CN109468195A - A kind of brewing method of the pre- rectification of fructus lycii - Google Patents
A kind of brewing method of the pre- rectification of fructus lycii Download PDFInfo
- Publication number
- CN109468195A CN109468195A CN201811582735.4A CN201811582735A CN109468195A CN 109468195 A CN109468195 A CN 109468195A CN 201811582735 A CN201811582735 A CN 201811582735A CN 109468195 A CN109468195 A CN 109468195A
- Authority
- CN
- China
- Prior art keywords
- fructus lycii
- rectification
- brewing method
- adjusted
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 claims abstract description 49
- 240000001313 Lycium barbarum Species 0.000 claims abstract description 44
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 44
- 230000001476 alcoholic Effects 0.000 claims abstract description 36
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 238000001914 filtration Methods 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 23
- 235000011869 dried fruits Nutrition 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 230000001954 sterilising Effects 0.000 claims abstract description 14
- 230000002255 enzymatic Effects 0.000 claims abstract description 10
- 239000000284 extract Substances 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 8
- 239000003292 glue Substances 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- 239000007788 liquid Substances 0.000 claims description 27
- 102000004190 Enzymes Human genes 0.000 claims description 26
- 108090000790 Enzymes Proteins 0.000 claims description 26
- 235000015468 Lycium chinense Nutrition 0.000 claims description 25
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 14
- 239000002253 acid Substances 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 14
- 235000006085 Vigna mungo var mungo Nutrition 0.000 claims description 12
- 240000005616 Vigna mungo var. mungo Species 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 12
- 235000015203 fruit juice Nutrition 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- HWKQNAWCHQMZHK-UHFFFAOYSA-N Trolnitrate Chemical compound [O-][N+](=O)OCCN(CCO[N+]([O-])=O)CCO[N+]([O-])=O HWKQNAWCHQMZHK-UHFFFAOYSA-N 0.000 claims description 10
- 229910000278 bentonite Inorganic materials 0.000 claims description 10
- 239000000440 bentonite Substances 0.000 claims description 10
- 229920000159 gelatin Polymers 0.000 claims description 10
- 239000008273 gelatin Substances 0.000 claims description 10
- 235000019322 gelatine Nutrition 0.000 claims description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- FEWJPZIEWOKRBE-XIXRPRMCSA-N Mesotartaric acid Chemical compound OC(=O)[C@@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-XIXRPRMCSA-N 0.000 claims description 7
- RWPGFSMJFRPDDP-UHFFFAOYSA-L Potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 7
- 244000305267 Quercus macrolepis Species 0.000 claims description 7
- 235000016976 Quercus macrolepis Nutrition 0.000 claims description 7
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 7
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 7
- 239000011975 tartaric acid Substances 0.000 claims description 7
- 229960001367 tartaric acid Drugs 0.000 claims description 7
- 235000002906 tartaric acid Nutrition 0.000 claims description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N Xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 Xylitol Drugs 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000000050 nutritive Effects 0.000 abstract description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N Martius yellow Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 description 10
- 239000002994 raw material Substances 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 6
- 239000003814 drug Substances 0.000 description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 6
- 235000013334 alcoholic beverage Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 229920002521 Macromolecule Polymers 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 239000000428 dust Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000575 pesticide Substances 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 238000004064 recycling Methods 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- 210000004369 Blood Anatomy 0.000 description 2
- 241001106041 Lycium Species 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000021271 drinking Nutrition 0.000 description 2
- 229940079593 drugs Drugs 0.000 description 2
- 230000004634 feeding behavior Effects 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 240000000218 Cannabis sativa Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 210000003734 Kidney Anatomy 0.000 description 1
- 210000004185 Liver Anatomy 0.000 description 1
- 240000002012 Lycium chinense Species 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 241001091465 Sempervivum Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive Effects 0.000 description 1
- 230000003712 anti-aging Effects 0.000 description 1
- 230000000259 anti-tumor Effects 0.000 description 1
- 230000003078 antioxidant Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Abstract
The invention belongs to wine-making technology technical fields, are related to a kind of brewing method of pre- rectification of fructus lycii.The brewing method, comprising: (1) extract；(2) it sizes mixing；(3) alcoholic fermentation；(4) it separates；(5) primary allotment；(6) enzymatic treatment；(7) separating and filtering；(8) secondary allotment；(9) compound lower glue；(10) coarse filtration, freezing, refined filtration, filling and sterilization, obtain the pre- rectification of fructus lycii.The present invention, using fermenting and blending the pre- rectification of fructus lycii that the technique of combination made, for wine body in golden yellow, alcoholic strength is low, has strong dried fruit of lycium barbarum fragrance, and sweet mouthfeel is agreeable to the taste, and nutritive value is abundant, has significant Social benefit and economic benefit.
Description
Technical field
The invention belongs to wine-making technology technical fields, are related to a kind of brewing method of pre- rectification of fructus lycii.
Background technique
Fructus lycii is Solanaceae Lycium (Lycium) multi-branched shrub plant, and record in bright Li Shizhen (1518-1593 A.D.) Compendium of Material Medica: " spring adopts
Wolfberry leaf, name day essence grass；Summer picks flowers, name houseleek；Qiu Caizi, name fructus lycii；Dong Caigen, the name root bark of Chinese wolf-berry ".Therefore, fructus lycii is complete
Body all has medicinal and edible value, is dual-purpose of drug and food class raw material, has higher nutritive value and medical care effect, by
It is widely used in food industry.
In recent years, fructus lycii has been attracted attention by domestic and foreign scholars as the rare resource of dietotherapeutic, is managed by modern medicine
By and instrumental method have studied the chemical component and function factor of fructus lycii.Result of study shows that fructus lycii is not only full of nutrition, but also
With various health cares and pharmacological function；Traditional medicine verified lycium barbarum have nourishing liver for improving eyesight, clearing lung-heat kidney tonifying function
Effect, and modern medicine study also turns out that lycium barbarum has anti-oxidant, antitumor, anti-aging, strengthen immunity, softening blood
Pipe, reduction blood lipid and other effects；In addition, explicitly pointing out fructus lycii of being used as medicine in 2005 editions " Pharmacopoea Chinensis " is that Ningxia produces lycium barbarum.
The one kind of pre- rectification as assembled alcoholic drinks, belongs to relatively emerging category.So far, pre- rectification China not
Special national standard or professional standard；The drink issued according to Standardization Administration of China on June 25th, 2008
Cooking wine classification standard (GB17204), the definition of assembled alcoholic drinks is: " using fermented wine, Spirit or edible alcohol as wine base, addition can
Edible or dual-purpose of drug and food auxiliary material or food additives, deployed, mixed or reprocess it is manufactured, had changed its former wine base
The alcoholic drink of style."
Currently, in China's Ko-ji insects, the fruit wine and other food materials of fructus lycii compatibility made using fructus lycii as raw material are made
Alcoholic drink mixed with fruit juice it is very common, but due to the limitation of the conditions such as brewing materials and production technology, yet there are no and made by raw material of fructus lycii
The pre- rectification of fructus lycii；And the pre- rectification of fructus lycii be meet that the consumption of current drinks advocated high alcohol content, fruit are replaced with alcoholic strength low
The trend of wine substitution grain wine.Thus, in wine brewing manufacture field, it is desirable to provide a kind of operation of fining utilizes integration of drinking and medicinal herbs
Fructus lycii be raw material, make the pre- rectification of a fructus lycii, the nutritional ingredient of fructus lycii sufficiently extracted, and guarantee the healthy valence of product
Value.
Summary of the invention
The purpose of the present invention is to provide a kind of brewing methods of the pre- rectification of fructus lycii, using dried fruit of lycium barbarum as raw material, obtain Chinese holly
The characteristic that the presetting drinking utensils of Qi is low for alcoholic strength, nutritive value is high, flavor are unique.
The technical solution of present invention solution above-mentioned technical problem are as follows:
A kind of brewing method of the pre- rectification of fructus lycii, includes the following steps:
(1) extract: mixing dried fruit of lycium barbarum and water are kept the temperature at 80 DEG C, extract juice, obtain wolfberry juice；
(2) it sizes mixing: oak chip, white granulated sugar, citric acid and potassium metabisulfite is added, obtain fructus lycii mash；
(3) alcoholic fermentation: pectase is added, active brewer's dried yeast carries out alcoholic fermentation；
(4) it separates: after the completion of alcoholic fermentation, wine liquid being separated with wine foot；
(5) alcoholic strength of wine liquid primary allotment: is adjusted to 13%~16% with edible alcohol；
(6) enzymatic treatment: being added enzyme preparation in wine liquid, stands；
(7) separating and filtering: wine liquid is separated, and obtains supernatant；
(8) alcoholic strength for the supernatant that step (7) obtains secondary allotment: is adjusted to 2% with the wolfberry juice that step (1) obtains
~8%, add white granulated sugar, citric acid and xylitol；
(9) compound lower glue: being added gelatin and bentonite, stands；
(10) coarse filtration, freezing, refined filtration, filling and sterilization are successively carried out again, obtain the pre- rectification of fructus lycii.
Further, the process of sizing mixing of step (2), specifically: according to 1.0kg/ tons of dosage in wolfberry juice addition method
State's moderate toasts oak chip, then is adjusted to glucose meter to be dripped for 200g/L~240g/L with citric acid by pol with white granulated sugar
Determine acid to be adjusted to be calculated as 3.2g/L~4.4g/L with tartaric acid, adding potassium metabisulfite makes SO in wolfberry juice2Concentration reach
30 ± 10ppm obtains fructus lycii mash.
Further, the alcoholic fermentation process of step (3), specifically: the temperature to fructus lycii mash is down to 37 DEG C~40 DEG C
When, the pectase of 30ppm is added, adds active brewer's dried yeast, carries out alcoholic fermentation between 18 DEG C~22 DEG C, works as reduction
When sugar is down to 4g/L or less, alcoholic fermentation terminates.
Further, the enzymatic treatment process of step (6), specifically: wine liquid is heated to 55 DEG C~58 DEG C, and enzyme system is added
Agent turns tank after mixing evenly and stands 10~15 days；Wherein, enzyme preparation includes pectase and fruit juice complex enzyme, the dosage of pectase
For 0.03g/L, the dosage of fruit juice complex enzyme is 1.5g/L.
Further, in the secondary allocation process of step (8), pol is adjusted to glucose meter as 12g/L with white granulated sugar
Titrable acid is adjusted to be calculated as 2.8g/L~4.0g/L with tartaric acid with citric acid by~25g/L.
Further, during the compound lower glue of step (9), the dosage of gelatin is 0.06g/L, and the dosage of bentonite is
1.0g/L。
Further, in the leaching process of step (1), the solid-liquid ratio of dried fruit of lycium barbarum and water is 1:(6~12), soaking time
For 30min.
Further, in step (10), when freezing, cryogenic temperature is -3 DEG C~1 DEG C, and cooling time is 10~15 days；Essence
It when filter, is first filtered with 0.45 μm of cardboard, then is filtered with 0.22 μm of microporous barrier；When sterilization, using pasteurize,
Sterilization temperature is 68 DEG C~72 DEG C, sterilizing time 30min.
The presetting liquor brewing method of fructus lycii of the present invention has the beneficial effect that, according to the principle of economy and applicability, provides one
The scientific and brewage process convenient for operation of kind；Using fermenting and blending the pre- rectification of fructus lycii that the technique of combination made, wine body is in
Golden yellow, alcoholic strength is low, has strong dried fruit of lycium barbarum fragrance, mellow mellowness, and sweet mouthfeel is agreeable to the taste, unique style, does not add
Additive color element, flavors and fragrances, nutritive value are abundant；The faint scent and health of the existing fructus lycii of the pre- rectification of the fructus lycii, and spirituous stimulation
With cruel refreshing, existing smooth mouthfeel, and there is long aftertaste, health, mouthfeel, frankness is felt to combine together, depth is consumed
Person likes；What the pre- rectification of fructus lycii met that the consumption of current drinks advocated replaces high alcohol content, fruit wine to replace grain with alcoholic strength low
The trend of wine, be it is a integrate natural, nutrition, nourishing high-grade functional health drink, with huge economic valence
Value and market potential；The exploitation pre- rectification of fructus lycii can promote the deep processing of this area fructus lycii, rationally to utilize fructus lycii resource abundant
New approach is opened, meanwhile, local agricultural and sideline product resource can be made full use of, the economic benefit of numerous orchard workers is improved, helps agriculture
The people get rich, and have significant Social benefit and economic benefit.
Detailed description of the invention
Fig. 1 is the process flow chart of the brewing method of the pre- rectification of fructus lycii of the present invention.
Specific embodiment
Embodiment 1
A kind of brewing method of the pre- rectification of fructus lycii, comprises the technical steps that:
(1) screen: fructus lycii selects peaceful Xia Zhongning's dried fruit of lycium barbarum, and carries out an acceptance inspection according to GB/T 18672, it is desirable that quality etc.
Grade is higher than first class standard；
(2) it sorts, clean: the dried fruit of lycium barbarum of selection being picked, the mesh of cleaning rear spare with twice of pure water rinse
Be remove raw material surface attachment dust, soil, remains of pesticide；
(3) rehydration extracts: using extractor point three times extractions wolfberry juices, three times solid-liquid ratios extracted be followed successively by 1:8,1:7,
1:6, detailed process are to be put into extraction tank dried fruit of lycium barbarum and water, and extract juice after heat preservation 30min at 80 DEG C, are completed
Extraction process；After three times are extracted, juice obtained is extracted by three times and is mixed, wolfberry juice is obtained；
(4) it sizes mixing: French moderate baking oak chip is added in wolfberry juice according to 1.0kg/ tons of dosage, then uses white granulated sugar
Pol is adjusted to glucose meter as 210g/L~220g/L, with citric acid by Titrable acid be adjusted to be calculated as with tartaric acid 3.6g/L~
4.0g/L, adding potassium metabisulfite makes SO in wolfberry juice2Concentration reach 30 ± 10ppm, obtain fructus lycii mash；
(5) alcoholic fermentation: being pumped into the fructus lycii mash that tank holds 70%~80%, when temperature is down to 37 DEG C~40 DEG C, is added
The pectase cycle balance of 30ppm, adds active brewer's dried yeast, and temperature control is carried out alcohol between 18 DEG C~22 DEG C
Fermentation；During fermentation, open loop three times is carried out daily, and carries out circulation tank switching processing, and the time for recycling tank switching is
40min；When reduced sugar is down to 4g/L or less, alcoholic fermentation terminates；
(6) it separates: after the completion of alcoholic fermentation, wine liquid being separated with wine foot；
(7) alcoholic strength of wine liquid primary allotment: is adjusted to 15% with the edible alcohol that concentration is 95%；
(8) enzymatic treatment: being heated to 55 DEG C~58 DEG C for wine liquid, and enzyme preparation be added, turn after mixing evenly tank stand 10~
15 days；Wherein, enzyme preparation includes pectase and fruit juice complex enzyme, and the dosage of pectase is 0.03g/L, the dosage of fruit juice complex enzyme
For 1.5g/L, the purpose that enzyme preparation is added is to clarify wine body for decomposing macromolecular substances；
(9) separating and filtering: the wine liquid after enzymatic treatment is separated, and obtains supernatant, and the wine body of tank bottom is used
Diatomite filter is filtered；
(10) secondary allotment: the alcoholic strength for the supernatant that step (9) obtains is adjusted to the wolfberry juice that step (3) obtain
4%~6%, pol is adjusted to glucose meter as 20g/L~25g/L with white granulated sugar, Titrable acid is adjusted to wine with citric acid
Stone acid is calculated as 3.6g/L~4.0g/L, with xylitol tune mouthfeel；
(11) compound lower glue: sequentially adding gelatin and bentonite and circulation stirring is uniform, clarifies at normal temperature, stands 10~15
It, wherein the dosage of gelatin is 0.06g/L, and the dosage of bentonite is 1.0g/L；
(12) it coarse filtration: is filtered with diatomite；
(13) it freezes: being carried out cold treatment 10~15 days under the conditions of -2 DEG C~0 DEG C of temperature, to promote labile element to exist
It is precipitated under cryogenic conditions；
(14) refined filtration: being filtered under the conditions of equality of temperature using 0.45 μm of cardboard, in main filtration refrigerating process, dissolution
Degree is reduced with temperature and the labile element of precipitation；Again with 0.22 μm of micro-pore-film filtration, the microorganisms such as yeast, bacterium are removed；
(15) filling: bottling is packed into sale container and is sealed；
(16) it sterilizes: carrying out pasteurize, sterilization temperature is 68 DEG C~72 DEG C, sterilizing time 30min, and it is pre- to obtain fructus lycii
Rectification.
Embodiment 2
A kind of brewing method of the pre- rectification of fructus lycii, comprises the technical steps that:
(1) screen: fructus lycii selects peaceful Xia Zhongning's dried fruit of lycium barbarum, and carries out an acceptance inspection according to GB/T 18672, it is desirable that quality etc.
Grade is higher than first class standard；
(2) it sorts, clean: the dried fruit of lycium barbarum of selection being picked, the mesh of cleaning rear spare with twice of pure water rinse
Be remove raw material surface attachment dust, soil, remains of pesticide；
(3) rehydration extracts: using three times extraction wolfberry juices of extractor point, the solid-liquid ratio of three times extractions is followed successively by 1:10,1:
8,1:6, detailed process are to be put into extraction tank dried fruit of lycium barbarum and water, and at 80 DEG C after heat preservation 30min, extract juice, complete
Cheng Yici extraction process；After three times are extracted, juice obtained is extracted by three times and is mixed, wolfberry juice is obtained；
(4) it sizes mixing: French moderate baking oak chip is added in wolfberry juice according to 1.0kg/ tons of dosage, then uses white granulated sugar
Pol is adjusted to glucose meter as 230g/L~240g/L, with citric acid by Titrable acid be adjusted to be calculated as with tartaric acid 4.0g/L~
4.4g/L, adding potassium metabisulfite makes SO in wolfberry juice2Concentration reach 30 ± 10ppm, obtain fructus lycii mash；
(5) alcoholic fermentation: being pumped into the fructus lycii mash that tank holds 70%~80%, when temperature is down to 37 DEG C~40 DEG C, is added
The pectase cycle balance of 30ppm, adds active brewer's dried yeast, and temperature control is carried out alcohol between 18 DEG C~22 DEG C
Fermentation；During fermentation, open loop three times is carried out daily, and carries out circulation tank switching processing, and the time for recycling tank switching is
40min；When reduced sugar is down to 4g/L or less, alcoholic fermentation terminates；
(6) it separates: after the completion of alcoholic fermentation, wine liquid being separated with wine foot；
(7) alcoholic strength of wine liquid primary allotment: is adjusted to 16% with the edible alcohol that concentration is 95%；
(8) enzymatic treatment: being heated to 55 DEG C~58 DEG C for wine liquid, and enzyme preparation be added, turn after mixing evenly tank stand 10~
15 days；Wherein, enzyme preparation includes pectase and fruit juice complex enzyme, and the dosage of pectase is 0.03g/L, the dosage of fruit juice complex enzyme
For 1.5g/L, the purpose that enzyme preparation is added is to clarify wine body for decomposing macromolecular substances；
(9) separating and filtering: the wine liquid after enzymatic treatment is separated, and obtains supernatant, and the wine body of tank bottom is used
Diatomite filter is filtered；
(10) secondary allotment: the alcoholic strength for the supernatant that step (9) obtains is adjusted to the wolfberry juice that step (3) obtain
6%~8%, pol is adjusted to glucose meter as 15g/L~20g/L with white granulated sugar, Titrable acid is adjusted to wine with citric acid
Stone acid is calculated as 3.2g/L~3.6g/L, with xylitol tune mouthfeel；
(11) compound lower glue: sequentially adding gelatin and bentonite and circulation stirring is uniform, clarifies at normal temperature, stands 10~15
It, wherein the dosage of gelatin is 0.06g/L, and the dosage of bentonite is 1.0g/L；
(12) it coarse filtration: is filtered with diatomite；
(13) it freezes: being carried out cold treatment 10~15 days under the conditions of -3 DEG C~-1 DEG C of temperature, to promote labile element
It is precipitated under cryogenic；
(14) refined filtration: being filtered under the conditions of equality of temperature using 0.45 μm of cardboard, in main filtration refrigerating process, dissolution
Degree is reduced with temperature and the labile element of precipitation；Again with 0.22 μm of micro-pore-film filtration, the microorganisms such as yeast, bacterium are removed；
(15) filling: bottling is packed into sale container and is sealed；
(16) it sterilizes: carrying out pasteurize, sterilization temperature is 68 DEG C~72 DEG C, sterilizing time 30min, and it is pre- to obtain fructus lycii
Rectification.
Embodiment 3
A kind of brewing method of the pre- rectification of fructus lycii, comprises the technical steps that:
(1) screen: fructus lycii selects peaceful Xia Zhongning's dried fruit of lycium barbarum, and carries out an acceptance inspection according to GB/T 18672, it is desirable that quality etc.
Grade is higher than first class standard；
(2) it sorts, clean: the dried fruit of lycium barbarum of selection being picked, the mesh of cleaning rear spare with twice of pure water rinse
Be remove raw material surface attachment dust, soil, remains of pesticide；
(3) rehydration extracts: using three times extraction wolfberry juices of extractor point, the solid-liquid ratio of three times extractions is followed successively by 1:12,1:
10,1:8, detailed process are to be put into extraction tank dried fruit of lycium barbarum and water, and extract juice after heat preservation 30min at 80 DEG C,
Complete an extraction process；After three times are extracted, juice obtained is extracted by three times and is mixed, wolfberry juice is obtained；
(4) it sizes mixing: French moderate baking oak chip is added in wolfberry juice according to 1.0kg/ tons of dosage, then uses white granulated sugar
Pol is adjusted to glucose meter as 200g/L~210g/L, with citric acid by Titrable acid be adjusted to be calculated as with tartaric acid 3.2g/L~
3.6g/L, adding potassium metabisulfite makes SO in wolfberry juice2Concentration reach 30 ± 10ppm, obtain fructus lycii mash；
(5) alcoholic fermentation: being pumped into the fructus lycii mash that tank holds 70%~80%, when temperature is down to 37 DEG C~40 DEG C, is added
The pectase cycle balance of 30ppm, adds active brewer's dried yeast, and temperature control is carried out alcohol between 18 DEG C~22 DEG C
Fermentation；During fermentation, open loop three times is carried out daily, and carries out circulation tank switching processing, and the time for recycling tank switching is
40min；When reduced sugar is down to 4g/L or less, alcoholic fermentation terminates；
(6) it separates: after the completion of alcoholic fermentation, wine liquid being separated with wine foot；
(7) alcoholic strength of wine liquid primary allotment: is adjusted to 13% with the edible alcohol that concentration is 95%；
(8) enzymatic treatment: being heated to 55 DEG C~58 DEG C for wine liquid, and enzyme preparation be added, turn after mixing evenly tank stand 10~
15 days；Wherein, enzyme preparation includes pectase and fruit juice complex enzyme, and the dosage of pectase is 0.03g/L, the dosage of fruit juice complex enzyme
For 1.5g/L, the purpose that enzyme preparation is added is to clarify wine body for decomposing macromolecular substances；
(9) separating and filtering: the wine liquid after enzymatic treatment is separated, and obtains supernatant, and the wine body of tank bottom is used
Diatomite filter is filtered；
(10) secondary allotment: the alcoholic strength for the supernatant that step (9) obtains is adjusted to the wolfberry juice that step (3) obtain
2%~4%, pol is adjusted to glucose meter as 12g/L~16g/L with white granulated sugar, Titrable acid is adjusted to wine with citric acid
Stone acid is calculated as 2.8g/L~3.2g/L, with xylitol tune mouthfeel；
(11) compound lower glue: sequentially adding gelatin and bentonite and circulation stirring is uniform, clarifies at normal temperature, stands 10~15
It, wherein the dosage of gelatin is 0.06g/L, and the dosage of bentonite is 1.0g/L；
(12) it coarse filtration: is filtered with diatomite；
(13) it freezes: being carried out cold treatment 10~15 days under the conditions of -1 DEG C~1 DEG C of temperature, to promote labile element to exist
It is precipitated under cryogenic conditions；
(14) refined filtration: being filtered under the conditions of equality of temperature using 0.45 μm of cardboard, in main filtration refrigerating process, dissolution
Degree is reduced with temperature and the labile element of precipitation；Again with 0.22 μm of micro-pore-film filtration, the microorganisms such as yeast, bacterium are removed；
(15) filling: bottling is packed into sale container and is sealed；
(16) it sterilizes: carrying out pasteurize, sterilization temperature is 68 DEG C~72 DEG C, sterilizing time 30min, and it is pre- to obtain fructus lycii
Rectification.
Embodiment 4
Using the pre- rectification of fructus lycii obtained by brewing method of the embodiment 1 to embodiment 3 physical and chemical inspection the result is as follows:
Using the pre- rectification of fructus lycii obtained by brewing method of the embodiment 1 to embodiment 3, with other existing pre- rectification phases
Than wine body itself does not add any pigment in golden yellow；Wine body itself gives off a strong fragrance, the fragrance with dried fruit of lycium barbarum, and does not have
Have and adds other flavors and fragrancess；Wine body sugar-acid ratio is coordinated, sour and sweet palatability.
Claims (10)
1. a kind of brewing method of the pre- rectification of fructus lycii, which comprises the steps of:
(1) extract: juice is extracted in mixing dried fruit of lycium barbarum and water, heat preservation, obtains wolfberry juice；
(2) it sizes mixing: oak chip, white granulated sugar, citric acid and potassium metabisulfite is added, obtain fructus lycii mash；
(3) alcoholic fermentation: pectase is added, active brewer's dried yeast carries out alcoholic fermentation；
(4) it separates: after the completion of alcoholic fermentation, wine liquid being separated with wine foot；
(5) alcoholic strength of wine liquid primary allotment: is adjusted to 13%~16% with edible alcohol；
(6) enzymatic treatment: being added enzyme preparation in wine liquid, stands；
(7) separating and filtering: wine liquid is separated, and obtains supernatant；
(8) secondary allotment: the alcoholic strength for the supernatant that step (7) obtains is adjusted to 2% by the wolfberry juice obtained with step (1)~
8%, add white granulated sugar, citric acid and xylitol；
(9) compound lower glue: being added gelatin and bentonite, stands；
(10) coarse filtration, freezing, refined filtration, filling and sterilization are successively carried out again, obtain the pre- rectification of fructus lycii.
2. a kind of brewing method of the pre- rectification of fructus lycii as described in claim 1, which is characterized in that step (2) size mixing
Process, specifically: French moderate baking oak chip is added in wolfberry juice according to 1.0kg/ tons of dosage, then will be sugared with white granulated sugar
Degree is adjusted to glucose meter as 200g/L~240g/L, with citric acid by Titrable acid be adjusted to be calculated as with tartaric acid 3.2g/L~
4.4g/L, adding potassium metabisulfite makes SO in wolfberry juice2Concentration reach 30 ± 10ppm, obtain fructus lycii mash.
3. a kind of brewing method of the pre- rectification of fructus lycii as described in claim 1, which is characterized in that the alcohol of the step (3)
Fermentation process, specifically: when the temperature of fructus lycii mash is down to 37 DEG C~40 DEG C, the pectase of 30ppm is added, adds activity
Brewer's dried yeast carries out alcoholic fermentation between 18 DEG C~22 DEG C, and when reduced sugar is down to 4g/L or less, alcoholic fermentation terminates.
4. a kind of brewing method of the pre- rectification of fructus lycii as described in claim 1, which is characterized in that at the enzyme of the step (6)
Reason process, specifically: wine liquid is heated to 55 DEG C~58 DEG C, and enzyme preparation is added, stands 10~15 days；The enzyme preparation includes
Pectase and fruit juice complex enzyme, the dosage of the pectase are 0.03g/L, and the dosage of the fruit juice complex enzyme is 1.5g/L.
5. a kind of brewing method of the pre- rectification of fructus lycii as described in claim 1, which is characterized in that the step (8) it is secondary
In allocation process, pol is adjusted to glucose meter as 12g/L~25g/L with white granulated sugar, with citric acid by Titrable acid be adjusted to
Tartaric acid is calculated as 2.8g/L~4.0g/L.
6. a kind of brewing method of the pre- rectification of fructus lycii as described in claim 1, which is characterized in that the step (9) it is compound
During lower glue, the dosage of gelatin is 0.06g/L, and the dosage of bentonite is 1.0g/L.
7. a kind of brewing method of the pre- rectification of fructus lycii as described in claim 1, which is characterized in that the extraction of the step (1)
In the process, the solid-liquid ratio of dried fruit of lycium barbarum and water is 1:(6~12), soaking time 30min.
8. a kind of brewing method of the pre- rectification of fructus lycii as described in claim 1, which is characterized in that the freezing of the step (10)
In the process, cryogenic temperature is -3 DEG C~1 DEG C, and cooling time is 10~15 days.
9. a kind of brewing method of the pre- rectification of fructus lycii as described in claim 1, which is characterized in that the refined filtration of the step (10)
In the process, it is first filtered with 0.45 μm of cardboard, then is filtered with 0.22 μm of microporous barrier.
10. a kind of brewing method of the pre- rectification of fructus lycii as described in claim 1, which is characterized in that step (10) are killed
During bacterium, using pasteurize, sterilization temperature is 68 DEG C~72 DEG C, sterilizing time 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811582735.4A CN109468195A (en) | 2018-12-24 | 2018-12-24 | A kind of brewing method of the pre- rectification of fructus lycii |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811582735.4A CN109468195A (en) | 2018-12-24 | 2018-12-24 | A kind of brewing method of the pre- rectification of fructus lycii |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109468195A true CN109468195A (en) | 2019-03-15 |
Family
ID=65676905
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811582735.4A Pending CN109468195A (en) | 2018-12-24 | 2018-12-24 | A kind of brewing method of the pre- rectification of fructus lycii |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109468195A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110295096A (en) * | 2019-07-09 | 2019-10-01 | 宁夏红枸杞产业有限公司 | A kind of brewing method of Qi odor type fructus lycii distilled spirit |
| CN112029618A (en) * | 2020-09-08 | 2020-12-04 | 宁夏红枸杞产业有限公司 | Bud tea medlar fruit wine and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077744A (en) * | 1992-04-21 | 1993-10-27 | 河北省科学院微生物研究所 | Process for preparation of fermentation Chinese wolfberry fruit wine |
| CN1310228A (en) * | 2001-02-27 | 2001-08-29 | 河北祁州酒业有限责任公司 | Lycium chinense wine |
| CN1415730A (en) * | 2002-10-21 | 2003-05-07 | 周金科 | Medlar ratafee with low degree made by pure ferment and its producing method |
| CN1782059A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for chinese wolfberry fruit wine |
| CN104232400A (en) * | 2014-08-02 | 2014-12-24 | 宁夏红中宁枸杞制品有限公司 | Brewing method for wolfberry dry red wine |
| CN106754080A (en) * | 2017-02-03 | 2017-05-31 | 宁夏森淼枸杞科技开发有限公司 | A kind of method that utilization dried fruit of lycium barbarum brewages fermentation Chinese wolfberry fruit wine |
| CN107129914A (en) * | 2017-06-12 | 2017-09-05 | 森淼科技集团股份有限公司 | A kind of brewage process of matrimony vine ligueur |
| CN108251253A (en) * | 2018-04-06 | 2018-07-06 | 周子云 | A kind of production method of Lycium chinense wine |
| CN108660039A (en) * | 2018-05-31 | 2018-10-16 | 宁夏红枸杞产业有限公司 | The preparation process of matrimony vine alcoholic drink mixed with fruit juice and matrimony vine alcoholic drink mixed with fruit juice |
-
2018
- 2018-12-24 CN CN201811582735.4A patent/CN109468195A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077744A (en) * | 1992-04-21 | 1993-10-27 | 河北省科学院微生物研究所 | Process for preparation of fermentation Chinese wolfberry fruit wine |
| CN1310228A (en) * | 2001-02-27 | 2001-08-29 | 河北祁州酒业有限责任公司 | Lycium chinense wine |
| CN1415730A (en) * | 2002-10-21 | 2003-05-07 | 周金科 | Medlar ratafee with low degree made by pure ferment and its producing method |
| CN1782059A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for chinese wolfberry fruit wine |
| CN104232400A (en) * | 2014-08-02 | 2014-12-24 | 宁夏红中宁枸杞制品有限公司 | Brewing method for wolfberry dry red wine |
| CN106754080A (en) * | 2017-02-03 | 2017-05-31 | 宁夏森淼枸杞科技开发有限公司 | A kind of method that utilization dried fruit of lycium barbarum brewages fermentation Chinese wolfberry fruit wine |
| CN107129914A (en) * | 2017-06-12 | 2017-09-05 | 森淼科技集团股份有限公司 | A kind of brewage process of matrimony vine ligueur |
| CN108251253A (en) * | 2018-04-06 | 2018-07-06 | 周子云 | A kind of production method of Lycium chinense wine |
| CN108660039A (en) * | 2018-05-31 | 2018-10-16 | 宁夏红枸杞产业有限公司 | The preparation process of matrimony vine alcoholic drink mixed with fruit juice and matrimony vine alcoholic drink mixed with fruit juice |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110295096A (en) * | 2019-07-09 | 2019-10-01 | 宁夏红枸杞产业有限公司 | A kind of brewing method of Qi odor type fructus lycii distilled spirit |
| CN112029618A (en) * | 2020-09-08 | 2020-12-04 | 宁夏红枸杞产业有限公司 | Bud tea medlar fruit wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102352299B (en) | Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage | |
| CN104232400B (en) | Fructus Lycii extra dry red wine brewing method | |
| CN102676333B (en) | Fruit wine production process of citrus fruit | |
| CN104845858B (en) | A kind of production technology without alcohol Chinese wolfberry fruit wine | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN102018254A (en) | Method for producing beverage by taking bamboo juice and mulberry juice as raw materials | |
| CN108893214A (en) | A kind of rose beer and preparation method thereof | |
| CN106566762A (en) | Tea wine brewing process | |
| CN102851193B (en) | Preparation method of semi-dry pear vinegar | |
| CN101536798B (en) | Strengthened golden-silk jujube vinegar drink and brewing method thereof | |
| CN109468195A (en) | A kind of brewing method of the pre- rectification of fructus lycii | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN103740529B (en) | A kind of production technique of sweet osmanthus pear fruit wine | |
| CN106811371A (en) | A kind of blackberry, blueberry health liquor and preparation method thereof | |
| CN106190676A (en) | A kind of preparation method of Yam Beer | |
| CN107557224B (en) | Hovenia acerba and Chinese wolfberry health wine and brewing method thereof | |
| CN105670872A (en) | Directly brewed health fresh purple sweet potato wine and production process therefor | |
| CN105029601A (en) | Orange-flavor huyou fruit vinegar beverage and preparation technology thereof | |
| CN107574086A (en) | A kind of glutinous rice strawberry wine and preparation method thereof | |
| CN101597556B (en) | Formulation and brewing method for tomato red wine | |
| CN106901340A (en) | Preparation method containing plant enzyme smoked plum cream | |
| CN105647770A (en) | Preparation method of rosa sterilis fruit wine and rosa sterilis fruit wine | |
| CN104962448A (en) | Pomegranate flavor Huyou(grapefruit) fruit vinegar beverage and preparing process thereof | |
| CN108660039A (en) | The preparation process of matrimony vine alcoholic drink mixed with fruit juice and matrimony vine alcoholic drink mixed with fruit juice | |
| CN109971580A (en) | A kind of brewing method of flavor yellow wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |