CN107236637A - A kind of brewing method of Monochoria vaginalis hawthorn double joint wine - Google Patents
A kind of brewing method of Monochoria vaginalis hawthorn double joint wine Download PDFInfo
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- CN107236637A CN107236637A CN201710558677.0A CN201710558677A CN107236637A CN 107236637 A CN107236637 A CN 107236637A CN 201710558677 A CN201710558677 A CN 201710558677A CN 107236637 A CN107236637 A CN 107236637A
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- wine
- monochoria vaginalis
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- hawthorn
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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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- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of brewing method of Monochoria vaginalis hawthorn double joint wine, pick out dry, the step such as disease-free Monochoria vaginalis root is soaking, mashing, compound ferment treatment, allotment, sterilizing, yeast fermentation, filtering, ageing, canned sterilization is brewageed and formed.The present invention uses complex enzyme zymohydrolysis technology, the resolution ratio of Monochoria vaginalis root pectin layer can be effectively improved, fully separate out more nutritional ingredients, improve the utilization rate of raw material, filtered and clarified using compound clarifier, make the wine body color stability of finished product Monochoria vaginalis hawthorn double joint wine, it is strong fougere, mellow in taste, nutritious, and the effects such as with clearing heat and detoxicating, appetite-stimulating indigestion-relieving.
Description
Technical field
The present invention relates to a kind of brewing method of wine, more particularly, to a kind of brewing method of Monochoria vaginalis hawthorn double joint wine.
Background technology
Monochoria vaginalis is Pontederiaceae plant, different name duck mouth, and duck son dish, fragrant head grass, pig ear dish, Fragrant Bulbophyllum etc. are born in more
In humid area or rice terrace.Summer and autumn are harvested, and dry standby, this product bitter cool in nature, function is clearing heat and detoxicating.Be control dysentery, enteritis,
Acute tonsillitis, gums abscess, erysipelas, the traditional herbal medicine of furunculosis.And evidence《Jiangxi herbal medicine handbook》, herbal fresh goods smashes deposited, can
Control snake, insect bite；Plus tung oil smashes deposited, hemorrhoid can be controlled.
Hawthorn, sweet, slightly warm in nature is sour, is the distinctive medicine fruit dual-purpose seeds of China.Due to the special mouthfeel of hawthorn, and mouth
Sweet and sour, there is appetizing, so people are made candied haws on a stick, or through more to processing, haw flakes, or system is made
Into haw jelly, the product that various hawthorn are made has functions that appetizing adds sour-sweet taste, so being liked by people very much.It is existing
Monochoria vaginalis root is processed into medicinal liquor merely as Chinese medicine processing and utilization, there is not yet Related product is listed.
The content of the invention
The present invention provide a kind of natural mellowness, nutrient health, mellow in taste, with health cares such as clearing heat and detoxicating, appetite-stimulating indigestion-relievings
The brewing method of the Monochoria vaginalis hawthorn double joint wine of effect, improves the utilization rate and its nutritive value of the hot root in mountain.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of brewing method of Monochoria vaginalis hawthorn double joint wine, it is characterised in that use following steps：
A, pretreatment of raw material：Select drying, disease-free Monochoria vaginalis root, Chinese hawthorn root, giant knotweed it is once purged be cut into Monochoria vaginalis root fourth,
Chinese hawthorn root fourth, giant knotweed fourth, take 7kg Monochoria vaginalis root fourth, 2kg Chinese hawthorn root fourth, 1kg giant knotweed fourth to be well mixed, mixing are made
Raw material, is put into 30kg water and carries out immersion 6 hours；
B, mashing：Mixed material after immersion is subjected to defibrination process, with the screen filtration of 110 mesh, gained filter residue adds 1.5 times again
Water carry out secondary pulping, twice gained slurries mix with the soak in step A, be made mixed serum, will twice obtained by slurry
Liquid is mixed with soak, can preferably retain nutriment, improves the utilization rate of raw material；
C, compound ferment treatment：0.04kg pectase, 0.055kg cellulase, control temperature are added into 10kg mixed serums
Degree is 50 DEG C, the time is 4 hours, is combined ferment treatment, can decompose the pectin layer of raw material, separate out more nutriments, Jin Erti
The utilization rate of high raw material；
D, allotment：Into the mixed serum after enzymolysis add sucrose to slurries pol be 24%, add citric acid to slurries Ph most
4.1；
E, sterilizing：Mixed serum after allotment is sterilized 18min at 85 DEG C, then cools down 23 DEG C, feed liquid is made；
F, fermentation：0.15kg saccharomycete is taken, is added to after being activated through 31 DEG C of warm water in 10kg feed liquid, fermentation temperature is 22
DEG C, the time is 7 days；
G, ageing：Zymotic fluid is placed in membrane separation plant, using ultrafiltrationmembrane process, clarified solution is obtained；Clarified solution is poured into wooden barrel again
In, add a little honey, ageing 12 days；
H, clarification, filtering：Zymotic fluid after ageing is removed into wine pin, pure mellow wine is made, adds 0.015kg's into 10kg pure mellow wine
The gelatin of diatomite, 0.02kg, carries out clarifying treatment after stirring, stand 3 days, carries out isolated former wine and wine mud, multiple
Fining agent clarification is closed, finished wine wine body can be made transparent pure, color stability；
I, canned sterilization：Water dip sterilization will be carried out after former wine tinning, Monochoria vaginalis hawthorn double joint is made in 75 DEG C of temperature, time 30min
Wine, is stored under cryogenic after cooling.
Beneficial effect：The present invention uses complex enzyme zymohydrolysis technology, can effectively improve the resolution ratio of Monochoria vaginalis root, fully analysis
Go out more nutritional ingredients, improve the utilization rate of raw material, filtered and clarified using compound clarifier, make finished product Monochoria vaginalis hawthorn double joint
It is the wine body color stability of wine, strong fougere, mellow in taste, nutritious, and the effects such as with clearing heat and detoxicating, appetite-stimulating indigestion-relieving.
Embodiment
Embodiment 1：
A kind of brewing method of Monochoria vaginalis hawthorn double joint wine, using following steps：
A, pretreatment of raw material：Select dry, disease-free Monochoria vaginalis root once purged diced, take 10kg Monochoria vaginalis root fourth to put
Enter and immersion 5 hours is carried out in 20kg water；
B, mashing：The Monochoria vaginalis root of immersion is subjected to defibrination process, with the screen filtration of 100 mesh, gained filter residue adds 2 times of water to enter again
Row secondary pulping, twice gained slurries mix with the soak in step A, obtained Monochoria vaginalis root slurries, will twice obtained by slurries
Mixed with soak, can preferably retain nutriment, improve the utilization rate of raw material；
C, compound ferment treatment：0.03kg pectase, 0.05kg cellulase, control are added into 10kg Monochoria vaginalis root slurries
Temperature processed is 45 DEG C, the time is 5 hours, and compound ferment treatment can decompose the pectin layer of raw material, separate out more nutriments, and then
Improve the utilization rate of raw material；
D, allotment：It is 23% to add white granulated sugar to slurries pol into the slurries after enzymolysis, adds citric acid to slurries Ph most 4.2；
E, sterilizing：Slurries after allotment are sterilized 20min at 80 DEG C, then cool down 25 DEG C, feed liquid is made；
F, fermentation：0.1kg saccharomycete is taken, is added to after being activated through 30 DEG C of warm water in 10kg feed liquid, fermentation temperature is 20
DEG C, the time is 8 days；
G, ageing：Zymotic fluid is placed in membrane separation plant, using ultrafiltrationmembrane process, obtains clarified solution；Clarified solution is poured into wooden barrel again,
Add a little honey, ageing 12 days；
H, clarification, filtering：Zymotic fluid after ageing is removed into wine pin, pure mellow wine is made, adds 0.01kg's into 10kg pure mellow wine
The gelatin of bentonite, 0.025kg, carries out clarifying treatment after stirring, stand 2 days, carries out isolated former wine and wine mud, is combined
Fining agent is clarified, and finished wine wine body can be made transparent pure, color stability；
I, canned sterilization：Water dip sterilization will be carried out after former wine tinning, Monochoria vaginalis hawthorn double joint is made in temperature 70 C, time 35min
Wine, is stored under cryogenic after cooling.
Embodiment 2：
A kind of brewing method of Monochoria vaginalis hawthorn double joint wine, using following steps：
A, pretreatment of raw material：Select drying, disease-free Monochoria vaginalis root, reed rhizome, Rubus corchorifolius root, wintersweet root, buckwheat root once purged
Monochoria vaginalis heel piece, slice of reed root, Rubus corchorifolius heel piece, wintersweet heel piece, buckwheat heel piece are cut into, 6kg Monochoria vaginalis heel piece, 1kg reed rhizome is taken
Piece, 1kg Rubus corchorifolius heel piece, 1kg wintersweet heel piece, 1kg buckwheat heel piece are well mixed, and mixed material is made, is put into 40kg's
Immersion 5 hours is carried out in water；
B, mashing：Mixed material after immersion is subjected to defibrination process, with the screen filtration of 120 mesh, gained filter residue adds 1 times again
Water carries out secondary pulping, and gained slurries mixs with the soak in step A twice, obtained mixed serum, will twice obtained by slurries
Mixed with soak, can preferably retain nutriment, improve the utilization rate of raw material；
C, compound ferment treatment：2kg olive juice, 1kg Malus spectabilis fruit juice, 0.05kg pectin is added into 10kg mixed serums
The cellulase of enzyme, 0.06kg, is well mixed, and control temperature be 45 DEG C, the time is 5 hours, and compound ferment treatment can decompose raw material
Pectin layer, separate out more nutriments, and then improve the utilization rate of raw material；
D, allotment：It is 25% to add fructose to slurries pol into the mixed serum after enzymolysis, adds citric acid to slurries Ph most 4；
E, sterilizing：Mixed serum after allotment is sterilized 16min at 90 DEG C, then cools down 20 DEG C, feed liquid is made；
F, fermentation：0.2kg saccharomycete is taken, is added to after being activated through 32 DEG C of warm water in 10kg feed liquid, fermentation temperature is 24
DEG C, the time is 6 days；
G, ageing：After fermentation ends, zymotic fluid is inputted in constant incubator, temperature control is 14 DEG C, the ageing time is 30 days,
By ageing, the mouthfeel of finished wine can be improved, the quality of finished wine is lifted；
H, clarification, filtering：Zymotic fluid after ageing is removed into wine pin, pure mellow wine is made, adds 0.015kg's into 10kg pure mellow wine
The gelatin of diatomite, 0.02kg, carries out clarifying treatment after stirring, stand 3 days, carries out isolated former wine and wine mud, multiple
Fining agent clarification is closed, finished wine wine body can be made transparent pure, color stability；
G, ageing：After fermentation ends, pure mellow wine ageing, microwave frequency 800MHz, during cold treatment are accelerated using microwave radiation technology cold treatment
Between 8 days, 6 DEG C of temperature, by cold treatment, shortens the time of ageing, improves the mouthfeel of finished product Monochoria vaginalis hawthorn double joint wine；
H, clarification, filtering：Zymotic fluid after ageing is removed into wine pin, pure mellow wine is made, adds 0.02kg's into 10kg pure mellow wine
The chitosan of gelatin, 0.015kg, carries out clarifying treatment after stirring, stand 4 days, carries out isolated former wine and wine
Mud, compound clarifier clarification, can make finished wine wine body transparent pure, color stability；
I, canned sterilization：Pasteurize is carried out after tinning, Monochoria vaginalis hawthorn double joint wine is made in 80 DEG C of temperature, time 25min, cold
But stored under cryogenic after.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of brewing method of Monochoria vaginalis hawthorn double joint wine, it is characterised in that use following steps：
A, pretreatment of raw material：Select drying, disease-free Monochoria vaginalis root, Chinese hawthorn root, giant knotweed it is once purged be cut into Monochoria vaginalis root fourth,
Chinese hawthorn root fourth, giant knotweed fourth, take 7kg Monochoria vaginalis root fourth, 2kg Chinese hawthorn root fourth, 1kg giant knotweed fourth to be well mixed, mixing are made
Raw material, is put into 30kg water and carries out immersion 6 hours；
B, mashing：Mixed material after immersion is subjected to defibrination process, with the screen filtration of 110 mesh, gained filter residue adds 1.5 times again
Water carry out secondary pulping, twice gained slurries mix with the soak in step A, be made mixed serum, will twice obtained by slurry
Liquid is mixed with soak, can preferably retain nutriment, improves the utilization rate of raw material；
C, compound ferment treatment：0.04kg pectase, 0.055kg cellulase, control temperature are added into 10kg mixed serums
Degree is 50 DEG C, the time is 4 hours, is combined ferment treatment, can decompose the pectin layer of raw material, separate out more nutriments, Jin Erti
The utilization rate of high raw material；
D, allotment：Into the mixed serum after enzymolysis add sucrose to slurries pol be 24%, add citric acid to slurries Ph most
4.1；
E, sterilizing：Mixed serum after allotment is sterilized 18min at 85 DEG C, then cools down 23 DEG C, feed liquid is made；
F, fermentation：0.15kg saccharomycete is taken, is added to after being activated through 31 DEG C of warm water in 10kg feed liquid, fermentation temperature is 22
DEG C, the time is 7 days；
G, ageing：Zymotic fluid is placed in membrane separation plant, using ultrafiltrationmembrane process, clarified solution is obtained；Clarified solution is poured into wooden barrel again
In, add a little honey, ageing 12 days；
H, clarification, filtering：Zymotic fluid after ageing is removed into wine pin, pure mellow wine is made, adds 0.015kg's into 10kg pure mellow wine
The gelatin of diatomite, 0.02kg, carries out clarifying treatment after stirring, stand 3 days, carries out isolated former wine and wine mud, multiple
Fining agent clarification is closed, finished wine wine body can be made transparent pure, color stability；
I, canned sterilization：Water dip sterilization will be carried out after former wine tinning, Monochoria vaginalis hawthorn double joint is made in 75 DEG C of temperature, time 30min
Wine, is stored under cryogenic after cooling.
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|---|---|---|---|
| CN201710558677.0A CN107236637A (en) | 2017-07-11 | 2017-07-11 | A kind of brewing method of Monochoria vaginalis hawthorn double joint wine |
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| CN201710558677.0A CN107236637A (en) | 2017-07-11 | 2017-07-11 | A kind of brewing method of Monochoria vaginalis hawthorn double joint wine |
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| CN201710558677.0A Withdrawn CN107236637A (en) | 2017-07-11 | 2017-07-11 | A kind of brewing method of Monochoria vaginalis hawthorn double joint wine |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104593198A (en) * | 2015-02-20 | 2015-05-06 | 彭常安 | Brewing method of rhodomyrtus tomentosa hassk liquor |
| CN104987994A (en) * | 2013-12-27 | 2015-10-21 | 张俊辉 | Begonia root wine brewing method |
| CN105349305A (en) * | 2015-11-10 | 2016-02-24 | 胡志荣 | Method for brewing compound health care wine containing potentilla anserina root |
| CN105969575A (en) * | 2016-06-16 | 2016-09-28 | 吴蓓蓓 | Brewing method of health-care boxleaf syzygium root wine |
-
2017
- 2017-07-11 CN CN201710558677.0A patent/CN107236637A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104987994A (en) * | 2013-12-27 | 2015-10-21 | 张俊辉 | Begonia root wine brewing method |
| CN103740528B (en) * | 2013-12-27 | 2015-12-30 | 张俊辉 | A kind of brewing method of begonia root wine |
| CN104593198A (en) * | 2015-02-20 | 2015-05-06 | 彭常安 | Brewing method of rhodomyrtus tomentosa hassk liquor |
| CN105349305A (en) * | 2015-11-10 | 2016-02-24 | 胡志荣 | Method for brewing compound health care wine containing potentilla anserina root |
| CN105969575A (en) * | 2016-06-16 | 2016-09-28 | 吴蓓蓓 | Brewing method of health-care boxleaf syzygium root wine |
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Application publication date: 20171010 |
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