CN111154591A - Preparation method of sweet wormwood herb white spirit - Google Patents
Preparation method of sweet wormwood herb white spirit Download PDFInfo
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- CN111154591A CN111154591A CN202010111875.4A CN202010111875A CN111154591A CN 111154591 A CN111154591 A CN 111154591A CN 202010111875 A CN202010111875 A CN 202010111875A CN 111154591 A CN111154591 A CN 111154591A
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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
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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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
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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
- C12G3/026—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
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- 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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Abstract
The invention belongs to the technical field of wine brewing, and particularly relates to a preparation method of sweet wormwood herb liquor; taking sweet wormwood liquid, sorghum, sticky rice, honey and distiller's yeast as raw materials, firstly preparing sweet wormwood liquid, mixing the sorghum, the sticky rice and the rice, and steaming; mixing the sweet wormwood liquid, sorghum, sticky rice, honey and distiller's yeast according to a ratio, fermenting, and finally carrying out secondary distillation to obtain sweet wormwood white spirit; the sweet wormwood liquid is used, so that components with high medicinal value in the sweet wormwood are protected to the maximum extent; meanwhile, the sweet wormwood liquid has slight bitter taste, and is neutralized by combining the sweet fragrance of honey, so that the taste of the sweet wormwood white spirit is further improved; the traditional brewing process has long fermentation time and low efficiency; the invention optimizes the prior white spirit brewing process, gradually improves the alcoholic strength of the white spirit through twice distillation, removes impurity components in the white spirit, extracts fragrant substances, ensures that the fragrance of the white spirit is purer, and also maintains the natural flavor of the sweet wormwood while achieving the mouthfeel of the white spirit.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a preparation method of sweet wormwood herb white spirit.
Background
The brewing process of China has a long history, and the method is various; at present, white spirits on the market are in a plurality of varieties, and wines with good flavor and health care function are more and more popular. Herba Artemisiae Annuae is a plant of Artemisia of Compositae, and the plant has fragrance, has effects of clearing heat, cooling blood, removing heat, relieving summer-heat, dispelling pathogenic wind, and relieving itching, and can be used as antipyretic for hectic fever due to yin deficiency, and also has effects of relieving night sweat and heatstroke; the compendium of materia Medica records: sweet wormwood herb, herba Artemisiae Annuae, with cold nature and bitter and pungent flavor, enters liver, gallbladder and kidney meridians. Has the effects of relieving deficiency heat, cooling blood, relieving summer heat and preventing malaria, has high application value, can be widely applied to the prevention and treatment of various chronic diseases, and has light weight and long-term life. Meanwhile, the sweet wormwood contains volatile oil, and also contains mugwort alkali, bitter principle and the like; at present, no better preparation process for fusing sweet wormwood into white spirit exists in the market.
Therefore, how to improve the existing preparation process and how to fully utilize the nutrition of the sweet wormwood herb to prepare the white spirit, which overcomes the defects, is a problem to be solved by the technical personnel in the field.
Disclosure of Invention
The invention aims to overcome the technical defects in the prior art and provides a preparation method of sweet wormwood herb liquor.
In order to achieve the above purpose, the specific steps are as follows:
(1) NaHCO is added3Adding white granulated sugar and NaCl into hot water for dissolving to obtain a mixed solution; then immersing fresh leaves of the sweet wormwood in the water, taking out after immersing for a period of time, and washing with clear water; soaking in clear water for a period of time, taking out folium Artemisiae Annuae, and crushing to obtain folium Artemisiae Annuae; then putting the crushed leaves of the sweet wormwood into clear water for secondary soaking, and filtering after soaking to obtain sweet wormwood liquid;
(2) selecting sorghum, sticky rice and rice, soaking in hot water, transferring to normal-temperature water after soaking, standing for a period of time, filtering out water, placing the soaked sorghum, sticky rice and rice in a food steamer for steaming, and airing at room temperature to obtain a mixed material for later use;
(3) mixing honey, distiller's yeast, the sweet wormwood liquid obtained in the step (1) and the mixed material obtained in the step (2), and uniformly stirring to obtain a mixed material; then carrying out anaerobic fermentation on the mixture under a certain temperature condition; after fermentation, carrying out cooling treatment, cooling to a certain temperature, standing for brewing, standing, and filtering to obtain a fermentation liquid;
(4) and (3) distillation: distilling the fermentation liquor obtained in the step (3), wherein the distillation is divided into two stages; distilling at 65-75 deg.C for 60-90 min, and collecting distillate; distilling the distillate after the first distillation at 78-85 deg.C for 70-80 min for the second time, and collecting the distillate;
(5) blending and cellaring: blending the distillate obtained in the step (4) to obtain a finished product, namely the sweet wormwood herb white spirit, transferring the sweet wormwood herb white spirit into a ageing tank for ageing, and taking the sweet wormwood herb white spirit out of a warehouse for sale after ageing.
Preferably, said NaHCO is used in step (1)3The dosage ratio of the white granulated sugar to the NaCl to the water is 5-10 g: 5-10 g: 5-10 g: 500 mL.
Preferably, the temperature of the hot water in the step (1) is 30-40 ℃, and the immersion time is 10-30 min; the soaking time is 30-120 min.
Preferably, the crushed artemisia apiacea leaves in the step (1) are placed into clear water to be soaked for the second time for 12-24 hours; the mass ratio of the sweet wormwood broken leaves to the clear water is 1: 1-10.
Preferably, the mass ratio of the sorghum, the glutinous rice and the rice in the step (2) is 3.5-4: 2-2.5: 2-2.5.
Preferably, the temperature of the hot water in the step (2) is 80-90 ℃, and the soaking time is 12-18 h.
Preferably, the standing time in the step (2) is 30-60 min; the time of the hot steaming is 10-12 h.
Preferably, the mass ratio of the honey, the distiller's yeast, the sweet wormwood herb liquid obtained in the step (1) and the mixed material obtained in the step (2) in the step (3) is 5-20: 0.5-0.7: 20-50: 100.
preferably, the koji in the step (3) comprises a mixture of saccharifying enzymes and active dry yeasts.
Preferably, the fermentation temperature in the step (3) is 28-32 ℃, and the fermentation period is 18-25 days.
Preferably, the temperature is reduced to 18-23 ℃ in the step (3), and the standing and brewing time is 3-5 days.
Preferably, the alcoholic strength of the sweet wormwood white spirit in the step (5) is 40-50% vol; the aging time is 6-12 months.
The invention has the advantages and technical effects that:
(1) the sweet wormwood liquid is used, so that components with high medicinal value in the sweet wormwood are protected to the maximum extent; meanwhile, the sweet wormwood liquid has slight bitter taste and is neutralized by combining the sweet fragrance of honey, so that the taste of the sweet wormwood white spirit is further improved.
(2) The traditional brewing process has long fermentation time and low efficiency; the invention optimizes the prior white spirit brewing process, gradually improves the alcoholic strength of the white spirit through twice distillation, removes impurity components in the white spirit, extracts fragrant substances, ensures that the fragrance of the white spirit is purer, and also maintains the natural flavor of the sweet wormwood while achieving the mouthfeel of the white spirit.
(3) The sweet wormwood herb white spirit prepared by the invention has good effect and good taste; in addition, the product is not added with preservative and chemical stabilizer, and is a green and healthy drink.
Detailed Description
The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.
The saccharifying enzyme used in the present invention is available from Biotechnology engineering (Shanghai) Co., Ltd.
Example 1:
(1) according to the weight ratio of 5 g: 10 g: 10 g: weighing NaHCO at a ratio of 500mL3Dissolving white granulated sugar and NaCl in hot water at 40 ℃ to obtain a mixed solution; then soaking fresh folium Artemisiae Annuae, taking out after 30min, and washing with clear water; soaking in clear water for 120min after washing, taking out folium Artemisiae Annuae, and crushing to obtain folium Artemisiae Annuae; then putting the crushed leaves of the sweet wormwood herb into clear water for secondary soaking, and filtering after soaking for 24 hours to obtain sweet wormwood herb liquid;
(2) according to the mass ratio of 4: 2.5: 2.5, weighing sorghum, sticky rice and rice, soaking in hot water at 90 ℃, transferring to normal-temperature water after soaking for 18h, standing for 60min, filtering out water, placing the soaked sorghum, sticky rice and rice in a food steamer for steaming, drying at room temperature after steaming for 12h, obtaining a mixed material for later use
(3) Mixing 20kg of honey, 700g of distiller's yeast, 50kg of sweet wormwood liquid and 100kg of mixed materials, and uniformly stirring to obtain a mixed material; then carrying out anaerobic fermentation on the mixture for 25 days at the temperature of 32 ℃; after the fermentation is finished, carrying out cooling treatment, cooling to 23 ℃, standing for brewing, standing for 5 days, and filtering to obtain fermentation liquor;
(4) and (3) distillation: distilling the fermentation liquor obtained in the step (3), wherein the distillation is divided into two stages; distilling at 75 deg.C for 60min, and collecting distillate; carrying out secondary distillation on the distillate after the primary distillation, wherein the distillation temperature is 85 ℃, the distillation time is 70 minutes, and collecting the distillate after the secondary distillation;
(5) blending and cellaring: blending the distillate to obtain herba Artemisiae Annuae Chinese liquor, aging in an aging tank for 6 months, and selling.
Example 2:
(1) according to the weight ratio of 10 g: 5 g: 10 g: weighing NaHCO at a ratio of 500mL3Adding white granulated sugar and NaCl into hot water at 30 ℃ for dissolving to obtain a mixed solution; then soaking fresh folium Artemisiae Annuae, taking out after 30min, and washing with clear water; soaking in clear water for 30min, taking out folium Artemisiae Annuae, and crushing to obtain folium Artemisiae Annuae; then putting the crushed leaves of the sweet wormwood herb into clear water for secondary soaking, and filtering after soaking for 12 hours to obtain sweet wormwood herb liquid;
(2) according to the mass ratio of 3.5: 2: 2.5, weighing sorghum, sticky rice and rice, soaking in hot water at 80 ℃, transferring to normal-temperature water after soaking for 12h, standing for 30min, filtering out water, placing the soaked sorghum, sticky rice and rice in a food steamer for steaming, drying at room temperature after steaming for 10h, obtaining a mixed material for later use
(3) Mixing 5kg of honey, 600g of distiller's yeast, 20kg of sweet wormwood liquid and 100kg of mixed materials, and uniformly stirring to obtain a mixed material; then carrying out anaerobic fermentation on the mixture for 18 days at the temperature of 28 ℃; after fermentation, cooling, standing for 3 days, and filtering to obtain fermentation liquor;
(4) and (3) distillation: distilling the fermentation liquor obtained in the step (3), wherein the distillation is divided into two stages; distilling at 65 deg.C for 90min, and collecting distillate; carrying out secondary distillation on the distillate after the primary distillation, wherein the distillation temperature is 78 ℃, the distillation time is 70 minutes, and collecting the distillate after the secondary distillation;
(5) blending and cellaring: blending the distillate to obtain herba Artemisiae Annuae Chinese liquor, aging in an aging tank for 8 months, and selling.
Example 3:
(1) (1) according to a weight ratio of 10 g: 5 g: 5 g: weighing NaHCO at a ratio of 500mL3Dissolving white granulated sugar and NaCl in hot water at 40 ℃ to obtain a mixed solution; then soaking fresh folium Artemisiae Annuae, taking out after soaking for 40min, and washing with clear water; soaking in clear water for 90min, taking out folium Artemisiae Annuae, and crushing to obtain folium Artemisiae Annuae; then putting the crushed leaves of the sweet wormwood herb into clear water for secondary soaking, and filtering after soaking for 18 hours to obtain sweet wormwood herb liquid;
(2) according to the mass ratio of 4: 2.5: 2, weighing sorghum, sticky rice and rice, soaking in hot water at 90 ℃, transferring to normal-temperature water after soaking for 15h, filtering out water after standing for 40min, placing the soaked sorghum, sticky rice and rice in a food steamer for steaming, drying at room temperature after steaming for 16h to obtain a mixed material for later use
(3) Mixing 15kg of honey, 700g of distiller's yeast, 40kg of sweet wormwood liquid and 100kg of mixed materials, and uniformly stirring to obtain a mixed material; then carrying out anaerobic fermentation on the mixture for 20 days at the temperature of 30 ℃; after the fermentation is finished, carrying out cooling treatment, cooling to 20 ℃, standing for brewing, standing for 5 days, and filtering to obtain fermentation liquor;
(4) and (3) distillation: distilling the fermentation liquor obtained in the step (3), wherein the distillation is divided into two stages; distilling at 75 deg.C for 80 min, and collecting distillate; carrying out secondary distillation on the distillate after the primary distillation, wherein the distillation temperature is 85 ℃, the distillation time is 80 minutes, and collecting the distillate after the secondary distillation;
(5) blending and cellaring: blending the distillate to obtain herba Artemisiae Annuae Chinese liquor, aging in an aging tank for 12 months, and selling.
And (3) product testing:
taking the wine prepared in example 3 as an example, index measurement and sensory test evaluation were performed.
1. The basic conditions of the wine of the invention are as follows:
| item | Alcohol content (%) | Total acid (g/L) | Total esters (g/L) | Ethyl acetate (g/L) |
| Sweet wormwood herb liquor | 40.9 | 0.54 | 4.72 | 3.52 |
2. Sensory evaluation, namely randomly selecting 30 healthy persons with drinking habits, and carrying out sensory evaluation on the mouthfeel, color and smell of the persons;
evaluation criteria:
3. sensory scores were as follows:
according to the result of sensory evaluation, the sweet wormwood white spirit prepared by the method has good taste, color and smell, and the sweet wormwood white spirit is mellow in taste and good in taste.
Description of the drawings: the above embodiments are only used to illustrate the present invention and do not limit the technical solutions described in the present invention; thus, while the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted; all such modifications and variations are intended to be included herein within the scope of this disclosure and the present invention and protected by the following claims.
Claims (10)
1. The preparation method of the sweet wormwood herb white spirit is characterized by comprising the following specific steps:
(1) NaHCO is added3Adding white granulated sugar and NaCl into hot water for dissolving to obtain a mixed solution; then immersing fresh leaves of the sweet wormwood in the water, taking out after immersing for a period of time, and washing with clear water; soaking in clear water for a period of time, taking out folium Artemisiae Annuae, and crushing to obtain folium Artemisiae Annuae; then putting the crushed leaves of the sweet wormwood into clear water for secondary soaking, and filtering after soaking to obtain sweet wormwood liquid;
(2) selecting sorghum, sticky rice and rice, soaking in hot water, transferring to normal temperature water after soaking, standing for a period of time, filtering to remove water, placing the soaked sorghum, sticky rice and rice in a food steamer for steaming, drying at room temperature to obtain a mixed material, and keeping
(3) Mixing honey, distiller's yeast, the sweet wormwood liquid obtained in the step (1) and the mixed material obtained in the step (2), and uniformly stirring to obtain a mixed material; then carrying out anaerobic fermentation on the mixture under a certain temperature condition; after fermentation, carrying out cooling treatment, cooling to a certain temperature, standing for brewing, standing, and filtering to obtain a fermentation liquid;
(4) and (3) distillation: distilling the fermentation liquor obtained in the step (3), wherein the distillation is divided into two stages; distilling at 65-75 deg.C for 60-90 min, and collecting distillate; distilling the distillate after the first distillation at 78-85 deg.C for 70-80 min for the second time, and collecting the distillate;
(5) blending and cellaring: blending the distillate obtained in the step (4) to obtain a finished product, namely the sweet wormwood herb white spirit, transferring the sweet wormwood herb white spirit into a ageing tank for ageing, and taking the sweet wormwood herb white spirit out of a warehouse for sale after ageing.
2. The method for preparing sweet wormwood herb white spirit according to claim 1, wherein NaHCO is used in step (1)3The dosage ratio of the white granulated sugar to the NaCl to the water is 5-10 g: 5-10 g: 5-10 g: 500 mL.
3. The preparation method of the sweet wormwood herb white spirit according to claim 1, wherein the hot water in the step (1) is at a temperature of 30-40 ℃ and is immersed for a period of 10-30 min; the soaking time is 30-120 min.
4. The preparation method of the sweet wormwood herb white spirit according to claim 1, wherein the crushed sweet wormwood herb leaves in the step (1) are soaked in clear water for the second time for 12-24 hours; the mass ratio of the sweet wormwood crushed leaves to the clear water is 1: 1-10.
5. The preparation method of the sweet wormwood herb white spirit according to claim 1, wherein the mass ratio of the sorghum, the glutinous rice and the rice in the step (2) is 3.5-4: 2-2.5: 2-2.5.
6. The preparation method of the sweet wormwood herb white spirit according to claim 1, wherein the hot water in the step (2) is at a temperature of 80-90 ℃ and is soaked for 12-18 h; the standing time is 30-60 min; the time of the hot steaming is 10-12 h.
7. The preparation method of the sweet wormwood white spirit according to claim 1, wherein the mass ratio of the honey, the distiller's yeast, the sweet wormwood liquid obtained in the step (1) and the mixed material obtained in the step (2) in the step (3) is 5-20: 0.5-0.7: 20-50: 100.
8. the method for preparing Artemisia apiacea Baijiu as claimed in claim 1, wherein the koji in step (3) comprises a mixture of saccharifying enzyme and active dry yeast.
9. The preparation method of the sweet wormwood herb white spirit according to claim 1, wherein the fermentation temperature in the step (3) is 28-32 ℃, and the fermentation period is 18-25 days; the temperature is reduced to 18-23 ℃, and the standing and brewing time is 3-5 days.
10. The preparation method of the sweet wormwood white spirit according to claim 1, wherein the alcoholic strength of the sweet wormwood white spirit is 40-50% vol; the aging time is 6-12 months.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485237A (en) * | 2009-10-13 | 2012-06-06 | 张晨芳 | Sweet wormwood herb brewed liquid, brewing technology thereof, and preparation method of starter thereof |
| CN104543821A (en) * | 2014-12-03 | 2015-04-29 | 重庆医药高等专科学校 | Method for processing artemisia apiacea potherb |
| KR101726415B1 (en) * | 2016-07-06 | 2017-04-12 | 김행래 | Manufacturing method for dendropanax morbifera wine and |
| CN110423658A (en) * | 2019-08-07 | 2019-11-08 | 陈中志 | It is a kind of using sweet wormwood as the preparation method of the health liquor of major ingredient and health liquor |
-
2020
- 2020-02-24 CN CN202010111875.4A patent/CN111154591A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485237A (en) * | 2009-10-13 | 2012-06-06 | 张晨芳 | Sweet wormwood herb brewed liquid, brewing technology thereof, and preparation method of starter thereof |
| CN104543821A (en) * | 2014-12-03 | 2015-04-29 | 重庆医药高等专科学校 | Method for processing artemisia apiacea potherb |
| KR101726415B1 (en) * | 2016-07-06 | 2017-04-12 | 김행래 | Manufacturing method for dendropanax morbifera wine and |
| CN110423658A (en) * | 2019-08-07 | 2019-11-08 | 陈中志 | It is a kind of using sweet wormwood as the preparation method of the health liquor of major ingredient and health liquor |
Non-Patent Citations (1)
| Title |
|---|
| 蔡向红: "《学做药酒不生病随身查》", 30 April 2014 * |
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Application publication date: 20200515 |