CN106520434A - Production method of cordyceps sinensis fruit wine - Google Patents
Production method of cordyceps sinensis fruit wine Download PDFInfo
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- CN106520434A CN106520434A CN201610933140.3A CN201610933140A CN106520434A CN 106520434 A CN106520434 A CN 106520434A CN 201610933140 A CN201610933140 A CN 201610933140A CN 106520434 A CN106520434 A CN 106520434A
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- 241001248610 Ophiocordyceps sinensis Species 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000019990 fruit wine Nutrition 0.000 title abstract description 9
- 235000014101 wine Nutrition 0.000 claims abstract description 72
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 35
- 241000229143 Hippophae Species 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 32
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000015097 nutrients Nutrition 0.000 claims abstract description 21
- 229910000278 bentonite Inorganic materials 0.000 claims abstract description 19
- 239000000440 bentonite Substances 0.000 claims abstract description 19
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims abstract description 19
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 9
- 239000011593 sulfur Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 51
- 235000003935 Hippophae Nutrition 0.000 claims description 32
- 241000190633 Cordyceps Species 0.000 claims description 26
- 238000003825 pressing Methods 0.000 claims description 24
- 108010059820 Polygalacturonase Proteins 0.000 claims description 12
- 230000003321 amplification Effects 0.000 claims description 12
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 12
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 12
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 12
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 235000013532 brandy Nutrition 0.000 claims description 11
- 239000001963 growth medium Substances 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 238000004821 distillation Methods 0.000 claims description 6
- 238000007667 floating Methods 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000011084 recovery Methods 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 241000233855 Orchidaceae Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 230000007935 neutral effect Effects 0.000 abstract description 2
- 235000003145 Hippophae rhamnoides Nutrition 0.000 abstract 2
- 235000021028 berry Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 238000011514 vinification Methods 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 21
- 230000001953 sensory effect Effects 0.000 description 10
- 230000035943 smell Effects 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000002159 abnormal effect Effects 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 230000001256 tonic effect Effects 0.000 description 3
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- OHVLMTFVQDZYHP-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CN1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O OHVLMTFVQDZYHP-UHFFFAOYSA-N 0.000 description 1
- 240000006350 Callirhoe involucrata Species 0.000 description 1
- 235000002259 Callirhoe involucrata Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
-
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a production method of cordyceps sinensis fruit wine, and belongs to the technical field of wine processing. The method is applied to production of the cordyceps sinensis fruit wine. The method comprises the steps that a cordyceps sinensis nutrient solution and plateau characteristic berries seabuckthorn are mixed and fermented, seabuckthorn juice is adopted for adjusting the cordyceps sinensis nutrient solution pH value, and the fermentation type cordyceps sinensis fruit wine is obtained through the processes such as sugar adjusting, fermenting, sulfur adjusting, bentonite treatment, wine storing, reversed filling, cold treatment and blending. The defects that in the prior art, the color, fragrance and taste of the cordyceps sinensis fruit in the wine making process are likely to lose, the cordyceps sinensis nutrient solution pH value is too neutral, fermentation is not easy, and the total sulfur dioxide content in traditional fruit wine is too high are overcome, the produced cordyceps sinensis fruit wine is mellow and full in mouth, the wine body is balanced, and the wine is sour, sweet and delicious and has very high nutritional value.
Description
Technical field
The present invention relates to a kind of production method of Eaux-De-Vie, specifically, is related to a kind of production of Cordyceps Eaux-De-Vie
Method, belongs to drinks processing technique field.
Background technology
Cordyceps are a kind of traditional famous and precious tonic Chinese medicine materials, are listed as three big tonic with natural ginseng, Cornu Cervi Pantotrichum.It
The property of medicine is gentle, throughout the year equal edible, and old or young, sick, weak, virtual person is all suitable, has wider medicine than other kinds of tonic
With value, domestic and international demand grows with each passing day, but due to the special growth geographical environment of Cordyceps, yield is fairly limited.It is slow
The imbalance between supply and demand in solution market, the artificial fermentation product of Cordyceps are more and more important, Deep Fermentation of Cordyceps sinensis Sacc production succedaneum,
Both can effective protection Cordycepses this precious resources, and the not strict restriction of climate, geographical environment and Cordycepses parasitic conditions, thus
The liquid submerged fermentation of Cordycepses develops extremely rapid in recent years.But the utilization of Cordycepses succedaneum at present focuses primarily upon fermentation gained
Mycelium or fermenation raw liquid, are then rarely reported to the recycling of fermenation raw liquid.
At present,《A kind of preparation method of cordyceps sinensis wine》Disclose a kind of using Fructus Lycii, Fructus Hippophae, Cortex Acanthopanacis Radicis and winter in patent
The method that the grass nutritional solution mixed fermentation of worm summer prepares wine, the activity that the sterilizing of the method high temperature can be destroyed in Fructus Lycii, Cortex Acanthopanacis Radicis, Fructus Hippophae
Composition, color, smell and taste are easily lost；Fructus Lycii, Cortex Acanthopanacis Radicis, Fructus Hippophae are easily oxidized during processing, storage, are produced activated flavour, and can be aggravated
The loss of effective ingredient, need to add a certain amount of sulfur dioxide, though repeatedly add sulfur dioxide to can guarantee that free titanium dioxide
The content of sulfur, the content of total sulfur dioxide can but be continuously increased.
Additionally, in prior art, when preparing fruit wine using Cordyceps, during pure cordyceps sinensis nutrient solution is close to because of its pH value
Property, be not suitable for fermentation, and the nutrition in nutritional solution is unbalanced.
The content of the invention
For the problems referred to above, it is an object of the invention to provide a kind of production method of Cordyceps Eaux-De-Vie, solves existing
In technology, juice of Fructus Hippophae color, smell and taste during wine is done easily are lost, cordyceps sinensis nutrient solution pH partial neutrals, be difficult fermentation and tradition
The higher difficult problem of total sulfur dioxide content in fruit wine.
For achieving the above object, the present invention is employed the following technical solutions：
A kind of production method of Cordyceps Eaux-De-Vie, its feature is：Comprise the following steps：
(1) filter：To adopt after being filtered by the cordyceps sinensis nutrient solution (culture medium) isolated after Cordyceps funguss fermentation
Boil, remove the floating thing on liquid level, be cooled to room temperature, stand-by；
(2) juice：By juice of Fructus Hippophae HC pectinase enzymatic hydrolysis process, then siphon suction supernatant, takes out after precipitation filter pressing
Juice of Fructus Hippophae is simultaneously mixed with supernatant；
(3) mix：Cordyceps sinensis nutrient solution is pressed into 2 with juice of Fructus Hippophae:1～9:1 weight ratio mixing, tune pH to 3.2～
3.8；
(4) adjust sugar：Total sugar content is adjusted to 200～230g/L；
(5) ferment：By yeast amplification culture, and FN502 fermentation assistants are added to be fermented；
(6) adjust sulfur：Ferment to residual sugar<After 4g/L, tank switching is rapidly separated ending wine, and ending wine is squeezed, and wet slag Distillation recovery is former
Brandy, the sulfurous acid solution for being subsequently adding 6% adjust total sulfur dioxide to 280～400mg/L；
(7) Bentonite Treatment：Bentonite is pressed into 1 with water:10 ratio softens 12～24h, is added in wine, and Bentonite usage amount is
0.6g/L, then stirs 1h, finally stands wine liquid 20 days；
(8) store wine：Then clear liquid is stored by filter pressing wine liquid, and storage wine temperature is higher than 1～5 DEG C of wine liquid freezing point；
(9) tank switching：Three tank switchings, time of pouring in down a chimney are respectively 11～December, 3～April of Second Year, Second Year 11～12 then
Month；
(10) cold treatment：Treatment temperature is that wine liquid is above freezing 0.5～1 DEG C, stands 4～7 days；
(11) allocate：Add original brandy allotment wine liquid, adjustment alcoholic strength to 12 ± 1.0% (v/v)；
(12) filter pressing：With cardboard pressure filter filter pressing wine liquid, wine liquid clear is made；
(13) fill：Fill is carried out when finished product free sulur dioxide content is between 30～35mg/L.
It is 10～50 DEG C that another feature of the present invention is the temperature of pectinase enzymatic hydrolysis process in described step (2), is processed
Time is 2～5h, and pectase addition is 0.1～3g/L.
Another feature of the present invention first uses juice of Fructus Hippophae as culture medium when being fermentation in described step (5), by yeast
Amplification culture.
Another feature of the present invention is that fermentation assistant addition is 0.3～0.5g/L in described step (5), fermentation temperature
For 10～20 DEG C.
The invention has the beneficial effects as follows：
(1) present invention is adopted by the cordyceps sinensis nutrient solution isolated after Cordyceps funguss fermentation as raw material, with juice of Fructus Hippophae
To adjust cordyceps sinensis nutrient solution pH value, pure cordyceps sinensis nutrient solution is efficiently solved because its pH value is close to neutrality, be not suitable for
The difficulty of fermentation；
(2) using the technology for once adding sulfur, solve the higher difficult problem of total sulfur dioxide content in traditional fruit wine；By nothing
Repetition test, according to the self-characteristic of fermentation liquid, in whole production process, only carries out once adding sulfur dioxide for several times, so as to
The content of total sulfur dioxide is effectively reduced, mouthfeel is made more preferably, cost of labor, sulfur dioxide cost is decreased.
(3) technical scheme overcomes the operation of whole high temperature sterilize, so as to avoid juice of Fructus Hippophae color during wine is done
The forfeiture of fragrance；
(4) recycling of Cordyceps fermented liquid (cordyceps sinensis nutrient solution), it is to avoid the wasting of resources and environmental pollution.
The impact situation of 1 sterilising temp of table and time to juice of Fructus Hippophae
As can be seen here, the active component that high temperature sterilize can be destroyed in Fructus Hippophae, and have dramatic impact to fruit juice color, smell and taste.
Description of the drawings
Fig. 1 is the production technological process of Cordyceps Eaux-De-Vie.
Specific embodiment
With reference to embodiment, the present invention will be further described：
Embodiment 1：
(1) filter：To adopt after being filtered by the cordyceps sinensis nutrient solution (culture medium) isolated after Cordyceps funguss fermentation
Boil, remove the floating thing on liquid level, be cooled to room temperature, stand-by；
(2) juice：By juice of Fructus Hippophae HC pectinase enzymatic hydrolysis process, then siphon suction supernatant, takes out after precipitation filter pressing
Juice of Fructus Hippophae is simultaneously mixed with supernatant；
(3) mix：Cordyceps sinensis nutrient solution is pressed into 2 with juice of Fructus Hippophae:1 weight adjusts pH to 3.2 than mixing；
(4) adjust sugar：Total sugar content is adjusted to 200g/L；
(5) ferment：By yeast amplification culture, and FN502 fermentation assistants are added to be fermented；
(6) adjust sulfur：Ferment to residual sugar<After 4g/L, tank switching is rapidly separated ending wine, and ending wine is squeezed, and wet slag Distillation recovery is former
Brandy, the sulfurous acid solution for being subsequently adding 6% adjust total sulfur dioxide to 280mg/L；
(7) Bentonite Treatment：Bentonite is pressed into 1 with water:10 ratio softens 12h, is added in wine, and Bentonite usage amount is
0.6g/L, then stirs 1h, finally stands wine liquid 20 days；
(8) store wine：Then clear liquid is stored by filter pressing wine liquid, and storage wine temperature is -3 DEG C；
(9) tank switching：Three tank switchings, time of pouring in down a chimney are respectively 11～December, 3～April of Second Year, Second Year 11～12 then
Month；
(10) cold treatment：Treatment temperature is -3.5 DEG C, stands 4 days；
(11) allocate：Add original brandy allotment wine liquid, adjustment alcoholic strength to 11% (v/v)；
(12) filter pressing：With cardboard pressure filter filter pressing wine liquid, wine liquid clear is made；
(13) fill：Fill is carried out when finished product free sulur dioxide content is between 30mg/L.
It is 10 DEG C that another feature of the present embodiment is the temperature of pectinase enzymatic hydrolysis process in described step (2), during process
Between be 2h, pectase addition be 0.1g/L.
Another feature of the present embodiment first uses juice of Fructus Hippophae as culture medium when being fermentation in described step (5), by ferment
Female amplification culture.
Another feature of the present embodiment is that fermentation assistant addition is 0.3g/L in described step (5), and fermentation temperature is
10℃。
Embodiment 2：
(1) filter：To adopt after being filtered by the cordyceps sinensis nutrient solution (culture medium) isolated after Cordyceps funguss fermentation
Boil, remove the floating thing on liquid level, be cooled to room temperature, stand-by；
(2) juice：By juice of Fructus Hippophae HC pectinase enzymatic hydrolysis process, then siphon suction supernatant, takes out after precipitation filter pressing
Juice of Fructus Hippophae is simultaneously mixed with supernatant；
(3) mix：Cordyceps sinensis nutrient solution is pressed into 4 with juice of Fructus Hippophae:1 weight adjusts pH to 3.4 than mixing；
(4) adjust sugar：Total sugar content is adjusted to 210g/L；
(5) ferment：By yeast amplification culture, and FN502 fermentation assistants are added to be fermented；
(6) adjust sulfur：Ferment to residual sugar<After 4g/L, tank switching is rapidly separated ending wine, and ending wine is squeezed, and wet slag Distillation recovery is former
Brandy, the sulfurous acid solution for being subsequently adding 6% adjust total sulfur dioxide to 320mg/L；
(7) Bentonite Treatment：Bentonite is pressed into 1 with water:10 ratio softens 16h, is added in wine, and Bentonite usage amount is
0.6g/L, then stirs 1h, finally stands wine liquid 20 days；
(8) store wine：Then clear liquid is stored by filter pressing wine liquid, and storage wine temperature is -2 DEG C；
(9) tank switching：Three tank switchings, time of pouring in down a chimney are respectively 11～December, 3～April of Second Year, Second Year 11～12 then
Month；
(10) cold treatment：Treatment temperature is -3.3 DEG C, stands 5 days；
(11) allocate：Add original brandy allotment wine liquid, adjustment alcoholic strength to 12% (v/v)；
(12) filter pressing：With cardboard pressure filter filter pressing wine liquid, wine liquid clear is made；
(13) fill：Fill is carried out when finished product free sulur dioxide content is between 32mg/L.
It is 25 DEG C that another feature of the present embodiment is the temperature of pectinase enzymatic hydrolysis process in described step (2), during process
Between be 3h, pectase addition be 1g/L.
Another feature of the present embodiment first uses juice of Fructus Hippophae as culture medium when being fermentation in described step (5), by ferment
Female amplification culture.
Another feature of the present embodiment is that fermentation assistant addition is 0.4g/L in described step (5), and fermentation temperature is
13℃。
Embodiment 3：
(1) filter：To adopt after being filtered by the cordyceps sinensis nutrient solution (culture medium) isolated after Cordyceps funguss fermentation
Boil, remove the floating thing on liquid level, be cooled to room temperature, stand-by；
(2) juice：By juice of Fructus Hippophae HC pectinase enzymatic hydrolysis process, then siphon suction supernatant, takes out after precipitation filter pressing
Juice of Fructus Hippophae is simultaneously mixed with supernatant；
(3) mix：Cordyceps sinensis nutrient solution is pressed into 6 with juice of Fructus Hippophae:1 weight adjusts pH to 3.6 than mixing；
(4) adjust sugar：Total sugar content is adjusted to 220g/L；
(5) ferment：By yeast amplification culture, and FN502 fermentation assistants are added to be fermented；
(6) adjust sulfur：Ferment to residual sugar<After 4g/L, tank switching is rapidly separated ending wine, and ending wine is squeezed, and wet slag Distillation recovery is former
Brandy, the sulfurous acid solution for being subsequently adding 6% adjust total sulfur dioxide to 360mg/L；
(7) Bentonite Treatment：Bentonite is pressed into 1 with water:10 ratio softens 20h, is added in wine, and Bentonite usage amount is
0.6g/L, then stirs 1h, finally stands wine liquid 20 days；
(8) store wine：Then clear liquid is stored by filter pressing wine liquid, and storage wine temperature is -1 DEG C；
(9) tank switching：Three tank switchings, time of pouring in down a chimney are respectively 11～December, 3～April of Second Year, Second Year 11～12 then
Month；
(10) cold treatment：Treatment temperature is -3.2 DEG C, stands 6 days；
(11) allocate：Add original brandy allotment wine liquid, adjustment alcoholic strength to 12.5% (v/v)；
(12) filter pressing：With cardboard pressure filter filter pressing wine liquid, wine liquid clear is made；
(13) fill：Fill is carried out when finished product free sulur dioxide content is between 34mg/L.
It is 40 DEG C that another feature of the present embodiment is the temperature of pectinase enzymatic hydrolysis process in described step (2), during process
Between be 4h, pectase addition be 2g/L.
Another feature of the present embodiment first uses juice of Fructus Hippophae as culture medium when being fermentation in described step (5), by ferment
Female amplification culture.
Another feature of the present embodiment is that fermentation assistant addition is 0.45g/L in described step (5), and fermentation temperature is
18℃。
Embodiment 4：
(1) filter：To adopt after being filtered by the cordyceps sinensis nutrient solution (culture medium) isolated after Cordyceps funguss fermentation
Boil, remove the floating thing on liquid level, be cooled to room temperature, stand-by；
(2) juice：By juice of Fructus Hippophae HC pectinase enzymatic hydrolysis process, then siphon suction supernatant, takes out after precipitation filter pressing
Juice of Fructus Hippophae is simultaneously mixed with supernatant；
(3) mix：Cordyceps sinensis nutrient solution is pressed into 9 with juice of Fructus Hippophae:1 weight adjusts pH to 3.8 than mixing；
(4) adjust sugar：Total sugar content is adjusted to 230g/L；
(5) ferment：By yeast amplification culture, and FN502 fermentation assistants are added to be fermented；
(6) adjust sulfur：Ferment to residual sugar<After 4g/L, tank switching is rapidly separated ending wine, and ending wine is squeezed, and wet slag Distillation recovery is former
Brandy, the sulfurous acid solution for being subsequently adding 6% adjust total sulfur dioxide to 400mg/L；
(7) Bentonite Treatment：Bentonite is pressed into 1 with water:10 ratio softens 24h, is added in wine, and Bentonite usage amount is
0.6g/L, then stirs 1h, finally stands wine liquid 20 days；
(8) store wine：Then clear liquid is stored by filter pressing wine liquid, and storage wine temperature is 1 DEG C；
(9) tank switching：Three tank switchings, time of pouring in down a chimney are respectively 11～December, 3～April of Second Year, Second Year 11～12 then
Month；
(10) cold treatment：- 3 DEG C for the treatment of temperature, stands 7 days；
(11) allocate：Add original brandy allotment wine liquid, adjustment alcoholic strength to 13% (v/v)；
(12) filter pressing：With cardboard pressure filter filter pressing wine liquid, wine liquid clear is made；
(13) fill：Fill is carried out when finished product free sulur dioxide content is between 35mg/L.
It is 50 DEG C that another feature of the present embodiment is the temperature of pectinase enzymatic hydrolysis process in described step (2), during process
Between be 5h, pectase addition be 3g/L.
Another feature of the present embodiment first uses juice of Fructus Hippophae as culture medium when being fermentation in described step (5), by ferment
Female amplification culture.
Another feature of the present embodiment is that fermentation assistant addition is 0.5g/L in described step (5), and fermentation temperature is
20℃。
Embodiment 5
Sensory evaluation is tested
This test mainly investigates as obtained in production method of the present invention Cordyceps Eaux-De-Vie on color and luster, abnormal smells from the patient and flavour
Sensory evaluation.
Evaluation content：Sense organ Identification Evaluation test is carried out according to sensory evaluation principle.It is prepared into evaluating the inventive method
The quality of the Eaux-De-Vie for arriving.
Evaluation methodology：Using difference degree method of inspection.
Evaluate and require：
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 explanation for result after explanation evaluation requirement being concentrated before evaluating and being evaluated.
2 batch of Eaux-De-Vie obtained in reference implementation example 1；Sample is labeled as A1, A2.Eaux-De-Vie 2 obtained in reference implementation example 2
Batch；Sample is labeled as B1, B2.2 batch of Eaux-De-Vie obtained in reference implementation example 3；Sample is labeled as C1, C2.Reference implementation example 4
2 batch of obtained Eaux-De-Vie；Sample is labeled as D1, D2.Sampfe order random process.During difference inspection, ensure sample as far as possible
Visual appearance is consistent with temperature.
Container：Taste of Wine cup.
Sense of taste abluent：Water.
The selection of valuation officer and screening：According to tape test sample, we select 10 people of valuation officer, and evaluation personnel is inaccurate to smoke,
The article and cosmetics odorous that brigadier does not have different miscellaneous taste brings evaluation scene into.Valuation officer should keep the good mental status.
Differentiate that area keeps quite, cleans and with fresh air.Evaluate and objective and fair, science, accurately are made every effort in scoring.
Sense organ Identification Evaluation is required：Color and luster differentiates：Take sample directly to observe under scattering light；Clarity differentiates：Sampling
Product are directly observed under scattering light；Fragrance differentiates：Take sample and smell its abnormal smells from the patient at room temperature；Flavour differentiates：Taste is tasted, is tasted
Before each sample, gargled with water.Standards of grading are shown in Table 2.
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 meansigma methods is the last score value of sample.
Sensory evaluation is reported：Sensory evaluation report sample table is shown in Table 3.
Sensory evaluation collects and is shown in Table 4.
2 sensory evaluation standards of grading table of table
Sample table is reported in 3 sensory evaluation of table
4 sensory evaluation summary sheet of table
Evaluation conclusion：
Conclusion：Blind mark numbering is carried out to Eaux-De-Vie test sample and the test of differentiation of product degree is estimated with standard substance, as a result
Show, differ greatly on color and luster and flavour, and in the contrast of abnormal smells from the patient, difference is less.Show from data, by the present invention
Cordyceps Eaux-De-Vie prepared by method, meets the requirement of the quality of material itself on color and luster, abnormal smells from the patient, flavour.
Claims (4)
1. a kind of production method of Cordyceps Eaux-De-Vie, it is characterised in that：Comprise the following steps：
(1) filter：Boil after cordyceps sinensis nutrient solution is filtered, remove the floating thing on liquid level, be cooled to room temperature, stand-by；
(2) juice：By juice of Fructus Hippophae HC pectinase enzymatic hydrolysis process, then siphon suction supernatant, takes out Fructus Hippophae after precipitation filter pressing
Juice is simultaneously mixed with supernatant；
(3) mix：Cordyceps sinensis nutrient solution is pressed into 2 with juice of Fructus Hippophae:1～9:1 weight adjusts pH to 3.2～3.8 than mixing；
(4) adjust sugar：Total sugar content is adjusted to 200～230g/L；
(5) ferment：By yeast amplification culture, and FN502 fermentation assistants are added to be fermented；
(6) adjust sulfur：Ferment to residual sugar<After 4g/L, tank switching is rapidly separated ending wine, and ending wine is squeezed, wet slag Distillation recovery original white orchid
Total sulfur dioxide is adjusted to 280～400mg/L in ground, the sulfurous acid solution for being subsequently adding 6%；
(7) Bentonite Treatment：Bentonite is pressed into 1 with water:10 ratio softens 12～24h, is added in wine, and Bentonite usage amount is
0.6g/L, then stirs 1h, finally stands wine liquid 20 days；
(8) store wine：Then clear liquid is stored by filter pressing wine liquid, and storage wine temperature is higher than 1～5 DEG C of wine liquid freezing point；
(9) tank switching：Three tank switchings, time of pouring in down a chimney are respectively 11～December, 3～April of Second Year, 11～December of Second Year then；
(10) cold treatment：Treatment temperature is that wine liquid is above freezing 0.5～1 DEG C, stands 4～7 days；
(11) allocate：Add original brandy allotment wine liquid, adjustment alcoholic strength to 12 ± 1.0% (v/v)；
(12) filter pressing：With cardboard pressure filter filter pressing wine liquid, wine liquid clear is made；
(13) fill：Fill is carried out when finished product free sulur dioxide content is between 30～35mg/L.
2. the production method of a kind of Cordyceps Eaux-De-Vie according to claim 1, it is characterised in that：Described step
(2) temperature that pectinase enzymatic hydrolysis are processed in is 10～50 DEG C, and process time is 2～5h, and pectase addition is 0.1～3g/L.
3. the production method of a kind of Cordyceps Eaux-De-Vie according to claim 1, it is characterised in that：Described step
(5) juice of Fructus Hippophae is first used as culture medium during fermentation in, by yeast amplification culture.
4. the production method of a kind of Cordyceps Eaux-De-Vie according to claim 1, it is characterised in that：Described step
(5) in, fermentation assistant addition is 0.3～0.5g/L, and fermentation temperature is 10～20 DEG C.
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Application publication date: 20170322 |