CN1079255A - A kind of production method of Zaomugang wine - Google Patents
A kind of production method of Zaomugang wine Download PDFInfo
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- CN1079255A CN1079255A CN93111267A CN93111267A CN1079255A CN 1079255 A CN1079255 A CN 1079255A CN 93111267 A CN93111267 A CN 93111267A CN 93111267 A CN93111267 A CN 93111267A CN 1079255 A CN1079255 A CN 1079255A
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Abstract
A kind of production method of Zaomugang wine comprises: (one) is raw material with the golden silk jujube, through (1) self-control distiller's yeast, (2) preparation of golden silk jujube karusen, (3) brewageing of jujube yoke raw wine, the distillation of (4) jujube yoke base liquor makes the wine degree and is 62-72 ° jujube yoke base liquor; (2) with the Cereals be raw material.Through (1) batching, (2) loaded steamer, boiling and distillation, (3) go out rice steamer, Jia Shui, air blast dry in the air slag, add song, (4) are gone into the cellar for storing things, are stepped on the cellar for storing things, (5) envelope cellar for storing things makes the high-quality grain wine of wine degree 〉=65 °; (3) press jujube yoke base liquor: the volume ratio of high-quality grain wine=7: 3 through allotment with filter, makes the liquor type Zaomugang wine with the fragrant and ester perfume (or spice) of strong jujube.
Description
The invention belongs to liquor making method category, more definite saying so with the golden silk jujube is the production method of a kind of Zaomugang wine of main raw material.
The golden silk jujube fruit is less, and profile is ellipse garden or obovate, heavy general 4～6 grams of fruit, skin is scarlet and thin, and the meat densification is delicate, juice is many, flavor is sweet and refreshing, and soluble solid is 34～38% in the pulp, rich vitamin C(edible portion is 272～380 milligrams/100 grams), nuclear is the spindle shape; Dried jujube behind the natural air drying is scarlet, be rich in sugar (65～75%), vitamins C (11～15 milligrams/100 gram) and vitamin P (3385 milligrams/100 gram) are when with the hands breaking dried jujube into two with one's hands, can pull out many thread mucus, must be called " golden silk jujube " thus.This jujube abounds with in the Wudi, Shandong, Leling one band.This jujube is that a kind of food fermentation industry that remains is carried out the more rich raw material resources that extensive exploitation utilizes from the above.
At present, the production of liquor is to be raw material with grain substantially, the method through fermenting, distill, store and blending.Aforesaid method exists with the people takes grain, raw material sources narrow (be only limited to and use Cereals) by force, the shortcoming of production cycle long (solid state process is produced liquor, and yeast phase reaches 2～3 months).
The objective of the invention is to succeed in developing a kind of is that main raw material, fermentation period are lacked the method for making white spirit of (5-7 days) with the golden silk jujube.
Content of the present invention:
Accompanying drawing is a process flow sheet of the present invention, and is referring now to accompanying drawing that description of the present invention is as follows:
One, raw and auxiliary material is prepared:
1, the variety of the Chinese date:
1. pick out mildew and rot, rotten and damage by worms do not conform to ciruela.
2. use mud and impurity between the selected qualified jujube of tap water flush away.
3. washed jujube is put into plastic crate or bamboo basket is not as the criterion the water drop to not dripping with water from basket.
2, jowar: select full grains for use, do not have to go rotten, free from insect pests, no agricultural chemicals, pollution-free, no silt and other impurity, then grain being pulverized is the 6-8 lobe, and it is 8 lobes/all be called below grain fine powders that fine powder wherein is no more than the 20%(degree of grinding).
3, sulfuric acid: industrial, proportion 〉=1.6 do not contain nitrate radical and hinder the impurity of fermentation.
4, urea: industrial, nitrogenous more than 42%, do not contain the impurity and the peculiar smell that influence fermentation and vinosity.
5, wheat koji: epidermis mildews in (the white clothing of one deck), and dry hide is few; Section two roads or river, three roads (brown circle); The center is red heart or radial striations (yellow spotting), and smell is Qu Xiang, no tart flavour and mould smell; To pulverize and require after wheat koji is made by 20 mesh sieves account for 60～70%, all the other all are 0.5 centimetre sieve by sieve diameter.
6, rice chaff: require fresh, clean, do not have and to go rotten, to be golden yellow.To steam in clear soup before use; Vapor pressure: 0.09～0.11MPa, time 30-45 minute.
7, water: (1) brewing water will meet the GB5749 requirement.
(2) join wine and use total hardness of water below 0.5, other indexs meet the GB5749 requirement.
Two, the preparation of jujube yoke base liquor and high-quality grain wine:
(1) preparation of jujube yoke base liquor: jujube yoke base liquor is to be raw material with the golden silk jujube.Making through fermentation, distillation, is one of base liquor of using when blending of Zaomugang wine.Concrete preparation process is as follows:
1, the preparation of distiller's yeast:
With 7318#, 7448#, 1190# and 1191# four primary yeasts of the seed selection of Yantai, Shandong Province Zhang Yu company, adopt the enlarged culturing method of Zhang Yu company regulation earlier.Above-mentioned four primary yeasts are carried out independent enlarged culturing, and then with cultured four primary yeasts in 7318#: 7448#: 1190#: 1191#=7: 1: 1: the ratio 1(volume ratio) added in the distiller's yeast fermentor tank that gives getting ready and mixing, then product temperature under 30 ° ± 1 ℃, carry out mixed fermentation to the fermented liquid residual sugar content below 3 grams per liters only.
2, the bloated profit and the fragmentation of golden silk jujube;
(1) the bloated profit of golden silk jujube: put into stainless steel vessel preparing qualified golden silk jujube, in jujube: water=1: the ratio 2(weight ratio), 70 °～80 ℃ water are added to the container of putting into golden silk jujube, soaked 7～8 hours.Between the jujube soak period, every 1 hour, stir once with the free from extraneous odour wooden stick, full and surperficial when glossy when the golden silk jujube suction, then jujube has expanded and has moistened.
(2) fragmentation of golden silk jujube: good jujube is transported in the crusher of having cleared up will to expand profit, jujube is crushed to shows broken or not being as the criterion of examining.
3, the preparation of golden silk jujube karusen:
Put into broken golden silk jujube in the fermentor tank that has refrigerating unit and cleaning, again in jujube: water=1: the ratio 2(weight ratio) adds the water of not chloride (or chlorion).The material cumulative volume is the 75-80% of tank volume be advisable (a unsuitable overfill) in the fermentor tank.Reinforced finishing, the consumption of pressing 180-200 mg/litre (with the overall integrating of material) again adds urea.With sulfuric acid fermentation liquid pH value is transferred to 3.5-4 at last, the mash temperature is controlled at 15 °-20 ℃, and this moment, the golden silk jujube karusen prepared.
4, jujube yoke raw wine brewages
In the fermentor tank that the golden silk jujube karusen is housed, in karusen: distiller's yeast=10: the ratio 1(volume ratio) adds carries out the homemade distiller's yeast of mixed fermentation with Zhang Yu company four primary yeasts, when distiller's yeast adds, filled with water box (fermentation bung) on fermentor tank immediately, add clear water in the groove of fermentation bung, when having small bubbles to overflow on the fermentation bung, show that fermentation begins, the product temperature control of karusen is 15 ° of-20 ℃ of scopes during the fermentation.When the bubble of fermentation bung time slack gradually, show that Primary Fermentation finishes.At this moment with in other jars with this fermentor tank in the fermenting process of karusen carry out identical karusen and add full this fermentor tank, proceed fermentation again: when residual sugar in the karusen≤3 grams per liters, fermentation stops, and the fermented liquid that make this moment is " jujube yoke raw wine ".
The quality standard of jujube yoke raw wine
(1) Oranoleptic indicator: do not have the pollution of assorted bacterium, free from extraneous odour.
(2) physical and chemical index:
The wine degree (V/V, %): 6 °-9 °; Residual sugar (grams per liter) :≤3.
5, the distillation of jujube yoke base liquor:
Jujube yoke raw wine is packed in the solid kettle formula distilling machinery, press distilling machinery volumetrical 60-70% charging.Charging is finished and to be opened steam valve and begin to add thermal distillation, and initiation pressure is (1-2) * 10
5Pa, before liquid was near boiling, vapor pressure was (0.5～0.6) * 10
5Pa, (temperature 〉=95 ℃) also will in time open towards the tap water of fractionation dish and water cooler, simultaneously in the observation experiment drinking vessel flow velocity of wine and be adjusted to suitable.Begin to pinch the foreshot in still-process, foreshot's amount generally accounts for 0.5～2% of dress pot liquid volume.The distillation flow velocity that will control wine in the liquor process is basicly stable.When the wine degree of liquor during, at this moment to decide and cut wine tail (the middle fraction of pinching between foreshot, section wine tail will be deposited separately) in conjunction with hearing flavor and gustation at 42-45 °.The wine tail of autotomying begins to stop distillation when the wine degree that flows into the wine in the drinking vessel is zero to distilling, and at this moment steam off valve successively stops the water coolant that water cooler and fractionation dish are used, and opens air door on the steamer and the poor liquid in the discharging cauldron.Pinch the foreshot go and the wine tail of intercepting, with not chloride and drinkable water chlorion it being diluted to the wine degree is 10 °-12 °, heavily steams again, steam product as the secondary product of " jujube yoke base liquor ".
The quality standard of jujube yoke base liquor:
(1) Oranoleptic indicator: water white transparency, inclusion-free has purified aroma and jujube perfume (or spice), does not have other unpleasant odor, and taste is pure.
(2) other indexs:
Wine degree (V/V, %, 20 ℃): 62-70
Total acid is (with acetometer, g/L) :≤0.8
Total ester is (in ethyl acetate, g/L): 〉=0.65
Methyl alcohol (g/L) :≤0.8
Potato spirit (g/L) :≤1
Iron (mg/L):＜0.8
" the jujube yoke base liquor " that makes by above quality standard put into closed stainless steel jar or pottery altar and used more than storing half a year again.
(2) preparation of high-quality grain wine
1, batching: weigh up used Chinese sorghum earlier, in Chinese sorghum: water=2: the ratio 1(weight ratio) adds 45 ° of-50 ℃ of water, Chinese sorghum was moistened water 14-16 hour, and other materials is example by table 1(with every retort residue again) shown in, add in the Chinese sorghum moistened water in proportion and be mixed.Join the unstrained spirits amount in Chinese sorghum: distiller's wort=1: the ratio 4-4.5(weight ratio) is prepared 1200～1350 kilograms of every rice steamer wine unstrained spirits.Press 20% of raw material gross weight and add ripe chaff (cavings or rice chaff).
" table 1 is at nextpage "
2, loaded steamer boiling and distillation
Loaded steamer air pressure is grasped at 0.12～0.14MPa, 25-35 minute loaded steamer time, the loaded steamer GPRS: pine, loose, evenly, conglomeration, caking, deflation phenomenon can not be arranged, also can not fill the rice steamer buckle closure because of loaded steamer produce pressure vapour too soon.Loaded steamer finishes, and when stream wine, vapour pressure is dropped to 0.04-0.05MPa, has put the wine dipper high vapour pressure at 0.07～0.1MPa, chases after surplus to the greatest extent wine and wine slightly, and be total to boiling 60 minutes computing time in the time of from outflow wine, and it is ripe and sticking that the ripe grain when going out rice steamer will reach, and interior nothing is given birth to the heart.
Wine method: the method for the amount of taking matter wine.Grasp vapour pressure steady (difference≤0 0.01MPa) when connecing wine, stream wine temperature low (20 °-25 ℃) vapour pressure can not be high (≤0.05MPa), pinch earlier and go 0.48-0.52 kilogram foreshot, connect wine then, when to the wine tail, singly connect the wine tail, establish the special messenger and cut wine while tasting, amount matter is cut wine, divides matter to store.In stream wine process, 20 °-25 ℃ of stream wine temperature, stream capacity for liquor 4-5 kg/minute is thrown away arrack and is returned end pot and distill again and improve the quality.
3, go out the cool slag of rice steamer, Jia Shui, air blast, add song:
Will do wet situation according to the wine unstrained spirits when going out rice steamer, general per hundred kilograms of grain powder add 70 °-80 ℃ hot water 33-45 kilogram, add 200～250 kilograms 70 °-80 ℃ of water in the interior material of rice steamer, and material moisture content reaches 55-57% in the chemical examination rice steamer.The bits that go out rice steamer are delivered to and are carried out the cool slag of air blast on the cool slag machine.When temperature drops to 18 °-19 ℃, in Chinese sorghum: wheat koji=5: the ratio 1(weight ratio) adds wheat koji, beats through Cinder crusher and all goes into the cellar for storing things, the requiring of each composition following " table 2 " in the bits when going into to store:
4, go into the cellar for storing things, step on the cellar for storing things: every retort residue must shakeout and step on the cellar for storing things after going into the cellar for storing things so that the slag unstrained spirits is adorned closely, especially summer more necessary tracking tramping, to guarantee fermentation finished thoroughly1.
5, Feng Jiao: the purpose at envelope cellar for storing things is in order that stop air and the intrusion of assorted bacterium; Also for suppressing the living acid of aerobic organism in the air.After the slag unstrained spirits is filled at each cellar for storing things, clap the cellar for storing things and put in order, sealing up back is pickled with grains or in wine tracks tramping bat light, sprinkles some rice husks and good with artificial aged pit cultivation mudding again, lid layer plastic cloth on mud layer.Second and third, wanted close inspection Jiao Ding and cellar for storing things whether to leak gas around the limit in four days, to in time mend if any the crack with the cellar for storing things mudding, after this more once every inspection in 3-5 days, in case alcohol volatilization influence fermentation, yeast phase is decided to be 70 days, the fermentation finish the cellar for storing things distill high-quality grain wine.
By grain wine quality index accord with Q/2324WDJ07-90 standard-required that above-mentioned technology makes, specific targets are as follows:
(1) Oranoleptic indicator: aromatic strongly fragrant, sweet refreshing clean, the fragrance harmony of water white transparency, cellar for storing things, pleasant impression are long.
(2) physical and chemical index:
Alcoholic strength (V/V%, 20 ℃): 〉=65 °
Total acid (acetometer, g/L): 1.0-2.5
Total ester is (in ethyl acetate, g/L): 〉=3.5
Ethyl hexanoate (g/L): 1.5-2.5
Methyl alcohol (g/100ml) :≤0.04
Potato spirit (g/100ml) :≤0.15
The wine that more than makes will be stored in closed stainless steel jar or pottery altar and use more than half a year again.
Three, the allotment of Zaomugang wine and filtration:
1, with the jujube yoke base liquor and the high-quality grain wine that prepare, to make degree of falling respectively with " joining the wine water " and handle, the wine degree all reduces to 54 ° ± 1.
2, in jujube yoke base liquor: high-quality grain wine=7: the ratio 3(volume ratio), two kinds of wine after will degree of falling are mixed.
3, deployed Zaomugang wine is put into silicon
Filter in the soil filter, the wine accord with Q/2324WDJ07-90 standard after the filtration, specific targets are as follows:
(1) Oranoleptic indicator: colourless transparent liquid, have the fragrant and ester perfume (or spice) of strong jujube, sweet refreshing only, fragrance harmony, pleasant impression be long.
Four, the can of Zaomugang wine
Qualified wine after the above-mentioned filtration, promptly to reach the Zaomugang wine of Q/2324WDJ07-90 standard be the finished product of the present invention to quality.Carry out filling bottle, decals and vanning prepare to dispatch from the factory.
Advantage of the present invention and characteristics:
One, main raw material of the present invention is except that with the small part Cereals, the major part golden silk jujube.Produce liquor with fruit (golden silk jujube) for main raw material,, also developed a kind of abundant raw material resources simultaneously for making liquor for a rare footpath has solely been warded off in the development and use of golden silk jujube.
Two, the present invention is the main raw material brewing spirit with the golden silk jujube, has not only enriched the raw material resources of liquor, also solves the problem that liquor industry " is striven grain with the people " simultaneously.
Three, the present invention has added urea owing in the karusen, and (15 °-20 ℃) fermentation at a lower temperature, and leaves out the beginning and the end in the still-process of wine, so the wine potato spirit content lower (＜0.7%) that makes.
Four, the present invention has adopted " jujube yoke base liquor " and " high-quality grain wine " blending process, thus make product-Zaomugang wine of the present invention (liquor) have the fragrant and ester perfume (or spice) of strong jujube, thus formed the local flavor of this product uniqueness.
Five, the present invention is owing to adopted 7318#, 7448#, 1190# and 1191# four primary yeasts of Yantai Zhang Yu company, and carry out mixed fermentation make the present invention " jujube yoke base liquor " fermentation in required distiller's yeast, thereby having solved with golden silk jujube is the key issue that main raw material is made liquor, has established the basis of producing high-quality " Zaomugang wine ".
Embodiments of the invention:
One, raw and auxiliary material is prepared:
1,3 tons of golden silk jujube are selected, rinsing and draining, make its reach do not have go rotten, rotten, wormy fruit, do not have mud, impurity and too much moisture content between fruit.
2, other supplementary materials in accordance with regulations standard get all the ready.
Two, the preparation of jujube yoke base liquor:
1, the preparation of distiller's yeast: with Yantai Zhang Yu company four primary yeasts and by 7318#: 7448#: 1190#: 1191#=7: 1: 1: only, make the self-control distiller's yeast when ratio 1(volume ratio) is put into fermentor tank carry out mixed fermentation to sugared 3g/L under 30 ° ± 1 ℃.
2, the bloated profit and the fragmentation of golden silk jujube:
In jujube: water=1: the ratio 2(weight ratio), the water of clean jujube and 72 ° ± 2 ℃ added in the stainless steel vessel soaked 7 hours, stirred once with the jujube wooden stick every 1 hour between soak period, when the jujube surface was glossy, it was not broken to the broken nuclear of skin then jujube to be sent into crusher in crushing.
3, the preparation of golden silk jujube fermentation gums
Broken jujube is joined in the clean stainless cylinder of steel of band refrigerating unit, again in jujube: water=1: the ratio 2(weight ratio) adds the water of 78 ° ± 2 ℃ not chloride and chlorions, and material (comprising water and jujube) Intake Quantity is 80% of a tank volume.Add material, the consumption of pressing 190mg/L again adds urea, uses H at last
2SO
4Transferring pH value is 3.5,18 ° ± 2 ℃ of wine with dregs temperature controls.
4, jujube yoke raw wine brewages
In the fermentor tank that the golden silk jujube fermentation gums for preparing is housed, in karusen: distiller's yeast=10: the ratio 1(volume ratio) adds above-mentioned homemade distiller's yeast, at 18 ° ± 2 ℃ bottom fermentations, when residual sugar reaches 3g/L in the wine with dregs, stop fermentation, this product promptly is a jujube yoke raw wine.This batch product quality inspection result is the Oranoleptic indicator: no living contaminants, free from extraneous odour; Physical and chemical index: wine wine degree (V/V, %, 20 ℃): 7; Residual sugar (g/L): 3.
5, the distillation of Zaomugang wine base liquor
Jujube yoke raw wine is joined in the solid distilling machinery, and (dress distilling machinery capacity 65%) adds thermal distillation.During beginning, vapor pressure is 1.5 * 10
5Pa, when the approaching boiling of cauldron liquid (〉=95 ℃), vapour pressure transfers to 0.5 * 10
5Pa.Clipping 1% foreshot, continue distillation, is 45 when spending when testing drinking vessel wine degree, begins to hear fragrant and tastes, and when the wine degree is 43 °, begins to cut the wine tail, when steaming the wine degree of testing in the drinking vessel always and being zero, stops distillation.This middle cut that obtains accounts for 8% of dress pot volume.Foreshot, wine tail are diluted to 12% with chloride ion-containing water not, distill again again secondary product.Deposit separately.The above-mentioned jujube yoke base liquor that makes has been deposited half a year and has just been brought into use.The result is as follows for the mass analysis of this batch base liquor:
(1) Oranoleptic indicator: water white transparency, inclusion-free, have purified aroma and jujube perfume (or spice), there are not other undesired off tastes, taste is pure.
(2) wine degree (V/V, %, 20 ℃): 70
(3) other indexs:
Total acid is (with acetometer, g/L): 0.5
Total ester is (in ethyl acetate, g/L): 0.7
Methyl alcohol (g/L): 0.4
Potato spirit (g/L): 0.5
Three, the preparation of high-quality grain wine:
1, raw and auxiliary material is got all the ready by aforementioned index request.
2, batching: with every retort residue is example: 300 kilograms of jowar, material moistening (Chinese sorghum) adds 150 kilograms in 47 ± 2 ℃ of water, material moistening 15 hours, adding other materials (seeing Table 3) then is mixed, all, in the unstrained spirits amount: jowar=4: the ratio 1(weight ratio) is joined 1200 kilograms of wine trainings, adds 20% ripe rice chaff (60 kilograms).
" table 3 "
3, loaded steamer, boiling and distillation
Loaded steamer air pressure 0.13MPa, 30 minutes loaded steamer time, grasp pine, loose, evenly, there are not conglomeration, caking, race vapour phenomenon, can not loaded steamer too fast and press vapour, loaded steamer is the back buckle closure completely.Adorned rice steamer, vapour pressure is reduced to 0.045MPa during stream wine, has put wine vapour pressure is increased to 0.09MPa, chases after surplus to the greatest extent wine and wine slightly.Be total to boiling 50 minutes from the timing of stream wine, ripe grain has reached ripe and sticking when going out rice steamer, and interior nothing is given birth to the heart.
The wine method: it is steady to grasp vapour pressure, and stream wine temperature lower vapour pressure can not high principle, pinches earlier and goes 0.5 kilogram of foreshot to connect wine again, when flowing to the wine tail, singly connects the wine tail.Connecing wine will have the special messenger to cut wine while tasting, amount quality picking wine, and gradation is stored, and in stream wine process, stream wine temperature is controlled at 22 ± 2 ℃, stream wine speed: 4 kg/minute, throw away arrack and return end pot and distill again and improve the quality.
4, go out the cool slag of rice steamer, Jia Shui, air blast, add song:
To do wet situation according to the wine unstrained spirits when going out, per hundred kilograms of grain powder are with 40 kilograms of 75 ± 1 ℃ hot water, in the interior material of rice steamer, sprinkle again into 225 kilograms of 75 ± 1 ℃ of water, chemically examine moisturely 56%, hot water adds when going out rice steamer, and the limit adds the waterside and goes out rice steamer, the bits that go out rice steamer are delivered to and are carried out the cool slag of air blast on the cool slag machine, when the temperature of cool slag drops to 18 ℃, add 60 kilograms of wheat kojis, beat through Cinder crusher and all go into the cellar for storing things.The every index request of raw material is seen " table 4 " when going into to store
" table 4 "
5, go into the cellar for storing things and step on the cellar for storing things
Every retort residue must shakeout and step on the cellar for storing things after going into the cellar for storing things, makes the slag unstrained spirits adorn closely, particularly summer, more will track tramping, and carries out smoothly to guarantee fermentation.
6, Feng Jiao:
The bat polishing was good after the slag unstrained spirits was filled at each cellar for storing things, use go back to the poor the superiors that are placed on the pond then, track tramping bat light, on the poor layer of returning of the superiors, sprinkle some rice husks again, cultivate mudding with artificial aged pit and push up well, lid layer plastic cloth again on mud layer, at second and third, whether will endure strict scrutiny in four days Jiao Ding and cellar for storing things have air-leak section around the limit, as find that the crack will in time mend with mud, checked once every four days again, to prevent alcohol volatilization influence fermentation.Yeast phase is decided to be 70 days.Ferment and finish the cellar for storing things distillation.
Above-mentioned processing condition, the quality situation of the grain wine that makes is as follows:
(1) Oranoleptic indicator: water white transparency, cellar for storing things aromatic strongly fragrant, sweet refreshing clean, fragrance harmony pleasant impression is long.
(2) physical and chemical index:
Alcoholic strength (V/V, %, 20 ℃): 68 °
Total acid is (with acetometer, g/L): 2.0
Total ester is (in ethyl acetate: g/L): 5.2
Methyl alcohol (g/100ml): 0.009
Ethyl hexanoate (g/l): 2.4
Potato spirit (g/100l): 0.08
Four, the allotment of Zaomugang wine, filtration, can:
Existing: jujube yoke base liquor in No. 1 jar.8 months storage periods, 70 ° of wine degree add 29.6% softening water and reduce to 54 ° (V/V%, 20 ℃).
Grain wine in No. 2 jars, 8 months storage periods, 68 ° of wine degree add 25.9% softening water and reduce to 54 ° (V/V%, 20 ℃).In 54 ° of jujube yoke bases: 54 ° of grain wine=7: the ratio 3(volume ratio) is mixed.The wine degree of the Zaomugang wine after blending is 54 °, uses diatom silicon
Filter filters, bottling at last, decals and vanning.This product is as follows through the quality inspection situation:
(1) Oranoleptic indicator: water white transparency, aromatic strongly fragrant, sweet the feeling well only in cellar for storing things, the fragrance harmony, pleasant impression is long.
(2) physical and chemical index
Alcoholic strength (V/V, %, 20 ℃): 54 °
Total acid is (with acetometer, g/L): 0.80
Total ester is (in ethyl acetate, g/L): 1.6
Ethyl hexanoate (g/L): 0.65
Methyl alcohol (g/100ml): 0.024
Potato spirit (g/100ml): 0.05
Plumbous (mg/L is in Pb): 0.00
By assay as can be known, the product of present embodiment reaches the Q/2324WDJ07-90 standard-required fully.
Claims (1)
1, a kind of production method of Zaomugang wine is characterized in that this method comprises:
One, the preparation of jujube yoke base liquor: with the golden silk jujube is the raw material process:
(1) self-control distiller's yeast: with the 7318# of Yantai Zhang Yu company, 7448#, 1190#, 1191# four primary yeasts, by 7318#: 7448#: 1190#: 1191#=7: 1: 1: 1 volume ratio mixes, at 30 ° ± 1 ℃ bottom fermentation to residual sugar≤3 grams per liters.
(2) preparation of golden silk jujube karusen: the good and broken good golden silk jujube of profit that expanded through bubble, by jujube: the 75-80% that the part by weight of water=1: 2 and material cumulative volume are tank volume adds jujube and water, add urea by 180-200 mg/litre amount, transfer pH value to 3.5-4 with sulfuric acid, 15 °-20 ℃ of wine with dregs temperature.
(3) brewageing of jujube yoke raw wine: press the jujube karusen: the volume ratio of self-control distiller's yeast=10: 1 adds distiller's yeast, at 15 ° of-20 ℃ of bottom fermentations residual sugar≤3 grams per liters to the wine with dregs in wine with dregs.
(4) distillation of jujube yoke base liquor: jujube yoke raw wine packed into distill in the solid kettle formula distilling machinery, loading amount is the 60-70% of its volume, and vapour pressure is (1-2) * 10 during beginning temperature 〉=90 ℃
5Pa; During near 100 ℃, vapour pressure is (0.5-0.6) * 10
5Pa pinches foreshot's amount and is 0.5～2% of dress pot amount, cuts the wine tail and carries out when wine wine degree is 42 °-45 ° steaming, and heavily steams when being diluted to the wine degree after foreshot, wine tail mix and being 10 °-12 ° again.
To make the wine degree be 62 °-70 ° jujube yoke base liquor to totally four procedures.
Two, the preparation of high-quality grain: with the Cereals is raw material, process:
(1) batching: by Chinese sorghum: the part by weight of water=2: 1 added 45 ° of-50 ℃ of water, to Chinese sorghum profit water 14-16 hour; Press Chinese sorghum: wine=1: the part by weight preparation end unstrained spirits of (4～4.5); Add ripe chaff and wheat koji respectively and be mixed by 20% of raw material weight,
(2) loaded steamer, boiling and distillation:
(1) loaded steamer: require: air pressure 0.12～0.14MPa when A, loaded steamer, B, loaded steamer time 25-35 minute.C, loaded steamer quality: loose, even, no conglomeration, caking, race vapour phenomenon.D, other: loaded steamer can too soon, be pressed vapour, is filled buckle closure.
(2) boiling and distillation: adorned rice steamer, beginning boiling and distillation, vapour pressure 0.04～0.05MPa has been put wine vapour pressure 0.07～0.1MPa, cooking time: 50 minutes during stream wine.
(3) go out the cool slag of rice steamer, Jia Shui, air blast, add song:
(1) goes out rice steamer, Jia Shui: add 75 ° of-80 ℃ of hot water 33-45 kilograms when going out rice steamer in the grain powder, in rice steamer, add the 200-250 kg of water on the material, make to contain moisture in the material and reach 55-57%.
(2) the cool slag of air blast: the bits that go out rice steamer are delivered to and are carried out the cool slag of air blast on the cool slag machine, make the slag temperature drop to 18-19 ℃.
(3) add song: when slag temperature drop during to 18-19 ℃, by Chinese sorghum: the weight ratio of wheat koji=5: 1 adds wheat koji, goes into the cellar for storing things through fragmentation.
(4) go into to store, step on the cellar for storing things: must shakeout and step on the cellar for storing things when every retort residue goes into to store, it is close that slag junket is loaded.
(5) envelope cellar for storing things: the slag unstrained spirits is filled at the cellar for storing things, is clapped in the cellar for storing things and puts in order, and seals up back to be pickled with grains or in wine, and track tramping bat light and sprinkle some rice husks again, and good with the artificial aged pit mudding, lid layer plastic cloth running check on mud layer at last prevents gas leakage, ferments and distills in 70 days again.
Altogether five processes makes the high-quality grain wine of wine degree 〉=65 ℃.
Three, the allotment of Zaomugang wine, filtration and can: by jujube yoke base liquor: the volume ratio of high-quality grain wine=7: 3 is allocated, and passes through silicon again
The soil filter filters, and makes the Zaomugang wine of liquor type.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93111267A CN1079255A (en) | 1993-05-31 | 1993-05-31 | A kind of production method of Zaomugang wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93111267A CN1079255A (en) | 1993-05-31 | 1993-05-31 | A kind of production method of Zaomugang wine |
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| CN1079255A true CN1079255A (en) | 1993-12-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN93111267A Pending CN1079255A (en) | 1993-05-31 | 1993-05-31 | A kind of production method of Zaomugang wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102226138A (en) * | 2011-06-03 | 2011-10-26 | 赵景言 | Brewing technique for fruit-grain composite wine |
| CN102492588A (en) * | 2011-12-15 | 2012-06-13 | 泸州品创科技有限公司 | Method for picking out feint of strong aromatic white spirit |
| CN104293635A (en) * | 2014-10-22 | 2015-01-21 | 江南大学 | Method for reducing content of ethyl carbamate in wine by utilizing secondary distillation |
| CN105420032A (en) * | 2016-01-12 | 2016-03-23 | 马景建 | Golden Chinese date fruit wine |
-
1993
- 1993-05-31 CN CN93111267A patent/CN1079255A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102226138A (en) * | 2011-06-03 | 2011-10-26 | 赵景言 | Brewing technique for fruit-grain composite wine |
| CN102226138B (en) * | 2011-06-03 | 2012-10-03 | 赵景言 | Brewing technique for fruit-grain composite wine |
| CN102492588A (en) * | 2011-12-15 | 2012-06-13 | 泸州品创科技有限公司 | Method for picking out feint of strong aromatic white spirit |
| CN102492588B (en) * | 2011-12-15 | 2013-07-17 | 泸州品创科技有限公司 | Method for picking out feint of strong aromatic white spirit |
| CN104293635A (en) * | 2014-10-22 | 2015-01-21 | 江南大学 | Method for reducing content of ethyl carbamate in wine by utilizing secondary distillation |
| CN105420032A (en) * | 2016-01-12 | 2016-03-23 | 马景建 | Golden Chinese date fruit wine |
| CN105420032B (en) * | 2016-01-12 | 2017-12-22 | 马景建 | A kind of golden jujube fruit wine |
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