CN107746770A - A kind of brewing method of lotus root wine - Google Patents

Abstract

The invention relates to a brewing method of lotus root wine and the brewed lotus root wine, which belongs to the field of preparation of alcoholic beverages. The specific steps of the method are as follows: (1) selection; (2) cleaning; (3) removing lotus root joints; (4) beating; (5) rubber mill; Nitrogen source; (8) low-temperature fermentation; (9) lotus root fermented original wine obtained by separating wine legs; (10) lotus root distilled wine soaking fresh lotus root to obtain steeped wine; (11) lotus root fermented original wine and steeped wine blending; (12) clarification; ( 13) Store lotus root wine. On the basis of traditional fruit wine brewing, the present invention adopts α-amylase and cellulase double-enzyme co-saccharification technology, low-temperature fermentation technology and the combination technology of fermented raw wine and steeping wine to keep the flavor of lotus root to the maximum, and brew out A golden-yellow, clear and transparent lotus root wine with a pure and full bouquet, a strong sense of mellowness, and a harmonious balance between sweet and sour. The invention provides a new idea for the development of lotus root wine, and also has very important pioneering significance for the development of the fruit and vegetable alcohol beverage industry.

Description

A kind of brewing method of lotus root wine

technical field

The invention relates to a brewing method of lotus root wine and the brewed lotus root wine, which belongs to the field of preparation of alcoholic beverages.

Background technique

Lotus Roots, also known as Furong, Yuhuan, Lotus Vegetable, Lotus, Lotus Root, Junzihua, etc., is a perennial aquatic plant of Nymphaeaceae. Its origin is mainly distributed in the southern part of the Asian continent. For human consumption, it is currently widely grown in China, India, Japan, Thailand and other Asian countries. Lotus root has always been eaten as vegetables and fruits in the eating habits of our country. Because it is rich in various proteins, vitamins and trace mineral elements, it integrates nutrition and health care. It is an important food with the same origin of medicine and food. Widely welcomed by people. In China, lotus root has been cultivated for more than 3,000 years, and the planting areas are widely distributed all over the country. Among them, lotus roots from Shandong, Jiangsu, Zhejiang, Jiangxi, Hunan, Hubei, Guizhou and other real estates are the best.

Lotus root has long been a beloved food all over the world. With the rapid development of society, people's pursuit of healthy diet, and the promotion of lotus root's health care function, the demand for lotus root is increasing year by year. Today, people's consumption of lotus root is not limited to raw food and steamed fresh lotus root, but to further develop fresh lotus root into different new products through various preservation, storage, and processing technologies, so as to achieve people's different tastes at different times. Occasions demand for lotus root. At present, lotus root deep-processing products include (1) quick-frozen products: quick-frozen lotus root powder and lotus root slices, etc.; (2) new vegetable products, etc.: dried lotus root chips, etc.; ) canned food: boiled lotus root slices, canned lotus root in syrup, etc.; (5) vegetable juice: lotus root juice drink, etc.; (6) pickled: seasoned lotus root, sweet and sour lotus root, sauced lotus root, etc.; (7) dehydrated : Dehydrated lotus root slices, etc.; (8) Semi-finished products: fresh lotus root slices (segments), etc.

At present, there are very few reports of using lotus root to brew wine. In the only case report, for example, the patent application number 201110068269.X discloses a brewing method of fermented lotus root wine, but on the one hand, it is only Simple inoculation and fermentation, on the other hand, heat the lotus root to 96-100°C, mature for 20 minutes, add a large amount of sugar to increase the alcohol content of fermentation, which will easily destroy the basic flavor of the lotus root wine, and the taste of the brewed wine will be irritating and unpleasant. sour. In order to overcome the deficiencies in the current technology, the present invention adopts α-amylase and cellulase double-enzyme joint saccharification technology, low-temperature fermentation technology and the combination technology of fermented original wine and steeped wine on the basis of traditional fruit wine brewing, so as to keep The way of lotus root flavor produces a lotus root wine with a golden yellow body, clear and transparent, pure and full aroma, strong mellowness, and harmonious sweet and sour. Therefore, the brewing method of the present invention provides a new way of thinking for the development of lotus root wine on the one hand, and also improves the quality of current lotus root wine on the other hand. Full-bodied, strong sense of mellow, sweet and sour coordination.

Contents of the invention

The purpose of the present invention is to provide a method of using α-amylase and cellulase double-enzyme joint saccharification technology, low-temperature fermentation technology and the combination technology of fermented raw wine and steeping wine to keep the flavor of lotus root to the maximum extent to brew lotus root wine Methods.

To achieve the above object, the technical scheme adopted in the present invention is as follows:

A brewing method of lotus root wine, comprising the following steps:

(1) selection; (2) cleaning; (3) removing lotus root joints; (4) beating; (5) rubber mill; (6) double-enzyme joint saccharification; Low-temperature fermentation; (9) lotus root fermented raw wine obtained by separating wine legs; (10) dipped lotus root distilled wine soaking fresh lotus root to get steeped wine; (11) blending lotus root fermented raw wine and steeped wine; (12) clarification; (13) stored lotus root wine .

Wherein, in the step (1), fresh lotus roots without rot, moderate in size and ripeness are selected as raw materials for brewing lotus root wine.

Wherein, in the step (2), the selected lotus root is briefly rinsed with cool water, and then the surface of the lotus root is cleaned with running water at 35-45°C.

Wherein, in the step (3), the cleaned lotus root is divided into sections, and the link part of the lotus root is removed.

Wherein, in step (4), the lotus root is cut into thin slices about 1 cm thick quickly, chopped (until it is suitable for beating), and finally put into water containing 2% Vc for immersion to prevent browning.

Wherein, in step (5), the small pieces of lotus root are fished out from the water, put into the rubber mill for about 5-10 minutes, and the crude lotus root liquid is collected.

Wherein, in step (6), under constant stirring conditions, adjust the pH of the lotus root crude liquid to 5.5-7.0, and the temperature is about 68-74°C, add 40-80U/g of α-amylase for 90-120min; Lower the temperature to 45-60°C, adjust the pH to 4.0-5.5, add 30-50U/g of cellulase to treat for 50-80min; finally filter and remove the residue to obtain clear lotus root juice, add 40-50mg/L to the clear juice of SO ₂ .

Wherein, in step (7), the pH value of lotus root clear juice is adjusted to 3.2-3.8 with citric acid, and 5 mg/L (NH ₄ ) ₂ SO ₄ is added.

Wherein, in step (8), the yeast is commercial fruit wine yeast, the inoculation amount is 100-200 mg/L, the temperature is controlled at 15-20° C., and the fermentation time is 6-10 days.

Wherein, in the step (9), the supernatant of the fermented liquid is siphoned to obtain the original wine fermented with lotus root.

Wherein, in step (10), the fresh lotus root slices are soaked with lotus root distilled wine (according to adding 0.5 kg of lotus root fresh slices to 1 liter of lotus root distilled wine), soaked for 30 days at 20-25 ° C; separated and clarified after dipping , to obtain steeping wine; the lotus root distilled wine is the rectification product of the lotus root clear juice fermented original wine aged for one year, and the alcohol content is 60°.

Wherein, in the step (11), the lotus root fermented original wine is blended with the steeping wine so that the alcohol content is 13°-14°.

Wherein, in the step (12), clarification treatment is carried out with a hollow fiber ultrafiltration machine to obtain semi-finished lotus root wine.

Wherein, in the step (13), the clarified semi-finished lotus root wine is stored in oak barrels at 10-15° C. for 6 months to obtain the lotus root wine.

The present invention adopts above technical scheme, has following advantage:

①It provides a new way of thinking for the development of lotus root wine, and also has very important pioneering significance for the development of the fruit and vegetable alcoholic beverage industry;

②Through double-enzyme joint enzymolysis, the original amino acids, lecithin, fat, carotene, thiamine and trace mineral elements in lotus root can be protected to the greatest extent, and the quality of lotus root wine can be improved;

③Low temperature fermentation technology, the temperature is controlled at 15-20°C, which makes the fermentation proceed smoothly, increases the content of aromatic substances, and helps to maintain the aroma components of the wine body;

④ No external glycogen is added during the fermentation process of lotus root wine, which can maintain the basic flavor of lotus root to the greatest extent;

⑤Immerse fresh lotus root in distilled wine prepared by fermented lotus root alcohol, which not only extracts flavor components such as amino acids, lecithin, fat, carotene, thiamine and trace mineral elements in lotus root, but also ensures the alcohol content of the finished wine .

Description of drawings

Fig. 1 is the process flow block diagram of the inventive method

Detailed ways

Example 1:

(1) selection

Select non-rotten, moderate-sized, mature fresh lotus roots (purchased from Yuqing County, Guizhou Province) as raw materials for brewing lotus root wine;

(2) cleaning

Rinse the selected lotus root briefly with cool water first, and then clean the surface of the lotus root with running water at 40°C;

(3) Remove the lotus root festival

Divide the cleaned lotus root into sections, and remove the link part of the lotus root;

(4) beating

Quickly cut the lotus root into thin slices about 1 cm thick, chop it (until it is suitable for beating), and finally soak it in water containing 2% Vc to prevent browning;

(5) rubber mill

Remove the small pieces of lotus root from the water, add them to the rubber mill for 5 minutes, and collect the lotus root liquid;

(6) Double-enzyme joint saccharification

Under the condition of constant stirring, adjust the pH of lotus root crude liquid to 6.0, the temperature is 72°C, add 80U/g of α-amylase to treat for 120min; then lower the temperature to 60°C, adjust the pH to 5.0, add 50U/g of fiber Treat with enzyme for 80 minutes; finally filter and remove slag to obtain lotus root clear juice, add 50mg/L SO ₂ to the clear juice;

(7) Adjust pH value, nitrogen source

Use citric acid to adjust the pH value of lotus root clear juice to 3.6, add 5mg/L of (NH ₄ ) ₂ SO ₄ ;

(8) Low temperature fermentation

The yeast is Angel wine high active dry yeast model BV818, the inoculum amount is 200mg/L, the temperature is controlled at 15°C, and the fermentation time is 10 days;

(9) The lotus root fermented original wine obtained by separating the wine legs

Siphoning the supernatant of the fermented liquid to obtain the original wine fermented with lotus root;

(10) Distilled wine from lotus root soaked in fresh lotus root to get soaked wine

Immerse fresh lotus root slices with lotus root distilled wine (according to adding 0.5kg lotus root fresh slices to 1 liter of lotus root distilled wine), soak for 30 days at 25°C, separate and clarify after soaking to obtain steeped wine; the lotus root distilled wine is The rectification product of fermented lotus root clear juice fermented original wine aged for one year, the alcohol content is 60°;

(11) Blending of lotus root fermented original wine and impregnated wine

Blend lotus root fermented original wine with steeping wine so that the alcohol content is 13°;

(12) clarification

Carry out clarification treatment with a hollow fiber ultrafiltration machine to obtain semi-finished lotus root wine;

(13) Stored lotus root wine

The clarified semi-finished lotus root wine was stored in oak barrels at 12°C for 6 months to obtain the lotus root wine.

Example 2:

(1) selection

Select non-rotten, moderate-sized, mature fresh lotus roots (purchased from Yuqing County, Guizhou Province) as raw materials for brewing lotus root wine;

(2) cleaning

Rinse the selected lotus root briefly with cool water first, and then clean the surface of the lotus root with running water at 40°C;

(3) Remove the lotus root festival

Divide the cleaned lotus root into sections, and remove the link part of the lotus root;

(4) beating

Quickly cut the lotus root into thin slices about 1 cm thick, chop it (until it is suitable for beating), and finally soak it in water containing 2% Vc to prevent browning;

(5) rubber mill

Take out the small pieces of lotus root from the water, add them to the rubber mill and grind them for 7 minutes, and collect the lotus root liquid;

(6) Double-enzyme joint saccharification

Under the condition of constant stirring, adjust the pH of lotus root crude liquid to 6.0, and the temperature is 65°C, add 70U/g of α-amylase to treat for 100min; then lower the temperature to 50°C, adjust the pH to 5.0, add 40U/g of fiber Treat with enzyme for 60 minutes; finally filter and remove slag to obtain clear lotus root juice, add 40 mg/L SO ₂ to the clear juice;

(7) Adjust pH value, nitrogen source

Use citric acid to adjust the pH value of lotus root clear juice to 3.6, add 5mg/L of (NH ₄ ) ₂ SO ₄ ;

(8) Low temperature fermentation

The yeast is Angel wine high active dry yeast model BV818, the inoculum amount is 150mg/L, the temperature is controlled at 18°C, and the fermentation time is 10 days;

(9) The lotus root fermented original wine obtained by separating the wine legs

Siphoning the supernatant of the fermented liquid to obtain the original wine fermented with lotus root;

(10) Distilled wine from lotus root soaked in fresh lotus root to get soaked wine

Immerse fresh lotus root slices with lotus root distilled wine (according to adding 0.5kg lotus root fresh slices to 1 liter of lotus root distilled wine), and soak for 30 days at 22°C; separate and clarify after soaking to obtain steeped wine; the lotus root distilled wine is The rectification product of fermented lotus root clear juice fermented original wine aged for one year, the alcohol content is 60°;

(11) Blending of lotus root fermented original wine and impregnated wine

Blend lotus root fermented original wine with steeping wine so that the alcohol content is 13°;

(12) clarification

Carry out clarification treatment with a hollow fiber ultrafiltration machine to obtain semi-finished lotus root wine;

(13) Stored lotus root wine

The clarified semi-finished lotus root wine was stored in oak barrels at 15°C for 6 months to obtain the lotus root wine.

Claims (2)

1. A brewing method of lotus root wine, characterized in that: the mature fresh lotus root is defibrinated, after carrying out joint enzymolysis treatment with α-amylase and cellulase, inserting saccharomycete and carrying out low-temperature fermentation to obtain lotus root wine, It is blended with lotus root dipping wine, and the lotus root wine is obtained after clarification and storage. 2. The method of claim 1, wherein: Specific steps are as follows: (1) selection Choose non-rotten, moderate-sized, mature fresh lotus roots as raw materials for brewing lotus root wine; (2) cleaning Rinse the selected lotus root briefly with cool water first, and then clean the surface of the lotus root with running water at 35-45°C; (3) Remove the lotus root festival Divide the cleaned lotus root into sections, and remove the link part of the lotus root; (4) beating Quickly cut the lotus root into thin slices about 1 cm thick, chop it (until it is suitable for beating), and finally soak it in water containing 2% Vc to prevent browning; (5) rubber mill Take out the small pieces of lotus root from the water, add them to the rubber mill for about 5-10 minutes, and collect the lotus root liquid; (6) Double-enzyme joint saccharification Under the condition of constant stirring, adjust the pH of the lotus root liquid to 5.5-7.0, and the temperature is 68-74°C, add 40-80U/g α-amylase for 90-120min; then lower the temperature to 45-60°C, the pH Adjust to 4.0-5.5, add 30-50U/g cellulase to treat for 50-80min; finally filter and remove residue to obtain lotus root clear juice, add 40-50mg/L SO ₂ to the clear juice; (7) Adjust pH value, nitrogen source Use citric acid to adjust the pH value of the lotus root juice to between 3.2-3.8, and add 5 mg/L (NH ₄ ) ₂ SO ₄ ; (8) Low temperature fermentation The yeast is commercial fruit wine yeast, the inoculation amount is 100-200mg/L, the temperature is controlled at 15-20°C, and the fermentation time is 6-10 days; (9) The lotus root fermented original wine obtained by separating the wine legs Siphoning the supernatant of the fermented liquid to obtain the original wine fermented with lotus root; (10) Distilled wine from lotus root soaked in fresh lotus root to get soaked wine Immerse fresh lotus root slices with lotus root distilled wine (according to adding 0.5kg lotus root fresh slices to 1 liter of lotus root distilled wine), soak for 30 days at 20-25°C; separate and clarify after soaking to obtain steeped wine; distill the lotus root The wine is the rectification product of the original wine fermented with lotus root clear juice aged for one year, with an alcohol content of 60°; (11) Blending of lotus root fermented original wine and impregnated wine Blend lotus root fermented original wine with steeping wine so that the alcohol content is 13°-14°; (12) clarification Carry out clarification treatment with a hollow fiber ultrafiltration machine to obtain semi-finished lotus root wine; (13) Stored lotus root wine. The clarified semi-finished lotus root wine is stored in oak barrels at 10-15°C for 6 months to obtain the lotus root wine.