fragrance is strong, but also contains the composition useful to human body, can be used as health promoting wine and drinks.
Embodiment
Below in conjunction with specific embodiment, the present invention is further described:
embodiment 1
(1) preparation of Chinese yam flavouring wine
1. be mixed to get raw material according to weight percent Chinese yam 40%, Chinese sorghum 60%, pulverize and obtain red crushed grain, profit crushed grain, steams crushed grain;
After profit crushed grain, on charge level, sprinkle and add the hot water of 60 ℃, amount of water be after profit crushed grain material quantity 1.5 ~ 3%, the whole cooking time that steams crushed grain approximately needs 80min left and right, initial stage product temperature, at 98 ~ 99 ℃, strengthens steam later, product temperature is rising progressively, reaches 105 ℃ of left and right before going out rice steamer;
2. the red crushed grain temperature after steaming is down to 20 ~ 22 ℃ in spring, is down to 20 ~ 25 ℃ in summer, is down in the fall 23 ~ 25 ℃, is down in the winter time 25 ~ 28 ℃, adds wherein song to obtain large slag;
Add the 9-11% that bent amount is material quantity, Qu Weiqing stubble, red heart, rear fire are mixed to get according to weight percent 30%, 30%, 40%;
3. large slag enters MUSYUSHI cellar for storing things temperature and is often controlled between 11 ~ 18 ℃, lower than the bent wine of other types, pure with the wine delicate fragrance that guarantees to spawn, and moisture 53 ~ 54.5% is put into MUSYUSHI cellar for storing things by large slag and fermented and within 21-28 days, obtain large slag wine unstrained spirits;
Large slag enters behind MUSYUSHI cellar for storing things, with the millet shell sealing of steaming in clear soup, also available rice husk thermal insulation;
4. fermentation ends, large slag wine unstrained spirits is dug out, admix 18 ~ 20% stopping composition loose, distillation, the distillate starting is foreshot, wine degree is more than 75% (V/V), contain more low-boiling point material, taste rushes peppery, should access and deposit separately, the later cut of foreshot is large slag wine, its acid, ester content are all higher, and aromatic flavour, when cut wine degree is during lower than 48.5% (V/V), start to intercept wine tail, retain wine degree and obtain component A in the large slag wine part of 48.5-75% (V/V);
5. component A wine degree is controlled at 67% (V/V), and storage obtains Chinese yam flavouring wine after half a year to 3 years.
(2) produce Chinese yam base wine
1. Chinese sorghum 30%, Chinese yam 20%, rice 20%, glutinous rice 15%, wheat 10%, corn 5% are mixed to get raw material, pulverize 40 mesh sieves;
2. obtain Daqu by 30% barley, 30% wheat, 20% Chinese yam and 20% pea fermentation culture, add Daqu by the amount of the 10-15% of raw material weight, use the fermentation of MUSYUSHI cellar for storing things, adopt continuous groove fermentation mixed-steaming and mixed-heating technique, get wine degree and store half a year to 3 years in the part of 48.5-75% (V/V), obtain Chinese yam base wine;
(3) the Chinese yam base wine that Chinese yam flavouring wine step (1) being obtained and step (2) obtain is blent according to weight ratio 2:8, obtains yam wine.
The step of step (2) 2. middle mixed-steaming and mixed-heating technological operation is as follows:
1) raw material that adds Daqu is packed into MUSYUSHI and store the wine unstrained spirits that ferments and obtain fermenting;
2) after the raw material that adds Daqu is mixed with the wine unstrained spirits fermenting, pack wine rice steamer into, add rice husk, rice husk consumption is 17 ~ 22% of material quantity, heating, in material cooking, also distills, add the raw material of Daqu to divide 5 times and add wine rice steamer, raw material total amount is 1:4 with the wine unstrained spirits mass ratio fermenting;
3) through the unstrained spirits material after boiling distillation, add 85 ℃ of above hot water, make water content reach 53 ~ 55%, cooling after, add the Daqu of 18 ~ 20% weight parts, pack MUSYUSHI into and store the wine unstrained spirits that ferments and obtain fermenting for 25-30 days, for step (2).
In order to drive away peculiar smell and the objectionable impurities in rice husk, require in advance steamed rice husk 30 ~ 40min, until in steam without strange taste, then go out to discriminate airing, make water content below 13%, for subsequent use.
Above-described embodiment is preferably embodiment of the present invention; but embodiments of the present invention are not subject to the restriction of embodiment; other is any does not deviate from change, modification, the combination made under spirit of the present invention and principle, substitute, simplify and all should be equivalent substitute mode, within being included in protection scope of the present invention.
Claims (7)
1. a production technique for yam wine, is characterized in that comprising the following steps:
(1) produce Chinese yam flavouring wine
1. be mixed to get raw material according to weight percent Chinese yam 40%, Chinese sorghum 60%, pulverize and obtain red crushed grain, profit crushed grain, steams crushed grain;
2. the red crushed grain temperature after steaming is down to 20 ~ 22 ℃ in spring, is down to 20 ~ 25 ℃ in summer, is down in the fall 23 ~ 25 ℃, is down in the winter time 25 ~ 28 ℃, adds wherein song to obtain large slag;
Add the 9-11% that bent amount is material quantity, Qu Weiqing stubble, red heart, rear fire are mixed to get according to weight percent 30%, 30%, 40%;
3. control 11 ~ 18 ℃ of the temperature at MUSYUSHI cellar for storing things, moisture 53 ~ 54.5%, puts into MUSYUSHI cellar for storing things by large slag and ferments and within 21-28 days, obtain large slag wine unstrained spirits;
4. fermentation ends, large slag wine unstrained spirits is dug out, admix 18 ~ 20% stopping composition loose, distillation, intercept foreshot 75% (V/V) more than of wine degree and the wine degree wine tail lower than 48.5% (V/V), reservation wine degree obtains component A in the part of 48.5-75% (V/V);
5. component A wine degree is controlled at 67% (V/V), and storage obtains Chinese yam flavouring wine after half a year to 3 years;
(2) produce Chinese yam base wine
1. Chinese sorghum 30%, Chinese yam 20%, rice 20%, glutinous rice 15%, wheat 10%, corn 5% are mixed to get raw material, pulverize 40 mesh sieves;
2. obtain Daqu by 30% barley, 30% wheat, 20% Chinese yam and 20% pea fermentation culture, add Daqu by the amount of the 10-15% of raw material weight, use the fermentation of MUSYUSHI cellar for storing things, adopt continuous groove fermentation mixed-steaming and mixed-heating technique, get wine degree and store half a year to 3 years in the part of 48.5-75% (V/V), obtain Chinese yam base wine;
(3) the Chinese yam base wine that Chinese yam flavouring wine step (1) being obtained and step (2) obtain is blent according to weight ratio 2:8, obtains yam wine.
2. production technique according to claim 1, the step that it is characterized in that step (2) 2. in mixed-steaming and mixed-heating technological operation as follows:
1) raw material that adds Daqu is packed into MUSYUSHI and store the wine unstrained spirits that ferments and obtain fermenting;
2) after the raw material that adds Daqu is mixed with the wine unstrained spirits fermenting, pack wine rice steamer into, add stopping composition, heating, in material cooking, also distills, add the raw material of Daqu to divide several times to add wine rice steamer, raw material total amount is 1:4 ~ 1:5 with the wine unstrained spirits mass ratio fermenting;
3) through the unstrained spirits material after boiling distillation, add 85 ℃ of above hot water, make water content reach 53 ~ 55%, cooling after, add the Daqu of 18 ~ 20% weight parts, pack MUSYUSHI into and store the wine unstrained spirits that ferments and obtain fermenting, for step 2).
3. production technique according to claim 1 and 2, is characterized in that described stopping composition is rice husk.
4. production technique according to claim 2, is characterized in that in step 3) that fermentation time is 25-30 days in MUSYUSHI cellar for storing things.
5. production technique according to claim 2, is characterized in that step 2) in add the raw material of Daqu to divide 5 times to add wine rice steamer.
6. production technique according to claim 2, is characterized in that stopping composition consumption is 17 ~ 22% of material quantity.
7. production technique according to claim 1, is characterized in that in step (1) the whole cooking time 75-85min left and right of steaming crushed grain during step 1., and initial stage product temperature is at 98 ~ 99 ℃, reaches 100-110 ℃ before going out rice steamer.
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| CN201410063879.4A CN103805397B (en) | 2014-02-25 | 2014-02-25 | Production process for Chinese yam wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450474A (en) * | 2014-10-28 | 2015-03-25 | 安徽省华皖酒业有限公司 | Skin nourishing white spirit and preparation method thereof |
| CN104694365A (en) * | 2015-02-09 | 2015-06-10 | 栗臣川 | Six-grain wine and brewing process thereof |
| CN109022205A (en) * | 2018-08-27 | 2018-12-18 | 惠可荣 | A kind of solid state fermentation Xing Hui building yam wine and its preparation process |
| CN110607216A (en) * | 2018-06-15 | 2019-12-24 | 雷炳忠 | Production method of Chinese yam wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101063072A (en) * | 2006-04-30 | 2007-10-31 | 高鹏岗 | Wooden fish stone health-care white spirit and preparation technique thereof |
| CN103255027A (en) * | 2013-04-28 | 2013-08-21 | 赵娇玲 | Chinese yam base liquor |
-
2014
- 2014-02-25 CN CN201410063879.4A patent/CN103805397B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101063072A (en) * | 2006-04-30 | 2007-10-31 | 高鹏岗 | Wooden fish stone health-care white spirit and preparation technique thereof |
| CN103255027A (en) * | 2013-04-28 | 2013-08-21 | 赵娇玲 | Chinese yam base liquor |
Non-Patent Citations (1)
| Title |
|---|
| 王准生 等: ""双曲双料发酵法"酿造山药糯米酒", 《中国酿造》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450474A (en) * | 2014-10-28 | 2015-03-25 | 安徽省华皖酒业有限公司 | Skin nourishing white spirit and preparation method thereof |
| CN104694365A (en) * | 2015-02-09 | 2015-06-10 | 栗臣川 | Six-grain wine and brewing process thereof |
| CN110607216A (en) * | 2018-06-15 | 2019-12-24 | 雷炳忠 | Production method of Chinese yam wine |
| CN109022205A (en) * | 2018-08-27 | 2018-12-18 | 惠可荣 | A kind of solid state fermentation Xing Hui building yam wine and its preparation process |
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| CN103805397B (en) | 2015-01-07 |
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