CN102226138B

CN102226138B - Brewing technique for fruit-grain composite wine

Info

Publication number: CN102226138B
Application number: CN201110159478A
Authority: CN
Inventors: 赵景言
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-06-03
Filing date: 2011-06-03
Publication date: 2012-10-03
Anticipated expiration: 2031-06-03
Also published as: CN102226138A

Abstract

The invention discloses a brewing technique for a fruit-grain composite wine, comprising the following steps: selecting seedless dateplum persimmon as major ingredient and non glutinous sorghum as minor ingredient, crushing the parched dateplum persimmon into grits, wetting with warm boiled soft water with a water absorption rate of 85% with uniformly stirring, while hot inoculating rhizopus distiller, then putting the inoculated product in a cylinder for anaerobic fermentation; cleaning and crushing the non glutinous sorghum into grits, soaking the grits with soft water to allow the grits to swell uniformly but not drip slurry, after achieving the state of ripe but not sticky and aromatic but not smelly, taking the grits out of the pot to cool to 35 DEG C, inoculating liqueur yeast, then putting the inoculated product in a cylinder for anaerobic fermentation; at ambient temperature of no less than 18 DEG C and the temperature of the products in the cylinder of less than 35 DEG C, after 1-2 weeks, mixing the matured fermented dateplum persimmon mash and sorghum mash with weight ratio of 6:4 in a distillation plant, using vapor sources as soft water, controlling temperature and pressure, operating as the method, and gathering and storing the prepared products by three periods of preparation process according to the quality difference, convenient for carefully blending together. The blended fruit-grain composite wine must be stored for a certain time to allow the molecules of wine to associate together, and allow water molecules to esterify fully with stable lattices, with the advantages of clear and colorless appearance and fragrance mellow taste, combining thickness of wine and mellow of fruit wine.

Description

The compound fermented glutinous rice technology for making of fruit grain

Technical field: the present invention relates to a kind of novel lattice fermented glutinous rice making method; Particular content mainly comprises: select dateplum persimmon to make auxiliary material for the major ingredient Chinese sorghum; Obtain finished product through production technique such as pulverizing, warm and humid processing, sub-material fermentation, mixing distillations, concentrate to be expressed as the compound fermented glutinous rice technology for making of fruit grain.

Background technology: dateplum persimmon popular name date-plum persimmon, can be used to the multiple nonstaple food of processing, once be the valuable source of traditional fermentation industry.Raising along with the expanding economy people's living standard; Consumers in general are also fastidious further to kind and the specification of quality of brewageing product; Particularly pure date-plum persimmon wine; Assorted peppery, the dense wooden stink smell of choking of, mouthfeel muddy because of its color and luster Huang makes us having discomfort quietly to withdraw from market more, and liquor-making raw material is reduced to auxiliary material to choosing by the major ingredient commentaries on classics of date-plum persimmon with so far the time.Cause this result's basic reason to do, brewage the congenital not science of date-plum persimmon wine and too backward according to common ancient routine.Use the compound fermented glutinous rice technology for making of fruit grain can correct the problems referred to above, thereby effectively improve the practical value and the economic worth of dateplum persimmon.

Summary of the invention:

The compound fermented glutinous rice making method of a kind of fruit grain is characterized in that:

(1) selecting seedless dateplum persimmon is that master, non glutinous sorghum are that raw material is made in auxilliary collocation;

(2) process respectively, ferment because of material, dateplum persimmon will parch, pulverizing, hot wet treatment, inoculation head mold distiller's yeast, and stain gelatinization, inoculation liquor yeast will be pulverized, moistened to Chinese sorghum;

(3) after dateplum persimmon wine with dregs and the complete slaking of Chinese sorghum wine with dregs, the two is distilled by mixing in 6: 4;

Wherein, said wet heat treatment is: get boiled soft water cooling and be 70 ℃ of summers, 90 ℃ of winters, the limit adds the waterside mixes and stirs, and makes material uniform water absorption rate reach 85% and ends.

The compound wine of a kind of fruit grain is characterized in that, according to the above-mentioned compound fermented glutinous rice making method of a kind of fruit grain; The end product that obtains after the enforcement, appearance colorless is transparent, and mouthfeel delicate fragrance is sweet; Have dense and fruit wine mellow and full of liquor concurrently, on flavor quality, belong to new wound type lattice.

Fruit grain compound fermented glutinous rice technology for making end product, falls mouthful sweetly at water white transparency, inlet delicate fragrance, has dense and fruit wine mellow and full of liquor concurrently, belongs to new wound kind in the drinks, and it invents main points can comprehensively be three sports:

One, select auxiliary material to the major ingredient rerum natura make up be the basis.The dateplum persimmon branch has nuclear, seedless, before maturation, contains same " stone rust ", and the former " stone rust " commentaries on classics of ripe back has condensed into hard nuclear, and the latter " stone rust " changed into wooden jelly, so this also is the cause that pure seedless date-plum persimmon wine has wooden stink smell.Very complicated because of this wooden gluey chemical constituent, get in the wine naturally through the impurity that ferments and still-process generates, make that traditional excise law is difficult to wine is purified.Because this impurity belongs to acid, according to the principles of chemistry of acid-base neutralisation, elite Chinese sorghum as auxiliary material come inhibition and generation it, the tannin that is rich in because of Chinese sorghum belongs to alkalescence, this is for hindering the noxious that mashing generates alcohol, here, two evils offset and have become goodies.Experimental result shows that the technical measures that this rerum natura is made up are easy, efficient, and is more safer than the technical matters of equipment mechanism, put in place.

Two, sub-material fermentation optimization wine with dregs quality is crucial.Sub-material fermentation refers to not only spatially will separate when the major ingredient dateplum persimmon ferments with the auxiliary material Chinese sorghum, on the technology also the essential factor material excute a law.Dateplum persimmon will parch treats that fruit matter is used for making wine after stable again, and benefit is that the wet treatment that manual work is done can prevent living contaminants or distiller's wort corruption.The fermentation of inoculation rhizopus is that its penetration power is strong, does not receive the influence of wooden jelly.The purpose that wine with dregs container yellow mud seals is, because of the non-sugar ingredient of anoxic condition dateplum persimmon or few the decomposition, to realize the wine purity of distillation goods to greatest extent.To the processing requirement of Chinese sorghum fermentation with it difference be: the effect of " having cooked " is the starchiness gelatinization, the tannin sterilization; The effect of " inoculation high reactivity brewer yeast bacterium " is to need not to add saccharifying enzyme, improves fermentation efficiency.This notion is just as the individual drilling differential treatment in education.

Three, different wine with dregs proportional mixing distillation is the result.Implement dateplum persimmon and two kinds of distiller's worts of Chinese sorghum of technology fermenting-ripenings such as solid-state and anaerobism; Because of volatile acid content low; Basically do not produce objectionable impuritiess such as methyl alcohol, aldehydes, raw material itself has the foreign material that have influence on the wine quality, accounts for 4 one-tenths deal mixing immigration distillation plant as long as account for 6 one-tenths, auxilliary wine with dregs by main wine with dregs; Just just remove naturally through still-process, whether two wine with dregs stir has not been had too big meaning.Main and auxiliary wine with dregs mixes the pure high-quality that distillation has guaranteed goods, thereby, need not leave out the beginning and the end again in the distillation brewing process.But should be with foreshot, wine body, the harvesting of wine aft section, in order to last process mark is blent." three sections " point-score is according to being the height difference of ethanol content, and the length of " section " decides through the temperature and pressure of control distillation plant, and generalized case is head weak point, height, trails wine to the greatest extent.

Embodiment: one, when drying water cut 6% left and right sides with the seedless dateplum persimmon of high-quality, (1) carries out fragmentation, and being processed into grain has the crushed grain powdery of face to get final product; (2) dateplum persimmon crushed grain face is carried out wet heat treatment, get boiled soft water cooling and be about 70 ℃ of summer, about 90 ℃ of winter, the limit adds the waterside mixes and stirs, and makes material uniform water absorption rate reach 85% and ends; (3) take advantage of the wet feed temperature more than 20 ℃, below 35 ℃ the time, inoculation as method activation be liquid head mold distiller's yeast, pack immediately that the ground cylinder is interior to ferment into, with the yellow mud cylinder mouth of obturaging, mud upper berth layer plastic cloth anti-chap.

Two, the non glutinous sorghum of full grains is selected in (1), and grinding and processing is that 4～8 lobe/grains, powder face are no more than 20% crushed grain material; (2) soft water with warm non-scald on hand mixes and stirs infiltration Chinese sorghum crushed grain; The full solid-state again slurry that do not drench that makes it evenly to rise drops into the cooking-pot type digesting apparatus then and carries out gelatinization, when article temperature rise to 100 timing of ℃ beginning; 60 minutes posteriority material, requirement reaches the quality standard of ripe and non-caked one-tenth piece, pure Chinese sorghum fragrance free from extraneous odour; (3) after the qualified material of gelatinization took the dish out of the pot that ventilating stirs and is cooled to 35 ℃, the inoculation activation be liquid liquor yeast, and the ground cylinder of packing into after appropriate ferments, and with the yellow mud cylinder mouth of obturaging, mud upper berth layer plastic cloth is with anti-chap.

Three, envrionment temperature is lower than 18 ℃ of fermentations that are higher than unsuitable dateplum persimmon and Chinese sorghum under 35 ℃ the situation.Thereby peace is buried the ground cylinder in advance, and cylinder mouth and ground flat are to get underground condition cool in summer and warm in winter.In cylinder, expect between one to two all yeast phases of wine with dregs, should detect its temperature, when having reached more than 30 ℃ below 35 ℃, open yellow mud and seethe that the material wine with dregs is with cooling in the cylinder, back up to standard restores to the original state.Or take other cool-down methods.

Four, after dateplum persimmon, the complete slaking of Chinese sorghum distiller's wort, the two was mixed with 6: 4, roughly mix up, move into distillation plant and produce the wine article; Operating equipment is controlled at 102～105 ℃, pressure-controlling to temperature 1.96 * 104～2.45 * 104 pascals, and the vapour source is when being soft water; Because of the liquor substantially free of impurities, needn't leave out the beginning and the end and implement full gear again, take out fusel wet goods technology, can directly extract finished product, receive and keep respectively but will draft foreshot, wine body, three periods of wine tail by the difference of alcoholic strength.

Five; Absolute purified ethanol does not have the peculiar flavour of wine kind, fruit grain compound wine too, qualitative characteristics such as its fragrance, mouthfeel belong to the effect of material beyond the ethanol; This material is stored in " foreshot " through still-process more; Thereby, need " head, body, tail " three sections wine products are blent by the standard that presets, have only certain alcoholic strength to contain and be with certain seasoning thing just can make its qualitative characteristics just right.So meticulous blending is to implement the compound fermented glutinous rice technology for making of fruit grain to hold target level of product quality at the last gasp.

Six, certain hour is deposited in the wine storage of blending, treat that alcohol molecule associates each other, the abundant esterification of water molecules, type lattice stay in grade can be packed listing.

Claims

1. fruit grain compound fermented glutinous rice making method is characterized in that:

2. the compound wine of fruit grain is characterized in that the compound fermented glutinous rice making method of a kind of fruit grain according to claim 1; The end product that obtains after the enforcement, appearance colorless is transparent, and mouthfeel delicate fragrance is sweet; Have dense and fruit wine mellow and full of liquor concurrently, on flavor quality, belong to new wound type lattice.