CN109988691A - A kind of preparation method of arrack - Google Patents
A kind of preparation method of arrack Download PDFInfo
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- CN109988691A CN109988691A CN201910138015.7A CN201910138015A CN109988691A CN 109988691 A CN109988691 A CN 109988691A CN 201910138015 A CN201910138015 A CN 201910138015A CN 109988691 A CN109988691 A CN 109988691A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The present invention relates to wine brewing field, in particular to a kind of preparation method of arrack.The present invention regulates and controls the number of fat content and fragrance matter content in arrack by the method, makes arrack under the premise of guaranteeing coconut, extends the shelf-life of product as far as possible, solves the problems, such as not grow using soak type arrack shelf life of products；The method makes coconut meat be not involved in the extraction that fermentation directly participates in distilling i.e. fragrance matter, solves the problems, such as the fragrance fusion of the controllability of fermented type arrack fermentation process and arrack.
Description
Technical field
The present invention relates to wine brewing field, in particular to a kind of preparation method of arrack.
Background technique
Coconut (Cocos nucifera L.) is the distinctive tropical industrial crops in Hainan, the farming industry in Hainan
In occupy an important position, coconut deep processing has formed industrialization, such as coconut candy, coconut milk, coconut oil in Hainan.Arrack
It is the alcoholic drink prepared using coconut as raw material.Coconut wine product industrialization has begun to take shape, and production technology is relatively simple, as the country has
The arracks brands such as " Shou Ying " board arrack, " superannuated ship is long " board arrack, " liquor-saturated coconut palm " board arrack, these arrack production technologies
Coconut meat, coconut water and its common fermentation are mostly used greatly or injects white wine in coconut cavity and is formed, due to production technology limitation one
Directly it is in workshop-based production.
The main component of coconut meat is protein and fat, and fat is the Main Fragrance of coconut, and fat content
Number be determine arrack product quality an important factor for.Fat content is excessively high, then easily frees rancid and oxidation, lead to coconut
Wine Storage period is not grown；Fat content is insufficient, then causes arrack coconut insufficient；If making up coconut palm by way of additional cocoanut flavour
Fragrant insufficient defect is then easy to cause arrack coconut to owe naturally, degrees of fusion is insufficient.Therefore it is set in coconut processing and production technology
In meter, fat content control is even more important for arrack control of product quality.
The production technology of alcoholic drink mixed with fruit juice is generally divided into immersion, fermentation and multiple distillation.For production technology, existing arrack is raw
It produces mainly using the two ways impregnated and fermented, multiple distillation is not related to and applied.In practical applications, multiple distillation is steamed with string
That plays the same tune on different musical instruments is wonderful, and distilling main object again is alcoholic drink mixed with fruit juice, and the object of steaming of going here and there is mainly white wine.
Arrack process for immersing is to be injected into the coconut of aperture to impregnate using white wine, and which does not consider fat
Content controls in arrack, and the Storage period of arrack is caused not grown；Arrack fermentation manufacturing technique is carried out using pure coconut meat
Other starchy material co-fermentations are added in coconut meat by fermentation, and fermentation form is generally liquid state fermentation, semi-solid ferment, consolidates
State is fermented three kinds.Because the main component of coconut meat is protein and fat, therefore need are additional in such a way that pure coconut meat is fermented
Glycogen, the arrack of output have that wine degree is not high, aroma is insufficient；It is common that other starchy materials are added using coconut meat
The mode of fermentation causes the process of fermentation not easy to control and easily contaminates miscellaneous bacteria because coconut meat directly participates in saccharification and fermentation process.
Therefore it provides a kind of regulation arrack fat content and the method for flavor component have important practical significance.
Summary of the invention
In view of this, the present invention provides a kind of preparation method of arrack.The present invention is regulated and controled in arrack by the method
The number of fat content and fragrance matter content makes arrack under the premise of guaranteeing coconut, extends the shelf-life of product as far as possible,
It solves the problems, such as not grow using soak type arrack shelf life of products；The method makes coconut meat be not involved in fermentation directly participation distillation
That is the extraction of fragrance matter solves the problems, such as the fragrance fusion of the controllability of fermented type arrack fermentation process and arrack.
In order to achieve the above-mentioned object of the invention, the present invention the following technical schemes are provided:
The present invention provides the preparation methods of arrack, include the following steps:
Step 1: choosing coconut meat and gone kind of a skin, cleaning, crushing, sieving, pretreated coconut meat is made；
Step 2: taking sorghum to be cooled to 32~38 DEG C after 100~120 DEG C of 100~120min of boiling, according to sorghum, distiller's yeast
According to mass ratio it is 1000:(5~8 with rice husk): (100~150) mix, saccharification, in 25~38 DEG C of 7~9d of sealed fermenting, system
Obtain solid-state fermented grain；
Step 3: take the solid-state fermented grain and treated the coconut meat with mass ratio for (70~90): (10~30) are pressed
According to solid-state fermented grain-treated coconut meat-solid-state fermented grain-, treated that coconut meat staggeredly loads, in 100~120 DEG C of closed steamings
It evaporates, collects the distillate of 3~35min.
In some specific embodiments of the invention, distiller's yeast described in step 2 is Chinese yeast, and the viable count of the Chinese yeast is
1.0×108CFU/g~1.0 × 1010CFU/g, the Chinese yeast include the head mold and yeast that mass ratio is 30:70.
In some specific embodiments of the invention, the saccharifying power of the Chinese yeast is greater than 100u/g (mg/g.h)；It is described
The fermenting power of Chinese yeast is greater than 300 (g/100g.72h).
In some specific embodiments of the invention, the fat content of coconut meat described in step 1 is 28~32%.
In some specific embodiments of the invention, sorghum require without mildew, free from extraneous odour, content of starch 70% with
On.
In some specific embodiments of the invention, the screen-aperture of sieving described in step 1 is 0.2~1cm.
In some specific embodiments of the invention, staggeredly loaded described in step 3 specifically: the solid-state fermented grain
The ratio for loading the filling thickness of thickness and treated the coconut meat is (5~10): (2~5).
In some specific embodiments of the invention, staggeredly loaded described in step 3 specifically: the solid-state fermented grain
Filling is with a thickness of 5~10cm, and the filling of treated the coconut meat is with a thickness of 2~5cm.
In some specific embodiments of the invention, staggeredly loaded described in step 3 specifically: the solid-state fermented grain
The ratio for loading the filling thickness of thickness and treated the coconut meat is 8:3.
In some specific embodiments of the invention, staggeredly loaded described in step 3 specifically: the solid-state fermented grain
Filling is with a thickness of 8cm, and the filling of treated the coconut meat is with a thickness of 3cm.
In some specific embodiments of the invention, the height of the height and described device staggeredly loaded described in step 3
The ratio of degree is (0.8~1.2): (1).
In some specific embodiments of the invention, the temperature of the saccharification is 25~38 DEG C, the time of the saccharification
For 1200~1400min.
The present invention also provides arracks made from the preparation method.
The present invention regulates and controls the number of fat content and fragrance matter in arrack by the method, and arrack is made to guarantee coconut palm
Under the premise of perfume (or spice), extend the shelf-life of product as far as possible, solves the problems, such as not grow using soak type arrack shelf life of products；This side
Method makes coconut meat be not involved in the extraction that fermentation directly participates in distilling i.e. fragrance matter, solves fermented type arrack fermentation process
The fragrance of controllability and arrack merges problem.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described.
Fig. 1 shows the flavor component testing result of blank control group in embodiment 4；
Fig. 2 shows the flavor component testing result of experimental group 1 in embodiment 4；
Fig. 3 shows the flavor component testing result of experimental group 2 in embodiment 4；
Fig. 4 shows that string steams the influence to arrack fragrance matter.
Specific embodiment
The invention discloses a kind of preparation method of arrack, those skilled in the art can use for reference present disclosure, suitably
Improve realization of process parameters.In particular, it should be pointed out that all similar substitutions and modifications are for a person skilled in the art
It will be apparent that they are considered as being included in the present invention.Method and application of the invention is carried out by preferred embodiment
Description, related personnel obviously can not depart from the content of present invention, in spirit and scope to method described herein and application into
Row change or appropriate changes and combinations, carry out implementation and application the technology of the present invention.
The present invention proposes to use pretreated coconut meat, is added in solid-state fermented grain and distills jointly, extract and regulate and control coconut
The method of the fragrance component of wine.The mass ratio of solid-state fermented grain and coconut meat is (10~30):
(70~90).
The following steps are included:
1) coconut meat of the fresh, fat content 28~32% is selected；
2) coconut meat removes kind of a skin；
3) it is cleaned, is drained with 85 DEG C of water；
4) it is crushed, is sieved with pulverizer, screen-aperture is 0.2~1cm；
5) solid-state fermented grain is made by 6-13 step requirement with sorghum, distiller's yeast, rice husk；
6) sorghum requires without mildew, free from extraneous odour, content of starch 70% or more；
7) distiller's yeast requires to be Chinese yeast, and microorganism fungus kind is head mold and yeast, ratio 30:70, the saccharification force request of Chinese yeast
Greater than 100u/g (mg/g.h)；Fermenting power is greater than 300 (g/100g.72h)；The viable count of Chinese yeast is 1.0 × 108CFU/g~1.0
×1010CFU/g。
8) rice husk requires smell normal, no impurity taste, no mildew, free from insect pests；
9) by sorghum in 100~120 DEG C of 100~120min of boiling, spreading for cooling is cooled to 32~38 DEG C；
10) distiller's yeast is added by 5~the 8 ‰ of sorghum weight；
11) rice husk is added by the 10~15% of sorghum weight；
12) in 25~38 DEG C of 1200~1400min of saccharification；
13) enter cellar, it is closed, it ferments 7~9 days, as solid-state fermented grain, fermentation temperature is controlled at 25~38 DEG C；
14) it is boiled to add water to distillation equipment；
15) by solid-state fermented grain and pretreated coconut meat (70~90) in mass ratio: (10~30) are staggeredly loaded；Solid-state
The filling thickness of fermented grain and the ratio of the filling thickness of treated coconut meat are (5~10): (2~5)；Preferably, solid-state wine
The filling thickness of unstrained spirits and the ratio of the filling thickness of treated coconut meat are 8:3；Solid-state fermented grain is loaded with a thickness of 5~10cm, most
Good is 8cm；Pretreated coconut meat loads with a thickness of 2~5cm, most preferably 3cm；The height and distilling apparatus staggeredly loaded
Height ratio be (0.8~1.2): 1；
16) it covers, closed distillation, connect wine；
17) wine for going out 2~3min after drinking, which is given up, not to be had to；
18) wine liquid of 3~35min is picked up；
19) wine liquid for picking up 35~40min enters next one and steams again.
The present invention regulates and controls the number of fat content and fragrance matter content in arrack by the method, is protecting arrack
Under the premise of demonstrate,proving coconut, extend the shelf-life of product as far as possible, solves the problems, such as not grow using soak type arrack shelf life of products；
The method makes coconut meat be not involved in the extraction that fermentation directly participates in distilling i.e. fragrance matter, solves fermented type coconut wine fermentation mistake
The controllability of journey and the fragrance of arrack merge problem.
Below with reference to embodiment, the present invention is further explained:
Embodiment 1
1) select fresh, fat content in 28% coconut meat；
2) coconut meat removes kind of a skin；
3) it is cleaned, is drained with 85 DEG C of water；
4) it is crushed, is sieved with pulverizer, screen-aperture 0.2cm；
5) solid-state fermented grain is made by the 6th~13 step requirement with sorghum, distiller's yeast, rice husk；
6) sorghum requires without mildew, free from extraneous odour, content of starch 70% or more；
7) distiller's yeast requires to be Chinese yeast, and microorganism fungus kind is head mold and yeast, ratio 30:70, the saccharification force request of Chinese yeast
Greater than 100u/g (mg/g.h)；Fermenting power is greater than 300 (g/100g.72h).The viable count of Chinese yeast is 1.0 × 108CFU/g~1.0
×1010CFU/g。
8) rice husk requires smell normal, no impurity taste, no mildew, free from insect pests；
9) by sorghum in 100 DEG C of boiling 120min, spreading for cooling is cooled to 38 DEG C；
10) distiller's yeast is added by the 5 ‰ of sorghum weight；
11) rice husk is added by the 18% of sorghum weight；
12) in 25~38 DEG C of saccharification 1300min；
13) enter cellar, it is closed, it ferments 7 days, as solid-state fermented grain, fermentation temperature is controlled at 25~38 DEG C；
14) it is boiled to add water to distillation equipment；
15) solid-state fermented grain and the coconut meat ratio of 70:30 in mass ratio are staggeredly loaded；Solid-state fermented grain loads thickness
8cm；Pretreated coconut meat loads thickness 3cm；The ratio of the height of the height and distilling apparatus staggeredly loaded is 0.8:1；
16) it covers, closed distillation, connect wine；
17) wine for going out 2~3min after drinking, which is given up, not to be had to；
18) wine liquid of 3~35min is picked up；
19) wine liquid for picking up 35~40min enters next one and steams again.
Embodiment 2
1) select fresh, fat content in 30% coconut meat；
2) coconut meat removes kind of a skin；
3) it is cleaned, is drained with 85 DEG C of water；
4) it is crushed, is sieved with pulverizer, screen-aperture 0.5cm；
5) solid-state fermented grain is made by the 6th~13 step requirement with sorghum, distiller's yeast, rice husk；
6) sorghum requires without mildew, free from extraneous odour, content of starch 70% or more；
7) distiller's yeast requires to be Chinese yeast, and microorganism fungus kind is head mold and yeast, ratio 30:70, the saccharification force request of Chinese yeast
Greater than 100u/g (mg/g.h)；Fermenting power is greater than 300 (g/100g.72h).The viable count of Chinese yeast is 1.0 × 108CFU/g~1.0
×1010CFU/g。
8) rice husk requires smell normal, no impurity taste, no mildew, free from insect pests；
9) by sorghum in 120 DEG C of boiling 100min, spreading for cooling is cooled to 32 DEG C；
10) distiller's yeast is added by the 8 ‰ of sorghum weight；
11) rice husk is added by the 10% of sorghum weight；
12) in 25~38 DEG C of saccharification 1400min；
13) enter cellar, it is closed, it ferments 9 days, as solid-state fermented grain, fermentation temperature is controlled at 25~38 DEG C；
14) it is boiled to add water to distillation equipment；
15) solid-state fermented grain and the coconut meat ratio of 80:20 in mass ratio are staggeredly loaded；Solid-state fermented grain, filling with a thickness of
5cm；Pretreated coconut meat loads with a thickness of 5cm；The ratio of the height of the height and distilling apparatus staggeredly loaded is 1.2:1；
16) it covers, closed distillation, connect wine；
17) wine for going out 2~3min after drinking, which is given up, not to be had to；
18) wine liquid of 3~35min is picked up；
19) wine liquid for picking up 35~40min enters next one and steams again.
Embodiment 3
1) select fresh, fat content in 32% coconut meat；
2) coconut meat removes kind of a skin；
3) it is cleaned, is drained with 85 DEG C of water；
4) it is crushed, is sieved with pulverizer, screen-aperture 1cm；
5) solid-state fermented grain is made by the 6th~13 step requirement with sorghum, distiller's yeast, rice husk；
6) sorghum requires without mildew, free from extraneous odour, content of starch 70% or more；
7) distiller's yeast requires to be Chinese yeast, and microorganism fungus kind is head mold and yeast, ratio 30:70, the saccharification force request of Chinese yeast
Greater than 100u/g (mg/g.h)；Fermenting power is greater than 300 (g/100g.72h).The viable count of Chinese yeast is 1.0 × 108CFU/g~1.0
×1010CFU/g。
8) rice husk requires smell normal, no impurity taste, no mildew, free from insect pests；
9) by sorghum in 110 DEG C of boiling 110min, spreading for cooling is cooled to 35 DEG C；
10) distiller's yeast is added by the 6 ‰ of sorghum weight；
11) rice husk is added by the 12% of sorghum weight；
12) in 25~38 DEG C of saccharification 1200min；
13) enter cellar, it is closed, it ferments 8 days, as solid-state fermented grain, fermentation temperature is controlled at 25~38 DEG C；
14) it is boiled to add water to distillation equipment；
15) solid-state fermented grain and the coconut meat ratio of 90:10 in mass ratio are staggeredly loaded；Solid-state fermented grain, filling with a thickness of
10cm；Pretreated coconut meat loads thickness in 2cm；The ratio of the height of the height and distilling apparatus staggeredly loaded is 1:1；
16) it covers, closed distillation, connect wine；
17) wine for going out 2~3min after drinking, which is given up, not to be had to；
18) wine liquid of 3~35min is picked up；
19) wine liquid for picking up 35~40min enters next one and steams again.
Embodiment 4
1. testing blank control group (shredded coconut stuffing chromatogram is not added)
The solid-state fermented grain that shredded coconut stuffing is not added is operated by step 8-11, obtains sample 1, flavor component is detected, obtains Fig. 1.
2. experimental group 1 (shredded coconut stuffing is placed in solid-state fermented grain upper layer)
Solid-state fermented grain and shredded coconut stuffing ratio are 80:20, and shredded coconut stuffing is seated in solid-state fermented grain upper layer, by sample 2 is obtained, detect fragrance
Ingredient obtains Fig. 2.
3. experimental group 2 (shredded coconut stuffing interlocks with solid-state fermented grain, prepares according to embodiment 2)
Solid-state fermented grain and shredded coconut stuffing ratio are 80:20, and shredded coconut stuffing is seated in solid-state fermented grain and staggeredly loads, and by sample 3 is obtained, are detected
Flavor component obtains Fig. 3.
4. date comprision
It will monitor that the fragrance matter changed does comparative analysis in experiment blank control group, experimental group 1, experimental group 2, tie
Fruit is as follows: 1) comparison of all kinds of total flavor components
The comparison of all kinds of total flavor components of table 1
2) fragrance matter content balance
2 fragrance matter content balance of table
Conclusion
1) the results showed that compared with testing blank control, 7 kinds of fragrance matter component contents are can be improved in experimental group 1, are subtracted
Few 20 kinds of fragrance matter component contents, see Table 2 for details.
2) the results showed that with experiment blank control comparison, 21 kinds of fragrance matter component contents are can be improved in experimental group 2,
It reduces by 8 kinds of fragrance matter component contents, is detailed in Fig. 3.
Therefore, it is steamed by shredded coconut stuffing and solid-state fermented grain string, presses staggeredly or mounted on top mode string steams, can regulate and control in arrack
The number of fat content, to regulate and control the flavor component of arrack.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. the preparation method of arrack, which comprises the steps of:
Step 1: choosing coconut meat and gone kind of a skin, cleaning, crushing, sieving, pretreated coconut meat is made；
Step 2: taking sorghum to be cooled to 32~38 DEG C after 100~120 DEG C of 100~120min of boiling, according to sorghum, distiller's yeast and rice
Shell is 1000:(5~8 according to mass ratio): (100~150) mix, saccharification, in 25~38 DEG C of 7~9d of sealed fermenting, are made solid
State fermented grain；
Step 3: take the solid-state fermented grain and treated the coconut meat with mass ratio for (70~90): (10~30) are according to solid
Treated that coconut meat staggeredly loads for state fermented grain-treated coconut meat-solid-state fermented grain-, in 100~120 DEG C of closed distillations, receives
Collect the distillate of 3~35min.
2. preparation method as described in claim 1, which is characterized in that distiller's yeast described in step 2 is Chinese yeast, the work of the Chinese yeast
Bacterium number is 1.0 × 108CFU/g~1.0 × 1010CFU/g, the Chinese yeast include the head mold and yeast that mass ratio is 30:70.
3. preparation method as claimed in claim 2, which is characterized in that the saccharifying power of the Chinese yeast is greater than 100u/g (mg/
g.h)；The fermenting power of the Chinese yeast is greater than 300 (g/100g.72h).
4. preparation method as described in any one of claims 1 to 3, which is characterized in that the fat of coconut meat described in step 1 contains
Amount is 28~32%.
5. such as the described in any item preparation methods of Claims 1-4, which is characterized in that the screen-aperture of sieving described in step 1
For 0.2~1cm.
6. such as preparation method described in any one of claim 1 to 5, which is characterized in that staggeredly loaded described in step 3 specific
Are as follows: the ratio of the filling thickness of the filling thickness of the solid-state fermented grain and treated the coconut meat is (5~10): (2~5).
7. such as preparation method described in any one of claim 1 to 5, which is characterized in that staggeredly loaded described in step 3 specific
Are as follows: the ratio of the filling thickness of the filling thickness of the solid-state fermented grain and treated the coconut meat is 8:3.
8. preparation method as described in any one of claim 1 to 7, which is characterized in that the height staggeredly loaded described in step 3
Ratio with the height of described device is (0.8~1.2): 1.
9. preparation method as claimed in any one of claims 1 to 8, which is characterized in that the temperature of the saccharification is 25~38 DEG C,
The time of the saccharification is 1200~1400min.
10. arrack made from preparation method as described in any one of claim 1 to 9.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112226327A (en) * | 2020-11-24 | 2021-01-15 | 天津科技大学 | Preparation method of fermented soybean flavor type white spirit |
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| CN2343169Y (en) * | 1998-03-09 | 1999-10-13 | 王献炬 | Distiller for continuously distilling spirit thin layer |
| CN1904019A (en) * | 2006-08-10 | 2007-01-31 | 邵马可 | Coconut wine |
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