CN109971587A - A kind of preparation process of pawpaw brandy - Google Patents

Abstract

The present invention provides a kind of preparation processes of pawpaw brandy, including washing rice, steamed rice, spreading for cooling, saccharification, squeezing, pawpaw is cleaned, broken, squeezing, mixed fermentation, distillation, storage, allotment, pawpaw brandy color obtained is beautiful golden yellow, fragrance complexity is strong, and wine body is mellow and full mellow, and rear taste is sweet.The slow starting slowly fermenting liquid of speed for solving high yeast growth and breeding in the environment of peracid of fermentation liquid acid is easy to be infected by harmful bacteria, and fermentation later period yeast is easy fatigue fermentation and is not thorough.And it is easy the problem of influencing subsequent wine liquid quality.

Description

A kind of preparation process of pawpaw brandy

Technical field

The invention belongs to drinks preparation technical fields, and in particular to a kind of preparation process of pawpaw brandy.

Background technique

Chaenomeles rosaceae chaenomeles plant.Chaenomeles perennial deciduous shrub, bark peel off, leaf oblong, fruit True length is oval, fruit buff when mature, the excessive people of fragrance after maturation.In 9~October of fruiting period, have now been found that wood in 4~May of florescence There are five types of melon kinds, is one of distinctive wild fruit tree in China, abound in South-West Yunnan (Lincang City) and with " fruits of hundred benefits " it is famous, It is the dietotherapeutic food that the Ministry of Public Health announces in the first batch.Recorded in Li Shizhen of the Ming Dynasty Compendium of Material Medica, pawpaw is warm-natured sour, calming the liver and Stomach, relaxing muscles and tendons network, controls and has a pain in the back, blood pressure lowering.In the prior art, pawpaw is brewed into rich in a variety of amino acid and microelement Pawpaw fermented wine provides diversified selection for the daily health of people.But in the preparation process of pawpaw fermented wine, Because pawpaw itself sugar content is lower, acidity is excessively high, and the speed of high yeast growth and breeding in the environment of peracid of fermentation liquid acid is slow Starting slowly fermenting liquid is easy to be infected by harmful bacteria, and fermentation later period yeast is easy fatigue fermentation and is not thorough.And it is easy to influence subsequent Wine liquid quality.

Summary of the invention

In view of the above technical problems, the present invention provides a kind of preparation processes of pawpaw brandy, the specific technical proposal is:

A kind of preparation process of pawpaw brandy, comprising the following steps:

Step (1): glutinous rice is rinsed well, and pure water rice steeping is added, and rice dipping time is 1-2 days, and the degree of rice steeping is grain of rice guarantor It holds complete and rice shortcake is degree；

Step (2): water is filtered dry by the rice soaked, and atmospheric cooking 25-30 minutes, meal reached outer hard interior soft, interior to dredge without the white heart Pine is without pasting, thoroughly without rotten, uniformity；It spreads steamed rice out cooling, constantly to be stirred when cooling and avoid cooling not Uniformly generate heat fastly " retrogradation "；

Step (3): rice is sprinkled into 30 DEG C of pure water when being cooled to 27-30 DEG C, keeps rice and water uniform while spreading waterside stirring The mass ratio of mixing, water and rice is 3:10, and Gu is added by red yeast rice, and red yeast rice dosage is the 0.2% of meter Zhi Liang, and bent part is added twice, the The 80% of the primary bent total amount of addition is sufficiently stirred, and rice enters tank after mixing, and remaining song, tinning rice are sprinkled above after entering tank It wants loose and is conducive to culture propagation, accelerate the generation of liquid glucose；Saccharificatinn period is 36-48 hours, when high 80% of dress meal is already expired in liquid glucose When saccharification terminate, sufficiently stir evenly converted mash and squeezed, the saccharified liquid squeezed need to carry out 85 DEG C/15 minutes sterilization treatments, Rapidly be cooled to 20 DEG C it is spare；

Step (4): flesh is gone to obtain pulp pawpaw cleaning deseeding, pawpaw pulp is carried out broken and squeezed with crushed food equipment To Chinese flowering quince juice, the Chinese flowering quince juice squeezed extracts supernatant after standing 24 hours at 5 DEG C and obtains pawpaw juice；

Step (5): Chinese flowering quince juice and saccharified liquid are uniformly mixed in the ratio of 1:1, and temperature is controlled at 18-22 DEG C, and it is standby to obtain fermentation liquid With；

Step (6): the dry ferment of fruit wine special active is added according to the 0.25 ‰ of quality of fermentation broth in the fermentation liquid obtained in step (5) Mother controls temperature between 18-22 DEG C during fermentation, fermentation time is 10 days；When alcoholic strength reaches 11%vol, primary fermentation terminates；

Step (7): after primary fermentation, fermentation liquid is subjected to separation removal wine foot, wine liquid enters post-fermentation tank, and temperature control exists 16-20 DEG C of range, post-fermentation 60 days；After post-fermentation, sugar is reduced to 4g/L hereinafter, alcoholic strength is 12-13%vol；

Step (8): the fermentation liquid after post-fermentation is distilled.Distillation carries out twice；Obtain pawpaw brandy former wine；

Step (9): the pawpaw brandy former wine distilled is respectively put into oak barrel and stainless cylinder of steel and is stored, storage 3-5；

Step (10): the wine body that the wine body and stainless cylinder of steel that store in oak barrel store is carried out according to a certain percentage according to demand Allotment is filtered, and detection is filling that pawpaw brandy can be obtained.

Preferably, in step (4), pectase is added when being crushed and cellulase is digested.

Pawpaw brandy of the invention, using glutinous rice saccharified liquid supplement Chinese flowering quince juice in insufficient glycogen, it is fermented, distillation and Part is beautiful golden yellow into the pawpaw brandy color after oak barrel storage, and fragrance complexity is strong, and wine body is mellow and full mellow, after Taste is sweet.The slow starting slowly fermenting liquid of speed for solving high yeast growth and breeding in the environment of peracid of fermentation liquid acid is easy quilt Harmful bacteria infection, fermentation later period yeast are easy fatigue fermentation and are not thorough.And it is easy the problem of influencing subsequent wine liquid quality.

Specific embodiment

A kind of preparation process of pawpaw brandy, comprising the following steps:

Step (1): glutinous rice is rinsed well, and pure water rice steeping is added, and rice dipping time is 1-2 days, and the degree of rice steeping is grain of rice guarantor It holds complete and rice crisp (hand can pinch powdering) is degree；

Step (2): water is filtered dry by the rice soaked, and atmospheric cooking 25-30 minutes, meal reached outer hard interior soft, interior to dredge without the white heart Pine is without pasting, thoroughly without rotten, uniformity；It spreads steamed rice out cooling, constantly to be stirred when cooling and avoid cooling not Uniformly generate heat fastly " retrogradation "；

Step (3): rice is sprinkled into 30 DEG C of pure water when being cooled to 27-30 DEG C, keeps rice and water uniform while spreading waterside stirring Mixing, the mass ratio of water and rice are 3:10, and the alcoholic strength that when fermentation as low such as the sugar content of dilutional hyponatremia saccharified liquid generates will be low, such as Add the easy agglomeration saccharification of the very few rice of water to be not thorough easily to turn sour and influence quality；Gu is added by red yeast rice, red yeast rice dosage is meter Zhi Liang 0.2%, bent part is added twice, and the 80% of bent total amount is added for the first time and is sufficiently stirred, and rice enters tank after mixing, and is entered after tank above Remaining song is sprinkled, tinning rice wants loose and is conducive to culture propagation, accelerates the generation of liquid glucose；Saccharificatinn period is 36-48 hours, When dress meal high 80% is already expired in liquid glucose, saccharification terminates, and sufficiently stirs evenly converted mash and is squeezed, the saccharified liquid squeezed need to carry out 85 DEG C/15 minutes sterilization treatments, be cooled to rapidly 20 DEG C it is spare；

The red yeast rice is the Gu of Gutian Area, Fujian Province production by red yeast rice；

Step (4): flesh is gone to obtain pulp pawpaw cleaning deseeding, pawpaw pulp is carried out broken and squeezed with crushed food equipment To Chinese flowering quince juice, the Chinese flowering quince juice squeezed extracts supernatant after standing 24 hours at 5 DEG C and obtains pawpaw juice；

It may further be preferable that addition pectase and cellulase are digested when being crushed.

The pectase is the compound pectinase HC of LALLEMAN company, France production, dosage 300PPm, the fiber Plain enzyme is the complex cellulase of Shandong dragon large group production, dosage 200PPm.

Step (5): Chinese flowering quince juice and saccharified liquid are uniformly mixed in the ratio of 1:1, and temperature is controlled at 18-22 DEG C, must be fermented Liquid is spare；

Step (6): the dry ferment of fruit wine special active is added according to the 0.25 ‰ of quality of fermentation broth in the fermentation liquid obtained in step (5) Mother controls temperature between 18-22 DEG C during fermentation, fermentation time is 10 days；When alcoholic strength reaches 11%vol, primary fermentation terminates；

The active dry yeast is the stronger active dry yeast 71B of acid resistance of French Lallemand USA Inc.'s production；71B can be by pawpaw Part malic acid in juice is decomposed into lactic acid, can also preferably retain fruity.

Step (7): after primary fermentation, fermentation liquid is subjected to separation removal wine foot, wine liquid enters post-fermentation tank, temperature control System is in 16-20 DEG C of range, and post-fermentation 60 days；After post-fermentation, sugar is reduced to 4g/L hereinafter, alcoholic strength is 12-13%vol；

Step (8): the fermentation liquid after post-fermentation is distilled.Distillation carries out twice；Obtain pawpaw brandy former wine；

Distillation need to carry out second distillation, distill (slightly evaporating) for the first time preferably fastly to steam whole components, it is suitable to distill (rectifying) for the second time Slowly in favor of picking up the best wine heart, the quality of wine is improved.

Step (9): the pawpaw brandy former wine distilled is respectively put into oak barrel and stainless cylinder of steel and is stored, Store 3-5；

Oak barrel need to be that otherwise tannin that old bucket cannot be leached with new bucket is too high and influence mouthfeel, during the storage of oak barrel, The aromatic substance for making wine gradually switch to golden yellow, and having incorporated oak that dissolves in wine of tanning matter and pigment slowly makes wine body Fragrance constantly thickens strongly fragrant complexity.

Pawpaw brandy is stored with oak barrel, not only because of the container that oak barrel is storage wine, but because of oak barrel wall Wood cell have the function of ventilative, minimal amount of air can be allowed to pass through bucket wall, penetrating into wine body makes wine generate appropriateness Oxidation, slowly oxidation increased the acid of pawpaw brandy and the content of rouge, thus make that the fragrance of wine is more complicated, mouth Feel softer, the speed of wine body maturation is accelerated.And oak barrel itself tannin rich in, during storage oak barrel In tannin and pigment can dissolve in wine body, tannin keeps wine more mellow and fuller under the action of minute quantity oxygen by softening, wine body Color also colourless gradually switchs to golden yellow by original.The fragrance matter that oak barrel contains is also and its abundant, he can bring to wine The fragrance such as cream, vanilla, toast bread, roasted almond and cloves make the fragrance of wine body become strong complicated rather than single pawpaw It is fragrant.Therefore, the wine stored through oak barrel, color slowly become beautiful golden yellow from colourless, and aromatic flavour is complicated, and mouthfeel is more It is soft mellow.But oak barrel volume is small, price is high, the loss for the wine that " to add bucket " at any time during storage is relatively large, rubber Wooden barrel can't long-time empty barrel otherwise next barrelling is leakiness, and with often being tasted when oak barrel stored wine in order to avoid oak The radix aucklandiae and tannin of bucket have been completely covered by the original flavor of wine, therefore the larger management of cost input of oak barrel is more troublesome.

The stainless cylinder of steel cost of manufacture relatively low service life used is long, volume take up space greatly it is small, be sealed wine damage almost may be used To ignore, it is easy management and is suitble to large-scale storage.But since good airproof performance air is difficult to enter the slow storage of therefore wine maturation The time limit deposited will be grown, and the single product for being difficult to make high-quality of wine body note gas.After comprehensively considering and testing, the conclusion that obtains It is stainless cylinder of steel and oak barrel storage while uses, can both develop the product of different quality or can satisfy large batch of storage It deposits.

Step (10): according to demand according to a certain percentage by the wine body of the wine body and stainless cylinder of steel that are stored in oak barrel storage It is deployed, is filtered, detection is filling that pawpaw brandy can be obtained.

The characteristics of pawpaw is peracid low sugar, itself only has 6-8% containing sugar, to meet alcoholic strength after fermentation and reach 12% Vol or more must additional glycogen supplement inadequate part, such as only fermented with the sugar of pawpaw itself, after fermentation alcohol Degree can only achieve 4%vol or so, and the too low post-fermentation of alcoholic strength is easy to be infected by bacteria different miscellaneous after wine body souring quality variation is distilled It is highly seasoned, and energy consumption is high for the too low later period distillation of alcoholic strength.

Pawpaw itself only has 6-8% containing sugar, and total acid is up to 25-28g/L, and glutinous rice saccharified liquid is practically free of acid and is up to containing sugar 36-38%, therefore, sugar needed for Chinese flowering quince juice and saccharified liquid not only can satisfy fermentation in the ratio mixing of 1:1 have also achieved deacidification Purpose.Such as the slow starting of speed of high yeast growth and breeding in the environment of peracid of the excessively high so fermentation liquid acid of Chinese flowering quince juice ratio Slowly fermenting liquid is easy to be infected by harmful bacteria, and fermentation later period yeast is easy fatigue fermentation and is not thorough.The growth and breeding speed of yeast is not It can only be influenced also be influenced by sugar by acid, as the excessively high so fermentation liquid of the use ratio of saccharified liquid excessively high yeast containing sugar can lose Water growth and breeding speed is slack-off, and yeast is also sensitive when alcoholic strength has reached 12%vol or more yeast used in us to alcoholic strength It is basic to stop vital movement, therefore consume endless sugar and only remain in fermentation liquid, not only waste is returned the management in later period and is brought When bothering, and making brandy, to retain certain acid, the brandy distilled out just has pure and fresh strong fruity.Glutinous rice sugar The ratio of change liquid is too high or too low to be all unfavorable for fermenting.

Pawpaw itself only has 6-8% containing sugar, and total acid is up to 25-28g/L, so that Chinese flowering quince juice is normally fermented necessary Additional glycogen and deacidification.Guarantee that fermentation can smoothly carry out necessary deacidification, many data introductions before fermentation and be directly added into Food additive calcium carbonate achievees the purpose that deacidification, and the method can bring the fruit of many unfavorable factors, chemical deacidification fruit juice Perfume loses the salty hardship of the rougher band of wine mouthfeel that is larger and fermenting out, and pungent sense is obvious.And this process introduction plus glutinous rice saccharification The method of liquid not only plays the effect of deacidification, sugar also inadequate supplemented with Chinese flowering quince juice well.Supplement sugar it is simple and Direct method is to add white granulated sugar, and white granulated sugar is pure supplement sugar without other nutritional ingredients, thus is not only needed in fermentation The growth and breeding that yeast food accelerates yeast is added, and the pawpaw brandy fragrance distilled out after fermentation is single, mouth It is short to feel boring, rear taste.And glutinous rice saccharified liquid is used as glycogen, it is because the starch in glutinous rice is all amylopectin, saccharification is held Easily completely, and glutinous rice is full of nutrition, contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin And volume starch etc., therefore, with the saccharified liquid of glutinous rice and Chinese flowering quince juice mixed fermentation when do not need and supplement outside the nutritional agents of yeast Fermentation can quickly start, moreover the nutritional ingredient of glutinous rice can also be generated under the action of yeast all kinds of alcohol, acid, ester, Aldehyde, ketone, such as propyl alcohol, ethyl acetate, acetic acid, ethyl lactate, isoamyl alcohol flavor and fragrance substance, so being mended using glutinous rice saccharified liquid Insufficient glycogen in Chinese flowering quince juice is filled, the pawpaw brandy color after fermented, distillation and part are stored into oak barrel is beautiful Golden yellow, fragrance complexity is strong, and wine body is mellow and full mellow, and rear taste is sweet.

Claims (2)

1. a kind of preparation process of pawpaw brandy, which comprises the following steps:

Step (1): glutinous rice is rinsed well, and pure water rice steeping is added, and rice dipping time is 1-2 days, and the degree of rice steeping is grain of rice guarantor It holds complete and rice shortcake is degree；

Step (2): water is filtered dry by the rice soaked, and atmospheric cooking 25-30 minutes, meal reached outer hard interior soft, interior to dredge without the white heart Pine is without pasting, thoroughly without rotten, uniformity；It spreads steamed rice out cooling, constantly to be stirred when cooling and avoid cooling not Uniformly generate heat fastly " retrogradation "；

Step (3): rice is sprinkled into 30 DEG C of pure water when being cooled to 27-30 DEG C, keeps rice and water uniform while spreading waterside stirring The mass ratio of mixing, water and rice is 3:10, and Gu is added by red yeast rice, and red yeast rice dosage is the 0.2% of meter Zhi Liang, and bent part is added twice, the The 80% of the primary bent total amount of addition is sufficiently stirred, and rice enters tank after mixing, and remaining song, tinning rice are sprinkled above after entering tank It wants loose and is conducive to culture propagation, accelerate the generation of liquid glucose；Saccharificatinn period is 36-48 hours, when high 80% of dress meal is already expired in liquid glucose When saccharification terminate, sufficiently stir evenly converted mash and squeezed, the saccharified liquid squeezed need to carry out 85 DEG C/15 minutes sterilization treatments, Rapidly be cooled to 20 DEG C it is spare；

Step (4): flesh is gone to obtain pulp pawpaw cleaning deseeding, pawpaw pulp is carried out broken and squeezed with crushed food equipment To Chinese flowering quince juice, the Chinese flowering quince juice squeezed extracts supernatant after standing 24 hours at 5 DEG C and obtains pawpaw juice；

Step (5): Chinese flowering quince juice and saccharified liquid are uniformly mixed in the ratio of 1:1, and temperature is controlled at 18-22 DEG C, and it is standby to obtain fermentation liquid With；

Step (6): the dry ferment of fruit wine special active is added according to the 0.25 ‰ of quality of fermentation broth in the fermentation liquid obtained in step (5) Mother controls temperature between 18-22 DEG C during fermentation, fermentation time is 10 days；When alcoholic strength reaches 11%vol, primary fermentation terminates；

Step (7): after primary fermentation, fermentation liquid is subjected to separation removal wine foot, wine liquid enters post-fermentation tank, and temperature control exists 16-20 DEG C of range, post-fermentation 60 days；After post-fermentation, sugar is reduced to 4g/L hereinafter, alcoholic strength is 12-13%vol；

Step (8): the fermentation liquid after post-fermentation is distilled；

Distillation carries out twice；Obtain pawpaw brandy former wine；

Step (9): the pawpaw brandy former wine distilled is respectively put into oak barrel and stainless cylinder of steel and is stored, storage 3-5；

Step (10): the wine body that the wine body and stainless cylinder of steel that store in oak barrel store is carried out according to a certain percentage according to demand Allotment is filtered, and detection is filling that pawpaw brandy can be obtained.

2. a kind of preparation process of pawpaw brandy according to claim 1, which is characterized in that in step (4), carry out brokenly Pectase is added when broken and cellulase is digested.