CN108285848A - A kind of semi-sweet cider and preparation method thereof - Google Patents
A kind of semi-sweet cider and preparation method thereof Download PDFInfo
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- CN108285848A CN108285848A CN201810306425.3A CN201810306425A CN108285848A CN 108285848 A CN108285848 A CN 108285848A CN 201810306425 A CN201810306425 A CN 201810306425A CN 108285848 A CN108285848 A CN 108285848A
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- rose
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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
Abstract
A kind of preparation method of semi-sweet cider, includes the following steps：The rose for taking 34 parts by weight half-open, it plucks and is drained immediately after being soaked in water flushing after flower pedicle and calyx, be then immersed in yellow rice wine and obtain rose soak, wherein, the alcoholic strength of yellow rice wine is 14%vol 30%vol, and the mass ratio of rose and yellow rice wine after draining is 1:3.0‑1:1.5；Glutinous rice is cooked；The glutinous rice natural cooling that will be cooked using booth meal method, it is then placed in pithos, yeast for brewing rice wine, distiller's yeast and rose soak are added under conditions of 24 DEG C 26 DEG C and are uniformly mixed, rake heat dissipation is opened after 12h, into lord ferment period, diastatic fermentation obtains fermented glutinour rice in 15 20 days at a temperature of less than 35 DEG C；Fermented glutinour rice is placed in container, and carries out encapsulation process, then stacks and ferments 30 45 days indoors up to the semi-sweet cider in the present invention.Limpid transparent, mellow, the fresh and sweet tasty and refreshing, rose of semi-sweet cider in the present invention gives off a strong fragrance, wine body is coordinated, nutritive value is higher, has extremely wide application prospect.
Description
Technical field
The present invention relates to rose wine brewing field, it is related specifically to a kind of semi-sweet cider and preparation method thereof.
Background technology
The content of protein, vitamin C and dietary fiber is higher in rose, and total lipid content is low, have qi-regulating scattered silt,
Blood-nourishing and blood, nourish the effect of appearance at tranquilizing and allaying excitement.The Chinese patent of Publication No. 102399670A describes a kind of cider
Production method, alcoholic ingredients by weight percentage is：Rose 10.0-20.0%, white wine 80.0-90.0%, sugared 6.0-8.0%, lemon
Lemon juice 1.0-1.5%, concrete operation method are：Rose is put into sealing in a small amount of white wine of taking-up to impregnate 3-5 days, was carried out
Filter；Sugar and lemon juice are added in filtrate, mixing filters again；Finally the liquid of mixing is added in remaining white wine, stirring
Uniformly, it seals, is placed below 25 DEG C of place, place 10-15 days and obtain, white wine belongs to Spirit, and the number of degrees are higher, uses
White wine, which carries out extraction, can cause the higher number of degrees of gained cider, coarse mouthfeel, nutritive value poor.
The Chinese patent of Publication No. 106190701A discloses a kind of cider, is prepared by the following method：
100kg roseleafs are uniformly mixed with 20-25kg sucrose, room temperature fermentation rose fermentation production derived above in 15 days in sealed environment
Object, room temperature ferments 60 days or more in sealed environment after then mixing rose tunning, honey and five cereal wines to obtain the final product.The party
Although method is fermented, relative to traditional method extracted using white wine or alcoholic drink can contain higher nutrition at
Point, but still there is the nutritional ingredient of larger proportion not enter in finally obtained cider；In addition its a large amount of additive sugarcane being added
Sugar destroys the mouthfeel of cider, the rough taste of obtained cider, and rose fragrance is not strong enough.
In conclusion not only mouthfeel is bad for cider on the market, but also fail to be rich in effective extraction and application rose
Natural bioactivity substance, cause the nutritive value of cider relatively low.
Invention content
The technical problem to be solved in the present invention is to provide a kind of mellow, fresh and sweet tasty and refreshing, and rose gives off a strong fragrance and seeks
Support the preparation method of the higher cider of value.
In order to solve the above-mentioned technical problem, the present invention uses following technical scheme：A kind of preparation side of semi-sweet cider
Method includes the following steps：
A. it impregnates：The rose for taking 3-4 parts by weight half-open plucks and is drained immediately after being soaked in water flushing after flower pedicle and calyx, so
It is immersed in afterwards in yellow rice wine and obtains rose soak, wherein the alcoholic strength of yellow rice wine is 14%vol-30%vol, after draining
The mass ratio of rose and yellow rice wine is 1:3.0-1:1.5；
B. steamed rice：100 parts by weight glutinous rice are taken to be immersed in the water, temperature control will be after glutinous rice draining after being 15 DEG C -40 DEG C, -5 days 1 day
It takes out and cooks；
C. main fermentation：The glutinous rice natural cooling that will be cooked using booth meal method, is then placed in pithos, in 24 DEG C -26 DEG C of condition
Lower addition yeast for brewing rice wine, distiller's yeast and the rose soak are simultaneously uniformly mixed, and rake heat dissipation are opened after 12h, into lord ferment period, low
Diastatic fermentation obtains fermented glutinour rice in 15-20 days at a temperature of 35 DEG C；
D. it ferments afterwards：The fermented glutinour rice is placed in container, and carries out encapsulation process, then stacks and ferments 30-45 days indoors i.e.
Obtain heretofore described semi-sweet cider.
Preferably, the alcoholic strength of the yellow rice wine be 18%vol-24%vol, it is described drain after rose and yellow rice wine quality
Than being 1:2.5-1:2.0.
It is highly preferred that the alcoholic strength of the yellow rice wine is 21%vol, it is described drain after rose and the mass ratio of yellow rice wine be
1:2.2。
Preferably, yeast for brewing rice wine described in step c is kept the temperature under solid conditions using long rice flour, flaccid knotweed herb as raw material, is sent out naturally
Ferment forms.
Preferably, distiller's yeast described in step c is formed through diastatic fermentation using glutinous rice, yeast for brewing rice wine, wheat koji and water as raw material.
Preferably, it also squeezed after step d, boil wine, ageing is stored, blent, filtering.
After obtaining the cider in the present invention, it can also be squeezed, boil wine, be aged and store, blend, filtering, with
Further increase the quality of cider.
Squeezing：After diastatic fermentation, ripe rear karusen is separated by solid-liquid separation using equipment for separating liquid from solid, clear liquid
It makes a living wine, solid is vinasse, controls feed pressure and pressure wine pressure, keeps raw wine clear bright, reduces the bulky grain in wine liquid to the greatest extent
Substance.Equipment for separating liquid from solid generally uses air film type plate and frame filter press, part that screw press or tradition wood is still used to squeeze device,
Filter press, filter press cloth and press filtration rubber slab must clean up before.Due to may still contain a small amount of starch, ferment in raw wine
Female, insoluble protein and cellulose etc., it may be necessary to clarifying treatment be carried out to raw wine at low temperature.
Boil wine：The purpose for boiling wine is the microorganism killed in raw wine and destroys the activity of remaining enzyme, to ensure that Quality of Liquors is steady
It is fixed；Secondly, after over-cooking wine processing, the miscellaneous taste of raw wine can be removed, and protein isocolloid mass sets can be made to precipitate, such rose
The color and luster of rare original cordiale becomes bright.Boiling wine temperature should be inclined to alcoholic strength height, pH value depending on the alcoholic strength of raw wine and pH value
Low raw wine, boiling wine temperature can suitably turn down.Generally boiling wine temperature is set as 85 DEG C -88 DEG C, and raw wine is carried out with sterilizer
It after 10min sterilization processings, pours into the empty altar of sterilization, and wrapping sealing in time, is stored.Boiling wine equipment can adopt
With heat-exchangers of the plate type, shell and tube or coil pipe type sterilizer etc..The cleaning and sterilization work for boiling the mild empty altar of the wine of wine should be controlled,
And ensure the tight not wine leaking of sealing.
Ageing storage：The wine aroma newly brewed is light, mouthfeel is thick, and after storing after a period of time, vinosity becomes good, not only fragrance
It is dense, and mouthfeel alcohol and, period of storage i.e. wine storage time, period of storage is appropriate, and ageing is too long, it may occur however that it is overdone, wine
Quality can decline instead.Storage period is determined according to product requirement, is generally stored as half a year to 1 year, the wine storage period of top grade is 1-
2 years.Storeroom should well-ventilated, prevent from drenching with rain.
It blends：It is there is the wine of diverse fragrant flavour, quality or ageing time to require to convert one in specific proportions same type
It rises, has the function that supplement wine body, balance and harmony, allow product formation and keeping individual style feature.In the present invention
The process of blending must not add the alcohol of non-self fermentation, essence etc., and should reject rotten, peculiar smell former wine.
Filtering：Since raw wine is through over-cooking wine sterilizing, ageing storage meeting muddiness, and generate sediment, it is therefore necessary to through filtering
Could bottle manufacture, it is therefore an objective to wine liquid be made to reach limpid, transparent, no suspended substance and particulate matter.The filter plant used is generally
Diatomite filter, cardboard filter, strainer or polymeric membrane filter plant etc..
Preferably, the rose is the rich colored No.1 of 3 points to 6 points of Ping Yin Rose of morning.
A kind of cider is prepared by above-mentioned preparation method.
Compared to the prior art, the invention has the advantages that：
1. it is raw material that the present invention, which is selected in the rose of half-open position, the nutrient composition contents such as Rosa Damascana and anthocyanidin are obviously high
In bud and great Hua in full bloom, and the concentration of rose-bengal pigment is also to be in peak state, and nutrition improves most compared with horn of plenty
The nutritive value of cider is prepared eventually；
2. using alcoholic strength in the present invention, to treated, rose is impregnated for the yellow rice wine of 14%vol-30%vol, and controls
The mass ratio of the two is 1:3.0-1:1.5, not only have effects that prevent rose rotten, it is often more important that, rose is through being somebody's turn to do
The rose soak that the yellow rice wine of alcoholic strength range obtains after impregnating is mixed with glutinous rice after cooling and in the effect of yeast for brewing rice wine, distiller's yeast
Lower carry out diastatic fermentation can make protein, amino acid and carbohydrate in rose fully be saccharified and synchronous fermentation, greatly
Increase non-sugar solidity in wine body, amino-acid nitrogen, total acid, bata-phenethyl alcohol and volatilization ester etc. main flavors and be in
The content of Studies of The Aromatic Substances ferments after then carrying out the starch for being not yet converted to alcohol continuing more thorough diastatic fermentation,
The sugar content for the cider being finally prepared is more suitable, belongs to semi-sweet cider, have it is limpid it is transparent, mellow,
The advantages of fresh and sweet tasty and refreshing, sugariness is suitable, rose gives off a strong fragrance, wine body is coordinated, which is absorbed and utilized by process above
Nutriment in most of rose, nutritive value are higher.
3. the present invention entire production process in, other than rose raw material, do not use or adding carbohydrate, essence and
Other additives will not destroy cider mouthfeel, will not bring pollution hidden trouble, have at low cost, natural environmental-protective advantage, have pole
For wide application prospect.
Specific implementation mode
Embodiment is given below so that the present invention to be specifically described, it is necessary to which indicated herein is following embodiment
It is used to further illustrate the present invention, should not be understood as limiting the scope of the invention, the ordinary skill in the field
Personnel still fall within protection scope of the present invention to the nonessential improvement of some made of the invention or adjustment according to this embodiment.
Embodiment 1
The present embodiment is raw materials used as follows：Glutinous rice 100kg, rose are 3 points to 6 points rich colored No.1s of half-open Ping Yin Rose of morning
3.5kg；Yeast for brewing rice wine 0.2kg, distiller's yeast 0.2kg, brewing water are enough, from making, yellow rice wine is enough.
Wherein, yeast for brewing rice wine is with long rice flour, flaccid knotweed herb etc. for raw material, is kept the temperature under solid conditions, spontaneous fermentation forms, and contains
A variety of diastatic fermentation mushrooms；Distiller's yeast is formed through diastatic fermentation using glutinous rice, yeast for brewing rice wine, wheat koji and water as raw material.
Wherein, brewing water should pass through quartzy sand filtration and activated carbon filtration treatment, meet GB 5749 Drinking Water health
Standard requirement, colorless and odorless have certain degree of hardness（2.0-6.0mmol/L）, pH value is weak acid partial neutral.
A kind of preparation method of semi-sweet cider, includes the following steps：
A. it impregnates：Rose is taken, plucks and is drained immediately after being soaked in water flushing after flower pedicle and calyx, slightly rubbed after slightly drying,
It is immersed in the yellow rice wine that alcoholic strength is 14%vo1, yellow rice wine dosage is to cover soak on a small quantity, and shady place storage is spare；
B. steamed rice：30 DEG C of rice steeping water temperature, 3 days time pay attention to adding water in time in dipping process, so that the grain of rice is exposed the surface, as possible
It not stir；Rice milk is micro- thick, and mouth, which tastes the grain of rice, sour；The grain of rice is complete, pinches grain of rice powdering with finger, but be suitable without hilum
Preferably；The grain of rice is rinsed well and is drained, and is poured into steaming kier and is cooked with steam normal pressure, and the time of steamed rice is 18min；
C. main fermentation（The saccharification stage）：It is using traditional booth meal method, cooked rice is natural air cooled, pithos is later fallen into, temperature
Degree control adds yeast for brewing rice wine, distiller's yeast, admixes rose soak at 24 DEG C -26 DEG C（Drain the yellow rice wine quality of rose and immersion
Than being 1:3.0）It is uniformly mixed, covers careless cylinder cap, and carry out heat insulation work, by 12 hours, into lord ferment period, should open at this time
Rake heat dissipation notices that temperature controls 35 DEG C hereinafter, fermenting 7 days, and product temperature gradually decreases down room temperature, continues fermentation and obtains wine with dregs in 8-13 days
Grain, entire main fermentation processes continue 15-20 days time；
D. it ferments afterwards：Fermented glutinour rice is transferred to respectively in clean little Tao altars, stack above plus after FE Tiler encapsulation process indoors into
30-45 days are fermented after row up to the semi-sweet cider in the present invention；By rear fermentation, will can be not yet converted in fermented glutinour rice
The remaining starch of alcohol continues more thorough diastatic fermentation.
Embodiment 2
It is compared with embodiment 1, is uniquely 30%vo1 difference lies in the alcoholic strength of yellow rice wine, drains the yellow rice wine quality of rose and immersion
Than being 1:1.5, other conditions are same as Example 1.
Embodiment 3
It is compared with embodiment 1, is uniquely 18%vo1 difference lies in the alcoholic strength of yellow rice wine, drains the yellow rice wine quality of rose and immersion
Than being 1:2.5, other conditions are same as Example 1.
Embodiment 4
It is compared with embodiment 1, is uniquely 24%vo1 difference lies in the alcoholic strength of yellow rice wine, drains the yellow rice wine quality of rose and immersion
Than being 1:2.0, other conditions are same as Example 1.
Embodiment 5
It is compared with embodiment 1, is uniquely 21 %vo1 difference lies in the alcoholic strength of yellow rice wine, drains the yellow rice wine matter of rose and immersion
Amount is than being 1:2.2, other conditions are same as Example 1.
Comparative example 1
It is compared with embodiment 1, uniquely difference lies in replace yellow rice wine therein with the rice wine of the identical number of degrees.
After drinking embodiment 1-5 respectively and cider that comparative example 1 obtains, it is mellow, fresh and sweet refreshing to feel that it all has
The characteristics of mouth, rose give off a strong fragrance, wine body is coordinated, and in the cider that these embodiments obtain, cider in embodiment 5
Mouthfeel, rose fragrance are best, and the mouthfeel of embodiment 3 and embodiment 4, rose fragrance are slightly secondary, the mouthfeel of embodiment 1 and embodiment 2,
In contrast rose fragrance is then not so good as embodiment 3-5, and the mouthfeel of comparative example 1 is then more coarse, and rose fragrance is not strong enough.
The cider obtained in a small amount of embodiment 1-5 and comparative example 1 is taken, performance data test is carried out, testing result is seen below
Shown in table 1, detection method see the table below shown in 2.
By table 1 it is found that total sugar content is 40.0-100.0 g/L in the cider that the method provided through the invention obtains,
Belong to semi-sweet cider, alcoholic strength is more suitable, in addition, being had surprisingly found that by testing result：Semi-sweet rose in the present invention
Dietary crude fiber content can reach 7.7g/L or more in rare wine, and Vitamin C content can reach 89.1 mg/L or more, and general flavone contains
Amount can reach 502.3mg/L or more, and anthocyanin content can reach 322.5 mg/L or more, potassium content can reach 248.1mg/L with
On, calcium content can reach 114.0mg/L or more, and Zn content can reach 1.2mg/L or more, that is, demonstrate the cider in the present invention
The natural bioactivity substance being rich in rose can be taken full advantage of, the content of all kinds of nutritional ingredients is higher, and compares
It is all the rice wine of fermented wine to replace yellow rice wine to be used in example 1, and not only mouthfeel is poor, and all kinds of nutrition finally detected at
Content is divided also obviously to be not so good as embodiment.
Claims (8)
1. a kind of preparation method of semi-sweet cider, which is characterized in that include the following steps：
A. it impregnates：The rose for taking 3-4 parts by weight half-open plucks and is drained immediately after being soaked in water flushing after flower pedicle and calyx, so
It is immersed in afterwards in yellow rice wine and obtains rose soak, wherein the alcoholic strength of yellow rice wine is 14%vol-30%vol, after draining
The mass ratio of rose and yellow rice wine is 1:3.0-1:1.5；
B. steamed rice：100 parts by weight glutinous rice are taken to be immersed in the water, temperature control will be after glutinous rice draining after being 15 DEG C -40 DEG C, -5 days 1 day
It takes out and cooks；
C. main fermentation：The glutinous rice natural cooling that will be cooked using booth meal method, is then placed in pithos, in 24 DEG C -26 DEG C of condition
Lower addition yeast for brewing rice wine, distiller's yeast and the rose soak are simultaneously uniformly mixed, and rake heat dissipation is opened after 12h, into lord ferment period, less than
Diastatic fermentation obtains fermented glutinour rice in 15-20 days at a temperature of 35 DEG C；
D. it ferments afterwards：The fermented glutinour rice is placed in container, and carries out encapsulation process, then stacks and ferments 30-45 days indoors i.e.
Obtain heretofore described semi-sweet cider.
2. preparation method according to claim 1, which is characterized in that the alcoholic strength of the yellow rice wine is 18%vol-24%vol,
It is described drain after rose and yellow rice wine mass ratio be 1:2.5-1：2.0.
3. preparation method according to claim 2, which is characterized in that the alcoholic strength of the yellow rice wine is 21%vol, the drip
The mass ratio of rose and yellow rice wine after dry is 1:2.2.
4. preparation method according to claim 1, which is characterized in that yeast for brewing rice wine described in step c is with long rice flour, flaccid knotweed herb
For raw material, kept the temperature under solid conditions, spontaneous fermentation forms.
5. preparation method according to claim 1, which is characterized in that distiller's yeast described in step c is with glutinous rice, yeast for brewing rice wine, wheat
Bent and water is raw material, is formed through diastatic fermentation.
6. preparation method according to claim 1, which is characterized in that also squeezed after step d, boil wine, ageing storage,
It blends, filter.
7. preparation method according to claim 1, which is characterized in that the rose is the Pingyin rose in 3 points to 6 points of morning
Rare rich colored No.1.
8. a kind of semi-sweet cider, which is characterized in that be prepared by claim 1-7 any one of them preparation methods.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109136008A (en) * | 2018-08-31 | 2019-01-04 | 南阳市京德啤酒技术开发有限公司 | A kind of brew method of three reddish yellows wine |
| CN109393322A (en) * | 2018-10-11 | 2019-03-01 | 郭军 | A kind of fermented glutinour rice, fermented glutinour rice fresh flower song and preparation method thereof |
| CN110894447A (en) * | 2020-01-02 | 2020-03-20 | 墨江地道酒业有限公司 | Fully fermented fresh flower glutinous rice wine and preparation method thereof |
| CN111378529A (en) * | 2020-04-28 | 2020-07-07 | 兰星平 | Extraction method of rose flower fragrance substance and flower fragrance solution obtained by extraction method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109136008A (en) * | 2018-08-31 | 2019-01-04 | 南阳市京德啤酒技术开发有限公司 | A kind of brew method of three reddish yellows wine |
| CN109393322A (en) * | 2018-10-11 | 2019-03-01 | 郭军 | A kind of fermented glutinour rice, fermented glutinour rice fresh flower song and preparation method thereof |
| CN110894447A (en) * | 2020-01-02 | 2020-03-20 | 墨江地道酒业有限公司 | Fully fermented fresh flower glutinous rice wine and preparation method thereof |
| CN111378529A (en) * | 2020-04-28 | 2020-07-07 | 兰星平 | Extraction method of rose flower fragrance substance and flower fragrance solution obtained by extraction method |
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Application publication date: 20180717 |