CN107129914A - A kind of brewage process of matrimony vine ligueur - Google Patents
A kind of brewage process of matrimony vine ligueur Download PDFInfo
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- CN107129914A CN107129914A CN201710438395.7A CN201710438395A CN107129914A CN 107129914 A CN107129914 A CN 107129914A CN 201710438395 A CN201710438395 A CN 201710438395A CN 107129914 A CN107129914 A CN 107129914A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The present invention relates to a kind of brewage process of matrimony vine ligueur.It is characterized in, comprises the following steps：(1) the new fresh fructus lycii after harvesting is removed into stalk；(2) new fresh fructus lycii is delivered to fermentation tank with pump, pectase and potassium metabisulfite is added online, adjust temperature, belt leather dipping, dipping divides juice or regardless of juice after terminating；(3) adjustment fermenting acidity and pol；(4) carry out carrying out temperature controlled fermentation after enclosed circulation, circulation after controlling fermentation jar temperature, inoculation yeast, inoculation yeast；(5) fermentation is terminated, fermented juice is mixed with brandy, Spirit or edible alcohol, the alcoholic strength scope of mixed wine is 15.0 22.0%, adds the bentonite activated, and bentonite amount ranges are≤10g/L, are cooled to 40 DEG C.The inventive method using by fermentation, the wolfberry juices of different sugared contents mixed with Spirit or edible alcohol, matrimony vine ligueur has been made, while this process also improves the taste flavor of Lycium chinense wine.
Description
Technical field
The present invention relates to a kind of brewage process of matrimony vine ligueur.
Background technology
Matrimony vine (Lycium barbarum L) is the perennial machaka of Solanaceae.Its dry mature fruit fruit of Chinese wolfberry is for I
State's tradition rare traditional Chinese medicine, while being the medicinal and edible plant that health ministry is announced again.The fruit of Chinese wolfberry containing LBP-X, flavones,
The multiple biological activities composition such as glycine betaine and carotenoid.With regulation it is immune, remove free radical, anti-aging, reducing blood lipid,
Hypoglycemic, hypotensive and fatigue-resisting function.
New fresh fructus lycii is used for directly eating raw at present for China, or system it is dry after it is edible；Or fresh wolfberry juice is made, it is fresh
The products such as wolfberry fruit syrup, further Lycium chinense wine is made in deep processing, or coordinates other raw materials that a variety of function Lycium chinense wines are made.Though
So new fresh fructus lycii product currently on the market have eat raw matrimony vine, wolfberry juice, matrimony vine pulp and LBP-X as health products,
The product such as flavones and seed oil, but be due to starting evening, currently marketed matrimony vine product lacks compared with other fruit type products
Competitiveness, common Lycium chinense wine is compared with grape wine, and starting evening, concern are low.Current existing matrimony vine wine brewage technology Patents
Technology and report, such as A of patent No. CN 105586228, the hair of entitled " a kind of rose lily Lycium chinense wine and preparation method thereof "
Bright patent；The A of patent No. CN 105838554, the patent of invention of entitled " a kind of pseudo-ginseng Radix Astragali Lycium chinense wine and preparation method thereof "；
The A of patent No. CN 104873642, the patent of invention of entitled " a kind of Wine containing ginseng and wolfberry fruit and preparation method thereof ".
Ligueur (LIQUEUR) is properly termed as Liqueurs, is that, by French Liqueur transliteration, it is with distillation
Wine (brandy, whiskey, Rum, gin, vodka) is that base liquor prepares various blending articles, and the wine handled by sweetening
Smart beverage.Ethanol content is 15%~30%, and major producing country is France, Italy, Holland, Germany, Hungary, Britain, Russia
Ross, Ireland, Denmark, the U.S. and Japan.Ligueur has the capacity for liquor of height and moderate, and the tender U.S. of color, fragrant is unique,
Vinosity is happy.Because sugar content is high, relative density is larger, bright in luster, is commonly used to increase the color and fragrance of cocktail, protrudes it
Individual character, is to make the indispensable material of rainbow wine.It can also be used to cook, baking makes ice cream, pudding and dessert.
Most ligueur belongs to fruits ligueur in China market.Current existing tasty and refreshing wine brewage technology
Patents technology and report, such as patent No.：The A of CN 105647763, entitled " a kind of brewage process of jujube ligueur "
Patent of invention；The patent No.：The A of CN 1050020662, the patent of invention of entitled " a kind of brewing method of pawpaw ligueur "；Specially
Profit number：The A of CN 102250726, the patent of invention of entitled " a kind of lychee liqueur and its brewing method ".
The content of the invention
It is an object of the invention to provide a kind of brewage process of matrimony vine ligueur, matrimony vine ligueur can be brewed out, simultaneously
The distinctive functional components of matrimony vine are remained using fermentation Chinese wolfberry fruit technique, so that made matrimony vine ligueur not only possesses
The delicate fragrance of matrimony vine in itself, but also possess the fragrance of the fragrance of the wine of fermentation process generation and the Spirit of mixing.
A kind of brewage process of matrimony vine ligueur, it is particular in that, comprises the following steps：
(1) the new fresh fructus lycii after harvesting is removed into stalk；
(2) new fresh fructus lycii is delivered to fermentation tank with pump, it is online to add pectase and potassium metabisulfite, temperature is adjusted,
Belt leather impregnates, and dipping divides juice or regardless of juice after terminating；
(3) adjustment fermenting acidity and pol；
(4) enclosed circulation is carried out after controlling fermentation jar temperature, inoculation yeast, inoculation yeast, temperature control hair is carried out after circulation
Ferment；
(5) fermentation is terminated, fermented juice is mixed with brandy, Spirit or edible alcohol, the alcohol of mixed wine
Degree scope is 15.0-22.0%, adds the bentonite activated, and bentonite amount ranges are≤10g/L, are cooled to -4-0 DEG C；
(6) in 40-150mg/ after supplement wolfberry juice, brandy, squeezing juice Spirit or edible alcohol, adjustment sulfur content
Sealing preserve between L, the tank switching after 2-7d, temperature control sealed cans ageing；
(7) lower glue processing is carried out to the wine after ageing；
(8) wine liquid clarified after the processing of lower glue is filtered, it is filling.
Step (1) is specifically that the new fresh fructus lycii after harvesting is gone into stalk, according to fruit size and color grading, chooses maturity
Well, the complete new fresh fructus lycii of fruit is used as fermentation raw material.
Step (2) is specifically through pipeline to fermentation tank, according to fermentation using screw pump by new fresh fructus lycii from feeding mouth
Tank liquor capacity determines the addition of potassium metabisulfite, makes wine solution S O2Content be 0.1~100mg/L, the pectin of addition
Enzyme amount is 0.2~5g/hL；Selection divides juice or regardless of juice after dipping terminates, so as to carry out fermentation of clear juice or belt leather fermentation.
Step (3) is specifically addition sucrose, and it is 180~250g/L to adjust final sugar content, addition food-grade tartaric acid or
Person's citric acid adjustment pH is 3.4~4.5.
The active dry yeast that inoculation has been activated in step (4), inoculum concentration is 5~100g/hL；Wherein inoculation yeast primary fermentation
Tank needs to rise again to 15 DEG C or more, and the inoculum concentration of yeast is 5~100g/hL, and fermentation temperature is controlled at 15~28 DEG C.
The Spirit mixed in step (5) with Lycium chinense wine, it is specific using matrimony vine Spirit, brandy, whiskey, Lang Mu
Wine, gin or vodka, or alcoholic strength more than 60% self-control Spirit.
By adding potassium metabisulfite by SO in step (6)2It is adjusted to 10~100mg/L；The temperature control of ageing-
2~20 DEG C, processing time is 15~150 days.
Lower glue processing specifically refers to the Standard entertion into the Lycium chinense wine after ageing according to 0.1~3g/L in step (7)
Bentonite, time control was at 5~20 days.
Filtering is specifically adopted as horizontal disc kieselguhr filter or cross-current type fruit wine filter in step (8), filters
Pore size of media control at 0.45 μm or less.
Wherein active dry yeast uses business saccharomyces cerevisiae EC1118, CY3079 or ES488.
The invention provides a kind of brewage process of matrimony vine ligueur, it has the following advantages that：1st, raw material of the present invention is new
Fresh fructus lycii, its nutritive value enriches.2nd, the fermentation condition of wolfberry juice uses low temperature temperature controlled fermentation, can not only ensure nutriment
Abundant leaching, and enhance the fragrance of wine in brewing process.3rd, zymotechnique remains the distinctive functional components of matrimony vine,
Aroma is produced in fermentation with mixing the local flavor for the peculiar odor type that the fragrance of Spirit is merged with matrimony vine fruity itself.
The inventive method using by fermentation, the wolfberry juices of different sugared contents mixed with Spirit or edible alcohol, system
Into matrimony vine ligueur, while this process also improves the taste flavor of Lycium chinense wine.This method can also be applied to other fruit
The production of ligueur.
Embodiment
A kind of brewage process of matrimony vine ligueur, is mainly included the following steps that：(1) the new fresh fructus lycii after harvesting is removed into stalk；
(2) new fresh fructus lycii is delivered to fermentation tank with pump, it is online to add pectase and potassium metabisulfite, temperature is adjusted, belt leather impregnates,
Dipping divides juice or regardless of juice after terminating；(3) adjustment fermenting acidity and pol；(4) fermentation jar temperature is controlled, inoculation yeast connects
Carry out carrying out temperature controlled fermentation after enclosed circulation, circulation after primary yeast；(5) fermentation is terminated, by fermented juice and brandy, squeezing juice
Spirit or edible alcohol mixing, the alcoholic strength scope of mixed wine is 15.0%--22.0% (volume fraction), is added
The bentonite activated, bentonite amount ranges are 0-10g/L, are cooled to -4 DEG C -0 DEG C；(6) supplement wolfberry juice or brandy, pressure
Squeeze the juice Spirit or edible alcohol, after adjustment sulfur content between 40mg/L--150mg/L sealing preserve, after 2d-7d
Tank switching, temperature control sealed cans ageing；(7) lower glue processing is carried out to the wine after ageing；(8) wine liquid clarified after the processing of lower glue was carried out
Filter, it is filling.
New fresh fructus lycii after harvesting is removed stalk by step (1), is chosen the new fresh fructus lycii that maturity is good, fruit is complete and is used as hair
Ferment raw material；Raw material can be according to fruit size, color grading.
The middle use screw pump of step (2) is by new fresh fructus lycii from feeding mouth through pipeline to fermentation tank；It is molten according to fermentation tank
Liquid product determines the addition of potassium metabisulfite, and the content for making wine solution S O2 is 0.1~100mg/L；The pectin enzyme amount of addition
For 0.2~5g/hL；Point juice may be selected or regardless of juice in dipping after terminating, carry out juice or belt leather fermentation.
Step (3) is specifically addition sucrose, white granulated sugar, and it is 180~250g/L to adjust final sugar content, adds food-grade wine
It is 3.4~4.5 that stone acid or citric acid, which adjust pH,；It is 5~100g/hL to be inoculated with the active dry yeast inoculum concentration activated.
Step (4) inoculation yeast prefermentor is risen again, and the inoculum concentration of yeast is 5~100g/hL, and fermentation temperature is controlled 15
~28 DEG C.
The Spirit mixed in step (5) with Lycium chinense wine, can be brandy, whiskey, Rum, gin, vodka,
Can also be the self-control Spirit of the high number of degrees, such as Chinese wolfberry skin slag Spirit.
Step (6) is adjusted to 40~100mg/L by adding potassium metabisulfite by SO2；The temperature of cooling ageing is -2
~2 DEG C, processing time is 15~30 days, and lower glue processing is specifically referred to through old in extension time step (7) that can also be appropriate
According to 0.1~3g/L Standard entertion bentonite in Lycium chinense wine after wine, time control was at 5~20 days.
Filtering is adopted as horizontal disc kieselguhr filter or cross-current type fruit wine filter, Jie of filtering in step (8)
Matter pore size control is at 0.45 μm or less.
Hereinafter, a kind of brewage process of matrimony vine ligueur of the present invention is discussed in detail with reference to specific embodiment.But
The present invention is not only limited to these embodiments, and it is some that those skilled in the relevant art are made within the scope of the claims
Adjustment also is regarded as belonging to the scope of the present invention.
Embodiment 1：
4.5t is pumped into 5000L stainless steel fermentation tank, ripe, matrimony vine fresh, by classification processing, classification
It can be distinguished according to the size or maturity of matrimony vine, ensure that the matrimony vine used is identical as far as possible, it is online slow broken while
Slowly potassium metabisulfite and pectase (0.04g/L) are added into, make final SO2Concentration be 60mg/L, use food grade winestone
PH is adjusted to 3.6 by acid, supplementary material addition is completed to carry out enclosed circulation, it is ensured that supplementary material is well mixed.
8-10 DEG C of belt leather dipping 48h of temperature control, adds sucrose, adjustment content of reducing sugar is 235g/L afterwards；Temperature is raised, when
Fermentation tank central temperature starts fermentation to 15 DEG C of inoculation commercial yeasts (ES488, Enartis, Italy, 200mg/L)；Whole hair
Ferment process monitoring temperature and proportion, it is 13 DEG C -23 DEG C, 3~4 times/day, 20 points of active fermentation step cycle to control fermentation temperature
Clock/every time, circulation volume is 3 fermenter volumes.
When the residual sugar of fermented juice is down to 50~100g/L, 4650L fermented juices are taken to be mixed in one with 350L brandy
5000L stainless steel fermentation tank, while adding the bentonite activated, the consumption of bentonite is 2g/L, and sulfur content is adjusted to SO2It is dense
Spend for 50mg/L, in 0 DEG C of sealing preserve 7d, tank switching.In 0~5 DEG C of storage after tank switching, then ageing 270d adds bentonite (2g/
L glue under), stands lower glue 10 days, and the juice got uses filtration media pore diameters for 0.45 μm of cross-flow filtration machine, filled after filtering
Dress；It is final to obtain spirituosity 16%, residual sugar 16.5g/L, the matrimony vine ligueur with typical Lycium chinense wine color and luster and local flavor.
Embodiment 2：
4.5t is pumped into 5000L stainless steel fermentation tank, ripe, matrimony vine fresh, by classification processing, point
Level can be distinguished according to the size or maturity of matrimony vine, ensure that the matrimony vine used is identical as far as possible, broken while, online
Addition is slowly added into potassium metabisulfite and pectase (0.04g/L), and the concentration for making final SO2 is 60mg/L, using edible
PH is adjusted to 3.6 by level tartaric acid, supplementary material addition is completed to carry out enclosed circulation, it is ensured that supplementary material is well mixed.
8-10 DEG C of belt leather dipping 48h of temperature control, adds sucrose, adjustment content of reducing sugar is 235g/L afterwards；Temperature is raised, when
Fermentation tank central temperature to 15 DEG C inoculation commercial yeast (ES488, Enartis, Italy, 200mg/L) (CY3079,
Lallemand, France, 200mg/L), start fermentation；Whole fermentation process monitoring temperature and proportion, control temperature are no more than
23 DEG C, 3~4 times/day of active fermentation step cycle, 10 minutes/every time, circulation volume is 3 fermenter volumes.
When the residual sugar of fermented juice is down to 50-100g/L, fermented juice 4300L is taken to be mixed in one with 700L brandy
5000L stainless steel fermentation tank, while adding the bentonite activated, the consumption of bentonite is 2g/L.Sulfur content is adjusted dense to SO2
Spend for 50mg/L, tank switching.Then 0~5 DEG C of storage, ageing 200d adds glue under bentonite (1.5g/L), stands lower glue 10d, gets
Juice use filtration media pore diameters for 0.45 μm of cross-flow filtration machine, it is filling after filtering；；It is final to obtain spirituosity 20%,
Residual sugar 25g/L, the matrimony vine ligueur with typical Lycium chinense wine color and luster and local flavor.
Claims (10)
1. a kind of brewage process of matrimony vine ligueur, it is characterised in that comprise the following steps：
(1) the new fresh fructus lycii after harvesting is removed into stalk；
(2) new fresh fructus lycii is delivered to fermentation tank with pump, it is online to add pectase and potassium metabisulfite, adjust temperature, belt leather
Dipping, dipping divides juice or regardless of juice after terminating；
(3) adjustment fermenting acidity and pol；
(4) carry out carrying out temperature controlled fermentation after enclosed circulation, circulation after controlling fermentation jar temperature, inoculation yeast, inoculation yeast；
(5) fermentation is terminated, fermented juice is mixed with brandy, Spirit or edible alcohol, the alcoholic strength model of mixed wine
The bentonite activated for 15.0-22.0%, addition is enclosed, bentonite amount ranges are≤10g/L, are cooled to -4-0 DEG C；
(6) after supplement wolfberry juice, brandy, squeezing juice Spirit or edible alcohol, adjustment sulfur content 40-150mg/L it
Between sealing preserve, the tank switching after 2-7d, temperature control sealed cans ageing；
(7) lower glue processing is carried out to the wine after ageing；
(8) wine liquid clarified after the processing of lower glue is filtered, it is filling.
2. a kind of brewage process of matrimony vine ligueur as claimed in claim 1, it is characterised in that：Step (1) is specifically to adopt
New fresh fructus lycii after plucking removes stalk, according to fruit size and color grading, chooses the new fresh fructus lycii that maturity is good, fruit is complete and makees
For fermentation raw material.
3. a kind of brewage process of matrimony vine ligueur as claimed in claim 1, it is characterised in that：Step (2) is specifically to use
Screw pump by new fresh fructus lycii from feeding mouth through pipeline to fermentation tank, determine potassium metabisulfite according to fermentation tank liquor capacity
Addition, make wine solution S O2Content be 0.1~100mg/L, the pectin enzyme amount of addition is 0.2~5g/hL；Dipping terminates
Selection divides juice or regardless of juice afterwards, so as to carry out fermentation of clear juice or belt leather fermentation.
4. a kind of brewage process of matrimony vine ligueur as claimed in claim 1, it is characterised in that：Step (3) is specifically addition
Sucrose, it is 180~250g/L to adjust final sugar content, and addition food-grade tartaric acid or citric acid adjustment pH are 3.4~4.5.
5. a kind of brewage process of matrimony vine ligueur as claimed in claim 1, it is characterised in that：Inoculation activation in step (4)
Good active dry yeast, inoculum concentration is 5~100g/hL；Wherein inoculation yeast prefermentor needs to rise again to 15 DEG C or more, ferment
Female inoculum concentration is 5~100g/hL, and fermentation temperature is controlled at 15~28 DEG C.
6. a kind of brewage process of matrimony vine ligueur as claimed in claim 1, it is characterised in that：With Lycium chinense wine in step (5)
The Spirit of mixing, it is specific using matrimony vine Spirit, brandy, whiskey, Rum, gin or vodka, or wine
The self-control Spirit of precision more than 60%.
7. a kind of brewage process of matrimony vine ligueur as claimed in claim 1, it is characterised in that：Pass through addition in step (6)
Potassium metabisulfite is by SO2It is adjusted to 10~100mg/L；The temperature control of ageing is at -2~20 DEG C, and processing time is 15~150
My god.
8. a kind of brewage process of matrimony vine ligueur as claimed in claim 1, it is characterised in that：Lower glue processing in step (7)
The Standard entertion bentonite according to 0.1~3g/L into the Lycium chinense wine after ageing is specifically referred to, time control was at 5~20 days.
9. a kind of brewage process of matrimony vine ligueur as claimed in claim 1, it is characterised in that：Filtering is specific in step (8)
Be adopted as horizontal disc kieselguhr filter or cross-current type fruit wine filter, the pore size of media of filtering control at 0.45 μm or with
Under.
10. a kind of brewage process of matrimony vine ligueur as claimed in claim 5, it is characterised in that：Wherein active dry yeast is adopted
With business saccharomyces cerevisiae EC1118, CY3079 or ES488.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107653169A (en) * | 2017-11-15 | 2018-02-02 | 四川会理果果果业有限责任公司 | A kind of preparation method of Fruity type pomegranate liqueur |
| CN107828617A (en) * | 2017-10-27 | 2018-03-23 | 新疆精杞神枸杞开发有限责任公司 | Matrimony vine ligueur and preparation method thereof |
| CN108570393A (en) * | 2018-07-26 | 2018-09-25 | 黄兵 | It is a kind of to be used to make the fermentation Preparation equipment that Lycium chinense wine carries out cold and hot interaction |
| CN109468195A (en) * | 2018-12-24 | 2019-03-15 | 宁夏红枸杞产业有限公司 | A kind of brewing method of the pre- rectification of fructus lycii |
| CN111518643A (en) * | 2019-01-16 | 2020-08-11 | 董博性 | Method for producing grape-flavored liqueur and grape-flavored liqueur |
| CN112920923A (en) * | 2021-03-18 | 2021-06-08 | 宁夏红枸杞产业有限公司 | Milk-flavored medlar liqueur and preparation method thereof |
| CN115960689A (en) * | 2022-12-26 | 2023-04-14 | 烟台高升酒业有限公司 | Preparation method of medlar whisky compound wine |
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| CN103981066A (en) * | 2014-06-05 | 2014-08-13 | 刘和 | Manufacturing method for pomegranate distilled liquor |
| CN105002066A (en) * | 2015-06-15 | 2015-10-28 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Pawpaw liqueur brewing method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107828617A (en) * | 2017-10-27 | 2018-03-23 | 新疆精杞神枸杞开发有限责任公司 | Matrimony vine ligueur and preparation method thereof |
| CN107653169A (en) * | 2017-11-15 | 2018-02-02 | 四川会理果果果业有限责任公司 | A kind of preparation method of Fruity type pomegranate liqueur |
| CN108570393A (en) * | 2018-07-26 | 2018-09-25 | 黄兵 | It is a kind of to be used to make the fermentation Preparation equipment that Lycium chinense wine carries out cold and hot interaction |
| CN109468195A (en) * | 2018-12-24 | 2019-03-15 | 宁夏红枸杞产业有限公司 | A kind of brewing method of the pre- rectification of fructus lycii |
| CN111518643A (en) * | 2019-01-16 | 2020-08-11 | 董博性 | Method for producing grape-flavored liqueur and grape-flavored liqueur |
| CN112920923A (en) * | 2021-03-18 | 2021-06-08 | 宁夏红枸杞产业有限公司 | Milk-flavored medlar liqueur and preparation method thereof |
| CN115960689A (en) * | 2022-12-26 | 2023-04-14 | 烟台高升酒业有限公司 | Preparation method of medlar whisky compound wine |
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