CN114644971A - Brewing method of poria cocos wine - Google Patents
Brewing method of poria cocos wine Download PDFInfo
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- CN114644971A CN114644971A CN202210310714.7A CN202210310714A CN114644971A CN 114644971 A CN114644971 A CN 114644971A CN 202210310714 A CN202210310714 A CN 202210310714A CN 114644971 A CN114644971 A CN 114644971A
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- poria cocos
- fermented grains
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D29/00—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor
- B01D29/01—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor with flat filtering elements
- B01D29/03—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor with flat filtering elements self-supporting
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D29/00—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor
- B01D29/01—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor with flat filtering elements
- B01D29/03—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor with flat filtering elements self-supporting
- B01D29/036—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor with flat filtering elements self-supporting ring shaped
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D29/00—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor
- B01D29/50—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor with multiple filtering elements, characterised by their mutual disposition
- B01D29/56—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor with multiple filtering elements, characterised by their mutual disposition in series connection
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D29/00—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor
- B01D29/62—Regenerating the filter material in the filter
- B01D29/64—Regenerating the filter material in the filter by scrapers, brushes, nozzles, or the like, acting on the cake side of the filtering element
- B01D29/6469—Regenerating the filter material in the filter by scrapers, brushes, nozzles, or the like, acting on the cake side of the filtering element scrapers
- B01D29/6476—Regenerating the filter material in the filter by scrapers, brushes, nozzles, or the like, acting on the cake side of the filtering element scrapers with a rotary movement with respect to the filtering element
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D29/00—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor
- B01D29/88—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor having feed or discharge devices
- B01D29/94—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor having feed or discharge devices for discharging the filter cake, e.g. chutes
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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
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- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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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
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- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
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- Toxicology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a brewing method of poria cocos wine, which comprises the following steps: s1, preparing raw materials, namely preparing clean poria cocos into powder, pre-steaming the processed chaff, fermenting the fully fermented grains and preparing a saccharification leaven; s2, mixing the ingredients, taking the tuckahoe powder, the chaff and the fermented grains, and fully mixing to obtain a mixture A; s3, distilling and pasting, and placing the mixture A into a boiler for pasting; s4, taking out of the steamer, adding a certain amount of water, collecting wine liquid in the gelatinized material, and adding hot water into the remaining fermented grains; s5, adding yeast, fermenting, adding a saccharification leaven into the fermented grains added with a certain amount of water, mixing uniformly, putting into a cylinder, and sealing for fermentation; s6, distilling and storing, namely distilling the fermented grains to obtain raw wine, and putting the raw wine into a pottery jar for sealed storage; and S7, filtering and filling. The product prepared by the invention is clear and transparent, has no precipitate and no suspended matter, and the wine quality has the characteristics of strong wine aroma, sweet and clean taste, long aftertaste and the like.
Description
Technical Field
The invention belongs to the field of brewing of poria cocos wine, and particularly relates to a brewing method of poria cocos wine.
Background
Poria is a fungus plant parasitic on pine root, and is shaped like sweet potato, black brown in outer skin, white or pink in inner skin. Poria cocos is rich in nutrient substances, mainly contains pachymaran, glucose, protein, amino acid, organic acid, fat, lecithin, adenine, choline, ergosterol, various enzymes and potassium salt, and belongs to a food and a medicine. Poria has wide effect, can be used with various medicines in any season, and has unique effect regardless of cold, warm, wind and dampness. Poria has effects of promoting diuresis, eliminating dampness, invigorating spleen, regulating stomach function, nourishing heart, and tranquilizing mind.
In order to fully utilize the tuckahoe resource and deeply process the wine brewing, the production of tuckahoe wine in China adopts a soaking method at present. However, the prepared product has obvious white wine flavor, and the nutrient substances are greatly lost, so that the product quality is poor. Therefore, the person skilled in the art now provides a brewing method of the poria cocos wine.
Disclosure of Invention
The invention aims to provide a brewing method of poria cocos wine with strong wine aroma, sweet and clean taste and long aftertaste. To solve the problems set forth in the background art described above.
In order to achieve the purpose, the invention provides the following technical scheme:
a brewing method of poria cocos wine comprises the following steps:
s1, preparing raw materials, namely preparing clean poria cocos into powder, pre-steaming the processed chaff, fermenting the fully fermented grains and preparing a saccharification leaven;
s2, mixing the ingredients, namely taking 7-8 parts of poria cocos powder, 1-2 parts of chaff and 28-32 parts of fermented grains, and fully mixing to obtain a mixture A;
s3, distilling and pasting, namely putting the mixture A into a boiler, heating and cooking the mixture A till the mixture A is completely cooked, and pasting;
s4, taking out of the steamer, adding a certain amount of water, collecting wine liquid in the gelatinized material, and adding hot water with the temperature of more than 85 ℃ into the remaining fermented grains;
s5, adding yeast, fermenting, adding the saccharification leaven in the S1 into the fermented grains added with a certain amount of water, mixing uniformly, putting into a cylinder, and sealing and fermenting;
s6, distilling and storing, namely distilling the fermented grains to obtain raw wine, and putting the raw wine into a pottery jar for sealed storage;
s7, filtering and filling, putting the wine base into a filtering device, allowing the wine base to flow into an upper shell through a feed inlet, separating wine liquid and impurities through a filtering component, simultaneously rotating a sweeping rod and the filtering component at the same time and generating a rotation speed difference under the driving of a motor and a rotating shaft, sweeping the impurities attached to the filtering component by the sweeping rod, freely rolling a rolling ball to press out the wine liquid in the impurities, enabling the accumulated impurities to fall into an annular channel, allowing the wine liquid to flow to a second filter screen through a first filter screen, flowing into a storage bin, and finally filling through a filling port at the bottom of a lower shell.
As a still further scheme of the invention: in step S1, the poria cocos powder is sieved to have a particle size of 40 meshes, and the chaff is pre-steamed for 40 minutes.
When in use, the poria cocos is crushed, so that thorough gelatinization is facilitated, the contact surface between the poria cocos and aspergillus and yeast can be increased, and the gelatinization and fermentation are thorough;
the husk is an excellent filler for brewing, and can make the fermented grains loose without agglomeration. However, since the husk contains pentosan, pectin, and other components, harmful substances such as furfural and methanol are produced, and the husk smell and other offensive odors are introduced during distillation, which affects the product quality, it is necessary to pre-steam for 40 minutes before use. The husk phase is preferably fresh, dry, without musty smell, golden yellow.
As a still further scheme of the invention: in step S1, the preparation process of the saccharification leaven is: wheat → crushing → adding 45% of water and 8% of yeast mother mixing → trampling and airing → putting into a house for stacking and fermenting for 5-7 days, performing first yeast turning → 15 days later, performing second yeast turning → stacking and drying for 30 days → leaving the house → storing → finished product saccharification leavening agent.
As a still further scheme of the invention: in summer, in step S1, the ratio of fermented grains is 1:5.6-6.0, the water content is 56% -58%, the storage temperature is 20-26 ℃, the acidity is 1.3-1.8, and the yeast consumption is 18% -20%; in step S2, 100 parts of water are weighed.
As a still further scheme of the invention: in winter, in step S1, the ratio of fermented grains to raw grains is 1: 4.5-5.0, the water content is 55-56%, the storage temperature is 13-18 ℃, the acidity is 1.0-1.5, and the yeast consumption is 20%; and in the step S2, 90-100 parts of water are weighed.
As a still further scheme of the invention: in step S5, the fermentation period is 30-40 days.
The length of the fermentation period is one of the factors related to the quality of the wine. Is suitable for prolonging the fermentation period and has good wine quality. This is because fermented grains in the vat produce various acid esters and the like. The organic acid and the fermented grains have slow esterification to generate esters. However, the fermentation period is too long, the acidity of fermented grains is large, the wine yield is low, and the wine quality is even influenced. Therefore, the fermentation period should not be too long, preferably 30-40 days.
As a still further scheme of the invention: in step S6, the head is pinched 0.5 jin during distillation, the temperature of the wine is controlled to be 25-30 ℃, the wine flowing speed is 1-2 drops per second, and the storage time of the pottery jar is 1 year.
As a still further scheme of the invention: in step S7, the rotation speed of the rotating shaft is 80r/min, the rotation speed ratio of the sweeping rod to the filtering component is 2:1, the screening mesh number of the first filter screen is 160 meshes, and the screening mesh number of the second filter screen is 300 meshes.
As a still further scheme of the invention: in step S7, the filtering device includes an upper housing and a lower housing that are sleeved, the upper housing is a gourd-shaped structure, a supporting ring that supports the bottom of the upper housing is disposed on the periphery of the lower housing, a rotating shaft penetrates through the center of the top of the upper housing, the top end of the rotating shaft is connected with a motor, and the bottom end of the rotating shaft is connected with the filtering component;
the filter assembly comprises an annular first filter screen and cover plates fixedly arranged at the center of the first filter screen, the cover plates are two and two, a sun wheel and a plurality of planet wheels are arranged between the cover plates, the sun wheel is connected with the rotating shaft, one side of the planet wheels is meshed with the sun wheel, the other side of the planet wheels is connected with the inner arc surface of the first filter screen, the inner arc surface of the first filter screen is provided with tooth sockets meshed with the planet wheels, one end of a sweeping rod is fixed on the rotating shaft, the bottom surface of the sweeping rod is attached to the filter assembly, the top surface of the filter assembly is provided with a rolling ball capable of freely rolling, the top surface of the lower shell is higher than the sweeping rod, a gap is reserved between the sweeping rod and the inner wall of the upper shell, the bottom end of the upper shell and the lower shell are surrounded to form an annular channel, one side of the bottom end of the upper shell is provided with a slag discharge port, and the slag discharge port is communicated with the annular channel, the side wall of the lower shell body at the annular channel is provided with a plurality of filtering holes.
As a still further scheme of the invention: the internal fixed second filter screen that is provided with of inferior valve, the level of second filter screen is less than the filtration pore, the second filter screen with the casing encloses to close down and forms the storage storehouse, the fixed a plurality of stabilizer blades that are provided with in bottom both sides of casing down.
The wine filtering device comprises a motor, a sweeping rod, a planetary gear, a grinding ball, a filtering rod, a lower shell, a conveying ball, a filtering hole, a discharging hole and a discharging ball, wherein raw wine flows into the upper shell through a feeding hole, and the impurities can be removed through the discharging hole after the filtration is finished; the liquor is filtered for the second time by a second filter screen when entering the storage bin, so that the prepared poria cocos liquor is cool and transparent, and has no precipitate and suspended matters; and finally, filling is carried out through a filling port at the bottom side of the storage bin, the discharge capacity of the filling port can be controlled through the electromagnetic valve, and the filling containers are sequentially conveyed to the filling port by the conveyor belt for automatic filling, so that the filling is efficient and rapid.
Compared with the prior art, the invention has the beneficial effects that: through the processes of high-temperature starter propagation, cooked bran burdening, quality inoculation and the like, the prepared product is colorless or yellowish, clear and transparent, free of precipitate and suspended matters, and the vinosity has the characteristics of strong vinosity, sweet and clean taste, long aftertaste and the like; sweeping impurity through sweeping the pole and piling up, avoiding impurity to block up the filtration pore, simultaneously rolling down of ball, the wine liquid in the impurity is fully extruded, reduces extravagantly, through the secondary filter of second filter screen again, further reduces the impurity in the indian bread wine, makes it cool transparent.
Drawings
To facilitate understanding for those skilled in the art, the present invention will be further described with reference to the accompanying drawings.
FIG. 1 is a schematic diagram of a filter apparatus according to an embodiment of the present invention;
FIG. 2 is an enlarged view of A in FIG. 1;
FIG. 3 is a perspective view of a filter assembly provided by an embodiment of the present invention;
fig. 4 is a connection structure diagram of the sun gear and the planet gear provided by the embodiment of the invention.
In the figure: 1. a lower housing; 2. an upper housing; 3. a feed inlet; 4. a support leg; 5. filling the opening; 6. a motor; 7. a rotating shaft; 8. sweeping the rod; 9. rolling the ball; 10. a filter assembly; 11. a second filter screen; 12. a ring; 13. filtering holes; 14. a storage bin; 15. an annular channel; 16. a first filter screen; 17. a cover plate; 18. a sun gear; 19. a planet wheel; 20. a slag discharge port.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention. The components of embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations.
Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
And (3) brewing season: summer season
A brewing method of poria cocos wine comprises the following steps:
s1, preparing the clean poria cocos into powder, wherein the screening granularity of the poria cocos powder is 40 meshes; selecting fresh, dried, golden yellow husk without mildew taste, and pre-steaming for 40 min; crushing selected wheat, adding 45% of water and 8% of yeast mother mixed material, treading on yeast, airing, putting into a room, stacking and fermenting for 5 days, turning over the yeast for the first time, turning over the yeast for the second time after 15 days, stacking and drying to 30 days, taking out of the room, and storing to obtain a finished product of the saccharification leaven; preparing fermented grains of wheat with water content of 56%, storage temperature of 20 deg.C, acidity of 1.3, and yeast amount of 18% at 1: 5.6.
S2, taking 7kg of tuckahoe powder, 1kg of rice husk and 28kg of fermented grains, and fully mixing to obtain a mixture A.
And S3, placing the mixture A into a boiler, heating and cooking the mixture A till the mixture A is completely cooked, and then carrying out gelatinization treatment.
S4, collecting the wine liquid in the gelatinized material, and adding 100L of hot water with temperature of more than 85 ℃ into the remaining fermented grains.
S5, adding the saccharification leaven in the S1 into the fermented grains added with a certain amount of water, uniformly mixing, putting into a cylinder, and sealing and fermenting for 30 days.
S6, distilling the fermented grains, pinching 0.5 jin of the fermented grains, controlling the temperature of the wine to be 25 ℃, controlling the wine flow speed to be 1-2 drops per second to obtain the raw wine, and hermetically storing the raw wine in a pottery jar for 1 year.
S7, putting the wine base into a filtering device, making the wine base flow into the upper shell 2 through the feeding hole 3, separating wine liquid and impurities through the filtering component 10, simultaneously rotating the sweeping rod 8 and the filtering component 10 at the same time under the driving of the motor 6 and the rotating shaft 7 to generate a rotation speed difference, sweeping the impurities attached to the filtering component 10 by the sweeping rod 8, pressing out the wine liquid in the impurities by the freely rolling ball 9, making the accumulated impurities fall into the annular channel 15, making the wine liquid flow to the second filter screen 11 through the first filter screen 16 and then flow into the storage bin 14, and finally filling the wine liquid through the filling opening 5 at the bottom of the lower shell 1;
preferably, the rotating shaft 7 rotates at a speed of 80r/min, the ratio of the rotating speed of the sweep bar 8 to the rotating speed of the filter assembly 10 is 2:1, the first filter screen 16 has a screen mesh number of 160, and the second filter screen 11 has a screen mesh number of 300.
Preferably, the filtering device comprises an upper shell 2 and a lower shell 1 which are sleeved, the upper shell 2 is of a gourd-shaped structure, a supporting ring 12 which is abutted against the bottom of the upper shell 2 is arranged on the periphery of the lower shell 1, a rotating shaft 7 penetrates through the center of the top of the upper shell 2, the top end of the rotating shaft 7 is connected with a motor 6, and the bottom end of the rotating shaft is connected with a filtering component 10;
the filter assembly 10 comprises an annular first filter screen 16 and cover plates 17 fixedly arranged at the center of the first filter screen 16, the cover plates 17 are provided with two sun wheels 18 and a plurality of planet wheels 19 between the two cover plates 17, the sun wheels 18 are connected with the rotating shaft 7, one side of each planet wheel 19 is meshed with the sun wheel 18, the other side of each planet wheel is connected with the inner arc surface of the first filter screen 16, the inner arc surface of the first filter screen 16 is provided with tooth grooves meshed with the planet wheels 19, one end of each sweeping rod 8 is fixed on the rotating shaft 7, the bottom surface of each sweeping rod 8 is attached to the filter assembly 10, the top surface of each filter assembly 10 is provided with a freely rolling ball 9, the top end surface of the lower shell 1 is higher than the sweeping rods 8, gaps are reserved between the top end surface of the lower shell 1 and the inner wall of the upper shell 2, the bottom end of the upper shell 2 and the lower shell 1 are enclosed to form an annular channel 15, one side of the bottom end of the upper shell 2 is provided with a slag discharge port 20, the slag discharge port 20 is communicated with the annular channel 15, and the side wall of the lower shell 1 at the annular channel 15 is provided with a plurality of filter holes 13.
Preferably, lower casing 1 internal fixation is provided with second filter screen 11, and the level of second filter screen 11 is less than filtration pore 13, and second filter screen 11 encloses with lower casing 1 and closes formation storage storehouse 14, and the bottom both sides of lower casing 1 are fixed to be provided with a plurality of stabilizer blades 4.
Example 2:
and (3) brewing season: summer season
A brewing method of poria cocos wine is different from the brewing method of the poria cocos wine in example 1 in the following steps:
in step S1, the fermented grain ratio of the fermented grain of wheat is 1:5.8, the water content is 57%, the storage temperature is 23 ℃, the acidity is 1.5, and the yeast consumption is 19%; in step S2, taking 7.5kg of tuckahoe powder, 1.5kg of chaff and 30kg of fermented grains, and fully mixing to obtain a mixture A; in the step S5, adding the saccharification leaven in the step S1 into the fermented grains added with a certain amount of water, uniformly mixing, putting into a cylinder, and sealing and fermenting for 35 days; in step S6, the wine temperature is controlled to 28 ℃.
Example 3
And (3) brewing season: summer season
A brewing method of poria cocos wine is different from the brewing method of the poria cocos wine in example 1 in the following steps:
in step S1, the ratio of fermented grains to wheat wine grains is 1:6, the water content is 58%, the storage temperature is 26 ℃, the acidity is 1.8, and the yeast consumption is 20%; in the step S2, 8kg of tuckahoe powder, 2kg of chaff and 32kg of fermented grains are taken and fully mixed to obtain a mixture A; in the step S5, adding the saccharification leaven in the step S1 into the fermented grains added with a certain amount of water, uniformly mixing, putting into a cylinder, and sealing and fermenting for 40 days; in step S6, the wine temperature is controlled to 30 ℃.
Example 4:
and (3) brewing season: winter season
A brewing method of poria cocos wine comprises the following steps:
s1, preparing the clean poria cocos into powder, wherein the screening granularity of the poria cocos powder is 40 meshes; selecting fresh, dried, golden yellow husk without mildew taste, and pre-steaming for 40 min; crushing selected wheat, adding 45% of water and 8% of yeast mother mixed material, treading on yeast, airing, putting into a room, stacking and fermenting for 7 days, turning over the yeast for the first time, turning over the yeast for the second time after 15 days, stacking and drying to 30 days, taking out of the room, and storing to obtain a finished product of the saccharification leaven; preparing fermented grains of wheat with water content of 55%, storage temperature of 13 deg.C, acidity of 1.0, and yeast amount of 20% at 1: 4.5.
S2, taking 7kg of tuckahoe powder, 1kg of rice husk and 28kg of fermented grains, and fully mixing to obtain a mixture A.
And S3, placing the mixture A into a boiler, heating and cooking the mixture A till the mixture A is completely cooked, and then carrying out gelatinization treatment.
S4, collecting the wine liquid in the gelatinized material, and adding 90L hot water with temperature of more than 85 ℃ into the remaining fermented grains.
S5, adding the saccharification leaven in the S1 into the fermented grains added with a certain amount of water, uniformly mixing, putting into a cylinder, and sealing and fermenting for 30 days.
S6, distilling the fermented grains, pinching 0.5 jin of the fermented grains, controlling the temperature of the wine to be 25 ℃, controlling the wine flow speed to be 1-2 drops per second to obtain the raw wine, and hermetically storing the raw wine in a pottery jar for 1 year.
S7, putting the wine base into a filtering device, enabling the wine base to flow into the upper shell 2 through the feeding hole 3, enabling wine liquid and impurities to be separated through the filtering component 10, enabling the sweeping rod 8 and the filtering component 10 to rotate simultaneously and generating a rotation speed difference under the driving of the motor 6 and the rotating shaft 7, sweeping the impurities attached to the filtering component 10 by the sweeping rod 8, pressing out the wine liquid in the impurities through the freely rolling grinding balls 9, enabling the accumulated impurities to fall into the annular channel 15, enabling the wine liquid to flow to the second filter screen 11 through the first filter screen 16 and then flow into the storage bin 14, and finally enabling the wine liquid to be filled through the filling hole 5 in the bottom of the lower shell 1;
preferably, the rotating shaft 7 rotates at a speed of 80r/min, the ratio of the rotating speed of the sweep bar 8 to the rotating speed of the filter assembly 10 is 2:1, the first filter screen 16 has a screen mesh number of 160, and the second filter screen 11 has a screen mesh number of 300.
Preferably, the filtering device comprises an upper shell 2 and a lower shell 1 which are sleeved, the upper shell 2 is of a gourd-shaped structure, a supporting ring 12 which is abutted against the bottom of the upper shell 2 is arranged on the periphery of the lower shell 1, a rotating shaft 7 penetrates through the center of the top of the upper shell 2, the top end of the rotating shaft 7 is connected with a motor 6, and the bottom end of the rotating shaft is connected with a filtering component 10;
the filter assembly 10 comprises an annular first filter screen 16 and cover plates 17 fixedly arranged at the center of the first filter screen 16, the cover plates 17 are provided with two sun wheels 18 and a plurality of planet wheels 19 between the two cover plates 17, the sun wheels 18 are connected with the rotating shaft 7, one side of each planet wheel 19 is meshed with the sun wheel 18, the other side of each planet wheel is connected with the inner arc surface of the first filter screen 16, the inner arc surface of the first filter screen 16 is provided with tooth grooves meshed with the planet wheels 19, one end of each sweeping rod 8 is fixed on the rotating shaft 7, the bottom surface of each sweeping rod 8 is attached to the filter assembly 10, the top surface of each filter assembly 10 is provided with a freely rolling ball 9, the top end surface of the lower shell 1 is higher than the sweeping rods 8, gaps are reserved between the top end surface of the lower shell 1 and the inner wall of the upper shell 2, the bottom end of the upper shell 2 and the lower shell 1 are enclosed to form an annular channel 15, one side of the bottom end of the upper shell 2 is provided with a slag discharge port 20, the slag discharge port 20 is communicated with the annular channel 15, and the side wall of the lower shell 1 at the annular channel 15 is provided with a plurality of filter holes 13.
Preferably, lower casing 1 internal fixation is provided with second filter screen 11, and the level of second filter screen 11 is less than filtration pore 13, and second filter screen 11 encloses with lower casing 1 and closes formation storage bin 14, and the bottom both sides of lower casing 1 are fixed and are provided with a plurality of stabilizer blades 4.
Example 5
And (3) brewing season: winter season
A brewing method of poria cocos wine is different from the brewing method of the poria cocos wine in example 4 in the following steps:
in step S1, the ratio of fermented grains to wheat wine grains is 1:4.8, the water content is 55.5%, the storage temperature is 15 ℃, and the acidity is 1.2; in step S2, taking 7.5kg of tuckahoe powder, 1.5kg of chaff and 30kg of fermented grains, and fully mixing to obtain a mixture A; in step S4, the amount of hot water added into the fermented grains is 95L; in the step S5, adding the saccharification leaven in the step S1 into the fermented grains added with a certain amount of water, uniformly mixing, putting into a cylinder, and sealing and fermenting for 35 days; in step S6, the wine temperature is controlled to 28 ℃.
Example 6:
and (3) brewing season: winter season
A brewing method of poria cocos wine is different from the brewing method of the poria cocos wine in example 4 in the following steps:
in step S1, the ratio of fermented grains to wheat wine grains is 1:5, the water content is 56%, the storage temperature is 18 ℃, and the acidity is 1.5; in the step S2, 8kg of tuckahoe powder, 2kg of chaff and 32kg of fermented grains are taken and fully mixed to obtain a mixture A; in step S4, the amount of hot water added into the fermented grains is 100L; in the step S5, adding the saccharification leaven in the step S1 into the fermented grains added with a certain amount of water, uniformly mixing, putting into a cylinder, and sealing and fermenting for 40 days; in step S6, the wine temperature is controlled to 30 ℃.
The poria cocos wine prepared in the examples 1-6 is prepared by a solid state fermentation brewing process, wherein poria cocos powder is used as a raw material, and the poria cocos wine is prepared by high-temperature starter propagation, bran cooking and blending, bran reduction and water reduction, grain tank reasonable blending, cooking but not sticking, starter fermentation at a normal temperature, wine return fermentation, quality wine receiving, pottery jar storage, filtration and filling. The whole brewing and fermenting process is carried out in a solid state. Meanwhile, through the use of the filtering device, impurities are less, and the wine yield is high. Compared with the poria cocos wine brewed by the traditional soaking method, the poria cocos wine has the characteristics of being clear and transparent, free of precipitate, free of suspended matters, strong in wine flavor, sweet, clean and long in aftertaste.
The foregoing is merely exemplary and illustrative of the present invention and various modifications, additions and substitutions may be made by those skilled in the art to the specific embodiments described without departing from the scope of the invention as defined in the following claims.
Claims (10)
1. The brewing method of the poria cocos wine is characterized by comprising the following steps:
s1, preparing raw materials, namely preparing clean poria cocos into powder, pre-steaming the processed chaff, fermenting the fermented grains fully, and preparing a saccharification leavening agent;
s2, mixing the ingredients, namely taking 7-8 parts of poria cocos powder, 1-2 parts of chaff and 28-32 parts of fermented grains, and fully mixing to obtain a mixture A;
s3, distilling and pasting, namely putting the mixture A into a boiler, heating and cooking the mixture A till the mixture A is completely cooked, and pasting;
s4, taking out of the steamer, adding a certain amount of water, collecting wine liquid in the gelatinized material, and adding hot water with the temperature of more than 85 ℃ into the remaining fermented grains;
s5, adding yeast, fermenting, adding the saccharification leaven in the S1 into the fermented grains added with a certain amount of water, mixing uniformly, putting into a cylinder, and sealing and fermenting;
s6, distilling and storing, namely distilling the fermented grains to obtain raw wine, and putting the raw wine into a pottery jar for sealed storage;
s7, filtering and filling, wherein the wine base is placed into a filtering device, the wine base flows into an upper shell (2) through a feeding hole (3), wine liquid and impurities are separated through a filtering component (10), meanwhile, a sweeping rod (8) and the filtering component (10) rotate simultaneously and generate a rotation speed difference under the driving of a motor (6) and a rotating shaft (7), the sweeping rod (8) sweeps the impurities attached to the filtering component (10), a freely rolling ball (9) presses out the wine liquid in the impurities, the accumulated impurities fall into an annular channel (15), the wine liquid flows to a second filter screen (11) through a first filter screen (16), then flows into a storage bin (14), and finally filling is carried out through a filling opening (5) at the bottom of a lower shell (1).
2. The method for brewing a poria cocos wine as claimed in claim 1, wherein in step S1, the poria cocos powder is sieved to have a particle size of 40 mesh, and the chaff is pre-steamed for 40 minutes.
3. The method for brewing tuckahoe wine according to claim 1, wherein in step S1, the saccharification leaven is prepared by: wheat → crushing → adding 45% of water and 8% of yeast mother mixing → trampling and airing → putting into a house for stacking and fermenting for 5-7 days, performing first yeast turning → 15 days later, performing second yeast turning → stacking and drying for 30 days → leaving the house → storing → finished product saccharification leavening agent.
4. The method for brewing tuckahoe wine according to claim 1, wherein in step S1, the ratio of raw material to fermented grains is 1:5.6-6.0, the water content is 56-58%, the storage temperature is 20-26 ℃, the acidity is 1.3-1.8, and the yeast amount is 18-20% in summer; in step S2, 100 parts of water are weighed.
5. The method for brewing poria cocos wine according to claim 1, wherein in step S1, the fermented grains have a fermented grain ratio of 1: 4.5-5.0, a water content of 55% -56%, a storage temperature of 13-18 ℃, an acidity of 1.0-1.5, and a yeast consumption of 20%; and in the step S2, 90-100 parts of water are weighed.
6. The method for brewing Poria cocos wine according to claim 1, wherein in step S5, the fermentation period is 30-40 days.
7. The method for brewing tuckahoe wine according to claim 1, wherein in step S6, the head is pinched 0.5 jin during distillation, the wine temperature is controlled to be 25-30 ℃, the wine flowing speed is 1-2 drops per second, and the storage time in a pottery jar is 1 year.
8. The method for brewing Poria cocos wine according to claim 1, wherein in step S7, the rotation speed of the rotating shaft (7) is 80r/min, the rotation speed ratio of the sweep bar (8) to the filter assembly (10) is 2:1, the sieve mesh number of the first sieve (16) is 160 mesh, and the sieve mesh number of the second sieve (11) is 300 mesh.
9. The method for brewing tuckahoe wine according to claim 1, wherein, in step S7, the filtering device comprises an upper shell (2) and a lower shell (1) which are sleeved, the upper shell (2) has a gourd-shaped structure, a supporting ring (12) which is abutted against the bottom of the upper shell (2) is arranged on the periphery of the lower shell (1), a rotating shaft (7) penetrates through the center of the top of the upper shell (2), the top end of the rotating shaft (7) is connected with a motor (6), and the bottom end of the rotating shaft is connected with the filtering assembly (10);
the filter assembly (10) comprises an annular first filter screen (16) and a cover plate (17) fixedly arranged at the center of the first filter screen (16), the cover plate (17) is provided with two and two sun wheels (18) and a plurality of planet wheels (19) arranged between the cover plate (17), the sun wheels (18) are connected with the rotating shaft (7), one side of each planet wheel (19) is meshed with the sun wheel (18), the other side of each planet wheel is connected with the inner arc surface of the first filter screen (16), the inner arc surface of the first filter screen (16) is provided with a tooth socket meshed with the planet wheels (19), one end of the sweeping rod (8) is fixed on the rotating shaft (7), the bottom surface of the sweeping rod is attached to the filter assembly (10), the top surface of the filter assembly (10) is provided with a rolling ball (9) capable of freely rolling, the top end surface of the lower shell (1) is higher than the sweeping rod (8) and a gap is reserved between the inner wall of the upper shell (2), go up the bottom of casing (2) with casing (1) encloses to enclose down and forms annular channel (15), the bottom one side of going up casing (2) is provided with row cinder notch (20), arrange cinder notch (20) with annular channel (15) intercommunication, casing (1) is located down a plurality of filtration pores (13) have been seted up to the lateral wall of annular channel (15) department.
10. The method for brewing tuckahoe wine according to claim 9, wherein a second filter screen (11) is fixedly arranged in the lower shell (1), the level of the second filter screen (11) is lower than the filter holes (13), the second filter screen (11) and the lower shell (1) enclose to form a storage bin (14), and a plurality of support legs (4) are fixedly arranged on two sides of the bottom of the lower shell (1).
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115161150A (en) * | 2022-07-12 | 2022-10-11 | 河北裕升庆酿酒有限公司 | Method and device for preparing strong aromatic white spirit |
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| WO2021189757A1 (en) * | 2020-03-26 | 2021-09-30 | 佛山科学技术学院 | Bitter buckwheat liquor and brewing process therefor |
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Application publication date: 20220621 |