CN104109601A - Low-alcohol pawpaw honey wine and making method thereof - Google Patents
Low-alcohol pawpaw honey wine and making method thereof Download PDFInfo
- Publication number
- CN104109601A CN104109601A CN201410112459.0A CN201410112459A CN104109601A CN 104109601 A CN104109601 A CN 104109601A CN 201410112459 A CN201410112459 A CN 201410112459A CN 104109601 A CN104109601 A CN 104109601A
- Authority
- CN
- China
- Prior art keywords
- wine
- glutinous rice
- pawpaw
- fermentation
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to a low-alcohol pawpaw honey wine and a making method thereof. The invention aims at the problems of high alcohol degree, strong taste and unsuitableness for adult women to drink of general yellow rice wine. The method adopted by the invention is characterized in that the characteristics of beauty treatment, face nourishing, breast enhancement and high nutritional values of pawpaw and the dietetic invigoration advantage of a raw material glutinous rice are used, a dosage ratio of raw materials and auxiliary materials is accurately calculated and controlled, composite fermentation of glutinous rice mash and a concentrated pawpaw juice is carried out, and a glutinous rice mash liquid is used to blend. The alcohol degree of the obtained wine is designed and controlled in an ideal low alcohol range, so the alcohol degree of original wine is reduced, various physical and chemical indexes indicating the quality of the wine meet standards, and the obtained low-alcohol pawpaw honey wine has the characteristics of maintenance of color, smell and taste coordination, sweet mouthfeel, soft, fresh and mellow taste, and rich fruit aroma, is suitable for high-end consumer groups especially adult women and young consumers to drink, and caters to the light and elegant nutrition health rice wine consumption trend.
Description
Technical field
The present invention relates to a kind of low alcohol pawpaw mulse and preparation method thereof.
Background technology
The alcoholic strength of common yellow rice wine is generally at 15～17/vol, and mouthfeel is strong has a direct relation with alcoholic strength is high, and developing low light yellow wine is the effective ways that improve mouthfeel.Current, exploitation low-alcohol rice wine method roughly has four kinds.The one, direct zymotechnics: with rarer mash, use glucuroide and produce the low yeast fermentation of alcohol ability, final alcoholic strength is in 10/vol left and right, and this method trivial operations, is difficult for grasping, and yellow rice wine quality is difficult for ensureing.The 2nd, former wine dilution method: i.e. the former wine that first brew is more mellow, then thin up is finished wine, and this method is difficult to control solid content, and technological standard is difficult for grasping, and likely loses the distinctive local flavor of yellow rice wine.The 3rd, subduction alcohol method: concrete way is distillation under vacuum or reverse osmosis method etc., and this method technical difficulty is too high, not easy to operate.The 4th, direct water feeding method: strengthen the injected volume of brewing water in fermentation, or in the time that former wine is canned, directly add water, make " large watery wine ", this method is disabled, and the quality of wine can be had a greatly reduced quality.
Yellow rice wine alcoholic strength is relatively high, taste is strong, mouthfeel is owed clearly, and burnt bitter taste is heavier, nutritive ingredient and containing quantity not sufficient, it is comprehensive that nourishing function is owed, be not suitable for dissimilar human consumer particularly female consumption group drink, Comparatively speaking, the low alcohol pawpaw of health-care nutritive mulse is welcome by high-end consumer groups more, particularly more attractive to adult female and young consumers, there are larger market outlook.
Summary of the invention
The feature that the present invention utilizes pawpaw to have nourishing beauty treatment and improve looks chest enlarge effect and be of high nutritive value, and pawpaw fruital special favor and glutinous rice raw material have tonic characteristic advantage, use purebred saccharifying ferment by glutinous rice saccharification, mix with concentrated Sucus Chaenomelis subsequently and use wine dry yeast to carry out combined type fermentation, accurate calculation is also controlled supplementary material usage ratio relation, with suitable mixing mash sugar-containing concentration, reach the combined type designed low alcohol pawpaw mulse low-alcoholic that ferments, use subsequently the allotment of glutinous rice converted mash, produce the low alcohol pawpaw mulse with nutritive health-care, both reduced former wine alcoholic strength, ensure again the particularly sugar-free extract content of every physical and chemical index of low alcohol pawpaw mulse, nutritive ingredient and content are in specialized range, also keep preferably low alcohol pawpaw mulse wine body colour fragrance ladies and gentlemen to coordinate, mouthfeel is fragrant and sweet, taste is soft, salubrious alcohol just, the smell of fruits is very sweet, being applicable to high-end consumer groups welcomes, particularly adult female and young consumers drink requirement, cater to the yellow rice wine consumption tide of light feel well elegant and nutritive health-care, demand is close to the market.
Technical scheme of the present invention is:
A, glutinous rice rice washing, after rice dipping 24～48h, the taking-up boiling that drains away the water, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, the rice cooking is spread out and is cooled to 32～35 DEG C, pour in fermentor tank, break up meal with proper amount of clear water and wintercherry water, sow quality rhizopus koji powder, nest carries out diastatic fermentation, product temperature remains between 18～28 DEG C, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 DEG C, fermentation is in saccharification animated period, glutinous rice converted mash sugar degree 35～38%, add subsequently proper amount of clear water and wintercherry water, the sugar degree of glutinous rice converted mash is adjusted into 30%,
B, boiling water blanching 3～5min after ninety percent ripe pawpaw is cleaned, peeling goes to use crusher in crushing after seed, Sucus Chaenomelis sugar degree is 7～13%, acidity 0.3～0.4%, add appropriate polygalacturonase and carry out degumming process, after clarification press filtration, make Sucus Chaenomelis, use reverse osmosis concentration method by concentration of juices to sugar degree 20%, make concentrated Sucus Chaenomelis, with wet sterilization, temperature remains on 80～100 DEG C and maintains 15～20min, to after sterilization, be cooled to 28～30 DEG C, subsequently wine is activated to 20min with the dry yeast aseptic warm water of 38～40 DEG C, warm water amount is 20 times of wine dry yeast consumption, pour in Sucus Chaenomelis and stir evenly, make Fermented Condensed Sucus Chaenomelis,
C, in Fermented Condensed Sucus Chaenomelis: the ratio that glutinous rice converted mash is 2: 1 is calculated consumption separately and carried out complex ferment, by Fermented Condensed Sucus Chaenomelis in b drop in fermentor tank with a in glutinous rice mellow solution of saccharification mix, mixed sugar degree is 24～26%, implement complex ferment, product temperature control is between 15～28 DEG C, the fermentation product temperature of 36～48h secondary fermentation mash rises to 30～32 DEG C, fermentation reaches animated period again, after the primary fermentation of 5～7 days, proceed to secondary fermentation, product temperature control is between 15～25 DEG C, secondary fermentation in 55～70 days finishes, make the former wine of papaya yellow wine, alcoholic strength is at 10～12%vol, with pressure filter the wine liquid in distiller's wort and vinasse expression separation, the liquid of filling a wine cup for input stainless steel storage wine leaves standstill clarification in filling with,
D, by method in a by glutinous rice through saccharification, press filtration is squeezed, glutinous rice mellow solution of saccharification is produced in sterilization, mash sugar degree is 35～38%, as the allotment auxiliary material of pawpaw mulse, in papaya yellow wine: the ratio that glutinous rice mellow solution of saccharification is 5: 2 is allocated, glutinous rice mellow solution of saccharification is sneaked in c and stirred evenly in papaya yellow wine, tablet paper blotter press is implemented essence filter, pawpaw mulse after essence filter is sent into thin board type heat exchange sterilizer, keep 80～85 DEG C of sterilization 15min, after sterilization, be filled into while hot altar, warehouse-in ageing after encapsulation, make low alcohol pawpaw mulse, alcoholic strength is at 8～10%vol, total acid 2.5～7.0g/L, total reducing sugar >=100g/L.
Advantage of the present invention: the one, select pawpaw as raw material, there is nourishing beauty treatment and beauty treatment chest enlarge effect and the feature that is of high nutritive value, and pawpaw fruital special favor and glutinous rice raw material have tonic characteristic advantage.The 2nd, accurate calculation is also controlled the proportionlity of supplementary material consumption, uses suitable mixing mash sugar-containing concentration, reaches the designed low alcohol pawpaw mulse low-alcoholic of complex ferment, is the effective ways that improve mouthfeel.The 3rd, low alcohol pawpaw mulse adopts glutinous rice mellow solution of saccharification and concentrated Sucus Chaenomelis complex ferment, and allocate with glutinous rice mellow solution of saccharification, avoid using sucrose adjustment, both reduced former wine alcoholic strength, the every physical and chemical index that ensures again low alcohol pawpaw mulse particularly sugar-free extract content, nutritive ingredient and content in specialized range, nutrition is abundanter, also keep preferably low alcohol pawpaw mulse wine body colour fragrance ladies and gentlemen to coordinate, mouthfeel is sweet, and taste is soft, salubrious alcohol just, the feature such as the smell of fruits is very sweet.The 4th, the low alcohol pawpaw mulse technology that the present invention uses is compared with common fruit taste yellow rice wine technology, be mainly manifested in the requirement of wine body sense organ, because products taste has more salubrious tasty and refreshing feature, can effectively solve the problems such as product homogeneity, mouthfeel be single, cater to the yellow rice wine consumption tide of light feel well elegant and nutritive health-care, the demand that is close to the market, leads consumption tide.The 5th, low alcohol pawpaw mulse product is for particularly adult female and young consumers exploitation of high-end consumers, and produce market is with strong points, reaches the object of improving product added value and the increase market requirement, has larger market outlook.
Brief description of the drawings
For ease of understanding the present invention, spy is described further by reference to the accompanying drawings.
Fig. 1 is preparation process schematic flow sheet of the present invention.
Embodiment
Case study on implementation:
(1) composition of raw materials: glutinous rice 225kg, pawpaw 1600kg, quality rhizopus koji powder 1100g, wine dry yeast 500g, polygalacturonase 1500g.
(2) technical process (see Fig. 1: example---low alcohol pawpaw mulse production technological process)
(3) making method
1, 100kg glutinous rice is washed rice, after rice dipping 24～48h, the taking-up boiling that drains away the water, 100kg glutinous rice goes out appetite and is about 180kg, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, the rice cooking is spread out and is cooled to 32～35 DEG C, pour in fermentor tank, break up meal with 25kg clear water and 15kg wintercherry water, sow 500g quality rhizopus koji powder, nest carries out diastatic fermentation, product temperature remains between 18～28 DEG C, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 DEG C, fermentation is in saccharification animated period, glutinous rice converted mash sugar degree 35%, add subsequently 20kg clear water and 16kg wintercherry water, the sugar degree of glutinous rice converted mash is adjusted into 30%, the heavy 256kg of glutinous rice converted mash after now adjusting,
2, boiling water blanching 3～5min after ninety percent ripe 1600kg pawpaw is cleaned, peeling goes to use crusher in crushing after seed, Sucus Chaenomelis sugar degree 7%, acidity 0.3%, add 1500g polygalacturonase and carry out degumming process, after clarification press filtration, make Sucus Chaenomelis 1434kg, use reverse osmosis concentration method by concentration of juices to sugar degree 20%, make concentrated Sucus Chaenomelis 502kg, with wet sterilization, temperature remains on 80～100 DEG C and maintains 15～20min, to after sterilization, be cooled to 28～30 DEG C, subsequently 500g wine is activated to 20min with the dry yeast aseptic warm water of 38～40 DEG C, warm water amount is 20 times of wine dry yeast consumption, pour in Sucus Chaenomelis and stir evenly, make Fermented Condensed Sucus Chaenomelis 512kg,
3, in Fermented Condensed Sucus Chaenomelis: the ratio that glutinous rice converted mash is 2: 1 is calculated consumption separately and carried out complex ferment, by 512kg Fermented Condensed Sucus Chaenomelis in 2 drop in fermentor tank with 1 in 256kg glutinous rice mellow solution of saccharification mix, mixed sugar degree is 23%, implement complex ferment, product temperature control is between 15～28 DEG C, the fermentation product temperature of 36～48h secondary fermentation mash rises to 30～32 DEG C, fermentation reaches animated period again, after the primary fermentation of 5～7 days, proceed to secondary fermentation, product temperature control is between 15～25 DEG C, secondary fermentation in 55～70 days finishes, the former wine alcoholic strength of papaya yellow wine has 16.2%vol in theory, in actual production, there is the loss of 30% left and right, the alcoholic strength of final former wine is at 11.3%vol, with pressure filter the wine liquid in distiller's wort and vinasse expression separation, the liquid of filling a wine cup for input stainless steel storage wine leaves standstill clarification in filling with, make the former wine 700kg of low alcohol pawpaw mulse,
4, 125kg glutinous rice 600g quality rhizopus koji powder is implemented to saccharification by method in 1, press filtration is squeezed, glutinous rice mellow solution of saccharification 280kg is produced in sterilization, mash sugar degree is 35%, as the allotment auxiliary material of pawpaw mulse, in pawpaw mulse: the ratio that glutinous rice mellow solution of saccharification is 5: 2 is allocated, 280kg glutinous rice mellow solution of saccharification is sneaked in 3 and stirred evenly in 700kg papaya yellow wine, tablet paper blotter press is implemented essence filter, pawpaw mulse after essence filter is sent into thin board type heat exchange sterilizer, keep 80～85 DEG C of sterilization 15min, after sterilization, be filled into while hot altar, warehouse-in ageing after encapsulation, make low alcohol pawpaw mulse 970kg, alcoholic strength is at 8%vol, total acid 5.0g/L, total reducing sugar 105g/L (containing the former wine residual sugar of 5g/L).
Claims (1)
1. one kind low alcohol pawpaw mulse and preparation method thereof, is characterized in that: its preparation method:
A, glutinous rice rice washing, after rice dipping 24～48h, the taking-up boiling that drains away the water, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, the rice cooking is spread out and is cooled to 32～35 DEG C, pour in fermentor tank, break up meal with proper amount of clear water and wintercherry water, sow quality rhizopus koji powder, nest carries out diastatic fermentation, product temperature remains between 18～28 DEG C, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 DEG C, fermentation is in saccharification animated period, glutinous rice converted mash sugar degree 35～38%, add subsequently proper amount of clear water and wintercherry water, the sugar degree of glutinous rice converted mash is adjusted into 30%,
B, boiling water blanching 3～5min after ninety percent ripe pawpaw is cleaned, peeling goes to use crusher in crushing after seed, Sucus Chaenomelis sugar degree is 7～13%, acidity 0.3～0.4%, add appropriate polygalacturonase and carry out degumming process, after clarification press filtration, make Sucus Chaenomelis, use reverse osmosis concentration method by concentration of juices to sugar degree 20%, make concentrated Sucus Chaenomelis, with wet sterilization, temperature remains on 80～100 DEG C and maintains 15～20min, to after sterilization, be cooled to 28～30 DEG C, subsequently wine is activated to 20min with the dry yeast aseptic warm water of 38～40 DEG C, warm water amount is 20 times of wine dry yeast consumption, pour in Sucus Chaenomelis and stir evenly, make Fermented Condensed Sucus Chaenomelis,
C, in Fermented Condensed Sucus Chaenomelis: the ratio that glutinous rice converted mash is 2: 1 is calculated consumption separately and carried out complex ferment, by Fermented Condensed Sucus Chaenomelis in b drop in fermentor tank with a in glutinous rice mellow solution of saccharification mix, mixed sugar degree is 24～26%, implement complex ferment, product temperature control is between 15～28 DEG C, the fermentation product temperature of 36～48h secondary fermentation mash rises to 30～32 DEG C, fermentation reaches animated period again, after the primary fermentation of 5～7 days, proceed to secondary fermentation, product temperature control is between 15～25 DEG C, secondary fermentation in 55～70 days finishes, make the former wine of papaya yellow wine, alcoholic strength is at 10～12%vol, with pressure filter the wine liquid in distiller's wort and vinasse expression separation, the liquid of filling a wine cup for input stainless steel storage wine leaves standstill clarification in filling with,
D, by method in a by glutinous rice through saccharification, press filtration is squeezed, glutinous rice mellow solution of saccharification is produced in sterilization, mash sugar degree is 35～38%, as the allotment auxiliary material of pawpaw mulse, in papaya yellow wine: the ratio that glutinous rice mellow solution of saccharification is 5: 2 is allocated, glutinous rice mellow solution of saccharification is sneaked in c and stirred evenly in papaya yellow wine, tablet paper blotter press is implemented essence filter, pawpaw mulse after essence filter is sent into thin board type heat exchange sterilizer, keep 80～85 DEG C of sterilization 15min, after sterilization, be filled into while hot altar, warehouse-in ageing after encapsulation, make low alcohol pawpaw mulse, alcoholic strength is at 8～10%vol, total acid 2.5～7.0g/L, total reducing sugar >=100g/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410112459.0A CN104109601A (en) | 2014-03-25 | 2014-03-25 | Low-alcohol pawpaw honey wine and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410112459.0A CN104109601A (en) | 2014-03-25 | 2014-03-25 | Low-alcohol pawpaw honey wine and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104109601A true CN104109601A (en) | 2014-10-22 |
Family
ID=51706591
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410112459.0A Pending CN104109601A (en) | 2014-03-25 | 2014-03-25 | Low-alcohol pawpaw honey wine and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104109601A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312846A (en) * | 2014-11-13 | 2015-01-28 | 向金环 | Papaya wine and preparation method thereof |
| CN104388238A (en) * | 2014-11-11 | 2015-03-04 | 张家界广惠中药材专业合作社 | Production method of papaya fruit wine |
| CN104962418A (en) * | 2015-06-23 | 2015-10-07 | 南京林业大学 | Chaenomeles speciosa and glutinous rice wine and production technology thereof |
| CN105543034A (en) * | 2016-01-27 | 2016-05-04 | 河北科技大学 | Sweet type Prunus cerasifera Ehrhar f. fruit wine and brewing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030053817A (en) * | 2001-12-24 | 2003-07-02 | 임영순 | Manufacturing method of Gu Gi Ju using Gu Gi Ja |
| CN1510121A (en) * | 2002-12-25 | 2004-07-07 | 叶 冲 | Brewing method for active papaya fruit wine |
| CN101457192A (en) * | 2009-01-05 | 2009-06-17 | 河南淮源酒业有限公司 | Papaya sake and method for producing the same |
| CN101756231A (en) * | 2008-12-01 | 2010-06-30 | 何钦祥 | Production process of radix puerariae health-care yellow wine |
-
2014
- 2014-03-25 CN CN201410112459.0A patent/CN104109601A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030053817A (en) * | 2001-12-24 | 2003-07-02 | 임영순 | Manufacturing method of Gu Gi Ju using Gu Gi Ja |
| CN1510121A (en) * | 2002-12-25 | 2004-07-07 | 叶 冲 | Brewing method for active papaya fruit wine |
| CN101756231A (en) * | 2008-12-01 | 2010-06-30 | 何钦祥 | Production process of radix puerariae health-care yellow wine |
| CN101457192A (en) * | 2009-01-05 | 2009-06-17 | 河南淮源酒业有限公司 | Papaya sake and method for producing the same |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104388238A (en) * | 2014-11-11 | 2015-03-04 | 张家界广惠中药材专业合作社 | Production method of papaya fruit wine |
| CN104312846A (en) * | 2014-11-13 | 2015-01-28 | 向金环 | Papaya wine and preparation method thereof |
| CN104962418A (en) * | 2015-06-23 | 2015-10-07 | 南京林业大学 | Chaenomeles speciosa and glutinous rice wine and production technology thereof |
| CN104962418B (en) * | 2015-06-23 | 2017-05-24 | 南京林业大学 | Chaenomeles speciosa and glutinous rice wine and production technology thereof |
| CN105543034A (en) * | 2016-01-27 | 2016-05-04 | 河北科技大学 | Sweet type Prunus cerasifera Ehrhar f. fruit wine and brewing method thereof |
| CN105543034B (en) * | 2016-01-27 | 2018-11-13 | 河北科技大学 | Sweet tea type red autumnal leaves plum fruit wine and its brewing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101649276B (en) | Flower fruit/vegetable honey wine and preparation method thereof | |
| CN101649275B (en) | Preparation method of herb-tea fruit/vegetable yellow wine | |
| CN101647594B (en) | Foaming black-rice fruit vinegar and preparation method thereof | |
| CN103289871B (en) | Pawpaw distilled liquor and preparation method thereof | |
| CN102286328A (en) | Mulberry biological wine and brewing process thereof | |
| CN103525610B (en) | Red grape spirit production technology | |
| CN105296281A (en) | Chinese chestnut rice wine and preparation method thereof | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN103194352B (en) | Rose sweet white wine beverage and preparation method thereof | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| CN102277268A (en) | Grain biological wine and brewing process thereof | |
| CN104152330B (en) | A kind of low alcohol Kiwifruit mulse and preparation method thereof | |
| CN104109601A (en) | Low-alcohol pawpaw honey wine and making method thereof | |
| CN108441367A (en) | A kind of Chinese chestnut beer brewage process | |
| CN101671614A (en) | Preparing method of green health care wine made of Chinese gooseberries | |
| CN103232911A (en) | Chinese yam and grape wine and brewing method thereof | |
| CN104694367A (en) | Potato spirit and manufacturing technology thereof | |
| CN106318773A (en) | Preparation technology of potato rice wine | |
| CN104146311A (en) | Pure raw mango rice vinegar beverage and preparation method thereof | |
| CN100489078C (en) | Process for brewing Japanese sake | |
| CN103966042B (en) | A kind of Rhizoma Dioscoreae esculentae sweet wine and purple sweet potato fruit vinegar and brewing method thereof | |
| CN104152311A (en) | Mango/coix seed yellow wine and preparation method thereof | |
| CN104152315A (en) | Pineapple-black glutinous rice wine and preparation method thereof | |
| CN104109600A (en) | Longan and ginger rice wine and preparation method thereof | |
| CN102277275A (en) | Blueberry biological wine and brewing process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| DD01 | Delivery of document by public notice |
Addressee: Liu Minghan Document name: Notification of Passing Preliminary Examination of the Application for Invention |
|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141022 |