CN116948775A - Preparation method of islet jam fragrant honey wine - Google Patents
Preparation method of islet jam fragrant honey wine Download PDFInfo
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- CN116948775A CN116948775A CN202310933296.1A CN202310933296A CN116948775A CN 116948775 A CN116948775 A CN 116948775A CN 202310933296 A CN202310933296 A CN 202310933296A CN 116948775 A CN116948775 A CN 116948775A
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- 229940029339 inulin Drugs 0.000 description 1
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- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
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- 239000002994 raw material Substances 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of islet jam fragrant honey wine, which comprises the following steps: firstly, selecting fresh islet fruits with annual maturity reaching 90-100%, fructo-oligosaccharide content reaching 16-20% and starch content reaching 30%; secondly, naturally airing for 1-2 hours after removing impurities, soaking, sterilizing, cleaning and peeling; thirdly, cutting the materials into granules with the size of 0.3 cm or 0.3 cm by using a stainless steel dicer, spreading and airing the granules for about 2 hours, and removing natural water; fourthly, spreading the islet fruit particles on a steaming bed, adding steam to dry steam for 20 minutes until the islet fruit particles are 8 layers of ripe, spreading the islet fruit particles steamed until the islet fruit particles are 8 layers of ripe, and airing and cooling to 28-35 ℃; fifthly, implanting pectase with activity of 60 ten thousand times according to the material ratio of 0.15-0.2%, activating, and performing enzymolysis for 24 hours; and sixthly, planting 0.02-0.04% of high-temperature resistant alpha-amylase according to the material ratio, and performing secondary enzymolysis for 24 hours.
Description
Technical Field
The invention relates to the technical field of preparation methods of islet jam fragrant honey wine, in particular to a preparation method of islet jam fragrant honey wine.
Background
The wine is used as a consumer product with mental attributes, and is a common carrier for people to work, communicate emotions, show in relatives, enjoy leisure, and the like. With the transition of the health concept, the drinking concept is also changed greatly. The current trend of healthy drinking becomes necessary.
The islet fruit perennial root plant has the advantages of cold resistance, drought resistance, salt and alkali resistance, water and soil conservation, wind prevention and sand fixation, soil improvement, strong disease resistance, no need of pesticide spraying, easy management, suitability for large-area popularization and planting in northwest areas of China, high economic value, and contribution to improving ecological environment in northwest areas and promoting development of the reviving industry of rural industry. The upper part of the stalk block can be used as livestock feed, and the underground stalk block contains 20-30% of fructo-oligosaccharide and 20-30% of starch, contains abundant amino acids of vitamins, and has high inulin content. The wine produced by mixing and classifying the islet fruits and the islet nectar is rich in antioxidant substances, amino acids, glucose, fructose, organic acids, active peptides, enzymes, antibiotics, various mineral elements and vitamins necessary for human bodies and other nutritional ingredients, is easy to be absorbed by the human bodies, can promote the metabolism of the organisms and timely supplements the nutritional ingredients necessary for the human bodies. The proper amount of the islet fruit honey wine can assist diabetics in reducing the intake of starch food, thereby playing a role in assisting in controlling blood sugar, improving the environment in intestinal tracts, having a certain auxiliary effect, being beneficial to promoting the absorption of trace elements such as calcium, magnesium, zinc, copper and the like, having good auxiliary curative effects on amnesia, insomnia, listlessness, chronic tracheitis and the like, improving gastrointestinal chronic diseases, making skin ruddy, enhancing immunity, having higher health care value and being deeply favored by the drinkers.
Therefore, the islet jam fragrant honey wine is prepared by using islet fruits and islet fruit honey.
Disclosure of Invention
The invention aims to overcome the defects of the traditional brewing technology and provide a preparation method of islet jam fragrant honey wine.
In order to solve the technical problems, the technical scheme provided by the invention is that the preparation method of the islet jam fragrant honey wine comprises the following steps: the method comprises the following steps: firstly, selecting fresh islet fruits with annual maturity reaching 90-100%, fructo-oligosaccharide content reaching 16-20% and starch content reaching 30%;
secondly, naturally airing for 1-2 hours after removing impurities, soaking, sterilizing, cleaning and peeling;
thirdly, cutting the materials into granules with the size of 0.3 cm or 0.3 cm by using a stainless steel dicer, spreading and airing the granules for about 2 hours, and removing natural water;
fourthly, spreading the islet fruit particles on a steaming bed, adding steam to dry steam for 20 minutes until the islet fruit particles are 8 layers of ripe, spreading the islet fruit particles steamed until the islet fruit particles are 8 layers of ripe, and airing and cooling to 28-35 ℃;
fifthly, implanting pectase with activity of 60 ten thousand times according to the material ratio of 0.15-0.2%, activating, and performing enzymolysis for 24 hours;
sixthly, planting 0.02-0.04% of high temperature resistant alpha-amylase according to the material ratio, and performing secondary enzymolysis for 24 hours
Seventh, the self-heating soy sauce-flavor Daqu is planted according to the material ratio of 20 percent, the islet fruit nectar is planted according to the material ratio of 5 percent, and the mixture is uniformly mixed and compacted and then piled into a special kiln pool of micro Kong Fajiao for sealing, the temperature is controlled to be 28-35 ℃, and anaerobic fermentation is carried out for 90 days;
eighth, the fermented grains are evenly loosened and dredged, and are put into a distillation pot for double distillation to obtain wine, and 2% of the wine head and the wine tail below 20 degrees are removed;
ninth, the distilled liquor is respectively put into a tank body according to different degrees to be hermetically aged for 2 years at normal temperature;
tenth, opening the tank, hooking and setting according to the required degree, storing according to different degrees in a tank separation mode, and hermetically performing secondary aging for 300 days;
eleventh, measuring the aged wine, hooking, finely filtering, filling, sealing, spraying codes, labeling, boxing, warehousing and marketing.
As an improvement, the enzymolysis is granulation and grading secondary enzymolysis of fructo-oligosaccharide and starch islet fruit stem blocks.
As an improvement, the kiln size is 1.5 m by 1.4 m micropore kiln.
As an improvement, the tank body is a 304 stainless steel tank or a ceramic tank, and is characterized in that the tank body is formed by hooking the tray twice and ageing twice.
As an improvement, the degree is fixed to 38 degrees to 53 degrees.
Compared with the prior art, the invention has the advantages that: fermenting the islet fruit, and then mixing with islet fruit nectar for fermentation and ageing, so that the nutrient components and the taste of the islet fruit nectar and the islet fruit are extracted and reserved to the maximum extent, and no additive is used; the obtained islet jam fragrant honey wine can improve the environment in intestinal tracts, and has the effect of reducing blood sugar level to a certain extent; the method has simple raw materials and simple and feasible process; the wine body is plump and harmonizes with the honey aroma; no additive is used, so that the product is natural, green and healthy.
Detailed Description
The preparation method of the islet jam honey wine is further described in detail below by combining with the examples.
A preparation method of islet jam fragrant honey wine comprises the following steps: firstly, selecting fresh islet fruits with annual maturity reaching 90-100%, fructo-oligosaccharide content reaching 16-20% and starch content reaching 30%;
secondly, naturally airing for 1-2 hours after removing impurities, soaking, sterilizing, cleaning and peeling;
thirdly, cutting the materials into granules with the size of 0.3 cm or 0.3 cm by using a stainless steel dicer, spreading and airing the granules for about 2 hours, and removing natural water;
fourthly, spreading the islet fruit particles on a steaming bed, adding steam to dry steam for 20 minutes until the islet fruit particles are 8 layers of ripe, spreading the islet fruit particles steamed until the islet fruit particles are 8 layers of ripe, and airing and cooling to 28-35 ℃;
fifthly, implanting pectase with activity of 60 ten thousand times according to the material ratio of 0.15-0.2%, activating, and performing enzymolysis for 24 hours;
sixthly, planting 0.02-0.04% of high temperature resistant alpha-amylase according to the material ratio, and performing secondary enzymolysis for 24 hours
Seventh, the self-heating soy sauce-flavor Daqu is planted according to the material ratio of 20 percent, the islet fruit nectar is planted according to the material ratio of 5 percent, and the mixture is uniformly mixed and compacted and then piled into a special kiln pool of micro Kong Fajiao for sealing, the temperature is controlled to be 28-35 ℃, and anaerobic fermentation is carried out for 90 days;
eighth, the fermented grains are evenly loosened and dredged, and are put into a distillation pot for double distillation to obtain wine, and 2% of the wine head and the wine tail below 20 degrees are removed;
ninth, the distilled liquor is respectively put into a tank body according to different degrees to be hermetically aged for 2 years at normal temperature;
tenth, opening the tank, hooking and setting according to the required degree, storing according to different degrees in a tank separation mode, and hermetically performing secondary aging for 300 days;
eleventh, measuring the aged wine, hooking, finely filtering, filling, sealing, spraying codes, labeling, boxing, warehousing and marketing.
The enzymolysis is granulation and grading secondary enzymolysis of fructo-oligosaccharide and starch islet fruit stem blocks.
The kiln pool size is 1.5 m 1.4 m micropore kiln pool.
The tank body is a 304 stainless steel tank or a ceramic tank and is formed by hooking the plate twice and ageing twice.
The degree of certainty is between 38 degrees and 53 degrees.
In the specific implementation of the invention, firstly, fresh islet fruits with annual maturity of 90 to 100 percent, fructo-oligosaccharide content of 16 to 20 percent and starch content of 30 percent are selected;
secondly, naturally airing for 1-2 hours after removing impurities, soaking, sterilizing, cleaning and peeling;
thirdly, cutting the materials into granules with the size of 0.3 cm or 0.3 cm by using a stainless steel dicer, spreading and airing the granules for about 2 hours, and removing natural water;
fourthly, spreading the granular islet fruit particles on a 304 stainless steel steaming bed, adding steam to dry steam for 20 minutes until the islet fruit particles are 8 layers of ripe, spreading, airing and cooling the islet fruit particles steamed until the islet fruit particles are 28-35 ℃;
fifthly, implanting pectase with activity of 60 ten thousand times according to the material ratio of 0.15-0.2%, activating, and performing enzymolysis for 24 hours;
and sixthly, planting 0.02-0.04% of high-temperature resistant alpha-amylase according to the material ratio, and performing secondary enzymolysis for 24 hours.
Seventhly, planting autonomous high Wen Jiangxiang Daqu according to the material ratio of 20%, planting islet nectar according to the material ratio of 5%, uniformly stirring, compacting, piling into a micro Kong Fajiao special kiln pool, sealing, controlling the temperature at 28-35 ℃ and carrying out anaerobic fermentation for 90 days, wherein the size of the kiln pool is 1.5 m 1.4 m;
eighth, the fermented grains are evenly loosened and dredged, and are put into a distillation pot for double distillation to obtain wine, and 2% of the wine head and the wine tail below 20 degrees are removed;
ninth, the distilled liquor is respectively put into a 304 stainless steel tank or a ceramic tank according to different degrees for closed aging, and is aged for 2 years at normal temperature;
tenth, opening the tank, hooking the tray according to the required degree, setting the degree to 38-53 degrees, storing the tray in different degrees in a split tank, and hermetically performing secondary aging for 300 days;
eleventh, measuring the aged wine, hooking, finely filtering, filling, sealing, spraying codes, labeling, boxing, warehousing and marketing.
Similar tuber plants can be brewed by this method.
The invention and its embodiments have been described above without limitation, and the examples described are only one of the embodiments of the invention and are not limited thereto in practice. In summary, those skilled in the art, having benefit of this disclosure, will appreciate that the invention can be practiced without the specific details disclosed herein.
Claims (5)
1. A preparation method of islet jam fragrant honey wine is characterized in that: the method comprises the following steps: firstly, selecting fresh islet fruits with annual maturity reaching 90-100%, fructo-oligosaccharide content reaching 16-20% and starch content reaching 30%;
secondly, naturally airing for 1-2 hours after removing impurities, soaking, sterilizing, cleaning and peeling;
thirdly, cutting the materials into granules with the size of 0.3 cm or 0.3 cm by using a stainless steel dicer, spreading and airing the granules for about 2 hours, and removing natural water;
fourthly, spreading the islet fruit particles on a steaming bed, adding steam to dry steam for 20 minutes until the islet fruit particles are 8 layers of ripe, spreading the islet fruit particles steamed until the islet fruit particles are 8 layers of ripe, and airing and cooling to 28-35 ℃;
fifthly, implanting pectase with activity of 60 ten thousand times according to the material ratio of 0.15-0.2%, activating, and performing enzymolysis for 24 hours;
sixthly, planting 0.02-0.04% of high temperature resistant alpha-amylase according to the material ratio, and performing secondary enzymolysis for 24 hours
Seventh, the self-heating soy sauce-flavor Daqu is planted according to the material ratio of 20 percent, the islet fruit nectar is planted according to the material ratio of 5 percent, and the mixture is uniformly mixed and compacted and then piled into a special kiln pool of micro Kong Fajiao for sealing, the temperature is controlled to be 28-35 ℃, and anaerobic fermentation is carried out for 90 days;
eighth, the fermented grains are evenly loosened and dredged, and are put into a distillation pot for double distillation to obtain wine, and 2% of the wine head and the wine tail below 20 degrees are removed;
ninth, the distilled liquor is respectively put into a tank body according to different degrees to be hermetically aged for 2 years at normal temperature;
tenth, opening the tank, hooking and setting according to the required degree, storing according to different degrees in a tank separation mode, and hermetically performing secondary aging for 300 days;
eleventh, measuring the aged wine, hooking, finely filtering, filling, sealing, spraying codes, labeling, boxing, warehousing and marketing.
2. The method for preparing the islet jam sweet wine according to claim 1, which is characterized in that: the enzymolysis is granulation and grading secondary enzymolysis of fructo-oligosaccharide and starch islet fruit stem blocks.
3. The method for preparing the islet jam sweet wine according to claim 1, which is characterized in that: the kiln pool size is 1.5 m 1.4 m micropore kiln pool.
4. The method for preparing the islet jam sweet wine according to claim 1, which is characterized in that: the tank body is a 304 stainless steel tank or a ceramic tank and is formed by hooking the plate twice and ageing twice.
5. The method for preparing the islet jam sweet wine according to claim 1, which is characterized in that: the degree of certainty is between 38 degrees and 53 degrees.
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| CN202310933296.1A CN116948775A (en) | 2023-07-27 | 2023-07-27 | Preparation method of islet jam fragrant honey wine |
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