CN104152312B - A kind of longan tonic wine brewing method - Google Patents
A kind of longan tonic wine brewing method Download PDFInfo
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Abstract
The present invention relates to a kind of longan tonic wine brewing method.More random for proferment supplementary product consumption proportionlity various in common longan tonic wine production formula, cause that its alcoholic strength is unstable and sugar-free extract content is on the low side, vinosity color, smell and taste and total tune deficiency, inconsistent with its mouthfeel of batch finished wine with kind, physical and chemical index is difficult to up to standard, the technological method that the present invention adopts is: application golden section, with the clean sugar degree of various proferment auxiliary material for foundation, determine the most suitable fermentating formula of longan tonic wine, namely the proportionlity ratio of various supplementary material is decided to be 1: 0.618 or 0.618: 1, brewage with this formula, reach same kind with batch finished wine alcoholic strength and sugar-free extract stable content, wine body colour fragrance ladies and gentlemen coordinate and are in optimum regime, mouthfeel is perfect harmony, the all superior grade standard of physical and chemical index, guarantee the reliable object of steady quality.
Description
Technical field
The present invention relates to a kind of longan tonic wine brewing method, namely apply golden section, with the clean sugar degree of various proferment auxiliary material for foundation, determine the various supplementary material usage ratio relations of longan tonic wine fermentating formula, brewage the technological method of longan tonic wine.
Background technology
Common longan tonic wine production formula and main various proferment supplementary product consumption proportionlity are mostly more random, production technique lacks tightness, cause longan tonic wine alcoholic strength unstable, sugar-free extract content is on the low side, nutritive ingredient lacks, vinosity color, smell and taste and total tune deficiency, inconsistent with its mouthfeel of batch finished wine with kind, physical and chemical index is difficult to up to standard, and the quality of wine cannot ensure.
Summary of the invention
The invention provides a kind of application golden section also known as golden rule, 0.618 is acknowledged as the proportional digital most with aesthetic Significance, is also a kind of method asking optimization problem, is commonly called as optimum seeking method.With the clean sugar degree of longan, glutinous rice, black glutinous rice, Mel Jujubae four kinds of supplementary materials for foundation, determine the proportionlity of the most suitable fermentating formula of longan tonic wine and various supplementary material, various supplementary material consumption is calculated by this proportionlity, the wherein the first step, make the longan of longan fermented fruit juice after longan mixes with Mel Jujubae: Mel Jujubae, and glutinous rice mixes the rear glutinous rice making glutinous rice converted mash with black glutinous rice: black glutinous rice is all 1: 0.618 respectively; Second step, carry out the longan fermented fruit juice of longan tonic wine complex ferment: the clean sugar degree ratio of glutinous rice converted mash is defined as 1: 0.618 or 0.618: 1, longan fermented fruit juice: clean sugar degree ratio 1: 0.618 or 0.618: 1 two kind of proportionlity of glutinous rice converted mash is respectively the screening formulation of reinforced longan tonic wine and coventional type longan tonic wine.Brewage with above-mentioned proportionlity selected longan tonic wine Formulation Implementation; solve the how correct prescription problem of longan tonic wine multiple (two or more supplementary material) supplementary material combined type fermentation; reach same kind with batch finished wine alcoholic strength and sugar-free extract stable content; nutritive ingredient is more comprehensively abundant; wine body colour fragrance ladies and gentlemen coordinate and are in optimum regime, and mouthfeel is perfect harmony, and wine is best in quality; physical and chemical index all can be promoted to top grade standard, guarantees the object that yellow rice wine quality is reliable and stable.
Technical scheme of the present invention is:
A, with longan, glutinous rice, black glutinous rice, the clean sugar degree of Mel Jujubae four kinds of supplementary materials is foundation, the proportionlity of the application golden section determination most suitable fermentating formula of longan tonic wine and various supplementary material, various supplementary material consumption is calculated by this proportionlity, wherein the first step longan makes the longan of longan fermented fruit juice after mixing with Mel Jujubae: Mel Jujubae, and glutinous rice mixes the rear glutinous rice making glutinous rice converted mash with black glutinous rice: black glutinous rice is all 1: 0.618 respectively, second step carries out the longan fermented fruit juice of longan tonic wine complex ferment: the clean sugar degree ratio of glutinous rice mellow solution of saccharification is defined as 1: 0.618 or 0.618: 1, longan fermented fruit juice: clean sugar degree ratio 1: 0.618 or 0.618: 1 two kind of proportionlity of glutinous rice mellow solution of saccharification is respectively the screening formulation of reinforced longan tonic wine and coventional type longan tonic wine,
B, by longan fermented fruit juice: the clean sugar degree ratio of glutinous rice mellow solution of saccharification is the longan tonic wine brewageed of proportionlity of 1: 0.618, and finished wine precision is at 15 ~ 17%vol, and be reinforced longan tonic wine, applicable winter drinks;
C, by longan fermented fruit juice: the clean sugar degree ratio of glutinous rice mellow solution of saccharification is the longan tonic wine brewageed of proportionlity of 0.618: 1, and finished wine precision is at 12 ~ 15%vol, and be coventional type longan tonic wine, applicable spring and autumn is drunk;
After the rice washing of d, glutinous rice, rice dipping 24 ~ 48h, taking-up drains away the water boiling, the pulp-water of rice washing and rice dipping stays, wintercherry water is become after spontaneous fermentation, acidity 0.39 ~ 0.5%, by the acidity of mash when adjusting glutinous rice diastatic fermentation after sterilization, the rice cooked is cooled to 32 ~ 35 DEG C, pour in fermentor tank, break up meal with wintercherry water and clear water, sow quality rhizopus koji powder and carry 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, and fermentation is in saccharification animated period;
E, black glutinous rice to be eluriated, with warm water soaking, take out after 48h and to drain away the water boiling, the pulp-water of rice washing and rice dipping stays, wintercherry water is become, acidity 0.39 ~ 0.5%, by the acidity of mash when adjusting glutinous rice diastatic fermentation after sterilization after spontaneous fermentation, the boiling of black glutinous rice normal temperature need extend cooking time, and get proper amount of clear water and be sprayed at rice surface, contribute to a meter skin and break, the black glutinous rice quick-meal stall cooked is opened and is cooled to 33 ~ 35 DEG C, add clear water and wintercherry water breaks up meal, sow the bent powder of head mold;
F, longan pulp sugar degree more than 65%, during as proferment auxiliary material, need, by it with the hot-water soak 1 ~ 2h from weight 90%, implement broken with crusher, add appropriate polygalacturonase and carry out degumming process, filter obtained longan fruit juice after juice clarification, add appropriate citric acid and acidity is adjusted to 0.6%, with wet sterilization 10 ~ 15min, temperature maintains 80 ~ 100 DEG C, be cooled to 28 ~ 30 DEG C, add appropriate wintercherry water and stir evenly, the sugar degree of longan fruit juice is adjusted to 35%;
G, Mel Jujubae sugar degree more than 75%, during as proferment auxiliary material, need obtain Mel Jujubae liquid with after 50 ~ 60 DEG C of hot acid pulp-water dilutions of weight 90%, be cooled to 28 ~ 30 DEG C, add appropriate wintercherry water and stir evenly, the sugar degree of Mel Jujubae liquid is adjusted to 35%:
H, glutinous rice, black glutinous rice carbohydrate is suitable, content 75 ~ 80%, glutinous rice converted mash is made after glutinous rice mixes with black glutinous rice, by glutinous rice: black glutinous rice=1: the clean sugar degree proportionlity of 0.618 calculates respective consumption, black glutinous rice meal in e is dropped into mixing in the glutinous rice converted mash in d and continue diastatic fermentation, after glutinous rice saccharification 24 ~ 36h, product temperature again goes up to 30 ~ 32 DEG C and is again in diastatic fermentation animated period, subsequently, its plate and frame(type)filter press press filtration is squeezed, grain liquid is separated makes glutinous rice mellow solution of saccharification, glutinous rice mellow solution of saccharification sugar degree 36 ~ 38%, add appropriate amount of acid pulp-water, the sugar degree of glutinous rice mellow solution of saccharification is adjusted to 35%:
I, longan fruit juice and the longan fermented fruit juice of Mel Jujubae liquid mixing manufacture, sugar degree by longan total amount × 65%: sugar degree=1 of Mel Jujubae total amount × 75%: the clean sugar degree proportionlity of 0.618 calculates respective consumption, Mel Jujubae after dilution in g is dropped in the longan fruit juice in f and mix, subsequently by the aseptic warm water activation 20min of wine dry yeast with 38 ~ 40 DEG C, warm water amount is 20 times of wine dry yeast consumption, pour in longan fruit juice and stir evenly, the sugar degree of longan fermented fruit juice is 35%;
J, when carrying out the fermentation of reinforced longan tonic wine, longan fermented fruit juice by reinforced longan tonic wine fermentation: the clean sugar degree ratio of glutinous rice mellow solution of saccharification is 1: 0.618, therefore the proportionlity of reinforced longan tonic wine fermentating formula is: the sugar degree of longan fermented fruit juice total amount × 35%: sugar degree=1 of glutinous rice mellow solution of saccharification total amount × 35%: 0.618, various proferment supplementary product consumption is got ready according to formula, fruit juice longan fermented in i is once dropped into fermentor tank mix with glutinous rice mellow solution of saccharification in h and mix thoroughly, after mixing, total sugar degree is 35%, acidity is 0.4%, ferment under 18 ~ 28 DEG C of conditions, during primary fermentation, control product temperature must not more than 32 DEG C, after 5 ~ 7 days, proceed to secondary fermentation, ferment under 15 ~ 25 DEG C of conditions, secondary fermentation in 55 ~ 70 days terminates, the final alcoholic strength of former wine can control in the scope of 15 ~ 17%vol, every physical and chemical index all reaches yellow rice wine top grade standard, subsequently, press filtration, clarification, decoct wine, ageing, the obtained former wine of reinforced longan tonic wine,
K, when carrying out the fermentation of coventional type longan tonic wine, longan fermented fruit juice by the fermentation of coventional type longan tonic wine: the clean sugar degree ratio of glutinous rice mellow solution of saccharification is 0.618: 1, therefore the proportionlity of coventional type longan tonic wine fermentating formula is: the sugar degree of longan fermented fruit juice total amount × 35%: sugar degree=0.618 of glutinous rice mellow solution of saccharification total amount × 35%: 1, various proferment supplementary product consumption is got ready according to formula, fruit juice longan fermented in i is once dropped into fermentor tank mix with glutinous rice mellow solution of saccharification in h and mix thoroughly, add proper amount of clear water and wintercherry water subsequently, be 30% by sugar degree total after mixing, acidity is 0.4%, ferment under 18 ~ 28 DEG C of conditions, during primary fermentation, control product temperature must not more than 32 DEG C, after 5 ~ 7 days, proceed to secondary fermentation, ferment under 15 ~ 25 DEG C of conditions, secondary fermentation in 55 ~ 70 days terminates, the final alcoholic strength of former wine can control in the scope of 12 ~ 15%vol, every physical and chemical index all reaches yellow rice wine top grade standard, subsequently, press filtration, clarification, decoct wine, ageing, the obtained former wine of coventional type longan tonic wine.
Advantage of the present invention: preferred most suitable formula.Application golden section adjusts various proferment supplementary product consumption proportionlity, get longan, glutinous rice, black glutinous rice, Mel Jujubae four kinds of supplementary materials advantage the best and the longest part of feature separately, formed and be reasonably combined most and design, ask its extreme value, assemble elite, make the best in quality of product, output is maximum; Reinforced longan tonic wine and coventional type longan tonic wine two group of formula all adopt combined type to ferment, combine local flavor and the characteristic advantage of four kinds of supplementary materials, the alcoholic strength produced is all in the controlled range of design, often liter of former wine dry wine contains sugar at below 5g, non-sugar solidity >=27.5g/L, amino-acid nitrogen >=0.6g/L, every physical and chemical index all reaches yellow rice wine top grade standard; Wine quality is more pure submissive, rich in taste, and pleasant impression is long, and mellow delicate fragrance is limpid bright, and outstanding in color ladies and gentlemen coordination, nutrition is abundanter.
Accompanying drawing explanation
For ease of understanding the present invention, spy is described further by reference to the accompanying drawings.
Fig. 1 and Fig. 2 is reinforced longan tonic wine and coventional type longan tonic wine preparation process schematic flow sheet in the present invention respectively.
Embodiment
The reinforced longan tonic wine of case study on implementation 1:()
(1) composition of raw materials: glutinous rice 100kg, black glutinous rice 61.8kg, longan pulp 174.5kg, Mel Jujubae 93.5kg, the bent powder 800g of head mold, wine dry yeast 500g, polygalacturonase 300g, citric acid is appropriate.
(2) technical process (see Fig. 1: example---reinforced longan tonic wine production technological process)
(3) making method
1. according to the clean sugar degree of longan, glutinous rice, black glutinous rice, Mel Jujubae four kinds of supplementary materials, determine the proportionlity of the most suitable fermentating formula of reinforced longan tonic wine and various supplementary material, various supplementary material consumption is calculated by this proportionlity, the wherein the first step, make the longan of longan fermented fruit juice after longan mixes with Mel Jujubae: Mel Jujubae, and glutinous rice mixes the rear glutinous rice making glutinous rice converted mash with black glutinous rice: black glutinous rice is all 1: 0.618 respectively; Second step, carry out the longan fermented fruit juice of reinforced longan tonic wine complex ferment: the clean sugar degree ratio of glutinous rice mellow solution of saccharification is defined as 1: 0.618, calculate the consumption of each raw material in reinforced longan yellow rice wine formula: glutinous rice, black glutinous rice carbohydrate are suitable, content 75 ~ 80%, make glutinous rice converted mash and need glutinous rice 100kg, black glutinous rice 61.8kg, glutinous rice is 36 ~ 38% with the glutinous rice mellow solution of saccharification sugar degree after black glutinous rice mixing saccharification, need add the adjustment of appropriate amount of acid pulp-water, the glutinous rice mellow solution of saccharification sugar degree after adjustment is 35% gross weight 324kg; The clean sugar degree 183.5kg of the longan fermented fruit juice of need is calculated according to the clean sugar degree of glutinous rice mellow solution of saccharification and according to reinforced longan tonic wine proportionlity, wherein need the longan pulp 174.5kg of sugar degree 65%, the Mel Jujubae 93.5kg of sugar degree 75%, longan mixes with Mel Jujubae makes the longan fermented juice 524kg of sugar degree 35% through adjusting; According to the proportionlity of reinforced longan yellow wine fermentation formula, calculation result: combined type fermentation need be carried out with longan fermented fruit juice 524kg and glutinous rice mellow solution of saccharification 324kg.
2. glutinous rice is eluriated, (pulp-water of rice washing and rice dipping stays rice dipping, wintercherry water is become after spontaneous fermentation, acidity 0.39 ~ 0.5%, by the acidity of mash when adjusting diastatic fermentation after sterilization) after 24 ~ 48, taking-up drains away the water boiling, 100kg glutinous rice goes out appetite and is about 180kg, the rice cooked is cooled to 32 ~ 35 DEG C, rice is poured in fermentor tank, add clear water to be about 20kg and wintercherry water and to be about 10kg and to break up meal, sow 500g quality rhizopus koji powder and carry out saccharification, after 24 ~ 36h, diastatic fermentation is to time vigorous.
3. black glutinous rice is eluriated, with warm water soaking, (pulp-water of rice washing and rice dipping stays, wintercherry water is become after spontaneous fermentation, acidity 0.39 ~ 0.5%, by the acidity of mash when adjusting diastatic fermentation after sterilization), the boiling that drains away the water is taken out after 48h, the boiling of black glutinous rice normal temperature need extend cooking time, and get proper amount of clear water and be sprayed at rice surface, contribute to a meter skin to break, opened the black glutinous rice quick-meal stall cooked and be cooled to 33 ~ 35 DEG C, 61.8kg black glutinous rice obtains rice and is about 110kg, add clear water to be about 10kg and wintercherry water and to be about 5kg and to break up meal, sow the bent powder of 300g head mold.
4. by the hot-water soak 1 ~ 2h of 174.5kg longan pulp from weight 90%, implement broken with crusher, the polygalacturonase adding 300g carries out degumming process, obtained longan fruit juice, adds appropriate citric acid and acidity is adjusted to 0.6%, filters with wet sterilization 10 ~ 15min after juice clarification, temperature maintains 80 ~ 100 DEG C, be cooled to 28 ~ 30 DEG C, add appropriate wintercherry water and stir evenly, the sugar degree of longan fruit juice is adjusted to 35%.
5., after being diluted with 50 ~ 60 DEG C of hot acid pulp-waters from weight 90% by 93.5kg Mel Jujubae, obtained Mel Jujubae liquid, is cooled to 28 ~ 30 DEG C, adds appropriate wintercherry water and stir evenly, the sugar degree of Mel Jujubae liquid is adjusted to 35%.
6. glutinous rice converted mash and black glutinous rice meal need be carried out mixing manufacture glutinous rice converted mash, by glutinous rice: black glutinous rice=1: the clean sugar degree proportionlity of 0.618 calculates respective consumption, black glutinous rice meal in 3 is dropped into mixing in the glutinous rice converted mash in 2 and continue diastatic fermentation, after glutinous rice saccharification 24 ~ 36h, product temperature again goes up to 30 ~ 32 DEG C and is again in diastatic fermentation animated period, subsequently, its plate and frame(type)filter press press filtration is squeezed, grain liquid is separated makes glutinous rice mellow solution of saccharification, glutinous rice mellow solution of saccharification sugar degree 36 ~ 38%, add wintercherry water be about 20kg adjustment mix thoroughly, the sugar degree of glutinous rice mellow solution of saccharification is adjusted to 35%, obtained glutinous rice mellow solution of saccharification 324kg.
7. longan fruit juice and Mel Jujubae liquid need be carried out the longan fermented fruit juice of mixing manufacture, sugar degree by longan total amount × 65%: sugar degree=1 of Mel Jujubae total amount × 75%: the clean sugar degree proportionlity of 0.618 calculates respective consumption, Mel Jujubae liquid after dilution in 5 is dropped in the longan fruit juice in 4 and mix, subsequently by the aseptic warm water activation 20min of wine dry yeast 500g with 38 ~ 40 DEG C, warm water amount is 20 times of wine dry yeast consumption, pour in longan fruit juice and stir evenly, the sugar degree of longan fermented fruit juice is 35%, obtained longan fermented fruit juice 524kg.
8. when carrying out the fermentation of reinforced longan tonic wine, longan fermented fruit juice by reinforced longan tonic wine fermentation: the clean sugar degree ratio of glutinous rice mellow solution of saccharification is 1: 0.618, therefore the proportionlity of reinforced longan tonic wine fermentating formula is: the sugar degree of longan fermented fruit juice total amount × 35%: sugar degree=1 of glutinous rice mellow solution of saccharification total amount × 35%: 0.618, various proferment supplementary product consumption is got ready according to formula, fruit juice longan fermented in 7 is once dropped into fermentor tank mix with glutinous rice mellow solution of saccharification in 6 and mix thoroughly, after mixing, total sugar degree is 35%, acidity is 0.4%, ferment under 18 ~ 28 DEG C of conditions, during primary fermentation, control product temperature must not more than 32 DEG C, after 5 ~ 7 days, proceed to secondary fermentation, ferment under 15 ~ 25 DEG C of conditions, secondary fermentation in 55 ~ 70 days terminates, the final alcoholic strength of former wine can control in the scope of 15 ~ 17%vol, every physical and chemical index all reaches yellow rice wine top grade standard, subsequently, press filtration, clarification, decoct wine, ageing, the obtained former wine of reinforced longan tonic wine is about 820kg, former wine after ageing is blent, essence filter is carried out with plate and frame(type)filter press, after bottling capping, sterilization 20min in the hot water tank of 65 ~ 70 DEG C, through after the assay was approved, deposit at stockyard and can sell for one week.
Case study on implementation 2:(coventional type longan tonic wine)
(1) composition of raw materials: glutinous rice 100kg, black glutinous rice 61.8kg, longan pulp 66.6kg, Mel Jujubae 35.7kg, the bent powder 800g of head mold, wine dry yeast 200g, polygalacturonase 100g, citric acid is appropriate.
(2) technical process (see Fig. 2: example---coventional type longan tonic wine production technological process)
(3) making method
1. according to the clean sugar degree of longan, glutinous rice, black glutinous rice, Mel Jujubae four kinds of supplementary materials, determine the proportionlity of the most suitable fermentating formula of coventional type longan tonic wine and various supplementary material, various supplementary material consumption is calculated by this proportionlity, the wherein the first step, make the longan of longan fermented fruit juice after longan mixes with Mel Jujubae: Mel Jujubae, and glutinous rice mixes the rear glutinous rice making glutinous rice converted mash with black glutinous rice: black glutinous rice is all 1: 0.618 respectively; Second step, carry out the longan fermented fruit juice of coventional type longan tonic wine complex ferment: the clean sugar degree ratio of glutinous rice converted mash is defined as 0.618: 1, calculate the consumption of each raw material in coventional type longan yellow rice wine formula: glutinous rice, black glutinous rice carbohydrate are suitable, content 75 ~ 80%, make glutinous rice converted mash and need glutinous rice 100kg, black glutinous rice 61.8kg, glutinous rice is 36 ~ 38% with the glutinous rice mellow solution of saccharification sugar degree after black glutinous rice mixing saccharification, need add the adjustment of appropriate amount of acid pulp-water, the glutinous rice mellow solution of saccharification sugar degree after adjustment is 35% gross weight 324kg; Calculate according to the clean sugar degree of glutinous rice mellow solution of saccharification and foundation coventional type longan tonic wine proportionlity and need the clean sugar degree 70.1kg of longan fermented fruit juice, wherein need the longan pulp 66.6kg of sugar degree 65%, the Mel Jujubae 35.7kg of sugar degree 75%, longan mixes with Mel Jujubae makes the longan fermented fruit juice 200.3kg of sugar degree 35% through adjusting; According to the proportionlity of coventional type longan yellow wine fermentation formula, calculation result: combined type fermentation need be carried out with longan fermented fruit juice 200.3kg and glutinous rice mellow solution of saccharification 324kg.
2. glutinous rice is eluriated, (pulp-water of rice washing and rice dipping stays rice dipping, wintercherry water is become after spontaneous fermentation, acidity 0.39 ~ 0.5%, by the acidity of mash when adjusting diastatic fermentation after sterilization) after 24 ~ 48, taking-up drains away the water boiling, 100kg glutinous rice goes out appetite and is about 180kg, the rice cooked is cooled to 32 ~ 35 DEG C, rice is poured in fermentor tank, add clear water to be about 20kg and wintercherry water and to be about 10kg and to break up meal, sow 500g quality rhizopus koji powder and carry out saccharification, after 24 ~ 36h, diastatic fermentation is to time vigorous.
3. black glutinous rice is eluriated, with warm water soaking, (pulp-water of rice washing and rice dipping stays, wintercherry water is become after spontaneous fermentation, acidity 0.39 ~ 0.5%, by the acidity of mash when adjusting diastatic fermentation after sterilization), the boiling that drains away the water is taken out after 48h, the boiling of black glutinous rice normal temperature need extend cooking time, and get proper amount of clear water and be sprayed at rice surface, contribute to a meter skin to break, opened the black glutinous rice quick-meal stall cooked and be cooled to 33 ~ 35 DEG C, 61.8kg black glutinous rice obtains rice and is about 110kg, add clear water to be about 10kg and wintercherry water and to be about 5kg and to break up meal, sow the bent powder of 300g head mold.
4. by the hot-water soak 1 ~ 2h of 66.6kg longan pulp from weight 90%, implement broken with crusher, the polygalacturonase adding 100g carries out degumming process, obtained longan fruit juice, adds appropriate citric acid and acidity is adjusted to 0.6%, filters with wet sterilization 10 ~ 15min after juice clarification, temperature maintains 80 ~ 100 DEG C, be cooled to 28 ~ 30 DEG C, add appropriate wintercherry water and stir evenly, the sugar degree of longan fruit juice is adjusted to 35%.
5., after being diluted with 50 ~ 60 DEG C of hot acid pulp-waters from weight 90% by 35.7kg Mel Jujubae, obtained Mel Jujubae liquid, is cooled to 28 ~ 30 DEG C, adds appropriate wintercherry water and stir evenly, the sugar degree of Mel Jujubae liquid is adjusted to 35%.
6. glutinous rice converted mash and black glutinous rice meal need be carried out mixing manufacture glutinous rice converted mash, by glutinous rice: black glutinous rice=1: the clean sugar degree proportionlity of 0.618 calculates respective consumption, black glutinous rice meal in 3 is dropped into mixing in the glutinous rice converted mash in 2 and continue diastatic fermentation, after glutinous rice saccharification 24 ~ 36h, product temperature again goes up to 30 ~ 32 DEG C and is again in diastatic fermentation animated period, subsequently, its plate and frame(type)filter press press filtration is squeezed, grain liquid is separated makes glutinous rice mellow solution of saccharification, glutinous rice mellow solution of saccharification sugar degree 36 ~ 38%, add wintercherry water be about 20kg adjustment mix thoroughly, the sugar degree of glutinous rice mellow solution of saccharification is adjusted to 35%, obtained glutinous rice mellow solution of saccharification 324kg.
7. longan fruit juice and Mel Jujubae liquid need be carried out the longan fermented fruit juice of mixing manufacture, sugar degree by longan total amount × 65%: sugar degree=1 of Mel Jujubae total amount × 75%: the clean sugar degree proportionlity of 0.618 calculates respective consumption, Mel Jujubae liquid after dilution in 5 is dropped in the longan fruit juice in 4 and mix, subsequently by the aseptic warm water activation 20min of wine dry yeast 200g with 38 ~ 40 DEG C, warm water amount is 20 times of wine dry yeast consumption, pour in longan fruit juice and stir evenly, the sugar degree of longan fermented fruit juice is 35%, obtained fermentation longan juice 200.3kg.
8. when carrying out the fermentation of coventional type longan tonic wine, longan fermented fruit juice by the fermentation of coventional type longan tonic wine: the clean sugar degree ratio of glutinous rice mellow solution of saccharification is 0.618: 1, therefore the proportionlity of coventional type longan tonic wine fermentating formula is: the sugar degree of longan fermented fruit juice total amount × 35%: sugar degree=0.618 of glutinous rice mellow solution of saccharification total amount × 35%: 1, various proferment supplementary product consumption is got ready according to formula, fruit juice longan fermented in 7 is once dropped into fermentor tank to mix with glutinous rice mellow solution of saccharification in 6 and add clear water and be about 50kg and wintercherry water and be about 37kg and stir evenly and mix thoroughly, after mixing, total sugar degree is 30%, acidity is 0.4%, ferment under 18 ~ 28 DEG C of conditions, during primary fermentation, control product temperature must not more than 32 DEG C, after 5 ~ 7 days, proceed to secondary fermentation, ferment under 15 ~ 25 DEG C of conditions, secondary fermentation in 55 ~ 70 days terminates, the final alcoholic strength of former wine can control in the scope of 12 ~ 15%vol, every physical and chemical index all reaches yellow rice wine top grade standard, subsequently, press filtration, clarification, decoct wine, ageing, the obtained former wine of coventional type longan tonic wine is about 580kg, former wine after ageing is blent, essence filter is carried out with plate and frame(type)filter press, after bottling capping, sterilization 20min in the hot water tank of 65 ~ 70 DEG C, through after the assay was approved, deposit at stockyard and can sell for one week.
Claims (1)
1. a longan tonic wine brewing method, is characterized in that:
A, with longan, glutinous rice, black glutinous rice, the clean sugar degree of Mel Jujubae four kinds of supplementary materials is foundation, the proportionlity of the application golden section determination most suitable fermentating formula of longan tonic wine and various supplementary material, various supplementary material consumption is calculated by this proportionlity, wherein the first step longan makes the longan of longan fermented fruit juice after mixing with Mel Jujubae: Mel Jujubae, and glutinous rice mixes the rear glutinous rice making glutinous rice converted mash with black glutinous rice: black glutinous rice is all 1: 0.618 respectively, second step carries out the longan fermented fruit juice of longan tonic wine complex ferment: the clean sugar degree ratio of glutinous rice mellow solution of saccharification is defined as 1: 0.618 or 0.618: 1, longan fermented fruit juice: clean sugar degree ratio 1: 0.618 or 0.618: 1 two kind of proportionlity of glutinous rice mellow solution of saccharification is respectively the screening formulation of reinforced longan tonic wine and coventional type longan tonic wine,
B, by longan fermented fruit juice: the clean sugar degree ratio of glutinous rice mellow solution of saccharification is the longan tonic wine brewageed of proportionlity of 1: 0.618, and finished wine precision is at 15 ~ 17%vol, and be reinforced longan tonic wine, applicable winter drinks;
C, by longan fermented fruit juice: the clean sugar degree ratio of glutinous rice mellow solution of saccharification is the longan tonic wine brewageed of proportionlity of 0.618: 1, and finished wine precision is at 12 ~ 15%vol, and be coventional type longan tonic wine, applicable spring and autumn is drunk;
After the rice washing of d, glutinous rice, rice dipping 24 ~ 48h, taking-up drains away the water boiling, the pulp-water of rice washing and rice dipping stays, wintercherry water is become after spontaneous fermentation, acidity 0.39 ~ 0.5%, by the acidity of mash when adjusting glutinous rice diastatic fermentation after sterilization, the rice cooked is cooled to 32 ~ 35 DEG C, pour in fermentor tank, break up meal with wintercherry water and clear water, sow quality rhizopus koji powder and carry 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, and fermentation is in saccharification animated period;
E, black glutinous rice to be eluriated, with warm water soaking, take out after 48h and to drain away the water boiling, the pulp-water of rice washing and rice dipping stays, wintercherry water is become, acidity 0.39 ~ 0.5%, by the acidity of mash when adjusting glutinous rice diastatic fermentation after sterilization after spontaneous fermentation, the boiling of black glutinous rice normal temperature need extend cooking time, and get proper amount of clear water and be sprayed at rice surface, contribute to a meter skin and break, the black glutinous rice quick-meal stall cooked is opened and is cooled to 33 ~ 35 DEG C, add clear water and wintercherry water breaks up meal, sow the bent powder of head mold;
F, longan pulp sugar degree more than 65%, during as proferment auxiliary material, need, by it with the hot-water soak 1 ~ 2h from weight 90%, implement broken with crusher, add appropriate polygalacturonase and carry out degumming process, filter obtained longan fruit juice after juice clarification, add appropriate citric acid and acidity is adjusted to 0.6%, with wet sterilization 10 ~ 15min, temperature maintains 80 ~ 100 DEG C, be cooled to 28 ~ 30 DEG C, add appropriate wintercherry water and stir evenly, the sugar degree of longan fruit juice is adjusted to 35%;
G, Mel Jujubae sugar degree more than 75%, during as proferment auxiliary material, with obtained Mel Jujubae liquid after 50 ~ 60 DEG C of hot acid pulp-water dilutions of weight 90%, need be cooled to 28 ~ 30 DEG C, add appropriate wintercherry water and stir evenly, the sugar degree of Mel Jujubae liquid is adjusted to 35%;
H, glutinous rice, black glutinous rice carbohydrate is suitable, content 75 ~ 80%, glutinous rice converted mash is made after glutinous rice mixes with black glutinous rice, by glutinous rice: black glutinous rice=1: the clean sugar degree proportionlity of 0.618 calculates respective consumption, black glutinous rice meal in e is dropped into mixing in the glutinous rice converted mash in d and continue diastatic fermentation, after glutinous rice saccharification 24 ~ 36h, product temperature again goes up to 30 ~ 32 DEG C and is again in diastatic fermentation animated period, subsequently, plate and frame(type)filter press press filtration is adopted to squeeze, grain liquid is separated makes glutinous rice mellow solution of saccharification, glutinous rice mellow solution of saccharification sugar degree 36 ~ 38%, add appropriate amount of acid pulp-water, the sugar degree of glutinous rice mellow solution of saccharification is adjusted to 35%,
I, longan fruit juice and the longan fermented fruit juice of Mel Jujubae liquid mixing manufacture, sugar degree by longan total amount × 65%: sugar degree=1 of Mel Jujubae total amount × 75%: the clean sugar degree proportionlity of 0.618 calculates respective consumption, Mel Jujubae after dilution in g is dropped in the longan fruit juice in f and mix, subsequently by the aseptic warm water activation 20min of wine dry yeast with 38 ~ 40 DEG C, warm water amount is 20 times of wine dry yeast consumption, pour in longan fruit juice and stir evenly, the sugar degree of longan fermented fruit juice is 35%;
J, when carrying out the fermentation of reinforced longan tonic wine, longan fermented fruit juice by reinforced longan tonic wine fermentation: the clean sugar degree ratio of glutinous rice mellow solution of saccharification is 1: 0.618, therefore the proportionlity of reinforced longan tonic wine fermentating formula is: sugar degree=1 of sugar degree glutinous rice mellow solution of saccharification total amount × 35% of longan fermented fruit juice total amount × 35%: 0.618, various proferment supplementary product consumption is got ready according to formula, fruit juice longan fermented in i is once dropped into fermentor tank mix with glutinous rice mellow solution of saccharification in h and mix thoroughly, after mixing, total sugar degree is 35%, acidity is 0.4%, ferment under 18 ~ 28 DEG C of conditions, during primary fermentation, control product temperature must not more than 32 DEG C, after 5 ~ 7 days, proceed to secondary fermentation, ferment under 15 ~ 25 DEG C of conditions, secondary fermentation in 55 ~ 70 days terminates, the final alcoholic strength of former wine can control in the scope of 15 ~ 17%vol, every physical and chemical index all reaches yellow rice wine top grade standard, subsequently, press filtration, clarification, decoct wine, ageing, the obtained former wine of reinforced longan tonic wine,
K, when carrying out the fermentation of coventional type longan tonic wine, longan fermented fruit juice by the fermentation of coventional type longan tonic wine: the clean sugar degree ratio of glutinous rice mellow solution of saccharification is 0.618: 1, therefore the proportionlity of coventional type longan tonic wine fermentating formula is: the sugar degree of longan fermented fruit juice total amount × 35%: sugar degree=0.618 of glutinous rice mellow solution of saccharification total amount × 35%: 1, various proferment supplementary product consumption is got ready according to formula, fruit juice longan fermented in i is once dropped into fermentor tank mix with glutinous rice mellow solution of saccharification in h and mix thoroughly, add proper amount of clear water and wintercherry water subsequently, be 30% by sugar degree total after mixing, acidity is 0.4%, ferment under 18 ~ 28 DEG C of conditions, during primary fermentation, control product temperature must not more than 32 DEG C, after 5 ~ 7 days, proceed to secondary fermentation, ferment under 15 ~ 25 DEG C of conditions, secondary fermentation in 55 ~ 70 days terminates, the final alcoholic strength of former wine can control in the scope of 12 ~ 15%vol, every physical and chemical index all reaches yellow rice wine top grade standard, subsequently, press filtration, clarification, decoct wine, ageing, the obtained former wine of coventional type longan tonic wine.
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| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102277267A (en) * | 2011-08-12 | 2011-12-14 | 大连三军酒业有限公司 | Longan biological wine and brewing process thereof |
| CN103224868A (en) * | 2013-05-17 | 2013-07-31 | 李翠花 | Making method of longan sweet wine |
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| CN102277267A (en) * | 2011-08-12 | 2011-12-14 | 大连三军酒业有限公司 | Longan biological wine and brewing process thereof |
| CN103224868A (en) * | 2013-05-17 | 2013-07-31 | 李翠花 | Making method of longan sweet wine |
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| 桂圆糯米滋补酒的研究;王玲等;《中国酿造》;20030430(第2期);第30页右栏第5、7－8段 * |
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