CN105586226A

CN105586226A - Brewing technology of nandina wine

Info

Publication number: CN105586226A
Application number: CN201610155815.6A
Authority: CN
Inventors: 柴华; 徐鑫
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-03-20
Filing date: 2016-03-20
Publication date: 2016-05-18

Abstract

The invention discloses a brewing technology of nandina wine. The nandina wine is brewed by using nandina roots and fruits as main raw materials and smallanthus as a matrix through raw material pretreatment, soaking, raw material fruit treatment, smallanthus treatment, medicine adding, fermentation, squeezing and filtration, mixing and ageing, canning and sterilization and the like. The nandina roots are soaked with high-alcohol baijiu and then subjected to ultra-fine comminuting, then, the raw materials are added into the matrix for fermentation, the nutriment in the raw materials is remained to the largest degree, the loss of active ingredients is reduced, the utilization rate of the raw materials is improved, the utilization efficiency of the nandina fruits is sufficiently improved by carrying out compound enzyme treatment on the nandina fruits after the nandina fruits are blanched and pulped, a composite clarifying agent is adopted for filtering and clarifying, and the finished nandina wine is stable in color and luster, full-bodied, fragrant, soft in taste and balanced in nutrient, and has the health care effects of clearing away heat and removing dampness, clearing and activating the channels and collaterals, relieving cough and asthma and the like.

Description

A kind of brewage process of nandina wine

Technical field

The present invention relates to a kind of brewage process of wine, especially relate to a kind of brewage process of nandina wine.

Background technology

Nandina, another name Zhu of Nan Tian, day principal divisor, golden diamond etc., be Ranales Berberidaceae evergreen dwarf shrub. " Guizhou side's medicine among the people collection " recorded: " antibechic Zhichuan, excited strong. " common nandina root, stem have removing damp-heat, clearing and activating the channels and collateralsly waits effect, for cold, fever, eye conjunctivitis, cough with lung heat, jaundice with damp-heat pathogen, acute gastroenteritis, urinary tract infections, traumatic injury. Nandina fruit, bitter, property is flat. There is relieving cough and asthma effect, for cough, asthma, the symptoms such as pertussis.

At present, nandina is except as ornamental plant, most of still as the processed utilization of medicinal material, this just exists the less deficiency of Nan Tian's Zhu's product category, as the patent that application number is 201310713649.3 has been announced a kind of medicinal liquor for the treatment of neck-shoulder pain, lumbago and leg pain, it is part material that this medicinal liquor adopts nandina, being mixed each raw material with rice wine after, medicinal liquor decocts, after repeatedly decocting, make this medicinal liquor, in decoction process, high temperature easily destroys the active component in raw material, also exist and can not fully the nutriment of raw material be separated out simultaneously, cause raw material nutriment to run off serious, the problem that the utilization ratio of raw material is not high.

Summary of the invention

The present invention is directed to the not high defect of utilization rate that existing nandina product category is less and nandina exists in process, provide one to there is removing damp-heat, the brewage process of the nandina wine of the health-care effect such as clearing and activating the channels and collaterals, relieving cough and asthma, not only reduce the nutrient loss degree of raw material, and improved utilization rate and the nutritive value thereof of raw material, enrich the product category of raw material.

The present invention solves the technical scheme that its technical problem takes:

A brewage process for nandina wine, is characterized in that, adopts following processing step:

A. raw material root processing: select fresh, disease-free common nandina root, snakegourd, spina gleditsiae, convolvulate asiabell root, wintersweet root, the root bark of tree peony and be cut into particle respectively after cleaning, common nandina root particle, the snakegourd particle of 5kg, the spina gleditsiae particle of 3kg, 2kg convolvulate asiabell root particle, 1kg wintersweet root particle, the 2kg root bark of tree peony particle of getting 10kg mix, make mixed material, mixed material is carried out to steam beating under 125 DEG C of conditions, and fixation time is 30s;

B. soak: the 10kg mixed material after completing is added in the white wine that the alcoholic strength of 24kg is 70%vol and soaked, soak after 22 days, filter, make soaking wine and mixed material slag, mixed material slag is carried out to ultra-fine grinding, make mixed material powder;

C. raw material fruit is processed: select fresh, ripe 10kg nandina fruit, 5kg Rosa roxburghii, 3kg fire sour jujube, 1kg Chinese pear-leaved crabapple, after cleaning up in the warm water of 92 DEG C blanching 40s, after blanching, put into mass fraction and be 2.6% solution of sodium bisulfite and soak 40min, after rinsing well with clear water after immersion, pull an oar, make raw slurry, to the pectase, the cellulase of 0.02kg, the 0.02kg amylase that add 0.04kg in 10kg raw slurry, stir, in the environment of 43 DEG C, carry out complex enzyme hydrolysis, leave standstill 3h, make material liquid;

D. chrysanthemum potato pretreatment: fresh chrysanthemum potato is after cleaning, be cut into chrysanthemum potato grain, chrysanthemum potato grain is placed and cooked in digester to ripe and do not stick with paste, take out in the 10kg chrysanthemum potato grain after backward boiling and add the glucose solution that 3kg material liquid, 3kg loguat leaf powder, 5kg concentration are 45%, stir, spread coolingly, make chrysanthemum potato material;

E. dosing: to the sorghum flour, 3kg black corn flour, 2kg peameal, 2kg seed of feather cockscomb powder, the distiller's yeast of 2kg, the distiller's yeast of 1.5kg, the yeast of 0.3kg, the drinking water of 26kg of mixed material powder, 3kg that adds 5.8kg in 10kg chrysanthemum potato material, mixing and stirring, makes wine unstrained spirits;

F. fermentation: the temperature control of wine unstrained spirits product is fermented under 31 DEG C of conditions, when wine unstrained spirits alcoholic strength reaches 23.1%vol volume ratio, fermentation ends;

G. squeeze and filter: adopt plate and frame filter press to carry out Separation of Solid and Liquid the wine unstrained spirits of fermentation ends, make pure mellow wine and vinasse, in 10kg pure mellow wine, add the fish glue of 0.03kg, the agar of 0.01kg, after stirring, carry out clarifying treatment, leave standstill 13 days, separate and obtain former wine and wine mud;

H. mixing, ageing: get the former wine 5kg in soaking wine 11kg, the step g in step b, make mixing wine after mixing, will mix wine and adopt the auxiliary cold treatment of microwave to accelerate ageing, microwave frequency 1300MHz, 12 days cold treatment time, 7 DEG C of temperature;

I. canned sterilization: will after the mixing wine tinning after ageing, carry out water dip sterilization, 86 DEG C of temperature, time 3min, makes nandina wine, stores after cooling under cryogenic conditions.

Beneficial effect: the present invention adopts high spirit to soak to common nandina root, after immersion, carry out ultra-fine grinding, again raw meal is added in matrix and fermented, farthest retain the nutriment in raw material, reduce the loss of active component, improve the utilization rate of raw material, by the blanching of nandina fruit, after making beating, carry out complex enzyme processing, fully improve the utilization ratio of nandina fruit, adopt compound clarifier to filter clarification, make the wine body colour pool of finished product nandina wine stable, strong fougere, mouthfeel silk floss is soft, balanced in nutrition, and there is removing damp-heat, clearing and activating the channels and collaterals, the relieving cough and asthma health-care effect that waits.

Detailed description of the invention

Embodiment mono-:

A brewage process for nandina wine, is characterized in that, described brewage process adopts following steps:

A. raw material root processing: select fresh, disease-free common nandina root, spina gleditsiae, convolvulate asiabell root, wintersweet root and be cut into particle respectively after cleaning, common nandina root particle, the spina gleditsiae particle of 4kg, 2kg convolvulate asiabell root particle, the 1kg wintersweet root particle of getting 10kg mix, make mixed material, mixed material is carried out to steam beating under 125 DEG C of conditions, and fixation time is 30s;

Embodiment bis-:

A. raw material root processing: select fresh, disease-free common nandina root, nandina fruit, glossy privet root, scaly holly root, wintersweet root, calophyllum inophyllum, Brachybotrys paridiformis is cut into particle respectively after cleaning, get the common nandina root particle of 10kg, the nandina fruit particle of 7kg, 3kg glossy privet root particle, 2kg scaly holly root particle, 2kg wintersweet root particle, 1kg calophyllum inophyllum particle, 1kg Brachybotrys paridiformis particle mixes, make mixed material, in the citric acid soln that is 7% in concentration by mixed material, soak 80min, after soaking, take out, mixed material is carried out to steam beating under 133 DEG C of conditions, fixation time is 15s,

B. soak: the 10kg mixed material after completing is added in the white wine that the alcoholic strength of 21kg is 72%vol and soaked, soak after 19 days, filter, make soaking wine and mixed material slag, mixed material slag is carried out to ultra-fine grinding, make mixed material powder;

C. raw material fruit is processed: the pretreatment of chrysanthemum potato: fresh chrysanthemum potato is after cleaning, be cut into chrysanthemum potato grain, chrysanthemum potato grain is placed and cooked in digester to ripe and do not stick with paste, take out the mulberry juice, the herba houttuyniae powder of 1kg, 1kg snakegourd juice, 1kg reed rhizome powder, the 1kg snake fruit juice that in the 10kg chrysanthemum potato grain after backward boiling, add 3kg mangosteen powder, 2kg husked sorghum powder, 1kg, stir, spread coolingly, make chrysanthemum potato material;

D. dosing: to the agate card powder, 2kg ground ear powder, the distiller's yeast of 2kg, the ginkgo powder of 2kg, the New Zealand spinach powder of 2kg, the crabapple powder of 1kg, the yeast of 0.8kg, the drinking water of 30kg of Malus spectabilis leaf powder, 2kg of Loquat-Shaped Cake powder, 2kg of lima bean powder, 2kg of distiller's yeast, 2kg of mixed material powder, 5.3kg that adds 7kg in 10kg chrysanthemum potato material, mixing and stirring, makes wine unstrained spirits;

E. fermentation: the temperature control of wine unstrained spirits product is fermented under 33 DEG C of conditions, when wine unstrained spirits alcoholic strength reaches 25.6%vol volume ratio, fermentation ends;

F. squeeze and filter: adopt plate and frame filter press to carry out Separation of Solid and Liquid the wine unstrained spirits of fermentation ends, make pure mellow wine and vinasse, in 10kg pure mellow wine, add the shitosan of 0.07kg, the active carbon of 0.01kg, after stirring, carry out clarifying treatment, leave standstill 13 days, separate and obtain former wine and wine mud;

G. mixing, ageing: get former wine 7kg, Hawthorn Fruit Wine 2kg in soaking wine 12kg, the step F in step B, after mixing, make mixing wine, will mix wine and adopt the auxiliary cold treatment of microwave to accelerate ageing, microwave frequency 1200MHz, 14 days cold treatment time, 3 DEG C of temperature;

H. canned sterilization: will after the mixing wine tinning after ageing, carry out water dip sterilization, 88 DEG C of temperature, time 2min, makes nandina wine, stores after cooling under cryogenic conditions.

Embodiment tri-:

A. raw material root processing: select fresh, disease-free common nandina root, spina gleditsiae, radix scrophulariae, wintersweet root, Chinese ilex root and be cut into particle respectively after cleaning, common nandina root particle, the spina gleditsiae particle of 5kg, 2kg radix scrophulariae particle, 1kg wintersweet root particle, the 1kg Chinese ilex root particle of getting 10kg mix, make mixed material, mixed material is carried out to steam beating under 128 DEG C of conditions, and fixation time is 20s;

B. soak: the 10kg mixed material after completing is added in the white wine that the alcoholic strength of 27kg is 69%vol and soaked, soak after 25 days, filter, make soaking wine and mixed material slag, mixed material slag is carried out to ultra-fine grinding, make mixed material powder;

C. raw material fruit is processed: select fresh, ripe 10kg nandina fruit, 5kg loquat, 3kg gooseberry, 1kg birch-leaf pear, 1kg blackberry, blueberry, after cleaning up in the warm water of 95 DEG C blanching 30s, after blanching, put into mass fraction and be 6% sodium ascorbate solution and soak 40min, after rinsing well with clear water after immersion, pull an oar, make raw slurry, to the pectase, the cellulase of 0.03kg, the 0.04kg amylase that add 0.05kg in 10kg raw slurry, stir, in the environment of 48 DEG C, carry out complex enzyme hydrolysis, leave standstill 2h, make material liquid;

D. chrysanthemum potato pretreatment: fresh chrysanthemum potato, taro, sweet potato, potato are after cleaning, be cut into chrysanthemum potato grain, taro grain, sweet potato grain, potato grain, 10kg chrysanthemum potato grain, 5kg taro grain, 3kg witloof grain, 2kg konjaku grain are mixed and in rear placement digester, cooked to ripe and do not stick with paste, take out that in the 10kg chrysanthemum potato grain after backward boiling, to add 4kg concentration be the galangal powder, 2kg water caltrop starch, the Chinese herbaceous peony juice of 1kg, the Succus Rhizoma Dioscoreae of 1kg of Lotus root congee, the 2kg of 5% vitamin c solution, 3kg, stir, spread coolingly, make chrysanthemum potato material;

E. dosing: to the mixed material powder, the sorghum flour of 3kg, the black wolfberry fruit powder of 3kg, 2kg peameal, 2kg hickory chick powder, 2kg serpent melon powder, the distiller's yeast of 2kg, the distiller's yeast of 1.5kg, the yeast of 0.4kg, the drinking water of 26kg that add 7kg material liquid, 6kg in 10kg chrysanthemum potato material, mixing and stirring, makes wine unstrained spirits;

F. fermentation: the temperature control of wine unstrained spirits product is fermented under 34 DEG C of conditions, when wine unstrained spirits alcoholic strength reaches 26.8%vol volume ratio, fermentation ends;

G. squeeze and filter: adopt plate and frame filter press to carry out Separation of Solid and Liquid the wine unstrained spirits of fermentation ends, make pure mellow wine and vinasse, in 10kg pure mellow wine, add the bentonite of 0.05kg, the diatomite of 0.03kg, after stirring, carry out clarifying treatment, leave standstill 17 days, separate and obtain former wine and wine mud;

H. mixing, ageing: get former wine 6kg, applejack 1kg in soaking wine 10kg, the step g in step b, after mixing, make mixing wine, will mix wine and adopt the auxiliary cold treatment of microwave to accelerate ageing, microwave frequency 1500MHz, 7 days cold treatment time, 3 DEG C of temperature;

I. canned sterilization: will after the mixing wine tinning after ageing, carry out water dip sterilization, 82 DEG C of temperature, time 5min, makes nandina wine, stores after cooling under cryogenic conditions.

Embodiment tetra-:

A. raw material root processing: select fresh, disease-free common nandina root, nandina fruit, coralhead plant stem with leaf, loquat root, Quinces Quince, water pears and be cut into particle respectively after cleaning, common nandina root particle, the nandina fruit particle of 6kg, 3kg coralhead plant stem with leaf particle, 2kg loquat root particle, 1kg Quinces Quince, the 1kg water pears of getting 10kg mix, make mixed material, mixed material is carried out to steam beating under 132 DEG C of conditions, and fixation time is 27s;

B. soak: the 10kg mixed material after completing is added in the white wine that the alcoholic strength of 21kg is 73%vol and soaked, soak after 20 days, filter, make soaking wine and mixed material slag, mixed material slag is carried out to ultra-fine grinding, make mixed material powder;

C. chrysanthemum potato pretreatment: fresh chrysanthemum potato, taro, purple sweet potato, the bletilla striata are after cleaning, be cut into chrysanthemum potato grain, taro grain, purple sweet potato grain, bletilla striata grain, purple to 10kg chrysanthemum potato grain, 4kg taro grain, 2kg sweet potato grain, 1kg bletilla striata grain are mixed and in rear placement digester, cooked to ripe and do not stick with paste, take out that in the 10kg chrysanthemum potato grain after backward boiling, to add 4kg concentration be 59% glucose solution, the snakegourd juice of 3kg, 2kg Sucus Phyllanthi, 1kg Cranberry Juice Cocktail, 1kg honey raisin tree juice, stir, spread coolingly, make chrysanthemum potato material;

D. dosing: add the mixed material powder of 7kg, the distiller's yeast of 4kg, the peameal of 4kg, the buckwheat of 3kg, the oatmeal of 2kg, the purslane powder of 2kg, the Sculellaria barbata powder of 2kg, the bamboo mushroom powder of 2kg, the distiller's yeast of 2kg, the lotus nut starch of 2kg, the spina gleditsiae powder of 1kg, the yeast of 0.9kg, the drinking water of 32kg in 10kg chrysanthemum potato material, mixing and stirring, makes wine unstrained spirits;

E. fermentation: the temperature control of wine unstrained spirits product is fermented under 29 DEG C of conditions, when wine unstrained spirits alcoholic strength reaches 26.2%vol volume ratio, fermentation ends;

F. squeeze and filter: adopt plate and frame filter press to carry out Separation of Solid and Liquid the wine unstrained spirits of fermentation ends, make pure mellow wine and vinasse, in 10kg pure mellow wine, add the shitosan of 0.04kg, the agar of 0.02kg, after stirring, carry out clarifying treatment, leave standstill 16 days, separate and obtain former wine and wine mud;

G. mixing, ageing: get the former wine 7kg in soaking wine 8kg, the step f in step b, make mixing wine after mixing, will mix wine and adopt the auxiliary cold treatment of microwave to accelerate ageing, microwave frequency 1100MHz, 3 days cold treatment time, 0 DEG C of temperature;

H. canned sterilization: will after the mixing wine tinning after ageing, carry out water dip sterilization, 80 DEG C of temperature, time 6min, makes nandina wine, stores after cooling under cryogenic conditions.

Embodiment five:

A. raw material root processing: select fresh, disease-free common nandina root, nandina fruit, aloe, stringy stonecrop, RHIIZOMA CURCULIGINIS, poplar bloassom, burdock, Chinese herbaceous peony is cut into particle respectively after cleaning, get the common nandina root particle of 10kg, the nandina fruit particle of 6kg, 3kg aloe particle, 2kg stringy stonecrop particle, 2kg RHIIZOMA CURCULIGINIS particle, 1kg poplar bloassom particle, 1kg burdock particle, 1kg Chinese herbaceous peony particle mixes, make mixed material, mixed material is carried out to steam beating under 128 DEG C of conditions, fixation time is 25s, in the mixed material after completing, add 0.7kg salt, mix is even, standing 60min afterflush totally carries out secondary with 120 DEG C of steam and completes, fixation time is 40s,

B. making beating: be that 6% vitamin c solution carries out defibrination processing to adding 10kg concentration in the 10kg mixed material after steam beating, make mixed serum;

C. complex enzyme processing: add ground ear juice, 2kg Quinces Quince juice, 1kg Sucus Phyllanthi, 1kg Niuganguo juice, the 1kg thorn of 2kg to steep juice, the pectase of 0.2kg, the cellulase of 0.4kg in 10kg mixed serum, controlling temperature is that 46 DEG C, time are 4h, mixed serum after treatment complex enzyme is put into centrifuge, centrifuge screen cloth is set to 240 orders, makes raw material juice and raw material slag;

D. chrysanthemum potato pretreatment: fresh chrysanthemum potato, Chinese yam, potato, witloof is after cleaning, be cut into chrysanthemum potato grain, Chinese yam powder, potato grain, witloof grain, by 10kg chrysanthemum potato grain, 5kg Chinese yam powder, 3kg potato grain, 1kg witloof grain mixes and in rear placement digester, cooks to ripe and do not stick with paste, take out the raw material juice that adds 7kg in the 10kg chrysanthemum potato grain after backward boiling, 4kg concentration is 48% glucose solution, 2kg lotus nut starch, 2kg ground fruit powder, 1kg water chestnut starch, the lily root flour of 1kg, 1kg peony pollen, 1kg Chinese rose pollen, 1kg camellia pollen, stir, spread cooling, make chrysanthemum potato material,

E. dosing: dosing: to the Seeds of Trichosanthes kirilowii powder, 2kg common tetragonia leaf powder, 2kg Negundo Chastetree Leaf powder, the chocho powder of 2kg, the egg pollen of 2kg, the distiller's yeast of 1.7kg, the yeast of 0.8kg, the drinking water of 35kg of distiller's yeast, 2kg of raw material slag, 4kg lotus leaf powder, 3kg seed of feather cockscomb powder, 3kg lotus-seed-heart powder, 2.5kg that adds 6kg in 10kg chrysanthemum potato material, mixing and stirring, makes wine unstrained spirits;

F. fermentation: the temperature control of wine unstrained spirits product is fermented under 36 DEG C of conditions, wine unstrained spirits alcoholic strength reach 27.3%vol volume ratio with time, fermentation ends;

Squeeze and filter: adopt plate and frame filter press to carry out Separation of Solid and Liquid the wine unstrained spirits of fermentation ends, make pure mellow wine and vinasse, in 10kg pure mellow wine, add the gelatin of 0.05kg, the diatomite of 0.03kg, after stirring, carry out clarifying treatment, leave standstill 18 days, separate and obtain the common nandina root nandina former wine of fruit and wine mud;

H. ageing: adopt the auxiliary cold treatment of microwave to accelerate ageing, microwave frequency 1500MHz, 6 days cold treatment time, 1 DEG C of temperature the former wine of common nandina root nandina fruit;

I. canned sterilization: will after the mixing wine tinning after ageing, carry out water dip sterilization, 81 DEG C of temperature, time 5min, makes nandina wine, stores after cooling under cryogenic conditions.

The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Claims

1. a brewage process for nandina wine, is characterized in that, adopts following processing step: