CN108893220A - A kind of brewing method of purple yam health wine - Google Patents
A kind of brewing method of purple yam health wine Download PDFInfo
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Abstract
The invention discloses a kind of brewing methods of purple yam health wine.Include the following steps：(1) purple Chinese yam is primary raw material, and mulberries of arranging in pairs or groups carry out pretreatment of raw material；(2) it digests；(3) composite bacteria fermentation is added in enzymolysis liquid；(4) alcoholic strength of new wine is adjusted；(5) ageing；(6) clear stable is handled；(7) filling.Purple yam health wine prepared by the present invention has typical purple Chinese yam fragrance, can reach within ageing 6 months 1 year effect of natural aging, and bright color, it is limpid it is bright, give off a strong fragrance, wine body is full, and rear taste is long, and anthocyanidin content is high, antioxidant activity is strong.
Description
Technical field
The invention belongs to technical field of food biotechnology, and in particular to a kind of brewing method of purple yam health wine.
Background technique
Purple Chinese yam (Dioscorea alata) is that Dioscoreaceae (Dioscoreae) Chinese yam category (Dioscorea L.) is annual
Or perennial trailing plant, also known as ginseng potato, sole potato etc., it is the important food and medicine consangunity plant in China.Purple Chinese yam meat is tender and crisp, color
Damp purplish red, delicate mouthfeel, not only containing microelements such as starch, a variety of amino acid, ferripotassium zinc, also containing Chinese yam polysaccharide, glutinous egg
The bioactive substances such as white, saponin(e, flavones, allantoin, choline and the unexistent anthocyanidin of Chinese yam, it is strong with tonifying lung
Spleen supplementing the kidney to control the nocturnal, helps digest, is anti-oxidant, protection liver, anticancer, hypoglycemic, reducing blood lipid, enhancing immunity of organisms, delaying to decline
Wait for a long time a variety of medicine healthy sofa effects, can effectively the generation of a variety of diseases such as preventing hypertension, hyperlipidemia, cancer, cardiovascular disease,
Development.It is both the green vegetables for integrating delicious and health-care effect, but also as the quality raw materials for extracting natural food colour
Source.With high nutritive value, economic value and development and application prospect.
The processing of purple Chinese yam is in starting developing stage, and the present invention is using purple Chinese yam as primary raw material, science compounding anthocyanin
The mulberries that content is high, bioactivity is strong prepare purple yam health wine, by zymolysis technique improve raw material utilization rate and distillation yield,
Improve product special flavour and quality by raw material compounding and composite bacteria temperature controlled fermentation, is shortened by microwave rapid ageing technology and produced
Period adjusts the storage-stable technical problem that coupled combination clarification technique solves product by alcoholic strength, has good industry
Change development prospect.By retrieval, patent document related with the present patent application is not yet found.
Summary of the invention
The present invention provides a kind of brewing method of purple yam health wine, and the product of this method preparation effectively combines purple mountain
The functional characteristic of medicine, mulberries, the ageing time is short, taste flavor is good, anthocyanidin content is high, oxidation resistance is strong.
To achieve the goals above, technical scheme is as follows：
A kind of brewing method of purple yam health wine, includes the following steps：
(1) pretreatment of raw material：Purple Chinese yam is removed the peel, is weighed, is cooked, to be pounded mud spare；Mulberries are weighed, cleaning, are beaten, standby
With；Purple Chinese yam mud, mulberries slurry, pure water are uniformly mixed, raw material slurry is obtained；
(2) it digests：Alpha-amylase is added in raw material slurry to be digested, enzymolysis liquid is obtained；
(3) composite bacteria ferments：In enzymolysis liquid be added 80~100mg/L of potassium metabisulfite, then plus composite bacteria 200~
500mg/L, ferment 8~10d under the conditions of 18~22 DEG C, when content of reducing sugar is down to 4g/L or less, carries out slag-liquid separation, takes
Clear liquid obtains new wine.
(4) alcoholic strength is adjusted：The alcoholic strength of new wine is adjusted to 12%~15%vol；
(5) ageing：60~80mg/L of potassium metabisulfite is added in new wine after adjusting alcoholic strength, seals ageing；
(6) clear stable is handled：After ageing expires, successively through lower glue, freezing processing, diatomite filter filters out wine liquid
Precipitating, again by being handled equipped with the strainer of 0.22 μm of aperture filter membrane；
(7) filling：Wine body after film process is filling, as finished product；
In step (1), it is described remove the peel purple Chinese yam, mulberries, pure water mass ratio be 3:1:3；
In step (2), the additive amount of the alpha-amylase is 10~15u/g, and hydrolysis temperature is 55~75 DEG C, enzymolysis time
For 50~90min；
When determining enzymatic hydrolysis condition, by investigating different enzyme concentrations, different hydrolysis temperatures, different enzymolysis times to glucose
The influence of release rate DE value (%), according to result table 1, it is determined that the enzymatic hydrolysis condition of raw material slurry；Wherein DE value (%) indicates raw material
The reduced sugar of Starch Conversion accounts for the percentage of starch total amount in slurry, measures content of reducing sugar using 3,5- dinitrosalicylic acid system,
DE value is calculated according to the following formula：
In formula：A indicates content of reducing sugar after enzymatic hydrolysis；B indicates that raw material starches original reduced sugar；C indicates reduced sugar after sour water solution
Content
Influence of 1 enzymatic hydrolysis condition of table to glucose release rate DE value (%)
In step (3), the composite bacteria is bent by S. cervisiae BV818 (Angel Yeast Co., Ltd) and wine brewing
(Angel Yeast Co., Ltd) composition, the two mass ratio are 0.5~0.8:1~2.
In step (4), the alcoholic strength adjusting method is：The new wine for taking out 1/3~1/5 times of volume, is steamed by distiller
15~25min is evaporated, until stopping distillation when the alcoholic strength of Spirit is 18%~25%vol, with gained Spirit by new wine alcohol
Degree is adjusted to 12%~15%vol.
In step (5), the ageing phase is 6 months, and specific method is：First 3 months, new wine was placed under the conditions of 10~15 DEG C
Stand ageing；3 months afterwards, the beginning of each month handled wine liquid 1 time by microwave sterilization machine, was further continued for sealing and standing ageing, the end of month falls
It fills 1 time, removes the wine foot of natural sedimentation.Monthly handle 1 time.The microwave power be 500~600W, the microwave time 10~
15min；
When determining microwave treatment conditions, gone with wine the sense of body by detection different microwave and different microwave treatment times
Official scoring and total ester, total acid, coloration, etc. physical and chemical indexes determined microwave power be 500~600W, 10~15min of microwave time.
Sensory evaluation criteria is shown in Table 2, and physical and chemical index testing result is shown in Table 3, table 4；
The finger object detection method is as follows：
Total acid：Using 15038-2006 grape wine of GB/T, fruit wine universaling analysis method；
Total ester：Using the experimental method of 1989 total esters in white spirit of GBl0345.5-；
Coloration：Using distilled water as reference, the absorbance OD value of wine body is measured at 420/520/620nm respectively, takes three
Average value Δ OD, as wine body colour degree；
Sensory evaluation scores：It selects 10 experienced persons to score in terms of color, fragrance, taste etc. 3 wine body, comments
Minute mark standard is shown in Table 2.
2 sensory evaluation criteria of table
Influence of 3 microwave power of table to wine body physical and chemical index
Influence of the 4 microwave time of table to wine body physical and chemical index
In step (6), the lower glue processing is：It is 1 that wine body, which is added by mass ratio,:3.5 chitosan and bentonite composition
Composite flocculation agent stirs evenly, and additional amount is 0.5~0.8g/L, keeps 7~10d under room temperature；Freezing processing is：Wine body is dropped
Temperature maintains 5~7d to -4~-2 DEG C；
The present invention also provides the purple yam health wines of brewing method preparation.
Purple yam health wine prepared by the present invention, alcoholic strength is 12%~15%vol, total sugar content is less than 4.0g/L,
Titrable acid is 4.6~4.8g/L (in terms of tartaric acid), sugar-free extract content is 32.7~35.3g/L, and anthocyanidin content reaches
144.6~167.3mg/L.
Compared with the existing technology, advantages of the present invention is as follows：
1) using purple Chinese yam as primary raw material, science compounding mulberries prepare purple yam health wine, and product is made than single purple Chinese yam
The wine made is compared, and more preferably, wine body is more full mellow for color, fragrance, taste, and product anthocyanidin content is high, antioxidant activity
By force, healthy nutritive value is high.
2) zymolysis technique is used, the molten of anthocyanidin in raw material can also be enhanced while starch utilization ratio in improving raw material
Efficiency out also helps the healthcare function of subsequent clear stable processing, enhancing product while assigning product bright luster；
3) present invention is fermented using composite bacteria, and starch avoids single culture fermentation and make using complete, fermentation starting is fast
At product fragrance is insufficient, the drawbacks such as bitterness is highly seasoned, mouthfeel is single, anthocyanin is degraded, make the fragrance and product of purple yam health wine
Matter is greatly improved；
4) using microwave ageing technology accelerate in wine body the generation of the effective components such as alcohol, acid, esters with merge, make wine body
It can stablize in a short time, is soft, is aromatic, significantly shortening brewing period, reducing production cost；
5) it is adjusted using alcoholic strength, the technologies such as glue, freezing processing, film filtering under composite flocculation agent, both ensure that product
Clear stable and storage-stable, it is thus also avoided that destruction of traditional pasteurization process to heat-sensitive active material ensure that
Product biological health function.
Specific embodiment
The following detailed description of the embodiment of the present invention, it should be noted that the present embodiment is narrative, is not limited
, this does not limit the scope of protection of the present invention.
Embodiment 1:
A kind of brewing method of purple yam health wine, step are：
(1) pretreatment of raw material：Fresh purple Chinese yam without lesion, without mildew is removed the peel, 30kg is weighed, cooks, smashing to pieces into
Mud, it is spare；10kg mulberries are beaten spare after cleaning；Purple Chinese yam mud, mulberries slurry and 30kg pure water are uniformly mixed, obtained former
Slurry；
(2) it digests：Raw material slurry is put into enzymatic vessel, 55 DEG C of temperature are heated to, adding alpha-amylase, (it is real that peace is built in Nanjing
Industry Co., Ltd, enzyme activity 4000u/g) 175g (amylase additional amount is 10u/g in raw material slurry), heat preservation enzymatic hydrolysis 50min.
(3) composite bacteria ferments：Enzymolysis liquid is put into and is sprayed in the fermentor that sterilized with 75% alcohol in advance, then plus
Enter the potassium metabisulfite of 100mg/L, then plus mass ratio be 0.5:(Angel Yeast share is limited by 1.5 S. cervisiae BV818
Company) and bent ((Angel Yeast Co., Ltd)) composition of making wine mixed yeast 200mg/L, stir evenly, in 18~
Ferment 8~10d under the conditions of 22 DEG C, and when content of reducing sugar is down to 4g/L or less, with plate and frame filter press, (long ancient cooking vessel filter plant is limited
Company) slag-liquid separation is carried out, clear liquid is taken, new wine is obtained.
(4) alcoholic strength is adjusted：The new wine for taking 1/5 volume, by distiller distillation (Ya great Brewing equipment factory) 15~
25min, until stopping distillation when the alcoholic strength of Spirit is 18%~25%vol, with gained Spirit by undistilled new wine
Alcoholic strength is adjusted to 12%vol.
(5) ageing：Alcoholic strength is adjusted to addition potassium metabisulfite 60mg/L in the new wine of 12%vol, is placed in 10~15
It is sealed ageing 3 months under the conditions of DEG C.Wine liquid is passed through microwave disinfection equipment (the triumphant rib work in Guangzhou by April~June, the beginning of each month
Industry is with microwave equipment Co., Ltd) 10min is handled under microwave power 500W, sealing and standing ageing is then proceeded to, the end of month flows backward 1
The secondary wine foot to remove natural sedimentation.
(6) clear stable is handled：After ageing 6 months, being added into wine body according to the ratio of 0.5g/L by mass ratio is 1:
The composite flocculation of 3.5 chitosan (Shanghai Huakai Technology & Trade Co., Ltd.) and bentonite (Anji Jin Tai bentonite Co., Ltd) composition
Glue under agent keeps 7d under room temperature, and wine body pump is squeezed into refrigerated cylinder, so that the wine in filling is cooled to -4 DEG C in 12h, maintains 5d；
It is filtered with diatomite filter (the emerging chemical machinery Co., Ltd in Shijiazhuang).Diatomite used is BS20 diatomite and ZBS300
Diatomite (the white diatomite Co., Ltd of Chang Bai Korean nationality autonomy county magistrate) presses 1:1 mass ratio mixes.It filters out
Pure mellow wine be put into 0.22 μm of strainer (RHCR300-10 type, Shanghai profit and Environmental Protection Technology Co., Ltd) filtering, can obtain
To the purple yam health wine of clear stable；
(7) filling：Wine body after film process is filling to get finished product.
Purple yam health care fruit wine manufactured in the present embodiment, alcoholic strength 12%vol, total sugar content 3.31g/L, Titrable acid are
4.6g/L (tartaric acid meter), sugar-free extract content are 35.2g/L, anthocyanidin content reaches 167.3mg/L.And product color it is vivid,
Limpid bright, fragrance coordinates, it is pure and fresh it is tasty and refreshing, taste is long.Room temperature 2 years after bottling, no muddy and precipitating.
Embodiment 2:
A kind of brewing method of purple yam health wine, step are：
(1) pretreatment of raw material：Fresh purple Chinese yam without lesion, without mildew is removed the peel, 30kg is weighed, cooks, smashing to pieces into
Mud, it is spare；10kg mulberries are beaten spare after cleaning；Purple Chinese yam mud, mulberries slurry and 30kg pure water are uniformly mixed, obtained former
Slurry；
(2) it digests：Raw material slurry is put into enzymatic vessel, 70 DEG C of temperature are heated to, adding alpha-amylase, (it is real that peace is built in Nanjing
Industry Co., Ltd, enzyme activity 4000u/g) 210g (amylase additional amount is 12u/g in raw material slurry), heat preservation enzymatic hydrolysis 60min.
(3) composite bacteria ferments：Enzymolysis liquid is put into and is sprayed in the fermentor that sterilized with 75% alcohol in advance, then plus
Enter the potassium metabisulfite of 80mg/L, then plus mass ratio be 0.5:1 S. cervisiae BV818 (the limited public affairs of Angel Yeast share
Department) and the mixed yeast 250mg/L that bent ((Angel Yeast Co., Ltd)) form that makes wine, it stirs evenly, in 18~22
Ferment 8~10d under the conditions of DEG C, when content of reducing sugar is down to 4g/L or less, with plate and frame filter press (the long limited public affairs of ancient cooking vessel filter plant
Department) slag-liquid separation is carried out, clear liquid is taken, new wine is obtained.
(4) alcoholic strength is adjusted：The new wine for taking 1/4 volume, put distiller distilled (Ya great Brewing equipment factory) 15~
25min, until stopping distillation when the alcoholic strength of Spirit is 18%~25%vol, with gained Spirit by undistilled new wine
Alcoholic strength is adjusted to 13.5%vol.
(5) ageing：Alcoholic strength is adjusted to addition potassium metabisulfite 80mg/L in the new wine of 13%vol, is placed in 10~15
It is sealed ageing 3 months under the conditions of DEG C.Wine liquid is passed through microwave disinfection equipment (the triumphant rib work in Guangzhou by April~June, the beginning of each month
Industry is with microwave equipment Co., Ltd) 12min is handled under microwave power 550W, sealing and standing ageing is then proceeded to, the end of month flows backward 1
The secondary wine foot to remove natural sedimentation.
(6) clear stable is handled：After ageing 6 months, being added into wine body according to the ratio of 0.6g/L by mass ratio is 1:
The composite flocculation of 3.5 chitosan (Shanghai Huakai Technology & Trade Co., Ltd.) and bentonite (Anji Jin Tai bentonite Co., Ltd) composition
Glue under agent keeps 8d under room temperature, and wine body pump is squeezed into refrigerated cylinder, so that the wine in filling is cooled to -2 DEG C in 12h, maintains 7d；
It is filtered with diatomite filter (the emerging chemical machinery Co., Ltd in Shijiazhuang).Diatomite used is BS20 diatomite and ZBS300
Diatomite (the white diatomite Co., Ltd of Chang Bai Korean nationality autonomy county magistrate) presses 1:1 mass ratio mixes.It filters out
Pure mellow wine be put into 0.22 μm of strainer (RHCR300-10 type, Shanghai profit and Environmental Protection Technology Co., Ltd) filtering, can obtain
To the purple yam health wine of clear stable；
(7) filling：Wine body after film process is filling to get finished product.
Purple yam health care fruit wine manufactured in the present embodiment, alcoholic strength 13%vol, total sugar content 2.33g/L, Titrable acid are
4.6g/L (tartaric acid meter), sugar-free extract content are 33.7g/L, anthocyanidin content reaches 156.3mg.And product color is vivid, clear
Clear bright, fragrance coordinates, it is pure and fresh it is tasty and refreshing, taste is long.Room temperature 2 years after bottling, no muddy and precipitating.
Embodiment 3:
A kind of brewing method of purple yam health wine, step are：
(1) pretreatment of raw material：Fresh purple Chinese yam without lesion, without mildew is removed the peel, 30kg is weighed, cooks, smashing to pieces into
Mud, it is spare；10kg mulberries are beaten spare after cleaning；Purple Chinese yam mud, mulberries and 30kg pure water are uniformly mixed, raw material is obtained
Slurry；
(2) it digests：Raw material slurry is put into enzymatic vessel, 60 DEG C of temperature are heated to, adding alpha-amylase, (it is real that peace is built in Nanjing
Industry Co., Ltd, enzyme activity 4000u/g) 263g (amylase additional amount is 15u/g in raw material slurry), heat preservation enzymatic hydrolysis 80min.
(3) composite bacteria ferments：Enzymolysis liquid is put into and is sprayed in the fermentor that sterilized with 75% alcohol in advance, then plus
Enter the potassium metabisulfite of 100mg/L, then plus mass ratio be 0.8:1 S. cervisiae BV818 (the limited public affairs of Angel Yeast share
Department) and the mixed yeast 500mg/L that bent ((Angel Yeast Co., Ltd)) form that makes wine, it stirs evenly, in 18~22
Ferment 8~10d under the conditions of DEG C, when content of reducing sugar is down to 4g/L or less, with plate and frame filter press (the long limited public affairs of ancient cooking vessel filter plant
Department) slag-liquid separation is carried out, clear liquid is taken, new wine is obtained.
(4) alcoholic strength is adjusted：The new wine for taking 1/3 volume, put distiller distilled (Ya great Brewing equipment factory) 15~
25min, until stopping distillation when the alcoholic strength of Spirit is 18%~25%vol, with gained Spirit by the alcoholic strength tune of new wine
It saves to 15%vol.
(5) ageing：Alcoholic strength is adjusted to addition potassium metabisulfite 70mg/L in the new wine of 15%vol, is placed in 10~15
It is sealed ageing 3 months under the conditions of DEG C.Wine liquid is passed through microwave disinfection equipment (the triumphant rib work in Guangzhou by April~June, the beginning of each month
Industry is with microwave equipment Co., Ltd) 15min is handled under microwave power 600W, sealing and standing ageing is then proceeded to, the end of month flows backward 1
The secondary wine foot to remove natural sedimentation.Monthly handle 1 time.
(6) clear stable is handled：After ageing 6 months, being added into wine body according to the ratio of 0.8g/L by mass ratio is 1:
The composite flocculation of 3.5 chitosan (Shanghai Huakai Technology & Trade Co., Ltd.) and bentonite (Anji Jin Tai bentonite Co., Ltd) composition
Glue under agent keeps 10d under room temperature, and wine body pump is squeezed into refrigerated cylinder, so that the wine in filling is cooled to -4 DEG C in 12h, maintains 6d；
It is filtered with diatomite filter (the emerging chemical machinery Co., Ltd in Shijiazhuang).Diatomite used is BS20 diatomite and ZBS300
Diatomite (the white diatomite Co., Ltd of Chang Bai Korean nationality autonomy county magistrate) presses 1:1 mass ratio mixes.It filters out
Pure mellow wine be put into 0.22 μm of strainer (RHCR300-10 type, Shanghai profit and Environmental Protection Technology Co., Ltd) filtering, can obtain
To the purple yam health wine of clear stable；
(7) filling：Wine body after film process is filling to get finished product.
Purple yam health care fruit wine manufactured in the present embodiment, alcoholic strength 15%vol, total sugar content 3.42g/L, Titrable acid are
4.6g/L (tartaric acid meter), sugar-free extract content are 32.7g/L, anthocyanidin content reaches 144.6mg/L.And product color it is vivid,
Limpid bright, fragrance coordinates, it is pure and fresh it is tasty and refreshing, taste is long.Room temperature 2 years after bottling, no muddy and precipitating.
It should be noted that above-described embodiment is only presently preferred embodiments of the present invention, there is no for the purpose of limiting the invention
Protection scope, the equivalent substitution or substitution made based on the above technical solution, all belongs to the scope of protection of the present invention.
Claims (8)
1. a kind of brewing method of purple yam health wine, it is characterised in that：Include the following steps：
1) pretreatment of raw material：Purple Chinese yam is removed the peel, is weighed, is cooked, to be pounded mud spare；Mulberries weigh, clean, it is spare to be beaten；It will
Purple Chinese yam mud, mulberries slurry, pure water are uniformly mixed, and obtain raw material slurry；
2) it digests：Alpha-amylase is added in raw material slurry to be digested, enzymolysis liquid is obtained；
3) composite bacteria ferments：In enzymolysis liquid be added 80~100mg/L of potassium metabisulfite, add composite bacteria 200~
500mg/L, ferment 8~10d under the conditions of 18~22 DEG C, when content of reducing sugar is down to 4g/L or less, carries out slag-liquid separation, takes
Clear liquid obtains new wine.
4) alcoholic strength is adjusted：The alcoholic strength of new wine is adjusted to 12%~15%vol；
5) ageing：60~80mg/L of potassium metabisulfite is added in new wine after adjusting alcoholic strength, seals ageing；
6) clear stable is handled：Ageing expire after, wine liquid successively through lower glue, freezing processing, diatomite filter filter out precipitating,
It is handled again by the strainer equipped with 0.22 μm of aperture filter membrane；
7) filling：Wine body after film process is filling, as finished product.
2. brewing method according to claim 1, which is characterized in that the purple Chinese yam of the peeling, mulberries, pure in step 1)
The mass ratio of water purification is 3:1:3.
3. brewing method according to claim 1, which is characterized in that in step 2), the additive amount of the alpha-amylase is
10~15u/g, hydrolysis temperature are 55~75 DEG C, and enzymolysis time is 50~90min.
4. brewing method according to claim 1, which is characterized in that in step 3), the composite bacteria is by saccharomyces cerevisiae
Bacterium BV818 and wine brewing Qu Zucheng, the two mass ratio are 0.5~0.8：1~2.
5. brewing method according to claim 1, which is characterized in that in step 4), the alcoholic strength adjusting method is：It takes
The new wine of 1/3~1/5 times of volume out distills 15~25min by distiller, until the alcoholic strength of Spirit is 18%~25%
Stop distillation when vol, the alcoholic strength of remaining new wine is adjusted to 12%~15%vol with gained Spirit.
6. brewing method according to claim 1, which is characterized in that in step 5), the ageing phase is 6 months, specifically
Method is：First 3 months, new wine stood ageing under the conditions of being placed in 10~15 DEG C；3 months afterwards, the beginning of each month killed wine liquid by microwave
Bacterium machine is handled 1 time, is further continued for sealing and standing ageing, and the end of month flows backward 1 time, removes the wine foot of natural sedimentation.The microwave power is
500~600W, 10~15min of microwave time.
7. brewing method according to claim 1, which is characterized in that in step 6), the lower glue processing is：Wine body is added
It is 1 by mass ratio:The composite flocculation agent of 3.5 chitosan and bentonite composition, stirs evenly, and additional amount is 0.5~0.8g/L, often
Temperature is lower to keep 7~10d；Freezing processing is：Wine body is cooled to -4~-2 DEG C, maintains 5~7d.
8. the purple yam health wine of any one brewing method preparation according to claim 1~7, which is characterized in that described
The alcoholic strength of purple yam health wine is 12%~15%vol, total sugar content is less than 4.0g/L, and Titrable acid is 4.6~4.8g/L, does
Extract content is 32.7~35.3g/L, anthocyanidin content up to 144.6~167.3mg/L.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101698819A (en) * | 2009-11-10 | 2010-04-28 | 大连理工大学 | Method for preparing traditional Chinese medicine health-care liquor |
| CN102864060A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Yam distilled liquor and preparation method thereof |
| CN104845808A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of TuSiZi health wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101698819A (en) * | 2009-11-10 | 2010-04-28 | 大连理工大学 | Method for preparing traditional Chinese medicine health-care liquor |
| CN102864060A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Yam distilled liquor and preparation method thereof |
| CN104845808A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of TuSiZi health wine |
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