CN103805397B - Production process for Chinese yam wine - Google Patents
Production process for Chinese yam wine Download PDFInfo
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- CN103805397B CN103805397B CN201410063879.4A CN201410063879A CN103805397B CN 103805397 B CN103805397 B CN 103805397B CN 201410063879 A CN201410063879 A CN 201410063879A CN 103805397 B CN103805397 B CN 103805397B
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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 carbohydrate, be called saccharifying; Glucose fermentation is produced alcohol by yeast by the 2nd step again.Thick flavor in white wine, mainly also produces more ester class, senior ester class, volatility free acid, acetaldehyde and furfural etc. during the fermentation.
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 containing other fragrance matters accounting for total amount about 2%.Due to these fragrance matters in wine kind number and the difference of mutual ratio be only wine and be different from alcohol, there is unique style.Fragrance matter in white wine is the material such as alcohols, ester class, aldehydes, ketone, aromatics mainly.
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 the patent that a lot of yam wine is relevant is had, if the patent No. is 201110377096.X, name is called a kind of wolfberry yam wine and preparation method thereof, discloses a kind of containing alcoholic strength 46 degree of 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 one with Ruichang Dry Rhizoma Dioscoreae for raw material, dispersion and fining, high temperature steaming, adds compound wheat bran, adopt the solid-state diastatic fermentation technology fermentation of multi-cultur es multienzyme system, distillation obtains Ruichang Chinese yam white wine.
summary of the invention
In order to enrich kind and the nutrition of white wine, expanding its raw material range, giving full play to the advantage of local resources, the invention provides one with Chinese yam, Chinese sorghum for raw material, the production technique of the yam wine obtained that ferments in MUSYUSHI cellar for storing things.
The present invention is obtained by following steps:
A production technique for yam wine, comprises the following steps:
(1) Chinese yam flavouring wine is produced
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 DEG C in spring, is down to 20 ~ 25 DEG C, is down to 23 ~ 25 DEG C in the fall, be down to 25 ~ 28 DEG C in the winter time, add song wherein and obtain large slag in summer;
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 the temperature 11 ~ 18 DEG C at MUSYUSHI cellar for storing things, moisture 53 ~ 54.5%, large slag is put into MUSYUSHI cellar for storing things and ferment and within 21-28 days, obtain large slag wine unstrained spirits;
4. fermentation ends, large slag wine unstrained spirits is dug out, the stopping composition admixing 18 ~ 20% loosens, distillation, intercept wine degree at the foreshot of more than 75% (V/V) and wine degree lower than the wine tail of 48.5% (V/V), retain wine degree and obtain 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) production Chinese yam base liquor
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. Daqu is obtained by 30% barley, 30% wheat, 20% Chinese yam and 20% pea fermentation culture, Daqu is added 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, get the section store half a year of wine degree at 48.5-75% (V/V) to 3 years, obtain Chinese yam base liquor;
(3) Chinese yam base liquor that Chinese yam flavouring wine step (1) obtained and step (2) obtain is blent according to weight ratio 2:8, obtains yam wine.
Described production technique, 2. middle mixed-steaming and mixed-heating operation is as follows for the step of step (2):
1) raw material adding Daqu is loaded MUSYUSHI cellar for storing things and carry out the wine unstrained spirits obtaining fermenting that ferments;
2), after the raw material adding Daqu being mixed with the wine unstrained spirits fermented, load wine rice steamer, add stopping composition, heating, while material cooking, also distills, the raw material adding Daqu divides several times to add wine rice steamer, and raw material total amount and the wine unstrained spirits mass ratio fermented are 1:4 ~ 1:5;
3) the unstrained spirits material after boiling distillation, adds the hot water of more than 85 DEG C, makes water content reach 53 ~ 55%, after cooling, add the Daqu of 18 ~ 20% weight parts, loads MUSYUSHI cellar for storing things and carries out the wine unstrained spirits obtaining fermenting that ferments, for step 2) in.
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, the raw material adding Daqu in step (2) divides 5 times and adds wine rice steamer.
The MUSYUSHI cellar for storing things used in technique scheme, lay one deck wooden fish rock layers at the inwall at cellar for storing things or use the processing of monoblock MUSYUSHI to obtain, 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 from 20% to 78% not etc., other impurity is often phosphoric acid salt, also has a small amount of metasilicate, Yi Jisi, molybdenum, lithium, zinc, selenium and other trace elements for the content of Fe2O3.
Beneficial effect of the present invention:
Yam wine system grafting renovation traditional technology and the white spirit produced, namely adopt " fermenting in the little cellar for storing things of MUSYUSHI ", moderate fermentation period and mixed-steaming and mixed-heating to steam in clear soup clear firing technique use, in proportion blending method brew; Yam wine not only delicate fragrance is strong, but also containing the composition useful to human body, can drink as health promoting wine.
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;
On charge level, sprinkle the hot water adding 60 DEG C after profit crushed grain, amount of water is 1.5 ~ 3% of material quantity after profit crushed grain, and the whole cooking time steaming crushed grain about needs about 80min, and the initial stage, product temperature was at 98 ~ 99 DEG C, strengthened steam later, and product temperature can progressively raise, and reached about 105 DEG C before going out rice steamer;
2. the red crushed grain temperature after steaming is down to 20 ~ 22 DEG C in spring, is down to 20 ~ 25 DEG C, is down to 23 ~ 25 DEG C in the fall, be down to 25 ~ 28 DEG C in the winter time, add song wherein and obtain large slag in summer;
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 often controls between 11 ~ 18 DEG C, and lower than the bent wine of other types, pure to ensure the wine delicate fragrance spawned, moisture 53 ~ 54.5%, puts into MUSYUSHI cellar for storing things and ferment and within 21-28 days, obtain large slag wine unstrained spirits by large slag;
After large slag enters 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, the stopping composition admixing 18 ~ 20% loosens, distillation, the distillate started is foreshot, wine degree is at more than 75% (V/V), containing more low-boiling point material, taste rushes peppery, should access separately and deposit, the later cut of foreshot is large slag wine, it is sour, ester content is all higher, and aromatic flavour, when cut wine degree is 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 controls at 67% (V/V), obtains Chinese yam flavouring wine after storing half a year to 3 years.
(2) production Chinese yam base liquor
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. Daqu is obtained by 30% barley, 30% wheat, 20% Chinese yam and 20% pea fermentation culture, Daqu is added 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, get the section store half a year of wine degree at 48.5-75% (V/V) to 3 years, obtain Chinese yam base liquor;
(3) Chinese yam base liquor that Chinese yam flavouring wine step (1) obtained and step (2) obtain is blent according to weight ratio 2:8, obtains yam wine.
2. middle mixed-steaming and mixed-heating operation is as follows for the step of step (2):
1) raw material adding Daqu is loaded MUSYUSHI cellar for storing things and carry out the wine unstrained spirits obtaining fermenting that ferments;
2) after the raw material adding Daqu being mixed with the wine unstrained spirits fermented, load wine rice steamer, add rice husk, rice husk consumption is 17 ~ 22% of material quantity, heating, while material cooking, also distills, the raw material adding Daqu divides 5 times and adds wine rice steamer, and raw material total amount and the wine unstrained spirits mass ratio fermented are 1:4;
3) the unstrained spirits material after boiling distillation, adds the hot water of more than 85 DEG C, makes water content reach 53 ~ 55%, after cooling, add the Daqu of 18 ~ 20% weight parts, loads MUSYUSHI cellar for storing things and carries out the wine unstrained spirits obtaining for 25-30 days fermenting that ferments, in step (2).
In order to drive away peculiar smell in rice husk and objectionable impurities, require, in advance steamed for rice husk 30 ~ 40min, until without strange taste in steam, then to go out to discriminate airing, make water content below 13%, for subsequent use.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not by the restriction of embodiment; other is any do not deviate from spirit of the present invention and principle under make change, modification, combination, substitute, simplify and all should be equivalent substitute mode, be included within protection scope of the present invention.
Claims (7)
1. a production technique for yam wine, is characterized in that comprising the following steps:
(1) Chinese yam flavouring wine is produced
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 DEG C in spring, is down to 20 ~ 25 DEG C, is down to 23 ~ 25 DEG C in the fall, be down to 25 ~ 28 DEG C in the winter time, add song wherein and obtain large slag in summer;
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 the temperature 11 ~ 18 DEG C at MUSYUSHI cellar for storing things, moisture 53 ~ 54.5%, large slag is put into MUSYUSHI cellar for storing things and ferment and within 21-28 days, obtain large slag wine unstrained spirits;
4. fermentation ends, large slag wine unstrained spirits is dug out, the stopping composition admixing 18 ~ 20% loosens, distillation, intercept wine degree at the foreshot of more than 75% (V/V) and wine degree lower than the wine tail of 48.5% (V/V), retain wine degree and obtain component A in the part of 48.5-75% (V/V);
5. component A wine degree controls at 67% (V/V), obtains Chinese yam flavouring wine after storing half a year to 3 years;
(2) production Chinese yam base liquor
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. Daqu is obtained by 30% barley, 30% wheat, 20% Chinese yam and 20% pea fermentation culture, Daqu is added 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, get the section store half a year of wine degree at 48.5-75% (V/V) to 3 years, obtain Chinese yam base liquor;
(3) Chinese yam base liquor that Chinese yam flavouring wine step (1) 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 operation as follows:
1) raw material adding Daqu is loaded MUSYUSHI cellar for storing things and carry out the wine unstrained spirits obtaining fermenting that ferments;
2), after the raw material adding Daqu being mixed with the wine unstrained spirits fermented, load wine rice steamer, add stopping composition, heating, while material cooking, also distills, the raw material adding Daqu divides several times to add wine rice steamer, and raw material total amount and the wine unstrained spirits mass ratio fermented are 1:4 ~ 1:5;
3) the unstrained spirits material after boiling distillation, adds the hot water of more than 85 DEG C, makes water content reach 53 ~ 55%, after cooling, add the Daqu of 18 ~ 20% weight parts, loads MUSYUSHI cellar for storing things and carries out the wine unstrained spirits obtaining fermenting that ferments, for step 2) in.
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), 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 Daqu raw material 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, it is characterized in that the whole cooking time 75-85min steaming crushed grain during step 1. in step (1), the initial stage, product temperature was at 98 ~ 99 DEG C, reached 100-110 DEG C before going out rice steamer.
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| CN103805397B true CN103805397B (en) | 2015-01-07 |
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| 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 |
| CN104694365B (en) * | 2015-02-09 | 2016-09-28 | 栗臣川 | Six grains drive liquid and brewage 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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| CN101063072A (en) * | 2006-04-30 | 2007-10-31 | 高鹏岗 | Wooden fish stone health-care white spirit and preparation technique thereof |
| CN103255027B (en) * | 2013-04-28 | 2015-12-23 | 赵娇玲 | A kind of Chinese yam base liquor |
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