CN114164073A - Ginger-flavored distilled liquor and preparation method thereof - Google Patents
Ginger-flavored distilled liquor and preparation method thereof Download PDFInfo
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- CN114164073A CN114164073A CN202111268306.1A CN202111268306A CN114164073A CN 114164073 A CN114164073 A CN 114164073A CN 202111268306 A CN202111268306 A CN 202111268306A CN 114164073 A CN114164073 A CN 114164073A
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
A ginger-flavored distilled liquor and a preparation method thereof relate to the technical field of fermentation. The main raw materials are apple juice and ginger juice, and the method sequentially comprises the following steps: the method comprises the following steps: pretreatment of production raw materials; step two: treating fermentation liquor; step three: fermenting; step four: secondary fermentation and ageing; step five: distilling; step six: aging; step seven: blending and filtering; step eight: fine filtering and filling. The ginger-flavored distilled liquor and the preparation method thereof solve the problems of clarification of ginger juice, difficult fermentation initiation, slow fermentation, incomplete fermentation and the like of the ginger distilled liquor, and the ginger distilled liquor prepared by mixing and fermenting the ginger juice and the apple juice according to a certain proportion can meet the liquor quality requirement of 53-degree finished liquor by adopting a double Schwerer through primary distillation, no addition and no blending.
Description
Technical Field
The invention relates to the technical field of fermentation, and particularly relates to ginger-flavored distilled liquor and a preparation method thereof.
Background
Ginger is widely cultivated in China, and is also cultivated in southeast Asia countries as well as south Africa, North America and Australia. The ginger is one of the origins and main producing countries of the ginger, and is also the country with the most output and export in the world. However, the ginger is difficult to store and easy to decay and deteriorate, and with the increase of planting area and yield, the ginger in a producing area loses up to 20-40% of the total amount each year due to insufficient storage capacity, backward technology and limitation of processing technology. Through processing, the added value of the ginger can be improved, and the benign development of the ginger industry can be promoted. In recent years, ginger products come out endlessly, such as preserved ginger, ginger tea, ginger juice beverage, ginger wine and the like. The ginger wine as a product type is introduced in a plurality of data at home and abroad, but the ginger wine is deeply researched and developed, is less applied to large-scale production, and is particularly deficient in the research and development of high-grade compound ginger distilled wine.
At present, the domestic high-grade ginger wine mainly comprises a compound wine. The blended wine is prepared by soaking high-alcohol white spirit, edible alcohol or fruit distilled wine with a certain amount of ginger and processing the soaked wine through a series of treatments, and has the main defects that: firstly, the fragrance of the base wine and the ginger cannot be perfectly fused in a short time, so that the fragrance of the ginger in the wine is not prominent, the wine is relatively dry and spicy, the pungency is high, and the characteristics of the ginger wine cannot be really reflected; secondly, the ginger is not biologically fermented, the dissolution of bioactive components in the ginger is less, and new aroma substances are not formed, so that the sensory and nutritional values of the wine are influenced; thirdly, as the ginger contains macromolecular substances such as protein, starch, colloid compounds and the like, the ginger distilled liquor is easy to precipitate, the later turbidity phenomenon is serious, and the sense and the taste of the finished liquor are influenced; moreover, the ginger contains bacteriostatic substances, so that the phenomena of difficult fermentation inspiration, incomplete fermentation and the like exist. In conclusion, the existing ginger wine has the disadvantages of complex process, low wine yield, high cost, long processing period, dry, spicy and unclean taste, and non-elegant fragrance, and does not conform to the relevant policies of national high-alcohol white spirit development.
Disclosure of Invention
In view of the above defects, the invention aims to provide the ginger-flavored distilled liquor and the preparation method thereof, the ginger-flavored distilled liquor has the advantages of perfect fusion of ginger flavor and fruit flavor, strong ginger flavor and fruit flavor, excellent wine sense and taste, and full fermentation and utilization of ginger functional components.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a ginger-flavored distilled liquor comprises succus Mali Pumilae and succus Zingiberis recens.
A preparation method of ginger-flavor distilled liquor comprises the following steps:
the method comprises the following steps: fermentation broth treatment
Ginger juice: placing the ginger juice into a tank, controlling the temperature at 8 ℃, performing sedimentation for 24h, transferring the tank to separate macromolecular substances, adding pectinase for 24h, and transferring the tank to separate the ginger juice;
apple juice: adding pectinase into the apple juice for 24h, and then turning over the can to separate the apple juice;
step two: fermentation of
Adding activated dry yeast into the apple juice prepared in the first step, controlling the fermentation temperature T to be less than or equal to 25 ℃, blending and mixing uniformly according to the ratio of 4:1 of the fermented apple juice and the ginger juice after 3-4 days, adding white granulated sugar into fermentation liquor after elicitation, and performing sealed circulation and mixing uniformly; when the relative density of the mixed fermentation liquor is reduced to 0.996-0.998, stopping controlling the temperature, and after 18-22 days, pouring into a tank, separating and removing wine lees to prepare fermentation base wine;
step three: secondary fermentation and ageing
Step two, pouring the fermented base wine in a tank, sealing and storing the fermented base wine in the full tank, only reserving a one-way valve, controlling the temperature of the fermented base wine to be 18-20 ℃, pouring the fermented base wine in the tank after 18-22 days to separate wine mud, keeping the alcohol content of the separated base wine at 9-11 ℃, sealing the full tank and storing the wine for 3-6 months at the temperature T of less than or equal to 20 ℃;
step four: distillation
And (3) distilling by adopting a double-kettle distiller, injecting the base wine separated in the step three into a first reaction kettle, introducing steam into the first reaction kettle to distill the base wine, gradually distilling out foreshot, wine cores and wine tails in the base wine, connecting the wine tails to a second reaction kettle, and introducing steam into the second reaction kettle to perform secondary distillation on the wine tails.
Wherein, still include the following step:
step five: ageing wine
Placing the distilled liquor prepared in the step four in a wine cellar for sealing and ageing for two years;
step six: blending and filtering
Blending ginger distilled liquor of different shifts, batches and years, optimizing the color, the fragrance and the taste of the liquor, meeting the requirements of physical and chemical indexes of finished liquor, cooling the liquor to-17 to-19 ℃, and freezing for 1 week; filtering at low temperature and storing in a tank;
step seven: fine filtering and filling
And (4) slowly heating the ginger distilled liquor filtered at the low temperature in the step six, and filling after fine filtration when the temperature is raised to 20 ℃.
The preparation method of the apple juice and the ginger juice comprises the following steps:
ginger: cleaning, crushing, juicing and filtering ginger in sequence to obtain ginger juice, and canning the ginger juice for later use;
apple: and cleaning, crushing, juicing and filtering the refrigerated apples in sequence to obtain apple juice, and filling the apple juice into a can for later use.
Wherein, the ginger is divided into blocks before being cleaned.
Wherein, the cleaned ginger is conveyed to a ginger crusher by a plate type lifter, and then conveyed to a strip juice extractor by a screw pump, and the squeezed ginger juice is filtered by a vibrating screen of 80 meshes; the frozen apple is cleaned by a foaming surfing cleaning machine, a plate type lifter is conveyed to a squirrel cage crusher to be crushed, then conveyed to a strip-type juice extractor by a screw pump, and the squeezed apple juice is filtered by a vibrating screen of 80 meshes.
Wherein, the flow of the dry yeast activation treatment in the step two is as follows: adding dry yeast into sugar solution with the weight 15 times of that of the yeast, the temperature of 36-40 ℃ and the concentration of 5 percent to activate for 20-30 min.
Wherein, the Schlemm's distiller is adopted in the four middle distillations of the step, and the operating steps of distilling the base wine by adopting the Schlemm's distiller are as follows: putting the steam control valve at 4 grades, controlling the amount of the wine head at 1.5 percent after the wine head is evaporated, putting the steam control valve at 3 grades, evaporating the wine core, putting the steam control valve at 4 grades when the alcohol content is reduced to 50 degrees, evaporating the wine tail, stringing the wine tail to the second reaction kettle, repeating the previous operation on the second reaction kettle, pinching the wine head, and pinching the wine head on the second reaction kettle by 2.0 percent.
After the technical scheme is adopted, the invention has the beneficial effects that:
1. the ginger contains macromolecular substances such as starch, protein and the like, which can affect the quality of the wine, and the ginger is squeezed to be juice, and then the temperature-controlled low-temperature separation is adopted to settle the macromolecular substances of the starch, so that the method is simpler than the methods such as centrifugation, enzymolysis and the like, and is suitable for large-scale production.
2. The method comprises the steps of adding activated dry yeast into apple juice to enable the apple juice to be in a fermentation peak, mixing the apple juice with the ginger juice according to a certain proportion, and fermenting in a serial tank, so that the problems of difficult fermentation initiation, slow fermentation and incomplete fermentation of pure ginger juice are solved, the production cost is saved, and the problems of high alcohol content reduction and turbidity reduction of the ginger wine are solved by scientifically proportioning the apple juice and the ginger juice.
3. The ginger juice and the apple juice are mixed according to a certain proportion, fermentation liquor is prepared, and the fermented base wine can meet the wine quality requirement of the finished wine product by adopting a double-kettle distiller to carry out secondary distillation, primary wine production, no addition and no blending, so that the production process is optimized.
In conclusion, the ginger-flavored distilled liquor and the preparation method thereof solve the technical problems of complex process, low liquor yield, difficult fermentation initiation, incomplete fermentation, high alcohol-ginger liquor turbidity reduction and high cost in the prior art, and the ginger-flavored distilled liquor has the advantages that the base liquor and the ginger are perfectly fused, has strong ginger-flavored fruit flavor, is excellent in sense and taste, and is fully fermented.
Detailed Description
The invention is further illustrated by the following examples.
A ginger-flavored distilled liquor comprises succus Mali Pumilae and succus Zingiberis recens.
The first embodiment is as follows:
a preparation method of ginger-flavor distilled liquor comprises the following steps:
the method comprises the following steps: pretreatment of production raw materials
Ginger: selecting stored ginger, cleaning the ginger by using a foaming surfing cleaning machine, conveying the ginger to a ginger crusher by using a plate type lifter, conveying the ginger to a strip juice extractor by using a screw pump, filtering the squeezed ginger juice by using a vibrating screen of 80 meshes to obtain ginger juice, and canning the ginger juice for later use. For cleaning, before cleaning, the ginger is firstly treated by blocking.
Apple: selecting and refrigerating apples, cleaning the apples by a foaming surfing cleaning machine, conveying the apples to a squirrel cage crusher by a plate type lifter for crushing, conveying the crushed apples to a strip juice extractor by a screw pump, filtering the squeezed apple juice by a vibrating screen of 80 meshes to obtain the apple juice, and canning the apple juice for later use.
Step two: fermentation broth treatment
Ginger juice: the ginger juice is placed in a tank, the temperature is controlled at 8 ℃ for 24h, macromolecular substances are separated by means of sedimentation and reladling, then 0.02g/L of pectinase is added for 24h, the ginger juice is relaced and separated, the pectinase is added, the viscosity of the ginger juice is reduced, solid matters in the original ginger juice are settled due to loss of support, the clarification effect is enhanced, and the filterability and the filtering speed are improved and accelerated.
Apple juice: adding 0.02g/L pectinase into apple juice for 24h, transferring to another tank to separate the apple juice, and adding pectinase to reduce viscosity of the apple juice, so that the solid in the apple juice is removed and settled, thereby enhancing clarification effect, and improving filterability and filtration speed.
The ginger contains macromolecular substances such as starch, protein and the like, which can affect the quality of the wine, and the ginger is squeezed to separate the macromolecular substances such as starch, protein and the like by settling at a low temperature of 8 ℃, so that the method is simpler than the methods such as centrifugation, enzymolysis and the like, and is suitable for large-scale production. Through temperature control and low temperature sedimentation and secondary tank inversion separation of pectinase, the produced ginger-flavor distilled liquor is clear and transparent in color and no precipitate is generated.
Step three: fermentation of
Adding 0.2g/L BV818 dry yeast into the apple juice prepared in the second step, activating the dry yeast before adding the dry yeast, namely adding the dry yeast into sugar solution which is 15 times of the weight of the yeast and 36 ℃ and 5 percent of the weight of the yeast, activating for 20min, cooling, adding the activated yeast solution into a fermentation tank, uniformly stirring the activated yeast solution and the apple juice, controlling the fermentation temperature to be 25 ℃, reducing the relative density of the apple juice from 1.056 to about 1.020 after 3 days, uniformly mixing the fermented apple juice and the ginger juice according to the ratio of 4:1, adding white granulated sugar into the fermentation liquid according to 100g/L after initiating, adding the white granulated sugar after completely dissolving the fermentation liquid, and circularly mixing in a sealed way; controlling the fermentation temperature to 25 ℃, stopping controlling the temperature when the relative density of the mixed fermentation liquor is reduced to 0.996, and pouring the mixed fermentation liquor into a tank after 18 days to separate and remove wine lees to prepare the fermentation base wine.
Step four: secondary fermentation and ageing
And step three, pouring the separated fermented base wine in a sealed manner in a full tank, storing the fermented base wine in a sealed manner, only reserving a one-way valve, controlling the temperature of the fermented base wine at 18 ℃, pouring the fermented base wine in the tank after 18 days to separate wine mud, keeping the alcohol content of the separated base wine at 9 ℃, and storing the fermented base wine in the sealed manner in the full tank for 3 months at the temperature of 20 ℃.
Step five: distillation
Distilling with a double-kettle 500L Schopper's distiller, injecting the base liquor separated in the fourth step into a first reaction kettle, introducing 400L of kettle, introducing steam into the first reaction kettle to distill the base liquor, controlling the temperature by controlling the steam flow, placing a steam control valve at 4 grades to distill for 1h, beginning to discharge the wine head, controlling the wine head at about 1.5%, placing a steam control valve at 3 grades, placing the wine core in the middle, distilling the middle wine core for about 1h, reducing the average wine degree of the intercepted wine core to about 56 degrees, reducing the average wine degree to 50 degrees after the wine core is cut, increasing the steam flow, placing a steam control valve at 4 grades, stringing the wine tail into a second reaction kettle, continuously distilling the first reaction kettle for about 0.6h after stringing the wine tail, and repeating the previous operation for a second reaction kettle, wherein the base liquor in the second reaction kettle is preheated, so that the wine outlet needs about 0.5h, and the wine head has about 2.0%.
Adopts a 500L Schopper's distiller with double kettle, adopts the distillation method, carries out secondary distillation, produces wine once and reaches the wine degree required by finished wine, not only saves energy, has simple operation, but also has excellent wine quality and is suitable for large-scale production.
Step six: ageing wine
And (4) placing the distilled liquor prepared in the fifth step in a cellar for sealing and ageing for two years, wherein the alcoholic strength is about 56 degrees.
Step seven: blending and filtering
Blending ginger distilled liquor of different shifts, batches and years, optimizing the color, fragrance and taste of the liquor, meeting the requirements of physical and chemical indexes of finished liquor, cooling the liquor to-17 ℃, and freezing for 1 week; filtering at low temperature with 0.65 μm cardboard filter, and storing in a tank.
Step eight: fine filtering and filling
Slowly heating the ginger distilled liquor filtered at the low temperature in the step seven, and filling after filtering through a 0.45 micron membrane filter element filter when the temperature is raised to 20 ℃.
Example two:
a preparation method of ginger-flavor distilled liquor comprises the following steps:
the method comprises the following steps: pretreatment of production raw materials
Ginger: selecting stored ginger, cleaning the ginger by using a foaming surfing cleaning machine, conveying the ginger to a ginger crusher by using a plate type lifter, conveying the ginger to a strip juice extractor by using a screw pump, filtering the squeezed ginger juice by using a vibrating screen of 80 meshes to obtain ginger juice, and canning the ginger juice for later use. For cleaning, before cleaning, the ginger is firstly treated by blocking.
Apple: selecting and refrigerating apples, cleaning the apples by a foaming surfing cleaning machine, conveying the apples to a squirrel cage crusher by a plate type lifter for crushing, conveying the crushed apples to a strip juice extractor by a screw pump, filtering the squeezed apple juice by a vibrating screen of 80 meshes to obtain the apple juice, and canning the apple juice for later use.
Step two: fermentation broth treatment
Ginger juice: the ginger juice is placed in a tank, the temperature is controlled at 8 ℃ for 24h, macromolecular substances are separated by means of sedimentation and reladling, then 0.02g/L of pectinase is added for 24h, the ginger juice is relaced and separated, the pectinase is added, the viscosity of the ginger juice is reduced, solid matters in the original ginger juice are settled due to loss of support, the clarification effect is enhanced, and the filterability and the filtering speed are improved and accelerated.
Apple juice: adding 0.02g/L pectinase into apple juice for 24h, transferring to another tank to separate the apple juice, and adding pectinase to reduce viscosity of the apple juice, so that the solid in the apple juice is removed and settled, thereby enhancing clarification effect, and improving filterability and filtration speed.
Step three: fermentation of
Adding 0.2g/L BV818 dry yeast into the apple juice prepared in the second step, activating the dry yeast before adding the dry yeast, namely adding the dry yeast into sugar solution which is 15 times of the weight of the yeast and is 40 ℃ and 5 percent of the weight of the yeast, activating for 30min, cooling, adding the activated yeast solution into a fermentation tank, uniformly stirring the activated yeast solution and the apple juice, controlling the fermentation temperature to be 23 ℃, reducing the relative density of the apple juice from 1.056 to about 1.020 after 4 days, uniformly mixing the apple juice and the ginger juice according to the ratio of 4:1, adding white granulated sugar into the fermentation liquid according to 100g/L after initiating, adding the white granulated sugar after completely dissolving the fermentation liquid, and circularly mixing in a sealed way; controlling the fermentation temperature to 23 ℃, stopping controlling the temperature when the relative density of the mixed fermentation liquor is reduced to 0.998, and pouring the mixed fermentation liquor into a tank after 22 days to separate and remove wine lees to prepare the fermented base wine.
Step four: secondary fermentation and ageing
And step three, pouring the separated fermented base wine in a sealed manner in a full tank, storing the fermented base wine in a sealed manner, only reserving a one-way valve, controlling the temperature of the fermented base wine at 20 ℃, pouring the fermented base wine in a tank after 22 days to separate wine mud, keeping the alcohol content of the separated base wine at 11 ℃, and storing the fermented base wine in a sealed manner in a full tank for 6 months at the temperature of 18 ℃.
Step five: distillation
Distilling with a double-kettle 500L Schopper's distiller, injecting the base liquor separated in the fourth step into a first reaction kettle, introducing 400L of kettle, introducing steam into the first reaction kettle to distill the base liquor, controlling the temperature by controlling the steam flow, placing a steam control valve at 4 grades to distill for 1h, beginning to discharge the wine head, controlling the wine head at about 1.5%, placing a steam control valve at 3 grades, placing the wine core in the middle, distilling the middle wine core for about 1h, reducing the average wine degree of the intercepted wine core to about 56 degrees, reducing the average wine degree to 50 degrees after the wine core is cut, increasing the steam flow, placing a steam control valve at 4 grades, stringing the wine tail into a second reaction kettle, continuously distilling the first reaction kettle for about 0.6h after stringing the wine tail, and repeating the previous operation for a second reaction kettle, wherein the base liquor in the second reaction kettle is preheated, so that the wine outlet needs about 0.5h, and the wine head has about 2.0%.
Step six: ageing wine
And (4) placing the distilled liquor prepared in the fifth step in a cellar for sealing and ageing for two years, wherein the alcoholic strength is about 56 degrees.
Step seven: blending and filtering
Blending ginger distilled liquor of different shifts, batches and years, optimizing the color, fragrance and taste of the liquor, meeting the requirements of physical and chemical indexes of finished liquor, cooling the liquor to-19 ℃, and freezing for 1 week; filtering at low temperature with 0.65 μm cardboard filter, and storing in a tank.
Step eight: fine filtering and filling
Slowly heating the ginger distilled liquor filtered at the low temperature in the step seven, and filling after filtering through a 0.45 micron membrane filter element filter when the temperature is raised to 20 ℃.
Example three:
a preparation method of ginger-flavor distilled liquor comprises the following steps:
the method comprises the following steps: pretreatment of production raw materials
Ginger: selecting stored ginger, cleaning the ginger by using a foaming surfing cleaning machine, conveying the ginger to a ginger crusher by using a plate type lifter, conveying the ginger to a strip juice extractor by using a screw pump, filtering the squeezed ginger juice by using a vibrating screen of 80 meshes to obtain ginger juice, and canning the ginger juice for later use. For cleaning, before cleaning, the ginger is firstly treated by blocking.
Apple: selecting and refrigerating apples, cleaning the apples by a foaming surfing cleaning machine, conveying the apples to a squirrel cage crusher by a plate type lifter for crushing, conveying the crushed apples to a strip juice extractor by a screw pump, filtering the squeezed apple juice by a vibrating screen of 80 meshes to obtain the apple juice, and canning the apple juice for later use.
Step two: fermentation broth treatment
Ginger juice: after the ginger juice is put into a tank, the temperature is controlled at 8 ℃, the macromolecular substances are separated by settling for 24h and pouring into the tank, and then 0.02g/L pectinase is added for 24h and then the ginger juice is separated by pouring into the tank.
Apple juice: adding 0.02g/L pectinase into the apple juice for 24h, and then pouring the apple juice into a jar to separate the apple juice.
Step three: fermentation of
Adding 0.2g/L BV818 dry yeast into the apple juice prepared in the second step, activating the dry yeast before adding the dry yeast, namely adding the dry yeast into sugar solution which is 15 times of the weight of the yeast and is 38 ℃ and 5 percent of the weight of the yeast, activating for 25min, cooling, adding the activated yeast solution into a fermentation tank, uniformly stirring the activated yeast solution and the apple juice, controlling the fermentation temperature to be 23 ℃, reducing the relative density of the apple juice from 1.056 to about 1.020 after 3.5 days, blending and uniformly mixing the apple juice and the ginger juice according to the ratio of 4:1, adding 100g/L white granulated sugar into the fermentation liquid after initiating, completely dissolving the white granulated sugar with the fermentation liquid, and then adding the white granulated sugar through sealed circulation and uniformly mixing; controlling the fermentation temperature to be 24 ℃, stopping controlling the temperature when the relative density of the mixed fermentation liquor is reduced to 0.997, and pouring the mixed fermentation liquor into a tank after 20 days to separate and remove wine lees to prepare the fermentation base wine.
Step four: secondary fermentation and ageing
And step three, pouring the separated fermented base wine in a sealed manner in a full tank, storing the fermented base wine in a sealed manner, only reserving a one-way valve, controlling the temperature of the fermented base wine to be 19 ℃, pouring the fermented base wine in the tank after 20 days to separate wine mud, keeping the alcohol content of the separated base wine to be 10 ℃, and storing the fermented base wine in the sealed manner in the full tank for 5 months at the temperature of 19.5 ℃.
Step five: distillation
Distilling with a double-kettle 500L Schopper's distiller, injecting the base liquor separated in the fourth step into a first reaction kettle, introducing 400L of kettle, introducing steam into the first reaction kettle to distill the base liquor, controlling the temperature by controlling the steam flow, placing a steam control valve at 4 grades to distill for 1h, beginning to discharge the wine head, placing a steam control valve at 3 grades, controlling the wine head at about 1.5 percent, placing the wine head at the middle part of the wine core, distilling the middle wine core for about 1h, reducing the average wine degree of the intercepted wine core to about 56 degrees, reducing the average wine degree to 50 degrees after the wine core is cut, increasing the steam flow, placing a steam control valve at 4 grades, stringing the wine tail to a second reaction kettle, continuously distilling the first reaction kettle for about 0.6h after the wine tail is strung, and repeating the previous operation for the second reaction kettle, wherein the base liquor in the second reaction kettle is preheated, so that the wine outlet is about 0.5h, and the wine head is pinched for about 2.0%.
Step six: ageing wine
And (4) placing the distilled liquor prepared in the fifth step in a cellar for sealing and ageing for two years, wherein the alcoholic strength is about 56 degrees.
Step seven: blending and filtering
Blending ginger distilled liquor of different shifts, batches and years, optimizing the color, fragrance and taste of the liquor, meeting the requirements of physical and chemical indexes of finished liquor, cooling the liquor to-18 ℃, and freezing for 1 week; filtering at low temperature with 0.65 μm cardboard filter, and storing in a tank.
Step eight: fine filtering and filling
Slowly heating the ginger distilled liquor filtered at the low temperature in the step seven, and filling after filtering through a 0.45 micron membrane filter element filter when the temperature is raised to 20 ℃.
The ginger-flavored distilled liquor and the preparation method thereof solve the problems of clarification of ginger juice, difficult fermentation and development of raw ginger distilled liquor, slow fermentation, incomplete fermentation and the like, and the ginger juice and apple are mixed. The ginger distilled liquor obtained by mixing and fermenting the fruit juice according to a certain proportion adopts an autoclave Schopper's distiller to achieve the wine quality requirement of 53-degree finished liquor through primary distillation, no addition and no blending.
The present invention is not limited to the above-described embodiments, and those skilled in the art will be able to make various modifications without creative efforts from the above-described conception, and fall within the scope of the present invention.
Claims (8)
1. A ginger-flavored distilled liquor is characterized in that raw materials of the distilled liquor comprise apple juice and ginger juice.
2. A method for preparing the ginger-flavored distilled liquor of claim 1, comprising the steps of:
the method comprises the following steps: fermentation broth treatment
Ginger juice: placing the ginger juice into a tank, controlling the temperature at 8 ℃, performing sedimentation for 24h, transferring the tank to separate macromolecular substances, adding pectinase for 24h, and transferring the tank to separate the ginger juice;
apple juice: adding pectinase into the apple juice for 24h, and then turning over the can to separate the apple juice;
step two: fermentation of
Adding activated dry yeast into the apple juice prepared in the first step, controlling the fermentation temperature T to be less than or equal to 25 ℃, blending and mixing uniformly according to the ratio of 4:1 of the fermented apple juice and the ginger juice after 3-4 days, adding white granulated sugar into fermentation liquor after elicitation, and performing sealed circulation and mixing uniformly; when the relative density of the mixed fermentation liquor is reduced to 0.996-0.998, stopping controlling the temperature, and after 18-22 days, pouring into a tank, separating and removing wine lees to prepare fermentation base wine;
step three: secondary fermentation and ageing
Step two, pouring the fermented base wine in a tank, sealing and storing the fermented base wine in the full tank, only reserving a one-way valve, controlling the temperature of the fermented base wine to be 18-20 ℃, pouring the fermented base wine in the tank after 18-22 days to separate wine mud, keeping the alcohol content of the separated base wine at 9-11 ℃, sealing the full tank and storing the wine for 3-6 months at the temperature T of less than or equal to 20 ℃;
step four: distillation
And (3) distilling by adopting a double-kettle distiller, injecting the base wine separated in the step three into a first reaction kettle, introducing steam into the first reaction kettle to distill the base wine, gradually distilling out foreshot, wine cores and wine tails in the base wine, connecting the wine tails to a second reaction kettle, and introducing steam into the second reaction kettle to perform secondary distillation on the wine tails.
3. The method for preparing ginger-flavored distilled liquor according to claim 2, further comprising the steps of:
step five: ageing wine
Placing the distilled liquor prepared in the step four in a wine cellar for sealing and ageing for two years;
step six: blending and filtering
Blending ginger distilled liquor of different shifts, batches and years, optimizing the color, the fragrance and the taste of the liquor, meeting the requirements of physical and chemical indexes of finished liquor, cooling the liquor to-17 to-19 ℃, and freezing for 1 week; filtering at low temperature and storing in a tank;
step seven: fine filtering and filling
And (4) slowly heating the ginger distilled liquor filtered at the low temperature in the step six, and filling after fine filtration when the temperature is raised to 20 ℃.
4. The method for preparing ginger-flavored distilled liquor according to claim 2, wherein the preparation method of the apple juice and the ginger juice comprises the following steps:
ginger: cleaning, crushing, juicing and filtering ginger in sequence to obtain ginger juice, and canning the ginger juice for later use;
apple: and cleaning, crushing, juicing and filtering the refrigerated apples in sequence to obtain apple juice, and filling the apple juice into a can for later use.
5. The method as claimed in claim 4, wherein the ginger is divided into pieces before washing.
6. The method for preparing ginger-flavored distilled liquor according to claim 4, wherein the cleaned ginger is transported to a ginger crusher by a plate elevator, then transported to a ribbon juicer by a screw pump, and the squeezed ginger juice is filtered by a vibrating screen of 80 mesh; the frozen apple is cleaned by a foaming surfing cleaning machine, a plate type lifter is conveyed to a squirrel cage crusher to be crushed, then conveyed to a strip-type juice extractor by a screw pump, and the squeezed apple juice is filtered by a vibrating screen of 80 meshes.
7. The method for preparing ginger-flavor distilled liquor according to claim 2, wherein the process of dry yeast activation treatment in the second step is as follows: adding dry yeast into sugar solution with the weight 15 times of that of the yeast, the temperature of 36-40 ℃ and the concentration of 5 percent to activate for 20-30 min.
8. The method for preparing ginger-flavored distilled spirit according to claim 2, wherein said step of distilling uses Schlemm's distiller, and the step of distilling the base spirit using Schlemm's distiller comprises the following steps: putting the steam control valve at 4 grades, controlling the amount of the wine head at 1.5 percent after the wine head is evaporated, putting the steam control valve at 3 grades, evaporating the wine core, putting the steam control valve at 4 grades when the alcohol content is reduced to 50 degrees, evaporating the wine tail, stringing the wine tail to the second reaction kettle, repeating the previous operation on the second reaction kettle, pinching the wine head, and pinching the wine head on the second reaction kettle by 2.0 percent.
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