CN1405291A

CN1405291A - Aloe wine and its production process

Info

Publication number: CN1405291A
Application number: CN 01133271
Authority: CN
Inventors: 王业茂
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-09-19
Filing date: 2001-09-19
Publication date: 2003-03-26

Abstract

The invention opens the aloe wine and the producing process it, refers to producing technology domain of brewing industry. It uses the aloe and sticky rice as material, it is produced through blending and yeasting and scientific craft, it has aloin, aloe amylose, vitamin and amino acid and so on. It can enhance the immunity of the body.

Description

Aloe wine and production technique thereof

The present invention relates to the wine-making industry production technical field.

At present, the liquor on the market, yellow rice wine, fruit wine, alcoholic drink mixed with fruit juice all use zymotechnique production, and the liquor alcoholic strength is dry strong, lacks soft; Yellow rice wine is pure and honest, lacks bright refreshing; Fruit wine is sweet, and it is continuous to lack alcohol; Alcoholic drink mixed with fruit juice is imbued with local flavor, and lose stiff, wine body material amalgamation is poor, the shortcoming taste.There is certain weak point.

The purpose of this invention is to provide a kind of is main raw material with aloe, glutinous rice, adopts new technology, a kind of novel wine body that the mixed fermentation brew of science forms.

The invention is characterized in: aloe wine is that main raw material is made by aloe, glutinous rice, distiller's yeast, yeast, and aloe, glutinous rice, distiller's yeast, yeast proportioning are 35-70%, 30-65%, 0.4-0.6%, 0.02-0.04%.Its technological process of production is as follows:

Sticky rice washing, soak, dry-sticky rice stewing-glutinous rice adds distiller's yeast; Aloe cleaning-aloe peeling-Aloe gel making beating; The section of aloe skin, immersion, making beating; To add distiller's yeast glutinous rice and aloe juice, aloe latex and carry out mixed fermentation-extraction wine liquid-precipitate-filter-collude setting type-can-sterilization-quality inspection-packing-finished product.

Mixed fermentation is carried out in sealed can, temperature is 20 ℃-30 ℃, time is 7-15 days, the glutinous rice that will add distiller's yeast is earlier packed in the fermentor tank, ferments 24-48 hour, and the back adds the aloe slurry, the aloe slurry divides 3 addings by proportional quantity, 24 hours pitch times, during aloe slurry of every adding, append 0.01% yeast simultaneously.Glutinous rice is immersed in and carried out in the normal temperature 12-15 hour.It is 45 ℃ that the aloe skin soaks water temperature, and the time is 2 hours, colludes the setting type, colludes accent and is undertaken by company standard, as alcoholic strength is 6% (V/V), and pol is 15-18% (° BX), and alcoholic strength is 4% (V/V), pol is 12% (° BX), and alcoholic strength is 10% (V/V), and pol is 9% (° BX).Sterilization temperature is 75 ℃-85 ℃.

Through the aloe wine of this prescription with explained hereafter, have compositions such as aloin, aloe ursin, aloe mucopolysaccharide, VITAMIN, amino acid, make after drinking that human body promotes the production of body fluid, is good for the stomach, defaecation, hypoglycemic, antibiotic, antiulcer agent, enhancing body immunity, promote the effect of regenerative function.

Production technique is implemented: sticky rice washing, soak, dry; Earlier with glutinous rice with flushing with clean water one time, have one's face covered with clear water in barrel pond of packing into and soaked 12～15 hours, allow a water infiltration rice heart, then glutinous rice is pulled out, allow water droplet do the mutual adhesion of the grain of rice.Then glutinous rice is carried out boiling; Glutinous rice is evenly packed in the food steamer, and a rice layer thickness is about 10CM, and the intermediate flow production well allows the upper and lower circulation of steam, and about 30 minutes of cooking time steams the heart and mashed being as the criterion with glutinous rice.Glutinous rice comes out of steamer after steaming well, is placed on to push aside on the platform to allow its heat radiation cool off, and when reaching natural temperature, distiller's yeast is sprinkling upon in the glutinous rice, stirs the fermentor tank of packing into then.Aloe cleans up, and carries out peeling, skin and gel separation, Aloe gel making beating; The section of aloe skin, slice length 3-5 centimetre, be placed in 45 ℃ of warm water and soaked 2 hours, the aloe skin after soaking is pulled an oar.Mixed fermentation must be carried out in sealed can, and temperature is controlled at 20C to 30 ℃, and fermentation time is 7～15 days.The glutinous rice that will add distiller's yeast earlier fermented separately in fermentor tank 24-48 hour, then the aloe slurry is added in the fermentor tank, the aloe slurry is divided into 3 times by the proportional quantity adding, adds once every 24 hours, when whenever adding an aloe slurry, append the yeast of 0.007-0.02%.Extract wine liquid through after 7-15 days the mixed fermentation.With wine liquid precipitate 2 days, filter then, use earlier diatomite filtration, back ultra micro membrane filtration, last time filtration adds the different VC of 80g/T and receives (antioxidant).Collude the setting type, adopt and add an amount of liquor and water, make wine degree and pol reach required standard.Collude mix up after, carry out can, sterilization, sterilization temperature be 75 the degree-80 the degree, carry out quality inspection, packing, finished product after the sterilization.

Claims

1, aloe wine and production technique thereof is characterized in that: aloe wine is formed for the main raw material brew by aloe, glutinous rice, distiller's yeast, yeast, and aloe, glutinous rice, distiller's yeast, yeast ratio are 35-70%, 30-65%, 0.4-0.6%, 0.02-0.04%.

2, according to described aloe wine of claim 1 and production technique thereof, it is characterized in that: production technique is: sticky rice washing, soak, dry-sticky rice stewing-glutinous rice adds distiller's yeast; Aloe cleaning-aloe peeling-Aloe gel making beating; The section of aloe skin, immersion, making beating; To add distiller's yeast glutinous rice and aloe juice, aloe latex and carry out mixed fermentation-extraction wine liquid-precipitate-filter-collude setting type-can-sterilization-quality inspection-packing-finished product.

3, according to described aloe wine of claim 1 and production technique thereof, it is characterized in that: it is to carry out in normal temperature 12～15 hours that glutinous rice soaks.

4, according to described aloe wine of claim 1 and production technique thereof, it is characterized in that: it is 45 ℃ that the aloe skin soaks water temp, and the time is 2 hours.

5, according to described aloe wine of claim 1 and production technique thereof, it is characterized in that: mixed fermentation is carried out in sealed can, temperature is 20 ℃～30 ℃, time is 7～1 5 days, pack into fermentation cylinder for fermentation 48 hours of the glutinous rice that will add distiller's yeast earlier, the back adds the aloe slurry, and the aloe slurry divides 3 addings by proportional quantity, be 24-48 hour each pitch time, appends the yeast into 0.007～0.02% when whenever adding an aloe slurry.

6, according to described aloe wine of claim 1 and production technique thereof, it is characterized in that: colluding the setting type, is to adopt an amount of liquor and the water of interpolation to carry out, and colludes to transfer to make alcoholic strength, pol reach required standard, as alcoholic strength 6 ± 1 (V/V), pol is 15～18% (° BX); Alcoholic strength 4 ± 0.5 (V/V), pol are 12% (° BX); Alcoholic strength 10 (V/V), pol are 9% (° BX).

7, according to described aloe wine of claim 1 and production technique thereof, it is characterized in that: sterilization temperature is 75 ℃～85 ℃.