CN104593193A - Method for preparing sugar palm fermented wine - Google Patents
Method for preparing sugar palm fermented wine Download PDFInfo
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- CN104593193A CN104593193A CN201510063261.2A CN201510063261A CN104593193A CN 104593193 A CN104593193 A CN 104593193A CN 201510063261 A CN201510063261 A CN 201510063261A CN 104593193 A CN104593193 A CN 104593193A
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- 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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention relates to the technical field of biology, and particularly provides a method for preparing a sugar palm fermented wine. The method comprises the following steps: 1 processing sugar palm powder through a liquefaction process and a saccharification process to obtain a fermented raw material; 2 adding a compound starter prepared from liqueur koji and a wine-making active dry yeast to the fermented raw material, and carrying out fermentation to obtain a fermented product to prepare the sugar palm fermented wine. The sugar palm powder is adopted as the raw material, is liquefied by an enzymic preparation, and is saccharified, and then liquid fermentation is carried out, so that the method is distinctive in characteristics; and the obtained product is the sugar palm fermented wine, is abundant in nutrient, good in taste, and beneficial to health, and has good production and marketing prospects.
Description
Technical field
The present invention relates to biological technical field, more particularly, the present invention relates to a kind of preparation method of gomuti palm fermented wine.
Background technology
Gomuti palm powder is the Chinese medicinal materials of integration of drinking and medicinal herbs simply, and its exquisiteness is good to eat, and A sweety scent assails the nostrils, without fat, low sugar, low calorie, dietary fiber content is high, and containing multiple human body essential mineral element and multiple vitamin B group such as calcium, phosphorus, potassium, has lung-heat clearing and detoxification, slake thirst and help produce saliva, effect of inflammation is gone in sterilization, can to heatstroke, typhoid fever, diarrhoea, dysentery, have blood in stool, pharyngolaryngitis, sore swell and ache, the diseases such as child's infantile malnutrition due to digestive disturbances or intestinalparasites carry out assisting therapy, and thus midsummer, travelling was edible especially good.LI Shi-Zhen is summed up and is arrived in Compendium of Material Medica: " (gomuti palm) face, smell, sweet, flat, nontoxic.Cure mainly: the fat of processing food as cake is beautiful, makes us not hungry, the win of help void is damaged weary, and waist pin is unable.”
Gomuti palm at China's main product in Guangxi, at present, only rest in primary products level to its Application and Development, form mainly with finished product gomuti palm powder is sold, product form is single, and because different people's physique is different, in the process of edible gomuti palm powder, also can there is the difference that very large nutrition digestion absorbs, the nutritive value of gomuti palm powder can not be fully demonstrated.
To, in foregoing description, urgently have more product to be developed, for the rationalization of gomuti palm, economization utilizes provides a significant approach, drives the Economic development of Guangxi province.
Summary of the invention
As the result of various extensive and careful research and experiment, the present inventor has been found that with gomuti palm powder to be raw material, carries out liquid fermenting after adopting zymin liquefaction, saccharification gomuti palm powder, bright characteristic, products obtained therefrom is gomuti palm fermented wine, after gomuti palm fermented wine being allocated, prepares alcoholic strength and is suitable for, nutritious, good mouthfeel, wholesome gomuti palm fermented wine, has good production and selling prospect.
An object of the present invention is to provide a kind of preparation method of gomuti palm fermented wine, by simple gentle biological enzyme formulation fermentation processing method, energy energy-and time-economizing, at utmost the nutritive ingredient retained in gomuti palm is not destroyed, and has bigger difference with traditional wine brewing.
An object of the present invention is the preparation method by providing a kind of gomuti palm fermented wine, carrying out liquid fermenting by biological enzyme formulation by after gomuti palm powder liquefying-saccharifying, make zymotechnique save labour and be easy to suitability for industrialized production and control, have larger difference with traditional wine brewing.
A further object of the invention is to provide a kind of gomuti palm fermented wine, sugar in gomuti palm powder can be fermented into alcohol by fully, after allotment, can prepare alcoholic strength to be suitable for, the gomuti palm fermented wine of good mouthfeel, and fermenting process can also utilize the action of soaking of alcohol the various trace elements in gomuti palm powder to be extracted, add the pharmaceutical use of Sugar palm wine, nutritious, good for health, there is good production and selling prospect.
In order to realize, according to these objects of the present invention and other advantage, providing a kind of preparation method of gomuti palm fermented wine, comprise the following steps:
Step one, gomuti palm powder is obtained fermentation raw material after liquefaction process and Mashing process process;
Step 2, in described fermentation raw material, add compound ferment prepared by koji and Active Dry Yeast carry out fermentation and obtain tunning for making gomuti palm fermented wine.
Preferably, wherein, in described step 2, the addition of compound ferment and the mass ratio of gomuti palm powder are 2.5-3.5: 100.
Preferably, wherein, in described step 2, the addition of compound ferment and the mass ratio of gomuti palm powder are 3: 100.
Preferably, wherein, the koji in described step 2 in compound ferment and the mass ratio of Active Dry Yeast are 2.5-3.5: 6.5-7.5.
Preferably, wherein, the described koji in described step 2 in compound ferment and the mass ratio of Active Dry Yeast are 3: 7, and wherein, described koji is Suzhou honeybee koji, and described Active Dry Yeast is that Angel wine brewing is bent.
Preferably, wherein, the condition of fermenting in described step 2 is: fermentation time is 55-72h, and leavening temperature is 28-32 DEG C.
Preferably, wherein, fermentation time is 60h, and leavening temperature is 30 DEG C.
Preferably, wherein, described in described step one, liquefaction process specifically comprises the following steps:
1) gomuti palm powder is fully dissolved in distilled water, makes the mass body volume concentrations of gomuti palm powder in distilled water be 5-20g/ml;
2) in gomuti palm powder solution, add α-amylase carry out liquefaction processing acquisition gomuti palm powder liquefied product, wherein, the addition of the corresponding α-amylase of every 10g gomuti palm powder is 13-18U, and liquefying time is 13-18min, and liquefaction temperature is 75-85 DEG C;
Described Mashing process specifically comprises the following steps: in described gomuti palm powder liquefied product, add saccharifying enzyme carry out Mashing process process acquisition gomuti palm powder saccharification product, wherein, the addition of the corresponding saccharifying enzyme of every 10g gomuti palm powder is 800-1500U, saccharification time is 50-70min, and saccharification temperature is 55-65 DEG C.
Preferably, wherein, described in described step one, liquefaction process specifically comprises the following steps:
1) gomuti palm powder is fully dissolved in distilled water, makes the mass body volume concentrations of gomuti palm powder in distilled water be 10g/100ml;
2) in gomuti palm powder solution, add α-amylase carry out liquefaction processing acquisition gomuti palm powder liquefied product, wherein, the addition of the corresponding α-amylase of every 10g gomuti palm powder is 15U, and liquefying time is 15min, and liquefaction temperature is 80 DEG C.
Described Mashing process specifically comprises the following steps: in described gomuti palm powder liquefied product, add saccharifying enzyme carry out Mashing process process acquisition gomuti palm powder saccharification product, wherein, the addition of the corresponding saccharifying enzyme of every 10g gomuti palm powder is 1150U, and saccharification time is 64min, and saccharification temperature is 59 DEG C.
Preferably, wherein, further comprising the steps of:
Step 3, clarification: in described tunning, add CaCO
3and gac, leave standstill 60h, wherein, CaCO
3addition be add 1.0g in every 1L tunning, gac addition is add 4.0g in every 1L tunning;
Step 4, distillation: the gomuti palm liquor carrying out tunning being distilled to alcoholic strength >=15 °;
Step 5, preparation finished product: in gomuti palm liquor, add edible ethanol, edible additive is deployed into Sugar palm wine.
The present invention at least comprises following beneficial effect:
The inventive method take gomuti palm powder as raw material, and carry out liquid fermenting after adopting zymin liquefaction, saccharification gomuti palm powder, temperature of reaction is low, energy-and time-economizing, is easy to suitability for industrialized production and control; Bright characteristic, products obtained therefrom is gomuti palm fermented wine, after gomuti palm fermented wine being allocated, prepares alcoholic strength and is suitable for, nutritious, good mouthfeel, and wholesome gomuti palm fermented wine, has good production and selling prospect;
The inventive method adopts the compound ferment that compound prepares gomuti palm fermented wine special that carries out of the koji after experiment sieving and Active Dry Yeast to ferment, this compound ferment has had both the mellow delicious feature high with Active Dry Yeast wine ability of koji wine brewing, makes up the blank not having gomuti palm fermented wine special leaven in the market; Provide the proportioning obtaining the highest honey distiller's yeast of alcoholic strength and yeast distiller's yeast, to make at utmost to utilize gomuti palm powder raw material, reduce production cost, increase economic efficiency.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail, can implement according to this with reference to specification sheets word to make those skilled in the art.
Should be appreciated that used hereinly such as " to have ", other element one or more do not allotted in " comprising " and " comprising " term or the existence of its combination or interpolation.
< example 1>
Step one, gomuti palm powder is obtained fermentation raw material after liquefaction process and Mashing process process;
Wherein, described in described step one, liquefaction process specifically comprises the following steps:
1) gomuti palm powder is fully dissolved in distilled water, makes the mass body volume concentrations of gomuti palm powder in distilled water be 5g/100ml;
2) in gomuti palm powder solution, add α-amylase carry out liquefaction processing acquisition gomuti palm powder liquefied product, wherein, the addition of the corresponding α-amylase of every 10g gomuti palm powder is 13U, and liquefying time is 13min, and liquefaction temperature is 75 DEG C;
Described Mashing process specifically comprises the following steps: in described gomuti palm powder liquefied product, add saccharifying enzyme carry out Mashing process process acquisition gomuti palm powder saccharification product, wherein, the addition of the corresponding saccharifying enzyme of every 10g gomuti palm powder is 800U, and saccharification time is 50min, and saccharification temperature is 55 DEG C;
Step 2, the compound ferment adding honey distiller's yeast and yeast distiller's yeast in described fermentation raw material carry out fermentation and obtain tunning for making gomuti palm fermented wine;
Wherein, the addition of compound ferment and the mass ratio of gomuti palm powder are 2.5: 100;
Koji in compound ferment and the mass ratio of Active Dry Yeast are 3.5: 6.5;
The condition of fermentation is: fermentation time is 55h, and leavening temperature is 28 DEG C.
Step 3, clarification: in described tunning, add CaCO
3and gac, leave standstill 60h, wherein, CaCO
3addition be add 1.0g in every 1L tunning, gac addition is add 4.0g in every 1L tunning;
Step 4, distillation: the gomuti palm liquor carrying out tunning being distilled to alcoholic strength >=15 °;
Step 5, preparation finished product: in gomuti palm liquor, add edible ethanol, edible additive is deployed into Sugar palm wine.
The gomuti palm fermented wine obtained through above-mentioned steps is bright and lustrous, and mouthfeel is good, nutritious, gives off a strong fragrance; Containing a small amount of carbon compound, provide existence matrix to probiotics, while remaining aroma, the content of the probiotics in the wine of increase, when quoting this product, nurses one's health beneficial flora in human body, useful body and mind simultaneously to a certain extent.
< example 2>
Step one, gomuti palm powder is obtained fermentation raw material after liquefaction process and Mashing process process;
Wherein, described in described step one, liquefaction process specifically comprises the following steps:
1) gomuti palm powder is fully dissolved in distilled water, makes the mass body volume concentrations of gomuti palm powder in distilled water be 10g/100ml;
2) in gomuti palm powder solution, add α-amylase carry out liquefaction processing acquisition gomuti palm powder liquefied product, wherein, the addition of the corresponding α-amylase of every 10g gomuti palm powder is 15U, and liquefying time is 15min, and liquefaction temperature is 80 DEG C;
Described Mashing process specifically comprises the following steps: in described gomuti palm powder liquefied product, add saccharifying enzyme carry out Mashing process process acquisition gomuti palm powder saccharification product, wherein, the addition of the corresponding saccharifying enzyme of every 10g gomuti palm powder is 1150U, and saccharification time is 60min, and saccharification temperature is 59 DEG C;
Step 2, in described fermentation raw material, add Suzhou honeybee koji and wine brewing bent compound ferment in Angel carries out fermentation acquisition tunning for making gomuti palm fermented wine;
Wherein, the addition of compound ferment and the mass ratio of gomuti palm powder are 3: 100;
Honey distiller's yeast in compound ferment and the mass ratio of yeast distiller's yeast are 3: 7;
The condition of fermentation is: fermentation time is 60h, and leavening temperature is 30 DEG C.
Step 3, clarification: in described tunning, add CaCO
3and gac, leave standstill 60h, wherein, CaCO
3addition be add 1.0g in every 1L tunning, gac addition is add 4.0g in every 1L tunning;
Step 4, distillation: the gomuti palm liquor carrying out tunning being distilled to alcoholic strength >=15 °;
Step 5, preparation finished product: in gomuti palm liquor, add edible ethanol, edible additive is deployed into Sugar palm wine.
< example 3>
Step one, gomuti palm powder is obtained fermentation raw material after liquefaction process and Mashing process process;
Wherein, described in described step one, liquefaction process specifically comprises the following steps:
1) gomuti palm powder is fully dissolved in distilled water, makes the mass body volume concentrations of gomuti palm powder in distilled water be 20g/100ml;
2) in gomuti palm powder solution, add α-amylase carry out liquefaction processing acquisition gomuti palm powder liquefied product, wherein, the addition of the corresponding α-amylase of every 10g gomuti palm powder is 18U, and liquefying time is 18min, and liquefaction temperature is 85 DEG C;
Described Mashing process specifically comprises the following steps: in described gomuti palm powder liquefied product, add saccharifying enzyme carry out Mashing process process acquisition gomuti palm powder saccharification product, wherein, the addition of the corresponding saccharifying enzyme of every 10g gomuti palm powder is 1500U, and saccharification time is 70min, and saccharification temperature is 65 DEG C;
Step 2, the compound ferment adding honey distiller's yeast and yeast distiller's yeast in described fermentation raw material carry out fermentation and obtain tunning for making gomuti palm fermented wine;
Wherein, the addition of compound ferment and the mass ratio of gomuti palm powder are 3.5: 100;
Honey distiller's yeast in compound ferment and the mass ratio of yeast distiller's yeast are 2.5: 7.5;
The condition of fermentation is: fermentation time is 65h, and leavening temperature is 28-32 DEG C;
Step 3, clarification: in described tunning, add CaCO
3and gac, leave standstill 60h, wherein, CaCO
3addition be add 1.0g in every 1L tunning, gac addition is add 4.0g in every 1L tunning;
Step 4, distillation: the gomuti palm liquor carrying out tunning being distilled to alcoholic strength >=15 °;
Step 5, preparation finished product: in gomuti palm liquor, add edible ethanol, edible additive is deployed into Sugar palm wine.
In laboratory conditions, simulation above-described embodiment 1-3 carries out the research of fermentation Sugar palm wine to the present inventor:
< example 4>
Liquefaction process: get 10g gomuti palm powder, adds 100ml distilled water and sizes mixing, add 15U α-amylase, and liquefy 15min in 80 DEG C of water-baths, obtains gomuti palm powder liquefier;
Mashing process: add 1150U saccharifying enzyme in gained gomuti palm powder liquefier, saccharification 64min in 59 DEG C of water-baths, obtains gomuti palm powder saccharified liquid;
Fermentation: after 0.09g Suzhou honeybee koji and the bent mixing of 0.21g Angel wine brewing are mixed well, join in gomuti palm powder saccharified liquid, double-deck preservative film sealing is also tied tight with bungee, the 60h that ferments in the biochemical culture railway carriage or compartment of 30 DEG C (extend fermentation time and can improve wine degree);
Clarification: gained fermented liquid is crossed two-layer 200 order gauzes, add 1.00g/L CaCO
3deacidification, and add 4g/L gac, leave standstill clarification 60h.
Gained gomuti palm fermented wine wine degree 4.5 ~ 7 °, acidity 3.54g/L, pol 28.70g/L, alcoholic strength is lower, nutritious, and outward appearance is faint yellow, and mouthfeel is micro-sweet, and mellow nature has the peculiar fragrance of gomuti palm powder.
The present inventor has also carried out mass spectrometric detection to the bouquet components of gomuti palm fermented wine, and detected result display bouquet components comprises 50 kinds, and wherein topmost composition is 3-methyl-1-butanol, and content is 38.74%.
The present inventor has also carried out mass spectrometric detection to the interior element composition of gomuti palm fermented wine, detects data and asks for an interview following table 1:
Show according to above-mentioned gomuti palm fermented wine associated description and table 1 data, not only mouthfeel is good for the gomuti palm fermented wine prepared of application the inventive method, be of high nutritive value, containing the multiple trace element useful to human body, making full use of the pharmaceutical use of gomuti palm, is the alcohol type health drink that directly can obtain, production cost is low, market cheaper, is suitable for scale operation and promotes, promote Guangxi province Economic development.
Wherein, the commercial enzyme applied and distiller's yeast respectively purchased from:
α-amylase: Aladdin Reagent Company
Saccharifying enzyme: Aladdin Reagent Company
Suzhou honeybee koji: excellent non-defective unit cures room Western-style pastry
Angel wine brewing is bent: Angel Yeast flagship store
Although the present invention/working of an invention scheme is open as above, it is not restricted to listed in specification sheets and embodiment utilization.It can be applied to various applicable the field of the invention completely.For those skilled in the art, can easily realize other amendment.Therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
1, a kind of preparation method of gomuti palm fermented wine, it is characterized in that: gomuti palm powder obtains gomuti palm fermented wine through liquefaction process, Mashing process, zymotechnique, clarification process, the reference physical and chemical index of the gomuti palm fermented wine obtained through this brewing process is: wine degree 4.5 °, acidity 3.54g/L, pol 28.70g/L, have good stability, and develop serial Sugar palm wine product based on this gomuti palm fermented wine.
2, the preparation method of gomuti palm fermented wine according to claim 1, it is characterized in that: the Optimizing Process Parameters of liquefaction process is: liquefying time is 15min, α-amylase dosage is 15U/10g gomuti palm powder, and liquefaction temperature is 80 DEG C, and solid-liquid ratio is 10: 100 (g/ml).
3, the preparation method of gomuti palm fermented wine according to claim 1, is characterized in that: the Optimizing Process Parameters of Mashing process is: saccharification time is 64min, and saccharifying enzyme dosage is 1150U/10g gomuti palm powder, and saccharification temperature is 59 DEG C.
4, the preparation method of gomuti palm fermented wine according to claim 1, it is characterized in that: the Optimizing Process Parameters of zymotechnique is: fermentation time is 60h, compound ferment dosage is 0.3g/10g gomuti palm powder, leavening temperature is 30 DEG C, extends as continued the wine degree to 7 ° that fermentation time can improve gomuti palm fermented wine.
5, the preparation method of gomuti palm fermented wine according to claim 4, is characterized in that: described compound ferment is composited by Suzhou honeybee koji and the bent ratio in 3: 7 of Angel wine brewing.
6, the preparation method of gomuti palm fermented wine according to claim 1, is characterized in that: clarification process condition is: CaCO
3dosage 1.00g/L, gac dosage 4? / L, settling time is 60h.
7, the preparation method of gomuti palm fermented wine according to claim 1, is characterized in that: the reference physical and chemical index of gomuti palm fermented wine can be used for the quality of production control of gomuti palm fermented wine.
8, the series product development of Sugar palm wine according to claim 1, is characterized in that: based on gomuti palm fermented wine, distillation can obtain the gomuti palm liquor of wine degree >=15 °.
9, the series product development of Sugar palm wine according to claim 1, is characterized in that: based on gomuti palm fermented wine, add edible ethanol, edible additive can obtain blending type gomuti palm fermented wine.
The present invention relates to the preparation method of a kind of gomuti palm fermented wine and series product, belong to food fermentation technical field.
Gomuti palm powder is the Chinese medicinal materials of integration of drinking and medicinal herbs simply, and its exquisiteness is good to eat, and A sweety scent assails the nostrils, without fat, low sugar, low calorie, dietary fiber content is high, and containing multiple human body essential mineral element and multiple vitamin B group such as calcium, phosphorus, potassium, has lung-heat clearing and detoxification, slake thirst and help produce saliva, effect of inflammation is gone in sterilization, can to heatstroke, typhoid fever, diarrhoea, dysentery, have blood in stool, pharyngolaryngitis, sore swell and ache, the diseases such as child's infantile malnutrition due to digestive disturbances or intestinalparasites carry out assisting therapy, and thus midsummer, travelling was edible especially good.LI Shi-Zhen is summed up and is arrived in Compendium of Material Medica: " (gomuti palm) face, smell, sweet, flat, nontoxic.Cure mainly: the fat of processing food as cake is beautiful, makes us not hungry, the win of help void is damaged weary, and waist pin is unable.”
Gomuti palm powder in Guangxi, but only rests in primary products level to its exploitation at China's main product, and the form mainly with finished product gomuti palm powder is sold, and the present invention can provide a significant approach for the high-valued of gomuti palm powder.The present invention carries out liquid fermenting after adopting zymin liquefaction, saccharification gomuti palm powder, and the present invention take gomuti palm powder as raw material, bright characteristic, and products obtained therefrom is fermented wine, and alcoholic strength is suitable for, nutritious, and good mouthfeel is good for health, has good production and selling prospect.
The object of this invention is to provide the preparation method of a kind of gomuti palm fermented wine and series product thereof, this preparation method can by integration of drinking and medicinal herbs, the gomuti palm powder with benefiting action makes that a kind of alcoholic strength is low, nutritious, good mouthfeel, wholesome gomuti palm fermented wine, and develops series product.
For solving the problems of the technologies described above, many technical schemes provided by the present invention are: a kind of preparation technology of gomuti palm fermented wine, comprises the following steps:
(1) liquefy adding α-amylase in gomuti palm powder.
(2) saccharification is carried out by adding saccharifying enzyme in gomuti palm powder liquefier.
(3) compound ferment needed for the fermentation of gomuti palm fermented wine is applicable to Suzhou honeybee koji and Angel wine brewing Qu Fuhe preparation.
(4) compound ferment is added in gomuti palm powder saccharified liquid ferment.
(5) CaCO is added
3and gac, fermentation gained gomuti palm fermented wine is clarified.
(6) distill gomuti palm fermented wine and can obtain gomuti palm liquor; In gomuti palm fermented wine, add edible ethanol can obtain blending type gomuti palm fermented wine.
Preferably: to be the optimal processing parameter of liquefaction process be for the liquefaction condition of step (1): liquefying time 15min, α-amylase dosage 15U/10g gomuti palm powder, liquefaction temperature 80 DEG C, solid-liquid ratio 10: 100 (g/ml).
Preferably: the saccharification condition of step (2) is saccharification time is 64min, saccharifying enzyme dosage 1150U/10g gomuti palm powder, saccharification temperature 59 DEG C.
Preferably: the preparation method of the compound ferment of step (3) is that Suzhou honeybee koji and the bent ratio in 3: 7 of Angel wine brewing are composited.
Preferably: the fermentation condition of step (4) is fermentation time 60h, and compound ferment is 0.3g/10g gomuti palm powder, and leavening temperature is 30 DEG C.
Preferably: the clarification condition of step (5) is CaCO
3dosage 1.00g/L, gac dosage 4g/L, settling time is 60h.
Preferably: the distillating method described in step (6) is use for laboratory water distilling apparatus, wine degree >=15 °.
Preferably: foodstuff additive are edible citric acid.
The present invention compared with prior art, its progressive part is: the present invention carries out liquid fermenting after adopting zymin liquefaction, saccharification gomuti palm powder, and carry out production control according to the physical and chemical index of fermented wine, make brewing process relative to traditional brewing craft energy-and time-economizing, be easier to realize suitability for industrialized production and quality control.The present invention prepares compound ferment with the Suzhou honeybee koji selected through testing sieve and Angel wine brewing song, and this compound ferment has had both the delicious and Angel of Suzhou honeybee koji wine brewing and to have made wine the high feature of bent wine ability, is suitable for the brew of gomuti palm fermented wine.The present invention take gomuti palm powder as raw material, bright characteristic, and products obtained therefrom is fermented wine, and alcoholic strength is suitable for, nutritious, and good mouthfeel is good for health.Invention has been series product development, be conducive to extending gomuti palm product industrial chain.
Claims (10)
1. a preparation method for gomuti palm fermented wine, comprises the following steps:
Step one, gomuti palm powder is obtained fermentation raw material after liquefaction process and Mashing process process;
Step 2, in described fermentation raw material, add compound ferment prepared by koji and Active Dry Yeast carry out fermentation and obtain tunning for making gomuti palm fermented wine.
2., as claimed in claim 1 for the preparation method of gomuti palm fermented wine, it is characterized in that, in described step 2, the addition of compound ferment and the mass ratio of gomuti palm powder are 2.5-3.5: 100.
3., as claimed in claim 2 for the preparation method of gomuti palm fermented wine, it is characterized in that, it is characterized in that, in described step 2, the addition of compound ferment and the mass ratio of gomuti palm powder are 3: 100.
4., as claimed in claim 1 for the preparation method of gomuti palm fermented wine, it is characterized in that, the koji in described step 2 in compound ferment and the mass ratio of Active Dry Yeast are 2.5-3.5: 6.5-7.5.
5. as claimed in claim 4 for the preparation method of gomuti palm fermented wine, it is characterized in that, described koji in described step 2 in compound ferment and the mass ratio of Active Dry Yeast are 3: 7, wherein, described koji is Suzhou honeybee koji, and described Active Dry Yeast is that Angel wine brewing is bent.
6., as claimed in claim 1 for the preparation method of gomuti palm fermented wine, it is characterized in that, the condition of fermenting in described step 2 is: fermentation time is 55-72h, and leavening temperature is 28-32 DEG C.
7., as claimed in claim 6 for the preparation method of gomuti palm fermented wine, it is characterized in that, fermentation time is 60h, and leavening temperature is 30 DEG C.
8., as claimed in claim 1 for the preparation method of gomuti palm fermented wine, it is characterized in that,
Described in described step one, liquefaction process specifically comprises the following steps:
1) gomuti palm powder is fully dissolved in distilled water, makes the mass body volume concentrations of gomuti palm powder in distilled water be 5-20g/100ml;
2) in gomuti palm powder solution, add α-amylase carry out liquefaction processing acquisition gomuti palm powder liquefied product, wherein, the addition of the corresponding α-amylase of every 10g gomuti palm powder is 13-18U, and liquefying time is 13-18min, and liquefaction temperature is 75-85 DEG C;
Described Mashing process specifically comprises the following steps: in described gomuti palm powder liquefied product, add saccharifying enzyme carry out Mashing process process acquisition gomuti palm powder saccharification product, wherein, the addition of the corresponding saccharifying enzyme of every 10g gomuti palm powder is 800-1500U, saccharification time is 50-70min, and saccharification temperature is 55-65 DEG C.
9., as claimed in claim 8 for the preparation method of gomuti palm fermented wine, it is characterized in that,
Described in described step one, liquefaction process specifically comprises the following steps:
1) gomuti palm powder is fully dissolved in distilled water, makes the mass body volume concentrations of gomuti palm powder in distilled water be 10g/100ml;
2) in gomuti palm powder solution, add α-amylase carry out liquefaction processing acquisition gomuti palm powder liquefied product, wherein, the addition of the corresponding α-amylase of every 10g gomuti palm powder is 15U, and liquefying time is 15min, and liquefaction temperature is 80 DEG C;
Described Mashing process specifically comprises the following steps:
In described gomuti palm powder liquefied product, add saccharifying enzyme carry out Mashing process process acquisition gomuti palm powder saccharification product, wherein, the addition of the corresponding saccharifying enzyme of every 10g gomuti palm powder is 1150U, and saccharification time is 64min, and saccharification temperature is 59 DEG C.
10. the preparation method for gomuti palm fermented wine according to any one of claim 1 ~ 9, is characterized in that, further comprising the steps of:
Step 3, clarification: in described tunning, add CaCO
3and gac, leave standstill 60h, wherein, CaCO
3addition be add 1.0g in every 1L tunning, gac addition is add 4.0g in every 1L tunning;
Step 4, distillation: the gomuti palm liquor carrying out tunning being distilled to alcoholic strength >=15 °;
Step 5, preparation finished product: in gomuti palm liquor, add edible ethanol, edible additive is deployed into Sugar palm wine.
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Cited By (2)
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| CN107354056A (en) * | 2017-08-23 | 2017-11-17 | 吕燕强 | Gomuti palm alcoholic drink mixed with fruit juice and preparation method thereof |
| CN107794157A (en) * | 2017-10-26 | 2018-03-13 | 吕燕强 | A kind of preparation method of Sugar palm wine |
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| CN1661024A (en) * | 2004-12-30 | 2005-08-31 | 天津科技大学 | Method for increasing fermentation alcohol content of alcohol thick mash from raw material of starchiness |
| CN101698820A (en) * | 2009-11-11 | 2010-04-28 | 大连理工大学 | Method for producing white wine and fruit wine by fritillary bulb |
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| CN102899218A (en) * | 2012-09-20 | 2013-01-30 | 龙州县壮珍食品有限公司 | Sugar palm wine and production method thereof |
| CN103897938A (en) * | 2014-04-22 | 2014-07-02 | 中国农业科学院作物科学研究所 | Oat yellow wine and brewing technology thereof |
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| CN1661024A (en) * | 2004-12-30 | 2005-08-31 | 天津科技大学 | Method for increasing fermentation alcohol content of alcohol thick mash from raw material of starchiness |
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| CN101698820A (en) * | 2009-11-11 | 2010-04-28 | 大连理工大学 | Method for producing white wine and fruit wine by fritillary bulb |
| CN102899218A (en) * | 2012-09-20 | 2013-01-30 | 龙州县壮珍食品有限公司 | Sugar palm wine and production method thereof |
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