CN104371880B - A kind of solid fermentation preparation method of persimmon taste fruit vodka - Google Patents
A kind of solid fermentation preparation method of persimmon taste fruit vodka Download PDFInfo
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- CN104371880B CN104371880B CN201410699289.0A CN201410699289A CN104371880B CN 104371880 B CN104371880 B CN 104371880B CN 201410699289 A CN201410699289 A CN 201410699289A CN 104371880 B CN104371880 B CN 104371880B
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- 238000000855 fermentation Methods 0.000 title claims abstract description 49
- 230000004151 fermentation Effects 0.000 title claims abstract description 49
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 48
- 235000013522 vodka Nutrition 0.000 title claims abstract description 34
- 239000007787 solid Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 87
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 53
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 230000004913 activation Effects 0.000 claims abstract description 34
- 239000000463 material Substances 0.000 claims abstract description 29
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 26
- 229930006000 Sucrose Natural products 0.000 claims abstract description 26
- 239000005720 sucrose Substances 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 25
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- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 19
- 230000003213 activating effect Effects 0.000 claims abstract description 18
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- 240000005979 Hordeum vulgare Species 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims description 39
- 238000004821 distillation Methods 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 18
- 241000209219 Hordeum Species 0.000 claims description 17
- 150000001875 compounds Chemical class 0.000 claims description 15
- 238000010298 pulverizing process Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- 238000010025 steaming Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
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- 230000002255 enzymatic effect Effects 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 241000723267 Diospyros Species 0.000 claims description 2
- WBZKQQHYRPRKNJ-UHFFFAOYSA-L disulfite Chemical compound [O-]S(=O)S([O-])(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-L 0.000 claims description 2
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- 244000055850 Diospyros virginiana Species 0.000 abstract description 3
- 239000012467 final product Substances 0.000 abstract description 2
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- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 5
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- 238000010563 solid-state fermentation Methods 0.000 description 4
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- 235000010928 Betula populifolia Nutrition 0.000 description 1
- 235000002992 Betula pubescens Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
A solid fermentation preparation method for persimmon taste fruit vodka, by barley, Fructus Hordei Germinatus are stirred, then add brewing water infiltrate after steam, obtain cereal materials after treatment; Persimmon is smashed to pieces, obtained persimmon mud; Ai Er yeast, fruit wine yeast are joined respectively in sucrose solution, obtain activating Ai Er yeast and activation fruit wine yeast; Cereal materials after treatment and persimmon mud 1:3 in mass ratio～3:1 is mixed, after add after water, then add activation fruit wine yeast, mix after fermentation 32～40h thoroughly; Add again activation Ai Er yeast, obtain fermentate after mixing after fermentation 120h～135h thoroughly; Adopt brewing water to leach the fermenation raw liquid in fermentate, and stoste is distilled. Persimmon taste fruit vodka of the present invention not only has the characteristic of the dry and comfortable sweet-smelling of vodka itself, has more the persimmon fragrance that makes people joyful, and this fruital can combine together well with aroma, makes final product special flavour uniqueness, and mouthfeel is pure and fresh, smell coordination.
Description
Technical field
The present invention relates to solid fermentation brewage field, be specifically related to a kind of persimmon taste fruit voltSpy is with the solid fermentation preparation method of wine.
Background technology
Vodka is Russia and Polish national wine, is these two epichorial a kind of distillationsWine, its outward appearance is pure transparent, and mouthfeel is pure and fresh sweet refreshing. In the middle of the most traditional production technology, logicalNormal adopt the barley of high-quality as cereal materials, adopt fructus hordei germinatus as cereal steaming in processSaccharifying agent, in brewing process, adopt yeast as fermentation bacterial classification, after ferment warp manyInferior distillation, more finally obtain vodka by white birch wood filtering and impurity removing. Someone developed water afterwardsThe vodka of fruit local flavor, common are apple aroma, grape taste, strawberry taste, blue berry flavor and lemonThe vodka of lemon taste, these fruit vodka be by fruit juice, distilled water and high wine degree (95%,V/V) vodka modulation forms, and the fruital of fruit vodka depends on after brewageing mostlyModulation process, fruit vodka is owing to having unique fruital, so cater to very much youthfulTaste. Persimmon is a kind of very fruit of high nutritive value that has, and it has good mouthfeel and containsSugar amount is high, is suitable for brewageing of fruit wine, but does not also have in the market persimmon vodka to go outExisting, so be necessary to provide a kind of persimmon taste fruit vodka.
Summary of the invention
The object of the present invention is to provide a kind of solid fermentation system of persimmon taste fruit vodkaPreparation Method, adopts solid state fermentation brew to go out nature refreshing clean, fragrance harmony, the persimmon of mouthfeel uniquenessSub-vodka.
For achieving the above object, the present invention adopts following technical scheme:
A solid fermentation preparation method for persimmon taste fruit vodka, comprises the following steps:
(1) processing of cereal materials: according to mass fraction, by 4～5 parts of the barleys after pulverizing,1～2 part, Fructus Hordei Germinatus after pulverizing stirs, and obtains mixture, then in mixture, addsBrewing water steams after infiltrating, and obtains cereal materials after treatment;
(2) processing of fruit raw material: after 3～5 parts of ripe persimmons are cleaned, go after taking away the puckery tasteThe base of a fruit is smashed to pieces, obtains persimmon mud;
(3) saccharomycetic pretreatment: Ai Er yeast is joined in sucrose solution, obtain livingChange Ai Er yeast; Fruit wine yeast is joined in sucrose solution, obtain activating fruit wine yeast;
(4) mixing of raw material: by cereal materials after treatment and persimmon mud 1:3～3 in mass ratio:1 mixes, and obtains compound;
(5) yeast-inoculated and fermentation: to adding brewing water in compound and be cooled to 20～24 DEG C, then add activation fruit wine yeast, after mixing thoroughly at 20～24 DEG C of bottom fermentation 32～40h; AgainAfter cooling the temperature to 17～18 DEG C, add activation Ai Er yeast, after mixing thoroughly, temperature is controlled atAfter 19～22 DEG C of bottom fermentation 120h～135h, obtain fermentate; Wherein, activation fruit wine yeastThe quality of quality, activation Ai Er yeast is 1.5～2.5% of mixture quality;
(6) distillation: adopt brewing water to leach the fermenation raw liquid in fermentate, and to stosteDistill, collect the cut of 83～85 DEG C, obtain a kind of persimmon taste fruit vodka.
The actual conditions steaming in described step (1) is: prior to steaming 3 at 63～67 DEG C～3.5h makes the starch in the enzymatic barley in Fructus Hordei Germinatus decompose saccharification, then steams at 76～79 DEG CSystem 20～30min makes the enzyme deactivation in Fructus Hordei Germinatus.
The addition of brewing water is mixture weight in described step (1) 2.5～3 times.
The detailed process of taking away the puckery taste in described step (2) is: by clean after persimmon at 23～27 DEG CLeave standstill down 36～48h.
In described step (2), cleaning detailed process is: water and concentration are 0.5～0.6g/L respectivelyPotassium metabisulfite solution persimmon is cleaned.
Described step joins Ai Er yeast after sucrose solution in (3), at 20～24 DEG CLeave standstill 25～26min, obtain activating Ai Er yeast; Wherein, the concentration of sucrose solution be 45～55g/L, and the quality of sucrose solution is 10～15 times of Ai Er yeast quality.
Described step joins fruit wine yeast after sucrose solution in (3), at 35～37 DEG CLeave standstill 25～26min, obtain activating fruit wine yeast; Wherein, the concentration of sucrose solution be 45～55g/L, and the quality of sucrose solution is 10～15 times of fruit wine yeast quality.
The quality of brewing water is mixture quality in described step (5) 36～40%, andAnd the temperature of brewing water is 1～4 DEG C.
While distillation in described step (6), first collect the cut of 83～92 DEG C, obtain distillate,Then distillate is carried out to water-bath distillation again, collect the cut of 83～85 DEG C.
Compared with prior art, the beneficial effect that the present invention has: the present invention adopts solid state fermentation to makeMake persimmon taste fruit vodka, in order to make fruity just incorporate wine liquid in brewing process, makingBefore making, persimmon is mixed with cereal, make sugar part of persimmon participate in saccharomycetic fermentation,Fruital in the wine obtaining is not eventually depend on the modulation after brewageing and blend, but comes from persimmonRelease and the fusion during the fermentation of composition in son, fruit good taste, mouthfeel is good. ThisInvention, by add brewing water in compound, can suitably reduce the pol of raw material, becauseRaw material pol is too high, may make osmotic pressure too high, is unfavorable for growth and the fermentation of yeast.
In order to make fruit raw material and the cereal materials can be fully by saccharomycetes to make fermentation, the present invention adoptsWith two kinds of different yeast as fermented bacterium; In order to coordinate the fermentation temperature of two kinds of different yeastDegree, the present invention has adopted Ai Er yeast and the fruit wine yeast that fermentation temperature is close; Due to these two kindsActivation condition, inoculation temperature and the fermenting speed of yeast is not identical, thus the present invention by this twoPrimary yeast is separately activation under different condition, the method processing that different times is inoculated by a certain percentageBacterial classification.
In order to make follow-up distillation more efficient, the present invention has also adopted and has steamed saccharification, solid-stateThe technique of ferment is taken brew persimmon taste fruit vodka. The present invention's process steams, solid state fermentation,Can make final finished wine not only have the characteristic of the dry and comfortable sweet-smelling of vodka itself, have more and make people pleasedHappy persimmon fragrance, and this fruital can combine together well with aroma, makes finalProduct special flavour uniqueness, mouthfeel is pure and fresh, smell coordination.
The present invention, will before ferment because employing is different from fruit juice modulator approach after the ferment of prior artRaw material mixes, and adopts solid state fermentation brew to go out nature refreshing clean simultaneously, fragrance harmony, and mouthfeel is onlySpecial persimmon vodka.
Detailed description of the invention
Below by specific embodiment, the present invention is described in detail.
Embodiment 1
(1) processing of cereal materials: according to mass fraction, by 4 parts of the barleys after pulverizing,1 part, Fructus Hordei Germinatus after pulverizing stirs, and obtains mixture, then brewages to adding in mixtureWith steaming the starch decomposition sugar in the enzymatic barley making in Fructus Hordei Germinatus after water infiltration at 64 DEG CChange 3h, then at 77 DEG C, steam 20min and make the enzyme deactivation in Fructus Hordei Germinatus, obtain paddy after treatmentRaw material; Wherein, the addition of brewing water is mixture weight 2.5 times.
(2) processing of fruit raw material: 4 parts of maturations and unabroken persimmon are used respectively to clear waterClean epidermis, then the potassium metabisulfite solution that is 0.6g/L by concentration carries out after cleaning and sterilizing,At 27 DEG C, leave standstill after 48h takes away the puckery taste naturally and go the base of a fruit to smash to pieces, obtain persimmon mud;
(3) saccharomycetic pretreatment: it is 48g/L that the Ai Er yeast of 0.03 part is joined to concentrationSucrose solution in, at 22 DEG C leave standstill 25min, obtain activating Ai Er yeast; Wherein, sugarcaneThe quality of sugar juice is 12 times of Ai Er yeast quality.
0.03 part of fruit wine yeast is joined in the sucrose solution that concentration is 48g/L, at 35 DEG CLeave standstill down 25min, obtain activating fruit wine yeast; Wherein, the quality of sucrose solution is fruit wine ferment12 times of matrix amount.
(4) mixing of raw material: 1:1 is mixed in mass ratio by cereal materials after treatment and persimmon mudClose, obtain compound;
(5) yeast-inoculated and fermentation: to the brewing water that adds 4 DEG C in compound, mix thoroughlyAfter be cooled to 21 DEG C, then add activation fruit wine yeast, after mixing thoroughly, send out at 21 DEG C of bottom fermentationsFerment 32h; After cooling the temperature to again 18 DEG C, add activation Ai Er yeast, after mixing thoroughly by temperature controlAfter 21 DEG C of bottom fermentation 130h, measuring wine degree is 11.3%, obtains fermentate; Wherein, liveThe quality of change fruit wine yeast, the quality of activation Ai Er yeast are 1.5% of mixture quality;The quality of brewing water is 38% of mixture quality.
(6) distillation: adopt brewing water to leach the fermenation raw liquid in fermentate, and to stosteDistill, when temperature reaches 89 DEG C, after 75s, collect cut, obtain distillate, then rightDistillate carries out heating water bath distillation, collects the cut of 83 DEG C, obtains a kind of persimmon taste fruitVodka.
Embodiment 2
(1) processing of cereal materials: according to mass fraction, by 5 parts of the barleys after pulverizing,2 parts, Fructus Hordei Germinatus after pulverizing stirs, and obtains mixture, then brewages to adding in mixtureWith steaming the starch decomposition sugar in the enzymatic barley making in Fructus Hordei Germinatus after water infiltration at 65 DEG CChange 3.5h, then at 78 DEG C, steam 25min and make the enzyme deactivation in Fructus Hordei Germinatus, obtain after treatmentCereal materials; Wherein, the addition of brewing water is mixture weight 3 times.
(2) processing of fruit raw material: 3 parts of maturations and unabroken persimmon are used respectively to clear waterClean epidermis, then the potassium metabisulfite solution that is 0.5g/L by concentration carries out after cleaning and sterilizing,At 23 DEG C, leave standstill after 40h takes away the puckery taste naturally and go the base of a fruit to smash to pieces, obtain persimmon mud;
(3) saccharomycetic pretreatment: it is 52g/L that the Ai Er yeast of 0.05 part is joined to concentrationSucrose solution in, at 24 DEG C leave standstill 26min, obtain activating Ai Er yeast; Wherein, sugarcaneThe quality of sugar juice is 15 times of Ai Er yeast quality.
0.03 part of fruit wine yeast is joined in the sucrose solution that concentration is 52g/L, at 36 DEG CLeave standstill down 26min, obtain activating fruit wine yeast; Wherein, the quality of sucrose solution is fruit wine ferment10 times of matrix amount.
(4) mixing of raw material: 2:1 is mixed in mass ratio by cereal materials after treatment and persimmon mudClose, obtain compound;
(5) yeast-inoculated and fermentation: to the brewing water that adds 4 DEG C in compound, mix thoroughlyAfter be cooled to 22 DEG C, then add activation fruit wine yeast, after mixing thoroughly at 22 DEG C of bottom fermentation 35h;After cooling the temperature to again 17.5 DEG C, add activation Ai Er yeast, after mixing thoroughly, temperature is controlled to 22 DEG CAfter bottom fermentation 120h, measuring wine degree is 12.7%, obtains fermentate; Wherein, activation fruit wineThe quality of yeast is 1.5% of mixture quality, and the quality of activation Ai Er yeast is compound matter2.5% of amount; The quality of brewing water is 40% of mixture quality.
(6) distillation: adopt brewing water to leach the fermenation raw liquid in fermentate, and to stosteDistill, when temperature reaches 88 DEG C, after 70s, collect cut, obtain distillate, then rightDistillate carries out heating water bath distillation, collects the cut of 85 DEG C, obtains a kind of persimmon taste fruitVodka.
Embodiment 3
(1) processing of cereal materials: according to mass fraction, by 4 parts of the barleys after pulverizing,1 part, Fructus Hordei Germinatus after pulverizing stirs, and obtains mixture, then brewages to adding in mixtureWith steaming the starch decomposition sugar in the enzymatic barley making in Fructus Hordei Germinatus after water infiltration at 65 DEG CChange 3.5h, then at 79 DEG C, steam 30min and make the enzyme deactivation in Fructus Hordei Germinatus, obtain after treatmentCereal materials; Wherein, the addition of brewing water is mixture weight 3 times.
(2) processing of fruit raw material: 5 parts of maturations and unabroken persimmon are used respectively to clear waterClean epidermis, then the potassium metabisulfite solution that is 0.5g/L by concentration carries out after cleaning and sterilizing,At 24 DEG C, leave standstill after 48h takes away the puckery taste naturally and go the base of a fruit to smash to pieces, obtain persimmon mud;
(3) saccharomycetic pretreatment: it is 55g/L that the Ai Er yeast of 0.02 part is joined to concentrationSucrose solution in, at 23 DEG C leave standstill 26min, obtain activating Ai Er yeast; Wherein, sugarcaneThe quality of sugar juice is 10 times of Ai Er yeast quality.
0.05 part of fruit wine yeast is joined in the sucrose solution that concentration is 55g/L, at 36 DEG CLeave standstill down 25min, obtain activating fruit wine yeast; Wherein, the quality of sucrose solution is fruit wine ferment15 times of matrix amount.
(4) mixing of raw material: 1:2 is mixed in mass ratio by cereal materials after treatment and persimmon mudClose, obtain compound;
(5) yeast-inoculated and fermentation: to the brewing water that adds 4 DEG C in compound, mix thoroughlyAfter be cooled to 24 DEG C, then add activation fruit wine yeast, after mixing thoroughly at 24 DEG C of bottom fermentation 32h;After cooling the temperature to again 18 DEG C, add activation Ai Er yeast, after mixing thoroughly, temperature is controlled to 21 DEG CAfter bottom fermentation 135h, measuring wine degree is 10.6%, obtains fermentate; Wherein, activation fruit wineThe quality of yeast, the quality of activation Ai Er yeast are 2.5% of mixture quality; Brewage useThe quality of water is 36% of mixture quality.
(6) distillation: adopt brewing water to leach the fermenation raw liquid in fermentate, and to stosteDistill, when temperature reaches 88～92 DEG C, after 80s, collect cut, obtain distillate, soAfterwards distillate is carried out to heating water bath distillation, collect the cut of 83～84 DEG C, obtain a kind of persimmonSub-taste fruit vodka.
Embodiment 4
(1) processing of cereal materials: according to mass fraction, by 4.5 parts of the barleys after pulverizing,1.5 parts, Fructus Hordei Germinatus after pulverizing stirs, and obtains mixture, then in mixture, adds wineMake with steaming the starch decomposition in the enzymatic barley making in Fructus Hordei Germinatus after water infiltration at 63 DEG CSaccharification 3h, then at 76 DEG C, steam 20min and make the enzyme deactivation in Fructus Hordei Germinatus, obtain after treatmentCereal materials; Wherein, the addition of brewing water is mixture weight 2.5 times.
(2) processing of fruit raw material: 3.5 parts of maturations and unabroken persimmon are used respectively clearlyWater is cleaned epidermis, then the potassium metabisulfite solution that is 0.5g/L by concentration carries out cleaning and sterilizingAfter, at 25 DEG C, leave standstill after 45h takes away the puckery taste naturally and go the base of a fruit to smash to pieces, obtain persimmon mud;
(3) saccharomycetic pretreatment: it is 50g/L that the Ai Er yeast of 0.03 part is joined to concentrationSucrose solution in, at 20 DEG C leave standstill 25min, obtain activating Ai Er yeast; Wherein, sugarcaneThe quality of sugar juice is 13 times of Ai Er yeast quality.
0.04 part of fruit wine yeast is joined in the sucrose solution that concentration is 55g/L, at 37 DEG CLeave standstill down 25min, obtain activating fruit wine yeast; Wherein, the quality of sucrose solution is fruit wine ferment11 times of matrix amount.
(4) mixing of raw material: 1:3 is mixed in mass ratio by cereal materials after treatment and persimmon mudClose, obtain compound;
(5) yeast-inoculated and fermentation: to the brewing water that adds 4 DEG C in compound, mix thoroughlyBe cooled to 20 DEG C, then added activation fruit wine yeast, after mixing thoroughly at 20 DEG C of bottom fermentation 38h;After cooling the temperature to again 17 DEG C, add activation Ai Er yeast, after mixing thoroughly, temperature is controlled to 19 DEG CAfter bottom fermentation 125h, measuring wine degree is 9.2%, obtains fermentate; Wherein, activation fruit wine fermentFemale quality, the quality of activation Ai Er yeast are 2% of mixture quality; Brewing waterQuality is 37% of mixture quality.
(6) distillation: adopt brewing water to leach the fermenation raw liquid in fermentate, and to stosteDistill, when temperature reaches 92 DEG C, after 80s, collect cut, obtain distillate, then rightDistillate carries out heating water bath distillation, collects the cut of 84 DEG C, obtains a kind of persimmon taste fruitVodka.
Embodiment 5
(1) processing of cereal materials: according to mass fraction, by 5 parts of the barleys after pulverizing,1 part, Fructus Hordei Germinatus after pulverizing stirs, and obtains mixture, then brewages to adding in mixtureWith steaming the starch decomposition sugar in the enzymatic barley making in Fructus Hordei Germinatus after water infiltration at 67 DEG CChange 3.5h, then at 77 DEG C, steam 30min and make the enzyme deactivation in Fructus Hordei Germinatus, obtain after treatmentCereal materials; Wherein, the addition of brewing water is mixture weight 3 times.
(2) processing of fruit raw material: 4.5 parts of maturations and unabroken persimmon are used respectively clearlyWater is cleaned epidermis, then the potassium metabisulfite solution that is 0.6g/L by concentration carries out cleaning and sterilizingAfter, at 26 DEG C, leave standstill after 36h takes away the puckery taste naturally and go the base of a fruit to smash to pieces, obtain persimmon mud;
(3) saccharomycetic pretreatment: it is 45g/L that the Ai Er yeast of 0.04 part is joined to concentrationSucrose solution in, at 21 DEG C leave standstill 26min, obtain activating Ai Er yeast; Wherein, sugarcaneThe quality of sugar juice is 10 times of Ai Er yeast quality.
0.05 part of fruit wine yeast is joined in the sucrose solution that concentration is 48g/L, at 35 DEG CLeave standstill down 25min, obtain activating fruit wine yeast; Wherein, the quality of sucrose solution is fruit wine ferment13 times of matrix amount.
(4) mixing of raw material: 3:1 is mixed in mass ratio by cereal materials after treatment and persimmon mudClose, obtain compound;
(5) yeast-inoculated and fermentation: after mixing thoroughly to the brewing water that adds 4 DEG C in compoundBe cooled to 21 DEG C, then added activation fruit wine yeast, after mixing thoroughly at 21 DEG C of bottom fermentation 40h;After cooling the temperature to again 18 DEG C, add activation Ai Er yeast, after mixing thoroughly, temperature is controlled to 20 DEG CAfter bottom fermentation 130h, measuring wine degree is 13.1%, obtains fermentate; Wherein, activation fruit wineThe quality of yeast, the quality of activation Ai Er yeast are 2% of mixture quality; Brewing waterQuality be mixture quality 40%.
(6) distillation: adopt brewing water to leach the fermenation raw liquid in fermentate, and to stosteDistill, when temperature reaches 83～92 DEG C, after 80s, collect cut, obtain distillate, soAfterwards distillate is carried out to hydro-thermal and add thermal distillation, collect the cut of 83～85 DEG C, obtain a kind of persimmonSub-taste fruit vodka.
In order to make fruit vodka present unique persimmon local flavor, the present invention has selected fresh maturationPersimmon as fruit raw material, then to its clean, sterilization, destemming and fragmentation, and persimmonThe blending objects of son is for the cereal materials of fermentation but not wine liquid, like this can be by the taste of persimmonWell incorporate in wine liquid; The present invention selects high-quality barley as cereal materials, selects Fructus Hordei Germinatus to doFor the saccharifying agent of barley, after they are cleaned, mix by a certain percentage, then adopt cooking process saccharificationTo meet solid fermentation process; For two kinds of raw materials are fermented fully, above first selectingFermentation beer yeast and fruit wine uses yeast fungus be as fermented bacterium, then under different activation conditions,By the separately activation of the active dry powder of two primary yeasts; Before yeast-inoculated, will process by a certain percentageGood persimmon and barley, Fructus Hordei Germinatus mix to be mixed thoroughly, thereby the local flavor of guarantee persimmon during fermentationCan incorporate wine liquid; The inoculation of yeast and fermentation: consider two primary yeast inoculation temperatures and fermentation speedDegree difference, the present invention adopt inoculation method be, at different time order and functions by a certain percentageBy activation two primary yeasts put in raw mixture, after mixing thoroughly under suitable temperature conditionsFermentation; The wine liquid obtaining after fermentation is distilled, can obtain finished product. The present invention can obtainRefreshing clean to nature, fragrance harmony, the persimmon vodka of mouthfeel uniqueness.
Claims (8)
1. a solid fermentation preparation method for persimmon taste fruit vodka, is characterized in that, comprises following stepRapid:
(1) processing of cereal materials: according to mass fraction, by 4～5 parts of the barleys after pulverizing, after pulverizing1～2 part, Fructus Hordei Germinatus stir, obtain mixture, then laggard to adding brewing water to infiltrate in mixtureRow steams, and obtains cereal materials after treatment;
(2) processing of fruit raw material: after 3～5 parts of ripe persimmons are cleaned, after taking away the puckery taste, go the base of a fruit to smash to pieces,Obtain persimmon mud;
(3) saccharomycetic pretreatment: Ai Er yeast is joined in sucrose solution, obtain activating Ai Er yeast;Fruit wine yeast is joined in sucrose solution, obtain activating fruit wine yeast;
(4) mixing of raw material: cereal materials after treatment and persimmon mud 1:3 in mass ratio～3:1 are mixed,Obtain compound;
(5) yeast-inoculated and fermentation: in compound, add brewing water and be cooled to after 20～24 DEG C, thenAdd activation fruit wine yeast, after mixing thoroughly at 20～24 DEG C of bottom fermentation 32～40h; Cool the temperature to again 17～18 DEG CAfter add activation Ai Er yeast, obtain after temperature being controlled to 19～22 DEG C of bottom fermentation 120h～135h after mixing thoroughlyFermentate; Wherein, the quality of the quality of activation fruit wine yeast, activation Ai Er yeast is mixture quality1.5～2.5％；
(6) distillation: adopt brewing water to leach the fermenation raw liquid in fermentate, and stoste is distilled,Collect the cut of 83～85 DEG C, obtain a kind of persimmon taste fruit vodka;
The actual conditions steaming in described step (1) is: make Fructus Hordei Germinatus prior to steaming 3～3.5h at 63～67 DEG CIn enzymatic barley in starch decompose saccharification, then at 76～79 DEG C, steam 20～30min and make in Fructus Hordei GerminatusEnzyme deactivation.
2. the solid fermentation preparation method of a kind of persimmon taste fruit vodka according to claim 1, itsBe characterised in that, the addition of brewing water is mixture weight in described step (1) 2.5～3 times.
3. the solid fermentation preparation method of a kind of persimmon taste fruit vodka according to claim 1, itsBe characterised in that, the detailed process of taking away the puckery taste in described step (2) is: by quiet at 23～27 DEG C the persimmon after cleaningPut 36～48h.
4. the solid fermentation preparation method of a kind of persimmon taste fruit vodka according to claim 1, itsBe characterised in that, in described step (2), cleaning detailed process is: water and concentration are 0.5～0.6g/L respectivelyPotassium metabisulfite solution persimmon is cleaned.
5. the solid fermentation preparation method of a kind of persimmon taste fruit vodka according to claim 1, itsBe characterised in that, described step joins Ai Er yeast after sucrose solution in (3), at 20～24 DEG C, leaves standstill25～26min, obtains activating Ai Er yeast; Wherein, the concentration of sucrose solution is 45～55g/L, and sucroseThe quality of solution is 10～15 times of Ai Er yeast quality.
6. a kind of solid fermentation preparation side of persimmon taste fruit vodka according to claim 1 or 5Method, is characterized in that, described step joins fruit wine yeast after sucrose solution in (3), at 35～37 DEG CLeave standstill down 25～26min, obtain activating fruit wine yeast; Wherein, the concentration of sucrose solution is 45～55g/L,And the quality of sucrose solution is 10～15 times of fruit wine yeast quality.
7. the solid fermentation preparation method of a kind of persimmon taste fruit vodka according to claim 1, itsBe characterised in that, the quality of brewing water is mixture quality in described step (5) 36～40%.
8. the solid fermentation preparation method of a kind of persimmon taste fruit vodka according to claim 1, itsBe characterised in that, while distillation in described step (6), first collect the cut of 83～92 DEG C, obtain distillate, soAfterwards distillate is carried out to water-bath distillation again, collect the cut of 83～85 DEG C.
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| CN104694364B (en) * | 2015-03-31 | 2016-08-24 | 陕西科技大学 | A kind of Fructus Kaki adds the brewing method of taste light sparkling wine |
| CN104893908A (en) * | 2015-06-30 | 2015-09-09 | 李小兵 | Brewing method for persimmon yellow wine |
| CN105779316A (en) * | 2016-04-29 | 2016-07-20 | 贵州省生物研究所 | Preparation method of blueberry wine fermenting yeast solid preparation |
| CN112899114A (en) * | 2021-02-26 | 2021-06-04 | 北京青春至上酒业有限公司 | Method for preparing novel fruity vodka by using secondary fermentation process |
| CN113583776A (en) * | 2021-08-18 | 2021-11-02 | 淮安开淮酒业有限公司 | Production process method of whisky wine |
| CN115851394A (en) * | 2022-12-15 | 2023-03-28 | 烟台高升酒业有限公司 | Preparation process of fruity vodka |
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