CN110295096A - A kind of brewing method of Qi odor type fructus lycii distilled spirit - Google Patents
A kind of brewing method of Qi odor type fructus lycii distilled spirit Download PDFInfo
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- CN110295096A CN110295096A CN201910614335.5A CN201910614335A CN110295096A CN 110295096 A CN110295096 A CN 110295096A CN 201910614335 A CN201910614335 A CN 201910614335A CN 110295096 A CN110295096 A CN 110295096A
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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
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
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- 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
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention belongs to food processing technology fields, are related to a kind of brewing method of Qi odor type fructus lycii distilled spirit.The brewing method, including 1. processing wolfberry juices；2. sizing mixing；3. fermentation；4. separation；5. enzymatic hydrolysis；6. single flash；7. a day essence grass string steams；8. second distillation；9. altar ageing of making pottery；10. blending；11. micro- oxygen ageing；12. filtering detects, is filling.The brewing method, it ferments by raw material of fructus lycii, it is steamed using day essence grass string, the wine body made, it is colorless and transparent limpid, there is strong fructus lycii fruit aroma, aroma fruity is coordinated, entrance is mellow sweet ice-cold, further widens and extend wolfberry industry chain, develops fructus lycii deep processing towards the profit evaluation model production mode reform of high added value.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of brewing method of Qi odor type fructus lycii distilled spirit.
Background technique
Fructus lycii is common Chinese medicine and health food.Early in just on the books in Compendium of Material Medica: fructus lycii, which cures mainly, hankers disappearing
Yearningly, there is beauty treatment, skin to bleach, improving eyesight and quiet nerves, make us long-lived and other effects；Meanwhile the research achievement of domestic and international the world of medicine also table
Bright: fructus lycii, which has, improves immunity of organisms, promotion body growth, antitumor, decompression, hypoglycemic and other effects, can be widely applied to protect
Health food.
Wolfberry leaf, Chinese medicine are referred to as " day essence grass ", are young stem and leaf or the tender shoots of matrimony vine of solanaceae plant.In Compendium of Material Medica
On the books: " 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 ".
Its essence grass, it is bitter, sweet, it is cool in nature, enter the heart, lung, spleen, kidney four and pass through, has effects that qi-restoratives strengthening the essence, nourishes the liver to improve visual acuity；Meanwhile containing Huang
Ketone, alkaloid, amino acid, polysaccharide and various trace elements needed by human, vitamin isoreactivity ingredient.
In Ningxia, China, the yield of fructus lycii is very huge, resource very abundant；However, the fructus lycii in Ningxia is mainly with fructus lycii
The form appearance of dry fruit, wolfberry juice.With the development that deepens constantly of fructus lycii processing industry, fructus lycii has also been processed to Lycium chinense wine simultaneously
Largely sell.The brewing method of Lycium chinense wine is mainly infusion method and fermentation method, and the medlar white spirit produced in a manner of distilling is in market
Upper finding is few, and the research report of related fields is also fewer, this is because the production technology of fructus lycii distilled spirit is not too much complete
It is kind.According to the alcoholic drink classification standard (GB17204) that Standardization Administration of China issues, Spirit refers to grain
Paddy, potato, fruit, newborn class etc. are primary raw material, it is fermented, distill, blend made of alcoholic drink.
The patent application of Publication No. CN1676596, entitled " production method of medlar white spirit " are disclosed with Chinese wolfberry fruit dry
Fruit is raw material, brews medlar white spirit with immersion and displaced method.Specifically, this method does not use traditional fermentation method, and
Be pass through it is external add and replace and distill out alcohol by way of so that the quality of alcohol not can guarantee；Meanwhile by dissipating white wine leaching
Redistilled mode is steeped, is unable to fully extract some water-soluble substances in fructus lycii；In addition, the ageing in oak barrel of Spirit body
When, the ingredient of oak can be extracted, wine body is made the fragrance of yellow hue and oak occur, thus influence medlar white spirit aesthetic quality and
Whole style.
The patent application of Publication No. CN102453650, entitled " a kind of medlar white spirit and its brew method " disclose,
Using fresh fructus lycii or dry wolfberry as raw material, medlar white spirit is made in soaking, fermentation, distillation, ageing.This method adds during the fermentation
Add edible alcohol, and edible alcohol not only will affect the fragrance of Spirit body, meanwhile, the quality of additional alcohol not can guarantee yet.
In addition, not having the mode clearly distilled in distillation process, oak barrel is also used during later period ageing, will lead to oak
In the substances such as tannin, pigment be extracted, and then influence the sense organ of medlar white spirit.
The patent application of Publication No. CN105695277, entitled " a kind of preparation method of fructus lycii Spirit " disclose,
Medlar fresh fruit is sorted, cleaning, mashing, filtering, sterilizing, fermentation, single flash, second distillation, fructus lycii pulp slag, which extract, to be divided
The series of processes such as filling from, mixing, ageing, allotment, are prepared into Qi Spirit.This method is raw material using fresh fructus lycii, and fresh
The picking of fructus lycii is affected by weather and season, meanwhile, in alcoholic fermentation, if not carrying out sufficient egg to wolfberry juice
White decomposition, it is also possible to cause to generate more fusel oil；In addition, this method has also deployed polysaccharides, carotenoid mentions
Liquid etc. is taken, so that the wine body of brewing other colors is occurred, influences aesthetic quality.
Lycium chinense wine is in addition to above-mentioned brewage process is there are other than many defects, and the good and the bad is not yet for the Liquor Products of domestic Ko-ji insects
Together, product homogeneity phenomenon is serious, has been further exacerbated by the severity of Lycium chinense wine competition.At the same time, with human society
Be constantly progressive, continuous improvement of people's living standards, in recent years, consumer pay attention to health care of food further；According to wine industry
Market trend, wine product manufacture should develop towards good quality and high output, nutrient health, direction numerous in variety.
Summary of the invention
The purpose of the present invention is to provide a kind of brewing method of Qi odor type fructus lycii distilled spirit, the white wine of brewing has Chinese holly
The fruit flavor of Qi, it is mellow in taste, full of nutrition.
The technical solution that the present invention solves above-mentioned technical problem is as follows.
A kind of brewing method of Qi odor type fructus lycii distilled spirit, includes the following steps:
(1) it processes wolfberry juice: using fructus lycii as raw material, and being processed as wolfberry juice；Wherein, fructus lycii can select medlar fresh fruit,
And medlar fresh fruit is extracted using extractor, obtain wolfberry juice；Alternatively, selecting by sunning or drying Chinese wolfberry fruit dry obtained
Fruit is broken into Walfberry fruit particle using beater.
(2) it sizes mixing: pectase, white granulated sugar and citric acid is added, processing of sizing mixing is carried out to wolfberry juice；Specifically, in wolfberry juice
Middle addition 40mg/L~60mg/L pectase, then its pol is adjusted to 170g/L~240g/L (with glucose meter) with white granulated sugar,
Its Titrable acid is adjusted to 4.5g/L~6.5g/L with citric acid (in terms of tartaric acid).
(3) it ferments: active brewer's dried yeast is added and ferments；Specifically, active brewer's dried yeast is added, by temperature
Control is fermented at 16 DEG C~28 DEG C, when reduced sugar drops to 4g/L or less, fermentation ends.
(4) it separates: wine liquid is separated with wine foot, obtain fermented wine.
(5) it digests: fermented wine being heated up and compounded enzyme preparate is added, then keeps the temperature, cool down, stand, filter, obtain fructus lycii
Former wine；Specifically, fermented wine is warming up to 50 DEG C~55 DEG C, 0.6g/L~1g/L compounded enzyme preparate is added, after cycle balance
Heat preservation, then after naturally cooling to room temperature, stand 10~15 days；Wherein, compounded enzyme preparate includes that pectase, cellulase, wood are poly-
Carbohydrase, dextranase, the dosage of pectase are 45mg/L~55mg/L.
(6) single flash: fructus lycii former wine is packed into distillation still igniting distillation, and makes the wine degree of distillate lower than 32% (V/
V), obtain and slightly evaporate wine；Specifically, stopping distillation, when the mixing of distillate when the wine degree of distillate is 2%~4% (V/V)
When wine degree is higher than 24%~32% (V/V), 21%~32% (V/V) is down to aqua aromatica or pure water；Wherein, mixing wine degree refers to
, after distillation, the distillate of the early period of distillation process, mid-term, later period different alcoholic strengths obtained is carried out uniformly
Wine degree obtained after mixing.
(7) day essence grass string steams: slightly will evaporate wine and day essence grass carries out string steaming；Specifically, will slightly evaporate wine be fitted into distillation still into
Row distillation, the day essence grass packed with gauze is hung on into distillation still top, wherein day essence grass dosage be slightly evaporate wine 1 ‰~
3‰。
(8) second distillation: when distillation starts, foreshot is cut by slightly evaporate wine volume 5 ‰, and individually store；Cut foreshot
Afterwards, wine degree is cut in the middle stream part distillate of 60%~72% (V/V), distills magma as fructus lycii；After cutting stream part,
It is transferred to wake flow part, when the wine degree of distillate is down to 1% (V/V) from 60% (V/V), obtains liquor tailing, and it is put into again
Step (7) continues second of distillation；In addition, liquor tailing part can also be used as aqua aromatica use, that is, the wine degree of distillate is certainly
60% (V/V) is down to wine liquid obtained during 1% (V/V).
(9) pottery altar ageing: the fructus lycii distillation magma of second distillation is transferred to Tao Tan and carries out ageing；Wherein, the time of ageing
It is 3~14 months.
(10) it blends: the alcoholic strength of fructus lycii distillation magma being adjusted to 35%~55% (V/V) with water, obtains fructus lycii distillation
Wine.
(11) the fructus lycii Spirit blent micro- oxygen ageing: is subjected to micro- oxygen ageing；Specifically, the fructus lycii Spirit that will be blent
It is transferred in stainless cylinder of steel, filtered air is blown into tank in wine body using air compressor machine, and make the dissolved oxygen content in wine body
≥2.6mg/L。
(12) it filters, detects, is filling: pore size filter being selected to carry out for 0.65 μm~0.85 μm of cardboard or ceramic membrane
Filter, then carry out physical and chemical index and the inspection of organoleptic indicator, wine liquid is finally packed into container and seals.
It is had the beneficial effect that using the brewing method of Qi odor type fructus lycii distilled spirit of the present invention, using medlar fresh fruit or fructus lycii
Dry fruit is raw material, fresh fructus lycii juicing or the extraction of dry wolfberry rehydration is obtained wolfberry juice, and pass through and size mixing, cold fermentation, enzymatic hydrolysis, two
Secondary distillation, day essence grass string steams, pottery altar ageing and the processes such as filling obtain fructus lycii distilled spirit；The white wine, using fructus lycii as raw material into
Row fermentation is steamed using day essence grass string when distillation, to effectively increase the fragrance of product so that the distilled spirit of brewing have it is strong
Fructus lycii fragrance, flavor is unique, meanwhile, also nutritional ingredient abundant in fructus lycii can sufficiently be extracted in wine body；This is white
Wine had both had the organoleptic attribute of traditional liquor, meets the public hobby for traditional liquor, but is in perfume (or spice) without white wine
Taste substance, fragrance mouthfeel is purer, in addition, compared with the drinks such as traditional brandy, due to not by oak barrel during aging and
It is steamed by day essence grass string, keeps its fruit flavor denseer, mouthfeel is salubriouser, is more suitable for popular taste；It is obtained by above-mentioned brewing method
The fructus lycii distilled spirit obtained, wine body are colorless and transparent limpid shape, have strong fructus lycii fruit aroma and aroma fruity is assisted
It adjusts, mellow sweet ice-cold, the sweet and clean, long times of aftertaste of entrance；The brewing method, only Spirit industry has not started a completely new perfume
The kind of type, that is, fructus lycii aromatic white spirit, and new development opportunity is provided for wolfberry industry, it further widens and extends
Wolfberry industry chain meets the requirement of market diversification, makes fructus lycii deep processing towards the profit evaluation model production mode reform of high added value
Development, has a vast market foreground, and brings huge economic benefit for numerous orchard workers.
Detailed description of the invention
Fig. 1 is the process flow chart of the brewing method of Qi odor type fructus lycii distilled spirit of the present invention.
Specific embodiment
Embodiment 1
A kind of brewing method of Qi odor type fructus lycii distilled spirit, includes the following steps:
(1) it processes wolfberry juice: selecting the fructus lycii of peaceful Xia Zhongning, peaceful medlar fresh fruit is made by sunning or drying in specific selection
Dried fruit of lycium barbarum, reuse extractor point three times extractions wolfberry juices, solid-liquid ratio when three times extractions is respectively 1:8,1:7,1:
6, while during the extraction process, extractor keep 80 DEG C simultaneously keep the temperature 30 minutes after extract wolfberry juice, be mixed to prepare wolfberry juice three times.
(2) size mixing: in wolfberry juice be added 60mg/L pectase, then with white granulated sugar by its pol be adjusted to 170g/L~
Its Titrable acid is adjusted to 4.5g/L~5.0g/L (in terms of tartaric acid) with citric acid by 190g/L (with glucose meter).
(3) it ferments: active brewer's dried yeast is added, temperature is controlled and is fermented at 16 DEG C~20 DEG C, carries out three daily
Secondary open loop, circulation the tank switching time be 30 minutes, when reduced sugar drops to 4g/L or less, fermentation ends, survey total reducing sugar, total acid,
The indexs such as alcoholic strength, volatile acid and sulfur dioxide.
(4) it separates: after alcoholic fermentation, wine liquid being separated with wine foot, obtain fermented wine, and Chinese wolfberry skin is carried out
Squeezing.
(5) it digests: the fermented wine obtained after fermentation being warming up to 50 DEG C~55 DEG C, adds 1g/L compound enzyme system
Agent, the compounded enzyme preparate include pectase, cellulase, wherein the dosage of pectase is 50mg/L, heat preservation half after cycle balance
Hour, then after naturally cooling to room temperature, 10~15 days are stood, then be filtered with diatomite to the fermented wine after enzymatic hydrolysis, mainly
Remove suspension bulky grain.
(6) single flash: being packed into distillation still igniting distillation for fructus lycii former wine, when the wine degree of distillate is 2% (V/V),
Stop distillation, and collects remaining raffinate in distillation still；When the mixing wine degree of distillate is higher than 24% (V/V), with aqua aromatica or
Pure water is down to 21%~24% (V/V)；Wherein, mixing wine degree refer to distillation after, by the early period of distillation process, in
Phase, the later period distillate of different alcoholic strengths obtained carry out wine degree obtained after evenly mixing.
(7) day essence grass string steams: distilling slightly evaporating wine and being fitted into distillation still, the day essence grass packed with gauze is hung on
Distillation still top, wherein the dosage of day essence grass is slightly to evaporate the 1 ‰ of wine, keeps the wine body fructus lycii fragrance distilled out stronger.
(8) second distillation: when distillation starts, foreshot is cut by slightly evaporate wine volume 5 ‰, and individually store；Cut foreshot
Afterwards, wine degree is cut in the middle stream part distillate of 62%~72% (V/V), distills magma as fructus lycii, when cutting middle stream part,
It pinches and takes by mouthfeel requirement, while using hops, two product mouthfeel two ways at a glance；After cutting stream part, it is transferred to wake flow part,
When the wine degree of distillate is down to 1% (V/V) from 62% (V/V), obtain liquor tailing, and it is put into again step (7) continue into
Second of distillation of row；In addition, liquor tailing part can also be used separately as aqua aromatica, the remaining raffinate in distillation still is collected,
In, in this step aqua aromatica refer to the wine degree of distillate from 62% (V/V) be down to 1% (V/V) during wine obtained
Liquid.
(9) pottery altar ageing: the fructus lycii distillation magma of second distillation is transferred to pottery altar ageing 3~6 months, makes to have in new wine
Irritating ingredient makes its reduction by oxidation, esterification, and then reacts and generate fragrance matter, keeps the mouthfeel of wine more continuous
It is soft, pure and mild.
(10) it blends: the fructus lycii distillation magma in altar of making pottery being produced, then fructus lycii is distilled to the alcoholic strength of magma with pure water
It is adjusted to 35%~55% (V/V), obtains fructus lycii Spirit.
(11) micro- oxygen ageing: the fructus lycii Spirit blent is transferred in stainless cylinder of steel, using air compressor machine by filtered sky
Air-blowing enters in tank in wine body, and makes dissolved oxygen content >=2.6mg/L in wine body.
(12) it filters, detects, is filling: pore size filter being selected to carry out for 0.65 μm~0.85 μm of cardboard or ceramic membrane
Filter, main filtration are gone out the impurity in production process, then carry out physical and chemical index and the inspection of organoleptic indicator, are finally packed into wine liquid
Sale container simultaneously seals.In operating process, it is desirable that sanitary index meets the regulation of GB 2757, and treats filling by professional taster
Wine body carries out the inspection confirmation of aesthetic quality.
Embodiment 2
A kind of brewing method of Qi odor type fructus lycii distilled spirit, includes the following steps:
(1) it processes wolfberry juice: selecting the fructus lycii of peaceful Xia Zhongning, the medlar fresh fruit for specifically selecting annual 6-9 month to pick, and
Reject raw Celadon fruit, go rotten the impurity such as fruit and carpopodium, fruit leaf, washed away after agriculture is residual and dust and drained using pure water spray, used
Fructus lycii is broken into the Walfberry fruit particle of 2mm or so by beater.
(2) size mixing: in wolfberry juice be added 40mg/L pectase, then with white granulated sugar by its pol be adjusted to 220g/L~
Its Titrable acid is adjusted to 6.0g/L~6.5g/L (in terms of tartaric acid) with citric acid by 240g/L (with glucose meter).
(3) it ferments: active brewer's dried yeast is added, temperature is controlled and is fermented at 24 DEG C~28 DEG C, carries out three daily
Secondary open loop, circulation the tank switching time be 30 minutes, when reduced sugar drops to 4g/L or less, fermentation ends, survey total reducing sugar, total acid,
The indexs such as alcoholic strength, volatile acid and sulfur dioxide.
(4) separate: after alcoholic fermentation, wine liquid is separated with wine foot, acquisition fermented wine, and by fresh fructus lycii skin into
Row squeezing.
(5) it digests: the fermented wine obtained after fermentation being warming up to 50 DEG C~55 DEG C, adds 0.8g/L compound enzyme system
Agent, the compounded enzyme preparate include pectase, cellulase, wherein the dosage of pectase is 45mg/L, heat preservation half after cycle balance
Hour, then after naturally cooling to room temperature, 10~15 days are stood, then be filtered with diatomite to the fermented wine after enzymatic hydrolysis, mainly
Remove suspension bulky grain.
(6) single flash: being packed into distillation still igniting distillation for fructus lycii former wine, when the wine degree of distillate is 4% (V/V),
Stop distillation, and collects remaining raffinate in distillation still；When the mixing wine degree of distillate is higher than 32% (V/V), with aqua aromatica or
Pure water is down to 28%~32% (V/V)；Wherein, mixing wine degree refer to distillation after, by the early period of distillation process, in
Phase, the later period distillate of different alcoholic strengths obtained carry out wine degree obtained after evenly mixing.
(7) day essence grass string steams: distilling slightly evaporating wine and being fitted into distillation still, the day essence grass packed with gauze is hung on
Distillation still top, wherein the dosage of day essence grass is slightly to evaporate the 3 ‰ of wine, keeps the wine body fructus lycii fragrance distilled out stronger.
(8) second distillation: when distillation starts, foreshot is cut by slightly evaporate wine volume 5 ‰, and individually store；Cut foreshot
Afterwards, wine degree is cut in the middle stream part distillate of 60%~72% (V/V), distills magma as fructus lycii, when cutting middle stream part,
It pinches and takes by mouthfeel requirement, while using hops, two product mouthfeel two ways at a glance；After cutting stream part, it is transferred to wake flow part,
When the wine degree of distillate is down to 1% (V/V) from 60% (V/V), obtain liquor tailing, and it is put into again step (7) continue into
Second of distillation of row；In addition, liquor tailing part can also be used separately as aqua aromatica, the remaining raffinate in distillation still is collected,
In, in this step aqua aromatica refer to the wine degree of distillate from 60% (V/V) be down to 1% (V/V) during wine obtained
Liquid.
(9) pottery altar ageing: the fructus lycii distillation magma of second distillation is transferred to pottery altar ageing 10~14 months, makes band in new wine
Ingredient excitatory makes its reduction by oxidation, esterification, and then reacts and generate fragrance matter, makes the mouthfeel of wine more
It is soft, pure and mild.
(10) it blends: the fructus lycii distillation magma in altar of making pottery being produced, then fructus lycii is distilled to the alcoholic strength of magma with pure water
It is adjusted to 35%~55% (V/V), obtains fructus lycii Spirit.
(11) micro- oxygen ageing: the fructus lycii Spirit blent is transferred in stainless cylinder of steel, using air compressor machine by filtered sky
Air-blowing enters in tank in wine body, and makes dissolved oxygen content >=2.8mg/L in wine body.
(12) it filters, detects, is filling: pore size filter being selected to carry out for 0.65 μm~0.85 μm of cardboard or ceramic membrane
Filter, main filtration are gone out the impurity in production process, then carry out physical and chemical index and the inspection of organoleptic indicator, are finally packed into wine liquid
Sale container simultaneously seals.In operating process, it is desirable that sanitary index meets the regulation of GB 2757, and treats filling by professional taster
Wine body carries out the inspection confirmation of aesthetic quality.
Embodiment 3
A kind of brewing method of Qi odor type fructus lycii distilled spirit, includes the following steps:
(1) it processes wolfberry juice: selecting the fructus lycii of peaceful Xia Zhongning, peaceful medlar fresh fruit is made by sunning or drying in specific selection
Dried fruit of lycium barbarum, reuse extractor point three times extractions wolfberry juices, solid-liquid ratio when three times extractions is respectively 1:8,1:7,1:
6, while during the extraction process, extractor keep 80 DEG C simultaneously keep the temperature 30 minutes after extract wolfberry juice, be mixed to prepare wolfberry juice three times.
(2) size mixing: in wolfberry juice be added 50mg/L pectase, then with white granulated sugar by its pol be adjusted to 200g/L~
Its Titrable acid is adjusted to 5.0g/L~5.5g/L (in terms of tartaric acid) with citric acid by 210g/L (with glucose meter).
(3) it ferments: active brewer's dried yeast is added, temperature is controlled and is fermented at 20 DEG C~24 DEG C, carries out three daily
Secondary open loop, circulation the tank switching time be 30 minutes, when reduced sugar drops to 4g/L or less, fermentation ends, survey total reducing sugar, total acid,
The indexs such as alcoholic strength, volatile acid and sulfur dioxide.
(4) it separates: after alcoholic fermentation, wine liquid being separated with wine foot, obtain fermented wine, and Chinese wolfberry skin is carried out
Squeezing.
(5) it digests: the fermented wine obtained after fermentation being warming up to 50 DEG C~55 DEG C, adds 1g/L compound enzyme system
Agent, the compounded enzyme preparate include pectase, cellulase, wherein the dosage of pectase is 45mg/L, heat preservation half after cycle balance
Hour, then after naturally cooling to room temperature, 10~15 days are stood, then be filtered with diatomite to the fermented wine after enzymatic hydrolysis, mainly
Remove suspension bulky grain.
(6) single flash: being packed into distillation still igniting distillation for fructus lycii former wine, when the wine degree of distillate is 2% (V/V),
Stop distillation, and collects remaining raffinate in distillation still；When the mixing wine degree of distillate is higher than 30% (V/V), with aqua aromatica or
Pure water is down to 25%~30% (V/V)；Wherein, mixing wine degree refer to distillation after, by the early period of distillation process, in
Phase, the later period distillate of different alcoholic strengths obtained carry out wine degree obtained after evenly mixing.
(7) day essence grass string steams: distilling slightly evaporating wine and being fitted into distillation still, the day essence grass packed with gauze is hung on
Distillation still top, wherein the dosage of day essence grass is slightly to evaporate the 2 ‰ of wine, keeps the wine body fructus lycii fragrance distilled out stronger.
(8) second distillation: when distillation starts, foreshot is cut by slightly evaporate wine volume 5 ‰, and individually store；Cut foreshot
Afterwards, wine degree is cut in the middle stream part distillate of 60%~72% (V/V), distills magma as fructus lycii, when cutting middle stream part,
It pinches and takes by mouthfeel requirement, while using hops, two product mouthfeel two ways at a glance；After cutting stream part, it is transferred to wake flow part,
When the wine degree of distillate is down to 1% (V/V) from 60% (V/V), obtain liquor tailing, and it is put into again step (7) continue into
Second of distillation of row；In addition, liquor tailing part can also be used separately as aqua aromatica, the remaining raffinate in distillation still is collected,
In, in this step aqua aromatica refer to the wine degree of distillate from 60% (V/V) be down to 1% (V/V) during wine obtained
Liquid.
(9) pottery altar ageing: the fructus lycii distillation magma of second distillation is transferred to pottery altar ageing 6~10 months, makes band in new wine
Ingredient excitatory makes its reduction by oxidation, esterification, and then reacts and generate fragrance matter, makes the mouthfeel of wine more
It is soft, pure and mild.
(10) it blends: the fructus lycii distillation magma in altar of making pottery being produced, then fructus lycii is distilled to the alcoholic strength of magma with pure water
It is adjusted to 35%~55% (V/V), obtains fructus lycii Spirit.
(11) micro- oxygen ageing: the fructus lycii Spirit blent is transferred in stainless cylinder of steel, using air compressor machine by filtered sky
Air-blowing enters in tank in wine body, and makes dissolved oxygen content >=3.2mg/L in wine body.
(12) it filters, detects, is filling: pore size filter being selected to carry out for 0.65 μm~0.85 μm of cardboard or ceramic membrane
Filter, main filtration are gone out the impurity in production process, then carry out physical and chemical index and the inspection of organoleptic indicator, are finally packed into wine liquid
Sale container simultaneously seals.In operating process, it is desirable that sanitary index meets the regulation of GB 2757, and treats filling by professional taster
Wine body carries out the inspection confirmation of aesthetic quality.
Above-mentioned brewing method is innovated on the basis of traditional white wine, using fructus lycii as raw material, fresh fructus lycii is broken or dry
The extraction of fructus lycii rehydration obtains wolfberry juice, then by wolfberry juice by sizing mixing, fermenting, single flash, second distillation, day essence grass string steam,
The processes such as pottery altar ageing, obtain fructus lycii distilled spirit；It is fragrant due to steaming increase without oak barrel during aging and by day essence grass string
Gas, so that the fruit flavor of wine body is denseer, mouthfeel is salubriouser, and flavor is unique, is more suitable for popular taste.
For many years, lycium barbarum is shown appreciation for somebody due to having effects that dual-purpose of drug and food by market, is also made by the similar ecotope in the whole nation
For the extensive introducing and planting of environmental economic plants.Wolfberry industry is got rich important with local economic development as Ningxia increasing peasant income
Therefore one of industry in order to widen and extend wolfberry industry chain, sufficiently excavates great market of the fructus lycii in drinks field,
The application develops Qi odor type fructus lycii distilled spirit, which has a vast market foreground, and can promote this area fructus lycii
Deep processing, rationally to open new approach using fructus lycii resource abundant, and improve the economic benefit of numerous orchard workers, meet
The demand of drinking of compatriots is closed.
The fructus lycii distilled spirit brewed using the brewing method of above-described embodiment 1 to embodiment 3, inspection result is such as
Under.
1, organoleptic examination
Color: colourless, clear, glossy, no suspended substance；
Fragrance: the fruity of fructus lycii and aroma are harmonious, wine body elegant fragrance, pleasure, pure；
Flavour: pure and mild, Gan Lie, coordination, the happy smooth, pleasant impression long of aftertaste.
2, physical and chemical inspection
Alcoholic strength (20 DEG C), % (vol): 35.0~55.0；
Total ester (in terms of ethyl acetate), g/L (100%vol ethyl alcohol) :≤2.5；
Methanol, g/L (100%vol ethyl alcohol) :≤1.5；
Non- alcohol volatile matter total amount (volatile acid+esters+aldehydes+furfural+higher alcohol) g/L [100% (vol) ethyl alcohol]: >=
1.25；
Copper, mg/L :≤6.0；
Cyanide (in terms of HCN), mg/L :≤8.0.
Claims (10)
1. a kind of brewing method of Qi odor type fructus lycii distilled spirit, which comprises the steps of:
(1) it processes wolfberry juice: using fructus lycii as raw material, and being processed as wolfberry juice；
(2) it sizes mixing: pectase, white granulated sugar and citric acid is added, processing of sizing mixing is carried out to wolfberry juice；
(3) it ferments: active brewer's dried yeast is added and ferments；
(4) it separates: wine liquid is separated with wine foot, obtain fermented wine；
(5) it digests: fermented wine being heated up and compounded enzyme preparate is added, then keeps the temperature, cool down, stand, filter, obtain fructus lycii former wine；
(6) single flash: fructus lycii former wine is packed into distillation still igniting distillation, and makes the wine degree of distillate lower than 32% (V/V), is obtained
It obtains and slightly evaporates wine；
(7) day essence grass string steams: slightly will evaporate wine and day essence grass carries out string steaming；
(8) second distillation: when distillation starts, foreshot is cut by slightly evaporate wine volume 5 ‰, and individually store；After cutting foreshot, then
Wine degree is cut in the middle stream part distillate of 60%~72% (V/V), distills magma as fructus lycii；After cutting stream part, turn
Enter wake flow part, when the wine degree of distillate is down to 1% (V/V) from 60% (V/V), obtains liquor tailing, and it is put into step again
Suddenly (7) continue second distillation；
(9) pottery altar ageing: the fructus lycii distillation magma that second distillation obtains is transferred to Tao Tan and carries out ageing；
(10) it blends: alcoholic strength being adjusted to 35%~55% (V/V), obtains fructus lycii Spirit；
(11) micro- oxygen ageing；
(12) it filters, detects, is filling.
2. the brewing method of Qi odor type fructus lycii distilled spirit as described in claim 1, which is characterized in that in the step (2),
Processing size mixing specifically, 40mg/L~60mg/L pectase is added in wolfberry juice, then its pol is adjusted to 170g/ with white granulated sugar
Its Titrable acid is adjusted to 4.5g/L~6.5g/L with citric acid by L~240g/L.
3. the brewing method of Qi odor type fructus lycii distilled spirit as described in claim 1, which is characterized in that in the step (3),
Temperature is controlled and is fermented at 16 DEG C~28 DEG C, when reduced sugar drops to specifically, the active brewer's dried yeast of addition by fermentation process
When 4g/L or less, fermentation ends.
4. the brewing method of Qi odor type fructus lycii distilled spirit as described in claim 1, which is characterized in that in the step (5),
Enzymolysis process adds 0.6g/L~1g/L compounded enzyme preparate, cycle balance specifically, fermented wine is warming up to 50 DEG C~55 DEG C
After keep the temperature, then after naturally cooling to room temperature, stand 10~15 days.
5. the brewing method of Qi odor type fructus lycii distilled spirit as claimed in claim 4, which is characterized in that the compounded enzyme preparate
Including pectase, cellulase, zytase, dextranase, wherein the dosage of pectase is 45mg/L~55mg/L.
6. the brewing method of Qi odor type fructus lycii distilled spirit as described in claim 1, which is characterized in that in the step (6),
Single flash process stops distillation, when the mixing wine of distillate specifically, when the wine degree of distillate is 2%~4% (V/V)
When degree is higher than 24%~32% (V/V), 21%~32% (V/V) is down to aqua aromatica or pure water.
7. the brewing method of Qi odor type fructus lycii distilled spirit as described in claim 1, which is characterized in that in the step (7),
Its essence grass goes here and there steamed journey specifically, distill slightly evaporating wine and being fitted into distillation still, and the day essence grass packed with gauze is hung on
Distillation still top, wherein the dosage of day essence grass is slightly to evaporate 1 ‰~the 3 ‰ of wine.
8. the brewing method of Qi odor type fructus lycii distilled spirit as described in claim 1, which is characterized in that in the step (9),
The time of ageing is 3~14 months.
9. the brewing method of Qi odor type fructus lycii distilled spirit as described in claim 1, which is characterized in that the step (11)
In, micro- oxygen traditional aging process is specifically, the fructus lycii Spirit blent is transferred in stainless cylinder of steel, using air compressor machine by filtered sky
Air-blowing enters in tank in wine body, and makes dissolved oxygen content >=2.6mg/L in wine body.
10. the brewing method of Qi odor type fructus lycii distilled spirit as described in claim 1, which is characterized in that the step (12)
In, filtering, detection, pouring process are specifically, select pore size filter to carry out for 0.65 μm~0.85 μm of cardboard or ceramic membrane
Filter, then carry out physical and chemical index and the inspection of organoleptic indicator, wine liquid is finally packed into container and seals.
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| CN114657045A (en) * | 2022-03-25 | 2022-06-24 | 宁夏大学 | Method for preparing grape distilled wine by solid-liquid cross-steaming and product thereof |
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