CN104178404A - Preparation method of fruit rice wine - Google Patents
Preparation method of fruit rice wine Download PDFInfo
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- CN104178404A CN104178404A CN201410449188.8A CN201410449188A CN104178404A CN 104178404 A CN104178404 A CN 104178404A CN 201410449188 A CN201410449188 A CN 201410449188A CN 104178404 A CN104178404 A CN 104178404A
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Abstract
The invention relates to a preparation method of blueberry fruit rice wine. The preparation method comprises the following steps: preparing blueberry juice with blueberries as raw materials, and adding high fructose syrup and/or honey to prepare a blueberry sweet juice flavoring agent; mixing the blueberries with well-done rice and yeast lyophilized powder to carry out fermentation to prepare a fruit rice wine base; impregnating mulberries with distilled liquor with alcohol content above 58%vol to prepare mulberry wine, and blending the fruit rice wine base with the mulberry wine; finally flavoring by using the flavoring agent. The fruit rice wine prepared by adopting the method has the characteristics of harmonious wine body, prominent wine aroma, proper wine taste and intense wine feel.
Description
Technical field
The present invention relates to a kind of fruit rice wine, relate in particular to a kind of preparation method of blue berry rice wine.
Background technology
In fruit, contain very abundant natural drug active substance, as Anthraquinones, glycoside, flavonoid etc. have the material of the health-care effecies such as antibacterial anti-oxidant anticancer change.Therefore, people often for a long time drink the wine produced with fruit on a small quantity in the hope of reaching health-care effect.Modal be fruit or even medicinal material direct impregnation in high wine, soak half a year with on produce.In prior art, there is a kind of alcoholic drink mixed with fruit juice, definition according to People's Republic of China's alcohol industry standard to alcoholic drink mixed with fruit juice, alcoholic drink mixed with fruit juice is to take liquor, scent type Fenyang wine or edible ethanol as wine base, the animals and plants of medicine-food two-purpose of take are elite, by advanced technologies, process, changed the alcoholic drink of its former wine base style.
Therefore, traditional impregnating liquor might as well, novel alcoholic drink mixed with fruit juice, is all high wine conventionally, also therefore, its towards customers very narrow.If directly its alcoholic strength is turned down, its perfume (or spice) not only falls, demote its taste, also destroyed original liquor body style, nondescript on the contrary.So how make a alcoholic strength moderate and there is the wine that its individual style also has good taste fragrance? this is also the problem that this area is needed solution badly.
Application number is 201310142778.1 Chinese invention patent, a kind of preparation method of Hylocereus undatus rice wine is disclosed, comprise the following steps: select fresh Hylocereus undatus, clean, remove the peel, after pulverizing with juice extractor, make Hylocereus undatus fruit juice, then in Hylocereus undatus fruit juice, add a certain amount of polygalacturonase, after stirring at 50 ℃ of temperature standing 30min, finally be heated to boil, after cooling, make Hylocereus undatus pulp; Glutinous rice, through elutriation, immersion, boiling and after meal cool, adds 0.7% activation distiller's yeast, stirs, and by rice compacting, and digs therebetween a hole, after 30 ℃ of bottom fermentation 48h, makes rice wine; The ratio that is 1: 3～1: 5 according to mass ratio by Hylocereus undatus pulp and rice wine is mixed, and then adds the yeast after 0.9% activation, after mixing, and mixed fermentation 24h at 28 ℃; In mixed fermentation liquid, add appropriate honey and lemon juice, adjust its pol and acidity, obtain sour-sweet moderate, pure and fresh tasty and refreshing Hylocereus undatus rice wine.This technology has adopted rice wine and fruit juice to mix the scheme of carrying out Secondary Fermentation, although Secondary Fermentation not too promotes alcoholic strength, can significantly promote the content of flavour substances, accomplishes good smell, and entrance silk floss is soft.But Secondary Fermentation also means the further loss of glucide and acid and waits the further accumulation of material after ferment, changes the type of wine body, such as changing half sweet wine into from sweet wine also or half dry wine; Secondary Fermentation also easily amplifies the unfavorable factor that produce early stage, makes result towards unfavorable future development.This is quite difficult assurance, and Secondary Fermentation is obviously a double-edged sword, and this is not the technology that those of ordinary skills can grasp.Also therefore, the technology window reality of such scheme is very narrow, and according to this extent of disclosure, those of ordinary skills still can not accomplish the effect as described in it.Although it also removes to adjust taste with honey and lemon juice in the later stage, but this is only further making up above-mentioned defect, its effect is also limited, and its object is nothing but suitably to widen above-mentioned narrow technology window, and thus obtained its taste of fruit rice wine need to improve.
In background technology, once talked about the unmanageable problem of Secondary Fermentation, specific as follows, the degree of Secondary Fermentation is also relevant with factors such as the kinds of other bacterium in fruit juice concn, fruit juice sugar degree, fruit juice potential of hydrogen, fruit juice and content, environmental stress, oxygen content in air, air moisture contents except temperature, distiller's yeast, key is to make distiller's yeast fermentation to become Primary Fermentation, make yeast develop into absolute predominance flora, and control the development process of Primary Fermentation.However, due to the impact that secondary amplifies, between different batches, quality product difference is very large.Because fruit juice is originally fabulous substratum, apt to deteriorate, even if also do not go bad and also easily affect the effect of Secondary Fermentation, because cause that rotten funginert control environment and yeast are more or less the same, in Secondary Fermentation process, they are also in breeding, and enter fermentation the middle and later periods just can be by yeast institute competitive inhibition, and now they have had time enough and space produces material product to baneful influence, be exactly generally " a mouse dung has been broken a pot liquor ", therefore, the scale effect of Secondary Fermentation is having a strong impact on the quality of product.Owing to being difficult to control, so the inventor has abandoned the scheme of Secondary Fermentation.
In technique scheme of the present invention, adopt the technique of one time fermentation to produce fruit rice wine base, then seasoning after first blending, has process controllability good, the little advantage of difference between batch; Unique delicate fragrance of the existing blueberry of fruit rice wine of making also has the natural flavor of rice wine, presents the harmony of wine body, and aroma is outstanding, and vinosity is suitable, the due characteristic of top grade fruit rice wine that wine sense is strong.
Fruit rice wine prepared by the present invention also has advantages of that alcoholic strength is moderate, and rice wine precision is conventionally at 12%vol, the low 33%vol of the alcoholic strength of white wine, height is 68%vol, and the wine between rare 12%vol～33% in the market, having is also assembled alcoholic drinks, its liquor body style aroma vinosity, does not know where to begin.This area it has been generally acknowledged that wine will have its unique style, when the alcoholic strength of a class wine is less than 30 °, for white wine colony, it does not only have the cool advantage of the also soft or sweet profit of mellow silk floss, feel that on the contrary its fragrant widow is lightly seasoned, strength is little, so white wine colony is difficult for accepting; For yellow rice wine colony, this class wine is also tasteless, not sour sweetless not fragrant not light, so white wine colony is also difficult for accepting.The taste that yellow rice wine is tasted, the perfume (or spice) of white wine product, and the aroma of common 20 ° of left and right is not as white wine taste is not as yellow rice wine, seems thus nondescript.Trace sth. to its source, talk about from the classification of wine, white wine and yellow rice wine be the just difference of color not, also irrelevant with its raw material, its glutinous rice also can white wine processed, and Chinese sorghum also can white wine processed, even grape also can be made grape liquor, and only every kind of wine has its suitable raw material.White wine essence is liquor, fermented liquid to be collected again to the phlegma obtaining by distillation means, it is main containing low-boiling-point organic compounds such as ethanol, also comprise the water with ethanol distillation, therefore, not only the number of degrees are high but also pleasant aroma for it, due to this method, have existed since ancient times, people have been accustomed to the fragrance of this concentration, if the number of degrees toward low preparation, (ethanol that different channels produce is nondistinctive can to reduce undoubtedly its perfume (or spice), therefore the style of white wine is not the decision by the source of ethanol, but determined by other low-boiling point materials that evaporate condensation together with ethanol, though their content is low, but on the impact of wine product style, play a part absolute, this class material has ethyl acetate conventionally, ethyl butyrate, oil of cognac, ethyl octylate, isopropylcarbinol, primary isoamyl alcohol, lactic acid, ethyl lactate etc., the kind of any amount and ratio all likely produce a kind of odor type), and yellow rice wine or grape wine, rice wine, all to filter wine, they are that tunning is opened ferment wine with dregs and separation of fermentative broth by the mode of filtering, again fermented liquid is modulated into wine by follow-up means, therefore macromolecular substance, the nonvolatile small-molecule substance in raw material can be remained, and has the essential characteristic of raw material, but because substrate suppresses, fermentation proceeds to a certain degree and just cannot maintain down, also therefore in fermented liquid, also contains a large amount of sugar, so this area is divided into sweet wine, half sweet wine, half dry wine and four grades of dry wine according to the sugar degree in wine this class wine, its is actual, and what characterize is the degree of carrying out of fermentation, because substrate suppresses, filter the alcoholic strength extreme value of wine also just in 15% left and right.If directly adopt liquor and filter wine and allocate, just occurred what beginning was said, wine product are nondescript, the situation that liquor body style aroma vinosity is not known where to begin.The technology blind spot that this is not only this area is also the technology prejudice of this area.
To sum up, namely the wine of 20 ° of left and right is nondescript to say technology prejudice above, and aroma is not dense, and vinosity is boring, though the harmony of wine body, without style characteristic.Because of conventional art defect and the double influence of technology prejudice now, cause wine in the market between 12%vol to 33%vol, to produce tomography.Appearance of the present invention has well solved this problem.Not only aroma is outstanding, vinosity is suitable in the present invention, the strong effect of filtering wine nutritive health-care of also having inherited of wine sense.The present invention realizes the scheme of this object, while first adopting fermentation, distill ethanol and alleviate substrate inhibition, make alcoholic strength increase, make to filter wine and breaking through bottleneck in the past aspect flavour substances accumulation and alcoholic strength accumulation, infinitely close to liquor, solve tomography problem in the market guaranteeing to have on the basis of homeostasis liquor body style, secondly the means by blending further promote its fragrance, make product aspect fragrance performance to liquor infinite approach, again by flavoring means, promote its sugariness, for traditional filtering wine, to restore its original style and features, and this recovery is highly controlled, (no longer there is larger variation in the final step that it is not only essential features of the present invention, there will not be foregoing secondary scale effect), and its source is exactly blueberry, therefore there is the homology of height, add suitable amount and can not produce division sense, therefore as long as the amount of adding is suitable, can not produce negative effect yet, the blueberry sweet juice using as correctives, suitable amount is clearly to those skilled in the art.
In technique scheme of the present invention, blending and seasoning have both definite sequences.After blending, carry out seasoning, better effects if, quality is also more stable.
In technique scheme of the present invention, also adopted five cereals as raw material, especially pumpkin, Semen Coicis, have more the good effect except damp and hot, warm spleen; Common fruit wine has all been inherited the originality of fruit, even under the effect of alcohol, makes this effect amplify, the sweet acid of taste as cool in nature in blueberry, and be not suitable for weakness of the spleen and the stomach people; Much other fruit is as damp and hot in mango also has, and easily makes people fire excess from yin deficiency; Five cereals have good performance in this respect, and he not only helps taste, can also remove the detrimentally affect of fruit source property; Therefore the product that the present invention makes claims than it fruit rice wine of the prior art the health-care effect possessing, and is undisputed.
To step 3., liquor body style of the present invention becomes, the addition of correctives can not affect substantially, as long as in appropriate scope, all can reach object of the present invention.The amount of correctives can be added according to market demand, conventionally at 100%(1:1 volume) with interior, can not affect liquor body style.
As technique scheme preferably, step 1. in, in blue berry, be also added with polygalacturonase and cellulase.
As technique scheme preferably, the addition of described cellulase is 0.002%; The addition of described polygalacturonase enzyme is 0.002%.
As technique scheme preferably, the usage quantity of described blended liquor is 1/3～1/6 of described fruit rice wine matrix accumulated amount.
As technique scheme preferably, the usage quantity of described correctives is to blend 10%～50% of rear wine body volume.
As technique scheme preferably, the addition of yeast lyophilized powder is 0.01～0.1%.
As technique scheme preferably, step 1. in, when admixing yeast lyophilized powder, be also added with subtilis lyophilized powder, the addition of described subtilis lyophilized powder is 0.001～0.008%.
Subtilis is a kind of aerophil, and its existence can consume rapidly the oxygen in environment, can make saccharomycetic fermentation diagram move to left, and has the effect of stable fermentation diagram.In fermentation of bacillus subtilis process, also produce subtilyne, polymyxin, nystatin, linear gramicidins isoreactivity material, other microorganisms are had to very strong restraining effect, extended the quality guaranteed period of product.
In sum, the present invention has following beneficial effect:
1, the inventive method technology window is wide, technology implementation difficulty is little, and process is easily controlled;
2, the fruit rice wine that adopts the inventive method to prepare, the harmony of wine body, aroma is outstanding, and vinosity is suitable, the feature that wine sense is strong;
3, the invention still further relates to the scheme of subtilis, this scheme not only can make saccharomycetes to make fermentation curve move to left, shorten fermentation time, raising efficiency, and can produce multiple flavour substances, make the mouthfeel of fruit rice wine better pleasant, but also some antibacterial substances have been produced, reduce the storage difficulty of product, for enterprise saves cost, also extended the quality guaranteed period of product.
Summary of the invention
The present invention will solve the problems of the technologies described above, thereby the preparation method of the wide fruit rice wine of a kind of technology window is provided.The fruit rice wine that adopts the method to prepare has color purple, color and luster is clear and bright, aroma is outstanding, continuous soft, the wine body harmony of mouthfeel, and has the feature of unique blueberry sample delicate fragrance.
The technical scheme that the present invention realizes above-mentioned purpose is as follows:
A preparation method for fruit rice wine, comprises the following steps:
1. wine base is produced: by least comprise Semen Coicis and rice return spleen five cereals to be soaked in water after, cook, drench meal, add again blue berry, yeast lyophilized powder, ferment, ferment 3～7 days, the ethanol that adopts underpressure distillation to remove accumulation is proceeded fermentation, and fermentation completely, makes fruit rice wine base;
2. wine blending is produced: adopt the liquor dipping mulberries of alcoholic strength more than 58%vol, make morat, with described morat, as blended liquor, described fruit rice wine base is blent;
3. with fresh squeezing blueberry juice, carry out flavoring.
Five cereals are former is five kinds of alleged cereal of ancient Chinese, and rear general reference grain class crop of the present inventionly returns spleen five cereals to refer on meridian distribution of property and flavor seed or the fruit that belongs to the grain class crop that returns spleen class, have rice, wheat, barley, oat, buckwheat, chestnut, broomcorn millet,
Corn, Chinese sorghum, the seed of Job's tears, beans.
Embodiment
This embodiment is only explanation of the invention, is not limitation of the present invention.Any modification that those skilled in the art have done after having read specification sheets of the present invention, as long as in the protection domain of claim, all will be subject to the protection of patent law.
Embodiment mono-
The preparation method of fruit rice wine, comprises the following steps:
1. wine base is produced: after Semen Coicis and rice are soaked in water, cook, drench meal, add again blue berry, yeast lyophilized powder, subtilis lyophilized powder, polygalacturonase and cellulase, ferment, ferment 7 days, the ethanol that adopts underpressure distillation to remove accumulation is proceeded fermentation, fermentation completely, makes fruit rice wine base; The addition of described cellulase is 0.002%; The addition of described polygalacturonase is 0.002%, and the addition of yeast lyophilized powder is 0.01%, and the addition of subtilis lyophilized powder is 0.001%;
2. wine blending is produced: adopt alcoholic strength at the liquor dipping mulberries of 68%vol, make morat, with described morat, as blended liquor, described fruit rice wine base is blent; The usage quantity of blended liquor is 1/6 of described fruit rice wine matrix accumulated amount;
3. in fresh squeezing blueberry juice, add polygalacturonase and clarify, make clear juice, then add the honey with respect to clear juice volume 80mg/100g, make correctives, and by this correctives flavoring; The usage quantity of correctives is to blend 10% of rear wine body volume.
Embodiment bis-
The preparation method of fruit rice wine, comprises the following steps:
1. wine base is produced: after Semen Coicis and rice are soaked in water, cook, drench meal, add again blue berry, yeast lyophilized powder, subtilis lyophilized powder, polygalacturonase and cellulase, ferment, ferment 6 days, the ethanol that adopts underpressure distillation to remove accumulation is proceeded fermentation, fermentation completely, makes fruit rice wine base; The addition of described cellulase is 0.004%; The addition of described polygalacturonase is 0.003%, and the addition of yeast lyophilized powder is 0.02%, and the addition of subtilis lyophilized powder is 0.002%;
2. wine blending is produced: adopt alcoholic strength at the liquor dipping mulberries of 65%vol, make morat, with described morat, as blended liquor, described fruit rice wine base is blent; The usage quantity of blended liquor is 1/5 of described fruit rice wine matrix accumulated amount;
3. in fresh squeezing blueberry juice, add polygalacturonase and clarify, make clear juice, then add the honey with respect to clear juice volume 70mg/100g, make correctives, and by this correctives flavoring; The usage quantity of correctives is to blend 20% of rear wine body volume.
Embodiment tri-
The preparation method of fruit rice wine, comprises the following steps:
1. wine base is produced: after Semen Coicis, rice, wheat and Chinese sorghum are soaked in water, cook, drench meal, add again blue berry, yeast lyophilized powder, subtilis lyophilized powder and cellulase, ferment, ferment 5 days, the ethanol that adopts underpressure distillation to remove accumulation is proceeded fermentation, fermentation completely, makes fruit rice wine base; The addition of described cellulase is 0.001%; The addition of yeast lyophilized powder is 0.06%, and the addition of subtilis lyophilized powder is 0.006%;
2. wine blending is produced: adopt alcoholic strength at the liquor dipping mulberries of 62%vol, make morat, with described morat, as blended liquor, described fruit rice wine base is blent; The usage quantity of blended liquor is 1/5 of described fruit rice wine matrix accumulated amount;
3. in fresh squeezing blueberry juice, add polygalacturonase and clarify, make clear juice, then add the honey with respect to clear juice volume 65mg/100g, make correctives, and by this correctives flavoring; The usage quantity of correctives is to blend 30% of rear wine body volume.
Embodiment tetra-
The preparation method of fruit rice wine, comprises the following steps:
1. wine base is produced: after Semen Coicis and rice are soaked in water, cook, drench meal, add again blue berry, yeast lyophilized powder, subtilis lyophilized powder and polygalacturonase, ferment, ferment 3 days, the ethanol that adopts underpressure distillation to remove accumulation is proceeded fermentation, fermentation completely, makes fruit rice wine base; The addition of described polygalacturonase is 0.002%, and the addition of yeast lyophilized powder is 0.1%, and the addition of subtilis lyophilized powder is 0.008%;
2. wine blending is produced: adopt alcoholic strength at the liquor dipping mulberries of 58%vol, make morat, with described morat, as blended liquor, described fruit rice wine base is blent; The usage quantity of blended liquor is 1/3 of described fruit rice wine matrix accumulated amount;
3. in fresh squeezing blueberry juice, add polygalacturonase and clarify, make clear juice correctives, and by this correctives flavoring; The usage quantity of correctives is to blend 50% of rear wine body volume.
Claims (8)
- Fruit rice wine preparation method, comprise the following steps:1. wine base is produced: by least comprise Semen Coicis and rice return spleen five cereals to be soaked in water after, cook, drench meal, add again blue berry, yeast lyophilized powder, ferment, ferment 3～7 days, the ethanol that adopts underpressure distillation to remove accumulation is proceeded fermentation, and fermentation completely, makes fruit rice wine base;2. wine blending is produced: adopt the liquor dipping mulberries of alcoholic strength more than 58%vol, make morat, with described morat, as blended liquor, described fruit rice wine base is blent;3. with fresh squeezing blueberry juice, carry out flavoring.
- 2. the preparation method of a kind of fruit rice wine according to claim 1, is characterized in that: step 1. in, in blue berry, be also added with polygalacturonase and cellulase.
- 3. the preparation method of a kind of fruit rice wine according to claim 2, is characterized in that: the addition of described cellulase is 0.002%; The addition of described polygalacturonase enzyme is 0.002%.
- 4. the preparation method of a kind of fruit rice wine according to claim 1, is characterized in that: the usage quantity of described blended liquor is 1/3～1/6 of described fruit rice wine matrix accumulated amount.
- 5. the preparation method of a kind of fruit rice wine according to claim 1, is characterized in that: the usage quantity of described correctives is to blend 10%～50% of rear wine body volume.
- 6. the preparation method of a kind of fruit rice wine according to claim 1, is characterized in that: the addition of yeast lyophilized powder is 0.01～0.1%.
- 7. the preparation method of a kind of fruit rice wine according to claim 1, it is characterized in that: step 1. in, when admixing yeast lyophilized powder, be also added with subtilis lyophilized powder, the addition of described subtilis lyophilized powder is 0.001～0.008%.
- 8. the preparation method of a kind of fruit rice wine according to claim 1, it is characterized in that: described fresh squeezing blueberry juice is the logical clear juice that polygalacturonase is made that also adds, and being also added with honey, the addition of described honey is 60～80mg/100g of clear juice volume.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105907516A (en) * | 2016-05-12 | 2016-08-31 | 安徽安庆市金徽酒业有限公司 | Blueberry white spirit |
| CN113456720A (en) * | 2021-07-23 | 2021-10-01 | 衢州市衢江区廿里镇养和残疾人之家 | Pawpaw breast enlarging paste and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108690A (en) * | 1994-03-15 | 1995-09-20 | 浙江省仙居海昌酿造厂 | Mulberry and black-rice wine |
| CN1122829A (en) * | 1994-11-08 | 1996-05-22 | 王嘉荣 | health-care violet mulberry wine, and prepn. method |
| CN103666909A (en) * | 2013-11-11 | 2014-03-26 | 高晶晶 | Fruity healthcare rice wine and preparation method thereof |
-
2014
- 2014-09-04 CN CN201410449188.8A patent/CN104178404B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108690A (en) * | 1994-03-15 | 1995-09-20 | 浙江省仙居海昌酿造厂 | Mulberry and black-rice wine |
| CN1122829A (en) * | 1994-11-08 | 1996-05-22 | 王嘉荣 | health-care violet mulberry wine, and prepn. method |
| CN103666909A (en) * | 2013-11-11 | 2014-03-26 | 高晶晶 | Fruity healthcare rice wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105907516A (en) * | 2016-05-12 | 2016-08-31 | 安徽安庆市金徽酒业有限公司 | Blueberry white spirit |
| CN113456720A (en) * | 2021-07-23 | 2021-10-01 | 衢州市衢江区廿里镇养和残疾人之家 | Pawpaw breast enlarging paste and preparation method thereof |
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| CN104178404B (en) | 2015-10-28 |
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