CN104830647A

CN104830647A - Method for brewing citrus and rice wine

Info

Publication number: CN104830647A
Application number: CN201510265901.8A
Authority: CN
Inventors: 覃铭; 佘季秋
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-05-24
Filing date: 2015-05-24
Publication date: 2015-08-12

Abstract

The invention discloses a method for brewing a citrus and rice wine. The wine brewed from pure citrus is low in yield and is short of ageing taste of traditional grain liquor, and the labor cost and energy cost are constantly increased at present, so that the wine brewed from the pure citrus cannot make a profit. According to the brewing method, a material scheme of the citrus which is matched and complementary with rice is adopted; the citrus and rice wine is prepared from the following raw materials in percentage by weight: peeled citrus, rice, sweet wine yeast and liquor-making koji, wherein the ratio of the peeled citrus to the rice is 100 to (30-50); and the dosage of a product is described in the specification. The brewing process comprises the following steps: preparing materials; prefabricating; saccharifying; fermenting; distilling; ageing; inspecting, blending and filtering; and bottling, sterilizing and delivering, so as to finish a production cycle. An experiment result shows that 100kg of peeled citrus is matched with 30-50kg of rice to brew the wine; and 30-40kg of citrus and rice wine can be produced when the alcohol content is 45 degrees, namely that 12-20kg of pure citrus wine can be brewed from 100kg of peeled citrus.

Description

A kind of brewing method of oranges and tangerines cereal wine

Technical field

The present invention relates to a kind of brewing method of oranges and tangerines cereal wine, belong to a kind of wine brewing field.

Background technology

According to Ministry of Agriculture's statistics, national Orange Producing area 3,645 ten thousand mu in 2013, orange yield 3,276 ten thousand tons, the main fresh fruit that relies on is sold, and particularly the deep processing ratio of noncommodity fruit is very little, causes the not high citrus farmer of added value to increase income very difficult.

The large county of China's Orange Producing is belonged to regard to Shimen County, Hunan Province, year amount of bearing fruit more than 400 ten thousand tons, year fresh fruit sales volume more than 200 ten thousand tons, every year because unsalablely to go mouldy, the discarded existence with plucking the factors such as shipping damage of secondary fruit russeting fruit, actual directly in human consumer's mouth less than 50% of ultimate production, have the low-priced report of hindering agriculture of tangerine every year.

In order to make numerous citrus farmers' increasing both production and income, though there are the products such as oranges and tangerines can, orange blossom, be all subject to processing technology and installations and facilities drop into and are restricted; Also the report brewageing mandarin wine is had in recent years, but because the yield of liquor of making wine with pure oranges and tangerines is low and be short of traditional grain hotel catering mouthfeel, add current labour costs and energy cost constantly rises again, cause can earning without money with pure oranges and tangerines wine brewing, its quality is also undesirable, for solving the problem, be necessary that appropriateness increases cereal and solves relevant technical problem.

Summary of the invention

The present invention is intended to overcome above-mentioned technological deficiency, and provide a kind of brewing method of oranges and tangerines cereal wine, present method is achieved by the following technical solution.

A kind of brewing method of oranges and tangerines cereal wine, its starting material and proportioning are made up of following component: be weight %, (peeling oranges and tangerines: paddy): koji: wine brewing song=(100: 30-50): koji consumption ginseng product description: bent consumption of making wine ginseng product description; Its making method is made up of the following step: get the raw materials ready, prefabricated, saccharification, fermentation, distillation, ageing, inspection rectification are filtered, bottling sterilization is dispatched from the factory.

A brewing method for oranges and tangerines cereal wine, its concrete making method; The first step is got the raw materials ready: 1. choose ripe citrus fruit, removes the rotten fruit of sick fruit through rinsing into pond, and with peeling manual after 85-90 DEG C of hot-water soak 4-5min, stand-by by stoichiometry barrelling; 2. separately get long-grain nonglutinous rice through decon, enter pond by stoichiometry, after rinsing, soak 8-18h dress basket draining stand-by; Second step is prefabricated: 1. will remove the peel barrelling citrus fruit and send into hollander making beating, and its specification is that peeling fruit fruit lobe is torn frustillatum, then it is stand-by to send into cannery retort barrelling after sterilization; 2. dress basket draining paddy is entered rice steamer, just steam after about 40mim through big fire, spacious lid injects appropriate cold water makes grain water-swelling, repeat again once to go out rice steamer afterwards, immerse in cold water and make grain point opening, until after secondary enter rice steamer big fire and to steam after about 60mim spacious lid more again and receive sweat, grain is cooked completely and opens chest to be advisable, can taking out from retort and cooling stand-by; 3rd step saccharification: prefabricated stand-by citrus pulp is mixed with the stand-by grain of spreading for cooling, its material temperature controls to load in appropriate wood basin at 30-35 DEG C to mix and stir, the koji measured is added in mixing and stirring, after uniform mixing, tighten basin mouth with calico, and send into the saccharification of saccharification storehouse, its temperature controls at 25-30 DEG C, saccharification time is 24-36h, and terminates saccharification in conjunction with fragrant and sweet degree; 4th step fermentation: after saccharification operation, adjusted to ph is 5 ~ 6, the wine brewing measured is added bent in mixing and stirring, fermentation Tao Tan is reinstalled after uniform mixing, add string rubber with plastic film sealing and tighten sealing, and send into the fermentation of fermentation storehouse, secondary is turned every day with wine rake after one day, continuous two angel's grain fermentations evenly, its temperature controls at 25-30 DEG C, fermentation time is 100-150h, and in conjunction with residual sugar content generally lower than 0.3%, ear listen fermentation Tao Tan under static state voiceless sound time terminate fermentation; 5th step distillation: when after end fermentation, by fermentation material send into band temperature control with display boil in wine machine, start first steaming, its temperature controls at 80-95 DEG C, wine angle value in pottery altar should be measured in the process at any time, its wine angle value is separately deposited lower than changing altar in time when 30 °, distills after mixing when distillation next time with new fermentation material; After head steams, then the wine liquid depositing altar is carried out multiple steaming, and temperature is adjusted to 68 DEG C, steam 15-25min again, wine at this moment substantially removes methyl alcohol; 6th step ageing: altar white wine will be deposited except methyl alcohol, tight by half-dried mudding with plastic film sealing wrapping, then send the ageing storehouse of shady and cool ventilation to, and with stored in the burnt dust-ashes in storehouse, whole altar envelope is old puts plane 100mm on wine jar and is advisable, and deposits the phase at least more than half a year; 7th step inspection rectification filter: first by ageing wine send into inspection rectification filter storehouse, open altar detect all technical, by customer need with prestore distillation tail wine or edible ethanol carry out rectification precision, also regulate its flavouring type mouthfeel, to be installed after filtration; Final step bottling sterilization is dispatched from the factory: first clean, bottle by bottling machine metering and bottling sterilization labeling to dispatching from the factory.

A brewing method for oranges and tangerines cereal wine, the burnt dust-ashes working method in its aging process is: burn till with the orange peel dried, tangerine trimming leaf, the wine brewing organism such as slag, husk and mellow soil, for subsequent use after the process of screening tail drinks.

Beneficial effect of the present invention is: 1. the present invention adopts oranges and tangerines mate complementary raw material scheme with paddy, with solve the wine brewing of pure oranges and tangerines because of produce the few contradiction that mouthfeel is poor, production cost is high of wine 2. the present invention can effectively reduce oranges and tangerines because unsalablely to go mouldy, secondary fruit russeting discarded rate increase added value of product really.

Accompanying drawing explanation

Fig. 1: a kind of brewing method process flow sheet of oranges and tangerines cereal wine

Embodiment

Below just in conjunction with this process flow sheet, give an actual example and be further elaborated.

The first step is got the raw materials ready: 1. choose ripe citrus fruit, remove the rotten fruit of sick fruit through rinsing into pond, and with after the manual peeling of 85-90 DEG C of hot-water soak 4-5min, take the stand-by long-grain nonglutinous rice of 2. separately getting of 100kg barrelling after decon, take 40kg and enter pond, after rinsing, soak 8-18h dress basket draining stand-by.

Second step is prefabricated: 1. will remove the peel barrelling citrus fruit and send into hollander making beating, its specification peeling fruit fruit lobe is torn frustillatum send into that 2. cannery retort barrelling after sterilization is stand-by enters rice steamer by dress basket draining paddy again, just steam after about 40mim through big fire, spacious lid injects appropriate cold water makes grain water-swelling, repeat again once to go out rice steamer afterwards, immerse in cold water and make grain point opening, until after secondary enter rice steamer big fire and to steam after about 60mim spacious lid more again and receive sweat, grain is cooked completely and opens chest to be advisable, get final product taking out from retort and cooling stand-by.

3rd step saccharification: prefabricated stand-by citrus pulp is mixed with the stand-by grain of spreading for cooling, its material temperature controls to load in appropriate wood basin at 30-35 DEG C to mix and stir, 0.42kg=(100+40 is added in mixing and stirring) × the koji of 0.3, after uniform mixing, tighten basin mouth with calico, and send into the saccharification of saccharification storehouse, its temperature controls at 25-30 DEG C, saccharification time is 24-36h, and terminates saccharification in conjunction with fragrant and sweet degree; Note: koji should select the koji that can be used for liquid saccharification to be advisable when purchasing.

4th step fermentation: after saccharification operation, adjusted to ph is 5 ~ 6,0.56kg=(100+40 is added in mixing and stirring) × the wine brewing of 0.4 is bent, fermentation Tao Tan is reinstalled after uniform mixing, add string rubber with plastic film sealing and tighten sealing, and send into the fermentation of fermentation storehouse, secondary is turned every day with wine rake after one day, continuous two angel's grain fermentations evenly, its temperature controls at 25-30 DEG C, fermentation time is 100-150h, and in conjunction with residual sugar content generally lower than 0.3%, ear listen fermentation Tao Tan under static state voiceless sound time terminate fermentation; Note: 1. wine brewing is bent should select when purchasing the wine brewing Qu Weiyi being used for liquid fermenting.2. Tao Tan does not answer overfill and releases carbon dioxide gas in good time, prevents Tao Tan from bursting.

5th step distillation: when after end fermentation, by fermentation material send into band temperature control with display boil in wine machine, start first steaming, its temperature controls at 80-98 DEG C, wine angle value in pottery altar should be measured in the process at any time, its wine angle value is separately deposited lower than changing altar in time when 30 °, distills after mixing when distillation next time with new fermentation material; After head steams, then the wine liquid depositing altar is carried out multiple steaming, and temperature is adjusted to 68 DEG C, steam 15-25min again, wine at this moment substantially removes methyl alcohol; Note: the anti-naked light contact wine liquid when distilling.

6th step ageing: methyl alcohol will be eliminated and deposit altar white wine, with plastic film sealing wrapping and tight by half-dried mudding, send the ageing storehouse of shady and cool ventilation again to, and with stored in the burnt dust-ashes in storehouse, whole altar envelope is old puts plane 100mm on wine jar and is advisable, deposit the phase at least more than half a year, make this drinking utensils have special tangerine Flavor and ageing mouthfeel.

7th step inspection rectification is filtered: first ageing wine is sent into inspection rectification and filter storehouse, open Tao Tan and detect all technical, carry out rectification precision by customer need the distillation tail wine prestored or edible ethanol, also can carry out blending type mouthfeel with food essence and flavoring agent, to be installed after filtration.

Final step bottling sterilization is dispatched from the factory: first clean, bottle by bottling machine metering and bottling sterilization labeling to dispatching from the factory.

This example is got 100kg peeling citrus fruit and is mated the oranges and tangerines cereal wine spawned with 30-50kg paddy, and with reference to former testing data, its wine degree is energy output 30-40kg oranges and tangerines cereal wine 45 ° time, and that is 100kg removes the peel citrus fruit and can spawn the pure orange wine of 12-20kg.

Claims

1. the brewing method of an oranges and tangerines cereal wine, it is characterized in that described starting material and proportioning are made up of following component: be weight %, (peeling oranges and tangerines: paddy): koji: wine brewing song=(100: 30-50): koji consumption joins this product description: bent consumption of making wine joins this product description; Its making method is made up of the following step: get the raw materials ready, prefabricated, saccharification, fermentation, distillation, ageing, inspection rectification are filtered, bottling sterilization is dispatched from the factory.

2. the brewing method of a kind of oranges and tangerines cereal wine according to claim 1, is characterized in that concrete making method; The first step is got the raw materials ready: 1. choose ripe citrus fruit, removes the rotten fruit of sick fruit through rinsing into pond, and with peeling manual after 85-90 DEG C of hot-water soak 4-5min, stand-by by stoichiometry barrelling; 2. separately get long-grain nonglutinous rice through decon, enter pond by stoichiometry, after rinsing, soak 8-18h dress basket draining stand-by; Second step is prefabricated: 1. will remove the peel barrelling citrus fruit and send into hollander making beating, and its specification is that peeling fruit fruit lobe is torn frustillatum, then it is stand-by to send into cannery retort barrelling after sterilization; 2. dress basket draining paddy is entered rice steamer, just steam after about 40mim through big fire, spacious lid injects appropriate cold water makes grain water-swelling, repeat again once to go out rice steamer afterwards, immerse in cold water and make grain point opening, until after secondary enter rice steamer big fire and to steam after about 60mim spacious lid more again and receive sweat, grain is cooked completely and opens chest to be advisable, can taking out from retort and cooling stand-by; 3rd step saccharification: prefabricated stand-by citrus pulp is mixed with the stand-by grain of spreading for cooling, its material temperature controls to load in appropriate wood basin at 30-35 DEG C to mix and stir, the koji measured is added in mixing and stirring, after uniform mixing, tighten basin mouth with calico, and send into the saccharification of saccharification storehouse, its temperature controls at 25-30 DEG C, saccharification time is 24-36h, and terminates saccharification in conjunction with fragrant and sweet degree; 4th step fermentation: after saccharification operation, adjusted to ph is 5 ~ 6, the wine brewing measured is added bent in mixing and stirring, fermentation Tao Tan is reinstalled after uniform mixing, add string rubber with plastic film sealing and tighten sealing, and send into the fermentation of fermentation storehouse, secondary is turned every day with wine rake after one day, continuous two angel's grain fermentations evenly, its temperature controls at 25-30 DEG C, fermentation time is 100-150h, and in conjunction with residual sugar content generally lower than 0.3%, ear listen fermentation Tao Tan under static state voiceless sound time terminate fermentation; 5th step distillation: when after end fermentation, by fermentation material send into band temperature control with display boil in wine machine, start first steaming, its temperature controls at 80-95 DEG C, wine angle value in pottery altar should be measured in the process at any time, its wine angle value is separately deposited lower than changing altar in time when 30 °, distills after mixing when distillation next time with new fermentation material; After head steams, then the wine liquid depositing altar is carried out multiple steaming, and temperature is adjusted to 68 DEG C, steam 15-25min again, wine at this moment substantially removes methyl alcohol; 6th step ageing: altar white wine will be deposited except methyl alcohol, tight by half-dried mudding with plastic film sealing wrapping, then send the ageing storehouse of shady and cool ventilation to, and with stored in the burnt dust-ashes in storehouse, whole altar envelope is old puts plane 100mm on wine jar and is advisable, and deposits the phase at least more than half a year; 7th step inspection rectification filter: first by ageing wine send into inspection rectification filter storehouse, open altar detect all technical, by customer need with prestore distillation tail wine or edible ethanol carry out rectification precision, also regulate its flavouring type mouthfeel, to be installed after filtration; Final step bottling sterilization is dispatched from the factory: first clean, bottle by bottling machine metering and bottling sterilization labeling to dispatching from the factory.

3. the brewing method of a kind of oranges and tangerines cereal wine according to claim 1, it is characterized in that the burnt dust-ashes working method in aging process is: burn till with the orange peel dried, tangerine trimming leaf, the wine brewing organism such as slag, husk and mellow soil, for subsequent use after the process of screening tail drinks.