CN104152321B - A kind of preparation method of Yunnan Fructus Canarii albi Chinese liquor - Google Patents

A kind of preparation method of Yunnan Fructus Canarii albi Chinese liquor Download PDF

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CN104152321B
CN104152321B CN201410417608.4A CN201410417608A CN104152321B CN 104152321 B CN104152321 B CN 104152321B CN 201410417608 A CN201410417608 A CN 201410417608A CN 104152321 B CN104152321 B CN 104152321B
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canarii albi
fructus canarii
fermentation
sorghum vulgare
vulgare pers
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CN104152321A (en
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徐国雄
王应梅
徐泽文
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NANNING SHUNNINGFU WINE INDUSTRY Co Ltd
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NANNING SHUNNINGFU WINE INDUSTRY Co Ltd
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Abstract

The production technology of a kind of Yunnan Fructus Canarii albi Chinese liquor, prepares with Sorghum vulgare Pers. and Yunnan Fructus Canarii albi fresh fruit for raw material, by distilling after Yunnan Fructus Canarii albi is fermented, and the acerbity that removable Yunnan Fructus Canarii albi fresh fruit is unnecessary, make product be provided with the grain style of grain neutral spirit, there is again the fruital style of fruit wine.The full fruit using Yunnan Fructus Canarii albi is raw material, and not only resource is utilized effectively, and also substantially increases the health-care effect of Liquor Products.

Description

A kind of preparation method of Yunnan Fructus Canarii albi Chinese liquor
Technical field
The present invention relates to the preparation method of a kind of Yunnan Fructus Canarii albi Chinese liquor.
Background technology
Yunnan Fructus Canarii albi, has another name called Fructus Phyllanthi, is the fruit of Euphorbiaceae machaka or magaphanerophytes, is distributed widely in the multiple provinces and regions of Southwestern China and the southeast.Fructus Phyllanthi juice unique flavor, nutritious.Modern analysis and test shows, Yunnan Fructus Canarii albi has antioxidation, removes free radical, antitumor, the health care effect of waiting for a long time, containing substantial amounts of Vc, VP, carbohydrate, organic acid, tannin, possibly together with protein, fat, vitamin B1, B2, A, carotene, cellulose, pectin, alkaloid and calcium, phosphorus, ferrum, potassium, sodium etc..The most ascorbic content is up to every hectogram sarcocarp 540~1714mg, more be worth is that contained Vc is the most sufficiently stable, work in-process, with 4 hours, the baking of 13 hours or Exposure to Sunlight at 8 hours or 60 DEG C at 80 DEG C at 100 DEG C, its vitamin C still preserves 70%~93%.Compendium of Material Medica is recorded, Fructus Phyllanthi " sweet in the mouth is cold, nontoxic, gas is strengthened in tonification, solve metal and stone poison ", and " main air deficiency-heat gas takes for a long time and makes light of one's life by commiting suicide, prolongs life long-living " has many health-care effect.Often edible Yunnan Fructus Canarii albi, can heat-clearing and toxic substances removing, profit of promoting the production of body fluid throat, have effects such as alleviation laryngalgia and chronic pharyngitis, and can gingival disease, the most strong tooth is mothproof.Fructus Phyllanthi real because of containing more than 17% tannin, therefore sour and astringent highly seasoned, directly take fresh fruit amount extremely limited.
Summary of the invention
The present invention proposes the preparation method of a kind of Yunnan Fructus Canarii albi Chinese liquor, by distilling after Yunnan Fructus Canarii albi is fermented, the acerbity that removable Yunnan Fructus Canarii albi fresh fruit is unnecessary, product both remained its entrance produce natural Hui Tian and pleasant impression return sweet, remain again pure grain and enter the advantage that product are mellow and full, full, pleasant impression is long.
The present invention is achieved through the following technical solutions:
1, the production technology of a kind of Yunnan Fructus Canarii albi Chinese liquor, prepares with Sorghum vulgare Pers. and Yunnan Fructus Canarii albi fresh fruit for raw material, and step is as follows:
Step one, Sorghum vulgare Pers. is cleaned up after, with the hot-water soak 10 hours of 80~85 DEG C, steamed three times, steamed 15 minutes, absorb water 30 minutes after steaming in clear soup for the first time, go out rice steamer after third time is steamed and enter the bed that dries in the air, when making the Sorghum vulgare Pers. temperature drying in the air on bed be down to 35 DEG C and 28 DEG C at twice, be uniformly sprinkled into 2.5 ‰ distillers yeast by Sorghum vulgare Pers. weight is each, initially enter saccharifying, saccharifying press after 24 hours weight of material add 40%~60% Yunnan Fructus Canarii albi fresh fruit after crushing, after mix homogeneously in fermentation tank co-fermentation.Through the fermentation after date of more than 35 days, obtained the distilled spirit of Sorghum vulgare Pers. and Yunnan Fructus Canarii albi co-fermentation by distillation.
Step 2, with fresh Fructus Phyllanthi (pit is not rejected) as raw material, cleaned, crush, squeeze the juice, clarify and filter after, use the fermentation mode described in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar produce the Fructus Phyllanthi wine of 12 degree of fermenting, when, after fermentation ends, obtaining distilled spirit after fermented supernatant fluid and ending wine being distilled respectively and mixing by 1:1 mass ratio.
Step 3, distilled spirit above step one and step 2 obtained are combined by the mass ratio of 1~2:1 thus obtain the Yunnan Fructus Canarii albi Chinese liquor of optimal mouthfeel and style.
Use the Chinese liquor that above production technology is produced, owing to have employed the brewage process elite of Xiaoqu Chinese liquor, incorporate again the style characteristics of Fructus Phyllanthi, product is made both to have remained the traditional style that little bent sorghum wine is fragrant, clean, refreshing, merge again Yunnan Fructus Canarii albi the most acidulated fruit delicate fragrance, make product be provided with the grain style of grain neutral spirit, there is again the fruital style of fruit wine.The full fruit using Yunnan Fructus Canarii albi is raw material, and not only resource is utilized effectively, and also substantially increases the health-care effect of Liquor Products.
Detailed description of the invention
The detailed description of the invention of the present invention is further illustrated below by embodiment.
Embodiment one
With Sorghum vulgare Pers. and Yunnan Fructus Canarii albi fresh fruit as raw material, it is Sorghum vulgare Pers. 40% by weight proportion, Yunnan Fructus Canarii albi fresh fruit 60%.
(1) after Sorghum vulgare Pers. being cleaned up, with the hot-water soak 10 hours of 80~85 DEG C, steamed three times, each time steamed 15 minutes, absorb water once after steaming in clear soup for the first time, go out rice steamer after third time is steamed and enter the bed that dries in the air, when Sorghum vulgare Pers. temperature is down to 35 DEG C and 28 DEG C at twice, be uniformly sprinkled into 2.5 ‰ distillers yeast by Sorghum vulgare Pers. weight is each, initially entering saccharifying, saccharifying is pressed weight of material and is added 40%~60% Yunnan Fructus Canarii albi fresh fruit after crushing after 24 hours, admix Sorghum vulgare Pers. co-fermentation.Through the fermentation after date of 35 days, obtained the distilled spirit of Sorghum vulgare Pers. and Yunnan Fructus Canarii albi co-fermentation by distillation.
(2) with fresh Fructus Phyllanthi as raw material, cleaned, crush, squeeze the juice, clarify, filter after, use the fermentation mode described in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar produce the Fructus Phyllanthi wine of 12 degree of fermenting, when, after fermentation ends, obtaining distilled spirit after fermented supernatant fluid and ending wine being distilled respectively and mixing by 1:1 mass ratio.
(3) distilled spirit above two steps obtained combines with the mass ratio of 1:1, becomes Yunnan Fructus Canarii albi Chinese liquor.
Embodiment two
With Sorghum vulgare Pers. and Yunnan Fructus Canarii albi fresh fruit as raw material, it is Sorghum vulgare Pers. 50% by weight proportion, Yunnan Fructus Canarii albi fresh fruit 50%.
(1) after Sorghum vulgare Pers. being cleaned up, with the hot-water soak 10 hours of 80~85 DEG C, steamed three times, each time steamed 15 minutes, absorb water once after steaming in clear soup for the first time, go out rice steamer after third time is steamed and enter the bed that dries in the air, when Sorghum vulgare Pers. temperature is down to 35 DEG C and 28 DEG C at twice, be uniformly sprinkled into 2.5 ‰ distillers yeast by Sorghum vulgare Pers. weight is each, initially entering saccharifying, saccharifying is pressed weight of material and is added 40%~60% Yunnan Fructus Canarii albi fresh fruit after crushing after 24 hours, admix Sorghum vulgare Pers. co-fermentation.Through the fermentation after date of 36 days, obtained the distilled spirit of Sorghum vulgare Pers. and Yunnan Fructus Canarii albi co-fermentation by distillation.
(2) with fresh Fructus Phyllanthi as raw material, cleaned, crush, squeeze the juice, clarify, filter after, use the fermentation mode described in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar produce the Fructus Phyllanthi wine of 12 degree of fermenting, when, after fermentation ends, obtaining distilled spirit after fermented supernatant fluid and ending wine being distilled respectively and mixing by 1:1 mass ratio.
(3) distilled spirit above two steps obtained combines with the mass ratio of 1:1, becomes Yunnan Fructus Canarii albi Chinese liquor.
Embodiment three
With Sorghum vulgare Pers. and Yunnan Fructus Canarii albi fresh fruit as raw material, it is Sorghum vulgare Pers. 60% by weight proportion, Yunnan Fructus Canarii albi fresh fruit 40%.
(1) after Sorghum vulgare Pers. being cleaned up, with the hot-water soak 10 hours of 80~85 DEG C, steamed three times, each time steamed 15 minutes, absorb water once after steaming in clear soup for the first time, go out rice steamer after third time is steamed and enter the bed that dries in the air, when Sorghum vulgare Pers. temperature is down to 35 DEG C and 28 DEG C at twice, be uniformly sprinkled into 2.5 ‰ distillers yeast by Sorghum vulgare Pers. weight is each, initially entering saccharifying, saccharifying is pressed weight of material and is added 40%~60% Yunnan Fructus Canarii albi fresh fruit after crushing after 24 hours, admix Sorghum vulgare Pers. co-fermentation.Through the fermentation after date of 37 days, obtained the distilled spirit of Sorghum vulgare Pers. and Yunnan Fructus Canarii albi co-fermentation by distillation.
(2) with fresh Fructus Phyllanthi as raw material, cleaned, crush, squeeze the juice, clarify, filter after, use the fermentation mode described in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar produce the Fructus Phyllanthi wine of 12 degree of fermenting, when, after fermentation ends, obtaining distilled spirit after fermented supernatant fluid and ending wine being distilled respectively and mixing by 1:1 mass ratio.
(3) distilled spirit above two steps obtained combines with the mass ratio of 1:1, becomes Yunnan Fructus Canarii albi Chinese liquor.
Embodiment four
With Sorghum vulgare Pers. and Yunnan Fructus Canarii albi fresh fruit as raw material, it is Sorghum vulgare Pers. 40% by weight proportion, Yunnan Fructus Canarii albi fresh fruit 60%.
(1) after Sorghum vulgare Pers. being cleaned up, with the hot-water soak 10 hours of 80~85 DEG C, steamed three times, each time steamed 15 minutes, absorb water once after steaming in clear soup for the first time, go out rice steamer after third time is steamed and enter the bed that dries in the air, when Sorghum vulgare Pers. temperature is down to 35 DEG C and 28 DEG C at twice, be uniformly sprinkled into 2.5 ‰ distillers yeast by Sorghum vulgare Pers. weight is each, initially entering saccharifying, saccharifying is pressed weight of material and is added 40%~60% Yunnan Fructus Canarii albi fresh fruit after crushing after 24 hours, admix Sorghum vulgare Pers. co-fermentation.Through the fermentation after date of 38 days, obtained the distilled spirit of Sorghum vulgare Pers. and Yunnan Fructus Canarii albi co-fermentation by distillation.
(2) with fresh Fructus Phyllanthi as raw material, cleaned, crush, squeeze the juice, clarify, filter after, use the fermentation mode described in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar produce the Fructus Phyllanthi wine of 12 degree of fermenting, when, after fermentation ends, obtaining distilled spirit after fermented supernatant fluid and ending wine being distilled respectively and mixing by 1:1 mass ratio.
(3) distilled spirit above two steps obtained combines with the mass ratio of 2:1, becomes Yunnan Fructus Canarii albi Chinese liquor.
Embodiment five
With Sorghum vulgare Pers. and Yunnan Fructus Canarii albi fresh fruit as raw material, it is Sorghum vulgare Pers. 50% by weight proportion, Yunnan Fructus Canarii albi fresh fruit 50%.
(1) after Sorghum vulgare Pers. being cleaned up, with the hot-water soak 10 hours of 80~85 DEG C, steamed three times, each time steamed 15 minutes, absorb water once after steaming in clear soup for the first time, go out rice steamer after third time is steamed and enter the bed that dries in the air, when Sorghum vulgare Pers. temperature is down to 35 DEG C and 28 DEG C at twice, be uniformly sprinkled into 2.5 ‰ distillers yeast by Sorghum vulgare Pers. weight is each, initially entering saccharifying, saccharifying is pressed weight of material and is added 40%~60% Yunnan Fructus Canarii albi fresh fruit after crushing after 24 hours, admix Sorghum vulgare Pers. co-fermentation.Through the fermentation after date of 39 days, obtained the distilled spirit of Sorghum vulgare Pers. and Yunnan Fructus Canarii albi co-fermentation by distillation.
(2) with fresh Fructus Phyllanthi as raw material, cleaned, crush, squeeze the juice, clarify, filter after, use the fermentation mode described in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar produce the Fructus Phyllanthi wine of 12 degree of fermenting, when, after fermentation ends, obtaining distilled spirit after fermented supernatant fluid and ending wine being distilled respectively and mixing by 1:1 mass ratio.
(3) distilled spirit above two steps obtained combines with the mass ratio of 2:1, becomes Yunnan Fructus Canarii albi Chinese liquor.
Embodiment six
With Sorghum vulgare Pers. and Yunnan Fructus Canarii albi fresh fruit as raw material, it is Sorghum vulgare Pers. 60% by weight proportion, Yunnan Fructus Canarii albi fresh fruit 40%.
(1) after Sorghum vulgare Pers. being cleaned up, with the hot-water soak 10 hours of 80~85 DEG C, steamed three times, each time steamed 15 minutes, absorb water once after steaming in clear soup for the first time, go out rice steamer after third time is steamed and enter the bed that dries in the air, when Sorghum vulgare Pers. temperature is down to 35 DEG C and 28 DEG C at twice, be uniformly sprinkled into 2.5 ‰ distillers yeast by Sorghum vulgare Pers. weight is each, initially entering saccharifying, saccharifying is pressed weight of material and is added 40%~60% Yunnan Fructus Canarii albi fresh fruit after crushing after 24 hours, admix Sorghum vulgare Pers. co-fermentation.Through the fermentation after date of 40 days, obtained the distilled spirit of Sorghum vulgare Pers. and Yunnan Fructus Canarii albi co-fermentation by distillation.
(2) with fresh Fructus Phyllanthi as raw material, cleaned, crush, squeeze the juice, clarify, filter after, use the fermentation mode described in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar produce the Fructus Phyllanthi wine of 12 degree of fermenting, when, after fermentation ends, obtaining distilled spirit after fermented supernatant fluid and ending wine being distilled respectively and mixing by 1:1 mass ratio.
(3) distilled spirit above two steps obtained combines with the mass ratio of 2:1, becomes Yunnan Fructus Canarii albi Chinese liquor.

Claims (1)

1. a production technology for Yunnan Fructus Canarii albi Chinese liquor, prepares for raw material with Sorghum vulgare Pers. and Yunnan Fructus Canarii albi fresh fruit, it is characterized in that step is as follows:
Step one, Sorghum vulgare Pers. is cleaned up after, with the hot-water soak 10 hours of 80~85 DEG C, steamed three times, steamed 15 minutes, absorb water 30 minutes after steaming in clear soup for the first time, go out rice steamer after third time is steamed and enter the bed that dries in the air, when making the Sorghum vulgare Pers. temperature drying in the air on bed be down to 35 DEG C and 28 DEG C at twice, be uniformly sprinkled into 2.5 ‰ distillers yeast by Sorghum vulgare Pers. weight is each, initially enter saccharifying, saccharifying press after 24 hours weight of material add 40%~60% Yunnan Fructus Canarii albi fresh fruit after crushing, after mix homogeneously in fermentation tank co-fermentation;Through the fermentation after date of more than 35 days, obtained the distilled spirit of Sorghum vulgare Pers. and Yunnan Fructus Canarii albi fresh fruit co-fermentation by distillation;
Step 2, with fresh Fructus Phyllanthi as raw material, cleaned, crush, squeeze the juice, clarify and filter after, use the fermentation mode described in patent No. ZL201210102904.6, in Sucus Canarii albi, add water and white sugar produce the Fructus Phyllanthi wine of 12 degree of fermenting, when, after fermentation ends, obtaining distilled spirit after fermented supernatant fluid and ending wine being distilled respectively and mixing by 1:1 mass ratio;
Step 3, distilled spirit above step one and step 2 obtained are combined by the mass ratio of 1~2:1 thus obtain Yunnan Fructus Canarii albi Chinese liquor.
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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
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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CN101942369A (en) * 2009-07-08 2011-01-12 林海 Olive wine and production technique thereof
CN101812391A (en) * 2010-04-30 2010-08-25 攀枝花学院 Method for brewing emblic leafflower fruit wine
CN102604789A (en) * 2012-04-10 2012-07-25 云南顺宁府酒业有限责任公司 Production technology of fructus phyllanthi wine
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