CN114075501A - Suaeda glauca tea white spirit and brewing process thereof - Google Patents
Suaeda glauca tea white spirit and brewing process thereof Download PDFInfo
- Publication number
- CN114075501A CN114075501A CN202010829254.XA CN202010829254A CN114075501A CN 114075501 A CN114075501 A CN 114075501A CN 202010829254 A CN202010829254 A CN 202010829254A CN 114075501 A CN114075501 A CN 114075501A
- Authority
- CN
- China
- Prior art keywords
- suaeda
- glauca
- white spirit
- suaeda salsa
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000918237 Suaeda glauca Species 0.000 title claims abstract description 91
- 238000013124 brewing process Methods 0.000 title claims abstract description 40
- 241001122767 Theaceae Species 0.000 title claims 12
- 241000586290 Suaeda salsa Species 0.000 claims abstract description 137
- 238000000855 fermentation Methods 0.000 claims abstract description 103
- 230000004151 fermentation Effects 0.000 claims abstract description 103
- 239000000843 powder Substances 0.000 claims abstract description 92
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 65
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 65
- 239000011550 stock solution Substances 0.000 claims abstract description 58
- 238000002156 mixing Methods 0.000 claims abstract description 53
- 235000013339 cereals Nutrition 0.000 claims abstract description 43
- 238000003756 stirring Methods 0.000 claims abstract description 35
- 238000002791 soaking Methods 0.000 claims abstract description 29
- 238000004140 cleaning Methods 0.000 claims abstract description 28
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000000194 supercritical-fluid extraction Methods 0.000 claims abstract description 16
- 238000010025 steaming Methods 0.000 claims abstract description 15
- 239000000706 filtrate Substances 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 14
- 238000012216 screening Methods 0.000 claims abstract description 14
- 238000003892 spreading Methods 0.000 claims abstract description 14
- 230000007480 spreading Effects 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims description 24
- 239000002994 raw material Substances 0.000 claims description 17
- 240000007594 Oryza sativa Species 0.000 claims description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims description 13
- 244000098338 Triticum aestivum Species 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 13
- 235000009566 rice Nutrition 0.000 claims description 13
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 239000000523 sample Substances 0.000 claims description 12
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 240000000111 Saccharum officinarum Species 0.000 claims description 3
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 3
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 55
- 235000014101 wine Nutrition 0.000 abstract description 16
- 230000000694 effects Effects 0.000 abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 6
- 239000007788 liquid Substances 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 5
- 235000020097 white wine Nutrition 0.000 abstract description 3
- 235000013616 tea Nutrition 0.000 description 49
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 20
- 230000007246 mechanism Effects 0.000 description 18
- 229910000831 Steel Inorganic materials 0.000 description 13
- 239000010959 steel Substances 0.000 description 13
- 238000003860 storage Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 241000201912 Suaeda Species 0.000 description 5
- 230000005540 biological transmission Effects 0.000 description 5
- 238000010586 diagram Methods 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 235000006468 Thea sinensis Nutrition 0.000 description 4
- 235000020279 black tea Nutrition 0.000 description 4
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 3
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 3
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 239000010985 leather Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000004083 survival effect Effects 0.000 description 3
- 238000003466 welding Methods 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 210000000078 claw Anatomy 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 240000002900 Arthrospira platensis Species 0.000 description 1
- 235000016425 Arthrospira platensis Nutrition 0.000 description 1
- 101710088194 Dehydrogenase Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 208000038016 acute inflammation Diseases 0.000 description 1
- 230000006022 acute inflammation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229940082787 spirulina Drugs 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
Classifications
-
- 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
- C12G3/026—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
-
- 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
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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 (8)
1. The brewing process of the suaeda glauca tea white spirit 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 white spirit.
2. The brewing process of the suaeda glauca tea white spirit according to 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 glauca tea white spirit according to claim 1, wherein the addition amount of the suaeda glauca powder accounts for 8-15% of the total mass.
4. The brewing process of the suaeda salsa tea white spirit according to 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 glauca tea white spirit according to claim 2, wherein the grain is barley.
6. The brewing process of the suaeda glauca tea white spirit according to claim 3, wherein the addition amount of the suaeda glauca powder accounts for 10% of the total mass.
7. The brewing process of the suaeda salsa tea white spirit 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. Suaeda glauca tea white spirit is characterized by being prepared according to the brewing process of any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010829254.XA CN114075501B (en) | 2020-08-18 | 2020-08-18 | Suaeda salsa tea white spirit and brewing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010829254.XA CN114075501B (en) | 2020-08-18 | 2020-08-18 | Suaeda salsa tea white spirit and brewing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114075501A true CN114075501A (en) | 2022-02-22 |
| CN114075501B CN114075501B (en) | 2023-12-22 |
Family
ID=80281247
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010829254.XA Active CN114075501B (en) | 2020-08-18 | 2020-08-18 | Suaeda salsa tea white spirit and brewing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114075501B (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040711A (en) * | 2006-03-24 | 2007-09-26 | 孙贻超 | The application of Suaeda plant extraction in the food having health-care and weight-losing functions |
| CN103045655A (en) * | 2012-12-14 | 2013-04-17 | 国家***第一海洋研究所 | Method for preparing bio-ethanol with suaeda salsa as raw material |
| US20160067294A1 (en) * | 2012-11-19 | 2016-03-10 | Mokpo National University Industry-Academia Cooperation Group | Composition comprising suaeda japonica for preventing or alleviating diabetes |
| CN107653166A (en) * | 2017-10-29 | 2018-02-02 | 贵州布依深泉养殖专业合作社 | A kind of Salvia japonica wine and preparation method thereof |
| CN107903171A (en) * | 2017-11-22 | 2018-04-13 | 渤海大学 | The fluffy middle gallic acid of alkali is isolated and purified using supercritical analogue moving bed chromatographic system |
| CN109805403A (en) * | 2017-11-22 | 2019-05-28 | 辽宁泓新科技成果转化服务有限公司 | A kind of fluffy extract of saline-alkali land and preparation method thereof |
| CN114075492A (en) * | 2020-08-18 | 2022-02-22 | 辽宁海水碱蓬生物科技有限公司 | Suaeda salsa wine and brewing equipment thereof |
| CN114075495A (en) * | 2020-08-18 | 2022-02-22 | 盘锦大工碱蓬生物科技有限公司 | Suaeda salsa wine and brewing process thereof |
| 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 |
| 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 |
-
2020
- 2020-08-18 CN CN202010829254.XA patent/CN114075501B/en active Active
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040711A (en) * | 2006-03-24 | 2007-09-26 | 孙贻超 | The application of Suaeda plant extraction in the food having health-care and weight-losing functions |
| US20160067294A1 (en) * | 2012-11-19 | 2016-03-10 | Mokpo National University Industry-Academia Cooperation Group | Composition comprising suaeda japonica for preventing or alleviating diabetes |
| CN103045655A (en) * | 2012-12-14 | 2013-04-17 | 国家***第一海洋研究所 | Method for preparing bio-ethanol with suaeda salsa as raw material |
| CN107653166A (en) * | 2017-10-29 | 2018-02-02 | 贵州布依深泉养殖专业合作社 | A kind of Salvia japonica wine and preparation method thereof |
| CN107903171A (en) * | 2017-11-22 | 2018-04-13 | 渤海大学 | The fluffy middle gallic acid of alkali is isolated and purified using supercritical analogue moving bed chromatographic system |
| CN109805403A (en) * | 2017-11-22 | 2019-05-28 | 辽宁泓新科技成果转化服务有限公司 | A kind of fluffy extract of saline-alkali land and preparation method thereof |
| CN114075492A (en) * | 2020-08-18 | 2022-02-22 | 辽宁海水碱蓬生物科技有限公司 | Suaeda salsa wine and brewing equipment thereof |
| CN114075495A (en) * | 2020-08-18 | 2022-02-22 | 盘锦大工碱蓬生物科技有限公司 | Suaeda salsa wine and brewing process thereof |
| 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 |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114075501B (en) | 2023-12-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111944636A (en) | Suaeda glauca tea white spirit and brewing process thereof | |
| CN102191151A (en) | Nutritional germinated brown rice wine and preparation method thereof | |
| CN103387904B (en) | Method for brewing foaming saki | |
| CN104293590B (en) | The production technique of a kind of bulk fermentation polished rice unit red wine | |
| CN103173318A (en) | Preparation method of semi-sweat red rice yellow wine | |
| CN101805677A (en) | Use the beer flavor beverage and the manufacture method thereof of colored malt and brown rice | |
| CN107012103A (en) | Low yield fusel oil yeast and its application in mechanization production Chinese yeast former wine | |
| CN104522306B (en) | A kind of composite protein feed and preparation method thereof | |
| CN111826248A (en) | Suaeda glauca tea beer and brewing process thereof | |
| CN101875892A (en) | Method for preparing Chinese spirits by using germinated brown rice | |
| CN106954775A (en) | A kind of method that utilization microorganism sterile fermentation produces olive tea vinegar drink | |
| CN101463316A (en) | Apple vinegar beverage | |
| CN101724526A (en) | Tea beer and brewing process thereof | |
| CN102277268A (en) | Grain biological wine and brewing process thereof | |
| CN114075495A (en) | Suaeda salsa wine and brewing process thereof | |
| CN110734833A (en) | process for quickly producing yellow wine | |
| CN114075501B (en) | Suaeda salsa tea white spirit and brewing process thereof | |
| CN105316156B (en) | Rich in beta glucan cereal unstrained liquor and its brewing method | |
| CN114075498A (en) | Suaeda salsa wine and brewing process thereof | |
| CN114075499A (en) | Suaeda salsa wine and brewing process thereof | |
| CN114075491A (en) | Suaeda salsa wine and brewing process thereof | |
| CN107057926B (en) | Preparation method of mixed fruit juice red koji wine | |
| CN102277278A (en) | Jerusalem artichoke biological wine and brewing process thereof | |
| CN110564568A (en) | Preparation method of dandelion fermented wine | |
| CN109943423A (en) | A kind of mulberries beer and its production technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20231115 Address after: 065000 No. 216, Guangming West Road, anci District, Langfang City, Hebei Province Applicant after: Langfang Haoyu Wine Co.,Ltd. Address before: 124010 "Panjin Municipal Suaeda salsa R & D Engineering Center" f03-327, selenium biology laboratory, School of life science and pharmacy, Dalian University of technology, No. 2 Dagong Road, Liaodongwan new area, Panjin City, Liaoning Province Applicant before: LIAONING HONGXIN TECHNOLOGY ACHIEVEMENT TRANSFORMATION SERVICE CO.,LTD. |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant |