CN106434135A - Chili liquor and preparation method thereof - Google Patents
Chili liquor and preparation method thereof Download PDFInfo
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- CN106434135A CN106434135A CN201610972742.XA CN201610972742A CN106434135A CN 106434135 A CN106434135 A CN 106434135A CN 201610972742 A CN201610972742 A CN 201610972742A CN 106434135 A CN106434135 A CN 106434135A
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- 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
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention provides chili liquor and a preparation method thereof, and relates to the technical field of wine brewing. The preparation method of the chili liquor comprises the following steps: conducting reflux extraction on mature chilies by virtue of base liquor so as to obtain chili liquid and chili residues; in a process of fermenting liquor-brewing raw materials, conducting fermentation together with the chili residues, so as to obtain a brewed product, wherein the mass ratio of the liquor-brewing raw materials to the chili residues is at 100 to (6-10); and mixing the brewed product with the chili liquid according to a volume ratio of 100 to (0-6). The chili liquor preparation method provided by the invention is simple in process and high in raw material utilization rate, and the pungency degree of the chili liquor is controllable. The chili liquor provided by the invention offers a plurality of pungency levels so as to adapt to consumers having different pungency bearing abilities; therefore, the chili liquor has a broad application scope.
Description
Technical field
The present invention relates to brewing technical field, in particular to a kind of chili wine and preparation method thereof.
Background technology
Fructus Capsici contains abundant nutrition, and its main active Capsaicinoids has the work(such as antiinflammatory, analgesia, sterilization
Effect, thus Fructus Capsici has the huge consumer group.At present, Fructus Capsici is mainly eaten raw, but fresh chilli is easily rotten, its storage, guarantor
Fresh required high cost, so, just constrains the development of capsicum industry.In order to widen the road for development of Fructus Capsici, some producers
Fructus Capsici is made salting Fructus Capsici, saucing Fructus Capsici, Fructus Capsici sauce etc., uses as flavoring agent；Fructus Capsici is made Fructus Capsici by the producer also having
Wine, buys for consumer and drinks.In the patent of Application No. 201410281249.4, just by Oryza glutinosa, wine, distillers yeast, peppery
Green pepper and other compositions are obtained chili wine through three fermentation stages, but its fermentation technology is complicated, and raw material availability is low, and peppery
Degree is also uncontrollable.
Content of the invention
It is an object of the invention to provide a kind of manufacture method of chili wine, this manufacture method process is simple, raw material utilizes
Rate is high, and the peppery degree of chili wine is controlled.
Another object of the present invention is to providing a kind of chili wine, it has multiple peppery degree ranks, is adapted to peppery degree and bears
The different consumer of ability, applied widely.
The present invention solves its technical problem and employs the following technical solutions to realize：
A kind of manufacture method of chili wine, comprises the following steps：
Using base liquor, reflux, extract, is carried out to ripe Fructus Capsici, obtain capsicum chilli liquid and hot chili residue；
Add hot chili residue, co-fermentation in the sweat of liquor-making raw material, obtain brew；Wherein, liquor-making raw material
Mass ratio with hot chili residue is 100:6～10；
By brew and capsicum chilli liquid according to 100:0～6 volume ratio is mixed.
In addition, a kind of chili wine, it is obtained by the manufacture method of above-mentioned chili wine.
With respect to prior art, the present invention includes following beneficial effect：In the present invention be obtained using reflux, extract, peppery
The effective ingredient such as the capsaicin of green pepper, thus it is possible to the destruction of effective ingredient avoiding air-drying, pulverizing Fructus Capsici etc. and lead to, due to
Extraction solvent is base liquor, so other impurities can't be introduced, and the effective ingredient in Fructus Capsici can be realized at utmost
Reservation.
After reflux, extract, by the hot chili residue obtaining and liquor-making raw material co-fermentation, and sweat all can occur one be
The complicated biochemical reaction of row, also so that merely through Fructus Capsici fermentation obtain wine liquid peppery degree uncontrollable.And the present invention is first
Using the carbohydrate containing in hot chili residue, protein, fat, vitamin, mineral etc., provide required battalion for fermentation
Support.During the fermentation, the carbohydrate inversion containing in hot chili residue is saccharide, then produces ethanol, egg through microbial action
White matter provides nitrogen source for microorganism, and produces aminoacid, esters during the fermentation, and fat fermentation produces higher aliphatic acids,
The nutritional labelings such as vitamin, mineral, capsaicin increased quality and the style of wine again, also increases the nutritional labeling of wine liquid,
So that the chili wine being obtained has antioxidant activity.After fermentation, recycle fully to extract and obtain containing capsaicin etc. effectively
The capsicum chilli liquid of composition being blent, peppery degree situation according to the wine liquid obtaining after fermentation and produce needs, add not commensurability
Capsicum chilli liquid, thus peppery degree different chili wines are obtained.It should be noted that because Fructus Capsici have passed through reflux, extract, most of
Capsaicin be retained in capsicum chilli liquid, least a portion of capsaicin has been retained in hot chili residue, is fermented using hot chili residue and obtains
The peppery degree of wine liquid can't too high blend it is possible to carry out the later stage using capsicum chilli liquid.And because before adding capsicum chilli liquid, peppery
Green pepper slag and liquor-making raw material complete fermentation, and the effective ingredient such as capsaicin in hot chili residue fully can be melted with other material compositions
Close, also just because of based on there is the effective ingredient of hot chili residue in wine liquid, so after adding capsicum chilli liquid, capsicum chilli liquid also can be light
Easily and preferably it is fused in wine liquid so that the chili wine overall fusion degree being obtained is good, in good taste.
The present invention, during making chili wine, can regulate and control the peppery degree of chili wine, be born according to different consumers peppery
The ability of degree, is obtained the different chili wines of peppery degree, and process is simple is easy to make, and in manufacturing process, by capsicum chilli liquid and peppery
Green pepper slag all effectively uses, make full use of the effective ingredient such as capsaicin, economical environment-protective, it is to avoid the wasting of resources, improves former
Material utilization rate.Prepared chili wine clarification is bright, and nutritional labeling reservation degree is high, is of high nutritive value, chili wine aroma overflows, mouthfeel
Good, be difficult liquor-saturated, also there is analgesia, sterilization, promoting blood circulation to restore menstrual flow, fat-reducing disappear fat the effects such as, different consumer demands can be met, fit
Wider with scope.
Brief description
For the clearer explanation embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
Have technology description in required use accompanying drawing be briefly described it should be apparent that, drawings in the following description be only this
Some embodiments of invention, for those of ordinary skill in the art, on the premise of not paying creative work, acceptable
Other accompanying drawings are obtained according to these accompanying drawings.
Fig. 1 is the process chart of the manufacture method of chili wine that the embodiment of the present invention three provides.
Specific embodiment
Purpose, technical scheme and advantage for making the embodiment of the present invention are clearer, below will be in the embodiment of the present invention
Technical scheme be clearly and completely described.In embodiment, unreceipted actual conditions person, builds according to normal condition or manufacturer
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, being can be by the commercially available conventional product bought and obtain
Product.
Below chili wine of the embodiment of the present invention and preparation method thereof is specifically described.
The manufacture method of chili wine comprises the following steps：
Step S1：Using base liquor, reflux, extract, is carried out to ripe Fructus Capsici, obtain capsicum chilli liquid and hot chili residue.
Wherein, containing more Capsaicinoids in ripe Fructus Capsici, so, using less Fructus Capsici it becomes possible to obtain
Obtain more capsaicin, effectively make use of resource.When selecting ripe fresh chilli, preferably aromatic flavor, nothing are gone rotten and are gone bad
Fructus Capsici, Fructus Capsici can be rinsed in circulating water, then drain in ventilating and cooling place.
Wherein, the base liquor that base liquor is 45～55%Vol for alcoholic strength, base liquor is 8～13mL with the amount ratio of Fructus Capsici:1g.
Base liquor can select Spirit (as edible ethanol), assembled alcoholic drinkss (as sweet food wine), brewed wine etc., if meet alcoholic strength be 45～
55%Vol, preferably edible ethanol.After to Fructus Capsici reflux, extract, can be filtered, be obtained capsicum chilli liquid and hot chili residue,
The filter in 0.2～0.24 μm of aperture can be utilized during filtration to filter it is also possible to sand core funnel filters.After filtration, it is terrible
To the higher capsicum chilli liquid of concentration, again capsicum chilli liquid can be concentrated, evaporate base liquor therein, be concentrated in extractum shape,
Preferably concentrate 2～4% of liquid volume before most concentrating.Certainly, not carrying out concentration can also.And make wine in order to after being conducive to
Hot chili residue after filtration, can be minced by raw material, the co-fermentation of hot chili residue.
In fact, the operation of this step S1 can be carried out before step S2, prepared capsicum chilli liquid and hot chili residue are standby, also may be used
During needing capsicum chilli liquid and hot chili residue in step s 2, now do existing use.
The manufacture method of chili wine also includes step S2：Add hot chili residue in the sweat of liquor-making raw material, common
Ferment, obtains brew；Wherein, liquor-making raw material and the mass ratio of hot chili residue are 100:6～10.
Liquor-making raw material is any one in Oryza glutinosa, Sorghum vulgare Pers., Semen Tritici aestivi, Fructus Myricae rubrae, Fructus Citri grandiss, Fructus Fragariae Ananssae, Radix Dauci Sativae, Fructus Lycopersici esculenti, Fructus Cucumidis sativi
Kind.Due to the interpolation utilization focusing on hot chili residue, capsicum chilli liquid of the present invention, and belonged to the technique of various liquor-making raw materials wine brewing
Prior art, so here no longer repeats to the technique of various liquor-making raw materials wine brewing, with Oryza glutinosa, Sorghum vulgare Pers., Radix Dauci Sativae be only
Example, slightly lays down a definition.
When liquor-making raw material is for Oryza glutinosa, the sweat of liquor-making raw material adds hot chili residue, the concrete behaviour of co-fermentation
As：Oryza glutinosa system is ripe, it is subsequently cooled to mix with distillers yeast when 33～37 DEG C, in 25～30 DEG C of bottom fermentations 1～2 day, add
Hot chili residue, continues fermentation 10～20 days, distillation under closed environment；Wherein, Oryza glutinosa and the mass ratio of distillers yeast are 100:1～1.5.
The ripe mode of system of ripe Oryza glutinosa preferably can cook for cooking, boiling.Specifically, Oryza glutinosa is soaked 8～
After 12h, change water, soak 8～12h again, after dewatering, steam 18～25min.Oryza glutinosa can add after being washed by rubbing with the hands with clear water
Water soaks, and sufficiently soaking to make the starch side chain in Oryza glutinosa loose, and after once soaking, Oryza glutinosa molecule activation, in water
Meeting some carrier mass of dissolution, so change water to continue to soak, can clean out the carrier mass of dissolution, so that prepared ripe Oryza glutinosa is glued
Denseness reduces, the fermentation after being conducive to.After cooking Oryza glutinosa, can be with cold water drip washing Oryza glutinosa so as to fast cooling be to 33～37
DEG C when, it is to avoid its temperature is too high and kills yeast, meanwhile, is cooled to 33～37 DEG C and stops it is also possible to avoid ripe Oryza glutinosa temperature
Too low and fermentation of after leading to is difficult.
It is necessary to mix Oryza glutinosa with distillers yeast after being cooled to 33～37 DEG C, can be by distillers yeast according to 0.9～1.2:0.1～
0.3 mass ratio is divided into the first bent material and the second bent material, first mixes 33～37 DEG C of ripe Oryza glutinosa with the first bent material, is mixed
Material, then digs pit toward in mixed material, and the second bent material is sprinkled into pit.After so operating, then issue at 25～30 DEG C
Ferment 1～2 day.Wherein, after ripe Oryza glutinosa being mixed with the first bent material, can put in round, then dig pit at middle part,
Pit is preferred to close to round bottom with digging, then is sprinkled into the second bent material in pit.Digging of pit can not only be
Yeast provides appropriate oxygen, is easy to ferment additionally it is possible to assemble the wine liquid fermenting out, is easy to observe fermentation situation.Sending out
In 1～2 day of ferment, it should also be noted that surveying product temperature, can be surveyed 1 time with 1～2 day.If the product temperature recording is higher or lower, should take and arrange
Apply and be controlled it is ensured that fermentation temperature is 25～30 DEG C.
When liquor-making raw material is for Sorghum vulgare Pers., the sweat of liquor-making raw material adds hot chili residue, the concrete behaviour of co-fermentation
As：Sorghum vulgare Pers. system is ripe, it is subsequently cooled to mix with distillers yeast when 18～22 DEG C, in 25～30 DEG C of bottom fermentations 20～25 days, distillation
Obtain the first wine liquid and fermented grain afterwards, add distillers yeast and hot chili residue toward in fermented grain again, in 25～30 DEG C, closed environment bottom fermentation 20
～25 days, after distillation, obtain the second wine liquid, by the first wine liquid and the mixing of the second wine liquid；Wherein, Sorghum vulgare Pers. and each distillers yeast adding
Mass ratio be 100:8～12.
Before making ripe Sorghum vulgare Pers., Sorghum vulgare Pers., the Sorghum vulgare Pers. that preferably full seed no goes mouldy need to be selected, be broken into 4～8 lobes, after material moistening,
Steam 75～85min, reach ripe and do not glue, inside no give birth to the heart.After obtaining the first wine liquid and the second wine liquid, can individually deposit,
Through aging, then the first wine liquid and the mixing of the second wine liquid, obtain brew.
When liquor-making raw material is for Radix Dauci Sativae, the sweat of liquor-making raw material adds hot chili residue, the concrete behaviour of co-fermentation
As：Radix Dauci Sativae is steamed 3～5min, then pulverizes and filter, add sucrose, hot chili residue and yeast toward in the filtrate obtaining, 25
～30 DEG C of bottom fermentations 6～10 days, distillation；Wherein, Radix Dauci Sativae, sucrose, the mass ratio of yeast are 100:8～12:0.1～0.3.
Before steaming Radix Dauci Sativae, the Radix Dauci Sativae no going rotten can be selected, by its clean soil, peeling is diced, in boiling water environment
Under steam 3～5min.
Above mentioned distillation can be all distillation 1～5 time.Preferably distill 3～5 times, particularly liquor-making raw material is glutinous
When rice or Radix Dauci Sativae.Through repeatedly repeatedly distilling, impurity can be removed, make Fructus Capsici fragrance more prominent.
In fact, step S2 " adding hot chili residue, co-fermentation in the sweat of liquor-making raw material, obtain brew "
Can also do explained below, wherein co-fermentation refers in 25～30 DEG C of bottom fermentations 6～25 days.And working as liquor-making raw material is Oryza glutinosa
When, add hot chili residue to be specially in the sweat of liquor-making raw material：Oryza glutinosa system is ripe, it is subsequently cooled to when 33～37 DEG C and wine
Bent mixing, in 25～30 DEG C of bottom fermentations 1～2 day, adds hot chili residue, wherein, Oryza glutinosa is 100 with the mass ratio of distillers yeast:1～
1.5；After obtaining brew, before mix brew with capsicum chilli liquid, also need to distill.When liquor-making raw material is Sorghum vulgare Pers.
When, add hot chili residue to be specially in the sweat of liquor-making raw material：Sorghum vulgare Pers. system is ripe, it is subsequently cooled to when 18～22 DEG C and wine
Bent mixing, in 25～30 DEG C of bottom fermentations 20～25 days, after distillation the first wine liquid and fermented grain, add again toward in fermented grain distillers yeast with
And hot chili residue, wherein, Sorghum vulgare Pers. is 100 with the mass ratio of each distillers yeast adding:8～12；After co-fermentation, obtaining
Before brew, also need to distill, obtain the second wine liquid, the first wine liquid and the mixing of the second wine liquid obtain brew.When
When liquor-making raw material is Radix Dauci Sativae, hot chili residue is added to be specially in the sweat of liquor-making raw material：Radix Dauci Sativae is steamed 3～5min,
Then pulverize and filter, add sucrose, hot chili residue and yeast, wherein, Radix Dauci Sativae, sucrose, the mass ratio of yeast toward in the filtrate obtaining
For 100:8～12:0.1～0.3；After co-fermentation, before obtaining brew, also need to distill.
The manufacture method of chili wine also includes step S3：By brew and capsicum chilli liquid according to 100:0～6 volume ratio is entered
Row mixing.
When making peppery spending for micro- peppery chili wine, brew is 100 with the volume ratio of capsicum chilli liquid:0～1.2；Work as system
Make peppery spend be in peppery chili wine when, brew is 100 with the volume ratio of capsicum chilli liquid:1.2～2.4；Peppery spend for peppery when making
Chili wine when, the volume ratio of brew and capsicum chilli liquid is 100:2.4～3.6；When making peppery spending for the peppery chili wine of spy,
Brew is 100 with the volume ratio of capsicum chilli liquid:3.6～6.According to the market demand and production requirement, to adjust chili wine
Peppery degree, so that its scope of application is wider, is accepted by more consumers.
After brew is mixed with capsicum chilli liquid, addition water degree of fall can also be added toward in the mixture of the two.By
It is the routine operation of this area in this kind of operation, so will not be described here, but addition water should meet GB 19298-2014《Food
The safe national standard of product packs drinking water》Regulation, and meet following condition：(1) outward appearance：Water white transparency, no suspended substance is no heavy
Form sediment.(2) taste：Clearly, the net micro-sweet of taste is that water quality is good.(3) hardness：Hardness is in 2.5mg/L (based on CaO) below.(4) solvable
Property inorganic ionss：Ca2+Concentration requirement is in below 2ppm；Mg2+Concentration requirement is in below 1ppm；Fe2+Concentration requirement 0.3ppm with
Under；Mn2+Concentration requirement is in below 0.1ppm；Pb2+Concentration requirement is in below 0.01ppm；As2+Concentration requirement 0.01ppm with
Under；Hg2+Concentration requirement is in below 0.001ppm；Zn2+Concentration requirement is in below 1ppm；Cu2+Concentration requirement is in below 1ppm；Sn2+
Concentration requirement is in below 1ppm；SO4 2-Concentration requirement is in below 45ppm；Cl-Concentration requirement is in below 50ppm；F-Concentration requirement exists
Below 10ppm；HCO3 -Concentration requirement is in below 50ppm；NO2 -Concentration requirement is in below 0.5ppm；NO3 -Must not detect.
After brew is mixed with capsicum chilli liquid, also include：Seasoning is added toward in brew, the mixture of capsicum chilli liquid
Juice, sauce is 0.5～16mL with the amount ratio of liquor-making raw material:100g.Sauce can improve the local flavor of chili wine further,
And the pungent of chili wine can be reduced as " solving peppery companion ".
Sauce is selected from one or more of Dragonfruit Juice, Sucus Granati, Lychee juice, Fructus Citri Limoniae juice, Folium Perillae juice, preferably Fructus Citri Limoniae
Juice and Folium Perillae juice are according to 2.5～3.5:The mixture of 2～3 volume ratio mixing.The pungency component of Fructus Capsici is mainly capsaicin, peppery
In alkalescence, Fructus Citri Limoniae juice is acidity to green pepper element, can neutralize with part capsaicin, plays the effect alleviated pungent and do not affect local flavor；
Nutritional labeling in Folium Perillae can be combined with capsaicin, reduces the stimulation to the intestines and stomach.And add Dragonfruit Juice, Sucus Granati, litchi
Branch juice etc., and the local flavor of scalable chili wine.
Sauce in the present invention, both can have been obtained by squeezing the juice it is also possible to obtain after being soaked using edible ethanol.
If being obtained by squeezing the juice, when making, can be respectively by fresh Hylocereus undatuss, Punica granatum L., Fructus Litchi, Fructus Citri Limoniae, Folium Perillae etc.
Clean, drain away the water, squeeze the juice after peeling, separate through centrifuge, filtered with sand core funnel, be attached separately in different vessels, be placed in
In refrigerator, cold preservation is standby.Certainly, this kind of mode is not intended as limiting it is also possible to when blending chili wine and needing to use sauce,
Existing use is done in reproduction.
In addition, after brew is mixed with capsicum chilli liquid, can also include：Toward brew, the mixture of capsicum chilli liquid
Middle addition adsorbing medium, processes 30～40h, and adsorbing medium is 0.03～0.06 with the mass ratio of liquor-making raw material:100.Absorption is situated between
The deposit that matter can be adsorbed, be removed in chili wine, it is to avoid it brings adverse effect to the mouthfeel of chili wine and outward appearance, carries
Rise the quality of chili wine.Adsorbing medium can select one or more of activated carbon, kieselguhr, preferably activated carbon.
Present invention also offers a kind of chili wine, it is to be obtained by the manufacture method of above-mentioned chili wine.
With reference to embodiments the feature and performance of the present invention is described in further detail：
Embodiment one
The manufacture method of the chili wine that the present embodiment provides, comprises the following steps：
S1：Choose ripe fresh chilli, using the Chinese liquor for 45%Vol for the alcoholic strength, reflux, extract, is carried out to Fructus Capsici, obtain
To capsicum chilli liquid and hot chili residue；Wherein, alcoholic strength is the Chinese liquor of 45%Vol and the amount ratio of Fructus Capsici is 8mL:1g；
S2：Oryza glutinosa is cooked, is subsequently cooled to 33 DEG C, admix distillers yeast thereto, in 25 DEG C of bottom fermentations 2 days, add step
The hot chili residue that rapid S1 obtains, continues fermentation 20 days under closed environment；Wherein, the mass ratio of Oryza glutinosa used, hot chili residue, distillers yeast
For 100:6:1；
S3：The material that step S2 is obtained distills 3 times.
The present embodiment additionally provides the chili wine being obtained by said method, and the peppery degree of this chili wine is micro- peppery.
Embodiment two
The manufacture method of the chili wine that the present embodiment provides, comprises the following steps：
S1：Choose the fresh chilli that Maturity is 90%, using the sweet food wine for 55%Vol for the alcoholic strength, Fructus Capsici is carried out back
Stream extracts, and obtains capsicum chilli liquid and hot chili residue；Wherein, alcoholic strength is the sweet food wine of 55%Vol and the amount ratio of Fructus Capsici is 13mL:
1g；
S2：Sorghum vulgare Pers. is broken into 8 lobes, after material moistening, steaming and decocting 85min, when the Sorghum vulgare Pers. cooking is cooled to 22 DEG C, by itself and wine
Bent mixing, mixed song, it is subsequently placed in 30 DEG C of bottom fermentations 20 days, obtain the first wine liquid and fermented grain after distillation, the first wine liquid is individually deposited
Put, add hot chili residue addition distillers yeast again toward in fermented grain, in 30 DEG C, closed environment bottom fermentation 20 days, after distillation, obtain second
Wine liquid, the second wine liquid is individually deposited；First wine liquid and the second wine liquid are mixed after aging, obtain brew；Its
In, Sorghum vulgare Pers. is with hot chili residue, the mass ratio of the distillers yeast of addition is 100 every time:10:12；
S3：Folium Perillae is cleaned, squeezes the juice after peeling, filter after separating through centrifuge, obtain Folium Perillae juice, be placed in cold preservation in refrigerator
Standby；
S4：The brew that the capsicum chilli liquid that step S1 is obtained is obtained with step S2 is according to 2.4：100 volume ratio is carried out
Mixing, adds the Folium Perillae juice that step S3 obtains, mixing, adds kieselguhr to process 40h afterwards；Wherein, Folium Perillae juice, kieselguhr,
The amount ratio of Sorghum vulgare Pers. is 16mL:0.06g:100g.
The present embodiment additionally provides the chili wine being obtained by said method, and the peppery degree of this chili wine is peppery in being.
Embodiment three
The manufacture method of the chili wine that the present embodiment provides, comprises the following steps (its technique is referring to Fig. 1)：
S1：Choose ripe fresh chilli, aromatic flavor, nothing are gone rotten and gone bad, rinse in circulating water, in ventilating and cooling place drip
Dry, then using edible ethanol (50%Vol), Fructus Capsici is carried out with reflux, extract, recycle the filter mistake that aperture is 0.22 μm
Filter, obtains capsicum chilli liquid and hot chili residue, capsicum chilli liquid is concentrated in extractum shape, by hot chili residue mincing for standby；Wherein, during reflux, extract,
Fructus Capsici is 1g with the amount ratio of edible ethanol:10mL；
S2：Respectively fresh Hylocereus undatuss, Punica granatum L., Fructus Litchi, Fructus Citri Limoniae and Folium Perillae are cleaned, drain away the water, squeeze the juice after peeling, through from
Scheming separates, and is filtered with sand core funnel, obtains Dragonfruit Juice, Sucus Granati, Lychee juice, Fructus Citri Limoniae juice and Folium Perillae juice, be attached separately to not
With, in container, being placed in, cold preservation in refrigerator is standby；
S3：Oryza glutinosa is cleaned, soaks 10h, then change water and soak 10h again, Oryza glutinosa is cooked, cooked using cold water drip washing
Oryza glutinosa, so as to be cooled to rapidly 35 DEG C, is then admixed the first bent material (distillers yeast), mix homogeneously, is put in round, glutinous
Rice, the middle part of the mixture of the first bent material dug pit, are sprinkled into the second bent material (distillers yeast) thereto, in 28 DEG C of bottom fermentations 2 days；Its
In, Oryza glutinosa, the first bent material, the mass ratio of the second bent material are 100:1:0.2；
After the completion for the treatment of primary fermentation (in 28 DEG C of bottom fermentations 2 days), add hot chili residue toward in round, in closed environment relaying
Supervention ferment 20 days (after fermentation), carries out 3 distillations, obtains brew after fermentation ends；Wherein, the quality of Oryza glutinosa and hot chili residue
Than for 100:8；
S4：The brew that the capsicum chilli liquid that step S1 is obtained is obtained with step S3 is according to 3：100 volume ratio is mixed
Close, add Fructus Citri Limoniae juice, Folium Perillae juice, Dragonfruit Juice, Sucus Granati and the Lychee juice that step S2 obtains, add activated carbon to process afterwards
36h；Wherein, Fructus Citri Limoniae juice, Folium Perillae juice, Dragonfruit Juice, Sucus Granati, the amount ratio of Lychee juice, activated carbon and Oryza glutinosa are 3mL:
2.5mL:3mL:0.5mL:7mL:0.05g:100g.
The present embodiment additionally provides the chili wine being obtained by said method, and the peppery degree of this chili wine is peppery.
On the basis of above-mentioned technique, the present embodiment has also made other three parts of chili wines, and this three parts of chili wines only change
Become the volume ratio of brew and capsicum chilli liquid, other operations are not all made and changed.The chili wine being obtained using above-mentioned technique is as the
(brew and capsicum chilli liquid volume ratio are 100 to one chili wine:3), according to order, three parts of chili wines are numbered, second part of chili wine
Middle brew and capsicum chilli liquid volume ratio are 100:0.2, in the 3rd part of chili wine, brew and capsicum chilli liquid volume ratio are 100:
1.8, in the 4th part of chili wine, brew and capsicum chilli liquid volume ratio are 100:5.5.According still further to Application No.
The technique providing in 201410281249.4 patent carries out four operations, produces the five～eight part of chili wine, random choose
100 masses (25～55 years old, male 80, women 20) the first～eight part of chili wine is tasted and appraised, result：100 groups
Crowd all reflects that the first～tetra- part of chili wine has that significantly peppery degree is poor, and the five～eight part of chili wine has no significantly peppery degree and distinguish.
It follows that the peppery degree of chili wine that the present embodiment provides is adjustable, applied widely.
Example IV
The manufacture method of the chili wine that the present embodiment provides, comprises the following steps：
S1：Choose the fresh chilli that Maturity is 85%, aromatic flavor, nothing are gone rotten and gone bad, rinse in circulating water, logical
Wind shady place drains, and then using edible ethanol (50%Vol), Fructus Capsici is carried out with reflux, extract, recycles G4 sand core funnel to carry out
Filter, obtain capsicum chilli liquid and hot chili residue, capsicum chilli liquid is concentrated in extractum shape, sealing, by hot chili residue mincing for standby；Wherein, return
When stream extracts, Fructus Capsici and the amount ratio of edible ethanol are 1g:12mL；
S2：Respectively fresh Hylocereus undatuss, Punica granatum L., Fructus Litchi, Fructus Citri Limoniae and Folium Perillae are cleaned, peeling is squeezed the juice, after separating through centrifuge
Filter, obtain Dragonfruit Juice, Sucus Granati, Lychee juice, Fructus Citri Limoniae juice and Folium Perillae juice, be attached separately in different vessels, be placed in refrigerator
Cold preservation is standby；
S3：The Sorghum vulgare Pers. selecting full seed no to go mouldy, is broken into 5 lobes, after material moistening, steaming and decocting 80min, and reach ripe and do not glue,
Inside no give birth to the heart, when the Sorghum vulgare Pers. cooking is cooled to 20 DEG C, adds distillers yeast mixed song, be subsequently placed in 28 DEG C of bottom fermentations 22 days, after distillation
Obtain the first wine liquid and fermented grain, the first wine liquid is individually deposited, add hot chili residue toward in fermented grain and add distillers yeast again, continue to send out
Ferment 22 days, obtains the second wine liquid after distillation, the second wine liquid is individually deposited；First wine liquid and the second wine liquid are carried out after aging
Mixing, obtains brew；Wherein, Sorghum vulgare Pers. and the mass ratio of hot chili residue, each distillers yeast adding are 100:9:10；
S4：The brew that the capsicum chilli liquid that step S1 is obtained is obtained with step S3 is according to 5：100 volume ratio is mixed
Close, add Fructus Citri Limoniae juice, Folium Perillae juice, Dragonfruit Juice, Sucus Granati and the Lychee juice that step S2 obtains, add activated carbon to process afterwards
36h；Wherein, Fructus Citri Limoniae juice, Folium Perillae juice, Dragonfruit Juice, Sucus Granati, the amount ratio of Lychee juice, activated carbon and Sorghum vulgare Pers. are 2mL:4mL:
3mL:0.8mL:8mL:0.05g:100g.
The present embodiment additionally provides the chili wine being obtained by said method, and the peppery degree of this chili wine is special peppery.
Embodiment five
The manufacture method of the chili wine that the present embodiment provides, comprises the following steps：
S1：Choose the fresh chilli that Maturity is 90%, aromatic flavor, nothing are gone rotten and gone bad, rinse in circulating water, logical
Wind shady place drains, and then using edible ethanol (50%Vol), Fructus Capsici is carried out with reflux, extract, recycles aperture to be 0.22 μm
Filter filters, and obtains capsicum chilli liquid and hot chili residue, capsicum chilli liquid is concentrated, until the volume after its concentration is amassed for condensate precursor
4%, by hot chili residue mincing for standby；Wherein, during reflux, extract, Fructus Capsici and the amount ratio of edible ethanol are 1g:10mL；
S2：Respectively fresh Hylocereus undatuss, Punica granatum L., Fructus Litchi, Fructus Citri Limoniae and Folium Perillae are cleaned, drain away the water, squeeze the juice after peeling, through from
Scheming separates, and is filtered with sand core funnel, obtains Dragonfruit Juice, Sucus Granati, Lychee juice, Fructus Citri Limoniae juice and Folium Perillae juice, be attached separately to not
With, in container, being placed in, cold preservation in refrigerator is standby；
S3：Select the Radix Dauci Sativae no going rotten, clean soil, peeling are diced, and Radix Dauci Sativae are steamed 4min in boiling water, mistake after squeezing
Filter, adds sucrose, hot chili residue and yeast toward in filtrate, and fermentation carries out 3 distillations after one week, obtain brew；Wherein, Hu Luo
Fore-telling, sucrose, hot chili residue, the mass ratio of yeast are 100:10:7:0.2；
S4：The brew that the capsicum chilli liquid that step S1 is obtained is obtained with step S3 is according to 0.8：100 volume ratio is carried out
Mixing, adds Fructus Citri Limoniae juice, Folium Perillae juice, Dragonfruit Juice, Sucus Granati and the Lychee juice that step S2 obtains, and adds at activated carbon afterwards
Reason 36h；Wherein, Fructus Citri Limoniae juice, Folium Perillae juice, Dragonfruit Juice, Sucus Granati, the amount ratio of Lychee juice, activated carbon and Radix Dauci Sativae are 3mL:
2.5mL:3mL:0.5mL:7mL:0.05g:100g.
The present embodiment additionally provides the chili wine being obtained by said method, and the peppery degree of this chili wine is micro- peppery.
In addition, the present invention is also to the chili wine of embodiment one～embodiment five offer, Application No. 201410281249.4
Patent in provide technique be obtained chili wine (reference examples) all detected, testing result such as table 1：
Table 1
As seen from the above table, the chili wine that the present invention provides has multiple peppery degree ranks, is adapted to peppery degree ability to bear different
Consumer, applied widely.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.All within the spirit and principles in the present invention, made any repair
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of manufacture method of chili wine is it is characterised in that comprise the following steps：
Using base liquor, reflux, extract, is carried out to ripe Fructus Capsici, obtain capsicum chilli liquid and hot chili residue；
Add described hot chili residue, co-fermentation in the sweat of liquor-making raw material, obtain brew；Wherein, described wine brewing
Raw material is 100 with the mass ratio of described hot chili residue:6～10；
By described brew and described capsicum chilli liquid according to 100:0～6 volume ratio is mixed.
2. chili wine according to claim 1 manufacture method it is characterised in that described base liquor for alcoholic strength be 45～
The base liquor of 55%Vol, described base liquor is 8～13mL with the amount ratio of described Fructus Capsici:1g.
3. the manufacture method of chili wine according to claim 1 is it is characterised in that described liquor-making raw material is selected from Oryza glutinosa, height
Any one in fine strain of millet, Semen Tritici aestivi, Fructus Myricae rubrae, Fructus Citri grandiss, Fructus Fragariae Ananssae, Radix Dauci Sativae, Fructus Lycopersici esculenti, Fructus Cucumidis sativi.
4. chili wine according to claim 1 manufacture method it is characterised in that
When described liquor-making raw material is Oryza glutinosa, the sweat of liquor-making raw material adds described hot chili residue, the tool of co-fermentation
Gymnastics conduct：Will be ripe for described Oryza glutinosa system, it is subsequently cooled to mix with distillers yeast when 33～37 DEG C, in 25～30 DEG C of bottom fermentations 1～2
My god, add described hot chili residue, continue fermentation 10～20 days, distillation under closed environment；Wherein, described Oryza glutinosa and described distillers yeast
Mass ratio be 100:1～1.5；
When described liquor-making raw material is Sorghum vulgare Pers., the sweat of liquor-making raw material adds described hot chili residue, the tool of co-fermentation
Gymnastics conduct：Will be ripe for described Sorghum vulgare Pers. system, it is subsequently cooled to mix with distillers yeast when 18～22 DEG C, in 25～30 DEG C of bottom fermentations 20～25
My god, after distillation the first wine liquid and fermented grain, add distillers yeast and described hot chili residue toward in described fermented grain again, 25～30 DEG C,
Closed environment bottom fermentation 20～25 days, obtains the second wine liquid after distillation, by described first wine liquid and described second wine liquid mixing；Its
In, described Sorghum vulgare Pers. is 100 with the mass ratio of each described distillers yeast adding:8～12；
When described liquor-making raw material is Radix Dauci Sativae, the sweat of liquor-making raw material adds described hot chili residue, the tool of co-fermentation
Gymnastics conduct：Described Radix Dauci Sativae is steamed 3～5min, then pulverizes and filter, add sucrose, described Fructus Capsici toward in the filtrate obtaining
Slag and yeast, in 25～30 DEG C of bottom fermentations 6～10 days, distillation；Wherein, described Radix Dauci Sativae, described sucrose, the quality of described yeast
Than for 100:8～12:0.1～0.3.
5. the manufacture method of chili wine according to claim 4 is it is characterised in that described distillation is distillation 3～5 times.
6. the manufacture method of chili wine according to claim 1 is it is characterised in that spend for micro- peppery chili wine when making is peppery
When, described brew is 100 with the volume ratio of described capsicum chilli liquid:0～1.2；When make peppery spend be in peppery chili wine when, institute
The volume ratio stating brew with described capsicum chilli liquid is 100:1.2～2.4；When making peppery spending for peppery chili wine, described wine
The volume ratio making product with described capsicum chilli liquid is 100:2.4～3.6；When making peppery spending for special peppery chili wine, described brewage
Product is 100 with the volume ratio of described capsicum chilli liquid:3.6～6.
7. the manufacture method of chili wine according to claim 1 is it is characterised in that in described brew and described Fructus Capsici
After liquid mixing, also include：Toward in described brew, the mixture of described capsicum chilli liquid add sauce, described sauce with
The amount ratio of described liquor-making raw material is 0.5～16mL:100g.
8. chili wine according to claim 7 manufacture method it is characterised in that described sauce be selected from Dragonfruit Juice,
One or more of Sucus Granati, Lychee juice, Fructus Citri Limoniae juice, Folium Perillae juice, preferably Fructus Citri Limoniae juice and Folium Perillae juice are according to 2.5～3.5:2～3
Volume ratio mixing mixture.
9. the manufacture method of chili wine according to claim 1 is it is characterised in that in described brew and described Fructus Capsici
After liquid mixing, also include：Toward in described brew, the mixture of described capsicum chilli liquid add adsorbing medium, process 30～
40h, described adsorbing medium is 0.03～0.06 with the mass ratio of described liquor-making raw material:100.
10. a kind of chili wine is it is characterised in that manufacture method system by the chili wine described in any one of claim 1～9
?.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108424828A (en) * | 2018-06-05 | 2018-08-21 | 贵州茅台（集团）生态农业产业发展有限公司 | A kind of assembled alcoholic drinks formula and modulation process enhancing alcohol earthquake intensity using ginger and capsicum |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101407753A (en) * | 2008-11-26 | 2009-04-15 | 天津农学院 | Blended pepper wine and preparation thereof |
| CN104059814A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Appetizing and digestion-helping rice wine |
| CN104087470A (en) * | 2014-06-23 | 2014-10-08 | 江苏高祖酒业有限公司 | Brewing process of chili pepper wine |
| CN106047620A (en) * | 2016-08-25 | 2016-10-26 | 贵州国台酒业有限公司 | Chili wine and preparation method thereof |
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2016
- 2016-10-28 CN CN201610972742.XA patent/CN106434135A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101407753A (en) * | 2008-11-26 | 2009-04-15 | 天津农学院 | Blended pepper wine and preparation thereof |
| CN104059814A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Appetizing and digestion-helping rice wine |
| CN104087470A (en) * | 2014-06-23 | 2014-10-08 | 江苏高祖酒业有限公司 | Brewing process of chili pepper wine |
| CN106047620A (en) * | 2016-08-25 | 2016-10-26 | 贵州国台酒业有限公司 | Chili wine and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108424828A (en) * | 2018-06-05 | 2018-08-21 | 贵州茅台（集团）生态农业产业发展有限公司 | A kind of assembled alcoholic drinks formula and modulation process enhancing alcohol earthquake intensity using ginger and capsicum |
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