CN107446745A - It is a kind of to utilize the method and ginger wine of losing grain production ginger wine - Google Patents
It is a kind of to utilize the method and ginger wine of losing grain production ginger wine Download PDFInfo
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- CN107446745A CN107446745A CN201710844459.3A CN201710844459A CN107446745A CN 107446745 A CN107446745 A CN 107446745A CN 201710844459 A CN201710844459 A CN 201710844459A CN 107446745 A CN107446745 A CN 107446745A
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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
- 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 kind of using the method and ginger wine of losing grain production ginger wine, it is related to brewing technical field.It is provided by the invention to lose grain and ginger co-fermentation using the method for losing grain production ginger wine, then pass through back wine and distill and adjust Alcohol degree and obtain.The grain of losing that this method is enriched to nutriment is used, fermentation source is used as using it, and add ginger and carry out fermenting and producing ginger wine jointly, provide the thinking and approach for losing grain recycling, it is obvious to reduce grain consumption, it is cost-effective, addition water regulation Alcohol degree is added in production process, thinking is provided for the exploitation of low wine.Ginger wine base provided by the invention is prepared in above-mentioned using the method for losing grain production ginger wine, and fragrance is strong fragrant, have stimulate circulation, stomach strengthening function；The wherein component content such as protein, polypeptide is few, in good taste without peculiar smell, and stability is high；Alcohol degree can adjust, and meet different consumer demands.
Description
Technical field
It is especially a kind of to utilize the method and ginger wine of losing grain production ginger wine the present invention relates to brewing technical field.
Background technology
The residue after drinking is taken to be by solid state fermentation, distillation by raw material of the cereal rich in starch such as sorghum, wheat
Lose grain.Lose contain in grain about 60% water, 5-10% protein, 6-12% starch, and substantial amounts of amino acid, abundant
The micro beneficiating ingredient such as ribonucleic acid and purine caused by the inorganic elements such as phosphorus, potassium and microbial cells.Also contain in addition, losing in grain
There is the precursor substance of a large amount of flavor and fragrance substances not distilled out.It is big to lose the yield of grain, generally 30 times or so of white wine yield,
According to incompletely statistics, China's liquor industry, which is produced per year, loses nearly 30,000,000 tons of grain., will if caused grain of losing can not be utilized timely and effectively
It can occur putrid and deteriorated and pollution is brought to environment, while be also the huge waste of resource.Thus, poor utilization rate is lost in raising, into
For whole liquor industry urgent problem.
《The method of aroma type spirit distiller grain secondary fermentation brewing spirit and its white wine brewageed》
（201010246645.5）In, Koji heap fermentation is added in aroma type spirit distiller grain, adds liquor tailing wine, esterifying liquid mixes
It is even, it is sealed by fermentation, obtains that a kind of taste is simple and elegant, white spirit of smell coordination.《Grain, which is lost, using paste flavor produces typical Maotai-flavor
The method of white wine》（201110030535.X）In, the sorghum after crushing takes fermented grain to be mixed into grain after profit grain processing with cellar for storing things
Unstrained spirits, four kinds of composition mixed liquors of alcohol, yellow water, foreshot, liquor tailing are put into distillation bottom pot, divide three-wheel distillation to take wine, product style
It is identical with Maotai-flavor liquor.There is not the report that Chinese yeast delicate fragrance loses poor secondary fermentation.These patents add multiple auxiliary materials, auxiliary material ratio
Example is difficult to hold, and repeatedly distillation takes wine, and cost is high, fermentation period length.《The development of ginger health liquor》Using ginger as raw material, through cutting
After piece mashing, add Active Dry Yeast and fermented, the ginger thick taste of gained ginger wine, give people not pleasant sensation.And
And the wax coat of ginger epidermis limits the precipitation of functional component, bioactive ingredients extraction is incomplete.
The content of the invention
The first goal of the invention of the present invention is：For above-mentioned problem, there is provided one kind produces ginger using grain is lost
The method of wine, the grain of losing that this method is enriched to nutriment are used, and using it as fermentation source, and add ginger co-fermentation
Ginger wine is produced, on the one hand provides and loses grain recycling thinking and approach, hence it is evident that grain consumption is reduced, it is cost-effective；On the other hand send out
Ginger is added during ferment, the nutritional ingredient of ginger is rich in product, and passes through addition water decreasing concentration, it is in good taste.
The second goal of the invention of the present invention is：A kind of ginger wine is provided, the ginger wine produces to obtain using the above method,
In production process, the alcoholic strength of product and mouthfeel are adjusted by controlling the addition of addition water, so as to rich in taste, can be met
Different consumer demands.
The technical solution adopted by the present invention is as follows：
It is a kind of to utilize the method for losing grain production ginger wine, it is characterised in that it comprises the following steps：
（1）After Chinese yeast is activated, add and lost in grain together with carbohydrase, accumulation saccharification；
（2）Ginger is added and loses grain through saccharification；
（3）Yellow water and liquor tailing are added, is sealed by fermentation；
（4）Add base liquor and carry out back wine distillation, obtain new base liquor；
（5）Addition water ice cube is added into new base liquor and forms mixture of ice and water, filtrate is then filtered to take and obtains finished product ginger wine.
By adopting the above-described technical solution, the grain of losing enriched to nutriment is used, wherein rich in starch, advanced
The fragrance matters such as acid, higher alcohol, esters, increase the flavor component of white wine.Using it as fermentation source, and add ginger and carry out jointly
Fermenting and producing ginger wine, there is provided lose grain and recycle thinking and approach, hence it is evident that grain consumption is reduced, it is cost-effective.Add in fermentation process
Enter ginger, the nutritional ingredient such as the zingerol rich in ginger, ginger oil alcohol in product, have stimulate circulation, stomach strengthening function, and pass through
Addition water decreasing concentration is crossed, it is in good taste.
The a kind of of the present invention utilizes the method for losing grain production ginger wine, step（1）In, addition Chinese yeast is to it in grain is lost
Mass fraction is 0.3-0.5%.
The present invention's is a kind of using the method for losing grain production ginger wine, and Chinese yeast is carried out into activation includes：By Chinese yeast with it is sterile
Water is 1 according to mass ratio:50-80 ratio mixing, activates 30-40min；Sterile coolant-temperature gage is 25-35 DEG C.
The present invention's is a kind of using the method for losing grain production ginger wine, adds carbohydrase to its mass fraction in grain is lost
For 0.1-0.15%.
In above-mentioned technical proposal, lose grain and lose grain caused by Chinese yeast fen-flavor type white spirit brewing process.Think based on the present invention
In the other technologies scheme on road, other wine brewing processes can also be used, as Maotai-flavor or Luzhou-flavor wine brewing process lose grain.Chinese yeast
After activation, microbial fermentation activity therein is high, while adds carbohydrase, is glucose fully by the Starch Conversion lost in grain,
For fermenting, starch utilization ratio is improved.
The a kind of of the present invention utilizes the method for losing grain production ginger wine, step（2）In, ginger adds after crushing loses grain,
The particle diameter of ginger is 0.2-0.3mm after broken；Ginger and the mass ratio for losing grain are 0.2-0.4:1.
By adopting the above-described technical solution, the wax coat limitation function of ginger epidermis can be effectively avoided through broken ginger
The dissolution of composition, improve the dissolution rate of bioactive ingredients.
The a kind of of the present invention utilizes the method for losing grain production ginger wine, step（3）In, yellow water and liquor tailing and lose between grain
Mass ratio is 0.03-0.05:0.07-0.1:1；The temperature of sealing and fermenting is 22-37 DEG C, is fermented 7-12 days.
In above-mentioned technical proposal, yellow water and liquor tailing are the accessory substance in Chinese yeast fen-flavor type white spirit still-process.Based on
In the other technologies scheme of thinking of the present invention, change the yellow water during the white liquor distillings such as Luzhou-flavor, Maotai-flavor into and liquor tailing also may be used.
By adopting the above-described technical solution, the macro-nutrients lost in grain and ginger fully ferment through microorganism, resolve into easily
The small molecule form being absorbed by the body.
The a kind of of the present invention utilizes the method for losing grain production ginger wine, step（4）In, base liquor is with the mass ratio for losing grain
0.15-0.2:1。
The a kind of of the present invention utilizes the method for losing grain production ginger wine, step（5）In, new base liquor is through displaying half a year to one
Nian Hou, add addition water.
By adopting the above-described technical solution, aroma-producing substance content increases in the base liquor through displaying, fragrance is more strong fragrant.
The present invention's is a kind of using the method for losing grain production ginger wine, and the addition water is white after softened desalting processing
Wine decreasing concentration water；Based on CaO, the hardness of addition water is no more than 2.5mg/mL；It can be adjusted by adjusting the addition of addition water
Alcohol degree is saved to prepare the product of different Alcohol degrees；It is filtered to remove suspension and precipitation.
By adopting the above-described technical solution, addition water after processing water white transparency, no suspended substance, without precipitation, hardness is low,
Taste is salubrious, the net micro-sweet of taste, does not ruin the mouthfeel of ginger wine.Mixture of ice and water, protein, polypeptide etc. is formed during decreasing concentration easily to be formed
It is cotton-shaped, precipitation to be eliminated the unusual smell into analyzing, mouthfeel is adjusted, improves the stability of low wine, meets the need of more consumers
Ask.
Alcohol degree is adjusted to prepare the product of different Alcohol degrees by adjusting the addition of addition water.22%vol's
Ginger wine Jiang Xiang is strong, sweet tasty and refreshing, suitable for women or teenager consumer；38%vol ginger wine Jiang Xiang is pleasant, alcohol and
It is sweet, suitable for ordinary consumption colony；52%vol Jiang Xiang is strong fragrant, empty cup lasting, suitable for high wine fan.Different alcohol
Degree, different mouthfeels, can meet the needs of consumers in general.
A kind of ginger wine, it is lost the method for grain production ginger wine using above-mentioned utilization and is prepared.
Ginger wine provided by the invention, it is capable of direct drinking or on the rocks drink according to consumer personal like.It is on the rocks when drinking
Ginger wine is poured into container, ice cube is added, is shaken up after sealing, wine body is more soft, easy drink, smell coordination, salubrious comfortable.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1. the abundant grain of losing of pair nutriment is used, using it as fermentation source, and adds ginger and carry out fermenting and producing jointly
Ginger wine, there is provided lose grain and recycle thinking and approach, hence it is evident that grain consumption is reduced, it is cost-effective.Have in the ginger wine of production and lose
Higher acid, higher alcohol, the fragrance matter such as esters of grain, tart up.Have the nutrition such as the zingerol with ginger, ginger oil alcohol into
Point, have stimulate circulation, stomach strengthening function.
2. adding addition water regulation Alcohol degree in production process, thinking is provided for the exploitation of low wine.Addition water simultaneously
Form mixture of ice and water during decreasing concentration, protein, polypeptide etc. easily formed it is cotton-shaped, precipitation can be eliminated the unusual smell into analyzing, adjust mouth
Sense, improves the stability of low wine, meets more consumer demands.
Brief description of the drawings
Examples of the present invention will be described by way of reference to the accompanying drawings, wherein：
Fig. 1 is the process chart provided by the invention using the method for losing grain production ginger wine.
Embodiment
All features disclosed in this specification, or disclosed all methods or during the step of, except mutually exclusive
Feature and/or step beyond, can combine in any way.
This specification（Including any accessory claim, summary）Disclosed in any feature, unless specifically stated otherwise,
Replaced by other equivalent or with similar purpose alternative features.I.e., unless specifically stated otherwise, each feature is a series of
An example in equivalent or similar characteristics.
Embodiment 1
The present embodiment provides a kind of method for producing ginger wine using grain is lost, and the grain of losing that this method is enriched to nutriment is subject to profit
With using it as fermentation source, and adding ginger co-fermentation production ginger wine, on the one hand provide and lose grain and recycle thinking and way
Footpath, hence it is evident that grain consumption is reduced, it is cost-effective；Ginger is added in another aspect fermentation process, the nutritional ingredient of ginger is rich in product,
And pass through addition water decreasing concentration, it is in good taste.As shown in figure 1, the method that grain production ginger wine is lost in the utilization that the present embodiment provides includes
Following steps：
Step 1：It is 1 according to mass ratio:50 take Chinese yeast and 25 DEG C of sterilized waters, and Chinese yeast is added in sterilized water, after being well mixed
40min is activated, obtains activating Chinese yeast.
Step 2：Activation Chinese yeast and carbohydrase are added to lose and accumulate saccharification 2h in grain after mixing.Lose in grain, the quality of Chinese yeast
Fraction is 0.3%, and carbohydrase mass fraction is 0.15%.
Step 3：Select without scar, without mildew and rot ginger, it is 0.2-0.3mm to be crushed to particle diameter, and the ginger after crushing adds
Enter losing in grain and stirring through saccharification, ginger and the mass ratio for losing grain are 0.2:1.
Step 4：Grain will be lost and be transferred to fermentation tank, be sealed by fermentation after adding yellow water and liquor tailing.Wherein, yellow water, liquor tailing and grain is lost
Between mass ratio be 0.03:0.1:1.Keeping temperature is 37 DEG C, is sealed by fermentation 7 days.
Step 5：It is 0.15 according to base liquor and the mass ratio for losing grain after the completion of fermentation:1 goes forward side by side to addition base liquor in grain is lost
Wine of going back distills to obtain new base liquor.
Step 6：Drinking water is subjected to softening desalination processing, the content to CaO is no more than 2.5mg/mL, obtains addition water.
Addition water is frozen into ice.New base liquor is displayed half a year, is then added addition water ice particles thereto and is formed mixture of ice and water
And Alcohol degree is adjusted to 22%vol.
Step 7：Take advantage of ice cube completely not melt, filter mixture of ice and water, remove suspension, flocculent deposit produces.
Embodiment 2
The present embodiment provides a kind of method for producing ginger wine using grain is lost, and the grain of losing that this method is enriched to nutriment is subject to profit
With using it as fermentation source, and adding ginger co-fermentation production ginger wine, on the one hand provide and lose grain and recycle thinking and way
Footpath, hence it is evident that grain consumption is reduced, it is cost-effective；Ginger is added in another aspect fermentation process, the nutritional ingredient of ginger is rich in product,
And pass through addition water decreasing concentration, it is in good taste.As shown in figure 1, the method that grain production ginger wine is lost in the utilization that the present embodiment provides includes
Following steps：
Step 1：It is 1 according to mass ratio:65 take Chinese yeast and 30 DEG C of sterilized waters, and Chinese yeast is added in sterilized water, after being well mixed
35min is activated, obtains activating Chinese yeast.
Step 2：Activation Chinese yeast and carbohydrase are added to lose and accumulate saccharification 2h in grain after mixing.Lose in grain, the quality of Chinese yeast
Fraction is 0.4%, and carbohydrase mass fraction is 0.12%.
Step 3：Select without scar, without mildew and rot ginger, it is 0.2-0.3mm to be crushed to particle diameter, and the ginger after crushing adds
Enter losing in grain and stirring through saccharification, ginger and the mass ratio for losing grain are 0.3:1.
Step 4：Grain will be lost and be transferred to fermentation tank, be sealed by fermentation after adding yellow water and liquor tailing.Wherein, yellow water, liquor tailing and grain is lost
Between mass ratio be 0.04:0.08:1.Keeping temperature is 28 DEG C, is sealed by fermentation 9 days.
Step 5：It is 0.18 according to base liquor and the mass ratio for losing grain after the completion of fermentation:1 goes forward side by side to addition base liquor in grain is lost
Wine of going back distills to obtain new base liquor.
Step 6：Drinking water is subjected to softening desalination processing, the content to CaO is no more than 2.5mg/mL, obtains addition water.
Addition water is frozen into ice.New base liquor is displayed half a year, is then added addition water ice particles thereto and is formed mixture of ice and water
And Alcohol degree is adjusted to 38%vol.
Step 7：Take advantage of ice cube completely not melt, filter mixture of ice and water, remove suspension, flocculent deposit produces.
Embodiment 3
The present embodiment provides a kind of method for producing ginger wine using grain is lost, and the grain of losing that this method is enriched to nutriment is subject to profit
With using it as fermentation source, and adding ginger co-fermentation production ginger wine, on the one hand provide and lose grain and recycle thinking and way
Footpath, hence it is evident that grain consumption is reduced, it is cost-effective；Ginger is added in another aspect fermentation process, the nutritional ingredient of ginger is rich in product,
And pass through addition water decreasing concentration, it is in good taste.As shown in figure 1, the method that grain production ginger wine is lost in the utilization that the present embodiment provides includes
Following steps：
Step 1：It is 1 according to mass ratio:80 take Chinese yeast and 35 DEG C of sterilized waters, and Chinese yeast is added in sterilized water, after being well mixed
30min is activated, obtains activating Chinese yeast.
Step 2：Activation Chinese yeast and carbohydrase are added to lose and accumulate saccharification 2h in grain after mixing.Lose in grain, the quality of Chinese yeast
Fraction is 0.5%, and carbohydrase mass fraction is 0.1%.
Step 3：Select without scar, without mildew and rot ginger, it is 0.2-0.3mm to be crushed to particle diameter, and the ginger after crushing adds
Enter losing in grain and stirring through saccharification, ginger and the mass ratio for losing grain are 0.4:1.
Step 4：Grain will be lost and be transferred to fermentation tank, be sealed by fermentation after adding yellow water and liquor tailing.Wherein, yellow water, liquor tailing and grain is lost
Between mass ratio be 0.05:0.07:1.Keeping temperature is 22 DEG C, is sealed by fermentation 12 days.
Step 5：It is 0.2 according to base liquor and the mass ratio for losing grain after the completion of fermentation:1 base liquor and is carried out to losing to add in grain
Wine is returned to distill to obtain new base liquor.
Step 6：Drinking water is subjected to softening desalination processing, the content to CaO is no more than 2.5mg/mL, obtains addition water.
Addition water is frozen into ice.New base liquor is displayed 1 year, is then added addition water ice particles thereto and is formed mixture of ice and water
And Alcohol degree is adjusted to 52%vol.
Step 7：Take advantage of ice cube completely not melt, filter mixture of ice and water, remove suspension, flocculent deposit produces.
The invention is not limited in foregoing embodiment.The present invention, which expands to, any in this manual to be disclosed
New feature or any new combination, and disclose any new method or process the step of or any new combination.
Claims (10)
1. a kind of utilize the method for losing grain production ginger wine, it is characterised in that it comprises the following steps：
（1）After Chinese yeast is activated, add and lost in grain together with carbohydrase, accumulation saccharification；
（2）Ginger is added and loses grain through saccharification；
（3）Yellow water and liquor tailing are added, is sealed by fermentation；
（4）Add base liquor and carry out back wine distillation, obtain new base liquor；
（5）Addition water ice cube is added into new base liquor and forms mixture of ice and water, filtrate is then filtered to take and obtains finished product ginger wine.
2. according to claim 1 utilize the method for losing grain production ginger wine, it is characterised in that step（1）In, add small
Mass fractions of the Qu Zhiqi in grain is lost is 0.3-0.5%.
3. according to claim 2 utilize the method for losing grain production ginger wine, it is characterised in that Chinese yeast is carried out into activation bag
Include：According to mass ratio it is 1 by Chinese yeast and sterilized water:50-80 ratio mixing, activates 30-40min；Sterile coolant-temperature gage is 25-35
℃。
4. it is according to claim 3 using lose grain production ginger wine method, it is characterised in that add carbohydrase to its
It is 0.1-0.15% to lose the mass fraction in grain.
5. according to claim 1 utilize the method for losing grain production ginger wine, it is characterised in that step（2）In, ginger warp
Added after broken and lose grain, the particle diameter of ginger is 0.2-0.3mm after crushing；Ginger and the mass ratio for losing grain are 0.2-0.4:1.
6. according to claim 1 utilize the method for losing grain production ginger wine, it is characterised in that step（3）In, yellow water,
Liquor tailing and the mass ratio lost between grain are 0.03-0.05:0.07-0.1:1；The temperature of sealing and fermenting is 22-37 DEG C, and ferment 7-
12 days.
7. according to claim 1 utilize the method for losing grain production ginger wine, it is characterised in that step（4）In, base liquor with
The mass ratio for losing grain is 0.15-0.2:1.
8. according to claim 1 utilize the method for losing grain production ginger wine, it is characterised in that step（5）In, new base
Wine adds addition water after displaying half a year to 1 year.
9. according to claim 8 utilize the method for losing grain production ginger wine, it is characterised in that the addition water is through soft
Change the water used for alcohol reduction of liquor after desalting processing；Based on CaO, the hardness of addition water is no more than 2.5mg/mL；It can be added by regulation
The addition of pulp-water prepares the product of different Alcohol degrees to adjust Alcohol degree；It is filtered to remove suspension and precipitation.
10. a kind of ginger wine, it is characterised in that it loses grain production ginger using the utilization any one of claim 1-9
The method of wine is prepared.
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| CN201710844459.3A CN107446745B (en) | 2017-09-19 | 2017-09-19 | Method for producing ginger wine by using waste lees and ginger wine |
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| CN201710844459.3A CN107446745B (en) | 2017-09-19 | 2017-09-19 | Method for producing ginger wine by using waste lees and ginger wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108913427A (en) * | 2018-07-17 | 2018-11-30 | 江南大学 | It is a kind of to utilize jujube Spirit by-product production Jujube wine method |
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| CN106398953A (en) * | 2016-06-23 | 2017-02-15 | 陈丽 | Method for making highly flavored type liquor |
| CN106967566A (en) * | 2017-06-06 | 2017-07-21 | 湖南人文科技学院 | A kind of brew method of glutinous rice ginger wine |
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| CN101921689A (en) * | 2010-08-06 | 2010-12-22 | 泸州老窖股份有限公司 | Method for making wine through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and wine made by same |
| CN102787053A (en) * | 2011-05-18 | 2012-11-21 | 胡杰 | Ginger fermented wine and its processing technology |
| CN102952657A (en) * | 2011-11-07 | 2013-03-06 | 陈洪铨 | Production method of flavored wine |
| CN105219588A (en) * | 2015-11-05 | 2016-01-06 | 青岛农业大学 | ULTRASONIC COMPLEX zymotechnic is adopted to prepare the method for ginger wine |
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| CN108913427A (en) * | 2018-07-17 | 2018-11-30 | 江南大学 | It is a kind of to utilize jujube Spirit by-product production Jujube wine method |
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| CN107446745B (en) | 2020-08-25 |
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