CN107345188A - A kind of brewing method rich in OPC delicate fragrance type distilled liquor - Google Patents
A kind of brewing method rich in OPC delicate fragrance type distilled liquor Download PDFInfo
- Publication number
- CN107345188A CN107345188A CN201710798672.5A CN201710798672A CN107345188A CN 107345188 A CN107345188 A CN 107345188A CN 201710798672 A CN201710798672 A CN 201710798672A CN 107345188 A CN107345188 A CN 107345188A
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- sorghum
- opc
- kind skin
- wine
- delicate fragrance
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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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- 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)
- Seasonings (AREA)
Abstract
The invention discloses a kind of brewing method rich in OPC delicate fragrance type distilled liquor, sorghum is obtained into sorghum kind skin, sorghum seed through shelling in the present invention, sorghum kind skin is extracted by ultrasonic assistant, OPC fully in extraction sorghum kind skin, realization makes full use of to sorghum material, OPC is set to be played a role initial stage in fermentation, protease inhibition activity and reduce the generation of fusel oil, improve the quality of Xiaoqu wine and improve the flavor of wine, additionally there is very strong radical-scavenging to eliminate ability, there is anti-oxidation health.
Description
Technical field
The present invention relates to brewed spirit field, in particular to a kind of rich in OPC delicate fragrance type distilled liquor
Brewing method.
Background technology
It is outer based on alcohols divided by ethanol in fen-flavor type white spirit, also containing higher alcohols such as a small amount of isobutanols and isoamyl alcohol
Compound, they can assign wine with special fragrance, be commonly called as " fusel oil ", be present in liquor tailing more.When these higher alcohols are appropriate
The rear taste of fen-flavor type white spirit can be increased, be allowed to duration length, and play and set off the fragrant effect of ester, wine body and fragrance is more become
In perfection.But content it is very few or without when, it will wine is lost traditional style, vinosity becomes thin；When excessive, then it can cause
Bitter, puckery, pungent increase, and easy top, it is easily liquor-saturated, insufferable bitter strange taste is given people, has a strong impact on the quality of wine, therefore its
Content must be controlled in certain scope.
Sorghum is the primary raw material of high-quality Chinese yeast liquor brewing, and OPC is the main tannin class chemical combination in sorghum exosper
Thing, it, which has, suppresses microorganism and the characteristic with a variety of enzyme interactings, and the presence of OPC may be by influenceing microorganism
Vital movement and enzymatic reaction, and then influence the generation of the volatile ingredient of Xiaoqu wine, be allowed to the production of the quality and flavor of wine
It is raw to influence.
The content of the invention
In view of the shortcomings of the prior art, the invention provides a kind of side of brewageing rich in OPC delicate fragrance type distilled liquor
Method, the white wine of preparation has the function that anti-oxidation health, while effectively reduces the content of fusel oil, improves wine product mouthfeel.
The present invention is achieved by the following technical solutions：
A kind of brewing method rich in OPC delicate fragrance type distilled liquor, including processing step in detail below：
（1）Raw material prepares：
By sorghum is soaking, shelling, respectively obtain sorghum kind skin, sorghum seed, by sorghum kind skin be placed in baking oven 55-65 DEG C it is dry
Dry 18-24 hours, crushed afterwards using pulverizer, cross 40 mesh sieves, it is standby；
（2）Extract sorghum kind skin OPC：
Using 65-80% acetone as extractant, ultrasonic wave extraction, the ultrasonic wave at a temperature of 30-40 DEG C are carried out to sorghum kind skin after crushing
10-20 minutes are extracted, ultrasonic power is filtered under diminished pressure, obtains OPC extract solution in 500-800W；
（3）Material moistening, boiling：
By step（1）Sorghum seed is not with shelling sorghum according to 0.7-1.5:1 mass ratio mixing, it is abundant through 30-45 DEG C of warm water
Leaching 6-12 hours steep, and its water content is reached 28-36%, afterwards boiling 30-70 minutes again, obtain clinker, are cooled to room temperature, standby；
（4）Spice：
Above-mentioned steps are cooked into rear raw material to smash, the warm water that the temperature that addition accounts for raw material gross mass 25-35% is 25-30 DEG C mixes
Uniformly, 15-17 DEG C is cooled to, adds step（2）Sorghum kind skin OPC, account for raw material gross mass 18-26% Chinese yeast, account for original
Material gross mass 8-14% tail wine is stirred, and is well mixed；
（5）Cultivation, fermentation：
By compound under 26-30 DEG C of temperature conditionss cultivation 36-45 hours, in time supplement 25-30 DEG C of warm water, control water content
In 40-42%, pit entry fermentation 16-24 days afterwards；
（6）Fermentation fermented grain is distilled, fen-flavor type white spirit is obtained, is deposited by wine storing jar.
Wherein, the step（2）Middle solid-liquid ratio is 1:30-45(g/mL).
Wherein, the step（4）The alcoholic strength of middle tail wine is in 12-18%vol.
The present invention has the beneficial effect that：
Sorghum is obtained into sorghum kind skin, sorghum seed through shelling in the present invention, sorghum kind skin carried by ultrasonic assistant
Take, fully extract the OPC in sorghum kind skin, realize and sorghum material is made full use of, make OPC at fermentation initial stage
It can play a role；Suppress the growth of the pollution microbes such as acetic acid bacteria, hay bacillus in Xiaoqu wine brewing process by OPC
Breeding, regulation ester-producing yeast produce ethyl acetate ability, protease inhibition activity and reduce the generation of fusel oil, improve it is small
The quality of bent wine and the flavor for improving wine, additionally there is very strong radical-scavenging to eliminate ability, have anti-oxidation health
Effect.
Embodiment
A kind of brewing method rich in OPC delicate fragrance type distilled liquor, including processing step in detail below：
（1）Raw material prepares：
By sorghum it is soaking, shelling, respectively obtain sorghum kind skin, sorghum seed, sorghum kind skin be placed in 60 DEG C of dryings in baking oven
20 hours, crushed afterwards using pulverizer, cross 40 mesh sieves, it is standby；
（2）Extract sorghum kind skin OPC：
Using 80% acetone as extractant, with 1:Sorghum kind skin carries out ultrasonic wave extraction after 40 (g/mL) solid-liquid ratio adds crushing,
Ultrasonic wave extraction 15 minutes at a temperature of 35 DEG C, ultrasonic power are filtered under diminished pressure, obtain OPC extract solution in 800W；
（3）Material moistening, boiling：
By step（1）Sorghum seed is not with shelling sorghum according to 1.5:1 mass ratio mixing, it is small fully to soak 10 through 40 DEG C of warm water
When, its water content is reached 34%, afterwards boiling 50 minutes again, obtain clinker, be cooled to room temperature, it is standby；
（4）Spice：
Above-mentioned steps are cooked into rear raw material to smash, the warm water that the temperature that addition accounts for raw material gross mass 30% is 28 DEG C is well mixed, and is dropped
Temperature adds step to 16 DEG C（2）Sorghum kind skin OPC, account for the Chinese yeast of raw material gross mass 23%, account for the wine of raw material gross mass 12%
Tail wine of the precision in 12%vol is stirred, and is well mixed；
（5）Cultivation, fermentation：
By compound under 28 DEG C of temperature conditionss cultivation 40 hours, supplement 28 DEG C of warm water in time, control water content 40%, it
Pit entry fermentation 20 days afterwards；
（6）Fermentation fermented grain is distilled, fen-flavor type white spirit is obtained, is deposited by wine storing jar.
Claims (3)
1. a kind of brewing method rich in OPC delicate fragrance type distilled liquor, it is characterised in that walked including technique in detail below
Suddenly：
（1）Raw material prepares：
By sorghum is soaking, shelling, respectively obtain sorghum kind skin, sorghum seed, by sorghum kind skin be placed in baking oven 55-65 DEG C it is dry
Dry 18-24 hours, crushed afterwards using pulverizer, cross 40 mesh sieves, it is standby；
（2）Extract sorghum kind skin OPC：
Using 65-80% acetone as extractant, ultrasonic wave extraction, the ultrasonic wave at a temperature of 30-40 DEG C are carried out to sorghum kind skin after crushing
10-20 minutes are extracted, ultrasonic power is filtered under diminished pressure, obtains OPC extract solution in 500-800W；
（3）Material moistening, boiling：
By step（1）Sorghum seed is not with shelling sorghum according to 0.7-1.5:1 mass ratio mixing, it is abundant through 30-45 DEG C of warm water
Leaching 6-12 hours steep, and its water content is reached 28-36%, afterwards boiling 30-70 minutes again, obtain clinker, are cooled to room temperature, standby；
（4）Spice：
Above-mentioned steps are cooked into rear raw material to smash, the warm water that the temperature that addition accounts for raw material gross mass 25-35% is 25-30 DEG C mixes
Uniformly, 15-17 DEG C is cooled to, adds step（2）Sorghum kind skin OPC, account for raw material gross mass 18-26% Chinese yeast, account for original
Material gross mass 8-14% tail wine is stirred, and is well mixed；
（5）Cultivation, fermentation：
By compound under 26-30 DEG C of temperature conditionss cultivation 36-45 hours, in time supplement 25-30 DEG C of warm water, control water content
In 40-42%, pit entry fermentation 16-24 days afterwards；
（6）Fermentation fermented grain is distilled, fen-flavor type white spirit is obtained, is deposited by wine storing jar.
A kind of 2. brewing method rich in OPC delicate fragrance type distilled liquor according to claim 1, it is characterised in that
The step（2）Middle solid-liquid ratio is 1:30-45(g/mL).
A kind of 3. brewing method rich in OPC delicate fragrance type distilled liquor according to claim 1, it is characterised in that
The step（4）The alcoholic strength of middle tail wine is in 12-18%vol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710798672.5A CN107345188A (en) | 2017-09-07 | 2017-09-07 | A kind of brewing method rich in OPC delicate fragrance type distilled liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710798672.5A CN107345188A (en) | 2017-09-07 | 2017-09-07 | A kind of brewing method rich in OPC delicate fragrance type distilled liquor |
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| Publication Number | Publication Date |
|---|---|
| CN107345188A true CN107345188A (en) | 2017-11-14 |
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| CN201710798672.5A Pending CN107345188A (en) | 2017-09-07 | 2017-09-07 | A kind of brewing method rich in OPC delicate fragrance type distilled liquor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108384683A (en) * | 2018-05-15 | 2018-08-10 | 陕西理工大学 | A kind of yellow rice wine and its production method rich in anthocyanin |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106929285A (en) * | 2017-05-22 | 2017-07-07 | 劲牌有限公司 | It is a kind of with glutinous sorghum as the mechanization brewage process of raw material production distilled liquor and its spreading for cooling under bent device |
-
2017
- 2017-09-07 CN CN201710798672.5A patent/CN107345188A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106929285A (en) * | 2017-05-22 | 2017-07-07 | 劲牌有限公司 | It is a kind of with glutinous sorghum as the mechanization brewage process of raw material production distilled liquor and its spreading for cooling under bent device |
Non-Patent Citations (2)
| Title |
|---|
| 刘睿: "高粱外种皮中原花青素及其对小曲白酒挥发性成分影响机制研究", 《中国博士学位论文全文数据库工程科技Ⅰ辑》 * |
| 徐海荣: "《中国酒事大典》", 31 January 2002, 华夏出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108384683A (en) * | 2018-05-15 | 2018-08-10 | 陕西理工大学 | A kind of yellow rice wine and its production method rich in anthocyanin |
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| 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: 20171114 |