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 PDF

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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
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fructus lycii
rectification
brewing method
adjusted
added
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Inventor
曹广江
董建方
冯天霞
赵智慧
党文宏
陈星儒
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Ningxia Red Wolfberry Industry Co Ltd
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Ningxia Red Wolfberry Industry Co Ltd
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06Preparation 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

A kind of brewing method of the pre- rectification of fructus lycii
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.
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Cited By (2)

* Cited by examiner, † Cited by third party
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

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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

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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
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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

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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

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