CN102277264A - Tomato biological wine and brewing process thereof - Google Patents
Tomato biological wine and brewing process thereof Download PDFInfo
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- CN102277264A CN102277264A CN2011102303486A CN201110230348A CN102277264A CN 102277264 A CN102277264 A CN 102277264A CN 2011102303486 A CN2011102303486 A CN 2011102303486A CN 201110230348 A CN201110230348 A CN 201110230348A CN 102277264 A CN102277264 A CN 102277264A
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Abstract
The invention relates to tomato biological wine and a brewing process thereof. The tomato biological wine is prepared by using sticky rice and rice, which are mixed according to a weight ratio of (1.8 to 2.2):1, as main raw materials and by adding saccharified extract solution, distillery yeasts, bioenergy archaeus essential and tomatoes. The tomato biological wine has the same alcohol volume as white liquor. In the brewing process, the production by a blending process is avoided, the tomato biological wine is brewed completely by grain and plants, and the alcohol volume in the tomato biological wine provided by the invention is formed by one step in a brewing process. The tomato biological wine can be drunk without wine smell, thirsty feel and damage to body and with quick soberness. The brewing process of the tomato biological wine is reasonable and simple and high in wine yield, and can brew wine quickly and save grains.
Description
Technical field
The invention belongs to drinks, relate in particular to a kind of biological wine and brew method thereof.
Background technology
The wine that contains fruit or medicinal ingredient in the market nearly all is with fresh fruit or medicinal material, soak with edible ethanol, water and spices through processing back and to obtain, can not absorb nutrition and the pharmaceutical use of fruit, plant self fully with alcohol and water logging bubble, insufficient to utilizing of resource, caused waste.
Present Attitude wine mainly is meant liquor, but liquor mainly through distillation, fire and explained hereafter such as then blend, mouthfeel is not as brewing wine, and nutrition is low especially, also bigger to the injury of human body, the time of sobering up is long.Traditional both at home and abroad brewing wine is then based on grape wine, rice wine, yellow rice wine and pure mellow wine, though the nutritive ingredient height, the number of degrees of wine are too low, and the highest 18 degree that are no more than do not satisfy the demand of most people to wine.
Tomato is the abundantest food source of Lyeopene: the first, anti-ageing: Lyeopene is not only current industrial important natural food Agent, and it is very strong antioxidant for a what is more important.Replenish Lyeopene, opposing is old and feeble, and the enhancing immunity system reduces the generation of disease.Lyeopene can also reduce degeneration, the minimizing color spot calmness of eyes macula lutea.The second, reduce the danger of cardiovascular disorder: the degradation effect that free radical causes is the No.1 arch-criminal of cardiovascular disorder.In case lipid peroxidation chain reaction in the generation blood makes lipid acid produce polymerization.When these macromolecular lipid polymer are deposited on vessel wall, just can make blood vessel that sclerosis and obstruction take place.The clinical trial of doing in the how tame medical research center in Europe shows that Lyeopene falls the danger of cardiovascular disorder because its very strong antioxygenation can alleviate and preventing cardiovascular disease effectively.Three, cancer-resisting: Lyeopene is by effectively removing intravital free radical, and prevention and repair cell damage suppress the oxidation of DNA, thereby reduce the incidence of cancer.Lyeopene also has biochemical actions such as cell adjusting and controlling growth and iuntercellular information induction.Lyeopene can effectively prevent prostate cancer, digestive tract cancer, liver cancer, lung cancer, mammary cancer, bladder cancer, uterus carcinoma, skin carcinoma etc.Can improve the immunizing power of human body when four, drinking this tomato biology wine.
Summary of the invention
The present invention has designed biological wine of a kind of tomato and brewing process thereof, the wine that its rice wine number of degrees that solved the traditional method brew are lower, contain fruit or plant in the brew process to fruit and the inadequate problem of the dietetic alimentation of plant own.
In order to solve the technical problem of above-mentioned existence, the present invention has adopted following scheme:
The biological wine of a kind of tomato is main raw material with glutinous rice and rice by weight 1.8-2.2:1, wherein is added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: also be added with tomato in the raw material of brewing wine.
The content of described tomato is main raw material gross weight 5-25%.
Described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Described distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of described bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
Described tomato addition is the 10-20% of main raw material gross weight, the complete processing of described tomato is: tomato is broken into strained tomatoes, be to heat 10-35min under the 100-130 ℃ of condition in temperature then, then at the 20-31min internal cooling to 10-23 ℃, the back gets silk with 100 orders and carries out fine filtering, the magma after filtering is added in the raw material ferment at last.
The brewing process of the biological wine of a kind of tomato may further comprise the steps:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-18 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt the oak container splendid attire grain of rice, keep the grain of rice to steam 10-15 minute down at temperature 100-130 ℃;
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-30 ℃;
The 4th step fermentation: pour in the potter's clay container to cooled rice, carry out Secondary Fermentation; Wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 40-75 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 25-35 ℃, sealing and fermenting 7-15 days, carry out 2-5 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid is squeezed, collect pressed liquor and filter transparent clear liquor, promptly make highly biological wine by metering packing.
Adopt the bamboo basket rice washing when washing rice in described the first step bubble, the rice washing.
Described second step adopts oak barrel as container when steaming rice.
The potter's clay container adopts the boccaro cylinder in described the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
Add bioenergy vigor element and tomato when stirring during the Secondary Fermentation in described the 4th step fermentation.
By concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in described the 5th step squeezing, the fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, and collects pressed liquor, and carries out three times and filter, and merging filtrate gets transparent clear liquor, the metering packing.
Traditional liquor is the wine brewing main raw material with grain, and biological wine is wine brewing main raw material or auxiliary material with the natural phant, has saved grain; Liquor that market is traditional or medicinal liquor adopt edible ethanol, water and spices to soak mostly and blend.Preparation method's key of biological wine is main raw material or the auxiliary material of plant as wine brewing, participates in the whole process of wine brewing directly, allows nutrition of plant self and pharmaceutical use melt fully in wine, has improved the nutrition of wine fully.
Biological wine is to adhere to scientific and technical innovation, on the basis of process innovation, fully according to country advocate liquor-making enterprise according to " liquor to brewing wine, grain wine to fruit wine, high wine to low alcohol; common wine is to nutriment wine " developing direction that changes, at the inherit traditional ancient prescription, the utilization traditional technology adopts biotechnology, and exquisite plant is brewageed.
Biological wine of this tomato and brewing process thereof have following beneficial effect:
(1) the biological drinking utensils of tomato of the present invention has the alcohol number of degrees suitable with liquor, and does not adopt blending process production in brewing process, brewages production by cereal fully.
(2) number of degrees of the biological wine of tomato of the present invention are once shaped in brewing process, and the biological beverage of the tomato that makes does not have thirsty sensation with there not being fume (flavor) in the deutostoma, sobers up fast, not wound body.
(3) production technique of the biological wine of tomato of the present invention is rationally simple, and the wine brewing time is short, and the yield of liquor height is saved grain.
(4) the biological wine of tomato of the present invention has utilized biotechnology to add, 11 kilocalories of the nutritive ingredient energy of per 100 gram tomatoes, 0.06 milligram of vitamins B, protein 0.9 gram, fat 0.2 gram, carbohydrate 3.3 gram folic acid 5.6 micrograms, food fibre 1.9 grams, vitamin A 63 micrograms, carotene 375 micrograms, 0.01 milligram in 0.02 milligram of riboflavin of VitB1,0.49 milligram in nicotinic acid, 14 milligrams of vitamins Cs, 0.42 milligram of vitamin-E, 179 milligrams in 24 milligrams of potassium of 4 milligrams of phosphorus of calcium, 9.7 milligrams in sodium, iodine 2.5 micrograms, 12 milligrams in magnesium, 0.2 milligram of iron, 0.12 milligram on zinc, 0.04 milligram of copper, 0.06 milligram in manganese.Contain tartaric acid in the tomato, the content of energy reducing cholesterol, very helpful to hyperlipidemia.Tomato rich vitamin A, vitamins C, VITMAIN B1. multiple elements such as Wei ShengsuB2 and carotene and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine, also contain protein, carbohydrate, organic acid, Mierocrystalline cellulose.The biological wine of the tomato of this method brew is utilized the useful composition in the tomato exactly fully, main be utilize Lyeopene in the tomato, reaching the purpose of the health-preserving of drinking.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described:
Embodiment 1
Make the biological wine of tomato by following proportioning raw materials and brewing process, raw material is mixed into main raw material with glutinous rice and rice by weight 2:1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 0.73% of a main raw material gross weight; The distillery yeast addition is 0.56% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.01% of a main raw material gross weight, the tomato addition be main raw material weigh 18%.
The complete processing of tomato is: tomato is broken into strained tomatoes, is to heat 15min under 100 ℃ of conditions in temperature then, and then at 20min internal cooling to 15 ℃, the back gets silk with 100 orders and carries out fine filtering, the magma after the filtration is added in the raw material ferment at last.
Brewing process:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 12 minutes down for 110 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 25 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 55 ℃ of temperature, sealing and fermenting 10 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 30 ℃ of temperature, and sealing and fermenting 8 days is carried out 2 times and stirred during the Secondary Fermentation, add biologos element and tomato during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the biological wine of tomato that the alcohol number of degrees are the 32-45 degree by metering packing.
Embodiment 2
Make the biological wine of tomato by following proportioning raw materials and brewing process, raw material is mixed into main raw material with glutinous rice and rice by weight 2:1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 0.55% of a main raw material gross weight; The distillery yeast addition is 1.65% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.1% of a main raw material gross weight, the tomato addition be main raw material weigh 20%.
The complete processing of tomato is: tomato is broken into strained tomatoes, is to heat 25min under 120 ℃ of conditions in temperature then, and then at 25min internal cooling to 20 ℃, the back gets silk with 100 orders and carries out fine filtering, the magma after the filtration is added in the raw material ferment at last.
Brewing process:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 15 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 10 minutes down for 130 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 24 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 75 ℃ of temperature, sealing and fermenting 7 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 35 ℃ of temperature, and sealing and fermenting 7 days is carried out 2 times and stirred during the Secondary Fermentation, add biologos element and tomato during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the biological wine of tomato that the alcohol number of degrees are the 35-40 degree by metering packing.
In conjunction with specific embodiments the present invention has been carried out exemplary description above; obvious realization of the present invention is not subjected to the restriction of aforesaid way; as long as the various improvement of having adopted method design of the present invention and technical scheme to carry out; or design of the present invention and technical scheme are directly applied to other occasion without improving, all in protection scope of the present invention.
Claims (9)
1. the biological wine of tomato is main raw material with glutinous rice and rice by weight 1.8-2.2:1, wherein is added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: also be added with tomato in the raw material of brewing wine.
2. the biological wine of tomato according to claim 1, it is characterized in that: the content of described tomato is main raw material gross weight 5-25%.
3. the biological wine of tomato according to claim 1 and 2, it is characterized in that: described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Described distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of described bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
4. the biological wine of tomato according to claim 3, it is characterized in that: described tomato addition is the 10-20% of main raw material gross weight, the complete processing of described tomato is: tomato is broken into strained tomatoes, be to heat 10-35min under the 100-130 ℃ of condition in temperature then, then at the 20-31min internal cooling to 10-23 ℃, the back gets silk with 100 orders and carries out fine filtering, the magma after filtering is added in the raw material ferment at last.
5. the brewing process of the biological wine of the tomato that comprises claim 1-4 may further comprise the steps:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-18 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt the oak container splendid attire grain of rice, guarantee that the grain of rice steamed 10-15 minute down at temperature 100-130 ℃;
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-30 ℃;
The 4th step fermentation: pour in the potter's clay container to cooled rice, carry out Secondary Fermentation; Wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 40-75 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 25-35 ℃, sealing and fermenting 7-15 days, carry out 2-5 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid is squeezed, collect pressed liquor and filter transparent clear liquor, promptly make highly biological wine by metering packing.
6. the brewing process of the biological wine of tomato according to claim 5 is characterized in that: adopt the bamboo basket rice washing during rice washing in described the first step bubble, the rice washing, described second step adopts oak barrel as container when steaming rice.
7. according to the brewing process of claim 5 or the biological wine of 6 described tomatoes, it is characterized in that: the potter's clay container adopts the boccaro cylinder in described the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
8. the brewing process of the biological wine of tomato according to claim 7 is characterized in that: add bioenergy vigor element and tomato when stirring during the Secondary Fermentation in described the 4th step fermentation.
9. according to the brewing process of the biological wine of each described tomato of claim 5-8, it is characterized in that: by concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in described the 5th step squeezing, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, the metering packing.
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| CN2011102303486A CN102277264A (en) | 2011-08-12 | 2011-08-12 | Tomato biological wine and brewing process thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103484299A (en) * | 2013-09-29 | 2014-01-01 | 黄平县润发药业农民专业合作社 | Tomato wine |
| CN108949433A (en) * | 2018-08-09 | 2018-12-07 | 王书东 | A kind of fermented tomato distillation mixing wine and preparation method thereof |
-
2011
- 2011-08-12 CN CN2011102303486A patent/CN102277264A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103484299A (en) * | 2013-09-29 | 2014-01-01 | 黄平县润发药业农民专业合作社 | Tomato wine |
| CN108949433A (en) * | 2018-08-09 | 2018-12-07 | 王书东 | A kind of fermented tomato distillation mixing wine and preparation method thereof |
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Application publication date: 20111214 |