CN107338162B - Jujun grass wine brewing process - Google Patents
Jujun grass wine brewing process Download PDFInfo
- Publication number
- CN107338162B CN107338162B CN201710788997.5A CN201710788997A CN107338162B CN 107338162 B CN107338162 B CN 107338162B CN 201710788997 A CN201710788997 A CN 201710788997A CN 107338162 B CN107338162 B CN 107338162B
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- Prior art keywords
- wine
- jujun grass
- grass
- jujun
- stirring
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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
-
- 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
- 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
Abstract
The invention provides a Jujuncao brewing process, which is simple in method, high in wine yield, short in production time and pure in finished product taste. The process is beneficial to removing the original flavor of the Jujun grass by pasting the Jujun grass raw material at high temperature, avoids bringing the original flavor of the Jujun grass into the wine and ensures the quality of the wine. The high-pressure enzymolysis effectively shortens the production time and has high market value. Meanwhile, the mellow taste of a plurality of batches of wine is ensured through repeated pot returning distillation. The invention overcomes the technical bias, greatly expands the application range of the Jujun grass and is beneficial to the industrialized development.
Description
Technical Field
The invention relates to a brewing method of wine, in particular to a Jujun grass brewing process.
Background
Jujun grass is a perennial gramineae upright sympodial plant and has strong tillering capability. The high-yield high-quality fungus grass is suitable for growing and artificial cultivation in tropical zone, subtropical zone and temperate zone, and has the advantages of large plant, strong stress resistance, high yield, high content of crude protein and sugar, uprightness, clumping and developed root system. The highest plant height reaches 7.08 m, 50 nodes, the plant weight reaches 3.25 kg, and fresh grass can be produced per hectare to 521.6 tons.
Jujun grass has been widely planted in China after years of popularization. Jujuncao is one of high-yield and high-quality fungi, and is used as culture material for culturing 49 edible fungi and medicinal fungi, such as shiitake mushroom, ganoderma lucidum, etc. Besides being used as fungus material, the said fertilizer can also be used as feed and excellent grass for water and soil conservation. In 08 years, the method is applied to energy applications such as biomass power generation, fiber boards, fuel ethanol production and the like. However, the Jujun grass is used as a raw material rich in crude protein and sugar, and related brewing processes and products are not found in the domestic market.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a Jujun grass wine brewing process to fill the blank of Jujun grass in the wine brewing process.
The technical scheme of the invention is as follows: a brewing process of Jujun grass comprises the following steps,
1) taking 150-200 parts of giant salamander which grows for 4 weeks, removing mildewed, rotten and dried leaves, and crushing to 40-50 meshes;
2) adding the crushed pennisetum sinese roxb into a stirrer, adding a proper amount of clear water, uniformly stirring and pulping for 2-3 hours at the temperature of 80-90 ℃, and then carrying out push drying for 10-20 minutes;
3) continuously stirring the treated Jujun grass in a stirrer, adding a proper amount of complex enzyme, stirring for 2-4 hours at the temperature of 26-28 ℃ to obtain mixed slurry;
4) reacting the mixed slurry obtained in the step 3) for 15-20 minutes under the pressure of 0.2-0.3Mpa, and then carrying out push drying for 10-20 minutes; fermenting in cellar for 7-10 days;
5) and (3) distillation: putting the fermented raw materials into a distiller for distilling to obtain wine;
6) taking the distilled raw materials out of the distiller, raising, naturally cooling, loosening, adding the raw materials into a stirrer, adding 30-40 parts of the mixed slurry obtained in the step 3) and a proper amount of distiller's yeast, stirring for 2-3 hours at the temperature of 26-28 ℃, uniformly stirring, and repeating the work of the step 4) and the step 5) to obtain the megalophora wine.
Further, the step 2) needs to be repeated for 2 to 3 times.
Further, the compound enzyme in the step 3) is cellulase, hemicellulase, amylase and maltase, and the using amount is 0.8-1 part.
Furthermore, the distiller's yeast is a mixture of saccharifying enzyme, active yeast and aroma-producing yeast, and the using amount is 0.4-0.6 part.
The Jujuncao wine brewing process provided by the invention is simple in method, high in wine yield, short in production time and pure in finished product taste. The process is beneficial to removing the original flavor of the Jujun grass by pasting the Jujun grass raw material at high temperature, avoids bringing the original flavor of the Jujun grass into the wine and ensures the quality of the wine. The high-pressure enzymolysis effectively shortens the production time and has high market value. Meanwhile, the mellow taste of a plurality of batches of wine is ensured through repeated pot returning distillation. The invention overcomes the technical bias, greatly expands the application range of the Jujun grass and is beneficial to the industrialized development.
Detailed Description
For a better understanding of the present invention, reference will now be made to the following examples which are set forth to illustrate, but are not to be construed to limit the present invention.
Example 1
A brewing process of Jujun grass comprises the following steps,
1) taking 150-200 parts of giant salamander which grows for 4 weeks, removing mildewed, rotten and dried leaves, and crushing to 40-50 meshes;
2) adding the crushed pennisetum sinese roxb into a stirrer, adding a proper amount of clear water, uniformly stirring and pulping for 2-3 hours at the temperature of 80-90 ℃, then carrying out push drying for 10-20 minutes, and repeating for 2-3 times;
3) continuously stirring the treated Jujun grass in a stirrer, adding a proper amount of complex enzyme, stirring for 2-4 hours at the temperature of 26-28 ℃ to obtain mixed slurry;
4) putting the mixed slurry obtained in the step 3) into a cellar for fermentation for 7-10 days;
5) and (3) distillation: putting the fermented raw materials into a distiller for distilling to obtain wine;
6) taking the distilled raw materials out of the distiller, raising, naturally cooling, loosening, adding the raw materials into a stirrer, adding 30-40 parts of the mixed slurry obtained in the step 3) and a proper amount of distiller's yeast, stirring for 2-3 hours at the temperature of 26-28 ℃, uniformly stirring, and repeating the work of the step 4) and the step 5) to obtain the megalophora wine.
The compound enzyme in the step 3) is cellulase, hemicellulase, amylase and maltase, and the using amount is 0.8-1 part.
The distiller's yeast is a mixture of saccharifying enzyme, active yeast and aroma-producing yeast, and the using amount is 0.4-0.6 part.
Example 2
A brewing process of Jujun grass comprises the following steps,
1) taking 150-200 parts of giant salamander which grows for 4 weeks, removing mildewed, rotten and dried leaves, and crushing to 40-50 meshes;
2) adding the raw materials into a stirrer, adding a proper amount of clear water, uniformly stirring and pulping for 2-3 hours at the temperature of 80-90 ℃, then carrying out push drying for 10-20 minutes, and repeating for 2-3 times;
3) continuously stirring the treated Jujun grass in a stirrer, adding a proper amount of complex enzyme, stirring for 2-4 hours at 26-28 ℃ to obtain mixed slurry, reacting for 15-20 minutes under the pressure of 0.2-0.3Mpa, and then carrying out push drying for 10-20 minutes;
4) putting the mixed slurry obtained in the step 3) into a cellar for fermentation for 7-10 days;
5) and (3) distillation: putting the fermented raw materials into a distiller for distilling to obtain wine;
6) taking the distilled raw materials out of the distiller, raising, naturally cooling, loosening, adding the raw materials into a stirrer, adding 30-40 parts of the mixed slurry obtained in the step 3) and a proper amount of distiller's yeast, stirring for 2-3 hours at the temperature of 26-28 ℃, uniformly stirring, and repeating the work of the step 4) and the step 5) to obtain the megalophora wine.
The compound enzyme in the step 3) is cellulase, hemicellulase, amylase and maltase, and the using amount is 0.8-1 part.
The distiller's yeast is a mixture of saccharifying enzyme, active yeast and aroma-producing yeast, and the using amount is 0.4-0.6 part.
The embodiments described above are merely exemplary of the present invention and are not intended to limit the present invention in any way, and any person skilled in the art may make variations or modifications to the embodiments described above, which are equivalent to changes in the technical content disclosed above. However, any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention shall fall within the protection scope of the present invention, unless the technical essence of the present invention departs from the content of the technical solution of the present invention.
Claims (4)
1. The Jujun grass wine brewing process is characterized by comprising the following steps of:
1) taking 150-200 parts of giant salamander which grows for 4 weeks, removing mildewed, rotten and dried leaves, and crushing to 40-50 meshes;
2) adding the crushed giant fungus grass into a stirrer, adding a proper amount of clear water, uniformly stirring and pulping for 2-3 hours at the temperature of 80-90 ℃, and then carrying out push drying for 10-20 minutes;
3) continuously stirring the treated Jujun grass in a stirrer, adding a proper amount of complex enzyme, stirring for 2-4 hours at 26-28 ℃, then reacting for 15-20 minutes under the pressure of 0.2-0.3Mpa, and then carrying out push drying for 10-20 minutes to obtain mixed slurry;
4) putting the mixed slurry obtained in the step 3) into a cellar for fermentation for 7-10 days;
5) and (3) distillation: putting the fermented raw materials into a distiller for distilling to obtain wine;
6) taking the distilled raw materials out of the distiller, naturally cooling, loosening, adding the raw materials into a stirrer, adding 30-40 parts of the mixed slurry obtained in the step 3) and a proper amount of distiller's yeast, stirring for 2-3 hours at the temperature of 26-28 ℃, uniformly stirring, and repeating the work of the step 4) and the step 5) to obtain the Jujun grass wine.
2. The process for brewing wine by using pennisetum hydridum as claimed in claim 1, wherein the step 2) is repeated for 2-3 times.
3. The Jujun grass brewing process according to claim 1, wherein the complex enzyme in step 3) is cellulase, hemicellulase, amylase and maltase, and the use amount is 0.8-1 part.
4. The pennisetum sinese brewing process according to claim 1, wherein the koji is a mixture of saccharifying enzyme, active yeast and aroma-producing yeast in an amount of 0.4-0.6 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710788997.5A CN107338162B (en) | 2017-09-05 | 2017-09-05 | Jujun grass wine brewing process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710788997.5A CN107338162B (en) | 2017-09-05 | 2017-09-05 | Jujun grass wine brewing process |
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| CN107338162A CN107338162A (en) | 2017-11-10 |
| CN107338162B true CN107338162B (en) | 2021-01-29 |
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| CN201710788997.5A Expired - Fee Related CN107338162B (en) | 2017-09-05 | 2017-09-05 | Jujun grass wine brewing process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113122411A (en) * | 2019-12-31 | 2021-07-16 | 清镇市新店镇兴泰养殖农民专业合作社 | Making process of perennial fungus grass wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635076A (en) * | 2004-11-03 | 2005-07-06 | 周向阳 | Process for preparing wine from bamboo shavings |
| CN105087273A (en) * | 2015-08-26 | 2015-11-25 | 甘肃省轻工研究院 | Method for manufacturing wild strawberry wine |
| CN105087333A (en) * | 2015-08-26 | 2015-11-25 | 甘肃省轻工研究院 | Preparation method of maca liquor |
| CN105112191A (en) * | 2015-08-26 | 2015-12-02 | 甘肃滨河食品工业（集团）有限责任公司 | Method for manufacturing maca red wine |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105199891A (en) * | 2014-05-27 | 2015-12-30 | 徐小芹 | White tea liquor production method |
| CN105482977A (en) * | 2016-02-15 | 2016-04-13 | 束润涛 | Water chestnut-sticky rice distilled liquor and making method thereof |
| CN106883969A (en) * | 2017-04-28 | 2017-06-23 | 福建农林大学 | A kind of method that utilization Jujun grasses brewage Juncao white wine |
| CN106867806A (en) * | 2017-04-28 | 2017-06-20 | 福建农林大学 | A kind of method that utilization Jujun grasses brewage Juncao yellow rice wine |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635076A (en) * | 2004-11-03 | 2005-07-06 | 周向阳 | Process for preparing wine from bamboo shavings |
| CN105087273A (en) * | 2015-08-26 | 2015-11-25 | 甘肃省轻工研究院 | Method for manufacturing wild strawberry wine |
| CN105087333A (en) * | 2015-08-26 | 2015-11-25 | 甘肃省轻工研究院 | Preparation method of maca liquor |
| CN105112191A (en) * | 2015-08-26 | 2015-12-02 | 甘肃滨河食品工业（集团）有限责任公司 | Method for manufacturing maca red wine |
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