CN111057630A

CN111057630A - Preparation method of loquat and glutinous rice flavored wine

Info

Publication number: CN111057630A
Application number: CN201811210736.6A
Authority: CN
Inventors: 不公告发明人
Original assignee: Xiangtan Boao Ecological Technology Co Ltd
Current assignee: Xiangtan Boao Ecological Technology Co Ltd
Priority date: 2018-10-17
Filing date: 2018-10-17
Publication date: 2020-04-24

Abstract

The invention discloses a preparation method of loquat and glutinous rice flavor wine, which comprises the preparation and blending of loquat raw wine and loquat juice wine, wherein the loquat raw wine is brewed by a composite fermentation method of inoculating acid-resistant aroma-producing yeast and then inoculating acid-resistant saccharomyces cerevisiae, the loquat juice wine is prepared by soaking loquat slices in distilled glutinous rice wine, and the loquat and glutinous rice flavor wine prepared by blending the loquat raw wine and the loquat juice wine has moderate alcohol content, rich nutrition, and strong fat and fruit flavor.

Description

Preparation method of loquat and glutinous rice flavored wine

Technical Field

The invention relates to a preparation method of fruit wine, in particular to a preparation method of loquat and glutinous rice flavor wine.

Background

The loquat fruit wine not only contains abundant vitamins and amino acids required by a human body, but also contains a large amount of limonin, flavone, polyphenol and the like, and has the effects of preventing and resisting cancers, inhibiting fat accumulation in the human body, moistening lung, tonifying liver, calming nerves and the like after long-term drinking. Although the loquat is rich in nutrition, the loquat juice has high acid content which is about 5 percent and sugar degree which is only about 7 percent, and yeast is difficult to survive in the brewing fermentation process, so that the loquat juice is not widely popularized at present.

The adjustment of the ratio of the loquat juice to the sugar is the key point of brewing, the growth of the common commercial strains is difficult at present, so the ester aroma and the fruit aroma of the fermented loquat wine are seriously insufficient, the taste is light and thin, the common fruit wine yeast sold on the market is mainly used for brewing the wine, the acid resistance is insufficient, the common fruit wine yeast is used for brewing the loquat wine, even if aroma-producing yeast and alcohol yeast are added, the brewed loquat wine base is low in alcohol content and insufficient in fruit aroma, and because the aroma-producing yeast needs to produce fat more easily in an aerobic environment, the fat aroma of the loquat wine base cannot be satisfactory, the finished loquat wine blended by adding water and sugar into the loquat wine base is lower in alcohol content and poorer in flavor, and even if the distilled wine prepared by distilling the fruit residues is added finally, the alcohol content and the fruit aroma cannot be obviously improved (the fruit residues are subjected to primary fermentation).

Disclosure of Invention

The invention aims to provide a preparation method of the loquat and glutinous rice flavor wine with rich nutrition.

In order to achieve the purpose, the preparation method adopted by the invention comprises the following steps:

(1) preparation of loquat wine base

A. Raw material selection and pretreatment: selecting ripe and non-rotten loquats as raw materials for brewing wine, cleaning the loquats, juicing, and separating juice from residues;

B. adjusting the components of the loquat juice: adding sugarcane juice with the sugar content of 18-24% into the loquat juice, wherein the added sugarcane juice is 2-2.5 times of the loquat juice, and performing preservative treatment on the mixed solution after adding;

C. inoculation and fermentation: inoculating the mixed liquid of the loquat juice and the sugarcane juice, firstly adding acid-resistant aroma-producing yeast during inoculation, adding acid-resistant saccharomyces cerevisiae after 10-12 hours, keeping the temperature at 15-25 ℃, tightening a closed jar opening after 20-24 hours, and fermenting for 2-5 days at the temperature below 25 ℃, wherein the inoculation amount of the aroma-producing yeast is 0.005-0.01%, and the inoculation amount of the saccharomyces cerevisiae is 0.04-0.06%, which are calculated by the total amount of the fermented mixed liquid;

D. separation and ageing: standing the fermented loquat liquid, separating after clarification, taking the separated clear liquid for preservative treatment, sealing and ageing to obtain the loquat raw wine;

(2) preparation of loquat juice wine

Steaming rice, cooling, mixing with distiller's yeast, performing diastatic fermentation for 7-10 days, performing filter pressing after diastatic fermentation to obtain glutinous rice wine, distilling the glutinous rice wine, putting cut loquat slices into the distilled glutinous rice wine, sealing and soaking for 30-40 days, and taking out loquat slices to obtain loquat liqueur, wherein 90-110 kg of loquat slices are added into every 250L of glutinous rice wine;

(3) blending of loquat raw wine and loquat juice wine

And respectively pumping the loquat raw wine and the loquat liqueur into a storage tank according to the proportion of adding 30-80L of the loquat raw wine into 350L of the loquat raw wine for blending, sterilizing and filling to obtain the loquat and glutinous rice flavor wine.

The acid-resistant saccharomyces cerevisiae in the scheme can adopt acid-resistant composite yeast which can grow and metabolize well under the condition of pH3.0, and is specifically formed by mixing one ellipsoidal saccharomyces cerevisiae with strong fermentation capacity and another ellipsoidal saccharomyces cerevisiae which can generate strong variety fragrance and high-quality mouthfeel according to the ratio of 1: 1, and the acid-resistant aroma-producing yeast adopts aroma-producing candida, so that the total ester content of the product can be enhanced, and the ester aroma can be improved.

The invention has the following effects:

the ester production capacity is improved by more than 30 percent, the fermentation period is shortened by 25 percent on the same scale, the sulfur dioxide resistance is improved by 15 percent, the ester production effect of aroma-producing yeast can be fully exerted, and the brewed loquat raw wine has strong fat aroma; improves the nutrition and flavor of the fermented loquat wine, and saves the cost of sugar preparation by cane juice.

Detailed Description

(1) Preparation of loquat wine base

B. adjusting the components of the loquat juice: adding 24% sugar cane juice into loquat juice, wherein the amount of the added sugar cane juice is 2 times of that of the loquat juice, the sugar in the mixed loquat juice is about more than 16%, the content of the loquat acid is reduced to about 1.5%, then adding 1 per thousand of potassium metabisulfite into the mixed solution to carry out preservative treatment, then adding 0.5-0.8mg/kg of pectinase, keeping the temperature at 45 ℃ for 1-2h, heating to 90 ℃ for 3-5 min, inactivating the enzyme and clarifying;

C. inoculation and fermentation: inoculating the mixed liquid of the loquat juice and the sugarcane juice, firstly adding acid-resistant aroma-producing candida during inoculation, adding composite acid-resistant saccharomyces cerevisiae after 12 hours, keeping the temperature at 15-25 ℃, tightening a closed jar opening after 24 hours, fermenting for 2-5 days at the temperature below 25 ℃, and ending the fermentation until the content of solid matters is reduced to about 3 percent, wherein the inoculation amount of the aroma-producing candida is 0.01 percent, the inoculation amount of the composite saccharomyces cerevisiae is 0.06 percent, and the composite saccharomyces cerevisiae is formed by mixing one ellipsoid-shaped saccharomyces cerevisiae with strong fermentation capacity and the other ellipsoid-shaped saccharomyces cerevisiae capable of generating strong variety aroma and high-quality taste according to the proportion of 1: 1;

D. separation and ageing: standing the fermented loquat liquid, separating clear liquid by using a siphon, taking the separated clear liquid, immediately adding 0.5 per mill of potassium metabisulfite, sealing and ageing for more than 3 months, controlling the temperature below 15 ℃, and obtaining the loquat wine base after precipitation of protein, tannin, pectin and the like;

(2) preparation of loquat juice wine

Putting rice and water into a pot according to the ratio of rice to water of 1: 1, boiling for about 40min, cooling the boiled rice to 30-32 ℃, then mixing with distiller's yeast for saccharification and fermentation, wherein the temperature in the saccharification process cannot be higher than 38 ℃; saccharifying for 24-36 h, adding water at about 35 ℃ according to the ratio of rice to water of 1: 0.5, keeping the temperature of the product at about 33 ℃ at last, sealing and fermenting the jar mouth for 10 days, carrying out filter pressing after saccharification and fermentation to obtain glutinous rice wine, distilling the glutinous rice wine, putting cut loquat slices into the distilled glutinous rice wine, sealing and soaking for 35 days, and taking out the loquat slices to obtain loquat liqueur with the alcohol content of about 30 degrees, wherein 100kg of loquat slices are added into every 250L of glutinous rice wine;

(3) blending of loquat raw wine and loquat juice wine

Respectively pumping the loquat raw wine and the loquat liqueur into a storage tank according to the proportion of adding 60L of the loquat raw wine into 350L of the loquat raw wine for blending, wherein the alcohol content of the blended finished loquat wine is 14 degrees. In the actual production, loquat wine base and loquat liqueur with different proportions can be pumped according to the requirements to blend loquat wine with different alcohol contents.

And then, clarifying and sterilizing the wine in a membrane separation clarification mode, wherein the clarification and sterilization are carried out synchronously without heating sterilization, so that the production process is simplified, the influence of volatile component loss caused by thermal sterilization on the flavor of the loquat fruit wine is avoided, and finally the loquat and glutinous rice flavored wine is prepared by filling.

Claims

1. A preparation method of loquat and glutinous rice flavor wine is characterized by comprising the following steps:

(1) preparing the loquat raw wine:

A. selecting ripe and non-rotten loquat as raw material for brewing wine, cleaning, juicing, and separating juice from residue;

B. adjusting the components of the loquat juice, namely adding cane juice with the sugar content of 18-24% into the loquat juice, wherein the added cane juice is 2-2.5 times of the loquat juice, and performing preservative treatment on the mixed solution after adding;

C. inoculation and fermentation: inoculating the mixed liquid of the loquat juice and the sugarcane juice, firstly adding acid-resistant aroma-producing yeast during inoculation, adding acid-resistant saccharomyces cerevisiae after 10-12 hours, keeping the temperature at 15-25 ℃, tightening a closed jar opening after 20-24 hours, and fermenting for 2-5 days at the temperature of below 25 ℃, wherein the inoculation amount of the aroma-producing yeast is 0.005-0.01%, and the inoculation amount of the saccharomyces cerevisiae is 0.04-0.06%, which are calculated by the total amount of the fermented mixed liquid;

(2) preparing the loquat juice wine:

steaming glutinous rice, cooling, mixing with distiller's yeast, performing diastatic fermentation for 7-10 days, performing filter pressing after diastatic fermentation to obtain glutinous rice wine, distilling the glutinous rice wine, putting cut loquat slices into the distilled glutinous rice wine, sealing and soaking for 30-40 days, and taking out the loquat slices to obtain loquat liqueur, wherein 90-110 kg of loquat slices are added into every 250L of glutinous rice wine;

(3) blending the loquat raw wine and the loquat juice wine:

2. The preparation method of loquat and glutinous rice flavor wine according to claim 1, which is characterized in that: the acid-resistant Saccharomyces cerevisiae is composite yeast, and is prepared by mixing one kind of ellipsoidal Saccharomyces cerevisiae with strong fermentation ability and another kind of ellipsoidal Saccharomyces cerevisiae capable of generating strong variety of aroma and good taste at a ratio of 1: 1, wherein the acid-resistant aroma-producing yeast is Candida aromatica.