CN102391936B - Preparation method of jujube wine suitable for women for drinking - Google Patents
Preparation method of jujube wine suitable for women for drinking Download PDFInfo
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The invention discloses a brewing method of jujube wine suitable for women for drinking, which comprises the following steps: 1) preparing wort; 2) preparing red jujube mature material; 3) preparing the jujube wine; 4) taking barbary wolfberry fruit, donkey-hide glue, membranous milkvetch root, pilose Asiabell root, Chinese angelica, safflower, tuber fleeceflower root, glossy privet fruit, Szechuan lovage rhizome, white paeony root, ginseng, cassia bark, suberect spatholobus stem, motherwort herb and hairy antler, mixing and performing percolation to prepare percolate; 5) blending to prepare a coarse product of the jujube wine suitable for the women for drinking; 6) filtering through an ultrafiltration membrane; 7) performing hot-filling; and 8) performing microwave sterilization. The transparency degree of the jujube wine suitable for the women for drinking is higher than that of a product prepared by the traditional process; simultaneously, precipitates generated by the product which is produced according to the brewing method after the product is preserved for three years are greatly fewer than the precipitates generated by the traditional product after the traditional product is preserved for three months. The women with irregular menstruation, low back pain and sallow face need to drink 50-100ml of the jujube wine daily and can recover the health after 5-10 days and regain the hesternal beauty and the style.
Description
Technical field
The present invention relates to a kind of brewing method of wine, particularly a kind of Ms drinks the method processed of jujube wine.
Background technology
The wine kind that with the jujube is raw material production has: soak assembled alcoholic drinks, fermentation low alcohol fruit wine and fermented distilled liquor.The main technique of their production separately is as follows:
1, assembled alcoholic drinks: with edible ethanol or high spirit jujube is soaked, extract its effective constituent, add water degree of falling then and carry out seasoning with sugar, acid.This wine product technology is simple, the vinosity mouthfeel is simpler, sweet greasy, generally all because adding other herbal medicine and essence and flavoring agent, is not suitable for popular compotation.
2, fermentation low alcohol fruit wine: by to jujube boiling, making beating, be starter with the yeast single culture, carry out liquid state fermentation, use sugar, sour seasoning then.This wine product alcoholic strength is low, taste is thiner, sour and astringent, be not suitable for popular compotation.
3, fermented distilled liquor: by to jujube boiling, batching, form as starter solid state fermentation agent solid state fermentation, distillation, allotment with traditional opening condition distiller's yeast processed.
In order to improve with the jujube quality and the characteristics of the wine that is raw material production, various relevant researchs have been carried out.For example application number is the production method that 200710054039.1 Chinese patent application discloses a kind of fermented fresh date dry white liquor, and this method comprises that material choice, cleaning, fragmentation, tinning, adding yeast fermentation, pouring are stored, glue is clarified former wine, filtration, freezing back degerming, can, bottle storage down.Application number is that 200710098389.8 Chinese patent application discloses red date fruit wine, red date liquor and preparation method thereof, the production technique that its red date fruit wine adopts fermentation to combine with the immersion technology, and red date liquor employing solid-state fermentation technology is made.
In addition produce a kind of Ling-wine Lu wine in area, Hunan China Hengyang, belong to the local speciality with year long history and deep spirits culture inside information surplus in the of 2000, it has just become imperial palace tribute wine as far back as the Chinese Shanxi epoch." Later Han Dynasty's book ", " water is annotated warp ", History as a Mirror, clear " unifying will ", the Republic of China history records such as " Chinese industry will " have this record, and confirm that this wine originates in Hengyang Ling Hu.This wine enjoys making a pet of of successive dynasties emperors and ministers, scholar poet and praises.Surplus in successive dynasties poem, the prose this wine not praised 200 more than the place.Wherein the most typical Tang Taizong of being gift poem Wei Zheng says: " the Ling Lu wins blue giving birth to, and emerald green great waves are crossed beautiful Chinese onion, and thousand liquor-saturated awake, distinguished the flavor of unbeaten in 10 years." " blue giving birth to " in this be the favorite good wine of Emperor Wu Di of the Han dynasty.
But Gai Ling-wine Lu wine is owing to wine degree low (8-12 °), and inclusion is many, and is nutritious, can only adopt conventional pasteurization to sterilize, and it is fresh-keeping therefore to be difficult to guarantee the quality, and period of storage one will go bad owing to sterilization not produce the secondary microbiological contamination thoroughly for a long time.The as easy as rolling off a log oxidation of this wine in addition, oxidation meeting make product black by the xanthochromia brown stain, and the mouthfeel souring makes the vinosity variation because of the derivative that produces after the oxidation simultaneously, and can progressively separate out sedimentable matter, cause product only should namely make i.e. drink, are difficult to circulate in market.
Moreover this wine is because composition of raw materials is single, though so its nutrition abundant, more single, be difficult to satisfy the demand that the human consumer after the society that enjoys a fairly comfortable life improves the quality of living.
Also have existing jujube wine to lack the tonic effect.
Summary of the invention
Technical problem to be solved by this invention is at existing jujube wine with the existing deficiency of Ling-wine Lu wine and provide a kind of Ms to drink the preparation method of jujube wine.This method can overcome the deadly defect that traditional product Ling-wine Lu wine can only be guaranteed the quality fresh-keeping 1-6 month, and it is fresh-keeping that product can be guaranteed the quality for a long time.This method can reduce the throw out that produces in the preservation period significantly, improves raw-material utilization ratio, reduces to consume, and reduces cost, and the Ms of this method preparation drinks jujube wine and also has the tonic effect simultaneously.
Technical problem to be solved by this invention can be achieved through the following technical solutions:
A kind of Ms drinks the preparation method of jujube wine, is made up of following steps:
1, with Fructus Hordei Germinatus after crushed, carrying out gelatinization, saccharification, making weight percent concentration after filtering, boil, cooling off is that 7.2～10.02% wort is standby, filter filter residue A as feed;
2, choose red date clean broken, after cooking the red date grog is standby;
3, select first-class glutinous rice for use, glutinous rice clean was soaked 6～10 as a child, with 100 ℃ of steamed 25～35 minutes, to cooking and sticking diffusing being advisable, the glutinous rice that steams watered pouring with pure water, is cooled to 25～35 ℃; Evenly be sprinkled into the distiller's yeast of porphyrize in glutinous rice, the weight proportion of distiller's yeast consumption and described glutinous rice is 0.5～1.1: 100; The glutinous rice of admixing distiller's yeast is poured in the saccharification basin in 20～28 ℃ of following cultivations 48 hours; The red date grog that adds 20-30% step 2 preparation of 0.1～0.5% prozyme of glutinous rice weight and glutinous rice weight is then mixed evenly, pours into and carries out primary fermentation in the container 20 days, and temperature remains on 20～28 ℃; After primary fermentation finished, the wort and the 0.1-0.2% beer yeast slurry that add 30-40% step 1 preparation of glutinous rice weight were mixed evenly, pour into and carry out secondary fermentation 10 days in the container, and temperature remains on 25～28 ℃; Secondary fermentation is carried out press filtration and is got filtrate and filter residue B after finishing, and filtrate adds filtrate weight 0.1-0.3% egg white, coctoprecipitinogen 5-10 days, abandons throw out and must go up pure mellow wine A; Throw out mixes the poor liquor that burns of back distillation extraction scheduling with filter residue B; 0.1～0.5% prozyme of pure mellow wine A weight carries out enzymolysis in the last pure mellow wine A adding, and enzymolysis time is 24 hours, and temperature is 30-35 ℃, after enzymolysis finishes rearmounted basin and stores sth. in a cellar 60 days, abandons throw out and must go up pure mellow wine B, and last pure mellow wine B adds the honey seasoning and namely gets jujube wine;
4, get matrimony vine 5 weight parts, donkey-hide gelatin 3 weight parts, the Radix Astragali 2 weight parts, Radix Codonopsis 2 weight parts, Radix Angelicae Sinensis 1 weight part, safflower 1 weight part, the tuber of multiflower knotweed 1 weight part, Glossy Privet Fruit 1 weight part, Ligusticum wallichii 1 weight part, the root of herbaceous peony 1 weight part, genseng 2 weight parts, Chinese cassia tree 1 weight part, Yunnan Caulis Spatholobi 1 weight part, Motherwort Herb 1 weight part, pilose antler 0.01 weight part and mix after, put into the diacolation device, the jujube wine that adds step 3 preparation of 5～10 times of weight, regulating diacolation speed is 1.2～1.8ml/min, collects percolate; Add the jujube wine of step 3 preparation of 5～10 times of weight again, regulating diacolation speed is 0.8～1.2ml/min, collects percolate, with the percolate merging of twice collection;
5, the percolate with step 4 preparation adds in the jujube wine of step 3 preparation, mixing, colludes and transfers the Ms to drink jujube wine crude product;
6, the Ms that step 5 is made drinks wine crude product quick freezing to 0 °～-2 °, keeps 3 days; Taking out then by molecular weight cut-off is that 5000～100000 ultrafiltration polysulfone membrane is filtered, and working pressure 0.8～2Mpa gets ultrafiltrated;
7, the ultrafiltrated with step 6 preparation is heated to 118 ℃ of sterilizations 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and microwave disinfection namely got the Ms in 1 minute and drinks jujube wine behind the hot filling.
Prozyme of the present invention is to be that 20% proteolytic enzyme, 10% lipase, 30% amylase, 40% cellulase mix by mass percent.
The vigor measure unit of described proteolytic enzyme, polygalacturonase, amylase, cellulase is 2000 units.
Owing to adopted technique scheme, the present invention compared with prior art has the following advantages:
1, the present invention adopts two-step fermentation technology to ferment, in the primary fermentation process, except adding the distiller's yeast in the traditional technology, the prozyme that also adds proteolytic enzyme, polygalacturonase, amylase, cellulase formation, dextrin residual in the product, protein, pectin substance fully are hydrolyzed into nutritive substances such as glucose, amino acid, can improve examination rate 2-3%; Reduce and produce precipitation in the product storage process.
2, in the secondary fermentation process, add wort and beer yeast slurry, owing to contain abundant vitamin-E in the Fructus Hordei Germinatus, it is a kind of natural powerful antioxidant, thereby reduces and delayed the degree of oxidation of product significantly, makes product energy long-period freshness preserving.Change traditional product simultaneously and cross the sweet shortcoming of being bored with, improve the salubrious degree of product.
3, jujube wine of the present invention adopts glutinous rice, Fructus Hordei Germinatus, red date fermentation to form, thereby concentrate these raw-material nutritive elements, increased substantially the nutritive ingredient of inorganic microelement such as organism such as amino acid, VITAMIN and selenium in the product, make product have more nutrition, nourishing and health-care effect, enriched odor type and the taste flavor of product simultaneously.
4, the limpid degree of jujube wine of the present invention is higher than the product of traditional technology, and the product that the present invention simultaneously produces is preserved the throw out that produces after 3 years and is less than the throw out that the traditional product preservation produced after three months greatly.
5, all menoxenia arranged, have a pain in the back, the women of complexion jaundice drinks the present invention 50～100ml every day, can recover normal, and reappear beautiful and elegance in the past in 5～10 days.
Embodiment
A kind of Ms drinks the brewing method of jujube wine, is made up of following steps:
1, with Fructus Hordei Germinatus after crushed, carrying out gelatinization, saccharification, making weight percent concentration after filtering, boil, cooling off is that 7.2～10.02% wort is standby, filter filter residue A as feed;
2, choose red date clean broken, after cooking the red date grog is standby;
3, select first-class glutinous rice for use, glutinous rice clean was soaked 6～10 as a child, with 100 ℃ of steamed 25～35 minutes, to cooking and sticking diffusing being advisable, the glutinous rice that steams watered pouring with pure water, is cooled to 25～35 ℃; Evenly be sprinkled into the distiller's yeast of porphyrize in glutinous rice, the weight proportion of distiller's yeast consumption and described glutinous rice is 0.5～1.1: 100; The glutinous rice of admixing distiller's yeast is poured in the saccharification basin in 20～28 ℃ of following cultivations 48 hours; The red date grog that adds 20-30% step 2 preparation of 0.1～0.5% prozyme of glutinous rice weight and glutinous rice weight is then mixed evenly, pours into and carries out primary fermentation in the container 20 days, and temperature remains on 20～28 ℃; After primary fermentation finished, the wort and the 0.1-0.2% beer yeast slurry that add 30-40% step 1 preparation of glutinous rice weight were mixed evenly, pour into and carry out secondary fermentation 10 days in the container, and temperature remains on 25～28 ℃; Secondary fermentation is carried out press filtration and is got filtrate and filter residue B after finishing, and filtrate adds filtrate weight 0.1-0.3% egg white, coctoprecipitinogen 5-10 days, abandons throw out and must go up pure mellow wine A; Throw out mixes the poor liquor that burns of back distillation extraction scheduling with filter residue B; 0.1～0.5% prozyme of pure mellow wine A weight carries out enzymolysis in the last pure mellow wine A adding, and enzymolysis time is 24 hours, and temperature is 30-35 ℃, after enzymolysis precipitation finishes, after putting basin and storing sth. in a cellar 60 days, abandons throw out and must go up pure mellow wine B, and the seasoning of last pure mellow wine B adding honey namely gets jujube wine.Wherein prozyme is to be that 20% proteolytic enzyme, 10% lipase, 30% amylase, 40% cellulase mix by mass percent.The vigor measure unit of described proteolytic enzyme, polygalacturonase, amylase, cellulase is 2000 units.
4, get matrimony vine 5 weight parts, donkey-hide gelatin 3 weight parts, the Radix Astragali 2 weight parts, Radix Codonopsis 2 weight parts, Radix Angelicae Sinensis 1 weight part, safflower 1 weight part, the tuber of multiflower knotweed 1 weight part, Glossy Privet Fruit 1 weight part, Ligusticum wallichii 1 weight part, the root of herbaceous peony 1 weight part, genseng 2 weight parts, Chinese cassia tree 1 weight part, Yunnan Caulis Spatholobi 1 weight part, Motherwort Herb 1 weight part, pilose antler 0.01 weight part and mix after, put into the diacolation device, the jujube wine that adds step 3 preparation of 5～10 times of weight, regulating diacolation speed is 1.2～1.8ml/min, collects percolate; Add the jujube wine of step 3 preparation of 5～10 times of weight again, regulating diacolation speed is 0.8～1.2ml/min, collects percolate, with the percolate merging of twice collection;
5, the percolate with step 4 preparation adds in the jujube wine of step 3 preparation, mixing, colludes and transfers the Ms to drink jujube wine crude product;
6, the Ms that step 5 is made drinks wine crude product quick freezing to 0 °～-2 °, keeps 3 days; Taking out then by molecular weight cut-off is that 5000～100000 ultrafiltration polysulfone membrane is filtered, and working pressure 0.8～2Mpa gets ultrafiltrated;
7, the ultrafiltrated with step 6 preparation is heated to 118 ℃ of sterilizations 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and microwave disinfection namely got the Ms in 1 minute and drinks jujube wine behind the hot filling.
Claims (1)
1. a Ms drinks the brewing method of jujube wine, it is characterized in that, is made up of following steps:
1], with Fructus Hordei Germinatus after crushed, carrying out gelatinization, saccharification, making weight percent concentration after filtering, boil, cooling off is that 7.2～10.02% wort is standby, filter filter residue A as feed;
2], choose red date clean broken, after cooking the red date grog is standby;
3], select first-class glutinous rice for use, glutinous rice is cleaned was soaked 6～10 hours, with 100 ℃ of steamed 25～35 minutes, to cooking and sticking diffusing being advisable, the glutinous rice that steams watered pouring with pure water, is cooled to 25～35 ℃; Evenly be sprinkled into the distiller's yeast of porphyrize in glutinous rice, the weight proportion of distiller's yeast consumption and described glutinous rice is 0.5～1.1: 100; The glutinous rice of admixing distiller's yeast is poured in the saccharification basin in 20～28 ℃ of following cultivations 48 hours; Add 0.1～0.5% prozyme of glutinous rice weight and the 20-30% step 2 of glutinous rice weight then] preparation the red date grog mix evenly, pour into and carried out primary fermentation in the container 20 days, temperature remains on 20～28 ℃; After primary fermentation finishes, adding the 30-40% step 1 of glutinous rice weight] wort and the 0.1-0.2% beer yeast slurry of preparation mix evenly, pours into and carry out secondary fermentation 10 days in the container, and temperature remains on 25～28 ℃; Secondary fermentation is carried out press filtration and is got filtrate and filter residue B after finishing, and filtrate adds filtrate weight 0.1-0.3% egg white, coctoprecipitinogen 5-10 days, abandons throw out and must go up pure mellow wine A; Throw out mixes the poor liquor that burns of back distillation extraction scheduling with filter residue B; 0.1～0.5% prozyme of pure mellow wine A weight carries out enzymolysis in the last pure mellow wine A adding, and enzymolysis time is 24 hours, and temperature is 30-35 ℃, after enzymolysis finishes rearmounted basin and stores sth. in a cellar 60 days, abandons throw out and must go up pure mellow wine B, and last pure mellow wine B adds the honey seasoning and namely gets jujube wine;
4], get matrimony vine 5 weight parts, donkey-hide gelatin 3 weight parts, the Radix Astragali 2 weight parts, Radix Codonopsis 2 weight parts, Radix Angelicae Sinensis 1 weight part, safflower 1 weight part, the tuber of multiflower knotweed 1 weight part, Glossy Privet Fruit 1 weight part, Ligusticum wallichii 1 weight part, the root of herbaceous peony 1 weight part, genseng 2 weight parts, Chinese cassia tree 1 weight part, Yunnan Caulis Spatholobi 1 weight part, Motherwort Herb 1 weight part, pilose antler 0.01 weight part and mix after, put into the diacolation device, the step 3 that adds 5～10 times of weight] the jujube wine of preparation, regulating diacolation speed is 1.2～1.8mL/min, collects percolate; The step 3 that adds 5～10 times of weight again] the jujube wine of preparation, regulating diacolation speed is 0.8～1.2mL/min, collects percolate, and the percolate of twice collection is merged;
5], with step 4] percolate of preparation adds step 3] in the jujube wine of preparation, mixing, collude and transfer the Ms to drink jujube wine crude product;
6], with step 5] Ms that makes drinks wine crude product quick freezing to 0 ℃～-2 ℃, kept 3 days; Taking out then by molecular weight cut-off is that 5000～100000 ultrafiltration polysulfone membrane is filtered, and working pressure 0.8～2MPa gets ultrafiltrated;
7], with step 6] preparation ultrafiltrated be heated to 118 ℃ the sterilization 0.5 minute, be cooled to 80 ℃ and carry out hot filling, microwave disinfection namely got the Ms in 1 minute and drinks jujube wine behind the hot filling;
Described prozyme is to be that 20% proteolytic enzyme, 10% lipase, 30% amylase, 40% cellulase mix by mass percent.
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| CN102994334B (en) * | 2012-10-17 | 2013-11-27 | 田欢 | Life-nourishing balsam pear yellow wine |
| CN104017694B (en) * | 2014-06-27 | 2016-04-20 | 四川理工学院 | A kind of making method of low sugar red date rice wine |
| CN104962443A (en) * | 2015-07-22 | 2015-10-07 | 海南柏盈兰花产业开发有限公司 | Preparation method of dendrobium health wine |
| CN106754031A (en) * | 2016-12-20 | 2017-05-31 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Guarana glutinous rice wine |
| CN108504484A (en) * | 2018-04-16 | 2018-09-07 | 颜伏康 | A kind of preparation method of Grape drug wine |
| CN108324893A (en) * | 2018-05-14 | 2018-07-27 | 湖北古襄阳酒业有限公司 | A kind of white wine for treating deficiency-cold in spleen and stomach turgor |
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