CN113337357A - Method for preparing cortex lycii distilled liquor - Google Patents
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- CN113337357A CN113337357A CN202110784557.9A CN202110784557A CN113337357A CN 113337357 A CN113337357 A CN 113337357A CN 202110784557 A CN202110784557 A CN 202110784557A CN 113337357 A CN113337357 A CN 113337357A
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Abstract
The invention relates to a method for preparing a Piper methysticum fruit distilled liquor, which comprises the following steps: taking out the skin-embryo fruits subjected to after-ripening and freezing from a refrigeration house, and weighing 5-10 kg of fully-ripened tomatoes, 5-10 kg of potatoes and 5-10 kg of rice per 100kg of skin-embryo fruits; then respectively preparing peel pulp, tomato pulp, potato pulp and rice pulp; secondly, putting the peel-pulp fruit pulp, the tomato pulp, the potato pulp and the rice pulp into a container, and uniformly stirring to obtain slurry; regulating the sugar degree and the acidity of the slurry; pouring the slurry obtained in the step three into a fermentation tank, and adding activated yeast for fermentation until the filling degree is 80% to obtain fermentation liquor; and distilling the fermentation liquor, and aging for three months to obtain the distilled liquor of the fruit of the Pimenta sinensis with the alcoholic strength of 40% -68%. The invention has low cost and is easy for large-scale production, and the obtained distilled liquor has strong fruity flavor, unique style, mellowness and harmony, smooth liquor body, softness and dainty, and good flavor.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a method for making a distilled wine of fruits of Piper taiwanensis.
Background
The Pimenta dioica (Pyrus sikjorgensis Yu), also called Piteguo and sour pear, is a local cultivated variety of a autumn pear system (Pyrus ussuriensis Maxim.) of the genus Pyrus of the family Rosaceae, is positioned at the upper limit of the distribution of the plants of the genus Pyri, is a specific pear tree variety in the southwest part of Gansu, and mainly comprises three cultivation types of ginkgo, stem and sour pear. The Piezo pear is planted between the altitudes of 2000 m-2500 m, mainly in the farmland banks, the Yilin barren slopes, the four sides and the cultivated lands of the counties of Xixia, such as Linxia, Hezheng, Guanghe, Kangle, Jishi mountain, Dongxiang and Dingxi, and a small amount of planting is also carried out in partial areas of Lanzhou city.
The fruit of the Piper methysticum has thicker meat quality, is soft, has more stone cells, more fruit juice, warm nature, moderate sweet acid and stronger fragrance, and contains various nutrient components. The fruit was determined to have very high caloric energy of 7.48kJ/g, tryptophan (46.92 mg/100 g) and vitamin B2 (1.5. mu.g/g), rich in crude fat (0.43%), crude fiber (6.31%) and iron (39. mu.g/g). Total sugar (glucose) 8.0%, total acid (malic acid) 0.6%, vitamin B10.01 mu g/g, 20 mu g/g of vitamin C, 0.35 percent of protein, 0.36 mu g/g of carotene, 790 mu g/g of K, 100 mu g/g of Ca, 100 mu g/g of P, 87 mu g/g of Mg, 38 mu g/g of Na, 1.4 mu g/g of Zn, 0.8 mu g/g of Cu, 0.3 mu g/g of Mn and 3.76Mg/g of total 18 amino acids. The amino acid content is moderate, but the variety is completeAnd (4) equaling. The sugar, the acid and the vitamin C are equivalent to Lanzhou soft pear, have various health care and beauty functions of warm nature, stomach nourishing, lung moistening, phlegm dissolving, cough relieving, blood vessel softening, alcohol effect dispelling, liver protecting, beauty maintaining, skin moistening, ultraviolet irradiation prevention, wrinkle prevention and the like, are hot fruits which are very favorite for people in summer, and can be eaten by old, young, sick and disabled.
The Piper methysticum fruit has wide acceptance in China as a special health-care fruit in Linxia, but because of the physiological characteristics of the Piper methysticum fruit, the taste of the finished product fruit is not easily accepted by consumers in other regions and even out of provinces, and the sale of the Piper methysticum fruit in a fresh fruit form is limited.
At present, the average yield per mu of the skin embryo fruits is about 200kg, the annual yield of fresh fruits is about 2.84 ten thousand tons, but the skin embryo fruit products mainly comprise fruit juice beverages, and a large amount of skin embryo fruits are difficult to drive to be used for deep processing due to single products. Therefore, it is urgent to convert specialty economic forest fruits into specialty products to promote local economic development.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method for preparing the distilled liquor of the fruits of Piper taiwanensis, which is easy for large-scale production.
In order to solve the problems, the preparation method of the distilled liquor of the fruit of Piper taiwanensis comprises the following steps:
taking out the skin-embryo fruits subjected to after-ripening and freezing from a refrigeration house, and weighing 5-10 kg of fully-ripened tomatoes, 5-10 kg of potatoes and 5-10 kg of rice per 100kg of skin-embryo fruits; then respectively preparing peel pulp, tomato pulp, potato pulp and rice pulp;
putting the peel-pulp fruit pulp, the tomato fruit pulp, the potato pulp and the rice pulp into a container, and uniformly stirring to obtain slurry;
regulating the sugar degree and the acidity of the slurry;
pouring the slurry obtained in the step three into a fermentation tank until the filling degree is 80%, adding activated yeast, uniformly stirring, and fermenting at 18-20 ℃ for 30d to obtain fermentation liquor; the mass ratio of the Piper methysticum fruit to the dry yeast in the activated yeast is 100 kg: 4g of the total weight of the mixture;
distilling the fermentation liquor to obtain high wine with the alcohol content of more than 35 degrees and low wine with the alcohol content of less than 35 degrees and more than 10 degrees respectively; distilling the low alcohol wine to obtain wine with the alcohol content of more than 35 degrees, mixing the wine with the alcohol content of more than 35 degrees with the high alcohol wine, filling the mixture into a jar, and ageing for three months to obtain the chafer distilled wine with the alcohol content of 40-68 percent.
The method comprises the steps of washing, unfreezing, removing stalks and crushing the skin-bodied fruits to obtain the skin-bodied fruit pulp.
The tomato pulp is prepared by washing and crushing the tomatoes.
The potato pulp is prepared by peeling, steaming and mashing potatoes, adding water, uniformly stirring, cooling to 35 ℃ at room temperature to obtain reinforcing liquid dual-purpose distiller's yeast, and saccharifying for 24 hours; the mass ratio of the potatoes, the water and the solid-liquid dual-purpose distiller's yeast is 100 kg: 50 kg: 800 g.
The rice milk is prepared by washing and steaming the rice, cooling to 35 ℃ and adding reinforcing liquid to distiller's yeast, and saccharifying for 24 hours; the mass ratio of the rice to the solid-liquid dual-purpose distiller's yeast is 100 kg: 800 g.
The method for regulating the sugar degree in the step three is to add white granulated sugar into the wine which is 1% generated according to 17g/L of sugar in the slurry for regulation.
The method for adjusting the acidity in the step three is to add potassium metabisulfite or organic acid into the slurry to enable the pH to be = 3.0-3.8.
The activated yeast in the fourth step is obtained by putting 4g of Angel active dry yeast into 500ml of 35 ℃ water, uniformly stirring, adding 5g of white sugar, and activating for 30 min.
Compared with the prior art, the invention has the following advantages:
1. the tomato, the potato and the rice are added in the invention, so that the generation of ethyl lactate is promoted, and the generated ethyl lactate ensures strong bouquet, mellow and harmonious mouthfeel, lasting aftertaste and unique style.
The gas chromatograph tests of the products (P2, P3 and P4) and the distilled liquor (1105-1106001, 1105-1106002 and 1105-1106003) obtained by the conventional process without adding tomato, potato and rice auxiliary materials show that the ethyl lactate is generated without adding auxiliary materials (see FIGS. 6-8 and tables 4-6), and the ethyl lactate is generated after adding auxiliary materials (see FIGS. 3-5 and tables 1-3).
TABLE 1 analytical results of the product of the invention P2
TABLE 2 analysis results of the product P3 of the invention
TABLE 3 analysis results of the product P4 of the invention
TABLE 4 results of the analysis of 1105-1106001 distilled spirit without auxiliary materials
TABLE 5 results of the analysis of 1105-1106002 distilled spirit without auxiliary materials
TABLE 6 results of the analysis of 1105-1106003 distilled spirit without auxiliary materials
2. The distilled liquor obtained by the invention has the advantages of rich fruit aroma, unique style, mellowness and harmony, soft and tasty wine body and good flavor, and accords with the GB 2757-2012 standard through detection.
3. The invention has low cost and is easy for large-scale production.
Drawings
The following describes embodiments of the present invention in further detail with reference to the accompanying drawings.
FIG. 1 shows an after-ripened frozen littlefruit of the present invention.
FIG. 2 shows the product of the distilled liquor of Piper betle of the present invention.
FIG. 3 is a chromatogram and analysis results of P2 of the present invention, Table 1.
FIG. 4 is a chromatogram and analysis results of P3 of the present invention shown in Table 2.
FIG. 5 is a chromatogram and analysis results of P4 of the present invention, Table 3.
FIG. 6 is a chromatogram and analysis results of 1105 and 1106001 without adding adjuvant, Table 4.
FIG. 7 is a chromatogram and analysis results of 1105 and 1106002 without adding adjuvants in Table 5.
FIG. 8 is a chromatogram and analysis results of 1105 and 1106003 without adding adjuvants in Table 6.
Detailed Description
A method for preparing a Piper methysticum fruit distilled liquor comprises the following steps:
taking out after-ripening and frozen skin-embryo fruits (see figure 1) from a refrigeration house, and weighing 5-10 kg of fully-ripened tomatoes, 5-10 kg of potatoes and 5-10 kg of rice per 100kg of skin-embryo fruits; then respectively making peel pulp, tomato pulp, potato pulp and rice pulp.
Wherein: the peel-embryo fruit pulp is prepared by cleaning peel-embryo fruits, thawing, removing stalks and crushing.
The acidity of the fruits of the pericarp is high, and hard and immature fruits can be subjected to after-ripening treatment for 4-7 days. The fruit after post-ripening has high sugar content and reduced total acid, pectin and tannin content. Removing rotten fruit, deteriorated fruit, insect-infected fruit and immature fruit. The selected fruits are washed to remove silt, eggs and other impurities. And (5) washing with clear water, and draining for later use.
Tomato pulp is prepared by cleaning and crushing tomato.
The potato pulp is prepared by peeling 100kg of potato, steaming, mashing, adding 50kg of water, stirring, cooling to 35 deg.C at room temperature, adding 800g of solid-liquid dual-purpose distiller's yeast, and saccharifying for 24 h.
The rice milk is prepared by washing 100kg rice, steaming, cooling to 35 deg.C, adding 800g solid-liquid dual-purpose distiller's yeast, and saccharifying for 24 hr.
Putting the peel-pulp fruit pulp, the tomato pulp, the potato pulp and the rice pulp into a container, and uniformly stirring to obtain slurry.
And regulating the sugar degree and the acidity of the slurry.
Wherein: the method for adjusting the sugar degree is to add white granulated sugar into 1 percent of wine produced by 17g/L of sugar in the slurry for adjustment.
If the alcohol content of the semi-finished product wine is 11 percent, the weight of the slurry is W (kg), the alcohol content A before the slurry is = the sugar content (g/L) of the slurry/17; the amount of sugar added (kg) = (11-a) × 1.7% × W. The sugar may be added before the inoculation of the yeast, preferably immediately after the start of the fermentation of the yeast. Since the yeast is in the vigorous breeding stage at this time, it can convert sugar into alcohol quickly.
The method for adjusting the acidity is to add potassium metabisulfite or an organic acid to the slurry so that the pH of the slurry is =3.0 to 3.8. The pH value higher than 3.8 is not good for inhibiting the growth of mixed bacteria and ensuring the sensory quality of the fruit wine.
Pouring the slurry obtained in the step three into a fermentation tank until the filling degree is 80%, adding activated yeast, uniformly stirring, and fermenting at 18-20 ℃ for 30d to obtain fermentation liquor.
Generally, 30-40 h later fermentation is in a vigorous stage, stirring is carried out for 2 times every day in the first 3 days, sealing is carried out on the day 4, and single exhaust is carried out.
Wherein: the activated yeast is prepared by adding 4g of Angel active dry yeast into 500ml of 35 deg.C water, stirring, adding 5g of white sugar, and activating for 30 min.
The mass ratio of the dried yeast in the yeast after activation to the fruit of Piper methysticum is 100 kg: 4g of the total weight.
Distilling the fermentation liquor to obtain high wine with the alcohol content of more than 35 degrees and low wine with the alcohol content of less than 35 degrees and more than 10 degrees respectively; distilling the low alcohol wine to obtain wine with alcohol content of more than 35 degrees, mixing the wine with alcohol content of more than 35 degrees with high alcohol content, canning, and aging for three months to obtain the distilled wine of the Pistacia chinensis with the alcohol content of 40-68% (see figure 2).
Embodiment 1 a method for preparing a distilled spirit of Piper methysticum fruit, comprising the following steps:
taking out the skin-embryo fruits subjected to after-ripening and freezing from a refrigeration house, and weighing 10kg of fully-ripe tomatoes, 10kg of potatoes and 10kg of rice per 100kg of skin-embryo fruits; then respectively making peel pulp, tomato pulp, potato pulp and rice pulp.
Putting the peel-pulp fruit pulp, the tomato pulp, the potato pulp and the rice pulp into a container, and uniformly stirring to obtain slurry.
And regulating the sugar degree and the acidity of the slurry.
Wherein: 20kg of white granulated sugar is needed to be added for adjusting the sugar degree of the slurry.
Pouring the slurry obtained in the step three into a fermentation tank until the filling degree is 80%, adding activated yeast, uniformly stirring, and fermenting at 18-20 ℃ for 30d to obtain fermentation liquor.
Distilling the fermentation liquor to obtain high wine with the alcohol content of more than 35 degrees and low wine with the alcohol content of less than 35 degrees and more than 10 degrees respectively; distilling the low alcohol wine to obtain wine with alcohol content of more than 35 degrees, mixing the wine with alcohol content of more than 35 degrees with high alcohol content, filling the mixture into a jar, and ageing for three months to obtain the distilled wine of the fruits of the Piper methysticum with the alcohol content of 40-68 percent.
Embodiment 2 a method for preparing a distilled spirit of Piper methysticum fruit, comprising the following steps:
taking out the skin-embryo fruits subjected to after-ripening and freezing from a refrigeration house, and weighing 5 kg of fully-ripe tomatoes, 5 kg of potatoes and 10kg of rice per 100kg of skin-embryo fruits; then respectively making peel pulp, tomato pulp, potato pulp and rice pulp.
Putting the peel-pulp fruit pulp, the tomato pulp, the potato pulp and the rice pulp into a container, and uniformly stirring to obtain slurry.
And regulating the sugar degree and the acidity of the slurry.
Wherein: 10kg of white granulated sugar is needed to be added for adjusting the sugar degree of the slurry.
Pouring the slurry obtained in the step three into a fermentation tank until the filling degree is 80%, adding activated yeast, uniformly stirring, and fermenting at 18-20 ℃ for 30d to obtain fermentation liquor.
Distilling the fermentation liquor to obtain high wine with the alcohol content of more than 35 degrees and low wine with the alcohol content of less than 35 degrees and more than 10 degrees respectively; distilling the low alcohol wine to obtain wine with alcohol content of more than 35 degrees, mixing the wine with alcohol content of more than 35 degrees with high alcohol content, filling the mixture into a jar, and ageing for three months to obtain the distilled wine of the fruits of the Piper methysticum with the alcohol content of 40-68 percent.
Embodiment 3 a method for preparing a distilled spirit of Piper methysticum fruit, comprising the following steps:
taking out the skin-embryo fruits subjected to after-ripening and freezing from a refrigeration house, and weighing 10kg of fully-ripe tomatoes, 5 kg of potatoes and 5 kg of rice per 100kg of skin-embryo fruits; then respectively making peel pulp, tomato pulp, potato pulp and rice pulp.
Putting the peel-pulp fruit pulp, the tomato pulp, the potato pulp and the rice pulp into a container, and uniformly stirring to obtain slurry.
And regulating the sugar degree and the acidity of the slurry.
Wherein: 20kg of white granulated sugar is needed to be added for adjusting the sugar degree of the slurry.
Pouring the slurry obtained in the step three into a fermentation tank until the filling degree is 80%, adding activated yeast, uniformly stirring, and fermenting at 18-20 ℃ for 30d to obtain fermentation liquor.
Distilling the fermentation liquor to obtain high wine with the alcohol content of more than 35 degrees and low wine with the alcohol content of less than 35 degrees and more than 10 degrees respectively; distilling the low alcohol wine to obtain wine with alcohol content of more than 35 degrees, mixing the wine with alcohol content of more than 35 degrees with high alcohol content, filling the mixture into a jar, and ageing for three months to obtain the distilled wine of the fruits of the Piper methysticum with the alcohol content of 40-68 percent.
Embodiment 4 a method for preparing a distilled spirit of Piper methysticum fruit, comprising the following steps:
taking out the skin-embryo fruits subjected to after-ripening and freezing from a refrigeration house, and weighing 5 kg of fully-ripe tomatoes, 10kg of potatoes and 5 kg of rice per 100kg of skin-embryo fruits; then respectively making peel pulp, tomato pulp, potato pulp and rice pulp.
Putting the peel-pulp fruit pulp, the tomato pulp, the potato pulp and the rice pulp into a container, and uniformly stirring to obtain slurry.
And regulating the sugar degree and the acidity of the slurry.
Wherein: 20kg of white granulated sugar is needed to be added for adjusting the sugar degree of the slurry.
Pouring the slurry obtained in the step three into a fermentation tank until the filling degree is 80%, adding activated yeast, uniformly stirring, and fermenting at 18-20 ℃ for 30d to obtain fermentation liquor.
Distilling the fermentation liquor to obtain high wine with the alcohol content of more than 35 degrees and low wine with the alcohol content of less than 35 degrees and more than 10 degrees respectively; distilling the low alcohol wine to obtain wine with alcohol content of more than 35 degrees, mixing the wine with alcohol content of more than 35 degrees with high alcohol content, filling the mixture into a jar, and ageing for three months to obtain the distilled wine of the fruits of the Piper methysticum with the alcohol content of 40-68 percent.
Claims (8)
1. A method for preparing a Piper methysticum fruit distilled liquor comprises the following steps:
taking out the skin-embryo fruits subjected to after-ripening and freezing from a refrigeration house, and weighing 5-10 kg of fully-ripened tomatoes, 5-10 kg of potatoes and 5-10 kg of rice per 100kg of skin-embryo fruits; then respectively preparing peel pulp, tomato pulp, potato pulp and rice pulp;
putting the peel-pulp fruit pulp, the tomato fruit pulp, the potato pulp and the rice pulp into a container, and uniformly stirring to obtain slurry;
regulating the sugar degree and the acidity of the slurry;
pouring the slurry obtained in the step three into a fermentation tank until the filling degree is 80%, adding activated yeast, uniformly stirring, and fermenting at 18-20 ℃ for 30d to obtain fermentation liquor; the mass ratio of the Piper methysticum fruit to the dry yeast in the activated yeast is 100 kg: 4g of the total weight of the mixture;
distilling the fermentation liquor to obtain high wine with the alcohol content of more than 35 degrees and low wine with the alcohol content of less than 35 degrees and more than 10 degrees respectively; distilling the low alcohol wine to obtain wine with the alcohol content of more than 35 degrees, mixing the wine with the alcohol content of more than 35 degrees with the high alcohol wine, filling the mixture into a jar, and ageing for three months to obtain the chafer distilled wine with the alcohol content of 40-68 percent.
2. The method for preparing the distilled liquor of Piper methysticum fruit as claimed in claim 1, wherein the method comprises the following steps: the method comprises the steps of washing, unfreezing, removing stalks and crushing the skin-bodied fruits to obtain the skin-bodied fruit pulp.
3. The method for preparing the distilled liquor of Piper methysticum fruit as claimed in claim 1, wherein the method comprises the following steps: the tomato pulp is prepared by washing and crushing the tomatoes.
4. The method for preparing the distilled liquor of Piper methysticum fruit as claimed in claim 1, wherein the method comprises the following steps: the potato pulp is prepared by peeling, steaming and mashing potatoes, adding water, uniformly stirring, cooling to 35 ℃ at room temperature to obtain reinforcing liquid dual-purpose distiller's yeast, and saccharifying for 24 hours; the mass ratio of the potatoes, the water and the solid-liquid dual-purpose distiller's yeast is 100 kg: 50 kg: 800 g.
5. The method for preparing the distilled liquor of Piper methysticum fruit as claimed in claim 1, wherein the method comprises the following steps: the rice milk is prepared by washing and steaming the rice, cooling to 35 ℃ and adding reinforcing liquid to distiller's yeast, and saccharifying for 24 hours; the mass ratio of the rice to the solid-liquid dual-purpose distiller's yeast is 100 kg: 800 g.
6. The method for preparing the distilled liquor of Piper methysticum fruit as claimed in claim 1, wherein the method comprises the following steps: the method for regulating the sugar degree in the step three is to add white granulated sugar into the wine which is 1% generated according to 17g/L of sugar in the slurry for regulation.
7. The method for preparing the distilled liquor of Piper methysticum fruit as claimed in claim 1, wherein the method comprises the following steps: the method for adjusting the acidity in the step three is to add potassium metabisulfite or organic acid into the slurry to enable the pH to be = 3.0-3.8.
8. The method for preparing the distilled liquor of Piper methysticum fruit as claimed in claim 1, wherein the method comprises the following steps: the activated yeast in the fourth step is obtained by putting 4g of Angel active dry yeast into 500ml of 35 ℃ water, uniformly stirring, adding 5g of white sugar, and activating for 30 min.
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