CN108456610A - A kind of health Gorgon fruit wine and preparation method thereof - Google Patents
A kind of health Gorgon fruit wine and preparation method thereof Download PDFInfo
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- CN108456610A CN108456610A CN201810321886.8A CN201810321886A CN108456610A CN 108456610 A CN108456610 A CN 108456610A CN 201810321886 A CN201810321886 A CN 201810321886A CN 108456610 A CN108456610 A CN 108456610A
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- gorgon fruit
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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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- 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
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- 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
Abstract
The present invention relates to a kind of health Gorgon fruit wine and preparation method thereof, the health Gorgon fruit method for preparing medicated wine includes the following steps：After dry Gorgon fruit is crushed plus water carries out material moistening, obtains mixture a；Mixture b will be obtained after poor unstrained spirits, rice husk and the uniform spices of mixture a；After mixture b enters rice steamer, rice husk is covered, upper gas boiling finishes plus water, obtains mixture c；After mixture c spreadings for cooling plus broken medium temperature is bent, mixture d is obtained after pit entry fermentation, then carry out spice with broken dry Gorgon fruit, rice husk, enter rice steamer boiling and distiller's yeast technique, secondary fermentation is added to obtain Mischung；Hook tune is carried out after Mischung is distilled, stored sth. in a cellar, obtains Gorgon fruit base liquor；Gorgon fruit is soaked in Gorgon fruit base liquor, after filter and blent again with aromatic Chinese spirit, up to the health Gorgon fruit wine after envelope altar storage.Health Gorgon fruit wine aroma of the present invention is strong, taste alcohol and, public demand can be met.
Description
Technical field
The invention belongs to wine brewing fields, and in particular to a kind of health Gorgon fruit wine and preparation method thereof.
Background technology
Solid brewing method is the traditional wine-making technology in China.The ground such as Gorgon fruit is distributed in from Heilungkiang to Yunnan, Guangdong, have
The effect of supplementing the kidney to control the nocturnal, tonifying spleen and stopping diarrhea, eliminating dampness and arresting leucorrhea, is usually used in emission and spermatorrhea, enuresis frequent micturition, spleen deficiency chronic diarrhea, gonorrhoea, under.
Gorgon fruit is made with solid brewing method, can fully extract its edible and medicinal efficacy.
Publication No. CN105567505A's《A kind of Gorgon fruit wine and preparation method thereof》A kind of Gorgon fruit wine is proposed in patent
Preparation method：By to the material moistening of Gorgon fruit, boiling, cooling plus it is bent, ferment, distill, store sth. in a cellar and blend and etc. obtain Gorgon fruit
Wine, but the invention lacks the secondary fermentation of Gorgon fruit and the spice step and poor unstrained spirits of poor unstrained spirits and rice husk, causes in fermentation process
In cannot make full use of remaining starch and limit the generation of fragrance matter, and the invention Gorgon fruit wine only has Gorgon fruit ingredient,
Nutrition and mouthfeel are all more single.
Invention content
Of the existing technology in order to solve the problems, such as, the present invention provides a kind of health Gorgon fruit wine and preparation method thereof, institutes
Health Gorgon fruit wine is stated to take energy reinforcing the kidney and controlling noctural emission in right amount for a long time, keep fit and healthy；The preparation method of the health Gorgon fruit wine is fully extracted
The edible and medicinal efficacy of Gorgon fruit, makes Gorgon fruit obtain deep processing, has excavated the potential value of Gorgon fruit, and Gorgon fruit base liquor and giving off a strong fragrance
Type white spirit mixing technique makes the mouthfeel more preferably mellowness of health Gorgon fruit wine, nutritional ingredient more abundant.
The technical scheme is that providing a kind of preparation method of health Gorgon fruit wine, this approach includes the following steps：
(1) material moistening：Broken dry Gorgon fruit is added into water infiltration, after mixture a, broken dry Gorgon fruit and water weight ratio are 1:0.65
~0.75；
(2) spice：Mixture a, poor unstrained spirits and rice husk are uniformly mixed, mixture b is obtained；In this step, broken dry Gorgon fruit, poor unstrained spirits
It is 1 with rice husk weight ratio:6~8:0.25~0.3；
(3) enter rice steamer boiling：After mixture b is entered rice steamer, the another rice husk that is added covers, 80~100min of upper gas boiling, after
Add water, obtains mixture c；Broken dry Gorgon fruit is 1 with covering rice husk weight ratio：0.02~0.03, broken dry Gorgon fruit with plus water weight ratio
It is 1：0.25~0.35；
(4) add distiller's yeast and fermentation：By mixture c spreadings for cooling, enters pond Feng Jiao after medium temperature song is added, ferment 2~3 months, fermentation
Temperature is controlled at 17~20 DEG C；In this step, broken dry Gorgon fruit is 1 with medium temperature song weight ratio：0.2~0.3；
(5) go out pond and secondary fermentation：Go out pond after fermentation and obtain mixture d, separately take broken dry Gorgon fruit and rice husk, by its with it is mixed
After conjunction object d carries out spice, enters rice steamer boiling and separately adds broken medium temperature song again, secondary fermentation obtains Mischung；In this step, broken dry Gorgon euryale
Reality, mixture d, rice husk and broken medium temperature song weight ratio are 1:6~8:0.25~0.3:0.2~0.3；
(6) it distills, store sth. in a cellar and hook tune：Hook tune is carried out after Mischung is distilled, stored sth. in a cellar, obtains Gorgon fruit wine base；
(7) it impregnates：It is another that Gorgon fruit is taken to put 30~40d of closing immersion in Gorgon fruit base liquor into, obtain mixture f, Gorgon fruit and Gorgon fruit base
Wine weight ratio is 1:10~15；
(8) it blends and stores：It will blend with aromatic Chinese spirit after mixture f filters, supported up to described after envelope altar storage
Raw Gorgon fruit wine；The aromatic Chinese spirit is made by conventional solid method using sorghum, wheat and barley and is made.
Preferably, in step (1), the broken dry Gorgon fruit is 30~50 mesh.
Preferably, in step (1) and step (3), the water hardness is 3~6odH, and pH is 6~8.
Preferably, in step (4), after the mixture c spreadings for cooling moisture control be 55~60wt.%, acidity be 1.2~
1.7mmol/10g, content of starch are 15~22wt.%.
Preferably, in step (5), the mixture d moisture is 55~58wt.%, and acidity is 2.5~3.5mmol/10g,
Content of starch is 7~11%.
Preferably, in step (6), Alcohol degree is 10~75%vol after the Mischung distillation；It is described to store sth. in a cellar the time
It is 1~10 year.
Preferably, in step (8), the aromatic Chinese spirit alcoholic strength is 40~68%vol, total acid be 0.8~1.5g/L,
Total ester is 2.3~3.0g/L, ethyl hexanoate is 1.2~2.8g/L, methanol is 0.01~0.1g/L, solid content be 0.02~
0.2g/L；The envelope altar storage time is 1~5 year.
The technical concept total as one, the present invention also provides a kind of healths being prepared by above-mentioned preparation method
Gorgon fruit wine.
The primary efficacy of Gorgon fruit and effect are as follows：
Effect：Reinforcing the kidney and controlling noctural emission, tonifying spleen stopping leak, clearing damp and promoting diuresis.Control seminal emission, stranguria with turbid discharge, under band, urinary incontinence, diarrhea, dysentery,
Numbness.
Effect：Cure mainly rheumatic arthritis, back goinyalgia；Tonifying middle-Jiao and Qi, strong will of refreshing oneself, makes one normal hearing and eyesight；Long term usage makes
People makes light of one's life by commiting suicide not hungry, moreover it is possible to which appetizing helps gas and kidney tonifying, controls frequency of micturition, passes out semen, purulent leukorrhea.Only polydipsia separately is cured mainly, removes abnormal heat, it is small
Fu jie gas pain.
Beneficial effects of the present invention are：
1, the grain of broken 6~8 times of parts by weight of dry Gorgon fruit is added in the preparation method of Gorgon fruit wine of the present invention, spice in the process
Unstrained spirits, the poor unstrained spirits of big parts by weight can adjust starch concentration and acidity into cellar for storing things, reach the recycling to remaining starch；Go out the grain behind pond
It ferments again after the repeated spice of unstrained spirits, boiling, the precursor substance of a large amount of flavor components can be accumulated, it during the fermentation can be by microorganism
Using and become fragrance matter, enhance the pure fragrant mouthfeel of Gorgon fruit base liquor；Gorgon fruit base liquor blends storage with aromatic Chinese spirit, can make
The two nutrition, fragrance and taste etc. fully merge, and reach and most preferably drink mouthfeel.
2, health Gorgon fruit wine of the present invention, the number of degrees are 38~42%vol, and total acid is 0.36~0.48g/L, and total ester is
1.80~2.40g/L, ethyl hexanoate are 1.60~2.00g/L, and solid content is 0.32~0.60g/L, and every physical and chemical index reaches
To top grade standard, and Gorgon fruit wine aroma is strong, taste alcohol and, can meet the needs of public.
Description of the drawings
Fig. 1：The preparation method flow chart of health Gorgon fruit wine.
Specific implementation mode
To make the object, technical solutions and advantages of the present invention clearer, technical scheme of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
(1) material moistening：The broken dry Gorgon fruits of 300kg are added into 195kg water infiltrations, after mixture a；
(2) spice：It is uniformly mixed by mixture a, with 2400kg grains unstrained spirits and 75kg rice husks, obtains mixture b；
(3) enter rice steamer boiling：It is another to be added the covering of 9kg rice husks after mixture b is entered rice steamer, upper gas boiling 80min, after plus
75kg water obtains mixture c；
(4) add distiller's yeast and fermentation：By mixture c spreadings for cooling, enters pond Feng Jiao after 90kg medium temperature songs are added, ferment 2 months, fermentation
Temperature is controlled at 17~20 DEG C；The medium temperature song is fermented by barley and wheat by conventional yeast-making technology；
(5) go out pond and secondary fermentation：Go out pond after fermentation and obtain mixture d, separately take broken dry Gorgon fruit and rice husk, by its with it is mixed
After conjunction object d carries out spice, enters rice steamer boiling and separately adds broken medium temperature song again, secondary fermentation obtains Mischung；In this step, broken dry Gorgon euryale
Reality, mixture d, rice husk and broken medium temperature song weight ratio are 1:6:0.3:0.2；
(6) it distills, store sth. in a cellar and hook tune：Hook tune is carried out after Mischung is distilled, stored sth. in a cellar, obtains Gorgon fruit wine base；
(7) it impregnates：It is another that Gorgon fruit is taken to put closing immersion 40d in Gorgon fruit base liquor into, obtain mixture f, Gorgon fruit and Gorgon fruit base liquor weight
Amount is than being 1:10；
(8) it blends and stores：It will blend with aromatic Chinese spirit after mixture f filters, supported up to described after envelope altar storage
Raw Gorgon fruit wine, health Gorgon fruit wine physical and chemical index and organoleptic indicator are respectively as shown in table 3 and table 6.
Embodiment 2
(1) material moistening：The broken dry Gorgon fruits of 260kg are added into 195kg water infiltrations, after mixture a；
(2) spice：It is uniformly mixed by mixture a, with 1560kg grains unstrained spirits and 78kg rice husks, obtains mixture b；
(3) enter rice steamer boiling：After mixture b is entered rice steamer, the another 5.2kg rice husks that are added cover, upper gas boiling 100min, after
Add 91kg water, obtains mixture c；
(4) add distiller's yeast and fermentation：By mixture c spreadings for cooling, enters pond Feng Jiao after 52kg medium temperature songs are added, ferment 3 months, fermentation
Temperature is controlled at 17~20 DEG C；The medium temperature song is fermented by barley and wheat by conventional yeast-making technology；
(5) go out pond and secondary fermentation：Go out pond after fermentation and obtain mixture d, separately take broken dry Gorgon fruit and rice husk, by its with it is mixed
After conjunction object d carries out spice, enters rice steamer boiling and separately adds broken medium temperature song again, secondary fermentation obtains Mischung；In this step, broken dry Gorgon euryale
Reality, mixture d, rice husk and broken medium temperature song weight ratio are 1:8:0.25:0.3；
(6) it distills, store sth. in a cellar and hook tune：Hook tune is carried out after Mischung is distilled, stored sth. in a cellar, obtains Gorgon fruit wine base；
(7) it impregnates：It is another that Gorgon fruit is taken to put closing immersion 30d in Gorgon fruit base liquor into, obtain mixture f, Gorgon fruit and Gorgon fruit base liquor weight
Amount is than being 1:15；
(8) it blends and stores：It will blend with aromatic Chinese spirit after mixture f filters, supported up to described after envelope altar storage
Raw Gorgon fruit wine, health Gorgon fruit wine physical and chemical index and organoleptic indicator are respectively as shown in table 3 and table 6.
Embodiment 3
(1) material moistening：The broken dry Gorgon fruits of 280kg are added into 196kg water infiltrations, after mixture a；
(2) spice：It is uniformly mixed by mixture a, with 1960kg grains unstrained spirits and 78.4kg rice husks, obtains mixture b；
(3) enter rice steamer boiling：It is another to be added the covering of 7kg rice husks after mixture b is entered rice steamer, upper gas boiling 90min, after plus
84kg water obtains mixture c；
(4) add distiller's yeast and fermentation：By mixture c spreadings for cooling, enters pond Feng Jiao after 70kg medium temperature songs are added, ferment 2.5 months, hair
Ferment temperature is controlled at 17~20 DEG C；The medium temperature song is fermented by barley and wheat by conventional yeast-making technology；
(5) go out pond and secondary fermentation：Go out pond after fermentation and obtain mixture d, separately take broken dry Gorgon fruit and rice husk, by its with it is mixed
After conjunction object d carries out spice, enters rice steamer boiling and separately adds broken medium temperature song again, secondary fermentation obtains Mischung；In this step, broken dry Gorgon euryale
Reality, mixture d, rice husk and broken medium temperature song weight ratio are 1:7:0.28:0.25；
(6) it distills, store sth. in a cellar and hook tune：Hook tune is carried out after Mischung is distilled, stored sth. in a cellar, obtains Gorgon fruit wine base；
(7) it impregnates：It is another that Gorgon fruit is taken to put closing immersion 35d in Gorgon fruit base liquor into, obtain mixture f, Gorgon fruit and Gorgon fruit base liquor weight
Amount is than being 1:12；
(8) it blends and stores：It will blend with aromatic Chinese spirit after mixture f filters, supported up to described after envelope altar storage
Raw Gorgon fruit wine, health Gorgon fruit wine physical and chemical index and organoleptic indicator are respectively as shown in table 3 and table 6.
Physics and chemistry evaluation is carried out to health Gorgon fruit wine described in Examples 1 to 3 according to GB/T 10781.1-2006 and sense organ is commented
It is fixed.
Physicochemical requirements standard is as shown in Table 1 and Table 2.
Table 1 is high wine physicochemical requirements standard.
Table 2 is low wine physicochemical requirements.
The results are shown in Table 3 for the physics and chemistry of health Gorgon fruit wine described in Examples 1 to 3.
Table 3 is the Physico-chemical tests result of health Gorgon fruit wine described in Examples 1 to 3.
Organoleptic requirements' standard is as shown in table 4 and table 5.
Table 4 is high wine organoleptic requirements' standard.
Table 5 is low wine organoleptic requirements' standard.
It is random to select 10 professional tasters to the health Gorgon fruit wine progress subjective appreciation described in Examples 1 to 3, evaluation
The results are shown in Table 6.
Table 6 is the health Gorgon fruit wine results of sensory evaluation described in Examples 1 to 3.
Comprehensive physics and chemistry and results of sensory evaluation, can obtain：
1, the total acid of health Gorgon fruit wine, total ester, ethyl hexanoate and solid content described in Examples 1 to 3 reach top grade
Standard.
2, it is level-one that health Gorgon fruit wine described in embodiment 1, which only has taste index, other indexs are top grade；2 institute of embodiment
It is level-one to state health Gorgon fruit wine to only have style index, other indexs are top grade；All indexs of health Gorgon fruit wine described in embodiment 3
It is top grade.
3, health Gorgon fruit wine physics and chemistry and organoleptic indicator described in Examples 1 to 3 reach flat compared with excellent water, and wherein preparation parameter occupies
In embodiment 3 described in health Gorgon fruit wine physics and chemistry and organoleptic indicator it is best.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of preparation method of health Gorgon fruit wine, which is characterized in that preparation process is as follows：
(1) material moistening：Broken dry Gorgon fruit is added into water infiltration, after mixture a, broken dry Gorgon fruit and water weight ratio are 1:0.65~
0.75；
(2) spice：Mixture a, poor unstrained spirits and rice husk are uniformly mixed, mixture b is obtained；In this step, broken dry Gorgon fruit, poor unstrained spirits and rice
Shell weight ratio is 1:6~8:0.25~0.3；
(3) enter rice steamer boiling：It is another to be added rice husk covering after mixture b is entered rice steamer, 80~100min of upper gas boiling, after plus water,
Obtain mixture c；Broken dry Gorgon fruit is 1 with covering rice husk weight ratio：0.02~0.03, broken dry Gorgon fruit with plus water weight ratio be 1：
0.25~0.35；
(4) add distiller's yeast and fermentation：By mixture c spreadings for cooling, enters pond Feng Jiao after medium temperature song is added, ferment 2~3 months, fermentation temperature
Control is at 17~20 DEG C；In this step, broken dry Gorgon fruit is 1 with medium temperature song weight ratio：0.2~0.3；
(5) go out pond and secondary fermentation：Go out pond after fermentation and obtain mixture d, broken dry Gorgon fruit and rice husk is separately taken, by itself and mixture
After d carries out spice, enters rice steamer boiling and separately adds broken medium temperature song again, secondary fermentation obtains Mischung；In this step, broken dry Gorgon fruit mixes
It is 1 to close object d, rice husk and broken medium temperature song weight ratio:6~8:0.25~0.3:0.2~0.3；
(6) it distills, store sth. in a cellar and hook tune：Hook tune is carried out after Mischung is distilled, stored sth. in a cellar, obtains Gorgon fruit wine base；
(7) it impregnates：It is another that Gorgon fruit is taken to put 30~40d of closing immersion in Gorgon fruit base liquor into, obtain mixture f, Gorgon fruit and Gorgon fruit base liquor weight
Amount is than being 1:10~15；
(8) it blends and stores：It will be blent with aromatic Chinese spirit after mixture f filters, up to the health Gorgon euryale after envelope altar storage
Real wine.
2. the preparation method of health Gorgon fruit wine according to claim 1, which is characterized in that in step (1), the broken dry Gorgon euryale
Actually 30~50 mesh.
3. the preparation method of health Gorgon fruit wine according to claim 1, which is characterized in that in step (1) and step (3),
The water hardness is 3~6odH, and pH is 6~8.
4. the preparation method of health Gorgon fruit wine according to claim 1, which is characterized in that in step (4), the mixture
Moisture control is 55~60wt.% after c spreadings for cooling, acidity is 1.2~1.7mmol/10g, and content of starch is 15~22wt.%.
5. the preparation method of health Gorgon fruit wine according to claim 1, which is characterized in that in step (5), the mixture
D moisture is 55~58wt.%, and acidity is 2.5~3.5mmol/10g, and content of starch is 7~11%.
6. the preparation method of health Gorgon fruit wine according to claim 1, which is characterized in that in step (6), the mixture
Alcohol degree is 10~75%vol after e distillations.
7. the preparation method of health Gorgon fruit wine according to claim 1, which is characterized in that described when storing sth. in a cellar in step (6)
Between be 1~10 year.
8. the preparation method of health Gorgon fruit wine according to claim 1, which is characterized in that in step (8), the Luzhou-flavor
White wine alcoholic strength is 40~68%vol, total acid is 0.8~1.5g/L, total ester is 2.3~3.0g/L, ethyl hexanoate be 1.2~
2.8g/L, methanol are 0.01~0.1g/L, solid content is 0.02~0.2g/L.
9. the preparation method of health Gorgon fruit wine according to claim 1, which is characterized in that in step (8), the envelope altar storage
It is 1~5 year to hide the time.
10. a kind of health Gorgon fruit wine, which is characterized in that be prepared by any preparation method of claim 1~9.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113563999A (en) * | 2021-06-22 | 2021-10-29 | 湖南为民酒业有限公司 | Preparation method of gorgon fruit recycled brewed white spirit |
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