CN105062752A - Fruity white spirit and preparation method thereof - Google Patents

Abstract

The invention discloses fruity white spirit and a preparation method thereof. The fruity white spirit is prepared from the following raw materials in parts by weight: 400-450 parts of waste distiller's grains, 100-110 parts of rice, 100-110 parts of rice husk, 10-11 parts of blueberries, 20-22 parts of snow pear, 3-4 parts of mint leaves, 4-5 parts of rhizoma alpiniae officinarum, 2-3 parts of arabian jasmine flowers, 2-3 parts of ginseng leaves, 25-30 parts of yeast for making hard liquor, 0.5-1 part of tea polyphenol, and 0.5-0.7 part of xylo-oligosaccharide. According to the fruity white spirit and the preparation method thereof, the waste distiller's grains are adopted as the raw material for producing the white spirit, so that a production chain of a yellow rice plant is extended, and the prepared white spirit is mellow and plump, and long in aftertaste; the rice husk is subjected to puffing treatment, so that the raw material is loose; the tea polyphenol with selective bacteriostatic action is added, so that bacteria, such as lactic acid bacteria, capable of generating acid is inhabited, while bacterial colony balance of fungi, such as mould, is maintained, and therefore, the problem that the acid content of the fermented materials increases rapidly is solved; the added xylo-oligosaccharide can protect the liver, and in addition, the fruity white spirit also can refresh the mind.

Description

A kind of fruity white wine and preparation method thereof

Technical field

The invention belongs to food processing technology field, particularly relate to a kind of fruity white wine and preparation method thereof.

Background technology

Rice wine production enterprise of China is numerous, and waste distiller's grains is the principal by product in wine brewing industry, is processed not in time if these lose grain, will be putrid and deteriorated, not only wastes valuable resource, also can severe contamination surrounding environment.And fragrance matter enriches in waste distiller's grains, containing effective constituents such as certain remaining starch, protein, fully effectively vinasse are fully utilized, so both can alleviate environmental pollution, can save food again, reduce costs.Therefore, the comprehensive utilization that yellow rice wine is lost early is of great significance the development of resources of China and environment protection tool.Especially in the low-carbon economy epoch, traditional wine industry just can be made to form more reasonably brand-new ecological industry if making full use of of waste distiller's grains can be realized.

Summary of the invention

The object of this invention is to provide a kind of fruity white wine and preparation method thereof, the present invention has aromatic taste, nutritious feature.

The technical solution adopted in the present invention is:

A kind of fruity white wine, is characterized in that being made up of the raw material of following weight part:

Waste distiller's grains 400-450, rice 100-110, husk 100-110, blueberry 10-11, snow pear 20-22, mentha leave 3-4, Rhizoma Alpiniae Officinarum 4-5, Flower of Arabian Jasmine 2-3, Ginseng Leaf 2-3, Daqu 25-30, tea-polyphenol 0.5-1, xylo-oligosaccharide 0.5-0.7.

The preparation method of described fruity white wine, is characterized in that comprising the following steps:

(1) mentha leave, Rhizoma Alpiniae Officinarum, Flower of Arabian Jasmine, Ginseng Leaf are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains medicinal powder;

(2) double blueberry, snow pear water making beating, filter cleaner, and gained filtrate is spray-dried makes powder, obtains fruit powder;

(3) waste distiller's grains is pulverized, for subsequent use; Water soaking rice being added 2 times is pulled out after 12 hours and is drained, and mixes, add the water of one times with the waste distiller's grains of medicinal powder, pulverizing, and gas steams 50-60 minute;

(4) by husk puffing, for subsequent use; Add when step (3) gained material is cooled to 28-32 DEG C Daqu, fruit powder, tea-polyphenol, expanded husk mixing mix thoroughly, in indoor accumulation, piling height is 50cm, is accumulated to material top layer and covers with white hypha;

(5) when step (4) gained temperature of charge is down to 34-38 DEG C, send into fermentation vat, evenly spread out, thickness is 1.5-1.7cm, ferments 30 days;

(6) discriminated by step (5) gained material dress, control to distillate wine temperature for 30-35 DEG C, vapor pressure is 0.1MPa, and separating the 1-2% distillating wine cumulative volume be foreshot, sees that flower gets wine in still-process, to hops disappear be in heat up in a steamer wine, cross that to spend rear be wine tail;

(7) by foreshot, in heat up in a steamer wine, wine tail is stored in terrine respectively, preserves to add leftover materials after 2 to three years and blend rectification, to obtain final product.

Beneficial effect of the present invention is:

The present invention adopts waste distiller's grains as raw material production wine, the production chain of yellow rice wine factory is extended, reach energy-saving and cost-reducing, the object of recycling economy, and the white wine produced is mellow plentiful, pleasant impression is longer, and consider that raw material of the present invention is loose not as good as traditional mode of production raw material, in accumulation, unstrained spirits material is easily caused to rise acid comparatively fast during fermentation, by husk puffing, make raw material more loose, and with the addition of bacteriostatic action selectively tea-polyphenol, it is inhibited to the bacterial lactate bacterium producing acid, the fungies such as mould are then had to the effect maintaining bacterium colony balance, and the xylo-oligosaccharide added can protect liver, in addition, the present invention is also containing multiple medicinal herb components, there is the effect of refreshing oneself.

Embodiment

A kind of fruity white wine, is characterized in that being made up of the raw material of following weight part (kilogram):

Waste distiller's grains 400, rice 100, husk 100, blueberry 10, snow pear 20, mentha leave 3, Rhizoma Alpiniae Officinarum 4, Flower of Arabian Jasmine 2, Ginseng Leaf 2, Daqu 25, tea-polyphenol 0.5, xylo-oligosaccharide 0.5.

The preparation method of described fruity white wine, comprises the following steps:

(1) mentha leave, Rhizoma Alpiniae Officinarum, Flower of Arabian Jasmine, Ginseng Leaf are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains medicinal powder;

(2) double blueberry, snow pear water making beating, filter cleaner, and gained filtrate is spray-dried makes powder, obtains fruit powder;

(3) waste distiller's grains is pulverized, for subsequent use; Water soaking rice being added 2 times is pulled out after 12 hours and is drained, and mixes, add the water of one times with the waste distiller's grains of medicinal powder, pulverizing, and gas steams 50-60 minute;

(4) by husk puffing, for subsequent use; Add when step (3) gained material is cooled to 28-32 DEG C Daqu, fruit powder, tea-polyphenol, expanded husk mixing mix thoroughly, in indoor accumulation, piling height is 50cm, is accumulated to material top layer and covers with white hypha;

(5) when step (4) gained temperature of charge is down to 34-38 DEG C, send into fermentation vat, evenly spread out, thickness is 1.5-1.7cm, ferments 30 days;

(6) discriminated by step (5) gained material dress, control to distillate wine temperature for 30-35 DEG C, vapor pressure is 0.1MPa, and separating the 1-2% distillating wine cumulative volume be foreshot, sees that flower gets wine in still-process, to hops disappear be in heat up in a steamer wine, cross that to spend rear be wine tail;

(7) by foreshot, in heat up in a steamer wine, wine tail is stored in terrine respectively, preserves to add leftover materials after 2 to three years and blend rectification, to obtain final product.

Claims (2)

1. a fruity white wine, is characterized in that being made up of the raw material of following weight part:

Waste distiller's grains 400-450, rice 100-110, husk 100-110, blueberry 10-11, snow pear 20-22, mentha leave 3-4, Rhizoma Alpiniae Officinarum 4-5, Flower of Arabian Jasmine 2-3, Ginseng Leaf 2-3, Daqu 25-30, tea-polyphenol 0.5-1, xylo-oligosaccharide 0.5-0.7.

2. the preparation method of fruity white wine according to claim 1, is characterized in that comprising the following steps:

(1) mentha leave, Rhizoma Alpiniae Officinarum, Flower of Arabian Jasmine, Ginseng Leaf are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains medicinal powder;

(2) double blueberry, snow pear water making beating, filter cleaner, and gained filtrate is spray-dried makes powder, obtains fruit powder;

(3) waste distiller's grains is pulverized, for subsequent use; Water soaking rice being added 2 times is pulled out after 12 hours and is drained, and mixes, add the water of one times with the waste distiller's grains of medicinal powder, pulverizing, and gas steams 50-60 minute;

(4) by husk puffing, for subsequent use; Add when step (3) gained material is cooled to 28-32 DEG C Daqu, fruit powder, tea-polyphenol, expanded husk mixing mix thoroughly, in indoor accumulation, piling height is 50cm, is accumulated to material top layer and covers with white hypha;

(5) when step (4) gained temperature of charge is down to 34-38 DEG C, send into fermentation vat, evenly spread out, thickness is 1.5-1.7cm, ferments 30 days;

(6) discriminated by step (5) gained material dress, control to distillate wine temperature for 30-35 DEG C, vapor pressure is 0.1MPa, and separating the 1-2% distillating wine cumulative volume be foreshot, sees that flower gets wine in still-process, to hops disappear be in heat up in a steamer wine, cross that to spend rear be wine tail;

(7) by foreshot, in heat up in a steamer wine, wine tail is stored in terrine respectively, preserves to add leftover materials after 2 to three years and blend rectification, to obtain final product.