CN1039541C - Method for preparing tonic wine - Google Patents
Method for preparing tonic wine Download PDFInfo
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- CN1039541C CN1039541C CN93101960A CN93101960A CN1039541C CN 1039541 C CN1039541 C CN 1039541C CN 93101960 A CN93101960 A CN 93101960A CN 93101960 A CN93101960 A CN 93101960A CN 1039541 C CN1039541 C CN 1039541C
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- 235000014101 wine Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 28
- 230000001256 tonic effect Effects 0.000 title claims description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000005352 clarification Methods 0.000 claims abstract description 6
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- 235000020224 almond Nutrition 0.000 claims abstract description 5
- 239000006228 supernatant Substances 0.000 claims abstract description 5
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- 238000002791 soaking Methods 0.000 claims abstract 2
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- 239000002994 raw material Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 235000019713 millet Nutrition 0.000 claims description 7
- 241001647745 Banksia Species 0.000 claims description 6
- 241000220324 Pyrus Species 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
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- 244000088401 Pyrus pyrifolia Species 0.000 claims description 3
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 claims description 3
- 235000011572 Pyrus ussuriensis Nutrition 0.000 claims description 3
- 241000371652 Curvularia clavata Species 0.000 claims description 2
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- 239000012467 final product Substances 0.000 claims 1
- 241000209140 Triticum Species 0.000 abstract description 8
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- 239000007858 starting material Substances 0.000 abstract 1
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- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 244000062793 Sorghum vulgare Species 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
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- 102000004190 Enzymes Human genes 0.000 description 3
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000019991 rice wine Nutrition 0.000 description 3
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- 208000035404 Autolysis Diseases 0.000 description 1
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- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for preparing nourishing wine, which comprises the steps of soaking sticky rice, stewing, adding wheat starter, stirring, putting into a jar, boiling mutton and almond together to form paste, putting into the jar, taking pear, removing peel and kernel, chopping, putting into the jar together with crushed costustoot, and finally, obtaining the nourishing wine. The materials are fed and fermented into mash, and then the mash is fermented and taken out after secondary fermentation, and is filter-pressed to obtain raw liquor, and the raw liquor is stood still for clarification, and the supernatant fluid is taken, sterilized and stored so as to obtain the invented "lamb delicious liquor". The method adds mutton, Chinese medicinal materials and fruits to the wine for brewing, has novel process, prolongs the fermentation period, fully brews various fragrant substances and medicinal components, and improves the taste and nourishing effect of the wine.
Description
The present invention relates to a kind of manufacture method of alcoholic drinks, the method that specifically a kind of fermentation brews alcoholic beverages.
The manufacture method of yellow rice wine is that glutinous rice is soaked, adds wheat koji after the boiling and be stirred into cylinder, through being fermented into wine with dregs, separates poor liquid through press filtration again, after wine liquid leaves standstill clarification, gets the supernatant liquor sterilization, makes yellow rice wine after storing.The ethanol content of this wine is low than liquor, and has certain appetizing health-care effect, is the drink that people use always therefore.But the nourishing function of this class wine is very weak, if add medicine or the composition with nourishing performance, then can have influence on the sense of taste, mouthfeel of wine etc., thereby has reduced the taste of wine.
Purpose of the present invention just provides a kind of method for manufacturing of tonic wine, with the taste that can keep and improve wine when adding the nourishing composition.
The present invention is achieved in that and gets 100 parts of (weight parts, down together) glutinous rice immersions, boiling that ripe back is taken out and reduced to normal temperature, adds 20-30 part wheat koji, is stirred into cylinder.Get 8-15 part mutton and 1-5 part almond with well-done, go into cylinder after stirring into mud.Get the peeling of pears 10-20 part, nuclear, cylinder is gone in chopping, gets and goes into cylinder after 0.5-2 part banksia rose is pulverized.Raw material is gone into cylinder and is mixed after 6-10 days primary fermentations become wine with dregs, seals the cylinder mouth again, through secondary fermentation in 20-60 days.Take out karusen, poor liquid is separated through press filtration, must living wine liquid.Wine liquid is left standstill clarification, get supernatant liquor sterilization back store half a year above " good liquor of Yang Gao ".
In this manufacture method, the main raw material glutinous rice can be glutinous rice, glutinous millet or black rice, and is preferable with the glutinous millet effect.Glutinous millet is the broomcorn millet gained after pulverizing decon and chaff skin that produces with the north, is traditional wine brewing materials.Wheat koji mainly has been the diastatic fermentation effect, adopts ordinary method, makes through manually stepping on song with wheat.Owing to added mutton, Chinese medicinal materials and fruit in the system liquor raw material of present method, so certain variation has taken place in the wheat koji consumption.The selection of wheat koji consumption is through repeatedly proportioning trial-production is selected.Consumption is few, and then saccharification and fermenting power are all not enough, and consumption is many, then makes the product temperature be difficult to control, and the wine that makes is sent out hardship.Mutton has the effect of warm taste, beneficial waist kidney, and nourishing function is arranged.Add-on is the 8-15% of main raw material, measures little then nutritive validity and does not reach; Greatly then the sheep smell of mutton is too dense for amount, influences the local flavor of wine.The interpolation of almond has been cough-relieving, purging and intestine lubricating action.Add-on is little, does not reach medicinal effect, and amount then can produce certain side effect greatly, and therefore the 1-2% with main raw material is incorporated as suitable.And with mutton with boiling, help the extraction of medicinal component.The raw material pears can be selected Chinese pear or pear for use, play eliminating phlegm and relieving cough in wine, and abundant fruit fragrance, the taste that helps improving wine are arranged.The interpolation of the banksia rose has been the effect that promoting the circulation of qi pain relieving, fragrance are good for the stomach, existing medicinal effect, the taste that can improve wine again.But dosage can produce evil assorted flavor slightly at most.In a word,,, have and reinforce vital energy with the wine that this manufacture method is made by repetition test selected above-mentioned materials and addition, moistening lung antibechic, the effect of strengthening the spleen and stomach benefit waist kidney, nutrition and medicinal component complementation, and can produce distinctive aroma local flavor.
Embodiment: choose 100 parts of glutinous millet behind decon and the chaff skin, pour into through the Mi Chizhong that soaks behind the cleaning sterilizing, the clear water that reinjects soaks.Glutinous millet soaks for 2-3 days, makes its water regain reach 25-30%, and starch pasting creates conditions during for boiling.Used clear water is the soft water of hardness at the 2-6 degree.Water is wine " blood ", make the quality that wine must be paid attention to water.General water hardness is the 0-15 degree, and the water hardness height can make the karusen fermentation vigorous, and vinosity is coarse, puckery.Water hardness is low excessively, and then content of mineral substances wherein is unfavorable for the breeding of brewing microorganism and the formation of enzyme very little.So select the suitable water hardness, most important to the taste of wine brewing.Glutinous millet after the immersion takes out and drains the back loaded steamer, and rice is divided in rice steamer, can cook in logical steam cooker 1-2 hour.Spread on the process cement flooring of irrigation and disinfection steaming good rice, thin stand speed is cold, and also available cooling machine cooling makes it to reach normal temperature.The wheat koji that adds 25 parts again, bent rice turns evenly, and impouring is in the big watt of cylinder of washing and sterilizing then.
Get 10 portions of tender fertile mutton and 2 parts of almonds with well-done, stir mashed back through stirrer and inject and hold bent meter big watt of cylinder.Get 14 parts of Chinese pear peeling stonings, and shred into cylinder with cutter.Get 1 part of banksia rose and pulverize with beater grinder, the banksia rose is advisable below being crushed to 2 orders, goes into cylinder then.
Raw material promptly enters the primary fermentation stage after getting all the cylinder ready, and primary fermentation is open fermentation substantially, is the process that starch transforms saccharogenesis and sugar change wine, generally needs 6-10 days time.After raw material preceding tens hours in the primary fermentation process, send the fermentation sound of neighing in the cylinder, at this moment the product temperature is than the high 5-9 of feed temperature ℃, the fermentation beginning is vigorous, enters main fermentation stage, and enzyme becomes alcohol and carbonic acid gas to sugar decomposition, emit a large amount of heats, the product temperature rises very fast.In order to prevent to become sour, carry out opening the first time rake and stir, to reduce the product temperature.Whenever be separated by then and carried out second and third in 3-5 hour, drive rake four times, later every day the 1-2 rake.Can reduce to the room temp unanimity 5-15 ℃ through 6-10 days product temperature, this moment, raw material became wine with dregs, no longer come-up.
Through the wine with dregs of primary fermentation,, therefore to proceed saccharification and fermentation by secondary fermentation though existing quite high wine degree and other effective ingredients also still has more starch.Because the wine degree in the wine with dregs can reach about 13 ° (V) this moment, and yeast is had stronger restraining effect, make fermentation slowly, therefore to just can reach the wine degree of final requirement through the long sealing and fermenting phase.Like this, after finishing primary fermentation, sealing cylinder mouth, secondary fermentation through 20-60 days, make the product temperature drop low, waste matter is sunk, and the various effective ingredients in the wine with dregs work mutually, it is fragrant to realize that abundant real estate wine with dregs produces, and makes the various nutritions of the good liquor of Yang Gao and unique local flavor, medicine perfume (or spice), fruital etc. fully brewage out.
Karusen is evacuated in the mash pond with underflow pump, squeezes in the qi of chong channel ascending adversely pressure filter with double cylinder slip pump again, make poor hydraulic pressure filter separate wine liquid inflow place cylinder.Wine liquid is evacuated in the high-order settling tank from the ground cylinder, leaves standstill clarification, the time was advisable with 2-3 days.Because the living wine that press filtration just obtains contains a spot of trickle decorating film and yeast, and Zulkovsky starch, insoluble protein, microorganism and enzyme.In order to prevent yeast autolysis and fermentation again, avoid living contaminants and cause becoming sour of wine, need leave standstill clarification.
Extract supernatant liquor with self-priming beverage pump and to high temperature instantaneous sterilizing machine, handle, microorganisms such as bacterium contained in the wine liquid, yeast are killed immediately, realize sterilization.This sterilization method is different with the sterilization method in the traditional yellow rice wine making method, can shorten sterilization time, improves work efficiency.Because the fragrance of new wine is relatively poor, taste is inharmonious, thus to be called aging or ageing again through the storage of certain period, make vinosity more aromatic alcohol and.Storing the ageing phase should be more than half a year, preferably is advisable more than 1 year.
This manufacture method, add brewageing of mutton, Chinese medicinal materials He Shui and wine, the technology novelty, and traditional method operation combined with power operation, added sealed secondary fermentation step, prolonged yeast phase, made various fragrance matters and medicinal component fully brewage out, made and a kind ofly have the nutritious again value of pharmaceutical use and sample higher tonic wine.
Claims (9)
1, a kind of manufacture method of tonic wine is characterized in that:
A, get that 100 portions of (weight parts, down with) glutinous rices soak, boiling, ripe back is taken out and is reduced to normal temperature, adds 20-30 part wheat koji, is stirred into cylinder,
B, get 8-15 part mutton and 1-5 part almond, go into cylinder after stirring into mud with well-done,
C, get pears 10-20 part peeling, nuclear, cylinder is gone in chopping, and get and go into cylinder after 0.5-2 part banksia rose is pulverized,
D, raw material are gone into cylinder and are mixed after 6-10 days primary fermentations become wine with dregs, seal the cylinder mouth again, through secondary fermentation in 20-60 days,
E, take out karusen, poor liquid is separated through press filtration, must living wine liquid,
F, wine liquid is left standstill clarification, get supernatant liquor sterilization back and store more than half a year.
2, manufacture method according to claim 1 is characterized in that it is 2-3 days that glutinous rice soaks, and used clear water is the soft water of hardness at the 2-6 degree.
3, manufacture method according to claim 1 is characterized in that the glutinous rice boiling is the glutinous rice after soaking to be taken out drain loaded steamer, gets final product in logical steam cooker 1-2 hour.
4,, it is characterized in that glutinous rice is glutinous rice, glutinous millet or black rice according to claim 1,2 or 3 described manufacture method.
5, manufacture method according to claim 1 is characterized in that the raw material pears are Chinese pear or pear.
6, manufacture method according to claim 1 is characterized in that the banksia rose is crushed to below 2 orders.
7, manufacture method according to claim 1, it is characterized in that raw material in the primary fermentation process when product temperature during than the high 5-9 of feed temperature ℃, carrying out opening the first time rake stirs, to reduce the product temperature, whenever be separated by again and carried out second and third in 3-5 hour, drive rake four times, later on every day the 1-2 rake, through 6-10 days will the product temperature drop to 5-15 ℃.
8, manufacture method according to claim 1 is characterized in that wine liquid left standstill settling time 2-3 days.
9, manufacture method according to claim 1 is characterized in that storing the ageing phase more than 1 year.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93101960A CN1039541C (en) | 1993-02-11 | 1993-02-11 | Method for preparing tonic wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93101960A CN1039541C (en) | 1993-02-11 | 1993-02-11 | Method for preparing tonic wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1083101A CN1083101A (en) | 1994-03-02 |
| CN1039541C true CN1039541C (en) | 1998-08-19 |
Family
ID=4983874
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93101960A Expired - Fee Related CN1039541C (en) | 1993-02-11 | 1993-02-11 | Method for preparing tonic wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN1039541C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057333C (en) * | 1997-11-04 | 2000-10-11 | 何光华 | Production of nourishing spirit for female |
| CN105219579A (en) * | 2014-05-27 | 2016-01-06 | 徐小芹 | A kind of manufacture method of tonic wine |
| CN104513765B (en) * | 2015-01-23 | 2016-10-12 | 河北科技师范学院 | A kind of Semen Castaneae lamb health-care yellow wine and processing technology thereof |
| CN106466329A (en) * | 2015-08-20 | 2017-03-01 | 伊犁肖尔布拉克酒业有限责任公司 | A kind of preparation method of Placenta caprae seu oviss fermented product |
| CN106467880A (en) * | 2015-08-20 | 2017-03-01 | 伊犁肖尔布拉克酒业有限责任公司 | A kind of preparation method of Placenta caprae seu oviss wine |
| CN110184155A (en) * | 2019-06-17 | 2019-08-30 | 吴广林 | A kind of pork wine-making technology |
| CN118575753B (en) * | 2024-08-07 | 2024-10-08 | 云南瑞升烟草技术（集团）有限公司 | Tissue culture and rapid propagation method and application of mackerel |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060212A (en) * | 1991-07-20 | 1992-04-15 | 肖水源 | The prescription of child, old people's bronchitis medicine and manufacture method |
| CN1071695A (en) * | 1992-09-03 | 1993-05-05 | 王记林 | Middle illawarra mountain pine wine with dregs production method |
-
1993
- 1993-02-11 CN CN93101960A patent/CN1039541C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060212A (en) * | 1991-07-20 | 1992-04-15 | 肖水源 | The prescription of child, old people's bronchitis medicine and manufacture method |
| CN1071695A (en) * | 1992-09-03 | 1993-05-05 | 王记林 | Middle illawarra mountain pine wine with dregs production method |
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| Publication number | Publication date |
|---|---|
| CN1083101A (en) | 1994-03-02 |
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