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

A kind of brewing method of lotus root wine Download PDF

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Publication number
CN107746770A
CN107746770A CN201711255306.1A CN201711255306A CN107746770A CN 107746770 A CN107746770 A CN 107746770A CN 201711255306 A CN201711255306 A CN 201711255306A CN 107746770 A CN107746770 A CN 107746770A
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wine
lotus rhizome
lotus
rhizome
lotus root
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时伟
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Moutai University
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Moutai University
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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
    • 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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a kind of brew method of lotus root wine, further relates to the lotus root wine obtained by brewing, and belongs to the preparation field of alcoholic beverage.This method comprises the following steps that：(1) select；(2) clean；(3) rhizoma nelumbinis is removed；(4) it is beaten；(5) glue is ground；(6) double enzyme joint saccharification；(7) pH value, nitrogen source are adjusted；(8) cold fermentation；(9) wine pin separates to obtain lotus rhizome fermented wine；(10) the fresh lotus root of lotus rhizome Spirit dipping obtains impregnating liquor；(11) lotus rhizome fermented wine is allocated with impregnating liquor；(12) clarify；(13) lotus root wine is stored to obtain.The present invention is on the basis of traditional brewing fruit wine using the alpha amylase and double enzyme joint saccharification technologies of cellulase, cold fermentation technology and fermented wine and impregnating liquor hook tune combined technology, in a manner of keeping lotus rhizome flavor to greatest extent, the lotus root wine of pure plentiful, mellow strong, the sour-sweet coordination of sense of a wine body golden yellow, clear, aroma has been brewed.The present invention provides a kind of new approaches for the exploitation of lotus root wine, and the development to fruits and vegetables alcohol beverage Industry also has critically important developing meaning.

Description

A kind of brewing method of lotus root wine
Technical field
The present invention relates to a kind of brew method of lotus root wine, further relates to brew the lotus root wine of gained, belongs to alcoholic beverage Preparation field.
Background technology
Lotus rhizome (Lotus Roots), also known as lotus, Yuhuan, lotus dish, lotus, lotus root, spring in June, gentleman are spent, a kind of Nymphaeceae Perennial root water plant, original producton location are mainly distributed on south of Asia continent, with the rhizome human consumption that fertilizer is tender, at present in The Asian countries such as state, India, Japan, Thailand plant extensively.Lotus rhizome is taken as vegetables and fruit always in China's eating habit Eat simultaneously, due to containing abundant various protein, vitamin and trace mineral element, making it collect nutrition and health care in one Body, it is a kind of important integration of drinking and medicinal herbs food, by the extensive welcome of people.There is the cultivation of more than 3000 years in Chinese lotus rhizome History, planting area is widely distributed throughout the country, wherein with Shandong, Jiangsu, Zhejiang, Jiangxi, Hunan, Hubei, Guizhou and other places The lotus rhizome of production is preferred.
Lotus rhizome is exactly the food doted on all over the world all the time.With the fast development of society, and people are to strong The pursuit of health diet, plus the popularization of lotus rhizome health-care effect, the demand of lotus rhizome rises year by year.Now, people are to lotus rhizome It is edible also not only rest on to fresh lotus root eat raw and steam stir-fry on, but by it is various it is fresh-keeping, storage, process technology, by fresh lotus root Different new products are developed further into, to reach demand of the people in different time difference occasion to lotus rhizome.Lotus rhizome adds deeply at present Work product has (1) quick-frozen class：Quick-frozen lotus root rounds and lotus root piece etc.；(2) novel vegetable product etc.：Lotus root class dry type crisp chip etc.；(3) it is cooked Deng：Fragrant glutinous lotus root piece etc.；(4) can class：Boiling lotus root piece can, syrup lotus root can etc.；(5) vegetable juice class：Lotus root juice beverage etc.；(6) It is pickled class：Season lotus rhizome, sweet and sour lotus rhizome, dip lotus rhizome etc.；(7) it is dehydrated class：Dehydrating lotus root piece etc.；(8) semi-finished product class：Fresh-keeping lotus root piece (section) etc..
Currently, the report made wine using lotus rhizome is seldom, finds in an only report, such as number of patent application is 201110068269.X patent of invention discloses a kind of brewing method of fermented lotus root wine, but in method brew on the one hand Simply simple inoculation fermentation, lotus rhizome is on the other hand heated to 96-100 DEG C, cures 20min, additional a large amount of sugar improve fermentation Alcohol degree, the basic flavor of lotus root wine is easily destroyed, has that excitant is big, undesirable sour in the wine mouthfeel spawned. In order to overcome the shortcomings of in current technology, the present invention is on the basis of traditional brewing fruit wine using alpha-amylase and the double enzymes of cellulase Joint saccharification technology, cold fermentation technology and fermented wine and impregnating liquor hook tune combined technology, to keep lotus rhizome to greatest extent The mode of flavor, the lotus of pure plentiful, mellow strong, the sour-sweet coordination of sense of a wine body golden yellow, clear, aroma is brewed Lotus root wine.Therefore, on the one hand brewing method of the invention provides a kind of new approaches for the exploitation of lotus root wine, on the other hand also improves The quality of current lotus root wine, the lotus root wine wine body of brew are strong, sour in golden yellow, clear, pure plentiful, the mellow sense of aroma Sweet tea is coordinated.
The content of the invention
It is an object of the invention to provide one kind to utilize alpha-amylase and the double enzyme joint saccharification technologies of cellulase, cold fermentation Technology and fermented wine and impregnating liquor hook tune combined technology, in a manner of keeping lotus rhizome flavor to greatest extent, brewage lotus root wine Method.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of brewing method of lotus root wine, comprises the following steps：
(1) select；(2) clean；(3) rhizoma nelumbinis is removed；(4) it is beaten；(5) glue is ground；(6) double enzyme joint saccharification；(7) pH is adjusted Value, nitrogen source；(8) cold fermentation；(9) wine pin separates to obtain lotus rhizome fermented wine；(10) the fresh lotus root of lotus rhizome Spirit dipping obtains impregnating liquor； (11) lotus rhizome fermented wine is allocated with impregnating liquor；(12) clarify；(13) lotus root wine is stored to obtain.
Wherein, in step (1), select without rot, the original of rhizoma nelumbinis is of moderate size, ripe fresh lotus rhizome as lotus rhizome liquor brewing Material.
Wherein, in step (2), the lotus rhizome selected first simply is rinsed one time with cooling water, then it is clear with 35-45 DEG C of circulating water Wash clean lotus rhizome surface.
Wherein, in step (3), the lotus rhizome merogenesis that will clean up, and remove lotus rhizome link part.
Wherein, in step (4), after lotus rhizome to be cut into rapidly to the thick thin slices of 1cm or so, chopping (untill being adapted to mashing), most It is put into the water containing 2%Vc and soaks afterwards, prevents brown stain.
Wherein, in step (5), pull lotus rhizome fritter out from water, add glue mill about 5-10min in rubber mill, collect lotus The thick liquid of lotus root.
Wherein, in step (6), under stirring condition always, the thick liquid pH to 5.5-7.0 of lotus rhizome is adjusted, temperature is at 68-74 DEG C Left and right, add 40-80U/g alpha-amylase processing 90-120min；45-60 DEG C is cooled the temperature to again, and pH is adjusted to 4.0-5.5 Between, the cellulase for adding 30-50U/g handles 50-80min；Last filter cleaner, lotus rhizome juice is obtained, added into juice Enter 40-50mg/L SO2。
Wherein, in step (7), the pH value of lotus rhizome juice is adjusted between 3.2-3.8 using citric acid, adds 5mg/L (NH4)2SO4。
Wherein, in step (8), yeast is commercial fruit wine yeast, and inoculum concentration 100-200mg/L, temperature control is in 15-20 DEG C, fermentation time 6-10 days.
Wherein, in step (9), siphon fermented liquid supernatant, lotus rhizome fermented wine is obtained.
Wherein, in step (10), fresh lotus root piece is impregnated (according to being added in every 1 liter of lotus rhizome Spirit with lotus rhizome Spirit Fresh of 0.5kg lotus rhizomes), at 20-25 DEG C, impregnate 30 days；Separate, clarify after dipping, obtain impregnating liquor；The lotus rhizome Spirit is old The rectifying product of the lotus rhizome fermentation of clear juice former wine of 1 year is put, Alcohol degree is 60 °.
Wherein, in step (11), lotus rhizome fermented wine and impregnating liquor are allocated so that alcoholic strength is at 13 ° -14 °.
Wherein, in step (12), clarifying treatment is carried out with hollow fiber form ultrafilter, obtains semi-finished product lotus root wine.
Wherein, in step (13), the semi-finished product lotus root wine oak barrel after clarifying treatment is stored 6 at 10-15 DEG C Month, produce lotus root wine.
The present invention uses above technical scheme, has advantages below：
1. providing a kind of new approaches for the exploitation of lotus root wine, the development to fruits and vegetables alcohol beverage Industry also has critically important Open up meaning；
2. by double enzyme joint enzymolysis, original amino acid, lecithin, fat in lotus rhizome can be protected to greatest extent The nutritional ingredients such as fat, carrotene, thiamine and trace mineral element, improve lotus root wine former wine quality；
3. cold fermentation technology, temperature control makes fermentation steadily carry out, improves aromatic substance content, have at 15-20 DEG C Help safeguard wine body fragrance component；
4. lotus root wine fermentation process does not add external glycogen, the basic flavor of lotus rhizome can be at utmost kept；
5. the Spirit prepared with the rectifying of lotus rhizome fermented wine impregnates fresh lotus root, be both extracted amino acid in lotus rhizome, lecithin, The flavor components such as fat, carrotene, thiamine and trace mineral element, it in turn ensure that the number of degrees of finished wine.
Brief description of the drawings
Fig. 1 is the process flow diagram of the inventive method
Embodiment
Embodiment 1：
(1) select
Select without rot, rhizoma nelumbinis is of moderate size, ripe fresh lotus rhizome (being purchased from Guizhou Yuqing County) is as lotus rhizome liquor brewing Raw material；
(2) clean
The lotus rhizome selected first simply is rinsed one time with cooling water, then lotus rhizome surface is cleaned up with 40 DEG C of circulating waters；
(3) rhizoma nelumbinis is removed
The lotus rhizome merogenesis that will be cleaned up, and remove lotus rhizome link part；
(4) it is beaten
After lotus rhizome to be cut into rapidly to the thick thin slices of 1cm or so, chopping (untill being adapted to mashing), finally it is put into containing 2%Vc Water in soak, prevent brown stain；
(5) glue is ground
Pull lotus rhizome fritter out from water, add glue mill 5min in rubber mill, collect the thick liquid of lotus rhizome；
(6) double enzyme joint saccharification
Under stirring condition always, the thick liquid pH to 6.0 of lotus rhizome is adjusted, temperature is 72 DEG C, is added at 80U/g alpha-amylase Manage 120min；60 DEG C are cooled the temperature to again, and pH is adjusted to 5.0, and the cellulase for adding 50U/g handles 80min；Finally cross and filter out Slag, lotus rhizome juice is obtained, 50mg/L SO is added into juice2；
(7) pH value, nitrogen source are adjusted
The pH value of lotus rhizome juice is adjusted to 3.6 using citric acid, adds 5mg/L (NH4)2SO4；
(8) cold fermentation
Yeast is model BV818 Angel grape wine high activity dried yeast, and inoculum concentration 200mg/L, temperature control is 15 DEG C, fermentation time 10 days；
(9) wine pin separates to obtain lotus rhizome fermented wine
Siphon fermented liquid supernatant, obtain lotus rhizome fermented wine；
(10) the fresh lotus root of lotus rhizome Spirit dipping obtains impregnating liquor
Fresh lotus root piece is impregnated into (according to fresh of 0.5kg lotus rhizomes are added in every 1 liter of lotus rhizome Spirit) with lotus rhizome Spirit, 25 At DEG C, impregnate 30 days, separate, clarify after dipping, obtain impregnating liquor；The lotus rhizome Spirit is the lotus rhizome fermentation of clear juice original displayed 1 year The rectifying product of wine, Alcohol degree are 60 °；
(11) lotus rhizome fermented wine is allocated with impregnating liquor
Lotus rhizome fermented wine and impregnating liquor are allocated so that alcoholic strength is at 13 °；
(12) clarify
Clarifying treatment is carried out with hollow fiber form ultrafilter, obtains semi-finished product lotus root wine；
(13) lotus root wine is stored to obtain
Semi-finished product lotus root wine oak barrel after clarifying treatment is stored 6 months at 12 DEG C, produces lotus root wine.
Embodiment 2：
(1) select
Select without rot, rhizoma nelumbinis is of moderate size, ripe fresh lotus rhizome (being purchased from Guizhou Yuqing County) is as lotus rhizome liquor brewing Raw material；
(2) clean
The lotus rhizome selected first simply is rinsed one time with cooling water, then lotus rhizome surface is cleaned up with 40 DEG C of circulating waters；
(3) rhizoma nelumbinis is removed
The lotus rhizome merogenesis that will be cleaned up, and remove lotus rhizome link part；
(4) it is beaten
After lotus rhizome to be cut into rapidly to the thick thin slices of 1cm or so, chopping (untill being adapted to mashing), finally it is put into containing 2%Vc Water in soak, prevent brown stain；
(5) glue is ground
Pull lotus rhizome fritter out from water, add glue mill 7min in rubber mill, collect the thick liquid of lotus rhizome；
(6) double enzyme joint saccharification
Under stirring condition always, the thick liquid pH to 6.0 of lotus rhizome is adjusted, temperature is 65 DEG C, is added at 70U/g alpha-amylase Manage 100min；50 DEG C are cooled the temperature to again, and pH is adjusted to 5.0, and the cellulase for adding 40U/g handles 60min；Finally cross and filter out Slag, lotus rhizome juice is obtained, 40mg/L SO is added into juice2；
(7) pH value, nitrogen source are adjusted
The pH value of lotus rhizome juice is adjusted to 3.6 using citric acid, adds 5mg/L (NH4)2SO4；
(8) cold fermentation
Yeast is model BV818 Angel grape wine high activity dried yeast, and inoculum concentration 150mg/L, temperature control is 18 DEG C, fermentation time 10 days；
(9) wine pin separates to obtain lotus rhizome fermented wine
Siphon fermented liquid supernatant, obtain lotus rhizome fermented wine；
(10) the fresh lotus root of lotus rhizome Spirit dipping obtains impregnating liquor
Fresh lotus root piece is impregnated into (according to fresh of 0.5kg lotus rhizomes are added in every 1 liter of lotus rhizome Spirit) with lotus rhizome Spirit, 22 At DEG C, impregnate 30 days；Separate, clarify after dipping, obtain impregnating liquor；The lotus rhizome Spirit is the lotus rhizome fermentation of clear juice original displayed 1 year The rectifying product of wine, Alcohol degree are 60 °；
(11) lotus rhizome fermented wine is allocated with impregnating liquor
Lotus rhizome fermented wine and impregnating liquor are allocated so that alcoholic strength is at 13 °；
(12) clarify
Clarifying treatment is carried out with hollow fiber form ultrafilter, obtains semi-finished product lotus root wine；
(13) lotus root wine is stored to obtain
Semi-finished product lotus root wine oak barrel after clarifying treatment is stored 6 months at 15 DEG C, produces lotus root wine.

Claims (2)

  1. A kind of 1. brewing method of lotus root wine, it is characterised in that：By maturation fresh lotus rhizome defibrination, with ɑ-amylase and cellulase After carrying out joint enzymolysis processing, access saccharomycete carries out cold fermentation and obtains lotus rhizome former wine, and itself and lotus rhizome impregnating liquor are allocated, warp Clarify, store and produce lotus root wine.
  2. 2. the method as described in claim 1, it is characterised in that：
    Comprise the following steps that：
    (1) select
    Select without rot, the raw material of rhizoma nelumbinis is of moderate size, ripe fresh lotus rhizome as lotus rhizome liquor brewing；
    (2) clean
    The lotus rhizome selected first simply is rinsed one time with cooling water, then lotus rhizome surface is cleaned up with 35-45 DEG C of circulating water；
    (3) rhizoma nelumbinis is removed
    The lotus rhizome merogenesis that will be cleaned up, and remove lotus rhizome link part；
    (4) it is beaten
    After lotus rhizome to be cut into rapidly to the thick thin slices of 1cm or so, chopping (untill being adapted to mashing), the water containing 2%Vc is finally put into Middle immersion, prevents brown stain；
    (5) glue is ground
    Pull lotus rhizome fritter out from water, add glue mill about 5-10min in rubber mill, collect the thick liquid of lotus rhizome；
    (6) double enzyme joint saccharification
    Under stirring condition always, the thick liquid pH to 5.5-7.0 of lotus rhizome is adjusted, temperature adds 40-80U/g α-shallow lake at 68-74 DEG C Powder ferment treatment 90-120min；45-60 DEG C is cooled the temperature to again, and pH is adjusted to the fiber between 4.0-5.5, adding 30-50U/g Plain ferment treatment 50-80min；Last filter cleaner, lotus rhizome juice is obtained, 40-50mg/L SO is added into juice2；
    (7) pH value, nitrogen source are adjusted
    The pH value of lotus rhizome juice is adjusted to (the NH between 3.2-3.8, adding 5mg/L using citric acid4)2SO4；
    (8) cold fermentation
    Yeast is commercial fruit wine yeast, inoculum concentration 100-200mg/L, and temperature control is at 15-20 DEG C, fermentation time 6-10 days；
    (9) wine pin separates to obtain lotus rhizome fermented wine
    Siphon fermented liquid supernatant, obtain lotus rhizome fermented wine；
    (10) the fresh lotus root of lotus rhizome Spirit dipping obtains impregnating liquor
    Fresh lotus root piece is impregnated into (according to fresh of 0.5kg lotus rhizomes are added in every 1 liter of lotus rhizome Spirit) with lotus rhizome Spirit, in 20-25 At DEG C, impregnate 30 days；Separate, clarify after dipping, obtain impregnating liquor；The lotus rhizome Spirit is the lotus rhizome fermentation of clear juice original displayed 1 year The rectifying product of wine, Alcohol degree are 60 °；
    (11) lotus rhizome fermented wine is allocated with impregnating liquor
    Lotus rhizome fermented wine and impregnating liquor are allocated so that alcoholic strength is at 13 ° -14 °；
    (12) clarify
    Clarifying treatment is carried out with hollow fiber form ultrafilter, obtains semi-finished product lotus root wine；
    (13) lotus root wine is stored to obtain.
    Semi-finished product lotus root wine oak barrel after clarifying treatment is stored 6 months at 10-15 DEG C, produces lotus root wine.
CN201711255306.1A 2017-12-01 2017-12-01 A kind of brewing method of lotus root wine Pending CN107746770A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108546623A (en) * 2018-07-13 2018-09-18 张佳超 A kind of technique of brewing lotus root wine
CN108841488A (en) * 2018-07-13 2018-11-20 江苏洋河酒厂股份有限公司 A kind of brewing method of lotus rhizome Port
CN109722369A (en) * 2019-03-09 2019-05-07 韩洪振 A kind of production method of fermented type height lotus root wine
CN109971586A (en) * 2019-05-14 2019-07-05 韦道鞍 Glutinous rice lotus root wine

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Publication number Priority date Publication date Assignee Title
KR20080103258A (en) * 2007-05-23 2008-11-27 무안군 White lotus wine and preparation method thereof
CN104862173A (en) * 2015-05-13 2015-08-26 中国中轻国际工程有限公司 Production process of wild jujube wine
CN105349302A (en) * 2015-10-30 2016-02-24 吴义顺 Brewing process of Pyrus calleryana wine

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Publication number Priority date Publication date Assignee Title
KR20080103258A (en) * 2007-05-23 2008-11-27 무안군 White lotus wine and preparation method thereof
CN104862173A (en) * 2015-05-13 2015-08-26 中国中轻国际工程有限公司 Production process of wild jujube wine
CN105349302A (en) * 2015-10-30 2016-02-24 吴义顺 Brewing process of Pyrus calleryana wine

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108546623A (en) * 2018-07-13 2018-09-18 张佳超 A kind of technique of brewing lotus root wine
CN108841488A (en) * 2018-07-13 2018-11-20 江苏洋河酒厂股份有限公司 A kind of brewing method of lotus rhizome Port
CN109722369A (en) * 2019-03-09 2019-05-07 韩洪振 A kind of production method of fermented type height lotus root wine
CN109971586A (en) * 2019-05-14 2019-07-05 韦道鞍 Glutinous rice lotus root wine

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Application publication date: 20180302