CN104862165A - Chinese chestnut and chestnut shell synthesis liquor brewing technology - Google Patents
Chinese chestnut and chestnut shell synthesis liquor brewing technology Download PDFInfo
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- CN104862165A CN104862165A CN201410073103.0A CN201410073103A CN104862165A CN 104862165 A CN104862165 A CN 104862165A CN 201410073103 A CN201410073103 A CN 201410073103A CN 104862165 A CN104862165 A CN 104862165A
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- chestnut
- chinese chestnut
- peng
- fermentation
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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
Abstract
Provided is a Chinese chestnut and chestnut shell synthesis liquor brewing technology. Chinese chestnuts are employed as main materials, chestnut shells are employed as auxiliary materials, yeasts are employed as a saccharifying and fermenting starter, by utilization of solid fermentation, a fragrant chestnut-smell liquor is distilled out. The liquor is made by utilization of Chinese chestnuts and chestnut shells, which facilitates development of multi varieties of Chinese chestnuts and chestnut shells and change of waste material into things of value. Economic income of chestnut farmers is raised. The liquor brewed by Chinese chestnut cores and chestnut shells after mixing has sweet and fragrant chestnut-smell characteristics, and can be used for blending with various drinking wines and a plurality of beverages. Especially chestnut shells contain flavonoid compounds, and the liquor is helpful for body health, and is suitable for drinking by the public.
Description
Technical field:
The present invention relates to a kind of kernel of Semen Castaneae Mollissimae, Li Peng of utilizing and mix the beverage brewageed, particularly a kind of Chinese chestnut Li Peng synthesizes delicious wine making method.
Background technology:
Chinese chestnut nutritive value is very high, sweet aroma, has been rich in the mineral substance such as starch, protein, fat, sugar, starch, robust fibre, carotene, vitamin A, B, B, C and calcium, phosphorus, potassium; And Li Peng is flat, bitter, has except phlegm and relieving cough, aid digestion effect, be rich in flavonoid compound, very useful to HUMAN HEALTH, but daily of people have focused on the edibleness of chestnut, but have ignored the development and utilization to Li Peng, annual Li Peng has only had by having thrown away in vain.
Summary of the invention:
What the art of this patent was invented is take Chinese chestnut as major ingredient, and Li Peng is auxiliary material, and Daqu is saccharifying ferment, uses solid state fermentation, distills out the Li Xiang delicious wine with strong fragrance.
Technical scheme:
The art of this patent scheme is: by using major ingredient Chinese chestnut, auxiliary material Li Peng, through selecting materials, pulverizing, add song, fermentation, distillation, ageing, pulping.
Beneficial effect:
Utilize Chinese chestnut, Li Peng brew delicious wine, be conducive to Chinese chestnut, the multi items of Li Peng develops and change is given up just precious, improve the income of Li Nong simultaneously, the delicious wine that kernel of Semen Castaneae Mollissimae, Li Peng mixed preparing are brewageed, have the Li Xiang characteristic of sweet strong fragrance, can be used for blending all kinds of beverage wine and various beverages class, particularly Li Peng has been rich in flavonoid compound, be beneficial to HUMAN HEALTH, be suitable for masses and drink.
Accompanying drawing illustrates:
Fig. 1 is that a kind of Chinese chestnut Li Peng synthesizes delicious wine making method block diagram.
Concrete making method step in Fig. 1 is:
Take Chinese chestnut as major ingredient, Li Peng is auxiliary material, and Daqu is saccharifying ferment, uses solid state fermentation, distills out the Li Xiang delicious wine with strong fragrance.Through selecting materials, pulverizing, add song, fermentation, distillation, ageing, pulping.
Embodiment:
Below in conjunction with embodiment, the present invention will be further described.
The delicious wine making method step that this Chinese chestnut Li Peng synthesizes is:
A, to select materials, raw material Chinese chestnut dried, shell, requires full grains, free from insect pests, without going rotten, free from extraneous odour, water content is lower than 13%; Li Pengwu is selected to go mouldy for subsequent use of free from extraneous odour.
B, pulverizing: the fresh rice-chestnut powder dried is broken into the small-particle that can leak down in 40 mesh sieve holes, Li Peng is the small-particle can leaked down in 10-20 mesh sieve hole, is no more than 8% by 20 mesh sieve holes.
C, add song: add 60-70 kilogram of clear water by every hundred kilograms of raw material chestnut powder, water temperature, between 20-30 DEG C, is splashed and turns evenly.Add koji powder: be evenly sprinkled upon in unstrained spirits material by koji powder, the 20-25% of the Qu Fenwei raw material chestnut powder added.
D, fermentation: temperature, starch concentration, acidity, water grading factors have great impact to Jiao Chi fermentation, adhere to " low temperature enters cellar for storing things, slowly ferments ", best pit entry temperature is 18-20 DEG C, enters to store amount of starch 14-16%; Enter to store water tariff collection at about 54-56%; Enter to store suitable acidity 1.4-2.
E, distillation: after auxiliary material is steamed, add Chinese chestnut raw material, add Daqu, fermentation carries out distilled to after date in rice steamer pot, then with the Chinese chestnut delicious wine distilled out, add broken good Chinese chestnut raw material before preparing fermentation next time, invade bubble 2-3 hour, and then to filter, Chinese chestnut raw material and Li Peng and other auxiliary material pit entry fermentation will be filtered out.So repeated multiple times add virgin material and Qu Jixu fermentation and steam delicious wine, like this circulation extract use, can effectively extract reservation Chinese chestnut in beneficiating ingredient.
F, ageing: by Chinese chestnut distillate, invade after bubble extracts, put into porcelain altar and be placed on cellar and carry out ageing, the ageing time is no less than 1 year.
G, pulping: delicious wine has just been made in the store sth. in a cellar ageing of Chinese chestnut Li Peng liquid through 1 year, and its taste entrance is sweet pure, have obvious Chinese chestnut fragrance.
Claims (2)
1. Chinese chestnut Li Peng synthesizes a delicious wine making method, it is characterized in that:
A, to select materials, raw material Chinese chestnut dried, shell, requires full grains, free from insect pests, without going rotten, free from extraneous odour, water content is lower than 13%; Li Pengwu is selected to go mouldy for subsequent use of free from extraneous odour.
B, pulverizing: the fresh rice-chestnut powder dried is broken into the small-particle that can leak down in 40 mesh sieve holes, Li Peng is the small-particle can leaked down in 10-20 mesh sieve hole, is no more than 8% by 20 mesh sieve holes.
C, add song: add 60-70 kilogram of clear water by every hundred kilograms of raw material chestnut powder, water temperature, between 20-30 DEG C, is splashed and turns evenly.Add koji powder: be evenly sprinkled upon in unstrained spirits material by koji powder, the 20-25% of the Qu Fenwei raw material chestnut powder added.
D, fermentation: temperature, starch concentration, acidity, water grading factors have great impact to Jiao Chi fermentation, adhere to " low temperature enters cellar for storing things, slowly ferments ", best pit entry temperature is 18-20 DEG C, enters to store amount of starch 14-16%; Enter to store water tariff collection at about 54-56%; Enter to store suitable acidity 1.4-2.
E, distillation: after auxiliary material is steamed, add Chinese chestnut raw material, add Daqu, fermentation carries out distilled to after date in rice steamer pot, then with the Chinese chestnut delicious wine distilled out, add broken good Chinese chestnut raw material before preparing fermentation next time, invade bubble 2-3 hour, and then to filter, Chinese chestnut raw material and Li Peng and other auxiliary material pit entry fermentation will be filtered out.So repeated multiple times add virgin material and Qu Jixu fermentation and steam delicious wine, like this circulation extract use, can effectively extract reservation Chinese chestnut in beneficiating ingredient.
F, ageing: by Chinese chestnut distillate, invade after bubble extracts, put into porcelain altar and be placed on cellar and carry out ageing, the ageing time is no less than 1 year.
G, pulping: delicious wine has just been made in the store sth. in a cellar ageing of Chinese chestnut Li Peng liquid through 1 year, and its taste entrance is sweet pure, have obvious Chinese chestnut fragrance.
2. according to claim 1, it is characterized in that: a kind of Chinese chestnut Li Peng synthesizes delicious wine making method, and take Chinese chestnut as major ingredient, Li Peng is auxiliary material, and Daqu is saccharifying ferment, use solid state fermentation, distill out the chestnut taste delicious wine with strong fragrance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410073103.0A CN104862165A (en) | 2014-02-25 | 2014-02-25 | Chinese chestnut and chestnut shell synthesis liquor brewing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410073103.0A CN104862165A (en) | 2014-02-25 | 2014-02-25 | Chinese chestnut and chestnut shell synthesis liquor brewing technology |
Publications (1)
| Publication Number | Publication Date |
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| CN104862165A true CN104862165A (en) | 2015-08-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410073103.0A Pending CN104862165A (en) | 2014-02-25 | 2014-02-25 | Chinese chestnut and chestnut shell synthesis liquor brewing technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110205222A (en) * | 2018-02-23 | 2019-09-06 | 哈尔滨金刚渴乐健康科技有限公司 | A kind of production technology of Chinese chestnut fermented wine |
Citations (7)
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|---|---|---|---|---|
| CN1284551A (en) * | 2000-08-16 | 2001-02-21 | 张云娇 | White Chinese chestnut spirit and its making process |
| CN1511937A (en) * | 2002-12-30 | 2004-07-14 | 颖 高 | Chestant wine and its producing method |
| CN101007991A (en) * | 2006-10-20 | 2007-08-01 | 纪东风 | Solid state method chestnut Daqu spirit of China and its production method |
| CN102140123A (en) * | 2011-03-02 | 2011-08-03 | 北京农学院 | Method for extracting ellagic acid tannin from chestnut bur |
| CN102433242A (en) * | 2012-01-05 | 2012-05-02 | 张有林 | Production process of Chinese chestnut distilled liquor |
| CN102965234A (en) * | 2012-11-08 | 2013-03-13 | 桂林平乐县金栗醇酒业有限责任公司 | Chinese chestnut pulp liquor and brewing method thereof |
| CN103087877A (en) * | 2013-01-30 | 2013-05-08 | 刘绍国 | Method for brewing wine by using wild fruits in mountain forest |
-
2014
- 2014-02-25 CN CN201410073103.0A patent/CN104862165A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284551A (en) * | 2000-08-16 | 2001-02-21 | 张云娇 | White Chinese chestnut spirit and its making process |
| CN1511937A (en) * | 2002-12-30 | 2004-07-14 | 颖 高 | Chestant wine and its producing method |
| CN101007991A (en) * | 2006-10-20 | 2007-08-01 | 纪东风 | Solid state method chestnut Daqu spirit of China and its production method |
| CN102140123A (en) * | 2011-03-02 | 2011-08-03 | 北京农学院 | Method for extracting ellagic acid tannin from chestnut bur |
| CN102433242A (en) * | 2012-01-05 | 2012-05-02 | 张有林 | Production process of Chinese chestnut distilled liquor |
| CN102965234A (en) * | 2012-11-08 | 2013-03-13 | 桂林平乐县金栗醇酒业有限责任公司 | Chinese chestnut pulp liquor and brewing method thereof |
| CN103087877A (en) * | 2013-01-30 | 2013-05-08 | 刘绍国 | Method for brewing wine by using wild fruits in mountain forest |
Non-Patent Citations (1)
| Title |
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| 马荣山等: "板栗保健酒发酵工艺的研究", 《中国酿造》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110205222A (en) * | 2018-02-23 | 2019-09-06 | 哈尔滨金刚渴乐健康科技有限公司 | A kind of production technology of Chinese chestnut fermented wine |
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Application publication date: 20150826 |
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