CN113773938A - White spirit brewing process - Google Patents
White spirit brewing process Download PDFInfo
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- CN113773938A CN113773938A CN202111240448.7A CN202111240448A CN113773938A CN 113773938 A CN113773938 A CN 113773938A CN 202111240448 A CN202111240448 A CN 202111240448A CN 113773938 A CN113773938 A CN 113773938A
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- CN
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- parts
- white spirit
- rhizoma polygonati
- brewing process
- steaming
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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
- C12G3/026—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
-
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a white spirit brewing process, which comprises the following steps: firstly, selecting materials, namely selecting 50-100 parts of nine-ripe rose hips, 5-100 parts of fresh polygonatum sibiricum for more than three years and 20-50 parts of rice; secondly, steaming and boiling, namely steaming and sunning the rhizoma polygonati for nine times, mashing the rhizoma polygonati and the rose hip, then uniformly mixing the rhizoma polygonati and the steamed rice, and adding distiller's yeast to mix to form a blank; thirdly, fermentation, namely placing the blank body in a sauce jar, wherein a hole is formed in the center of the sauce jar, gauze is covered on the sauce jar, and cotton quilt or straw is wrapped around the sauce jar for heat preservation and fermentation for 15-30 days to form yeast wine; and fourthly, distilling. According to the scheme, the extraction of organic matters in the sealwort is effectively improved, and the sealwort and the rose hip are combined to brew the white spirit, so that the organic matters in the sealwort are well preserved, the extraction of vitamin C in the rose hip is effectively ensured, the taste of the white spirit is effectively improved, and the brewed white spirit has the effects of tonifying qi and yin, invigorating spleen, moistening lung and tonifying kidney, and the harm of the white spirit to a body is reduced.
Description
Technical Field
The invention relates to a white spirit brewing technology, in particular to a white spirit brewing technology.
Background
White spirit is a general term for wines (except fruit wine and rice wine), and is also called distilled liquor, dried old white, knife, etc.
The white spirit has compound fragrance with esters as main body, uses yeasts and yeast as saccharification leaven, and is brewed by using starchiness (saccharine) raw materials through steaming, saccharifying, fermenting, distilling, ageing and blending. Strictly speaking, the blended wine blended by edible alcohol and edible perfume cannot be calculated as white spirit. The white spirit is mainly concentrated in Guizhou renhuai, Sichuan Yibin and Sichuan Luzhou triangle areas at the upstream of the Yangtze river and in the red water river basin, and has a distilled spirit production area with the largest global scale and the best quality.
Application No. 201710534406.1 discloses a liquor brewing process, comprising: taking rice, sweet potatoes and mung beans, and obtaining a steamed grain mixture; taking fructus momordicae, radix puerariae, pericarpium citri reticulatae, oat, chrysanthemum, mulberry, semen cassiae, liquorice, tremella, hawthorn and bitter gourd, and obtaining a traditional Chinese medicine extracting solution; taking sugarcane to obtain sugarcane juice; taking the steamed grain mixture with the mass of 1/20-1/15, freeze-drying, soaking in the traditional Chinese medicine extracting solution for 30-40 minutes, taking out, freeze-drying again, soaking in the sugarcane juice for 40-50 minutes, and repeating the operation for 3-5 times to obtain the pretreated steamed grain mixture; mixing the pre-treated steamed grain mixture with the rest steamed grain mixture, adding distiller's yeast, and saccharifying; sealing the saccharified raw materials, fermenting for 20-30 days at 35-38 ℃, and distilling the fermentation liquor to obtain the fermented corn millet wine.
However, the vitamin C in the mixture of the white spirit brewed by the method cannot be extracted, and meanwhile, the white spirit has enough taste and is easy to get up, so that the health of drinkers is influenced.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide a white spirit brewing process which is convenient for improving the taste of white spirit, reducing the harm of alcohol to human bodies, has a health-care effect, can ensure that vitamin C can permeate into the white spirit and avoids the vitamin C from being oxidized.
The technical scheme of the invention is as follows: a white spirit brewing process comprises the following steps:
firstly, selecting materials, namely selecting 50-100 parts of nine-ripe rose hips, 5-100 parts of fresh polygonatum sibiricum for more than three years and 20-50 parts of rice;
secondly, steaming and boiling, namely steaming and sunning the rhizoma polygonati for nine times, mashing the rhizoma polygonati and the rose hip, then uniformly mixing the rhizoma polygonati and the steamed rice, and adding distiller's yeast to mix to form a blank;
thirdly, fermentation, namely placing the blank body in a sauce jar, wherein a hole is formed in the center of the sauce jar, gauze is covered on the sauce jar, and cotton quilt or straw is wrapped around the sauce jar for heat preservation and fermentation for 15-30 days to form yeast wine;
and fourthly, distilling, namely brewing the fermented yeast wine, and distilling after brewing to obtain the high-purity white spirit.
Further, 55-95 parts of rose hips, 10-90 parts of rhizoma polygonati and 25-45 parts of rice.
Further, 90 parts of rose hips, 50 parts of rhizoma polygonati and 40 parts of rice.
Further, the rose fruit is picked to obtain fresh fruit, and the thorn, seed and fruit base on the surface of the rose fruit are removed, and the pulp is left.
Further, the nine-steaming and nine-sun-drying of the sealwort is realized by steaming for at least 1 hour once, and sun-drying is carried out immediately after steaming is finished so that the sealwort has enough sugar.
Further, the adding proportion of the distiller's yeast to the total amount of the selected materials is 1: 100.
further, the fermentation temperature is controlled to be 15-30 ℃.
Further, the cooling temperature during the distillation is below 25 ℃.
The rose hip contains pectin, citric acid and malic acid, and has laxative and diuretic effects. Fresh rosehips are rich in vitamin C, estimated to contain 1250mg per 100g of rosehips. Vitamin C is also involved in redox reactions including the conversion of folic acid to folinic acid, sugar metabolism, synthesis of lipids and proteins, iron metabolism, infection resistance and cellular respiration. As an antioxidant, vitamin C reduces the oxidation of gastric juice, reduces lipid peroxidation, and reduces oxidative DNA and protein damage. Vitamin C in Rosa canina fruit has effects of preventing and treating common cold, influenza-like infection, infectious diseases, vitamin C deficiency, fever, stomach spasm, and acid stomach deficiency, improving immunity in fatigue stage, and preventing gastric mucositis and gastric ulcer. Can be used as a tonic for stomach and for treating intestinal diseases. Can also be used for treating diarrhea, cholelithiasis, gallbladder diseases, lower urinary tract and kidney diseases, edema, gout, uric acid metabolic disorder, arthritis, ischialgia, and diabetes by oral administration, promoting peripheral circulation, and relieving thirst, and can be used for treating thoracic cavity diseases in folk. Vitamin C is converted to ferrous iron by ferric iron, or promotes the absorption of soluble non-heme iron by preventing chelation of phytic acid or other food ligands, and the interaction between iron salts and vitamin C is variable.
The spirit brewed by the scheme can be drunk for a plurality of times, and can maintain beauty, keep the color of the spirit bright and ruddy, regulate the physiological function and reduce the fatigue. When nutrition is needed to be supplied, the white spirit brewed by the scheme can provide important elements for maintaining body health.
Rhizoma polygonati is sweet and tasty in nature and flavor, is a main material of many traditional Chinese medicine formulas, and can be used for treating symptoms such as weakness of spleen and stomach, tiredness and hypodynamia, dry mouth and poor appetite, lung deficiency and dry cough, essence and blood deficiency, internal heat and diabetes and the like, and treating phthisis, ringworm and the like. Rhizoma Polygonati rhizome contains multiple nutrients including sugar, fat, protein, starch, carotene, vitamins, etc., and can be eaten directly or after being stewed, and has effects of allaying hunger and building body. Has the functions of invigorating vital energy, nourishing Yin, invigorating spleen, moistening lung and benefiting kidney. It is commonly used for deficiency of spleen-stomach qi, fatigue, stomach yin deficiency, dry mouth, poor appetite, lung deficiency, dry cough, hemoptysis, essence and blood deficiency, soreness and weakness of waist and knees, early white beard and hair, internal heat, diabetes.
Therefore, the polygonatum sibiricum and the rose hip are used for brewing the white spirit, the nutrient substances in the rose hip can be well preserved, the extraction and preservation of the vitamin C in the rose hip can be solved, the vitamin C is prevented from being oxidized, the vitamin C is chelated with the organic substances in the polygonatum sibiricum in the fermentation process, the vitamin C is extracted after distillation, the chelate is slowly released under the condition that the distillation concentration of the alcohol is increased, the chelate is reduced into the vitamin C, other organic substances in the polygonatum sibiricum are distilled in advance, the health-care effect of the brewed white spirit is effectively guaranteed, the diuresis after the white spirit is introduced is effectively improved, and the effects of tonifying qi and yin, strengthening the spleen, moistening the lung and tonifying the kidney are achieved.
The sealwort contains saccharides: polysaccharides, oligosaccharides, starches; steryl saponin has effects of regulating blood sugar, regulating immunity, resisting tumor, improving learning and memory, eliminating phlegm, and relieving cough; and (3) flavonoids: isoliquiritigenin, liquiritigenin, etc.; lignans: has antitumor, antiviral, hepatoprotective, and antioxidant effects; nitrogen-containing compounds, amino acids, alkaloids, threonine, alanine, etc.; the conversion of starch in the sealwort is facilitated through nine times of steaming and sun drying, and the extraction effect of polysaccharide and other organic matters is improved.
The invention has the following characteristics: according to the scheme, the alcohol is formed through fermentation of biological bacteria in the brewing process, along with the extension of fermentation time, steroidal saponins, flavonoids, lignans and part of amino acids in the sealwort are dissolved in the ethanol, and during distillation, the sealwort and the organic matters are continuously extracted along with distillation, so that the extraction of the organic matters in the sealwort is effectively improved, and meanwhile, the liquor is brewed by combining the liquor and the rose fruits, so that the organic matters in the liquor are well preserved, the extraction of vitamin C in the rose fruits is also effectively ensured, the taste of the liquor is effectively improved, and meanwhile, the brewed liquor has the effects of tonifying qi and yin, strengthening the spleen, moistening the lung and tonifying the kidney, and the damage of the liquor to the body is reduced.
The present invention will be described in further detail with reference to specific embodiments.
Detailed Description
The rose hip contains pectin, citric acid and malic acid, and has laxative and diuretic effects. Fresh rosehips are rich in vitamin C, estimated to contain 1250mg per 100g of rosehips. Vitamin C is also involved in redox reactions including the conversion of folic acid to folinic acid, sugar metabolism, synthesis of lipids and proteins, iron metabolism, infection resistance and cellular respiration. As an antioxidant, vitamin C reduces the oxidation of gastric juice, reduces lipid peroxidation, and reduces oxidative DNA and protein damage. Vitamin C in Rosa canina fruit has effects of preventing and treating common cold, influenza-like infection, infectious diseases, vitamin C deficiency, fever, stomach spasm, and acid stomach deficiency, improving immunity in fatigue stage, and preventing gastric mucositis and gastric ulcer. Can be used as a tonic for stomach and for treating intestinal diseases. Can also be used for treating diarrhea, cholelithiasis, gallbladder diseases, lower urinary tract and kidney diseases, edema, gout, uric acid metabolic disorder, arthritis, ischialgia, and diabetes by oral administration, promoting peripheral circulation, and relieving thirst, and can be used for treating thoracic cavity diseases in folk. Vitamin C is converted to ferrous iron by ferric iron, or promotes the absorption of soluble non-heme iron by preventing chelation of phytic acid or other food ligands, and the interaction between iron salts and vitamin C is variable.
The spirit brewed by the scheme can be drunk for a plurality of times, and can maintain beauty, keep the color of the spirit bright and ruddy, regulate the physiological function and reduce the fatigue. When nutrition is needed to be supplied, the white spirit brewed by the scheme can provide important elements for maintaining body health.
Rhizoma polygonati is sweet and tasty in nature and flavor, is a main material of many traditional Chinese medicine formulas, and can be used for treating symptoms such as weakness of spleen and stomach, tiredness and hypodynamia, dry mouth and poor appetite, lung deficiency and dry cough, essence and blood deficiency, internal heat and diabetes and the like, and treating phthisis, ringworm and the like. Rhizoma Polygonati rhizome contains multiple nutrients including sugar, fat, protein, starch, carotene, vitamins, etc., and can be eaten directly or after being stewed, and has effects of allaying hunger and building body. Has the functions of invigorating vital energy, nourishing Yin, invigorating spleen, moistening lung and benefiting kidney. It is commonly used for deficiency of spleen-stomach qi, fatigue, stomach yin deficiency, dry mouth, poor appetite, lung deficiency, dry cough, hemoptysis, essence and blood deficiency, soreness and weakness of waist and knees, early white beard and hair, internal heat, diabetes.
Example one
A white spirit brewing process comprises the following steps:
firstly, selecting materials, namely selecting 50-100 parts of nine-ripe rose hips, 5-100 parts of fresh polygonatum sibiricum for more than three years and 20-50 parts of rice; preferably, 55-95 parts of rose hip, 10-90 parts of rhizoma polygonati and 25-45 parts of rice. More preferably, in the embodiment, the rose hip is 90 parts, the sealwort is 50 parts and the rice is 40 parts.
Secondly, steaming and boiling, namely steaming and sunning the rhizoma polygonati for nine times, mashing the rhizoma polygonati and the rose hip, then uniformly mixing the rhizoma polygonati and the steamed rice, and adding distiller's yeast to mix to form a blank; preferably, fresh rose hips are picked, and the spines, seeds and pedicles on the surfaces of the rose hips are removed, leaving the pulp behind; nine times of steaming and nine times of drying are carried out on the sealwort for one time of steaming and boiling for 2-3 hours, and drying in the sun immediately after the steaming and boiling is finished so that the sealwort has enough sugar; the adding proportion of the distiller's yeast to the total amount of the selected materials is 1: 100, stirring uniformly after adding, controlling the temperature below 25 ℃ when adding the distiller's yeast, being convenient for reducing the influence on the activity of the thalli and avoiding the death of the thalli due to overhigh temperature.
Thirdly, fermentation, namely placing the blank body in a sauce jar, wherein a hole is formed in the center of the sauce jar, gauze is covered on the sauce jar, and cotton quilt or straw is wrapped around the sauce jar for heat preservation and fermentation for 20 days to form yeast wine; the fermentation temperature was controlled at 25 ℃.
And fourthly, distilling, namely brewing the fermented yeast wine, and distilling after brewing to obtain high-purity white spirit, wherein the cooling temperature in the distilling process is lower than 25 ℃.
Therefore, the polygonatum sibiricum and the rose hip are used for brewing the white spirit, the nutrient substances in the rose hip can be well preserved, the extraction and preservation of the vitamin C in the rose hip can be solved, the vitamin C is prevented from being oxidized, the vitamin C is chelated with the organic substances in the polygonatum sibiricum in the fermentation process, the vitamin C is extracted after distillation, the chelate is slowly released under the condition that the distillation concentration of the alcohol is increased, the chelate is reduced into the vitamin C, other organic substances in the polygonatum sibiricum are distilled in advance, the health-care effect of the brewed white spirit is effectively guaranteed, the diuresis after the white spirit is introduced is effectively improved, and the effects of tonifying qi and yin, strengthening the spleen, moistening the lung and tonifying the kidney are achieved.
Example two
A white spirit brewing process comprises the following steps:
firstly, selecting materials, namely selecting 50-100 parts of nine-ripe rose hips, 5-100 parts of fresh polygonatum sibiricum for more than three years and 20-50 parts of rice; preferably, 60-80 parts of rose hips, 20-80 parts of rhizoma polygonati and 30-40 parts of rice. Preferably, 65 parts of rose hip, 30 parts of rhizoma polygonati and 35 parts of rice.
Secondly, steaming and boiling, namely steaming and sunning the rhizoma polygonati for nine times, mashing the rhizoma polygonati and the rose hip, then uniformly mixing the rhizoma polygonati and the steamed rice, and adding distiller's yeast to mix to form a blank; preferably, fresh rose hips are picked from rose hips and the spines, seeds and pedicles are removed from the surface of the rose hips, leaving the flesh behind. Nine times of steaming and nine times of drying are carried out on the sealwort for one time of cooking for 4 hours, and the sun drying is carried out immediately after the cooking is finished, so that the sealwort has enough sugar. Preferably, the addition ratio of the distiller's yeast to the total amount of the selected materials is 1: 100, and 1 jin of distiller's yeast is added into one kilogram of total weight.
Thirdly, fermentation, namely placing the blank body in a sauce jar, wherein a hole is formed in the center of the sauce jar, gauze is covered on the sauce jar, and cotton quilt or straw is wrapped around the sauce jar for heat preservation and fermentation for 25 days to form yeast wine; the fermentation temperature was controlled at 28 ℃.
Fourthly, distilling, namely brewing the fermented yeast wine, and distilling after brewing to obtain high-purity white spirit; the cooling temperature during distillation was below 25 ℃.
Therefore, the polygonatum sibiricum and the rose hip are used for brewing the white spirit, the nutrient substances in the rose hip can be well preserved, the extraction and preservation of the vitamin C in the rose hip can be solved, the vitamin C is prevented from being oxidized, the vitamin C is chelated with the organic substances in the polygonatum sibiricum in the fermentation process, the vitamin C is extracted after distillation, the chelate is slowly released under the condition that the distillation concentration of the alcohol is increased, the chelate is reduced into the vitamin C, other organic substances in the polygonatum sibiricum are distilled in advance, the health-care effect of the brewed white spirit is effectively guaranteed, the diuresis after the white spirit is introduced is effectively improved, and the effects of tonifying qi and yin, strengthening the spleen, moistening the lung and tonifying the kidney are achieved.
According to the invention, the alcohol is formed through fermentation of biological bacteria in the brewing process, along with the extension of the fermentation time, steroidal saponins, flavonoids, lignans and part of amino acids in the sealwort are dissolved in the ethanol, and during the distillation process, the sealwort and the organic acids are continuously extracted along with distillation, so that the extraction of the organic matters in the sealwort is effectively improved, and meanwhile, the liquor is brewed by combining the sealwort and rose fruits, so that the organic matters in the liquor are well preserved, the extraction of vitamin C in the rose fruits is also effectively ensured, the mouthfeel of the liquor is effectively improved, and meanwhile, the brewed liquor has the effects of tonifying qi and nourishing yin, strengthening the spleen, moistening the lung and tonifying the kidney, and the harm of the liquor to the body is reduced.
The above description is of the preferred embodiment of the present invention and the technical principles applied thereto, and it will be apparent to those skilled in the art that any changes and modifications based on the equivalent changes and simple substitutions of the technical solutions of the present invention are within the protection scope of the present invention without departing from the spirit and scope of the present invention.
Claims (8)
1. The white spirit brewing process is characterized by comprising the following steps:
firstly, selecting materials, namely selecting 50-100 parts of nine-ripe rose hips, 5-100 parts of fresh polygonatum sibiricum for more than three years and 20-50 parts of rice;
secondly, steaming and boiling, namely steaming and sunning the rhizoma polygonati for nine times, mashing the rhizoma polygonati and the rose hip, then uniformly mixing the rhizoma polygonati and the steamed rice, and adding distiller's yeast to mix to form a blank;
thirdly, fermentation, namely placing the blank body in a sauce jar, wherein a hole is formed in the center of the sauce jar, gauze is covered on the sauce jar, and cotton quilt or straw is wrapped around the sauce jar for heat preservation and fermentation for 15-30 days to form yeast wine;
and fourthly, distilling, namely brewing the fermented yeast wine, and distilling after brewing to obtain the high-purity white spirit.
2. The liquor brewing process according to claim 1, characterized in that: 55-95 parts of rose hips, 10-90 parts of rhizoma polygonati and 25-45 parts of rice.
3. The liquor brewing process according to claim 1, characterized in that: 90 parts of rose hips, 50 parts of rhizoma polygonati and 40 parts of rice.
4. The liquor brewing process according to claim 1, characterized in that: the rose fruit is picked to obtain fresh fruit, and the thorn, seed and fruit base on the surface of the rose fruit are removed, and the pulp is left.
5. The liquor brewing process according to claim 1, characterized in that: and the nine-steaming and nine-sun-drying of the sealwort is realized by steaming and boiling for at least 1 hour once, and sun-drying is carried out immediately after steaming and boiling so that the sealwort has enough sugar.
6. The liquor brewing process according to claim 1, characterized in that: the addition ratio of the distiller's yeast to the total amount of the selected materials is 1: 100.
7. the liquor brewing process according to claim 1, characterized in that: the fermentation temperature is controlled at 15-30 ℃.
8. The liquor brewing process according to claim 1, characterized in that: the cooling temperature during the distillation is below 25 ℃.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116769556A (en) * | 2023-06-30 | 2023-09-19 | 广西贺州市金德庄酒业有限公司 | Polygonatum sibiricum brewing process and polygonatum sibiricum |
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2021
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| JP2007124938A (en) * | 2005-11-02 | 2007-05-24 | Suntory Ltd | Method for producing rose hip extract, and food and drink containing the extract |
| CN103255031A (en) * | 2013-05-28 | 2013-08-21 | 唐兵 | Health care liquor |
| CN105925416A (en) * | 2016-06-16 | 2016-09-07 | 佛山市朗达信息科技有限公司 | Production method of cynarrhodion health wine |
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