CN105567505A - Gorgon fruit wine and preparation method thereof - Google Patents
Gorgon fruit wine and preparation method thereof Download PDFInfo
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- CN105567505A CN105567505A CN201610142257.XA CN201610142257A CN105567505A CN 105567505 A CN105567505 A CN 105567505A CN 201610142257 A CN201610142257 A CN 201610142257A CN 105567505 A CN105567505 A CN 105567505A
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- 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
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Abstract
The invention discloses a gorgon fruit wine and a preparation method thereof. The method comprises the following steps of using gorgon fruit as raw materials; adding water for soaking the gorgon fruits for 3 to 24h, and the water content of the gorgon fruit is 30 to 45 percent; putting the gorgon fruit into a rice steaming cabinet to be steamed and boiled for 1 to 4h until the core cooking rate of the gorgon fruit reaches 95 to 99 percent; pouring the cooked gorgon fruit onto a spreading cooling bed until the gorgon fruit is cooled to 25 to 35 DEG C; adding distiller's yeast according to the raw material mass percentage being 0.5 to 1 percent; uniformly stirring the materials; putting the materials into a jar for saccharification; after the complete saccharification, adding warm water being 26 to 30 DEG C according to a proportion of raw materials to water being (0.4-1):1; uniformly stirring the materials; performing sealed fermentation to obtain gorgon fruit fermentation liquid; distilling the gorgon fruit fermentation liquid for 8 to 12h at the distilling temperature being 60 to 100 DEG C to obtain a finished product of the gorgon fruit wine; storing the gorgon fruit wine into a wine cellar for 0.5 to 5 years; making the materials into the finished gorgon fruit wine product through blending and packaging processes. The alcoholic strength of the gorgon fruit wine is 40 to 60 degrees; the total acid content is greater than or equal to 1.5g/L; the total ester content is higher than or equal to 0.45g/L. The gorgon fruit wine has the special fragrance of the gorgon fruit; the taste is pour and cool; the aftertaste is long.
Description
Technical field
The present invention relates to wine field, specifically a kind of Gorgon fruit wine and preparation method thereof.
Background technology
The traditional solid state process distilled liquor of China produces existing very long history.Raw materials used based on grain classes such as jowar, corn, wheat, paddy, Gorgon fruit is the mature seed kernel of a kind of waterplant Gorgon euryale, is commonly called as Gorgon euryale rice, is one of China's traditional Chinese medicine material, one of " dietotherapeutic " material that the Ministry of Health of Ye Shi China promulgates in the first batch.Gorgon fruit has plurality of health care functions.
Gorgon fruit all has on the Jiangxi of China, Jiangsu, Anhui, Guangdong, Shandong, Hubei and other places and distributes widely; be typically used as Chinese medicinal materials or nourishing food materials; usually sell with dry granules or gorgon euryale seed powder Gorgon fruit at present, product is more single, and productivity effect is lower.Gorgon fruit is a kind of traditional Chinese medicinal materials, is also a kind of well protective foods food materials.Containing a large amount of starch in Gorgon fruit kind benevolence, be the raw material well developing leavened prod, the present invention is raw material with Gorgon fruit, develops a waterplant type wine.
Summary of the invention
The object of the present invention is to provide a kind of Gorgon fruit wine and preparation method thereof, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A preparation method for Gorgon fruit wine, comprises the following steps: (1) take Gorgon fruit as starting material, and through soaking 3-24h, clean with clear water and drain, Gorgon fruit water content reaches 30-45%;
(2) Gorgon fruit is put into steam-cooking cabinet boiling 1-4h, the ripe core rate of Gorgon fruit reaches 95-99%, and poured into by the Gorgon fruit of slaking on spreading for cooling bed, now Gorgon fruit is dispersed, treats that Gorgon fruit is cooled to 25-35 DEG C;
(3) add distiller's yeast by raw materials quality per-cent 0.5-1%, stir, enter cylinder saccharification; Saccharification temperature controls at 25-35 DEG C, and saccharification time is between 24-72h;
(4) after saccharification completely, with raw material: the ratio of water 0.4-1:1 adds the warm water of 26-30 DEG C, stirs, sealing and fermenting, leavening temperature is 25-30 DEG C, and fermentation time is 7-15d, and between yeast phase, every day stirs once, obtains Gorgon fruit fermented liquid;
(5) distilled by Gorgon fruit fermented liquid, distillation temperature is 60-100 DEG C, and distillation time is 8-12h, obtains Gorgon fruit wine finished product;
(6) Gorgon fruit wine is stored in 0.5-5 in wine cellar, through blending, technology of the package makes Gorgon fruit wine finished product.
As the further scheme of the present invention: described step (1) specifically comprises the following steps: select particle diameter to be that the Gorgon fruit of 2-3mm is as starting material, be re-used as raw material after the Gorgon fruit fragmentation of Large stone, Gorgon fruit raw material added temperature is 30-40 DEG C, pH value is that to soak 3-24h in the water of 6.5-7 to the water content of Gorgon fruit raw material be 30-45%.
As the present invention's further scheme: in step (3), saccharification temperature controls at 25-35 DEG C, and saccharification time is 24-72h.
As the present invention's further scheme: in step (4), leavening temperature is 25-30 DEG C, and fermentation time is 7-15d, between yeast phase, every day stirs once.
As the present invention's further scheme: add when blending in step (6) or do not add foodstuff additive.
As the present invention's further scheme: described Gorgon fruit wine alcoholic strength is 40-60 degree, total acid content >=1.5g/L, total ester content >=0.45g/L, and finished wine stores 5 years without obvious sediment.
Compared with prior art, the invention has the beneficial effects as follows: Gorgon fruit wine alcoholic strength of the present invention is 40-60 degree, total acid content >=1.5g/L, total ester content >=0.45g/L, finished wine stores 5 years without obvious sediment, and Gorgon fruit drinking utensils of the present invention has the peculiar fragrance of Gorgon fruit, and taste is felt well only, pleasant impression is long.
Embodiment
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
Take Gorgon fruit as starting material, through soaking 3h, clean with clear water and drain, Gorgon fruit water content reaches 30%, Gorgon fruit is put into steam-cooking cabinet boiling 1h, the ripe core rate of Gorgon fruit reaches 95%, and poured into by the Gorgon fruit of slaking on spreading for cooling bed, now Gorgon fruit is dispersed, treat that Gorgon fruit is cooled to 25 DEG C, add distiller's yeast by raw materials quality per-cent 0.5%, stir, enter cylinder saccharification; Saccharification temperature controls at 25 DEG C, saccharification time 24h, after saccharification completely, with raw material: the ratio of water 0.4:1 adds the warm water of 26 DEG C, stirs, sealing and fermenting, leavening temperature is 25 DEG C, and fermentation time is 7d, and between yeast phase, every day stirs once, obtain Gorgon fruit fermented liquid, Gorgon fruit fermented liquid is distilled, distillation temperature 75 DEG C, distillation time 12h, obtains Gorgon fruit wine finished product, now Gorgon fruit wine alcoholic strength 40 degree, total acid content is more than or equal to 1.5g/L, and total ester content is more than or equal to 0.45g/L; Gorgon fruit wine being stored in wine cellar 0.5 year, making Gorgon fruit wine finished product through blending the technique such as (add or do not add foodstuff additive), packaging.
Select particle diameter be the Gorgon fruit of 2mm as starting material, be re-used as raw material after the Gorgon fruit fragmentation of Large stone, Gorgon fruit raw material added temperature is 30-40 DEG C, pH value is that to soak 3h in the water of 6.5-7 to the water content of Gorgon fruit raw material be 30%.
This drinking utensils has the peculiar fragrance of Gorgon fruit, and taste is felt well only, pleasant impression is long.
Embodiment 2
Take Gorgon fruit as starting material, through soaking 6h, clean with clear water and drain, Gorgon fruit water content reaches 35%, Gorgon fruit is put into steam-cooking cabinet boiling 2h, the ripe core rate of Gorgon fruit reaches 96%, and poured into by the Gorgon fruit of slaking on spreading for cooling bed, now Gorgon fruit is dispersed, treat that Gorgon fruit is cooled to 27 DEG C, add distiller's yeast by raw materials quality per-cent 0.5%, stir, enter cylinder saccharification; Saccharification temperature controls at 27 degrees Celsius, saccharification time 30h, after saccharification completely, with raw material: the ratio of water 0.5:1 adds the warm water of 27 DEG C, stirs, sealing and fermenting, leavening temperature is 26 DEG C, and fermentation time is 8d, and between yeast phase, every day stirs once, obtain Gorgon fruit fermented liquid, Gorgon fruit fermented liquid is distilled, distillation temperature 80 DEG C, distillation time 11h, obtains Gorgon fruit wine finished product, and now Gorgon fruit wine alcoholic strength is 45 degree, total acid content is more than or equal to 1.5g/L, and total ester content is more than or equal to 0.45g/L.Gorgon fruit wine being stored in wine cellar 1.5 years, making Gorgon fruit wine finished product through blending the technique such as (add or do not add foodstuff additive), packaging.
Select particle diameter be the Gorgon fruit of 2mm as starting material, be re-used as raw material after the Gorgon fruit fragmentation of Large stone, Gorgon fruit raw material added temperature is 30-40 DEG C, pH value is that to soak 6h in the water of 6.5-7 to the water content of Gorgon fruit raw material be 35%.
This drinking utensils has the peculiar fragrance of Gorgon fruit, and taste is felt well only, pleasant impression is long.
Embodiment 3
Take Gorgon fruit as starting material, through soaking 12h, clean with clear water and drain, Gorgon fruit water content reaches 38%, Gorgon fruit is put into steam-cooking cabinet boiling 3h, the ripe core rate of Gorgon fruit reaches 97%, and poured into by the Gorgon fruit of slaking on spreading for cooling bed, now Gorgon fruit is dispersed, treat that Gorgon fruit is cooled to 30 DEG C, add distiller's yeast by raw materials quality per-cent 0.7%, stir, enter cylinder saccharification; Saccharification temperature controls at 30 degrees Celsius, saccharification time 36h, after saccharification completely, with raw material: the ratio of water 0.7:1 adds the warm water of 28 DEG C, stirs, sealing and fermenting, leavening temperature is 28 DEG C, and fermentation time is 10d, and between yeast phase, every day stirs once, obtain Gorgon fruit fermented liquid, Gorgon fruit fermented liquid is distilled, distillation temperature 85 DEG C, distillation time 10h, obtains Gorgon fruit wine finished product, and now Gorgon fruit wine alcoholic strength is 50 degree, total acid content is more than or equal to 1.5g/L, and total ester content is more than or equal to 0.45g/L.Gorgon fruit wine being stored in wine cellar 3 years, making Gorgon fruit wine finished product through blending the technique such as (add or do not add foodstuff additive), packaging.
Select particle diameter be the Gorgon fruit of 3mm as starting material, the Gorgon fruit of Large stone is re-used as raw material after pulverizing, and Gorgon fruit raw material is added temperature is 30-40 DEG C, pH value is that to soak 12h in the water of 6.5-7 to the water content of Gorgon fruit raw material be 38%.
This drinking utensils has the peculiar fragrance of Gorgon fruit, and taste is felt well only, pleasant impression is long.
Embodiment 4
Take Gorgon fruit as starting material, through soaking 18h, clean with clear water and drain, Gorgon fruit water content reaches 42%, Gorgon fruit is put into steam-cooking cabinet boiling 3h, the ripe core rate of Gorgon fruit reaches 98%, and poured into by the Gorgon fruit of slaking on spreading for cooling bed, now Gorgon fruit is dispersed, treat that Gorgon fruit is cooled to 32 DEG C, add distiller's yeast by raw materials quality per-cent 0.8%, stir, enter cylinder saccharification; Saccharification temperature controls at 32 degrees Celsius, saccharification time 54h, after saccharification completely, with raw material: the ratio of water 0.9:1 adds the warm water of 29 DEG C, stirs, sealing and fermenting, leavening temperature is 29 DEG C, and fermentation time is 12d, and between yeast phase, every day stirs once, obtain Gorgon fruit fermented liquid, Gorgon fruit fermented liquid is distilled, distillation temperature 90 DEG C, distillation time 9h, obtains Gorgon fruit wine finished product, and now Gorgon fruit wine alcoholic strength is 55 degree, total acid content is more than or equal to 1.5g/L, and total ester content is more than or equal to 0.45g/L.Gorgon fruit wine being stored in wine cellar 4 years, making Gorgon fruit wine finished product through blending the technique such as (add or do not add foodstuff additive), packaging.
Select particle diameter be the Gorgon fruit of 3mm as starting material, be re-used as raw material after the Gorgon fruit fragmentation of Large stone, Gorgon fruit raw material added temperature is 30-40 DEG C, pH value is that to soak 18h in the water of 6.5-7 to the water content of Gorgon fruit raw material be 42%.
This drinking utensils has the peculiar fragrance of Gorgon fruit, and taste is felt well only, pleasant impression is long.
Embodiment 5
Take Gorgon fruit as starting material, through soaking 24h, clean with clear water and drain, Gorgon fruit water content reaches 45%, Gorgon fruit is put into steam-cooking cabinet boiling 4h, the ripe core rate of Gorgon fruit reaches 99%, and poured into by the Gorgon fruit of slaking on spreading for cooling bed, now Gorgon fruit is dispersed, treat that Gorgon fruit is cooled to 35 DEG C, add distiller's yeast by raw materials quality per-cent 1%, stir, enter cylinder saccharification; Saccharification temperature controls at 35 degrees Celsius, saccharification time 72h, after saccharification completely, with raw material: the ratio of water 1:1 adds the warm water of 30 DEG C, stirs, sealing and fermenting, leavening temperature is 30 DEG C, and fermentation time is 15d, and between yeast phase, every day stirs once, obtain Gorgon fruit fermented liquid, Gorgon fruit fermented liquid is distilled, distillation temperature 95 DEG C, distillation time 8h, obtains Gorgon fruit wine finished product, and now Gorgon fruit wine alcoholic strength is 60 degree, total acid content is more than or equal to 1.5g/L, and total ester content is more than or equal to 0.45g/L; Gorgon fruit wine being stored in wine cellar 5 years, making Gorgon fruit wine finished product through blending the technique such as (add or do not add foodstuff additive), packaging.
Select particle diameter be the Gorgon fruit of 3mm as starting material, be re-used as raw material after the Gorgon fruit fragmentation of Large stone, Gorgon fruit raw material added temperature is 30-40 DEG C, pH value is that to soak 24h in the water of 6.5-7 to the water content of Gorgon fruit raw material be 45%.
This drinking utensils has the peculiar fragrance of Gorgon fruit, and taste is felt well only, pleasant impression is long.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
In addition, be to be understood that, although this specification sheets is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of specification sheets is only for clarity sake, those skilled in the art should by specification sheets integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (6)
1. a preparation method for Gorgon fruit wine, is characterized in that, comprises the following steps:
(1) take Gorgon fruit as starting material, through soaking 3-24h, clean with clear water and drain, Gorgon fruit water content reaches 30-45%;
(2) Gorgon fruit is put into steam-cooking cabinet boiling 1-4h, the ripe core rate of Gorgon fruit reaches 95-99%, and poured into by the Gorgon fruit of slaking on spreading for cooling bed, now Gorgon fruit is dispersed, treats that Gorgon fruit is cooled to 25-35 DEG C;
(3) add distiller's yeast by raw materials quality per-cent 0.5-1%, stir, enter cylinder saccharification;
(4), after saccharification completely, with raw material: the ratio of water 0.4-1:1 adds the warm water of 26-30 DEG C, stirs, sealing and fermenting obtains Gorgon fruit fermented liquid;
(5) distilled by Gorgon fruit fermented liquid, distillation temperature is 60-100 DEG C, and distillation time is 8-12h, obtains Gorgon fruit wine finished product;
(6) Gorgon fruit wine is stored in 0.5-5 in wine cellar, through blending, technology of the package makes Gorgon fruit wine finished product.
2. the preparation method of Gorgon fruit wine according to claim 1, it is characterized in that, described step (1) specifically comprises the following steps: select particle diameter to be that the Gorgon fruit of 2-3mm is as starting material, be re-used as raw material after the Gorgon fruit fragmentation of Large stone, Gorgon fruit raw material added temperature is 30-40 DEG C, pH value is that to soak 3-24h in the water of 6.5-7 to the water content of Gorgon fruit raw material be 30-45%.
3. the preparation method of Gorgon fruit wine according to claim 1, is characterized in that, in step (3), saccharification temperature controls at 25-35 DEG C, and saccharification time is 24-72h.
4. the preparation method of Gorgon fruit wine according to claim 1, is characterized in that, in step (4), leavening temperature is 25-30 DEG C, and fermentation time is 7-15d, and between yeast phase, every day stirs once.
5. the preparation method of Gorgon fruit wine according to claim 1, is characterized in that, adds or do not add foodstuff additive when blending in step (6).
6., as a Gorgon fruit wine prepared by method as described in arbitrary in claim 1-5, it is characterized in that, described Gorgon fruit wine alcoholic strength is 40-60 degree, total acid content >=1.5g/L, total ester content >=0.45g/L, and finished wine stores 5 years without obvious sediment.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610142257.XA CN105567505A (en) | 2016-03-14 | 2016-03-14 | Gorgon fruit wine and preparation method thereof |
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| CN201610142257.XA CN105567505A (en) | 2016-03-14 | 2016-03-14 | Gorgon fruit wine and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105907522A (en) * | 2016-06-08 | 2016-08-31 | 彭常安 | Semen euryales kelp liquor and brewing technology thereof |
| CN108315143A (en) * | 2018-04-11 | 2018-07-24 | 郭永高 | A kind of Gorgon fruit wine and preparation method thereof |
| CN108456610A (en) * | 2018-04-11 | 2018-08-28 | 郭永高 | A kind of health Gorgon fruit wine and preparation method thereof |
| CN111647475A (en) * | 2020-05-28 | 2020-09-11 | 肇庆市农业科学研究所 | Health wine and preparation method thereof |
| CN113563999A (en) * | 2021-06-22 | 2021-10-29 | 湖南为民酒业有限公司 | Preparation method of gorgon fruit recycled brewed white spirit |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102337191A (en) * | 2011-09-19 | 2012-02-01 | 滁州学院 | Preparation method of low-alcohol foxnut wine |
| CN103952265A (en) * | 2014-05-26 | 2014-07-30 | 济宁学院 | Gorgon fruit wine and preparation method thereof |
| CN105255654A (en) * | 2015-11-18 | 2016-01-20 | 湖北水之参酒业有限公司 | Semen euryales wine and making method thereof |
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2016
- 2016-03-14 CN CN201610142257.XA patent/CN105567505A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102337191A (en) * | 2011-09-19 | 2012-02-01 | 滁州学院 | Preparation method of low-alcohol foxnut wine |
| CN103952265A (en) * | 2014-05-26 | 2014-07-30 | 济宁学院 | Gorgon fruit wine and preparation method thereof |
| CN105255654A (en) * | 2015-11-18 | 2016-01-20 | 湖北水之参酒业有限公司 | Semen euryales wine and making method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105907522A (en) * | 2016-06-08 | 2016-08-31 | 彭常安 | Semen euryales kelp liquor and brewing technology thereof |
| CN108315143A (en) * | 2018-04-11 | 2018-07-24 | 郭永高 | A kind of Gorgon fruit wine and preparation method thereof |
| CN108456610A (en) * | 2018-04-11 | 2018-08-28 | 郭永高 | A kind of health Gorgon fruit wine and preparation method thereof |
| CN111647475A (en) * | 2020-05-28 | 2020-09-11 | 肇庆市农业科学研究所 | Health wine and preparation method thereof |
| CN113563999A (en) * | 2021-06-22 | 2021-10-29 | 湖南为民酒业有限公司 | Preparation method of gorgon fruit recycled brewed white spirit |
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