CN110656016A - Production process of loquat seed wine - Google Patents
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- CN110656016A CN110656016A CN201910939563.XA CN201910939563A CN110656016A CN 110656016 A CN110656016 A CN 110656016A CN 201910939563 A CN201910939563 A CN 201910939563A CN 110656016 A CN110656016 A CN 110656016A
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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
A production process of loquat seed wine. In the case of loquat, the loquat seed is usually discarded but has pharmacological activities such as antioxidation, immunity enhancement, anti-inflammation, and blood sugar reduction. The loquat seed distilled liquor which is fresh and tasty, smooth and mellow, clear and bright in appearance, stable and safe in quality and has unique aroma of loquat seeds is brewed by the process of selecting loquat seeds → drying → burning and removing seed coats → crushing → four steps of soaking → steaming → mixing koji → saccharifying fermentation → distillation → decolorization and fine filtration → blending and inspection and filling.
Description
Technical Field
The invention belongs to the field of brewing of distilled liquor, and particularly relates to a production process of loquat seed wine.
Background
With the development of science and technology, fruit wines such as roxburgh rose wine, red bayberry wine, duckweed fruit wine, hawthorn wine and the like are developed in China, and fresh fruits which are usually eaten by people are used as raw materials for brewing or making. Loquat is used as a common fruit, and a plurality of loquat fruit wines appear on the market, such as the loquat fruit wine invented by Nizheng right, the forest and the like, have various characteristics, and add a lot of colors to the wine culture of China. The loquat of Rosaceae contains many effective biological active components such as saponins, triterpenes, polyphenols, organic acids, etc. and has pharmacological activities such as antioxidation, immunity enhancement, anti-inflammation, blood sugar reduction, etc. However, when the loquat is eaten, the loquat kernels are usually discarded, tens of thousands of tons of loquat kernels are produced in China every year due to processing, and the development and utilization of the resources to change waste into valuable has important significance. At present, no research or literature report on making the loquat seed into distilled liquor is found, so that the document expects that the loquat seed distilled liquor is produced by taking the loquat seed as a raw material.
Disclosure of Invention
The invention provides a production process of loquat seed wine for solving the technical problems.
The method is realized by the following technical scheme:
a production process of loquat seed wine comprises selecting loquat seed → drying → blanching to remove seed coat → crushing → four steps of soaking → steaming → mixing with yeast → saccharifying and fermenting → distilling → decolorizing and fine filtering → blending and checking and filling.
The four steps of soaking are as follows: soaking in citric acid solution, warm water and Chinese liquor; the three-step soaking specifically comprises the following steps: soaking in an aqueous solution with 3-5% of citric acid by mass for 1-2 hours at 55-65 ℃; soaking in water at 50-60 deg.c for 1-2 hr; thirdly, soaking the white spirit in the white spirit with the mass ratio of the white spirit to the water of 1: 10-15 for 2-3 hours; adjusting the ratio of the distilled liquor to 1: 4-6, and soaking the loquat kernels for 1-2 hours;
the loquat seed wine comprises the following specific production steps:
(1) selecting loquat kernels
Collecting ripe loquat kernels, and selecting the loquat kernels, wherein the loquat kernels are preferably brown or tan, big, full, intact and free of disease spots;
(2) drying by baking
Heating to 60 ℃ at the speed of 5-8 ℃/min, and drying the sample;
(3) scalding method for removing seed coat
Putting full dry loquat kernels into boiling water, boiling for 5-8 min, cooling, removing seed coats, and airing;
(4) pulverizing
Crushing naked loquat kernels, wherein the grains of the kernels after crushing are approximately as the size of rice grains;
(5) soaking;
(6) steaming
Steaming the loquat seed rice in the last step until the loquat seed rice is soft and has no hard core;
(7) mixed yeast
Spreading the steamed loquat seed kernels, cooling the loquat seed kernels till the surface is free of moisture, and uniformly stirring the loquat seed kernels and the distiller's yeast according to the mass ratio of 1: 180-220;
(8) saccharification and fermentation
Filling the loquat kernel rice mixed with the yeast into a jar, adding 5-8% of saccharifying agent, sealing and fermenting for 5-7 days for 10-15 days, wherein the fermentation temperature is 20-25 ℃;
(9) distillation
Distilling the fermented product to obtain the wine base, wherein the distillation temperature is 70-80 ℃;
(10) decolorizing and fine filtering
Carrying out secondary decolorization by using an adsorbent, and filtering the obtained decolorized liquor by using a fine filter with a pore size of 0.01-0.1 mu m;
(11) blending and filling
Blending with water according to different degrees of Chinese liquor, checking, and rapidly filling under aseptic condition by filling equipment.
The saccharifying agent consists of glutinous rice, alpha-amylase and baking soda in a mass ratio of 1-3: 2-4: 5-8.
The adsorbent is activated carbon which is soaked in an aqueous solution containing 1-3% of bletilla striata polysaccharide and 1-3% of L-lysine by mass for 3-5 hours.
The water is purified water or distilled water.
Has the advantages that:
1. the quality is stable and safe. The loquat seed wine is brewed by adopting a distillation method, the common problems of mildew, rancidity, greenness and the like of the loquat fruit wine are avoided, the seed coat is removed, the amygdalase in the loquat seed is inactivated, and the toxic substance hydrocyanic acid is prevented from being decomposed.
2. The appearance is clear and bright. The added bletilla striata polysaccharide is a natural high molecular substance, can be used as a natural surfactant to increase the adsorption efficiency of the activated carbon under the content, and the added L-cysteine has a protection effect on the quality of the distilled liquor, so that the phenomenon that polyphenol active substances distilled from loquat kernels are oxidized and deteriorated to influence the color, taste and the like of the liquor in the adsorption process is avoided, and the clear and bright loquat kernel liquor is finally obtained.
3. Has fresh and tasty taste. The active ingredients in the loquat kernels, including fragrant substances, are fully leached out through soaking in the four steps, the special sweetness of the loquat can be obtained through saccharification and fermentation, the temperature is low, the time is long, and the wine obtained after distillation and fine filtration has smooth and mellow mouthfeel.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
Example 1
A production process of loquat seed wine comprises selecting loquat seed → oven drying → blanching to remove seed coat → pulverizing → soaking in four steps → steaming → mixing with yeast → saccharifying and fermenting → distilling → decolorizing and fine filtering → blending and checking and filling;
the four steps of soaking are as follows: soaking in citric acid solution, warm water and Chinese liquor; the three-step soaking specifically comprises the following steps: soaking in an aqueous solution with 3 percent of citric acid by mass for 1h at the temperature of 55 ℃; soaking in water at 50 deg.c for 1 hr; thirdly, soaking the white spirit in the white spirit with the mass ratio of the white spirit to the water of 1: 10-15 for 2 hours; fourthly, adjusting the proportion of the distilled liquor to be 1: 4, and soaking the loquat seeds for 1 hour;
the loquat seed wine comprises the following specific production steps:
(1) selecting loquat kernels
Collecting ripe loquat kernels, and selecting the loquat kernels, wherein the loquat kernels are preferably brown or tan, big, full, intact and free of disease spots;
(2) drying by baking
Heating to 60 ℃ at the speed of 5 ℃/min, and drying the sample;
(3) scalding method for removing seed coat
Selecting full dry loquat kernels, putting into boiling water, boiling for 5min, cooling, removing seed coats, and air drying;
(4) pulverizing
Crushing naked loquat kernels, wherein the grains of the kernels after crushing are approximately as the size of rice grains;
(5) soaking;
(6) steaming
Steaming the loquat seed rice in the last step until the loquat seed rice is soft and has no hard core;
(7) mixed yeast
Spreading the steamed loquat seed kernels, cooling the steamed loquat seed kernels till the surface is free of moisture, and uniformly stirring the steamed loquat seed kernels and the distilled liquor yeast according to the mass ratio of 1: 180;
(8) saccharification and fermentation
Loading the loquat kernel rice mixed with the yeast into a jar, adding 5% of saccharifying agent, sealing and fermenting for 10 days after 5 days, wherein the fermentation temperature is 20 ℃;
(9) distillation
Distilling the fermented product to obtain wine base at 70 deg.C;
(10) decolorizing and fine filtering
Decolorizing with adsorbent for the second time, and filtering with fine filter with pore size of 0.01 μm;
(11) blending and filling
Blending the white spirit with water according to the requirement to obtain white spirit with different degrees, and rapidly filling the white spirit under aseptic conditions by adopting filling equipment after the white spirit is checked to be qualified;
the saccharifying agent consists of glutinous rice, alpha-amylase and baking soda in the mass ratio of 1 to 2 to 5;
the adsorbent is activated carbon which is soaked in an aqueous solution containing 1% of bletilla striata polysaccharide and 1% of L-lysine by mass for 3 hours;
the water is distilled water.
Example 2
A production process of loquat seed wine comprises selecting loquat seed → oven drying → blanching to remove seed coat → pulverizing → soaking in four steps → steaming → mixing with yeast → saccharifying and fermenting → distilling → decolorizing and fine filtering → blending and checking and filling;
the four steps of soaking are as follows: soaking in citric acid solution, warm water and Chinese liquor; the three-step soaking specifically comprises the following steps: soaking the citric acid in an aqueous solution with the mass fraction of 5% for 2 hours at 65 ℃; ② soaking in water with the temperature of 60 ℃ for 2 h; ③ soaking the white spirit in the white spirit with the mass ratio of the white spirit to the water of 1: 15 for 3 hours; fourthly, adjusting the proportion of the distilled liquor to be 1: 6, and soaking the loquat seeds for 2 hours;
the loquat seed wine comprises the following specific production steps:
(1) selecting loquat kernels
Collecting ripe loquat kernels, and selecting the loquat kernels, wherein the loquat kernels are preferably brown or tan, big, full, intact and free of disease spots;
(2) drying by baking
Heating to 60 ℃ at the speed of 8 ℃/min, and drying the sample;
(3) scalding method for removing seed coat
Selecting full dry loquat kernels, putting into boiling water, boiling for 8min, cooling, removing seed coats, and air drying;
(4) pulverizing
Crushing naked loquat kernels, wherein the grains of the kernels after crushing are approximately as the size of rice grains;
(5) soaking;
(6) steaming
Steaming the loquat seed rice in the last step until the loquat seed rice is soft and has no hard core;
(7) mixed yeast
Spreading the steamed loquat seed kernels, cooling the steamed loquat seed kernels till the surface is free of moisture, and uniformly stirring the steamed loquat seed kernels and the distilled liquor yeast according to the mass ratio of 1: 220;
(8) saccharification and fermentation
Loading the loquat kernel rice mixed with the yeast into a jar, adding 8% saccharifying agent, sealing and fermenting for 15 days after 7 days, wherein the fermentation temperature is 25 ℃;
(9) distillation
Distilling the fermented product to obtain wine base at 80 deg.C;
(10) decolorizing and fine filtering
Decolorizing with adsorbent for the second time, and filtering with fine filter with pore size of 0.1 μm;
(11) blending and filling
Blending the white spirit with water according to the requirement to obtain white spirit with different degrees, and rapidly filling the white spirit under aseptic conditions by adopting filling equipment after the white spirit is checked to be qualified;
the saccharifying agent consists of glutinous rice, alpha-amylase and baking soda in the mass ratio of 3 to 4 to 8;
the adsorbent is activated carbon which is soaked in an aqueous solution containing 3% of bletilla striata polysaccharide and 3% of L-lysine by mass for 5 hours;
the water is purified water.
Example 3
A production process of loquat seed wine comprises selecting loquat seed → oven drying → blanching to remove seed coat → pulverizing → soaking in four steps → steaming → mixing with yeast → saccharifying and fermenting → distilling → decolorizing and fine filtering → blending and checking and filling;
the four steps of soaking are as follows: soaking in citric acid solution, warm water and Chinese liquor; the three-step soaking specifically comprises the following steps: soaking in an aqueous solution with the citric acid mass fraction of 4% for 1.5 hours at the temperature of 60 ℃; ② soaking in water with the temperature of 55 ℃ for 1.5 h; ③ soaking the white spirit in the white spirit with the mass ratio of the white spirit to the water of 1: 12 for 2.5 hours; fourthly, adjusting the proportion of the distilled liquor to be 1: 5, and soaking the loquat seeds for 1.5 hours;
the loquat seed wine comprises the following specific production steps:
(1) selecting loquat kernels
Collecting ripe loquat kernels, and selecting the loquat kernels, wherein the loquat kernels are preferably brown or tan, big, full, intact and free of disease spots;
(2) drying by baking
Heating to 60 ℃ at the speed of 6 ℃/min, and drying the sample;
(3) scalding method for removing seed coat
Selecting full dry loquat kernels, putting into boiling water, boiling for 6min, cooling, removing seed coats, and air drying;
(4) pulverizing
Crushing naked loquat kernels, wherein the grains of the kernels after crushing are approximately as the size of rice grains;
(5) soaking;
(6) steaming
Steaming the loquat seed rice in the last step until the loquat seed rice is soft and has no hard core;
(7) mixed yeast
Spreading the steamed loquat seed kernels, cooling the steamed loquat seed kernels till the surface is free of moisture, and uniformly stirring the steamed loquat seed kernels and the distilled liquor yeast according to the mass ratio of 1: 200;
(8) saccharification and fermentation
Loading the loquat kernel rice mixed with the yeast into a jar, adding 6% saccharifying agent, sealing and fermenting for 12 days after 6 days, wherein the fermentation temperature is 22 ℃;
(9) distillation
Distilling the fermented product to obtain wine base at 75 deg.C;
(10) decolorizing and fine filtering
Decolorizing with adsorbent for the second time, and filtering with fine filter with pore size of 0.05 μm;
(11) blending and filling
Blending the white spirit with water according to the requirement to obtain white spirit with different degrees, and rapidly filling the white spirit under aseptic conditions by adopting filling equipment after the white spirit is checked to be qualified;
the saccharifying agent consists of glutinous rice, alpha-amylase and baking soda in the mass ratio of 2 to 3 to 5;
the adsorbent is activated carbon which is soaked in an aqueous solution containing 1-3% of bletilla striata polysaccharide and 1-3% of L-lysine by mass for 4 hours;
the water is purified water.
Example 4
A production process of loquat seed wine comprises selecting loquat seed → oven drying → blanching to remove seed coat → pulverizing → soaking in four steps → steaming → mixing with yeast → saccharifying and fermenting → distilling → decolorizing and fine filtering → blending and checking and filling;
the four steps of soaking are as follows: soaking in citric acid solution, warm water and Chinese liquor; the three-step soaking specifically comprises the following steps: soaking the citric acid in an aqueous solution with the mass fraction of 5% for 1h at 63 ℃; ② soaking in water with the temperature of 58 ℃ for 1.8 h; ③ soaking the white spirit in the white spirit with the mass ratio of the distilled spirit to the water of 1: 14 for 2.8 hours; fourthly, adjusting the proportion of the distilled liquor to be 1: 4.5, and soaking the loquat seeds for 1.4 hours;
the loquat seed wine comprises the following specific production steps:
(1) selecting loquat kernels
Collecting ripe loquat kernels, and selecting the loquat kernels, wherein the loquat kernels are preferably brown or tan, big, full, intact and free of disease spots;
(2) drying by baking
Heating to 60 ℃ at the speed of 7 ℃/min, and drying the sample;
(3) scalding method for removing seed coat
Selecting full dry loquat kernels, putting into boiling water, boiling for 7min, cooling, removing seed coats, and air drying;
(4) pulverizing
Crushing naked loquat kernels, wherein the grains of the kernels after crushing are approximately as the size of rice grains;
(5) soaking;
(6) steaming
Steaming the loquat seed rice in the last step until the loquat seed rice is soft and has no hard core;
(7) mixed yeast
Spreading the steamed loquat seed kernels, cooling the steamed loquat seed kernels till the surface is free of moisture, and uniformly stirring the steamed loquat seed kernels and the distilled liquor yeast according to the mass ratio of 1: 190;
(8) saccharification and fermentation
Loading the loquat kernel rice mixed with the yeast into a jar, adding 7% of saccharifying agent, sealing and fermenting for 14 days after 7 days, wherein the fermentation temperature is 24 ℃;
(9) distillation
Distilling the fermented product to obtain wine base at 78 deg.C;
(10) decolorizing and fine filtering
Carrying out secondary decolorization by using an adsorbent, and filtering the obtained decolorized liquor by using a fine filter with a pore size of 0.08 mu m;
(11) blending and filling
Blending the white spirit with water according to the requirement to obtain white spirit with different degrees, and rapidly filling the white spirit under aseptic conditions by adopting filling equipment after the white spirit is checked to be qualified;
the saccharifying agent consists of glutinous rice, alpha-amylase and baking soda in the mass ratio of 3 to 4 to 8;
the adsorbent is activated carbon which is soaked in an aqueous solution containing 2.5 mass percent of bletilla striata polysaccharide and 1.5 mass percent of L-lysine for 3.5 hours;
the water is purified water.
Example 5
A production process of loquat seed wine comprises selecting loquat seed → oven drying → blanching to remove seed coat → pulverizing → soaking in four steps → steaming → mixing with yeast → saccharifying and fermenting → distilling → decolorizing and fine filtering → blending and checking and filling;
the four steps of soaking are as follows: soaking in citric acid solution, warm water and Chinese liquor; the three-step soaking specifically comprises the following steps: soaking in an aqueous solution with the citric acid mass fraction of 4.5% for 1.8 hours at 63 ℃; ② soaking in water with the temperature of 54 ℃ for 1.4 h; ③ soaking the white spirit in the white spirit with the mass ratio of the distilled spirit to the water of 1: 11 for 2.5 hours; fourthly, adjusting the proportion of the distilled liquor to be 1: 5, and soaking the loquat seeds for 1.5 hours;
the loquat seed wine comprises the following specific production steps:
(1) selecting loquat kernels
Collecting ripe loquat kernels, and selecting the loquat kernels, wherein the loquat kernels are preferably brown or tan, big, full, intact and free of disease spots;
(2) drying by baking
Heating to 60 ℃ at the speed of 5 ℃/min, and drying the sample;
(3) scalding method for removing seed coat
Selecting full dry loquat kernels, putting into boiling water, boiling for 8min, cooling, removing seed coats, and air drying;
(4) pulverizing
Crushing naked loquat kernels, wherein the grains of the kernels after crushing are approximately as the size of rice grains;
(5) soaking;
(6) steaming
Steaming the loquat seed rice in the last step until the loquat seed rice is soft and has no hard core;
(7) mixed yeast
Spreading the steamed loquat seed kernels, cooling the steamed loquat seed kernels till the surface is free of moisture, and uniformly stirring the steamed loquat seed kernels and the distilled liquor yeast according to the mass ratio of 1: 210;
(8) saccharification and fermentation
Loading the loquat kernel rice mixed with the yeast into a jar, adding 6% saccharifying agent, sealing and fermenting for 13d after 6 days, wherein the fermentation temperature is 22 ℃;
(9) distillation
Distilling the fermented product to obtain wine base at 73 deg.C;
(10) decolorizing and fine filtering
Decolorizing with adsorbent for the second time, and filtering with fine filter with pore size of 0.01 μm;
(11) blending and filling
Blending the white spirit with water according to the requirement to obtain white spirit with different degrees, and rapidly filling the white spirit under aseptic conditions by adopting filling equipment after the white spirit is checked to be qualified;
the saccharifying agent consists of glutinous rice, alpha-amylase and baking soda in the mass ratio of 2 to 4 to 6;
the adsorbent is activated carbon which is soaked in an aqueous solution containing 3 mass percent of bletilla striata polysaccharide and 2.5 mass percent of L-lysine for 3.5 hours;
the water is distilled water.
Comparative example 1
The same procedure as in example 5 was repeated except that no saccharifying agent was added in the saccharification and fermentation step.
Comparative example 2
The adsorbent in the decoloring and fine filtration step was replaced with an activated carbon of the same quality, and the rest of the operation was the same as in example 5.
Experimental example 1
And (4) comparing the appearance, the fragrance and the taste of the brewed loquat wine under each operation, and grading.
| Sample (I) | Appearance of the product | Fragrance | Taste of the product |
| Example 5 | 9 | 9 | 9 |
| Comparative example 1 | 9 | 8 | 8 |
| Comparative example 2 | 8 | 9 | 8 |
Claims (5)
1. A production process of loquat seed wine is characterized in that the production process of the loquat seed wine comprises the steps of selecting loquat seeds → drying → burning to remove seed coats → crushing → soaking in four steps → steaming → mixing with yeast → saccharifying and fermenting → distilling → fine filtering for decolorization → blending and checking and filling.
2. The production process of loquat seed wine according to claim 1, wherein the four-step soaking is: soaking in citric acid solution, warm water and Chinese liquor; the three-step soaking specifically comprises the following steps: soaking in an aqueous solution with 3-5% of citric acid by mass for 1-2 hours at 55-65 ℃; soaking in water at 50-60 deg.c for 1-2 hr; thirdly, soaking the white spirit in the white spirit with the mass ratio of the white spirit to the water of 1: 10-15 for 2-3 hours; adjusting the distilled liquor ratio to be 1: 4-6, and soaking the loquat kernels for 1-2 hours.
3. The loquat seed wine production process as claimed in claim 1, wherein the loquat seed wine production steps are:
(1) selecting loquat kernels
Collecting ripe loquat kernels, and selecting the loquat kernels, wherein the loquat kernels are preferably brown or tan, big, full, intact and free of disease spots;
(2) drying by baking
Heating to 60 ℃ at the speed of 5-8 ℃/min, and drying the sample;
(3) scalding method for removing seed coat
Putting full dry loquat kernels into boiling water, boiling for 5-8 min, cooling, removing seed coats, and airing;
(4) pulverizing
Crushing naked loquat kernels, wherein the grains of the kernels after crushing are approximately as the size of rice grains;
(5) soaking;
(6) steaming
(7) Mixed yeast
Spreading the steamed loquat seed kernels, cooling the loquat seed kernels till the surface is free of moisture, and uniformly stirring the loquat seed kernels and the distiller's yeast according to the mass ratio of 1: 180-220;
(8) saccharification and fermentation
Filling the loquat kernel rice mixed with the yeast into a jar, adding 5-8% of saccharifying agent, and sealing and fermenting for 10-15 days after 5-7 days;
(9) distilling;
(10) decolorizing and fine filtering
Carrying out secondary decolorization by using an adsorbent, and filtering the obtained decolorized liquor by using a fine filter with a pore size of 0.01-0.1 mu m;
(11) blending and filling.
4. A production process of loquat seed wine as claimed in claim 1 or 3 wherein the saccharifying agent is composed of glutinous rice, alpha-amylase and baking soda in a mass ratio of 1-3: 2-4: 5-8.
5. The production process of loquat seed wine according to claim 1 or 3, wherein the adsorbent is activated carbon soaked in an aqueous solution containing 1-3% by mass of bletilla striata polysaccharide and 1-3% by mass of L-lysine for 3-5 hours.
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| 农业部乡镇企业局编: "《微生物发酵工业生产及污染防治》", 31 October 1991, 中国环境科学出版社 * |
| 薛天乐等: "《天然药物化学与药物管理》", 31 July 2018, 云南科技出版社 * |
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