CN109810835A - A kind of brewing method of preserved fruit aromatic white spirit - Google Patents
A kind of brewing method of preserved fruit aromatic white spirit Download PDFInfo
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- CN109810835A CN109810835A CN201711163261.5A CN201711163261A CN109810835A CN 109810835 A CN109810835 A CN 109810835A CN 201711163261 A CN201711163261 A CN 201711163261A CN 109810835 A CN109810835 A CN 109810835A
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Abstract
The present invention relates to wine brewing fields, in particular to a kind of brewing method of preserved fruit aromatic white spirit, liquor-making raw material are specifically formed according to following components: powder is prepared at thickness is fifty-fifty in raw material sorghum, corn, wheat crushing, preserved fruit auxiliary material powder is added, is mixed evenly；The liquor-making raw material, by boiling, fermentation and distillation, obtains white wine after steam blasting pre-processes；Using this ingredient, the white wine mellow in taste of brew, good smell；Using after this pretreating process, white wine yield improves 15-30%, the aromatic odor with preserved fruit smell.
Description
Technical field
The present invention relates to a kind of brewing method more particularly to a kind of brewing methods of preserved fruit aromatic white spirit.
Background technique
White wine also known as liquor are the traditional beverages wine of China.It is recorded according to Compendium of Material Medica: " liquor Fei Gufa, certainly when member
Original, method heavy wine and grain enter rice steamer (referring to steamer), and steaming enables on gas, hold droplet dew with device." therefore deduce that, China's white wine
The existing very long history of production.The white wine in China is well-known with its colourful odor type style, and its special production work
Skill is more taken the course of its own in world's brewing industry.The standard definition of white wine (Chinese spirits) is: being main former with Cereals
Material, with yeast, Chinese yeast or wheat bran and distiller's yeast etc. for saccharifying ferment, through boiling, saccharification, fermentation, distillation and manufactured Spirit.
Fermented grain or karusen is made by starch or saccharine material to obtain through distillation.Also known as liquor, white spirit, aquavit etc..Vinosity is colourless
(or micro- Huang) is transparent, and fragrant odour is pure, and entrance is sweet and clean, and alcohol content is higher, stored it is aging after, have and with esters be
The compound fragrant of main body.Using bent class, distiller's yeast as saccharifying ferment, using starchiness (saccharic) raw material, through boiling, saccharification, fermentation,
It distillation, ageing and blends and all kinds of wine made of brewing.
Using Cereals as the brewage process of raw material, there is a problem of that sugared conversion ratio is low.Researcher often payes attention to converting enzymatic process
Improvement and have ignored the processing of this raw material itself.
Summary of the invention
In view of this, the present invention provides the pretreatment that wine brewing formula, the preprocess method of wine brewing formula and this method obtain
Material；The formula is compound prescription, and the white wine mouthfeel prepared with the formula is good；Sugared conversion can be improved in the preprocess method
Rate, resulting pretreatment material are high for brewing preserved fruit aromatic white spirit fermentation efficiency.
The present invention solves above-mentioned technical problem, a kind of brewing method of preserved fruit aromatic white spirit, institute by following technological means
State method the following steps are included:
The pretreatment of A raw material
Powder is prepared at thickness is fifty-fifty in raw material sorghum, corn, wheat crushing, preserved fruit class auxiliary material powder is added, mixes
Conjunction stirs evenly；Water immersion 1-3 hours for being equivalent to 2-4 times of volume of the raw material volume are added in the feed, and carry out steam
Explosion pretreatment obtains steam blasting pretreatment material；The pretreated pressure of steam blasting is not less than 1.0MPa, and steam blasting is pre-
The time is handled not less than 5 minutes；
B boiling
After step A gained steam blasting pretreatment material drains, boiling is carried out, specifically: the steam explosion is located in advance
Reason material, which is placed under steam, to be handled 15-25 minutes, and after removing peculiar smell, 2 times of volumes are added in steam explosion pretreatment material
Aqueous medium boils 30-40 minutes under the conditions of 80-100 DEG C, steams 20-50 minutes, dries in the air to 25-40 DEG C under vigorous fire again；
C fermentation
Distiller's yeast is added in through step B treated steam blasting pretreatment material, the distiller's yeast and the steam blasting are pre-
The weight ratio of processing material is fermented 15-25 hours under the conditions of being 0.15-1.5: 50,35-37 DEG C, is obtained one time fermentation object, will once be sent out
Ferment object takes out airing to after 20 DEG C, and the one time fermentation object is placed in 20 DEG C of conditions in fermenter and carries out secondary fermentation, when fermentation
Between be one week, obtain secondary fermentation object；
D distillation
The secondary fermentation object is distilled, the distillation is white wine.
Preferably, raw material in step A are as follows: sorghum, corn, rice, wheat flour ratio be 1:1:1:1.
Preferably, preserved fruit auxiliary material is pears 3-10%, hawthorn 4-8%, sugarcane 4-8% in step A.
Preferably, the preserved fruit of above-mentioned parts by weight is cleaned up in step A, is cut into small pieces after disinfection and sterilization, there is fruit
The peeling of skin has the stoning of fruit stone, and flash baking to water content is 25-35%, and drying temperature is 50-80 DEG C.
Preferably, the preserved fruit after above-mentioned drying is blended to 70-80 mesh size in step A, ratio shared by preserved fruit auxiliary material
For 15-25%.
Preferably, in step B, the aqueous medium of 2 times of volumes is added in 80-90 DEG C of item in steam explosion pretreatment material
It is boiled under part 40 minutes.
Preferably, in step C, distiller's yeast is added in through step B treated steam blasting pretreatment material and stirs evenly,
The weight ratio of the distiller's yeast and steam blasting pretreatment material is 0.75: 50, and the distiller's yeast is added in three times, every minor tick 4-
6 hours.
Preferably, distillation gained white wine, removes head wine and tail wine.
Preferably, the white wine for removing head wine and tail wine is subjected to old dry in the air.
Beneficial effects of the present invention: this ingredient, the white wine mellow in taste of brew, good smell are used；It is made using this technique
White wine is made, yield rate improves 15-30%, the aromatic odor with preserved fruit fragrance.
Specific embodiment
Embodiment one
A kind of brewing method of preserved fruit aromatic white spirit, the described method comprises the following steps:
The pretreatment of A raw material
Powder is prepared at thickness is fifty-fifty in raw material sorghum, corn, wheat crushing, preserved fruit class auxiliary material powder is added, mixes
Conjunction stirs evenly；Water immersion 1 hour for being equivalent to 2 times of volumes of the raw material volume is added in the feed, and carries out steam blasting
Pretreatment obtains steam blasting pretreatment material；The pretreated pressure of steam blasting is not less than 1.0MPa, steam blasting pretreatment
Time 10 minutes；
B boiling
After step A gained steam blasting pretreatment material drains, boiling is carried out, specifically: the steam explosion is located in advance
Reason material, which is placed under steam, to be handled 15 minutes, and after removing peculiar smell, the water that 2 times of volumes are added in steam explosion pretreatment material is situated between
Matter is boiled 30 minutes under the conditions of 80 DEG C, is steamed 20 minutes, is dried in the air to 25 DEG C under vigorous fire again；
C fermentation
Distiller's yeast is added in through step B treated steam blasting pretreatment material, the distiller's yeast and the steam blasting are pre-
The weight ratio of processing material is fermented 15 hours under the conditions of being 0.15: 50,35 DEG C, obtains one time fermentation object, and one time fermentation object is taken out and is spread out
It dries in the air to after 20 DEG C, the one time fermentation object is placed in 20 DEG C of conditions in fermenter and carries out secondary fermentation, fermentation time is one week, is obtained
Secondary fermentation object；
D distillation
The secondary fermentation object is distilled, the distillation is white wine, remove head wine and tail wine, will removal head wine and
The white wine of tail wine carries out old dry in the air.
Raw material in step A are as follows: sorghum, corn, rice, wheat flour ratio be 1:1:1:1.
Preserved fruit auxiliary material is pears 3-10%, hawthorn 4-8%, sugarcane 4-8% in step A.
The preserved fruit of above-mentioned parts by weight is cleaned up in step A, is cut into small pieces after disinfection and sterilization, it is arillate to go
Skin has the stoning of fruit stone, and flash baking to water content is 25-35%, and drying temperature is 50-80 DEG C.
The preserved fruit after above-mentioned drying is blended to 70-80 mesh size in step A, ratio shared by preserved fruit auxiliary material is 15%.
Embodiment two
A kind of brewing method of preserved fruit aromatic white spirit, the described method comprises the following steps:
The pretreatment of A raw material
Powder is prepared at thickness is fifty-fifty in raw material sorghum, corn, wheat crushing, preserved fruit class auxiliary material powder is added, mixes
Conjunction stirs evenly；Water immersion 3 hours for being equivalent to 4 times of volumes of the raw material volume are added in the feed, and carry out steam blasting
Pretreatment obtains steam blasting pretreatment material；The pretreated pressure of steam blasting is not less than 1.0MPa, steam blasting pretreatment
Time 15 minutes；
B boiling
After step A gained steam blasting pretreatment material drains, boiling is carried out, specifically: the steam explosion is located in advance
Reason material, which is placed under steam, to be handled 25 minutes, and after removing peculiar smell, the water that 2 times of volumes are added in steam explosion pretreatment material is situated between
Matter is boiled 40 minutes under the conditions of 100 DEG C, is steamed 50 minutes, is dried in the air to 40 DEG C under vigorous fire again；
C fermentation
Distiller's yeast is added in through step B treated steam blasting pretreatment material, the distiller's yeast and the steam blasting are pre-
The weight ratio of processing material is fermented 25 hours under the conditions of being 1.5: 50,35-37 DEG C, obtains one time fermentation object, one time fermentation object is taken out
The one time fermentation object is placed in 20 DEG C of conditions in fermenter and carries out secondary fermentation by airing to after 20 DEG C, and fermentation time is one week,
Obtain secondary fermentation object；
D distillation
The secondary fermentation object is distilled, the distillation is white wine, remove head wine and tail wine, will removal head wine and
The white wine of tail wine carries out old dry in the air.
Raw material in step A are as follows: sorghum, corn, rice, wheat flour ratio be 1:1:1:1.
Preserved fruit auxiliary material is pears 3-10%, hawthorn 4-8%, sugarcane 4-8% in step A.
The preserved fruit of above-mentioned parts by weight is cleaned up in step A, is cut into small pieces after disinfection and sterilization, it is arillate to go
Skin has the stoning of fruit stone, and flash baking to water content is 25-35%, and drying temperature is 50-80 DEG C.
The preserved fruit after above-mentioned drying is blended to 70-80 mesh size in step A, ratio shared by preserved fruit auxiliary material is 25%.
The above described is only a preferred embodiment of the present invention, not making any form to technology contents of the invention
On limitation.Content any simple modification to the above embodiments, equivalent variations according to the technical essence of the invention
With modification, in the range of still falling within technical solution of the present invention.
Claims (9)
1. a kind of brewing method of preserved fruit aromatic white spirit, which is characterized in that specifically includes the following steps:
The pretreatment of A raw material
Powder is prepared at thickness is fifty-fifty in raw material sorghum, corn, wheat crushing, preserved fruit auxiliary material powder is added, is mixed
Uniformly；Water immersion 1-3 hours for being equivalent to 2-4 times of volume of the raw material volume are added in the feed, and it is pre- to carry out steam blasting
Processing obtains steam blasting pretreatment material；The pretreated pressure of steam blasting is not less than 1.0MPa, when steam blasting pre-processes
Between be not less than 5 minutes；
B boiling
After step A gained steam blasting pretreatment material drains, boiling is carried out, specifically: the steam explosion is pre-processed into material
It is placed under steam and handles 15-25 minutes, after removing peculiar smell, the water that 2 times of volumes are added in steam explosion pretreatment material is situated between
Matter is boiled 30-40 minutes under the conditions of 80-100 DEG C, is steamed 20-50 minutes, is dried in the air to 25-40 DEG C under vigorous fire again；
C fermentation
Distiller's yeast is added in through step B treated steam blasting pretreatment material, the distiller's yeast and the steam blasting pre-process
The weight ratio of material is fermented 15-25 hours under the conditions of being 0.15-1.5: 50,35-37 DEG C, one time fermentation object is obtained, by one time fermentation object
Airing is taken out to after 20 DEG C, the one time fermentation object is placed in 20 DEG C of conditions in fermenter and carries out secondary fermentation, fermentation time is
One week, obtain secondary fermentation object；
D distillation
The secondary fermentation object is distilled, the distillation is white wine.
2. the brewing method of preserved fruit aromatic white spirit according to claim 1, which is characterized in that raw material in step A are as follows: high
Fine strain of millet, corn, rice, wheat flour ratio be 1:1:1:1,.
3. the brewing method of preserved fruit aromatic white spirit according to claim 1, which is characterized in that preserved fruit auxiliary material is in step A
Pears 3-10%, hawthorn 4-8%, sugarcane 4-8%.
4. the brewing method of preserved fruit aromatic white spirit according to claim 3, which is characterized in that by above-mentioned weight in step A
The preserved fruit of part cleans up, and is cut into small pieces after disinfection and sterilization, arillate peeling has the stoning of fruit stone, and flash baking is extremely
Water content is 25-35%, and drying temperature is 50-80 DEG C.
5. the brewing method of preserved fruit aromatic white spirit according to claim 4, which is characterized in that by above-mentioned drying in step A
Preserved fruit afterwards is blended to 70-80 mesh size, and ratio shared by preserved fruit auxiliary material is 15-25%.
6. the brewing method of preserved fruit aromatic white spirit according to claim 1, which is characterized in that in step B, in the steam
The aqueous medium that 2 times of volumes are added in explosion pretreatment material boils 40 minutes under the conditions of 80-90 DEG C.
7. the brewing method of preserved fruit aromatic white spirit according to claim 1, which is characterized in that in step C, through step B
Treated, and steam blasting pre-processes addition distiller's yeast in material and stirs evenly, and the distiller's yeast is expected with steam blasting pretreatment
Weight ratio is 0.75: 50, and the distiller's yeast is added in three times, every minor tick 4-6 hours.
8. the brewing method of preserved fruit aromatic white spirit according to claim 1, which is characterized in that distillation gained white wine, removal
Head wine and tail wine.
9. the brewing method of preserved fruit aromatic white spirit according to claim 8, which is characterized in that head wine and tail wine will be removed
White wine carries out old dry in the air.
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| CN201711163261.5A CN109810835A (en) | 2017-11-21 | 2017-11-21 | A kind of brewing method of preserved fruit aromatic white spirit |
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| CN201711163261.5A CN109810835A (en) | 2017-11-21 | 2017-11-21 | A kind of brewing method of preserved fruit aromatic white spirit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113234558A (en) * | 2021-06-30 | 2021-08-10 | 广西丹泉酒业有限公司 | Method for preparing flavoring wine by utilizing rice-flavor vinasse |
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2017
- 2017-11-21 CN CN201711163261.5A patent/CN109810835A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113234558A (en) * | 2021-06-30 | 2021-08-10 | 广西丹泉酒业有限公司 | Method for preparing flavoring wine by utilizing rice-flavor vinasse |
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