CN104928110A - Method for making raw spirits from citrus, glutinous rice and soybeans - Google Patents

Abstract

Disclosed is a method for making raw spirits from citrus, glutinous rice and soybeans. The raw spirits are a kind of healthcare wine developed for women and the old people, so that added value of the citrus industry can be increased while the demand for citrus healthcare wine is increased as far as possible. The raw spirits comprise, by weight percent, (citrus juice: glutinous rice: soybeans: saccharose): wine-making yeast: Chinese rice wine making yeast = (100:50-60:6-8:4-7): half of dosage of a product specification: half of dosage of the product specification. The method includes raw material preparation, preparation for making, diastatic fermentation, filtration and sedimentation, blending and ageing and subpackaging to leave a factory, and accordingly, a production cycle is completed. The raw spirits are remarkable in main nutritional ingredient and healthcare function and are quite high-grade after being aged for one year.

Description

A kind of brewing method of oranges and tangerines glutinous rice soybean raw spirit

Technical field

The present invention relates to a kind of brewing method of oranges and tangerines glutinous rice soybean raw spirit, belong to wine brewing field.

Background technology

According to Ministry of Agriculture's statistics, national Orange Producing area 3,645 ten thousand mu in 2013, orange yield 3,276 ten thousand tons, the main fresh fruit that relies on is sold, every year because unsalablely to go mouldy, the discarded existence with plucking the factors such as shipping damage of secondary fruit russeting fruit, the cost doing fruitless labour is too high.

Though there is traditional oranges and tangerines deep processed product in recent years, but because labour costs and energy cost constantly rise again, citrus farmer is caused to increase income more difficult, be necessary to start with from products innovation, exploitation has the citrus products of local characteristic, such as utilizes orange blossom to do brewing materials for main, and that produces that applicable woman takes into account that the elderly drinks is similar to a kind of oranges and tangerines health promoting wine of the Hakkas ma wine, daughter's red wine, make great efforts to promote such crowd to while health promoting wine demand, the added value of Citrus Industry can be increased again.

By solving above-mentioned being asked a question, provide a kind of brewing method of oranges and tangerines glutinous rice soybean raw spirit.

Summary of the invention

thisoranges and tangerines glutinous rice soybean raw spirit, it is a kind of health promoting wine taken into account the elderly for woman and develop, the primary healthcare advantage of its component has: ● the nutritive ingredient of orange blossom has vital role to the various physiological functions maintaining human body, anti-cardio-cerebral diseases inhibiting tumor cell and the function such as to delay senility ● the laudatory title that sticky rice wine has " length of hundred medicines ", promoting lactation is not smooth to cure mainly menstruation, Low Back Pain of suffering from a deficiency of the kidney impotence and premature ejaculation, its unique flavor mouthfeel is pure and sweet ● soybean is originally not suitable for wine brewing, but make protein transduction change into peptide by this making method, steatolysis is the various organic acid and ester deter-mations useful to human body, energy scavenging free radicals, hypotensive etc., its nourishing function is extremely strong ● sucrose can select brown sugar or rock sugar according to nourishing function, as the stagnation resolvation of brown sugar nature and flavor temperature is promoted the production of body fluid, loose cold lenitive effect of warm stomach invigorating the spleen of invigorating blood circulation, puerpera is had to eat brown sugar, menstrual period drinks the custom that brown sugar water is enriched blood.

Brewing method of the present invention, is achieved by the following technical solution.

A kind of brewing method of oranges and tangerines glutinous rice soybean raw spirit: (1) starting material and proportioning form be weight % by following component; (orange blossom: glutinous rice: soybean: sucrose): wine brewing is bent: koji=(100: 50-60: 6-8: 4-7): 1/2 consumption of consumption ginseng product description: 1/2 consumption of consumption ginseng product description; (2) brewing method taked.

Its brewing method taked is as follows:

1, standby material: 1. choose ripe citrus fruit by batch, remove sick really rotten fruit through rinsing into pond, and with peeling manual after 85-90 DEG C of hot-water soak 3-5min, stand-by 2. by separately getting quality glutinous rice enters pond in batches through rinsing barrelling, be advisable to soak into through soaking rinsing 8-12h, dress basket draining is stand-by choose through screening cleaning by batch that to drain soybean barrelling stand-by, 2, prefabricated: after orange blossom of 1. stand-by for rinsing barrelling peeling pulp feeding squeezing machine being squeezed out, get juice and send into steam cooker through boiling sterilization, after stoichiometry barrelling, adjust acidity again, its acid content 0.5-0.6% is advisable, add the half sucrose by stoichiometry simultaneously, improve pol be conducive to fermentation 2. stand-by glutinous rice is entered rice steamer by stoichiometry, firepower wants violent, after upper air 5min, take off lid and inject appropriate hot water to rice layer, steaming >10min with slow fire again makes rice grain expansion shinny, loose softness is chewed and is not stained with tooth and can goes out rice steamer, going out rice steamer glutinous rice pours in appropriate wood basin, blow on to 30-35 DEG C stand-by the stand-by soybean of metering is entered pot cook, and barrelling is stand-by to be again processed into bean powder, 3, diastatic fermentation: by stand-by for acid adjustment sugaring orange blossom and stand-by bean powder, pour into respectively to have in glutinous rice wood basin and mix, bent and the koji of the wine brewing dividing secondary to add in mixing and stirring respectively to measure, after uniform mixing, reinstall wine brewing Tao Tan, and be tamping altar mouth with plastics film and add string rubber and tighten, send into diastatic fermentation storehouse, its temperature controls saccharifying after 25-35 DEG C, 3-5 days and substantially terminates, and fermented glutinour rice at this moment can be eaten raw, when continuing to wait for sealing diastatic fermentation quietly, after 5 days, hand-held special wooden stick turns once, in continuous two angel's altars, wine with dregs material diastatic fermentation is even, treat that about 40 days diastatic fermentations terminate substantially, add residue sucrose more miscible, be cooled to normal temperature through boiling, fermented glutinour rice grade is at this moment pretty good, packing slowly can enjoy drink stored in refrigerator completely, 4, filtering-depositing: connect the fermented glutinour rice that front 2 row diastatic fermentations terminate substantially, the wine with dregs juice after being separated by filtration, then add residue sucrose miscible, through precipitation change again altar sealing, 5, ageing is allocated: the grade of this raw spirit is higher if think, local flavor is more solely held and must be passed through ageing, therefrom after adjustable alcoholic strength, fragrant and sweet degree after pasteurize sealing, send into dry shady and cool ageing storehouse, general 1 to 2 year old phase, 6, packing is dispatched from the factory: first by bottle cleaning and sterilizing, and by the raw spirit bottling machine metering and bottling labeling of ageing to dispatching from the factory, oranges and tangerines glutinous rice soybean raw spirit is at this moment very high-grade.

Beneficial effect of the present invention is: the present invention is the popular agricultural-food raw material scheme adopting orange blossom, glutinous rice, soybean, sucrose coupling complementary, produces applicable woman and takes into account the health care raw spirit that the elderly drinks, can increase again the added value of Citrus Industry simultaneously.

Accompanying drawing explanation

Fig. 1: a kind of brewing method process flow sheet of oranges and tangerines glutinous rice soybean raw spirit

Embodiment

Prompting: ● in this making method, container used should be avoided using plastics, can Ceramics, glass, timber, stainless container; Set by the container, the instrument that relate to all should be strict sterilization ● brewing fermentation is anaerobic fermentation process, thus no matter be Primary Fermentation, later stage fermentation or ageing all should take appropriate measures sealed vessel.

Below just in conjunction with this process flow sheet, give an actual example and be further elaborated.

The first step is for material: 1. choose ripe citrus fruit by batch, remove sick really rotten fruit through rinsing into pond, and with peeling manual after 85-90 DEG C of hot-water soak 3-5min, stand-by 2. by separately getting quality glutinous rice enters pond in batches through rinsing barrelling, be advisable to soak into through soaking rinsing 8-12h, dress basket draining is stand-by choose through screening cleaning by batch that to drain soybean barrelling stand-by.

Second step is prefabricated: after orange blossom of 1. being squeezed out by stand-by for rinsing barrelling peeling pulp feeding squeezing machine, get orange blossom 100kg and send into cannery retort again after boiling sterilization barrelling, adjust acidity again, get edible calcium carbonate and adjust 0.5-0.6% acid content in right amount, add the half 3.5kg sucrose by stoichiometry simultaneously, improve pol to be conducive to fermentation and 2. to get dress basket draining glutinous rice 60 kg and enter rice steamer, firepower wants violent, after upper air 5min, take off lid and inject appropriate hot water to rice layer, steaming >10min with slow fire again makes rice grain expansion shinny, loose softness is chewed and is not stained with tooth and can goes out rice steamer, going out rice steamer glutinous rice pours in appropriate wood basin, blow on to 30-35 DEG C stand-by get the stand-by soybean of 8kg to enter pot and cook, and barrelling is stand-by to be again processed into bean powder.

3rd step diastatic fermentation: by stand-by for acid adjustment sugaring orange blossom and stand-by bean powder, pour into respectively to have in glutinous rice wood basin and mix, in mixing and stirring, divide secondary to add 0.44kg wine brewing song and 0.35kg koji respectively, after uniform mixing, reinstall wine brewing Tao Tan, and be tamping altar mouth with plastics film and add string rubber and tighten, send into diastatic fermentation storehouse, its temperature controls at 25-35 DEG C, and after 3-5 days, saccharifying terminates substantially, and fermented glutinour rice at this moment can be eaten raw; When continuing to wait for sealing diastatic fermentation quietly, after 5 days, hand-held special wooden stick turns once, in continuous two angel's altars, wine with dregs material diastatic fermentation is even, treat that about 40 days diastatic fermentations terminate substantially, add residue 3.5kg brown sugar more miscible, be cooled to normal temperature through boiling, fermented glutinour rice grade is at this moment pretty good, packing slowly can enjoy drink stored in refrigerator completely; Attention: diastatic fermentation process measures how many impacts by temperature song, the glutinous rice rice grain in diastatic fermentation pottery altar should be examined, its rice grain ghost can not can not resemble raw grain of rice mouthfeel completely, and takes into account fragrant and sweet degree, alcoholic strength and drink custom that wine with dregs spills to terminate diastatic fermentation process.

4th step filtering-depositing: if the fermented glutinour rice that diastatic fermentation terminates substantially, the wine with dregs juice after being separated by filtration, more miscible with remaining 3.5kg brown sugar, change altar sealing again through precipitation, be beneficial to allocate ageing.

5th step joins ageing: if think, the grade of this raw spirit is higher, local flavor is more solely held and must be passed through ageing; Therefrom can to allocate after alcoholic strength, fragrant and sweet degree after pasteurize sealing with edible ethanol, wine sweetener, honey etc., send into dry shady and cool ageing storehouse, general 1 to 2 year old phase.

6th step packing is dispatched from the factory: first by bottle cleaning and sterilizing, and by the raw spirit bottling machine metering and bottling labeling of ageing to dispatching from the factory, oranges and tangerines glutinous rice soybean raw spirit is at this moment very high-grade.

This example gets 100kg orange blossom, 60kg draining glutinous rice, 8kg soybean bean powder, 7kg brown sugar are the complementary starting material scheme of coupling, ± oranges and tangerines glutinous rice healthy soybean class the raw spirit of 15 ° of >120kg can be spawned by rule of thumb completely, be commonly called as top grade " little daughter's red wine ".

Claims (2)

1. a brewing method for oranges and tangerines glutinous rice soybean raw spirit, is characterized in that (1) starting material and proportioning form be weight % by following component; (orange blossom: glutinous rice: soybean: sucrose): wine brewing is bent: koji=(100: 50-60: 6-8: 4-7): 1/2 consumption of consumption ginseng product description: 1/2 consumption of consumption ginseng product description; (2) brewing method taked.

2. the brewing method of a kind of oranges and tangerines glutinous rice soybean raw spirit according to claim 1, it is characterized in that taked brewing method is as follows: 1, standby material: 1. choose ripe citrus fruit by batch, remove the rotten fruit of sick fruit through rinsing into pond, and remove the peel with manual after 85-90 DEG C of hot-water soak 3-5min, stand-by 2. by separately getting quality glutinous rice enters pond in batches through rinsing barrelling, be advisable to soak into through soaking rinsing 8-12h, dress basket draining is stand-by choose through screening cleaning by batch that to drain soybean barrelling stand-by, 2, prefabricated: after orange blossom of 1. stand-by for rinsing barrelling peeling pulp feeding squeezing machine being squeezed out, get juice and send into steam cooker through boiling sterilization, after stoichiometry barrelling, adjust acidity again, its acid content 0.5-0.6% is advisable, add the half sucrose by stoichiometry simultaneously, improve pol be conducive to fermentation 2. stand-by glutinous rice is entered rice steamer by stoichiometry, firepower wants violent, after upper air 5min, take off lid and inject appropriate hot water to rice layer, steaming >10min with slow fire again makes rice grain expansion shinny, loose softness is chewed and is not stained with tooth and can goes out rice steamer, going out rice steamer glutinous rice pours in appropriate wood basin, blow on to 30-35 DEG C stand-by the stand-by soybean of metering is entered pot cook, and barrelling is stand-by to be again processed into bean powder, 3, diastatic fermentation: by stand-by for acid adjustment sugaring orange blossom and stand-by bean powder, pour into respectively to have in glutinous rice wood basin and mix, bent and the koji of the wine brewing dividing secondary to add in mixing and stirring respectively to measure, after uniform mixing, reinstall wine brewing Tao Tan, and be tamping altar mouth with plastics film and add string rubber and tighten, send into diastatic fermentation storehouse, its temperature controls saccharifying after 25-35 DEG C, 3-5 days and substantially terminates, and fermented glutinour rice at this moment can be eaten raw, when continuing to wait for sealing diastatic fermentation quietly, after 5 days, hand-held special wooden stick turns once, in continuous two angel's altars, wine with dregs material diastatic fermentation is even, treat that about 40 days diastatic fermentations terminate substantially, add residue sucrose more miscible, be cooled to normal temperature through boiling, fermented glutinour rice grade is at this moment pretty good, packing slowly can enjoy drink stored in refrigerator completely, 4, filtering-depositing: connect the fermented glutinour rice that front 2 row diastatic fermentations terminate substantially, the wine with dregs juice after being separated by filtration, then add residue sucrose miscible, through precipitation change again altar sealing, 5, ageing is allocated: the grade of this raw spirit is higher if think, local flavor is more solely held and must be passed through ageing, therefrom after adjustable alcoholic strength, fragrant and sweet degree after pasteurize sealing, send into dry shady and cool ageing storehouse, general 1 to 2 year old phase, 6, packing is dispatched from the factory: first by bottle cleaning and sterilizing, by the raw spirit bottling machine metering and bottling labeling of ageing to dispatching from the factory.