CN1086540A - A kind of golden silk jujube vermouth and production method thereof - Google Patents
A kind of golden silk jujube vermouth and production method thereof Download PDFInfo
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Abstract
The present invention is a kind of golden silk jujube vermouth and production method thereof.The present invention is to be main raw material with the golden silk jujube, process; (1) preparation of raw and auxiliary material; (2) preparation of golden silk jujube Vermouth raw wine; (3) preparation of peat-reek plant immersion liquid; (4) allotment of the former wine of golden silk jujube Vermouth; (5) processing of the former wine of golden silk jujube Vermouth and packing totally five part producing " the golden silk jujube vermouth " that go out except that the quality standard that reaches common " vermouth ", also have the perfume (or spice) of peat-reek plant of coordination and the characteristics of golden silk jujube perfume (or spice).Of the present invention succeeding in developing to the deep processing of golden silk jujube opened up another approach, also found another raw material sources for the production of " vermouth ".
Description
What the present invention relates to is wine and working method category thereof, more definite a kind of golden silk jujube vermouth and the production method thereof of saying so.
The golden silk jujube fruit is less, and profile is ellipse garden shape or is obovate, and fruit is heavy, and skin is scarlet and thin generally at the 4-6 gram, the meat densification, delicate, juice is many, it is sweet and refreshing to distinguish the flavor of.Soluble solid content in the pulp: 34-38%, rich vitamin C(edible portion are 272-380mg/100g).Fruit stone is the spindle shape.Fructus corni behind the natural air drying is scarlet, contains sugared 65-75% in the pulp; Vitamins C 11-15mg/100mg and vitamin P 3385mg/100g when with the hands half-dried jujube being broken into two with one's hands, can pull out many long filament shape mucus, and people are named as " golden silk jujube " to this kind jujube thus.This kind jujube abounds with in the Wudi of Shandong Province and Leling one band.
" vermouth " is to be the wine base with fruit wine (mainly being grape wine), adds Chinese medicinal materials (also being referred to as " peat-reek plant " in this article), a kind of alcoholic drink that allotment forms; Because the prescription of the difference of wine base and " the peat-reek plant " of interpolation is different, consequently formed " vermouth " of different style.
The objective of the invention is to succeed in developing with the golden silk jujube is that raw material is processed into a kind of production method with golden silk jujube vermouth and this kind wine thereof of flavour.
Content of the present invention:
Figure of description is a process flow sheet of the present invention.Referring now to accompanying drawing that description of the present invention is as follows:
One, the preparation of raw and auxiliary material:
1, golden silk jujube (following also can be called for short jujube): before use must be through following several processing, can put into operation after qualified.
1. selected jujube to reach do not have go mouldy, wormy fruit.
2. qualified jujube be will select and no silt and other impurity reached with water rinse.
3. the qualified jujube of rinsing is put in plastics or the bamboo basket draining and is not as the criterion to not dripping with water from basket.
2, caramel colorant: meet the GB8817-88 standard-required.
3, water: meet the GB5749 requirement.
4, white sugar: meet the GB317-84 regulation.
5, citric acid: meet the GB8269-87 regulation.
6, alcohol: food grade.Meet the one-level or the seconds requirement of GB10343-88 regulation.
7, Chinese medicinal materials (also can claim the peat-reek plant): comprise that wide skin, Chinese cassia tree, Flos Caryophylli, nutmeg, the root of Dahurain angelica, caraway seeds, absinth, star anise, sweet fennel, rheum officinale, safflower all will meet " Pharmacopoeia of People's Republic of China " regulation.
Two, the preparation of golden silk jujube Vermouth raw wine:
1, the preparation of the former wine of frying golden silk jujube:
1. the preparation of frying golden silk jujube:
The qualified jujube of preparation is put into clean roller dryer carry out frying.Fire will be controlled evenly during stir-fry, and the frying temperature is controlled at 140-160 ℃, fries when the jujube epidermis is brownish black and ends.
2. the preparation of the former wine of frying golden silk jujube:
In jujube: alcohol=1: the ratio 2.5(weight ratio), the alcohol of jujube that frying is qualified and 50 ± 1 degree are inserted in the clean stainless steel steeping tank or inwall scribbles in the cement pit of Resins, epoxy and soaks.Soak time is 40 days (960 hours) for the first time, between soak period, stir once every 10 days (240 hours) with the free from extraneous odour wooden stick, so that the golden silk jujube of frying soaks evenly, be dipped into when selecting and in time collect the wine that has soaked in another container, and then in for the first time with the jujube of alcohol-pickled mistake, add 50 ± 1 degree alcohol (add-on of its add-on when soaking for the first time with) for the second time, carry out the immersion second time.The operation in the immersion process for the second time is identical with the operation in the first time immersion process.Soak time is 720 hours for the second time, is dipped into a little and in time soaking wine is emitted, and wine that squeezes out from the jujube slag and preceding twice soaking wine mix promptly and get " the former wine of frying golden silk jujube ".Remaining jujube slag distills and reclaims residual alcohol.
The former vinosity amount of frying golden silk jujube standard:
A, Oranoleptic indicator: be filbert, the fragrance of frying jujube is arranged, mildly bitter flavor, no fruit stone and the obvious impurity of other range estimation visible.
B, physical and chemical index: wine degree (20 ℃): 35 °-45 °
Pol (%): 4-6
2, the preparation of the former wine of alcohol-pickled golden silk jujube:
1. the bloated profit of jujube is with broken:
The bloated profit of A, jujube: treated qualified golden silk jujube is put into clean container, in jujube: water=1: the ratio 2(weight ratio) adds 70-80 ℃ hot water, jujube is fully expanded to be moistened 7-8 hour, in expanding the profit process, stirred once with the free from extraneous odour wooden stick jujube every 1 hour, treat that the full and jujube of jujube suction is surperficial when glossy, the profit that promptly expanded is qualified.
The fragmentation of B, jujube: the qualified jujube of the profit that will expand is put into clean crusher, jujube is crushed to epidermis breaks, examine broken for qualified.
The preparation of the former wine of 2. alcohol-pickled golden silk jujube:
Will be through the profit that expands, broken qualified golden silk jujube and the alcohol of 30 ± 1 degree, in jujube: alcohol=1: the ratio 3(weight ratio) adds in the stainless steel steeping tank soaks, between soak period, use the clean wooden stick of free from extraneous odour, evenly stirred once soak time: 1440-1560 hour for the first time every 240 hours; When for the first time soaking when finishing, emit soaking wine, and then with 30 ± 1 degree alcohol, add-on be half of soaking for the first time with the alcohol amount, soak time is 720 hours, the operation in immersion process and immersion for the first time are together; When for the second time soaking when finishing, emit soaking wine with the first time soaking wine mix, again the wine that squeezes out from the jujube slag and preceding twice soaking wine are mixed, be " the former wine of alcohol-pickled golden silk jujube ".
The quality standard of the former wine of alcohol-pickled golden silk jujube:
A, Oranoleptic indicator: be faint yellow, the fruital of golden silk jujube is arranged, do not have other unpleasant odors, no fruit stone and the obvious impurity of other range estimation visible.
B, physical and chemical index: alcohol (V/V%, 20 ℃): 23-28;
Pol (%): 3-5.
Three, the preparation of peat-reek plant immersion liquid:
1, the selection of peat-reek plant (Chinese medicinal materials):
Through selecting to determine to use wide skin, Chinese cassia tree, Flos Caryophylli, nutmeg, the root of Dahurain angelica, caraway seeds, absinth, star anise, sweet fennel, rheum officinale, safflower totally ten one kinds of plants (Chinese medicinal materials) with peat-reek.
2, the processing of peat-reek plant:
Earlier carry out sorting respectively, going rotten, damage by worms and contaminated unacceptable product and Impurity removal, the salable product of sorting carry out following processing more respectively:
(1) wide skin, absinth being shredded into the pipe tobacco shape respectively deposits separately again.
(2) after Chinese cassia tree, Flos Caryophylli, meat button, the root of Dahurain angelica, caraway seeds, star anise, sweet fennel, rheum officinale, the independent pulverizing of safflower, cross the above sieve of 20 orders more respectively and deposit standby.
3, peat-reek plant usage quantity:
Claim the peat-reek plant by following proportioning weight, that is: the golden silk jujube vermouth of making every liter of finished product need be used raw material: wide skin 0.08 gram, absinth 0.08 gram, Chinese cassia tree 0.05 gram, Flos Caryophylli 0.04 gram, nutmeg 0.05 gram, the root of Dahurain angelica 0.04 gram, caraway seeds 0.04 gram, star anise 0.005 gram, sweet fennel 0.05 gram, rheum officinale 0.004 gram, safflower 0.01 gram.
Example: by 1000 liters of golden silk jujube vermouthes of preparation, need wide skin 80 grams, absinth 80 grams, Chinese cassia tree 50 grams, Flos Caryophylli 40 grams, nutmeg 50 grams, the root of Dahurain angelica 40 grams, caraway seeds 40 grams, star anise 5 grams, sweet fennel 5 grams, rheum officinale 4 grams, safflower 10 grams.
4, the preparation of peat-reek plant immersion liquid:
By above-mentioned formula rate, take by weighing wide skin and the absinth handled well and put into two stainless steel steeping tanks respectively; Put into same stainless steel steeping tank after taking by weighing Chinese cassia tree, Flos Caryophylli, nutmeg, the root of Dahurain angelica, caraway seeds mixing, put into same stainless steel steeping tank after taking by weighing star anise, sweet fennel, rheum officinale, safflower mixing, after material all weighs up and incorporates jar into, in each steeping tank, add 18 ± 1 degree deodorizing alcohol (adding alcohol weight is 10 times of peat-reek plant weight) again and carry out the immersion first time.In immersion process, stirred once so that peat-reek plant and alcohol energy thorough mixing with the free from extraneous odour wooden stick every 48 hours, soak time is 20-30 days (480-720 hour), soak when time is up, extract the supernatant liquor in each steeping tank out, load in mixture in same container.Adding the 12 degree deodorizing alcohol that quite have 6 times of peat-reek plant weight after supernatant liquor pumps again for the second time in each steeping tank soaks, in second time immersion process, stirred once with tasteless wooden stick every 48 hours, soak time is 10-15 days (240-360 hour), soak and when time is up supernatant liquor in the jar is taken out and mix with the soak solution that obtains for the first time, the immersion liquid of from remaining material slag, squeezing and getting, the soak solution of putting into preceding twice acquisition after filtering is mixed, and this mixed soaking solution is " immersion liquid of peat-reek plant ".
The quality standard of peat-reek plant soaking solution:
(1) Oranoleptic indicator: have strong special aroma, free from extraneous odour.
(2) physical and chemical index: wine degree (V/V, %, 20 ℃): 12-14.
Four, the allotment of the former wine of golden silk jujube Vermouth:
1, syrupy preparation: with granulated sugar, and press 67% of granulated sugar weight and add softening water in the sugar dissolving kettle that washes, open vapour then while stirring, vapour pressure is controlled at≤0.25MPa; The citric acid (note overflow pot) that when liquid glucose boils, adds suitable liquid glucose weight 0.05%, the back liquid glucose that boils will keep boiling 15 minutes, treated that foam falls and the liquid glucose face can be put pot when transparent, and liquid glucose is adjustable use after being cooled to normal temperature.
2, the allotment of the former wine of golden silk jujube Vermouth:
The allotment principle of the former wine of golden silk jujube Vermouth is to require and the former wine of frying golden silk jujube according to target level of product quality, soak the former wine of golden silk jujube, the whole sample quality situations of peat-reek plant are allocated, and then use syrup, citric acid, softening water, caramel colorant is prepared and is got, its concrete adaptation step is: before producing, draft an allotment scheme earlier, the sample that will be used to allocate carries out a physical and chemical inspection and sensory test again, when sample survey and qualification result meet quality product and require, determine a preparation program again, assign prescription at last and put into serial production.By the above-mentioned various main proportion scale of prescription when specifically allocating of assigning roughly be: soak the former wine of golden silk jujube: the former wine of frying golden silk jujube=4: the preparation program 1(weight ratio), first handle immersion former wine of golden silk jujube and the former wine of frying golden silk jujube are input to joins in the wine jar, again syrup, caramel colorant, the immersion liquid of peat-reek plant, citric acid and softening water are added and join in the wine jar, after meeting " the former vinosity amount of golden silk jujube Vermouth standard ", check filters, as the first time disqualified upon inspection can add insufficient composition again, again the check ... end until qualified.Tiao Pei wine promptly is " the former wine of golden silk jujube Vermouth " like this.
The former vinosity amount of golden silk jujube Vermouth standard:
1, Oranoleptic indicator:
Outward appearance: red-brown, muddy;
Fragrant: as to have perfume (or spice), golden silk jujube perfume (or spice) and the aroma of the peat-reek plant of coordination, no an unusually sweet smell.
Flavor: sour and sweet palatability, the perfume (or spice) of aroma, peat-reek plant, jujube perfume are coordinated, and have the individual style of golden silk jujube vermouth.
2, physical and chemical index:
Alcohol (V/V, %, 20 ℃): 14 ± 0.5;
Total acid is (with citrometer, g/L): 3～5;
Total reducing sugar is (with glucose meter, g/L): 150 ± 5;
Sugar-free extract (g/L): 〉=19;
Iron (mg/L) :≤8.
Five, the processing of the former wine of golden silk jujube Vermouth and packing:
1, the clarification of the former wine of golden silk jujube Vermouth: meat dishes to go with liquor weighs 0.03% amount and takes by weighing gelatin and bentonite respectively, place two containers respectively, add suitable material again and weigh 2 times distilled water immersion 24 hours, soak when time is up, the container of dress gelatin is placed in 50-60 ℃ the water-bath heating and will dissolving under glass stick constantly stirs again, after the dissolving gelatin is added in the former wine of golden silk jujube Vermouth and stirs well, (bentonite is good with Glass rod grinding every add the bentonite clear liquor after 4-8 hour again in former wine, be added in the wine again after being dissolved in water and go), stir well, leave standstill 10-15 days (240-360 hour) when liquid is clarified, take out upper clear supernate, stand-by.
2, the thermal treatment of the former wine of golden silk jujube Vermouth: for the former wine of clarifying golden silk jujube Vermouth is carried out sterilization and impels the aging of former wine, this product is heated through over-heat-exchanger, heating and temperature control is at 80 ± 5 ℃, 3-5 minute heat-up time, heat-treat by above-mentioned condition when clarifying " former wine " and to finish, again product temperature is reduced to below 35 ℃, store 3-6 month (to reach mellow, the gentle degree of being combined into of vinosity) more under field conditions (factors) and get final product.
3, the deepfreeze of the former wine of golden silk jujube Vermouth:
Earlier above-mentioned former wine through clarification and heat treated is once checked, as do not meet the quality standard requirement, it is qualified to be adjusted to, then the qualified former wine of golden silk jujube Vermouth is placed in the refrigerated cylinder, at-4 ℃--6 days (144 hours) of insulation under 6 ℃ of conditions, filter at low temperatures 1-2 time, to making former wine limpid transparent, again its product temperature go up to room temperature this moment gained wine promptly be the finished product of the present invention-golden silk jujube vermouth.
4, the packing of golden silk jujube vermouth:
Golden silk jujube vermouth qualified after above-mentioned processing is loaded in the clean bottle seals, decals indicates product encapsulation year, month, day and lot number, prepares to dispatch from the factory.
The quality standard of golden silk jujube vermouth:
1, Oranoleptic indicator:
Outward appearance: red-brown, limpid transparent, do not have precipitation, do not have obvious suspended substance.
Fragrant: fragrance, golden silk jujube perfume (or spice) and aroma with peat-reek plant of coordination.
Flavor: sour and sweet palatability, the perfume (or spice) of peat-reek plant, aroma, the fragrant coordination of jujube, flavour is pure, plentiful.
2, physical and chemical index:
Alcohol (V/V, %, 20 ℃): 14 ± 0.5
Total acid is (with citrometer, g/L): 3-5
Total reducing sugar is (with glucose meter, g/L): 150 ± 5
Sugar-free extract (g/L): 〉=19
Iron (mg/L) :≤8
3, sanitary index: meet the GB2757 standard code.
Advantage of the present invention and characteristics:
1, of the present invention succeeding in developing to the production of vermouth opened up another kind of raw material resources:
At present, the production of vermouth is to be raw material with the grape substantially, and like this, not only taste is more single, and raw material sources are also narrower; The vermouth that the present invention produces is that the dry fruit with golden silk jujube is a raw material, we can say that be solely to ward off rare footpath on raw material uses, so of the present invention succeeding in developing is to have opened up another kind of raw material resources for vermouth production.
2, the present invention has adopted unique technology in process of production:
1. the peat-reek plant has been taked multiple extraction form:
A, wide skin, absinth are soaked separately, extract with alcohol;
B, Flos Caryophylli, nutmeg, the root of Dahurain angelica, caraway seeds mixed to soak with alcohol extract;
C, star anise, sweet fennel, rheum officinale, safflower mixed to soak with alcohol extract:
Owing to adopted the extraction of above-mentioned three kinds of forms, made the effective ingredient of peat-reek plant.Extract more fully, make the finished product style of production more typical.
2. adopted 18 ± 1 degree and 12 ± 1 degree deodorizing alcohol to soak respectively to the preparation of peat-reek plant immersion liquid and soaked better effects if: by smelling with one's nose and using mouth to taste and learn than traditional usefulness 50 degree alcohol, adopt 18 ± 1 degree and 12 ± 1 degree deodorizing alcohol immersions respectively and spend alcohol-pickled comparison with 50, immersion liquid does not have the peculiar smell (the alcohol-pickled liquid of 50 degree has bitter taste) that makes people's discomfort, and remaining flavour ingredient few (it is denseer that 50 degree alcohol soak the remaining Chinese medicinal materials fragrance ingredient in back) in the peat-reek plant residue after soaking.
Embodiments of the invention:
One, the preparation of raw and auxiliary material:
1, golden silk jujube: selected and jujube is reached do not have with water rinse go mouldy, wormy fruit; No silt and other impurity; The qualified fruit of rinsing is put into the bamboo basket drop till anhydrous the dripping.
2, caramel colorant: meet the GB8817-88 requirement; Water meets the GB5749 requirement; White sugar meets the GB317-84 regulation; Citric acid meets the GB8269-87 regulation; Alcohol meets the first grade or the seconds of GB10343-88 regulation.
3, wide skin, Chinese cassia tree, Flos Caryophylli, nutmeg, the root of Dahurain angelica, caraway seeds, absinth, star anise, sweet fennel, rheum officinale, the safflower selected for use of peat-reek plant all meets " Pharmacopoeia of People's Republic of China " regulation.
Two, the preparation of golden silk jujube Vermouth raw wine:
1, the preparation of the former wine of frying golden silk jujube:
1. the preparation of frying golden silk jujube: claim to handle 1 ton of qualified golden silk jujube, put into roller dryer, under 145-155 ℃, fry and be brownish black to the jujube epidermis and end.
2. the preparation of the former wine of frying golden silk jujube: in jujube: alcohol=1: the ratio 2.5(weight ratio), the jujube that frying is qualified and the alcohol of 50 ± 1 degree place the stainless steel steeping tank, carrying out the first time soaks, soak time is 960 hours, stirred once with the jujube wooden stick every 240 hours during this time, be dipped into a little, wine is emitted, carry out the second time again and soak; The second time, immersion was 720 hours except that soak time, and other conditions and operation and immersion for the first time are together; Soak when finishing the second time, emits soaking wine, the jujube slag of remainder sent in the squeezing machine residual wine is extruded again, and is depressed into the fragmentation of jujube nuclear is as the criterion, and after having pressed wine and preceding twice soaking wine that squeezes out is mixed, and this wine is " the former wine of frying golden silk jujube ".
This batch of former wine assay of frying golden silk jujube is as follows:
A, Oranoleptic indicator: be filbert, the fragrance of frying golden silk jujube wine is arranged, mildly bitter flavor, no fruit stone and the obvious impurity of other range estimation visible.
B, physical and chemical index: wine degree (V/V, %, 20 ℃): 42
Pol (%): 5
2, the preparation of the former wine of alcohol-pickled golden silk jujube:
1. the bloated profit and the fragmentation of jujube: take by weighing and prepare 4 tons of qualified golden silk jujube, put into the stainless steel steeping tank, in jujube: water=1: the ratio 2(weight ratio), the hot water that adds 75 ℃, in bloated profit process, stirred once with the jujube wooden stick every 1 hour, when jujube expanded profit in the time of 7 hours, jujube has absorbed water full and epidermis is glossy, and profit and this jujube sent into be crushed to the jujube skin breakage in the relative rolling type crusher and only do not examine broken then stops to expand.
The preparation of the former wine of 2. alcohol-pickled golden silk jujube: soak for the first time in jujube: water=1: the ratio 3(weight ratio) will be through the profit that expands, broken qualified jujube and 30 degree alcohol are put into the stainless steel steeping tank and are soaked, in immersion process, stirred once with the jujube wooden stick every 240 hours, total time is 1440 hours during immersion, soak and emit soaking wine for the first time when finishing, in steeping tank, add 30 degree alcohol again and carry out the immersion second time, it is half of soaking for the first time that this time adds the alcohol amount, soaking total time is 720 hours, other conditions and operation are all same with immersion for the first time, when soaking end for the second time, emit soaking wine, the jujube slag put into squeezing machine be depressed into jujube nuclear broken till, the wine that squeezes out put with twice soaking wine three be mixed, this wine is " soaking the former wine of golden silk jujube ".The jujube slag discards.
It is as follows through the quality inspection situation that this batch soaked the former wine of golden silk jujube:
A, Oranoleptic indicator: be faint yellow, the golden silk jujube fruital is arranged, do not have other unpleasant odors, no fruit stone and the obvious impurity of other range estimation visible.
B, physical and chemical index: wine degree (V/V, %20 ℃): 24.5
Pol (%): 4
Three, the preparation of peat-reek plant immersion liquid:
1, the selection of peat-reek plant:
Select for use wide skin, Chinese cassia tree, Flos Caryophylli, nutmeg, the root of Dahurain angelica, caraway seeds, absinth, star anise, sweet fennel, rheum officinale, safflower totally ten one kinds have the peat-reek plant.
2, the processing of peat-reek plant:
Earlier carry out sorting by specification of quality, remove mildew and rot, damage by worms, contaminatedly do not conform to ciruela, remove impurity again after, carry out following processing respectively:
1. wide skin, absinth are shredded into the pipe tobacco shape respectively, deposit standby separately.
2. standby depositing separately behind Chinese cassia tree, Flos Caryophylli, nutmeg, the root of Dahurain angelica, caraway seeds, star anise, sweet fennel, rheum officinale, safflower separated pulverizing and mistake 20 mesh sieves.
3, the usage quantity of peat-reek plant:
By 2000 liters " jujube vermouth " of preparation, need wide skin 160 grams, absinth 160 grams, Chinese cassia tree 100 grams, Flos Caryophylli 80 grams, nutmeg 100 grams, the root of Dahurain angelica 80 grams, caraway seeds 80 grams, star anise 10 grams, rheum officinale 8 grams, safflower 20 grams.
4, the preparation of peat-reek plant soaking solution:
According to the above ratio, calculating according to charging capacity, take by weighing the wide skin of having handled well, absinth is put into two steeping tanks respectively, take by weighing Chinese cassia tree, Flos Caryophylli, nutmeg, the root of Dahurain angelica, caraway seeds is put into same steeping tank after mixing, take by weighing star anise, sweet fennel, rheum officinale, safflower is put into same steeping tank after mixing, after above-mentioned material has been put, in steeping tank, add the 18 degree deodorizing alcohol that are equivalent to 10 times of peat-reek vegetable material amounts again and carry out the immersion first time, in soak time is 480 hours, stirred once with the jujube wooden stick every 48 hours in the immersion process, when being dipped into, clear liquid in each steeping tank is extracted mixed being placed in the wine storing jar, take out to finish in each steeping tank, to add respectively again and be equivalent to the 12 degree deodorizing alcohol that the peat-reek plant material weighs 6 times and carry out immersion second time, in this time immersion process, stirred once with the jujube wooden stick every 48 hours, soak and told supernatant liquor in 240 hours, residue material slag takes out muddy liquid through squeezing in jar, again after filtering with the soak solution mixing for standby use of preceding twice acquisition, the material slag discards.
The immersion liquid of this batch peat-reek plant is through check, and quality is as follows:
A, Oranoleptic indicator: have the fragrance of strong peat-reek plant, no abnormal perfume (or spice).
B, physical and chemical index:
Wine degree (V/V, %, 20 ℃): 13.
Four, the allotment of the former wine of golden silk jujube Vermouth:
1, syrupy preparation: sugar dissolving kettle is washed, add 300 kilograms of white sugar, 200 kilograms of softening waters, stirring is opened on the limit when adding sugar, the sugaring of steam limit, vapour pressure≤0.25MPa are opened in the limit, when liquid glucose boils, the citric acid that adds 0.05% amount after material boils in the pot, keeps boiling 15 minutes, when treating that lather collapse and liquid glucose are transparent liquid glucose in the pot is emitted, liquid glucose is cooled to normal temperature and has stored up standby.
2, the allotment of the former wine of golden silk jujube Vermouth: allocate 2000 liters of former wine of Vermouth, earlier by target level of product quality, again according to the quality of various raw and auxiliary materials, determine in wine blending pot, to add 796 liters of the former wine of immersion golden silk jujube by small-scale test, 199 liters of the former wine of frying golden silk jujube, 10 liters of peat-reek plant immersion liquid, 430 kilograms in syrup, 8 kilograms of citric acids, 2 liters of caramel colorants, 600 liters of softening waters are opened agitator and were stirred 12 hours, when the product of testing then meets the quality standard requirement, again product is filtered one time.Get the former wine of golden silk jujube Vermouth to this.
The former wine assay of golden silk jujube Vermouth after the allotment is as follows:
A, Oranoleptic indicator:
Outward appearance: red-brown, muddy.
Fragrant: as to have peat-reek plant perfume (or spice), golden silk jujube perfume (or spice) and the aroma of coordination, no an unusually sweet smell.
Flavor: sour and sweet palatability, aroma, peat-reek plant perfume (or spice) and golden silk jujube are fragrant during trial test coordinates, and has the individual style of golden silk jujube vermouth.
B, physical and chemical index:
Alcohol (V/V, %, 20 ℃): 14
Total acid is (with citrometer, g/L): 4
Total reducing sugar is (with glucose meter, g/L): 150
Sugar-free extract (g/L): 25
Iron (mg/L) :≤8
Five, the processing of the former wine of golden silk jujube Vermouth and packing:
1, the clarification of the former wine of golden silk jujube Vermouth: take by weighing 600 gram gelatin and 600 gram bentonite respectively, divide and be placed in two 5000ml Glass Containerss, adding distil water soaked 24 hours, bubble back is placed on the beaker of containing gelatin in 55 ℃ the water-bath earlier, dissolves under stirring with glass stick, treats to put in the former wine of jujube Vermouth after whole gelatin dissolvings and stir well, after 6 hours, again solvent bentonite is added in " former wine " and goes and stir well, leave standstill 10 days (240 hours) after, take out upper clear supernate and get final product.
2, the thermal treatment of the former wine of Vermouth:
The former wine of clarifying golden silk jujube Vermouth is carried out heat treated by heat exchanger, Heating temperature is 80 ± 3 ℃, be 4 minutes heat-up time, thermal treatment is complete reduces to former wine below 35 ℃ again, preserve 5 months (150 days) under field conditions (factors), the wine of this moment is the former wine of mature golden silk jujube Vermouth.
3, the deepfreeze of the former wine of golden silk jujube Vermouth:
To once checking through the former wine of golden silk jujube Vermouth of above-mentioned clarification and heat treated, after quality product meets the requirements fully, put into refrigerated cylinder, under-5--6 ℃ condition freezing 6 days (144 hours), filter at low temperatures one time, when the former wine of golden silk jujube Vermouth is limpid transparent, again this wine to be risen again to room temperature, the former wine of golden silk jujube Vermouth of this moment has been the finished product one-golden silk jujube vermouth of the present invention.
4, the packing of golden silk jujube vermouth:
Handle in the qualified bottle packing into, carry out gland, seal, decals again and indicate encapsulation day after date, prepare to dispatch from the factory through the qualified golden silk jujube vermouth of above-mentioned clarification, heat treated and deepfreeze.
This batch of golden silk jujube vermouth is as follows through the situation of examining the quality of the production:
A, Oranoleptic indicator:
Outward appearance: red-brown, limpid transparent, do not have precipitation, do not have obvious suspended substance;
Fragrant: as to have aroma, peat-reek plant perfume (or spice) and the jujube perfume (or spice) of coordination, no an unusually sweet smell.
Flavor: sour and sweet palatability, aroma, jujube perfume (or spice), the fragrant coordination of peat-reek plant, flavour is pure plentiful, and pleasant impression is profound, has the individual style of golden silk jujube vermouth.
B, physical and chemical index:
Alcohol (V/V, %, 20 ℃): 14
Total acid is (with citrometer, g/L): 4
Total reducing sugar is (with glucose meter, g/L): 150
Sugar-free extract (g/L): 25
Iron (mg/L) :≤8
C, sanitary index:
Methyl alcohol (g/100ml): 0.012
Potato spirit (g/100ml): 0.025
Plumbous (mg/l is in pb) :≤1.
The advantage of this embodiment and characteristics and aforesaid advantage and characteristics are not given unnecessary details at this together.
Claims (3)
1, a kind of golden silk jujube vermouth and production method thereof is characterized in that vermouth that this kind production method is produced:
(1) Oranoleptic indicator:
Outward appearance: red-brown, limpid transparent, do not have precipitation, do not have obvious suspended substance;
Fragrant: peat-reek plant perfume (or spice), golden silk jujube perfume (or spice) and aroma with coordination;
Flavor: sour and sweet palatability, the smell coordination of peat-reek plant, flavour is pure, plentiful.
(2) physical and chemical index:
Alcohol (V/V, %, 20 ℃): 14 ± 0.5;
Total acid is (with citrometer, g/L): 3-5
Total reducing sugar is (with glucose meter, g/L): 150 ± 5;
Sugar-free extract (g/L); 〉=19
Iron (mg/L) :≤8.
2, according to described a kind of golden silk jujube vermouth of claim 1 and production method thereof, after the smell coordination that it is characterized in that the peat-reek plant among vermouth (1) Oranoleptic indicator that this kind production method produces is meant and adds wide skin, Chinese cassia tree, Flos Caryophylli, nutmeg, the root of Dahurain angelica, caraway seeds, absinth, star anise, sweet fennel, rheum officinale, safflower totally ten one kinds of peat-reek plant immersion liquid mix, the smell coordination of peat-reek plant.
3, a kind of golden silk jujube vermouth and production method thereof, the production method that it is characterized in that this kind wine are to be main raw material with the golden silk jujube, the processing of the following technological process of process:
(1) preparation of raw and auxiliary material:
A, golden silk jujube: selected, rinsing golden silk jujube is reached do not have go mouldy, wormy fruit, no silt and other impurity, the jujube of putting into basket is not dripped with water from basket.
B, use: caramel colorant meets the GB8817-88 standard-required, and water meets the GB5749 standard-required, white sugar symbol GB317-84 regulation, and citric acid meets the GB8269-87 regulation, and alcohol meets GB10343-88, the one-level of food grade or the regulation of seconds;
(2) preparation of golden silk jujube Vermouth raw wine;
The preparation of A, the former wine of frying golden silk jujube:
(A) preparation of frying golden silk jujube;
Put into roller dryer, fry warm 140-160 ℃, fry to the jujube epidermis and be brownish black;
(B) preparation of the former wine of frying golden silk jujube:
In jujube: alcohol=1: the ratio 2.5(weight ratio) frying jujube and 50 ± 1 degree alcohol are inserted that clean stainless steel soaks jar or in be coated with in the cement pit of Resins, epoxy and soak, soak altogether twice;
Soak time is 960 hours for the first time, and with the stirring of free from extraneous odour wooden stick once immersion finished soaking wine is collected in another container soak period in 24 hours at interval, and jujube is still stayed in the steeping tank, treats to soak next time usefulness;
Immersion for the second time is to add according to the above ratio alcohol-pickled totally 720 hours with the jujube that soaked for the first time in the steeping tank, other operations and immersion for the first time are together, soak to finish, wine emitted, remaining jujube slag through squeezing out wine and preceding twice soaking wine be mixed the former wine of frying golden silk jujube.
The preparation of B, the former wine of alcohol-pickled golden silk jujube:
(A) the bloated profit of jujube is with broken: in jujube: water=1: the ratio 2(weight ratio) is put into clean container to the hot water of jujube and 70-80 ℃, jujube is expanded to be moistened 7-8 hour, stirred once with the free from extraneous odour wooden stick every 1 hour during this time, full when the jujube suction, stop bubble when the jujube surface is glossy; The qualified jujube of the profit that will expand is then put into crusher and jujube is crushed to the broken nuclear of epidermis is broken to be ended.
The preparation of B, the former wine of alcohol-pickled golden silk jujube:
In jujube: the ratio of the weight ratio of alcohol=1: 3 profit that will expand, broken jujube and 30 ± 1 degree wine are added in the stainless steel steeping tank, stir once every 240 hours with the free from extraneous odour wooden stick between soak period, until being dipped into a little, soak time is 1440-1560 hour for the first time, emit soaking wine to point, use 30 ± 1 degree alcohol again, add-on is half of alcohol add-on for the first time, soak time is 720 hours, soaking manipulate soaks with immersion for the first time the second time together, emit soaking wine to point, the last again wine in the jujube slag being squeezed out with preceding twice soaking wine is mixed, and gets the former wine of alcohol-pickled golden silk jujube.
(3) preparation of peat-reek plant immersion liquid:
The selection of A, peat-reek plant:
Select wide skin, Chinese cassia tree, Flos Caryophylli, nutmeg, the root of Dahurain angelica, caraway seeds, absinth, star anise, sweet fennel, rheum officinale, safflower totally ten one kinds of peat-reek plants for use.
The processing of B, peat-reek plant:
Earlier 11 kind of plant are carried out sorting, going rotten, damage by worms and contaminated unacceptable product and impurity removing, the salable product of sorting carry out again:
(A) wide skin, absinth are shredded into the pipe tobacco shape respectively, deposit separately;
(B) Chinese cassia tree, Flos Caryophylli, nutmeg, the root of Dahurain angelica, caraway seeds, star anise, sweet fennel, rheum officinale, safflower are pulverized separately, deposited behind the sieve more than 20 orders excessively respectively.
C, peat-reek plant usage quantity:
Make the golden silk jujube vermouth of one liter of finished product and need use the Chinese medicinal materials raw material: wide skin 0.08 gram, absinth 0.08 gram, Chinese cassia tree 0.05 gram, Flos Caryophylli 0.04 gram, nutmeg 0.05 gram, the root of Dahurain angelica 0.04 gram, star anise 0.005 gram, sweet fennel 0.005 gram, rheum officinale 0.004 gram, safflower 0.01 gram.
The preparation of D, the immersion liquid of peat-reek plant:
By above-mentioned formula rate, take by weighing wide skin and absinth, put into two stainless steel steeping tanks respectively, take by weighing Chinese cassia tree, Flos Caryophylli, nutmeg, the root of Dahurain angelica, caraway seeds is put into same stainless steel steeping tank after mixing, take by weighing star anise, sweet fennel, rheum officinale, safflower is put into another stainless steel steeping tank after mixing, after material all is weighed into jar, in each jar, add 18 ± 1 degree deodorizing alcohol again, add-on is 10 times of peat-reek plant weight, carrying out the first time soaks, soak period at interval stirred once and stirred well with tasteless wooden stick in 48 hours, soak time is 20-30 days (480-720 hour), be dipped into a little, supernatant liquor in each steeping tank is extracted out, load in mixture in same container, in each steeping tank, add 12 degree deodorizing alcohol after pumping again for the second time, add-on is 6 times of peat-reek plant weight, soak time is 240-360 hour, soak and finish again supernatant liquor in the jar to be taken out, jar in the material slag through squeeze immersion liquid, be mixed with the soak solution of preceding twice acquisition after filtering again, obtain the immersion liquid of peat-reek plant.
(4) allotment of the former wine of golden silk jujube Vermouth:
A, syrupy preparation: in sugar: the ratio of water=1: 0.67 weight ratio, add granulated sugar and water, open vapour while stirring, vapour pressure≤0.25MPa during candy boiling, adds the citric acid of 0.05% amount, the back of boiling kept 15 minutes, and when foam falls and liquid glucose is put pot when transparent, liquid glucose is cooled to normal temperature.
The allotment of B, the former wine of golden silk jujube Vermouth:
(A) sample that will be used to allocate is chemically examined, qualified could using;
(B) by soaking the former wine of golden silk jujube: the part by weight of the former wine of frying golden silk jujube=4: 1, join in the wine jar soaking the former wine input of former wine of golden silk jujube and frying golden silk jujube earlier, again syrup, caramel colorant, the immersion liquid of peat-reek plant, citric acid and softening water are added in proportion and join in the wine jar, stir well, filter again when meeting the former vinosity amount of golden silk jujube vermouth standard until being transferred to.
(5) processing of the former wine of golden silk jujube Vermouth and packing:
The clarification of A, the former wine of golden silk jujube Vermouth:
(A) meat dishes to go with liquor weighs 0.03% amount and takes by weighing gelatin and bentonite respectively, inserts respectively in two containers, adds 2 times distilled water immersion 24 hours, the container of dress gelatin is placed in 50-60 ℃ the water-bath under agitation is heated to whole dissolvings again;
(B) earlier gelatin is added in the golden silk jujube vermouth, stirs well, added the bentonite clear liquor again, stir well, leave standstill again and took out supernatant liquor in 10-15 days every 4-8 hour, standby.
The thermal treatment of B, the former wine of golden silk jujube Vermouth:
The former wine of clarifying golden silk jujube Vermouth is heated to 80 ± 5 ℃ of down heating 3-5 minute, is cooled to again below 35 ℃, be placed on to store under the natural condition and ended when vinosity reaches mellow, gentle closing in 3-6 month.
The deepfreeze and the packing of C, the former wine of golden silk jujube Vermouth:
Clarification and the qualified former wine of golden silk jujube Vermouth of heat treated are placed on-be incubated 144-216 hour under the 4--6 ℃ condition, filter at low temperatures 1-2 time, make above-mentioned former wine reach the limpid transparent normal temperature that is warming up to again, make the golden silk jujube vermouth.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93115189 CN1086540A (en) | 1993-11-02 | 1993-11-02 | A kind of golden silk jujube vermouth and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93115189 CN1086540A (en) | 1993-11-02 | 1993-11-02 | A kind of golden silk jujube vermouth and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1086540A true CN1086540A (en) | 1994-05-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93115189 Pending CN1086540A (en) | 1993-11-02 | 1993-11-02 | A kind of golden silk jujube vermouth and production method thereof |
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| Country | Link |
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| CN (1) | CN1086540A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063482C (en) * | 1995-04-27 | 2001-03-21 | 唐启孟 | Rhodiola root wine and its preparation method |
| CN109486609A (en) * | 2019-01-02 | 2019-03-19 | 山东省博兴县东文酒业有限公司 | A kind of golden jujube wine |
-
1993
- 1993-11-02 CN CN 93115189 patent/CN1086540A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063482C (en) * | 1995-04-27 | 2001-03-21 | 唐启孟 | Rhodiola root wine and its preparation method |
| CN109486609A (en) * | 2019-01-02 | 2019-03-19 | 山东省博兴县东文酒业有限公司 | A kind of golden jujube wine |
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