CN106350423B - The production method of glutinous sorghum mulberry fruit alcoholic drink mixed with fruit juice - Google Patents
The production method of glutinous sorghum mulberry fruit alcoholic drink mixed with fruit juice Download PDFInfo
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- CN106350423B CN106350423B CN201610854638.0A CN201610854638A CN106350423B CN 106350423 B CN106350423 B CN 106350423B CN 201610854638 A CN201610854638 A CN 201610854638A CN 106350423 B CN106350423 B CN 106350423B
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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
The invention discloses a kind of production methods of glutinous sorghum mulberry fruit alcoholic drink mixed with fruit juice, it is characterised in that: follow these steps to carry out, (1) glutinous sorghum impregnates and steaming grain, (2) glutinous sorghum diastatic fermentation: the fermentation of (3) mulberry fruit, (4) mixing distillation, the extraction of (5) mulberry fruit and cellar are old.The present invention solves the problems, such as the safe mass in fruit wine production very well, the high integrities such as glutinous sorghum and the multiple components of mulberry fruit, odor type, color, health function with it is complementary, also wine products quality is solved because microbial activities is apt to deteriorate, muddy, precipitating, ensure that the safe and healthy quality of beverage/food.
Description
Technical field
The present invention relates to brewing technology field, especially a kind of production method of glutinous jowar mulberry fruit alcoholic drink mixed with fruit juice.
Background technique
It is well known that mid-aged population likes the high spirit that the higher grain of degree is brewed, female group and young man
Like drinking fruit wine.Traditional faint scent Xiaoqu wine refers to that with whole grain grain be raw material, uses the fermented soy such as Chinese yeast head mold, saccharomycete
Height distilled spirit；And traditional fruit wine refers to that with fruit be raw material, the mild drinking wine made using saccharomycetes to make fermentation.Two
Person's raw material, technique, flavor are had nothing in common with each other, and function is not also identical.In recent years, mulberry fruit is found the plurality of health care functions of human body,
It is the ripening fruits of Moraceae deciduous tree mulberry tree, and mature fresh fruit, matter is glossy, and juice is more, sour and sweet palatability.Modern study card
It is real, activated protein rich in, vitamin, amino acid, carrotene, minerals, resveratrol, anthocyanidin in mulberry fruit
Equal compositions, it is 4 times of grape that nutrition, which is 5~6 times of apple, has multiple efficacies, is described as " 21st century by medical field
Best health fruit ".The effects of mulberry fruit has improvement skin blood to supply, nutrition skin, keeps skin delicate and black hair, and can delay
Aging, often feeding mulberry fruit can be with improving eyesight, relieving eye strain, and in addition mulberry fruit has immunologic enhancement, has weight gain to make spleen
With reacting hemolytic has humidification, can prevent human body artery hardening, boost metabolism.Therefore using mulberry fruit as raw material
Fruit wine is well received by consumers.The preparation method of mulberry fruit wine mainly uses wine fermentation brewing method, such as Chinese patent
A kind of method of brewing with fementing technology mulberry fruit wine disclosed in CN105623956A, by the filter of 200 mesh of the mulberry fruit juice after squeezing
Cloth is filtered, and measures mulberry juice sugar amount after initial filter, and adding white sugar makes its pol up to 20-22%, and pH value is adjusted to 3.3-
3.5, while SO2 is added, reach 50mg/L, take wine active dry yeast, is added in fruit juice and mixes in 5% ratio, In
It is activated within water-bath 10 minutes under the conditions of 30-40 degree, fermentation seals after 4 hours, and fermentation temperature is 25-28 degree, ferments 9 days
Afterwards, it then changes container progress post-fermentation, the good fruit wine of post-fermentation is filtered with 3% diatomite to obtain the final product.For another example Chinese patent
The production method of milled glutinous broomcorn millet mulberry health-care wine disclosed in CN103224865A: (1) taking milled glutinous broomcorn millet, and the water of 5 times of quality is added, and stirring is equal
It is even, the anhydrous calcium chloride of milled glutinous broomcorn millet quality 0.2% is added, alpha-amylase is added in the ratio that 15~20 units are added in every gram of milled glutinous broomcorn millet, adds
Heat maintains 30~40 minutes to 90~95 DEG C, cools to 58~62 DEG C, PH is transferred to 4.5~4.8 with citric acid, according to every gram
Carbohydrase is added in the ratio that 100~120 units are added in milled glutinous broomcorn millet, and 58~62 DEG C keep the temperature 6~7 hours, is then obtained with filtered through gauze
Milled glutinous broomcorn millet saccharified liquid and milled glutinous broomcorn millet grain；(2) it chooses without going rotten, being cleaned without rotten mature mulberry fruit, rejects exogenous impurity, add 3 times of quality
Water after squeezed the juice with squeezer, obtain mulberry fruit juice and mulberry fruit pomace two parts；(3) milled glutinous broomcorn millet saccharified liquid and mulberry fruit juice are pressed into volume
Ratio mixing than 1:1, while it is 4.2~4.5 that citric acid, which is added, to adjust PH, access yellow rice wine active dry yeast carries out primary fermentation,
Inoculative proportion is that every 100 milliliters of fermentation liquids are inoculated with 0.1 gram of yellow rice wine active dry yeast, 20~25 DEG C of primary fermentation temperature, when primary fermentation
Between 5~7 days, fermentation liquid is transferred in osculum wine jar after primary fermentation, airtight storage, and post-fermentation, time are carried out under the conditions of 15 DEG C
It is 1 month, milled glutinous broomcorn millet mulberry fruit fermented wine is obtained after post-fermentation；(3) remaining milled glutinous broomcorn millet grain, mulberry fruit pomace are taken, 3 times of matter are added
30% edible ethanol of (v/v) through reducing degree processing of amount seals cylinder after mixing evenly and impregnates, and soaking time is 30~35 days, during which
Primary every stirring in 3 days, gauze coarse filtration is after extraction up to milled glutinous broomcorn millet mulberry fruit alcohol extract；(4) by milled glutinous broomcorn millet mulberry fruit fermented wine
It is mixed with the ratio of milled glutinous broomcorn millet mulberry fruit alcohol extract 3:1 by volume, 0.15% honey element, 5% white sand is added in mixing wine liquid
Sugar and 0.15% citric acid, control temperature and are stored at 15~18 DEG C, storage was carried out after 6 months with diatomite filter
Filter, is then charged into sterilized vial, and 20~30min is sterilized in 70 DEG C of hot water and is got product.
The above method obtain mulberry fruit wine wine degree it is too low, do not embody in the shared feature of low alcohol white spirit and fruit wine and
Mouthfeel is commonly incorporated into the chemicals such as SO2 in addition in mulberry fruit wine production, while fruit wine is prepared after fruit crushing in storage management process
In, because microbial activities occurs to go bad, there is the problems such as muddy, precipitating.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, preferably faint scent Xiaoqu wine production technology and fruit
Wine production technology combines, and provides that a kind of adaptation population is wide, and unique flavor, nutrition and health care is made good use of, and alcoholic strength is moderate
The production method of glutinous jowar mulberry fruit alcoholic drink mixed with fruit juice.The purpose of the present invention is realized by following technical proposals: a kind of glutinous jowar mulberry fruit dew
The production method of wine follows these steps to carry out:
One, glutinous jowar impregnate and steam grain, every double centner glutinous sorghum with 160-170 liters of boiled water, impregnate 6-10 hours after put
It is soaked out；The glutinous sorghum soaked just steams 10-15 minutes, glutinous sorghum broken skin 10% in rice steamer, then mixes bored water about 10 minutes, vigour
It steams 45-50 minutes again, keeps glutinous sorghum starch breach rate high, reach 89% or more, and the rice husk of standby glutinous sorghum 8-12% is spare；
Two, glutinous sorghum diastatic fermentation: one layer of rice husk is spread and by steamed glutinous sorghum on the seat of booth, pushes away and is cooled to 37-45 DEG C, spread
Enter small starter powder 0.2-0.4%, and ripe grain is placed in case, grain face equating, and spread a little rice husk and small starter powder on it；It is pressed with grain
1:3.5-3.8 barrelling, side rim track tramping, and fermentation time general 7-10 days or so；
Three, mulberry fruit is fermented: in glutinous sorghum: mulberry fruit is that the ratio of 1:0.2-0.25 gets mulberry fruit ready, is crushed after mulberry fruit is cleaned,
Enter spontaneous fermentation 5-6 days of 25-34 DEG C of tank；
Four, mixing distillation: entering rice steamer for the glutinous sorghum fermented first, and high fire starts to distill, then is respectively charged into and ferments
Mulberry fruit pomace and fruit juice, flat fire continue to distill, and collect base liquor, and foreshot, which clips, to be mixed into liquor tailing and steam again；
Five, mulberry fruit extraction and cellar are old: directly pouring into spare good pithos base liquor, then press double centner base liquor, are added
The ratio of 10-15 kilograms of mulberry fruit, old 3-5 years of sealing cellar, is filtered to remove mulberry fruit and impurity, then blending into suitable different crowd need to
The glutinous jowar mulberry fruit alcoholic drink mixed with fruit juice wanted.
There are three features by the present invention: first is to adhere to the mixing distillation of grain fruit, solves the safe matter in fruit wine production very well
Amount problem.The purpose for mixing distillation, is exactly that the multiple components of glutinous sorghum and mulberry fruit, odor type, color, health function is contour
Degree it is comprehensive with it is complementary, this is the first procedure of high-end mulberry fruit alcoholic drink mixed with fruit juice production, even more solves wine products quality because microorganism lives
Visibly moved perishable, muddy, precipitating, guarantees the best approach of the safe and healthy quality of beverage/food.Glutinous sorghum is the master of high-end white wine
Raw material is wanted, it includes amylopectin, has water imbibition strong, is easy gelatinization, enzyme effect point is more, and the micro fermented distillation of tannin is spread out
Raw is the phenol member compounds such as vanillic acid, has the characteristics that special fragrance；Mulberry fruit carbohydrate rich in, organic acid, lipid, dimension
The nutrition and health cares compositions such as raw element, pigment, non-pigmented powder, have and adjust human immunity, and antioxidation prevents cardiovascular and cerebrovascular disease
Etc. functions.Second is that other adminiclies and SO are not added during the fermentation2With the preservatives such as potassium metabisulfite, to guarantee mulberry fruit
The green high-quality of wine itself.Third is the mulberry fruit raw material that successive different times add 30-40% or more twice.Such as during distillation
Add 20-25% mulberry fruit, in order to further extract the color, smell and taste composition in mulberry fruit, enrich the various healthcare functions of glutinous sorghum mulberry fruit,
In base liquor, the mulberry fruit for adding weight 10-15% carries out Soakage extraction, and long period cellar is old.Due to complicated physics, change
Variation is learned, makes the quality of this product, becomes high-quality plentiful from coarse, fragrance more garden is ripe pure and mild, and color is more graceful.It is this
Have white wine faint scent concurrently, fruit wine mellowness is full of nutrition, the high-end middle low new product of healthcare function glutinous sorghum mulberry fruit outstanding, just suitable
The needs in social consumption market, the variation of group's development trend are answered.From the purpose of the present invention is may be implemented known to above situation
's.
Specific embodiment
Embodiment 1, a kind of production method of glutinous jowar mulberry fruit alcoholic drink mixed with fruit juice, concrete technology technical method are as follows:
One, grain is impregnated and steamed to glutinous jowar
1, boiled water steeps glutinous sorghum, and every double centner glutinous sorghum needs soaked 160-170 liters, and glutinous sorghum metering is poured into pot,
Grain face is struck off after mixing evenly, and soaked temperature should reach 73 DEG C -76 DEG C or so.It is released after 6-10 hours soaking soaked, it is desirable that
Glutinous sorghum must absorb water uniformly, the saturating heart.
2, it to the glutinous sorghum soaked, is just steamed 10-15 minutes in rice steamer, glutinous sorghum broken skin 10%, then mix bored water and exceed glutinous height
6-7 centimetres of fine strain of millet, vigour is steamed 45-50 minutes again, and proclamation lid 10 minutes or so.60-65 DEG C of temperature bottom in rice steamer, upper layer 94-
It is 95 DEG C, 70-80 DEG C average.Glutinous sorghum breach rate reaches 89% or more, and water content chemical examination is 59% -60%, and standby glutinous sorghum 8-
12% rice husk is spare；
Two, glutinous sorghum diastatic fermentation
1, go out rice steamer: first sweeping the hall that dries in the air only before going out rice steamer, spread booth seat, spread rice husk a thin layer, ripe grain pinch is gone out, from close to case side
It is uniform line by line to fall to spread out on seat.By first rear kind of order turns over a grain, is lifted successively with wood by ripe grain kind face, is struck off,
Chopping, when product temperature cold day drops to 44-45 DEG C, hot day is down to 37-38 DEG C by first afterwards the order that turns over turn over secondary grain.
2, it is sprinkled into according to quantity containing the small starter powder such as the rhizopus such as Q303,3866 and river 345,102 yeast (the present embodiment selection Sichuan
The small starter powder of the winning Koji factory in the Renhe Lu Xian), it is lifted with wood the ripe grain shovel for spreading out seat surrounding is in heaps to passing at case side.Every hundred
Jin raw material is starter powder 0.2-0.4 jins small.
3, it is lifted with wood and lightly shovels ripe grain in cartonning, temperature is higher to be first received in case side, case angle, and temperature is lower to be received in
Middle part harvests to be lifted with wood and grain face is modified even put down.Grain face spreads a little rice husk and small starter powder again.
4, after receiving case, go through the temperature inside the box, the hot season close to room temperature, general 30-31 DEG C of winter.Main Con trolling index,
Substantially such as table:
5, barrelling: before outlet, cleaning Liang Tang, and it is a little to spill rice husk, spreads out with grain, is scraped with grain with lifting with grain by 1:3.5-3.8
It is flat.Normal to be about acidity 1.10-1.18, moisture content 70% with poor quality, rice husk content 12% (matches for 100 jin and contains rice husk in grain
12 jin), content of starch 5-5.1%.Spreading for cooling area is appropriate wide.
6, closing barrelling, side rim track tramping.Install, suitably upper hot water outlet when bacterium culture tank is laid in on poor face, it is thick
It is thin uniform.It is sealed by fermentation 7-10 days or so.
Three, mulberry fruit is fermented；In glutinous sorghum: mulberry fruit is that the ratio of 1:0.2-025 gets mulberry fruit ready, is crushed after mulberry fruit is cleaned,
Enter spontaneous fermentation 5-6 days of 25-34 DEG C of tank；
(1) situations such as mature pitch-black fresh mulberry fruit of buying, check and accepting storing is spare, pays attention to avoiding mouldy, souring appearance.
(2) mulberry fruit is screened, picks impurity sundries, and do not meet the mulberry fruit of quality requirement, then cleaned, removed
Remove the dirt and remains of pesticide on mulberry fruit surface.In this link, operational sequence is reduced to the greatest extent, fruit matter is avoided to aoxidize.
(3) clean mulberry fruit is crushed using pulverizer, enters tank immediately together with fruit seed, pericarp, fruit juice and carries out
Any adminicle is not added in spontaneous fermentation, forbids that SO is added2With the preservatives such as potassium metabisulfite, the quality of base liquor is influenced.
(4) general fermentation temperature is no more than 34 DEG C, and the time 5-6 days or so, spontaneous fermentation terminated.Sense organ surface aterrimus,
Without film layer, fragrance is light, has vinosity, band fruity.
Four, mixing distillation: the glutinous sorghum fermented is entered into rice steamer first, then is respectively charged into the mulberry fruit pomace and fruit fermented
Juice, flame enrichment start to distill, it is noted that the size and temperature of fire, collect base liquor, foreshot, which clips, is mixed into liquor tailing redistillation, wine when evaporating wine
Not Ying Taigao is spent, should be controlled at 50 DEG C or more.
Five, mulberry fruit extraction and cellar are old: directly pouring into spare good pithos base liquor, then press double centner base liquor, are added
The ratio of 10-15 kilograms of mulberry fruit, old 3-5 years of sealing cellar, is filtered to remove mulberry fruit and impurity, then blending into suitable different crowd need to
The glutinous jowar mulberry fruit alcoholic drink mixed with fruit juice wanted.
Claims (1)
1. a kind of production method of glutinous sorghum mulberry fruit alcoholic drink mixed with fruit juice, it is characterised in that: follow these steps to carry out
(1) grain is impregnated and steamed to glutinous sorghum, and every double centner glutinous sorghum is with 160-170 liters of boiled water, releasing bubble after impregnating 6-10 hours
Water；The glutinous sorghum soaked just steams 10-15 minutes, glutinous sorghum broken skin 10% in rice steamer, then mixes bored water about 10 minutes, and vigour is steamed again
45-50 minutes, keep glutinous sorghum starch breach rate high, reaches 89% or more, and the rice husk of standby glutinous sorghum 8-12% is spare；
(2) glutinous sorghum diastatic fermentation: one layer of rice husk is spread and by steamed glutinous sorghum on the seat of booth, pushes away and is cooled to 37-45 DEG C, be sprinkled into small
Starter powder 0.2-0.4%, and ripe grain is placed in case, grain face equating, and spread a little rice husk and small starter powder on it；1 is pressed with grain:
3.5-3.8 barrelling, side rim track tramping, and fermentation time general 7-10 days or so；
(3) mulberry fruit is fermented: in glutinous sorghum: mulberry fruit is that the ratio of 1:0.2-0.25 gets mulberry fruit ready, crushes after mulberry fruit is cleaned, enters tank
25-34 DEG C spontaneous fermentation 5-6 days；
(4) mixing distillation: the glutinous sorghum fermented is entered into rice steamer first, high fire starts to distill, then is respectively charged into the mulberry fruit fermented
Pomace and fruit juice, flat fire continue to distill, and collect base liquor, and foreshot, which clips, to be mixed into liquor tailing and steam again；
(5) mulberry fruit extraction and cellar are old: directly pouring into spare good pithos base liquor, then press double centner base liquor, 10-15 is added
The ratio of kilogram mulberry fruit, old 3-5 years of sealing cellar, is filtered to remove mulberry fruit and impurity, then blend into suitable different crowd need it is glutinous
Sorghum mulberry fruit alcoholic drink mixed with fruit juice.
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| CN107312682A (en) * | 2017-08-23 | 2017-11-03 | 合江县重井源白酒厂 | A kind of preparation method of glutinous sorghum white wine |
| CN109439487A (en) * | 2018-12-26 | 2019-03-08 | 湖北工业大学 | A kind of Stauntonia latifolia glutinous jowar Spirit prepares brewing method |
| CN109593623A (en) * | 2019-01-31 | 2019-04-09 | 四川省春源品悟酒业有限公司 | A kind of preparation method of solid-state Chinese yeast delicate fragrance type dinner party with singsong girls in attendance |
| CN111088136B (en) * | 2020-01-19 | 2024-02-06 | 江南大学 | Black date juice wine and preparation method thereof |
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| CN101612327A (en) * | 2009-07-20 | 2009-12-30 | 朱园奎 | A kind of health promoting wine and preparation method thereof |
| CN105018294A (en) * | 2015-08-04 | 2015-11-04 | 李修田 | Health-maintaining medical wine and preparation method thereof |
| CN105062791A (en) * | 2015-09-10 | 2015-11-18 | 郑成宣 | Brewing method of glutinous sorghum ecological Xiaoqu liquor |
| CN105861236B (en) * | 2016-06-21 | 2019-03-26 | 郭睿 | The production method of sweet tea type glutinous sorghum yellow rice wine |
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