CN104327988A - Technology for brewing solid-state-fermentation and solid-state-distillation lotus seed wine - Google Patents
Technology for brewing solid-state-fermentation and solid-state-distillation lotus seed wine Download PDFInfo
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- CN104327988A CN104327988A CN201410314165.6A CN201410314165A CN104327988A CN 104327988 A CN104327988 A CN 104327988A CN 201410314165 A CN201410314165 A CN 201410314165A CN 104327988 A CN104327988 A CN 104327988A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses a technology for brewing solid-state-fermentation and solid-state-distillation lotus seed wine. The technology includes the steps of selecting and processing lotus seeds and water; breaking the lotus seeds; soaking the lotus seeds; conducting stewing to achieve gelatinization; conducting spreading, cooling and distiller yeast blending; conducting saccharification and cultivation; conducting solid-state fermentation; conducting solid-state distillation; and obtaining the lotus seed wine. The lotus seed wine made according to the technology is elegant and pure in lotus fragrance, pure and mild, sweat and mellow, mild in wine body, comfortable in lasting lotus appeal, natural and harmonious, and clear and fresh in taste.
Description
Technical field
The present invention relates to a kind of making method of wine, particularly a kind of making method of solid state fermentation solid state distillation lotus seed wine.
Background technology
In recent years, along with the enhancing of consumer healthcare's consciousness, lotus seed wine is subject to the favor of human consumer gradually.But through market survey, the production technique of lotus seed wine is varied." a kind of lotus seed wine and the production technique thereof " of China Patent Publication No. CN 1616642A and " a kind of production technique of lotus seed clear wine " of China Patent Publication No. CN 102161949 A introduces a kind of lotus seed wine production technique all separately, all adopt the compound materials such as Chinese sorghum, glutinous rice, lotus seeds, semi-solid ferment form, filter residue gets wine, gained lotus seed wine belongs to fruit rice wine, and mouthfeel is pure and sweet; But adopt this kind of non-traditional liquor by solid fermentation of production technique gained lotus seed wine, the lotus seed wine squeezed out has evil assorted taste, and lotus seed wine distinctive lotus fragrance is lighter, and lotus seed wine nutritive substance is also less.
Summary of the invention
The object of the present invention is to provide a kind of making method of solid state fermentation solid state distillation lotus seed wine, improve lotus seed wine nutritive substance and lotus seed wine lotus fragrance, improve lotus seed wine body local flavor purity.
The technical solution adopted for the present invention to solve the technical problems is:
A making method for solid state fermentation solid state distillation lotus seed wine, comprises the steps:
(1) requirement of brewing water and raw material lotus seeds: brewing water requires that colorless and odorless is aseptic; Lotus seeds require full grain, perfectly round, fair and clear, containing lotus nut, moisture content is below 14%, and nothing is gone mouldy, free from insect pests, inclusion-free;
Lotus seeds of the present invention must contain lotus nut, the flavonoids such as lotus nut contains the different kind organism alkali such as liensinine, galuteolin, are health factors indispensable in lotus seed wine, and therefore this technique is brewageed and contained Plumula Nelumbinis with lotus seeds.
Without going mouldy, free from insect pests, pure requirement: wine brewing is a meticulous process, and especially lotus seed wine more needs careful technological process; Raw material is first step, and without going mouldy, free from insect pests, pure lotus seeds just can brew purer, more healthy lotus seed wine.Such as: if the lotus seeds gone mouldy are brewageed, may make containing aflatoxin in wine body, aflatoxin is carcinogenic tired material, does not fundamentally meet food safety requirements.
The requirement of water content less than 14%: water content height easily goes mouldy, impact wine brewing.
(2) lotus seeds are broken: lotus seeds are broken;
(3) soak: broken lotus seeds soak with the brewing water low temperature of step (1);
(4) boiling gelatinization: the lotus seeds after step (3) being soaked adopt dry heated steam boiling gelatinization; Dry heated steam temperature is generally 100-120 DEG C.
(5) spreading for cooling mixed song: by the spreading for cooling of step (4) gained gelatinization lotus seeds to 30-40 DEG C, lower bent spice, obtains lotus seeds unstrained spirits;
(6) saccharification cultivation: step (5) gained lotus seeds unstrained spirits control temperature 25 DEG C-30 DEG C, saccharification 15-42 hour; Preferably, step (5) gained lotus seeds unstrained spirits is accomplished the square heap of 10-15 centimetre high, then carry out saccharification.
(7) solid state fermentation: rate-determining steps (6) gained lotus seeds unstrained spirits water content 50-72%, leavening temperature controls at 15-35 DEG C, and anaerobically fermenting reaches 2-6 ° to lotus seeds unstrained spirits alcoholic strength.
(8) solid state distillation: adopt wet-hot steam (temperature about 100 DEG C) to carry out solid state distillation to step (7) solid state fermentation gained lotus seeds unstrained spirits, obtain lotus seed wine.
As preferably, described in step (1), the iron-holder of brewing water is lower than 0.02ppm.Lotus seed wine is colourless transparent liquid, and the iron contained in general water is deliquescent ferrous ion, and ferrous ion is very easily oxidized to ferric iron, and ferric iron is water insoluble, generates tan precipitate, and then makes water or wine body no longer clear.Therefore the iron-holder controlling brewing water is very important lower than 0.02ppm.
As preferably, each lotus seeds are broken into 2-8 lobe in (2) by step.Lotus seeds, as a seed, well can protect the change of extraneous severe environment; Complete lotus seeds, Koji is difficult to effectively enter, and makes lotus seeds fermentation rate low.And lotus seeds fine powder very easily sticks together after cooking, the lotus seeds unstrained spirits that conglomeration occurs exists Koji to be too difficult to effectively enter, and makes the defect that lotus seeds fermentation rate is low.Therefore, after deliberation, when each lotus seeds are broken for 2-8 lobe by the present invention, the lotus seeds unstrained spirits after cooking can not adhesion, makes song effectively to enter in lotus seeds.
As preferably, the water temperature that in step (3), low temperature soaks is 10 DEG C-30 DEG C, soak time 2-10 hour.
Test shows that aging starch is difficult to be utilized, and the essence of age of starch is that amylopectin is to direct-connected Starch Conversion; Lotus seed starch is high amylose starch, and content is up to 42%, and immersion water temperature is higher; will speed up amylopectin to direct-connected Starch Conversion; therefore the present invention adopts low temperature to soak, and protects amylopectin to greatest extent, the moisture of needs abundance when simultaneously also can meet starch pasting.
As preferably, in step (4), the time of boiling gelatinization is 30-90min.
As preferably, song described in step (5) is that the compound be made up of head mold Q303 and SHENGXIANG yeast is bent, and the consumption of head mold Q303 is the 0.5-1.5% of gelatinization lotus seeds weight, and the consumption of SHENGXIANG yeast is the 0.05-0.1% of gelatinization lotus seeds weight.Head mold Q303 plays mash goods, and generation can with effects such as glucides, and SHENGXIANG yeast fermentation produces ethanol effect.Adopt the present invention specific compound Qu Zuhe to carry out saccharification cultivation, solid state fermentation, make produced lotus seed wine lotus fragrant elegant pure, alcohol and, Gan Run, wine body is submissive, and lotus rhythm is comfortable, naturally coordinates, and the mouth that falls is felt well only.
As preferably, in step (8) before solid state distillation, in lotus seeds unstrained spirits, admix ripe rice husk, ripe rice husk consumption is the 7-15% of lotus seeds unstrained spirits weight.Lotus seeds unstrained spirits has fermented, and unstrained spirits material moisture content is higher, and adding the ripe rice husk of 7-15% can effective fluffy unstrained spirits material, utilizes the distillation of lotus seed wine.
As preferably, described ripe rice husk is that rice husk dry heated steam steams more than 120 minutes gained.
The invention has the beneficial effects as follows: improve lotus seed wine nutritive substance and lotus seed wine lotus fragrance, improve lotus seed wine body local flavor purity, to produce lotus seed wine lotus fragrant elegant pure, alcohol and, Gan Run, wine body is submissive, and lotus rhythm is comfortable, naturally coordinates, and the mouth that falls is only refreshing.
Accompanying drawing explanation
Fig. 1 is process flow sheet of the present invention.
Embodiment
Below by specific embodiment, and by reference to the accompanying drawings, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, the raw material adopted and equipment etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the ordinary method of this area.
Ripe rice husk: rice husk dry heated steam steams more than 120 minutes, till steaming fragrance, goes out rice steamer cooling, requires that clean no-sundries, nothing are mildew and rot, for subsequent use.
Embodiment 1:
The making method of a kind of solid state fermentation solid state distillation lotus seed wine as shown in Figure 1, comprises the steps:
(1) requirement of brewing water and raw material lotus seeds: brewing water requires that colorless and odorless is aseptic, and iron-holder is lower than 0.02ppm; Lotus seeds require full grain, perfectly round, fair and clear, containing lotus nut, moisture content is below 14%, and nothing is gone mouldy, free from insect pests, inclusion-free.
(2) lotus seeds are broken: adopted by lotus seeds pair roller type pulverizer to be broken into 2-4 lobe, require without fine powder.
(3) soak: broken lotus seeds soak with the brewing water low temperature of step (1), and water temperature is 10 DEG C, soak time 10 hours.
(4) boiling gelatinization: the lotus seeds after step (3) being soaked adopt dry heated steam boiling gelatinization 30min, require that gelatinization is abundant, interior without the white heart.
(5) spreading for cooling mixed song: by about step (4) gained gelatinization lotus seeds spreading for cooling to 30 DEG C, lower bent spice, after lower song, two people are to mixing evenly, require mixing more than 3 times, obtain lotus seeds unstrained spirits, song is that the compound be made up of head mold Q303 and SHENGXIANG yeast is bent, and head mold Q303(is commercially available, Light Industry Scientific Research Inst., Guizhou Prov.) consumption be 0.5% of gelatinization lotus seeds weight, the consumption of SHENGXIANG yeast (commercially available, Chinese industrial Culture Collection, CICC 31431) is 0.1% of gelatinization lotus seeds weight.
(6) saccharification cultivation: square heap step (5) gained lotus seeds unstrained spirits being accomplished 10-15 centimetre high, control temperature 25 DEG C, saccharification 42 hours.
(7) solid state fermentation: rate-determining steps (6) gained lotus seeds unstrained spirits water content about 50%, leavening temperature controls at 15 DEG C, and anaerobically fermenting reaches about 6 ° to lotus seeds unstrained spirits alcoholic strength.
(8) solid state distillation: admix ripe rice husk in the lotus seeds unstrained spirits after fermentation, ripe rice husk consumption is 7% of lotus seeds unstrained spirits weight, according to gently sprinkling evenly paving, limit principle that is high, normal, basic, exploration steam lid material carries out upper rice steamer, adopts wet-hot steam to carry out solid state distillation, acquisition lotus seed wine.
Embodiment 2:
The making method of a kind of solid state fermentation solid state distillation lotus seed wine as shown in Figure 1, comprises the steps:
(1) requirement of brewing water and raw material lotus seeds: brewing water requires that colorless and odorless is aseptic, and iron-holder is lower than 0.02ppm; Lotus seeds require full grain, perfectly round, fair and clear, containing lotus nut, moisture content is below 14%, and nothing is gone mouldy, free from insect pests, inclusion-free.
(2) lotus seeds are broken: adopted by lotus seeds pair roller type pulverizer to be broken into 6-8 lobe, require without fine powder.
(3) soak: broken lotus seeds soak with the brewing water low temperature of step (1), and water temperature is 30 DEG C, soak time 2 hours.
(4) boiling gelatinization: the lotus seeds after step (3) being soaked adopt dry heated steam boiling gelatinization 90min, require that gelatinization is abundant, interior without the white heart.
(5) spreading for cooling mixed song: by the spreading for cooling to 40 DEG C of step (4) gained gelatinization lotus seeds, lower bent spice, after lower song, two people are to mixing evenly, require mixing more than 3 times, obtain lotus seeds unstrained spirits, song is that the compound be made up of head mold Q303 and SHENGXIANG yeast is bent, and head mold Q303(is commercially available, Light Industry Scientific Research Inst., Guizhou Prov.) consumption be 1.5% of gelatinization lotus seeds weight, the consumption of SHENGXIANG yeast (commercially available, Chinese industrial Culture Collection, CICC 31195) is 0.05% of gelatinization lotus seeds weight.
(6) saccharification cultivation: (test shows step (5) gained lotus seeds unstrained spirits to be accomplished the square heap of 10-15 centimetre high, lotus seeds unstrained spirits stack height is too low, the biological heat that functional microorganism breeding produces is scattered and disappeared very soon, be difficult to all kinds of enzymes activities such as security function microbial reproduction and saccharifying enzyme, if lotus seeds unstrained spirits heap is too high, the biological heat that then functional microorganism breeding produces makes to pile son and heats up too fast, suppresses on the contrary even to kill functional microorganism, is unfavorable for completing of saccharification stage.), control temperature 30 DEG C, saccharification 15 hours.
(7) solid state fermentation: rate-determining steps (6) gained lotus seeds unstrained spirits water content about 72%, leavening temperature controls at about 35 DEG C, and anaerobically fermenting reaches about 2 ° to lotus seeds unstrained spirits alcoholic strength.
(8) solid state distillation: admix ripe rice husk in the lotus seeds unstrained spirits after fermentation, ripe rice husk consumption is 15% of lotus seeds unstrained spirits weight, according to gently sprinkling evenly paving, limit principle that is high, normal, basic, exploration steam lid material carries out upper rice steamer, adopts wet-hot steam to carry out solid state distillation, acquisition lotus seed wine.
Embodiment 3:
The making method of a kind of solid state fermentation solid state distillation lotus seed wine as shown in Figure 1, comprises the steps:
(1) requirement of brewing water and raw material lotus seeds: brewing water requires that colorless and odorless is aseptic, and iron-holder is lower than 0.02ppm; Lotus seeds require full grain, perfectly round, fair and clear, containing lotus nut, moisture content is below 14%, and nothing is gone mouldy, free from insect pests, inclusion-free.
(2) lotus seeds are broken: adopted by lotus seeds pair roller type pulverizer to be broken into 4-6 lobe, require without fine powder.
(3) soak: broken lotus seeds soak with the brewing water low temperature of step (1), and water temperature is 20 DEG C, soak time 5 hours.
(4) boiling gelatinization: the lotus seeds after step (3) being soaked adopt dry heated steam boiling gelatinization 30-90min, require that gelatinization is abundant, interior without the white heart.
(5) spreading for cooling mixed song: by about step (4) gained gelatinization lotus seeds spreading for cooling to 35 DEG C, lower bent spice, after lower song, two people are to mixing evenly, require mixing more than 3 times, obtain lotus seeds unstrained spirits, song is that the compound be made up of head mold Q303 and SHENGXIANG yeast is bent, and head mold Q303(is commercially available, Light Industry Scientific Research Inst., Guizhou Prov.) consumption be 1% of gelatinization lotus seeds weight, the consumption of SHENGXIANG yeast (commercially available, Chinese industrial Culture Collection, CICC 32043) is 0.08% of gelatinization lotus seeds weight.
(6) saccharification cultivation: square heap step (5) gained lotus seeds unstrained spirits being accomplished 10-15 centimetre high, control temperature 28 DEG C, saccharification 30 hours.
(7) solid state fermentation: rate-determining steps (6) gained lotus seeds unstrained spirits water content about 60%, leavening temperature controls at about 25 DEG C, and anaerobically fermenting reaches about 4 ° to lotus seeds unstrained spirits alcoholic strength.
(8) solid state distillation: admix ripe rice husk in the lotus seeds unstrained spirits after fermentation, ripe rice husk consumption is 10% of lotus seeds unstrained spirits weight, according to gently sprinkling evenly paving, limit principle that is high, normal, basic, exploration steam lid material carries out upper rice steamer, adopts wet-hot steam to carry out solid state distillation, acquisition lotus seed wine.
Gained lotus seed wine of the present invention, alcoholic strength is at about 55 °, and lotus seed wine lotus is fragrant elegant pure, alcohol and, Gan Run, wine body is submissive, and lotus rhythm is comfortable, naturally coordinates, and the mouth that falls is only refreshing.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (8)
1. a making method for solid state fermentation solid state distillation lotus seed wine, is characterized in that, comprises the steps:
(1) requirement of brewing water and raw material lotus seeds: brewing water requires that colorless and odorless is aseptic; Lotus seeds require full grain, perfectly round, fair and clear, containing lotus nut, moisture content is below 14%, and nothing is gone mouldy, free from insect pests, inclusion-free;
(2) lotus seeds are broken: lotus seeds are broken;
(3) soak: broken lotus seeds soak with the brewing water low temperature of step (1);
(4) boiling gelatinization: the lotus seeds after step (3) being soaked adopt dry heated steam boiling gelatinization;
(5) spreading for cooling mixed song: by the spreading for cooling of step (4) gained gelatinization lotus seeds to 30-40 DEG C, lower bent spice, obtains lotus seeds unstrained spirits;
(6) saccharification cultivation: step (5) gained lotus seeds unstrained spirits control temperature 25 DEG C-30 DEG C, saccharification 15-42 hour;
(7) solid state fermentation: rate-determining steps (6) gained lotus seeds unstrained spirits water content 50-72%, leavening temperature controls at 15-35 DEG C, and anaerobically fermenting reaches 2-6 ° to lotus seeds unstrained spirits alcoholic strength;
(8) solid state distillation: adopt wet-hot steam to carry out solid state distillation to step (7) solid state fermentation gained lotus seeds unstrained spirits, obtain lotus seed wine.
2. making method according to claim 1, is characterized in that: described in step (1), the iron-holder of brewing water is lower than 0.02ppm.
3. making method according to claim 1 and 2, is characterized in that: each lotus seeds are broken into 2-8 lobe in (2) by step.
4. making method according to claim 1 and 2, is characterized in that: the water temperature that in step (3), low temperature soaks is 10 DEG C-30 DEG C, soak time 2-10 hour.
5. making method according to claim 1 and 2, is characterized in that: in step (4), the time of boiling gelatinization is 30-90min.
6. making method according to claim 1 and 2, it is characterized in that: described in step (5), the bent compound for being made up of head mold Q303 and SHENGXIANG yeast is bent, the consumption of head mold Q303 is the 0.5-1.5% of gelatinization lotus seeds weight, and the consumption of SHENGXIANG yeast is the 0.05-0.1% of gelatinization lotus seeds weight.
7. making method according to claim 1 and 2, is characterized in that: in step (8) before solid state distillation, in lotus seeds unstrained spirits, admix ripe rice husk, ripe rice husk consumption is the 7-15% of lotus seeds unstrained spirits weight.
8. making method according to claim 7, is characterized in that: described ripe rice husk is that rice husk dry heated steam steams more than 120 minutes gained.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104789411A (en) * | 2015-04-22 | 2015-07-22 | 吴少君 | Production method of lotus seed liquor |
| CN109468200A (en) * | 2019-01-08 | 2019-03-15 | 朱雪银 | A kind of lotus seed wine and preparation method thereof |
| CN111876285A (en) * | 2020-09-16 | 2020-11-03 | 泸州窖龄年份酒业有限公司 | Brewing method for solid-state fermentation of multi-flavor Luzhou-flavor liquor |
| CN113528277A (en) * | 2020-04-14 | 2021-10-22 | 浙江同山醉美人酒业有限公司 | Brewing process of high-yield lotus seed wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103571682A (en) * | 2012-07-24 | 2014-02-12 | 杨起根 | Production technology of lotus seed wine |
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2014
- 2014-07-04 CN CN201410314165.6A patent/CN104327988A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103571682A (en) * | 2012-07-24 | 2014-02-12 | 杨起根 | Production technology of lotus seed wine |
Non-Patent Citations (1)
| Title |
|---|
| 许金根: "《酒品与饮料》", 31 July 2005, 浙江大学出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104789411A (en) * | 2015-04-22 | 2015-07-22 | 吴少君 | Production method of lotus seed liquor |
| CN109468200A (en) * | 2019-01-08 | 2019-03-15 | 朱雪银 | A kind of lotus seed wine and preparation method thereof |
| CN113528277A (en) * | 2020-04-14 | 2021-10-22 | 浙江同山醉美人酒业有限公司 | Brewing process of high-yield lotus seed wine |
| CN111876285A (en) * | 2020-09-16 | 2020-11-03 | 泸州窖龄年份酒业有限公司 | Brewing method for solid-state fermentation of multi-flavor Luzhou-flavor liquor |
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Application publication date: 20150204 |