CN1332015C - Formula and technology of preparing distilled spirit by fermentation of sisal hemp stem - Google Patents
Formula and technology of preparing distilled spirit by fermentation of sisal hemp stem Download PDFInfo
- Publication number
- CN1332015C CN1332015C CNB2005100686572A CN200510068657A CN1332015C CN 1332015 C CN1332015 C CN 1332015C CN B2005100686572 A CNB2005100686572 A CN B2005100686572A CN 200510068657 A CN200510068657 A CN 200510068657A CN 1332015 C CN1332015 C CN 1332015C
- Authority
- CN
- China
- Prior art keywords
- wine
- sisal hemp
- active dry
- fermentation
- sisal
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The present invention discloses a formula for preparing distilled wine by fermenting the petioles of sisal hemp and a technique. The present invention has the formula that the distilled wine is composed of 30 to 40% of the petiole of sisal hemp, 4 to 5% of active dry yeast, 1 to 2% of raw fragrant active dry yeast, 15 to 20% of syrup of granulated sugar, 50 mg/l of SO2 and 40 to 50% of water. The technique mainly comprises the steps that the petioles of sisal hemp are diced, steamed, cooled and chopped for extracting juice; the concentration of total sugar in the components is regulated to 15 to 20% by using the syrup of granulated sugar, the pH value of the juice of sisal hemp is regulated to 3.5 to 4.5 by using citric acid, and then 50 mg/l of SO2 is added; the active dry yeast for brewing wine and raw fragrant active dry yeast are inoculated, the temperature is maintained at 28 to 30 DEG C, and the mixture is fermented and then distilled; soil pottery pieces are added in the wine, and the wine is sealed and aged for half a year in the shade; supernatant liquid is sucked by a siphonage method, and the mixture is filtered, regulated, checked and bottled; the wine containing sisal hemp is prepared. The present invention prepares wine through fermentation by using the waste, such as the petioles of sisal hemp, etc. and achieves the goal that the waste, such as the petioles of sisal helm, etc. is comprehensively utilized.
Description
Technical field
The present invention relates to a kind of method of making liquor, particularly utilize the technology of preparing distilled spirit by fermentation of sisal hemp stem.
Background technology
Sisal hemp is a kind of leaf fibres crop of Agavaceae Agave, originates in the Mexican Long Jiadan peninsula, and formal name used at school is: Agave Sisalana Perrine.English name: Sisal.Another name: you are numb for western yarn.There are states such as Mexico, Brazil, Tanzania in main product country, mainly grows in the Lezhou Peninsula and some areas, Guangxi in China.
The sisal hemp product is the indispensable goods and materials of cause such as national defence, industrial and mineral, fishing boat, farming merchant, health care, and from industry to the agricultural, from professional articles for use to daily necessities, from the large-engineering to the average family, the sisal hemp articles for use have been ubiquitous.According to Food and Argriculture OrganizationFAO report, whole world every year, the demand to sisal fibers was about 80～1,000,000 tons, and demand will be with annual 10～15% speed increment, and the sisal hemp industry becomes genuine sunrise industry.
A large amount of byproduct sisal hemp handles in the production process of sisal fibers, have been stayed, all pass into disuse, develop these byproducts, to making full use of these natural resource of sisal hemp, have positive meaning, and utilize the prescription of preparing distilled spirit by fermentation of sisal hemp stem and technology to yet there are no report.
Summary of the invention
The purpose of this invention is to provide a kind of technology of utilizing the byproduct preparing distilled spirit by fermentation of sisal hemp stem that stays in the production process of sisal fibers.
Step of preparation process is as follows:
Adopt the sisal hemp handle, stripping and slicing; Added the water steaming and decocting under high pressure 3 hours, the chopping of cooling back is squeezed the juice; Adjust the composition total reducing sugar with the granulated sugar syrup and reach 15～20%, transferring sisal hemp juice pH value with citric acid is 3.5～4.5, adds the SO of 50 mg/litre then
2Inoculate 4～5% wine brewing active dry yeast and 1～2% aroma-producing active dry yeast; Temperature keeps 28～30 ℃, ferments 8～10 days; Distillation goes out the wine temperature and generally is controlled at below 30 ℃ then, in heat up in a steamer wine and connect wine mixing wine degree and reach 50 °; In wine, add clay pottery wafer, sealing, ageing half a year in the cool; Draw supernatant liquor with siphonage, filter; Adopt orthogonal experiment, wine degree, total reducing sugar, total acid main component that selection influences mouthfeel are experimental factor, and sisal hemp wine is allocated; Be sisal hemp wine finished product after check, the bottling.
The present invention utilizes sisal hemp handle the like waste fermentation system wine, reaches the purpose of comprehensive utilization sisal hemp handle the like waste, and technical parameter and moderns' satisfaction are as a result expected work of the present invention and achievement will produce society and economical effects.
Description of drawings
Accompanying drawing is a process flow sheet of the present invention.
Embodiment
1, raw material: fresh sisal hemp handle, highly active dry yeast, aroma-producing active dry yeast, granulated sugar syrup, S0
2, pure water.
2, stripping and slicing, boiling:
Steaming and decocting under high pressure: the sisal hemp handle is cut into fragment, takes by weighing 10 kilograms of sisal hemp pieces and put into pressure kettle, add about 20 liters of distilled water, about 3 hours of boiling.
3, cool off, squeeze the juice: the boiling postcooling, chopping is squeezed the juice then.
4, adjust composition: adjust sisal hemp juice total reducing sugar with syrup and reach 17%, transferring sisal hemp juice pH value with citric acid is about 4, adds the S0 of 50 mg/litre then
2
5, inoculation: with 75% alcohol the inoculation bottleneck is carried out disinfection earlier, inoculate 5% wine brewing active dry yeast and 1% aroma-producing active dry yeast, the volume of inoculation secondary fermentation liquid is no more than fermentation volumetrical 3/4.
6, fermentation: leavening temperature keeps 28～30 ℃, and notes vented exhaust.If find that temperature is too high, the earlier fermentation of in time lowering the temperature also will often stir fermented liquid to replenish air, promotes Yeast proliferation. after fermentation 2 days, the fermented liquid sugar degree reduces, and should replenish syrup, and the fermented liquid sugar degree is reached about 17%, the sealed fermenting jar promotes that yeast carries out zymamsis then.After fermentation entered the 8th day, fermented liquid presented light beige, when as clear as crystal, stopped fermentation.
7, distillation: after the mash that fermentation is finished filters, in the still kettle of packing into, notice that charge amount surpasses 2/3 of still kettle, before will accomplishing during distillation violent in flat back anxious, promptly begin temperature and want high, then can relax when beginning wine, the Shi Zexu that waits to draw to an end strengthens temperature.It is too high not use the wine temperature, generally is controlled at below 30 ℃.When going out wine, meet the foreshot earlier, singly put; In heat up in a steamer wine and connect wine mixing wine degree and reach 50 ° when treating that ethanol content reaches 5% left and right sides, promptly disconnected flower is plucked wine.
8, ageing: in wine, add clay pottery wafer, sealing, preserve half a year in the cool after, draw supernatant liquor with siphonage, filter.
9, allotment: adopt orthogonal experiment that sisal hemp wine is allocated.Wine degree, total reducing sugar, total acid main component that selection influences mouthfeel are experimental factor, adopt orthogonal test to be deployed into sample, and through judging marking, the level difference analysis is determined optimum formula.
10, after the allotment, be sisal hemp wine finished product after check, the bottling.
Claims (1)
1. the method for a preparing distilled spirit by fermentation of sisal hemp stem is characterized in that its processing step is: adopt the sisal hemp handle, stripping and slicing; Added the water steaming and decocting under high pressure 3 hours, the chopping of cooling back is squeezed the juice; Adjust the composition total reducing sugar with the granulated sugar syrup and reach 15～20%, transferring sisal hemp juice pH value with citric acid is 3.5～4.5, adds the SO2 of 50 mg/litre then; Inoculate 4～5% wine brewing active dry yeast and 1～2% aroma-producing active dry yeasts; Temperature keeps 28～30 ℃, ferments 8～10 days; Distillation goes out the wine temperature and is controlled at below 30 ℃ then, in heat up in a steamer wine and connect wine mixing wine degree and reach 50 °; In wine, add clay pottery wafer, sealing, ageing half a year in the cool; Draw supernatant liquor with siphonage, filter; Adopt orthogonal experiment, wine degree, total reducing sugar, total acid main component that selection influences mouthfeel are experimental factor, and sisal hemp wine is allocated; Be sisal hemp wine finished product after check, the bottling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100686572A CN1332015C (en) | 2005-04-26 | 2005-04-26 | Formula and technology of preparing distilled spirit by fermentation of sisal hemp stem |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100686572A CN1332015C (en) | 2005-04-26 | 2005-04-26 | Formula and technology of preparing distilled spirit by fermentation of sisal hemp stem |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1718709A CN1718709A (en) | 2006-01-11 |
| CN1332015C true CN1332015C (en) | 2007-08-15 |
Family
ID=35930657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100686572A Expired - Fee Related CN1332015C (en) | 2005-04-26 | 2005-04-26 | Formula and technology of preparing distilled spirit by fermentation of sisal hemp stem |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1332015C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202011001759U1 (en) * | 2011-01-18 | 2011-04-21 | Bisterfeld Von Meer, Galathea Ute | Juice from the hemp plant |
| BR112013018253A2 (en) | 2011-01-18 | 2016-11-08 | Claremont Collection Handelsgmbh | method of obtaining hemp juice and use it for beverage production |
| CN104726286A (en) * | 2015-04-15 | 2015-06-24 | 中国热带农业科学院热带生物技术研究所 | Method for brewing wine by means of fermenting sisal stems |
| CN105505717A (en) * | 2016-01-08 | 2016-04-20 | 山西双林富农林开发有限公司 | Health-care wine made of fruit stems of xanthoceras sorbifolium bunge and making method thereof |
| CN106309278B (en) * | 2016-08-31 | 2020-05-08 | 澳宝化妆品（惠州）有限公司 | Agave fermentation product for anti-aging cosmetics and preparation method and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1490045A (en) * | 2003-09-05 | 2004-04-21 | 清华大学 | Sisal hemp extractive, preparing method and use thereof |
-
2005
- 2005-04-26 CN CNB2005100686572A patent/CN1332015C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1490045A (en) * | 2003-09-05 | 2004-04-21 | 清华大学 | Sisal hemp extractive, preparing method and use thereof |
Non-Patent Citations (1)
| Title |
|---|
| 浅谈剑麻及其制品的应用 莫百春，中国纤检，第6期 2003 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1718709A (en) | 2006-01-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101402904B (en) | Longan fermented distilled liquor | |
| CN107502515B (en) | Fermented red-core pitaya fruit wine, pitaya brandy and production methods thereof | |
| CN1332015C (en) | Formula and technology of preparing distilled spirit by fermentation of sisal hemp stem | |
| CN104629992A (en) | Brewing method of refreshing monascus rice wine | |
| CN106867783A (en) | A kind of brewing process of rice wine | |
| CN109825406A (en) | Rose mulberry fruit wine and preparation method thereof | |
| CN101671614B (en) | Preparing method of green health care wine made of Chinese gooseberries | |
| CN105112226B (en) | A kind of preparation method of highland barley original plasm wine | |
| CN108251264A (en) | A kind of preparation method of passiflora edulis vinegar | |
| CN103992921A (en) | Unpolished rice germ wine and production process thereof | |
| CN102154074B (en) | Brewing method of high-concentration yellow rice wine | |
| CN106520458A (en) | Chinese wampee leaf fermented alcoholic beverage and processing method thereof | |
| CN105462761A (en) | Brewage method of Zaosu pear brandy | |
| CN1325627C (en) | Method and device for producing grape wine | |
| CN101974388A (en) | Production method for fermenting wine by using walnut green husks and pine needles | |
| CN101463309B (en) | Longan aquavit | |
| CN101519630A (en) | Perilla greengage wine and preparation method thereof | |
| CN1036859C (en) | Preparation method of flavouring vinegar and acetic acid type beverage | |
| CN1141950A (en) | Low-alcohol nutritious health wine and its brewing process | |
| CN110093230A (en) | Bubble yellow wine production technology and formula | |
| CN102533510A (en) | Navel orange brandy | |
| CN101775344A (en) | Pear fruit wine brewing method | |
| CN101550387B (en) | Preparation method of biological wine | |
| CN108949428B (en) | Process for making fruit wine | |
| CN108504498B (en) | Preparation method of olive red yeast rice yellow wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |