CN1163587C - White Chinese chestnut spirit and its making process - Google Patents
White Chinese chestnut spirit and its making process Download PDFInfo
- Publication number
- CN1163587C CN1163587C CNB001235184A CN00123518A CN1163587C CN 1163587 C CN1163587 C CN 1163587C CN B001235184 A CNB001235184 A CN B001235184A CN 00123518 A CN00123518 A CN 00123518A CN 1163587 C CN1163587 C CN 1163587C
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- chinese chestnut
- stirring
- saccharification
- spirits
- fermentation
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Abstract
The present invention relates to spirits brewed by Chinese chestnuts and a method thereof. The Chinese chestnuts are used as raw materials for brewing wine. The technological process comprises: material selection, pulverization, saccharification by sacchariferous agents, stirring, yeast addition, stirring, fermentation, a distilling process and a fermentation process in second time, wherein vinasse after distilling in the first time is cooled again by 25 +/-3 DEG C, and the sacchariferous agents are added for saccharification; after stirring is carried out, the yeast is added, and the mixture is stirred again; next, the mixture is filled in a tank to be fermented for 5 to 7 days and distilled to obtain the spirits. Therefore, the traditional brewing method using grains as the main raw materials are changed, the economic value of the Chinese chestnuts is improved, and the brewed spirits has the high nutritive value and the high spirits obtaining yield.
Description
The present invention relates to a kind of Chinese chestnut brewing spirit and method thereof, promptly a kind ofly utilize Chinese chestnut to be raw material brewing spirit and method thereof.
In people's life, meet celebrating thing, people like generally congratulating with the mode of drinking that the industry that therefore brews alcoholic beverages also just becomes the big mainstay industry of one in the social life; Yet traditional industry that brews alcoholic beverages is generally all used such as grains such as corn, Chinese sorghums and is brewageed, and a large amount of losses that this just causes grain are unfavorable for the stable and development of country.Chinese chestnut is rich in multiple amino acids, mineral substance, iron, potassium, trace element, be the very high crop of nutritive value, Chinese chestnut is abundant in China's output, and it is edible as pot foods generally only to be used for people, this not only causes a kind of waste of resource, can not create higher economic value simultaneously.
Shortcoming at prior art exists the object of the present invention is to provide a kind of Chinese chestnut brewing spirit and method thereof, and a kind of new liquor-making raw material and method are the brewing method of main raw material in order to improve tradition with grain.
For achieving the above object, the present invention is achieved by the following technical solutions: a kind of raw material of brewing spirit is characterized in that: select for use Chinese chestnut as liquor-making raw material.
A kind of method with the Chinese chestnut brewing spirit, it is characterized in that: its technical process comprises to be selected materials, pulverizing, saccharifying agent saccharification, stirs, adds yeast stirring, fermentation, still-process and second and take turns zymotechnique, vinasse after will distilling the first round cool off 25 ± 3 ℃ again, carry out saccharification with saccharifying agent, adding yeast after the stirring again stirs, pit entry fermentation 5-7 days then, distill out wine.
By Chinese chestnut brewing spirit of the present invention and method thereof, overcome the shortcoming of prior art, reached the purpose of above-mentioned creation, the invention goes out a kind of novel drinking white spirit, improved wine quality, strengthened the effect of liquor to HUMAN HEALTH, utilize Secondary Fermentation technology, make further fully fermentation system wine of starch residual in the vinasse and nutritive ingredient; The present invention utilizes Chinese chestnut as liquor-making raw material, carries out deep processing, adopts two-wheeled to repeat zymotechnique, makes the further abundant diastatic fermentation system wine of residual starch.The various technical indicators of this kind liquor all reach the requirement of full grain wine, and the yield of liquor reaches more than 55%, and the wine degree reaches 65 °; The drinks of brewageing by the present invention not only sweet-smelling, mouthfeel is good, and healthy and helpful to people.
The present invention is described in further detail below in conjunction with drawings and the specific embodiments.
Fig. 1 is a Chinese chestnut wine-making technology schema
The present invention is the raw material of brewing wine with the Chinese chestnut, makes high quality liquor through two wheel loads recurrence ferment technology.
The first round is made raw material with Chinese chestnut, process: select materials, rinsing, constant temperature refrigerate, pulverize, with the saccharifying agent saccharification, stir, add output liquor and vinasse after yeast stirring, pit entry fermentation, the distillation.
Second wheel load recurrence ferment adopts vinasse to make raw material and passes through: cool off, with the saccharifying agent saccharification, stir, add yeast stirring, fermentation, distillation, output liquor and vinasse.
Be that example is done a detailed description to the present invention to brewage 100kg liquor below.
At first select materials, select the raw material of Chinese chestnut as wine brewing; Be rinsing then, the Chinese chestnut of choosing put into the pond carry out rinsing with proper amount of clear water; Next step is constant temperature refrigeration; Remove floating grain, the Chinese chestnut that rinsing is good is put into constant heat storage refrigeration, and refrigerating temperature is 0 ℃.
High-quality Chinese chestnut, 0 ℃ of constant temperature refrigeration that 180kg refrigerated are pulverized with pulverizer, with the saccharifying agent saccharification, the saccharifying agent add-on is 4-6 ‰, add then to go into after yeast stirs fermenting tank for fermentation 5-7 days, the zymic add-on is 1-3 ‰, go out the pond distillation after fermenting, then output liquor and vinasse.
Second takes turns the recurrence ferment technology of attaching most importance to: the vinasse after will distilling the first round are cooled to 25 ± 3 ℃, and with the saccharifying agent saccharification, the saccharifying agent add-on is 4-6 ‰, add yeast again and stir, the yeast add-on is 1-3 ‰, pit entry fermentation 5-7 days then, go out the pond distillation, output liquor and vinasse.Therefore, adopt two-wheeled to repeat zymotechnique, make the further abundant diastatic fermentation system wine of residual starch; The various technical indicators of this kind liquor all reach the requirement of full grain wine, and the yield of liquor reaches more than 55%, and the wine degree reaches 65 °; Wine is blent, promptly can be made into the wine of the various number of degrees.
In sum, be preferred embodiment of the present invention, all equivalent technologies of doing according to technical solution of the present invention are replaced, and all belong to protection scope of the present invention.
Claims (1)
1, a kind of brewing method of Chinese chestnut liquor, it is characterized in that: with Chinese chestnut as liquor-making raw material, its technical process comprises to be selected materials, pulverizing, saccharifying agent saccharification, stirs, adds yeast stirring, fermentation, still-process and second and take turns zymotechnique, vinasse after will distilling the first round cool off 25 ± 3 ℃ again, carry out saccharification with saccharifying agent, add yeast after the stirring again and stir, pit entry fermentation 5-7 days then, distill out wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001235184A CN1163587C (en) | 2000-08-16 | 2000-08-16 | White Chinese chestnut spirit and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001235184A CN1163587C (en) | 2000-08-16 | 2000-08-16 | White Chinese chestnut spirit and its making process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1284551A CN1284551A (en) | 2001-02-21 |
| CN1163587C true CN1163587C (en) | 2004-08-25 |
Family
ID=4589925
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB001235184A Expired - Fee Related CN1163587C (en) | 2000-08-16 | 2000-08-16 | White Chinese chestnut spirit and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1163587C (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2178595B1 (en) * | 2001-02-22 | 2003-12-01 | Univ Vigo | PROCEDURE FOR OBTAINING A CHESTNUT AGUARDIENT. |
| CN101260361B (en) * | 2008-05-12 | 2011-04-20 | 高来 | Method for producing chestnut wine |
| CN102965235B (en) * | 2012-11-08 | 2014-01-08 | 桂林平乐县金栗醇酒业有限责任公司 | Chinese chestnut health preserving wine |
| CN102965234A (en) * | 2012-11-08 | 2013-03-13 | 桂林平乐县金栗醇酒业有限责任公司 | Chinese chestnut pulp liquor and brewing method thereof |
| CN103087877B (en) * | 2013-01-30 | 2014-07-30 | 刘绍国 | Method for brewing wine by using wild fruits in mountain forest |
| CN103387905B (en) * | 2013-08-16 | 2015-06-17 | 洪晓狮 | Chinese chestnut peptide full-nutrient wine and preparation method thereof |
| CN104862165A (en) * | 2014-02-25 | 2015-08-26 | 迁西景忠山酒业有限责任公司 | Chinese chestnut and chestnut shell synthesis liquor brewing technology |
| CN105802807A (en) * | 2016-06-08 | 2016-07-27 | 洛阳理工学院 | Strong-flavor functional liquor and preparation method thereof |
| CN107164141A (en) * | 2017-05-24 | 2017-09-15 | 福州康益达医疗器械有限公司 | The preparation method of Chinese chestnut wine |
-
2000
- 2000-08-16 CN CNB001235184A patent/CN1163587C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1284551A (en) | 2001-02-21 |
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