CN110791398A - Walnut wine and preparation method thereof - Google Patents
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Classifications
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- C—CHEMISTRY; METALLURGY
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses walnut wine and a preparation method thereof, wherein the walnut wine comprises the following raw materials in parts by weight: sorghum, coix seed, wine medicine, walnut kernel, corn, diaphragma juglandis and walnut branch. The walnut wine prepared by the steps of material preparation, crushing, grain steaming, fermentation, distillation, blending and the like adopts sorghum and pearl barley as main raw materials, on one hand, the starch of the materials is increased, on the other hand, the wine body after single grain fermentation is purer in foreign flavor, on the other hand, the pearl barley is added, so that the content of nutrient substances in the brewed wine body is improved, on the one hand, the walnut branch grains are used for replacing bran shells, on the other hand, the cost is saved, on the other hand, the beneficial ingredients of the walnut branches are supplemented into the wine body, the tail wine and the fraction after grain steaming are mixed, on the one hand, the fraction after grain steaming contains oily substances in the walnut kernels, and after being mixed and stored with the tail wine, the nutritional ingredients of the wine body are further improved by blending at the later stage.
Description
Technical Field
The invention belongs to the technical field of brewing, and particularly relates to walnut wine and a preparation method thereof.
Background
The walnut is rich in nutrition, and contains rich protein, fat, minerals and vitamins. Each 100 g of the composition contains 15.4 g of protein, 63 g of fat, 10.7 g of carbohydrate, 108 mg of calcium, 329 mg of phosphorus, 3.2 mg of iron, 0.32 mg of thiamine, 0.11 mg of riboflavin and 1.0 mg of nicotinic acid. The fat contains abundant linoleic acid, and has high nutritive value, and rich vitamin B, E. The walnut contains abundant vitamins B and E, and can prevent cell aging, strengthen brain, enhance memory and delay aging. The walnut also contains special vitamin components, so that the high cholesterol is not increased, the absorption of cholesterol by intestinal tracts can be reduced, and the walnut is suitable for patients with arteriosclerosis, hypertension and coronary heart disease. The walnut kernel contains linoleic acid, calcium, phosphorus and iron, is an ideal skin beautifying agent for human bodies, and has the functions of moistening skin, blackening beard and hair and preventing premature whitening and shedding of hair after being eaten frequently.
Prior art, application No.: 201810408916.9 patent name: the technology has the defects that the diaphragma juglandis and medlar are used as main raw materials for brewing white spirit, and the content of starch in the diaphragma juglandis and the medlar is very small, so that the spirit brewed by the method has less spirit body, less flavor substances and fragrance releasing substances and light spirit body.
Disclosure of Invention
The invention aims to overcome the problems and provide the walnut wine with a certain health care effect.
The invention also aims to provide a preparation method of the walnut wine.
The invention relates to walnut wine which comprises the following raw materials in parts by weight: 46-48 parts of sorghum, 24-26 parts of coix seeds, 1.2-1.4 parts of vinum, 10-14 parts of walnut kernels, 8-12 parts of corns, 16-18 parts of diaphragma juglandis and 8-10 parts of walnut branches.
The invention relates to a preparation method of walnut wine, which comprises the following steps:
(1) preparing sorghum: selecting 46-48 parts of sorghum, removing scrap iron and stones, and blowing off dust on the surface by using a fan for later use;
(2) preparing coix seeds: soaking 24-26 parts of coix seed in 34-36 deg.C water for 3-4 hr, filtering to remove soaking water, placing coix seed in a container, sealing for germination for 12-14 days, and drying;
(3) preparing walnut kernels: drying 10-14 parts of walnut kernels, crushing the dried walnut kernels and 8-12 parts of corns by using a crusher, and sieving the crushed walnut kernels with a 16-24-mesh sieve for later use;
(4) preparing walnut branches: airing the walnut branches without diseases and insect pests outdoors for 20-24 days, cleaning, airing water, and crushing the walnut branches into particles by a crusher for later use;
(5) preparing the core wood: putting 16-18 parts of diaphragma juglandis into a container, pouring water, boiling for 5-7 hours, filtering to obtain a leaching solution, and drying the diaphragma juglandis for later use;
(6) crushing: crushing the sorghum obtained in the step (1), the germinated coix seeds obtained in the step (2) and the dried diaphragma juglandis by using a crusher, and sieving by using a 20-mesh sieve for later use;
(7) steaming grains: mixing the material prepared in the step (3) and the material prepared in the step (6), putting the mixture into a wine retort to steam grains for 30-34 minutes, and collecting fractions after the grains are steamed for later use;
(8) fermentation: pouring the steamed materials into a drying chamber, spraying the mixed solution on the materials for stacking for 24-26 minutes, spreading the materials, cooling to 32-34 ℃, adding 1.2-1.4 parts of wine medicine and the walnut branches prepared in the step (4), uniformly stirring, and putting into a jar for fermentation for 38-42 days;
(9) and (3) distillation: putting the fermented materials into a wine retort, distilling to obtain wine, scattering a wine head into a fermentation cylinder, putting the wine into a pottery jar for storage, mixing a wine tail with the post-fraction obtained in the step (7), and putting the mixture into the pottery jar for storage to obtain a post-fraction mixed solution for later use;
(10) hooking and adjusting: blending the stored wine with the distillate mixed solution to obtain the final product.
The invention relates to walnut wine, wherein the medicinal liquor is Daqu distiller's yeast.
The invention relates to a preparation method of walnut wine, wherein the crushed particle size of walnut branches in the step (4) is 0.3-0.5 cm.
The invention relates to a preparation method of walnut wine, wherein the fermentation temperature in the step (8) is 58-62 DEG C
The invention relates to a preparation method of walnut wine, wherein the mixed liquor in the step (8) is prepared by mixing the coix seed soaking solution in the step (2) and the diaphragma juglandis leaching solution in the step (5) according to the weight ratio of 0.3: 1 in proportion.
Compared with the prior art, has obvious beneficial effect, can know from above technical scheme: the invention adopts sorghum and pearl barley as main raw materials, on the one hand, the starch of the materials is increased, on the other hand, the wine body after single grain fermentation is purer in foreign flavor, meanwhile, the pearl barley is added, so that the content of nutrient substances in the brewed wine body is improved, on the one hand, the walnut branch grains are used for replacing bran shells, on the one hand, the cost is saved, on the other hand, the beneficial ingredients of the walnut branches are supplemented into the wine body, the tail wine and the fraction after grain steaming are mixed, on the one hand, the fraction after grain steaming contains oily substances in walnut kernels, and after the oily substances are mixed with the tail wine and stored, the nutrient ingredients of the wine body are further improved by blending at the later stage.
Detailed Description
Example 1
A preparation method of walnut wine specifically comprises the following steps:
(1) preparing sorghum: selecting 48Kg of sorghum, removing scrap iron and stones, and blowing off dust on the surface by using a fan for later use;
(2) preparing coix seeds: soaking 24Kg of coix seed in water at 36 deg.C for 3 hr, filtering to remove soaking water, placing coix seed in a container, sealing for germination for 14 days, and drying;
(3) preparing walnut kernels: drying 10Kg of walnut kernels, crushing the dried walnut kernels and 12Kg of corns together by a crusher, and sieving the crushed walnut kernels with a 16-mesh sieve for later use;
(4) preparing walnut branches: airing the walnut branches without diseases and insect pests outdoors for 24 days, cleaning, airing water, and crushing the walnut branches into 0.3cm particles by using a crusher for later use;
(5) preparing the core wood: putting 16Kg of diaphragma juglandis into a container, adding water, boiling for 7 hours, filtering to obtain a leaching solution, and drying the diaphragma juglandis for later use;
(6) crushing: crushing the sorghum obtained in the step (1), the germinated coix seeds obtained in the step (2) and the dried diaphragma juglandis by using a crusher, and sieving by using a 20-mesh sieve for later use;
(7) steaming grains: mixing the material prepared in the step (3) and the material prepared in the step (6), putting the mixture into a wine retort, steaming grains for 30 minutes, and collecting fractions after steaming grains for later use;
(8) fermentation: pouring the steamed materials into an air drying chamber, spraying the mixed solution on the materials for stacking for 26 minutes, spreading the materials, cooling to 32 ℃, spraying 1.4Kg of wine medicine and the walnut branches prepared in the step (4), uniformly stirring, and fermenting in a jar at 62 ℃ for 38 days;
(9) and (3) distillation: putting the fermented materials into a wine retort, distilling to obtain wine, scattering a wine head into a fermentation cylinder, putting the wine into a pottery jar for storage, mixing a wine tail with the post-fraction obtained in the step (7), and putting the mixture into the pottery jar for storage to obtain a post-fraction mixed solution for later use;
(10) hooking and adjusting: blending the stored wine with the distillate mixed solution to obtain the final product.
Example 2
A preparation method of walnut wine specifically comprises the following steps:
(1) preparing sorghum: selecting 48Kg of sorghum, removing scrap iron and stones, and blowing off dust on the surface by using a fan for later use;
(2) preparing coix seeds: soaking 25Kg of coix seed in water at 36 deg.C for 4 hr, filtering to remove soaking water, placing coix seed in a container, sealing for germination for 13 days, and drying;
(3) preparing walnut kernels: drying 13Kg of walnut kernels, crushing the dried walnut kernels and 11Kg of corns together by a crusher, and sieving the crushed walnut kernels with a 24-mesh sieve for later use;
(4) preparing walnut branches: airing the walnut branches without diseases and insect pests outdoors for 22 days, cleaning, airing water, and crushing the walnut branches into 0.5cm particles by using a crusher for later use;
(5) preparing the core wood: putting 17Kg of diaphragma juglandis into a container, adding water, boiling for 6 hours, filtering to obtain a leaching solution, and drying the diaphragma juglandis for later use;
(6) crushing: crushing the sorghum obtained in the step (1), the germinated coix seeds obtained in the step (2) and the dried diaphragma juglandis by using a crusher, and sieving by using a 20-mesh sieve for later use;
(7) steaming grains: mixing the material prepared in the step (3) and the material prepared in the step (6), putting the mixture into a wine retort, steaming grains for 33 minutes, and collecting fractions after steaming grains for later use;
(8) fermentation: pouring the steamed materials into an air drying chamber, spraying the mixed liquid on the materials for stacking for 26 minutes, spreading the materials, when the temperature is reduced to 33 ℃, scattering 1.3Kg of wine medicine and the walnut branches prepared in the step (4), uniformly stirring, and then putting into a jar for fermenting for 40 days at 58 ℃;
(9) and (3) distillation: putting the fermented materials into a wine retort, distilling to obtain wine, scattering a wine head into a fermentation cylinder, putting the wine into a pottery jar for storage, mixing a wine tail with the post-fraction obtained in the step (7), and putting the mixture into the pottery jar for storage to obtain a post-fraction mixed solution for later use;
(10) hooking and adjusting: blending the stored wine with the distillate mixed solution to obtain the final product.
Example 3
A preparation method of walnut wine specifically comprises the following steps:
(1) preparing sorghum: selecting 46Kg of sorghum, removing scrap iron and stones, and blowing off dust on the surface by using a fan for later use;
(2) preparing coix seeds: soaking 26Kg of coix seed in 34 deg.C water for 4 hr, filtering to remove soaking water, placing coix seed in a container, sealing for germination for 12 days, and drying;
(3) preparing walnut kernels: drying 14Kg of walnut kernels, crushing the dried walnut kernels and 8Kg of corns together by a crusher, and sieving the crushed walnut kernels with a 24-mesh sieve for later use;
(4) preparing walnut branches: airing the walnut branches without diseases and insect pests outdoors for 20 days, cleaning, airing water, and crushing the walnut branches into 0.4cm particles by using a crusher for later use;
(5) preparing the core wood: putting 18Kg of diaphragma juglandis into a container, pouring water, boiling for 5 hours, filtering to obtain a leaching solution, and drying the diaphragma juglandis for later use;
(6) crushing: crushing the sorghum obtained in the step (1), the germinated coix seeds obtained in the step (2) and the dried diaphragma juglandis by using a crusher, and sieving by using a 20-mesh sieve for later use;
(7) steaming grains: mixing the material prepared in the step (3) and the material prepared in the step (6), putting the mixture into a wine retort, steaming grains for 34 minutes, and collecting fractions after steaming grains for later use;
(8) fermentation: pouring the steamed materials into a drying chamber, spraying the mixed solution on the materials for stacking for 24 minutes, spreading the materials until the temperature is reduced to 34 ℃, scattering 1.2Kg of wine medicine and the walnut branches prepared in the step (4), uniformly stirring, and then putting into a jar for fermentation for 42 days at 60 ℃;
(9) and (3) distillation: putting the fermented materials into a wine retort, distilling to obtain wine, scattering a wine head into a fermentation cylinder, putting the wine into a pottery jar for storage, mixing a wine tail with the post-fraction obtained in the step (7), and putting the mixture into the pottery jar for storage to obtain a post-fraction mixed solution for later use;
(10) hooking and adjusting: blending the stored wine with the distillate mixed solution to obtain the final product.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.
Claims (6)
1. The walnut wine comprises the following raw materials in parts by weight: 46-48 parts of sorghum, 24-26 parts of coix seeds, 1.2-1.4 parts of vinum, 10-14 parts of walnut kernels, 8-12 parts of corns, 16-18 parts of diaphragma juglandis and 8-10 parts of walnut branches.
2. The preparation method of the walnut wine as claimed in claim 1, which comprises the following steps:
(1) preparing sorghum: selecting 46-48 parts of sorghum, removing scrap iron and stones, and blowing off dust on the surface by using a fan for later use;
(2) preparing coix seeds: soaking 24-26 parts of coix seed in 34-36 deg.C water for 3-4 hr, filtering to remove soaking water, placing coix seed in a container, sealing for germination for 12-14 days, and drying;
(3) preparing walnut kernels: drying 10-14 parts of walnut kernels, crushing the dried walnut kernels and 8-12 parts of corns by using a crusher, and sieving the crushed walnut kernels with a 16-24-mesh sieve for later use;
(4) preparing walnut branches: airing the walnut branches without diseases and insect pests outdoors for 20-24 days, cleaning, airing water, and crushing the walnut branches into particles by a crusher for later use;
(5) preparing the core wood: putting 16-18 parts of diaphragma juglandis into a container, pouring water, boiling for 5-7 hours, filtering to obtain a leaching solution, and drying the diaphragma juglandis for later use;
(6) crushing: crushing the sorghum obtained in the step (1), the germinated coix seeds obtained in the step (2) and the dried diaphragma juglandis by using a crusher, and sieving by using a 20-mesh sieve for later use;
(7) steaming grains: mixing the material prepared in the step (3) and the material prepared in the step (6), putting the mixture into a wine retort to steam grains for 30-34 minutes, and collecting fractions after the grains are steamed for later use;
(8) fermentation: pouring the steamed materials into a drying chamber, spraying the mixed solution on the materials for stacking for 24-26 minutes, spreading the materials, cooling to 32-34 ℃, adding 1.2-1.4 parts of wine medicine and the walnut branches prepared in the step (4), uniformly stirring, and putting into a jar for fermentation for 38-42 days;
(9) and (3) distillation: putting the fermented materials into a wine retort, distilling to obtain wine, scattering a wine head into a fermentation cylinder, putting the wine into a pottery jar for storage, mixing a wine tail with the post-fraction obtained in the step (7), and putting the mixture into the pottery jar for storage to obtain a post-fraction mixed solution for later use;
(10) hooking and adjusting: blending the stored wine with the distillate mixed solution to obtain the final product.
3. The walnut wine of claim 1, wherein: the medicinal liquor is Daqu distiller's yeast.
4. A walnut wine as claimed in claim 2 wherein: the walnut branch crushing granularity in the step (4) is 0.3-0.5 cm.
5. A walnut wine as claimed in claim 2 wherein: the fermentation temperature in the step (8) is 58-62 ℃.
6. A walnut wine as claimed in claim 2 wherein: the mixed liquor in the step (8) is prepared by mixing the coix seed soaking solution in the step (2) and the diaphragma juglandis leaching solution in the step (5) according to the weight ratio of 0.3: 1 in proportion.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114736759A (en) * | 2022-04-19 | 2022-07-12 | 四川省农业科学院水稻高粱研究所 | Fragrant rice type white spirit and preparation method thereof |
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|---|---|---|---|---|
| ES2142288A1 (en) * | 1998-08-25 | 2000-04-01 | Rojo Luis Manuel Zamora | Walnut liqueur wine. |
| CN101100633A (en) * | 2006-07-05 | 2008-01-09 | 洪海德龙 | Brewing method for walnut white spirit |
| CN107057987A (en) * | 2017-07-03 | 2017-08-18 | 嵩明永升生态农业科技有限公司 | A kind of walnut wine and preparation method thereof |
| CN108315160A (en) * | 2018-04-28 | 2018-07-24 | 陕西天宇润泽生态农业有限责任公司 | A kind of walnut diaphragma juglandis health liquor and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2142288A1 (en) * | 1998-08-25 | 2000-04-01 | Rojo Luis Manuel Zamora | Walnut liqueur wine. |
| CN101100633A (en) * | 2006-07-05 | 2008-01-09 | 洪海德龙 | Brewing method for walnut white spirit |
| CN107057987A (en) * | 2017-07-03 | 2017-08-18 | 嵩明永升生态农业科技有限公司 | A kind of walnut wine and preparation method thereof |
| CN108315160A (en) * | 2018-04-28 | 2018-07-24 | 陕西天宇润泽生态农业有限责任公司 | A kind of walnut diaphragma juglandis health liquor and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114736759A (en) * | 2022-04-19 | 2022-07-12 | 四川省农业科学院水稻高粱研究所 | Fragrant rice type white spirit and preparation method thereof |
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