CN106967575A - A kind of yellow hotel catering method - Google Patents
A kind of yellow hotel catering method Download PDFInfo
- Publication number
- CN106967575A CN106967575A CN201710043365.6A CN201710043365A CN106967575A CN 106967575 A CN106967575 A CN 106967575A CN 201710043365 A CN201710043365 A CN 201710043365A CN 106967575 A CN106967575 A CN 106967575A
- Authority
- CN
- China
- Prior art keywords
- ageing
- wine
- yellow rice
- rice wine
- yellow
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- 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
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Abstract
The invention mainly relates to drinks processing technique field, a kind of yellow hotel catering method is disclosed, including：New wine dress altar, alternating temperature ageing, immersion ageing, addition ageing, finished product packing；Method is simple, the yellow hotel catering time is shorten to 95 ~ 115 days, improves the production efficiency of yellow rice wine, and income improves 28.7%；New wine is loaded in medical stone wine jar, accelerates to remove harmful components, increases the nutrition and health care composition of yellow rice wine, strengthen immunity of organisms；Yellow rice wine soaks and intermittent warming through edible alkali solution, simulates the temperature change of season of summer and winter, accelerates molecular change in yellow rice wine, makes mouthfeel soft, mellow plentiful；Soaked through ageing solution, nutrition and health care composition is penetrated into through wine jar in yellow rice wine, keep yellow rice wine clear, increase health-care components, coordinated and promote the function of each organ of body, build up resistance, reduction alcohol harm；Minimal amount of niacinamide is added in yellow rice wine, the clarification of yellow rice wine and aromatic, Shelf-life can be kept, up to 6 years.
Description
Technical field
The invention mainly relates to drinks processing technique field, more particularly to a kind of yellow hotel catering method.
Background technology
Yellow rice wine is the national special product of China, belongs to brewed wine, yellow rice wine just from brew house output when, rough taste, fragrance
It is not enough, not soft, uncoordinated, but yellow rice wine is after storage after a while, vinosity can be made soft, mellow plentiful, this process
It is commonly referred to as aging, also known as ageing.By volatilization, intermolecular association, absorption and infiltration and chemistry in the traditional aging process of yellow rice wine
Change, makes people sum up an experience from wine brewing practice：" old wine must be fragrant ".
Huang hotel catering time length is indefinite at present, at least more than 1 year name hotel catering time, the famous brand of wine of particular/special requirement,
The ageing time needs more than 3 to five years, but the long-term ageing of yellow rice wine also brings along many problems, as build it is many it is huge
Wine cellar, wine storehouse and its floor space, overstocking for a huge sum of money, limit the large-scale production of yellow rice wine, can also cause in yellow rice wine and seek
The loss formed point, causes substantial amounts of economic loss.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of yellow hotel catering method.
A kind of yellow hotel catering method, comprises the following steps：
（1）New wine dress altar：The new wine will be fermented loaded in wine jar, wine jar is arranged in the ageing pond in wine cellar, makes yellow rice wine liquid
Identity distance obtains yellow rice wine wine jar from 5 ~ 7cm of altar, sealing；
（2）Alternating temperature ageing：Keep filling the edible alkali solution that mass concentration is 0.3 ~ 0.5% in ageing pond, wine cellar temperature is 5 ~ 7
DEG C, illumination be 200 ~ 300lx, kept for 30 ~ 35 days, regulation temperature be 31 ~ 33 DEG C, illumination is 7000 ~ 8000lx, holding 20 ~ 25
My god, the temperature change of season of summer and winter is simulated, accelerates molecular change in yellow rice wine, makes mouthfeel soft, it is mellow plentiful, by edible alkali solution
Discharge, obtains an ageing yellow rice wine；
（3）Soak ageing：Keep filling ageing solution in ageing pond, temperature is 10 ~ 12 DEG C, and lucifuge ageing 20 ~ 25 days makes nutrition
Penetrated into health-care components through wine jar in yellow rice wine, keep yellow rice wine clear, increase health-care components, coordinate and promote each organ of body
Function, build up resistance, reduction alcohol harm, ageing solution is discharged, secondary ageing yellow rice wine is obtained；
（4）Add ageing：Niacinamide is added into secondary ageing yellow rice wine, the clarification of yellow rice wine and aromatic, extension shelf can be kept
Phase, addition is the 0.013 ~ 0.015% of yellow rice wine weight, is well mixed, and 25 ~ 30 days is stood, through 0.22 μm of miillpore filter mistake
Filter, obtains ageing yellow rice wine；
（5）Finished product packing：Packaging, examines, obtains finished product.
The step（1）Wine jar, be medical stone wine jar, accelerate remove harmful components, increase yellow rice wine nutrition and health care
Composition, strengthens immunity of organisms, and wine jar is higher than 5 ~ 7cm of ageing pond.
The step（2）Edible alkali solution, prepare complete after through 121 DEG C sterilize 26 ~ 28 minutes.
The step（3）Ageing solution, mass concentration be 2.5 ~ 2.7%, be made up of the raw material of following parts by weight：Lichee
The, Thlaspis 33 ~ 35 of core 35 ~ 37, indigo naturalis 27 ~ 29, balloonflower root 27 ~ 29, common bombax flower 25 ~ 27, ivy glorybind 25 ~ 27, the banksia rose 25 ~ 27, schizonepeta
21 ~ 23, holy basil 21 ~ 23, frangipanis 18 ~ 20, all raw materials are cleaned, and 56 ~ 58 DEG C of drying to water content are 7 ~ 9%, are crushed to
60 ~ 80 mesh, the water of 600 ~ 700 times of amounts of all raw material weights is added into raw material, in 31 ~ 33kHz ultrasounds 40 ~ 50 minutes, heating
It is 2.5 ~ 2.7% to be concentrated into mass concentration, obtains ageing solution.
It is an advantage of the invention that：A kind of yellow hotel catering method that the present invention is provided, method is simple, when making yellow hotel catering
Between shorten to 95 ~ 115 days, improve yellow rice wine production efficiency, income improve 28.7%；New wine is loaded in medical stone wine jar,
Accelerate to remove harmful components, increase the nutrition and health care composition of yellow rice wine, strengthen immunity of organisms；Yellow rice wine soaks through edible alkali solution
And intermittent warming, the temperature change of season of summer and winter is simulated, accelerates molecular change in yellow rice wine, makes mouthfeel soft, it is mellow plentiful；Through old
Solution immersion is made, nutrition and health care composition is penetrated into through wine jar in yellow rice wine, yellow rice wine clear is kept, increases health-care components, association
Mediation promotes the function of each organ of body, builds up resistance, reduction alcohol harm；Minimal amount of niacinamide, energy are added in yellow rice wine
The clarification of yellow rice wine and aromatic, Shelf-life are enough kept, up to 6 years.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of yellow hotel catering method, comprises the following steps：
（1）New wine dress altar：The new wine will be fermented loaded in wine jar, wine jar is arranged in the ageing pond in wine cellar, makes yellow rice wine liquid
Identity distance obtains yellow rice wine wine jar from 5 ~ 7cm of altar, sealing；
（2）Alternating temperature ageing：Keep filling the edible alkali solution that mass concentration is 0.3% in ageing pond, wine cellar temperature is 5 DEG C, illumination
For 200lx, kept for 30 days, regulation temperature is 31 DEG C, illumination is 7000lx, is kept for 20 days, edible alkali solution is discharged, obtained once
Ageing yellow rice wine；
（3）Soak ageing：Keep filling ageing solution in ageing pond, temperature is 10 DEG C, and ageing solution is arranged in lucifuge ageing 20 days
Go out, obtain secondary ageing yellow rice wine；
（4）Add ageing：Niacinamide is added into secondary ageing yellow rice wine, addition is the 0.013% of yellow rice wine weight, is well mixed,
25 days are stood, through 0.22 μm of filtering with microporous membrane, ageing yellow rice wine is obtained；
（5）Finished product packing：Packaging, examines, obtains finished product.
The step（1）Wine jar, be medical stone wine jar, wine jar is higher than 5 ~ 7cm of ageing pond.
The step（2）Edible alkali solution, prepare complete after through 121 DEG C sterilize 26 ~ 28 minutes.
The step（3）Ageing solution, mass concentration is 2.5%, is made up of the raw material of following parts by weight：Semen litchi 35,
Thlaspi 33, indigo naturalis 27, balloonflower root 27, common bombax flower 25, ivy glorybind 25, the banksia rose 25, schizonepeta 21, holy basil 21, frangipanis 18, will be all
Raw material is cleaned, and 56 DEG C of drying to water content are 7%, are crushed to 60 mesh, and the water of all 600 times of amounts of raw material weight is added into raw material,
Ultrasonic 40 minutes in 31kHz, it is 2.5% that heating, which is concentrated into mass concentration, obtains ageing solution.
Embodiment 2
A kind of yellow hotel catering method, comprises the following steps：
（1）New wine dress altar：The new wine will be fermented loaded in wine jar, wine jar is arranged in the ageing pond in wine cellar, makes yellow rice wine liquid
Identity distance obtains yellow rice wine wine jar from 5 ~ 7cm of altar, sealing；
（2）Alternating temperature ageing：Keep filling the edible alkali solution that mass concentration is 0.4% in ageing pond, wine cellar temperature is 6 DEG C, illumination
For 260lx, kept for 33 days, regulation temperature is 32 DEG C, illumination is 7500lx, is kept for 23 days, edible alkali solution is discharged, obtained once
Ageing yellow rice wine；
（3）Soak ageing：Keep filling ageing solution in ageing pond, temperature is 11 DEG C, and ageing solution is arranged in lucifuge ageing 23 days
Go out, obtain secondary ageing yellow rice wine；
（4）Add ageing：Niacinamide is added into secondary ageing yellow rice wine, addition is the 0.014% of yellow rice wine weight, is well mixed,
28 days are stood, through 0.22 μm of filtering with microporous membrane, ageing yellow rice wine is obtained；
（5）Finished product packing：Packaging, examines, obtains finished product.
The step（1）Wine jar, be medical stone wine jar, wine jar is higher than 5 ~ 7cm of ageing pond.
The step（2）Edible alkali solution, prepare complete after through 121 DEG C sterilize 26 ~ 28 minutes.
The step（3）Ageing solution, mass concentration is 2.6%, is made up of the raw material of following parts by weight：Semen litchi 36,
Thlaspi 34, indigo naturalis 28, balloonflower root 28, common bombax flower 26, ivy glorybind 26, the banksia rose 26, schizonepeta 22, holy basil 22, frangipanis 19, will be all
Raw material is cleaned, and 57 DEG C of drying to water content are 8%, are crushed to 60 mesh, and the water of all 650 times of amounts of raw material weight is added into raw material,
Ultrasonic 45 minutes in 32kHz, it is 2.6% that heating, which is concentrated into mass concentration, obtains ageing solution.
Embodiment 3
A kind of yellow hotel catering method, comprises the following steps：
（1）New wine dress altar：The new wine will be fermented loaded in wine jar, wine jar is arranged in the ageing pond in wine cellar, makes yellow rice wine liquid
Identity distance obtains yellow rice wine wine jar from 5 ~ 7cm of altar, sealing；
（2）Alternating temperature ageing：Keep filling the edible alkali solution that mass concentration is 0.5% in ageing pond, wine cellar temperature is 7 DEG C, illumination
For 300lx, kept for 35 days, regulation temperature is 33 DEG C, illumination is 8000lx, is kept for 25 days, edible alkali solution is discharged, obtained once
Ageing yellow rice wine；
（3）Soak ageing：Keep filling ageing solution in ageing pond, temperature is 12 DEG C, and ageing solution is arranged in lucifuge ageing 25 days
Go out, obtain secondary ageing yellow rice wine；
（4）Add ageing：Niacinamide is added into secondary ageing yellow rice wine, addition is the 0.015% of yellow rice wine weight, is well mixed,
30 days are stood, through 0.22 μm of filtering with microporous membrane, ageing yellow rice wine is obtained；
（5）Finished product packing：Packaging, examines, obtains finished product.
The step（1）Wine jar, be medical stone wine jar, wine jar is higher than 5 ~ 7cm of ageing pond.
The step（2）Edible alkali solution, prepare complete after through 121 DEG C sterilize 26 ~ 28 minutes.
The step（3）Ageing solution, mass concentration is 2.7%, is made up of the raw material of following parts by weight：Semen litchi 37,
Thlaspi 35, indigo naturalis 29, balloonflower root 29, common bombax flower 27, ivy glorybind 27, the banksia rose 27, schizonepeta 23, holy basil 23, frangipanis 20, will be all
Raw material is cleaned, and 58 DEG C of drying to water content are 9%, are crushed to 80 mesh, and the water of all 700 times of amounts of raw material weight is added into raw material,
Ultrasonic 50 minutes in 33kHz, it is 2.7% that heating, which is concentrated into mass concentration, obtains ageing solution.
Comparative example 1
Step（1）Medical stone wine jar be changed to traditional Tao Tan, remaining method, be the same as Example 1.
Comparative example 2
Removal step（2）Edible alkali solution, remaining method, be the same as Example 1.
Comparative example 3
Step（2）Keeping temperature is 31 DEG C, illumination is 7000lx, and the time is 50 days, remaining method, be the same as Example 1.
Comparative example 4
Removal step（3）, remaining method, be the same as Example 1.
Comparative example 5
Removal step（4）, remaining method, be the same as Example 1.
Comparative example 6
The method of existing traditional yellow rice wine ageing.
The ageing effect of embodiment and the method for comparative example yellow rice wine ageing：
The new wine 90L that alcoholic strength is 20%vol is randomly choosed, 9 groups, every group of 10L, respectively with embodiment and comparative example are randomly divided into
The method of yellow rice wine ageing carry out ageing processing, other management methods are identical, and the tested time is an ageing cycle, embodiment
1 is shown in Table with the ageing effect of the method for comparative example yellow rice wine ageing.
Table 1：The ageing effect of embodiment and the method for comparative example yellow rice wine ageing
| Project | Alcoholic strength/(%) | Ageing time/(d) | Total ester content/(mg/L) |
| Embodiment 1 | 19.7 | 95~115 | 482.6 |
| Embodiment 2 | 19.9 | 95~115 | 480.9 |
| Embodiment 3 | 19.4 | 95~115 | 482.1 |
| Comparative example 1 | 18.8 | 95~115 | 415.7 |
| Comparative example 2 | 19.3 | 95~115 | 402.4 |
| Comparative example 3 | 17.6 | 95~115 | 387.6 |
| Comparative example 4 | 19.5 | 75~95 | 384.1 |
| Comparative example 5 | 18.7 | 70~90 | 371.6 |
| Comparative example 6 | 16.2 | 300~380 | 362.3 |
The result of table 1 shows, the yellow hotel catering method of embodiment, and alcohol volatilization is few after ageing, and the ageing time is short, saves a large amount of
Production cost, total ester content is substantially high compared with comparative example, aromatic plentiful, illustrates that the yellow hotel catering method that the present invention is provided has very
Good ageing effect.
Claims (4)
1. a kind of yellow hotel catering method, it is characterised in that comprise the following steps：
（1）New wine dress altar：The new wine will be fermented loaded in wine jar, wine jar is arranged in the ageing pond in wine cellar, makes yellow rice wine liquid
Identity distance obtains yellow rice wine wine jar from 5 ~ 7cm of altar, sealing；
（2）Alternating temperature ageing：Keep filling the edible alkali solution that mass concentration is 0.3 ~ 0.5% in ageing pond, wine cellar temperature is 5 ~ 7
DEG C, illumination be 200 ~ 300lx, kept for 30 ~ 35 days, regulation temperature be 31 ~ 33 DEG C, illumination is 7000 ~ 8000lx, holding 20 ~ 25
My god, edible alkali solution is discharged, an ageing yellow rice wine is obtained；
（3）Soak ageing：Keep filling ageing solution in ageing pond, temperature is 10 ~ 12 DEG C, lucifuge ageing 20 ~ 25 days, by ageing
Solution is discharged, and obtains secondary ageing yellow rice wine；
（4）Add ageing：Niacinamide is added into secondary ageing yellow rice wine, addition is the 0.013 ~ 0.015% of yellow rice wine weight, is mixed
Close uniform, stand 25 ~ 30 days, through 0.22 μm of filtering with microporous membrane, obtain ageing yellow rice wine；
（5）Finished product packing：Packaging, examines, obtains finished product.
2. yellow hotel catering method according to claim 1, it is characterised in that the step（1）Wine jar, be Chinese medicinal stone wine
Altar, wine jar is higher than 5 ~ 7cm of ageing pond.
3. yellow hotel catering method according to claim 1, it is characterised in that the step（2）Edible alkali solution, prepare
Sterilized 26 ~ 28 minutes through 121 DEG C after completion.
4. yellow hotel catering method according to claim 1, it is characterised in that the step（3）Ageing solution, quality is dense
Spend for 2.5 ~ 2.7%, be made up of the raw material of following parts by weight：The, Thlaspis 33 ~ 35 of semen litchi 35 ~ 37, indigo naturalis 27 ~ 29, balloonflower root 27 ~
29th, common bombax flower 25 ~ 27, ivy glorybind 25 ~ 27, the banksia rose 25 ~ 27, schizonepeta 21 ~ 23, holy basil 21 ~ 23, frangipanis 18 ~ 20, will be all
Raw material clean, 56 ~ 58 DEG C drying to water content be 7 ~ 9%, be crushed to 60 ~ 80 mesh, added into raw material all raw material weights 600 ~
The water of 700 times of amounts, in 31 ~ 33kHz ultrasounds 40 ~ 50 minutes, it was 2.5 ~ 2.7% that heating, which is concentrated into mass concentration, obtains ageing solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710043365.6A CN106967575A (en) | 2017-01-21 | 2017-01-21 | A kind of yellow hotel catering method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710043365.6A CN106967575A (en) | 2017-01-21 | 2017-01-21 | A kind of yellow hotel catering method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106967575A true CN106967575A (en) | 2017-07-21 |
Family
ID=59334738
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710043365.6A Withdrawn CN106967575A (en) | 2017-01-21 | 2017-01-21 | A kind of yellow hotel catering method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106967575A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107325927A (en) * | 2017-09-07 | 2017-11-07 | 广东十二岭酒业有限公司 | A kind of fermented type seedless wampee green plum wine and its production method |
| CN109666570A (en) * | 2019-03-01 | 2019-04-23 | 庄臣酿酒（福建）有限公司 | A kind of whiskey urges old technique |
| CN110205230A (en) * | 2019-05-31 | 2019-09-06 | 贵州省赤水市金钗石斛产业开发有限公司 | A method of simulation season spring, summer, autumn and winter accelerates wine molecule structure change |
| CN112666327A (en) * | 2020-11-19 | 2021-04-16 | 江苏盛容醇金科技发展有限公司 | Wine aging comparison method and system for different storage containers |
-
2017
- 2017-01-21 CN CN201710043365.6A patent/CN106967575A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107325927A (en) * | 2017-09-07 | 2017-11-07 | 广东十二岭酒业有限公司 | A kind of fermented type seedless wampee green plum wine and its production method |
| CN107325927B (en) * | 2017-09-07 | 2020-08-28 | 黄星源 | Fermented seedless wampee green plum fruit wine and production method thereof |
| CN109666570A (en) * | 2019-03-01 | 2019-04-23 | 庄臣酿酒（福建）有限公司 | A kind of whiskey urges old technique |
| CN110205230A (en) * | 2019-05-31 | 2019-09-06 | 贵州省赤水市金钗石斛产业开发有限公司 | A method of simulation season spring, summer, autumn and winter accelerates wine molecule structure change |
| CN112666327A (en) * | 2020-11-19 | 2021-04-16 | 江苏盛容醇金科技发展有限公司 | Wine aging comparison method and system for different storage containers |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106967575A (en) | A kind of yellow hotel catering method | |
| CN103820276B (en) | The brewing method of fragrance of a flower yellow rice wine | |
| CN104232390A (en) | Grape wine brewing method | |
| CN105124036A (en) | Preparation method of Liubao tea with jasmine fragrance | |
| CN104212669A (en) | Beer production process capable of improving hop aroma and taste beneficially | |
| CN103013768A (en) | Preparation method of orange brandy | |
| CN106811385A (en) | A kind of method for accelerating white spirit ageing | |
| CN104263581A (en) | Preparation method of bayberry tea wine | |
| CN103750468A (en) | Preparation method of dragon fruit vinegar beverage | |
| CN109321410A (en) | A kind of production method of fruity rice wine | |
| CN113355181A (en) | Method for brewing sweet potato wine with flower fragrance | |
| CN104087499B (en) | A kind of preparation method setting grape vinegar | |
| CN105950379A (en) | Method for brewing mango fruit wine | |
| CN103509672B (en) | A kind of production method of lotus tea liquor | |
| CN101845375A (en) | Natural health-care peony yellow wine and preparation method thereof | |
| CN104232395B (en) | The preparation method of wine fermentation Other-of | |
| CN108220062A (en) | A kind of rice wine method for disinfection | |
| CN106754145A (en) | A kind of blending method of white wine | |
| CN107164197A (en) | A kind of persimmon vinegar production technology | |
| CN104026545A (en) | Brewing method for cooking wine | |
| CN105925430A (en) | Fruit wine prepared from walnuts | |
| CN104642979A (en) | Production method of yellow wine-saturated dates | |
| CN104611173A (en) | Production method of fig wine | |
| CN104605298A (en) | Preparation method of dates in Baijiu | |
| CN104327999B (en) | Glutinous rice making method of kaoliang spirit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170721 |
|
| WW01 | Invention patent application withdrawn after publication |