CN1570066A

CN1570066A - Violet pachyrhizus wine making method

Info

Publication number: CN1570066A
Application number: CN 200410044217
Authority: CN
Inventors: 王若鹏
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-05-13
Filing date: 2004-05-13
Publication date: 2005-01-26
Anticipated expiration: 2024-05-13
Also published as: CN1257967C

Abstract

The invention provides a violet pachyrhizus wine making method, which comprises a a boiling process, a fermentation process, a distillation and aging process, a lixiviating process and a mixing process.

Description

A kind of making method of purple pachyrhizus wine

Technical field

The present invention relates to a kind of making method of drinks goods, relate in particular to a kind of making method of utilizing the purple pachyrhizus wine that pachyrhizus is made for raw material.

Background technology

Drinks goods in the market have multiple kinds such as liquor, beer, health promoting wine, fruit wine, yellow rice wine, their mouthfeels differ, the price difference, satisfied the consumer demand of different levels, wherein pachyrhizus wine belongs to liquor, and traditional pachyrhizus wine is colourless, transparent, and mouthfeel is pungent, its manufacture craft adopts traditional production technique, the nutritive ingredient of pachyrhizus is not remained in its making processes.

Summary of the invention

The making method that the purpose of this invention is to provide a kind of purple pachyrhizus wine.

The making method of purple pachyrhizus wine provided by the present invention comprises cooking process, fermentation procedure, distillation curing step, lixiviate operation and blends operation.In cooking process,, under 100-120 ℃ temperature boiling 0.5-1 hour, then be cooled to 25-30 ℃ with the tail of decaptitating behind the selected pachyrhizus wash clean; In fermentation procedure, a rice Qu who adds the bent cake of 0.2-0.5% and 20-30% in well-done pachyrhizus by weight carries out diastatic fermentation 15-25 days, and then the softening water that adds 30-40% by weight fermented 2-3 days; In the distillation curing step, the mixture of the pachyrhizus that ferments, bent cake, rice Qu and softening water is distilled, distillation temperature is between 100-120 ℃, and the liquid that is distilled out is work in-process pachyrhizus wine, and it is stand-by after individual month that work in-process pachyrhizus wine is deposited slaking 6-12; In the lixiviate operation, earlier selected purple pachyrhizus is cleaned the back boiling to ripe stand-by, the ripe purple pachyrhizus that adds 7-15% in through the work in-process pachyrhizus wine after depositing slaking by weight carries out lixiviate then, go out pigment and the nutritive ingredient of purple pachyrhizus with lixiviate, after lixiviate 2-10 days, filter; In blending operation, the liquid that filters gained is blent with softening water, make its alcoholic strength between the 25-30 degree, can obtain finished product purple pachyrhizus wine.

The making method manufacture craft of purple pachyrhizus wine provided by the present invention is simple, and cost is low, and facility investment is few, and the purple pachyrhizus wine of made is transparent bright, contains the original nutritive ingredient of pachyrhizus, and mouthfeel is sweet blurts out, and belongs to the physiological alkalinity drink, helps health.

Figure of description

Fig. 1 is the process flow sheet of the making method of purple pachyrhizus wine of the present invention.

Embodiment

The present invention will be further described with following indefiniteness embodiment.

Embodiment 1

With the tail of decaptitating behind 100 jin of wash cleans of selected pachyrhizus, boiling is 1 hour under 105 ℃ temperature, then be cooled to 27 ℃, in well-done pachyrhizus, add a bent cake of 0.3 jin and a rice Qu of 27 jin then and carried out diastatic fermentation 20 days, and then add 33 jin softening water and fermented 2 days; The mixture of the pachyrhizus that ferments, bent cake, rice Qu and softening water is distilled under 110 ℃ temperature,, the liquid that is distilled out is work in-process pachyrhizus wine, and it is stand-by after 9 months that work in-process pachyrhizus wine is deposited slaking; The purple pachyrhizus that boiling is ripe carries out 7 days after-filtration of lixiviate by the ripe purple pachyrhizus of work in-process pachyrhizus wine weight ratio adding 9%; To filter gained liquid and blend, and make its alcoholic strength reach 28 degree, can obtain finished product purple pachyrhizus wine with softening water.

Embodiment 2

With the tail of decaptitating behind 200 jin of wash cleans of selected pachyrhizus, boiling is 1 hour under 105 ℃ temperature, then be cooled to 28 ℃, in well-done pachyrhizus, add a bent cake of 0.8 jin and a rice Qu of 50 jin then and carried out diastatic fermentation 23 days, and then add 70 jin softening water and fermented 2 days; The mixture of the pachyrhizus that ferments, bent cake, rice Qu and softening water is distilled under 105 ℃ temperature,, the liquid that is distilled out is work in-process pachyrhizus wine, and it is stand-by after 10 months that work in-process pachyrhizus wine is deposited slaking; The purple pachyrhizus that boiling is ripe carries out 5 days after-filtration of lixiviate by the ripe purple pachyrhizus of work in-process pachyrhizus wine weight ratio adding 9%; To filter gained liquid and blend, and make its alcoholic strength reach 28 degree, can obtain finished product purple pachyrhizus wine with softening water.

Claims

1, a kind of making method of purple pachyrhizus wine, comprise cooking process, fermentation procedure, distillation curing step, lixiviate operation and blend operation, it is characterized in that: described cooking process is with the tail of decaptitating behind the selected pachyrhizus wash clean, under 100-120 ℃ temperature boiling 0.5-1 hour, then be cooled to 25-30 ℃; Described fermentation procedure is that the rice Qu that will add the bent cake of 0.2-0.5% and 20-30% in the well-done pachyrhizus by weight carries out sugar and carries out diastatic fermentation, and then the softening water that adds 30-40% by weight fermented 2-3 days; Described distillation curing step is that the mixture of the pachyrhizus that will ferment, bent cake, rice Qu and softening water distills, and the liquid that is distilled out is work in-process pachyrhizus wine, and it is stand-by after individual month that work in-process pachyrhizus wine is deposited slaking 6-12; Described lixiviate operation is earlier selected purple pachyrhizus to be cleaned the back boiling to ripe stand-by, and the ripe purple pachyrhizus that adds 7-15% then in the work in-process pachyrhizus wine after process is deposited slaking by weight carries out lixiviate, after filter; The described operation of blending is that the liquid that filters gained is blent with softening water, makes its alcoholic strength between the 25-30 degree, can obtain finished product purple pachyrhizus wine.

2, according to the making method of the said purple pachyrhizus of claim 1 wine, it is characterized in that:

It is (1) described that bent cake, rice Qu are added the time of carrying out diastatic fermentation in the ripe pachyrhizus of boiling is 15-25 days;

(2) described mixture with the pachyrhizus that ferments, bent cake, rice Qu and softening water carries out the distillatory distillation temperature between 100-120 ℃;

It is (3) described that to add the time that ripe purple pachyrhizus carries out lixiviate in through the work in-process pachyrhizus wine after depositing slaking be 2-10 days.