CN112760183A

CN112760183A - Making process of waxberry white spirit

Info

Publication number: CN112760183A
Application number: CN202110125372.7A
Authority: CN
Inventors: 叶正平; 周崇琴
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-01-29
Filing date: 2021-01-29
Publication date: 2021-05-07
Anticipated expiration: 2041-01-29
Also published as: CN112760183B

Abstract

The invention discloses a process for preparing waxberry white spirit, which has the technical scheme key points that the process comprises the following steps: 1) preparing raw materials: washing naturally mature waxberries without liquid medicine by showering; 2) softening the raw materials by burning: adding water 10-40% of the weight of fructus Myricae Rubrae, heating with fructus Myricae Rubrae until the mixture is boiled, and heating for 10-30 min; 3) and adding auxiliary materials: naturally cooling the mixture obtained in the step 2, adding white sugar accounting for 10-30% of the weight of the waxberries, and uniformly stirring; 4) and fermenting: putting the mixture obtained in the step (3) into a container for fermentation in a sealed manner, wherein the fermentation time is 2-3 months; 5) and (3) distillation: distilling the fermentation material obtained in the step 4 to obtain white spirit; 6) and sealing and storing: and (5) standing the white spirit obtained in the step (5) in a wine cellar for more than 1 year. Effectively avoids the deterioration and waste of the waxberries, has great economic benefit, nutrition and medicinal value, and greatly improves the drinking taste and market prospect of the waxberry white spirit.

Description

Making process of waxberry white spirit

Technical Field

The invention relates to the technical field of white spirit production, in particular to a production process of waxberry white spirit.

Background

The red bayberries are widely planted, large-area planting is carried out in Yunnan, Guizhou, Zhejiang and Jiangsu areas of China, the red bayberries have high nutritional value and medicinal value, and experimental studies show that the red bayberries have an inhibiting effect on bacteria such as escherichia coli and bacillus dysenteriae, can treat abdominal pain caused by dysentery, have good effect on people who do not stop diarrhea, are sour and astringent in taste, and have the effects of astringing and diminishing inflammation; the fresh waxberry fruits can promote the production of body fluid to quench thirst, are good products for dispelling summer heat in summer, can prevent heatstroke, remove eruption and relieve polydipsia, the waxberry fruits contain various organic acids, the content of vitamin C is also very rich, the fresh fruits are sour in taste, and the acidity in stomach can be increased, food can be digested and appetite can be promoted when the waxberry fruits are eaten; cellulose in the pulp of the waxberries can stimulate intestinal tract peristalsis, is beneficial to excretion of harmful substances in vivo, has the effects of expelling toxin and beautifying, anthocyanin and vitamin C contained in the waxberries have good oxidation resistance, and have the effects of improving immunity, resisting free radicals, preventing aging and inhibiting cancers, and fruit acid contained in the waxberries can prevent sugar in vivo from converting into fat, so that the waxberries are beneficial to losing weight and are ideal fruits for losing weight; the potassium content in the fresh waxberry fruits is very rich, and the potassium content of each 100 g of fresh waxberry fruits reaches about 100 mg, and modern medical research proves that the potassium element has outstanding effects in maintaining cardiac function, participating in metabolism, reducing blood pressure and the like, and is also beneficial to regulating emotion, stabilizing emotion and reducing the incidence of stroke; the waxberry contains vitamin C, B, which has positive effect on cancer prevention and anticancer, the waxberry nucleolus contains vitamin B17, which is an anticancer substance, and cyanogen glycosides, fatty oil and the like contained in the waxberry nucleolus also have the effect of inhibiting cancer cells; the waxberry fruit contains a small amount of myricetin, the myricetin directly acts on the kidney to excite the heart, indirectly plays a strong diuretic role, and has an anti-vascular permeability function.

However, in the positive high-temperature plum rain season in south of the ripe period of the waxberries, the waxberries are soft, the respiration is vigorous, the fruits are not protected by peels, and the waxberries are easy to decay and deteriorate, have low quality and are not resistant to storage and transportation. The red bayberry fresh-keeping time is short, the maturation time of the red bayberries is concentrated, and the spoilage problem of the red bayberries needs to be solved along with the increase of the yield. Therefore, the deep-processed product of the waxberries is beneficial to reducing the great economic loss of fruit growers caused by fruit spoilage and the like.

In order to solve the problem of a large amount of waste caused by red bayberry rot, the red bayberry soaking wine is a representative method. Along with the continuous development of society, the pace of life is faster and faster, which leads to the irregularity of life diet, and people pay more and more attention to the conditioning of their bodies and have stronger consciousness on the aspects of health preservation and health care; the preparation of the waxberry wine can solve the problem of short preservation time of fresh waxberry fruits and can treat the waxberry more effectively to fully realize the nutritional value and the medicinal value of the waxberry so as to achieve the pursuit of health care at present. The waxberry soaking wine is prepared by adding white spirit into fresh waxberry fruits according to a certain proportion, and the product obtained by the method can well retain the nutrient components of the waxberry, is economic and effective, and has bright and transparent wine liquid color and stable quality. However, the waxberry fruits in the soaked wine are soaked to permeate a lot of wine liquid, and if the waxberry fruits are directly discarded, unnecessary waste is caused. Meanwhile, the alcohol content of the soaking wine obtained by soaking fresh waxberries in the white spirit with the alcohol content of more than 45 degrees is generally stabilized at about 20-25 degrees, and the requirements on the mouthfeel of consumers are limited.

Therefore, many manufacturers and acquaintances develop and develop the products, but no ideal products are available.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a process for preparing waxberry white spirit, so as to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a process for preparing waxberry white spirit comprises the following steps:

1) preparing raw materials: washing naturally mature waxberries without liquid medicine by showering;

2) softening the raw materials by burning: adding water 10-40% of the weight of fructus Myricae Rubrae, heating with fructus Myricae Rubrae until the mixture is boiled, and heating for 10-30 min;

3) and adding auxiliary materials: naturally cooling the mixture obtained in the step 2, adding white sugar accounting for 10-30% of the weight of the waxberries, and uniformly stirring;

4) and fermenting: putting the mixture obtained in the step (3) into a container for fermentation in a sealed manner, wherein the fermentation time is 2-3 months;

5) and (3) distillation: distilling the fermentation material obtained in the step 4 to obtain white spirit;

6) and sealing and storing: and (5) standing the white spirit obtained in the step (5) in a wine cellar for more than 1 year.

The invention is further configured to: the raw materials in the step 1 are wild waxberries picked on the same day with the altitude of more than 300 meters, and the sugar content of the wild waxberries is 14-18%.

The invention is further configured to: selecting non-pollution and impurity-free spring water in the step 2, mixing the spring water with the waxberries at normal temperature, and heating the mixture in a pot; stirring the mixture during heating and mashing the fructus Myricae Rubrae until more than 70% of pulp falls off the kernel.

The invention is further configured to: the fermentation in step 4 comprises

The pre-fermentation period: stirring the mixture obtained in the step 3 every day for 10-30 minutes in the first 5-10 days;

and (3) medium fermentation period: stirring the mixture after the previous fermentation period every other day for 5-15 days, wherein the stirring time is 10-20 minutes;

and (3) post-fermentation period: and (3) performing sealed fermentation on the mixture after the middle fermentation period, wherein the fermentation time is 1-2 months.

The invention is further configured to: the fermentation temperature in step 4 is 25-30 ℃.

The invention is further configured to: and 4, removing the kernels of the mixture subjected to the post-fermentation period.

The invention is further configured to: and 5, carrying out primary distillation on the fermentation material obtained in the step 4 to obtain primary distilled liquor, and carrying out primary distillation on the primary distilled liquor obtained in the primary distillation to obtain secondary distilled liquor.

The invention is further configured to: the wine cellar in the step 6 is positioned on a mountain with the altitude of more than 300 meters, the wine cellar depth is more than 80 meters, and the wine cellar temperature is between 15 and 24 ℃.

The invention is further configured to: and (4) arranging a water flowing channel capable of flowing water outwards from the inside all the time in the wine cellar in the step (6).

The invention is further configured to: the raw material in step 1 is selected from fresh fructus Myricae Rubrae picked before 9 o' clock of the day, and step 2 is carried out on the day, wherein in step 3, the mixture is naturally cooled overnight, and white sugar is added on the next day.

In conclusion, the invention has the following beneficial effects: the preparation process of the invention adopts the waxberries as the raw materials or the main raw materials, thus grain does not need to be adopted as the main raw material any more, the waste of the grain can be reduced, meanwhile, the waxberries can be fully utilized in the season of the ripe waxberries, the deterioration and the waste of the waxberries are avoided, and the preparation process has great economic benefit, nutrition and medicinal value. The fermentation and distillation are known technologies, the existing design is adopted, the adopted raw materials only comprise the waxberries, water and white sugar, cyanide is not generated in the fermentation and distillation processes, the content of methanol and lead is extremely low, and the accompanying drawings of the specification 2-4 can be proved, so that the waxberry white spirit is not drunk, and the drinking taste and the market prospect of the waxberry white spirit are greatly improved.

Drawings

FIG. 1 is a schematic flow chart of a process for making waxberry white spirit;

FIG. 2 is a first page of a test report of the inspection and testing of the waxberry white spirit by the inspection center for food and medicine in Yongjia county;

FIG. 3 is a first page of a test and detection report of the waxberry white spirit passing through a food and drug test center in Yongjia county;

fig. 4 is a second page of a test and detection report of the bayberry wine passing through the food and drug test center in Yongjia county.

Detailed Description

The present invention will be described in further detail with reference to the accompanying drawings and examples. In which like parts are designated by like reference numerals. It should be noted that the terms "front," "back," "left," "right," "upper" and "lower" used in the following description refer to directions in the drawings, and the terms "bottom" and "top," "inner" and "outer" refer to directions toward and away from, respectively, the geometric center of a particular component.

Referring to fig. 1-4, a process for making waxberry white spirit comprises the following steps:

The preparation process of the invention adopts the waxberries as the raw materials or the main raw materials, thus grain does not need to be adopted as the main raw material any more, the waste of the grain can be reduced, meanwhile, the waxberries can be fully utilized in the season of the ripe waxberries, the deterioration and the waste of the waxberries are avoided, and the preparation process has great economic benefit, nutrition and medicinal value. The fermentation and distillation are known technologies, the existing design is adopted, the adopted raw materials only comprise the waxberries, water and white sugar, cyanide is not generated in the fermentation and distillation processes, the content of methanol and lead is extremely low, and the accompanying drawings of the specification 2-4 can be proved, so that the waxberry white spirit is not drunk, and the drinking taste and the market prospect of the waxberry white spirit are greatly improved.

The raw materials in the step 1 are wild waxberries picked on the same day with the altitude of more than 300 meters, and the sugar content of the wild waxberries is 14-18%. The waxberries are not easy to store and easy to rot, so that the waxberries for making the waxberry white spirit are picked fresh in the same day, the water content of the waxberries is improved, the water consumption in subsequent burning and softening is reduced, and the nutrition and medicinal value of the waxberry white spirit are improved. The wild waxberries with the sugar content of 14-18% are selected, so that the requirement on white sugar can be further reduced, and the nutritional and medicinal values of the waxberry white spirit can be further improved. Only red and black ripe waxberries can reach the sugar content of 14-18%, so the sugar content of the waxberries is also required.

In addition, the wild waxberry with the altitude of more than 300 meters has large temperature difference in the growing environment, so the sugar content is high, but the wild waxberry has inconvenient traffic on the mountain, inconvenient picking and transportation and small market prospect, so that most of wild waxberries are picked by no people to cause a large amount of waste, the wild waxberries picked by no people can be selected for use to make the waxberry white spirit, and the market prospect of the high mountain waxberries is greatly improved.

Selecting non-pollution and impurity-free spring water in the step 2, mixing the spring water with the waxberries at normal temperature, and heating the mixture in a pot; stirring the mixture during heating and mashing the fructus Myricae Rubrae until more than 70% of pulp falls off the kernel. The spring water has certain mineral substances and trace elements, and does not have chemical additives relative to tap water, so that the contents of cyanide, methanol and lead in the waxberry white spirit are favorably reduced, the elevation of the waxberry is 300 meters, the spring water also flows out of a mountain body, and the position of a wine cellar is limited, so that the raw materials are conveniently selected, and the processing cost is greatly reduced. The waxberries are heated and mashed, saccharification of the waxberries can be accelerated, and further improvement of the fermentation efficiency of the waxberries is facilitated.

The fermentation in step 4 comprises

The pre-fermentation period: stirring the mixture obtained in the step 3 every day for 10-30 minutes in the first 5-10 days, and carrying out sealed fermentation after each stirring;

and (3) medium fermentation period: stirring the mixture in the previous fermentation period every other day for 5-15 days for 10-20 min, and performing sealed fermentation after each stirring;

The air displacement is large in the early stage of the waxberry fermentation process, so that air exhaust is required every day, air exhaust can be performed every other day in the middle stage, and sealed fermentation is performed at the last stage of fermentation, so that the fermentation effect is further improved.

The fermentation temperature in the step 4 is 25-30 ℃, which is beneficial to the fermentation and temperature rise of the waxberries, thereby being beneficial to further improving the fermentation effect.

And 4, removing the kernels of the mixture subjected to the post-fermentation period. The fruit pulp is completely separated from the kernels after the kernels are fished out after fermentation, so that the utilization rate of the waxberries can be improved, waste is avoided, and meanwhile, the waxberries are fished out

And 5, carrying out primary distillation on the fermentation material obtained in the step 4 to obtain primary distilled liquor, and carrying out primary distillation on the primary distilled liquor obtained in the primary distillation to obtain secondary distilled liquor.

The wine cellar in the step 6 is positioned on a mountain with the altitude of more than 300 meters, the wine cellar depth is more than 80 meters, and the wine cellar temperature is between 15 and 24 ℃.

And (4) arranging a water flowing channel capable of flowing water outwards from the inside all the time in the wine cellar in the step (6).

The raw material in step 1 is selected from fresh fructus Myricae Rubrae picked before 9 o' clock of the day, and step 2 is carried out on the day, wherein in step 3, the mixture is naturally cooled overnight, and white sugar is added on the next day.

The waxberry belongs to a food with higher sugar content, and each 100 g of waxberry contains 12 to 15 g of sugar.

But the high temperature is also unfavorable for the waxberries, and particularly the high temperature plus sun exposure often causes the branches to scorch and die,

the waxberry is a shady-resistant fruit tree, and the growth of the waxberry is not facilitated by too strong illumination, so that the waxberry is planted in a shady valley and a place with less sunlight, but the waxberry grows more rapidly than the waxberry planted at a mountain top and facing the sun, and has more fruits, good quality, soft and juicy fruits and good flavor. The light irradiation at the later development stage of the fruit is sufficient, which is beneficial to the improvement of the coloring sugar content and the storage stability.

The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.

Claims

1. A process for making waxberry white spirit is characterized by comprising the following steps: the method comprises the following steps:

2. The making process of waxberry white spirit according to claim 1, which is characterized in that: the raw materials in the step 1 are wild waxberries picked on the same day with the altitude of more than 300 meters, and the sugar content of the wild waxberries is 14-18%.

3. The making process of waxberry white spirit according to claim 1, which is characterized in that: selecting non-pollution and impurity-free spring water in the step 2, mixing the spring water with the waxberries at normal temperature, and heating the mixture in a pot; stirring the mixture during heating and mashing the fructus Myricae Rubrae until more than 70% of pulp falls off the kernel.

4. The making process of waxberry white spirit according to claim 1, which is characterized in that: the fermentation in step 4 comprises

5. The making process of waxberry white spirit according to claim 4, which is characterized in that: the fermentation temperature in step 4 is 25-30 ℃.

6. The making process of waxberry white spirit according to claim 4, which is characterized in that: and 4, removing the kernels of the mixture subjected to the post-fermentation period.

7. The making process of waxberry white spirit according to claim 1, which is characterized in that: and 5, carrying out primary distillation on the fermentation material obtained in the step 4 to obtain primary distilled liquor, and carrying out primary distillation on the primary distilled liquor obtained in the primary distillation to obtain secondary distilled liquor.

8. The making process of waxberry white spirit according to claim 1, which is characterized in that: the wine cellar in the step 6 is positioned on a mountain with the altitude of more than 300 meters, the wine cellar depth is more than 80 meters, and the wine cellar temperature is between 15 and 24 ℃.

9. The making process of waxberry white spirit according to claim 8, wherein: and (4) arranging a water flowing channel capable of flowing water outwards from the inside all the time in the wine cellar in the step (6).

10. The making process of waxberry white spirit according to claim 1, which is characterized in that: the raw material in step 1 is selected from fresh fructus Myricae Rubrae picked before 9 o' clock of the day, and step 2 is carried out on the day, wherein in step 3, the mixture is naturally cooled overnight, and white sugar is added on the next day.