CN107603817A - A kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material - Google Patents
A kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material Download PDFInfo
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- CN107603817A CN107603817A CN201711031949.8A CN201711031949A CN107603817A CN 107603817 A CN107603817 A CN 107603817A CN 201711031949 A CN201711031949 A CN 201711031949A CN 107603817 A CN107603817 A CN 107603817A
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- jujube
- calophyllum inophyllum
- brandy
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Abstract
The invention discloses a kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material, belong to brewing technical field, be related to brewageing for brandy.Step is：（1）It is 57 63 according to mass ratio by jujube, Calophyllum Inophyllum L sorting cleaning:37 43 ratio mixing；（2）Add boiling to boil mixed jujube and Calophyllum Inophyllum L, maintain 45 hours temperature to obtain extract solution more than 95 DEG C under agitation；（3）Extract solution is cooled rapidly enzyme-added, digested 46 hours；（4）Slurries after enzymolysis are centrifuged, collect separating liquid；（5）Separating liquid is cooled, yeast is added and is fermented, residual sugar≤1.0g/100mL stops fermentation；（6）It will distill, produce in the zymotic fluid injection distiller for completion of fermenting.Wine body of the present invention is limpid transparent, taste alcohol and sweet ice-cold, nutritious, have strengthening the spleen and stomach, it is aid digestion, fill blood, anticancer, softening blood vessel, the effect of strengthening immunity of organisms.
Description
Technical field
The invention belongs to brewing technical field, is related to brewageing for brandy, and in particular to it is a kind of using jujube and Calophyllum Inophyllum L as
The method that raw material brewages brandy.
Background technology
Sweet warm-natured, the returns spleen stomach of jujube, there are tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the function of relaxing the property of medicine；Modern pharmacological research
It was found that contain abundant vitamin in jujube, the good reputation for having " natural complex ball ", and jujube has drought-enduring characteristic, at me
State's Shanxi Province's cultivated area is extensive, and yield is high.
Calophyllum Inophyllum L is nutritious, doctor's food homology, widely used, and fruit contains soluble sugar 15.18%, can drip color acid 1.04%,
Catergen .38mg/100g, the additionally various trace elements containing needed by human body, wherein calcic 66.59mg/g, iron
2.16mg/g, zinc 0.54mg/g, calcic are occupied first of fruit, are known as the laudatory title of " calcium king in fruit ", to infant and old acalcicosis
With good dietary function.
Because Fruit brandy is brewageed with fruit, save food, it is nutritious, and there is certain health-care efficacy, in drinks
Shown appreciation for somebody in consumption market by consumer very much, the prospect of marketing is fine.Jujube and Calophyllum Inophyllum L are used equally for brewageing brandy, but
It is due to that jujube sugar peracid is low, the high sugar of Calophyllum Inophyllum L acid is low, so the brandy poor taste brewageed using jujube and Calophyllum Inophyllum L list product,
Quality is undesirable.
The content of the invention
It is an object of the invention to provide a kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material.
The present invention is achieved by the following technical solutions：
A kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material, step are：
（1）Pretreatment of raw material：After jujube, Calophyllum Inophyllum L are sorted, cleaned respectively, according to jujube：Calophyllum Inophyllum L mass ratio is 57-63:
37-43 ratio mixing；
（2）Boil extraction：Add boiling to boil mixed jujube and Calophyllum Inophyllum L, maintain 4-5 hour temperature to exist under agitation
More than 95 DEG C, obtain extract solution；
（3）Enzymolysis：Extract solution is cooled rapidly enzyme-added, digest 4-6 hours；
（4）Separation：Slurries after enzymolysis are centrifuged, collect separating liquid；
（5）Fermentation：Separating liquid is cooled, yeast is added and is fermented, stop fermentation after residual sugar≤1.0g/100mL；
（6）Distillation：It will be distilled in the zymotic fluid injection distiller for completion of fermenting, produce brandy.
Further, described jujube：Calophyllum Inophyllum L mass ratio is 60:40.
Add complex enzyme in described enzymolysis process to be digested, addition 50ppm, wherein protease content >=70%.
In described enzymolysis process, extract solution is cooled to rapidly to less than 55 DEG C first, then adds complex enzyme, in 40-
Digested 5 hours under the conditions of 55 DEG C.
Described yeast is Angel Yeast BV818 and RV717, ratio one thousandth first is activated during addition, with Posterior circle
Use.
In described fermentation process, separating liquid is cooled to 18-22 DEG C first, separating liquid is then sent into fermentation tank, is noted
Enter 80% that amount is fermentation tank, then add yeast and fermented, fermentation temperature is 18-20 DEG C, after fermenting 24 hours, for every eight hours
Juice is once.
In described still-process, zymotic fluid is injected into distiller first, injection rate is the 80% of distiller, and sealing is distilled
Device, it is heated to seething with excitement, it is 2-3 kilograms to keep steam pressure, opens cooling water, regulation outflow wine liquid temperature is 25-35 DEG C.
In described still-process, the 4-6% of outflow foreshot is collected respectively, alcoholic strength is 50-68 ° of wine liquid, alcoholic strength
For 25-50 ° of wine liquid, next distillate circulation distillation is collected or is transferred to when alcoholic strength is less than 25 °.
The fruit sugar content that China abounds with is generally below 20BX, therefore to produce 12%vol wine, the life of traditional fruit wine
Production. art for squeeze the juice, sugaring, fermentation.Calophyllum Inophyllum L sugar content is generally not more than 15BX, therefore the jujube low with sugared peracid mixes work
Brandy is brewageed for raw material, boils extraction, enzymolysis centrifugation, fruit juice concn can be controlled in 26BX or so, is fermented into 12%vol wine liquids
Can reaches pure 100% juice.The present invention brewages brandy using jujube and Calophyllum Inophyllum L as raw material, according to the difference in the places of origin of raw materials, leads to
Cross assay and determine amount ratio, general control is in 57-63:Between 37-43.Calophyllum Inophyllum L pulp yellow, the delicate juice of quality is more,
Sweet and sour, nutritional ingredient are high；Jujube vitamin content is high, there is the effect of nourishment for vitality, enrich blood, but Calophyllum Inophyllum L and jujube quality
Hard, content of directly squeezing the juice is low, therefore, is heated to boiling by jujube and Calophyllum Inophyllum L first, softens fruit, extracts soluble sugar, so
Cooling adds complex enzyme dipping enzymolysis afterwards, separates concentration and then cools, and adds yeast and just ferments.
In still-process of the present invention, the 4-6% of outflow foreshot is collected respectively, alcoholic strength is 50-68 ° of wine liquid, alcoholic strength
For 25-50 ° of wine liquid, when alcoholic strength is less than 25 °, next distillate circulation distillation is transferred to；Then the wine liquid of collection is distinguished
It is stored in oak barrel, then by the different wine of different banking systems, just blends as requested, do not add any additive,
Such as need 100Kg 48%vol brandy, you can mix 78Kg 58%vol wine liquids, 21Kg 19%vol liquor tailings, 1Kg foreshot
Conjunction.
The present invention has unique fruity of Calophyllum Inophyllum L and jujube, and wine body is limpid transparent, taste alcohol and sweet ice-cold, nutritious,
With strengthening the spleen and stomach, it is aid digestion, fill blood, anticancer, softening blood vessel, strengthen immunity of organisms the effect of.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
A kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material, step are：
（1）Pretreatment of raw material：After jujube, Calophyllum Inophyllum L are sorted, cleaned respectively, 57Kg jujubes, 37Kg Calophyllum Inophyllum Ls are mixed；
（2）Boil extraction：Add boiling to boil mixed jujube and Calophyllum Inophyllum L, maintain 4 hours under agitation in temperature 95-
100 DEG C, obtain extract solution；
（3）Enzymolysis：Extract solution is cooled to rapidly to less than 55 DEG C first, then adds complex enzyme, is digested under the conditions of 40-50 DEG C
5 hours, the wherein addition of complex enzyme was 50ppm, protease content >=70%；
（4）Separation：Slurries after enzymolysis are centrifuged, collect separating liquid；
（5）Fermentation：Separating liquid is cooled to 18-22 DEG C first, separating liquid is then sent into fermentation tank, injection rate is fermentation tank
80%, then add yeast fermented, fermentation temperature be 18-20 DEG C, fermentation 24 hours after, for every eight hours juice once, residual sugar
Stopping fermentation after≤1.0g/100mL, wherein yeast be Angel Yeast BV818, activation ratio one thousandth first during addition, with
Posterior circle uses；
（6）Distillation：Distilled in the zymotic fluid injection distiller that fermentation is completed, injection rate is the 80% of distiller, and sealing is distilled
Device, it is heated to seething with excitement, it is 2-3 kilograms to keep steam pressure, opens cooling water, regulation outflow wine liquid temperature is 25-35 DEG C, then
The 4-6% of outflow foreshot is collected respectively, and alcoholic strength is 50-68 ° of wine liquid, and alcoholic strength is 25-50 ° of wine liquid, when alcoholic strength is low
Next distillate circulation distillation is collected or be transferred to when 25 °, produces brandy.
Embodiment 2
A kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material, step are：
（1）Pretreatment of raw material：After jujube, Calophyllum Inophyllum L are sorted, cleaned respectively, 58Kg jujubes, 43Kg Calophyllum Inophyllum Ls are mixed；
（2）Boil extraction：Add boiling to boil mixed jujube and Calophyllum Inophyllum L, maintain 4.5 hours under agitation in temperature
95-105 DEG C, obtain extract solution；
（3）Enzymolysis：Extract solution is cooled to rapidly to less than 55 DEG C first, then adds complex enzyme, is digested under the conditions of 45-55 DEG C
4 hours, the wherein addition of complex enzyme was 50ppm, protease content >=70%；
（4）Separation：Slurries after enzymolysis are centrifuged, collect separating liquid；
（5）Fermentation：Separating liquid is cooled to 18-22 DEG C first, separating liquid is then sent into fermentation tank, injection rate is fermentation tank
80%, then add yeast fermented, fermentation temperature be 18-20 DEG C, fermentation 24 hours after, for every eight hours juice once, residual sugar
Stopping fermentation after≤1.0g/100mL, wherein yeast be Angel Yeast BV818, activation ratio one thousandth first during addition, with
Posterior circle uses；
（6）Distillation：Distilled in the zymotic fluid injection distiller that fermentation is completed, injection rate is the 80% of distiller, and sealing is distilled
Device, it is heated to seething with excitement, it is 2-3 kilograms to keep steam pressure, opens cooling water, regulation outflow wine liquid temperature is 25-35 DEG C, then
The 4-6% of outflow foreshot is collected respectively, and alcoholic strength is 50-68 ° of wine liquid, and alcoholic strength is 25-50 ° of wine liquid, when alcoholic strength is low
Next distillate circulation distillation is collected or be transferred to when 25 °, produces brandy.
Embodiment 3
A kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material, step are：
（1）Pretreatment of raw material：After jujube, Calophyllum Inophyllum L are sorted, cleaned respectively, 60Kg jujubes, 40Kg Calophyllum Inophyllum Ls are mixed；
（2）Boil extraction：Add boiling to boil mixed jujube and Calophyllum Inophyllum L, maintain 5 hours under agitation in temperature 95-
105 DEG C, obtain extract solution；
（3）Enzymolysis：Extract solution is cooled to rapidly to less than 55 DEG C first, then adds complex enzyme, is digested under the conditions of 45-55 DEG C
6 hours, the wherein addition of complex enzyme was 50ppm, protease content >=70%；
（4）Separation：Slurries after enzymolysis are centrifuged, collect separating liquid；
（5）Fermentation：Separating liquid is cooled to 18-22 DEG C first, separating liquid is then sent into fermentation tank, injection rate is fermentation tank
80%, then add yeast fermented, fermentation temperature be 18-20 DEG C, fermentation 24 hours after, for every eight hours juice once, residual sugar
Stopping fermentation after≤1.0g/100mL, wherein yeast be Angel Yeast RV717, activation ratio one thousandth first during addition, with
Posterior circle uses；
（6）Distillation：Distilled in the zymotic fluid injection distiller that fermentation is completed, injection rate is the 80% of distiller, and sealing is distilled
Device, it is heated to seething with excitement, it is 2-3 kilograms to keep steam pressure, opens cooling water, regulation outflow wine liquid temperature is 25-35 DEG C, then
The 4-6% of outflow foreshot is collected respectively, and alcoholic strength is 50-68 ° of wine liquid, and alcoholic strength is 25-50 ° of wine liquid, when alcoholic strength is low
Next distillate circulation distillation is collected or be transferred to when 25 °, produces brandy.
Embodiment 4
A kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material, step are：
（1）Pretreatment of raw material：After jujube, Calophyllum Inophyllum L are sorted, cleaned respectively, 63Kg jujubes, 40Kg Calophyllum Inophyllum Ls are mixed；
（2）Boil extraction：Add boiling to boil mixed jujube and Calophyllum Inophyllum L, maintain 4.5 hours under agitation in temperature
95-105 DEG C, obtain extract solution；
（3）Enzymolysis：Extract solution is cooled to rapidly to less than 55 DEG C first, then adds complex enzyme, is digested under the conditions of 45-55 DEG C
4 hours, the wherein addition of complex enzyme was 50ppm, protease content >=70%；
（4）Separation：Slurries after enzymolysis are centrifuged, collect separating liquid；
（5）Fermentation：Separating liquid is cooled to 18-22 DEG C first, separating liquid is then sent into fermentation tank, injection rate is fermentation tank
80%, then add yeast fermented, fermentation temperature be 18-20 DEG C, fermentation 24 hours after, for every eight hours juice once, residual sugar
Stopping fermentation after≤1.0g/100mL, wherein yeast be Angel Yeast RV717, activation ratio one thousandth first during addition, with
Posterior circle uses；
（6）Distillation：Distilled in the zymotic fluid injection distiller that fermentation is completed, injection rate is the 80% of distiller, and sealing is distilled
Device, it is heated to seething with excitement, it is 2-3 kilograms to keep steam pressure, opens cooling water, regulation outflow wine liquid temperature is 25-35 DEG C, then
The 4-6% of outflow foreshot is collected respectively, and alcoholic strength is 50-68 ° of wine liquid, and alcoholic strength is 25-50 ° of wine liquid, when alcoholic strength is low
Next distillate circulation distillation is collected or be transferred to when 25 °, produces brandy.
Claims (8)
- A kind of 1. method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material, it is characterised in that step is：（1）Pretreatment of raw material：After jujube, Calophyllum Inophyllum L are sorted, cleaned respectively, according to jujube：Calophyllum Inophyllum L mass ratio is 57-63: 37-43 ratio mixing；（2）Boil extraction：Add boiling to boil mixed jujube and Calophyllum Inophyllum L, maintain 4-5 hour temperature to exist under agitation More than 95 DEG C, obtain extract solution；（3）Enzymolysis：Extract solution is cooled rapidly enzyme-added, digest 4-6 hours；（4）Separation：Slurries after enzymolysis are centrifuged, collect separating liquid；（5）Fermentation：Separating liquid is cooled, yeast is added and is fermented, stop fermentation after residual sugar≤1.0g/100mL；（6）Distillation：It will be distilled in the zymotic fluid injection distiller for completion of fermenting, produce brandy.
- A kind of 2. method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material according to claim 1, it is characterised in that Described jujube：Calophyllum Inophyllum L mass ratio is 60:40.
- 3. a kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material according to claim 1 or 2, its feature exist In, complex enzyme is added in described enzymolysis process and is digested, addition 50ppm, wherein protease content >=70%.
- 4. a kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material according to claim 1 or 2, its feature exist In in described enzymolysis process, extract solution being cooled to rapidly to less than 55 DEG C first, then enzyme-added, the enzyme under the conditions of 40-55 DEG C Solution 5 hours.
- 5. a kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material according to claim 1 or 2, its feature exist In described yeast is Angel Yeast BV818 and RV717.
- 6. a kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material according to claim 1 or 2, its feature exist In in described fermentation process, separating liquid is cooled into 18-22 DEG C first, separating liquid then is sent into fermentation tank, injection rate is The 80% of fermentation tank, then adding yeast and fermented, fermentation temperature is 18-20 DEG C, after fermentation 24 hours, juice one for every eight hours It is secondary.
- 7. a kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material according to claim 1 or 2, its feature exist In in described still-process, zymotic fluid being injected into distiller first, injection rate is the 80% of distiller, seals distiller, adds For heat to seething with excitement, it is 2-3 kilograms to keep steam pressure, opens cooling water, regulation outflow wine liquid temperature is 25-35 DEG C.
- 8. a kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material according to claim 1 or 2, its feature exist In in described still-process, collecting the 4-6% of outflow foreshot respectively, alcoholic strength is 50-68 ° of wine liquid, alcoholic strength 25- 50 ° of wine liquid, next distillate circulation distillation is collected or is transferred to when alcoholic strength is less than 25 °.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108676670A (en) * | 2018-07-25 | 2018-10-19 | 山西西府海棠酒业有限公司 | A method of mandarin duck fruit wine is made as raw material using Calophyllum Inophyllum L and sea-buckthorn |
| CN108949424A (en) * | 2018-07-27 | 2018-12-07 | 山西西府海棠酒业有限公司 | A method of using three red fruits as raw material brewed fruit wine |
| CN109207317A (en) * | 2018-11-27 | 2019-01-15 | 山西西府海棠酒业有限公司 | The brewage process of jujube extra dry red wine |
| CN109321409A (en) * | 2018-10-30 | 2019-02-12 | 府谷县聚金邦农产品开发公司 | A kind of processing method of Calophyllum Inophyllum L fresh fruit |
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| CN104974882A (en) * | 2014-04-10 | 2015-10-14 | 榆林学院 | Composite nutritional fruit wine and preparation method thereof |
| CN106754188A (en) * | 2017-03-24 | 2017-05-31 | 山西天香果庄园有限公司 | A kind of preparation method of red date brandy |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102051303A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Red jujube brandy |
| CN102604795A (en) * | 2012-04-16 | 2012-07-25 | 府谷县聚金邦农产品开发公司 | Preparation method of Malus micromalus brandy |
| CN104974882A (en) * | 2014-04-10 | 2015-10-14 | 榆林学院 | Composite nutritional fruit wine and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108676670A (en) * | 2018-07-25 | 2018-10-19 | 山西西府海棠酒业有限公司 | A method of mandarin duck fruit wine is made as raw material using Calophyllum Inophyllum L and sea-buckthorn |
| CN108949424A (en) * | 2018-07-27 | 2018-12-07 | 山西西府海棠酒业有限公司 | A method of using three red fruits as raw material brewed fruit wine |
| CN109321409A (en) * | 2018-10-30 | 2019-02-12 | 府谷县聚金邦农产品开发公司 | A kind of processing method of Calophyllum Inophyllum L fresh fruit |
| CN109207317A (en) * | 2018-11-27 | 2019-01-15 | 山西西府海棠酒业有限公司 | The brewage process of jujube extra dry red wine |
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Application publication date: 20180119 |