CN104087493B - The preparation method of wine liquid is sipped in a kind of fully natural green health care - Google Patents
The preparation method of wine liquid is sipped in a kind of fully natural green health care Download PDFInfo
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Abstract
The invention discloses the preparation method that wine liquid is sipped in the health care of a kind of fully natural green, comprise S1. and select materials: choosing Chinese sorghum is raw material; S2. Feedstock treating: raw material soaking, elutriation; S3. boil: the Chinese sorghum that immersion was eluriated is put into boiling water and boils; S4. boiling: the Chinese sorghum after boiling is boiling 50 ~ 70min after upper vapour; S5. ferment: the Chinese sorghum after boiling is fermented; S6. squeeze and filter: by ferment sip wine squeezing after sieve, must wine-filtering fluid be sipped; S7. seasoning: comprise weighing, boil syrup, blend flavouring, filtration and seasoning; S8. filling: by mix sip wine liquid high-temperature sterilization after carry out hot canning, sealing is cooled to normal temperature, and wine liquid is sipped in the health care of the finished product fully natural green of system.The inventive method is simple to operate, with short production cycle, easy to prepare, quantized by zymotechnique, is easy to industrialization scale operation, and adopt the method to prepare sip wine liquid not containing additive, good quality, sweet profit is mellow, fat is fragrant pleasant, drinks conveniently.
Description
Technical field
The invention belongs to agricultural byproducts deep processing fermentation for brewing wine field, be specifically related to the preparation method that wine liquid is sipped in the health care of a kind of fully natural green.
Background technology
Sip wine synchronous with Chinese civilization, originate from Qin Hanqian, Che Qi city, ancient capital (existing Tu Xi Cheng Ba village, Qu County, Sichuan), Cong people builds and has found Cong state, invent, brewageed alcohol and happy freely sip wine.B.C. 206 years, sipping wine was that founder of the Han Dynasty drives the tribute wine criticized.The history of sipping wine has had more than 4000 year apart from the present, is Chinese long spirits culture " living fossil ".Drink and sip wine, you can the fragrance of product time, the long-drawn-out feelings in time immemorial, recall my late grandfather and drive a cart in ragged clothes to blaze a new trail, open and cultivate home, the original rural area landscape that men plough the fields and women weave; Thank that forefathers open up that boundary is founded state, coinage of lighting a fire, pass continuous civilization not easily.
In succession with develop tradition and sip on wine basis, with the high-quality glutinous sorghum of Qu County, Sichuan for main raw material, through the formula of trophology expert, with hundreds of rare traditional Chinese medicines such as Radix Codonopsis, safflower, Tuber Fleeceflower Root, red dates, traditional technology combines with modern science and technology, has meticulously been mixed with natural nutritive food.Sip the characteristic that wine had both maintained dense local local and special products, nutritive body-building again, has further carried forward the spirits culture that Chinese nation is ancient; Meanwhile, sipping wine is not again simple wine, and the spirits culture of the Chinese nation is dissolved in wine again by it.Drink and sip wine, both sampled the sweet-smelling of wine, had a taste of again tea charm.All-ages, the four seasons drink, and make a big difference with traditional wine because sip wine, the number of degrees are low especially, aromatic especially again, so liking very by women and children.
But tradition sips wine with terrine, food steamer and dustpan for instrument, employing solid-state fermentation process is made, its scale is brewageing of small workshop mode, and fermentation procedure is the whole key brewageing skill in the brewing process sipping wine, the key of fermentation is control and the adjustment of temperature, and traditional method is complete by rule of thumb, therefore, cannot suitability for industrialized production.Just because of the difference of producer and manufacture craft, cause on Vehicles Collected from Market sip wine product, quality is uneven, it is low that vinosity has height to have.And the drinking method sipping wine to sip the unpacking of wine tank, to drink and add white sugar or brown sugar, to inject boiling water, soak about 3-5 minute, inserted by little bamboo jar at the bottom of tank, namely drinkable, water can be continued as drunk tea.Wine after soaking sinks at the bottom of tank, and wine pole is at the bottom of straight cutting tank, drinks to must guard against wine pole to extract out when sipping wine to be placed on wine tank neck place and to drink, otherwise can scald tongue.Sipping wine is drink from the bottom of vinasse in wine tank toward top gradually.Visible, traditional drinking way is particular about, and is not easy to drink.
Summary of the invention
The object of the invention is to the shortcoming overcoming prior art, there is provided a kind of fully natural green to keep healthy and sip the preparation method of wine liquid, the method is simple to operate, with short production cycle, easy to prepare, quantized by zymotechnique, be easy to industrialization scale operation, and the wine liquid of sipping adopting the method to prepare does not contain additive, good quality, sweet profit is mellow, fat is fragrant pleasant, drinks conveniently.
Object of the present invention is achieved through the following technical solutions: the preparation method of wine liquid is sipped in a kind of fully natural green health care, and it comprises the following steps:
S1. select materials: choose full grains, without involucrum, without lime-ash, without go rotten Chinese sorghum be raw material;
S2. Feedstock treating: raw material is counted by weight ratio, adds Chinese sorghum 1000 parts in the container be filled with water, and the add-on of water is that the water surface exceeds sorghum meal 5 ~ 10cm, and soak time is 36 ~ 48h, eluriates and changes water, eluriate number of times >=2 time changing water after soaking 12h;
S3. boil: the Chinese sorghum that immersion was eluriated is put into boiling water and boils, stir Chinese sorghum in boiling part, pull out when boiling seam broken rate >=70% to Chinese sorghum, drain away the water stand-by;
S4. boiling: by the above-mentioned Chinese sorghum drained away the water boiling 50 ~ 70min after upper vapour;
S5. ferment: the Chinese sorghum after boiling is cooled to the amylomyces adding 8 ~ 15 parts when temperature is 23 ~ 28 DEG C, the aroma-producing yeast of the liquor-making yeast of 0.3 ~ 2 part and 0.1 ~ 0.3 part, mix and be placed in fermentor tank, sealing and fermenting tank also ferments wrapping up cotton thing above fermentor tank mouth, described fermentation is carried out in proving room, proving room adopts ultraviolet-sterilization 3.5 ~ 4.5h before fermentation, the temperature of proving room is regulated to make the temperature of fermentation cylinder for fermentation product control at 29 ~ 42 DEG C, fermentation time is 36 ~ 48h, fermentation is stopped when fermentation product temperature drops to 29 ~ 31 DEG C, wine must be sipped,
S6. squeeze and filter: will sip wine and pour in squeezing machine and squeeze, squeezing juice crosses 30 ~ 60 mesh sieves, collecting and sip wine-filtering fluid;
S7. seasoning: comprise following sub-step:
S71. weigh: take each raw material by following weight parts, sip wine-filtering fluid 80 ~ 120 parts, 3 ~ 8 parts, brown sugar, liquor 3 ~ 8 parts, matrimony vine 1 ~ 3 part, red date 1 ~ 3 part;
S72. syrup is boiled: the little fire of brown sugar is boiled 8 ~ 15min and become syrup, stand-by;
S73. blend flavouring: add matrimony vine, red date in liquor, is heated to liquor boiling with little fire, mixes, and soak 24 ~ 36h with the syrup boiled;
S74. filter and seasoning: the food flavouring after soaking is crossed 30 ~ 60 mesh sieves, collects food flavouring filtrate, and with sip wine-filtering fluid and mix;
S8. filling: to sip wine liquid sterilizing 3 ~ 5min at the temperature of 90 ~ 95 DEG C by what mix, carry out hot canning immediately, be cooled to normal temperature after sealing after sterilizing, wine liquid is sipped in the finished product fully natural green health care of system.
Further, described amylomyces is one or more in head mold, Mucor or aspergillus oryzae.
Further, described liquor-making yeast is distillery yeast.
Further, described aroma-producing yeast is Angel SHENGXIANG yeast.
Further, described liquor is any one in white wine, brandy, whisky or Rum.
Wine liquid is sipped in the fully natural green health care adopting aforesaid method to prepare.
The present invention has the following advantages:
(1) the present invention has added amylomyces, liquor-making yeast and aroma-producing yeast in zymotechnique simultaneously, by the interaction between bacterium, shortens the wine brewing time;
(2) making method quantizes by the inventive method, is convenient to operated by personnel, overcomes the full defect by rule of thumb of traditional method fermenting process;
(3) tradition sips wine is solid wine, drink inconvenience, solid is sipped in wine to isolate and is sipped wine liquid by the present invention, and through seasoning, add color and luster, mouthfeel and the nourishing function of sipping wine liquid, therefore, prepared by the inventive method sips wine liquid not containing additive, good quality, sweet profit is mellow, fat is fragrant pleasant, drinks conveniently.
Embodiment
Below in conjunction with embodiment, the present invention will be further described, and protection scope of the present invention is not limited to the following stated.
Embodiment 1: the preparation method of wine liquid is sipped in a kind of fully natural green health care, and it comprises the following steps:
S1. select materials: choose full grains, without involucrum, without lime-ash, without go rotten Chinese sorghum be raw material;
S2. Feedstock treating: raw material is counted by weight ratio, adds Chinese sorghum 1000 parts in the container be filled with water, and the add-on of water is that the water surface exceeds sorghum meal 5cm, and soak time is 36h, and eluriate after soaking 12h and change water, eluriating the number of times changing water is 2 times;
S3. boil: put into boiling water boil soaking the Chinese sorghum of eluriating, in boiling part, stir Chinese sorghum, pull out when the seam broken rate of boiling to Chinese sorghum is 70%, drain away the water stand-by;
S4. boiling: by the above-mentioned Chinese sorghum drained away the water boiling 50min after upper vapour;
S5. ferment: the Chinese sorghum after boiling is cooled to when temperature is 23 ~ 28 DEG C and adds the head mold song of 8 parts, the distillery yeast of 0.3 part and the Angel SHENGXIANG yeast of 0.1 part, mix and be placed in fermentor tank, sealing and fermenting tank also ferments wrapping up cotton thing above fermentor tank mouth, described fermentation is carried out in proving room, proving room adopts ultraviolet-sterilization 3.5h before fermentation, the temperature of proving room is regulated to make the temperature of fermentation cylinder for fermentation product control at 35 ~ 42 DEG C, fermentation time is 48h, when fermentation product temperature drops to 29 ~ 31 DEG C, stop fermentation, must wine be sipped;
S6. squeeze and filter: will sip wine and pour in squeezing machine and squeeze, squeezing juice crosses 30 mesh sieves, collecting and sip wine-filtering fluid;
S7. seasoning: comprise following sub-step:
S71. weigh: take each raw material by following weight parts, sip wine-filtering fluid 80 parts, 3 parts, brown sugar, white wine 3 parts, matrimony vine 3 parts, red date 1 part;
S72. syrup is boiled: the little fire of brown sugar is boiled 8min and become syrup, stand-by;
S73. blend flavouring: add matrimony vine, red date in liquor, is heated to liquor boiling with little fire, mixes, and soak 24h with the syrup boiled;
S74. filter and seasoning: the food flavouring after soaking is crossed 30 mesh sieves, collects food flavouring filtrate, and with sip wine-filtering fluid and mix;
S8. filling: to sip wine liquid sterilizing 3min at the temperature of 90 DEG C by what mix, carry out hot canning immediately, be cooled to normal temperature after sealing after sterilizing, wine liquid is sipped in the finished product fully natural green health care of system.
Embodiment 2: the preparation method of wine liquid is sipped in a kind of fully natural green health care, and it comprises the following steps:
S1. select materials: choose full grains, without involucrum, without lime-ash, without go rotten Chinese sorghum be raw material;
S2. Feedstock treating: raw material is counted by weight ratio, adds Chinese sorghum 1000 parts in the container be filled with water, and the add-on of water is that the water surface exceeds sorghum meal 10cm, and soak time is 48h, soaks to eluriate after 12h and changes water, eluriates the number of times 5 times changing water;
S3. boil: put into boiling water boil soaking the Chinese sorghum of eluriating, in boiling part, stir Chinese sorghum, pull out when the seam broken rate of boiling to Chinese sorghum is 80%, drain away the water stand-by;
S4. boiling: by the above-mentioned Chinese sorghum drained away the water boiling 70min after upper vapour;
S5. ferment: the Chinese sorghum after boiling is cooled to when temperature is 23 ~ 28 DEG C and adds the Mucor song of 15 parts, the distillery yeast of 2 parts and the Angel SHENGXIANG yeast of 0.3 part, mix and be placed in fermentor tank, sealing and fermenting tank also ferments wrapping up cotton thing above fermentor tank mouth, described fermentation is carried out in proving room, proving room adopts ultraviolet-sterilization 4.5h before fermentation, the temperature of proving room is regulated to make the temperature of fermentation cylinder for fermentation product control at 29 ~ 32 DEG C, fermentation time is 36h, when fermentation product temperature drops to 29 ~ 31 DEG C, stop fermentation, must wine be sipped;
S6. squeeze and filter: will sip wine and pour in squeezing machine and squeeze, squeezing juice crosses 60 mesh sieves, collecting and sip wine-filtering fluid;
S7. seasoning: comprise following sub-step:
S71. weigh: take each raw material by following weight parts, sip wine-filtering fluid 120 parts, 8 parts, brown sugar, 3 parts, brandy, matrimony vine 3 parts, red date 3 parts;
S72. syrup is boiled: the little fire of brown sugar is boiled 15min and become syrup, stand-by;
S73. blend flavouring: add matrimony vine, red date in liquor, is heated to liquor boiling with little fire, mixes, and soak 36h with the syrup boiled;
S74. filter and seasoning: the food flavouring after soaking is crossed 60 mesh sieves, collects food flavouring filtrate, and with sip wine-filtering fluid and mix;
S8. filling: to sip wine liquid sterilizing 5min at the temperature of 95 DEG C by what mix, carry out hot canning immediately, be cooled to normal temperature after sealing after sterilizing, wine liquid is sipped in the finished product fully natural green health care of system.
Embodiment 3: the preparation method of wine liquid is sipped in a kind of fully natural green health care, and it comprises the following steps:
S1. select materials: choose full grains, without involucrum, without lime-ash, without go rotten Chinese sorghum be raw material;
S2. Feedstock treating: raw material is counted by weight ratio, adds Chinese sorghum 1000 parts in the container be filled with water, and the add-on of water is that the water surface exceeds sorghum meal 7cm, and soak time is 40h, soaks to eluriate after 12h and changes water, eluriates the number of times 3 times changing water;
S3. boil: put into boiling water boil soaking the Chinese sorghum of eluriating, in boiling part, stir Chinese sorghum, pull out when the seam broken rate of boiling to Chinese sorghum is 90%, drain away the water stand-by;
S4. boiling: by the above-mentioned Chinese sorghum drained away the water boiling 60min after upper vapour;
S5. ferment: the Chinese sorghum after boiling is cooled to when temperature is 23 ~ 28 DEG C and adds the Mucor song of 5 parts, 5 parts of aspergillus oryzae songs, the distillery yeast of 1 part and Angel SHENGXIANG yeast of 0.2 part, mix and be placed in fermentor tank, sealing and fermenting tank also ferments wrapping up cotton thing above fermentor tank mouth, described fermentation is carried out in proving room, proving room adopts ultraviolet-sterilization 3h before fermentation, the temperature of proving room is regulated to make the temperature of fermentation cylinder for fermentation product control at 35 ~ 40 DEG C, fermentation time is 40h, when fermentation product temperature drops to 29 ~ 31 DEG C, stop fermentation, must wine be sipped;
S6. squeeze and filter: will sip wine and pour in squeezing machine and squeeze, squeezing juice crosses 50 mesh sieves, collecting and sip wine-filtering fluid;
S7. seasoning: comprise following sub-step:
S71. weigh: take each raw material by following weight parts, sip wine-filtering fluid 90 parts, 5 parts, brown sugar, whisky 4 parts, matrimony vine 1.8 parts, red date 2 parts;
S72. syrup is boiled: the little fire of brown sugar is boiled 10min and become syrup, stand-by;
S73. blend flavouring: add matrimony vine, red date in liquor, is heated to liquor boiling with little fire, mixes, and soak 28h with the syrup boiled;
S74. filter and seasoning: the food flavouring after soaking is crossed 40 mesh sieves, collects food flavouring filtrate, and with sip wine-filtering fluid and mix;
S8. filling: to sip wine liquid sterilizing 4min at the temperature of 92 DEG C by what mix, carry out hot canning immediately, be cooled to normal temperature after sealing after sterilizing, wine liquid is sipped in the finished product fully natural green health care of system.
Embodiment 4: the preparation method of wine liquid is sipped in a kind of fully natural green health care, and it comprises the following steps:
S1. select materials: choose full grains, without involucrum, without lime-ash, without go rotten Chinese sorghum be raw material;
S2. Feedstock treating: raw material is counted by weight ratio, adds Chinese sorghum 1000 parts in the container be filled with water, and the add-on of water is that the water surface exceeds sorghum meal 8cm, and soak time is 42h, and eluriate after soaking 12h and change water, eluriating the number of times changing water is 4 times;
S3. boil: put into boiling water boil soaking the Chinese sorghum of eluriating, in boiling part, stir Chinese sorghum, pull out when the seam broken rate of boiling to Chinese sorghum is 85%, drain away the water stand-by;
S4. boiling: by the above-mentioned Chinese sorghum drained away the water boiling 64min after upper vapour;
S5. ferment: the Chinese sorghum after boiling is cooled to when temperature is 23 ~ 28 DEG C and adds the aspergillus oryzae song of 12 parts, the distillery yeast of 1.5 parts and the Angel SHENGXIANG yeast of 0.2 part, mix and be placed in fermentor tank, sealing and fermenting tank also ferments wrapping up cotton thing above fermentor tank mouth, described fermentation is carried out in proving room, proving room adopts ultraviolet-sterilization 4.2h before fermentation, the temperature of proving room is regulated to make the temperature of fermentation cylinder for fermentation product control at 33 ~ 36 DEG C, fermentation time is 45h, when fermentation product temperature drops to 29 ~ 31 DEG C, stop fermentation, must wine be sipped;
S6. squeeze and filter: will sip wine and pour in squeezing machine and squeeze, squeezing juice crosses 40 mesh sieves, collecting and sip wine-filtering fluid;
S7. seasoning: comprise following sub-step:
S71. weigh: take each raw material by following weight parts, sip wine-filtering fluid 110 parts, 6 parts, brown sugar, Rum 7 parts, matrimony vine 2.5 parts, red date 2 parts;
S72. syrup is boiled: the little fire of brown sugar is boiled 12min and become syrup, stand-by;
S73. blend flavouring: add matrimony vine, red date in liquor, is heated to liquor boiling with little fire, mixes, and soak 32h with the syrup boiled;
S74. filter and seasoning: the food flavouring after soaking is crossed 50 mesh sieves, collects food flavouring filtrate, and with sip wine-filtering fluid and mix;
S8. filling: to sip wine liquid sterilizing 5min at the temperature of 93 DEG C by what mix, carry out hot canning immediately, be cooled to normal temperature after sealing after sterilizing, wine liquid is sipped in the finished product fully natural green health care of system.
Below by way of description of test beneficial effect of the present invention:
One, performance test
Performance test is carried out: comprise alcoholic strength, total reducing sugar, total acid, test-results is as shown in table 1 with reference to the wine liquid of sipping of GB13662-2008 yellow rice wine national standard to embodiment 1-4:
Table 1: embodiment 1-4 sips wine liquid the performance test results
Two, subjective appreciation
1. experimental subjects:
(1) experimental group be the embodiment of the present invention 1 prepare sip wine liquid;
(2) control group 1 is that wine is sipped by Qu County tradition farmers';
(3) control group 2 is commercially available wine of sipping;
(4) control group 3 adopts following methods to prepare: with the step S1-S7 of embodiment 1, and what be control group 3 after filtration sips wine liquid.
2. test method:
Be one group with 20 people, evaluate respectively the fragrance of experimental group, control group 1, control group 2 and control group 3, flavour, color and luster and style, obtain integrated sensory's evaluation score, the comprehensive average score according to each rating staff obtains sample average score.Wherein, the evaluation total score of color and luster, fragrance, flavour, style is all in 10 points, and test-results is as shown in table 2.
Table 2: Analyses Methods for Sensory Evaluation Results
| Project | Color and luster | Fragrance | Flavour | Style | Total score |
| Experimental group | 9 | 8.5 | 9.5 | 9.5 | 36.5 |
| Control group 1 | 6.0 | 5.0 | 6.8 | 7.3 | 25.1 |
| Control group 2 | 6.3 | 6.8 | 8.0 | 8.0 | 29.1 |
| Control group 3 | 8.2 | 7.5 | 8.4 | 8.8 | 32.9 |
As shown in Table 2: the color and luster of prepared by the inventive method sip wine liquid, fragrance, flavour, style are all better than commercially availablely sipping wine, wine is sipped by traditional farmers' and sip wine liquid without seasoning.
The production firm of head mold song described in above-mentioned experiment is Guizhou pear syrup light science and technology Development Co., Ltd, the production firm of the bent powder of Mucor, aspergillus oryzae powder is Qu Fu bio tech ltd, Chengdu, and the production firm of distillery yeast and Angel SHENGXIANG yeast is Angel Yeast Co., Ltd.
Claims (2)
1. a preparation method for wine liquid is sipped in fully natural green health care, and it is characterized in that, it comprises the following steps:
S1. select materials: choose full grains, without involucrum, without lime-ash, without go rotten Chinese sorghum be raw material;
S2. Feedstock treating: raw material is counted by weight ratio, adds Chinese sorghum 1000 parts in the container be filled with water, and the add-on of water is that the water surface exceeds sorghum meal 5 ~ 10cm, and soak time is 36 ~ 48h, eluriates and changes water, eluriate number of times >=2 time changing water after soaking 12h;
S3. boil: the Chinese sorghum that immersion was eluriated is put into boiling water and boils, stir Chinese sorghum in boiling part, pull out when boiling seam broken rate >=70% to Chinese sorghum, drain away the water stand-by;
S4. boiling: by the above-mentioned Chinese sorghum drained away the water boiling 50 ~ 70min after upper vapour;
S5. ferment: the Chinese sorghum after boiling is cooled to the amylomyces adding 8 ~ 15 parts when temperature is 23 ~ 28 DEG C, the aroma-producing yeast of the liquor-making yeast of 0.3 ~ 2 part and 0.1 ~ 0.3 part, mix and be placed in fermentor tank, sealing and fermenting tank also ferments wrapping up cotton thing above fermentor tank mouth, described fermentation is carried out in proving room, proving room adopts ultraviolet-sterilization 3.5 ~ 4.5h before fermentation, the temperature of proving room is regulated to make the temperature of fermentation cylinder for fermentation product control at 29 ~ 42 DEG C, fermentation time is 36 ~ 48h, fermentation is stopped when fermentation product temperature drops to 29 ~ 31 DEG C, wine must be sipped, amylomyces is one or more in head mold, Mucor or aspergillus oryzae, described liquor-making yeast is distillery yeast, described aroma-producing yeast is Angel SHENGXIANG yeast,
S6. squeeze and filter: will sip wine and pour in squeezing machine and squeeze, squeezing juice crosses 30 ~ 60 mesh sieves, collecting and sip wine-filtering fluid;
S7. seasoning: comprise following sub-step:
S71. weigh: take each raw material by following weight parts, sip wine-filtering fluid 80 ~ 120 parts, 3 ~ 8 parts, brown sugar, liquor 3 ~ 8 parts, matrimony vine 1 ~ 3 part, red date 1 ~ 3 part;
S72. syrup is boiled: the little fire of brown sugar is boiled 8 ~ 15min and become syrup, stand-by;
S73. blend flavouring: add matrimony vine, red date in liquor, is heated to liquor boiling with little fire, mixes, and soak 24 ~ 36h with the syrup boiled; Described liquor is any one in white wine, brandy, whisky or Rum;
S74. filter and seasoning: the food flavouring after soaking is crossed 30 ~ 60 mesh sieves, collects food flavouring filtrate, and with sip wine-filtering fluid and mix;
S8. filling: to sip wine liquid sterilizing 3 ~ 5min at the temperature of 90 ~ 95 DEG C by what mix, carry out hot canning immediately, be cooled to normal temperature after sealing after sterilizing, wine liquid is sipped in obtained finished product fully natural green health care.
2. sip wine liquid with fully natural green health care prepared by method according to claim 1.
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| CN107904068B (en) * | 2017-11-09 | 2020-11-24 | 四川省宕府王食品有限责任公司 | Method for making quack by taking glutinous sorghum as raw material |
| CN109554263A (en) * | 2019-01-24 | 2019-04-02 | 四川省宕府王食品有限责任公司 | A kind of production method for sipping wine |
| CN110499225A (en) * | 2019-09-24 | 2019-11-26 | 赫章县醉翁养身砸酒厂 | One kind sipping wine and preparation method thereof |
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