CN112725122A - Brewing process of fresh flower original pulp wine - Google Patents
Brewing process of fresh flower original pulp wine Download PDFInfo
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- CN112725122A CN112725122A CN202110223002.7A CN202110223002A CN112725122A CN 112725122 A CN112725122 A CN 112725122A CN 202110223002 A CN202110223002 A CN 202110223002A CN 112725122 A CN112725122 A CN 112725122A
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- 238000000855 fermentation Methods 0.000 claims abstract description 35
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- 238000003860 storage Methods 0.000 claims abstract description 31
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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
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
-
- 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
-
- 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
Abstract
The invention discloses a brewing process of fresh flower original pulp wine, which comprises the following steps: (1) preparing materials; (2) grinding into thick liquid; (3) liquefying; (4) saccharifying; (5) mixing the yeast; (6) fermenting; (7) filtering; (8) and (6) packaging. The flower original pulp wine prepared by the invention is rich in fragrance and mellow in wine taste, has good antiseptic effect and is storage-resistant due to the addition of plant spices, and due to the design of a special fermentation tank, the flowers are always below the liquid level in the fermentation process, so that the fragrance of the flowers is ensured to be blended into the wine, and the flowers floating on the liquid level are effectively prevented from mildewing to influence the taste and color of the wine.
Description
Technical Field
The invention belongs to the technical field of brewing, and particularly relates to a brewing process of fresh flower original pulp wine.
Background
The fresh flower wine is wine with special flower fragrance brewed by adopting some edible flowers, such as osmanthus wine, rose wine, jasmine wine, roxburgh rose wine and the like, the rose wine is originated from the Ming dynasty, the wine color is glittering and clear, the vinosity is mellow, the aftertaste is long and sweet, the wine body is sweet, soft, sweet and delicious, the wine fragrance is fragrant and fragrant, the rose fragrance is prominent, and the flower fragrance and the wine fragrance are harmonious. The rose wine has the effects of maintaining beauty, keeping young, harmonizing blood, dissipating blood stasis, clearing away heart fire, strengthening brain, nourishing yin, tonifying kidney, strengthening spleen and stomach, and is a good product for nourishing and health care. However, the current fresh flower puree wine has some problems, such as light flower fragrance, storage intolerance, aging and the like.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a brewing process of fresh flower original pulp wine.
A brewing process of fresh flower original pulp wine comprises the following steps:
(1) preparing materials: weighing 50-100 parts of edible fresh petals and 80-200 parts of tuber crops respectively according to the parts by weight, and cleaning the edible fresh flowers for later use; peeling tuber crops, removing bud eyes, and cleaning for later use;
(2) grinding: mixing the tuber crops in the step (1) with spring water in a weight ratio of 1:2, and placing the mixture into a pulping machine to pulp to obtain pulp;
(3) liquefaction: adding citric acid into the slurry to adjust the pH value to 4.5-6, adding amylase, and reacting and liquefying to obtain liquefied liquid;
(4) saccharification: adding citric acid into the liquefied liquid to adjust the pH value to 5-6, adding saccharifying enzyme, reacting and saccharifying to obtain saccharified liquid, and carrying out enzyme deactivation treatment on the saccharified liquid;
(5) mixing yeast: mixing saccharomyces cerevisiae into the saccharified liquid, sending into a special fermentation tank, and adding petals into a petal storage frame of the special fermentation tank;
(6) fermentation: adding plant spice into special fermentation tank, sealing, fermenting for 40-90 days, and starting stirring motor at regular time every day for stirring for 30-60 min;
(7) and (3) filtering: filtering the fermented raw stock, centrifuging, and collecting supernatant to obtain raw stock wine;
(8) and (3) packaging, namely sterilizing the original pulp wine at high temperature, cooling to normal temperature, and packaging.
In order to ensure the taste of the fresh flower original pulp wine, the tuber crops comprise one or more of sweet potatoes, taros and Chinese yams.
In order to play a role in corrosion prevention, the plant spice comprises the following raw materials in parts by weight: 2-5 parts of pepper extract, 2-5 parts of ginger extract, 2-5 parts of garlic extract, 2-5 parts of onion extract, 5-10 parts of cassia bark extract, 3-8 parts of cumin extract, 10-15 parts of clove extract, 5-10 parts of liquorice extract, 3-8 parts of white pepper extract, 5-10 parts of coriander seed extract and 15-20 parts of thyme extract.
In order to obtain the best preservative effect, the plant spice comprises the following raw materials of 3 parts of pepper extract, 3.5 parts of pepper extract, 3 parts of ginger extract, 3 parts of garlic extract, 4 parts of onion extract, 8 parts of cassia bark extract, 5 parts of cumin extract, 12 parts of clove extract, 8 parts of liquorice extract, 5 parts of white pepper extract, 8 parts of coriander seed extract and 18 parts of thyme extract by weight.
In order to ensure the taste of the fresh flower original pulp wine, the plant spices are all ethanol extracts.
For preventing that the petal from wafting on liquid, influencing the fermentation, special fermentation cylinder is including a jar body, jar body top is equipped with agitator motor, agitator motor's output shaft runs through a jar body top to with the stirring shaft connection of a jar internal portion, jar body top is equipped with feed inlet, observation hole, be equipped with sealed lid on the feed inlet, jar internal portion is equipped with petal and stores the frame, petal is stored the frame and is connected on sealed covering through wire rope, the external portion of jar is equipped with the cooling intermediate layer, be equipped with cooling water inlet and cooling water outlet on the cooling intermediate layer, still be equipped with sample connection and breather pipe on the jar body.
In order to ensure the sufficient stirring, stirring blades are arranged on the stirring shaft.
In order to ensure that the petal storage frame is below the liquid level, the periphery of the petal storage frame is net-shaped, and the bottom of the petal storage frame is provided with a balancing weight.
Compared with the prior art, the brewing process of the fresh flower original pulp wine has the beneficial effects that: 1. the fresh flower original pulp wine prepared by the invention has strong fragrance and mellow wine taste, has good antiseptic effect due to the addition of plant spices, and is storage-resistant; 2. the special fermentation tank is designed, so that flowers are always below the liquid level in the fermentation process, the fragrance of the flowers is guaranteed to be blended into the wine, and the flowers floating on the liquid level are effectively prevented from mildewing to affect the taste and color of the wine.
Drawings
The present invention will be described in further detail with reference to the accompanying drawings.
FIG. 1 is a schematic view of the structure of a dedicated fermenter according to the present invention.
As shown in the figure, 1-tank body, 2-stirring motor, 3-sealing cover, 4-feeding hole, 5-steel wire rope, 6-sampling port, 7-stirring shaft, 8-cooling water outlet, 9-stirring blade, 10-cooling interlayer, 11-petal storage frame, 12-cooling water inlet, 13-ventilating pipe and 14-observation hole.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
It should be understood that the terms "upper", "lower", "left", "right", "middle", and the like used herein are for descriptive convenience only and are not intended to limit the scope of the invention, and that changes and modifications in the relative relationship thereof are also considered to be within the scope of the invention without substantial technical changes.
In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "connected" and "connected" are to be interpreted broadly, e.g., as being fixed or detachable or integrally connected; can be mechanically or electrically connected; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
It is to be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Example 1
A brewing process of fresh flower original pulp wine comprises the following steps:
(1) preparing materials: weighing 50 parts of edible fresh petals and 80 parts of tuber crops respectively according to the parts by weight, and cleaning the edible fresh flowers for later use; peeling tuber crops, removing bud eyes, and cleaning for later use;
(2) grinding: mixing the tuber crops in the step (1) with spring water in a weight ratio of 1:2, and placing the mixture into a pulping machine to pulp to obtain pulp;
(3) liquefaction: adding citric acid into the slurry to adjust the pH value to 4.5, adding amylase, and reacting and liquefying to obtain liquefied liquid;
(4) saccharification: adding citric acid into the liquefied liquid to adjust the pH value to 5, adding saccharifying enzyme, reacting and saccharifying to obtain saccharified liquid, and carrying out enzyme deactivation treatment on the saccharified liquid;
(5) mixing yeast: mixing saccharomyces cerevisiae into the saccharified liquid, sending into a special fermentation tank, and adding petals into a petal storage frame of the special fermentation tank;
(6) fermentation: adding plant spice into a special fermentation tank, sealing and fermenting for 40 days, and starting a stirring motor at regular time every day to stir for 30 min;
(7) and (3) filtering: filtering the fermented raw stock, centrifuging, and collecting supernatant to obtain raw stock wine;
(8) and (3) packaging, namely sterilizing the original pulp wine at high temperature, cooling to normal temperature, and packaging.
In order to ensure the taste of the fresh flower original pulp wine, the tuber crops comprise one or more of sweet potatoes, taros and Chinese yams.
In order to play a role in corrosion prevention, the plant spice comprises the following raw materials in parts by weight: 2 parts of pepper extract, 2 parts of ginger extract, 2 parts of garlic extract, 2 parts of onion extract, 5 parts of cassia bark extract, 3 parts of cumin extract, 10 parts of clove extract, 5 parts of liquorice extract, 3 parts of white pepper extract, 5 parts of coriander seed extract and 15 parts of thyme extract.
In order to ensure the taste of the fresh flower original pulp wine, the plant spices are all ethanol extracts.
As shown in fig. 1, for preventing that the petal from floating on liquid, influence the fermentation, special fermentation cylinder is including a jar body 1, 1 top of the jar body is equipped with agitator motor 2, agitator motor 2's output shaft runs through a jar body 1 top to be connected with the (mixing) shaft 7 of jar internal portion, 1 top of the jar body is equipped with feed inlet 4, observation hole 14, be equipped with sealed lid 3 on the feed inlet 4, 1 internal portion of jar is equipped with petal storage frame 11, petal storage frame 11 passes through wire rope 5 and connects on sealed lid 3, 1 external portion of jar body is equipped with cooling interlayer 10, be equipped with cooling water import 12 and cooling water outlet 8 on the cooling interlayer 10, still be equipped with sample connection 6 and breather pipe 13 on the jar body.
In order to ensure sufficient stirring, stirring blades 9 are arranged on the stirring shaft 7.
In order to ensure that the petal storage frame 11 is below the liquid level, the periphery of the petal storage frame 11 is net-shaped, and the bottom of the petal storage frame is provided with a balancing weight.
Example 2
A brewing process of fresh flower original pulp wine comprises the following steps:
(1) preparing materials: weighing 80 parts of edible fresh petals and 150 parts of tuber crops respectively according to the parts by weight, and cleaning the edible fresh flowers for later use; peeling tuber crops, removing bud eyes, and cleaning for later use;
(2) grinding: mixing the tuber crops in the step (1) with spring water in a weight ratio of 1:2, and placing the mixture into a pulping machine to pulp to obtain pulp;
(3) liquefaction: adding citric acid into the slurry to adjust the pH value to 5, adding amylase, and reacting and liquefying to obtain liquefied liquid;
(4) saccharification: adding citric acid into the liquefied liquid to adjust the pH value to 5.5, adding saccharifying enzyme, reacting and saccharifying to obtain saccharified liquid, and carrying out enzyme deactivation treatment on the saccharified liquid;
(5) mixing yeast: mixing saccharomyces cerevisiae into the saccharified liquid, sending into a special fermentation tank, and adding petals into a petal storage frame of the special fermentation tank;
(6) fermentation: adding plant spice into a special fermentation tank, sealing, fermenting for 60 days, and starting a stirring motor at regular time every day to stir for 45 min;
(7) and (3) filtering: filtering the fermented raw stock, centrifuging, and collecting supernatant to obtain raw stock wine;
(8) and (3) packaging, namely sterilizing the original pulp wine at high temperature, cooling to normal temperature, and packaging.
In order to ensure the taste of the fresh flower original pulp wine, the tuber crops comprise one or more of sweet potatoes, taros and Chinese yams.
In order to obtain the best preservative effect, the plant spice comprises the following raw materials of 3 parts of pepper extract, 3.5 parts of pepper extract, 3 parts of ginger extract, 3 parts of garlic extract, 4 parts of onion extract, 8 parts of cassia bark extract, 5 parts of cumin extract, 12 parts of clove extract, 8 parts of liquorice extract, 5 parts of white pepper extract, 8 parts of coriander seed extract and 18 parts of thyme extract by weight.
In order to ensure the taste of the fresh flower original pulp wine, the plant spices are all ethanol extracts.
As shown in fig. 1, for preventing that the petal from floating on liquid, influence the fermentation, special fermentation cylinder is including a jar body 1, 1 top of the jar body is equipped with agitator motor 2, agitator motor 2's output shaft runs through a jar body 1 top to be connected with the (mixing) shaft 7 of jar internal portion, 1 top of the jar body is equipped with feed inlet 4, observation hole 14, be equipped with sealed lid 3 on the feed inlet 4, 1 internal portion of jar is equipped with petal storage frame 11, petal storage frame 11 passes through wire rope 5 and connects on sealed lid 3, 1 external portion of jar body is equipped with cooling interlayer 10, be equipped with cooling water import 12 and cooling water outlet 8 on the cooling interlayer 10, still be equipped with sample connection 6 and breather pipe 13 on the jar body.
In order to ensure sufficient stirring, stirring blades 9 are arranged on the stirring shaft 7.
In order to ensure that the petal storage frame 11 is below the liquid level, the periphery of the petal storage frame 11 is net-shaped, and the bottom of the petal storage frame is provided with a balancing weight.
Example 3
A brewing process of fresh flower original pulp wine comprises the following steps:
(1) preparing materials: weighing 100 parts of edible fresh petals and 200 parts of tuber crops respectively according to the parts by weight, and cleaning the edible fresh flowers for later use; peeling tuber crops, removing bud eyes, and cleaning for later use;
(2) grinding: mixing the tuber crops in the step (1) with spring water in a weight ratio of 1:2, and placing the mixture into a pulping machine to pulp to obtain pulp;
(3) liquefaction: adding citric acid into the slurry to adjust the pH value to 6, adding amylase, and reacting and liquefying to obtain liquefied liquid;
(4) saccharification: adding citric acid into the liquefied liquid to adjust the pH value to 6, adding saccharifying enzyme, reacting and saccharifying to obtain saccharified liquid, and carrying out enzyme deactivation treatment on the saccharified liquid;
(5) mixing yeast: mixing saccharomyces cerevisiae into the saccharified liquid, sending into a special fermentation tank, and adding petals into a petal storage frame of the special fermentation tank;
(6) fermentation: adding plant spice into a special fermentation tank, sealing and fermenting for 90 days, and starting a stirring motor at regular time every day to stir for 60 min;
(7) and (3) filtering: filtering the fermented raw stock, centrifuging, and collecting supernatant to obtain raw stock wine;
(8) and (3) packaging, namely sterilizing the original pulp wine at high temperature, cooling to normal temperature, and packaging.
In order to ensure the taste of the fresh flower original pulp wine, the tuber crops comprise one or more of sweet potatoes, taros and Chinese yams.
In order to play a role in corrosion prevention, the plant spice comprises the following raw materials in parts by weight: 5 parts of pepper extract, 5 parts of ginger extract, 5 parts of garlic extract, 5 parts of onion extract, 10 parts of cassia bark extract, 8 parts of cumin extract, 15 parts of clove extract, 10 parts of liquorice extract, 8 parts of white pepper extract, 10 parts of coriander seed extract and 20 parts of thyme extract.
In order to ensure the taste of the fresh flower original pulp wine, the plant spices are all ethanol extracts.
As shown in fig. 1, for preventing that the petal from floating on liquid, influence the fermentation, special fermentation cylinder is including a jar body 1, 1 top of the jar body is equipped with agitator motor 2, agitator motor 2's output shaft runs through a jar body 1 top to be connected with the (mixing) shaft 7 of jar internal portion, 1 top of the jar body is equipped with feed inlet 4, observation hole 14, be equipped with sealed lid 3 on the feed inlet 4, 1 internal portion of jar is equipped with petal storage frame 11, petal storage frame 11 passes through wire rope 5 and connects on sealed lid 3, 1 external portion of jar body is equipped with cooling interlayer 10, be equipped with cooling water import 12 and cooling water outlet 8 on the cooling interlayer 10, still be equipped with sample connection 6 and breather pipe 13 on the jar body.
In order to ensure sufficient stirring, stirring blades 9 are arranged on the stirring shaft 7.
In order to ensure that the petal storage frame 11 is below the liquid level, the periphery of the petal storage frame 11 is net-shaped, and the bottom of the petal storage frame is provided with a balancing weight.
The flower original pulp wine prepared by the invention is rich in fragrance and mellow in wine taste, has good antiseptic effect and is storage-resistant due to the addition of plant spices, and due to the design of a special fermentation tank, the flowers are always below the liquid level in the fermentation process, so that the fragrance of the flowers is ensured to be blended into the wine, and the flowers floating on the liquid level are effectively prevented from mildewing to influence the taste and color of the wine.
The scope of the present invention is not limited to the technical solutions disclosed in the embodiments, and any modifications, equivalent substitutions, improvements, etc. made to the above embodiments according to the technical spirit of the present invention fall within the scope of the present invention.
Claims (8)
1. A brewing process of fresh flower original pulp wine is characterized by comprising the following steps:
(1) preparing materials: weighing 50-100 parts of edible fresh petals and 80-200 parts of tuber crops respectively according to the parts by weight, and cleaning the edible fresh flowers for later use; peeling tuber crops, removing bud eyes, and cleaning for later use;
(2) grinding: mixing the tuber crops in the step (1) with spring water in a weight ratio of 1:2, and placing the mixture into a pulping machine to pulp to obtain pulp;
(3) liquefaction: adding citric acid into the slurry to adjust the pH value to 4.5-6, adding amylase, and reacting and liquefying to obtain liquefied liquid;
(4) saccharification: adding citric acid into the liquefied liquid to adjust the pH value to 5-6, adding saccharifying enzyme, reacting and saccharifying to obtain saccharified liquid, and carrying out enzyme deactivation treatment on the saccharified liquid;
(5) mixing yeast: mixing saccharomyces cerevisiae into the saccharified liquid, sending into a special fermentation tank, and adding petals into a petal storage frame of the special fermentation tank;
(6) fermentation: adding plant spice into special fermentation tank, sealing, fermenting for 40-90 days, and starting stirring motor at regular time every day for stirring for 30-60 min;
(7) and (3) filtering: filtering the fermented raw stock, centrifuging, and collecting supernatant to obtain raw stock wine;
(8) and (3) packaging, namely sterilizing the original pulp wine at high temperature, cooling to normal temperature, and packaging.
2. The process for brewing fresh flower puree wine according to claim 1, wherein the tuber crops include one or more of sweet potato, taro and yam.
3. The brewing process of fresh flower puree wine according to claim 1, wherein the plant spices comprise the following raw materials in parts by weight: 2-5 parts of pepper extract, 2-5 parts of ginger extract, 2-5 parts of garlic extract, 2-5 parts of onion extract, 5-10 parts of cassia bark extract, 3-8 parts of cumin extract, 10-15 parts of clove extract, 5-10 parts of liquorice extract, 3-8 parts of white pepper extract, 5-10 parts of coriander seed extract and 15-20 parts of thyme extract.
4. The brewing process of the fresh flower puree wine according to claim 3, wherein the plant spices comprise 3 parts of pepper extract, 3.5 parts of pepper extract, 3 parts of ginger extract, 3 parts of garlic extract, 4 parts of onion extract, 8 parts of cassia bark extract, 5 parts of cumin extract, 12 parts of clove extract, 8 parts of licorice extract, 5 parts of white pepper extract, 8 parts of coriander seed extract and 18 parts of thyme extract.
5. The process for brewing fresh flower puree wine according to claim 3, wherein said plant spices are all ethanol extracts.
6. The brewing process of fresh flower puree wine as claimed in claim 1, wherein the dedicated fermentation tank comprises a tank body, a stirring motor is provided at the top of the tank body, an output shaft of the stirring motor penetrates the top of the tank body and is connected with a stirring shaft inside the tank body, a feeding port and an observation hole are provided at the top of the tank body, a sealing cover is provided on the feeding port, a petal storage frame is provided inside the tank body, the petal storage frame is connected to the sealing cover through a steel wire rope, a cooling interlayer is provided outside the tank body, a cooling water inlet and a cooling water outlet are provided on the cooling interlayer, and a sampling port and a vent pipe are further provided on the tank body.
7. The process for brewing fresh flower puree wine according to claim 6, wherein stirring blades are disposed on the stirring shaft.
8. The brewing process of fresh flower puree wine according to claim 6, wherein the petal storage frame is net-shaped around and has a weight block at the bottom.
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