CN1840630A - Lily wine and its preparing process - Google Patents
Lily wine and its preparing process Download PDFInfo
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- CN1840630A CN1840630A CN 200510059712 CN200510059712A CN1840630A CN 1840630 A CN1840630 A CN 1840630A CN 200510059712 CN200510059712 CN 200510059712 CN 200510059712 A CN200510059712 A CN 200510059712A CN 1840630 A CN1840630 A CN 1840630A
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Abstract
The invention discloses a lily wine and its preparing process, wherein the wine is mainly prepared from the following raw materials: lily powder 10-100 weight parts and/or lily normal juice 10-100 weight parts, right amount of yeast, right amount of granulated sugar, and right amount of water, the wine may also further include right amount of edible wine addition agent.
Description
Technical field
The present invention relates to a kind of beverage product, relate in particular to a kind of lily wine and preparation thereof, particularly a kind of lily brandy as distilled liquor, lily liquor, lily red wine, lily beer, lily light sparkling wine, lily ice beer and preparation method thereof.
Background technology
Lily (Baihe) is for Liliaceae (Liliaceae) plant tiger lily (Lilium lancifolium Thunb) or belong to the bulb of Purpleflower Crotalarla Herb (Lilium brownii F.E.Brown.ex Miellez), Acanthopanax obovatus Hoo lily (Liliumbrownii var.viridum Baker) and morningstar lily (Lilium pumilum DC.) together.It is perennial herb bulb class plant.
The composition of lily: contain compositions such as multiple sugar, protein, starch, fat, multivitamin, carbohydrate, calcium, phosphorus, iron, potassium in the bulb.Lily is rich in potassium and helps the muscle excitement levels, impels metabolic function to coordinate, and is the skin high resilience, reduces wrinkle; Lily contains a kind of colchiceine, and the tranquilization and nourishing effect is arranged
The nature and flavor of lily: mildly bitter flavor, property is flat, the thoughts of returning home, lung channel.Lily is a kind of nourishing quality goods, the yin-nourishing of relieving inflammation or internal heat, and help and the common reed is clear and rich has the weak disease person's of the fire of deficiency type diet treasure in being.
The function of lily: 1. nourishing Yin and moistening lung cough-relieving: be used to cure mainly xeropulmonary cough, deficiency of Yin chronic cough, sputum mixed with blood, tuberculosis spitting of blood, tuberculosis chronic cough; 2 clearing away the heart fire and tranquillizing: dysphoria palpitation with fear, insomnia and dreamful sleep, control after the pyreticosis or the deficiency of Yin has vexed due to the heat, insomnia, dreaminess, palpitaition, absent-minded etc.; 3. improve and strengthen body immunity.
Lily has wild in the whole nation and extensive plantation, is used for eating, dietotherapy and medicinal more.Products such as lily juice drink, lily wine, lily food, lily medicine have now been developed.
Summary of the invention
The purpose of this invention is to provide a kind of beverage product, a kind of lily wine drink and preparation method thereof especially is provided.A kind of lily brandy as distilled liquor, lily red wine, lily beer, lily light sparkling wine, lily ice beer and preparation method thereof are provided especially.Filled up the blank of lily at aspects such as brandy as distilled liquor.
The objective of the invention is to realize by following scheme:
A kind of lily wine, mainly the beverage product that form with the manufacturing of following weight parts raw material: lily bulb powder 10～100/ or lily Normal juice 10～100, yeast is an amount of, granulated sugar is an amount of, water is an amount of;
Described component is preferably following parts by weight of component: lily bulb powder 10～70/ lily Normal juice 10～90, yeast 0.02～15, granulated sugar 1～20, water are an amount of, especially are 10～40; Described component is preferably following parts by weight of component again: lily bulb powder 20～30/ lily Normal juice 60～80, yeast 0.05～10, granulated sugar 2～7, water are an amount of, especially are 15～30; The best following parts by weight of component of described component: lily bulb powder 15/ lily Normal juice 70, yeast 1, granulated sugar 3, water are an amount of, especially are 20.
Described raw material can also add following parts by weight of component: honey 2～60 especially is honey 5～40, and particularly honey 10～30, preferably honey 15.
Honey is commercially available honey commonly used, as Mel Jujubae, sophorae honey, rose honey, pear flower honey, especially lily nectar; Described lily nectar contains 18 seed amino acids, and senior nutritive ingredient and biochemically active compositions such as carbohydrate, VITAMIN, organic acid, enzyme active substance, clearing away the heart fire and tranquillizing, invigorating the spleen and replenishing QI, moisturize laxation, moisten the lung and relieve the cough, good efficacy such as Yin and detoxification.
Described raw material can also add following parts by weight of component: edible system wine additive is an amount of, and especially edible system wine additive 0.002～5 especially is 0.01～4.
Described edible system wine additive can be the common acid agent, as citric acid, tartrate, oxysuccinic acid agent; Edulcorants such as sucrose, honey, oligose, stevioside glycosides; Conventional perfumes such as rose, apple spice, grape flavor, orchid spices, pineapple spices especially can be flower of Greenish Lily spices;
Described lily Normal juice is squeezing the juice of fresh lily bulb, contains multiple sugar, starch etc. and is beneficial to fermentation.
Described lily wine especially is brandy as distilled liquor, lily red wine, lily beer, lily light sparkling wine, lily ice beer;
Described lily wine can be blent according to traditional blended liquor method, converts the lily wine of making various wine degree, taste, color and luster;
A kind of making method of lily wine may further comprise the steps: can lily bulb powder, to add honey be that raw material makes by conventional wine-making technology for lily juice or lily bulb powder, lily juice;
Described step also comprises: select the high-quality fresh lily bulb to produce lily juice; Produce honey juice; Produce lily essence deodorant tune; Wine-making technology routinely again is as liquor, brandy, red wine, beer, light sparkling wine, ice beer prepared.
The described lily juice of producing can be: lily juice is to adopt the fresh Bulbus Lilii bulb through after cleaning lily with pure water, can first low temperature-2 ℃～-5 ℃ of processing, the broken cloth bag type of available stirring squeezes the juice/or fill nitrogen anoxybiotic cloth bag type and squeeze the juice/or separator-press squeeze fast, sharp separation, the centrifugal lily Normal juice clear liquid of producing lily juice, debitterize, filtration, sterilization process preparation of supercentrifuge under-2 ℃～-5 ℃ low temperature;
The described lily bulb powder of producing can be: adopt the fresh Bulbus Lilii bulb after water purification is cleaned, oven dry, 200～300 order powders that grind, prepare or commercially available edible lily powder;
The described honey juice of producing can be: with honey and high-energy state vitality water/or the pure water weaker concn be 10%～40%, filter 0.01～0.02um, boil 5～15min, be cooled to 18 ℃～45 ℃ and make honeydew;
The described lily essence deodorant tune of producing: be common method for increasing aroma; Can also following method make: flower of Greenish Lily Normal juice/or lily Normal juice, add the thermal distillation degassing, carry out aroma and reclaim the natural lily essence of simmer down to saturated solution; Or carry out aroma with 45～95% ethanol and reclaim the natural lily essence of simmer down to saturated solution;
According to described proportioning raw materials, method of making liquor routinely again is as brandy, red wine, yellow rice wine, the preparation of beer wine-making technology, light sparkling wine prepared, the former wine of ice beer prepared lily
The former wine of described lily can be converted the wine method according to routine and blend, and lily wine gets product.
The preparation method of a kind of lily dipping system wine, with the dried lily sheet/or squeeze the juice after fresh bulb meat slag, starch with 30～65%v/v soaking in Chinese liquor 10～30 days, stirred once in per two days, soak end after, soak former wine through clarification filtration, be used to allocate lily wine.
A kind of preparation method of lily liquor, with lily bulb powder (containing squeeze the juice residue by-product material)/lily Normal juice/or Normal juice add honey juice/or the dried lily powder to add honey juice be raw material, can improve by the making method of brandy, make, / or lily bulb powder, lily starch add yeast, press the brewed spirit process modification, make; May further comprise the steps:
Gather, select materials: can gather into cooked Bulbus Lilii in 9～October; Selected high-quality lily;
Produce lily juice: mechanical means is squeezed the juice, after adopting pure water to clean lily, can first low temperature-2 ℃～10 ℃ of processing, squeeze fast with the sharp separation squeezing machine again, sharp separation, the centrifugal clarification stillness of night of producing lily juice, debitterize, the preparation of filter sterilization operation of supercentrifuge under-2 ℃～10 ℃ low temperature, low temperature adopts glass jar or terrine non-metallic container splendid attire down;
Clarification: the lily juice clarification after the separation, decon, can adopt method of pectinase commonly used, silicon bentonite fining process, mechanical fining process, preferably 2 ℃～6 ℃ machinery clarifications at low temperatures, promptly supercentrifuge is centrifugal at low temperatures produces, and its supercentrifuge can be removed most of wild yeast in chien shih lily juice clarification in short-term, guarantee the normal fermentation of wine, the level of automation height; Described fining process can add flocculating aids clarifications such as polygalacturonase, gac, diatomite;
Honey juice is produced: get the dilution of honey and pure water, described honey is pure honey: green molasses adds the pure water weaker concn and is preferably 10%～40%, boils again, eliminates the unusual smell, and the enzyme that goes out filters 0.01～0.02um, is cooled to 18 ℃～45 ℃;
When the lily wine brew, need carry out acidity and sugar adjustment, or with above-mentioned honey juice hybrid filtering after adjust again.Acidity adjustment before the fermentation, the acidity of lily juice is lower, can use citric acid, tartrate adjustment, makes the lily juice PH after the clarification can be 3.6～4.6.Sugar adjustment before the fermentation of lily juice can be added granulated sugar, and especially 98.0～99.5 high-quality crystallized sugars can add once sugar by every 200L; Sugar stirs dissolving fully with refrigerative lily juice, the volume before the calculating fermentation, and best disposable adding sugar can be 14～18g/L, and sugar can be at 15～16.8g sugar/100L lily juice with lily juice, and lily juice and honey juice help fermenting;
Described lily juice can add rare gas element in system wine, as N
2And CO
2Gas, sealed vessel.
Lily juice can ferment in fermentation vat after transferring sugar, acidity immediately, and 15～25 ℃ of described temperature especially are 16 ℃～20 ℃, lord ferment period 10～22 days; Select the high-quality yeast for use, can add 1%～10% yeast, water is an amount of, especially is 15～30% of raw material.Described yeast is as the yeast saccharomyces cerevisiae of Chinese microorganism center (CGMCC) preservation (as CGMCC2.612 or CGMCC2.516 yeast saccharomyces cerevisiae); France's active dry yeast (as the SAF-OENOS active dry yeast); Yeast of Chinese food fermentation research institute seed selection (as No. 1203 and No. 1450 yeast) or Am-1 active dry yeast etc.; Go out the pond after lord ferment period finishes the former wine of lily is separated from row's juice mouth, the former wine list that flows automatically is solely deposited, and can make famous and precious wine, and residual sugar is lower than below the 58/L, can enter secondary fermentation.
After the Primary Fermentation, wine liquid reduces in the fermentor tank, and early stage, subzero treatment can be avoided in the lily juice multiple phenolic compound such as pigment, aromatoising substance oxidation, avoided lily juice variable color, spoiled.
Described secondary fermentation temperature is below 15 ℃, is preferably in 4～10 ℃, and slowly fermentation makes the formation of lily perfume (or spice) and taste more perfect; Described fermentation time can be 10～40 days; Residual sugar continues fermentation, and when fermentation finished thoroughly1 stops, residual sugar drops to below the 38/L, and volatile acid is made the former wine of lily when 0.58/L is following, both carried out next step distillation; Fermentation back yeast sedimentation or self-dissolving, secondary fermentation has the ageing effect, makes the lily wine local flavor softer, perfect.
The distillation of lily juice after the fermentation: distillation time can be 15 days～10 months, volatile matter in the former wine of lily is come out and forms lily alcohol, i.e. lily original brandy wine.Lily original brandy wine contains higher Titrable acid, and pure taste is tasty and refreshing; Wine degree/% (volume fraction) is controlled at 5.0～10.9, and best 7～8; Acidity (/L) be 4.50～11.5, best 6～8; Sugar-free leaching thing (g/L) can be 10.50～25, best 16～20.
Described liquor ethanol content can be 40%～70% (volume fraction).During lily original brandy raw material liquor, volatile component such as aldehydes, vinegar class, distinctive mouthful of perfume (or spice) of the final lily cognac of influence such as higher alcohols and fragrance.
Distillating method: can distill at twice.Cut foreshot and wine tail when heavily steaming, heat up in a steamer part in getting; Make and slightly heat up in a steamer the wine degree and be controlled at 25～29, distillation obtains the former wine of lily brandy once more.
The described wine method of cutting: with 0.5%～1.8% of wine branch is foreshot's cut, and fragrance is damaged; Cut wine with 50, can get the former wine of 65～75 lily brandy.
The ageing of the former wine of lily brandy: preferably ageing is more than 3 years, and the former wine of lily brandy of ageing can carry out the former wine of lily brandy of different production phases or the lily original brandy wine of the interior storage of different buckets is blent mutually.Or add high-energy state vitality water/or pure water blend and make 25～65 lily cognaies, its taste flavor can also be blent according to modern technique for making wine.
Described spices can be lily perfume (or spice), and described lily deodorant tune is to make by the following method, and lilium pollen, former, the lily Normal juice of flower of Greenish Lily juice are distilled the degassing, carries out aroma and reclaims, and promptly gets natural lily essence; Or available 45%～95%, because lily perfume compound is the mixture of multiple phenolic compound, can well be dissolved in ethanol and carries out aroma and extract, further simmer down to saturated solution, promptly.
Described lily cognac technology can also add discoloring agent commonly used, and as unfermented honey, colourless pure wine lily brandy is made in decolourings such as superoxide;
Freezing, check, rise again, bottle, pack, make lily brandy finished product.Lily brandy drinking utensils has the fragrance of happy fragrance, the mouthfeel of soft coordination, and golden yellow transparent color and luster, its sensory evaluation can be adopted the evaluation method evaluation of known cognac.
A kind of manufacture method of lily red wine, with carbonic maceration method extraction method: concrete steps are as follows: the fresh Bulbus Lilii bulb of cleaning, scarlet fresh rose flower, fresh date by 8～9.9: 0.1～1: 0.1～2 example is put into sealed can, is full of CO in the jar
2Gas, the bright jujube of fresh Bulbus Lilii and bright rose stands CO
2Dipping, 16 ℃～18 ℃ of dipping temperatures, dipping time 20～80h, squeezing is broken again, carries out pure juice fermentation by the fruit wine general technology then, promptly adds yeast, especially 18 ℃～20 ℃ fermentations of optimal temperature feed SO
2, 45～85mg/L SO especially
2, fermentation, clarifying treatment stores, and gets the former wine of lily; CO in the described technology
2Remain state of saturation; Utilize red rose and red date to get its natural pigment.Described dipping temperature can be 18 ℃～28 ℃, 15～180h.Described impregnating autoclave volume can be 2.8m
3, it is an amount of to add yeast, can adopt Peng's saccharomyces bayanus, and temperature can be 27 ℃～28 ℃ fermentations.
The former wine of lily can be made into 10～20 dry wine through blending, sweet wine, half-dried wine.
Described CO
2Method dipping extraction method is fit to new fresh Bulbus Lilii, bright rose, bright jujube, and the lily wine that this method is produced is through short-term storage, and total ester obviously increases, and its aldehydes, glycerine growing amount are higher than traditional method, so vinosity is soft, colourity is sparkling and crystal-clear as beautiful, and fragrance is pleased the people.
Lily red wine of the present invention can also adopt rotational method, hot dipping extraction method, continuous fermentation method and the manufacturing of conventional red fermented glutinous rice method for making.
The present invention also provides a kind of preparation method of lily beer, may further comprise the steps:
In conventional beer production process, malt amylase is made wort, and wort and lily juice are raw material; / or wort and lily bulb powder be raw material; / or wort and lily starch be raw material; / or wort and lily juice and honey be mixed into raw material; / or wort and lily bulb powder and honey be mixed into raw material; / or wort and lily starch and honey be mixed into raw material; Described honey is lily nectar; Deodorant tune can be lily perfume (or spice)/or Muscat Hamburg/or fragrance of osmanthus; The add-on weight ratio of raw material is 0.01 of wort amount～5 ‰; The beer technology of preparing makes routinely again;
As dry beer, Xisi, famous beauty in the late Spring and Autumn Period's beer, alcohol-free beer, low alcohol beer, ice beer, black beer, fruit taste type, health, beer nutrient beer, pure life, turbid life, soft, fragrant beer, concentrated beer, light beer, white beer, instant beer, beauty beer, health beer.
The present invention ices beer preparation technology: comprise the former wine of brew, and the ice crystal processing, concrete technology: the beer technology of preparing is produced bright beer routinely, preferably wort concentration is 10%, its real fermentation can be 80%, and the alcohol volume fraction can be 5%, and colourity can be 6EBC unit.
Described Ice processing refrigeration system is-3～12 ℃, remove the zymic bright beer, pumping into rotary Wiper blade type water cooler speed is chilled to below freezing, temperature when ice crystal appears in above-mentioned wine liquid is-2～-3 ℃, cool off and produce the wine liquid of part ice crystal fast through supercooler, the input crystallizer makes its ice crystal continue to grow up, and the wine process stirs the trash ice deicing under freezing point again.Wine liquid through removing ice crystal is input to the after-ripening jar, can more than 10 days, filter-1～1 ℃ of storage, and is canned, obtains finished wine.
Described finished wine is soft, fine and smooth, tasty and refreshing, mouthfeel is pure.
The preparation technology of described lily light sparkling wine of the present invention comprises the steps: that described step feeds carbonic anhydride with lily beer and makes light sparkling wine.
The present invention has the following advantages:
1, lily bulb powder/lily juice is made lily wine, has broken through traditional eating method, provides more convenient, the beverage that nutrition is more complete, and quality is mellow, has had the health-care effect of lily, and it is salubrious to drink taste, can be nourishing Yin and moistening lung after the drink, clearing away the heart fire and tranquillizing.It has not only increased the nutritive value and the health properties of beer, gives beautiful enjoyment when drinking.
2, the wine made from natural lily of being rich in various nutrient elements contains the effective constituent of Bulbus Lilii extract, has absorbed the nutritive ingredient of honey, replenishes the multiple nutritional components of needed by human body, has pure taste, and color and luster is limpid, aromatic good to eat characteristics.
3, the present invention uses natural nutrient component, and in conjunction with modern lily technique for making wine, long preservative period makes full use of this valuable resource of lily, possesses the feature in epoch, adapts to the people's of different taste needs.
4, lily wine is excellent good drink of wedding dinner, happy event celebration dinner party and gift.
Specific embodiment:
Embodiment 1
A kind of lily liquor, raw material are (Kg): lily Normal juice 75, yeast 1, granulated sugar 3, water 20.
The preparation method: October ripe lily bulb, clean, 2 ℃ of processing of low temperature, the fruit wine separator-press squeezes fast and separates new fresh Bulbus Lilii juice, separates back lily juice, adds diatomite 2Kg, in 5 ℃ of centrifugal clarification lily juice that make of following supercentrifuge;
Making the lily juice PH after the clarification with citric acid is 4.5, adds 98～99.5% high-quality granulated sugar,
Every 200L adds once sugar; Sugar stirs with the cold juice of lily juice, dissolving fully, disposable adding 15g/L.
Lily juice ferments 18～20 ℃ of described leavening temperatures, lord ferment period 15 days in the fermentation vat after transferring sugar, acid adjustment degree immediately; The yeast saccharomyces cerevisiae CGMCC2.612 that adds Chinese microorganism center (CGMCC) preservation, water 20% goes out the pond the former wine of lily is flowed out from row's juice mouth after the main ferment phase finishes, and residual sugar is lower than below the 54/L, enters secondary fermentation.The secondary fermentation temperature is 8～10 ℃, and fermentation time can be 20 days; Residual sugar drops to below the 28/L, and volatile acid is made the former wine of lily when 0.58/L is following, has both descended distillation; Distillation time 6 months, the volatile matter in the former wine of lily distills, and forms lily original brandy wine, and wine degree/% (volume fraction) is 8, acidity (/L) be 8, sugar-free leaching thing (g/L) is 20.Described liquor ethanol content is 70% (volume fraction).
Distillating method distills at twice, adopts the Charente distillation plant, cuts foreshot and wine tail during vapor enrichment, gets middle cut; Make and slightly heat up in a steamer the wine degree and be controlled at 26～28, distillation obtains the former wine of lily brandy once more.
The ageing of the former wine of lily brandy 3 years blends into 25～65 lily cognaies,
Lily aromatic perfume (or spice).Freezing, check, rise again, bottle, pack, make lily brandy finished product.Lily brandy drinking utensils has the fragrance of happy fragrance, the mouthfeel of soft coordination, golden yellow transparent color and luster.
Embodiment 2
A kind of lily liquor, raw material are (Kg): lily Normal juice 95, lily nectar 16, yeast 10, granulated sugar 5, water 30.
The preparation method: with embodiment 1, difference is lily Normal juice and lily nectar as fermentation raw material, and lily nectar and pure water weaker concn are 18%, filters 0.05um, makes the lily honeydew, boils 15min again, eliminates the unusual smell, and the enzyme that goes out is cooled to 42 ℃.
Embodiment 3
A kind of lily liquor, raw material are (Kg): lily Normal juice 40, yeast 0.031, granulated sugar 1, water 15.
Preparation method: with embodiment 1.
Embodiment 4
A kind of lily red wine, raw material are (Kg): lily Normal juice 60, yeast 0.05, granulated sugar 20, water 30, lily essence 5.
Preparation method: fresh Bulbus Lilii bulb and the red rose fresh flower cleaned are put into sealed can in 9. to 1 ratios, be full of CO in jar
2Gas, CO
2Dipping, 23～25 ℃ of dipping temperatures, dipping time 40h, dipping back squeezing is broken, adds Peng's saccharomyces bayanus, 28 ℃, feeds 45mg/L SO
2, fermentation adds lily essence, and gac 1Kg clarifying treatment obtains the former wine of lily; It is red that wine and women-sensual pursuits keeps the rose self colour, CO in the described technology
2Remain state of saturation.
The former wine of lily can be made into 10～20 dry wine through blending, sweet wine, half-dried wine.
The lily wine of producing is through short-term storage, and total ester obviously increases, and its aldehydes, glycerine growing amount are higher than traditional method, so the wine body is soft, fragrance is pleased the people.
Lily essence: 65% extraction using alcohol, reclaimed ethanol, and made saturated solution in 5 hours.
Embodiment 5
A kind of lily red wine, raw material are (Kg): lily Normal juice 65, lily nectar 5, yeast 0.05, granulated sugar 2, water 20, rose compound 1.
Preparation method: the fresh Bulbus Lilii bulb of cleaning and red rose fresh flower in 8.5 to 1.5 ratios, are squeezed the juice, lead to 6% SO
2, and use KHCO
3Solution PH is transferred to 3.0, quiet then clarification; Separating clarifying lily juice; Lily Normal juice and lily nectar are as fermentation raw material, and lily nectar and pure water weaker concn are 15%, filter 0.01um, make the lily honeydew, boil 6min again, eliminate the unusual smell, and the enzyme that goes out is cooled to 18 ℃.Go into fermentor tank, add active fission yeast; Contain sugar after the fermentation less than 5 gram/L, logical 125L6%SO
2, add rose compound, add full ageing; Before bottling, earlier carry out clarification filtration with diatomite filter, under-10 ℃ temperature, add full ageing 30 days, under the low temperature behind the clarification filtration, carry out Sterile Filtration with flame filter press after bottling immediately get product.
Embodiment 6:
A kind of lily beer, raw material are (Kg): lily Normal juice 75, flower of Greenish Lily honeydew 25, yeast 2, granulated sugar 3, water 25.
A kind of preparation method of lily beer may further comprise the steps: produce lily Normal juice and flower of Greenish Lily honeydew by enforcement 1,2, method; In fermentation cylinder for fermentation, the time is 25 days, PH4, and 60 ℃ in lily juice, the 20min sterilization, cooling adds in the honey juice, and adds 0.1% polygalacturonase, and 500mL/l ammonium phosphate, mixed solution PH are 3.5.Wine active dry yeast with after the 15% honey juice activation, is inoculated in the above-mentioned mixed solution; Inoculum size is to inoculate the cereuisiae fermentum viable cell juice in the mixed solution of back, with 1.2 * 10
6Individual/mL is advisable, and the fill factor of fermentation vat is controlled to be 70%, 25 ℃ of temperature, and 6 days, residual sugar was reduced to below 3.0%, and Primary Fermentation finishes, and leaves standstill, and changes the pond, removes the wine pin, pumps into fermentor tank.Secondary fermentation reaches, and the product temperature control is made as 10～0 ℃, and " high earlier back is low " secondary fermentation and storage wine phase are 30 days.The former wine of lily honey mixes with bright beer, takes whole-malt to produce wort, and the hops dosage is 0.18%, boils end at wort and adds last hops, 6 ℃ of cold wort product temperature in preceding 18 minutes; 10 ℃ of the highest product temperature of Primary Fermentation.Treat that sugar reduces to 4.0%, add the former wine of 45% lily honey.Next day, go with wine to the secondary fermentation jar, carry out after-ripening, 0～3 ℃ of product temperature, 5～10 days, again with wine liquid after diatomite filter carries out clarification filtration, filter through cotton cake filtering machine.1 ℃ of wine liquid temp.CO
2Content is last, and wine liquid enters bright beer tank, leave standstill 8h after, carry out canned.
Embodiment 7:
A kind of lily beer, raw material are (Kg): lily Normal juice 100, yeast 6, granulated sugar 4, water 20.
Preparation method: produce fresh Bulbus Lilii Normal juice by embodiment 1; Method embodiment 6, described former wine fermentation, and bright beer is replaced by wort, and described wort is produced by general common process.Described lily Normal juice is 4: 1 with the wort ratio.The inoculation yeast saccharomyces cerevisiae.12 ℃ of temperature, fermentation time 6～9 days.
Embodiment 8:
A kind of lily light sparkling wine, raw material are (Kg): lily Normal juice 95, yeast 3, granulated sugar 3, water 25.
Preparation method: produce fresh Bulbus Lilii Normal juice by embodiment 1; Add citric acid agent acid adjustment PH3.5, add beer yeast fermenting; The former wine of fermented liquid feeds carbonic anhydride 5%.
Claims (10)
1, a kind of lily wine, mainly the beverage product that form with the manufacturing of following weight parts raw material: lily bulb powder 10～100/ or lily Normal juice 10～100, yeast is an amount of, granulated sugar is an amount of, water is an amount of.
2, lily wine according to claim 1, described component can comprise that also edible system wine additive is an amount of.
3, lily wine according to claim 1, described component can be following parts by weight of component: lily bulb powder 10～70/ lily Normal juice 10～90, yeast 0.02～15, granulated sugar is an amount of, water is an amount of; Can also add honey 4～40.
4, lily wine according to claim 2, described edible system wine additive can be 0.005～5 parts by weight of component.
5, lily wine according to claim 1, described component can be following parts by weight of component: lily bulb powder 20～30/ lily Normal juice 60～80, yeast 0.05～10, granulated sugar is an amount of, water is an amount of; Can also add honey 10～30.
6, lily wine according to claim 1, described component can following parts by weight of component: lily bulb powder 15/ lily Normal juice 70, yeast 1, granulated sugar 3, water are an amount of; Can also add honey 15.
7, according to claim 1 or 4 one of described lily wines, described honey is lily nectar; Described edible system wine additive is sour agent citric acid, tartrate, oxysuccinic acid; Edulcorant sucrose, honey, oligose, stevioside glycosides, rose, osmanthus spice, lily spices.
8, lily wine according to claim 1, described lily wine can be lily distilling liquor, lily brandy as distilled liquor, lily red wine, lily beer, lily light sparkling wine.
9, a kind of making method of lily wine may further comprise the steps: lily bulb powder or lily juice and lily honey are that raw material makes by conventional wine-making technology.
10, lily wine according to claim 9, described step also comprise and select the lily raw material, produce lily juice, produce honey juice; Wine-making technology preparation routinely again; The described lily juice of producing, after optional fresh Bulbus Lilii cleaned, low temperature-2 ℃～-5 ℃ of processing was squeezed the juice sharp separation, debitterize, filter sterilization, clarification fast; Described produce honey juice can with honey through high-energy state vitality water/or the pure water dilution, filter, sterilization; Described produce lily essence deodorant tune can with flower of Greenish Lily Normal juice/or lily Normal juice carry out the aroma recovery method routinely, make natural lily essence; Described in lily bulb powder 10～100/ or lily Normal juice 10～100/ or also comprise honey 2～60, yeast is an amount of, granulated sugar is an amount of, an amount of proportioning ratio of water, wine-making technology preparation routinely again; The former wine of described lily also can be converted the wine method according to routine and blend, and lily wine gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510059712 CN1840630A (en) | 2005-03-31 | 2005-03-31 | Lily wine and its preparing process |
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| CN 200510059712 CN1840630A (en) | 2005-03-31 | 2005-03-31 | Lily wine and its preparing process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106336998A (en) * | 2016-11-30 | 2017-01-18 | 李宗坪 | Rose liquor, rose brandy and preparing methods thereof |
| CN106398961A (en) * | 2016-10-10 | 2017-02-15 | 铜仁学院 | Lily tea wine and preparation method thereof |
| CN111454809A (en) * | 2020-04-23 | 2020-07-28 | 广西壮族自治区林业科学研究院 | Preparation method of lily wine |
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2005
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106398961A (en) * | 2016-10-10 | 2017-02-15 | 铜仁学院 | Lily tea wine and preparation method thereof |
| CN106398961B (en) * | 2016-10-10 | 2019-12-03 | 铜仁学院 | A kind of preparation method of Lily tea liquor |
| CN106336998A (en) * | 2016-11-30 | 2017-01-18 | 李宗坪 | Rose liquor, rose brandy and preparing methods thereof |
| CN111454809A (en) * | 2020-04-23 | 2020-07-28 | 广西壮族自治区林业科学研究院 | Preparation method of lily wine |
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