CN109022232A - A kind of distillation method for preparing medicated wine retaining Sessileflower Acanthopanax Bark fruit fermentation fragrance - Google Patents
A kind of distillation method for preparing medicated wine retaining Sessileflower Acanthopanax Bark fruit fermentation fragrance Download PDFInfo
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- CN109022232A CN109022232A CN201811193532.6A CN201811193532A CN109022232A CN 109022232 A CN109022232 A CN 109022232A CN 201811193532 A CN201811193532 A CN 201811193532A CN 109022232 A CN109022232 A CN 109022232A
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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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Abstract
The present invention relates to wine field, i.e., a kind of method for preparing Spirit using Sessileflower Acanthopanax Bark fruit.Its step are as follows: Sessileflower Acanthopanax Bark ripening fruits raw material crushes to obtain pulp.Fermentation medium adjusted, sets in fermentor, and the sulfurous acid that volume ratio 0.02% is added sterilizes, time is 45-50h, the saccharomycete of weight ratio 0.03% is added later, carries out saccharomycetes to make fermentation, temperature control is at 24~26 DEG C in fermentor, 3-4 days before fermentation are aerobic fermentation, it is later anaerobic fermentation, anaerobic fermentation fermentation time 12-14 days, during the fermentation, white granulated sugar is added, the concentration of alcohol of fermentation liquid after fermentation is made to reach 10-12 degree.Filtered fermentation liquid is distilled using white liquor distilling equipment, temperature is controlled at 96-97 DEG C, distillation time 3.5-5 hours.Temperature is controlled at 96-97 DEG C, just can guarantee that the Volatile infochemicals in fermentation liquid are not lost in this way, to guarantee the fragrance and quality of wine.
Description
Technical field
The present invention relates to wine field, i.e., a kind of method for preparing Spirit using Sessileflower Acanthopanax Bark fruit.
Background technique
In the prior art, Sessileflower Acanthopanax Bark (Acanthopanax sessiliflorus)Fruit is integration of drinking and medicinal herbs food,
Fruit contains vitamin (A, B, C, E etc.), minerals (potassium, sodium, zinc, calcium, iron, magnesium, phosphorus, copper, selenium etc.), 18 kinds it is needed by human
Amino acid, superoxide dismutase, general flavone (Hyperoside, cupreol, daucosterol), anthocyanidin, polysaccharide body etc. are a variety of to be had
Imitate ingredient.A large amount of beneficial Volatile infochemicals that can be dissolved in ethyl alcohol, including second can be generated after Sessileflower Acanthopanax Bark fruit is fermented
Acetoacetic ester, ethyl alcohol, propyl alcohol, isobutanol, acetic acid -3- methylbutyl butenoate, butanol, 2- methyl butanol, 3- methyl butanol, ethyl hexanoate,
Ethyl lactate, 3- heptene -1- alcohol, ethyl caprilate, acetic acid, α-carypohyllene, certain herbaceous plants with big flowers acetoacetic ester, β-carypohyllene, 4- methyl thioanisole,
Dodecanoate, benzyl carbinol, Humulane -1,6- diethylidene -3- alcohol, palmitinic acid, oleic acid etc..How carry out distillation and by this
A little aroma substances are stored in wine, are needed for market so as to which the Sessileflower Acanthopanax Bark fruit distilled spirit of pleasant aroma is made.
Summary of the invention
Spirit, optimizing technology parameters, and energy are prepared using Sessileflower Acanthopanax Bark fruit the object of the present invention is to provide a kind of
Retain the distillation method for preparing medicated wine of Sessileflower Acanthopanax Bark fruit fermentation fragrance.
The technical scheme is that: a kind of distillation method for preparing medicated wine retaining Sessileflower Acanthopanax Bark fruit fermentation fragrance, feature
It is that steps are as follows:
(1) the Sessileflower Acanthopanax Bark ripening fruits without mildew is selected, is smashed with pulverizer, after pulp adds clear water to dilute, seed is sifted out, goes
Sessileflower Acanthopanax Bark pulp, the pericarp for falling seed, obtain pulp；
(2) fermentation medium: the main component of water and white granulated sugar mixed liquor as fermentation, white granulated sugar 20%, pulp 10%, water
70%, with lemon acid for adjusting pH value to 4-5；
(3) fermentation medium adjusted, sets in fermentor, and the sulfurous acid that volume ratio 0.02% is added sterilizes, and the time is
The saccharomycete of weight ratio 0.03% is added in 45-50h later, carries out saccharomycetes to make fermentation, and temperature control is 24~26 in fermentor
DEG C, it is later anaerobic fermentation that 3-4 days, which are aerobic fermentation, before fermentation, anaerobic fermentation fermentation time 12-14 days, in fermentation process
In, white granulated sugar is added, the concentration of alcohol of fermentation liquid after fermentation is made to reach 10-12 degree；
(4) filtered fermentation liquid is distilled using white liquor distilling equipment, temperature control is at 96-97 DEG C, distillation time
3.5-5 hour.
In above scheme, the glass tube that communicates with the fermentation liquid in distilling pan and temperature automatically controlled is equipped in the outer wall of boiler
Instrument.
The invention has the advantages that:
1. a large amount of beneficial Volatile infochemicals that can be dissolved in ethyl alcohol can be generated in Sessileflower Acanthopanax Bark fruit fermentation process, after distillation
And it can be stored in wine.
2. the distillation equipment does not set pressure-regulating valve, but is equipped in the outer wall of boiler and communicates with the fermentation liquid in distilling pan
Diameter be 1cm glass tube and automatic temperature control instrument, the situation of change of fermentation liquid in distilling pan is observed that from the glass tube,
Meanwhile temperature being controlled at 96-97 DEG C, just can guarantee in this way by automatic temperature control instrument with the temperature of thermometer measure fermentation liquid
Volatile infochemicals in fermentation liquid are not lost, to guarantee the fragrance and quality of wine.
3. the Spirit is as clear as crystal, the continuous thick, clean taste of mellowness, and does not contain methanol.
Specific embodiment
Embodiment: a method of Spirit being prepared using Sessileflower Acanthopanax Bark fruit, its step are as follows: first, kind will be removed
Main component of Sessileflower Acanthopanax Bark pulp, pericarp and the water and white granulated sugar mixed liquor of son as fermentation.Second, fermentation medium: white
Granulated sugar 20% removes Sessileflower Acanthopanax Bark pulp, the pericarp 10% of seed, water 70%, with lemon acid for adjusting pH value to 4-5.Third, adjustment
Fermentation medium afterwards, sets in fermentor, be added 0.02%(volume ratio) sulfurous acid sterilize, time 48h, Zhi Houjia
Enter 0.03%(weight ratio) saccharomycete, carry out saccharomycetes to make fermentation.Temperature control is at 24~26 DEG C or so in fermentor.Main fermentation
First 3 days are aerobic fermentation to increase saccharomycete quantity, are later anaerobic fermentation, anaerobic fermentation fermentation time about 13 days, to produce
Raw ethyl alcohol.During the fermentation, it is properly added white granulated sugar, the concentration of ethyl alcohol after fermentation is made to reach 12 degree or so.4th, make
Filtered fermentation liquid is distilled with improved white liquor distilling equipment, that is, produces the Spirit of Sessileflower Acanthopanax Bark fruit.
If 500 kilograms of fermentation liquids are heated to 96-97 DEG C, terminate after persistently distilling 4 hours, white wine amount is 75 kilograms out, wine
Precision is 45 degree.
Experimental example
Constituent analysis and assay, the Spirit in terms of testing result are carried out to fruit tunning using gas chromatograph-mass spectrometer
(wilsonii brandy) contains 22 kinds of volatile materials, including ethyl acetate (content 2.666%), ethyl alcohol (content
88.958%), propyl alcohol (content 0.111%), isobutanol (content 0.531%), acetic acid -3- methylbutyl butenoate (content
0.028%), butanol (content 0.02%), 2- methyl butanol (content 1.323%), 3- methyl butanol (content 5.020%
), it is ethyl hexanoate (content 0.055%), ethyl lactate (content 0.166%), 3- heptene -1- alcohol (content 0.019%), pungent
Acetoacetic ester (content 0.152%), acetic acid (content 0.176%), α-carypohyllene (content 0.034%), certain herbaceous plants with big flowers acetoacetic ester (content
0.225%), β-carypohyllene (content 0.039%), 4- methyl thioanisole (content 0.071%), dodecanoate (contain
Amount 0.027%), benzyl carbinol (content 0.050%), Humulane -1,6- diethylidene -3- alcohol (content 0.054%), palm
Sour (content 0.163%), oleic acid (content 0.113%) etc., it is beneficial to human body, also, do not contain methanol.
Claims (2)
1. a kind of distillation method for preparing medicated wine for retaining Sessileflower Acanthopanax Bark fruit fermentation fragrance, it is characterised in that steps are as follows:
(1) the Sessileflower Acanthopanax Bark ripening fruits without mildew is selected, is smashed with pulverizer, after pulp adds clear water to dilute, seed is sifted out, goes
Sessileflower Acanthopanax Bark pulp, the pericarp for falling seed, obtain pulp；
(2) fermentation medium: the main component of water and white granulated sugar mixed liquor as fermentation, white granulated sugar 20%, pulp 10%, water
70%, with lemon acid for adjusting pH value to 4-5；
(3) fermentation medium adjusted, sets in fermentor, and the sulfurous acid that volume ratio 0.02% is added sterilizes, and the time is
The saccharomycete of weight ratio 0.03% is added in 45-50h later, carries out saccharomycetes to make fermentation, and temperature control is 24~26 in fermentor
DEG C, it is later anaerobic fermentation that 3-4 days, which are aerobic fermentation, before fermentation, anaerobic fermentation fermentation time 12-14 days, in fermentation process
In, white granulated sugar is added, the concentration of alcohol of fermentation liquid after fermentation is made to reach 10-12 degree；
(4) filtered fermentation liquid is distilled using white liquor distilling equipment, temperature control is at 96-97 DEG C, distillation time
3.5-5 hour.
2. the distillation method for preparing medicated wine described in accordance with the claim 1 for retaining Sessileflower Acanthopanax Bark fruit fermentation fragrance, which is characterized in that
The glass tube and automatic temperature control instrument communicated with the fermentation liquid in distilling pan is equipped in the outer wall of boiler.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811193532.6A CN109022232A (en) | 2018-10-15 | 2018-10-15 | A kind of distillation method for preparing medicated wine retaining Sessileflower Acanthopanax Bark fruit fermentation fragrance |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811193532.6A CN109022232A (en) | 2018-10-15 | 2018-10-15 | A kind of distillation method for preparing medicated wine retaining Sessileflower Acanthopanax Bark fruit fermentation fragrance |
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| CN109022232A true CN109022232A (en) | 2018-12-18 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101649281A (en) * | 2009-09-17 | 2010-02-17 | 大连工业大学 | Blueberry acanthopanax sessiliflorus fruit wine and brewing method thereof |
| CN103275858A (en) * | 2013-06-05 | 2013-09-04 | 何怀功 | Brewing method for orange brandy |
| CN203999572U (en) * | 2014-07-18 | 2014-12-10 | 孙继宏 | A kind of distillation plant |
| CN106701387A (en) * | 2015-08-05 | 2017-05-24 | 史庆华 | Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof |
-
2018
- 2018-10-15 CN CN201811193532.6A patent/CN109022232A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101649281A (en) * | 2009-09-17 | 2010-02-17 | 大连工业大学 | Blueberry acanthopanax sessiliflorus fruit wine and brewing method thereof |
| CN103275858A (en) * | 2013-06-05 | 2013-09-04 | 何怀功 | Brewing method for orange brandy |
| CN203999572U (en) * | 2014-07-18 | 2014-12-10 | 孙继宏 | A kind of distillation plant |
| CN106701387A (en) * | 2015-08-05 | 2017-05-24 | 史庆华 | Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 严佩峰: "《果蔬加工与保鲜技术》", 31 May 2013, 中国科学技术出版社 * |
| 周俊良: "《火龙果加工技术》", 30 April 2017, 贵州科技出版社 * |
| 白宝兰等: "《食品工艺学》", 30 June 2018, 北京工业大学出版社 * |
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Application publication date: 20181218 |
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