CN101880614A - Method for brewing walnut wine - Google Patents
Method for brewing walnut wine Download PDFInfo
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- CN101880614A CN101880614A CN 201010194781 CN201010194781A CN101880614A CN 101880614 A CN101880614 A CN 101880614A CN 201010194781 CN201010194781 CN 201010194781 CN 201010194781 A CN201010194781 A CN 201010194781A CN 101880614 A CN101880614 A CN 101880614A
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Abstract
The invention relates to a process for brewing walnut wine by adopting a fermentation method. The walnut wine is prepared by using walnuts (dried nuts) and corns as the main raw materials, degerming and saccharifying the corns, drying and grinding walnut kernels, carrying out enzymolysis on the walnut kernel powder, putting the degermed and saccharified corns and the walnut kernel powder into a fermentation tank to carry out fermentation, filtering, settling and distilling after fermentation and finally carrying out blending. The walnut wine brewed by adopting the method of the invention has pure taste and has effects of building up bodies and prolonging the life if drinking for long time.
Description
Technical field
The present invention relates to method of making liquor, specifically, relate to a kind of brew method of walnut wine.
Background technology
At present, the enterprise of domestic production walnut wine adopts infusion method to produce walnut wine mostly, and indivedual enterprises adopt traditional zymotic method brew walnut wine.Attenuation degree is difficult to control in the traditional zymotic technology, and quality product is uneven.The present invention adopts advanced modernized zymotechnique first, and raw material is through science processing, and fermentation condition is controlled in strictness, and the walnut wine of producing is nutritious, and mouthfeel is good, and taste is purer.
Summary of the invention
The purpose of this invention is to provide a kind of method that adopts fermentation method brew walnut wine.
In order to realize the object of the invention, the brew method of a kind of walnut wine of the present invention, it is to be main raw material with walnut and corn, take off the embryo saccharification through corn, the input fermentor tank fermented after enzymolysis was pulverized in the dry de-oiling of walnut kernel, fermentation after-filtration clarification distillation, and allotment at last forms.
Aforesaid brew method, it comprises step:
1) preparation of walnut enzymolysis solution: walnut kernel pulverized obtain the walnut muffin, add the water of 4 times of walnut muffin weight again in the walnut muffin after pulverizing, be warming up to 37 ℃, add 1w/v ‰ prozyme, insulation is warming up to 45 ℃ of insulations 1.5 hours after half an hour, promptly; Wherein, described prozyme comprises lipase (Lipase.EC.3.1.1.3) and zymamsis special composite enzyme (Baiyin Sino Biotechnology Co., Ltd.'s production), mixes in the two 1: 1 by volume;
2) preparation of corn saccharification liquid: the corn that takes off behind the embryo is pulverized,, added the water of 4 times of Semen Maydis powder weight in the Semen Maydis powder after boiling with the Semen Maydis powder boiling half an hour that pulverizing obtains, temperature control to 52 ℃, add saccharifying enzyme (Glucoamylase EC.3.2.1.3), be incubated 1.5 hours, promptly;
3) walnut enzymolysis solution that obtains the preparation of mash: with step 1) and step 2) and corn saccharification liquid merge according to 1: 2 volume ratio, are warming up to 80 ℃ of insulations 10 minutes, are cooled to then below 30 ℃., the pol of water regulator solution is 20%-25%, temperature control is to 15-20 ℃, promptly;
4) fermentation: with the mash that obtains in the step 3) big jar of the stainless steel fermentation of packing into, add 0.5w/v ‰ yeast saccharomyces cerevisiae and carry out modernization industry fermentation, after treating that the fermented liquid pol drops to below 0.1%, ferment is 3 months behind the normal temperature, ferment good fermented liquid in back is carried out classification, according to the quality of fermentation mouthfeel, level is clarified in good being decided to be of mouthfeel, all the other are the distillation level;
5) distillation and clarification: respectively the distillation level is distilled, the clarification level is clarified, and obtains work in-process;
6) allotment: the work in-process after the work in-process after will clarify and the distillation are allocated, allotment than classify the work in-process after the clarification as and distill after the work in-process volume ratio be 1: 4-5 gets product.
Aforesaid method, wherein clarification described in the step 5) adopts one or more filter types in diatomite filtration, cardboard filter and the membrane filtration to carry out.
Aforesaid method, wherein lipase, zymamsis special composite enzyme, saccharifying enzyme and yeast saccharomyces cerevisiae are the commercial goods.
The present invention has changed the technology with traditional infusion method and traditional fermentative Production walnut wine, adopt advanced modernized bulk fermentation technology, with walnut (dry fruit) and corn is main raw material, take off the embryo saccharification through corn, dropping into fermentor tank behind the walnut kernel drying and crushing enzymolysis ferments, fermentation after-filtration clarification distillation, allotment at last forms.Thoroughly change in the traditional zymotic technology attenuation degree technically and be difficult to control, the uneven problem of quality product, labour intensity has also been saved in modern production simultaneously, has improved raw material availability, has reduced cost.Compare with infusion method, simple liquor infusion walnut technology has been become fermentation manufacturing technique, improved the content of walnut organotrophy composition, make the mouthfeel of wine body abundanter, taste is purer, often drinks in right amount, improves the health, the effect of promoting longevity.
Description of drawings
Fig. 1 adopts the schema of fermentation method brew walnut wine for the present invention.
Embodiment
Following examples are used to illustrate the present invention, but are not used for limiting the scope of the invention.
Embodiment
Adopt the flow process (Fig. 1) of fermentation method brew walnut wine, be specially:
1) preparation of walnut enzymolysis solution: the walnut kernel after pulverizing is carried out degreasing obtain the walnut muffin, add the water of 4 times of walnut muffin weight again in the walnut muffin after pulverizing, be warming up to 37 ℃, add 1w/v ‰ prozyme, insulation is warming up to 45 ℃ of insulations 1.5 hours after half an hour, promptly; Wherein, described prozyme comprises lipase (Lipase.EC.3.1.1.3) and zymamsis special composite enzyme (Baiyin Sino Biotechnology Co., Ltd.'s production), mixes in 1: 1 by volume.
2) preparation of corn saccharification liquid: the corn that takes off behind the embryo is pulverized,, added the water of 4 times of Semen Maydis powder weight in the Semen Maydis powder after boiling with the Semen Maydis powder boiling half an hour that pulverizing obtains, temperature control to 52 ℃, add saccharifying enzyme (Glucoamylase EC.3.2.1.3), be incubated 1.5 hours, promptly;
3) walnut enzymolysis solution that obtains the preparation of mash: with step 1) and step 2) and corn saccharification liquid merge according to 1: 2 volume ratio, be warming up to 80 ℃ of insulations 10 minutes, be cooled to then below 30 ℃, the pol of water regulator solution is 20%-25%, temperature control is to 15-20 ℃, promptly;
4) fermentation: with the mash that obtains in the step 3) fermentor tank of packing into, adding 0.5w/v ‰ yeast saccharomyces cerevisiae ferments, after treating that the fermented liquid pol drops to below 0.1%, ferment is 3 months behind the normal temperature, ferment good fermented liquid in back is carried out classification, according to the quality of fermentation mouthfeel, level is clarified in good being decided to be of mouthfeel, all the other are the distillation level;
5) distillation and clarification: respectively the distillation level is distilled, the clarification level is clarified, and obtains work in-process;
Wherein, distillation adopts traditional kettle formula distiller slowly to distill; Clarification divides adopts for 3 times diatomite filtration, cardboard filter and membrane filtration to carry out;
6) allotment: the work in-process after the work in-process after will clarify and the distillation are allocated, allotment than classify the work in-process after the clarification as and distill after the work in-process volume ratio be 1: 4 or 1: 5, get product.
Though above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (3)
1. the brew method of a walnut wine is characterized in that, it is to be main raw material with walnut and corn, takes off the embryo saccharification through corn, drop into fermentor tank behind the walnut kernel drying and crushing enzymolysis and ferment, and fermentation after-filtration clarification distillation, allotment at last forming.
2. according to the described method of claim 1, it is characterized in that it comprises step:
1) preparation of walnut enzymolysis solution: walnut kernel pulverized obtain the walnut muffin, add the water of 4 times of walnut muffin weight again in the walnut muffin after pulverizing, be warming up to 37 ℃, add 1w/v ‰ prozyme, insulation is warming up to 45 ℃ of insulations 1.5 hours after half an hour, promptly;
Wherein, described prozyme comprises the zymamsis special composite enzyme that lipase EC.3.1.1.3 and Baiyin Sino Biotechnology Co., Ltd. produce, and mixes in the two 1: 1 by volume;
2) preparation of corn saccharification liquid: the corn that takes off behind the embryo is pulverized,, added the water of 4 times of Semen Maydis powder weight in the Semen Maydis powder after boiling with the Semen Maydis powder boiling half an hour that pulverizing obtains, temperature control to 52 ℃, add saccharifying enzyme EC.3.2.1.3, be incubated 1.5 hours, promptly;
3) walnut enzymolysis solution that obtains the preparation of mash: with step 1) and step 2) and corn saccharification liquid merge according to 1: 2 volume ratio, be warming up to 80 ℃ of insulations 10 minutes, be cooled to then below 30 ℃, the pol of water regulator solution is 20%-25%, temperature control is to 15-20 ℃, promptly;
4) fermentation: with the mash that obtains in the step 3) fermentor tank of packing into, adding 0.5w/v ‰ yeast saccharomyces cerevisiae ferments, after treating that the fermented liquid pol drops to below 0.1%, ferment is 3 months behind the normal temperature, ferment good fermented liquid in back is carried out classification, according to the quality of fermentation mouthfeel, level is clarified in good being decided to be of mouthfeel, all the other are the distillation level;
5) distillation and clarification: respectively the distillation level is distilled, the clarification level is clarified, and obtains work in-process;
6) allotment: the work in-process after work in-process after will clarifying and the distillation are allocated, allotment
Than the work in-process volume ratio after work in-process and the distillation classified as after the clarification is 1: 4-5 gets product.
3. according to the described method of claim 2, it is characterized in that clarification described in the step 5) adopts one or more filter types in diatomite filtration, cardboard filter and the membrane filtration to carry out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010101947814A CN101880614B (en) | 2010-06-07 | 2010-06-07 | Method for brewing walnut wine |
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| CN2010101947814A CN101880614B (en) | 2010-06-07 | 2010-06-07 | Method for brewing walnut wine |
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| CN101880614A true CN101880614A (en) | 2010-11-10 |
| CN101880614B CN101880614B (en) | 2012-06-27 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104726289A (en) * | 2015-04-21 | 2015-06-24 | 浙江小二黑食品有限公司 | Preparation method of novel wine prepared by black peanuts and black corns and product of novel wine prepared by the black peanuts and the black corns |
| CN104845801A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of TianMenDong health wine |
| CN104845805A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of walnut kernel healthcare wine |
| CN104845808A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of TuSiZi health wine |
| CN104862171A (en) * | 2015-05-06 | 2015-08-26 | 柳州仙鼎酒厂 | Lucid ganoderma health-care wine production method |
| CN105368641A (en) * | 2015-12-15 | 2016-03-02 | 贵州大学 | Production method for preparing walnut kbac with assistance of enzyme method |
| CN106107530A (en) * | 2016-06-20 | 2016-11-16 | 湖南润儿营养食品有限公司 | A kind of Partial digestion production technology of Semen Juglandis rice water |
| CN108913517A (en) * | 2018-06-30 | 2018-11-30 | 仲恺农业工程学院 | A method of ethyl carbamate in yellow wine is reduced using modification infusorial earth |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101265444A (en) * | 2008-05-07 | 2008-09-17 | 吴亚红 | Walnut wine and preparation method thereof |
| CN101338266A (en) * | 2007-07-02 | 2009-01-07 | 李德文 | Walnut wine and brewing method |
-
2010
- 2010-06-07 CN CN2010101947814A patent/CN101880614B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101338266A (en) * | 2007-07-02 | 2009-01-07 | 李德文 | Walnut wine and brewing method |
| CN101265444A (en) * | 2008-05-07 | 2008-09-17 | 吴亚红 | Walnut wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 《酿酒科技》 20041231 刘敏 核桃仁保健酒的研制 第84-86页 1-3 , 第1期 2 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104726289A (en) * | 2015-04-21 | 2015-06-24 | 浙江小二黑食品有限公司 | Preparation method of novel wine prepared by black peanuts and black corns and product of novel wine prepared by the black peanuts and the black corns |
| CN104845801A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of TianMenDong health wine |
| CN104845805A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of walnut kernel healthcare wine |
| CN104845808A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of TuSiZi health wine |
| CN104862171A (en) * | 2015-05-06 | 2015-08-26 | 柳州仙鼎酒厂 | Lucid ganoderma health-care wine production method |
| CN105368641A (en) * | 2015-12-15 | 2016-03-02 | 贵州大学 | Production method for preparing walnut kbac with assistance of enzyme method |
| CN106107530A (en) * | 2016-06-20 | 2016-11-16 | 湖南润儿营养食品有限公司 | A kind of Partial digestion production technology of Semen Juglandis rice water |
| CN108913517A (en) * | 2018-06-30 | 2018-11-30 | 仲恺农业工程学院 | A method of ethyl carbamate in yellow wine is reduced using modification infusorial earth |
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| CN101880614B (en) | 2012-06-27 |
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