CN1266264C - Alimentative white spirit and its preparing technology - Google Patents

Abstract

The present invention relates to an alimentative white wine and producing technology thereof, which belongs to a wine class and producing technology thereof. Glutinous rice is used as a raw material, and yeast medicine is used as a main fermenting agent for saccharification and fermentation to take pulp liquid; after the pulp liquid is alcoholized and aged, an alimentative pulp is made by fine filtration; then, a white wine with original alcohol content is prepared by the alimentative pulp to form the alimentative white wine, or glutinous rice is used as a raw material, and saccharifying enzymes and yeast are used as fermenting agents for saccharification and fermentation to take pulp liquid; after the pulp liquid is alcoholized and aged, an alimentative pulp is made by fine filtration; then, a white wine with original alcohol content is prepared by the alimentative pulp to form the alimentative white wine. The producing step of the present invention comprises the preparation of the yeast medicine, the preparation of the alimentative pulp and the preparation of a finished product wine. The wine keeps the main style of an original white wine and comprises alimentative components such as multiple amino acids, vitamins, etc., required by a human body and 20 mineral elements beneficial to life to make the wine likewise suitable for older people, women, etc., to drink. The wine has small increase of production cost, largely increases economic value and social value and has mature and reliable producing technology.

Description

Nutrient spirit and production method

(1) technical field: nutrient spirit and production method belong to drinks and production method thereof.

(2) background technology: the seventies in last century, China has proposed the industry policy that liquor develops to low, nutrition direction, the development of liquor minuentization is rapid, low alcohol white spirit has become the leading product in market at present, and the nutrient spirit slower development, the historical famous special local product alcoholic drink mixed with fruit juice, the medicinal liquor that with liquor are the production of wine base only are the retaining variety in market, do not tie up the market share of liquor.People are the wine base with liquor for many years, by adding (or wine soaks) natural nutrition thing, make health promoting wine, but its market share does not increase always, mainly there is following reason with liquor: the one, health promoting wine has changed the style characteristic of former liquor, the liquor crowd that is addicted to drink has certain dependency to the style characteristic of liquor, is difficult for accepting the health promoting wine of pleasantly sweet, fishy smell, flavour of a drug; The 2nd, health promoting wine (additive) institute tool functional characteristics has certain subject range, is not suitable for numerous crowds.For a long time, family self-control, solely to drink the health promoting wine phenomenon general, and market circulation, group's drink then relatively lag behind.

(3) summary of the invention:

The present invention provides a kind of nutrient spirit that keeps the main style of former liquor and be rich in nutritive ingredient at above deficiency, and the production method of this nutrient spirit.Its technical scheme is as follows:

This wine is raw material with glutinous rice, and bent medicine is the Primary Fermentation agent, gets its slurries behind the diastatic fermentation, and nutrient paste is made in smart filter after the alcoholization ageing; Perhaps this wine is raw material with glutinous rice, is starter with saccharifying enzyme, yeast, gets its slurries behind the diastatic fermentation, and nutrient paste is made in smart filter after the alcoholization ageing, allocates former degree liquor with nutrient paste then and makes nutrient spirit.(the former degree liquor here refer to distillatory liquor do not convert water) its production technology may further comprise the steps:

(1) bent medicine preparation

To plant song and sticky rice flour respectively and be broken into 20～40 order fine powders, the Chinese herbal medicine powder that will comprise following component again is broken into 20～40 order fine powders: Herba polygoni hydropiperis 15%～20%, the seed of jog's tears 1.5%～2%, cassia bark 8%～12%, gypsum 3%～5%, Gorgon fruit 3%～5%, fructus amomi 3%～5%, tsaoko 3%～5%, little by fragrant 8%～12%, red date 5%～6%, Wrinkled Gianthyssop Herb 3%～5%, dried orange peel 3%～5%, mountain naphthalene 10%～12%, Fructus Aurantii 5%～6%, the banksia rose 10%～12%, genseng 1.5%～2.5%, then herbal powder being pressed 4%～6% of glutinous rice fine powder weight adds in the glutinous rice fine powder, be called bent material powder, insert the bent powder of kind of bent material grain weight amount 1.5%～2.5% again, the water that adds bent material grain weight amount 50%～55% then, mix is even, putting into sheet frame tracks tramping, stripping and slicing, the koji tray of packing into is entered the room and is pacified song, heat insulating culture, 28～29 ℃ of the product temperature of entering the room, reach 36～37 ℃ through 22～24 hours product temperature, take off sweat, the accent dish is to regulate bent medicine temperature simultaneously, returned burning again through 22～24 hours, temperature control moves on the drying room koji bed with interior cultivation from koji tray after 6～7 days for 40 ℃, in 43～46 ℃ of oven dry, need go out song in 13～15 days altogether;

(2) nutrient paste preparation:

1. soak rice

Glutinous rice is eluriated totally with clear water, soaked 4～24 hours with clear water again, drain steamed rice; It is boiled standby to steep rice water, is called pulp-water;

2. steamed rice

Drain rice steamer on the glutinous rice, the steamed rice of big fire normal pressure is covered behind first vapour (Shanghai Automobile Factory) to steam and is taken off the bold and vigorous cold water of lid after 15～20 minutes, turns simultaneously evenly, covers behind first vapour to steam to go out rice steamer in 15～20 minutes again, and it is all well-done that rice reaches, and loose not being stained with is advisable;

3. song is mixed in spreading for cooling

Go out rice steamer rice and spread out on summer sleeping mat, raise and be chilled to 33～38 ℃, the broken back of the above-mentioned bent medicinal powder that makes 0.25%～0.5% is sprinkled into rice by what soak meter preceding glutinous rice weight, mix thoroughly;

4. adorn the cylinder fermentation

The a Primary Fermentation

Mixing bent rice adorns about half cylinder, rice central authorities open nest in the cylinder, heat-preservation fermentation, 28～33 ℃ of temperature of the fermentin g grains of pot entry, room temperature keeps 18～23 ℃, and the temperature control of Primary Fermentation product is at 33～36 ℃, through rice grain saccharification deliquescing in 24～30 hours, wipe the meal nest off, irritate the pulp-water of rice weight 35%～40% for the first time, Primary Fermentation finishes after 3～7 days;

The b secondary fermentation

After Primary Fermentation finishes, prepare the pulp-water of rice weight 15%～20%, to soak meter dry yeast of preceding glutinous rice weight 0.1%～0.2% earlier and soak activation in 0.5～1 hour with 30～35 ℃ of pulp-waters, again saccharifying enzyme was soaked into 5～10 minutes with 35～40 ℃ of pulp-waters by 50 unit enzyme activities/every gram glutinous rice weight, add in the lump in the fermentation meal unstrained spirits together with remaining pulp-water, after 3～4 days and cylinder become full cylinder, again through 9～14 days fermentation ends;

5. press extracting juice

Work as fermentation ends, fermentation meal unstrained spirits residual sugar is promptly pressed extracting juice 0.5% when following;

6. tonic wine alcoholization

The juice that above-mentioned squeezing is obtained refines after supplying wine degree 18～20 degree with former degree liquor, ageing;

7. ageing

The juice of supplying behind the wine degree is filled room temperature ageing in the mug storehouse, and inverted engine every month once after 3～6 months, can be filtered;

8. filter

With smart again filter after the above-mentioned supernatant liquid coarse filtration, be nutrient paste, in watt cylinder, store for future use;

(3) finished wine preparation

Selecting former degree liquor for use is the wine base, transfers the nutrient spirit of converting the different wine degree with above-mentioned nutrient paste, and seasoning again detects after-filtration, and storage is packed after January and dispatched from the factory;

If be raw material with glutinous rice directly, be starter with saccharifying enzyme, yeast, prepare nutrient paste behind the diastatic fermentation, then can not prepare bent medicine, other step is identical.

Compared with prior art the present invention has following beneficial effect: 1, this wine has not only kept the main style of former liquor, has also formed joyful compound fragrant, and mellow, the sweet silk floss of mouthfeel, happy smooth makes the product crowd's needs that are fit to be addicted to drink; 2, this wine is rich in the nutritive ingredient of needed by human body such as multiple amino acids, VITAMIN and 20 multiple beneficial in the mineral element of life, makes suitable equally old man of product and women etc. drunk by people, has widened consumer channel greatly; 3, this wine production cost amplification is little, and its economic worth and social value but improve greatly, so its social benefit and economic benefit will improve greatly; This wine production technology maturation, reliable, suitable for mass production.

(4) description of drawings

Fig. 1 prepares the process flow sheet of bent medicine for the present invention;

Fig. 2 prepares the process flow sheet of nutrient paste for the present invention;

Fig. 3 is prepared into the process flow sheet of sampling wine for the present invention;

(5) embodiment

Embodiment one:

This wine is raw material with glutinous rice, and bent medicine is the Primary Fermentation agent, gets its slurries behind the diastatic fermentation, and nutrient paste is made in smart filter after the alcoholization ageing, allocates former degree liquor with nutrient paste then and makes nutrient spirit.Its production method may further comprise the steps:

(1) bent medicine preparation (this process flow process as shown in Figure 1)

Respectively 0.2kg kind song and 10kg sticky rice flour are broken into 20 order fine powders, the 0.5kg Chinese herbal medicine powder that will comprise following component again is broken into 20 order powder: Herba polygoni hydropiperis 0.1kg, seed of jog's tears 0.01kg, cassia bark 0.05kg, gypsum 0.02kg, Gorgon fruit 0.02kg, fructus amomi 0.02kg, tsaoko 0.02kg, little fragrant 0.05kg, red date 0.03kg, Wrinkled Gianthyssop Herb 0.02kg, dried orange peel 0.02kg, mountain naphthalene 0.05kg, Fructus Aurantii 0.03kg, banksia rose 0.05kg, genseng 0.01kg, herbal powder is added in the glutinous rice fine powder then, be called bent material powder, insert kind song again through pulverizing, add 5.5kg water then, mix is even, putting into sheet frame tracks tramping, thick is 3～4cm, be cut into the piece of 3.5cm * 3.5cm, the koji tray of packing into is entered the room and is pacified song, heat insulating culture, 28～29 ℃ of the product temperature of entering the room, reach 36～37 ℃ through 22～24 hours product temperature, take off sweat, the accent dish is to regulate bent medicine temperature simultaneously, returned burning again through 22～24 hours, 40 ℃ of temperature controls move into from koji tray after 6～7 days on the drying room koji bed with interior cultivation, in 43～46 ℃ of oven dry, need go out in 13～15 days song altogether.The 386th page of introduction of Dalian Polytechnic College " brewing wine technology " (nineteen eighty-two): contain abundant growth hormone in the Herba polygoni hydropiperis, also subsidiary have loose effect, can promote diastatic fermentation microbial growths such as yeast and head mold to grow.If prepare bent medicine with suitable herbal medicine compatibility, can make the unique local flavor of nutrient spirit.Here the product temperature is meant thermometer inserted in bent medicine or the meal unstrained spirits and measures temperature; Taking off sweat and be meant and door and window ventilated or bent medicine is stood up, to regulate the temperature of bent medicine, is the method for the bent medicine temperature of control; The accent dish is meant the position of transposing koji tray, also is the method for the bent medicine temperature of control; Return to burn and be meant and heat up again after taking off the sweat cooling.Do for the first time the used kind song of bent medicine and can buy commercially available fermented glutinour rice song, then with the medicinal work of this unspent song kind song next time.

(2) nutrient paste preparation (this process flow process as shown in Figure 2)

1. soak rice

The 100kg quality glutinous rice is eluriated totally with clear water, soaked 4～24 hours (soak about 24 hours general winter) with clear water again, the grain of rice soaks the heart, and suction about 30% drains steamed rice; It is boiled standby to steep rice water, is called pulp-water.

2. steamed rice

Drain rice steamer on the glutinous rice, the steamed rice of big fire normal pressure, unit covers behind the vapour to steam and takes off lid after 15～20 minutes and sprinkle cold water, turns simultaneously evenly, and the grain of rice is to get wet but do not fall water degree of being, cover behind unit's vapour and steam 15～20 minutes again, take off lid and look the hard soft degree of rice and can sprinkle cold water for the second time, cover behind first vapour to steam again and went out rice steamer in 20～40 minutes, it is all well-done that rice reaches, loose not being stained with is advisable, and this moment, rice weight was 220～250kg.

3. song is mixed in spreading for cooling

Go out rice steamer rice and spread out on summer sleeping mat, raise and be chilled to 33～38 ℃, the above-mentioned bent medicine that makes is taken by weighing be sprinkled into rice after 0.5kg pulverizes, mix thoroughly.

4. adorn the cylinder fermentation

The a Primary Fermentation

After watt cylinder washing and sterilizing of the day before yesterday of fermenting with two 250 liters of capacity, place in the proving room of sterilization, mixing bent rice adorns about half cylinder, rice central authorities open nest (degree of depth is the rice degree of depth 1/2 place) in the cylinder, seal with the sterilization cloth bag, heat-preservation fermentation, 28～33 ℃ of temperature of the fermentin g grains of pot entry, room temperature keeps 18～23 ℃, and it is aeration-cooling to window above 25 ℃, and the temperature control of Primary Fermentation product is at 33～36 ℃, through rice grain saccharification deliquescing in 24～30 hours, wipe the meal nest off, the water 90kg that is in the milk for the first time, Primary Fermentation finishes after 3～7 days.

The b secondary fermentation

After Primary Fermentation finishes, prepare the 50kg pulp-water, the 0.15kg dry yeast soaked with the pulp-water of 0.5kg30～35 ℃ activated in 0.5 hour, again the pulp-water of 0.1kg saccharifying enzyme (selecting the saccharifying enzyme of 50000 unit enzyme activity/every grams here for use) with 0.5kg35～40 ℃ soaked into 5～10 minutes, add in the lump in the fermentation meal unstrained spirits together with remaining pulp-water, turn over unstrained spirits gently, not mashed poor, guarantee fermentation thoroughly, after 3～4 days and cylinder become full cylinder.Secondary fermentation product temperature progressively drops to room temperature, and indoor the need is incubated again, again through 9～14 days fermentation ends.Whole yeast phase 15～25 days in 25 days winters, for guaranteeing flavor quality, is taked low temperature long hair ferment as far as possible.The also available clear water of the available pulp-water that ferments, perhaps pulp-water, clear water mix use.According to production-scale size, the consumption of glutinous rice can choose at random, and is not limited to above consumption.

5. press extracting juice

Work as fermentation ends, record fermentation meal unstrained spirits residual sugar, promptly press extracting juice 0.5% when following.Behind distilling with vinasse, poor son is made feed, and liquor also can utilize.

6. tonic wine alcoholization

The juice that above-mentioned squeezing is obtained refines after supplying wine degree 18～20 degree with former degree liquor or edible ethanol, ageing.The calculation formula of tonic wine degree is: $B=\frac{A(c-a)}{b-c}$

Wherein B is a former degree liquor consumption (kg); A is nutrient paste consumption (kg); A is the weight percentage of nutrient paste wine degree; B is the weight percentage of former degree liquor wine degree; The wine degree weight percentage of c for supplying number of degrees wine.The weight percentage of wine degree can be learnt by table look-up (as " liquor folding degree adds the slurry calculating chart " of Sichuan Province's drinks sale monopoly career management office announcement in 1985).Now illustrate: existing nutrient paste 100kg, recording the wine degree is 15 degree, its wine degree to be supplied 20 degree, do you need to add former how many kg of degree liquor of 60 degree? learn by tabling look-up: the wine degree weight percentage of 15 degree wine is 12.0934, the wine degree weight percentage of 20 degree wine is 16.2134, the wine degree weight percentage of 60 degree wine is 52.0879, is inserted in formula calculating and learns that needing to add 60 spends former degree liquor 11.5kg.If the juice wine degree that squeezes reaches more than 15 degree, also can refine directly ageing without tonic wine.

7. ageing

Sterile 150 liters of capacity watt cylinders place in the storehouse, and the juice of supplying behind the wine degree is filled the ageing of cylinder room temperature, and inverted engine every month once.Be about to supernatant liquid and suck in another sterile pot, full cylinder seals with plastic cloth; The throw out of inverted engine is incorporated a cylinder into, and supernatant liquid sucks in another sterile pot during the next month inverted engine, throw out again and cylinder, last throw out distilling liquor.After 3～6 months, can filter.

8. filter

With above-mentioned supernatant liquid with the diatomite filter coarse filtration after, by with the smart filter of the compound filter of multiple composite high-molecular material equipment, be nutrient paste again, in watt cylinder, store for future use.This diatomite filter and compound filter are developed and are sold on market by units such as Sichuan section China new industrial research institutes.

(3) finished wine (nutrient spirit) preparation (this process flow process as shown in Figure 3)

Selecting top grade delicate fragrance or Mi Xiangyuan degree liquor or edible ethanol for use is the wine base, transfers the nutrient spirit of converting the different wine degree with above-mentioned nutrient paste, and seasoning again detects after-filtration, and storage is packed after January and dispatched from the factory.The calculation formula that the wine degree converted in accent is the same with the calculation formula of above tonic wine degree, and just the C here is the weight percentage of nutrient spirit wine degree.Now illustrate: existing nutrient paste 100kg, recording the wine degree is 15 degree, need it to be deployed into 39 degree nutrient spirits with the former degree liquor of 60 degree, do you need to add former how many kg of degree liquor of 60 degree? allocate how many kg nutrient spirits altogether? learn by tabling look-up: the wine degree weight percentage of 15 degree wine is 12.0934, the wine degree weight percentage of 39 degree wine is 32.4139, the wine degree weight percentage of 60 degree wine is 52.0879, be inserted in formula calculating and learn that needing to add 60 spends former degree liquor 103.3kg, allocates nutrient spirit 203.3kg altogether.When nutrient paste, former degree liquor wine degree change, or produce the nutrient spirit of any wine degree, all can be by above method operation.

Embodiment two: compare with embodiment one, this embodiment is need not bent medicine in the production process, other production stage is identical with embodiment one, promptly this embodiment directly is raw material with glutinous rice, with saccharifying enzyme, yeast is starter, get its slurries behind the diastatic fermentation, nutrient paste is made in smart filter after the alcoholization ageing, allocates former degree liquor with nutrient paste then and makes nutrient spirit.

Embodiment three: this embodiment is the vitamins C that adds 0.2～0.5g/kg in nutrient spirit, and the 203.3kg nutrient spirit that makes with above-mentioned allotment is an example, adds the vitamins C of 0.5g/kg, needs to add in nutrient spirit the 101.65g vitamins C.In liquor, add vitamins C, make it have more nutritive value, be more suitable for majority and drink.

Embodiment four: this embodiment adds 0.1%～0.2% wine element in nutrient spirit, still the 203.3kg nutrient spirit that makes with above-mentioned allotment is an example, adds 0.2% wine element, needs to add in nutrient spirit 0.4066kg wine element.The wine element is high-energy state, the highly active material of being produced by the Jinshan Ecological Power Element Manufacture Co., Ltd., Beijing, and it is added in the wine, can produce significant effect.Its suggestion consumption in liquor is 0.05%～0.1%, and is used in this nutrient spirit, and consumption is advisable with 0.1%～0.2%.

Embodiment five: this embodiment can add the vitamins C and the wine element of aforementioned proportion simultaneously in nutrient spirit.With its nutritive value of further raising.

Claims (7)

1, a kind of nutrient spirit, it is characterized in that with glutinous rice being raw material, bent medicine is the Primary Fermentation agent, get its slurries behind the diastatic fermentation, nutrient paste is made in smart filter after the alcoholization ageing, allocate former degree liquor with nutrient paste then and make nutrient spirit, bent medicine is to add 4%～6% the herbal powder that comprises following component to form bent material powder in the glutinous rice fine powder: Herba polygoni hydropiperis 15%～20%, the seed of jog's tears 1.5%～2%, cassia bark 8%～12%, gypsum 3%～5%, Gorgon fruit 3%～5%, fructus amomi 3%～5%, tsaoko 3%～5%, little by fragrant 8%～12%, red date 5%～6%, Wrinkled Gianthyssop Herb 3%～5%, dried orange peel 3%～5%, mountain naphthalene 10%～12%, Fructus Aurantii 5%～6%, the banksia rose 10%～12%, genseng 1.5%～2.5%, insert the bent powder of kind of bent material grain weight amount 1.5%～2.5% again, and make through the process of koji.

2, according to the described nutrient spirit of claim 1, it is characterized in that with glutinous rice being raw material, be starter with saccharifying enzyme, yeast, get its slurries behind the diastatic fermentation, nutrient paste is made in smart filter after the alcoholization ageing, allocates former degree liquor with nutrient paste then and makes nutrient spirit.

3,, it is characterized in that in nutrient spirit, being added with the vitamins C of 0.2～0.5g/kg according to claim 1 or 2 described nutrient spirits.

4,, it is characterized in that in nutrient spirit, being added with 0.1%～0.2% wine element according to the described nutrient spirit of claim 3.

5, the production method of nutrient spirit is characterized in that the preparation method of bent medicine is:

To plant song and sticky rice flour respectively and be broken into fine powder, the Chinese herbal medicine powder that will comprise following component again is broken into powder: Herba polygoni hydropiperis 15%～20%, the seed of jog's tears 1.5%～2%, cassia bark 8%～12%, gypsum 3%～5%, Gorgon fruit 3%～5%, fructus amomi 3%～5%, tsaoko 3%～5%, little by fragrant 8%～12%, red date 5%～6%, Wrinkled Gianthyssop Herb 3%～5%, dried orange peel 3%～5%, mountain naphthalene 10%～12%, Fructus Aurantii 5%～6%, the banksia rose 10%～12%, genseng 1.5%～2.5%, then herbal powder being pressed 4%～6% of glutinous rice fine powder weight adds in the glutinous rice fine powder, be called bent material powder, insert the bent powder of kind of bent material grain weight amount 1.5%～2.5% again, the water that adds bent material grain weight amount 50%～55% then, mix is even, putting into sheet frame tracks tramping, stripping and slicing, the koji tray of packing into is entered the room and is pacified song, heat insulating culture, 28～29 ℃ of the product temperature of entering the room, reach 36～37 ℃ through 22～24 hours product temperature, take off sweat, the accent dish is to regulate bent medicine temperature simultaneously, returned burning again through 22～24 hours, temperature control moves on the drying room koji bed with interior cultivation from koji tray after 6～7 days for 40 ℃, in 43～46 ℃ of oven dry, need go out song in 13～15 days altogether; The broken back of the bent medicinal powder that makes is sprinkled into to raise in the rice that is chilled to 33～38 ℃ by 0.25%～0.5% of glutinous rice weight before the steamed rice mixes thoroughly, and the fermentation of dress cylinder.

6,, it is characterized in that in nutrient spirit, adding the vitamins C of 0.2～0.5g/kg according to the production method of the described nutrient spirit of claim 5.

7,, it is characterized in that in nutrient spirit, adding 0.1%～0.2% wine element according to the production method of the described nutrient spirit of claim 6.

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