CN106701436A - Konjac wine and production method thereof - Google Patents
Konjac wine and production method thereof Download PDFInfo
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- CN106701436A CN106701436A CN201710125941.1A CN201710125941A CN106701436A CN 106701436 A CN106701436 A CN 106701436A CN 201710125941 A CN201710125941 A CN 201710125941A CN 106701436 A CN106701436 A CN 106701436A
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- 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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- 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 discloses a konjac wine and a production method thereof. The konjac wine is prepared from, by weight, 40-60 kg of konjac flying powder, 30-50 kg of rice husk, 30-50 kg of rice husk, 30-50 kg of tartary buckwheat shell, 5-10 kg of distiller's yeast, 3-5 kg of saccharifying enzyme, 3-5 kg of honey, 2-2.5 kg of active yeast and 1-1.5 kg of aroma-producing yeast. The production method of the konjac wine comprises the steps of material preparation, material wetting, material steaming and curing, saccharification liquid preparation, yeast mixing, fermentation, distillation and deployment, the material wetting comprises the four processes of material mixing, time-sharing wetting, first time of water supplementing and second time of water supplementing, and the saccharification liquid preparation comprises the three processes of honey water preparation, first time of stirring and second time of stirring. The fermentation time is effectively shortened, the wine yield is also improved and is improved by 10%, the quality and taste of the wine are improved, and the prepared konjac wine is rich in nutrition, has a mellow taste, pure fragrance and good palatability and is health-care wine meeting the drinking taste of consumers.
Description
Technical field
The invention belongs to health liquor processing technique field, and in particular to Rhizoma amorphophalli wine and its production method.
Background technology
Konjaku is Araeceae konjaku platymiscium, and the main component in konjaku is Glucomannan, is a kind of day also known as KGM
Right macromolecule soluble dietary fiber, is the quality product in all dietary fibers, is not contained heat, and has a satiety, and can reduce and
The absorption of delay glucose, suppresses the synthesis of aliphatic acid, is acted on splendid weight-reducing, while can also while fat reducing
Contribute to ecological defaecation, steady blood sugar, reducing blood lipid and AFL, safe without toxic side effect；Konjaku is except sweet poly- containing a large amount of Portugals
It is sugared outer, also containing alkaloid, pectin, 17 kinds of needed by human body amino acid and 10 minerals trace element and abundant food
Fiber, is the living nature uniquely plant containing a large amount of Glucomannans, to high fat of blood, high cholesterol, diabetes, obesity, constipation
The existing rich man's disease such as disease has good preventive and therapeutic effect, is middle-aged and old preferably healthy food, deep to receive whole world health food
The favor in market.In traditional konjaku is edible, konjaku typically all is made into konjak tofu, konjak noodle to eat.In recent years
Come, the healthcare function with konjaku is progressively known by most people, people also have developed some peculiar health cares using konjaku
The health liquor that performance is brewed, such as patent No. 2010101937121 are disclosed " Rhizoma amorphophalli wine and its production method ", the method warp
Spice, steaming, mixed song, fermentation, the prepared Rhizoma amorphophalli wine of distillation are crossed, because production technology is simply to be mixed primary raw material
Material, does not carry out scientific and reasonable material moistening so that the water imbibition of compound is poor to material, and the moisture of compound is inadequate,
Cause the effect of steaming poor, easily the miscellaneous taste of life present in compound is brought into wine body, influence quality, mouthfeel and the battalion of wine
Form point, while the fermentation time of the production technology is long, the effect of fermentation is undesirable, the serious distillation yield that have impact on distillation.
Therefore, a kind of this process is simple is developed, formula is unique, nutritional ingredient is high, fermented quality is good, distillation yield is high, product quality
The good, Rhizoma amorphophalli wine of pure in mouth feel and its production method are desirabilities.
The content of the invention
It is only it is an object of the invention to provide a kind of process is simple, formula in order to solve problem present in background technology
It is special, nutritional ingredient is high, fermented quality is good, distillation yield is high, the Rhizoma amorphophalli wine of good product quality, pure in mouth feel and its production method.
A kind of Rhizoma amorphophalli wine, including following weight raw material:40~60kg of fry starch of konjak, 30~50kg of wheat bran, rice husk 30~
50kg, 30~50kg of tartary buckwheat shell, 5~10kg of distiller's yeast, 3~5kg of carbohydrase, 3~5kg of honey, 2~2.5Kg of active dry yeasr, raw perfume
1~1.5kg of yeast.
The production method of the Rhizoma amorphophalli wine is as follows：
(1) get the raw materials ready：Konjaku liquor raw material is weighed respectively：40~60kg of fry starch of konjak, 30~50kg of wheat bran, 30~50kg of rice husk, bitter buckwheat
30~50kg of shell, 5~10kg of distiller's yeast, 3~5kg of carbohydrase, 3~5kg of honey, 2~2.5Kg of active dry yeasr, aroma-producing yeasts 1~
1.5kg, it is standby；
(2) material moistening
1. spice:By step, (1) load weighted fry starch of konjak, wheat bran, rice husk and tartary buckwheat shell mix to be positioned in agitator and stir mixed
Compound is obtained after even；
2. timesharing infiltration：Add 80~90 DEG C of hot water for the first time in the compound of agitator, stood after stirring and stack 1
~2 hours, the 40~50% of first time amount of water compound gross weight, then second addition 80 in the compound of agitator again
~90 DEG C of hot water, 30~60 minutes are stood after stirring, and second amount of water is the 15~20% of compound gross weight；
3. first time moisturizing：To the in the compound of agitator first hot water for adding 80~90 DEG C, amount of water is compound gross weight
10%, after stirring stand 40~60 minutes；
4. second moisturizing：To the hot water for adding 80~90 DEG C in the compound of agitator for the second time, amount of water is that compound is total
The 5% of weight, stands after stirring and can obtain material moistening in 20~30 minutes；
(3) steaming curing：By step, (2) obtained material moistening is fitted into steamer, 20~30 points of steaming at being 100~120 DEG C in temperature
Clock, steaming requirement steams saturating for outward appearance, ripe without viscous, interior without the raw heart；
(4) cool down：Compound after (3) being cooked in step is spread out and is cooled to 30~40 DEG C, obtains clinker；
(5) saccharified liquid is prepared
1. hydromel is modulated：By step, (1) load weighted honey is added in 25~30 DEG C of warm water, the honey and warm water
Weight ratio is 1:3~5, hydromel is obtained after stirring；
2. stir for the first time：By step, (1) load weighted active dry yeasr and aroma-producing yeasts pour into the stirring that modulates hydromel successively
In device, and it is stirred, keeps 25~30 DEG C of temperature to stir 30~40min；
3. stir for second：By step, (1) load weighted carbohydrase pours into continuation stirring in agitator, keeps 25~30 DEG C of temperature
15~20min of degree stirring is obtained saccharified liquid；
(6) mixed song：By step, (1) load weighted distiller's yeast is added in 30~40 DEG C of clinker, is stirred, and is then being mixed with wine again
The 70% of saccharified liquid gross weight is added for the first time in bent clinker, stand 5 under conditions of being 25~30 DEG C in temperature after stirring~
10 hours, in temperature be 25~30 DEG C after stirring finally again adding remaining 30% saccharified liquid for the second time in clinker
Under conditions of stand 1~2 hour；
(7) ferment：Fermentation cylinder for fermentation will be loaded 45 days through the clinker after step (6) mixed song, the 1st~10 day of fermentation, fermentation
Temperature is gradually heating to 35 DEG C by 20 DEG C, and the 11st~20 day of fermentation, the temperature stabilization of fermentation was at 35~36 DEG C, the 21st of fermentation the
~30 days, the temperature of fermentation was gradually cooled to 30 DEG C by 35~36 DEG C, and the 31st~45 day of fermentation, the temperature stabilization of fermentation was 25
℃。
(8) distill：Clinker after (7) fermenting is fitted into boiler, using steam distillation, is first controlled in vapor (steam) temperature
Have wine under conditions of 100~120 DEG C out, keep the temperature continue distill, then by alcoholic strength be not less than 50 ° on the basis of individually
Take wine, when alcoholic strength be less than 50 ° when, by alcoholic strength be not less than 30 ° on the basis of individually take wine, when alcoholic strength less than 30 ° when, use instead
Vapor (steam) temperature is controlled to distill under conditions of 130~140 DEG C, by alcoholic strength be not less than 10 ° on the basis of individually take wine, work as alcoholic strength
During less than 10 °, distillation terminates；
(9) allocate：The wine that (8) step obtains is allocated, be deployed into be not less than on the basis of 45 ° into wine, then will be used into wine
Ceramic wine vat storage, and ageing of accelerating the ripening naturally, ageing can be prepared by Rhizoma amorphophalli wine in more than 3 months.
The present invention, as primary raw material, on the one hand effectively reduces system using fry starch of konjak, wheat bran, rice husk and tartary buckwheat shell
The cost of work, realizes the recycling of discarded object, the fluff structure of fry starch of konjak is on the other hand increased, by rational
Leaching material and interval moisturizing, can make compound absorb moisture to greatest extent, so as to ensure the compound during steaming
Amount of cure is consistent, is had laid a good foundation condition to improve fermented quality, meanwhile, the present invention is using distiller's yeast, carbohydrase, honeybee
Honey and yeast compound use, during fermentation, can not only be catalyzed to the active ingredient in konjaku, allow wheat bran, rice
Fragrance component organically combines with the fragrance component of konjaku powder in shell and tartary buckwheat shell, is that the fragrance for producing is dissolved into wine
In, and amount and time and the temperature of fermentation by rational control mixed song, fermentation time is both effectively shortened, significantly
The quality of the fermentation of raising, the distillation yield that Rhizoma amorphophalli wine is improve again, the quality and mouthfeel that ensure that Rhizoma amorphophalli wine.The present invention and tradition
Wine-making technology compare, its preparation process is simple, formula is unique, nutritional ingredient is high, taste is sweet aromatic, with steady blood sugar,
Reducing blood lipid and AFL, relax bowel, anti-aging, effect of physical fitness, be that one kind is more conform with consumer's drinking mouth
The health liquor of taste, with Social benefit and economic benefit very high.
Specific embodiment
With reference to embodiment, the present invention is further illustrated, but the present invention is any limitation as never in any form,
Based on present invention teach that any conversion or replacement made, belong to protection scope of the present invention.
Embodiment 1：
Rhizoma amorphophalli wine and its production method are as follows described in the present embodiment 1：
(1) get the raw materials ready：Konjaku liquor raw material is weighed respectively：Fry starch of konjak 40kg, wheat bran 50kg, rice husk 30kg, tartary buckwheat shell 30kg, distiller's yeast
5kg, carbohydrase 5kg, honey 3kg, active dry yeasr 2Kg, aroma-producing yeasts 1kg, standby, the fry starch of konjak adds for konjaku powder
Waste-powder during work, the wheat bran, tartary buckwheat shell, rice husk remove impurity elimination taste after needing to be steamed in clear soup with steam；
(2) material moistening
1. spice:By step, (1) load weighted fry starch of konjak, wheat bran, rice husk and tartary buckwheat shell mix to be positioned in agitator and stir mixed
Compound is obtained after even；
2. timesharing infiltration：Add 80 DEG C of hot water for the first time in the compound of agitator, stacking 1 is stood after stirring small
When, the 40% of first time amount of water compound gross weight, the hot water that then second adds 80 DEG C in the compound of agitator again,
30 minutes are stood after stirring, second amount of water is the 20% of compound gross weight；
Timesharing infiltrates the purpose for adding water, then compound would become hard to quickly absorb
Entirely, compound is immersed in water for a long time, tacky, conglomeration phenomenon easily occurs, the operation of subsequent handling is influenceed, while making
The purpose infiltrated with hot water is that grain surface cracks under high temperature action, major ingredient is absorbed moisture, to improve the effect of infiltration
Really.
3. first time moisturizing：To the in the compound of agitator first hot water for adding 90 DEG C, amount of water is compound gross weight
10%, after stirring stand 60 minutes；
4. second moisturizing：To the hot water for adding 90 DEG C in the compound of agitator for the second time, amount of water is compound gross weight
5%, stood after stirring and can obtain material moistening in 30 minutes；
After standing one end time after the purpose infiltration of interval moisturizing, its temperature can be reduced after compound sufficiently absorbs moisture, this
When carrying out appropriate hot water of adding, one side compound can reabsorb certain moisture, on the other hand improve compound
Temperature, is conducive to the distillation of follow-up compound to cure, and is that follow-up fermentation lays the foundation.
(3) steaming curing：By step, (2) obtained material moistening is fitted into steamer, and steaming 20 minutes, steams at being 100 DEG C in temperature
Material requires to steam saturating for outward appearance, ripe without viscous, interior without the raw heart；
(4) cool down：Compound after (3) being cooked in step is spread out and is cooled to 30 DEG C, obtains clinker；
(5) saccharified liquid is prepared
1. hydromel is modulated：By step, (1) load weighted honey is added in 25 DEG C of warm water, the weight of the honey and warm water
Than being 1:3, hydromel is obtained after stirring；
2. stir for the first time：By step, (1) load weighted active dry yeasr and aroma-producing yeasts pour into the stirring that modulates hydromel successively
In device, and it is stirred, keeps 25 DEG C of temperature stirring 30min；
3. stir for second：By step, (1) load weighted carbohydrase pours into continuation stirring in agitator, keeps 25 DEG C of temperature to stir
Mix 15min and saccharified liquid is obtained；
Using honey activated yeast and carbohydrase, on the one hand can accelerate the speed of its activation, on the other hand can increase yeast
Activity, improves the fermenting speed of steaming.
(6) mixed song：By step, (1) load weighted distiller's yeast is added in 30 DEG C of clinker, is stirred, and is then being mixed with wine again
The 70% of saccharified liquid gross weight is added for the first time in bent clinker, and 5 hours are stood under conditions of being 25 DEG C in temperature after stirring,
It is last to add remaining 30% saccharified liquid for the second time in clinker again, it is quiet under conditions of temperature is for 25 DEG C after stirring
Put 1 hour；
Saccharified liquid is added at twice, is able to allow saccharified liquid fully to be reacted with steaming, after adding saccharified liquid successively, saccharified liquid
Steaming can be just catalyzed, saccharified liquid is added again, effectively raise the speed of saccharification reaction, allow saccharification reaction more to add
Entirely, it is beneficial to shorten the time of fermentation, improves out distillation yield.
(7) ferment：Fermentation cylinder for fermentation will be loaded 45 days through the clinker after step (6) mixed song, the 1st~10 day of fermentation, hair
The temperature of ferment is gradually heating to 35 DEG C by 20 DEG C, and the 11st~20 day of fermentation, the temperature stabilization of fermentation was at 35 DEG C, the 21st of fermentation the
~30 days, the temperature of fermentation was gradually cooled to 30 DEG C by 35 DEG C, and the 31st~45 day of fermentation, the temperature stabilization of fermentation was at 25 DEG C.
(8) distill：Clinker after (7) fermenting is fitted into boiler, using steam distillation, is first controlled in vapor (steam) temperature
Have wine under conditions of 100~120 DEG C out, keep the temperature continue distill, then by alcoholic strength be not less than 50 ° on the basis of individually
Take wine, when alcoholic strength be less than 50 ° when, by alcoholic strength be not less than 30 ° on the basis of individually take wine, when alcoholic strength less than 30 ° when, use instead
Vapor (steam) temperature is controlled to distill under conditions of 130~140 DEG C, by alcoholic strength be not less than 10 ° on the basis of individually take wine, work as alcoholic strength
During less than 10 °, distillation terminates；
(9) allocate：The wine that (8) step obtains is allocated, be deployed into be not less than on the basis of 45 ° into wine, then will be used into wine
Ceramic wine vat storage, and ageing of accelerating the ripening naturally, ageing can be prepared by Rhizoma amorphophalli wine in more than 3 months.
The present embodiment 1 is compared with traditional konjaku wine making process, and the process is simple that it is prepared is rationally, not only effective to contract
Time of short fermentation, fermentation time reduction 15 days, there is provided the quality of fermentation, and distillation yield is improve, distillation yield is carried
It is high by 10%, the quality and mouthfeel of wine are enhanced, obtained Rhizoma amorphophalli wine is nutritious, mouthfeel glycol, fragrance are pure, good palatability,
Drink and do not burn head, not heartburn.
Embodiment 2
Rhizoma amorphophalli wine and its production method described in the present embodiment 2 is as follows：
(1) get the raw materials ready, konjaku liquor raw material is weighed respectively：Fry starch of konjak 50kg, wheat bran 40kg, rice husk 40kg, tartary buckwheat shell 40kg, distiller's yeast
8kg, carbohydrase 4kg, honey 4kg, active dry yeasr 2.2Kg, aroma-producing yeasts 1.2kg, standby, the fry starch of konjak is konjaku essence
Waste-powder in powder process, the wheat bran, tartary buckwheat shell, rice husk remove impurity elimination taste after needing to be steamed in clear soup with steam；
(2) material moistening
1. spice:By step, (1) load weighted fry starch of konjak, wheat bran, rice husk and tartary buckwheat shell mix to be positioned in agitator and stir mixed
Compound is obtained after even；
2. timesharing infiltration：Add 85 DEG C of hot water for the first time in the compound of agitator, stacking 2 is stood after stirring small
When, the 45% of first time amount of water compound gross weight, the hot water that then second adds 85 DEG C in the compound of agitator again,
45 minutes are stood after stirring, second amount of water is the 18% of compound gross weight；
Timesharing infiltrates the purpose for adding water, then compound would become hard to quickly absorb
Entirely, compound is immersed in water for a long time, tacky, conglomeration phenomenon easily occurs, the operation of subsequent handling is influenceed, while making
The purpose infiltrated with hot water is that grain surface cracks under high temperature action, major ingredient is absorbed moisture, to improve the effect of infiltration
Really.
3. first time moisturizing：To the in the compound of agitator first hot water for adding 85 DEG C, amount of water is compound gross weight
10%, after stirring stand 50 minutes；
4. second moisturizing：To the hot water for adding 85 DEG C in the compound of agitator for the second time, amount of water is compound gross weight
5%, stood after stirring and can obtain material moistening in 25 minutes；
After standing one end time after the purpose infiltration of interval moisturizing, its temperature can be reduced after compound sufficiently absorbs moisture, this
When carrying out appropriate hot water of adding, one side compound can reabsorb certain moisture, on the other hand improve compound
Temperature, is conducive to the distillation of follow-up compound to cure, and is that follow-up fermentation lays the foundation.
(3) steaming curing：By step, (2) obtained material moistening is fitted into steamer, and steaming 25 minutes, steams at being 100 DEG C in temperature
Material requires to steam saturating for outward appearance, ripe without viscous, interior without the raw heart；
(4) cool down：Compound after (3) being cooked in step is spread out and is cooled to 35 DEG C, obtains clinker；
(5) saccharified liquid is prepared
1. hydromel is modulated：By step, (1) load weighted honey is added in 28 DEG C of warm water, the weight of the honey and warm water
Than being 1:4, hydromel is obtained after stirring；
2. stir for the first time：By step, (1) load weighted active dry yeasr and aroma-producing yeasts pour into the stirring that modulates hydromel successively
In device, and it is stirred, keeps 28 DEG C of temperature stirring 35min；
3. stir for second：By step, (1) load weighted carbohydrase pours into continuation stirring in agitator, keeps 28 DEG C of temperature to stir
Mix 18min and saccharified liquid is obtained；
Using honey activated yeast and carbohydrase, on the one hand can accelerate the speed of its activation, on the other hand can increase yeast
Activity, improves the fermenting speed of steaming.
(6) mixed song：By step, (1) load weighted distiller's yeast is added in 35 DEG C of clinker, is stirred, and is then being mixed with wine again
The 70% of saccharified liquid gross weight is added for the first time in bent clinker, and 8 hours are stood under conditions of being 28 DEG C in temperature after stirring,
It is last to add remaining 30% saccharified liquid for the second time in clinker again, it is quiet under conditions of temperature is for 28 DEG C after stirring
Put 2 hours；
Saccharified liquid is added at twice, is able to allow saccharified liquid fully to be reacted with steaming, after adding saccharified liquid successively, saccharified liquid
Steaming can be just catalyzed, nutritional ingredient is all discharged in right konjaku, and saccharified liquid is added again, effectively raises sugar
Change the speed of reaction, allow saccharification reaction more completely, be beneficial to shorten the time of fermentation, improve out distillation yield.
(7) ferment：Fermentation cylinder for fermentation will be loaded 45 days through the clinker after step (6) mixed song, the 1st~10 day of fermentation, hair
The temperature of ferment is gradually heating to 35 DEG C by 20 DEG C, and the 11st~20 day of fermentation, the temperature stabilization of fermentation was at 36 DEG C, the 21st of fermentation the
~30 days, the temperature of fermentation was gradually cooled to 30 DEG C by 36 DEG C, and the 31st~45 day of fermentation, the temperature stabilization of fermentation was at 25 DEG C.
(8) distill：Clinker after (7) fermenting is fitted into boiler, using steam distillation, is first controlled in vapor (steam) temperature
Have wine under conditions of 100~120 DEG C out, keep the temperature continue distill, then by alcoholic strength be not less than 50 ° on the basis of individually
Take wine, when alcoholic strength be less than 50 ° when, by alcoholic strength be not less than 30 ° on the basis of individually take wine, when alcoholic strength less than 30 ° when, use instead
Vapor (steam) temperature is controlled to distill under conditions of 130~140 DEG C, by alcoholic strength be not less than 10 ° on the basis of individually take wine, work as alcoholic strength
During less than 10 °, distillation terminates；
(9) allocate：The wine that (8) step obtains is allocated, be deployed into be not less than on the basis of 45 ° into wine, then will be used into wine
Ceramic wine vat storage, and ageing of accelerating the ripening naturally, ageing can be prepared by Rhizoma amorphophalli wine in more than 3 months.
The present embodiment 2 is compared with traditional konjaku wine making process, and the process is simple that it is prepared is rationally, not only effective to contract
Time of short fermentation, fermentation time reduction 20 days, there is provided the quality of fermentation, and distillation yield is improve, distillation yield is carried
It is high by 13.6%, the quality and mouthfeel of wine are enhanced, obtained Rhizoma amorphophalli wine is nutritious, mouthfeel glycol, fragrance are pure, palatability
It is good, drink and do not burn head, not heartburn.
Embodiment 3：
Rhizoma amorphophalli wine described in the present embodiment 3 and preparation method thereof is as follows：
(1) get the raw materials ready, konjaku liquor raw material is weighed respectively：Fry starch of konjak 60kg, wheat bran 50kg, rice husk 50kg, tartary buckwheat shell 50kg, distiller's yeast
10kg, carbohydrase 5kg, honey 5kg, active dry yeasr 2.5Kg, aroma-producing yeasts 1.5kg, the fry starch of konjak are processed for konjaku powder
During waste-powder, the wheat bran, tartary buckwheat shell, rice husk need with steam it is steamed after except impurity elimination taste, it is standby；
(2) material moistening
1. spice:By step, (1) load weighted fry starch of konjak, wheat bran, rice husk and tartary buckwheat shell mix to be positioned in agitator and stir mixed
Compound is obtained after even；
2. timesharing infiltration：Add 90 DEG C of hot water for the first time in the compound of agitator, stacking 2 is stood after stirring small
When, the 50% of first time amount of water compound gross weight, the hot water that then second adds 90 DEG C in the compound of agitator again,
60 minutes are stood after stirring, second amount of water is the 20% of compound gross weight；
Timesharing infiltrates the purpose for adding water, then compound would become hard to quickly absorb
Entirely, compound is immersed in water for a long time, tacky, conglomeration phenomenon easily occurs, the operation of subsequent handling is influenceed, while making
The purpose infiltrated with hot water is that grain surface cracks under high temperature action, major ingredient is absorbed moisture, to improve the effect of infiltration
Really.
3. first time moisturizing：To the in the compound of agitator first hot water for adding 90 DEG C, amount of water is compound gross weight
10%, after stirring stand 60 minutes；
4. second moisturizing：To the hot water for adding 90 DEG C in the compound of agitator for the second time, amount of water is compound gross weight
5%, stood after stirring and can obtain material moistening in 30 minutes；
After standing one end time after the purpose infiltration of interval moisturizing, its temperature can be reduced after compound sufficiently absorbs moisture, this
When carrying out appropriate hot water of adding, one side compound can reabsorb certain moisture, on the other hand improve compound
Temperature, is conducive to the distillation of follow-up compound to cure, and is that follow-up fermentation lays the foundation.
(3) steaming curing：By step, (2) obtained material moistening is fitted into steamer, and steaming 30 minutes, steams at being 120 DEG C in temperature
Material requires to steam saturating for outward appearance, ripe without viscous, interior without the raw heart；
(4) cool down：Compound after (3) being cooked in step is spread out and is cooled to 40 DEG C, obtains clinker；
(5) saccharified liquid is prepared
1. hydromel is modulated：By step, (1) load weighted honey is added in 30 DEG C of warm water, the weight of the honey and warm water
Than being 1:5, hydromel is obtained after stirring；
2. stir for the first time：By step, (1) load weighted active dry yeasr and aroma-producing yeasts pour into the stirring that modulates hydromel successively
In device, and it is stirred, keeps 30 DEG C of temperature stirring 40min；
3. stir for second：By step, (1) load weighted carbohydrase pours into continuation stirring in agitator, keeps 30 DEG C of temperature to stir
Mix 20min and saccharified liquid is obtained；
Using honey activated yeast and carbohydrase, on the one hand can accelerate the speed of its activation, on the other hand can increase yeast
Activity, improves the fermenting speed of steaming.
(6) mixed song：By step, (1) load weighted distiller's yeast is added in 40 DEG C of clinker, is stirred, and is then being mixed with wine again
The 70% of saccharified liquid gross weight is added for the first time in bent clinker, and 10 hours are stood under conditions of being 30 DEG C in temperature after stirring,
It is last to add remaining 30% saccharified liquid for the second time in clinker again, it is quiet under conditions of temperature is for 30 DEG C after stirring
Put 2 hours；
Saccharified liquid is added at twice, is able to allow saccharified liquid fully to be reacted with steaming, after adding saccharified liquid successively, saccharified liquid
Steaming can be just catalyzed, saccharified liquid is added again, effectively raise the speed of saccharification reaction, allow saccharification reaction more to add
Entirely, it is beneficial to shorten the time of fermentation, improves out distillation yield.
(7) ferment：Fermentation cylinder for fermentation will be loaded 45 days through the clinker after step (6) mixed song, the 1st~10 day of fermentation, hair
The temperature of ferment is gradually heating to 35 DEG C by 20 DEG C, and the 11st~20 day of fermentation, the temperature stabilization of fermentation was at 36 DEG C, the 21st of fermentation the
~30 days, the temperature of fermentation was gradually cooled to 30 DEG C by 36 DEG C, and the 31st~45 day of fermentation, the temperature stabilization of fermentation was at 25 DEG C.
(8) distill：Clinker after (7) fermenting is fitted into boiler, using steam distillation, is first controlled in vapor (steam) temperature
Have wine under conditions of 100~120 DEG C out, keep the temperature continue distill, then by alcoholic strength be not less than 50 ° on the basis of individually
Take wine, when alcoholic strength be less than 50 ° when, by alcoholic strength be not less than 30 ° on the basis of individually take wine, when alcoholic strength less than 30 ° when, use instead
Vapor (steam) temperature is controlled to distill under conditions of 130~140 DEG C, by alcoholic strength be not less than 10 ° on the basis of individually take wine, work as alcoholic strength
During less than 10 °, distillation terminates；
(9) allocate：The wine that (8) step obtains is allocated, be deployed into be not less than on the basis of 45 ° into wine, then will be used into wine
Ceramic wine vat storage, and ageing of accelerating the ripening naturally, ageing can be prepared by Rhizoma amorphophalli wine in more than 3 months.
The present embodiment 3 is compared with traditional konjaku wine making process, and the process is simple that it is prepared is rationally, not only effective to contract
Time of short fermentation, fermentation time reduction 20 days, there is provided the quality of fermentation, and distillation yield is improve, distillation yield is carried
It is high by 12.9%, the quality and mouthfeel of wine are enhanced, obtained Rhizoma amorphophalli wine is nutritious, mouthfeel glycol, fragrance are pure, palatability
It is good, drink and do not burn head, not heartburn.
It is experimental subjects from the males of 100 40~65 to verify the healthcare function of Rhizoma amorphophalli wine, drink 40 daily~
60mL Rhizoma amorphophalli wines of the present invention, continuously drink 3~5 months, and cardinal symptom of the experimental subjects before being not engaged in shows
The adverse health persons such as 50 poor appetites, constipation, hypertension, hyperlipemia, diabetes, 50 appetite is good in addition, blood pressure blood fat just
Often, the good healthy man of health；Tested result discovery, 50 poor appetites, constipation, hypertension, hyperlipemia, sugar
Urine adverse health person's symptom such as disease has been alleviated or has been eliminated, in addition 50 appetite is good, blood pressure blood fat is normal, health is good
Healthy male drinking after, it is without any adverse reaction and honey stomach, clearheaded, have rosy cheeks, immunocompetence has been carried
Height, therefore, Rhizoma amorphophalli wine of the present invention has anti-aging, beautifying face and moistering lotion, lowering blood pressure and blood fat, fat-reducing, raising immune
Power, effect of physical fitness.
In sum, from embodiment 1 to embodiment 3 as can be seen that Rhizoma amorphophalli wine unique flavor of the invention, it is nutritious,
It is taste sweetness, delicate fragrance, mellow, there is good beautifying face and moistering lotion, anti-aging, benefiting qi and nourishing blood, to treatment hypertension, sugar
Urine disease, obesity, high fat of blood etc. have significant curative effect, and substantially, the crowd that can be adapted to each age group drinks health-care effect.
Claims (4)
1. a kind of Rhizoma amorphophalli wine, it is characterised in that:Raw material including following weight:40~60kg of fry starch of konjak, 30~50kg of wheat bran,
30~50kg of rice husk, 30~50kg of tartary buckwheat shell, 5~10kg of distiller's yeast, 3~5kg of carbohydrase, 3~5kg of honey, active dry yeasr 2~
2.5Kg, 1~1.5kg of aroma-producing yeasts.
2. a kind of production method of Rhizoma amorphophalli wine, it is characterised in that：
(1) get the raw materials ready：Konjaku liquor raw material is weighed respectively：40~60kg of fry starch of konjak, 30~50kg of wheat bran, 30~50kg of rice husk, bitter buckwheat
30~50kg of shell, 5~10kg of distiller's yeast, 3~5kg of carbohydrase, 3~5kg of honey, 2~2.5Kg of active dry yeasr, aroma-producing yeasts 1~
1.5kg, it is standby；
(2) material moistening
1. spice:By step, (1) load weighted fry starch of konjak, wheat bran, rice husk and tartary buckwheat shell mix to be positioned in agitator and stir mixed
Compound is obtained after even；
2. timesharing infiltration：Add 80~90 DEG C of hot water for the first time in the compound of agitator, stood after stirring and stack 1
~2 hours, the 40~50% of first time amount of water compound gross weight, then second addition 80 in the compound of agitator again
~90 DEG C of hot water, 30~60 minutes are stood after stirring, and second amount of water is the 15~20% of compound gross weight；
3. first time moisturizing：To the in the compound of agitator first hot water for adding 80~90 DEG C, amount of water is compound gross weight
10%, after stirring stand 40~60 minutes；
4. second moisturizing：To the hot water for adding 80~90 DEG C in the compound of agitator for the second time, amount of water is that compound is total
The 5% of weight, stands after stirring and can obtain material moistening in 20~30 minutes；
(3) steaming curing：By step, (2) obtained material moistening is fitted into steamer, 20~30 points of steaming at being 100~120 DEG C in temperature
Clock, steaming requirement steams saturating for outward appearance, ripe without viscous, interior without the raw heart；
(4) cool down：Compound after (3) being cooked in step is spread out and is cooled to 30~40 DEG C, obtains clinker；
(5) saccharified liquid is prepared
1. hydromel is modulated：By step, (1) load weighted honey is added in 25~30 DEG C of warm water, the honey and warm water
Weight ratio is 1:3~5, hydromel is obtained after stirring；
2. stir for the first time：By step, (1) load weighted active dry yeasr and aroma-producing yeasts pour into the stirring that modulates hydromel successively
In device, and it is stirred, keeps 25~30 DEG C of temperature to stir 30~40min；
3. stir for second：By step, (1) load weighted carbohydrase pours into continuation stirring in agitator, keeps 25~30 DEG C of temperature
15~20min of degree stirring is obtained saccharified liquid；
(6) mixed song：By step, (1) load weighted distiller's yeast is added in 30~40 DEG C of clinker, is stirred, and is then being mixed with wine again
The 70% of saccharified liquid gross weight is added for the first time in bent clinker, stand 5 under conditions of being 25~30 DEG C in temperature after stirring~
10 hours, in temperature be 25~30 DEG C after stirring finally again adding remaining 30% saccharified liquid for the second time in clinker
Under conditions of stand 1~2 hour；
(7) ferment：Fermentation cylinder for fermentation will be loaded 45 days through the clinker after step (6) mixed song, the 1st~10 day of fermentation, fermentation
Temperature is gradually heating to 35 DEG C by 20 DEG C, and the 11st~20 day of fermentation, the temperature stabilization of fermentation was at 35~36 DEG C, the 21st of fermentation the
~30 days, the temperature of fermentation was gradually cooled to 30 DEG C by 35~36 DEG C, and the 31st~45 day of fermentation, the temperature stabilization of fermentation was 25
℃。
(8) distill：Clinker after (7) fermenting is fitted into boiler, using steam distillation, is first controlled in vapor (steam) temperature 100
There is wine under conditions of~120 DEG C out, keep the temperature to continue to distill, be then not less than on the basis of 50 ° by alcoholic strength and individually taken
Wine, when alcoholic strength be less than 50 ° when, by alcoholic strength be not less than 30 ° on the basis of individually take wine, when alcoholic strength less than 30 ° when, use control instead
Vapor (steam) temperature processed be 130~140 DEG C under conditions of distill, by alcoholic strength be not less than 10 ° on the basis of individually take wine, when alcoholic strength is low
When 10 °, distillation terminates；
(9) allocate：The wine that (8) step obtains is allocated, be deployed into be not less than on the basis of 45 ° into wine, then will be used into wine
Ceramic wine vat storage, and ageing of accelerating the ripening naturally, ageing can be prepared by Rhizoma amorphophalli wine in more than 3 months.
3. a kind of Rhizoma amorphophalli wine according to claim 1, it is characterised in that：The fry starch of konjak is konjaku powder process
In waste-powder.
4. a kind of Rhizoma amorphophalli wine according to claim 1, it is characterised in that：The wheat bran, tartary buckwheat shell, rice husk need to use steam
Impurity elimination taste is removed after steamed.
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| CN201710125941.1A CN106701436A (en) | 2017-03-05 | 2017-03-05 | Konjac wine and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108753521A (en) * | 2018-06-07 | 2018-11-06 | 西昌学院 | A kind of brewing method of minuent potato white wine |
| CN111849685A (en) * | 2020-07-13 | 2020-10-30 | 富源县金地魔芋种业有限公司 | Konjak wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108753521A (en) * | 2018-06-07 | 2018-11-06 | 西昌学院 | A kind of brewing method of minuent potato white wine |
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Application publication date: 20170524 |