CN111944636A - Suaeda glauca tea white spirit and brewing process thereof - Google Patents
Suaeda glauca tea white spirit and brewing process thereof Download PDFInfo
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- CN111944636A CN111944636A CN202010829161.7A CN202010829161A CN111944636A CN 111944636 A CN111944636 A CN 111944636A CN 202010829161 A CN202010829161 A CN 202010829161A CN 111944636 A CN111944636 A CN 111944636A
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
- B01F27/90—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with paddles or arms
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
- B01F27/92—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with helices or screws
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
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Abstract
The invention discloses a suaeda glauca tea white spirit and a brewing process thereof, wherein the brewing process comprises the following steps: taking suaeda salsa and grains, cleaning and airing for later use, and extracting suaeda salsa cell stock solution of the suaeda salsa by using a supercritical extraction method; taking another suaeda salsa, and crushing and screening to obtain suaeda salsa powder; cleaning and soaking grains, mixing the Suaeda glauca cell stock solution and the grains in a ratio of 1:2, soaking for 12h, draining the grains, steaming, spreading to cool to 20-30 ℃, adding distiller's yeast, uniformly stirring, fermenting for 8-15 days at 20-35 ℃, filtering and collecting filtrate, namely grain fermentation liquor. According to the invention, the suaeda glauca cell sap is collected by a supercritical extraction method and is matched with barley for pre-fermentation, and the suaeda glauca powder is added intermittently for secondary fermentation again to stimulate the wine liquid after primary fermentation, so that the secondary fermentation effect is achieved, the acidity is reduced, the taste of the suaeda glauca tea white wine is improved, certain alcohol substances are decomposed, and the harm to a human body is reduced.
Description
Technical Field
The invention relates to the technical field of suaeda glauca tea white spirit, in particular to suaeda glauca tea white spirit and a brewing process thereof.
Background
The tender suaeda glauca seedlings are delicious in taste and rich in nutrition, and are rich in fat, protein, crude fiber, mineral substances, trace elements and multiple vitamins; for example: the content of the suaeda glauca protein is 30 percent higher than that of the Chinese cabbage, the content of the fat is 1.4 to 1.5 times higher than that of the Chinese cabbage, and the content of the carbohydrate is 20 percent higher than that of the Chinese cabbage; in the suaeda glauca protein, the content of essential amino acid in human body is close to the complete protein index given by the world health organization, and is superior to spirulina, soybean and egg.
Suaeda glauca is salty, cool and nontoxic according to the introduction of Ben Cao gang mu Shi Yi (supplement to compendium of materia Medica); the functions are as follows: clear heat and remove food retention. Research shows that the methylate of suaeda glauca extract has obvious inhibition effect on acute inflammation, and the separated extract of the seedling has the effect of enhancing non-specific immunity.
Chinese patent application No. 2018103021760 discloses a method for preparing a black tea wine beverage, which comprises extracting black tea to obtain black tea juice, soaking rice with the black tea juice, and steaming the soaked rice to obtain cooked rice.
The preparation method of the dark tea wine beverage in the patent has the following defects: the preparation method of the wine is lack of secondary fermentation process, and the wine is fermented once, and has hard mouthfeel and strong wine taste, so that the mouthfeel is poor.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a suaeda glauca tea white spirit and a brewing process thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a suaeda glauca tea white spirit and a brewing process thereof comprise the following steps:
s1: taking suaeda glauca and grain, cleaning and airing for standby,
s2: extracting Suaeda salsa cell stock solution of Suaeda salsa by using a supercritical extraction method;
s3: taking the suaeda salsa in S1, and crushing and screening to prepare suaeda salsa powder;
s4: cleaning and soaking the grains in the S1, mixing the Suaeda salsa cell stock solution with the grains in a ratio of 1:2, soaking for 12h, draining the grains, steaming, spreading to cool to 20-30 ℃, adding distiller' S yeast, stirring uniformly, fermenting for 8-15 days at 20-35 ℃, filtering and collecting filtrate, namely grain fermentation liquor;
s5: mixing the cell stock solution and grain fermentation liquor at a ratio of 1:1, mixing for 10min at 60-80 deg.C, cooling to room temperature, adding small amount of Suaeda salsa powder every 12 hr in the fermentation tank, simultaneously maintaining the rotation speed of the raw materials in the fermentation tank at 200r/min, mixing and fermenting to obtain fermented grains, and distilling to obtain Suaeda salsa tea Chinese liquor.
As a still further scheme of the invention: the grain is at least one of the following: sorghum, corn, sweet potato, sugarcane, wheat, glutinous rice, highland barley, beans and barley.
As a still further scheme of the invention: the addition amount of the suaeda glauca powder accounts for 8-15% of the total mass.
As a still further scheme of the invention: the total salt content of the suaeda salsa powder and the suaeda salsa cell stock solution is 1.5-3% of the total mass.
As a still further scheme of the invention: the grain is barley.
As a still further scheme of the invention: the addition amount of the suaeda glauca powder accounts for 10% of the total mass.
As a still further scheme of the invention: the total salt content of the suaeda salsa powder and the suaeda salsa cell stock solution is 1.8 percent of the total mass.
The invention has the beneficial effects that:
1. the suaeda glauca cell sap is collected by a supercritical extraction method and is matched with barley for pre-fermentation, and then the suaeda glauca powder is added intermittently for secondary fermentation again to stimulate the wine liquid after primary fermentation, so that the secondary fermentation effect is achieved, the acidity is reduced, the taste of the suaeda glauca tea white wine is improved, certain alcohol substances are decomposed, and the harm to a human body is reduced.
2. According to the invention, the suaeda cell sap is added into the brewing raw materials and matched with the suaeda powder for secondary fermentation, so that the effects of preventing thrombosis and protecting the liver are achieved, the phenomenon that ethanol in alcohol is converted into acetaldehyde under the action of liver dehydrogenase can be effectively reduced, and the phenomenon of headache after drinking is reduced.
Drawings
FIG. 1 is a schematic diagram of a tank structure of Suaeda glauca bge tea liquor and a brewing process thereof according to the present invention;
FIG. 2 is a schematic structural view of a Suaeda glauca tea liquor and a feeding mechanism of a brewing process thereof according to the present invention;
FIG. 3 is a structural plan view of a Suaeda glauca tea liquor and a feeding mechanism of a brewing process thereof, which are provided by the invention;
FIG. 4 is a schematic structural diagram of a blanking assembly of Suaeda glauca bge tea liquor and a brewing process thereof according to the present invention;
FIG. 5 is a schematic structural view of a stirring rack for Suaeda glauca bge tea liquor and a brewing process thereof according to the present invention;
FIG. 6 is a schematic structural diagram of a bottom stirring assembly of Suaeda glauca bge tea liquor and a brewing process thereof according to the present invention;
FIG. 7 is a schematic structural diagram of a fork assembly of Suaeda glauca tea liquor and a brewing process thereof according to the present invention;
FIG. 8 is a line graph showing the amount of salt added to the plant and the amount of viable bacteria in the brewing process of the present invention;
FIG. 9 is a schematic structural diagram of a fork assembly of Suaeda glauca tea liquor and a brewing process thereof as set forth in example 11;
FIG. 10 is an enlarged view of the structure of portion A of FIG. 9;
FIG. 11 is a schematic view of an Abbe refractometer for measurement in a suaeda glauca tea liquor brewing process;
FIG. 12 is a line graph of refractive index of liquid versus survival rate of yeast.
In the figure: 1 tank body, 2 supports, 201 support plates, 202 reinforcing frames, 203 upright posts, 204 grooves, 205 bumps, 206 splicing frames, 3 blanking pipes, 4 inner tanks, 5 chutes, 6 stirring mechanisms, 601 upright posts, 602 stirring frames, 603 cross bars, 7 feeding mechanisms, 701 storage hoppers, 702 transmission columns, 703 auxiliary hoppers, 704 elastic sheets, 705 powder blanking holes, 706 fixing sleeves, 707 inclined tables, 8 first feeding hoppers, 9 motors, 10 second feeding hoppers, 11 water feeding tanks, 12 fixing rods, 13 blanking components, 1301 top pipes, 1302 bottom pipes, 1303 valves, 14 steel fork components, 1401 sliders, 1402 sponges, 1403 bottom blocks, 1404 leather pads, 1405 steel forks, 15 bottom stirring components, 1501 connecting rods, 1502 connecting rods, claw teeth, 16 Abbe refractometers, 1601 buttons, 1602 contacts, 1603 leads and 1604 display screens.
Detailed Description
The technical solution of the present patent will be described in further detail with reference to the following embodiments.
Reference will now be made in detail to embodiments of the present patent, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are exemplary only for the purpose of explaining the present patent and are not to be construed as limiting the present patent.
A brewing process of suaeda glauca tea white spirit comprises the following steps:
s1: taking suaeda glauca and grains, cleaning and airing for later use;
s2: extracting Suaeda salsa cell stock solution of Suaeda salsa by using a supercritical extraction method;
s3: crushing and screening the suaeda salsa of S1 to obtain suaeda salsa powder;
s4: cleaning and soaking the grains in the S1, mixing the Suaeda salsa cell stock solution with the grains in a ratio of 1:2, soaking for 12h, draining the grains, steaming, spreading to cool to 20-30 ℃, adding distiller' S yeast, stirring uniformly, fermenting for 8-15 days at 20-35 ℃, filtering and collecting filtrate, namely grain fermentation liquor;
s5: mixing the cell stock solution and the grain fermentation liquor at a ratio of 1:1, mixing for 10min at the temperature of 60-80 ℃, cooling to room temperature, slowly adding suaeda glauca powder into the fermentation tank, simultaneously keeping the rotation speed of the raw materials in the fermentation tank at 200r/min, mixing and fermenting to obtain fermented grains, distilling, inserting a probe of an Abbe number refractometer into the fermentation tank, detecting the refractive index of the suaeda glauca tea white spirit to reach 1.48-1.5, and obtaining the qualified suaeda glauca tea white spirit.
Wherein the total salt content of the added suaeda salsa powder and the suaeda salsa cell stock solution is 1.5-3% of the total mass; and the addition amount of the suaeda glauca powder accounts for 8-15% of the total mass.
Wherein, the grain is at least one of the following: sorghum, corn, sweet potato, sugarcane, wheat, glutinous rice, highland barley, beans and barley.
Example 1
A brewing process of suaeda glauca tea white spirit comprises the following steps:
s1: taking suaeda glauca and rice, cleaning and airing for later use;
s2: extracting cell stock solution of suaeda salsa by using a supercritical extraction method;
s3: crushing and screening the suaeda salsa of S1 to obtain suaeda salsa powder;
s4: cleaning and soaking the rice in S1, mixing Suaeda glauca cell stock solution with the rice in a ratio of 1:2, soaking for 12h, draining the rice, steaming, spreading to cool to 25 ℃, adding distiller' S yeast, stirring uniformly, fermenting for 8-15 days at 20-35 ℃, filtering and collecting filtrate, namely rice fermentation liquor;
s5: mixing 1:1 cell stock solution and rice fermentation liquor, mixing for 10min at 60-80 ℃, cooling to room temperature, slowly adding suaeda salsa powder into a fermentation tank, wherein the total salt content of the suaeda salsa powder and the cell stock solution is 1.5%, the addition amount of the suaeda salsa powder accounts for 8% of the total mass, simultaneously keeping the rotation speed of 200r/min of raw materials in the fermentation tank for mixing and fermentation to prepare fermented grains, distilling to obtain suaeda salsa tea white spirit, and inserting a probe of an Abbe number refractometer into the fermentation tank to obtain the refractive index of the suaeda salsa white spirit of 1.3.
Example 2
A brewing process of suaeda glauca tea white spirit comprises the following steps:
s1: taking suaeda glauca and barley, cleaning and airing for later use;
s2: extracting cell stock solution of suaeda salsa by using a supercritical extraction method;
9S 3: crushing and screening the suaeda salsa of S1 to obtain suaeda salsa powder;
s4: cleaning and soaking the barley described in S1, mixing the Suaeda salsa cell stock solution with the barley in a ratio of 1:2, soaking for 12h, draining the barley, steaming, spreading to cool to 25 ℃, adding distiller' S yeast, stirring uniformly, fermenting for 8-15 days at 20-35 ℃, filtering and collecting filtrate, namely barley fermentation liquor;
s5: mixing 1:1 cell stock solution and barley fermentation liquor, mixing for 10min at 60-80 ℃, cooling to room temperature, slowly adding suaeda salsa powder into a fermentation tank, wherein the total salt content of the suaeda salsa powder and the cell stock solution is 1.5%, the addition amount of the suaeda salsa powder accounts for 8% of the total mass, simultaneously keeping the rotation speed of 200r/min of raw materials in the fermentation tank for mixing and fermentation to prepare fermented grains, distilling to obtain suaeda salsa tea white spirit, and inserting a probe of an Abbe number refractometer into the fermentation tank to obtain the refractive index of the suaeda salsa white spirit of 1.4.
Example 3
A brewing process of suaeda glauca tea white spirit comprises the following steps:
s1: taking suaeda glauca and wheat, cleaning and airing for later use;
s2: extracting cell stock solution of suaeda salsa by using a supercritical extraction method;
s3: crushing and screening the suaeda salsa of S1 to obtain suaeda salsa powder;
s4: cleaning and soaking the wheat in S1, mixing the Suaeda salsa cell stock solution with the wheat in a ratio of 1:2, soaking for 12h, draining the wheat, steaming, spreading to cool to 25 ℃, adding distiller' S yeast, stirring uniformly, fermenting for 8-15 days at 20-35 ℃, filtering and collecting filtrate, namely the wheat fermentation broth;
s5: mixing 1:1 cell stock solution and wheat fermentation liquor, mixing for 10min at the temperature of 60-80 ℃, cooling to room temperature, slowly adding suaeda salsa powder into a fermentation tank, wherein the total salt content of the suaeda salsa powder and the cell stock solution is 1.5%, the addition amount of the suaeda salsa powder accounts for 8% of the total mass, simultaneously keeping the rotation speed of 200r/min of raw materials in the fermentation tank for mixing and fermentation to prepare fermented grains, distilling to obtain suaeda salsa tea white spirit, and inserting a probe of an Abbe number refractometer into the fermentation tank to obtain the refractive index of the suaeda salsa white spirit of 1.35.
Wherein the addition amount of the suaeda glauca powder accounts for 8 percent of the total mass.
Example 4
A brewing process of suaeda glauca tea white spirit comprises the following steps:
s1: taking suaeda glauca and barley, cleaning and airing for later use;
s2: extracting cell stock solution of suaeda salsa by using a supercritical extraction method;
s3: crushing and screening the suaeda salsa of S1 to obtain suaeda salsa powder;
s4: cleaning and soaking the barley described in S1, mixing the Suaeda salsa cell stock solution with the barley in a ratio of 1:2, soaking for 12h, draining the barley, steaming, spreading to cool to 25 ℃, adding distiller' S yeast, stirring uniformly, fermenting for 8-15 days at 20-35 ℃, filtering and collecting filtrate, namely barley fermentation liquor;
s5: mixing 1:1 cell stock solution and barley fermentation liquor, mixing for 10min at 60-80 ℃, cooling to room temperature, slowly adding suaeda salsa powder into a fermentation tank, wherein the total salt content of the suaeda salsa powder and the cell stock solution is 1.8%, the addition amount of the suaeda salsa powder accounts for 8% of the total mass, simultaneously keeping the rotation speed of 200r/min of raw materials in the fermentation tank for mixing and fermentation to prepare fermented grains, distilling to obtain suaeda salsa tea white spirit, and inserting a probe of an Abbe number refractometer into the fermentation tank to obtain the refractive index of the suaeda salsa white spirit of 1.43.
Example 5
A brewing process of suaeda glauca tea white spirit comprises the following steps:
s1: taking suaeda glauca and barley, cleaning and airing for later use;
s2: extracting cell stock solution of suaeda salsa by using a supercritical extraction method;
s3: crushing and screening the suaeda salsa of S1 to obtain suaeda salsa powder;
s4: cleaning and soaking the barley described in S1, mixing the Suaeda salsa cell stock solution with the barley in a ratio of 1:2, soaking for 12h, draining the barley, steaming, spreading to cool to 25 ℃, adding distiller' S yeast, stirring uniformly, fermenting for 8-15 days at 20-35 ℃, filtering and collecting filtrate, namely barley fermentation liquor;
s5: mixing 1:1 cell stock solution and barley fermentation liquor, mixing for 10min at 60-80 ℃, cooling to room temperature, slowly adding suaeda salsa powder into a fermentation tank, wherein the total salt content of the suaeda salsa powder and the cell stock solution is 3%, the addition amount of the suaeda salsa powder accounts for 8% of the total mass, simultaneously keeping the rotation speed of 200r/min of raw materials in the fermentation tank for mixing and fermentation to prepare fermented grains, distilling to obtain suaeda salsa tea white spirit, and inserting a probe of an Abbe number refractometer into the fermentation tank to obtain the refractive index of the suaeda salsa white spirit of 1.35.
Example 6
A brewing process of suaeda glauca tea white spirit comprises the following steps:
s1: taking suaeda glauca and barley, cleaning and airing for later use;
s2: extracting cell stock solution of suaeda salsa by using a supercritical extraction method;
s3: crushing and screening the suaeda salsa of S1 to obtain suaeda salsa powder;
s4: cleaning and soaking the barley described in S1, mixing the Suaeda salsa cell stock solution with the barley in a ratio of 1:2, soaking for 12h, draining the barley, steaming, spreading to cool to 25 ℃, adding distiller' S yeast, stirring uniformly, fermenting for 8-15 days at 20-35 ℃, filtering and collecting filtrate, namely barley fermentation liquor;
s5: mixing 1:1 cell stock solution and barley fermentation liquor, mixing for 10min at 60-80 ℃, cooling to room temperature, slowly adding suaeda salsa powder at one time, wherein the total salt content of the suaeda salsa powder and the cell stock solution is 1.8%, the addition amount of the suaeda salsa powder accounts for 8% of the total mass, simultaneously keeping the rotation speed of 200r/min of raw materials in a fermentation tank for mixing and fermentation to prepare fermented grains, distilling to obtain suaeda salsa tea white spirit, and inserting a probe of an Abbe number refractometer into the fermentation tank to obtain the refractive index of the suaeda salsa white spirit of 1.4.
Example 6
A brewing process of suaeda glauca tea white spirit comprises the following steps:
s1: taking suaeda glauca and barley, cleaning and airing for later use;
s2: extracting cell stock solution of suaeda salsa by using a supercritical extraction method;
s3: crushing and screening the suaeda salsa of S1 to obtain suaeda salsa powder;
s4: cleaning and soaking the barley described in S1, mixing the Suaeda salsa cell stock solution with the barley in a ratio of 1:2, soaking for 12h, draining the barley, steaming, spreading to cool to 25 ℃, adding distiller' S yeast, stirring uniformly, fermenting for 8-15 days at 20-35 ℃, filtering and collecting filtrate, namely barley fermentation liquor;
s5: mixing 1:1 cell stock solution and barley fermentation liquor, mixing for 10min at the temperature of 60-80 ℃, cooling to room temperature, adding a small amount of suaeda salsa powder into the fermentation tank every 12 hours, wherein the total salt content of the suaeda salsa powder and the cell stock solution is 1.8%, the addition amount of the suaeda salsa powder accounts for 8% of the total mass, simultaneously keeping the rotation speed of the raw materials in the fermentation tank at 200r/min for mixing and fermentation, distilling to obtain suaeda salsa tea white spirit, and inserting a probe of an Abbe number refractometer into the fermentation tank to measure the refractive index of the suaeda salsa white spirit to be 1.49.
Example 7
A brewing process of suaeda glauca tea white spirit comprises the following steps:
s1: taking suaeda glauca and barley, cleaning and airing for later use;
s2: extracting cell stock solution of suaeda salsa by using a supercritical extraction method;
s3: crushing and screening the suaeda salsa of S1 to obtain suaeda salsa powder;
s4: cleaning and soaking the barley described in S1, mixing the Suaeda salsa cell stock solution with the barley in a ratio of 1:2, soaking for 12h, draining the barley, steaming, spreading to cool to 25 ℃, adding distiller' S yeast, stirring uniformly, fermenting for 8-15 days at 20-35 ℃, filtering and collecting filtrate, namely barley fermentation liquor;
s5: mixing 1:1 cell stock solution and barley fermentation liquor, mixing for 10min at 60-80 ℃, cooling to room temperature, adding suaeda salsa powder into a fermentation tank at one time, wherein the total salt content of the suaeda salsa powder and the cell stock solution is 1.8%, the addition amount of the suaeda salsa powder accounts for 8% of the total mass, simultaneously keeping the rotation speed of 200r/min of raw materials in the fermentation tank for mixing and fermentation to prepare fermented grains, distilling to obtain suaeda salsa tea white spirit, and inserting a probe of an Abbe number refractometer into the fermentation tank to obtain the refractive index of the suaeda salsa white spirit of 1.35.
Example 8
A brewing process of suaeda glauca tea white spirit comprises the following steps:
s1: taking suaeda glauca and barley, cleaning and airing for later use;
s2: extracting cell stock solution of suaeda salsa by using a supercritical extraction method;
s3: crushing and screening the suaeda salsa of S1 to obtain suaeda salsa powder;
s4: cleaning and soaking the barley described in S1, mixing the Suaeda salsa cell stock solution with the barley in a ratio of 1:2, soaking for 12h, draining the barley, steaming, spreading to cool to 25 ℃, adding distiller' S yeast, stirring uniformly, fermenting for 8-15 days at 20-35 ℃, filtering and collecting filtrate, namely barley fermentation liquor;
s5: mixing 1:1 cell stock solution and barley fermentation liquor, mixing for 10min at the temperature of 60-80 ℃, cooling to room temperature, adding a small amount of suaeda salsa powder into a fermentation tank every 12 hours, wherein the total salt content of the suaeda salsa powder and the cell stock solution is 1.8%, the addition amount of the suaeda salsa powder accounts for 10% of the total mass, simultaneously keeping the rotation speed of the raw materials in the fermentation tank at 200r/min for mixing and fermentation to prepare fermented grains, distilling to obtain suaeda salsa tea white spirit, and inserting a probe of an Abbe number refractometer into the fermentation tank to obtain the refractive index of the suaeda salsa white spirit of 1.49.
Example 9
A brewing process of suaeda glauca tea white spirit comprises the following steps:
s1: taking suaeda glauca and barley, cleaning and airing for later use;
s2: extracting cell stock solution of suaeda salsa by using a supercritical extraction method;
s3: crushing and screening the suaeda salsa of S1 to obtain suaeda salsa powder;
s4: cleaning and soaking the barley described in S1, mixing the Suaeda salsa cell stock solution with the barley in a ratio of 1:2, soaking for 12h, draining the barley, steaming, spreading to cool to 25 ℃, adding distiller' S yeast, stirring uniformly, fermenting for 8-15 days at 20-35 ℃, filtering and collecting filtrate, namely barley fermentation liquor;
s5: mixing 1:1 cell stock solution and barley fermentation liquor, mixing for 10min at the temperature of 60-80 ℃, cooling to room temperature, adding a small amount of suaeda salsa powder into a fermentation tank every 12 hours, wherein the total salt content of the suaeda salsa powder and the cell stock solution is 1.8%, the addition amount of the suaeda salsa powder accounts for 15% of the total mass, simultaneously keeping the rotation speed of 200r/min of raw materials in the fermentation tank for mixing and fermentation to prepare fermented grains, distilling to obtain suaeda salsa tea white spirit, and inserting a probe of an Abbe number refractometer into the fermentation tank to obtain the refractive index of the suaeda salsa white spirit of 1.45.
Table 1 influence of food pairing on wine in suaeda glauca tea liquor brewing process:
| grains or the like | Total salt content | Drinking effect |
| Rice | 1.5％ | In general |
| Barley | 1.5％ | Is excellent in |
| Wheat (Triticum aestivum L.) | 1.5％ | Is poor |
From the above table, it can be seen that: in the process of brewing wine by matching grains with suaeda salsa, the effect of matching barley with suaeda salsa is the best in the process of brewing wine because wheat protein is better generated under the acidity condition and the suaeda salsa is alkaline.
Table 2 influence of the total salt content of suaeda glauca white spirit on the number of viable bacteria of saccharomyces cerevisiae:
| grains or the like | Total salt content | Survival rate of yeast | Effect of fermentation |
| Barley | 1.5％ | 200 | In general |
| Barley | 1.8％ | 280 | Is excellent in |
| Barley | 2.1％ | 200 | In |
| Barley | |||
| 3％ | 0 | Is poor |
From the above table and referring to fig. 8, it can be seen that the plant salt content in the fermentation broth does not promote the growth and reproduction of yeast when below 1%, obviously promotes yeast when 1.5% -2.1%, and has the most obvious promoting effect when 1.8%, and has inhibiting effect on yeast when over 3%, and the above experiment can obtain the optimal value of the added suaeda glauca powder, i.e. the total content of the salt in the suaeda glauca powder and the suaeda glauca cell stock solution is 1.8%, so that the distiller's yeast can fully exert the efficacy to brew the suaeda glauca white spirit with the optimal taste.
Table 3 effect of suaeda salsa powder addition order on wine:
from the above table, in the adding process, the suaeda salsa powder is added to the state of 1.8% of the total salt content at one time, the effect of secondary fermentation does not exist in the suaeda salsa fermentation, in the state, the taste is hard, the wine taste is strong, the taste is poor, and the wine liquid after the primary fermentation can be stimulated to achieve the effect of secondary fermentation under the state that the suaeda salsa powder is intermittently and quantitatively added, so that the taste of the suaeda salsa tea white wine is improved by reducing the acidity, certain alcohol substances are decomposed, and the harm to a human body is reduced.
Table 4 effect of the total amount of suaeda glauca powder on wine:
from the above table, in the brewing process of the suaeda glauca tea white spirit, the fermentation effect is optimal under the condition that the total salt content and the secondary fermentation are kept in the optimal state and the addition of the suaeda glauca powder accounts for 10% of the total amount, and then the amount of the powder added for the secondary fermentation is optimal under the state, so that the secondary fermentation of the suaeda glauca tea white spirit has the optimal taste.
Example 10:
a brewing process of suaeda glauca tea white spirit further uses a fermentation device when suaeda glauca powder is added, as shown in figures 1-7, the fermentation device comprises a tank body 1, an inner tank 4 which is arranged in the tank body 1 and has a gap with the inner wall of the tank body 1, and a bracket 2 which is fixedly arranged at the bottom end of the tank body 1; a motor 9 is fixed at the top end of the tank body 1 through a motor base, a stirring mechanism 6 located at the axis position of the inner tank 4 is arranged at one end of an output shaft of the motor 9, and a feeding mechanism 7 is arranged at the top end of the stirring mechanism 6 and used for adding suaeda salsa powder; the top end of the tank body 1 is respectively provided with a first feed hopper 8 communicated with the inner tank 4, a second feed hopper 10 communicated with the feeding mechanism 7 and a water adding tank 11 communicated with a gap between the tank body 1 and the inner tank 4, the first feed hopper 8 is used for adding raw materials into the inner tank 4, the second feed hopper 10 is used for filling suaeda salsa powder into the feeding mechanism 7, and the water inlet tank 11 is used for adding water into the gap outside the inner tank 4 to facilitate water bath heating and promote fermentation; the bottom welding of jar body 1 has the unloading pipe 3 of hopper-shaped downward sloping, and the 3 outsides of unloading pipe are provided with the unloading valve and conveniently take out the material.
The feeding mechanism 7 comprises a storage hopper 701 communicated with the second feeding hopper 10 and fixing rods 12 welded at two ends of the storage hopper 701, the other ends of the fixing rods 12 are welded on the inner wall of the inner tank 4, a fixing sleeve 706 is welded in the storage hopper 701, a plurality of powder discharging holes 705 are formed in the bottom end of the storage hopper 701 around the fixing sleeve 706, an inclined platform 707 is welded between every two powder discharging holes 705, the structure of the inclined platform 707 is not limited, in the embodiment, preferably, the inclined platform 707 is a V-shaped platform, powder falling above the inclined platform 707 can slide down and fall out of the storage hopper 701 under the condition of self weight, residue of the powder between the two powder discharging holes 705 is effectively reduced, and material waste is effectively avoided;
the feeding mechanism 7 further comprises a transmission column 702 rotatably connected in the fixed sleeve 706 and an auxiliary hopper 703 sleeved on the outer wall of the transmission column 702, the transmission column 702 is connected with an output shaft of the motor 9 through a coupler, the auxiliary hopper 703 is in a conical structure, an elastic sheet 704 in an annular structure is welded at the edge of the bottom end of the auxiliary hopper 703, powder falls onto the auxiliary hopper 703 from the blanking assembly 13, the rotary conical auxiliary hopper 703 can swing and disperse the powder, and the powder falls onto the elastic sheet 704 and can be bounced, so that the scattered suaeda powder is scattered, and the suaeda powder is better and quickly mixed into suaeda liquid in the inner tank 4;
a blanking assembly 13 is welded in the bottom end of the powder blanking hole 705, the blanking assembly 13 comprises a top pipe 1301 and a bottom pipe 1302 welded at the bottom end of the top pipe 1301, a steel fork assembly 14 used for preventing powder from being blocked in a pipeline is arranged in the top pipe 1301, and a valve 1303 is arranged on the side wall of the bottom pipe 1302;
the steel fork assembly 14 includes a sliding block 1401 with a ladder-shaped structure and a steel fork 1405 fixed to a side wall of the sliding block 1401, and the specification of the steel fork 1405 is not limited, in this embodiment, preferably, the steel fork 1405 is a Y-shaped structure composed of three steel bars, and the steel bars are triangular prism structures; the side wall of the top pipe 1301 is provided with a sliding groove, a sliding block 1401 is connected in the sliding groove in a sliding mode, the bottom end of the sliding block 1401 is bonded with a sponge 1402, the inner wall of the bottom end of the sliding groove is welded with a bottom block 1403 bonded with the sponge 1402, and the side edge of the sponge 1402 is bonded with a leather pad 1404; the steel fork 1405 collocation slider 1401's slip can make two billet of tip take place the vibration, shakes the suaeda salsa powder in the pipeline to effectively avoid the pipeline to block up, and the billet of triangular prism structure can avoid the powder to pile up on steel fork 1405, and the design of sponge 1402 can satisfy the slip of slider 1401, and leather packing 1404 can avoid the sponge to absorb the suaeda salsa powder and play certain sealed effect simultaneously.
The stirring mechanism 6 comprises a vertical rod 601 welded at the bottom end of the transmission column 702 and more than three groups of cross rods 603 welded on the outer wall of the vertical rod 601, a stirring frame 602 is welded between the vertical rod 601 and the cross rods 603, the stirring frame 602 is of a downward inclined arc-shaped structure, and the cross rods 603 and the vertical rod 601 can be effectively and stably connected; the inner wall of the inner tank 4 is provided with sliding grooves 5 with the same number as that of the cross rods 603, the cross rods 603 are connected in the sliding grooves 5 in a sliding manner, the cross rods 603 can play a role in supporting the whole stirring mechanism 6, the swinging is effectively avoided, the service life of the equipment is prolonged, and meanwhile, the cross rods 603 also have a heat conduction function, so that the phenomenon of large temperature difference between the inside and the outside of the raw materials during water bath fermentation is avoided;
in order to improve the degree of consistency that the stirring was mixed, the bottom welding of pole setting 601 has bottom stirring subassembly 15 more than two sets of, and bottom stirring subassembly 15 includes connecting rod 1501 and the festival pole 1502 more than three sets of, and festival pole 1502 connects in proper order, and the connected mode is universal ball connection, can freely adjust the direction, adjusts the stirring scope by oneself under the effect of centrifugal force, has improved the homogeneity of bottom stirring, and the festival pole 1502 outer wall welding of bottom has claw teeth 1503 simultaneously, can grab the precipitate of bottom, improves the homogeneity that the stirring mixes.
When the device is used, the device is fixed at a proper position and then connected with a power supply, then, a mixed liquid of cell stock solution and wheat fermentation liquor 1:1 is added into an inner tank 4, suaeda salsa powder is added into a storage hopper 701 in a feeding mechanism 7 through a second feeding hopper 10, a motor 9 works to drive a stirring mechanism 6 to rotate, after a valve 1303 is opened, the suaeda salsa powder can be added into the inner tank 4, the motor 9 drives a stirring frame 602 to rotate, a plurality of groups of section rods 1502 at the bottom end are thrown and stirred under the action of centrifugal force to stir internal raw materials, the stirring effect is improved, steel forks 1405 in a steel fork assembly 14 effectively vibrate, and powder blockage in pipelines is avoided.
Example 11
In order to improve the flexibility of fixing a fermentation device, the brewing process of suaeda glauca tea white spirit, as shown in fig. 9-fig. 10, is modified from the example 10 as follows: replacing the support 2 with two support mechanisms, wherein each support mechanism comprises a support plate 201 and a splicing assembly, three upright posts 203 which are distributed in a triangular shape are welded at the bottom end of each support plate 201, a scissor-type reinforcing frame 202 is welded on the side walls of the two upright posts 203, so that the connecting force between the other two upright posts 203 is enhanced, certain support stability is improved, an annular support bulge is welded on the outer wall of the tank body 1, and the upright plates 201 are placed above the annular support bulge;
the splicing assembly comprises a groove 204, a bump 205 and a splicing frame 206, the groove 204 and the bump 205 are respectively arranged at two ends of the vertical plate 201, the bump 205 is matched with the groove 204, positioning holes are formed in the groove 204 and the bump 205, and a plurality of groups of vertical plates 201 can be spliced through matching of the groove 204 and the bump 205; splice frame 206 is n type structure, and splice frame 206 passes through the bolt fastening in two extension boards 201 concatenation departments, can splice two sets of supporting mechanism together, uses in a flexible way.
When the vertical plate 1 splicing device is used, the vertical plates 201 are placed above the annular supporting protrusions, the two groups of tank bodies 1 are clamped between the two vertical plates 201, the two support plates 201 are fixed through the splicing frame 206, and then the multiple groups of tank bodies 1 can be spliced through the matching of the grooves 204 and the bumps 205.
Example 12
The utility model provides a brewing technology of suaeda glauca tea white spirit, for the quality that ensures suaeda glauca tea white spirit is made, has still used suaeda glauca tea white spirit abbe number detection device, as shown in fig. 11, including abbe refractometer 16, abbe refractometer 16 includes the casing, through bolt fastening in the display screen 1604 and set up button 1601 in the casing upper end of casing, and the one end of abbe refractometer 16 casing is provided with wire 1603, and the tip of wire 1603 is connected with contact 1602 through the sealing ring.
Referring to fig. 12, the refractive index of the solution in the inner tank 4 at the initial stage of fermentation is low by placing the contact 1602 into the inner tank 4 and measuring the refractive index of the suaeda glauca tea white spirit by the abbe refractometer 16, at this time, the internal fermentation condition of the suaeda glauca white spirit is general, when barley is adopted and the total salt content reaches 1.8%, the refractive index reaches 1.49-1.5 in the state of slowly adding suaeda glauca powder once every 12 hours and performing secondary fermentation, the survival amount of the yeast is the maximum in this state, and in this state, the nutrient substances of the wine reach the peak value, and the brewed wine is the best.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. The brewing process of the suaeda salsa wine is characterized by comprising the following steps of:
s1: taking suaeda glauca and grain, cleaning and airing for standby,
s2: extracting Suaeda salsa cell stock solution of Suaeda salsa by using a supercritical extraction method;
s3: taking the suaeda salsa in S1, and crushing and screening to prepare suaeda salsa powder;
s4: cleaning and soaking the grains in the S1, mixing the Suaeda salsa cell stock solution with the grains in a ratio of 1:2, soaking for 12h, draining the grains, steaming, spreading to cool to 20-30 ℃, adding distiller' S yeast, stirring uniformly, fermenting for 8-15 days at 20-35 ℃, filtering and collecting filtrate, namely grain fermentation liquor;
s5: mixing the cell stock solution and grain fermentation liquor at a ratio of 1:1, mixing for 10min at the temperature of 60-80 ℃, cooling to room temperature, adding a small amount of suaeda glauca bge powder in a fermentation tank every 12 hours, simultaneously keeping the rotation speed of the raw materials in the fermentation tank at 200r/min, mixing and fermenting to prepare fermented grains, distilling to obtain suaeda glauca bge tea white spirit, inserting a probe of an Abbe number refractometer into the fermentation tank, and measuring the refractive index of the suaeda glauca bge tea white spirit to be 1.49-1.5 to obtain the qualified suaeda glauca tea.
2. The brewing process of the suaeda salsa wine as claimed in claim 1, wherein the grain is at least one of the following: sorghum, corn, sweet potato, sugarcane, wheat, glutinous rice, highland barley, beans and barley.
3. The brewing process of the suaeda salsa wine as claimed in claim 1, wherein the addition amount of the suaeda salsa powder accounts for 8-15% of the total mass.
4. The brewing process of the suaeda salsa wine as claimed in claim 1, wherein the total salt content of the suaeda salsa powder and the suaeda salsa cell stock solution is 1.5-3% of the total mass.
5. The brewing process of the suaeda salsa wine as claimed in claim 2, wherein the grain is barley.
6. The brewing process of the suaeda salsa wine as claimed in claim 3, wherein the added amount of the suaeda salsa powder accounts for 10% of the total mass.
7. The process for brewing the suaeda salsa wine according to claim 6, wherein the total salt content of the suaeda salsa powder and the suaeda salsa cell stock solution is 1.8% of the total mass.
8. The suaeda salsa wine brewing process according to claim 1, wherein a fermentation device is further used, and the fermentation device comprises a tank body (1), an inner tank (4) which is arranged in the tank body (1) and has a gap with the inner wall of the tank body (1), and a bracket (2) which is fixedly arranged at the bottom end of the tank body (1); a motor (9) is fixed at the top end of the tank body (1) through a motor base, a stirring mechanism (6) located at the axis position of the inner tank (4) is arranged at one end of an output shaft of the motor (9), and a feeding mechanism (7) is arranged at the top end of the stirring mechanism (6) and used for adding suaeda salsa powder; the top end of the tank body (1) is respectively provided with a first feed hopper (8) communicated with the inner tank (4), a second feed hopper (10) communicated with the feeding mechanism (7) and a water feeding groove (11) communicated with a gap between the tank body (1) and the inner tank (4); a hopper-shaped downward-inclined blanking pipe (3) is welded at the bottom end of the tank body (1), and a blanking valve is arranged on the outer side of the blanking pipe (3); the feeding mechanism (7) comprises a storage hopper (701) communicated with the second feeding hopper (10) and fixing rods (12) welded at two ends of the storage hopper (701), the other ends of the fixing rods (12) are welded on the inner wall of the inner tank (4), a fixing sleeve (706) is welded in the storage hopper (701), a plurality of powder discharging holes (705) are formed in the position, surrounding the fixing sleeve (706), of the bottom end of the storage hopper (701), an oblique platform (707) is welded between every two powder discharging holes (705), and the oblique platform (707) is a V-shaped platform; the feeding mechanism (7) further comprises a transmission column (702) rotatably connected in the fixed sleeve (706) and an auxiliary hopper (703) sleeved on the outer wall of the transmission column (702), the transmission column (702) is connected with an output shaft of the motor (9) through a coupler, the auxiliary hopper (703) is of a conical structure, and an elastic sheet (704) of an annular structure is welded on the edge of the bottom end of the auxiliary hopper (703); a blanking assembly (13) is welded in the bottom end of the powder blanking hole (705), the blanking assembly (13) comprises a top pipe (1301) and a bottom pipe (1302) welded at the bottom end of the top pipe (1301), a steel fork assembly (14) used for preventing powder from being blocked in a pipeline is arranged in the top pipe (1301), and a valve (1303) is arranged on the side wall of the bottom pipe (1302); the steel fork assembly (14) comprises a sliding block (1401) with a ladder-shaped structure and a steel fork (1405) fixed on the side wall of the sliding block (1401), wherein the steel fork (1405) is of a Y-shaped structure consisting of three steel bars, and the steel bars are of a triangular prism structure; the side wall of the top pipe (1301) is provided with a sliding groove, the sliding block (1401) is connected in the sliding groove in a sliding mode, the bottom end of the sliding block (1401) is bonded with a sponge (1402), the inner wall of the bottom end of the sliding groove is welded with a bottom block (1403) bonded with the sponge (1402), and the side edge of the sponge (1402) is bonded with a leather pad (1404); the stirring mechanism (6) comprises a vertical rod (601) welded at the bottom end of the transmission column (702) and more than three groups of cross rods (603) welded on the outer wall of the vertical rod (601), a stirring frame (602) is welded between the vertical rod (601) and the cross rods (603), and the stirring frame (602) is of a downward-inclined arc-shaped structure; the inner wall of the inner tank (4) is provided with sliding chutes (5) with the same number as the cross rods (603), and the cross rods (603) are connected in the sliding chutes (5) in a sliding manner; the bottom welding of pole setting (601) has bottom stirring subassembly (15) more than two sets of, and bottom stirring subassembly (15) include connecting rod (1501) and knot pole (1502) more than three groups, and festival pole (1502) are connected in proper order, and the connected mode is universal ball connection, and the outer wall welding of festival pole (1502) of bottom has claw tooth (1503).
9. The suaeda salsa wine brewing process according to claim 8, wherein the support (2) is replaced by two support mechanisms, each support mechanism comprises a support plate (201) and a splicing assembly, three triangular-distributed upright posts (203) are welded at the bottom end of the support plate (201), a scissor-fork-type reinforcing frame (202) is welded on the side walls of the two upright posts (203), an annular supporting bulge is welded on the outer wall of the tank body (1), the upright plate (201) is placed above the annular supporting bulge, the splicing assembly comprises a groove (204), a bump (205) and a splicing frame (206), the groove (204) and the bump (205) are respectively arranged at two ends of the upright plate (201), the bump (205) is matched with the groove (204), and positioning holes are formed in the groove (204) and the bump (205); the splicing frame (206) is of an n-shaped structure, and the splicing frame (206) is fixed at the splicing position of the two support plates (201) through bolts.
10. Suaeda glauca wine, characterized by being prepared by the brewing process according to any one of claims 1-9.
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| CN115678704A (en) * | 2021-07-22 | 2023-02-03 | 盘锦大工碱蓬生物科技有限公司 | Processing device of suaeda glauca seed wine |
| CN115678707A (en) * | 2021-07-22 | 2023-02-03 | 盘锦大工碱蓬生物科技有限公司 | Suaeda glauca seed wine and processing device thereof |
| CN115678724A (en) * | 2021-07-27 | 2023-02-03 | 盘锦大工碱蓬生物科技有限公司 | Suaeda glauca ice wine |
| CN115678706A (en) * | 2021-07-22 | 2023-02-03 | 盘锦大工碱蓬生物科技有限公司 | Suaeda glauca seed wine |
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