CN106867806A - A kind of method that utilization Jujun grasses brewage Juncao yellow rice wine - Google Patents
A kind of method that utilization Jujun grasses brewage Juncao yellow rice wine Download PDFInfo
- Publication number
- CN106867806A CN106867806A CN201710295954.3A CN201710295954A CN106867806A CN 106867806 A CN106867806 A CN 106867806A CN 201710295954 A CN201710295954 A CN 201710295954A CN 106867806 A CN106867806 A CN 106867806A
- Authority
- CN
- China
- Prior art keywords
- jujun grasses
- wine
- yeast
- raw material
- juncao
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of method that utilization Jujun grasses brewage Juncao yellow rice wine, Juncao, as raw material, through raw material preparation, pretreatment of raw material, tinning sterilizing, primary fermentation, after fermentation, ageing and filling is obtained the product with fresh Jujun grasses 60% ~ 90%, distiller's yeast 1 ~ 15%, white granulated sugar 5% 20% and white wine 1% 5%.New plant resources Jujun grasses by the use of resource very abundant of the invention, using " using grass to replace provisions ", not only reduce cost of material as the raw material of wine brewing, and with " not striving grain with people; ground is not striven with grain ", the advantages of make full use of bare place, open alcoholic raw material of new generation.
Description
Technical field
The invention belongs to wine brewing field, and in particular to a kind of method that utilization Jujun grasses brewage Juncao yellow rice wine.
Background technology
Jujun grasses, be by state fungus grass engineering technical research centre chief scientist, fungus grass technological invention people Lin Zhanxiong, in
Nineteen eighty-three introduces China, by cultivating within more than 20 years the grass seeds of suitable China's weather soil environment, and by Lin Zhanxiong researcher with
" Jujun grasses " are named.In the past few decades because of its strong stress resistance, yield is high, and edible mushroom generation material, system are widely used in always
The fields such as standby poultry and livestock feed, ecological management.Find that its crude protein and sugar content height are good liquor-making raw materials in the recent period.At present still
Without using the related record that Jujun grasses are raw material brewed wine.Jujun grasses industry is developed using Jujun grasses technology and correlation technique
A new production system.Producing ethanol with Jujun grasses has wide material sources, the advantage of process is simple.Country also advocates energetically
Alcohol Production is carried out using non-grain crop.Producing alcohol using Jujun grasses not only can be with cost-effective, or sugar enterprise
Can carry out sugar wine coproduction to avoid risk when market sugar valency is low.
China makes wine mainly with the cereal such as barley, wheat, corn, highland barley, sorghum, and grape, sugarcane, apple at this stage
Really, the fruits and vegetables such as apricot are raw material.This method by the use of resource very abundant Jujun grasses as wine brewing raw material, use " with careless generation
Grain ", opens alcoholic raw material of new generation, and compare process is simple with conventional brewing method.
The content of the invention
It is an object of the invention in view of the shortcomings of the prior art, providing the side that a kind of utilization Jujun grasses brewage Juncao yellow rice wine
Method.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of method that utilization Jujun grasses brewage Juncao yellow rice wine, specifically includes following steps：
（1）Raw material is prepared：Each raw material components are matched：Fresh Jujun grasses 60% ~ 90%, distiller's yeast 1% ~
15%th, white granulated sugar 5%-20% and white wine 1%-5%, the percentage sum of each component is 100%；
（2）Pretreatment of raw material：To be cleaned by the fresh Jujun grasses clear water selected, dried, and crushed or squeezed the juice；
（3）Tinning, sterilizing：Fermentation tank sterilizing is thorough, by step（2）The Jujun grasses handled well load fermentation tank, and by proportioning
White granulated sugar is added, and is stirred；
（4）Primary fermentation：Under 0 DEG C of -6 DEG C of anaerobic condition, standing for fermentation 24-72 hours, make the active ingredient dissolution in Jujun grasses；
（5）After fermentation：Add distiller's yeast and stir, fermented 7-14 days under the conditions of 10-20 DEG C；
（6）Ageing：Addition white wine, after being fermented 7-14 days under the conditions of being placed on 20-30 DEG C, wine liquid is separated with vinasse, Ran Houzai
Further ageing -180 days 40 days is carried out at Jujun grasses wine liquid is placed in into 8 ~ 10 DEG C, promotes stabilization and the clarification of wine body；
（7）It is filling：Finally Jujun grasses wine liquid is filtered and clarifying treatment and SO2Sterilizing, sterile filling is packaged into finished product.
The distiller's yeast is the one kind in koji, white wine song, flavor type distiller's yeast, wheat koji, wheat bran, Chinese yeast, red yeast rice and Daqu
Or it is several.
The concentration of the white wine is 50 ~ 60wt%.
The beneficial effects of the present invention are：The present invention is by the use of the new plant resources Jujun grasses of resource very abundant as wine
The raw material of wine, using " using grass to replace provisions ", not only reduce cost of material, and with " not striving grain with people, ground is not striven with grain ", fill
Divide the advantages of using bare place, open alcoholic raw material of new generation.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described, but the present invention is not limited only to these embodiments.
Embodiment 1
A kind of method that utilization Jujun grasses brewage Juncao yellow rice wine, specifically includes following steps：
（1）Raw material is prepared：Fresh Jujun grasses 60%, distiller's yeast 15%（Koji 3%, white wine song 3%, wheat koji 5%, wheat bran 2%, Chinese yeast
2%）, white granulated sugar 20% and white wine 5%（Concentration is 50wt%）；
（2）Pretreatment of raw material：To be cleaned by the fresh Jujun grasses clear water selected, dried, and crushed or squeezed the juice；
（3）Tinning, sterilizing：Fermentation tank sterilizing is thorough, by step（2）The Jujun grasses handled well load fermentation tank, and by proportioning
White granulated sugar is added, and is stirred；
（4）Primary fermentation：Under 0 DEG C of anaerobic condition, standing for fermentation 24 hours makes the active ingredient dissolution in Jujun grasses；
（5）After fermentation：Add distiller's yeast and stir, fermented 7 days under the conditions of 10 DEG C；
（6）Ageing：Addition white wine, after being fermented 7 days under the conditions of being placed on 20 DEG C, wine liquid is separated with vinasse, then again by huge bacterium
Careless wine liquid carries out further ageing 40 days at being placed in 8 DEG C, promotes stabilization and the clarification of wine body；
（7）It is filling：Finally Jujun grasses wine liquid is filtered and clarifying treatment and SO2Sterilizing（0.25g/kg）, sterile filling bag
Dress up finished product.
Embodiment 2
A kind of method that utilization Jujun grasses brewage Juncao yellow rice wine, specifically includes following steps：
（1）Raw material is prepared：Fresh Jujun grasses 90%, distiller's yeast 3%（Flavor type distiller's yeast 1%, red yeast rice 1% and Daqu 1%）, white granulated sugar 5%
With white wine 2%（Concentration is 60wt%）；
（2）Pretreatment of raw material：To be cleaned by the fresh Jujun grasses clear water selected, dried, and crushed or squeezed the juice；
（3）Tinning, sterilizing：Fermentation tank sterilizing is thorough, by step（2）The Jujun grasses handled well load fermentation tank, and by proportioning
White granulated sugar is added, and is stirred；
（4）Primary fermentation：Under 6 DEG C of anaerobic conditions, standing for fermentation 72 hours makes the active ingredient dissolution in Jujun grasses；
（5）After fermentation：Add distiller's yeast and stir, fermented 14 days under the conditions of 20 DEG C；
（6）Ageing：Addition white wine, after being fermented 14 days under the conditions of being placed on 30 DEG C, wine liquid is separated with vinasse, then again by huge bacterium
Careless wine liquid carries out further ageing 180 days at being placed in 10 DEG C, promotes stabilization and the clarification of wine body；
（7）It is filling：Finally Jujun grasses wine liquid is filtered and clarifying treatment and SO2Sterilizing（0.25g/kg）, sterile filling bag
Dress up finished product.
Embodiment 3
A kind of method that utilization Jujun grasses brewage Juncao yellow rice wine, specifically includes following steps：
（1）Raw material is prepared：Fresh Jujun grasses 75%, distiller's yeast 10%（White wine song 2%, wheat koji 3%, red yeast rice 3%, Chinese yeast 2%）, white granulated sugar
10% and white wine 5%；
（2）Pretreatment of raw material：To be cleaned by the fresh Jujun grasses clear water selected, dried, and crushed or squeezed the juice；
（3）Tinning, sterilizing：Fermentation tank sterilizing is thorough, by step（2）The Jujun grasses handled well load fermentation tank, and by proportioning
White granulated sugar is added, and is stirred；
（4）Primary fermentation：Under 4 DEG C of anaerobic conditions, standing for fermentation 36 hours makes the active ingredient dissolution in Jujun grasses；
（5）After fermentation：Add distiller's yeast and stir, fermented 10 days under the conditions of 15 DEG C；
（6）Ageing：Addition white wine, after being fermented 10 days under the conditions of being placed on 25 DEG C, wine liquid is separated with vinasse, then again by huge bacterium
Careless wine liquid carries out further ageing 120 days at being placed in 8 DEG C, promotes stabilization and the clarification of wine body；
（7）It is filling：Finally Jujun grasses wine liquid is filtered and clarifying treatment and SO2Sterilizing（0.25g/kg）, sterile filling bag
Dress up finished product.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modification, should all belong to covering scope of the invention.
Claims (3)
1. a kind of method that utilization Jujun grasses brewage Juncao yellow rice wine, it is characterised in that：Specifically include following steps：
（1）Raw material is prepared：Each raw material components are matched：Fresh Jujun grasses 60% ~ 90%, distiller's yeast 1% ~
15%th, white granulated sugar 5%-20% and white wine 1%-5%, the percentage sum of each component is 100%；
（2）Pretreatment of raw material：To be cleaned by the fresh Jujun grasses clear water selected, dried, and crushed or squeezed the juice；
（3）Tinning, sterilizing：Fermentation tank sterilizing is thorough, by step（2）The Jujun grasses handled well load fermentation tank, and by proportioning
White granulated sugar is added, and is stirred；
（4）Primary fermentation：Jujun grasses under 0 DEG C of -6 DEG C of anaerobic condition, standing for fermentation 24-72 hours, make in Jujun grasses it is effective into
Divide dissolution；
（5）After fermentation：Add distiller's yeast and stir, Jujun grasses are fermented 7-14 days under the conditions of 10-20 DEG C；
（6）Ageing：Addition white wine, after being fermented 7-14 days under the conditions of being placed on 20-30 DEG C, wine liquid is separated with vinasse, Ran Houzai
Further ageing -180 days 40 days is carried out at Jujun grasses wine liquid is placed in into 8 ~ 10 DEG C, promotes stabilization and the clarification of wine body；
（7）It is filling：Finally Jujun grasses wine liquid is filtered and clarifying treatment and SO2Sterilizing, sterile filling is packaged into finished product.
2. the method that utilization Jujun grasses according to claim 1 brewage Juncao yellow rice wine, it is characterised in that：The distiller's yeast is sweet
One or more in distiller's yeast, white wine song, flavor type distiller's yeast, wheat koji, wheat bran, Chinese yeast, red yeast rice and Daqu.
3. the method that utilization Jujun grasses according to claim 1 brewage Juncao yellow rice wine, it is characterised in that：The white wine it is dense
It is 50 ~ 60wt% to spend.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710295954.3A CN106867806A (en) | 2017-04-28 | 2017-04-28 | A kind of method that utilization Jujun grasses brewage Juncao yellow rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710295954.3A CN106867806A (en) | 2017-04-28 | 2017-04-28 | A kind of method that utilization Jujun grasses brewage Juncao yellow rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106867806A true CN106867806A (en) | 2017-06-20 |
Family
ID=59161806
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710295954.3A Pending CN106867806A (en) | 2017-04-28 | 2017-04-28 | A kind of method that utilization Jujun grasses brewage Juncao yellow rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106867806A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107338162A (en) * | 2017-09-05 | 2017-11-10 | 山东省阳信县蔺公酒业有限公司 | A kind of Jujun grasses wine-making technology |
| CN107338161A (en) * | 2017-09-05 | 2017-11-10 | 山东省阳信县蔺公酒业有限公司 | A kind of Jujun grasses wine brewing manufacture craft |
| CN109797067A (en) * | 2017-11-15 | 2019-05-24 | 南阳理工学院 | A kind of preparation process of wormwood yellow rice wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860412A (en) * | 2011-07-06 | 2013-01-09 | 吉林大学 | Co-production method for distilled spirit and livestock total nutrient feed through alfalfa fermentation |
| CN104830618A (en) * | 2015-05-14 | 2015-08-12 | 普洱华强生物科技有限公司 | Preparation method of moringa oleifera health wine |
| CN106148427A (en) * | 2015-04-20 | 2016-11-23 | 陈留成 | A kind of alcohol product of stalk of fresh corn |
-
2017
- 2017-04-28 CN CN201710295954.3A patent/CN106867806A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860412A (en) * | 2011-07-06 | 2013-01-09 | 吉林大学 | Co-production method for distilled spirit and livestock total nutrient feed through alfalfa fermentation |
| CN106148427A (en) * | 2015-04-20 | 2016-11-23 | 陈留成 | A kind of alcohol product of stalk of fresh corn |
| CN104830618A (en) * | 2015-05-14 | 2015-08-12 | 普洱华强生物科技有限公司 | Preparation method of moringa oleifera health wine |
Non-Patent Citations (1)
| Title |
|---|
| 刘珊珊: "《认识我们身边的生物能》", 30 April 2012, 延边大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107338162A (en) * | 2017-09-05 | 2017-11-10 | 山东省阳信县蔺公酒业有限公司 | A kind of Jujun grasses wine-making technology |
| CN107338161A (en) * | 2017-09-05 | 2017-11-10 | 山东省阳信县蔺公酒业有限公司 | A kind of Jujun grasses wine brewing manufacture craft |
| CN109797067A (en) * | 2017-11-15 | 2019-05-24 | 南阳理工学院 | A kind of preparation process of wormwood yellow rice wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105132250B (en) | A kind of quinoa white wine and preparation method thereof | |
| CN105110868B (en) | A kind of environmental type foliar fertilizer and preparation method thereof | |
| CN109486645B (en) | Method for brewing and blending fragrant mature vinegar by applying immobilized targeted multi-microbe strain | |
| CN103881887A (en) | Fruit vinegar and immobilized production method thereof | |
| CN101717709A (en) | Preparation method of cordyceps wine | |
| CN102168003B (en) | Litchi brandy and production method thereof | |
| CN104232390A (en) | Grape wine brewing method | |
| CN101597555A (en) | The manufacture method of rum | |
| CN106883969A (en) | A kind of method that utilization Jujun grasses brewage Juncao white wine | |
| CN107325916A (en) | A kind of brewing wine with raw materials technique | |
| CN106867806A (en) | A kind of method that utilization Jujun grasses brewage Juncao yellow rice wine | |
| CN102344872B (en) | Method for preparing sweet potato yellow wine containing anthocyanidin | |
| CN108713728A (en) | A kind of full fermentation type zero adds healthy cooking wine and preparation method thereof | |
| CN105349335B (en) | A kind of Production of Luzhou-flavor Liquor method | |
| CN105112226B (en) | A kind of preparation method of highland barley original plasm wine | |
| CN106754069A (en) | A kind of process for solid state fermentation of white wine | |
| CN102899219A (en) | Processing method for improving quality of multi-grain strong-flavor liquor | |
| CN110616122A (en) | Cardamine hupingshanensis selenium-rich yellow wine and production method thereof | |
| CN106754072A (en) | A kind of liquid state fermentation method of white wine | |
| CN102586047A (en) | Distiller's yeast and method for fermenting and brewing distiller's yeast | |
| CN107446761B (en) | Fragrant liquor containing cymbidium faberi and amaranth grains and brewing method thereof | |
| CN101899382A (en) | Preparation method of grain vinegar with high content of gamma-amino butyric acid | |
| CN108330041A (en) | A kind of white wine and its brewing method | |
| CN102286318A (en) | sugarcane wine and production method thereof | |
| CN109370863A (en) | The brewage process of bamboo wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170620 |