CN105802807A - Strong-flavor functional liquor and preparation method thereof - Google Patents
Strong-flavor functional liquor and preparation method thereof Download PDFInfo
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- CN105802807A CN105802807A CN201610400673.5A CN201610400673A CN105802807A CN 105802807 A CN105802807 A CN 105802807A CN 201610400673 A CN201610400673 A CN 201610400673A CN 105802807 A CN105802807 A CN 105802807A
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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
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Abstract
The invention relates to the technical field of liquor making and discloses strong-flavor functional liquor and a preparation method thereof. The strong-flavor functional liquor is prepared from 3-7 parts of Chinese chestnut, 80-120 parts of rice, 0.3-0.7 part of distiller's yeast, 1-4 parts of Folium Eriobotryae and 260-300 parts of sterile water. The preparation method includes the steps of subjecting the raw materials to pretreatment such as cleaning, soaking and grinding, steaming the rice and the Chinese chestnut mixedly, adding the distiller's yeast and the Folium Eriobotryae, transferring a mixture into a fermentation vat, saccharifying at a constant temperature, adding the sterile water after saccharifying prior to sealed fermentation, and distilling twice so as to obtain the strong-flavor functional liquor. The strong-flavor functional liquor has the advantages that since high content of phenols and quinines in the Chinese chestnut are partially converted into esters when participating in liquid state fermentation and subsequent ageing, the strong-flavor functional liquor is mellower and unique in aroma; high content of ursolic acid in the Folium Eriobotryae is capable of protecting the liver and reducing blood sugar effectively, and accordingly the strong-flavor functional liquor is stronger in flavor than pure grain liquor and has the functions of liver protection and blood sugar reduction.
Description
Technical field
The present invention relates to Liquor Making Technology field, the new functional liquor of a kind of aromatic flavor and making thereof
Method.
Background technology
Alcoholic beverage is one of beverage relatively conventional in daily life, and China is the native place of wine, is also sending out of spirits culture
Seedbed, is one of country of making wine in the world the earliest.Brewageing of wine, in the history that China is the longest.Thousands of in China
Year development of civilization history in, wine is substantially the most Tong Bu carry out with the development of culture.
Rice contains the compositions such as protein, fat, saccharide, calcium, phosphorus, ferrum, vitamin B complex and starch, its sweet in the mouth, warm in nature,
Human righteousness can be taken a tonic or nourishing food to build up one's health, can generate heat on the whole body after eating, play resisting cold, the effect of nourishing.Rice is brewageed as raw material,
And obtain big rice wine, also it is a kind of common alcoholic beverage.
In Chinese liquor, specific trace esters is the key determining distilled spirit fragrance, and in the Chinese liquor of pure grain fermented soy, esters contains
Measuring relatively low, the fragrance of Chinese liquor is the strongest；And the long-term drink of this kind of Chinese liquor is likely to cause liver function damage and blood glucose to raise
Etc. disease.
Summary of the invention
It is desirable to provide a kind of fragrance is strong compared with pure grain wine, and have hepatoprotective, hypoglycemic activity functional in vain
Wine and preparation method thereof.
For solving above technical problem, the technical scheme is that the brewageing of new functional liquor of a kind of aromatic flavor
Raw material and parts by weight are respectively as follows: Semen Castaneae 3-7 part, rice 80-120 part, the bent 0.3-0.7 part of wine brewing, Folium Eriobotryae 1-4 part, aseptic
Water 280-300 part.
As preferably, its brewing materials and parts by weight are: Semen Castaneae 5 parts, 100 parts of rice, wine brewing bent 0.5 part, Folium Eriobotryae 2
Part, sterilized water 280 parts.
As preferably, rice is the most graminaceous new rice of color of new product then.
As preferably, Folium Eriobotryae is fresh harvesting.
The new functional liquor of described a kind of aromatic flavor is produced by following step:
Step one, by described Chinese chestnut shelling, clean after cut into the thick thin slice of 1-1.5mm, spread that to be positioned over sunshine sufficient too out
Sun lower dry in the sun 3-5 days, is then crushed to the graininess of 10 mesh by pulverizer standby；Described rice is first carried out soak at room temperature,
The time soaked is 12-24h, and drip washing after immersion drains standby after being clear water to washing water；Described Folium Eriobotryae is cleaned, dries
Rear employing steam is carried out completing enzyme denaturing, and vapor (steam) temperature is 140-150 DEG C, and the time is 3-5min, and after the enzyme denaturing that completes, spreading for cooling immediately dissipates
Heat is crushed to 1-2cm by pulverizer again2Bulk standby；
Step 2, Semen Castaneae granule step one processed and rice are mixed and stirred for uniformly, steaming 2-3 hour, then spreading out
Naturally cool to 28-32 DEG C, proceed in jar fermenter, and stir after adding the Folium Eriobotryae and wine brewing song that step one processed；
Described wine brewing song is cultivated at 28-32 DEG C for culture medium with the mixture of Semen Castaneae, Semen Pisi sativi, Flos Camelliae Japonicae and Flos Luffae by saccharomyces cerevisiae
Obtained by 48 hours, saccharomyces cerevisiae is 2:4:1:1:1 with the weight ratio of Semen Castaneae, Semen Pisi sativi, Flos Camelliae Japonicae and Flos Luffae；
Step 3, go to jar fermenter the thermostatic chamber of 28-32 DEG C stands 12 hours；
Step 4, in jar fermenter, add the sterilized water of described parts by weight, after stirring, jar fermenter is sealed, be placed in 33-
Carrying out fermentation 7-9 days in the thermostatic chamber of 37 DEG C, every day period stirs once, each 5 minutes；
Step 5, the whole components in jar fermenter are transferred to distill boiler distill, prepare single flash liquid, will once steam
Fermentation material after evaporating is put in jar fermenter and is sealed, and ferments 5 days under the conditions of 33-37 DEG C, obtains ferment in second time material, and again enters
Row distillation, prepares second distillation liquid, and the distillate mixing prepared twice is described Chinese liquor through filtration.
As preferably, Chinese liquor is put into and stores in storage kiln 8-10 month.
As preferably, jar fermenter is Porcelain Jar or dense glass cylinder.
Beneficial effect
In this Chinese liquor manufacturing process, with the addition of a certain amount of Semen Castaneae, phenols that in Semen Castaneae, content is higher and quinones, participating in liquid
In fermentation and follow-up ageing process, a part is converted into esters, makes Chinese liquor more aromatic and fragrance is special.Sending out of this Chinese liquor
Also added the fresh Folium Eriobotryae of pulverizing during ferment, in Folium Eriobotryae, the ursolic acid of high-load is dissolved in during liquid fermentation
In the ethanol generated, a kind of organic compound that ursolic acid is present in natural plants, there is significant hepatoprotective and reduce blood
The effect of sugar.The method makes the ursolic acid produced in Semen Castaneae in the material of fragrance and Folium Eriobotryae the most naturally enter wine
In solution, significantly improve the insufficient fragrance in Chinese liquor and improve the functional of Chinese liquor.
Detailed description of the invention
Further illustrate below in conjunction with embodiment and experimental data a kind of aromatic flavor of the present invention new functional liquor and
Its manufacture method.
Choose the fresh Semen Castaneae 5 parts plucked then, newly produce 100 parts of the rice that color is the greenest, the Folium Eriobotryae of fresh harvesting
2 parts of leaf, bent 0.5 part of wine brewing, sterilized water 280 parts, described wine brewing bent by saccharomyces cerevisiae with Semen Castaneae, Semen Pisi sativi, Flos Camelliae Japonicae and Flos Luffae
Mixture be that culture medium is cultivated obtained by 48 hours at 28-32 DEG C, saccharomyces cerevisiae and Semen Castaneae, Semen Pisi sativi, Flos Camelliae Japonicae and Fructus Luffae
The weight ratio of flower is 2:4:1:1:1, and the strain in this special wine brewing song, through the screening of special culture medium, makes effective bacterium colony
Expanded, is more suitable for the wine-making technology with Semen Castaneae as raw material, it is possible to increase distillation yield, and wherein add Semen Pisi sativi, Flos Camelliae Japonicae
Flower and Flos Luffae in composition can complex reaction effective with strain, fermentation and follow-up ageing process in produce strong and special
Fragrance, significantly improves the mouthfeel of Chinese liquor.
Dispensing is produced according to following steps after completing.
Step one, by described Chinese chestnut shelling, clean after cut into the thick thin slice of 1-1.5mm, spread that to be positioned over sunshine sufficient out
The sun under dry in the sun 3-5 days, slough the moisture of wherein most, be then crushed to the graininess of 10 mesh by pulverizer standby；
Described rice first carries out soak at room temperature, and the time of immersion is 12-24h, is dipped to grain of rice hands and pinches in powdery, drenches after immersion
Wash, drain standby after being clear water to washing water；Steam is used to carry out completing enzyme denaturing after described Folium Eriobotryae is cleaned, dried, steam
Temperature is 140-150 DEG C, and the time is 3-5min, and after the enzyme denaturing that completes, the heat radiation of spreading for cooling immediately is crushed to 1-2cm by pulverizer again2's
Block standby；
Step 2, pretreated Semen Castaneae granule and rice are mixed and stirred for uniformly, steam 2-3 hour, then spread nature out
Being cooled to 28-32 DEG C, proceed in jar fermenter, jar fermenter is preferred with Porcelain Jar or dense glass cylinder, adds pretreated
Folium Eriobotryae and wine brewing are bent and stir；
Step 3, go to jar fermenter the thermostatic chamber of 28-32 DEG C stands 12 hours, make the starch in raw material divide through microorganism
Solution becomes fermentable small molecular sugar, shortens fermentation time；Time is also unsuitable long, in order to avoid the small molecular sugar resolved into has little time
Ferment to be utilized by other miscellaneous bacterias and form corruption；
Step 4, in jar fermenter, add the sterilized water of described parts by weight, after stirring, jar fermenter is sealed, be placed in 33-
Carrying out fermentation 7-9 days in the thermostatic chamber of 37 DEG C, every day period stirs once, each 5 minutes；
Step 5, the whole components in jar fermenter are transferred to distill boiler distill, prepare single flash liquid, will once steam
Fermentation material after evaporating is put in jar fermenter and is sealed, and ferments 5 days under the conditions of about 28-32 DEG C, obtains ferment in second time material, and again
Secondary distilling, prepare second distillation liquid, the distillate mixing prepared twice is described Chinese liquor through filtration；
Preferably, being put into by prepared Chinese liquor in storage pit and store 8 to 10 months, through ageing further, taste is more preferably.
Taking the Chinese liquor that the present embodiment brewageed is 1# Chinese liquor sample, and the Chinese liquor taking pure rice brew is 2# Chinese liquor sample, to two kinds
Wine Sample GC900A gas chromatograph for determination ursolic acid content, result shows: in 1# Chinese liquor sample, ursolic acid content is that 2# is white
5.5 times of wine sample.This is because the Folium Eriobotryae added has the ursolic acid of high level, proceed to during the fermentation in wine liquid,
The ursolic acid content in 1# Chinese liquor is made to significantly improve.Ursolic acid has significant hepatoprotective and drops hypoglycemic effect, improves white
Wine functional.The addition of ursolic acid is unsuitable too high, and the highest meeting makes vinosity the purest.This method, through repetition test, obtains
The fresh Folium Eriobotryae 200g going out to add in 10kg rice pulverizing is optimal.
Two kinds of Wine Sample GC900A gas chromatograpies are carried out phenols comparative determination, result such as table 1 below.From table 1
It can be seen that phenols content in 1# wine sample is apparently higher than 2#.Because Semen Castaneae contains more phenolic compound, this compounds
Because its activity is relatively big, anti-oxidation efficacy is obvious, has special fragrance, and is changed into lipid in the follow-up ageing process of Chinese liquor,
More increase the fragrance of Chinese liquor.This process makes the Semen Castaneae of addition that phenols therein to proceed to fermentation during the fermentation naturally
In wine liquid, the content of phenols in 1# Chinese liquor is made to significantly improve.
Note: in table 1, is set as 1 the phenol number of 2# sample, and remaining sample numerical value is content multiple by comparison.
Two kinds of Wine Sample GC900A gas chromatograpies are carried out several important esters comparative determination, result such as table 2 below.
As can be seen from the table, the various ester contents in 1# wine sample are apparently higher than 2#.This is because the Semen Castaneae added is during the fermentation
By aromatic ester proceed in fermentating wine, make the content of esters in 1# Chinese liquor significantly improve, thus improve the fragrance of Chinese liquor.
The addition of Semen Castaneae is that 10kg rice addition kernel of Semen Castaneae Mollissimae 500g is advisable.
Note: in table 2, is set as 1 the ethyl hexanoate value of 2# sample, and remaining sample numerical value is content by comparison times
Number.
By brewage process of the present invention, using the saccharomyces cerevisiae through special mixture culture medium culturing is wine brewing
Song, its liquor ratio of raw material reaches 69%.Described liquor ratio of raw material refers to the weight ratio of wine base and raw material total burn-off, and its computing formula is such as
Formula: liquor ratio of raw material=[wine base (Kg)/raw material total burn-off (Kg)] × 100%.And the liquor ratio of raw material of existing brewage process is only
It is 61%, it is clear that the present invention can improve distillation yield.
To sum up, the Chinese liquor using the inventive method to make has had at fragrance and the most relatively brewing grains white spirit and has significantly carried
High.
Claims (7)
1. the new functional liquor of an aromatic flavor, it is characterised in that: raw material and the parts by weight of described Chinese liquor are respectively as follows: Semen Castaneae
3-7 part, rice 80-120 part, wine brewing bent 0.3-0.7 part, Folium Eriobotryae 1-4 part, sterilized water 260-300 part.
The new functional liquor of a kind of aromatic flavor the most according to claim 1, it is characterised in that: its brewing materials and weight
Number is: Semen Castaneae 5 parts, 100 parts of rice, bent 0.5 part of wine brewing, Folium Eriobotryae 2 parts, sterilized water 280 parts.
The new functional liquor of a kind of aromatic flavor the most according to claim 1, it is characterised in that: described rice is the newest
The most graminaceous new rice of color produced.
The new functional liquor of a kind of aromatic flavor the most according to claim 1, it is characterised in that: described Folium Eriobotryae is fresh
Pluck.
The manufacture method of the new functional liquor of a kind of aromatic flavor the most as claimed in claim 1 or 2, it is characterised in that: described
Chinese liquor is produced by following step:
Step one, take according to above-mentioned parts by weight Semen Castaneae through shelling, clean after cut into the thick thin slice of 1-1.5mm, spread placement out
Dry in the sun 3-5 days under the sun that sunshine is sufficient, is then crushed to the graininess of 10 mesh by pulverizer standby；By described rice first
Carrying out soak at room temperature, the time of immersion is 12-24h, drip washing after immersion, drains standby after being clear water to washing water；By described Pi
Rake leaf cleans, dry after use steam to carry out completing enzyme denaturing, vapor (steam) temperature is 140-150 DEG C, and the time is 3-5min, and complete enzyme denaturing
After the heat radiation of spreading for cooling immediately, then be crushed to 1-2cm by pulverizer2Bulk standby；
Step 2, Semen Castaneae granule step one processed and rice are mixed and stirred for uniformly, steaming 2-3 hour, then spreading out
Naturally cool to 28-32 DEG C, proceed in jar fermenter, and stir after adding the Folium Eriobotryae and wine brewing song that step one processed；
Described wine brewing song is cultivated at 28-32 DEG C for culture medium with the mixture of Semen Castaneae, Semen Pisi sativi, Flos Camelliae Japonicae and Flos Luffae by saccharomyces cerevisiae
Obtained by 48 hours, saccharomyces cerevisiae is 2:4:2:1:1 with the weight ratio of Semen Castaneae, Semen Pisi sativi, Flos Camelliae Japonicae and Flos Luffae；
Step 3, go to jar fermenter the thermostatic chamber of 28-32 DEG C stands 12 hours；
Step 4, stand the sterilized water adding described parts by weight in complete backward jar fermenter, after stirring, jar fermenter is close
Envelope, is placed in the thermostatic chamber of 33-37 DEG C and carries out fermentation 7-9 days, and every day period stirs once, each 5 minutes；
Step 5, the whole components in jar fermenter are transferred to distill boiler distill, prepare single flash liquid, will distillation after
Fermentation material put in jar fermenter seal, and under the conditions of about 28-32 DEG C ferment 5 days, obtain ferment in second time material, and again enter
Row distillation, prepares second distillation liquid, and the distillate mixing prepared twice is described Chinese liquor through filtration.
The manufacture method of the new functional liquor of a kind of aromatic flavor the most according to claim 5, it is characterised in that: by Chinese liquor
Put into and storage kiln stores 8-10 month.
The manufacture method of the new functional liquor of a kind of aromatic flavor the most according to claim 5, it is characterised in that: described
Ferment cylinder is Porcelain Jar or dense glass cylinder.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610400673.5A CN105802807A (en) | 2016-06-08 | 2016-06-08 | Strong-flavor functional liquor and preparation method thereof |
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| CN201610400673.5A CN105802807A (en) | 2016-06-08 | 2016-06-08 | Strong-flavor functional liquor and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106867782A (en) * | 2017-03-27 | 2017-06-20 | 陈文才 | A kind of production method of the grain wine of Chinese chestnut five |
| CN108004094A (en) * | 2018-02-02 | 2018-05-08 | 四川省食品发酵工业研究设计院 | A kind of brewing method for improving solid state process Xiaoqu wine fragrance matter content |
| CN113621461A (en) * | 2021-09-10 | 2021-11-09 | 内蒙古金田野牧丹生物科技开发有限责任公司 | Collateral-dredging, blood sugar-reducing and liver-protecting wine and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106867782A (en) * | 2017-03-27 | 2017-06-20 | 陈文才 | A kind of production method of the grain wine of Chinese chestnut five |
| CN108004094A (en) * | 2018-02-02 | 2018-05-08 | 四川省食品发酵工业研究设计院 | A kind of brewing method for improving solid state process Xiaoqu wine fragrance matter content |
| CN113621461A (en) * | 2021-09-10 | 2021-11-09 | 内蒙古金田野牧丹生物科技开发有限责任公司 | Collateral-dredging, blood sugar-reducing and liver-protecting wine and preparation method thereof |
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Application publication date: 20160727 |