CN105349376A - Method for making baijiu by means of luzhou-flavor baijiu yellow water - Google Patents
Method for making baijiu by means of luzhou-flavor baijiu yellow water Download PDFInfo
- Publication number
- CN105349376A CN105349376A CN201510900504.3A CN201510900504A CN105349376A CN 105349376 A CN105349376 A CN 105349376A CN 201510900504 A CN201510900504 A CN 201510900504A CN 105349376 A CN105349376 A CN 105349376A
- Authority
- CN
- China
- Prior art keywords
- yellow water
- luzhou
- filtrate
- white wine
- flavor liquor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of wine making, and particularly relates to a method for making baijiu by means of luzhou-flavor baijiu yellow water. The method comprises the following steps that 1, the yellow water is taken to be filtered, and filtrate is obtained; 2, calcium carbonate is added into the filtrate, and filtering is performed to obtain filtrate; 3, freeze drying is performed on the filtrate to obtain freeze-dried matter; 4, the freeze-dried matter is dissolved with luzhou-flavor baijiu base liquor, filtering is performed to obtain filtrate, and decoloring is performed on the filtrate to obtain the baijiu. The baijiu made through the method is higher in antioxidant activity and has the advantages that the vinasse aroma is heavy, the degree is high but not strong, the baijiu is mellow and sweet in the mouth, and the baijiu taste is comprehensive.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to a kind of method utilizing Yellow Water of Luzhou-flavor Liquor to prepare white wine.
Background technology
Production of Luzhou-flavor Liquor generally adopts single grain or many grain to be raw material, through the long-term fermentation in old mud cellar for storing things, carries out plucking wine, stores, blends and form.Brewed spirit production process only make use of starch in raw material and sugar, and other compositions do not utilize.The material such as small-molecular peptides, amino acid produced in the compounds such as the vitamins that liquor-making raw material Chinese sorghum, rice, corn, glutinous rice, wheat etc. contain, phenols and fermentating metabolism process has anti-oxidant activity.These materials are dissolved in the water surrounding of poor unstrained spirits and are deposited on gradually bottom pond, cellar for storing things.Along with fermentation ends, the liquid that poor unstrained spirits produces through lengthy fermentation metabolism and self wet-laid of poor unstrained spirits and the liquid that comes together in bottom is traditional wine brewing yellow water.Yellow water generally containing 1 ~ 2% remaining starch, the residual sugar of 0.3 ~ 0.7%, the ethanol of 4 ~ 5%, and organic acid, liquor flavor precursor substance etc., and abundant antioxidant activity material, has higher use value.But yellow water generally pumps and abandons or be used for end pot and return steaming by brewery.
At present, lower to the resource utilization rate of yellow water, except a small amount of yellow water is for extracting flavor and fragrance substance (mainly acid, fat), most of yellow water directly enters Sewage treatment systems, not only serious burden is caused to sewage disposal, go back the effective constituent in serious waste yellow water.Along with growth in the living standard, more and more focus on quality of the life, pursue healthy lifestyles, the problems such as concern is healthy, delay senility, the drinking history of the mankind is long-standing, but still lacks certain understanding to the mode that health is drunk.
Pass through modem technology; the external grape wine that proposes very early has the effects such as anti-ageing, beautifying face and moistering lotion; trace it to its cause is because containing a large amount of materials such as trans-resveratrol, Gan Ning, anthocyanidin in grape wine; these materials have anti-oxidant activity and human erythrovirus can be protected not oxidated, the generation of effective inhibit activities free radical.Also a lot of research is had for antioxidants in beer.In beer, forulic acid, vanillic acid, 3-hydroxy-benzoic acid etc., have very strong antioxygenation and effect of scavenging radical.Domestic the research of functional substance is also progressively carried out to yellow rice wine, comprised the research to phenolic compound in yellow rice wine.
But belong to liquor due to traditional liquor, only containing the antioxidants taken out of with water vapour on a small quantity in the former wine distilled, cause white wine oxidation-resistance very low, free radical (DPPH method) clearance less than 10%, far below 40% and vinous 70% of yellow rice wine.Show after deliberation, the material in yellow water with anti-oxidant activity comprises polypeptide, maillard reaction product, aldehydes matter and mineral substance etc., and maximum to resistance of oxidation contribution is polypeptide and aldehydes matter.Therefore, the present invention makes full use of the antioxidants produced in liquor fermentation process, is back to use in white wine, improves the anti-oxidant activity of white wine.
Summary of the invention
For the defect that the above-mentioned yellow water produced wine brewing is underused, technical problem to be solved by this invention is to provide a kind of method utilizing Yellow Water of Luzhou-flavor Liquor to prepare white wine.The method comprises the following steps:
A, get yellow water filter, obtain filtrate;
B, in step a gained filtrate, add calcium carbonate, filter, obtain filtrate;
C, by the lyophilize of step b gained filtrate, obtain lyophilized products;
D, use aromatic Chinese spirit base wine dissolve lyophilized products, filter, obtain filtrate; Namely white wine is obtained again to after filtrate decolouring.
Preferably, the above-mentioned method utilizing Yellow Water of Luzhou-flavor Liquor to prepare white wine, also comprises and the filtrate of step a carrying out is concentrated to obtain yellow water concentrated solution, then yellow water concentrated solution is carried out the operation of step b.
Further, the above-mentioned Yellow Water of Luzhou-flavor Liquor that utilizes is prepared in the method for white wine, the mode of described concentrated employing rotary evaporation, and rotating evaporation temperature is 70 ~ 90 DEG C, and the time is 5 ~ 20min, and pressure is 0.05 ~ 0.5MPa.
Preferably, the above-mentioned Yellow Water of Luzhou-flavor Liquor that utilizes is prepared in the method steps b of white wine, and the add-on of described calcium carbonate is make the pH of filtrate be not less than 6.0.
Preferably, the above-mentioned Yellow Water of Luzhou-flavor Liquor that utilizes is prepared in the method steps c of white wine, and described cryodesiccated temperature is-35 ~-55 DEG C, vacuum tightness≤0.05mbar.
Preferably, the above-mentioned Yellow Water of Luzhou-flavor Liquor that utilizes is prepared in the method steps c of white wine, and the water content of described lyophilized products is 3.8 ~ 5.8wt%.
Preferably, the above-mentioned Yellow Water of Luzhou-flavor Liquor that utilizes is prepared in the method steps d of white wine, and the storage period of described white wine base wine is 10 ~ 15 months, and wine degree is 60 ~ 72 (v/v) %.
Preferably, the above-mentioned Yellow Water of Luzhou-flavor Liquor that utilizes is prepared in the method steps d of white wine, and the add-on of described aromatic Chinese spirit base wine is 0.9 ~ 1.1 times of step a yellow water volume.
Second technical problem to be solved by this invention is to provide the white wine that the above-mentioned method utilizing Yellow Water of Luzhou-flavor Liquor to prepare white wine prepares.
Preferably, above-mentioned white wine has following performance index: alcoholic strength is 60 ~ 72 (v/v) %, free radical (DPPH method) clearance 30 ~ 50%, and total phenol content is 1.05 ~ 3.15mg/L; Total free amino acid content is 180.25 ~ 450.33mg/L; Arginine content is 12.50 ~ 53.89mg/L; Lysine content is 15.57 ~ 35.58mg/L; Leucine content is 18.34 ~ 42.30mg/L.
The method that the present invention prepares white wine has broken traditional intrinsic thinking preparing white wine, but the anti-oxidation active substance utilizing yellow water itself to contain is through reasonably deacidification, lyophilize, the base wine step such as molten again, remain the activeconstituents of itself, prepare the white spirit with high anti-oxidation activity.The present invention also make use of the yellow water that wine brewing field produces fully, takes full advantage of the endogenous anti-oxidative active substance produced in white wine solid ferment process, and what again illustrate that traditional liquor solid state fermentation is left in the basket enriches healthy ingredient.
Embodiment
Utilize Yellow Water of Luzhou-flavor Liquor to prepare a method for white wine, comprise the following steps:
A, get cellar for storing things fresh of pond cellar for storing things produce yellow water, obtain filtrate with filter-cloth filtering;
B, with rotatory evaporator, concentrating under reduced pressure is carried out to step a gained filtrate, obtain yellow water concentrated solution; In yellow water concentrated solution, add food-grade calcium carbonate absorption lactic acid again, obtain calcium lactate crystalline deposit, obtain filtrate with after filter-cloth filtering;
C, the filtrate of step b is carried out vacuum lyophilization obtain the lyophilized products that water content is 3.8 ~ 5.8%;
D, storage 10 ~ 15 months wine degree getting step a yellow water volume 0.9 ~ 1.1 times are that the aromatic Chinese spirit base wine of 60 ~ 72 (v/v) % dissolves lyophilized products, then filter with absorbent cotton, and the insolubless such as the fragment in removing lyophilized products, obtain filtrate; Namely white wine of the present invention is obtained again to after filtrate activated carbon decolorizing.
The above-mentioned method steps a utilizing Yellow Water of Luzhou-flavor Liquor to prepare white wine filters the filtrate obtained, and can precipitate directly to adding in filtrate calcium carbonate to the lactic acid in filtrate; But like this due to excess moisture in filtrate, lactic acid concn is lower, the calcium lactate crystalline particle of generation can be made after adding calcium carbonate less, be unfavorable for follow-up filtration; And because excess moisture also can cause, sublimation drying is longer, cost is more high, so preferably, step a filters the filtrate obtained and need concentrate.Preferably, the concentrated mode adopting rotary evaporation, the temperature controlling rotary evaporation is 70 ~ 90 DEG C, and the time is 5 ~ 20min, and pressure is 0.05 ~ 0.5MPa.
The above-mentioned Yellow Water of Luzhou-flavor Liquor that utilizes is prepared in the method steps b of white wine, and the add-on of described calcium carbonate is make the pH of filtrate be not less than 6.0.
The above-mentioned Yellow Water of Luzhou-flavor Liquor that utilizes is prepared in the method steps c of white wine, and described cryodesiccated temperature is-35 ~-55 DEG C, vacuum tightness≤0.05mbar.
The above-mentioned Yellow Water of Luzhou-flavor Liquor that utilizes is prepared in the method steps d of white wine, in order to reclaim the active substance in lyophilized products, can adopt the mode of washing lyophilized products, also can adopt the mode of dissolving lyophilized products, and two kinds of modes all need to collect liquid.In order to ensure that anti-oxidation active substance enters the stability after wine body, contriver finds through great many of experiments, when selection storage 10 ~ 15 months aromatic Chinese spirit base wine dissolves lyophilized products, can ensure that the anti-oxidation active substance in lyophilized products enters the stability of wine body; Simultaneously, again in order to ensure the concentration of various anti-oxidation active substance, contriver finds to select the wine degree of step a yellow water volume 0.9 ~ 1.1 times to be that 60 ~ 72v/v% aromatic Chinese spirit base wine dissolves lyophilized products and washs, and can ensure again the concentration of anti-oxidant activity.So, select storage 10 ~ 15 months wine degree of step a yellow water volume 0.9 ~ 1.1 times to be that the white wine base wine of 60 ~ 72 (v/v) % is used for solvent lyophilized products in the inventive method.
The white wine prepared by the above-mentioned method utilizing Yellow Water of Luzhou-flavor Liquor to prepare white wine, alcoholic strength is 60 ~ 72 (v/v) %, free radical (DPPH method) clearance 30 ~ 50%, and total phenol content is 1.05 ~ 3.15mg/L; Total free amino acid content is 180.25 ~ 450.33mg/L; Arginine content is 12.50 ~ 53.89mg/L; Lysine content is 15.57 ~ 35.58mg/L; Leucine content is 18.34 ~ 42.30mg/L.
Embodiment 1
Get the yellow water that 10L stores fresh outflow bottom pond, filtered through gauze, gets supernatant liquor; Be injected into by supernatant liquor in Rotary Evaporators, temperature controls at 80 DEG C, and control negative pressure is 0.15MPa, and distillation time is 10min, and collecting remaining liquid is yellow water concentrated solution; Select food-grade calcium carbonate to add in yellow water concentrated solution while stirring, be not less than till 6.0 until pH, after 4 DEG C of placement 20h, use 0.45 micron filter cloth to carry out filtration and remove the sedimentable matters such as calcium lactate; Pour in stainless steel crisper by filtering the filtrate obtained, be positioned over-20 DEG C of refrigerator precooling 4h, then be positioned in vacuum freezing drying oven ,-50 DEG C, vacuum tightness carries out vacuum lyophilization under being the condition of 0.03mbar, forming water content is the lyophilized products of 4.2%.
Adopt the 65v/v% base wine 10L of storage about 1 year to dissolve lyophilized products, filter, collect filtrate; Filter with degreasing cotton, filtrate, after activated carbon decolorizing process, namely makes white wine of the present invention again, the DPPH method free radical clearance 48% of this white wine.
Embodiment 2
Get the yellow water that 50L stores fresh outflow bottom pond, filtered through gauze, gets supernatant liquor; Be injected into by supernatant liquor in vacuum-evaporator, temperature controls at 90 DEG C, and control negative pressure is 0.45MPa, and distillation time is 20min, and collecting remaining liquid is yellow water concentrated solution; Select food-grade calcium carbonate to add in yellow water concentrated solution while stirring, be not less than till 6.0 until pH, after 4 DEG C of placement 20h, use 0.45 micron filter cloth to carry out filtration and remove the sedimentable matters such as calcium lactate; Pour in stainless steel crisper by filtering the filtrate obtained, be positioned over-20 DEG C of refrigerator precooling 10h, then be positioned in vacuum freezing drying oven ,-55 DEG C, vacuum tightness carries out vacuum lyophilization under being the condition of 0.05mbar, forms the freeze-drying film that water content is 3.8%.
Adopt the 65v/v% base wine 50L of storage about 1 year to dissolve lyophilized products, filter, collect filtrate; Filter with degreasing cotton, filtrate, after activated carbon decolorizing process, namely makes white wine of the present invention again, the DPPH method free radical clearance 43% of this white wine.
Table 1 white wine of the present invention and grape wine, yellow rice wine, traditional liquor contrast table
As can be seen from table in 1, white wine prepared by the inventive method not only takes full advantage of wine brewing waste, remain the essential characteristic of traditional liquor, and anti-oxidation active substance, total phenol, total free amino acid content are apparently higher than traditional liquor, achieve good technique effect.And white wine prepared by the inventive method has aromatic strongly fragrant, high and not strong, the feature such as entrance is pure and sweet, vinosity is comprehensive of grain.
Claims (9)
1. utilize Yellow Water of Luzhou-flavor Liquor to prepare a method for white wine, it is characterized in that: comprise the following steps:
A, get yellow water filter, obtain filtrate;
B, in step a gained filtrate, add calcium carbonate, filter, obtain filtrate;
C, by the lyophilize of step b gained filtrate, obtain lyophilized products;
D, use aromatic Chinese spirit base wine dissolve lyophilized products, filter, obtain filtrate; Namely white wine is obtained again to after filtrate decolouring.
2. the method utilizing Yellow Water of Luzhou-flavor Liquor to prepare white wine according to claim 1, is characterized in that: also comprise and the filtrate of step a carrying out is concentrated to obtain yellow water concentrated solution, then yellow water concentrated solution is carried out the operation of step b.
3. the method utilizing Yellow Water of Luzhou-flavor Liquor to prepare white wine according to claim 2, is characterized in that: the mode of described concentrated employing rotary evaporation, and rotating evaporation temperature is 70 ~ 90 DEG C, and the time is 5 ~ 20min, and pressure is 0.05 ~ 0.5MPa.
4. the method utilizing Yellow Water of Luzhou-flavor Liquor to prepare white wine according to claim 1, is characterized in that: in step b, and the add-on of described calcium carbonate is make the pH of filtrate be not less than 6.0.
5. the method utilizing Yellow Water of Luzhou-flavor Liquor to prepare white wine according to claim 1, is characterized in that: in step c, and described cryodesiccated temperature is-35 ~-55 DEG C, vacuum tightness≤0.05mbar.
6. the method utilizing Yellow Water of Luzhou-flavor Liquor to prepare white wine according to claim 1, is characterized in that: in step c, and the water content of described lyophilized products is 3.8 ~ 5.8wt%.
7. the method utilizing Yellow Water of Luzhou-flavor Liquor to prepare white wine according to claim 1, is characterized in that: in steps d, and the storage period of described aromatic Chinese spirit base wine is 10 ~ 15 months, and wine degree is 60 ~ 72 (v/v) %.
8. the method utilizing Yellow Water of Luzhou-flavor Liquor to prepare white wine according to claim 1, is characterized in that: in steps d, and the add-on of described aromatic Chinese spirit base wine is 0.9 ~ 1.1 times of step a yellow water volume.
9. a white wine, is characterized in that: prepared by the method utilizing Yellow Water of Luzhou-flavor Liquor to prepare white wine described in any one of claim 1 ~ 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510900504.3A CN105349376B (en) | 2015-12-09 | 2015-12-09 | A method of preparing white wine using Yellow Water of Luzhou-flavor Liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510900504.3A CN105349376B (en) | 2015-12-09 | 2015-12-09 | A method of preparing white wine using Yellow Water of Luzhou-flavor Liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105349376A true CN105349376A (en) | 2016-02-24 |
| CN105349376B CN105349376B (en) | 2018-08-03 |
Family
ID=55325443
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510900504.3A Active CN105349376B (en) | 2015-12-09 | 2015-12-09 | A method of preparing white wine using Yellow Water of Luzhou-flavor Liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105349376B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107099438A (en) * | 2017-03-10 | 2017-08-29 | 泰山医学院 | A kind of method that liquor seasoning product are obtained from yellow water |
| CN107099437A (en) * | 2017-03-10 | 2017-08-29 | 泰山医学院 | It is a kind of that the method that yellow water produces liquor seasoning product is concentrated with super-strong moisture absorbing resin |
| CN110577878A (en) * | 2019-08-30 | 2019-12-17 | 安徽省金裕皖酒业有限公司 | method for improving antioxidant activity of white spirit by using by-product yellow water |
| CN112080366A (en) * | 2020-09-30 | 2020-12-15 | 广西丹泉酒业有限公司 | Brewing process of Maotai-flavor liquor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020070200A (en) * | 2002-07-15 | 2002-09-05 | 최재승 | The make of faculty Korea wine |
| CN101748036A (en) * | 2008-12-17 | 2010-06-23 | 四川省宜宾市叙府酒业有限公司 | Method for extracting aroma and flavor-producing substances from splenic edema |
| CN105087339A (en) * | 2015-09-14 | 2015-11-25 | 四川理工学院 | Method for preparing blending liquid by utilizing yellow water, and application of blending liquid |
-
2015
- 2015-12-09 CN CN201510900504.3A patent/CN105349376B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020070200A (en) * | 2002-07-15 | 2002-09-05 | 최재승 | The make of faculty Korea wine |
| CN101748036A (en) * | 2008-12-17 | 2010-06-23 | 四川省宜宾市叙府酒业有限公司 | Method for extracting aroma and flavor-producing substances from splenic edema |
| CN105087339A (en) * | 2015-09-14 | 2015-11-25 | 四川理工学院 | Method for preparing blending liquid by utilizing yellow water, and application of blending liquid |
Non-Patent Citations (1)
| Title |
|---|
| 杨瑞，等: "白酒生产副产物黄水及其开发利用现状", 《酿酒科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107099438A (en) * | 2017-03-10 | 2017-08-29 | 泰山医学院 | A kind of method that liquor seasoning product are obtained from yellow water |
| CN107099437A (en) * | 2017-03-10 | 2017-08-29 | 泰山医学院 | It is a kind of that the method that yellow water produces liquor seasoning product is concentrated with super-strong moisture absorbing resin |
| CN110577878A (en) * | 2019-08-30 | 2019-12-17 | 安徽省金裕皖酒业有限公司 | method for improving antioxidant activity of white spirit by using by-product yellow water |
| CN110577878B (en) * | 2019-08-30 | 2022-11-04 | 安徽省金裕皖酒业有限公司 | Method for improving antioxidant activity of white spirit by using by-product yellow water |
| CN112080366A (en) * | 2020-09-30 | 2020-12-15 | 广西丹泉酒业有限公司 | Brewing process of Maotai-flavor liquor |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105349376B (en) | 2018-08-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101385491B (en) | Production technique of fermented black tea beverage | |
| CN105349376A (en) | Method for making baijiu by means of luzhou-flavor baijiu yellow water | |
| CN102286321B (en) | Production method and product of fermentation type wampee wine | |
| CN105901656A (en) | Multi-strain mixed fermentation process for soy sauce | |
| CN101586067A (en) | Plum wine brewage technology | |
| CN102408965A (en) | Green bamboo rice wine and preparation method | |
| CN101665751A (en) | Lemon fermented wine and preparation method thereof | |
| CN102311906A (en) | Method for brewing active papaya wine | |
| CN108795638A (en) | A kind of fermented type morat and preparation method thereof | |
| CN106244380A (en) | A kind of production method of sea buckthorn fruit wine | |
| CN103653130A (en) | Active litchi juice beverage and production method thereof | |
| CN111939109A (en) | Preparation method of cosmetic raw material peony flower extract with high oxidation resistance | |
| JP2007014334A (en) | Liquors of starchy raw material using grated japanese radish and method for producing the same | |
| CN110684624A (en) | Preparation method of high-end plum brewed wine and distilled wine thereof | |
| CN107523469A (en) | It is a kind of to reduce the brewage process precipitated in finished product vinegar | |
| KR20070101187A (en) | The green tea clear liquor and the manufacture mrthod | |
| CN101974387A (en) | Processing method of freshly brewed pear wine | |
| KR20200044416A (en) | Manufacturing method of grain balsamico vinegar, and grain balsamico vinegar using by the same | |
| CN102106529A (en) | Method for producing nutritional flavoring juice by using low-salt salted bittern of preserved vegetables | |
| CN105331505A (en) | Preparation method and clarification method of brewing type perry composite clarifying agent | |
| CN104435062B (en) | A kind of blueberry wine mud extract for inducing apoptosis on hepatic stellate cells and its preparation technology and application | |
| CN109329679B (en) | Preparation method of sea buckthorn clear juice | |
| CN102653710B (en) | Five-grain wine brewing method and special device thereof | |
| CN102337187A (en) | Pomegranate-grape wine and production technology | |
| JP2013223476A (en) | Condensate of malted rice and rice-based brewing mash liquid using aspergillus oryzae, and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |