CN105695277B - A kind of preparation method of matrimony vine Spirit - Google Patents
A kind of preparation method of matrimony vine Spirit Download PDFInfo
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- CN105695277B CN105695277B CN201610185697.3A CN201610185697A CN105695277B CN 105695277 B CN105695277 B CN 105695277B CN 201610185697 A CN201610185697 A CN 201610185697A CN 105695277 B CN105695277 B CN 105695277B
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- matrimony vine
- wine
- filtrate
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- C—CHEMISTRY; METALLURGY
- 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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The present invention relates to a kind of preparation method of matrimony vine Spirit, the purpose is to provide a kind of sorted cleaning of medlar fresh fruit, mashing, filtering, sterilizing, fermentation, single flash, second distillation, matrimony vine pulp slag extraction separation, mixing, ageing, allocate it is filling, prepare a kind of matrimony vine Spirit.The same kettle formula equipment of this method technology utilization is distilled three times substantially to be increased with macroporous resin adsorption, elution, matrimony vine aroma, is not required to add oak block and oak barrel is stored sth. in a cellar, and has and brandy identical is golden yellow；With the Spirit of process similarity production, main nutrient composition, aromatic substance and the color and luster itself in fresh fruit are at utmost remained；Do not increase extraction equipment, do not add Chinese-wolfberry nutritive material and pigment, spices additionally, saved cost and the energy；The integrated quality of wine is got a promotion, while realize the comprehensive utilization of raw material, reduce waste discharge.
Description
Technical field
The present invention relates to a kind of preparation method of matrimony vine Spirit.
Background technology
The fruit of Chinese wolfberry is the rare traditional Chinese medicine of the important resources of medicinal plant in China and integration of drinking and medicinal herbs, the primary chemical of matrimony vine into
Point have LBP-X, matrimony vine flavones, glycine betaine, carotenoid and carotenoid ester, vitamin C, several amino acids in addition to
Kryptoxanthin, zeaxanthin, physalin, sterols, phenols, organic acid, a variety of ferment and SOD isoreactivity materials, have and increase
A variety of the physiology work(and healthcare function such as strong immune, reducing blood lipid, anti-fatty liver, antitumor, anti-aging, resisting stress, thus it is deep by state
Welcome in inside and outside market.
Spirit is produced as raw material using matrimony vine at present or brandy, the Spirit obtained by distillating method are free from nutrition
The colourless alcohol product of material, need to be put into oak chip or oak barrel increases complicated fragrance and color and luster.And the carotenoids in matrimony vine
The nutritional ingredients such as element, flavones, polysaccharide, glycine betaine and aroma substance do not utilize, and cause the wasting of resources.
The content of the invention
Present invention aim to address shortcoming and defect of the prior art, there is provided a kind of preparation side of matrimony vine Spirit
Method.By this patent method, the color and luster of matrimony vine Spirit is changed, improves the nutriment such as fruity and carotenoid, flavones
Content, mouthfeel are also further improved.
The invention provides a kind of preparation method of matrimony vine Spirit, it is characterised in that this method includes following step：
(1) Feedstock treating：Medlar fresh fruit rejects disease pest fruit, go rotten the impurity such as fruit, carpopodium, rinses, drains；Mashing, filtering：
Medlar fresh fruit is sent into beater mashing after cleaning, and filtering, pulp is separated with seed, collects pulp and seed respectively；Fruit juice
Separation：The pulp centrifugation of collection, collects fruit juice and the pulp pomace in pulp respectively；Sterilizing：Centrifuge obtained fruit juice high temperature wink
When sterilize；
(2) alcoholic fermentation：The active dry yeast and fermentation assistant that addition has activated in fruit juice after sterilizing, alcoholic fermentation,
Zymotic fluid is obtained, filtering fermentation liquor, collects filtrate and residue respectively；
(3) single flash：Zymotic fluid is distilled with kettle formula distiller, collects slightly evaporate wine and zymotic fluid raffinate respectively；
(4) second distillation：Slightly evaporate wine to distill again, obtain rectifying wine；
(5) extraction, filtrate distillation：Dried fruit of lycium barbarum is added in matrimony vine pulp slag, and adds and slightly evaporates wine, stirring and leaching, filtering,
Filtrate is distilled, and collects distillate and remaining filtrate；
(6) remaining filtrate mixes with the zymotic fluid raffinate that step (3) is collected after distilling, and by macroporous resin adsorption, washes
De-, collection eluent, obtains LBP-X, Extraction of carotenoid pigment liquid；
(7) rectifying wine, extraction filtrate distillate and Qi polysaccharide, Extraction of carotenoid pigment liquid are mixed, storage, ageing；
(8) ageing obtains former wine hook tune, obtains the matrimony vine Spirit with juice from Chinese wolfberry color and luster.
Described alcoholic fermentation step is：
Sorting, cleaning：Select that surface has no mechanical damage, disease pest spot, go rotten rotten medlar fresh fruit, reject disease pest fruit, fruit
The impurity such as handle, it is sprayed, is drained with clear water；
Broken, mashing：Medlar fresh fruit is sent into beater and is beaten after being cleaned with product pump, by pulp and matrimony vine seed point
From, it is ensured that brewage with Lycium chinense juice is pure, free from extraneous odour；
Separate fruit juice：The juice from Chinese wolfberry for being beaten remove seed is starched, separated the pulp pomace in pulp by horizontal centrifuge
Go out rear stand-by；
Adjust pH：Adjust pH to 3.6~4.0；
Sterilizing：Clear fruit juice high-temperature short-time sterilization after centrifuging；
Alcoholic fermentation：The juice from Chinese wolfberry of sterilizing is adjusted into 18~22 DEG C of temperature, adds the fermentation by saccharomyces cerevisiae activated.
Described single flash step is：Distillation is not left out the beginning and the end, and temperature opens cooling in kettle formula distiller after rising to 80 DEG C
Water cooling, coolant water temperature is controlled below 35 DEG C, and when alcohol content is reduced to 15~20%v/v, heating-up temperature improves 2~5
℃；Reduce heat from heat source when wine degree content is down to 2~3%v/v, weaken heating intensity；When alcoholic strength is less than 0.5~1.0%
During v/v, close thermal source and stop distillation；Obtain and slightly evaporate wine and zymotic fluid raffinate.
Described second distillation step is：Distillation is left out the beginning and the end, and temperature opens cooling water after rising to 80 DEG C in kettle formula distiller
Cooling, coolant water temperature are controlled below 35 DEG C, are distillated 2~3L and are carried out cutting foreshot later；When alcohol content is reduced to 15~20%
When, heating-up temperature improves 2~5 DEG C；When the alcohol content of distillate is down to 4%~5%v/v, thermal source is adjusted, reduces heat,
Slow down distillation speed, improve the alcohol content of distillate；When the alcoholic strength of steaming to distillate is less than 2%v/v, cuts liquor tailing and close
Close thermal source and stop distillation, obtain 60~75%v/v essence Spirits.
Described extraction, filtrate distilation steps are：
After adding dried fruit of lycium barbarum in matrimony vine pulp slag, it is 1 to add solid-liquid ratio:10 40~45%v/v slightly evaporates wine, stirring leaching
30~90min is carried, filters off except crude fibre and impurity, collects filtrate；Filtrate is distilled, distillation condition：Filtrate is put into kettle formula
Distiller, temperature opens cooling water cooling after rising to 80 DEG C in distiller, and coolant water temperature is controlled less than 35 DEG C, when alcohol content drop
During as little as 15~20%v/v, heating-up temperature improves 2~5 DEG C；Reduce heat from heat source when wine degree content is down to 2~3%v/v, subtract
Weak heating intensity；When alcoholic strength is less than 0.5~1.0%v/v, closes thermal source and stop distillation, obtain 60~75%v/v's of alcoholic strength
Distillate and remaining filtrate.
Distill remaining filtrate and mixed with the zymotic fluid raffinate collected, purified by macroporous resin adsorption：Macroreticular resin is
Non-polar resin HPD-300,18~35 DEG C of adsorption temp, 1.5~3.0ml/min of upper prop speed；65% rectifying wine elution, solution
Inhale 30~45 DEG C of temperature, 0.5~1.5ml/min of elution flow rate.
Described ageing step is：By different batches, different alcoholic strength degree, color and luster is different, the slightly discrepant rectifying of flavor
Wine, filtrate distillate and eluent hook 40~55% former wine that to be made into flavor, color and luster consistent, and former wine stores in stainless cylinder of steel
1~5 year；
The rotary drum pattern of the horizontal centrifugal separation is cylinder-circular cone type, and rotating speed is 4000~4500r/min.
The condition of the high-temperature short-time sterilization is：After clear fruit juice is preheating to 50 DEG C after centrifugation, 115 ± 1 DEG C of sterilizings 2~
6s, drop temperature are less than 50 DEG C；
The addition of the active dry yeast activated is：240~260mg/L of volume ratio by weight；The fermentation helps
Agent is added to after centrifugation in fruit juice clear liquid by weight 190~210g/T.
The condition of the alcoholic fermentation is：Fermented 8~20 days at 18~22 DEG C, final fermented wine degree in 8~10%v/v,
Main fermentation terminates during residual sugar≤5.0g/L.
Advantages of the present invention：
(1) present invention process is distilled and macroporous resin adsorption, elution, matrimony vine aroma three times using same kettle formula equipment
Obvious increase, it is not required to add oak block and oak barrel is stored sth. in a cellar, has and brandy identical is golden yellow.
(2) with the Spirit of process similarity production, main nutrient composition in fresh fruit, aromatic substance are at utmost remained
With color and luster itself.
(3) do not increase extraction equipment, do not add Chinese-wolfberry nutritive material and pigment, spices additionally, saved cost and the energy.
(4) integrated quality of wine is got a promotion, while realize the comprehensive utilization of raw material, reduce waste discharge.
Brief description of the drawings
Fig. 1 is matrimony vine Spirit preparation technology flow chart.
Embodiment
Embodiment 1
(1) Feedstock treating：
Sorting, cleaning：Select that surface has no mechanical damage, disease pest spot, go rotten rotten medlar fresh fruit, reject disease pest fruit, fruit
The impurity such as handle, it is sprayed, is drained with clear water；
Broken, mashing：The medlar fresh fruit after cleaning is sent into beater with product pump to be beaten, by pulp and matrimony vine seed point
From collecting pulp and seed respectively；
Separate fruit juice：The juice from Chinese wolfberry for being beaten remove seed is starched, separated the pulp pomace in pulp by horizontal centrifuge
It is 4000r/min to go out rear stand-by rotating speed；
Sterilizing：Centrifuge obtained fruit juice high-temperature short-time sterilization；The condition of high-temperature short-time sterilization is：Clear fruit juice is pre- after centrifuging
After hot to 50 DEG C, 114 DEG C of sterilizing 6s, 49 DEG C of drop temperature；
(2) alcoholic fermentation：
The juice from Chinese wolfberry of sterilizing is adjusted into 18 DEG C of temperature, adjusts pH to 3.6, the active dry ferment that volume ratio has activated by weight
It is female：240mg/L, by weight fermentation assistant 190g/T is added, fermented 20 days at 18 DEG C, final fermented wine degree is residual in 10%v/v
Main fermentation terminates during sugared 5.0g/L；Filtering fermentation liquor, filtrate and residue are collected respectively.
(3) single flash：
Distillation is not left out the beginning and the end, and temperature opens cooling water cooling in kettle formula distiller after rising to 80 DEG C, 35 DEG C of coolant water temperature with
Under, when alcohol content is reduced to 15%v/v, heating-up temperature improves 2 DEG C；Reduce thermal source heat when wine degree content is down to 3%v/v
Amount, weaken heating intensity；When alcoholic strength is less than 0.5%v/v, closes thermal source and stop distillation；Obtain and slightly evaporate wine and zymotic fluid raffinate.
(4) second distillation：Slightly evaporate wine to distill again, obtain rectifying wine；Distillation is left out the beginning and the end, and temperature rises in kettle formula distiller
Cooling water cooling is opened after 80 DEG C, coolant water temperature is controlled below 35 DEG C, is distillated 2L and is carried out cutting foreshot later；When alcohol content reduces
During to 15%, heating-up temperature improves 2 DEG C；When the alcohol content of distillate is down to 4%v/v, thermal source is adjusted, reduces heat, puts
Slow distillation speed, improve the alcohol content of distillate；When the alcoholic strength of steaming to distillate is less than 2%v/v, cuts liquor tailing and close
Thermal source stops distillation, obtains 60%v/v essence Spirits.
(5) extraction, filtrate distillation：
After adding dried fruit of lycium barbarum in matrimony vine pulp slag, it is 1 to add solid-liquid ratio:10 40%v/v slightly evaporates wine, stirring and leaching
90min, filter off except crude fibre and impurity, collect filtrate；Filtrate is distilled, distillation condition：Filtrate is put into kettle formula distiller,
Temperature opens cooling water cooling in distiller after rising to 80 DEG C, and coolant water temperature is controlled below 35 DEG C, when alcohol content is reduced to
During 15%v/v, heating-up temperature improves 2 DEG C；Reduce heat from heat source when wine degree content is down to 2%v/v, weaken heating intensity；When
When alcoholic strength is less than 0.5%v/v, closes thermal source and stop distillation, obtain alcoholic strength 60%v/v distillate and remaining filtrate.
(6) remaining filtrate mixes with the zymotic fluid raffinate that step (3) is collected after distilling, and by macroporous resin adsorption, washes
De-, collection eluent；
The zymotic fluid raffinate mixing that remaining filtrate step (3) is collected is distilled to purify by macroporous resin adsorption：Macropore tree
Fat is non-polar resin HPD-300,18 DEG C of adsorption temp, upper prop speed 1.5ml/min；65% rectifying wine elution, desorption temperature
30 DEG C of degree, elution flow rate 0.5ml/min.
(7) rectifying wine, extraction filtrate distillate and LBP-X, Extraction of carotenoid pigment liquid are mixed：By rectifying wine, filter
Liquid distillate and eluent hook the former wine for being made into 40%v/v, and former wine stores 1 year in stainless cylinder of steel；
(8) ageing obtains former wine, hook tune, obtains the matrimony vine Spirit with juice from Chinese wolfberry color and luster.
Embodiment 2
(1) Feedstock treating：
Sorting, cleaning：Select that surface has no mechanical damage, disease pest spot, go rotten rotten medlar fresh fruit, reject disease pest fruit, fruit
The impurity such as handle, it is sprayed, is drained with clear water；
Broken, mashing：The medlar fresh fruit after cleaning is sent into beater with product pump to be beaten, by pulp and matrimony vine seed point
From collecting pulp and seed respectively；
Separate fruit juice：The juice from Chinese wolfberry for being beaten remove seed is starched, separated the pulp pomace in pulp by horizontal centrifuge
It is 4500r/min to go out rear stand-by rotating speed；
Sterilizing：Centrifuge obtained fruit juice high-temperature short-time sterilization；The condition of high-temperature short-time sterilization is：Clear fruit juice is pre- after centrifuging
After hot to 50 DEG C, 116 DEG C of sterilizing 2s, drop temperature is less than 50 DEG C；
(2) alcoholic fermentation：
The juice from Chinese wolfberry of sterilizing is adjusted into 22 DEG C of temperature, adjusts pH to 4.0, the active dry ferment that volume ratio has activated by weight
It is female：260mg/L, by weight fermentation assistant 210g/T is added, fermented 8 days at 22 DEG C, final fermented wine degree is residual in 10%v/v
Main fermentation terminates during sugared 4.8g/L；Filtering fermentation liquor, filtrate and residue are collected respectively.
(3) single flash：
Distillation is not left out the beginning and the end, and temperature opens cooling water cooling in kettle formula distiller after rising to 80 DEG C, and coolant water temperature control exists
Less than 35 DEG C, when alcohol content is reduced to 20%v/v, heating-up temperature improves 5 DEG C；Reduce when wine degree content is down to 3%v/v
Heat from heat source, weaken heating intensity；When alcoholic strength is less than 1.0%v/v, closes thermal source and stop distillation；Obtain and slightly evaporate wine degree；Obtain slightly
Evaporate wine and zymotic fluid raffinate.
(4) second distillation：Slightly evaporate wine to distill again, obtain rectifying wine；Distillation is left out the beginning and the end, and temperature rises in kettle formula distiller
Cooling water cooling is opened after 80 DEG C, coolant water temperature is controlled below 35 DEG C, is distillated 3L and is carried out cutting foreshot later；When alcohol content reduces
During to 20%, heating-up temperature improves 5 DEG C；When the alcohol content of distillate is down to 5%v/v, thermal source is adjusted, reduces heat, puts
Slow distillation speed, improve the alcohol content of distillate；When the alcoholic strength of steaming to distillate is less than 2%v/v, cuts liquor tailing and close
Thermal source stops distillation, obtains 75%v/v essence Spirits.
(5) extraction, filtrate distillation：
After adding dried fruit of lycium barbarum in matrimony vine pulp slag, it is 1 to add solid-liquid ratio:10 45%v/v slightly evaporates wine, stirring and leaching
30min, filter off except crude fibre and impurity, collect filtrate；Distillation condition：Filtrate is put into kettle formula distiller, temperature in distiller
Cooling water cooling is opened after rising to 80 DEG C, coolant water temperature is controlled below 35 DEG C, when alcohol content is reduced to 20%v/v, heating
Temperature improves 5 DEG C；Reduce heat from heat source when wine degree content is down to 3%v/v, weaken heating intensity；When alcoholic strength is less than 1.0%
During v/v, close thermal source and stop distillation, 75%v/v distillate and remaining filtrate.
(6) remaining filtrate mixes with the zymotic fluid raffinate that step (3) is collected after distilling, by macroporous resin adsorption, wash
De-, collection eluent；
Distill remaining filtrate and mixed with the zymotic fluid raffinate that step (3) is collected, purified by macroporous resin adsorption：Macropore
Resin is non-polar resin HPD-300,35 DEG C of adsorption temp, upper prop speed 3.0ml/min；65% rectifying wine elution, desorption
Temperature 45 C, elution flow rate 1.5ml/min.
(7) rectifying wine, extraction filtrate distillate and LBP-X, Extraction of carotenoid pigment liquid are mixed：By rectifying wine, filter
Liquid distillate and eluent hook the former wine for being made into 55%v/v, and former wine stores 5 years in stainless cylinder of steel；
(8) ageing obtains former wine, hook tune, obtains the matrimony vine Spirit with juice from Chinese wolfberry color and luster.
Embodiment 3
(1) Feedstock treating：
Sorting, cleaning：Select that surface has no mechanical damage, disease pest spot, go rotten rotten medlar fresh fruit, reject disease pest fruit, fruit
The impurity such as handle, it is sprayed, is drained with clear water；
Broken, mashing：The medlar fresh fruit after cleaning is sent into beater with product pump to be beaten, by pulp and matrimony vine seed point
From collecting pulp and seed respectively；
Separate fruit juice：The juice from Chinese wolfberry for being beaten remove seed is starched, separated the pulp pomace in pulp by horizontal centrifuge
It is 4300r/min to go out rear stand-by rotating speed；
Sterilizing：Centrifuge obtained fruit juice high-temperature short-time sterilization；The condition of high-temperature short-time sterilization is：Clear fruit juice is pre- after centrifuging
After hot to 50 DEG C, 115 DEG C of sterilizing 4s, drop temperature is less than 50 DEG C；
(2) alcoholic fermentation：
The juice from Chinese wolfberry of sterilizing is adjusted into 20 DEG C of temperature, adjusts pH to 3.8, the active dry ferment that volume ratio has activated by weight
It is female：250mg/L, by weight fermentation assistant 200g/T is added, fermented 14 days at 20 DEG C, final fermented wine degree is residual in 9%v/v
Main fermentation terminates during sugared 4.2g/L；Filtering fermentation liquor, filtrate and residue are collected respectively.
(3) single flash：
Distillation is not left out the beginning and the end, and temperature opens cooling water cooling in kettle formula distiller after rising to 80 DEG C, and coolant water temperature control exists
Less than 35 DEG C, when alcohol content is reduced to 17%v/v, heating-up temperature improves 3 DEG C；Subtract when wine degree content is down to 2.5%v/v
Small heat from heat source, weaken heating intensity；When alcoholic strength is less than 0.8%v/v, closes thermal source and stop distillation；Obtain and slightly evaporate wine and hair
Zymotic fluid raffinate.
(4) second distillation：Slightly evaporate wine to distill again, obtain rectifying wine；Distillation is left out the beginning and the end, and temperature rises in kettle formula distiller
Cooling water cooling is opened after 80 DEG C, coolant water temperature is controlled below 35 DEG C, is distillated 2.5L and is carried out cutting foreshot later；When alcohol content drops
When as little as 17%, heating-up temperature improves 3.5 DEG C；When the alcohol content of distillate is down to 4.5%v/v, thermal source is adjusted, reduces heat
Amount, slows down distillation speed, improves the alcohol content of distillate；When the alcoholic strength of steaming to distillate is less than 2%v/v, liquor tailing is cut
And close thermal source and stop distillation, obtain 68%v/v essence Spirits.
(5) extraction, filtrate distillation：
After adding dried fruit of lycium barbarum in matrimony vine pulp slag, it is 1 to add solid-liquid ratio:10 42.5%v/v slightly evaporates wine, stirring and leaching
60min, filter off except crude fibre and impurity, collect filtrate；Filtrate is distilled, distillation condition：Filtrate is put into kettle formula distiller,
Temperature opens cooling water cooling in distiller after rising to 80 DEG C, and coolant water temperature is controlled below 35 DEG C, when alcohol content is reduced to
During 18%v/v, heating-up temperature improves 3.5 DEG C；Reduce heat from heat source when wine degree content is down to 2.5%v/v, it is strong to weaken heating
Degree；When alcoholic strength is less than 0.8%v/v, closes thermal source and stop distillation, 68%v/v distillate and remaining filtrate.
(6) remaining filtrate mixes with the zymotic fluid raffinate that step (3) is collected after distilling, and by macroporous resin adsorption, washes
De-, collection eluent；
The zymotic fluid raffinate mixing that remaining filtrate step (3) is collected is distilled to purify by macroporous resin adsorption：Macropore tree
Fat is non-polar resin HPD-300,27 DEG C of adsorption temp, upper prop speed 2.3ml/min；65% rectifying wine elution, desorption temperature
37 DEG C of degree, elution flow rate 1ml/min.
(7) rectifying wine, extraction filtrate distillate and LBP-X, Extraction of carotenoid pigment liquid are mixed：By rectifying wine, filter
Liquid distillate and eluent hook the former wine for being made into 48%v/v, and former wine stores 3 years in stainless cylinder of steel；
(8) ageing obtains former wine, hook tune, obtains the matrimony vine Spirit with juice from Chinese wolfberry color and luster.
The physical and chemical index of matrimony vine Spirit is shown in Table 1.
The matrimony vine Spirit physical and chemical index of table 1
| Project | Index |
| Alcoholic strength (20 DEG C), % (V/V) | Product expresses quality requirement |
| Total acid (in terms of tartaric acid), g/L | ≤6.0 |
| Total ester (in terms of ethyl acetate), g/L | ≥0.35 |
| Polysaccharide (mg/L) | ≥15.0 |
| General flavone (mg/L) | ≤10.0 |
| Carrotene (mg/L) | ≥10.0 |
| Methanol, g/L | ≤2.0 |
| Lead (in terms of Pb), mg/L | ≤0.5 |
Embodiment 4
Sense organ Identification Evaluation is tested
This experiment mainly investigates as made from preparation method of the present invention matrimony vine Spirit on color and luster, smell and flavour
Sensory evaluation.
Evaluation content：Sense organ Identification Evaluation experiment is carried out according to sensory evaluation principle.It is prepared into evaluating the inventive method
The quality of the matrimony vine Spirit arrived.
Evaluation method：Using difference degree method of inspection.
Evaluation requires：
Environmental requirement：Judge area：Sensory evaluation place is divided into some cells, room temperature according to evaluation number：20 DEG C, light source：
Complete white fluorescent lamp；Area in preparation：For preparing sample and distribution sample；Possess heating, lagging facility and storage facilities, experiment
Table, exhaust system；Zone of discussion：Present, discuss and explain for result after explanation evaluation requirement and evaluation are concentrated before evaluating.
Preparation of samples：2 parts of matrimony vine Spirit made from the method for reference implementation example 2 is used as standard items.
The batch of matrimony vine Spirit 3 made from reference implementation example 1；Sample is labeled as sample 1, sample 2, sample 3.
3 batches of commercially available matrimony vine Spirit (same company's production)；Sample is labeled as sample 4, sample 5, sample 6.
Standard items are marked with S.Sample formed with 3 digit numerical codes (such as：111) blind mark is carried out, sampfe order is located at random
Reason.When difference is examined, ensure that the visual appearance of sample is consistent with temperature as far as possible.
Container：Clear glass cup.
Sense of taste cleaning agent：Water.
The time of sensory evaluation：Depending on the sample size of progress is examined into the required time with each.
The selection and screening of valuation officer：According to tape test sample, we select the people of valuation officer 10, and evaluation personnel is inaccurate to smoke,
Brigadier does not have the article of different miscellaneous taste and odorous cosmetics to bring evaluation scene into.Valuation officer should keep the good state of mind,
No special situation must not drop by the wayside.Differentiate that area keeps quite, cleaned and with fresh air.Evaluation and scoring make every effort to objective and fair,
Science, accurate, comment understands no correction.
The requirement of sense organ Identification Evaluation：Color and luster differentiates：When carrying out the sense organ discriminating of matrimony vine Spirit, sample is taken in scattering light
It is lower directly to observe.Matrimony vine Spirit should be golden yellow, limpid bright, free from admixture.Smell identification：Sample is taken to smell its gas at room temperature
Taste.Matrimony vine Spirit should have aroma and medlar fresh fruit fragrant, without other peculiar smell.Flavour differentiates：Taste.Matrimony vine Spirit should have
The fruity of medlar fresh fruit and mellow, plentiful, elegant, harmony aroma.
Evaluation procedure：According to the sense organ identification result of evaluation personnel, each sample is given a mark with reference to standards of grading table 2.
Its average value is the last score value of sample.
The matrimony vine Spirit sensory evaluation standard of table 2
Sensory evaluation is reported：Sensory evaluation report sample table is shown in Table 3.
The matrimony vine Spirit official's appraisal report of table 3
Sensory evaluation, which collects, is shown in Table 4.
Evaluation conclusion：
Conclusion：Blind mark numbering is carried out to matrimony vine Spirit test sample and standard items carry out assessment differentiation of product degree and tested,
As a result show, matrimony vine Spirit and commercially available matrimony vine Spirit prepared by the inventive method, differed greatly on color and luster and flavour, and
In the contrast of smell, difference is smaller.Shown from data, the matrimony vine Spirit being prepared by the method for the present invention, in color and luster, gas
Commercially available matrimony vine Spirit is surmounted on taste, flavour.
Present invention process is distilled bright with macroporous resin adsorption, elution, matrimony vine aroma three times using same kettle formula equipment
Aobvious increase, it is not required to add oak block and oak barrel is stored sth. in a cellar, has and brandy identical is golden yellow, the steaming with process similarity production
Wine is evaporated, at utmost remains main nutrient composition, aromatic substance and color and luster itself in fresh fruit；Do not increase extraction equipment, no
Extra addition Chinese-wolfberry nutritive material and pigment, spices, have saved cost and the energy.The integrated quality of wine is set to get a promotion, simultaneously
Reduce waste discharge.With good market prospects.
The matrimony vine Spirit sensory evaluation summary sheet of table 4
Claims (10)
1. a kind of preparation method of matrimony vine Spirit, it is characterised in that described method includes following step：
(1) Feedstock treating：Select that surface has no mechanical damage, disease pest spot, go rotten rotten medlar fresh fruit, reject disease pest fruit, carpopodium,
Rinse, drain；Mashing, filtering：Medlar fresh fruit after cleaning is sent into beater mashing, filtering, pulp separated with seed, point
Shou Ji not pulp and seed；Fruit juice separating：The pulp centrifugation of collection, collects fruit juice and the pulp pomace in pulp respectively；Sterilizing：
Centrifuge obtained fruit juice high-temperature short-time sterilization；
(2) alcoholic fermentation：The active dry yeast and fermentation assistant activated is added in fruit juice after sterilizing, alcoholic fermentation, must be sent out
Zymotic fluid, filtering fermentation liquor, filtrate and residue is collected respectively；
(3) single flash：Zymotic fluid is distilled with kettle formula distiller, collects slightly evaporate wine and zymotic fluid raffinate respectively；
(4) second distillation：Slightly evaporate wine to distill again, obtain rectifying wine；
(5) extraction, filtrate distillation：Dried fruit of lycium barbarum is added in matrimony vine pulp slag, and adds and slightly evaporates wine, stirring and leaching, filtering, filtrate
Distilled, collect distillate and remaining filtrate；
(6) remaining filtrate mixes with the zymotic fluid raffinate that step (3) is collected after distilling, and passes through macroporous resin adsorption, elution, receipts
Collect eluent, obtain LBP-X, Extraction of carotenoid pigment liquid；
(7) rectifying wine, extraction filtrate distillate and LBP-X, Extraction of carotenoid pigment liquid are mixed, storage, ageing；
(8 ageing obtain former wine, hook tune, obtain the matrimony vine Spirit with juice from Chinese wolfberry color and luster.
A kind of 2. preparation method of matrimony vine Spirit according to claim 1, it is characterised in that：Described alcoholic fermentation step
Suddenly it is：
Sorting, cleaning：Select that surface has no mechanical damage, disease pest spot, go rotten rotten medlar fresh fruit, reject disease pest fruit, carpopodium, use
Clear water is sprayed, drained；
Broken, mashing：Medlar fresh fruit is sent into beater and is beaten after being cleaned with product pump, pulp is separated with matrimony vine seed, really
Protect and brewageed with Lycium chinense juice is pure, free from extraneous odour；
Separate fruit juice：The juice from Chinese wolfberry for being beaten remove seed is starched, after by horizontal centrifuge, the pulp pomace in pulp is isolated
It is stand-by；
Adjust pH：Adjust pH to 3.6~4.0；
Sterilizing：Clear fruit juice high-temperature short-time sterilization after centrifuging；
Alcoholic fermentation：The juice from Chinese wolfberry of sterilizing is adjusted into 18~22 DEG C of temperature, adds the fermentation by saccharomyces cerevisiae activated.
A kind of 3. preparation method of matrimony vine Spirit according to claim 1, it is characterised in that：Described single flash step
Suddenly it is：
Single flash：Distillation is not left out the beginning and the end, and temperature opens cooling water cooling, cooling water temperature control in kettle formula distiller after rising to 80 DEG C
System is below 35 DEG C, and when alcohol content is reduced to 15~20%v/v, heating-up temperature improves 2~5 DEG C；When wine degree content is down to 2
Reduce heat from heat source during~3%v/v, weaken heating intensity；When alcoholic strength is less than 0.5~1.0%v/v, closes thermal source and stop
Distillation；Obtain and slightly evaporate wine and zymotic fluid raffinate.
A kind of 4. preparation method of matrimony vine Spirit according to claim 1, it is characterised in that：Described second distillation step
Suddenly it is：
Distillation is left out the beginning and the end, and temperature opens cooling water cooling in kettle formula distiller after rising to 80 DEG C, coolant water temperature control 35 DEG C with
Under, distillate 2~3L and carry out cutting foreshot later；When alcohol content is reduced to 15~20%, heating-up temperature improves 2~5 DEG C；When evaporating
When going out the alcohol content of liquid and being down to 4%~5%v/v, thermal source is adjusted, reduces heat, slows down distillation speed, improve the wine of distillate
Smart content；When the alcoholic strength of steaming to distillate is less than 2%v/v, cuts liquor tailing and close thermal source stopping distillation, obtain 60~75%v/
V essence Spirits.
A kind of 5. preparation method of matrimony vine Spirit according to claim 1, it is characterised in that：Described extraction, filtrate
Distilation steps are：
After adding dried fruit of lycium barbarum in matrimony vine pulp slag, it is 1 to add solid-liquid ratio:10 40~45%v/v slightly evaporates wine, stirring and leaching 30
~90min, filter off except crude fibre and impurity, collect filtrate；Filtrate is distilled, distillation condition：Filtrate is put into kettle formula
Device, temperature opens cooling water cooling after rising to 80 DEG C in distiller, and coolant water temperature is controlled below 35 DEG C, when alcohol content is reduced to
During 15~20%v/v, heating-up temperature improves 2~5 DEG C；Reduce heat from heat source when wine degree content is down to 2~3%v/v, weaken and add
Calorific intensity；When alcoholic strength is less than 0.5~1.0%v/v, closes thermal source and stop distillation, obtain 60~75%v/v of alcoholic strength distillation
Liquid and remaining filtrate；
Distill remaining filtrate and mixed with the zymotic fluid raffinate collected, purified by macroporous resin adsorption：Macroreticular resin is non-pole
Property resin HPD-300,18~35 DEG C of adsorption temp, 1.5~3.0ml/min of upper prop speed；65% rectifying wine elution, desorption temperature
30~45 DEG C of degree, 0.5~1.5ml/min of elution flow rate.
A kind of 6. preparation method of matrimony vine Spirit according to claim 1, it is characterised in that：Described ageing step
For：
By different batches, different alcoholic strength degree, color and luster is different, flavor slightly discrepant rectifying wine, filtrate distillate and eluent
Hook and be made into 40~55% consistent former wine of flavor, color and luster, former wine stores 1~5 year in stainless cylinder of steel.
A kind of 7. preparation method of matrimony vine Spirit according to claim 1 or 2, it is characterised in that：The horizontal centrifugal
The rotary drum pattern of separation is cylinder-circular cone type, and rotating speed is 4000~4500r/min.
A kind of 8. preparation method of matrimony vine Spirit according to claim 1, it is characterised in that：The high-temperature short-time sterilization
Condition be：After clear fruit juice is preheating to 50 DEG C after centrifugation, 115 ± 1 DEG C of 2~6s of sterilizing, drop temperature is less than 50 DEG C.
A kind of 9. preparation method of matrimony vine Spirit according to claim 1, it is characterised in that：The activity activated
The addition of dry ferment is：240~260mg/L of volume ratio by weight；The fermentation assistant adds by weight 190~210g/T
After to centrifugation in fruit juice clear liquid.
A kind of 10. preparation method of matrimony vine Spirit according to claim 1, it is characterised in that：The alcoholic fermentation
Condition is：Fermented 8~20 days at 18~22 DEG C, final fermented wine degree main fermentation knot in 8~10%v/v, residual sugar≤5.0g/L
Beam.
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| CN106367280A (en) * | 2016-08-31 | 2017-02-01 | 徐如意 | Five-element liquor and preparation method thereof |
| CN108395959B (en) * | 2018-05-29 | 2024-03-22 | 山东省果树研究所 | Apple distilled liquor production line and production method |
| CN108410680A (en) * | 2018-06-11 | 2018-08-17 | 青海杞九庄园生物科技有限公司 | A kind of fermentation Chinese wolfberry fruit wine and preparation method thereof |
| CN109136016A (en) * | 2018-10-17 | 2019-01-04 | 共和县玉苗产业有限责任公司 | A kind of brewing method of medlar white spirit |
| CN110295096A (en) * | 2019-07-09 | 2019-10-01 | 宁夏红枸杞产业有限公司 | A kind of brewing method of Qi odor type fructus lycii distilled spirit |
| CN112920923A (en) * | 2021-03-18 | 2021-06-08 | 宁夏红枸杞产业有限公司 | Milk-flavored medlar liqueur and preparation method thereof |
| CN114196495A (en) * | 2021-11-19 | 2022-03-18 | 宁夏红枸杞产业有限公司 | Medlar-fragrance medlar fermented wine and preparation method thereof |
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| CN1676596A (en) * | 2004-04-02 | 2005-10-05 | 王云峰 | Method for producing spirit of Chinese wolfberry fruit |
| CN1683495A (en) * | 2004-04-16 | 2005-10-19 | 宁夏香山酒业(集团)有限公司 | Chinese wolfberry brandy and its producing method |
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| CN102925333A (en) * | 2012-11-19 | 2013-02-13 | 汪雅平 | Production method of Chinese wolfberry wine |
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| CN1676596A (en) * | 2004-04-02 | 2005-10-05 | 王云峰 | Method for producing spirit of Chinese wolfberry fruit |
| CN1683495A (en) * | 2004-04-16 | 2005-10-19 | 宁夏香山酒业(集团)有限公司 | Chinese wolfberry brandy and its producing method |
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