CN114075501B - Suaeda salsa tea white spirit and brewing process thereof - Google Patents
Suaeda salsa tea white spirit and brewing process thereof Download PDFInfo
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- CN114075501B CN114075501B CN202010829254.XA CN202010829254A CN114075501B CN 114075501 B CN114075501 B CN 114075501B CN 202010829254 A CN202010829254 A CN 202010829254A CN 114075501 B CN114075501 B CN 114075501B
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Classifications
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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
- C12G3/026—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
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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
-
- 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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- 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 salsa tea white spirit and a brewing process thereof, comprising the following steps: taking suaeda salsa and grains, cleaning, airing for standby, and extracting suaeda salsa cell stock solution of suaeda salsa by using a supercritical extraction method; taking suaeda salsa, and crushing and screening to obtain suaeda salsa powder; cleaning and soaking grains, mixing the basic liquid of the suaeda salsa cells with the grains in a ratio of 1:2, soaking for 12 hours, leaching the grains, steaming and spreading the grains to be cooled to 20-30 ℃, adding distiller's yeast, uniformly stirring the grains, fermenting the grains for 8-15 days at 20-35 ℃, and filtering and collecting filtrate, namely grain fermentation liquor. According to the invention, after the supercritical extraction method is adopted to collect the suaeda salsa cell sap and match with the barley for pre-fermentation, the suaeda salsa powder is intermittently added again for secondary fermentation, and the wine after primary fermentation is stimulated to achieve the effect of secondary fermentation, so that the acidity is reduced, the taste of the suaeda salsa tea white wine is improved, some alcohol substances are decomposed, and the harm to human bodies is reduced.
Description
Technical Field
The invention relates to the technical field of suaeda salsa tea white spirit, in particular to a suaeda salsa tea white spirit and a brewing process thereof.
Background
The suaeda salsa tender 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 suaeda salsa protein is 30% higher than that of Chinese cabbage, the fat content is 1.4-1.5 times higher, and the carbohydrate content is 20% higher; in Suaeda salsa protein, the content of essential amino acids in human body is similar to the index of complete protein given by the world health organization, and is superior to spirulina, soybean and egg.
According to the description of the 'materia medica outline picking-up and inheritance', the suaeda salsa is salty, cool and nontoxic; the functions are as follows: clear heat and remove food retention. Studies have shown that the methanolate of Suaeda salsa extract has obvious inhibiting effect on acute inflammation, and the separated extract of young seedlings also has the effect of enhancing nonspecific immunity.
The patent with the Chinese patent application number of 2018103021760 discloses a preparation method of a black tea wine beverage, which is characterized in that black tea is extracted to obtain black tea juice, rice is soaked in the black tea juice, and the soaked rice is steamed into rice.
The preparation method of the black tea wine beverage in the patent has the following defects: the preparation method of the wine lacks a secondary fermentation process, and the wine is fermented for one time, and has a difficult taste and strong wine taste, so that the taste is poor.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides suaeda salsa tea white spirit and a brewing process thereof.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a Suaeda salsa tea white spirit and a brewing process thereof comprise the following steps:
s1: taking suaeda salsa and grains, cleaning, airing for standby,
s2: extracting Suaeda salsa cell stock solution by supercritical extraction;
s3: taking suaeda salsa in the step S1, and crushing and screening to obtain suaeda salsa powder;
s4: cleaning and soaking grains in the step S1, mixing the basic liquid of the suaeda salsa cells with grains in a ratio of 1:2, soaking for 12 hours, leaching the grains, steaming and spreading the grains to be cooled to 20-30 ℃, adding distiller' S yeast, uniformly stirring the grains, fermenting the grains for 8-15 days in an environment of 20-35 ℃, and 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 60-80 ℃, cooling to room temperature, adding a small amount of Suaeda salsa powder every 12 hours in a fermentation tank, simultaneously keeping the rotation speed of the raw materials in the fermentation tank at 200r/min for mixed fermentation, preparing fermented grains, and distilling to obtain Suaeda salsa tea white spirit.
As still further aspects 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 still further aspects of the invention: the addition amount of the suaeda salsa powder accounts for 8-15% of the total mass.
As still further aspects 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 still further aspects of the invention: the grain is barley.
As still further aspects of the invention: the addition amount of the suaeda salsa powder accounts for 10% of the total mass.
As still further aspects of the invention: the total salt content of the suaeda salsa powder and the suaeda salsa cell stock solution is 1.8% of the total mass.
The beneficial effects of the invention are as follows:
1. after the supercritical extraction method is adopted to collect the suaeda salsa cell sap and the barley are pre-fermented, the suaeda salsa powder is intermittently added again for secondary fermentation to stimulate the wine after primary fermentation, thereby achieving the effect of secondary fermentation, reducing the acidity, improving the taste of the suaeda salsa tea white wine, decomposing some alcohols and reducing the harm to human bodies.
2. According to the invention, the suaeda salsa cell sap is added into the brewing raw material to be matched with the suaeda salsa powder for secondary fermentation, so that the invention has the effects of preventing thrombosis and protecting liver, can effectively reduce the conversion of ethanol in alcohol into acetaldehyde under the action of liver dehydrogenase, and reduces the phenomenon of headache after drinking.
Drawings
FIG. 1 is a schematic diagram of a tank structure of Suaeda salsa tea white spirit and a brewing process thereof;
fig. 2 is a schematic structural diagram of a feeding mechanism of suaeda salsa tea white spirit and a brewing process thereof;
FIG. 3 is a top view showing the structure of a feeding mechanism of Suaeda salsa tea white spirit and a brewing process thereof;
fig. 4 is a schematic structural diagram of a blanking component of suaeda salsa tea white spirit and a brewing process thereof;
fig. 5 is a schematic structural diagram of a stirring frame for suaeda salsa tea white spirit and a brewing process thereof;
fig. 6 is a schematic structural diagram of a bottom stirring assembly of a suaeda salsa tea white spirit and a brewing process thereof;
fig. 7 is a schematic structural diagram of a steel fork assembly of a suaeda salsa tea white spirit and a brewing process thereof;
FIG. 8 is a plot of plant salt content added versus fermentation broth survival for the brewing process of the present invention;
fig. 9 is a schematic structural diagram of a steel fork assembly of a suaeda salsa tea white spirit and a brewing process thereof according to embodiment 11;
fig. 10 is an enlarged view of the structure of the portion a in fig. 9;
FIG. 11 is a schematic diagram of a measuring Abbe refractometer in a Suaeda salsa white spirit brewing process;
FIG. 12 is a plot of liquid refractive index versus yeast viability.
In the figure: 1 tank, 2 brackets, 201 support plates, 202 reinforcing frames, 203 upright posts, 204 grooves, 205 convex blocks, 206 splicing frames, 3 blanking pipes, 4 inner tanks, 5 sliding grooves, 6 stirring mechanisms, 601 upright posts, 602 stirring frames, 603 transverse rods, 7 feeding mechanisms, 701 storage hoppers, 702 transmission posts, 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 adding grooves, 12 fixing rods, 13 blanking components, 1301 jacking pipes, 1302 bottom pipes, 1303 valves, 14 steel fork components, 1401 sliding blocks, 1402 sponge, 1403 bottom blocks, 1404 leather pads, 1405 steel forks, 15 bottom stirring components, 1501 connecting rods, 1502 section rods, 1503 claw teeth, 16 Abbe refractories, 1601 buttons, contacts, 1603 wires and 1604 display screens.
Detailed Description
The technical scheme of the patent is further described in detail below with reference to the specific embodiments.
Embodiments of the present patent are described in detail below, examples of which are illustrated in the accompanying drawings, wherein the same or similar reference numerals refer to the same or similar elements or elements having the same or similar functions throughout. The embodiments described below by referring to the drawings are exemplary only for explaining the present patent and are not to be construed as limiting the present patent.
A brewing process of Suaeda salsa tea white spirit comprises the following steps:
s1: taking suaeda salsa and grains, cleaning and airing for standby;
s2: extracting Suaeda salsa cell stock solution by supercritical extraction;
s3: taking suaeda salsa in the step S1, and crushing and screening to obtain suaeda salsa powder;
s4: cleaning and soaking grains in the step S1, mixing the basic liquid of the suaeda salsa cells with grains in a ratio of 1:2, soaking for 12 hours, leaching the grains, steaming and spreading the grains to be cooled to 20-30 ℃, adding distiller' S yeast, uniformly stirring the grains, fermenting the grains for 8-15 days in an environment of 20-35 ℃, and filtering and collecting filtrate, namely grain fermentation liquor;
s5: mixing the cell stock solution and the grain fermentation liquor in a ratio of 1:1, mixing for 10min at 60-80 ℃, cooling to room temperature, slowly adding suaeda salsa powder into a fermentation tank, simultaneously keeping the rotation speed of the raw materials in the fermentation tank at 200r/min, carrying out mixed fermentation to obtain fermented grains, and after distillation, detecting the refractive index of the suaeda salsa tea white spirit to 1.48-1.5 by inserting a probe of an Abbe number refractometer into the fermentation tank, thus obtaining the qualified suaeda salsa 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 wherein the addition amount of the suaeda salsa 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 salsa tea white spirit comprises the following steps:
s1: taking suaeda salsa and rice, cleaning and airing for standby;
s2: extracting the cell stock solution of the suaeda salsa by using a supercritical extraction method;
s3: taking suaeda salsa in the step S1, and crushing and screening to obtain suaeda salsa powder;
s4: cleaning and soaking the rice in the step S1, mixing the suaeda salsa cell stock solution and the rice in a ratio of 1:2, soaking for 12 hours, leaching, steaming, spreading and cooling the rice to 25 ℃, adding distiller' S yeast, uniformly stirring, fermenting for 8-15 days at 20-35 ℃, and filtering to collect filtrate, namely rice fermentation liquor;
s5: mixing the cell stock solution and the rice fermentation liquor in a ratio of 1:1, 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 is 8% of the total mass, simultaneously, keeping the rotation speed of the raw materials in the fermentation tank at 200r/min for mixed fermentation, preparing fermented grains, distilling to obtain suaeda salsa tea white wine, and measuring the refractive index of the suaeda salsa tea white wine to be 1.3 by inserting a probe of an Abbe number refractometer into the fermentation tank.
Example 2
A brewing process of Suaeda salsa tea white spirit comprises the following steps:
s1: taking suaeda salsa and barley, cleaning and airing for standby;
s2: extracting the cell stock solution of the suaeda salsa by using a supercritical extraction method;
9S3: taking suaeda salsa in the step S1, and crushing and screening to obtain suaeda salsa powder;
s4: cleaning and soaking the barley in the S1, mixing the suaeda salsa cell stock solution and the barley in a ratio of 1:2, soaking for 12 hours, leaching, steaming, spreading and cooling the barley to 25 ℃, adding distiller' S yeast, uniformly stirring, fermenting for 8-15 days at 20-35 ℃, and filtering to collect filtrate, namely barley fermentation liquor;
s5: mixing the cell stock solution and the barley fermentation liquor in a ratio of 1:1, 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 the raw materials in the fermentation tank at 200r/min for mixed fermentation, preparing fermented grains, distilling to obtain suaeda salsa tea white spirit, and measuring the refractive index of the suaeda salsa tea white spirit to be 1.4 by inserting a probe of an Abbe number refractometer into the fermentation tank.
Example 3
A brewing process of Suaeda salsa tea white spirit comprises the following steps:
s1: taking suaeda salsa and wheat, cleaning and airing for standby;
s2: extracting the cell stock solution of the suaeda salsa by using a supercritical extraction method;
s3: taking suaeda salsa in the step S1, and crushing and screening to obtain suaeda salsa powder;
s4: washing and soaking the wheat in the step S1, mixing the suaeda salsa cell stock solution with the wheat in a ratio of 1:2, soaking for 12 hours, leaching, steaming, spreading and cooling the wheat to 25 ℃, adding distiller' S yeast, uniformly stirring, fermenting for 8-15 days at 20-35 ℃, and filtering to collect filtrate, namely wheat fermentation liquor;
s5: mixing the cell stock solution and the wheat fermentation liquor in a ratio of 1:1, 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 is 8% of the total mass, simultaneously, keeping the rotation speed of the raw materials in the fermentation tank at 200r/min for mixed fermentation, preparing fermented grains, distilling to obtain suaeda salsa tea white wine, and measuring the refractive index of the suaeda salsa tea white wine to be 1.35 by inserting a probe of an Abbe number refractometer into the fermentation tank.
Wherein, the addition amount of the suaeda salsa powder accounts for 8 percent of the total mass.
Example 4
A brewing process of Suaeda salsa tea white spirit comprises the following steps:
s1: taking suaeda salsa and barley, cleaning and airing for standby;
s2: extracting the cell stock solution of the suaeda salsa by using a supercritical extraction method;
s3: taking suaeda salsa in the step S1, and crushing and screening to obtain suaeda salsa powder;
s4: cleaning and soaking the barley in the S1, mixing the suaeda salsa cell stock solution and the barley in a ratio of 1:2, soaking for 12 hours, leaching, steaming, spreading and cooling the barley to 25 ℃, adding distiller' S yeast, uniformly stirring, fermenting for 8-15 days at 20-35 ℃, and filtering to collect filtrate, namely barley fermentation liquor;
s5: mixing the cell stock solution and the barley fermentation liquor in a ratio of 1:1, 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 is 8% of the total mass, simultaneously, keeping the rotation speed of the raw materials in the fermentation tank at 200r/min for mixed fermentation, preparing fermented grains, distilling to obtain suaeda salsa tea white wine, and measuring the refractive index of the suaeda salsa tea white wine to be 1.43 by inserting a probe of an Abbe number refractometer into the fermentation tank.
Example 5
A brewing process of Suaeda salsa tea white spirit comprises the following steps:
s1: taking suaeda salsa and barley, cleaning and airing for standby;
s2: extracting the cell stock solution of the suaeda salsa by using a supercritical extraction method;
s3: taking suaeda salsa in the step S1, and crushing and screening to obtain suaeda salsa powder;
s4: cleaning and soaking the barley in the S1, mixing the suaeda salsa cell stock solution and the barley in a ratio of 1:2, soaking for 12 hours, leaching, steaming, spreading and cooling the barley to 25 ℃, adding distiller' S yeast, uniformly stirring, fermenting for 8-15 days at 20-35 ℃, and filtering to collect filtrate, namely barley fermentation liquor;
s5: mixing the cell stock solution and the barley fermentation liquor in a ratio of 1:1, 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 the raw materials in the fermentation tank at 200r/min for mixed fermentation, preparing fermented grains, distilling to obtain Suaeda salsa tea white wine, and measuring the refractive index of the Suaeda salsa tea white wine to be 1.35 by inserting a probe of an Abbe number refractometer into the fermentation tank.
Example 6
A brewing process of Suaeda salsa tea white spirit comprises the following steps:
s1: taking suaeda salsa and barley, cleaning and airing for standby;
s2: extracting the cell stock solution of the suaeda salsa by using a supercritical extraction method;
s3: taking suaeda salsa in the step S1, and crushing and screening to obtain suaeda salsa powder;
s4: cleaning and soaking the barley in the S1, mixing the suaeda salsa cell stock solution and the barley in a ratio of 1:2, soaking for 12 hours, leaching, steaming, spreading and cooling the barley to 25 ℃, adding distiller' S yeast, uniformly stirring, fermenting for 8-15 days at 20-35 ℃, and filtering to collect filtrate, namely barley fermentation liquor;
s5: mixing the cell stock solution and the barley fermentation liquor in a ratio of 1:1, 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 the raw materials in a fermentation tank at 200r/min for mixed fermentation, preparing fermented grains, distilling to obtain suaeda salsa tea white wine, and measuring the refractive index of the suaeda salsa tea white wine to be 1.4 by inserting a probe of an Abbe number refractometer into the fermentation tank.
Example 6
A brewing process of Suaeda salsa tea white spirit comprises the following steps:
s1: taking suaeda salsa and barley, cleaning and airing for standby;
s2: extracting the cell stock solution of the suaeda salsa by using a supercritical extraction method;
s3: taking suaeda salsa in the step S1, and crushing and screening to obtain suaeda salsa powder;
s4: cleaning and soaking the barley in the S1, mixing the suaeda salsa cell stock solution and the barley in a ratio of 1:2, soaking for 12 hours, leaching, steaming, spreading and cooling the barley to 25 ℃, adding distiller' S yeast, uniformly stirring, fermenting for 8-15 days at 20-35 ℃, and filtering to collect filtrate, namely barley fermentation liquor;
s5: mixing the cell stock solution and the barley fermentation liquor in a ratio of 1:1, mixing for 10min at 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 rotating speed of the raw materials in the fermentation tank at 200r/min for mixed fermentation, distilling to obtain suaeda salsa tea white wine, and measuring the refractive index of the suaeda salsa tea white wine to be 1.49 by inserting a probe of an Abbe number refractometer into the fermentation tank.
Example 7
A brewing process of Suaeda salsa tea white spirit comprises the following steps:
s1: taking suaeda salsa and barley, cleaning and airing for standby;
s2: extracting the cell stock solution of the suaeda salsa by using a supercritical extraction method;
s3: taking suaeda salsa in the step S1, and crushing and screening to obtain suaeda salsa powder;
s4: cleaning and soaking the barley in the S1, mixing the suaeda salsa cell stock solution and the barley in a ratio of 1:2, soaking for 12 hours, leaching, steaming, spreading and cooling the barley to 25 ℃, adding distiller' S yeast, uniformly stirring, fermenting for 8-15 days at 20-35 ℃, and filtering to collect filtrate, namely barley fermentation liquor;
s5: mixing the cell stock solution and the barley fermentation liquor in a ratio of 1:1, 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 is 8% of the total mass, simultaneously, keeping the rotation speed of the raw materials in the fermentation tank at 200r/min for mixed fermentation, preparing fermented grains, distilling to obtain suaeda salsa tea white spirit, and measuring the refractive index of the suaeda salsa tea white spirit to be 1.35 by inserting a probe of an Abbe number refractometer into the fermentation tank.
Example 8
A brewing process of Suaeda salsa tea white spirit comprises the following steps:
s1: taking suaeda salsa and barley, cleaning and airing for standby;
s2: extracting the cell stock solution of the suaeda salsa by using a supercritical extraction method;
s3: taking suaeda salsa in the step S1, and crushing and screening to obtain suaeda salsa powder;
s4: cleaning and soaking the barley in the S1, mixing the suaeda salsa cell stock solution and the barley in a ratio of 1:2, soaking for 12 hours, leaching, steaming, spreading and cooling the barley to 25 ℃, adding distiller' S yeast, uniformly stirring, fermenting for 8-15 days at 20-35 ℃, and filtering to collect filtrate, namely barley fermentation liquor;
s5: mixing the cell stock solution and the barley fermentation liquor in a ratio of 1:1, mixing for 10min at 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 10% of the total mass, simultaneously keeping the rotating speed of the raw materials in the fermentation tank at 200r/min for mixed fermentation, preparing fermented grains, distilling to obtain suaeda salsa tea white spirit, and measuring the refractive index of the suaeda salsa tea white spirit to be 1.49 by inserting a probe of an Abbe number refractometer into the fermentation tank.
Example 9
A brewing process of Suaeda salsa tea white spirit comprises the following steps:
s1: taking suaeda salsa and barley, cleaning and airing for standby;
s2: extracting the cell stock solution of the suaeda salsa by using a supercritical extraction method;
s3: taking suaeda salsa in the step S1, and crushing and screening to obtain suaeda salsa powder;
s4: cleaning and soaking the barley in the S1, mixing the suaeda salsa cell stock solution and the barley in a ratio of 1:2, soaking for 12 hours, leaching, steaming, spreading and cooling the barley to 25 ℃, adding distiller' S yeast, uniformly stirring, fermenting for 8-15 days at 20-35 ℃, and filtering to collect filtrate, namely barley fermentation liquor;
s5: mixing the cell stock solution and the barley fermentation liquor in a ratio of 1:1, mixing for 10min at 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 15% of the total mass, simultaneously keeping the rotating speed of the raw materials in the fermentation tank at 200r/min for mixed fermentation, preparing fermented grains, distilling to obtain suaeda salsa tea white spirit, and measuring the refractive index of the suaeda salsa tea white spirit to be 1.45 by inserting a probe of an Abbe number refractometer into the fermentation tank.
Table 1 influence of food ingredients on wine in suaeda salsa wine brewing process:
| grain products | Total salt content | Drinking effect |
| Rice | 1.5％ | In general |
| Barley | 1.5％ | Excellent quality |
| Wheat | 1.5％ | Poor quality |
From the above table: in the brewing process of grains and suaeda salsa, the wheat protein is generated under the acidity condition to be better, the suaeda salsa is alkaline, and in the brewing process, the barley has the best effect of being matched with the suaeda salsa.
Table 2 effect of total salt content of suaeda salsa wine on the number of live yeasts of the koji:
| grain products | Total salt content | Yeast survival | Fermentation effect |
| Barley | 1.5％ | 200 | In general |
| Barley | 1.8％ | 280 | Excellent quality |
| Barley | 2.1％ | 200 | In general |
| Barley | 3％ | 0 | Poor quality |
As can be seen from the above table and referring to FIG. 8, when the content of plant salt in the fermentation broth is below 1%, the plant salt does not promote the growth and reproduction of saccharomycetes, when the content is between 1.5% and 2.1%, the plant salt has obvious promotion effect, when the content is between 1.8%, the plant salt has the most obvious promotion effect, and when the plant salt content exceeds 3%, the plant salt has inhibition effect on saccharomycetes, and the experiment can obtain the optimal value of adding the suaeda powder, namely, the total content of salt in the suaeda powder and the suaeda cell stock solution is 1.8%, so that the distiller's yeast fully plays the role to brew the suaeda tea white spirit with the optimal taste.
Table 3 effect of suaeda salsa addition sequence on wine:
according to the table, the suaeda salsa powder is added to the total salt content of 1.8% at one time in the adding process, the suaeda salsa is fermented without secondary fermentation effect, and in the state, the suaeda salsa powder tastes hard and strong in wine taste, so that the taste is poor, and in the state of intermittent quantitative addition of the suaeda salsa powder, wine liquid after primary fermentation can be stimulated, the secondary fermentation effect is achieved, the taste of the suaeda salsa tea white wine is improved, some alcohol substances are decomposed, and the harm to human bodies is reduced.
Table 4 effect of total suaeda salsa on wine:
according to the table, in the brewing process of the suaeda salsa white spirit, under the condition that the total salt content and secondary fermentation are kept to be optimal, the fermentation effect is optimal in the state that the addition of suaeda salsa powder accounts for 10% of the total amount, and under the state, the secondary fermentation amount of the powder is optimal, so that the suaeda salsa white spirit has optimal taste after secondary fermentation.
Example 10:
the brewing process of the suaeda salsa tea white spirit further comprises a fermentation device when suaeda salsa powder is added, wherein the fermentation device comprises a tank body 1, an inner tank 4 arranged in the tank body 1 and provided with a gap with the inner wall of the tank body 1, and a bracket 2 fixedly arranged at the bottom end of the tank body 1, as shown in fig. 1-7; a motor 9 is fixed at the top end of the tank body 1 through a motor seat, a stirring mechanism 6 positioned at the central 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, wherein 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 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 the jar body 1 has bucket form downward sloping unloading pipe 3, and the unloading pipe 3 outside is provided with the unloading valve and conveniently takes 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 blanking holes 705 are formed in the bottom end of the storage hopper 701 around the fixing sleeve 706, inclined tables 707 are welded between every two powder blanking holes 705, the structure of each inclined table 707 is not limited, in the embodiment, the inclined tables 707 are preferably V-shaped tables, powder falling onto the inclined tables 707 can slide out of the storage hopper 701 under the dead weight condition, the powder residues between the two powder blanking holes 705 are effectively reduced, and the 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 the output shaft of the motor 9 through a coupler, the auxiliary hopper 703 is of a conical structure, an elastic sheet 704 of 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 component 13, the rotating conical auxiliary hopper 703 can whip and disperse the powder, and the powder falls onto the elastic sheet 704 and can be sprung up, so that scattered suaeda salsa powder is mixed into suaeda salsa liquid in the inner tank 4 better and rapidly;
a blanking assembly 13 is welded in the bottom end of the powder blanking hole 705, the blanking assembly 13 comprises a jacking pipe 1301 and a bottom pipe 1302 welded at the bottom end of the jacking pipe 1301, a steel fork assembly 14 for preventing powder from being blocked in a pipeline is arranged in the jacking 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 trapezoidal platform structure and a steel fork 1405 fixed on 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 formed by three steel bars, and the steel bars are triangular prism structures; a sliding groove is formed in the side wall of the top pipe 1301, a sliding block 1401 is connected in the sliding groove in a sliding mode, a sponge 1402 is bonded to the bottom end of the sliding block 1401, a bottom block 1403 bonded with the sponge 1402 is welded to the inner wall of the bottom end of the sliding groove, and a leather pad 1404 is bonded to the side edge of the sponge 1402; the sliding of steel fork 1405 collocation slider 1401 can make two billet of tip vibrate, shakes the suaeda 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 the while leather pad 1404 can avoid the sponge to absorb suaeda powder and play certain sealed effect.
Wherein, the stirring mechanism 6 comprises an upright post 601 welded at the bottom end of the driving post 702 and more than three groups of cross bars 603 welded on the outer wall of the upright post 601, a stirring frame 602 is welded between the upright post 601 and the cross bars 603, and the stirring frame 602 is of a downward inclined arc structure, so that the cross bars 603 and the upright posts 601 can be effectively and stably connected and fixed; the inner wall of the inner tank 4 is provided with the sliding grooves 5 with the same quantity as the cross bars 603, the cross bars 603 are slidably connected in the sliding grooves 5, the cross bars 603 can play a role in supporting the whole stirring mechanism 6, swing is effectively avoided, the service life of equipment is prolonged, and meanwhile, the cross bars 603 also have a heat conduction effect, and the phenomenon that the temperature difference between the inside and the outside of raw materials is large during water bath fermentation is avoided;
in order to improve the uniformity of stirring and mixing, the bottom welding of pole setting 601 has the bottom stirring subassembly 15 more than two sets of, and bottom stirring subassembly 15 includes connecting rod 1501 and the node pole 1502 more than three sets of, and node 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 node pole 1502 outer wall welding of bottom has claw tooth 1503 simultaneously, can grasp the precipitate of bottom, improves the homogeneity of stirring and mixing.
When the device is used, after the device is fixed at a proper position, the device is 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, 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 bars 1502 at the bottom end whip under the action of centrifugal force to stir internal raw materials, the stirring effect is improved, a steel fork 1405 in a steel fork assembly 14 effectively vibrates, and powder blockage in a pipeline is avoided.
Example 11
In order to improve the flexibility of the fixation of the fermentation device, as shown in fig. 9-10, the following improvements are made on the basis of embodiment 10: the support 2 is replaced by two support mechanisms, each support mechanism comprises a support plate 201 and a splicing assembly, three stand columns 203 which are distributed in a triangular mode are welded at the bottom end of each support plate 201, a scissor-type reinforcing frame 202 is welded on the side wall of each two stand columns 203, the connecting force between the other two stand columns 203 is enhanced, certain support stability is improved, annular support protrusions are welded on the outer wall of the tank body 1, and each stand plate 201 is placed above each annular support protrusion;
the splicing assembly comprises a groove 204, a convex block 205 and a splicing frame 206, the groove 204 and the convex block 205 are respectively arranged at two ends of the vertical plate 201, the convex block 205 is matched with the groove 204, the groove 204 and the convex block 205 are provided with positioning holes, and a plurality of groups of vertical plates 201 can be spliced by matching the groove 204 with the convex block 205; the splicing frame 206 is of an n-type structure, and the splicing frame 206 is fixed at the splicing position of the two support plates 201 through bolts, so that the two groups of support mechanisms can be spliced together and flexibly used.
In use, the vertical plates 201 are placed above the annular supporting protrusions, two groups of can bodies 1 are clamped between the two vertical plates 201, the two support plates 201 are fixed by using the splicing frame 206, and then the groups of can bodies 1 can be spliced by matching the grooves 204 with the convex blocks 205.
Example 12
In order to guarantee the quality of brewing the suaeda salsa tea white spirit, the suaeda salsa white spirit abbe number detection device is further used, as shown in fig. 11, the suaeda salsa white spirit brewing process comprises an abbe refractometer 16, the abbe refractometer 16 comprises a shell, a display screen 1604 fixed on the outer wall of the top of the shell through bolts and a button 1601 arranged at the upper end of the shell, a wire 1603 is arranged at one end of the shell of the abbe refractometer 16, and the end part of the wire 1603 is connected with a contact 1602 through a sealing ring.
Referring to fig. 12, it can be obtained that the refractive index of the suaeda salsa liquor is low in the initial fermentation period in the inner tank 4 by placing the contact 1602 in the inner tank 4 and measuring the refractive index of the suaeda salsa liquor by the abbe refractometer 16, and the internal fermentation condition of the suaeda salsa liquor is general, when barley is used and the total salt content reaches 1.8%, the refractive index reaches 1.49-1.5 in the secondary fermentation state of slowly adding the suaeda salsa powder once every 12 hours, the survival amount of yeast is maximum in the state, and in the state, the nutrient content of the liquor reaches the peak value, and the brewed liquor is optimal.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.
Claims (6)
1. The brewing method of the suaeda salsa tea white spirit is characterized by comprising the following steps of:
s1: taking suaeda salsa and grains, cleaning, airing for standby,
s2: extracting Suaeda salsa cell stock solution by supercritical extraction;
s3: taking suaeda salsa in the step S1, and crushing and screening to obtain suaeda salsa powder;
s4: cleaning and soaking grains in the step S1, mixing the basic liquid of the suaeda salsa cells with grains in a ratio of 1:2, soaking for 12 hours, leaching the grains, steaming and spreading the grains to be cooled to 20-30 ℃, adding distiller' S yeast, uniformly stirring the grains, fermenting the grains for 8-15 days in an environment of 20-35 ℃, and filtering and collecting filtrate, namely grain fermentation liquor;
s5: mixing cell stock solution and grain fermentation liquor in a ratio of 1:1, mixing for 10min at 60-80 ℃, cooling to room temperature, adding a small amount of suaeda salsa powder every 12 hours in a fermentation tank, simultaneously keeping the rotation speed of the raw materials in the fermentation tank at 200r/min for mixed fermentation, preparing fermented grains, distilling to obtain suaeda salsa tea white spirit, and obtaining qualified suaeda salsa tea white spirit by inserting a probe of an Abbe number refractometer into the fermentation tank, and measuring that the refractive index of the suaeda salsa tea white spirit is 1.49-1.5;
the total salt content of the suaeda salsa powder and the suaeda salsa cell stock solution accounts for 1.5% -3% of the total mass; and the addition amount of the suaeda salsa powder accounts for 8-15% of the total mass.
2. The method for brewing suaeda salsa 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 method of suaeda salsa tea white spirit according to claim 2, wherein the grain is barley.
4. The brewing method of suaeda salsa tea white spirit according to claim 1, wherein the adding amount of the suaeda salsa powder is 10% of the total mass.
5. The method for brewing Suaeda salsa tea white spirit according to claim 4, wherein the total salt content of the Suaeda salsa powder and the Suaeda salsa cell stock solution is 1.8% of the total mass.
6. The suaeda salsa tea white spirit is characterized by being prepared by the brewing method of the suaeda salsa tea white spirit according to any one of claims 1-5.
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