CN104099211A - Brewing process for fruit white spirit - Google Patents
Brewing process for fruit white spirit Download PDFInfo
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- CN104099211A CN104099211A CN201310142803.6A CN201310142803A CN104099211A CN 104099211 A CN104099211 A CN 104099211A CN 201310142803 A CN201310142803 A CN 201310142803A CN 104099211 A CN104099211 A CN 104099211A
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Abstract
The invention relates to a brewing process for fruit white spirit, which belongs to the technical field of wine brewing processes. The brewing process comprises the following steps: preparing main raw materials consisting of 50 to 60% of fruit, 30 to 40% of corn and 10% of rice; then preparing accessory materials consisting of rice husk, Rhizopus koji and microzyme; soaking rice with a proper amount of water for 20 h; crushing corn and then carrying out peeling; uniformly mixing the processed corn and rice and carrying out cooking twice; adding Rhizopus koji into the cooked mixture of corn and rice and carrying out saccharification for 24 h; crushing fruit pulp, adding the crushed fruit pulp into the saccharified mixture of corn and rice and carrying out uniform mixing and then fermentation for 15 d; taking a wine material prepared after completion of fermentation from a fermenting tank and carrying out distillation; and carrying out storing for 90 d so as to obtain the fruit white spirit. The fruit white spirit brewed by using the brewing process provided by the invention has rich fruit aroma and sweet and mellow taste, reduces damage of alcohol to the human body and can overcome the problems of insufficient supply of grains and difficult selling of fruit by orchard workers.
Description
Technical field
The present invention relates to a kind of making method of fruit Chinese distillate spirits, belong to wine-making technology technical field.
Background technology
At present, the production of China's Chinese distillate spirits is brewageed, and is substantially to using grain as main raw material, in China, has a large population and a few land, and in the situation of staple food supply deficiency, has become current problem demanding prompt solution less with grain-production Chinese distillate spirits as far as possible.On the other hand, China's fruit resource is abundanter, and still, fruit is sold comparatively difficulty, to orchard worker, causes larger loss.Therefore, development is usingd fruit replacement grain as the main raw material of making wine, and not only can solve the problem of staple food supply deficiency, can also form industrial chain with between orchard worker, solves its fruit and sells difficult problem.
Summary of the invention
The object of the invention is to, a kind of making method of fruit Chinese distillate spirits is provided, to solve above-mentioned technical problem.
The present invention is achieved through the following technical solutions:
A making method for fruit Chinese distillate spirits, is characterized in that: comprise the following steps:
1. get the raw materials ready, be first ready to main raw material, described main raw material comprises: fruit 50%-60%, corn 30%-40%, rice 10%; Be ready to batching, described batching comprises rice husk, root enzyme song, yeast again, and the consumption of the various batchings that every 100kg main raw material is corresponding is: the consumption of rice husk is 10kg, root enzyme bent 0.25kg, yeast 0.05kg;
2. rice is soaked 20 hours by suitable quantity of water; Corn is smashed to rear peeling;
3. treated corn and rice in step 2 are mixed, put into rice steamer and carry out twice boiling in front and back, first boiling and secondary boiled time are 150 minutes;
4. root enzyme song is joined through in the corn of twice boiling and the mixture of rice to saccharification 24 hours;
5. fruit is cleaned, and the pulp of water intaking fruit is pulverized;
6. the pulp after pulverizing has been added in the corn of saccharification and the mixture of rice, after mixing, put into fermentation vat, then added rice husk and yeast in fermentation vat, after stirring, fermented 15 days;
7. the wine material making after fermentation being completed takes out from fermentation vat, puts into rice steamer and distills;
8. after having distilled, store 90 days, get product.
Owing to having adopted above-mentioned technical scheme, the present invention can adopt various fruit to replace grain as the main raw material of brewing spirit, not only can solve the problem of staple food supply deficiency, can also form industrial chain with between orchard worker, solves fruit altogether and sells difficult problem.In addition, the smell of fruits is very sweet, mouthfeel glycol to adopt the Chinese distillate spirits that making method of the present invention brewages, and can also reduce the injury of alcohol to human body.
Embodiment
Below with reference to specific embodiment, the present invention is described further.
Embodiment 1:
The making method of the fruit Chinese distillate spirits described in the present embodiment, comprises the following steps:
1. get the raw materials ready, be first ready to main raw material, described main raw material comprises: orange 50%, corn 40%, rice 10%; Be ready to batching, described batching comprises rice husk, root enzyme song, yeast again, and the consumption of the various batchings that every 100kg main raw material is corresponding is: the consumption of rice husk is 10kg, root enzyme bent 0.25kg, yeast 0.05kg;
2. rice is soaked 20 hours by suitable quantity of water; Corn is smashed to rear peeling;
3. treated corn and rice in step 2 are mixed, put into rice steamer and carry out twice boiling in front and back, first boiling and secondary boiled time are 150 minutes;
4. root enzyme song is joined through in the corn of twice distillation and the mixture of rice to saccharification 24 hours;
5. orange is cleaned, and the pulp of getting orange is pulverized;
6. the orange pulp after pulverizing has been added in the corn of saccharification and the mixture of rice, after mixed platform is even, has put into fermentation vat, then add rice husk and yeast in fermentation vat, after stirring, fermentation 15 is large;
7. the wine material making after fermentation being completed takes out from fermentation vat, puts into rice steamer and distills;
8. after having distilled, store 90 days, get product.
Embodiment 2:
The making method of the fruit Chinese distillate spirits described in the present embodiment, comprises the following steps:
1. get the raw materials ready, be first ready to main raw material, described main raw material comprises: apple 60%, corn 30%, rice 10%; Be ready to batching, described batching comprises rice husk, root enzyme song, yeast again, and the consumption of the various batchings that every 100kg main raw material is corresponding is: the consumption of rice husk is 10kg, root enzyme bent 0.25kg, yeast 0.05kg;
2. rice is soaked 20 hours by suitable quantity of water; Corn is smashed to rear peeling;
3. treated corn and rice in step 2 are mixed, put into rice steamer and carry out twice boiling in front and back, first boiling and secondary boiled time are 150 minutes;
4. root enzyme song is joined through in the corn of twice boiling and the mixture of rice to saccharification 24 hours;
5. apple is cleaned, and the pulp of getting apple is pulverized;
6. the apple pulp after pulverizing has been added in the corn of saccharification and the mixture of rice, after mixing, put into fermentation vat, then added rice husk and yeast in fermentation vat, after stirring, fermented 15 days;
7. the wine material making after fermentation being completed takes out from fermentation vat, puts into rice steamer and distills;
8. after having distilled, store 90 days, get product.
Certainly, except the orange described in two above-mentioned embodiment and apple, can also adopt other fruit such as peach, pears to brewage fruit Chinese distillate spirits as main raw material.
Claims (1)
1. a making method for fruit Chinese distillate spirits, is characterized in that: comprise the following steps:
(1) get the raw materials ready, be first ready to main raw material, described main raw material comprises: fruit 50%-60%, corn 30%-40%, rice 10%; Be ready to batching, described batching comprises rice husk, root enzyme song, yeast again, and the consumption of the various batchings that every 100kg main raw material is corresponding is: the consumption of rice husk is 10kg, root enzyme bent 0.25kg, yeast 0.05kg;
(2) rice is soaked 20 hours by suitable quantity of water; Corn is smashed to rear peeling;
(3) treated corn and rice in step (2) are mixed, put into rice steamer and carry out twice boiling in front and back, first boiling and secondary boiled time are 150 minutes;
(4) root enzyme song is joined through in the corn of twice boiling and the mixture of rice to saccharification 24 hours;
(5) fruit is cleaned, and the pulp of water intaking fruit is pulverized;
(6) pulp after pulverizing has been added in the corn of saccharification and the mixture of rice, after mixing, put into fermentation vat, then add rice husk and yeast in fermentation vat, after stirring, fermented 15 days;
(7) the wine material making after fermentation is completed takes out from fermentation vat, puts into rice steamer and distills;
(8) after having distilled, store 90 days, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310142803.6A CN104099211A (en) | 2013-04-02 | 2013-04-02 | Brewing process for fruit white spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310142803.6A CN104099211A (en) | 2013-04-02 | 2013-04-02 | Brewing process for fruit white spirit |
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| CN104099211A true CN104099211A (en) | 2014-10-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310142803.6A Pending CN104099211A (en) | 2013-04-02 | 2013-04-02 | Brewing process for fruit white spirit |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104250581A (en) * | 2013-06-27 | 2014-12-31 | 安琪酵母股份有限公司 | Method for co-producing corn crude oil and DDG protein feed by using corn fermentation |
| CN106047579A (en) * | 2016-08-22 | 2016-10-26 | 邵玉华 | Rice Baijiu brewing process |
| CN106754013A (en) * | 2016-12-08 | 2017-05-31 | 彭万洪 | A kind of Luzhou-flavor mandarin wine brewing method |
| CN109439503A (en) * | 2018-12-30 | 2019-03-08 | 山东温和酒业有限公司 | A kind of Fruity type distilled spirit and its brewing method |
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| CN1363652A (en) * | 2001-10-15 | 2002-08-14 | 马兴宝 | Fermented grains-fruit juice wine and its brewing process |
| CN1465689A (en) * | 2002-10-15 | 2004-01-07 | 李松林 | Productive technology for magma fruit 1iquor |
| CN1727464A (en) * | 2003-11-03 | 2006-02-01 | 陈昌贵 | Nutrition wine fermented from mixed fruits and grains |
| CN101475893A (en) * | 2009-01-22 | 2009-07-08 | 河北衡水老白干酒业股份有限公司 | Production process for flavouring spirit and low alcohol white spirit blended thereby |
| CN101705170A (en) * | 2009-11-16 | 2010-05-12 | 天津市亚天商贸有限公司 | Method for preparing dry hawthorn white spirit |
| CN101724534A (en) * | 2009-12-30 | 2010-06-09 | 邹光友 | Processing method of sweet potato distilled liquor |
| CN102676336A (en) * | 2012-05-25 | 2012-09-19 | 烟台吉斯波尔葡萄酿酒有限公司 | Fruit fermented and distilled white spirit and preparation process thereof |
| CN102776091A (en) * | 2012-07-12 | 2012-11-14 | 李军 | Making method of fruit liquor |
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2013
- 2013-04-02 CN CN201310142803.6A patent/CN104099211A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1363652A (en) * | 2001-10-15 | 2002-08-14 | 马兴宝 | Fermented grains-fruit juice wine and its brewing process |
| CN1465689A (en) * | 2002-10-15 | 2004-01-07 | 李松林 | Productive technology for magma fruit 1iquor |
| CN1727464A (en) * | 2003-11-03 | 2006-02-01 | 陈昌贵 | Nutrition wine fermented from mixed fruits and grains |
| CN101475893A (en) * | 2009-01-22 | 2009-07-08 | 河北衡水老白干酒业股份有限公司 | Production process for flavouring spirit and low alcohol white spirit blended thereby |
| CN101705170A (en) * | 2009-11-16 | 2010-05-12 | 天津市亚天商贸有限公司 | Method for preparing dry hawthorn white spirit |
| CN101724534A (en) * | 2009-12-30 | 2010-06-09 | 邹光友 | Processing method of sweet potato distilled liquor |
| CN102676336A (en) * | 2012-05-25 | 2012-09-19 | 烟台吉斯波尔葡萄酿酒有限公司 | Fruit fermented and distilled white spirit and preparation process thereof |
| CN102776091A (en) * | 2012-07-12 | 2012-11-14 | 李军 | Making method of fruit liquor |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104250581A (en) * | 2013-06-27 | 2014-12-31 | 安琪酵母股份有限公司 | Method for co-producing corn crude oil and DDG protein feed by using corn fermentation |
| CN106047579A (en) * | 2016-08-22 | 2016-10-26 | 邵玉华 | Rice Baijiu brewing process |
| CN106754013A (en) * | 2016-12-08 | 2017-05-31 | 彭万洪 | A kind of Luzhou-flavor mandarin wine brewing method |
| CN109439503A (en) * | 2018-12-30 | 2019-03-08 | 山东温和酒业有限公司 | A kind of Fruity type distilled spirit and its brewing method |
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Application publication date: 20141015 |