CN104152321A - Preparation method for fructus phyllanthi Baijiu - Google Patents
Preparation method for fructus phyllanthi Baijiu Download PDFInfo
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- CN104152321A CN104152321A CN201410417608.4A CN201410417608A CN104152321A CN 104152321 A CN104152321 A CN 104152321A CN 201410417608 A CN201410417608 A CN 201410417608A CN 104152321 A CN104152321 A CN 104152321A
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- 238000004821 distillation Methods 0.000 claims abstract description 9
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- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 52
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- 201000007100 Pharyngitis Diseases 0.000 description 1
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- 208000024693 gingival disease Diseases 0.000 description 1
- 235000020072 grain neutral spirit Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A process for producing fructus phyllanthi Baijiu is provided. The fructus phyllanthi Baijiu is prepared from sorghum and fructus phyllanthi fresh fruits as raw materials; the fructus phyllanthi is fermented and then distillation is carried out, so that excessive sour taste of the fructus phyllanthi fresh fruits can be removed, the product has the grain style of grain Baijiu and also has the fruit aroma style of fruit wine. With adopting of the fructus phyllanthi full fruits as the raw material, not only is resources effectively used, but also the health care function of the Baijiu product is greatly improved.
Description
Technical field
The present invention relates to the preparation method of a kind of Yunnan olive white wine.
Background technology
Yunnan olive, has another name called phyllanthus emblica, is the fruit of Euphorbiaceae machaka or magaphanerophytes, is distributed widely in the multiple provinces and regions in Southwestern China and the southeast.Yunnan olive good flavor uniqueness, nutritious.Modern analysis and test shows, that Yunnan olive has is anti-oxidant, remove free radical, antitumor, the health care effect of waiting for a long time, contain a large amount of Vc, VP, carbohydrate, organic acid, tannin, also contain protein, fat, VITMAIN B1, B2, A, carotene, Mierocrystalline cellulose, pectin, alkaloid and calcium, phosphorus, iron, potassium, sodium etc.Particularly ascorbic content is up to every hectogram pulp 540～1714mg, what have more value is that contained Vc is at high temperature very stable, work in-process, with baking or the Exposure to Sunlight of 13 hours at at 100 DEG C 4 hours, 80 DEG C 8 hours or 60 DEG C, its vitamins C still preserves 70%～93%.Compendium of Material Medica is recorded, phyllanthus emblica " the strong gas of sweet cold, nontoxic, the help of taste, separate metal and stone poison ", and " main air abnormal heat gas, takes and make light of one's life by commiting suicide for a long time, prolongs life long-living ", has many-sided health care effect.Often edible Yunnan olive, can be clearing heat and detoxicating, and the profit of promoting the production of body fluid throat has the effects such as the laryngalgia of alleviation and chronic pharyngitis, and energy gingival disease, and effectively strong tooth is mothproof.Yunnan olive fruits is because containing more than 17% tannin, thus sour and astringent highly seasoned, directly take fresh fruit amount very limited.
summary of the invention:
The present invention proposes the preparation method of a kind of Yunnan olive white wine, by distilling after the fermentation of Yunnan olive, can remove the unnecessary acerbity of Yunnan olive fresh fruit, product had both retained natural Hui Tian that its entrance produces and pleasant impression and had returned sweetly, had retained again pure grain and had entered the advantage that product are mellow and full, full, pleasant impression is long.
The present invention is achieved through the following technical solutions:
1, a production technique for Yunnan olive white wine, prepares as raw material taking Chinese sorghum and Yunnan olive fresh fruit, and step is as follows:
Step 1, Chinese sorghum is cleaned up after, with the hot-water soaks of 80～85 DEG C 10 hours, steamed three times, steamed 15 minutes at every turn, steamed rear water suction for the first time 30 minutes, went out rice steamer after steaming in clear soup for the third time and enters the bed that dries in the air, when the Chinese sorghum temperature that makes to dry in the air on bed is down to 35 DEG C and 28 DEG C at twice, by each 2.5 ‰ distiller's yeasts that are evenly sprinkled into of Chinese sorghum weight, start to enter saccharification, saccharification added 40%～60% Yunnan olive fresh fruit after fragmentation by weight of material after 24 hours, after mixing in fermentor tank co-fermentation.After more than 35 days yeast phases, obtain the distilling liquor of Chinese sorghum and Yunnan olive co-fermentation by distillation.
Step 2, taking fresh Yunnan olive fruit (fruit stone is not rejected) as raw material, through cleaning, broken, squeeze the juice, after supernatant and filtration, adopt the fermentation mode of recording in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar to produce the Yunnan olive fruit wine of 12 degree that ferment, when after fermentation ends, by fermented supernatant fluid and wine pin distills respectively and by 1:1 mass ratio mix after obtain distilling liquor.
Thereby step 3, the distilling liquor that above step 1 and step 2 are obtained obtain the Yunnan olive white wine of best mouthfeel and style by the mass ratio combination of 1～2:1.
The white wine that adopts above production technique to produce, owing to having adopted the making method elite of Xiaoqu white wine, integrate again the style characteristics of Yunnan olive fruit, make product both retain little bent sorghum liquor perfume (or spice), clean, refreshing traditional style, merge again the slightly acidulated fruit delicate fragrance of Yunnan olive, make product there is the grain style of grain neutral spirit, there is again the fruital style of fruit wine.Adopting the full fruit of Yunnan olive is raw material, and not only resource is utilized effectively, and has also greatly improved the health-care effect of Liquor Products.
Embodiment
Further illustrate the specific embodiment of the present invention below by embodiment.
Embodiment mono-
Taking Chinese sorghum and Yunnan olive fresh fruit as raw material, be Chinese sorghum 40% by weight proportion, Yunnan olive fresh fruit 60%.
(1) after Chinese sorghum is cleaned up, with the hot-water soaks of 80～85 DEG C 10 hours, steamed three times, each time steamed 15 minutes, steamed rear water suction for the first time once, went out rice steamer after steaming in clear soup for the third time and enters the bed that dries in the air, when Chinese sorghum temperature is down to 35 DEG C and 28 DEG C at twice, by each 2.5 ‰ distiller's yeasts that are evenly sprinkled into of Chinese sorghum weight, start to enter saccharification, saccharification added 40%～60% Yunnan olive fresh fruit after fragmentation by weight of material after 24 hours, blending Chinese sorghum co-fermentation.After the yeast phase of 35 days, obtain the distilling liquor of Chinese sorghum and Yunnan olive co-fermentation by distillation.
(2) taking fresh Yunnan olive fruit as raw material, through cleaning, broken, squeeze the juice, after supernatant, filtration, adopt the fermentation mode of recording in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar to produce the Yunnan olive fruit wine of 12 degree that ferment, when after fermentation ends, by fermented supernatant fluid and wine pin distills respectively and by 1:1 mass ratio mix after obtain distilling liquor.
(3) distilling liquor above two steps being obtained, with the mass ratio combination of 1:1, becomes Yunnan olive white wine.
Embodiment bis-
Taking Chinese sorghum and Yunnan olive fresh fruit as raw material, be Chinese sorghum 50% by weight proportion, Yunnan olive fresh fruit 50%.
(1) after Chinese sorghum is cleaned up, with the hot-water soaks of 80～85 DEG C 10 hours, steamed three times, each time steamed 15 minutes, steamed rear water suction for the first time once, went out rice steamer after steaming in clear soup for the third time and enters the bed that dries in the air, when Chinese sorghum temperature is down to 35 DEG C and 28 DEG C at twice, by each 2.5 ‰ distiller's yeasts that are evenly sprinkled into of Chinese sorghum weight, start to enter saccharification, saccharification added 40%～60% Yunnan olive fresh fruit after fragmentation by weight of material after 24 hours, blending Chinese sorghum co-fermentation.After the yeast phase of 36 days, obtain the distilling liquor of Chinese sorghum and Yunnan olive co-fermentation by distillation.
(2) taking fresh Yunnan olive fruit as raw material, through cleaning, broken, squeeze the juice, after supernatant, filtration, adopt the fermentation mode of recording in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar to produce the Yunnan olive fruit wine of 12 degree that ferment, when after fermentation ends, by fermented supernatant fluid and wine pin distills respectively and by 1:1 mass ratio mix after obtain distilling liquor.
(3) distilling liquor above two steps being obtained, with the mass ratio combination of 1:1, becomes Yunnan olive white wine.
Embodiment tri-
Taking Chinese sorghum and Yunnan olive fresh fruit as raw material, be Chinese sorghum 60% by weight proportion, Yunnan olive fresh fruit 40%.
(1) after Chinese sorghum is cleaned up, with the hot-water soaks of 80～85 DEG C 10 hours, steamed three times, each time steamed 15 minutes, steamed rear water suction for the first time once, went out rice steamer after steaming in clear soup for the third time and enters the bed that dries in the air, when Chinese sorghum temperature is down to 35 DEG C and 28 DEG C at twice, by each 2.5 ‰ distiller's yeasts that are evenly sprinkled into of Chinese sorghum weight, start to enter saccharification, saccharification added 40%～60% Yunnan olive fresh fruit after fragmentation by weight of material after 24 hours, blending Chinese sorghum co-fermentation.After the yeast phase of 37 days, obtain the distilling liquor of Chinese sorghum and Yunnan olive co-fermentation by distillation.
(2) taking fresh Yunnan olive fruit as raw material, through cleaning, broken, squeeze the juice, after supernatant, filtration, adopt the fermentation mode of recording in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar to produce the Yunnan olive fruit wine of 12 degree that ferment, when after fermentation ends, by fermented supernatant fluid and wine pin distills respectively and by 1:1 mass ratio mix after obtain distilling liquor.
(3) distilling liquor above two steps being obtained, with the mass ratio combination of 1:1, becomes Yunnan olive white wine.
Embodiment tetra-
Taking Chinese sorghum and Yunnan olive fresh fruit as raw material, be Chinese sorghum 40% by weight proportion, Yunnan olive fresh fruit 60%.
(1) after Chinese sorghum is cleaned up, with the hot-water soaks of 80～85 DEG C 10 hours, steamed three times, each time steamed 15 minutes, steamed rear water suction for the first time once, went out rice steamer after steaming in clear soup for the third time and enters the bed that dries in the air, when Chinese sorghum temperature is down to 35 DEG C and 28 DEG C at twice, by each 2.5 ‰ distiller's yeasts that are evenly sprinkled into of Chinese sorghum weight, start to enter saccharification, saccharification added 40%～60% Yunnan olive fresh fruit after fragmentation by weight of material after 24 hours, blending Chinese sorghum co-fermentation.After the yeast phase of 38 days, obtain the distilling liquor of Chinese sorghum and Yunnan olive co-fermentation by distillation.
(2) taking fresh Yunnan olive fruit as raw material, through cleaning, broken, squeeze the juice, after supernatant, filtration, adopt the fermentation mode of recording in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar to produce the Yunnan olive fruit wine of 12 degree that ferment, when after fermentation ends, by fermented supernatant fluid and wine pin distills respectively and by 1:1 mass ratio mix after obtain distilling liquor.
(3) distilling liquor above two steps being obtained, with the mass ratio combination of 2:1, becomes Yunnan olive white wine.
Embodiment five
Taking Chinese sorghum and Yunnan olive fresh fruit as raw material, be Chinese sorghum 50% by weight proportion, Yunnan olive fresh fruit 50%.
(1) after Chinese sorghum is cleaned up, with the hot-water soaks of 80～85 DEG C 10 hours, steamed three times, each time steamed 15 minutes, steamed rear water suction for the first time once, went out rice steamer after steaming in clear soup for the third time and enters the bed that dries in the air, when Chinese sorghum temperature is down to 35 DEG C and 28 DEG C at twice, by each 2.5 ‰ distiller's yeasts that are evenly sprinkled into of Chinese sorghum weight, start to enter saccharification, saccharification added 40%～60% Yunnan olive fresh fruit after fragmentation by weight of material after 24 hours, blending Chinese sorghum co-fermentation.After the yeast phase of 39 days, obtain the distilling liquor of Chinese sorghum and Yunnan olive co-fermentation by distillation.
(2) taking fresh Yunnan olive fruit as raw material, through cleaning, broken, squeeze the juice, after supernatant, filtration, adopt the fermentation mode of recording in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar to produce the Yunnan olive fruit wine of 12 degree that ferment, when after fermentation ends, by fermented supernatant fluid and wine pin distills respectively and by 1:1 mass ratio mix after obtain distilling liquor.
(3) distilling liquor above two steps being obtained, with the mass ratio combination of 2:1, becomes Yunnan olive white wine.
Embodiment six
Taking Chinese sorghum and Yunnan olive fresh fruit as raw material, be Chinese sorghum 60% by weight proportion, Yunnan olive fresh fruit 40%.
(1) after Chinese sorghum is cleaned up, with the hot-water soaks of 80～85 DEG C 10 hours, steamed three times, each time steamed 15 minutes, steamed rear water suction for the first time once, went out rice steamer after steaming in clear soup for the third time and enters the bed that dries in the air, when Chinese sorghum temperature is down to 35 DEG C and 28 DEG C at twice, by each 2.5 ‰ distiller's yeasts that are evenly sprinkled into of Chinese sorghum weight, start to enter saccharification, saccharification added 40%～60% Yunnan olive fresh fruit after fragmentation by weight of material after 24 hours, blending Chinese sorghum co-fermentation.After the yeast phase of 40 days, obtain the distilling liquor of Chinese sorghum and Yunnan olive co-fermentation by distillation.
(2) taking fresh Yunnan olive fruit as raw material, through cleaning, broken, squeeze the juice, after supernatant, filtration, adopt the fermentation mode of recording in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar to produce the Yunnan olive fruit wine of 12 degree that ferment, when after fermentation ends, by fermented supernatant fluid and wine pin distills respectively and by 1:1 mass ratio mix after obtain distilling liquor.
(3) distilling liquor above two steps being obtained, with the mass ratio combination of 2:1, becomes Yunnan olive white wine.
Claims (1)
1. a production technique for Yunnan olive white wine, prepares as raw material taking Chinese sorghum and Yunnan olive fresh fruit, it is characterized in that step is as follows:
Step 1, after Chinese sorghum is cleaned up, with the hot-water soaks of 80～85 DEG C 10 hours, steamed three times, each steamed 15 minutes, steamed rear water suction for the first time 30 minutes, after steaming in clear soup for the third time, go out rice steamer and enter the bed that dries in the air, when the Chinese sorghum temperature that makes to dry in the air on bed is down to 35 DEG C and 28 DEG C at twice, by each 2.5 ‰ distiller's yeasts that are evenly sprinkled into of Chinese sorghum weight, start to enter saccharification, saccharification added 40%～60% Yunnan olive fresh fruit after fragmentation by weight of material after 24 hours, after mixing in fermentor tank co-fermentation, after more than 35 days yeast phases, obtain the distilling liquor of Chinese sorghum and Yunnan olive fresh fruit co-fermentation by distillation,
Step 2, taking fresh Yunnan olive fruit as raw material, through cleaning, broken, squeeze the juice, after supernatant and filtration, adopt the fermentation mode of recording in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar to produce the Yunnan olive fruit wine of 12 degree that ferment, when after fermentation ends, by fermented supernatant fluid and wine pin distills respectively and by 1:1 mass ratio mix after obtain distilling liquor;
Thereby step 3, the distilling liquor that above step 1 and step 2 are obtained obtain Yunnan olive white wine by the mass ratio combination of 1～2:1.
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Cited By (4)
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| CN105602806A (en) * | 2016-04-08 | 2016-05-25 | 王维 | Olive wine and preparation method thereof |
| CN105670863A (en) * | 2016-03-31 | 2016-06-15 | 李雪萍 | Olive wine brewage method |
| CN105936859A (en) * | 2015-07-29 | 2016-09-14 | 湖北尧治河楚翁泉酒业有限公司 | Brewing method of liquor with mixed flavor of Luzhou flavor and Maotai flavor |
| CN107227223A (en) * | 2017-06-27 | 2017-10-03 | 易门县康蓉油橄榄农业种植专业合作社 | Olive oil oil expression waste material brewages the brewing method of olive wine |
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| CN105670863A (en) * | 2016-03-31 | 2016-06-15 | 李雪萍 | Olive wine brewage method |
| CN105602806A (en) * | 2016-04-08 | 2016-05-25 | 王维 | Olive wine and preparation method thereof |
| CN107227223A (en) * | 2017-06-27 | 2017-10-03 | 易门县康蓉油橄榄农业种植专业合作社 | Olive oil oil expression waste material brewages the brewing method of olive wine |
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