CN104357278B - A kind of production method of jujube thick flavor aromatic white spirit - Google Patents
A kind of production method of jujube thick flavor aromatic white spirit Download PDFInfo
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- CN104357278B CN104357278B CN201410629912.5A CN201410629912A CN104357278B CN 104357278 B CN104357278 B CN 104357278B CN 201410629912 A CN201410629912 A CN 201410629912A CN 104357278 B CN104357278 B CN 104357278B
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Abstract
The invention discloses a kind of production method of jujube thick flavor aromatic white spirit, belong to technology and brewing technology.The production method of jujube thick flavor aromatic white spirit of the present invention comprises the following steps: (1) extra dry red wine jujube is pulverized; (2) mix grain and join unstrained spirits; (3) wine is got in distillation; (4) pit entry fermentation.The jujube thick flavor aromatic white spirit that the present invention obtains, had both maintained the feature of traditional Luzhou-flavor liquor, had again strong red date fragrance, wine body Hui Tian, long tail is clean, and plentiful coordination, is applicable to the demand of drinking of the traditional liquor consumer group comprising young consumer groups more.
Description
Technical field
The present invention relates to a kind of production method of jujube thick flavor aromatic white spirit, belong to technology and brewing technology.
Background technology
Aromatic Chinese spirit, with the style of its " cellar for storing things is fragrant quiet and tastefully laid out; sweet refreshing clean ", occupies most important part in China white wine, but along with the intensified competition of consumption market, consumer groups' alcohol drinking patterns is also gradually changing, and emphasis taste and nutrient health become liquor consumption new trend.At present, particular flavor white wine has immersion assembled alcoholic drinks, fermentation low alcohol fruit wine and fermented distilled white wine.Wherein, soak assembled alcoholic drinks and soak vegetable material with edible ethanol or high spirit, extract its effective constituent, then add water degree of falling, and carries out seasoning with sugar, acid, and this wine product technique is simple, vinosity mouthfeel is thiner, sweet greasy, containing other herbal medicine and essence and flavoring agent, be not suitable for modern Taste demand; Fermentation low alcohol fruit wine is by carrying out boiling, making beating, single bacterial classification or multi-cultur es liquid state fermentation to vegetable material, and then use sugar, sour seasoning, this wine product alcoholic strength is low, and taste is also thiner, sour and astringent, is not suitable for liquor consumption crowd; Fermented distilled white wine by plant material is carried out boiling, batching, with traditional distiller's yeast for starter carry out solid state fermentation, distillation, allotment form, this wine product mouthfeel is more assorted, and methyl alcohol, acetaldehyde, potato spirit content are high, dry, easily top after drink.
Summary of the invention
The object of the invention is to: the production method that a kind of jujube thick flavor aromatic white spirit is provided, to the red date of multiple nutritional components and conventional brew raw material be rich according to specified proportion, with traditional distiller's yeast and functional yeast matter for saccharifying ferment, form through solid state fermentation, distillation, allotment, these wine product had both maintained the feature of traditional Luzhou-flavor liquor, have again that nature jujube is fragrant, mouthfeel is sweet refreshing clean concurrently, meet the demand of people to the many tastes of aromatic Chinese spirit and high nutrition better.
The production method of described jujube thick flavor aromatic white spirit mainly comprises the following steps:
(1) red date is pulverized: choose high-quality red date and pulverize, and crosses 40 ~ 200 mesh sieves;
(2) mix grain and join unstrained spirits: get step 1 pulverize after red date 10 ~ 100 mass parts, many grain 1000 ~ 1500 mass parts, steamed after rice husk 240 ~ 360 mass parts mix evenly with going out to store to copy together with wine unstrained spirits 4500 ~ 6750 mass parts, make grain unstrained spirits;
(3) distillation connects wine: the grain unstrained spirits of step 2 is carried out loaded steamer, and shrouding disc heats up in a steamer wine, leaves out the beginning and the end, and wine is plucked in segmentation, heats up in a steamer fume pressure 0.01 ~ 0.03Mpa, heats up in a steamer wine temperature 15 ~ 35 DEG C, mixed alcohol degree 30 ~ 60 degree;
(4) pit entry fermentation: the wine unstrained spirits distilled through step 3 is gone out rice steamer and is positioned over the bed that dries in the air, evenly to splash hot pulp-water 180 ~ 260 mass parts of more than 90 DEG C, air blast spreading for cooling is to during close to 16 ~ 20 DEG C, be sprinkled into the high temperature Daqu of 150 ~ 375 mass parts and the functional yeast matter of 40 ~ 80 weight parts, turn evenly, enter the fermentation of mud cellar for storing things, controlling into the moisture of cellar for storing things wine unstrained spirits is 54% ~ 58%, acidity is 1.4 ~ 2.0mmol/10g wine unstrained spirits, and starch is 20% ~ 24%, and fermentation period is 60 ~ 80d.
Wherein, described red date refers to the dry-making red date after stoning.
Described many grains are Chinese sorghum 450 ~ 675 mass parts after being pulverized by removal of impurities, rice 350 ~ 525 mass parts, wheat 120 ~ 180 mass parts, corn 80 ~ 120 mass parts mix gained.Wherein Chinese sorghum, rice, wheat-flour are broken into 2 ~ 4 lobes, and Semen Maydis powder is broken into 6 ~ 8 lobes.Described rice refers to long-grained nonglutinous rice, glutinous rice or polished rice.
Described functional yeast matter is made up of little bent 10 ~ 30 mass parts, SHENGXIANG yeast 12 ~ 36 mass parts, esterified red yeast 8 ~ 24 mass parts.
The present invention has the following advantages:
(1) raw material is on conventional brew raw material basis, and with the addition of this fruit flavour type raw material of red date, the nutritive substances such as sugared part, VITAMIN, mineral substance are abundanter, for brewing microorganism provides natural excellent culture medium.
(2) red date enters cellar for storing things and carries out solid state fermentation together with conventional brew raw material, has both avoided the thin sweet greasy shortcoming of vinosity mouthfeel that the fragrant assembled alcoholic drinks of jujube brings; Turn avoid single employing red date fermentation distilling liquor and make that wine product mouthfeel is comparatively assorted, methyl alcohol, acetaldehyde, drawback that potato spirit content is high, produce that methanol in wine content is 5.20mg/100ml, acetaldehyde is 14.63mg/100ml, potato spirit content is 62.14mg/100ml, suitable with the content of traditional Luzhou-flavor liquor, both the feature of traditional Luzhou-flavor liquor had been maintained, have again the fragrant nature of jujube, sweet refreshing clean style concurrently, be applicable to drinking of the young consumer group.
Embodiment
Further illustrate technical solution of the present invention below in conjunction with specific examples, these examples can not be interpreted as the restriction to technical scheme.
Embodiment 1 produces jujube thick flavor aromatic white spirit according to following steps
(1) red date is pulverized: choose high-quality red date and pulverize, and crosses 40 mesh sieves;
(2) mix grain and join unstrained spirits: get step 1 pulverize after red date 10 weight part, many grain 1000 weight part, steamed after rice husk 240 weight part mix evenly with going out to store to copy together with wine unstrained spirits 4500 weight part, make grain unstrained spirits;
(3) distillation connects wine: the grain unstrained spirits of step 2 is carried out loaded steamer, and shrouding disc heats up in a steamer wine, leaves out the beginning and the end, and wine is plucked in segmentation, heats up in a steamer fume pressure 0.01Mpa, heats up in a steamer wine temperature 15 DEG C, mixed alcohol degree 40 degree;
(4) pit entry fermentation: the wine unstrained spirits distilled through step 3 is gone out rice steamer and is positioned over the bed that dries in the air, evenly splash the hot pulp-water 180kg of more than 90 DEG C, air blast spreading for cooling is to during close to 16 DEG C, be sprinkled into the high temperature Daqu of 150 weight parts and the functional yeast matter of 40 weight parts, turn evenly, enter the fermentation of mud cellar for storing things, controlling into the moisture of cellar for storing things wine unstrained spirits is 54%, acidity is 1.4mmol/10g wine unstrained spirits, and starch is 20%, and fermentation period is 60d.
Described many grains are Chinese sorghum 450 weight parts after being pulverized by removal of impurities, rice 350 weight part, wheat 120 weight part, corn 80 weight part mix gained;
Described functional yeast matter is made up of little bent 10 weight parts, SHENGXIANG yeast 12 weight part, esterified red yeast 8 weight part.
This example produces jujube thick flavor odor type top grade wine through sensory evaluation analysis: water white transparency, and fragrance is pure, pure and sweet, and tail is clean, has certain jujube fragrance.Detect through chromatogram, sanitary index is qualified.
Embodiment 2 produces jujube thick flavor aromatic white spirit according to following steps
(1) red date is pulverized: choose high-quality red date and pulverize, and crosses 100 mesh sieves;
(2) mix grain and join unstrained spirits: get step 1 pulverize after red date 50 weight part, many grain 1180 weight part, steamed after rice husk 300 weight part mix evenly with going out to store to copy together with wine unstrained spirits 5590 weight part, make grain unstrained spirits;
(3) distillation connects wine: the grain unstrained spirits of step 2 is carried out loaded steamer, and shrouding disc heats up in a steamer wine, leaves out the beginning and the end, and wine is plucked in segmentation, heats up in a steamer fume pressure 0.02Mpa, heats up in a steamer wine temperature 20 DEG C, mixed alcohol degree 45 degree;
(4) pit entry fermentation: the wine unstrained spirits distilled through step 3 is gone out rice steamer and is positioned over the bed that dries in the air, evenly to splash hot pulp-water 210 mass parts of more than 90 DEG C, air blast spreading for cooling is to during close to 18 DEG C, be sprinkled into the high temperature Daqu of 250 weight parts and the functional yeast matter of 60 weight parts, turn evenly, enter the fermentation of mud cellar for storing things, controlling into the moisture of cellar for storing things wine unstrained spirits is 56%, acidity is 1.7mmol/10g wine unstrained spirits, and starch is 22%, and fermentation period is 70d.
Described many grains are Chinese sorghum 540 weight parts after being pulverized by removal of impurities, rice 410 weight part, wheat 135 weight part, corn 95 weight part mix gained;
Described functional yeast matter is made up of little bent 15 weight parts, SHENGXIANG yeast 18 weight part, esterified red yeast 12 weight part.
This example produces jujube thick flavor odor type top grade wine through sensory evaluation analysis: water white transparency, and just, Hui Tian, refreshing clean, jujube is aromatic strongly fragrant for fragrance alcohol.Detect through chromatogram, sanitary index is qualified.
Embodiment 3 produces jujube thick flavor aromatic white spirit according to following steps
(1) red date is pulverized: choose high-quality red date and pulverize, and crosses 200 mesh sieves;
(2) mix grain and join unstrained spirits: get step 1 pulverize after red date 80 weight part, many grain 1350 weight part, steamed after rice husk 320 weight part mix evenly with going out to store to copy together with wine unstrained spirits 6500 weight part, make grain unstrained spirits;
(3) distillation connects wine: the grain unstrained spirits of step 2 is carried out loaded steamer, and shrouding disc heats up in a steamer wine, leaves out the beginning and the end, and wine is plucked in segmentation, heats up in a steamer fume pressure 0.03Mpa, heats up in a steamer wine temperature 22 DEG C, mixed alcohol degree 50 degree;
(4) pit entry fermentation: the wine unstrained spirits distilled through step 3 is gone out rice steamer and is positioned over the bed that dries in the air, evenly splash the hot pulp-water 230kg of more than 90 DEG C, air blast spreading for cooling is to during close to 20 DEG C, be sprinkled into the high temperature Daqu of 300 weight parts and the functional yeast matter of 80 weight parts, turn evenly, enter the fermentation of mud cellar for storing things, controlling into the moisture of cellar for storing things wine unstrained spirits is 58%, acidity is 1.8mmol/10g wine unstrained spirits, and starch is 23%, and fermentation period is 72d.
Described many grains are Chinese sorghum 600 weight parts after being pulverized by removal of impurities, rice 475 weight part, wheat 175 weight part, corn 100 weight part mix gained;
Described functional yeast matter is made up of little bent 20 weight parts, SHENGXIANG yeast 24 weight part, esterified red yeast 18 weight part.
This example produces jujube thick flavor odor type top grade wine through sensory evaluation analysis: water white transparency, elegant fragrance, and sweet refreshing clean, jujube fragrance is given prominence to.Detect through chromatogram, sanitary index is qualified.
Although the present invention with preferred embodiment openly as above; but it is also not used to limit the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can do various changes and modification, what therefore protection scope of the present invention should define with claims is as the criterion.
Claims (5)
1. a production method for jujube thick flavor aromatic white spirit, mixes red date with conventional brew raw material, with traditional distiller's yeast and functional yeast matter for saccharifying ferment, forms through solid state fermentation, distillation, allotment;
Mainly comprise the following steps:
(1) red date is pulverized: choose red date and pulverize, and crosses 40 ~ 200 mesh sieves;
(2) mix grain and join unstrained spirits: get step 1 pulverize after red date 10 ~ 100 mass parts, many grain 1000 ~ 1500 mass parts, steamed after rice husk 240 ~ 360 mass parts stir with going out to store together with wine unstrained spirits 4500 ~ 6750 mass parts, make grain unstrained spirits;
(3) distillation connects wine: the grain unstrained spirits of step 2 is carried out loaded steamer, and shrouding disc heats up in a steamer wine, leaves out the beginning and the end, and wine is plucked in segmentation, heats up in a steamer fume pressure 0.01 ~ 0.03Mpa, heats up in a steamer wine temperature 15 ~ 35 DEG C, mixed alcohol degree 30 ~ 60 degree;
(4) pit entry fermentation: the wine unstrained spirits distilled through step 3 is gone out rice steamer and is positioned over the bed that dries in the air, evenly to splash hot pulp-water 180 ~ 260 mass parts of more than 90 DEG C, during air blast spreading for cooling 16 ~ 20 DEG C, be sprinkled into the high temperature Daqu of 150 ~ 375 mass parts and the functional yeast matter of 40 ~ 80 mass parts, turn evenly, enter the fermentation of mud cellar for storing things, controlling into the moisture of cellar for storing things wine unstrained spirits is 54% ~ 58%, acidity is 1.4 ~ 2.0mmol/10g wine unstrained spirits, and starch is 20% ~ 24%, and fermentation period is 60 ~ 80d;
Described functional yeast matter is mixed formed by little bent 10 ~ 30 mass parts, SHENGXIANG yeast 12 ~ 36 mass parts, esterified red yeast 8 ~ 24 mass parts;
Described many grain is Chinese sorghum 450 ~ 675 mass parts after being pulverized by removal of impurities, rice 350 ~ 525 mass parts, wheat 120 ~ 180 mass parts, corn 80 ~ 120 mass parts mix gained.
2. method according to claim 1, is characterized in that, described red date refers to the dry-making red date after stoning.
3. method according to claim 1, is characterized in that, Chinese sorghum, rice, wheat-flour are broken into 2 ~ 4 lobes, and Semen Maydis powder is broken into 6 ~ 8 lobes.
4. method according to claim 1, is characterized in that, rice is long-grained nonglutinous rice, glutinous rice or polished rice.
5. the jujube thick flavor aromatic white spirit for preparing of method described in claim 1.
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105132231A (en) * | 2015-07-03 | 2015-12-09 | 山东万德酒业集团有限公司 | Production method of liquor of golden Chinese date |
| CN106834019A (en) * | 2017-04-01 | 2017-06-13 | 赵旭升 | Red date liquor and preparation method thereof |
| CN108865576A (en) * | 2018-07-27 | 2018-11-23 | 保德县恒胜农副产品开发有限公司 | A kind of preparation method of jujube Spirit |
| CN109439503A (en) * | 2018-12-30 | 2019-03-08 | 山东温和酒业有限公司 | A kind of Fruity type distilled spirit and its brewing method |
| CN110467998A (en) * | 2019-08-30 | 2019-11-19 | 河北大学 | A kind of low-methoxyl alcohol dateplum persimmon white wine solid fermentation simplicity brewage process |
| CN111718819A (en) * | 2020-06-29 | 2020-09-29 | 湖南鼎康酒业发展有限公司 | Brewing method of red date sorghum rice distilled liquor |
| CN112500968A (en) * | 2021-01-15 | 2021-03-16 | 甘肃滨河食品工业（集团）有限责任公司 | Elaeagnus angustifolia flower flavoring wine and preparation method thereof |
| CN115595224A (en) * | 2022-10-11 | 2023-01-13 | 新疆不忘初心果业有限公司（Cn） | Strong-flavor red date wine and low-carbon solid fermentation production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1696267A (en) * | 2005-05-13 | 2005-11-16 | 陈万福 | Technique for producing distillate spirits in fragrance of Chinese date by using red material |
| CN102010810B (en) * | 2010-07-20 | 2012-09-05 | 山西悦卜林创业投资有限公司 | Red date wine brewing method |
| CN102367408B (en) * | 2011-11-04 | 2013-07-17 | 张建国 | Brewing method for jujube wine |
| CN103865723A (en) * | 2014-03-25 | 2014-06-18 | 印江土家族苗族自治县西园综合开发有限责任公司 | Jujube-medlar health wine and preparation process thereof |
| CN104046542B (en) * | 2014-06-26 | 2016-04-06 | 陕西师范大学 | The method of edible ethanol is produced with inferior red date thick mash thermophilic fermentation |
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