CN114292718A - Process for preparing ginkgo wine - Google Patents

Abstract

The invention relates to a new process for preparing ginkgo wine, which is characterized in that fresh ginkgo nuts and malt are used as raw materials according to the following parts by weight: malt =1:1 ratio as raw material, extracting fermentable component with water to serve as culture medium for fermentation, and producing ethanol by fermenting with active dry yeast by utilizing fermentable component in water extract; and then taking brewed liquor with the alcohol content of 42 degrees as an extraction solvent, extracting residues of water extraction of ginkgo nuts and malt to form liquor materials, then carrying out reflux extraction, room-temperature impregnation, distillation and condensate liquid connection on the liquor materials, and then blending ethanol produced by fermentation with the condensate liquid to obtain the ginkgo liquor product. The product prepared by the process has the advantages of clear and transparent appearance, pure fragrance, unobtrusive medicine taste, obvious style and harmonious and pure wine body.

Description

Process for preparing ginkgo wine

Technical Field

The invention belongs to the field of wine product processing, and particularly relates to a process for preparing ginkgo wine.

Background

The gingko is commonly called as ginkgo, and the modern medical research proves that the gingko has the physiological effects of reducing serum cholesterol, increasing coronary flow, improving brain circulation, relieving spasm, relaxing bronchus, inhibiting bacteria and the like. Because ginkgo has higher nutritive value and medical health care efficacy, along with the development and utilization of ginkgo products, the eating method is diversified, and ginkgo wine is a popular drink in recent years.

Throughout the preparation method of ginkgo wine, there are decoction and precipitation methods, extraction effective component blending methods, and methods of using ginkgo and glutinous rice or rice to ferment together, etc., the disclosed Chinese patent also discloses a plurality of preparation methods related to ginkgo wine, for example Chinese patent CN1487069A specifically discloses ginkgo wine and its processing method, the specific scheme is that ginkgo leaves, ginkgo fruits and pure grains are used as raw materials, according to the weight percentage (5-20): (5-20): (70-90), squeezing, fermenting, saccharifying and distilling the residue to obtain liquor, mixing with sterilized semen Ginkgo solution, adding purified water, and flavoring to desired degree. Chinese patent CN1940051A specifically discloses a processing method of ginkgo wine, which adopts the technical scheme that (1) fresh ginkgo fruits are shelled and inner skin is peeled; (2) squeezing fresh semen Ginkgo pulp without shell and inner skin, and separating residue and juice; (3) sterilizing semen Ginkgo juice at 110-120 deg.C, vaporizing for 4-5 hr, taking out, and cooling; (4) putting the ginkgo biloba dregs into a container with an air outlet, distilling for two hours at the temperature of 100 ℃ and 120 ℃ for detoxification, and cooling for later use; (5) mixing the cooled ginkgo biloba dregs with the sticky rice or the rice according to the proportion of 7-3: 5; (6) placing the mixed ginkgo biloba dregs and sticky rice or rice into a fermentation container, adding purified water or mineral water and saccharifying enzyme for saccharification and fermentation in a sealed state, wherein the adding amount of the purified water or mineral water is 2-2.5 times of the total weight of the ginkgo biloba dregs and the sticky rice or rice, the adding amount of the saccharifying enzyme is 0.8 percent of the total weight of the ginkgo biloba dregs and the sticky rice or rice, the fermentation temperature is 20-30 ℃, and the fermentation time is 25-35 days; (7) distilling the fermented material until wine is completely discharged to obtain wine liquid; (8) and (4) blending the wine liquid with the ginkgo juice obtained in the step (3) to reduce the alcohol content to obtain the finished product ginkgo wine. Chinese patent CN102140396A also discloses a process for brewing ginkgo wine, which comprises the following specific steps: (1) washing semen Ginkgo with shell, and selecting floating fruit and mildewed fruit; (2) boiling semen Ginkgo with shell for 40-60 min, air drying, and cooling for 3-5 hr; (3) mechanically shelling and selecting nuts; (4) pulverizing semen Ginkgo into powder with a pulverizer; (5) steaming semen Ginkgo powder for 20-40 min; (6) cooling the sterilized semen Ginkgo powder, adding rice-flavor distiller's yeast, saccharifying at 20-40 deg.C at a weight ratio of semen Ginkgo powder: rice-flavor distiller's yeast = 900-; (7) adding rice-flavor distiller's yeast and appropriate amount of water after saccharification, and fermenting at a weight ratio of semen Ginkgo powder: rice-flavor distiller's yeast = 900:1000: 0.8-1.2 for 9-10 days; (8) distilling to obtain 30-38 ° semen Ginkgo wine; (9) distilling the obtained semen Ginkgo wine for the second time to obtain 45-55 ° semen Ginkgo wine. However, the commercial products of the currently disclosed ginkgo wine have the defects of darker appearance color, different color shades, light brown color, dark yellow color, light yellow brown color and different taste, which causes the visual factor of low confidence for consumers, thus leading the low market sales of the ginkgo wine and difficult formation of large economic benefit, and directly leading the health-care drink of the ginkgo wine not to be beneficial to the public.

In order to overcome the defects of the prior art of the preparation process of the ginkgo wine, the invention provides a process for preparing the ginkgo wine.

Disclosure of Invention

The invention aims to provide a process for preparing ginkgo wine;

in order to realize the invention, the following technical scheme is adopted:

a process for preparing ginkgo wine is characterized in that fresh ginkgo nuts and malt are used as raw materials in parts by weight: malt =1:1 ratio as raw material, extracting fermentable component with water to serve as culture medium for fermentation, and producing ethanol by fermenting with active dry yeast by utilizing fermentable component in water extract; then using brewed liquor with the alcohol content of 42 degrees as an extraction solvent, extracting residues after water extraction of ginkgo nuts and malt to form liquor materials, then carrying out reflux extraction, room-temperature impregnation, distillation and condensate liquid connection on the liquor materials, and then blending ethanol produced by fermentation with the condensate liquid to obtain a ginkgo liquor product, wherein the process comprises the following steps:

first, gingko and malt water extract are fermented to produce ethanol

(1) Peeling gingko kernels: taking fresh gingko kernels after husking, putting the gingko kernels into a cleaning tank, soaking the gingko kernels in warm water at 50 ℃ for 4 hours according to the water adding mass ratio of 1:2, rubbing and washing to remove inner seed coats, and cleaning to obtain pure gingko kernels;

(2) malt soaking: putting the malt in a soaking tank according to the weight ratio of 1:1.5, and soaking for 24 hours at room temperature to fully moisten the malt to obtain the soaked clean malt;

(3) homogenizing: mixing the ginkgo nut kernels and the malt with water according to the mass ratio of 1:2-4, and homogenizing by a tissue pounder or a homogenizer;

(4) enzymolysis: adjusting the pH of the homogenized feed liquid to 5.0 by using dilute hydrochloric acid, heating to 45 ℃, adding 4000U of cellulase, 2000U of pectinase and 5000U of a-amylase into each 1000 g of feed liquid, and stirring for enzymolysis for 6 hours;

(5) solid-liquid separation: carrying out plate-and-frame filter pressing or centrifugal treatment by using a centrifugal machine on the solid-liquid mixture after enzymolysis, and separating solid from liquid to obtain a dark yellow filtrate a and filter residue b;

(6) fermentation: sterilizing the filtrate a, adding molasses to control the initial sugar mass concentration to be 18%, inoculating active dry yeast according to 15% of inoculation amount, fermenting for 12-15 days at the fermentation temperature of 25-27 ℃, wherein the volume fraction of ethanol generated after fermentation is 6-8%, distilling the fermentation liquor by using a pot distiller, and collecting distillate with the volume of 80% of the fermentation liquor to obtain distillate I for later use;

secondly, extracting and distilling filter residue

(7) And (3) white spirit leaching filter residue b: extracting the filter residue b with 42-degree white spirit as an extraction solvent at a feed liquid mass ratio of 1:10 under reflux at 55 ℃ for 6 hours, then transferring to a closed condition for room temperature immersion for 25 days, filtering to obtain an extracting solution, filtering, distilling with a kettle type distiller, and collecting a distillate with the volume of 80% of the extracting solution to obtain a distillate II for later use;

(8) blending: blending the distillate I and the distillate II, adjusting alcohol content, storing for 3 months, filtering, checking, bottling, sealing, pasteurizing for 25-30 min, and packaging.

The white spirit of the invention is fen-flavor white spirit

The invention has the beneficial effects that:

the process of the invention comprises the steps of soaking ginkgo nut kernels and malt, homogenizing and carrying out enzymolysis treatment, firstly obtaining fermentable water-soluble components, fermenting the water-soluble components to prepare ethanol, distilling to obtain low-concentration wine liquid, then leaching and distilling separated solid residues by using brewed white spirit to obtain wine liquid, blending the wine liquid prepared by the two procedures to prepare the ginkgo wine, which has different characteristics from the processes of direct soaking extraction, direct fermentation extraction, decoction concentration extraction and the like.

The invention ferments the water extract solution components which can be fermented to prepare ethanol and solid residues, and then extracts the ethanol and the solid residues by white spirit, and then distills the ethanol and the solid residues to collect distillate, thereby reducing impurities and dark substances, ensuring that the prepared product has lighter color and almost no color, and simultaneously keeping the impurities and peculiar smell substances with low boiling point in the distilled residual liquid to ensure that the prepared product has the good effects of clear and transparent appearance, mellow and normal bouquet, pure fragrance, unobtrusive medicine taste, obvious style, comfort and elegance, harmonious and pure wine body and sweet and cool taste.

Detailed Description

Example 1

Process for preparing ginkgo wine

(1) Taking 50kg of fresh gingko nut after peeling, putting into a cleaning tank, immersing in 100kg of warm water at 50 ℃, after soaking for 4 hours, rubbing to remove inner seed coat, and cleaning to obtain pure gingko nut;

(2) taking 50kg of malt, putting the malt into a soaking tank, adding 75kg of water, and soaking for 24 hours at room temperature to fully soak the malt to obtain soaked clean malt;

(3) mixing cleaned semen Ginkgo and soaked fructus Hordei Germinatus with 200kg water, and treating with homogenizer to obtain 300kg feed liquid;

(4) adjusting pH of the homogenized material liquid to 5.0 with dilute hydrochloric acid, heating to 45 deg.C, adding 4000U cellulase, 2000U pectinase and 5000U a-amylase per 1000 g material liquid, stirring, and performing enzymolysis for 6 hr;

(5) carrying out plate-frame filter pressing treatment on the solid-liquid mixture after enzymolysis to separate solid from liquid, and obtaining 193.5kg of filtrate a and 106.5kg of filter residue b which are dark yellow;

(6) sterilizing the filtrate a, adding molasses to control the initial sugar mass concentration to be 18%, inoculating active dry yeast according to 15% of inoculation amount, fermenting for 15 days at 25 ℃, wherein ethanol generated after fermentation accounts for 6-8% of volume fraction, distilling the fermentation liquor by using a pot distiller, and collecting distillate with 80% of volume of the fermentation liquor to obtain distillate I for later use;

(7) taking the filter residue b as an extraction solvent, carrying out reflux extraction on the filter residue b and the extracted 42-degree white spirit for 6 hours at the temperature of 55 ℃ according to the mass ratio of the filter residue b to the extracted 42-degree white spirit of 1:10, then placing the filter residue b and the extracted 42-degree white spirit into a closed container to be immersed for 25 days at room temperature, filtering to obtain an extract, distilling the extract by using a pot type distiller, and collecting a distillate with the volume of 80% of the extract to obtain a distillate II for later use;

(8) blending the distillate I and the distillate II, adjusting the alcohol content of the wine, storing for 3 months, filtering, checking to be qualified, bottling, sealing, and pasteurizing for 25 minutes to obtain the ginkgo wine.

Example 2

Process for preparing ginkgo wine

(1) Taking 50kg of fresh gingko nut after peeling, putting into a cleaning tank, immersing in 100kg of warm water at 50 ℃, after soaking for 4 hours, rubbing to remove inner seed coat, and cleaning to obtain pure gingko nut;

(2) taking 50kg of malt, putting the malt into a soaking tank, adding 75kg of water, and soaking for 24 hours at room temperature to fully soak the malt to obtain soaked clean malt;

(3) mixing cleaned semen Ginkgo and soaked fructus Hordei Germinatus with 300kg water, and treating with homogenizer to obtain 400kg feed liquid;

(4) adjusting pH of the homogenized material liquid to 5.0 with dilute hydrochloric acid, heating to 45 deg.C, adding 4000U cellulase, 2000U pectinase and 5000U a-amylase per 1000 g material liquid, stirring, and performing enzymolysis for 6 hr;

(5) carrying out plate-frame filter pressing treatment on the solid-liquid mixture after enzymolysis, and carrying out solid-liquid separation to obtain 258kg of filtrate a and 142kg of filter residue b which are dark yellow;

(6) sterilizing the filtrate a, adding molasses to control the initial sugar mass concentration to be 18%, inoculating active dry yeast according to the inoculation amount of 15%, fermenting at 27 ℃ for 12 days, wherein ethanol generated after fermentation accounts for 6-8% of the volume fraction, distilling the fermentation liquor by using a pot distiller, and collecting distillate with the volume of 80% of the fermentation liquor to obtain distillate I for later use;

(7) taking the filter residue b as an extraction solvent, carrying out reflux extraction on the filter residue b and the extracted 42-degree white spirit for 6 hours at the temperature of 55 ℃ according to the mass ratio of the filter residue b to the extracted 42-degree white spirit of 1:10, then placing the filter residue b and the extracted 42-degree white spirit into a closed container to be immersed for 25 days at room temperature, filtering to obtain an extract, distilling the extract by using a pot type distiller, and collecting a distillate with the volume of 80% of the extract to obtain a distillate II for later use;

(8) blending the distillate I and the distillate II, adjusting the alcohol content of the wine, storing for 3 months, filtering, checking to be qualified, bottling, sealing, and pasteurizing for 30 minutes to obtain the ginkgo wine.

Example 3

Process for preparing ginkgo wine

(1) Taking 50kg of fresh gingko nut after peeling, putting into a cleaning tank, immersing in 100kg of warm water at 50 ℃, after soaking for 4 hours, rubbing to remove inner seed coat, and cleaning to obtain pure gingko nut;

(2) taking 50kg of malt, putting the malt into a soaking tank, adding 75kg of water, and soaking for 24 hours at room temperature to fully soak the malt to obtain soaked clean malt;

(3) mixing cleaned semen Ginkgo and soaked fructus Hordei Germinatus with 400kg water, and treating with homogenizer to obtain 500kg feed liquid;

(4) adjusting pH of the homogenized material liquid to 5.0 with dilute hydrochloric acid, heating to 45 deg.C, adding 4000U cellulase, 2000U pectinase and 5000U a-amylase per 1000 g material liquid, stirring, and performing enzymolysis for 6 hr;

(5) carrying out plate-frame filter pressing treatment on the solid-liquid mixture after enzymolysis to separate solid from liquid, thereby obtaining 322.5kg of filtrate a and 177.5kg of filter residue b which are dark yellow;

(6) sterilizing the filtrate a, adding molasses to control the initial sugar mass concentration to be 18%, inoculating active dry yeast according to the inoculation amount of 15%, fermenting for 14 days at 26 ℃, wherein ethanol generated after fermentation accounts for 6-8% of the volume fraction, distilling the fermentation liquor by using a pot distiller, and collecting distillate with the volume of 80% of the fermentation liquor to obtain distillate I for later use;

(7) taking the filter residue b as an extraction solvent, carrying out reflux extraction on the filter residue b and the extracted 42-degree white spirit for 6 hours at the temperature of 55 ℃ according to the mass ratio of the filter residue b to the extracted 42-degree white spirit of 1:10, then placing the filter residue b and the extracted 42-degree white spirit into a closed container to be immersed for 25 days at room temperature, filtering to obtain an extract, distilling the extract by using a pot type distiller, and collecting a distillate with the volume of 80% of the extract to obtain a distillate II for later use;

(8) blending the distillate I and the distillate II, adjusting the alcohol content of the wine, storing for 3 months, filtering, checking to be qualified, bottling, sealing, and pasteurizing for 28 minutes to obtain the ginkgo wine.

Claims (2)

1. A process for preparing ginkgo wine is characterized in that fresh ginkgo nuts and malt are used as raw materials in parts by weight: malt =1:1 ratio as raw material, extracting fermentable component with water to serve as culture medium for fermentation, and producing ethanol by fermenting with active dry yeast by utilizing fermentable component in water extract; then using brewed liquor with the alcohol content of 42 degrees as an extraction solvent, extracting residues after water extraction of ginkgo nuts and malt to form liquor materials, then carrying out reflux extraction, room-temperature impregnation, distillation and condensate liquid connection on the liquor materials, and then blending ethanol produced by fermentation with the condensate liquid to obtain a ginkgo liquor product, wherein the process comprises the following steps:

first, gingko and malt water extract are fermented to produce ethanol

(1) Peeling gingko kernels: taking fresh gingko kernels after husking, putting the gingko kernels into a cleaning tank, soaking the gingko kernels in warm water at 50 ℃ for 4 hours according to the water adding mass ratio of 1:2, rubbing and washing to remove inner seed coats, and cleaning to obtain pure gingko kernels;

(2) malt soaking: putting the malt in a soaking tank according to the weight ratio of 1:1.5, and soaking for 24 hours at room temperature to fully moisten the malt to obtain the soaked clean malt;

(3) homogenizing: mixing the ginkgo nut kernels and the malt with water according to the mass ratio of 1:2-4, and homogenizing by a tissue pounder or a homogenizer;

(4) enzymolysis: adjusting the pH of the homogenized feed liquid to 5.0 by using dilute hydrochloric acid, heating to 45 ℃, adding 4000U of cellulase, 2000U of pectinase and 5000U of a-amylase into each 1000 g of feed liquid, and stirring for enzymolysis for 6 hours;

(5) solid-liquid separation: carrying out plate-and-frame filter pressing or centrifugal treatment by using a centrifugal machine on the solid-liquid mixture after enzymolysis, and separating solid from liquid to obtain a dark yellow filtrate a and filter residue b;

(6) fermentation: sterilizing the filtrate a, adding molasses to control the initial sugar mass concentration to be 18%, inoculating active dry yeast according to 15% of inoculation amount, fermenting for 12-15 days at the fermentation temperature of 25-27 ℃, wherein the volume fraction of ethanol generated after fermentation is 6-8%, distilling the fermentation liquor by using a pot distiller, and collecting distillate with the volume of 80% of the fermentation liquor to obtain distillate I for later use;

secondly, extracting and distilling filter residue

(7) And (3) white spirit leaching filter residue b: extracting the filter residue b with 42-degree white spirit as an extraction solvent at a feed liquid mass ratio of 1:10 under reflux at 55 ℃ for 6 hours, then transferring to a closed condition for room temperature immersion for 25 days, filtering to obtain an extracting solution, filtering, distilling with a kettle type distiller, and collecting a distillate with the volume of 80% of the extracting solution to obtain a distillate II for later use;

(8) blending: blending the distillate I and the distillate II, adjusting alcohol content, storing for 3 months, filtering, checking, bottling, sealing, pasteurizing for 25-30 min, and packaging.

2. The process as set forth in claim 1, characterized in that said white spirit is fen-flavor white spirit.