CN107586668A - A kind of alkaline liquor and preparation method thereof - Google Patents
A kind of alkaline liquor and preparation method thereof Download PDFInfo
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- CN107586668A CN107586668A CN201710845963.5A CN201710845963A CN107586668A CN 107586668 A CN107586668 A CN 107586668A CN 201710845963 A CN201710845963 A CN 201710845963A CN 107586668 A CN107586668 A CN 107586668A
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Abstract
The present invention relates to Liquor Making Technology field, more particularly to a kind of alkaline liquor and preparation method thereof.For the alkaline liquor using golden jujube as primary raw material, Daqu, rice husk are auxiliary material, and high-quality golden jujube original plasm wine is produced by dispensing, boiling, the slag that dries in the air, fermentation, distillation process；Wherein, appropriate pectase, cellulase, production wine dry ferment, production ester dry ferment are added during the slag that dries in the air；Acid is removed by being neutralized to golden jujube original plasm wine, after then carrying out multiple steaming purification, compounding adds plant alkalescence water, obtains alkaline liquor；The plant alkalescence water is configured to plant alkalescence water using the alkaline article of basic food or medicine-food two-purpose as raw material.The present invention can save raw material, improve labor productivity, the wine pure in mouth feel of production, can realize mechanization production.
Description
（One）Technical field
The present invention relates to Liquor Making Technology field, more particularly to a kind of alkaline liquor and preparation method thereof.
（Two）Background technology
The Ph values of most of drinks are all acidity, and such as Spirit, fermented wine Ph are 4.5-5.5, and beer Ph values are 4.2-4.4,
Ethanol among acid wine is oxidized caused a large amount of acetaldehyde extended stationary periods among liver and blood in digestion process, can not
It is then that can produce headache, hydrochloric acid in gastric juice etc. after drinking to be still drank after a night the reason for reflecting by normal physiological metabolic regulation.And quoting alkaline liquor
After will not produce reflection of being still drank after a night, the Ph values of alkaline liquor can mitigate the burden of liver, spleen, prevent close to human body fluid Ph values
Only calcium loss, reach the effect for promoting internal acid-base balance.At present, domestic alkaline liquor species is less, and most of wine is medicinal liquor
Form, it is impossible to meet in general life or the requirement drunk of commercial affairs, do not meet the taste of Chinese Consumer's.
（Three）The content of the invention
The invention overcomes the deficiencies of the prior art, and provides a kind of alkaline liquor.
The present invention is achieved through the following technical solutions：
A kind of alkaline liquor, it is characterised in that：For the alkaline liquor using golden jujube as primary raw material, Daqu, rice husk are auxiliary material, are passed through
Dispensing, boiling, the slag that dries in the air, fermentation, distillation process produce high-quality golden jujube original plasm wine；Wherein, added during the slag that dries in the air suitable
Measure pectase, cellulase, production wine dry ferment, production ester dry ferment；Acid is removed by being neutralized to golden jujube original plasm wine, is then carried out
After multiple steaming purification, compounding adds plant alkalescence water, obtains alkaline liquor；The plant alkalescence water is with basic food or medicine-food two-purpose
Article extract alkaline matter for raw material, plant alkalescence water is then made.
Basic food includes the one or more in raisins, lemon tablet, tealeaves, dried plum, soybean, red bean；Medicine-food two-purpose
Article include the fruit of Chinese wolfberry, chrysanthemum, jujube, cape jasmine, the one or more in mulberry fruit.
Including following parts by weighbf component：Small jujube 2000-2500 parts, Daqu 200-250 parts, carbohydrase 3-5 parts, Angel TH
White wine king's dry ferment 1-2 parts, produce ester dry ferment 0.5-0.8 parts, pectase 0.2-0.3 parts, cellulase 0.2-0.3 parts.
The preparation method of alkaline liquor comprises the following steps：
（1）Dispensing：The small jujube of major ingredient is weighed, adds four times of rice husk, then adds the pulp-water of major ingredient quality 30% and main rice steamer steaming matter
The acetic acid of amount 0.1% carries out acid adjustment, and dress boils after stirring；
（2）Boiling：It is divided to two rice steamers to carry out boiling in the material to be stirred after mixing；Wherein, uniform during loaded steamer, action is light, pine
Dissipate it is smooth material is put into rice steamer pot, boiling 40 minutes, then go out rice steamer and dry in the air slag；
（3）Dry in the air slag：Go out after rice steamer after first making a call to one time with Cinder crusher, then to aeration-cooling on trench curtain.Will material on trench curtain
Spread out it is even after, open sport car further stir stirring cooling.The Daqu of major ingredient quality 10% is added when material temperature drops to 40 DEG C or so
Powder, continue to stir；When material temperature drops to 30 DEG C, carbohydrase, Angel TH white wine king dry ferment, ester-producing yeast, pectase, fibre are added
Tie up plain enzyme；The pulp-water of major ingredient 50% is added simultaneously, and turns cooling in time, when temperature drops to 15-20 DEG C, is started into pond Feng Jiao；
（4）Fermentation：Fermentation period 30 days is controlled, then goes out pond and carry out distillation to take wine；
（5）Distill again：After fermented grain goes out pond, major ingredient quality 8%-11% rice husk is uniformly participated in wherein, while going out pool side by rice
Shell participates in, and loads after stirring in rice steamer pot；GPRS presses vapour spreading during loaded steamer, and the bed of material is thin during spreading, and action is light, the bed of material
Thickness is uniform, and the bed of material is loose, and steam pressure will be stablized；Flow 30 DEG C or so of wine temperature, loaded steamer time control in 35-40 minutes,
Wine must be flowed after shrouding disc in 5 minutes, 3-4 kilograms of stream wine speed is per minute；
（6）Storage：After foreshot, liquor tailing, middle stream wine are sent to wine storehouse, to store respectively, and carry out mark and record；
（7）Prepare alkaline water：By basic food（Raisins, lemon, tealeaves, dried plum, soybean, red bean etc.）Or the thing of medicine-food two-purpose
Product（The fruit of Chinese wolfberry, chrysanthemum, jujube, cape jasmine, mulberry fruit etc.）By being calcined, smashing, refining, defibrination, high-pressure homogeneous, centrifugal rotary is heavy, mistake
Its alkaline settled solution of leaching, alkaline settled solution is alkaline water.Roasting requirement, which must reach, all to be turned hydrocarbon oxygen element
Melt, finally the only condition of remaining ash content.Temperature is at 450 DEG C to 600 DEG C, even more high.Smash, refine, defibrination is mainly
The leaching rate of vegetalitas alkaline water is improved, raw material and the water is fully increased contact surface.The heavy purpose of centrifugal rotary, it is exactly by solid
Material and alkaline water separation.The purpose of filtering is exactly alkaline water is become more clear, reaches the requirement used；
（8）Hook tune：After the wine of various different-styles reaches storage period, according to the flavor of wine in each container and physical and chemical index and
Storage time, the neutral pure water in part is added, carrying out batch using Activities of Some Plants alkaline water blends, and carries out chemical examination trial test, finely tunes.
Wherein, step（2）Fed during middle loaded steamer in steam bleeding；So upper vapour is uniform, and steam does not run shortcut；Deng coming up in rice steamer
After big vapour, moderate size, boiling 40 minutes are arrived into steam valve regulation.
Advantage of the present invention：The present invention can save raw material, improve labor productivity, and the wine pure in mouth feel of production can
Realize mechanization production.
（Four）Embodiment
（1）Dispensing
2300 jin of the small jujube of major ingredient is weighed, adds four times of rice husk, the pulp-water and 0.1% acetic acid for adding 30% carry out acid adjustment.Stirring
Loaded steamer boiling after uniformly.Successively it is divided into two rice steamers and carries out boiling.
（2）Boiling
It is divided to two rice steamers to carry out boiling in the material to be stirred after mixing.It is uniform during loaded steamer, act gently loose smooth by material dress
Enter rice steamer pot.Fed during loaded steamer in steam bleeding.So upper vapour is uniform, and steam does not run shortcut.After the big vapour that comes up in rice steamer, steam valve is adjusted
Save moderate size, boiling 40 minutes, then go out rice steamer and dry in the air slag.
（3）Dry in the air slag
After the steaming jujube time arrives, go out rice steamer airing cooling in time.Go out after rice steamer after first making a call to one time with Cinder crusher, then to divulging information on trench curtain
Cooling.After expecting that stand is even on trench curtain, open sport car and further stir stirring cooling.Treat that material temperature drops to 40 DEG C or so Shi Jia
Enter 10% koji powder, continue to stir.When material temperature drops to 30 DEG C, the carbohydrase and 0.5 kilogram of Angel of 2 kilogram of 50,000 unit are added
Board white wine king's dry ferment.
0.3 kilogram of ester-producing yeast, pectase and each 120g of cellulase.The pulp-water of major ingredient 50% is added simultaneously, and is turned in time
Mix cooling.When temperature drops to 15-20 DEG C, start into pond Feng Jiao.Initially enter next process.
（4）Fermentation
After entering pond, plastic cloth is covered above, covers rice husk above plastic cloth again, then treads pond edge.Centre insertion one
Root has inlayed the bamboo pole of thermometer in advance, for observing temperature variations daily in cellar for storing things, and makes a record.Daily will be to pond
Sub- edge is trampled once, the alcohol volatilization avoided enter into air and cellar for storing things.Control fermentation period 30 days, then go out pond and distilled
Take wine.
（5）Distill again
After fermented grain goes out pond, 200-250 kilograms of rice husk is uniformly participated in wherein.Rice husk is participated in while going out pool side, stirred
Load afterwards in rice steamer pot.GPRS presses vapour spreading during loaded steamer, accomplishes thin, light, even, loose.I.e. spreading when the bed of material it is thin, action is light,
Bed of material thickness is uniform, and the bed of material is loose.Steam pressure will be stablized.Principle is slow steaming wine, and big vapour knocks into the back.Flow 30 DEG C of left sides of wine temperature
It is right.Loaded steamer time control must flow wine after 35-40 minutes, shrouding disc in 5 minutes.It is per minute to flow 3-4 kilograms of wine speed.Connect per rice steamer
0.5 kilogram of foreshot is taken, accesses 40-50 kilograms of liquor tailing.Wine sends to the storage of wine storehouse, returns grain and is used as dispensing.
（6）Storage
After foreshot, liquor tailing, middle stream wine are sent to wine storehouse, to store respectively, and carry out mark and record.Foreshot typically store half a year with
On, liquor tailing is at least stored more than 18 months, middle stream wine typically storage 1 year or so.Each own different storage of special blending liquor
Phase.Hold-up vessel wants good seal.The container used can not can not have color to be dissolved into wine, less with wine chemically reactive
The material for making wine change flavor can be dissolved in.Stainless steel or ceramic vessel is preferred.
（7）Prepare alkaline water
By basic food（Raisins, lemon, tealeaves, dried plum, soybean, red bean etc.）Or the article of medicine-food two-purpose（The fruit of Chinese wolfberry, chrysanthemum
Flower, jujube, cape jasmine, mulberry fruit etc.）By 600 DEG C roasting 1 hour, then take out cooling, bulk smashed, with stone mill grind into
The preliminary refinement of row, then further refined by the screen cloth of 200 mesh, then add distilled water and ground with fiberizer, then it is equal with high pressure
The pressure that matter machine imposes 70MPa carries out homogeneous, then carries out centrifugal rotary with 4500 turns of rotating speed and sinks, obtains preliminary vegetalitas alkali
Property water, finally carries out smart filtering with diatomite filter, obtains the vegetalitas alkaline water of clear.It can be used to the hook of white wine
Convert.
（8）Hook tune
The wine of various different-styles reaches storage period rear and can be used.According to the flavor of wine in each container and physical and chemical index and
Storage time.Have according to flavor
The principle such as offset, strengthen, covering, be compound, in conjunction with data from gas chromatography and personal blending experience.Make wine body hook
Scheme is converted, then makes sample, carries out trial test chemical examination, is modified-do again sample-trial test according to result is tasted, until qualified
Untill.Then carry out batch to blend, carry out chemical examination trial test, finely tune.Blending water uses part according to the requirement of mouthfeel and index
Neutral pure water, using Activities of Some Plants alkaline water, make final products that alkalescent be presented.
（9）Filtering, filling, storage
Filter is cleaned before filtering, after sample examination trial test is qualified after filtering is limpid, the progress of notice workshop is filling, wraps
Dress, storage.
Claims (4)
- A kind of 1. alkaline liquor, it is characterised in that：For the alkaline liquor using golden jujube as primary raw material, Daqu, rice husk are auxiliary material, are led to Cross dispensing, boiling, the slag that dries in the air, fermentation, distillation process produce high-quality golden jujube original plasm wine；Wherein, added during the slag that dries in the air Appropriate pectase, cellulase, production wine dry ferment, production ester dry ferment；Acid, Ran Houjin are removed by being neutralized to golden jujube original plasm wine After the multiple steaming purification of row, compounding adds plant alkalescence water, obtains alkaline liquor；The plant alkalescence water is with basic food or medicine-food two-purpose Article is that raw material produces plant alkalescence water.
- 2. alkaline liquor according to claim 1, it is characterised in that：Including following parts by weighbf component：Sorghum 2000-2500 Part, Daqu 200-250 parts, carbohydrase 3-5 parts, Angel TH white wine king's dry ferment 1-2 parts, produce ester dry ferment 0.5-0.8 parts, pectin Enzyme 0.2-0.3 parts, cellulase 0.2-0.3 parts.
- 3. the preparation method of alkaline liquor according to claim 1, it is characterised in that：Comprise the following steps：（1）Dispensing：Claim Small jujube is taken, adds four times of rice husk, the pulp-water of major ingredient quality 30% is then added and the acetic acid of major ingredient quality 0.1% carries out acid adjustment, Loaded steamer boiling after stirring；（2）Boiling：It is divided to two rice steamers to carry out boiling in the material to be stirred after mixing；Wherein, it is equal during loaded steamer Even, action is light, it is loose it is smooth material is put into rice steamer pot, boiling 40 minutes, then go out rice steamer and dry in the air slag；（3）Dry in the air slag：First used after going out rice steamer After Cinder crusher makes a call to one time, then to aeration-cooling on trench curtain；After expecting that stand is even on trench curtain, open sport car and further turn over Dynamic stirring cooling；The koji powder of major ingredient quality 10% is added when material temperature drops to 40 DEG C or so, continues to stir；Treat that material temperature drops to 30 DEG C when, add carbohydrase, Angel TH white wine king dry ferment, ester-producing yeast, pectase, cellulase；Add major ingredient 50% simultaneously Pulp-water, and cooling is turned in time, when temperature drops to 15-20 DEG C, start into pond Feng Jiao；（4）Fermentation：Control fermentation period 30 My god, then go out pond and carry out distillation to take wine；（5）Distill again：After fermented grain goes out pond, major ingredient quality 8%-11% rice husk is uniformly joined Enter wherein, participate in rice husk while going out pool side, load after stirring in rice steamer pot；GPRS presses vapour spreading during loaded steamer, expects during spreading Layer is thin, and action is light, and bed of material thickness is uniform, and the bed of material is loose, and steam pressure will be stablized；Flow 30 DEG C or so of wine temperature, loaded steamer Time control must flow wine after 35-40 minutes, shrouding disc in 5 minutes, 3-4 kilograms of stream wine speed is per minute；（6）Storage：Foreshot, After liquor tailing, middle stream wine are sent to wine storehouse, to store respectively, and carry out mark and record；（7）Prepare alkaline water：By basic food or The article of medicine-food two-purpose is by being calcined, smashing, refining, defibrination, high-pressure homogeneous, centrifugal rotary sink, filter to take its alkaline settled solution, Alkaline settled solution is alkaline water；（8）Hook tune：After the wine of various different-styles reaches storage period, according to wine in each container Flavor and physical and chemical index and storage time, add the neutral pure water in part, use Activities of Some Plants alkaline water carry out batch hook Convert, carry out chemical examination trial test, finely tune.
- 4. the preparation method of alkaline liquor according to claim 3, it is characterised in that：Step（2）During middle loaded steamer in steam bleeding Charging；So upper vapour is uniform, and steam does not run shortcut；After the big vapour that comes up in rice steamer, moderate size is arrived into steam valve regulation, boiling 40 divides Clock.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108977296A (en) * | 2018-07-20 | 2018-12-11 | 浠诲嘲 | A kind of alkalescent white wine and preparation method thereof |
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| CN104974897A (en) * | 2014-04-11 | 2015-10-14 | 王衍洲 | Preparation method of alkaline liquor solution |
| CN105176771A (en) * | 2015-11-05 | 2015-12-23 | 重庆邵氏农业科技有限公司 | Weakly alkaline tea wine and preparation method thereof |
| CN105400666A (en) * | 2015-12-05 | 2016-03-16 | 重庆星湖茶酒厂 | Weak alkaline tea wine |
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- 2017-09-19 CN CN201710845963.5A patent/CN107586668A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103555512A (en) * | 2013-10-30 | 2014-02-05 | 山东双陵春酒业有限公司 | Production process of jujube-flavored white spirit |
| CN104974897A (en) * | 2014-04-11 | 2015-10-14 | 王衍洲 | Preparation method of alkaline liquor solution |
| CN104928140A (en) * | 2015-07-07 | 2015-09-23 | 青岛嘉瑞生物技术有限公司 | Compound fermentation type winter-jujube health care wine and production technology thereof |
| CN105176771A (en) * | 2015-11-05 | 2015-12-23 | 重庆邵氏农业科技有限公司 | Weakly alkaline tea wine and preparation method thereof |
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| CN108977296A (en) * | 2018-07-20 | 2018-12-11 | 浠诲嘲 | A kind of alkalescent white wine and preparation method thereof |
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Application publication date: 20180116 |