CN104152311A - Mango/coix seed yellow wine and preparation method thereof - Google Patents
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Abstract
The invention relates to a mango/coix seed yellow wine and a preparation method thereof. The mango/coix seed yellow wine aims to solve the problems of higher alcohol content, strong taste, high heating value and inconvenience for drinking in summer and the like in the common yellow wine. The technical scheme is as follows: by utilizing the characteristics of lower heat quantity and high nutritive value in the mango and coix seed raw materials, the composite fermentation of coix seed/glutinous rice mixed converted mash and concentrated mango juice is controlled within an ideal fermentation temperature range to implement normal fermentation, and the fermentation time is properly prolonged to lower the alcohol content and residual sugar content of the unblended wine, ensure the low alcohol, low heat and low sugar in the mango/coix seed yellow wine, ensure the physicochemical indexes of the product to be within specialized ranges, and ensure the mango/coix seed yellow wine to have harmonious aroma, sweet mouthfeel, pure and soft taste and rich fruit flavor; and thus, the mango/coix seed yellow wine is a health-care fruit-flavor yellow wine which is suitable for different types of consumers in all seasons and especially in summer.
Description
Technical field
The present invention relates to a kind of mango Pearl barley yellow wine and preparation method thereof, i.e. a kind of low alcohol low-heat Mango Low-sugar Pearl barley yellow wine and preparation method thereof.
Background technology
Common yellow wine production technology is to utilize enzyme, yeast in wheat koji or the little song that nature cultivates to carry out saccharification or fermentation mostly, uses cereal materials fermentation, adds caramel toning, some product is traditional semi-sweet or sweet rice wine, causes yellow rice wine alcoholic strength relatively high, and calorific value golf calorific value is large, sugar degree is high, taste is strong, and mouthfeel is owed clearly, and burnt bitter taste is heavier, nutritive ingredient and containing quantity not sufficient, nourishing function is owed comprehensively, can not be applicable to dissimilar human consumer and drink, and hot summer and autumn drinks.
The alcoholic strength of common yellow rice wine is generally at 15～17/vol, and mouthfeel is strong has a direct relation with alcoholic strength is high, and developing low light yellow wine is the effective ways that improve mouthfeel.Current, exploitation low-alcohol rice wine method roughly has four kinds.The one, direct zymotechnics: with rarer mash, use glucuroide and produce the low yeast fermentation of alcohol ability, final alcoholic strength is in 10/vol left and right, and this method trivial operations, is difficult for grasping, and yellow rice wine quality is difficult for ensureing.The 2nd, former wine dilution method: i.e. the former wine that first brew is more mellow, then thin up is finished wine, and this method is difficult to control solid content, and technological standard is difficult for grasping, and likely loses the distinctive local flavor of yellow rice wine.The 3rd, subduction alcohol method: concrete way is distillation under vacuum or reverse osmosis method etc., and this method technical difficulty is too high, not easy to operate.The 4th, direct water feeding method: strengthen the injected volume of brewing water in fermentation, or in the time that former wine is canned, directly add water, make " large watery wine ", this method is disabled, and the quality of wine can be had a greatly reduced quality.
Common yellow rice wine calorific value golf calorific value is large, and glutinous rice, the polished rice fermenting raw materials relatively high with using heat content are relevant.Some common fruit taste yellow rice wine adopts the high fruit of heat to brewage, as longan, lichee, red date, peach etc., therefore product also difficulty accomplish low alcohol low-heat low sugar, can not adapt to the demand in different markets.Reduce yellow rice wine calorific value without highly effective method temporarily at present, take to ice more, on the rocks or add the physics mode such as Other Drinks and reduce yellow rice wine calorific value, these methods are had to the improvement of mouthfeel, and fail from solving in essence the high problem of yellow rice wine calorific value, still can generate heat from head to foot after drinking, Comparatively speaking, the low alcohol low-heat of health low sugar fruit taste yellow rice wine is welcome by high-end consumer groups deeply, particularly more attractive to person in middle and old age human consumer, there are larger market outlook.
Summary of the invention
The present invention utilizes the low glutinous rice relative to the seed of Job's tears of the cool property of mango fruit calorific value, the feature that polished rice heat is on the low side and nutritive value is higher, and mango fruital special favor and seed of Job's tears raw material have tonic characteristic advantage, use purebred saccharifying ferment by glutinous rice and seed of Job's tears saccharification, mix with concentrated Sucus Mangiferae indicae subsequently and use wine dry yeast to carry out combined type fermentation, accurate calculation is also controlled supplementary material usage ratio relation, adopt suitable mixing mash sugar-containing concentration, reach the mango Pearl barley yellow wine low-alcoholic that combined type is fermented designed, leavening temperature is controlled within the scope of ideal fermentation warm area and implements normally to ferment, and proper extension fermentation time, both former wine alcoholic strength and residual sugar content had been reduced, guarantee the low alcohol low-heat of mango Pearl barley yellow wine low sugar, ensure again the particularly sugar-free extract content of every physical and chemical index of mango Pearl barley yellow wine, nutritive ingredient and content are in specialized range, also keep preferably mango Pearl barley yellow wine wine body colour fragrance ladies and gentlemen to coordinate, mouthfeel is sweet, taste is soft, salubrious alcohol just, the smell of fruits is very sweet, the requirement that applicable dissimilar human consumer's four seasons particularly drink summer, cater to the yellow rice wine consumption tide of light feel well elegant and nutritive health-care, demand is close to the market.
Technical scheme of the present invention is:
A, the seed of Job's tears: the usage ratio that glutinous rice is 3: 1, glutinous rice rice washing, after rice dipping 24～48h, the taking-up boiling that drains away the water, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, the rice cooking is spread out and is cooled to 32～35 DEG C, pour in fermentor tank, break up meal with wintercherry water, sow quality rhizopus koji powder, nest carries out diastatic fermentation, product temperature remains between 18～28 DEG C, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 DEG C, fermentation is in saccharification animated period, using for subsequent use as distiller's yeast glutinous rice converted mash,
B, the seed of Job's tears is broken into 2～4 half granular, eluriate, with warm water soaking, after 48h, take out the boiling that drains away the water, it is for subsequent use that pulp-water leaves into wintercherry water, and seed of Job's tears normal temperature cooking time needs to extend compared with glutinous rice normal temperature cooking time, or pressure cooking, the seed of Job's tears quick-meal stall cooking is opened and is cooled to 33～35 DEG C, add wintercherry water to break up meal, in seed of Job's tears meal, sow the bent powder of appropriate head mold and mix thoroughly;
C, in the seed of Job's tears: the ratio that glutinous rice is 3: 1 is mixed complex ferment and made seed of Job's tears glutinous rice mixing converted mash, seed of Job's tears meal in b is dropped in the glutinous rice converted mash in a and mixes continuation diastatic fermentation, product temperature remains between 18～28 DEG C, after seed of Job's tears meal saccharification 24～36h, product temperature goes up again to 30～32 DEG C and again in diastatic fermentation animated period, subsequently, its plate and frame(type)filter press press filtration is squeezed, grain liquid separates makes seed of Job's tears glutinous rice mixing mellow solution of saccharification, seed of Job's tears glutinous rice mixing mellow solution of saccharification sugar degree 30～33%, add subsequently appropriate amount of acid pulp-water, the sugar degree of mixing mellow solution of saccharification is adjusted into 25%,
D, boiling water blanching 3～5min after ninety percent ripe mango is cleaned, after peeling, use crusher in crushing, coarse filtration removal core, Sucus Mangiferae indicae sugar degree 11～19%, add appropriate citric acid acidity is adjusted to 0.6%, add appropriate polygalacturonase and carry out degumming process, after clarification press filtration, make Sucus Mangiferae indicae, use reverse osmosis concentration method by concentration of juices to sugar degree 20%, make concentrated Sucus Mangiferae indicae, with wet sterilization, temperature remains on 80～100 DEG C and maintains 15～20min, to after sterilization, be cooled to 28～30 DEG C, subsequently wine is activated to 20min with the dry yeast aseptic warm water of 38～40 DEG C, warm water amount is 20 times of wine dry yeast consumption, pour in Sucus Mangiferae indicae and stir evenly, make Fermented Condensed Sucus Mangiferae indicae,
E, in Fermented Condensed Sucus Mangiferae indicae: the ratio that seed of Job's tears glutinous rice mixing mellow solution of saccharification is 2: 1 is calculated consumption separately and carried out complex ferment, Fermented Condensed Sucus Mangiferae indicae in d is dropped in fermentor tank and mixed with seed of Job's tears glutinous rice mixing mellow solution of saccharification in c, mixed sugar degree is 20～22%, implement complex ferment, product temperature control is between 15～25 DEG C, the fermentation product temperature of 48～72h secondary fermentation mash rises to 30～32 DEG C, fermentation reaches animated period again, after the primary fermentation of 6～8 days, proceed to secondary fermentation, product temperature control is between 15～20 DEG C, secondary fermentation in 65～75 days finishes, with pressure filter distiller's wort press filtration, the liquid of filling a wine cup for input stainless steel storage wine leaves standstill clarification in filling with, raw wine after clarification is sent into thin board type heat exchange sterilizer, keep 80～85 DEG C of sterilization 15min, after sterilization, be filled into while hot altar, warehouse-in ageing after encapsulation, make low alcohol low-heat Mango Low-sugar Pearl barley yellow wine, alcoholic strength is at 9～11%vol, total acid 2.5～7.0g/L, residual sugar≤5g/L, its heat is between 700～750 kilocalories/kg.
Advantage of the present invention: the one, select the mango of cool property and the seed of Job's tears as proferment auxiliary material, can effectively reduce the calorific value of mango Pearl barley yellow wine, the heat that is only 320 kilocalories/kg, the seed of Job's tears as the heat of mango is only 3570 kilocalories/kg, by the relatively low fermenting raw materials of these calorific values, its product not only can effectively reduce former wine heat, reduce calorific value, and having solved the strong problem of common yellow rice wine taste, the heat of the former wine of 1kg mango Pearl barley yellow wine is about the half of the heat of the common yellow rice wine of 1kg.The 2nd, accurate calculation is also controlled the proportionlity of supplementary material consumption, uses suitable mixing mash sugar-containing concentration, reaches the designed mango Pearl barley yellow wine low-alcoholic of complex ferment, is the effective ways that improve mouthfeel.The 3rd, leavening temperature is controlled within the scope of ideal fermentation warm area and implements normally to ferment, and proper extension fermentation time, can effectively guarantee that the residual sugar fermentation in distiller's wort is thorough, reduce the residual sugar content in former wine.The 4th, increase in right amount wintercherry water consumption and adjust seed of Job's tears glutinous rice mellow solution of saccharification, can effectively avoid occurring that because leavening temperature is relatively low in mash, lactic acid is on the low side, physical and chemical index is less than target problem.The 5th, mango Pearl barley yellow wine adopts seed of Job's tears glutinous rice mixing mellow solution of saccharification and concentrated Sucus Mangiferae indicae complex ferment, avoid using sucrose to adjust mash sugar degree, effectively solve product sugar-free extract on the low side, avoid mouthfeel thin, light dull problem, both reduced former wine alcoholic strength, calorific value and residual sugar content, guarantee the low alcohol low-heat of mango Pearl barley yellow wine low sugar, ensure again the particularly sugar-free extract content of every physical and chemical index of mango Pearl barley yellow wine, nutritive ingredient and content are in specialized range, nutrition is abundanter, also keep preferably mango Pearl barley yellow wine wine body colour fragrance ladies and gentlemen to coordinate, mouthfeel is sweet, taste is soft, salubrious alcohol just, the features such as the smell of fruits is very sweet.The 6th, the low alcohol low-heat Mango Low-sugar Pearl barley yellow wine technology that the present invention uses is compared with common fruit taste yellow rice wine technology, be mainly manifested in the requirement of wine body sense organ, because products taste has more salubrious tasty and refreshing feature, can effectively solve the problems such as product homogeneity, mouthfeel be single, the requirement that applicable dissimilar human consumer's four seasons particularly drink summer, the yellow rice wine consumption tide of catering to light feel well elegant and nutritive health-care, the demand that is close to the market, leads consumption tide.The 7th, mango Pearl barley yellow wine product is for high-end consumers and person in middle and old age consumer group's exploitation, produce market is with strong points, use low alcohol low-heat Mango Low-sugar Pearl barley yellow wine technology to reach the object of improving product added value and the increase market requirement, there are larger market outlook.
Brief description of the drawings
For ease of understanding the present invention, spy is described further by reference to the accompanying drawings.
Fig. 1 is preparation process schematic flow sheet of the present invention.
Embodiment
Case study on implementation:
(1) composition of raw materials: seed of Job's tears 90kg, glutinous rice 30kg, mango 1100kg, quality rhizopus koji powder 1250g, wine dry yeast 700g, polygalacturonase 900g, citric acid is appropriate.
(2) technical process (see Fig. 1: example---mango Pearl barley yellow wine production technological process)
(3) making method
1, the seed of Job's tears: the usage ratio that glutinous rice is 3: 1, 30kg glutinous rice is washed rice, after rice dipping 24～48h, the taking-up boiling that drains away the water, 30kg glutinous rice goes out appetite and is about 54kg, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, the rice cooking is spread out and is cooled to 32～35 DEG C, pour in fermentor tank, break up meal with 20kg wintercherry water, sow 250g quality rhizopus koji powder, nest carries out diastatic fermentation, product temperature remains between 18～28 DEG C, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 DEG C, fermentation is in saccharification animated period, using for subsequent use as distiller's yeast glutinous rice converted mash,
2, the 90kg seed of Job's tears is broken into 2～4 half granular, eluriate, with warm water soaking, after 48h, take out the boiling that drains away the water, the 90kg seed of Job's tears goes out appetite and is about 160kg, it is for subsequent use that pulp-water leaves into wintercherry water, seed of Job's tears normal temperature cooking time needs to extend compared with glutinous rice normal temperature cooking time, or pressure cooking, and the seed of Job's tears quick-meal stall cooking is opened and is cooled to 33～35 DEG C, add 55kg wintercherry water to break up meal, in seed of Job's tears meal, sow the bent powder of 1000g head mold and mix thoroughly;
3, in the seed of Job's tears: the ratio that glutinous rice is 3: 1 is mixed complex ferment and made seed of Job's tears glutinous rice mixing converted mash, 215kg seed of Job's tears meal in above-mentioned 2 is dropped in the glutinous rice converted mash of 74kg in above-mentioned 1 and mix continuation diastatic fermentation, product temperature remains between 18～28 DEG C, after seed of Job's tears meal saccharification 24～36h, product temperature goes up again to 30～32 DEG C and again in diastatic fermentation animated period, subsequently, its plate and frame(type)filter press press filtration is squeezed, grain liquid separates makes seed of Job's tears glutinous rice hybridization mash, seed of Job's tears glutinous rice mixing mellow solution of saccharification sugar degree 33%, add subsequently 85kg wintercherry water, the sugar degree of seed of Job's tears glutinous rice mellow solution of saccharification is adjusted into 25%, after now adjusting, seed of Job's tears glutinous rice mixing mellow solution of saccharification is 351kg,
4, boiling water blanching 3～5min after ninety percent ripe 1100kg mango is cleaned, after peeling, use crusher in crushing, coarse filtration removal core, Sucus Mangiferae indicae sugar degree 15%, add appropriate citric acid acidity is adjusted to 0.6%, add 900g polygalacturonase and carry out degumming process, after clarification press filtration, make Sucus Mangiferae indicae 917kg, use reverse osmosis concentration method by concentration of juices to sugar degree 20%, make concentrated Sucus Mangiferae indicae 688kg, with wet sterilization, temperature remains on 80～100 DEG C and maintains 15～20min, to after sterilization, be cooled to 28～30 DEG C, subsequently 700g wine is activated to 20min with the dry yeast aseptic warm water of 38～40 DEG C, warm water amount is 20 times of wine dry yeast consumption, pour in Sucus Mangiferae indicae and stir evenly, make Fermented Condensed Sucus Mangiferae indicae 702kg,
5, in Fermented Condensed Sucus Mangiferae indicae: the ratio that seed of Job's tears glutinous rice mixing mellow solution of saccharification is 2: 1 is calculated consumption separately and carried out complex ferment, 702kg Fermented Condensed Sucus Mangiferae indicae in above-mentioned 4 is dropped in fermentor tank and mixed with 351kg seed of Job's tears glutinous rice mixing mellow solution of saccharification in above-mentioned 3, mixed sugar degree is 21%, implement complex ferment, product temperature control is between 15～25 DEG C, the fermentation product temperature of 48～72h secondary fermentation mash rises to 30～32 DEG C, fermentation reaches animated period again, after the primary fermentation of 6～8 days, proceed to secondary fermentation, product temperature control is between 15～20 DEG C, secondary fermentation in 65～75 days finishes, with pressure filter distiller's wort press filtration, the liquid of filling a wine cup for input stainless steel storage wine leaves standstill clarification in filling with, raw wine after clarification is sent into thin board type heat exchange sterilizer, keep 80～85 DEG C of sterilization 15min, after sterilization, be filled into while hot altar, warehouse-in ageing after encapsulation, the low alcohol low-heat Mango Low-sugar Pearl barley yellow wine 1000kg of total storage, alcoholic strength has 15.1%vol in theory, in actual production, have the loss of 30% left and right, the alcoholic strength of final mango Pearl barley yellow wine is at 10.5%vol, total acid 5g/L, residual sugar≤5g/L, its heat is about 730 kilocalories/kg.
Claims (1)
1. mango Pearl barley yellow wine and preparation method thereof, is characterized in that: its preparation method:
A, the seed of Job's tears: the usage ratio that glutinous rice is 3: 1, glutinous rice rice washing, after rice dipping 24～48h, the taking-up boiling that drains away the water, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, the rice cooking is spread out and is cooled to 32～35 DEG C, pour in fermentor tank, break up meal with wintercherry water, sow quality rhizopus koji powder, nest carries out diastatic fermentation, product temperature remains between 18～28 DEG C, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 DEG C, fermentation is in saccharification animated period, using for subsequent use as distiller's yeast glutinous rice converted mash,
B, the seed of Job's tears is broken into 2～4 half granular, eluriate, with warm water soaking, after 48h, take out the boiling that drains away the water, it is for subsequent use that pulp-water leaves into wintercherry water, and seed of Job's tears normal temperature cooking time needs to extend compared with glutinous rice normal temperature cooking time, or pressure cooking, the seed of Job's tears quick-meal stall cooking is opened and is cooled to 33～35 DEG C, add wintercherry water to break up meal, in seed of Job's tears meal, broadcast and remove the bent powder of appropriate head mold and mix thoroughly;
C, in the seed of Job's tears: the ratio that glutinous rice is 3: 1 is mixed complex ferment and made seed of Job's tears glutinous rice mixing converted mash, seed of Job's tears meal in b is dropped in the glutinous rice converted mash in a and mixes continuation diastatic fermentation, product temperature remains between 18～28 DEG C, after seed of Job's tears meal saccharification 24～36h, product temperature goes up again to 30～32 DEG C and again in diastatic fermentation animated period, subsequently, its plate and frame(type)filter press press filtration is squeezed, grain liquid separates makes seed of Job's tears glutinous rice mixing mellow solution of saccharification, seed of Job's tears glutinous rice mixing mellow solution of saccharification sugar degree 30～33%, add subsequently appropriate amount of acid pulp-water, the sugar degree of mixing mellow solution of saccharification is adjusted into 25%,
D, boiling water blanching 3～5min after ninety percent ripe mango is cleaned, after peeling, use crusher in crushing, coarse filtration removal core, Sucus Mangiferae indicae sugar degree 11～19%, add appropriate citric acid acidity is adjusted to 0.6%, add appropriate polygalacturonase and carry out degumming process, after clarification press filtration, make Sucus Mangiferae indicae, use reverse osmosis concentration method by concentration of juices to sugar degree 20%, make concentrated Sucus Mangiferae indicae, with wet sterilization, temperature remains on 80～100 DEG C and maintains 15～20min, to after sterilization, be cooled to 28～30 DEG C, subsequently wine is activated to 20min with the dry yeast aseptic warm water of 38～40 DEG C, warm water amount is 20 times of wine dry yeast consumption, pour in Sucus Mangiferae indicae and stir evenly, make Fermented Condensed Sucus Mangiferae indicae,
E, in Fermented Condensed Sucus Mangiferae indicae: the ratio that seed of Job's tears glutinous rice mixing mellow solution of saccharification is 2: 1 is calculated consumption separately and carried out complex ferment, Fermented Condensed Sucus Mangiferae indicae in d is dropped in fermentor tank and mixed with seed of Job's tears glutinous rice mixing mellow solution of saccharification in c, mixed sugar degree is 20～22%, implement complex ferment, product temperature control is between 15～25 DEG C, the fermentation product temperature of 48～72h secondary fermentation mash rises to 30～32 DEG C, fermentation reaches animated period again, after the primary fermentation of 6～8 days, proceed to secondary fermentation, product temperature control is between 15～20 DEG C, secondary fermentation in 65～75 days finishes, with pressure filter distiller's wort press filtration, the liquid of filling a wine cup for input stainless steel storage wine leaves standstill clarification in filling with, raw wine after clarification is sent into thin board type heat exchange sterilizer, keep 80～85 DEG C of sterilization 15min, after sterilization, be filled into while hot altar, warehouse-in ageing after encapsulation, make low alcohol low-heat Mango Low-sugar Pearl barley yellow wine, alcoholic strength is at 9～11%vol, total acid 2.5～7.0g/L, residual sugar≤5g/L, its heat is between 700～750 kilocalories/kg.
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| CN104531427A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing smoked plum and mango wine |
| CN106701414A (en) * | 2016-12-20 | 2017-05-24 | 潜山县天柱山糯米封缸酒业有限公司 | Flowery-fragrant fenggang wine suitable for women to drink and making method thereof |
| CN108485875A (en) * | 2018-06-27 | 2018-09-04 | 泰顺县云龙泉酒业有限公司 | A kind of preparation method of wine of seed of Jobs tears |
| CN109022219A (en) * | 2018-09-04 | 2018-12-18 | 黄小云 | A kind of manufacture craft of health preserving wine |
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Application publication date: 20141119 |