CN108315190B - Vanilla leaf type cyperus esculentus wine and preparation method thereof - Google Patents
Vanilla leaf type cyperus esculentus wine and preparation method thereof Download PDFInfo
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- CN108315190B CN108315190B CN201810410139.1A CN201810410139A CN108315190B CN 108315190 B CN108315190 B CN 108315190B CN 201810410139 A CN201810410139 A CN 201810410139A CN 108315190 B CN108315190 B CN 108315190B
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/89—Cyperaceae (Sedge family)
- A61K36/8905—Cyperus (flatsedge)
Abstract
The invention relates to a vanilla leaf type cyperus esculentus wine and a preparation method thereof. The preparation method comprises the following steps: mixing the smashed or sliced cyperus esculentus and the wine base according to the weight ratio of 1-3: 9, soaking for 24-72 hours, and carrying out solid-liquid separation to obtain a liquid, namely cyperus esculentus wine; and mixing the cyperus esculentus wine and the juice of the vanilla leaves according to the mass ratio of 1: 0.001-0.02, and then carrying out solid-liquid separation to obtain the cyperus esculentus wine with the vanilla leaf type. The preparation method of the invention can endow wine with special flavor and nutritive value, can bring good drinking experience to drinkers, and has higher nutritive and health-care value.
Description
Technical Field
The invention relates to the field of wine brewing, and particularly relates to a vanilla leaf type cyperus esculentus wine and a preparation method thereof.
Background
The leaves of vanilla (Pandanus amarylifolius) are tropical plants of the genus Pandanus, also known as Banana leaves (pandan), Paris polyphylla, Xianglin throw, Bixue Tree, and wild Paris polyphylla is rare and mostly cultivated crops. Banana leaf, called Pandan in Indonesia, is a tropical green plant with unique natural fragrance and can add fresh and sweet taste to food, so that it is often used as a common material for cooking and cake in southeast Asia.
Chufa (Cyperus esculentusL.var.sativus bakerk), also known as tiger nut, ginseng bean, tiger bean, water chestnut, underground walnut, etc., an annual herbaceous plant belonging to the genus Cyperus (Cyperaceae) of the family Cyperaceae, is one of the most nutritious nuts in tropical to temperate regions, and has a long planting history in africa and mediterranean coastal countries.
The cyperus esculentus has extremely strong adaptability, cyperus esculentus is introduced to cultivate in bulgaria in 1960 in China and is successfully introduced to cultivate in 1964 in Xinjiang in China, and the cyperus esculentus is planted in provinces and cities of Heilongjiang, Beijing, Hebei, Henan, Hubei, Hunan, Shanxi, Shandong, Sichuan and the like in China at present.
The cyperus esculentus has sweet and delicious fruits and is called as underground Chinese chestnut and underground walnut; oil extraction is fragrant in taste, and is praised as the king of oil crops by agricultural experts in various countries in the world. The basic components of the cyperus esculentus comprise protein, fatty acid, sugar, starch and water, the contents of the protein, the fatty acid, the sugar, the starch and the water are respectively 8.00%, 26.50%, 23.35%, 23.21% and 7.00%, and in addition, organic acid, steroid compounds, terpenoids, trace elements selenium, manganese and the like are detected in the cyperus esculentus. The composition of the fatty acid of the cyperus esculentus is analyzed by a gas chromatograph, and the result shows that oleic acid in the cyperus esculentus oil is a main component and accounts for 52.57 percent, then palmitic acid accounts for 20.39 percent and oleic acid accounts for 20.10 percent, the VE content in the oil is 0.15 percent, and the sterol content is 0.53 percent, which indicates that the cyperus esculentus oil is mainly unsaturated fatty acid and has higher nutritional components. The high fatty acid content in the cyperus esculentus imparts a unique flavor and high nutritional value to the cyperus esculentus.
However, despite the special taste and nutritional value of vanilla leaves and cyperus esculentus, there is currently no successful application for the preparation of vanilla leaf type cyperus esculentus wine.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The first purpose of the invention is to provide a preparation method of the vanilla leaf type cyperus esculentus wine, which can endow wine body with special flavor and nutritional value.
The second purpose of the invention is to provide the vanilla leaf type cyperus esculentus wine prepared by the method, the vanilla leaf type cyperus esculentus wine is transparent and green, the wine body tastes smooth and mellow, the special fragrance of the wine body, the vanilla leaves and the cyperus esculentus is interwoven with each other to form special compound fragrance, and in addition, the vanilla leaf type cyperus esculentus wine is rich in nutrient substances such as unsaturated fatty acid and the like, and has higher nutritional and health-care values.
In order to achieve the above object, the present invention provides the following technical solutions.
A preparation method of a vanilla leaf type cyperus esculentus wine comprises the following steps:
(1) mixing the smashed or sliced cyperus esculentus and the wine base according to the weight ratio of 1-3: 9, soaking for 24-72 hours, and carrying out solid-liquid separation to obtain a liquid, namely cyperus esculentus wine;
(2) and (2) mixing the cyperus esculentus wine obtained in the step (1) with the juice of the vanilla leaves according to the mass ratio of 1: 0.001-0.02, and then carrying out solid-liquid separation to obtain the cyperus esculentus wine with the vanilla leaves.
The first aspect of the present invention is to successfully prepare a true cyperus esculentus wine by a method of preparing a vanilla leaf type cyperus esculentus:
because the oil content is extremely high, the oil content of the fermented grains is easily too high by taking the cyperus esculentus as a main raw material, and the fermentation of microorganisms is inhibited, so that the brewing failure is caused. The existing cyperus esculentus wine is prepared by taking cyperus esculentus bean pulp as main grain or doping a small amount of cyperus esculentus raw beans into main grain, so that the oil content in the fermented grains is reduced, and the cyperus esculentus raw wine is finally obtained by brewing. However, when the cyperus bean pulp is subjected to oil pressing treatment, the original fatty acids, esters and the like in the cyperus bean are seriously lost, and the inherent flavor is lost. Similarly, the incorporation of a small amount of raw cyperus esculentus in the staple food grain does not impart a full flavor and rich nutrition to the body of the wine. Therefore, the prior art does not really provide a chufa wine with rich chufa flavor and rich nutrition.
In order to solve the technical problems, different from the existing preparation method, the method does not add original cyperus bean or bean pulp in the preparation process of the original wine, but slices or crushes a large amount of cyperus beans, mixes the smashed cyperus beans with the original wine and soaks the smashed cyperus beans, and transfers flavor substances in the cyperus beans into the original wine, so that unique cyperus bean flavor is given to the wine body, and particularly, the original wine contains a large amount of ethanol, so that the method is particularly beneficial to the dissolution of unsaturated fatty acid and ester substances in the cyperus beans, and can give smooth, mellow taste, rich flavor and rich nutrition to the wine body.
The second aspect of the process of the invention consists in imparting to the body a special flavour of vanilla leaves:
in order to achieve the purpose, the method mixes the prepared cyperus esculentus wine and the vanilla leaf juice according to a certain weight ratio, and then separates the wine body and the solid matter of the vanilla leaf juice mixed in the wine body in a solid-liquid separation mode to obtain the vanilla leaf type cyperus esculentus wine. The wine body is transparent green and bright in color, volatile components in the vanilla leaves, such as methyl linoleate, phytol, methyl eugenol, ionone and the like, enter the wine body in a familiar manner, the special fresh and sweet fragrance of the vanilla leaves in the wine body is given, and the vanilla leaves and the special fragrance of the wine body and the cyperus esculentus are fused together, so that the vanilla leaf type cyperus esculentus wine forms special compound fragrance.
In conclusion, the vanilla leaf type cyperus esculentus wine has the advantages of bright color, special flavor, smooth and mellow taste, high content of unsaturated fatty acid and the like, can bring good enjoyment to drinkers, and has certain nutritional and health-care functions.
In some specific embodiments, the mass ratio of the cyperus esculentus to the base wine is 1:9,2:9 or 3: 9.
In some specific embodiments, the cyperus esculentus is soaked in the wine base for 24 hours, 48 hours or 72 hours.
In some specific embodiments, the mass ratio between the cyperus esculentus wine and the vanilla leaf juice in step (1) is 1:0.001, 1:0.005, 1:0.01 or 1: 0.02.
In some specific embodiments, the base liquor is Maotai-flavor liquor.
In some specific embodiments, the Maotai-flavor liquor is selected from one or more of Rough Sha liquor, Huisha liquor, Dahui liquor, Xiaohui liquor, or chaste liquor.
Optionally, in some specific embodiments, the Maotai-flavor liquor is Huisha liquor.
According to the method, the Maotai-flavor liquor is preferably used as the raw liquor for soaking the cyperus esculentus, the Maotai-flavor liquor is fat-soluble liquor, contains a large amount of ester polymers with aromatic odor, is particularly suitable for dissolving unsaturated fatty acids and ester substances in the cyperus esculentus and volatile components in the vanilla leaf juice, and is fused with the special aroma of the cyperus esculentus and the vanilla leaves in the Maotai-flavor liquor, so that unique compound aroma is generated, the fragrance is pleasant, the aroma is strong and lasting, and the Maotai-flavor liquor is durable.
In some embodiments, the starting material for the preparation of the wine base does not include cyperus esculentus.
In some embodiments, the raw material for preparing the wine base comprises cyperus bean pulp; preferably, the cyperus bean pulp accounts for more than 30% of the total grain raw materials.
In some embodiments, the raw wine making material comprises raw cyperus esculentus, which comprises less than 0.5% of the total grain material.
The method also comprises the step of adding bean pulp or a small amount of cyperus bean raw beans in the preparation process of the raw wine, so that the contents of protein, polysaccharide, trace elements and vitamins in the raw wine can be increased.
In some embodiments, the method further comprises drying the cyperus esculentus prior to crushing or slicing.
Preferably, in some specific embodiments, the drying conditions include: drying the cyperus esculentus at 70-80 ℃ for 30-60 min.
More preferably, in some specific embodiments, the drying conditions include: oven drying Cyperus esculentus at 75 deg.C for 45 min.
In some embodiments, the method further comprises subjecting the cyperus esculentus to a peeling treatment, leaving only a portion of the cuticle, prior to the comminuting or slicing treatment.
Preferably, in some specific embodiments, the partial epidermis is 30% to 50% epidermis, such as 30% epidermis, 40% epidermis or 50% epidermis.
In the process of preparing the wine, the chufa peel has high tannin content, the too high tannin content easily causes the wine to be bitter and astringent in taste and difficult to drink, and the lack of tannin can cause the wine body to lack the unique taste. In order to solve the problems encountered in the preparation process of the cyperus esculentus wine, the invention firstly adopts high-temperature drying treatment or cuts off part of the skin before the cyperus esculentus is sliced or crushed, thereby inactivating part of tannin or reducing the content of the tannin, and further avoiding the too bitter taste of the cyperus esculentus wine and avoiding losing the special flavor of the cyperus esculentus wine.
Compared with the prior art, the invention has the beneficial effects that:
(1) the invention provides a preparation method of a vanilla leaf type cyperus esculentus wine and the prepared vanilla leaf type cyperus esculentus wine. After the original wine is prepared, the original wine is mixed with the sliced or crushed cyperus esculentus and soaked, so that the problem that the original wine is not brewed and fails due to the overhigh oil content in the cyperus esculentus is solved, and a large amount of substances such as fatty acid, esters and the like in the cyperus esculentus can be dissolved into wine bodies, so that the cyperus esculentus wine is mellow, smooth, long and lasting in taste and special in aroma, and has rich cyperus esculentus taste and rich nutrition; and then, adding the vanilla leaf juice into the cyperus esculentus wine, so that the cyperus esculentus wine is transparent green in appearance, and simultaneously endowing the cyperus esculentus with special faint scent and fresh sweet taste, and the special composite fragrance is formed by combining the fragrance of the cyperus esculentus wine with the fragrance of the cyperus esculentus wine.
(2) According to the method, the Maotai-flavor liquor is used as the raw liquor mixed with the cyperus esculentus and the vanilla leaf juice, the Maotai-flavor liquor is fat-soluble liquor and can promote the dissolution of fatty acids and esters, and meanwhile, the aromatic esters in the Maotai-flavor liquor are fused with the special flavors of the cyperus esculentus and the vanilla leaves to generate unique compound flavor, and the Maotai-flavor liquor is rich in fragrance and leaves fragrance in an empty cup.
(3) According to the method, the bean pulp or a small amount of cyperus bean raw beans are added in the preparation process of the raw wine, so that the contents of protein, polysaccharide, trace elements and vitamins in the raw wine can be increased.
(4) According to the method, before the cyperus esculentus is sliced or crushed, high-temperature drying treatment or partial skin cutting is adopted, so that partial tannin is inactivated or the content of the tannin is reduced, and the phenomenon that the taste of the vanilla leaf type cyperus esculentus wine is too bitter and astringent is avoided, and the special flavor of the cyperus esculentus wine is not lost is avoided.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by manufacturers, and are all conventional products available on the market.
The Maotai-flavor liquor used in embodiments 1-10 of the invention is prepared by the following method:
feeding and fermenting in the first round (sand feeding): taking sorghum accounting for 50% of the total amount of the fed materials, wherein 80% of the sorghum is whole grains, crushing 20%, adding hot water (called grain generating water) with the temperature of more than 90 ℃ to moisten the grain for 4-5 h, adding water accounting for 42% -48% of the sorghum fed at this time, adding 2% -8% (relative to the sorghum fed at this time) of high-quality mother grains which are not steamed in the last round of fermentation and discharged from a cellar in the last year, uniformly stirring, filling into a steamer to steam the grain for 1h to 7 to be mature, and discharging out of the steamer; adding a small amount of water, uniformly stirring, spreading for cooling to 30-35 ℃, scattering the feints and 10-12% Daqu powder, uniformly stirring, collecting, stacking at 30 ℃ for 4-5 days, when the stacking temperature reaches 45-50 ℃, manually inserting into the stack, and when the fermented grains have sweet taste and bouquet, fermenting in a cellar for 30 days, and the temperature of entering the cellar is 35 ℃.
Secondly, feeding and fermenting (brown sand) in a second round: taking sorghum accounting for 50% of the total amount of the fed materials, wherein 70% of the sorghum is whole granules, and 30% of the sorghum is crushed and moistened by adding sand; then adding equal amount of fermented grains which are discharged from the cellar and discharged from the sand, mixing, filling into a steamer, steaming wine and steaming materials; pouring all the raw Sha wine obtained by steaming for the first time into the fermented grains after being taken out of the steamer and cooled, adding Daqu powder, stirring uniformly, gathering into a pile, stacking, and fermenting in a cellar, and performing sand discharging operation; taking out of the cellar and steaming the wine; and (5) mixing the wine according to the quality, and warehousing and storing to obtain the brown sand wine.
Third round 3 to 8 operations: and (3) taking out distilled grains of the brown rice wine after steaming, adding no new material, spreading and drying in the air, adding the tail wine and the Daqu powder, stirring uniformly, stacking, fermenting in a cellar for 1 month, taking out the distilled grains from the cellar, and distilling to obtain the wine, namely the 2 nd-time raw wine, namely the Huisha wine. The following operation method of each round is the same as above, and the 3 rd, 4 th and 5 th raw wines are respectively steamed to obtain the wine with large vinosity. The 6 th time of the original wine is Xiaohui wine. The 7 th primary wine is Chaihu wine. The liquor steamed in the 8 th fermentation is the waste lees liquor which is generally used as the feints.
The preparation method of the Maotai-flavor liquor in embodiment 11 of the invention comprises the following steps:
preparing raw materials: coarsely crushing the sorghum subjected to impurity removal into 4-6 petals for later use; crushing the residual bean pulp after the cyperus esculentus is used for pressing oil into granules for later use; crushing the high-temperature Daqu into fine powder without particles for later use; steaming rice hull for 20 min.
Uniformly mixing the raw materials of sorghum, soybean meal, bran and rice hull according to a mass ratio of 5:5:1:2.5, adding 90 ℃ hot water twice for moistening the grains, wherein the time interval between the two times of water addition is 1 hour, the total water consumption accounts for 46-50% of the total weight of the raw materials, the first time of water addition accounts for 28-30% of the total weight of the raw materials, and the second time of water addition accounts for 18-20% of the total weight of the raw materials.
Thirdly, the raw materials are cooked and gelatinized, and the grains are required to be cooked but not sticky and have no raw cores inside; after cooking and gelatinization, spreading for cooling, adding yeast for making hard liquor, and stirring the materials for 3-4 times to uniformly mix the materials and the yeast; then high-temperature stacking is started, and the highest stacking temperature reaches 55 ℃; after the fermented grains are piled up, the fermented grains are quickly put into a tank for fermentation, the temperature of the fermented grains after being put into the tank is ensured to be above 30 ℃, and the fermented grains are fermented for about 30 days; and after the fermentation is finished, distilling the fermented grains to obtain the Maotai-flavor liquor.
The preparation method of the Maotai-flavor liquor in embodiment 12 of the invention comprises the following steps:
preparing raw materials: coarsely crushing the sorghum subjected to impurity removal into 4-6 petals for later use; cleaning raw cyperus esculentus, air drying, and pulverizing into granules for later use; crushing the high-temperature Daqu into fine powder without particles for later use; steaming rice hull for 20 min.
Secondly, uniformly mixing the raw materials of sorghum, cyperus esculentus, bran and rice hull according to the mass ratio of 9.5:0.5:1:2.5, adding 90 ℃ hot water twice for moistening the grains, wherein the interval time between the two times of water addition is 1 hour, and the total water consumption accounts for 46-50% of the total weight of the raw materials, wherein the water addition amount for the first time accounts for 28-30% of the total weight of the raw materials, and the water addition amount for the second time accounts for 18-20% of the total weight of the raw materials.
Thirdly, the raw materials are cooked and gelatinized, and the grains are required to be cooked but not sticky and have no raw cores inside; after cooking and gelatinization, spreading for cooling, adding yeast for making hard liquor, and stirring the materials for 3-4 times to uniformly mix the materials and the yeast; then high-temperature stacking is started, and the highest stacking temperature reaches 55 ℃; after the fermented grains are piled up, the fermented grains are quickly put into a tank for fermentation, the temperature of the fermented grains after being put into the tank is ensured to be above 30 ℃, and the fermented grains are fermented for about 30 days; and after the fermentation is finished, distilling the fermented grains to obtain the Maotai-flavor liquor.
Example 1
A vanilla leaf type cyperus esculentus wine and a preparation method thereof are disclosed, wherein the preparation method specifically comprises the following steps:
(1) raw material treatment: cleaning Cyperus esculentus, oven drying at 75 deg.C for 45min to achieve the purpose of drying and primary aging, and slicing for use.
(2) Preparing the cyperus esculentus wine: according to the weight ratio of 1:9, 1 part of cyperus esculentus slices are soaked in 9 parts of the Huisha liquor for 24 hours, and then filtered to obtain the cyperus esculentus liquor.
(3) Preparing the vanilla leaf type cyperus esculentus wine: adding 0.001 weight part of vanilla leaf juice into 1 weight part of cyperus esculentus wine according to the weight ratio of 1:0.001, uniformly mixing, and filtering to obtain the vanilla leaf type cyperus esculentus wine.
Example 2
A vanilla leaf type cyperus esculentus wine was prepared according to the method described in example 1, with the only difference that: (1) the weight ratio of the cyperus esculentus slices to the Huisha wine is 2:9, and the soaking time is 48 hours; (2) the weight ratio of the cyperus esculentus wine to the vanilla leaf juice is 1: 0.01.
Example 3
Preparing a vanilla leaf type cyperus esculentus wine according to the method described in example 1, except that the weight ratio of the cyperus esculentus pieces to the truffle is 1:3, and the soaking time is 72 h; the weight ratio of the cyperus esculentus wine to the vanilla leaf juice is 1: 0.02.
Examples 4 to 6
The vanilla leaf-type cyperus esculentus wine was prepared according to the method described in example 2, except that the wine bodies used for soaking cyperus esculentus were brown rice wine, big rice wine and small rice wine, respectively.
Examples 7 to 9
A vanilla leaf type cyperus esculentus wine was prepared according to the method described in example 2, with the only difference that the cyperus esculentus raw material was processed in the following manner: cleaning Cyperus esculentus, peeling, respectively retaining 30%, 40% or 50% of epidermis, and slicing for use.
Example 10
A vanilla leaf type cyperus esculentus wine was prepared according to the method described in example 2, with the only difference that the cyperus esculentus was not subjected to a drying treatment.
Example 11
The vanilla leaf type cyperus esculentus wine was prepared according to the method described in example 2, except that the wine body used for soaking cyperus esculentus was the aforementioned Maotai-flavor liquor prepared from the raw material into which the cyperus esculentus bean meal was incorporated.
Example 12
The vanilla leaf type cyperus esculentus wine was prepared according to the method described in example 2, except that the body used for soaking cyperus esculentus was the aforementioned Maotai-flavor liquor prepared by incorporating raw cyperus esculentus.
Comparative example 1
A method for preparing a vanilla leaf type cyperus esculentus wine refers to the method described in example 1 of China invention patent application CN201710532929.2, the cyperus esculentus wine is mixed with vanilla leaf juice according to the weight ratio of 1:0.01, and the obtained liquid is the vanilla leaf type cyperus esculentus wine after filtration.
Comparative example 2
The Maotai-flavor liquor was prepared by the method described in example 12, except that the ratio of the original beans of Cyperus esculentus to sorghum was 5:5, the obtained Maotai-flavor liquor was mixed with the leaf juice of Vanilla magnifica at a weight ratio of 1:0.01, and the filtrate was filtered to obtain a Vanilla magnifica-type Cyperus esculentus liquor.
Experimental example 1
20 tasters were recruited to evaluate the taste of the vanilla leaf type cyperus esculentus liquors of examples 1 to 12 and comparative examples 1 and 2 to identify the quality of the finished liquors, and the specific evaluation results are shown in table 1.
According to the evaluation results shown in table 1, the wine bodies of examples 1 to 12 of the present invention and comparative examples 1 to 2 were almost the same in appearance, and were transparent, clear, free from suspension and sediment, but had large differences in aroma and taste.
Specifically, the wines of examples 1 to 12 of the present invention all had a strong sauce flavor and special clear flavors of cyperus esculentus and vanilla leaves; due to the high content of unsaturated fatty acid, the taste of the wine is smooth, mellow, soft and long-lasting; the tannin on the surface of the cyperus esculentus has bitter taste and special mouthfeel. In contrast, the wine prepared in comparative example 1 by fermenting cyperus esculentus dregs serving as a main raw material lacks full-bodied cyperus esculentus faint scent, smooth and mellow taste and special bitter taste. The cyperus esculentus wine prepared by the method in the comparative example 2 is not fermented successfully, and the wine body has light fragrance and wine taste, heavy bitter taste and poor taste. In addition, the processing mode of the cyperus esculentus is different from the type of the selected raw wine, so that the cyperus esculentus wine disclosed in the embodiments 1 to 12 is rich and diverse in fragrance and wine taste, and provides various tastes for consumers.
TABLE 1 taste evaluation results
| Appearance of the product | Fragrance | Taste of the product | |
| Example 1 | Green, transparent, lustrous and none Suspended matter and precipitate | Has outstanding sauce flavor and is rich in cyperus esculentus And the special faint scent and fragrance of the vanilla leaves Lasting taste | Smooth, mellow and soft taste Smooth, lingering and slightly bitter Taste of Chinese herbs |
| Example 2 | Green, transparent, lustrous and none Suspended matter and precipitate | Has outstanding sauce flavor and is rich in cyperus esculentus And the special faint scent and fragrance of the vanilla leaves Lasting taste | Smooth, mellow and soft taste Smooth, lingering and slightly bitter Taste of Chinese herbs |
| Example 3 | Green, transparent, lustrous and none Suspended matter and precipitate | Has outstanding sauce flavor and is rich in cyperus esculentus And the special faint scent and fragrance of the vanilla leaves Lasting taste | Smooth, mellow and soft taste Smooth, lingering and slightly bitter Taste of Chinese herbs |
| Example 4 | Green, transparent, lustrous and none Suspended matter and precipitate | Has outstanding sauce flavor and is rich in cyperus esculentus And the special faint scent and fragrance of the vanilla leaves Lasting taste | Slightly sweet and smooth mouthfeel Thick, astringent and sour taste Heavy load |
| Example 5 | Green, transparent, lustrous and none Suspended matter and precipitate | Has outstanding sauce flavor and is rich in cyperus esculentus And the special faint scent and fragrance of the vanilla leaves Lasting taste | Smooth and mellow taste and wine Plump body and slight bitter and astringent Taste of Chinese herbs |
| Example 6 | Green, transparent, lustrous and none Suspended matter and precipitate | Has outstanding sauce flavor and is rich in cyperus esculentus And the special faint scent and fragrance of the vanilla leaves Lasting taste | The wine is mellow, smooth and mild Has bitter and astringent taste |
| Example 7 | Green, transparent, lustrous and none Suspended matter and precipitate | Has outstanding sauce flavor and is rich in cyperus esculentus And the special faint scent and fragrance of the vanilla leaves Lasting taste | Smooth, mellow and soft taste Smooth, lingering and slightly bitter Taste of Chinese herbs |
| Example 8 | Green, transparent, lustrous and none Suspended matter and precipitate | Has outstanding sauce flavor and is rich in cyperus esculentus And the special faint scent and fragrance of the vanilla leaves Lasting taste | Smooth, mellow and soft taste Smooth, lingering and slightly bitter Taste of Chinese herbs |
| Example 9 | Green, transparent, lustrous and none Suspended matter and precipitate | Has outstanding sauce flavor and is rich in cyperus esculentus And the special faint scent and fragrance of the vanilla leaves Lasting taste | Smooth, mellow and soft taste Smooth, lingering and slightly bitter Taste of Chinese herbs |
| Example 10 | Green, transparent, lustrous and none Suspended matter and precipitate | Has outstanding sauce flavor and is rich in cyperus esculentus And the special faint scent and fragrance of the vanilla leaves Lasting taste | Smooth, mellow and soft taste Good flavor and bitter taste |
| Example 11 | Green, transparent, lustrous and none Suspended matter and precipitate | Has outstanding sauce flavor and is rich in cyperus esculentus And the special faint scent and fragrance of the vanilla leaves Lasting taste | Smooth, mellow and soft taste Smooth, lingering and slightly bitter Taste of Chinese herbs |
| Example 12 | Green, transparent, lustrous and none Suspended matter and precipitate | Has outstanding sauce flavor and is rich in cyperus esculentus And the special faint scent and fragrance of the vanilla leaves Lasting taste | Smooth, mellow and soft taste Smooth, lingering and slightly bitter Taste of Chinese herbs |
| Comparative example 1 | Clear and transparent yellow-green color, none Suspended matter and precipitate | Mellow and thick fragrance, and slightly chufa Fragrant, rich in the peculiar smell of the vanilla leaves Incense stick | Has mellow and sweet taste and no bitter and astringent taste Special taste of the flavor |
| Comparative example 2 | Green, transparent, lustrous and none Suspended matter and precipitate | Has thin fragrance, and is prepared from cyperus esculentus The special fragrance of orchid leaf | Light and thin flavor of wine and bitter taste Heavy load |
Experimental example 2
Indexes of various nutrient substances in the vanilla leaf type cyperus esculentus wine disclosed in examples 1-12 and comparative examples 1-2 are detected, and the alcoholic strength, the fatty acid content, the total ester content, the selenium content and the tannin content are specifically detected. Specific detection results are shown in table 2.
According to the detection results shown in table 2, the vanilla leaf type cyperus esculentus wine disclosed in the embodiments 1 to 12 of the invention has high alcoholic strength, high contents of fatty acid, total ester and selenium, high nutritional value and a reasonable tannin content, so that the vanilla leaf type cyperus esculentus wine has a slightly special bitter taste. The alcohol content of the wine in the comparative example 1 is low, the contents of fatty acid, total ester and selenium are not high, the nutritional value is not as high as that of the wine in the examples 1-12, and the content of tannin is extremely low, so that a special taste cannot be formed. The comparative example 2 has an extremely low alcohol content, failed in brewing, and also has a high tannin content, forming a thick bitter and astringent feeling, and is not suitable for drinking.
TABLE 2 nutrient test results
| Alcohol content (% vol) | Fatty acid (g/L) | Total esters (g/L) | Selenium (mg/L) | Tannin (g/L) | |
| Example 1 | 35 | 6.9 | 2.5 | 0.35 | 0.15 |
| Example 2 | 35 | 11.9 | 2.7 | 0.44 | 0.20 |
| Example 3 | 35 | 16.3 | 2.8 | 0.50 | 0.23 |
| Example 4 | 35 | 11.2 | 2.7 | 0.33 | 0.20 |
| Example 5 | 35 | 11.6 | 2.7 | 0.31 | 0.20 |
| Example 6 | 35 | 12.0 | 2.7 | 0.32 | 0.20 |
| Example 7 | 35 | 11.5 | 2.7 | 0.35 | 0.19 |
| Example 8 | 35 | 11.5 | 2.7 | 0.34 | 0.18 |
| Example 9 | 35 | 11.5 | 2.7 | 0.33 | 0.20 |
| Example 10 | 35 | 11.5 | 2.7 | 0.33 | 0.35 |
| Example 11 | 35 | 12.1 | 2.8 | 0.35 | 0.21 |
| Example 12 | 35 | 11.7 | 2.8 | 0.36 | 0.24 |
| Comparative example 1 | 15 | 3.5 | 1.1 | 0.20 | 0.05 |
| Comparative example 2 | 5 | 13.7 | 0.4 | 0.35 | 0.43 |
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (12)
1. A preparation method of a vanilla leaf type cyperus esculentus wine is characterized by comprising the following steps:
(1) mixing the smashed or sliced cyperus esculentus and the wine base according to the weight ratio of 1-3: 9, soaking for 24-72 hours, and carrying out solid-liquid separation to obtain a liquid, namely cyperus esculentus wine;
(2) mixing the cyperus esculentus wine obtained in the step (1) with the juice of the vanilla leaves according to the mass ratio of 1: 0.001-0.02, and then carrying out solid-liquid separation to obtain the vanilla leaf type cyperus esculentus wine;
the method further comprises subjecting the cyperus esculentus to a peeling treatment, leaving only a portion of the cuticle, prior to the comminuting or slicing treatment;
the partial epidermis is 30% -50% epidermis.
2. The preparation method of the cyperus esculentus wine according to claim 1, wherein the mass ratio of the cyperus esculentus to the wine base is 1:9,2:9 or 3:9, and the soaking time is 24 hours, 48 hours or 72 hours;
the cyperus esculentus wine is mixed with the juice of the vanilla leaves according to the mass ratio of 1:0.001, 1:0.005, 1:0.01 or 1: 0.02.
3. The method for preparing the cyperus esculentus wine according to claim 1, wherein the wine base is Maotai-flavor liquor.
4. The method for preparing the cyperus esculentus wine according to claim 3, wherein the Maotai-flavor white spirit is selected from one or more of Rough Sha wine, Huisha wine, Dahui wine, Xiaohui wine or Zhuzao wine.
5. The method for preparing the cyperus esculentus wine according to claim 3, wherein the Maotai-flavor white spirit is Huisha liquor.
6. The method of preparing a chufa wine according to claim 1, wherein the starting material for the preparation of the base wine does not comprise chufa.
7. The method for preparing a chufa wine according to claim 1, wherein the raw material for preparing the wine base comprises chufa meal; the cyperus bean pulp accounts for more than 30% of the total grain raw materials.
8. The method of claim 1, wherein the raw material of the wine base comprises raw cyperus esculentus, wherein the raw cyperus esculentus accounts for less than 0.5% of the total grain material.
9. A process for the preparation of a cyperus esculentus wine according to claim 1, wherein the partial epidermis is 30%, 40% or 50% epidermis.
10. A preparation method of a vanilla leaf type cyperus esculentus wine is characterized by comprising the following steps:
(1) drying cyperus esculentus, then crushing or slicing the cyperus esculentus, mixing the crushed or sliced cyperus esculentus with the wine base according to the weight ratio of 1-3: 9, soaking for 24-72 hours, and carrying out solid-liquid separation to obtain a liquid, namely cyperus esculentus wine;
(2) mixing the cyperus esculentus wine obtained in the step (1) with the juice of the vanilla leaves according to the mass ratio of 1: 0.001-0.02, and then carrying out solid-liquid separation to obtain the vanilla leaf type cyperus esculentus wine;
the conditions of the drying treatment include: drying the cyperus esculentus at 70-80 ℃ for 30-60 min.
11. The method for producing a cyperus esculentus wine according to claim 10, wherein the drying conditions include: oven drying Cyperus esculentus at 75 deg.C for 45 min.
12. A cyperus esculentus wine prepared by the method according to any one of claims 1-11.
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| CN1321738A (en) * | 2001-04-19 | 2001-11-14 | 杨玉秋 | Rush nut liquor |
| CN102108329A (en) * | 2010-12-10 | 2011-06-29 | 郭景龙 | Traditional Chinese medicinal wine with health-care function and preparation method thereof |
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| CN1321738A (en) * | 2001-04-19 | 2001-11-14 | 杨玉秋 | Rush nut liquor |
| CN102108329A (en) * | 2010-12-10 | 2011-06-29 | 郭景龙 | Traditional Chinese medicinal wine with health-care function and preparation method thereof |
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