CN104987991A

CN104987991A - Brewing method of nutritious Maca honey fermented fruit and vegetable wine

Info

Publication number: CN104987991A
Application number: CN201510456521.2A
Authority: CN
Inventors: 不公告发明人
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-07-30
Filing date: 2015-07-30
Publication date: 2015-10-21

Abstract

The present invention provides a brewing method of a nutritious Maca honey fermented fruit and vegetable wine. The materials mainly comprise 100 parts of sterile mineral water, 4 parts of dried Maca fruit pieces, 0.03-0.04 part of cellulase (10,000 units), 44 parts of honey, 0.1-0.16 part of fruit wine yeast, 0.09 part of a sulfur adjusting sheet, and 0.015-0.020 part of a fermentation additive. The specific process is as below: A, hydrolyzing crude broken Maca, mixing Maca with honey, mineral water and yeast, and conducting temperature-controlled fermentation; B, adding sulfur adjusting sheet and nutritional additive in the next day and controlling the temperature into a high fermentation period; C, adding the honey in three portions, 70%, 25% and 5% respectively to act on high fermentation, stable fermentation, promotion fermentation and extension fermentation; and D, conducting temperature-controlled extension fermentation to 35 days until the alcoholic strength reaches to about 14-15 degree, adjusting the sugar, increasing the temperature to accelerate the end of tail fermentation; and finally acquiring the Maca honey nutritional fruit and vegetable wine with alcohol strength of 15-16 degree, sugar content of 2%-3.5%, clearness, light to dark yellow, and strong fruity and fermentation taste. The wine is rich in nutrition, scarce natural resources and high-quality local materials are combined properly rationally and scientifically, and the wine is the forefront of nutritious fermented fruit and vegetable wine.

Description

The brew method of a kind of nutritional type agate card, fermented honey

Technical field

The present invention relates to field of food, in particular to the brew method of a kind of nutritional type agate card, fermented honey wine.

Background technology

At present, agate card is scarce resource, the roughing of agate card is tablet by most producer, part nutritive substance is also difficult to all absorb in vivo in pulvis, soaking wine (more than 36 degree), agate card, soaking wine contains methyl alcohol and agate card is difficult to infiltrate completely without enzymolysis, fermentation, agate card Middle nutrition material and has damaged possibility, cannot ensure all to absorb.The present invention by honey as fermented wine precision transformation substance, be not only conducive to agate card internal substance ooze out release, but also can during the fermentation with honey Middle nutrition material, mineral substance, protein etc. each other ferment use.Due to alcoholic strength low containing methyl alcohol, without the need to high-temperature sterilization, to active substance without a bit infringement, by scarce resource material and the comprehensive utilization of nutrient natural material, healthy to enhancement demander, drive the industry development, very wise move of can yet be regarded as.

Working specification of the present invention specification, workshop, facility, equipment, the clean sterilizing of work apparatus up to standard, operator must must be necessary for professional.

The present invention relates to the brew method of a kind of nutritional type agate card, fermented honey wine.

Summary of the invention

Agate card is the scarce resource material of growth under particular surroundings, special geology, special climate condition, and high-quality protein content reaches more than 1 12, closes lipid acid containing essential amino acid, insatiable hunger in protein; Agate card is rare, macamides is that promotion strengthens human organ comprehensive function, delays senility, delays involutional rare rare material.

Honey is on record natural nutrient substance, by acting in conjunction and fermentation after itself and agate card enzymolysis, enhances the nutritive value of Ma Ka and honey, improves the full use specific absorption of agate card internal substance.Also can be enhanced, drink this wine, god's resisting cold can be strengthened with the fruit wine amino acid of honey brew, vitamin B group, refreshing happy gas smooth, logical intestines moistening lung, hypermnesis, delay senility, prevent neurasthenia, improve hungry body immunizing power.

Technique, method by agate card coarse crushing to 30-50 order, within 10-15 minutes, to add after 90 degree of boiling water soak 30 minutes with the 90 degree of sterilizings of stainless steel steamer, add yeast, Nutrious fermented auxiliary agent, tune sulphur sheet after stirring well with cellulase degradation (50 degree insulation 3-4 hours) Hou Heshui, honey mixing, by fermentation stage temperature controlled fermentation to 50-60 day, become agate card honey nutritional type fermented wine, this wine alcoholic strength 15-16 degree, pol 2-3.5 degree after filtering, wine body is limpid, the sweet ferment perfume (or spice) of fruit is good to eat.

Concrete formula ratio of components

Mineral water 100 parts, agate card schnitz 4 parts (suitable fresh fruit 19-20 part), honey 44 parts (38 degree Beaume), cellulase (10000 unit) 0.012-0.018 part, fruit wine yeast 0.1-0.16 part, fermentation assistant { mixing prod in conjunction with ammonium salt and VitB1 (tie up its life B1) } 0.03 part-0.04 part, adjust sulphur sheet { France produces composition batching (66.7% potassium pyrosulfite, 33.3% saleratus) } 0.09 part.

Brew method

Dry agate card chankings coarse crushing 30-50 order stainless steel steamer was added after 90 degree of sterilizing 10-15 minutes 90 degree of mineral waters soak 30 points of kinds add cellulase, insulation 50 degree enzymolysis 3-4 hour stand-by.

Should add in proportion 70% of honey total amount and the mineral water of computation weigh pour in wide mouth glass bottle be fully uniformly mixed, add enzymolysis after agate card and enzymolysis solution fully stirring.When liquid temperature is spent to 28-29, add the fruit wine yeast that activated and fully stir, with four layers of special gauze of sterilizing by bottleneck Zha Gai, temperature control 25-27 degree standing for fermentation.

Second day respectively interval within 6 hours, add and adjust sulphur sheet and fermentation assistant, temperature control 24-26 degree to the 3rd day removing gauze upper cover, seal and continue fermentation, now enter the high ferment phase.

Within 5th day, add in fermented liquid should add honey amount 25% and fully stirrings, temperature control 24-26 degree, the continuation of high ferment phase.

Ferment to the honey adding remaining total amount 5% on the 12 to 20 day and fully stir, now in bottle enzymatic hydrolysis and fermentation agate carcel flakes rise and fall up and down, time fall when rising 3 to 5 days, enter the middle ferment steady ferment phase, temperature control 25-27 degree continues fermentation.

Ferment to about 35 days alcoholic strengths reached fermentating wine is adjusted to the fermentating wine of 5 degree of pols with honey when 14-15 spends and increase temperature control 28-30 degree 72 hours, tail ferment speedup, yeast activity stopped at 40 days-42 days, now limpid, the throw out of wine body is obviously deposited on container bottom 3-5 centimetre place, and temperature control 22-24 degree leaves standstill old ferment .

Old ferment 55-60 days, throw out at container bottom 2-3 centimetre place and wine body is limpid time filter after become nutritional type agate card fermented honey wine, alcoholic strength 15-16 degree, pol 2-3.5 degree wine body are limpid pale yellowly lays particular stress on, and fruit honey is aromatic strongly fragrant good to eat.

Making with honey adjusts sulphur method can remain species activity completely without the need to sterilizing, helping ferment, steady ferment, prolonging ferment and compare and once add sweet method tight about the 15 days long ferment phase, improve local flavor and the ferment fragrance of wine with adding sweet method for three times, the ferment being fermented material is impregnated with enough guarantees.

Adopt in the present invention and adjust sulphur technique, adjust sulphur sheet add fashionable often liter containing 200 milligramequivalents, stir through operation, filter after consume mistake about 25%, actual become wine often rise content of sulfur dioxide about 150 milligramequivalents.

Example 1, example 2

Example 1 of the present invention, example 2 proportioning be substantially identical, be mineral water 5000 milliliters, agate card schnitz 200 grams, honey 2200 grams, cellulase 0. 6 grams, fruit wine yeast 6-8 gram, adjust sulphur sheet 4.5 grams, fermentation assistant 1.5-2 gram,

Example 1, the blue mineral water of barreled sterilizing 4000 milliliters, the cleaning of capacity 10 liters of large mouth vials are for subsequent use.

960 milliliters of 90 degree of mineral waters are added the immersion of 200 grams of coarse crushing 30-50 object agate card dry fruits (very planting through steamer sterilizing 90 degree) and within 30 minutes, add cellulase 0.6 gram 50 degree insulation enzymolysis 3 hours.

Further, above-mentioned mineral water, agate card zymolyte and enzymolysis solution are poured in wide-necked bottle, add 38 degree Beaume honey (the mixing honey of sophora flower, jujube flower, soil honey) 1540 grams fully stir be cooled to 28 degree after add 6 grams and activate the fruit wine yeast of 15 minutes with 40 milliliter of 5% sugar soln and be fully uniformly mixed rear bundle lid 4 layers of sterilizing yarns step, enter yeast phase, temperature control 25-27 degree.

Add respectively in the next morning and afternoon and adjust sulphur effervescent tablet 4.5 grams (1500 milligramequivalents) and 1.5 grams of fermentation assistants and be fully uniformly mixed, temperature control 24-26 degree, enter the high ferment phase, and went in the 3rd day bundle lid gauze to seal bottleneck.

Within 5th day, add that 440 gram of 38 ripple often spends that honey is uniformly mixed, temperature control 24-26 degree, stablize high 12 to 15 days ferment phases.

Within 12 day, add 38 ripples and often spend that honey 220 grams is uniformly mixed, 15-16 days enters the middle ferment phase (steady ferment phase), now coarse crushing agate to be stuck in fermented liquid up and down sink-float in flakes, strong, the alcoholic strength of agate card ferment fragrance reached 11-12 degree.

Ferment phase after during the fermentation of wine liquid entered to the 23rd day, in the middle of bottle in the middle of ferment liquid ferment bubble gradually lose, surrounding ferment bubble circle obviously, wine body day by day limpid, wine degree reached 13-14 degree, now entered the tail ferment phase with honey allotment to fermentating wine sugar degree 5 degree of temperature control 25-27 degree.

35-40 days tail ferment terminate, to enter the old ferment phase be finished product nutritional type agate card fermented honey fruit wine to the 55th day to the disappearance of ferment bubble circle after filtering, limpid pale yellow, the sweet ferment thick flavor of fruit of wine degree 15-16 degree, sugary 2.5-3 degree, wine body.

Example 2

The blue mineral water of barreled sterilizing 4000 milliliters, the cleaning of capacity 10 liters of large mouth vials are for subsequent use.

Further, above-mentioned mineral water, agate card zymolyte and enzymolysis solution are poured in wide-necked bottle, add 38 degree Beaume honey (the mixing honey of sophora flower, jujube flower, soil honey) 1540 grams fully stir be cooled to 28 degree after add 8 grams and activate the fruit wine yeast of 18 minutes with 40 milliliter of 5% sugar soln and be fully uniformly mixed rear bundle lid 4 layers of sterilizing yarns step, enter yeast phase, temperature control 25-27 degree.

Add respectively in the next morning and afternoon and adjust sulphur effervescent tablet 4.5 grams (1500 milligramequivalents) and 2 grams of fermentation assistants and be fully uniformly mixed, temperature control 24-26 degree, enter the high ferment phase, and went in the 3rd day bundle lid gauze to seal bottleneck.

Within 5th day, add that 560 gram of 38 ripple often spends that honey is uniformly mixed, temperature control 24-26 degree, stablize about 20 days high ferment phase.

Within 18th day, add 38 degree Beaume honey 100 grams to be fully uniformly mixed to enter middle ferment phase (steady ferment phase) after 20 days, now in container, coarse crushing agate card drifts along 7 days up and down, ferment scape is too beautiful to be absorbed all at once.

After during fermentation entered to the 26th day in the middle of ferment phase bottle ferment bubble gradually lose surrounding ferment bubble circle still obviously, wine body day by day limpid, alcoholic strength reached 14-15 degree, now, by honey allotment to fermentating wine sugar degree be 5 degree, increased temperature control in the 28th day to 28-30 degree still temperature control 24-26 degree after 72 hours, enter the tail ferment phase, a 36-38 days ferment bubble circle disappears, yeast activity artificial (heating) and naturality stop, enter old ferment phase temperature control 22-24 degree, to 60 days afterwards filtration, become nutritional type fermented honey wine.This wine is more pale yellow than example 1 lays particular stress on, alcoholic strength 15-16 degree, wine body are limpid, the sweet ferment perfume (or spice) of fruit is better than example 1.

Example 1, example 2 material proportion method be substantially identical just to be added in honey amount at yeast and fermentation assistant and stream and finely tunes to some extent, after tail ferment allotment pol, heat 2-3 degree in good time, but ferments and effectively all have obvious difference.

Claims

1. agate card fermented honey wine, it is characterized in that agate card dry fruit coarse crushing enzymolysis, with mineral water or after the aqua sterilisa of water treatment system, honey fruit wine yeast mix through temperature controlled fermentation, help ferment, adjust sulphur, heat tail ferment, precipitation, filtration after form.

2. described in claim 1, the starting material ratio of adjuvant of agate card fermented honey wine is as follows: 100 parts, water, 4 parts, agate card dry fruit (close fresh fruit 19-20 part), honey 44 parts, fruit wine yeast 0.1-0.16 part, adjust sulphur sheet 0.09 part (method domestic, 15 grams of every sheet 5000 milligramequivalents), fermentation assistant 0.03-0.04 part (method is domestic).

3. agate card described in claims 1, comprise any qualified agate card and agate card dry fruit.

4. to comprise any name of an article honey different with water proportioning with concentration honey, only add-on for honey described in claims 1.

5. honey described in claims 1 add all adopt 3 sulphur additions to help ferment, steady ferment, prolong ferment, tail ferment heats 29-30 degree 72 hours tail ferment speedup method and carries out.

6. agate card dry fruit described in claims 2 passes through (10000 unit) 0.03%-0.04% cellulase degradation 50 degree of 3-4 hour before combination.