CN114940934A - Method for making rattan pepper wine and production process - Google Patents
Method for making rattan pepper wine and production process Download PDFInfo
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- CN114940934A CN114940934A CN202210559517.9A CN202210559517A CN114940934A CN 114940934 A CN114940934 A CN 114940934A CN 202210559517 A CN202210559517 A CN 202210559517A CN 114940934 A CN114940934 A CN 114940934A
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- 239000006002 Pepper Substances 0.000 title claims abstract description 78
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 78
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- 238000000034 method Methods 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 244000203593 Piper nigrum Species 0.000 title 1
- 241000722363 Piper Species 0.000 claims abstract description 77
- 241001079064 Zanthoxylum schinifolium Species 0.000 claims abstract description 73
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- 238000000605 extraction Methods 0.000 claims abstract description 18
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 14
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- 239000000843 powder Substances 0.000 claims description 29
- 239000000047 product Substances 0.000 claims description 18
- 244000131415 Zanthoxylum piperitum Species 0.000 claims description 14
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 claims description 14
- 235000021551 crystal sugar Nutrition 0.000 claims description 12
- 239000012535 impurity Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
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- 239000011259 mixed solution Substances 0.000 claims description 5
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
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- Seasonings (AREA)
Abstract
The invention relates to the technical field of wine processing, in particular to a method for making rattan pepper wine and a production process thereof. A rattan pepper wine is characterized in that: comprises the following raw materials: base wine, zanthoxylum schinifolium oil, fresh zanthoxylum schinifolium fruits and sweetener. The preparation method of the rattan pepper wine is characterized by comprising the following steps: comprises the steps of material selection, drying, screening, extraction, stirring and soaking, filtration, fusion and sweetener addition. The invention aims to provide a preparation method and a production process of a rattan pepper wine which is prepared by a cold-pressing extraction method and a soaking method and has the flavor of rattan pepper and is used as a meal wine, and the rattan pepper wine has unique taste, is long and refreshing, is numb but not dry, and is fragrant but not greasy.
Description
Technical Field
The invention relates to the technical field of wine processing, in particular to a method for making rattan pepper wine and a production process thereof.
Background
The zanthoxylum schinifolium is one of green zanthoxylum bungeanum, compared with common zanthoxylum schinifolium, the zanthoxylum schinifolium has unique fragrance, longer tingling taste, no stimulation to throat and stomach, no choking smell and no fire, has purer tingling taste and no bitter taste of the green zanthoxylum schinifolium, and is used as an important variety in the traditional zanthoxylum schinifolium, and the zanthoxylum schinifolium mainly contains amide, flavone, alkaloid, steroid, triterpene, lignan and the like.
Modern pharmacological research proves that the zanthoxylum schinifolium has various effects of expelling mosquitoes, relieving spasm, protecting the liver, resisting oxidation, resisting inflammation, relieving pain, resisting platelet activating factors and the like, and in folk, the zanthoxylum schinifolium is mainly applied to the aspects of treating toothache, gastralgia, rheumatoid arthritis, traumatic tumors, cold headache, blood circulation promotion, pain relief and the like. The rattan pepper is not dry due to the numb, fragrant but not greasy, and spicy but not strong taste, and becomes the best choice for the new pursuit of understanding of the taste in Chinese gourmet food.
White spirit: the wine fermented from cereal grains is prepared from saccharifying leaven such as Daqu, Xiaoqu or Maifu koji and yeast through steaming, saccharifying, fermenting and distilling, and is also called as: distilled liquor. The wine is colorless, pure in flavor, soft and soft in taste, high in alcohol content, and has compound flavor mainly comprising lipids after being stored and aged, yeast and distiller's yeast are saccharifying leaven, and starchiness is used as raw material, and various wines are prepared by steaming, saccharifying, fermenting and distilling.
However, most of zanthoxylum schinifolium wine has the problems of complex zanthoxylum schinifolium extraction process, poor taste weakening effect, unbalanced and unstable concentration of the standard extracted zanthoxylum schinifolium, volatile grease and the like, so that the stable fragrance of the zanthoxylum schinifolium wine is difficult to keep, and the zanthoxylum schinifolium oil and the wine are difficult to be fused to generate layering, so that the quality of the zanthoxylum schinifolium wine is reduced.
Disclosure of Invention
The invention aims to provide a preparation method and a production process of a rattan pepper wine which is prepared by a cold-pressing extraction method and a soaking method and has the flavor of rattan pepper and is used as a meal wine, and the rattan pepper wine has unique taste, is long and refreshing, is numb but not dry, and is fragrant but not greasy.
The technical scheme adopted by the invention is as follows: a rattan pepper wine is characterized in that: the feed comprises the following raw materials in parts by weight: 1200 parts of base wine, 2-5 parts of zanthoxylum piperitum oil, 8-15 parts of fresh zanthoxylum piperitum fruit and 2-8 parts of sweetener.
The base liquor is white spirit; the sweetener is at least one of crystal sugar water and honey syrup.
The degree of the white spirit is more than 50 degrees; the sweetness of the crystal sugar water is 50 degrees.
The preparation method of the rattan pepper wine is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: selecting fresh zanthoxylum schinifolium fruits, cleaning, removing impurities, and drying to obtain dried zanthoxylum schinifolium fruits with the water content of below 40%;
step two: conveying the dried rattan pepper with the water content of less than 40% by a conveying belt, sorting, removing impurities and screening in the conveying process, and putting the screened dried rattan pepper into a squeezing machine;
step three: squeezing dry Zanthoxylum schinifolium to obtain 300-mesh Zanthoxylum schinifolium powder by a squeezing machine;
step four: placing the rattan pepper powder into an extraction container, extracting and separating for 180min to obtain an effective product of rattan pepper ultrafine powder, and obtaining rattan pepper extract and ultrafine powder after 1-1.5 hours;
step five: mixing, stirring and soaking the white spirit, the ultrafine powder and the rattan pepper extract to obtain a rattan pepper wine mixed solution;
step six: filtering the rattan pepper wine mixed liquor for multiple times through a filter screen to obtain rattan pepper wine base liquor;
step seven: fusing the rattan pepper wine base wine, water and rattan pepper oil to obtain a rattan pepper wine finished product;
step eight: adding sweetener into the final product, mixing, sterilizing, and packaging.
In the fourth step, the temperature of the extraction container is set to be 40-50 ℃, and the pressure is set to be 25-30 mpa; the gas in the extraction container is one of inert gases N2 and CO 2.
In the step five, the stirring speed is 1500-.
In the sixth step, the mesh number of the filter screens is 200 meshes.
The production process of the rattan pepper wine is characterized by comprising the following steps: the method comprises the following process flows:
the first process comprises the following steps: selecting liquor with alcohol degree of pure grain above 50 degrees as base liquor;
and a second process: selecting ripe fresh zanthoxylum schinifolium fruits, cleaning, drying, filtering, squeezing and extracting to obtain a zanthoxylum schinifolium extract and superfine powder, and adding white spirit to mix to obtain a zanthoxylum schinifolium wine mixed solution;
and a third process: adding sweetener and 60-80 deg.C hot water, mixing;
and (4) a fourth process: and (3) putting the sterilized fresh zanthoxylum schinifolium fruits into a wine bottle of the bottled wine, filling the zanthoxylum schinifolium wine, and sealing for seven days to obtain the finished wine.
The invention has the beneficial effects that: the invention solves the problems that the extraction process of the spicy flavor of the zanthoxylum schinifolium is complex, the taste weakening effect is poor, the concentration of the standard extracted spicy flavor is unbalanced and unstable, the grease is volatile, the essential oil of the extract of the zanthoxylum schinifolium cannot be mutually dissolved with the white spirit, layering is generated, particularly, the content of unsaturated fatty acid is very high, flavor substances are volatile, stable aroma is difficult to keep, and the taste is poor.
Detailed Description
The present invention is not limited by the following examples, and specific embodiments may be determined according to the technical solutions and practical situations of the present invention.
A rattan pepper wine is characterized in that: the composite material comprises the following raw materials in parts by weight: 1000-1200 parts of base wine, 2-5 parts of zanthoxylum oil, 8-15 parts of fresh zanthoxylum fruit and 2-8 parts of sweetener.
The base liquor is white spirit; the sweetener is at least one of crystal sugar water and honey syrup.
The degree of the white spirit is more than 50 degrees; the sweetness of the crystal sugar water is 50 degrees.
The preparation method of the rattan pepper wine is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: selecting fresh zanthoxylum schinifolium fruits, cleaning, removing impurities, and drying to obtain dried zanthoxylum schinifolium fruits with the water content of below 40%;
step two: conveying the dried rattan pepper with the water content of less than 40% by a conveying belt, sorting, removing impurities and screening in the conveying process, and putting the screened dried rattan pepper into a squeezing machine;
step three: squeezing dry Zanthoxylum schinifolium to obtain 300-mesh Zanthoxylum schinifolium powder by a squeezing machine;
step four: placing the Zanthoxylum schinifolium powder in an extraction container, extracting and separating for 180min to obtain an effective product of Zanthoxylum schinifolium superfine powder, and obtaining Zanthoxylum schinifolium extract and superfine powder after 1-1.5 hours;
step five: mixing and stirring white spirit, superfine powder and rattan pepper extract for soaking to obtain rattan pepper wine mixed liquor;
step six: filtering the rattan pepper wine mixed liquor for multiple times by using a filter screen to obtain rattan pepper wine base liquor;
step seven: fusing the rattan pepper wine base wine, water and rattan pepper oil to obtain a rattan pepper wine finished product;
step eight: adding sweetener into the final product, mixing, sterilizing, and packaging.
In the fourth step, the temperature of the extraction container is set to be 40-50 ℃, and the pressure is set to be 25-30 mpa; the gas in the extraction container is one of inert gases N2 and CO 2.
In the step five, the stirring speed is 1500-.
In the sixth step, the mesh number of the filter screens is 200 meshes.
The production process of the rattan pepper wine is characterized by comprising the following steps: the method comprises the following process flows:
the first process is as follows: selecting liquor with alcohol degree of pure grain above 50 degrees as base liquor;
and a second process: selecting mature fresh zanthoxylum schinifolium fruit, cleaning, drying, filtering, squeezing and extracting to obtain zanthoxylum schinifolium extract and superfine powder, and adding white spirit to mix to obtain zanthoxylum schinifolium wine mixed liquid;
and a third process: adding sweetener and 60-80 deg.C hot water, mixing;
and (4) a fourth process: and (3) putting the sterilized fresh zanthoxylum schinifolium fruits into a wine bottle of the bottled wine, filling the zanthoxylum schinifolium wine, and sealing for seven days to obtain the finished wine.
Example 1: firstly, selecting 1000 parts of base wine with alcohol degree of 60 degrees, 3 parts of zanthoxylum schinifolium oil, 10 parts of fresh ripe zanthoxylum schinifolium fruits which are picked for no more than 48 hours and 4 parts of rock candy water with sweetness of 50 degrees, cleaning and removing impurities of the zanthoxylum schinifolium fruits, putting the zanthoxylum schinifolium fruits into a drying machine for drying to obtain dry zanthoxylum schinifolium with the water content of less than 40 percent, putting the dry zanthoxylum schinifolium fruits on a conveying belt, sorting, removing the impurities and screening in the conveying process, putting the screened dry zanthoxylum schinifolium fruits into a pressing machine, pressing and crushing for multiple times to obtain fine powder with 300 meshes, putting the powder into an extraction container with the set temperature of 40 ℃ and the pressure of 25mpa, extracting and separating for 180 minutes to obtain an effective product of the superfine micropowder of the zanthoxylum schinifolium fruits, obtaining the superfine micropowder extract and the superfine micropowder after 1 hour, putting the zanthoxylum schinifolium bungeanum fruits extract and the superfine micropowder into the base wine, stirring for 16 minutes by using a high-pressure homogenizer with the stirring speed of 1500r/min, obtaining rattan pepper wine mixed liquor, filtering the rattan pepper wine mixed liquor for multiple times through a filter screen with 200 meshes to obtain rattan pepper wine base liquor, fusing the rattan pepper wine base liquor, water and rattan pepper oil into a finished rattan pepper wine product, adding crystal sugar water with the temperature of 70 ℃ into the finished rattan pepper wine product, sterilizing and killing fresh rattan pepper, putting into a bottle of bottled wine, filling the rattan pepper wine product with the crystal sugar water, and packaging.
The rattan pepper wine obtained in the example 1 has a unique taste, is numb but not dry, fragrant but not greasy, and is bright in color and high in saturation.
Example 2: firstly, 1200 parts of base wine with the alcohol degree of 70 degrees, 5 parts of zanthoxylum schinifolium oil, 15 parts of fresh ripe zanthoxylum schinifolium fruits which are picked for no more than 48 hours and 6 parts of honey syrup are selected, the zanthoxylum schinifolium fruits are cleaned and subjected to impurity removal, then the fruits are put into a drying machine to be dried to obtain dry zanthoxylum schinifolium with the water content of less than 40 percent, the dry zanthoxyli is put on a conveyor belt and is subjected to sorting, impurity removal and screening in the conveying process, the screened dry zanthoxylum schinifolium is put into a squeezing machine, the fine powder with 300 meshes is obtained through multiple squeezing and crushing, the powder is put into an extraction container with the set temperature of 50 ℃ and the pressure of 30mpa, an effective product of the zanthoxylum schinifolium fine powder is obtained through extraction and separation for 180 minutes, the zanthoxylum schinifolium extract and the fine powder are obtained after 1.5 hours, the zanolium extract and the fine powder are put into base wine, and are stirred for 18 minutes by a high-pressure homogenizer with the stirring speed of 2000r/min to obtain the zanolium wine mixed solution, filtering the Zanthoxylum schinifolium wine mixed solution for multiple times by a filter screen with 200 meshes to obtain Zanthoxylum schinifolium wine base wine, fusing the Zanthoxylum schinifolium wine base wine, water and Zanthoxylum schinifolium oil into a Zanthoxylum schinifolium wine finished product, adding crystal sugar water with the temperature of 80 ℃ into the Zanthoxylum schinifolium wine finished product, sterilizing and killing fresh Zanthoxylum schinifolium, putting into a bottle of bottled wine, filling the Zanthoxylum schinifolium wine finished product added with the crystal sugar water, and packaging.
The rattan pepper wine obtained in the example 2 has more unique taste, is numb but not dry, fragrant but not greasy, and has bright color and high saturation.
Comparative example 1: selecting 2500 parts of base wine with alcohol degree of 40 degrees, 8 parts of zanthoxylum piperitum oil, 5 parts of fresh ripe zanthoxylum piperitum fruits with the sweetness of 60 degrees, picking up the zanthoxylum piperitum fruits for no more than 48 hours, cleaning and removing impurities, putting the zanthoxylum piperitum fruits into a drying machine to be dried to obtain the dry zanthoxylum piperitum with the water content of below 50 percent, putting the dry zanthoxylum piperitum onto a conveyor belt, sorting, removing impurities and screening in the conveying process, putting the screened dry zanthoxylum piperitum into a pressing machine, pressing and crushing for multiple times to obtain fine powder of 300 meshes, putting the powder into an extraction container with the set temperature of 36 ℃ and the pressure of 23mpa, extracting and separating for 180 minutes to obtain an effective product of the superfine zanthoxylum piperitum micropowder, obtaining the zanthoxylum piperitum extract and the superfine powder after 1 hour, putting the zanthoxylum piperitum extract and the superfine powder into the base wine, stirring for 20 minutes by using a high-pressure homogenizer with the stirring speed of 1200r/min, obtaining rattan pepper wine mixed liquor, filtering the rattan pepper wine mixed liquor for multiple times through a filter screen with 200 meshes to obtain rattan pepper wine base liquor, fusing the rattan pepper wine base liquor, water and rattan pepper oil into a rattan pepper wine finished product, adding crystal sugar water with the temperature of 50 ℃ into the rattan pepper wine finished product, sterilizing and killing fresh rattan pepper, putting into a bottle of bottled wine, filling the rattan pepper wine finished product added with the crystal sugar water, and packaging.
The rattan pepper wine obtained in the comparative example 1 is spicy and pungent in taste, not fragrant in taste and excessively sweet and greasy, and has turbid color and more sediment substances.
The example 1, the example 2 and the comparative example 1 show that the rattan pepper wine prepared by the invention has more unique taste, is numb but not dry, fragrant but not greasy, has bright color and high saturation, and the preparation method and the production process of the rattan pepper wine can be used for industrial production and processing, have high popularization and application values and can help farmers become rich.
The above examples are only intended to illustrate the technical solution of the present invention, and not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (8)
1. A rattan pepper wine is characterized in that: the composite material comprises the following raw materials in parts by weight: 1200 parts of base wine, 2-5 parts of zanthoxylum piperitum oil, 8-15 parts of fresh zanthoxylum piperitum fruit and 2-8 parts of sweetener.
2. The rattan pepper wine of claim 1, wherein: the base liquor is white spirit; the sweetener is at least one of crystal sugar water and honey syrup.
3. The rattan pepper wine of claim 2, wherein: the degree of the white spirit is more than 50 degrees; the sweetness of the crystal sugar water is 50 degrees.
4. The preparation method of the rattan pepper wine is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: selecting fresh zanthoxylum schinifolium fruits, cleaning, removing impurities, and drying to obtain dry zanthoxylum schinifolium fruits with the water content of below 40%;
step two: conveying the dried rattan pepper with the water content of less than 40% by a conveying belt, sorting, removing impurities and screening in the conveying process, and putting the screened dried rattan pepper into a squeezing machine;
step three: squeezing dry rattan pepper by a squeezing machine to obtain rattan pepper powder with 300 meshes;
step four: placing the Zanthoxylum schinifolium powder in an extraction container, extracting and separating for 180min to obtain an effective product of Zanthoxylum schinifolium superfine powder, and obtaining Zanthoxylum schinifolium extract and superfine powder after 1-1.5 hours;
step five: mixing and stirring white spirit, superfine powder and rattan pepper extract for soaking to obtain rattan pepper wine mixed liquor;
step six: filtering the rattan pepper wine mixed liquor for multiple times by using a filter screen to obtain rattan pepper wine base liquor;
step seven: fusing the rattan pepper wine base wine, water and rattan pepper oil to obtain a rattan pepper wine finished product;
step eight: adding sweetener into the final product, mixing, sterilizing, and packaging.
5. The method for making rattan pepper wine according to claim 4, characterized in that: in the fourth step, the temperature of the extraction container is set to be 40-50 ℃, and the pressure is set to be 25-30 mpa; the gas in the extraction container is one of inert gases N2 and CO 2.
6. The method for making rattan pepper wine according to claim 4, characterized in that: in the step five, the stirring speed is 1500-.
7. The method for making rattan pepper wine according to claim 4, characterized in that: in the sixth step, the mesh number of the filter screens is 200 meshes.
8. The production process of the rattan pepper wine is characterized by comprising the following steps: the method comprises the following process flows:
the first process is as follows: selecting liquor with alcohol degree of above 50 degrees from pure grains as base liquor;
and a second process: selecting ripe fresh zanthoxylum schinifolium fruits, cleaning, drying, filtering, squeezing and extracting to obtain a zanthoxylum schinifolium extract and superfine powder, and adding white spirit to mix to obtain a zanthoxylum schinifolium wine mixed solution;
and a third process: adding sweetener and 60-80 deg.C hot water, mixing;
and a fourth process: and (3) putting the sterilized fresh zanthoxylum schinifolium fruits into a wine bottle of the bottled wine, filling the zanthoxylum schinifolium wine, and sealing for seven days to obtain the finished wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210559517.9A CN114940934A (en) | 2022-05-23 | 2022-05-23 | Method for making rattan pepper wine and production process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115633772A (en) * | 2022-09-23 | 2023-01-24 | 幺麻子食品股份有限公司 | Novel rattan pepper flavored syrup and preparation method thereof |
| CN115975750A (en) * | 2022-12-28 | 2023-04-18 | 青岛啤酒股份有限公司 | Rattan pepper flavor cypress beer and preparation method thereof |
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2022
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115633772A (en) * | 2022-09-23 | 2023-01-24 | 幺麻子食品股份有限公司 | Novel rattan pepper flavored syrup and preparation method thereof |
| CN115975750A (en) * | 2022-12-28 | 2023-04-18 | 青岛啤酒股份有限公司 | Rattan pepper flavor cypress beer and preparation method thereof |
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