CN109337776A - A kind of pachyrhizus burns the preparation method of white wine - Google Patents
A kind of pachyrhizus burns the preparation method of white wine Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
A kind of pachyrhizus burns the preparation method of white wine, comprising the following steps: (1) feedstock processing: cooking after taking pachyrhizus to clean, sweet potato starch is added after spreading for cooling；(2) it is saccharified: wheat koji is added in step (1) raw materials treated, be uniformly mixed after adding boiling water after cooling, sealing obtains saccharified mixed material；(3) main fermentation: being transferred to fermentor for the saccharified mixed material, is inoculated with mixed bacteria, and the mixed bacteria is saccharomyces cerevisiae and bacillus subtilis；(4) post-fermentation: products therefrom in step (3) is sealed by fermentation 10 ~ 30 days, mixture after being fermented；(5) it distills: mixture after fermentation is distilled, collect midbarrel；(6) fraction obtained by step (5) is carried out hook tune and is displayed to burn white wine to get finished product pachyrhizus.Finished wine prepared by the present invention is imbued with the peculiar taste of pachyrhizus；And production and processing technology of the present invention is succinct, production cost is low, energy saving, finished wine stay in grade, good product quality is practical.
Description
Technical field
The invention belongs to food processing technology fields, and the preparation method of white wine is burnt more particularly, to a kind of pachyrhizus.
Background technique
Wine has very long history in China, all the time with regard to product with its deep cultural deposits and fragrance abundant and
Favor of the mouthfeel by Chinese consumer, but with the high speed development of wine industry, the growth of wine market demand in recent years by
Gradually slow down, or even negative growth occurs.Early in last century Mo, with the continuous improvement of people's living standards, country just proposes wine
To develop to the directions such as low, high-quality, nutrition and functionalization.In China's Ko-ji insects, not only the age of consumer groups start to
Rejuvenation development, and the consumption habit of people and consumption pattern also from script drink it is enjoyable ask it is liquor-saturated to communication, circulation emotion,
Self-recreation transformation, in addition to this also more focuses on drink civilization, drinking health.
The technical principle of wine brewing is to allow the microorganism raised growth in distiller's yeast to breed, while having in control ambient enviroment as far as possible
Influence of the microorganism of evil wine brewing to brewing process.
Microorganism is to be transformed into wine using the sugar in liquor-making raw material.So all raw materials containing sugar are ok in principle
For making wine.China is vast in territory, and liquor-making raw material type is a lot of.As having the black glutinous rice of strong kidney gas compensation function, anti-cancer and beauty
The five cereals such as myotonin, buckwheat, wheat, all kinds of fruit, Chinese medicine are all the perfect raw materials of wine brewing.
Pachyrhizus also known as sweet potato, sweet potato, sweet potato etc. belong to tubular flower mesh, the dicotyledonous herbaceous plant of Convolvulaceae, climing elongated, stem
It crawls ground.Root tuber, anaerobic respiration generate lactic acid, and color of the leather whitens or rubescent, and meat is mostly yellow-white, but also has purple, except supplying
It is edible outer, it can also refine sugar and make wine, preparing alcohol.Not only nutrition is balanced for pachyrhizus, and with it is rarely known by the people prevent inferior health,
The effects of weight-reducing, bodybuilding and anticancer.
After heating starch in pachyrhizus in the pasty state, so that thermo-labile and soluble easily in water vitamin C has obtained good guarantor
Shield, minerals therein are played a very important role for maintaining and adjusting bodily fuctions.Calcium and magnesium in sweet potato starch, can
Pre- anti-osteoporosis;Potassium has the function of reducing blood pressure.After boiling, partial starch changes pachyrhizus, and eats phase raw
Than the food fiber that can increase by 40% or so, the increase of a variety of fibers not soluble in water, can effective stimulus enteron aisle, promote defecation.People
When cutting pachyrhizus, it can be seen that from can subcutaneously ooze out a kind of white liquid, jalapin in this white liquid has slow lower make
With.Food fiber is added with the effect of jalapin, so that the defecating feces excretion of pachyrhizus has good result slowly.
In addition, pachyrhizus can also inhibit skin ageing.Chlorogenic acid in pachyrhizus, can inhibit be considered to cause to occur freckle and
The generation of the melanin of age spot.Pachyrhizus contains dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron, copper, selenium, calcium
Deng more than 10 microelements, nutritive value is very high, is known as the most balanced health food of nutrition by nutritionists.Pachyrhizus is at
Obtained starch after reason does not destroy its nutritional ingredient contained not only, preferably protects the nutrition of pachyrhizus itself instead
Ingredient increases the mouthfeel that people eat.The edible method of pachyrhizus is varied, wherein and pachyrhizus wine has prevention stomach energy polydipsia, or
Insobriety, heat consuming body fluid, dry feces and other effects.
The patent of Publication No. CN108611241A discloses a kind of preparation method of pachyrhizus wine: after pachyrhizus is cleaned peeling
Upper steamer steams 45 ~ 55 minutes, is pressed into mud, cold after mixing evenly to go, and is wrapped up with gauze, be protected from light under the conditions of 35 ~ 40 DEG C fermentation 7 ~
10 days, winter can ferment 12 ~ 15 days, and existing liquid exudation pending is integrally moved on in distiller, carried out under the conditions of 85 ~ 115 DEG C
Distillation carries out second distillation after liquid outflow up at wine.
This method inevitably brings other microorganisms such as lactic acid bacteria etc. into during the fermentation, and the microorganisms such as lactic acid bacteria
Living environment is simple, and after starting actively ferment mash can be acidified, and makes product is close to scrap.In addition, though this method is easy to operate,
Final product quality is not easy control, it is difficult to high-volume, large-scale production.
The patent of Publication No. CN101724534B discloses a kind of processing method of sweet potato distilled liquor, is saccharified using first solid-state
The modes such as liquid state fermentation again provide a kind of simple production process, good product quality, are produced on a large scale, are practical red
The processing method of sweet potato alcohol liquor.
But there are still the mixed risks of miscellaneous bacteria first for this method, secondly, fermentation time and fermentation hand that this method uses
Section is unfavorable for the promotion of wine product, and texture is poor.
Summary of the invention
In view of the above problems, the present invention adds the process of post-fermentation using main fermentation, provides a kind of preparation process
Simply, the pachyrhizus that good product quality, mouthfeel are good, are produced on a large scale burns the preparation method of white wine.
A kind of pachyrhizus burns the preparation method of white wine, comprising the following steps: (1) feedstock processing: pachyrhizus is taken to clean, remove the peel, cut
Block cooks, and sweet potato starch is added after spreading for cooling；(2) it is saccharified: the raw materials treated weight is added in step (1) raw materials treated
7 ~ 12% saccharifying agent of amount, saccharifying agent are wheat koji or Chinese yeast or carbohydrase, are uniformly mixed after adding water, endless hermetically sealed 3 ~ 5
It, obtains mash goods；(3) main fermentation: being transferred to fermentor for the mash goods, is inoculated with mixed bacteria, and temperature control is 25
DEG C ~ 35 DEG C, the time is 5 ~ 7 days, and the mixed bacteria is saccharomyces cerevisiae and bacillus subtilis；(4) post-fermentation: by step (3)
Middle products therefrom is sealed by fermentation 10 ~ 30 days, mixture after being fermented；(5) it distills: mixture after fermentation is subjected to normal pressure steaming
It evaporates, collects midbarrel；(6) fraction obtained by step (5) is carried out hook tune and is displayed to burn white wine to get finished product pachyrhizus.
For Yeast Growth, saccharified liquid is glycogen, is the main energetic of saccharomycete existence, ground made of the present invention
Melon starch is the tiny raw material of particle, is bound together with the sweet potato pieces for cooking gelatinization, so that the polysaccharide in raw material becomes more loose
It dissipates, improves the degree of saccharification.
In the mixed bacteria that main fermentation stage is added, saccharomycete is one of the main bacteria seed for preparing pachyrhizus wine, and withered grass
The effect that can be bred with lactic acid bacteria inhibiting is added in bacillus.Because the optimum growth temperature of bacillus subtilis is exactly
37 DEG C, breeding competition can be carried out with lactic acid bacteria from temperature control angle zero defect, to obtain the breeding of Reverse transcriptase lactic acid bacteria
Effect, if control fault occurs in temperature in this way, bacillus subtilis also acts as buffer function, slows down the acidification of ferment mash.This
Outside, bacillus subtilis is beneficial bacterium, harmless, although bacillus subtilis can also generate lactic acid, opposite lactic acid bacteria
For almost can be ignored, for ferment almost without destruction.
Preferably, in the highest flight, bacillus subtilis is in mixed bacteria for saccharomyces cerevisiae in the mixed bacteria in step (3)
In content less than 10%；The mixed bacteria of addition is 0.25% ~ 0.45% by weight percentage.
Bacillus subtilis main function is enlivening for lactic acid bacteria inhibiting, and ferment mash is prevented to be acidified, and therefore, dosage is suitable for i.e.
Can, it excessively will affect the breeding and fermentation of saccharomycete, the dosage of mixed bacteria is this field conventional amount used.
Preferably, the mass ratio of sweet potato starch described in step (1) and pachyrhizus is 3:1 ~ 1.2:1.
Preferably, sweet potato starch the preparation method comprises the following steps: by pachyrhizus clean smash to pieces, with waterside elution side filtering, collect elution
Water, then precipitating is collected from washing water；It is further preferred that the sweet potato starch drying uses after crossing 50 meshes.
The essence of saccharification is polysaccharide to fluff to dissipate saccharifying agent is made to be translated into monosaccharide conducive to saccharomycete in subsequent step
Fermentation, and sweet potato starch is the fine particle after processed, polysaccharide has become the saccharification effect for loosely improving saccharifying agent
Rate.
By repeatedly repeatedly practising, the mass ratio of sweet potato starch and pachyrhizus is preferred in 3:1 ~ 1.2:1, the accounting mistake of pachyrhizus
Few, the flavor and taste of wine will be greatly reduced, and the addition of sweet potato starch is more conducive to subsequent fermentation first is that increasing saccharification degree,
Two are the reduction of the use for cooking sweet potato pieces, it is possible to reduce influence of the impurity such as fiber to vinosity sense.
Preferably, the amount that water is added in step (2) makes solid-liquid ratio 1:1.5 ~ 1:2.5 by mass volume ratio, and water is without miscellaneous
The water of bacterium can be cooling boiling water；The miscellaneous bacteria for influencing wine fermentation is practically free of in cooling boiling water.
Preferably, the temperature for choosing midbarrel is 77 ~ 80 DEG C.
Carry out being divided into after air-distillation 70 DEG C or less fractions, 77 ~ 80 DEG C of fractions and 80 DEG C or more fraction in step (5).
His is separately done after 70 DEG C or less fractions and 80 DEG C or more fraction collection respectively to use, the two fractions are usually inedible；And 70 DEG C ~
Fraction is not usually generated between 77 DEG C, therefore 77 ~ 80 DEG C of fraction is best.
Preferably, step (3) realizes temperature control by opening rake technique three times, controls 35 DEG C of temperature hereinafter, described open rake work
Skill includes stirring, cooling and oxygenation.
Temperature control is and its important that experience learns that for pachyrhizus wine, main fermentation is suitable during the fermentation
Temperature is at 25 DEG C ~ 35 DEG C.If temperature continues to rise during the fermentation, the activity of yeast can be inhibited, shortened yeast-leavened steady
Periodically, so that yeast fermentation is rapidly entered death phase, influence subsequent production；Temperature also has a significant impact to other microorganisms, especially
It is lactic acid bacteria, the optimal temperature of lactic acid bacteria is 37 DEG C, if continuing to heat up, lactic acid bacteria starts actively, ferment mash can be made to be acidified, made
Product is close to be scrapped, therefore temperature is no more than 35 DEG C.The present invention is realized using rake technique is opened three times to main fermentation temperature
Control, it is adjustment temperature, a kind of important means of oxygen content, and effect is to adjust the temperature of karusen, supplements fresh air, with
Conducive to quick breeding of the yeast under aerobic state.
Preferably, step (4) post-fermentation process, that is, standstill seal fermentation stage is sealed by fermentation: will be multiple using half hiding method
Concentration of matter in fermentor is transferred in a large cylinder, or the substance in multiple fermentors point is contained in wine jar rear ferment；Packaging is also
It is that packing adaptation to local conditions is both needed to be sealed however, packaging still dispenses, preferably half cylinder or altar are buried in the earth；Further,
The soil is advisable with loose, drying, while avoiding cylinder or altar by rain erosion, keeps environment cool place dry, temperature is controlled 4
~ 20 DEG C are preferred.
Post-fermentation is to improve the important stage of wine product, and in this stage, alcohol accumulates gradually, and sugariness slowly declines, acidity
It is also slowly rising slightly, it is most important to the formation of wine product for entirety.It is to preferably control as half hiding method
Temperature processed, usual soil stable phase is more stable to air-stable, if but all buy in soil, first operation difficulty improves, more
Important is be easy to make the biology in soil to enter wherein, generate quality risk accident.Being sealed by fermentation using half hiding method both can be with
The flavor that pachyrhizus burns white wine is promoted, is also easy to operate, be easy to implement.
The method that the present invention uses main fermentation combination post-fermentation stepwise fermentation, in main fermentation stage, saccharomycete is quickly bred,
Active degree highest；And post-fermentation is then the precipitating and promotion of taste, the preference temperature in two stages, environmental requirement not phases
Together, it is distinguished and independent control condition is compared to more traditional single fermentation, flavor, mouthfeel and the fragrance of wine have essence
The progress and promotion of property.
Beneficial effects of the present invention:
Finished wine prepared by the present invention has not only been sufficiently reserved the characteristic and taste of pachyrhizus, transparent limpid at wine, and fume faint scent is fragrant
It is fragrant, mellow it is soft, it is in sweet flavor it is tasty and refreshing, vinosity is pure, aftertaste is happy smooth, no matter from color conform in every respect to drinking for modern
Hobby；Production and processing technology of the present invention is succinct, production cost is low, energy saving, and good product quality is practical.
Specific embodiment
Embodiment 1
A kind of pachyrhizus burns the preparation method of white wine, comprising the following steps: (1) feedstock processing: takes pachyrhizus cleaning, peeling, stripping and slicing, steaming
It is ripe, spreading for cooling；(2) it is saccharified: 7% wheat koji of the raw materials treated weight being added in step (1) raw materials treated, adds
Boiling water after cooling makes to be uniformly mixed after solid-liquid ratio 1:1.5, endless hermetically sealed 3 days, control condition with 35 DEG C of temperature, the temperature difference ±
2 DEG C, pH 7.0, inoculum concentration 8wt% are optimal conditions of fermentation, obtain saccharified mixed material；(3) main fermentation: saccharified mixed material is transferred to
Fermentor is inoculated with mixed bacteria, and mixed bacteria includes saccharomycete and Bacillus subtillis, saccharomycete in the highest flight, withered grass bud
Born of the same parents' bacillus content is 5%, and Mixed Microbes dosage is 0.25% by weight percentage, and temperature control by opening rake technology controlling and process 25 three times
In ~ 35 DEG C, the time is 5 days, is believed that main fermentation stage terminates when temperature is lower than 25 DEG C and close to room temperature；(4) post-fermentation: will
Products therefrom concentration is transferred in a large cylinder in step (3), and half cylinder is buried in the earth, and is sealed by fermentation 10 days, is avoided rain erosion, is kept
Cool place is dry, with acidity value and sweetness value comprehensive descision quality, mixture after being fermented；(5) it distills: by mixture after fermentation
Air-distillation is carried out, 77 ~ 80 DEG C of midbarrels are collected；(6) fraction obtained by step (5) is subjected to hook tune and displayed, alcohol is made
Suitable finished product pachyrhizus is spent to burn.
Table 1 is that the quality of embodiment 1 controls phase table:
1. mass of table controls phase table
Embodiment 2
A kind of pachyrhizus burns the preparation method of white wine, comprising the following steps: (1) feedstock processing: takes pachyrhizus cleaning, peeling, stripping and slicing, steaming
It is ripe, spreading for cooling；(2) it is saccharified: being added 7% carbohydrase of the raw materials treated weight in step (1) raw materials treated, then plus
Entering boiling water after cooling makes to be uniformly mixed after solid-liquid ratio 1:1.5, and endless hermetically sealed 5 days, control condition was with 35 DEG C of temperature, the temperature difference
± 2 DEG C, pH 7.0, inoculum concentration 8wt% are optimal conditions of fermentation, obtain saccharified mixed material；(3) main fermentation: saccharified mixed material is turned
Enter fermentor, be inoculated with mixed bacteria, mixed bacteria includes saccharomycete and Bacillus subtillis, saccharomycete in the highest flight, withered grass
Bacillus content is 9%, and Mixed Microbes dosage is 0.45% by weight percentage, and temperature control is existed by opening rake technology controlling and process three times
In 25 ~ 35 DEG C, the time is 5 days, is believed that main fermentation stage terminates when temperature is lower than 25 DEG C and close to room temperature；(4) post-fermentation:
Products therefrom in step (3) point is contained in wine jar, half altar is buried in the earth, and is sealed by fermentation 30 days, and rain erosion is avoided, and keeps yin
Airing is dry, with acidity value and sweetness value comprehensive descision quality, mixture after being fermented；(5) distill: by mixture after fermentation into
77 ~ 80 DEG C of midbarrels are collected in row air-distillation；(6) fraction obtained by step (5) is subjected to hook tune and displayed, alcoholic strength is made
Suitable finished product pachyrhizus is burnt.
Table 2 is that the quality of embodiment 2 controls phase table:
2. mass of table controls phase table
Comparative example 1 is set, and comparative example 1 is the difference from embodiment 1 is that the content of bacillus subtilis is 0；Comparative example 2 is set,
Comparative example 2 the difference from embodiment 1 is that sweet potato starch additional amount be 0, compare comparative example 1, comparative example 2, embodiment 1 ferment
Variation in the process, as a result such as table 3 ~ 5:
3. embodiment of table, 1 main fermentation stage quality control table
4. comparative example of table, 1 main fermentation stage quality control table
5. comparative example of table, 2 main fermentation stage quality control table
According to table 3 and table 4 it is found that comparative example 1 is lacking bacillus subtilis compared with Example 1, the identical feelings of remaining condition
Under condition, the ingredient of total acid obviously increases, and the addition for reflecting bacillus subtilis can effectively inhibit ferment mash acid in fermentation process
The problem of change.
According to table 3 and table 5 it is found that comparative example 2 is lacking sweet potato starch compared with Example 1, the identical feelings of remaining condition
Under condition, the content of sugar is significantly reduced, this may be insufficient reason that is saccharified in the saccharification stage, reflects from side and pachyrhizus is added
The saccharification degree that raw material can be effectively improved after starch, makes fermentation process more rich in efficiency.
Common pachyrhizus burns white wine as a comparison case 3 in the market for purchase, with embodiment 1, comparative example 1, comparative example 2 jointly by
Expert judges, and full marks are 20 points, as a result such as table 6:
6. grade form of table
As shown in Table 6, pachyrhizus produced by the present invention is burning the transparent clarification of white wine wine body, color just, and aroma exquisiteness is pure, and entrance is sweet,
Mouthfeel is pure, soft, mellow and full, and it is net to fall dry, rear taste Hui Tian, burns liquor style and liquor with existing pachyrhizus in the market and is not quite similar, is
The good merchantable brand of wine.
Specific embodiment described herein is only an example for the spirit of the invention.The neck of technology belonging to the present invention
The technical staff in domain can make various modifications or additions to the described embodiments or replace by a similar method
In generation, however, it does not deviate from the spirit of the invention or beyond the scope of the appended claims.
Claims (10)
1. the preparation method that a kind of pachyrhizus burns white wine, comprising the following steps:
Feedstock processing: it is cooked after taking pachyrhizus to clean, sweet potato starch is added after spreading for cooling；
Saccharification: 7 ~ 12% saccharifying agent of the raw materials treated weight is added in step (1) raw materials treated, adds water
After be uniformly mixed, endless hermetically sealed 3 ~ 5 days, obtain mash goods；
Main fermentation: being transferred to fermentor for the mash goods, is inoculated with mixed bacteria, and temperature control is 25 DEG C ~ 35 DEG C, and the time is 5 ~
7 days, the mixed bacteria was saccharomyces cerevisiae and bacillus subtilis；
Post-fermentation: products therefrom in step (3) is sealed by fermentation 10 ~ 30 days, mixture after being fermented；(5) it distills: will ferment
Mixture is distilled afterwards, collects midbarrel；
(6) fraction obtained by step (5) is carried out hook tune and is displayed to burn white wine to get finished product pachyrhizus.
2. the preparation method that a kind of pachyrhizus according to claim 1 burns white wine, which is characterized in that the bacillus subtilis
Content in mixed bacteria is less than 10%.
3. the preparation method that a kind of pachyrhizus according to claim 2 burns white wine, which is characterized in that described in step (1)
Melon starch and the mass ratio of pachyrhizus are 3:1 ~ 1.2:1.
4. the preparation method that a kind of pachyrhizus according to claim 3 burns white wine, which is characterized in that the system of the sweet potato starch
Preparation Method are as follows: pachyrhizus is cleaned and is smashed to pieces, with waterside elution side filtering, collects washing water, then collect precipitating from washing water.
5. the preparation method that a kind of pachyrhizus according to claim 4 burns white wine, which is characterized in that water is added in step (2)
Amount make solid-liquid ratio 1:1.5 ~ 1:2.5 by mass volume ratio.
6. the preparation method that a kind of pachyrhizus according to claim 1 burns white wine, which is characterized in that the temperature of the midbarrel
Degree is 77 ~ 80 DEG C.
7. the preparation method that a kind of pachyrhizus according to claim 1 burns white wine, which is characterized in that lead in the step (3)
Rake technique is crossed out to realize temperature control, the rake technique of opening includes stirring, cooling and oxygenation.
8. the preparation method that a kind of pachyrhizus according to claim 1 burns white wine, which is characterized in that the step (4) is sent out afterwards
Ferment is sealed by fermentation using half hiding method.
9. the preparation method that a kind of pachyrhizus according to claim 1 burns white wine, which is characterized in that the saccharifying agent is wheat koji
Or Chinese yeast or carbohydrase.
10. burning white wine by the pachyrhizus that the described in any item production methods of claim 1 ~ 9 are prepared.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112342106A (en) * | 2020-12-04 | 2021-02-09 | 台州市农业科学研究院 | Method for processing white spirit by sweet potatoes |
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