CN108315139A - A kind of production method of jasmine flower liquor - Google Patents
A kind of production method of jasmine flower liquor Download PDFInfo
- Publication number
- CN108315139A CN108315139A CN201810288117.2A CN201810288117A CN108315139A CN 108315139 A CN108315139 A CN 108315139A CN 201810288117 A CN201810288117 A CN 201810288117A CN 108315139 A CN108315139 A CN 108315139A
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- wheat
- jasmine
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- jasmine flower
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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
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- 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)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a kind of production method of wine, especially a kind of production method of jasmine flower liquor.Wheat Sprout Powder, dried jasmine flower and clear water are uniformly mixed, former wine and filter residue are filtered to obtain after digesting, fermenting.In filter residue be added clear water after distilled, it is aged again after mixing distillate with former wine after distillation store, blend, filtering, filling and sterilization is got product.The jasmine flower liquor of the present invention is in the production process, Jasmine takes part in the overall process of enzymolysis and fermentation, the physiological activity of flavone compound is largely increased in Jasmine, also create gamma aminobutyric acid isoreactivity substance simultaneously, nutrition and functional component in jasmine pollen are also dissolved out to greatest extent, the fragrance of Jasmine is also released by further excitation so that jasmine flower liquor of the invention not only gives off a strong fragrance but also has more health-care effects.
Description
Technical field
The present invention relates to a kind of production method of wine, especially a kind of production method of jasmine flower liquor.
Background technology
Jasmine contains the nutrition that carbohydrate, protein, fat, multivitamin and minerals etc. are beneficial to human body
Ingredient can make beverage, drinks, jasmine tea, fragrance or when dish cooking is cooked, and often edible Jasmine can make one macrobiosis benefit
Longevity, physical and mental health.The prior art makes jasmine flower liquor mainly using infusion method, and acquisition needs the Jasmine made wine, and impregnates
The a few days can obtain the jasmine flower liquor with special fresh flower fragrance in wine, not yet have tried to Jasmine and wine is made together
It makes, for jasmine flower liquor of the invention in brewing process, Jasmine participates in the overall process of enzymolysis and fermentation, extracts to the maximum extent
The nutriment and fragrance component in Jasmine are gone out so that jasmine flower liquor of the invention not only gives off a strong fragrance but also with more
Health-care effect.
Invention content
The object of the present invention is to provide a kind of production methods for the jasmine flower liquor for giving off a strong fragrance and having health-care efficacy.
The object of the present invention is achieved like this：
Weigh the wheat berry of certain mass, eluriate it is clean, be added 3-4 times of quality clear water impregnate 6-12 hours after pull out and be placed in
In growth cabinet, germinates under conditions of 20-25 DEG C, relative humidity 90-95%, when wheat root long is to 0.3-0.4 centimetres, stop
It only germinates, is dried to aqueous 10% and is gone up to wheat malt hereinafter, wheat is eradicated.
Wheat malt is crushed into obtain Wheat Sprout Powder, according to mass ratio 100:1:300 ratio by Wheat Sprout Powder, dried jasmine flower and
Clear water is uniformly mixed, and is heated to 40-42 DEG C, is digested 40-50 minutes, is then heated to 50-52 DEG C, continues to digest 60-90 points
Then clock is added Thermostable α-Amylase in the ratio of 10-12 unit of every gram of Wheat Sprout Powder, adds Wheat Sprout Powder quality
0.2% food-grade calcium chloride, stirs evenly, and 60 DEG C are reduced the temperature to after being digested 30-40 minutes under the conditions of 90-95 DEG C, is added
PH is adjusted to 4.2-4.6 by citric acid, carbohydrase is added in the ratio of 100-120 unit of every gram of Wheat Sprout Powder, in 60 DEG C of items
Enzymolysis liquid is digested 1-2 hours to obtain under part.
The active dry yeast of access 0.1% in enzymolysis liquid, sealed fermenting 8-10 days, is then transferred under the conditions of 20-24 DEG C
In osculum wine jar, ferments after closed under the conditions of 10 DEG C 4-6 months, then filter to obtain former wine and filter residue.
It is distilled after the clear water of 2 times of quality is added in filter residue, when distillate quality reaches the 50% of filter residue quality,
Stop distillation, it is aged again after distillate is mixed with former wine store, blend, filtering, filling and sterilization is got product.
The method for utilizing " QB/T4587-2013 γ-aminobutyric acids " measures the jasmine flower liquor and the present invention of the present invention respectively
The content of γ-aminobutyric acid, as a result see the table below in materials of wheat grain：
| Jasmine flower liquor of the present invention | Wheat berry | |
| γ-aminobutyric acid（mg/100g） | 8.13 | 1.01 |
As can be seen from the above table, the alpha-aminobutyric acid content in jasmine flower liquor of the invention is significantly larger than wheat berry, so this hair
Bright jasmine flower liquor also has both nutritional health function.
In the production process, Jasmine takes part in the overall process of enzymolysis and fermentation to the jasmine flower liquor of the present invention, in Jasmine
The physiological activity of flavone compound is largely increased, while also creating γ-aminobutyric acid isoreactivity substance, jasmine pollen
In nutrition and functional component also dissolved out to greatest extent, the fragrance of Jasmine is also released by further excitation, is made
Jasmine flower liquor of the invention is obtained not only to give off a strong fragrance but also there are more health-care effects.
Specific implementation mode
Weigh the wheat berry of certain mass, eluriate it is clean, be added 3.5 times of quality clear water impregnate 8 hours after pull out and be placed in
It in growth cabinet, germinates under conditions of 25 DEG C, relative humidity 90%, when wheat root long is to 0.3-0.4 centimetres, stops germination,
Aqueous 10% is dried to go up to wheat malt hereinafter, wheat is eradicated.
Wheat malt is crushed into obtain Wheat Sprout Powder, according to mass ratio 100:1:300 ratio by Wheat Sprout Powder, dried jasmine flower and
Clear water is uniformly mixed, and is heated to 40 DEG C, is digested 50 minutes, is then heated to 50 DEG C, continues enzymolysis 90 minutes, then presses every gram
Thermostable α-Amylase is added in the ratio of 10 units of Wheat Sprout Powder, adds the food-grade chlorination of Wheat Sprout Powder quality 0.2%
Calcium stirs evenly, and is digested under the conditions of 90 DEG C and reduces the temperature to 60 DEG C after forty minutes, citric acid is added, PH is adjusted to 4.5, press
Carbohydrase is added in the ratio of 100 units of every gram of Wheat Sprout Powder, and enzymolysis liquid is digested 1.5 hours to obtain under the conditions of 60 DEG C.
The active dry yeast of access 0.1% in enzymolysis liquid, sealed fermenting 9 days, is then transferred to osculum wine under the conditions of 22 DEG C
In altar, ferments 5 months after closed under the conditions of 10 DEG C, then filter to obtain former wine and filter residue.
It is distilled after the clear water of 2 times of quality is added in filter residue, when distillate quality reaches the 50% of filter residue quality,
Stop distillation, it is aged again after distillate is mixed with former wine store, blend, filtering, filling and sterilization is got product.
Claims (1)
1. a kind of production method of jasmine flower liquor, it is characterized in that being prepared by following process：
(1) weigh the wheat berry of certain mass, eluriate it is clean, be added 3-4 times of quality clear water impregnate 6-12 hours after pull out and set
In growth cabinet, germinate under conditions of 20-25 DEG C, relative humidity 90-95%, when wheat root long is to 0.3-0.4 centimetres,
Stop germination, is dried to aqueous 10% and is gone up to wheat malt hereinafter, wheat is eradicated；
(2) wheat malt is crushed into obtain Wheat Sprout Powder, according to mass ratio 100:1:300 ratio is by Wheat Sprout Powder, dried jasmine flower and clear
Water is uniformly mixed, and is heated to 40-42 DEG C, is digested 40-50 minutes, is then heated to 50-52 DEG C, continues enzymolysis 60-90 minutes,
Then Thermostable α-Amylase is added in the ratio of 10-12 unit of every gram of Wheat Sprout Powder, adds Wheat Sprout Powder quality 0.2%
Food-grade calcium chloride, stir evenly, reduce the temperature to 60 DEG C after being digested 30-40 minutes under the conditions of 90-95 DEG C, lemon is added
PH is adjusted to 4.2-4.6 by acid, carbohydrase is added in the ratio of 100-120 unit of every gram of Wheat Sprout Powder, under the conditions of 60 DEG C
Enzymolysis obtains enzymolysis liquid in 1-2 hours；
(3) 0.1% active dry yeast is accessed in enzymolysis liquid, then sealed fermenting 8-10 days under the conditions of 20-24 DEG C is transferred to small
In mouth wine jar, ferments after closed under the conditions of 10 DEG C 4-6 months, then filter to obtain former wine and filter residue；
(4) distilled after the clear water of 2 times of quality being added in filter residue, when distillate quality reaches the 50% of filter residue quality, stopped
Only distill, it is aged again after distillate is mixed with former wine store, blend, filtering, filling and sterilization is got product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810288117.2A CN108315139A (en) | 2018-03-31 | 2018-03-31 | A kind of production method of jasmine flower liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810288117.2A CN108315139A (en) | 2018-03-31 | 2018-03-31 | A kind of production method of jasmine flower liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108315139A true CN108315139A (en) | 2018-07-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810288117.2A Withdrawn CN108315139A (en) | 2018-03-31 | 2018-03-31 | A kind of production method of jasmine flower liquor |
Country Status (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112877161A (en) * | 2021-03-02 | 2021-06-01 | 广西横县创志酒业有限公司 | Method for producing jasmine flower wine by compounding glutinous rice yellow wine and distilled liquor |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1563327A (en) * | 2004-03-31 | 2005-01-12 | 杨明书 | Wine of rosa roxburghii tratt and sweet potato |
| CN104762170A (en) * | 2015-04-26 | 2015-07-08 | 哈尔滨伟平科技开发有限公司 | Method for making germinated brown rice nutritional wine |
| RU2593470C1 (en) * | 2015-08-04 | 2016-08-10 | Олег Иванович Квасенков | Bread kvass production method |
| CN107083297A (en) * | 2017-06-17 | 2017-08-22 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of pueraria root health care liquor |
| CN107236646A (en) * | 2017-08-04 | 2017-10-10 | 周海腾 | A kind of preparation method of colored slurry wine |
-
2018
- 2018-03-31 CN CN201810288117.2A patent/CN108315139A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1563327A (en) * | 2004-03-31 | 2005-01-12 | 杨明书 | Wine of rosa roxburghii tratt and sweet potato |
| CN104762170A (en) * | 2015-04-26 | 2015-07-08 | 哈尔滨伟平科技开发有限公司 | Method for making germinated brown rice nutritional wine |
| RU2593470C1 (en) * | 2015-08-04 | 2016-08-10 | Олег Иванович Квасенков | Bread kvass production method |
| CN107083297A (en) * | 2017-06-17 | 2017-08-22 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of pueraria root health care liquor |
| CN107236646A (en) * | 2017-08-04 | 2017-10-10 | 周海腾 | A kind of preparation method of colored slurry wine |
Non-Patent Citations (2)
| Title |
|---|
| 康明官: "《当代酒典》", 31 December 1999, 经济日报出版社 * |
| 赵慧君 等: "响应面法优化茉莉花醪糟的发酵工艺", 《食品工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112877161A (en) * | 2021-03-02 | 2021-06-01 | 广西横县创志酒业有限公司 | Method for producing jasmine flower wine by compounding glutinous rice yellow wine and distilled liquor |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180724 |
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| WW01 | Invention patent application withdrawn after publication |