CN111548882A - Flavor health-preserving whisky and preparation method thereof - Google Patents
Flavor health-preserving whisky and preparation method thereof Download PDFInfo
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- CN111548882A CN111548882A CN202010559010.4A CN202010559010A CN111548882A CN 111548882 A CN111548882 A CN 111548882A CN 202010559010 A CN202010559010 A CN 202010559010A CN 111548882 A CN111548882 A CN 111548882A
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Abstract
The invention discloses a flavor health-preserving whisky and a preparation method thereof. The flavor health-preserving whisky prepared by the invention has amber, clear and transparent wine body, harmonious and elegant wine aroma, strong and pleasant herbal aroma and oak aroma of the whisky, and has mellow taste and unique style. Compared with the traditional whisky, the wine has the advantages of rich and complex aroma, full taste, and addition of the traditional Chinese medicine extracts, and endows the wine with certain health connotation.
Description
Technical Field
The invention relates to the technical field of beverage and wine preparation, in particular to a flavor health-preserving whisky and a preparation method thereof.
Background
In recent years, with the improvement of quality of life, the demand for health preservation of both the middle-aged and the young consumers is increasing. Meanwhile, with the diversification and richness of consumption demands, the consumer demand for new alcoholic beverages with aroma and taste becomes stronger and stronger. On the basis of the existing alcoholic beverage, the alcoholic beverage has the advantages that the alcoholic beverage is endowed with health preservation, new aroma and taste to produce products different from other similar products, and products with more advantages are necessary.
Cistanche salsa is a parasitic plant parasitic on the root of haloxylon ammodendron in desert, absorbs nutrients and water from haloxylon ammodendron hosts, has the reputation of desert ginseng, has high medicinal value and is a traditional famous and precious Chinese medicinal material. The Shen nong Ben Cao Jing (Shen nong's herbal Jing) listed cistanche as the superior medicine, has sweet and slightly warm taste, and has the effects of tonifying five internal organs, strengthening yin, benefiting vital essence and qi, and tonifying marrow and strengthening middle-jiao. The compendium of materia Medica and the miscellaneous records of famous physicians clearly indicate that cistanche is nontoxic and that the eating of cistanche has been two thousand years old for folk. According to statistics of various herbal medicines, the cistanche deserticola is the medicine with the highest use frequency in the prescription for tonifying kidney and strengthening yang in all generations; in the anti-aging type tablets, the frequency of appearance is second. Modern pharmacological research proves that the traditional Chinese medicine composition has the effects of resisting fatigue, resisting aging, regulating immunity and the like, is widely applied to clinical prescriptions, Chinese patent medicines and health-care products, and has higher economic value. The planting of the cistanche deserticola and the haloxylon ammodendron can not only protect wild resources, but also control the desert and improve the ecological environment. Through retrieval, the production process of the existing cistanche related wine (including wine taking whisky as base wine) is mainly a cistanche soaking process.
Whisky is a distilled liquor prepared by taking grains (barley, corn, wheat, rye, etc.) as raw materials, saccharifying, fermenting, distilling, and aging in an oak barrel. The golden wine is prepared by using grain as raw material, fermenting and distilling to obtain edible alcohol, adding aromatic plants such as juniper berries and vanilla, soaking and distilling. The traditional golden wine is prepared by taking grain (barley, rye and cereal) as raw materials, saccharifying, fermenting (adding crushed juniper berries), distilling to obtain high alcohol, adding multiple aromatic plants, distilling twice, blending or redistilling, and has aromatic and attractive fragrance and fresh and tasty taste. The traditional whisky mainly takes oak fragrance as main material, has single fragrance and thin mouthfeel, and is not popular with consumers who are used to Chinese liquor with strong fragrance and full mouthfeel. How to develop the flavor whisky with health preserving connotation, rich and complex aroma and mellow taste is a problem to be solved urgently in the technical field.
Disclosure of Invention
The invention aims to provide a flavor health-preserving whisky which is prepared by combining a manufacturing method of the whisky, a manufacturing method of traditional golden wine and traditional Chinese medicines through improving the traditional brewing method of the whisky.
In order to realize the purpose, the invention is realized by the following technical scheme:
a preparation method of flavor health-preserving whisky mainly comprises the following steps:
(1) crushing, namely preparing materials according to the following proportion, wherein the proportion of grain raw materials and aromatic plants is malt: aromatic plants 95: 5; respectively mechanically pulverizing the weighed malt and aromatic plant, processing the malt into coarse particle powder, and processing the aromatic plant into powder;
(2) saccharification: mixing the crushed malt with hot water at the temperature of 63.5 ℃, and saccharifying to obtain wort;
(3) fermentation: cooling the wort, pumping into a fermentation tank, adding aromatic plant powder and yeast, and fermenting for 56-60 hours;
(4) and (3) distillation: distilling the fermented wine juice twice in a copper Hostan distiller;
first distillation: adding the distillate into a distillation kettle, boiling when the temperature of wine juice in the kettle is raised to 80 ℃, entering a distillation stage, cooling the water to be less than 18 ℃, carrying out primary distillation without removing the foreshot and feints, wherein the primary distillation accuracy is 20-28% vol, and the primary distillation time is controlled to be 8-9 h;
and (3) second distillation: distilling the primary distillate for the second time to fractionate the foreshot, the core and the feints; taking wine core and reducing the alcoholic strength to 63.5% vol to be used as a component A for later use; and (4) using the foreshot and the feints for the next distillation, wherein the secondary distillation time is about 10-12 h.
(5) Preparing a traditional Chinese medicine extract:
drying and slicing the traditional Chinese medicinal materials, putting the dried and sliced traditional Chinese medicinal materials into a container, adding 30% vol ethanol 6-8 times of the amount of the traditional Chinese medicinal materials, performing reflux extraction for 2-3 times, wherein the extraction time is 1-2 hours each time, combining the extracting solutions, and filtering to obtain a traditional Chinese medicinal material filtrate;
concentrating the filtrate under reduced pressure by using a rotary evaporator until the alcohol is evaporated to obtain a Chinese medicinal material concentrated solution;
putting the Chinese medicinal material concentrated solution into a freeze dryer, drying for 12 hours, taking out to obtain a Chinese medicinal material extract, and collecting the extract as a component B.
(6) Aging: and (4) fully and uniformly stirring the component A and the component B, and ageing.
(7) Blending and filtering: reducing alcohol content, blending to 40 degree to obtain semi-finished product, and filtering to obtain the final product.
Preferably, the aromatic plants added in step (1) are nutmeg, dried orange peel and cinnamon, and the ratio of the nutmeg to the dried orange peel to the cinnamon is 1:1: 1.
Preferably, the Chinese medicinal material in the step (5) is cistanche, and the ratio of the cistanche to the aromatic plant is 2: 3.
Preferably, in the step (6), the oak barrel is stored for an aging period of not less than three years, the temperature during storage is 15-25 ℃, and the humidity is 70-80%.
Preferably, the step (7) further comprises: freezing the detected and qualified semi-finished product wine at 0-4 ℃ for 7 days, coarsely filtering by using diatomite, finely filtering by using a membrane filter, and removing insoluble substances.
Preferably, the vacuum degree of the freeze-drying in the step (5) is 600Pa, and the freezing temperature is-56 ℃.
Preferably, 0.5 to 5kg of component B are added per 1000L of component A.
Preferably, 1kg of component B is added per 1000L of component A.
The invention also provides the flavor health-preserving whisky prepared by the preparation method.
The cistanche salsa is sweet in taste; salty; and (4) temperature. Returning to the kidney; the large intestine channel has the functions of tonifying kidney yang, benefiting essence and blood and moistening intestinal tract. For deficiency of kidney yang; impotence due to deficiency of essence and blood; spermatorrhea; white turbidity; frequent micturition and dribbling; lumbago and weak feet; tinnitus and blurred vision; menstrual period of menstruation; infertility due to cold uterus; has good effects on intestinal dryness, constipation and the like. Modern pharmacological research shows that the cistanche has the effects of resisting aging, regulating immunity, promoting growth and development, reducing blood pressure and the like.
Cinnamon: tonify primordial yang, warm spleen and stomach, remove cold accumulation, and promote blood circulation. It is indicated for decline of vital gate fire, cold limbs and pulse, yang exhaustion and collapse, abdominal pain and diarrhea, cold hernia and dolphin, cold pain in waist and knee, amenorrhea, deep rooted carbuncle, abscess, and floating yang, upper heat and lower cold. Modern researches show that the traditional Chinese medicine has the functions of calming and inhibiting bacteria.
Dried orange peel: bitter and pungent in flavor and warm in nature. It enters lung and spleen meridians. Regulate qi to invigorate spleen, dry dampness and resolve phlegm. Has the functions of regulating qi, lowering adverse flow of qi, regulating the middle warmer, stimulating appetite, eliminating dampness and phlegm. It can be used for treating stagnation of qi of spleen and stomach, damp obstruction, fullness and oppression in chest and diaphragm, abdominal pain, anorexia, emesis, constipation, lung qi stagnation, cough, and excessive phlegm. Modern researches show that the dried orange peel has the effects of aromatic stomach strengthening, wind dispelling and qi descending, atherosclerosis prevention, phlegm elimination, anti-inflammation and the like on digestive systems.
The formula takes the cistanche as a monarch drug, has the effects of replenishing vital essence and tonifying the kidney, relaxing bowel, increasing the function of warming kidney yang by cinnamon, warming the body by kidney yang sufficient, ensuring normal qi movement and transportation and transformation, regulating qi and tonifying the spleen by the dried orange peel, assisting the qi movement to be smooth, and has the functions of replenishing vital essence and tonifying the kidney, and warming yang and tonifying the spleen.
The invention has the following advantages:
(1) health preserving: compared with the traditional whisky, the cistanche with extremely high medicinal value is added, so that the health-care food has certain health-care connotation and meets the health-care requirements of consumers;
(2) the flavor is unique: through the aromatic herbal plants added during fermentation, compared with the traditional soaking process and percolation process after distillation, the foreign flavor brought into the wine by the aromatic plants is reduced, the aroma and the taste are more natural and pure, no foreign flavor exists, and compared with the traditional whisky, the whisky has unique and strong aroma and full taste.
(3) The environment-friendly type: the flavor health-preserving whisky provided by the invention has extremely high medicinal value and high economic value in addition to the cistanche added, and the planting of the haloxylon ammodendron and the host haloxylon ammodendron can protect wild resources, control desert and improve ecological environment.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
As shown in fig. 1, a preparation method of flavor health preserving whisky mainly comprises the following steps:
(1) preparing materials: preparing the following materials, namely aromatic plant nutmeg, dried tangerine peel and cinnamon according to the proportion of 1:1:1, aromatic plant and cistanche according to the proportion of 3:2, and aromatic plant and malt according to the proportion of 5: 95.
(2) Pulverizing, namely mechanically pulverizing the weighed malt and the aromatic plant respectively, processing the malt into coarse particle powder, and processing the aromatic plant into powder;
(3) saccharification: mixing the crushed malt with hot water at the ratio of 1:3.5 and the temperature of 63.5 ℃ for 6-8 hours, and saccharifying to obtain wort;
(4) fermentation: cooling the wort, pumping into a fermentation tank, adding aromatic plant powder and yeast for fermentation, wherein the weight of the yeast is 1.8 percent of the weight of the wort, the fermentation time is 56-60 hours, and the alcoholic strength of the fermented wort is 5-8 vol percent;
(5) and (3) distillation: the fermented liquor was distilled twice in a copper Hostan distiller.
First distillation: adding the distillate into a distillation kettle, boiling when the temperature of wine juice in the kettle is raised to 80 ℃, entering a distillation stage, cooling the water to be less than 18 ℃, carrying out primary distillation without removing the foreshot and feints, wherein the primary distillation accuracy is 20-28% vol, and the primary distillation time is controlled to be 8-9 h;
and (3) second distillation: and distilling the primary distillate for the second time to fractionate the foreshot, the core and the feints. Taking out the wine core and reducing the alcoholic strength to 63.5% vol for later use to obtain the component A. And (4) using the foreshot and the feints for the next distillation, wherein the secondary distillation time is about 10-12 h.
(6) Preparing a cistanche extract:
drying and slicing the traditional Chinese medicinal materials, putting into a container, adding 30% vol ethanol which is 8 times of the amount of the traditional Chinese medicinal materials, reflux-extracting for 2 times, wherein the extraction time is 1 hour each time, mixing the extracting solutions, and filtering to obtain a traditional Chinese medicinal material filtrate;
concentrating the filtrate under reduced pressure by using a rotary evaporator until the alcohol is evaporated to obtain a Chinese medicinal material concentrated solution;
putting the Chinese medicinal material concentrated solution into a freeze dryer (vacuum degree 600Pa, freezing temperature-56 ℃), drying for 12 hours, and taking out to obtain the Chinese medicinal material extract. The extract was collected as fraction B.
(7) Mixing and ageing: adding 1kg of component B into 1000L of component A, mixing uniformly, and aging in oak barrel. The wine can add the aromatic components of the oak barrel after the complex aroma of the aromatic plants is blended into the wine. The ageing period of the oak barrel is not less than 3 years, the storage temperature is 15-25 ℃, and the relative humidity is 70-80%.
(8) Blending: according to the quality requirement of the product, the wine base in different ageing periods is mixed and blended, and then the alcohol content is reduced to 40 degrees, so that a semi-finished product is obtained.
(9) Filtering and canning: freezing the semi-finished product wine qualified by inspection and professional evaluation for 7 days, coarsely filtering with a diatomite filter while the semi-finished product wine is cold, finely filtering with a membrane filter to remove insoluble substances, ensuring the transparency of the wine, and packaging the finely filtered wine to obtain the finished product.
The flavor health-preserving whisky evaluation and detection requirements made in this example are as follows:
1. sensory quality
(1) Color: clear and bright, no suspended matter and precipitate, amber;
(2) fragrance: the aromatic tea has rich and pleasant herbal plant composite fragrance and fragrance given by the oak barrel, and the fragrance is coordinated and fine;
(3) the mouthfeel is as follows: soft, full, sweet and refreshing in mouth, and has the taste given by the compound plants and the oak;
(4) style: has the special style of the product.
2. Detecting the index
(1) Alcohol content: 39.5-40.5% vol;
(2) turbidity: less than or equal to 0.8NTU
(3) Total acids (100% vol ethanol as acetic acid, g/L): less than or equal to 0.8;
(4) total aldehydes (100% vol ethanol as acetaldehyde, g/L): less than or equal to 0.2;
(5) total esters (100% vol ethanol as ethyl acetate, g/L): less than or equal to 0.8;
(6) cyanide (100% vol ethanol as HCN, mg/L): less than or equal to 8.0;
(7) methanol (100% vol ethanol, g/L): less than or equal to 0.5;
(8) lead (mg/kg as Pb): less than or equal to 0.3;
(9) phenylethanoid glycosides (mg/mL in terms of echinacoside, verbascoside): the total content of echinacoside and verbascoside is not less than 0.1.
The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that are not thought of through the inventive work should be included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope defined by the claims.
Claims (9)
1. A preparation method of flavor health preserving whisky is characterized by comprising the following steps: (1) crushing, namely preparing materials according to the following proportion, wherein the proportion of grain raw materials and aromatic plants is malt: aromatic plants 95: 5; respectively mechanically pulverizing the weighed malt and aromatic plant, processing the malt into coarse particle powder, and processing the aromatic plant into powder;
(2) saccharification: mixing the crushed malt with hot water at the temperature of 63.5 ℃, and saccharifying to obtain wort;
(3) fermentation: and (3) cooling the wort, pumping the cooled wort into a fermentation tank, adding aromatic plant powder and yeast, and fermenting for 56-60 hours.
(4) And (3) distillation: the fermented liquor is distilled twice in a copper Hostan distiller:
first distillation: adding the distillate into a distillation kettle, boiling when the temperature of wine juice in the kettle is raised to 80 ℃, entering a distillation stage, cooling the water to be less than 18 ℃, carrying out primary distillation without removing the foreshot and feints, wherein the primary distillation accuracy is 20-28% vol, and the primary distillation time is controlled to be 8-9 h;
and (3) second distillation: distilling the primary distillate for the second time to fractionate the foreshot, the core and the feints; taking wine core and reducing the alcoholic strength to 63.5% vol to be used as a component A for later use; and (4) using the foreshot and the feints for the next distillation, wherein the secondary distillation time is about 10-12 h.
(5) Preparing a traditional Chinese medicine extract:
drying and slicing the traditional Chinese medicinal materials, putting the dried and sliced traditional Chinese medicinal materials into a container, adding 30% vol ethanol 6-8 times of the amount of the traditional Chinese medicinal materials, performing reflux extraction for 2-3 times, wherein the extraction time is 1-2 hours each time, combining the extracting solutions, and filtering to obtain a traditional Chinese medicinal material filtrate;
concentrating the filtrate under reduced pressure by using a rotary evaporator until the alcohol is evaporated to obtain a Chinese medicinal material concentrated solution;
putting the Chinese medicinal material concentrated solution into a freeze dryer, drying for 12 hours, taking out to obtain a Chinese medicinal material extract, and collecting the extract as a component B.
(6) Aging: and (4) fully and uniformly stirring the component A and the component B, and ageing.
(7) Blending and filtering: reducing alcohol content, blending to 40 degree to obtain semi-finished product, and filtering to obtain the final product.
2. The method according to claim 1, wherein the aromatic plants added in step (1) are nutmeg, tangerine peel and cinnamon in a ratio of 1:1: 1.
3. The preparation method according to claim 1, wherein the Chinese herbal medicine in the step (5) is cistanche, and the ratio of cistanche to the aromatic plant is 2: 3.
4. The preparation method according to claim 1, wherein the oak barrel in the step (6) is stored for an aging period of not less than three years, the temperature during storage is 15-25 ℃, and the humidity is 70-80%.
5. The method according to claim 1, wherein the step (7) further comprises: freezing the detected and qualified semi-finished product wine at 0-4 ℃ for 7 days, coarsely filtering by using diatomite, finely filtering by using a membrane filter, and removing insoluble substances.
6. The method according to claim 1, wherein the vacuum degree of the freeze-drying in the step (5) is 600Pa and the freezing temperature is-56 ℃.
7. The process according to claim 1, wherein 0.5 to 5kg of component B is added per 1000L of component A.
8. The process according to claim 7, wherein 1kg of component B is added per 1000L of component A.
9. Flavor health whisky prepared by the preparation method according to any one of claims 1 to 8.
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| CN112795449A (en) * | 2021-02-07 | 2021-05-14 | 王孝利 | Process for preparing plant fermented wine |
| CN113355186A (en) * | 2021-07-12 | 2021-09-07 | 劲牌有限公司 | Preparation method of saffron black tea flavor whisky |
| CN113583776A (en) * | 2021-08-18 | 2021-11-02 | 淮安开淮酒业有限公司 | Production process method of whisky wine |
| CN113789237A (en) * | 2021-09-18 | 2021-12-14 | 浙江致中和实业有限公司 | Single malt whisky saccharification and fermentation process |
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