CN102851168A - Black food health care liquor and production process thereof - Google Patents
Black food health care liquor and production process thereof Download PDFInfo
- Publication number
- CN102851168A CN102851168A CN 201210289864 CN201210289864A CN102851168A CN 102851168 A CN102851168 A CN 102851168A CN 201210289864 CN201210289864 CN 201210289864 CN 201210289864 A CN201210289864 A CN 201210289864A CN 102851168 A CN102851168 A CN 102851168A
- Authority
- CN
- China
- Prior art keywords
- black
- parts
- raw material
- unstrained spirits
- liquor
- 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.)
- Pending
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention aims to provide a black food health care liquor which is brewed through the traditional liquor brewage process. The black food health care liquor comprises the following raw materials in parts by weight: 10-50 parts of mixture of black sorghum and red sorghum, 10-50 parts of black corn, 5-30 parts of purple sweet potato, 5-30 parts of black rice, 2-20 parts of black sesame seed, 2-20 parts of walnut, 5-30 parts of black bean, 5-30 parts of black peanut, 5-30 parts of black buckwheat and 2-20 parts of black matsutake. According to the invention, the liquor is prepared through the brewage of the black foods, thereby largely improving the health care effect of the liquor, and having the effects of improving intelligence, invigorating brain, resisting aging, preventing cough, relieving asthma, accelerating body metabolism, improving digestion and preventing constipation. The production process provided by the invention adopts a distillation process, so that while the raw materials are distilled through steam, aromatic substances contained in the raw materials can be taken into distillation gas along with the steam, thereby having the health care function of a low-alcohol liquor and reserving the flavor enhancing effect of a distilled liquor.
Description
Technical field
The present invention relates to a kind of liquor, particularly a kind of black-food health-care spirit and production technique thereof.
Background technology
Follow the transformation of people's consumption idea, liquor consumption colony pays attention to the impression of drinking more, pays attention to the mouthfeel of Liquor Products.For multi-level, multi-class, the multifarious difference of liquor consumption demand, the consumers demand that satisfy continuous variation must constantly bring forth new ideas product individuality and characteristic.Safety, health, healthy as primary demand with liquor.In order to adapt to making widely known, look for novelty, ask different, asking demand excellent, changes persuing to present diversified trend of individual character consumption, in the urgent need to seeking development further enlarging to inherit under the prerequisite, from the raw material of brewed spirit and method of making liquor, seek new way.
Raw material is the basic substance of brewing spirit, and different material has different component contents, molecular structure and existence form.Therefore, use different raw materials for production, its tunning is inevitable different.Facts have proved, the wine brewing of many grain kind is the characteristics of drawing plurality of cereals, utilizes the advantage that the nutrition complement effect intersects between grain, takes appropriate proportioning fermentation, and the trace ingredients of generation is many, and is sweeter, more plentiful than single grain type yeast wine on the mouthfeel.
Black-food has higher nutrition and health care and is worth, and for adapting to public demand, has occurred a kind of health promoting wine of brewageing take black-food as raw material on the market.Because the health promoting wine take black-food as raw material mostly is low alcohol at present, brewages by modes such as fermentation, preparation or immersions, therefore, lacks the distillation link, thereby lack the distinctive fragrance of distilling liquor.
The patent No. is that the CN01128093.X(name is called " 'Three-black ' organic-selenium spirit ") patent of invention, a kind of 'Three-black ' organic-selenium spirit is disclosed, take black Semen Maydis, black scented rice, black sweet-smelling grass young pilose antler as main raw material, cooperate the water of respective amount, the brew of liquid ferment song to form, the normal phase drinks energy vessel softening, repairing corrupted cell, suppresses cellular oxidation, adjustment internal secretion.
Although patent CN01128093.X has kept the distil process of brewed spirit, but, raw material is single, alcoholic strength is 49 degree, alcoholic strength is higher, do not meet State Food and Drug Administration about the relevant regulations of protective foods registration, must not have auxiliary health promoting wine to drink as auxiliary antilipemic with to chemical damage.
Summary of the invention
The object of the present invention is to provide a kind of black-food health-care spirit, brewage with traditional white spirit brewing technique and form.By choosing and reasonably carried out lot of experiments aspect the proportioning at raw material, utilize the distinctive quality characteristic of black-food, adjusted the content of whole protein in the black raw material, disclose a kind of mixture take black Chinese sorghum and red sorghum, black Semen Maydis, purple potato, black rice, Semen Sesami Nigrum, walnut, black soya bean, black peanut, black buckwheat and black sweet-smelling grass young pilose antler and be health-care spirit and the production technique thereof of raw material.
Black-food health-care spirit provided by the invention, not only alcoholic strength is low, aromatic flavour; Simultaneously, black-food is come brewing spirit as raw material, can improve to a great extent the health-care effect of liquor, have intelligence development, brain tonic, anti-ageing, antitussive and antiasthmatic, acceleration body metabolism, promoting digestion, prevent the effect of constipation; Can also prevent and treat cardiovascular and cerebrovascular diseases, cancer and diabetes, reduction body inner cholesterol, blood fat reducing and blood pressure, protection blood vessel, prevention anaemia.
For achieving the above object, the present invention adopts following technical scheme:
A kind of black-food health-care spirit, brewageed by traditional white spirit brewing technique and to form, it is characterized in that: by weight, raw material comprises 2-20 parts of 10-50 parts of 10-50 parts in mixture, black Semen Maydis, 5-30 parts of purple potatos, 5-30 parts of black rices, 2-20 parts of Semen Sesami Nigrums, 2-20 parts of walnuts, 5-30 parts in black soya bean, 5-30 parts of black peanuts, 5-30 parts in the black buckwheat of black Chinese sorghum and red sorghum and black sweet-smelling grass young pilose antlers.
The protein content of black Chinese sorghum is apparently higher than common Chinese sorghum, and tannin content is low, good palatability, with black sorghum-brewed wine, special taste.
Purple potato also cries deceives potato, except the nutritive ingredient with common Ipomoea batatas, also contains polysaccharide, Flavonoid substances, and is rich in selenium element and anthocyanidin, has preventing hypertension, alleviates the function such as hepatosis, also has good anti-cancer function.
Semen Sesami Nigrum contains a large amount of fat and protein, also has the nutritive ingredients such as carbohydrate, VitAVitE, Yelkin TTS, calcium, iron, chromium.Under the effect of vitamin-E and VITMAIN B1 participates in, can accelerate the metabolic function of human body; The iron that contains and vitamin-E are the important component of prevention anaemia, activating brain cell, elimination blood vessel cholesterol; The fat that contains mostly is greatly unsaturated fatty acids, and the effect of promoting longevity is arranged.
Fat and albumen are the best nutritive substances of brain in the walnut.Walnut is warm in nature, the flavor is sweet, nontoxic, stomach invigorating is arranged, enriches blood, moistening lung, the effect such as repose.Phosphatide in the walnut has fine health-care effect to cranial nerve.Walnut oil contains unsaturated fatty acids, and the arteriosclerotic effect of control is arranged.Contain the indispensable trace elements of human body such as zinc, manganese, chromium in the walnut kernel, anti-ageing, promotion glucose utilization, cholesterol metabolic and the cardiovascular function of protection are arranged.The antitussive and antiasthmatic effect of walnut kernel is also fairly obvious.
Black soya bean has high protein, characteristic low in calories.Can satisfy outside the needs of human body to fat, reduce in addition the effect of blood cholesterol.Black soya bean does not contain cholesterol substantially, only contains plant sterol, and the plant sterol utilization that is not absorbed by the body has again the effect that suppresses absorption of human body cholesterol, reducing cholesterol content in blood.Therefore, black soya bean energy vessel softening, skin care delays senility.Particularly useful to patients such as hypertension, heart troubles.Robust fibre in the food can be provided, and promoting digestion prevents that constipation from occuring.
Black peanut is rich in the nutritive ingredients such as amino acid of calcium, potassium, copper, zinc, iron, selenium, manganese and 8 kinds of VITAMIN and 19 kinds of needed by human body, is that strong essence is mended brain, delayed senility, prevents and treats the natural health care of cardiovascular and cerebrovascular diseases, cancer and diabetes.
Oleic acid and linoleic acid content are quite high in the black buckwheat, in addition rich vitamin p, B1, B2, VE and trace element magnesium, iron, calcium, copper etc.Also contain chlorophyll, Lu Ding and nicotinic acid, the effect that reduces body inner cholesterol, blood fat reducing and blood pressure, protection vascular function is arranged.It forms the peakedness ratio of blood sugar and delays in human body, diabetic, patients with metabolic syndrome eat.
The production technique of described health-care spirit comprises raw material soaking-pulverizing-batching-boiling-cool off-mix unstrained spirits-pit entry fermentation-distillation-finished product, and its concrete steps are:
The A raw material soaking
The screening high-quality raw material is cleaned, and black Semen Maydis at skin of peeling machine stripping, is then soaked the raw material of cleaning respectively;
B pulverizes
Raw material powder after soaking is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D boiling
With the raw material after the above-mentioned processing in rice steamer through three boilings, guarantee the inside and outside thermally equivalent of raw material, ectonexine is all steamed thoroughly;
The E cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, poor unstrained spirits is cooled off rapidly;
F mixes unstrained spirits
Be cooled to 20-30 ℃, add song, bent powder is evenly turned over put under in the poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 1--5 day;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after the saccharification over to the fermentation altar, adds song, to reach again fermentation, regulate mouthfeel, promote the purpose of ethanol content, then stir, with sterile towel that altar mouth cleaning is clean, sealing altar mouth, pit entry fermentation 10-20 days;
The H distillation
Poor unstrained spirits straight run distillation after fermenting is become gas, then retort gas is mixed with the retort gas of pure water, again Mixed Gas Condensation is got former wine.Take the mode concocted white spirit that mixes with retort gas, minimum on the local flavor impact of liquor, the local flavor of liquor is remained best;
The I finished product
Former wine obtains finished wine through carrying out can behind the sterilization and disinfection.
Three digesting technoloys of described step D are: open first steam valve, empty row 1 minute, then steam off valve, raw material is poured in the rice steamer, open steam valve, sealing boiling 40 minutes, steam off valve, raw material in the rice steamer is turned evenly, the hot water of getting temperature and be 80-100 ℃ evenly is spilled in the rice steamer, and the purpose of spilling hot water is to make things convenient for the nutritive substance in the raw material better to decompose, and opens steam valve, boiling is 10 minutes again, the steam off valve turns raw material evenly, and the hot water of getting temperature again and be 80-100 ℃ evenly is spilled in the rice steamer, open steam valve, boiling is 10 minutes again.
The production technique of described health-care spirit adds bent amount for twice and is respectively 1-5 ‰, and adds for the second time and bently lack than adding for the first time bent amount, and the abundant fermentation of assurance raw material makes the fragrance of wine stronger.
Natural temperature-fall period among the described step G is with sterile thermometer control cooling.
The consumption of the retort gas among the described step H determines by alcoholic strength, and alcoholic strength is no more than 38 degree.
Black-food health-care spirit provided by the invention, alcoholic strength is low, aromatic flavour, has the peculiar flavour of black-food, and beneficial effect shows:
(1) the present invention comes brewing spirit with above black-food, can improve to a great extent the health-care effect of liquor, has intelligence development, brain tonic, anti-ageing, antitussive and antiasthmatic, acceleration body metabolism, promoting digestion, prevents the effect of constipation; Can also prevent and treat cardiovascular and cerebrovascular diseases, cancer and diabetes, reduction body inner cholesterol, blood fat reducing and blood pressure, protection blood vessel, prevention anaemia.
(2) production technique of black-food health-care spirit provided by the invention has kept the distil process that traditional liquor is brewageed, in with the steam steaming, the contained ester class fragrance same clan material of its raw material all can be brought in the retort gas with steam and go, the mode that adopts retort gas to mix with the retort gas of pure water, make liquor both have the nourishing function of low alcohol white spirit, kept again the flavouring effect of distilling liquor.
(3) production technique of black-food health-care spirit disclosed by the invention, cooking process adopt three boilings, guarantee inner raw material thermally equivalent, are fully steamed thoroughly in the short period of time, and save energy has improved the utilization ratio of raw material;
(4) production technique of black-food health-care spirit disclosed by the invention, zymotechnique adopt and add song twice, and raw material is fully fermented, and promote ethanol content, and fragrance is stronger.
Embodiment
Below in conjunction with embodiment essentiality content of the present invention is described in further detail.
Embodiment 1
A kind of black-food health-care spirit that contains, brewageed by traditional white spirit brewing technique and to form, by weight, raw material comprises black Chinese sorghum and 10 parts of 10 parts in mixture, the black Semen Maydis of red sorghum, 5 parts of purple potatos, 5 parts of black rices, 2 parts of Semen Sesami Nigrums, 2 parts of walnuts, 5 parts in black soya bean, 5 parts of black peanuts, 5 parts in black buckwheat, deceives fine and soft 2 parts of sweet-smelling grass.
Embodiment 2
A kind of black-food health-care spirit that contains, brewageed by traditional white spirit brewing technique and to form, by weight, raw material comprises black Chinese sorghum and 50 parts of 50 parts in mixture, the black Semen Maydis of red sorghum, 30 parts of purple potatos, 30 parts of black rices, 20 parts of Semen Sesami Nigrums, 20 parts of walnuts, 30 parts in black soya bean, 30 parts of black peanuts, 30 parts in black buckwheat, deceives fine and soft 20 parts of sweet-smelling grass.
Embodiment 3
A kind of black-food health-care spirit that contains, brewageed by traditional white spirit brewing technique and to form, by weight, raw material comprises black Chinese sorghum and 20 parts of 30 parts in mixture, the black Semen Maydis of red sorghum, 10 parts of purple potatos, 15 parts of black rices, 10 parts of Semen Sesami Nigrums, 15 parts of walnuts, 15 parts in black soya bean, 20 parts of black peanuts, 15 parts in black buckwheat, deceives fine and soft 10 parts of sweet-smelling grass.
Embodiment 4
A kind of black-food health-care spirit that contains, brewageed by traditional white spirit brewing technique and to form, by weight, raw material comprises black Chinese sorghum and 30 parts of 20 parts in mixture, the black Semen Maydis of red sorghum, 20 parts of purple potatos, 25 parts of black rices, 10 parts of Semen Sesami Nigrums, 10 parts of walnuts, 10 parts in black soya bean, 25 parts of black peanuts, 20 parts in black buckwheat, deceives fine and soft 15 parts of sweet-smelling grass.
Embodiment 5
A kind of black-food health-care spirit that contains, brewageed by traditional white spirit brewing technique and to form, by weight, raw material comprises black Chinese sorghum and 35 parts of 40 parts in mixture, the black Semen Maydis of red sorghum, 15 parts of purple potatos, 10 parts of black rices, 5 parts of Semen Sesami Nigrums, 5 parts of walnuts, 8 parts in black soya bean, 8 parts of black peanuts, 10 parts in black buckwheat, deceives fine and soft 5 parts of sweet-smelling grass.
Embodiment 6
A kind of black-food health-care spirit that contains, brewageed by traditional white spirit brewing technique and to form, by weight, raw material comprises black Chinese sorghum and 15 parts of 45 parts in mixture, the black Semen Maydis of red sorghum, 25 parts of purple potatos, 15 parts of black rices, 10 parts of Semen Sesami Nigrums, 8 parts of walnuts, 12 parts in black soya bean, 15 parts of black peanuts, 10 parts in black buckwheat, deceives fine and soft 8 parts of sweet-smelling grass.
Embodiment 7
The production technique of above-mentioned black-food health-care spirit comprises raw material soaking-pulverizing-batching-boiling-cool off-mix unstrained spirits-pit entry fermentation-distillation-finished product, and its concrete steps are:
The A raw material soaking
The screening high-quality raw material is cleaned, and black Semen Maydis at skin of peeling machine stripping, is then soaked the raw material of cleaning respectively;
B pulverizes
Raw material powder after soaking is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D boiling
With the raw material after the above-mentioned processing in rice steamer through three boilings, guarantee the inside and outside thermally equivalent of raw material, ectonexine is all steamed thoroughly;
The E cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, poor unstrained spirits is cooled off rapidly;
F mixes unstrained spirits
Be cooled to 20 ℃, add 3 ‰ song, bent powder is evenly turned over put under in the poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 1 day;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after the saccharification over to the fermentation altar, adds 1 ‰ songs, to reach again fermentation, regulates mouthfeel, promotes the purpose of ethanol content, then stirs.With sterile towel that altar mouth cleaning is clean, sealing altar mouth, pit entry fermentation 10 days;
The H distillation
Poor unstrained spirits straight run distillation after fermenting is become gas, then retort gas is mixed with the retort gas of pure water, again Mixed Gas Condensation is got former wine.Take the mode concocted white spirit that mixes with retort gas, minimum on the local flavor impact of liquor, the local flavor of liquor is remained best;
The I finished product
Former wine obtains finished wine through carrying out can behind the sterilization and disinfection.
Embodiment 8
The production technique of above-mentioned black-food health-care spirit comprises raw material soaking-pulverizing-batching-boiling-cool off-mix unstrained spirits-pit entry fermentation-distillation-finished product, and its concrete steps are:
The A raw material soaking
The screening high-quality raw material is cleaned, and black Semen Maydis at skin of peeling machine stripping, is then soaked the raw material of cleaning respectively;
B pulverizes
Raw material powder after soaking is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D boiling
With the raw material after the above-mentioned processing in rice steamer through three boilings, guarantee the inside and outside thermally equivalent of raw material, ectonexine is all steamed thoroughly;
The E cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, poor unstrained spirits is cooled off rapidly;
F mixes unstrained spirits
Be cooled to 30 ℃, add 4 ‰ song, bent powder is evenly turned over put under in the poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 5 days;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after the saccharification over to the fermentation altar, adds 2 ‰ song, to reach again fermentation, regulates mouthfeel, promotes the purpose of ethanol content, then stirs.With sterile towel that altar mouth cleaning is clean, sealing altar mouth, pit entry fermentation 20 days;
The H distillation
Poor unstrained spirits straight run distillation after fermenting is become gas, then retort gas is mixed with the retort gas of pure water, again Mixed Gas Condensation is got former wine.Take the mode concocted white spirit that mixes with retort gas, minimum on the local flavor impact of liquor, the local flavor of liquor is remained best;
The I finished product
Former wine obtains finished wine through carrying out can behind the sterilization and disinfection.
Three digesting technoloys of described step D are: open first steam valve, empty row 1 minute, then steam off valve, raw material is poured in the rice steamer, open steam valve, sealing boiling 40 minutes, steam off valve, raw material in the rice steamer is turned evenly, the temperature that takes a morsel is that 80 ℃ hot water evenly is spilled in the rice steamer, and the purpose of spilling hot water is to make things convenient for the nutritive substance in the raw material better to decompose, and opens steam valve, boiling is 10 minutes again, the steam off valve turns raw material evenly, and the temperature that takes a morsel again is that 100 ℃ hot water evenly is spilled in the rice steamer, open steam valve, boiling is 10 minutes again.
Embodiment 9
The production technique of above-mentioned black-food health-care spirit comprises raw material soaking-pulverizing-batching-boiling-cool off-mix unstrained spirits-pit entry fermentation-distillation-finished product, and its concrete steps are:
The A raw material soaking
The screening high-quality raw material is cleaned, and black Semen Maydis at skin of peeling machine stripping, is then soaked the raw material of cleaning respectively;
B pulverizes
Raw material powder after soaking is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D boiling
With the raw material after the above-mentioned processing in rice steamer through three boilings, guarantee the inside and outside thermally equivalent of raw material, ectonexine is all steamed thoroughly;
The E cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, poor unstrained spirits is cooled off rapidly;
F mixes unstrained spirits
Be cooled to 25 ℃, add song, bent powder is evenly turned over put under in the poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 2 days;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after the saccharification over to the fermentation altar, adds song, to reach again fermentation, regulates mouthfeel, promotes the purpose of ethanol content, then stirs.With sterile towel that altar mouth cleaning is clean, sealing altar mouth, pit entry fermentation 15 days;
The H distillation
Poor unstrained spirits straight run distillation after fermenting is become gas, then retort gas is mixed with the retort gas of pure water, again Mixed Gas Condensation is got former wine.Take the mode concocted white spirit that mixes with retort gas, minimum on the local flavor impact of liquor, the local flavor of liquor is remained best;
The I finished product
Former wine obtains finished wine through carrying out can behind the sterilization and disinfection.
Three digesting technoloys of described step D are: open first steam valve, empty row 1 minute, then steam off valve, raw material is poured in the rice steamer, open steam valve, sealing boiling 40 minutes, steam off valve, raw material in the rice steamer is turned evenly, the temperature that takes a morsel is that 100 ℃ hot water evenly is spilled in the rice steamer, and the purpose of spilling hot water is to make things convenient for the nutritive substance in the raw material better to decompose, and opens steam valve, boiling is 10 minutes again, the steam off valve turns raw material evenly, and the temperature that takes a morsel again is that 80 ℃ hot water evenly is spilled in the rice steamer, open steam valve, boiling is 10 minutes again.
Embodiment 10
The production technique of above-mentioned black-food health-care spirit comprises raw material soaking-pulverizing-batching-boiling-cool off-mix unstrained spirits-pit entry fermentation-distillation-finished product, and its concrete steps are:
The A raw material soaking
The screening high-quality raw material is cleaned, and black Semen Maydis at skin of peeling machine stripping, is then soaked the raw material of cleaning respectively;
B pulverizes
Raw material powder after soaking is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D boiling
With the raw material after the above-mentioned processing in rice steamer through three boilings, guarantee the inside and outside thermally equivalent of raw material, ectonexine is all steamed thoroughly;
The E cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, poor unstrained spirits is cooled off rapidly;
F mixes unstrained spirits
Be cooled to 22 ℃, add 2 ‰ song, bent powder is evenly turned over put under in the poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 3 days;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after the saccharification over to the fermentation altar, adds 1 ‰ song, to reach again fermentation, regulates mouthfeel, promotes the purpose of ethanol content, then stirs.With sterile towel that altar mouth cleaning is clean, sealing altar mouth, pit entry fermentation 18 days;
The H distillation
Poor unstrained spirits straight run distillation after fermenting is become gas, then retort gas is mixed with the retort gas of pure water, again Mixed Gas Condensation is got former wine.Take the mode concocted white spirit that mixes with retort gas, minimum on the local flavor impact of liquor, the local flavor of liquor is remained best;
The I finished product
Former wine obtains finished wine through carrying out can behind the sterilization and disinfection.
Three digesting technoloys of described step D are: open first steam valve, empty row 1 minute, then steam off valve, raw material is poured in the rice steamer, open steam valve, sealing boiling 40 minutes, steam off valve, raw material in the rice steamer is turned evenly, the temperature that takes a morsel is that 90 ℃ hot water evenly is spilled in the rice steamer, and the purpose of spilling hot water is to make things convenient for the nutritive substance in the raw material better to decompose, and opens steam valve, boiling is 10 minutes again, the steam off valve turns raw material evenly, and the temperature that takes a morsel again is that 85 ℃ hot water evenly is spilled in the rice steamer, open steam valve, boiling is 10 minutes again.
Natural temperature-fall period among the described step G is with sterile thermometer control cooling.
The consumption of the retort gas among the described step H determines by alcoholic strength, and the alcoholic strength that obtains finished wine is 35 degree.
Embodiment 11
The production technique of above-mentioned black-food health-care spirit comprises raw material soaking-pulverizing-batching-boiling-cool off-mix unstrained spirits-pit entry fermentation-distillation-finished product, and its concrete steps are:
The A raw material soaking
The screening high-quality raw material is cleaned, and black Semen Maydis at skin of peeling machine stripping, is then soaked the raw material of cleaning respectively;
B pulverizes
Raw material powder after soaking is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D boiling
With the raw material after the above-mentioned processing in rice steamer through three boilings, guarantee the inside and outside thermally equivalent of raw material, ectonexine is all steamed thoroughly;
The E cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, poor unstrained spirits is cooled off rapidly;
F mixes unstrained spirits
Be cooled to 20-30 ℃, add 3 ‰ song, bent powder is evenly turned over put under in the poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 1--5 day;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after the saccharification over to the fermentation altar, adds 2 ‰ song, to reach again fermentation, regulates mouthfeel, promotes the purpose of ethanol content, then stirs.With sterile towel that altar mouth cleaning is clean, sealing altar mouth, pit entry fermentation 10-20 days;
The H distillation
Poor unstrained spirits straight run distillation after fermenting is become gas, then retort gas is mixed with the retort gas of pure water, again Mixed Gas Condensation is got former wine.Take the mode concocted white spirit that mixes with retort gas, minimum on the local flavor impact of liquor, the local flavor of liquor is remained best;
The I finished product
Former wine obtains finished wine through carrying out can behind the sterilization and disinfection.
Three digesting technoloys of described step D are: open first steam valve, empty row 1 minute, then steam off valve, raw material is poured in the rice steamer, open steam valve, sealing boiling 40 minutes, steam off valve, raw material in the rice steamer is turned evenly, the temperature that takes a morsel is that 90 ℃ hot water evenly is spilled in the rice steamer, and the purpose of spilling hot water is to make things convenient for the nutritive substance in the raw material better to decompose, and opens steam valve, boiling is 10 minutes again, the steam off valve turns raw material evenly, and the temperature that takes a morsel again is that 85 ℃ hot water evenly is spilled in the rice steamer, open steam valve, boiling is 10 minutes again.
Natural temperature-fall period among the described step G is with sterile thermometer control cooling.
The consumption of the retort gas among the described step H determines by alcoholic strength, and the alcoholic strength that obtains finished wine is 32 degree.
Embodiment 12
The production technique of above-mentioned black-food health-care spirit comprises raw material soaking-pulverizing-batching-boiling-cool off-mix unstrained spirits-pit entry fermentation-distillation-finished product, and its concrete steps are:
The A raw material soaking
The screening high-quality raw material is cleaned, and black Semen Maydis at skin of peeling machine stripping, is then soaked the raw material of cleaning respectively;
B pulverizes
Raw material powder after soaking is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D boiling
With the raw material after the above-mentioned processing in rice steamer through three boilings, guarantee the inside and outside thermally equivalent of raw material, ectonexine is all steamed thoroughly;
The E cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, poor unstrained spirits is cooled off rapidly;
F mixes unstrained spirits
Be cooled to 26 ℃, add 5 ‰ song, bent powder is evenly turned over put under in the poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 4 days;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after the saccharification over to the fermentation altar, adds 4 ‰ song, to reach again fermentation, regulates mouthfeel, promotes the purpose of ethanol content, then stirs.With sterile towel that altar mouth cleaning is clean, sealing altar mouth, pit entry fermentation 12 days;
The H distillation
Poor unstrained spirits straight run distillation after fermenting is become gas, then retort gas is mixed with the retort gas of pure water, again Mixed Gas Condensation is got former wine.Take the mode concocted white spirit that mixes with retort gas, minimum on the local flavor impact of liquor, the local flavor of liquor is remained best;
The I finished product
Former wine obtains finished wine through carrying out can behind the sterilization and disinfection.
Three digesting technoloys of described step D are: open first steam valve, empty row 1 minute, then steam off valve, raw material is poured in the rice steamer, open steam valve, sealing boiling 40 minutes, steam off valve, raw material in the rice steamer is turned evenly, the temperature that takes a morsel is that 86 ℃ hot water evenly is spilled in the rice steamer, and the purpose of spilling hot water is to make things convenient for the nutritive substance in the raw material better to decompose, and opens steam valve, boiling is 10 minutes again, the steam off valve turns raw material evenly, and the temperature that takes a morsel again is that 95 ℃ hot water evenly is spilled in the rice steamer, open steam valve, boiling is 10 minutes again.
Natural temperature-fall period among the described step G is with sterile thermometer control cooling.
The consumption of the retort gas among the described step H determines by alcoholic strength, and the alcoholic strength that obtains finished wine is 35 degree.
Claims (6)
1. black-food health-care spirit, brewageed by traditional white spirit brewing technique and to form, it is characterized in that: by weight, raw material comprises 2-20 parts of 10-50 parts of 10-50 parts in mixture, black Semen Maydis, 5-30 parts of purple potatos, 5-30 parts of black rices, 2-20 parts of Semen Sesami Nigrums, 2-20 parts of walnuts, 5-30 parts in black soya bean, 5-30 parts of black peanuts, 5-30 parts in the black buckwheat of black Chinese sorghum and red sorghum and black sweet-smelling grass young pilose antlers.
2. the production technique of a kind of black-food health-care spirit according to claim 1 is characterized in that: processing step comprises raw material soaking-pulverizing-batching-boiling-cool off-mix unstrained spirits-pit entry fermentation-distillation-finished product, and its concrete steps are:
The A raw material soaking
The screening high-quality raw material is cleaned, and black Semen Maydis at skin of peeling machine stripping, is then soaked the raw material of cleaning respectively;
B pulverizes
Raw material powder is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D boiling
With the raw material after the above-mentioned processing in rice steamer through three boilings, guarantee the inside and outside thermally equivalent of raw material, ectonexine is all steamed thoroughly;
The E cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, poor unstrained spirits is cooled off rapidly;
F mixes unstrained spirits
Be cooled to 20-30 ℃, add song, bent powder is evenly turned over put under in the poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 1--5 day;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after the saccharification over to the fermentation altar, adds song, to reach again fermentation, regulate mouthfeel, promote the purpose of ethanol content, then stir, with sterile towel that altar mouth cleaning is clean, sealing altar mouth, pit entry fermentation 10-20 days;
The H distillation
The poor unstrained spirits straight run distillation that ferments is become gas, then retort gas is mixed with the retort gas of pure water, again Mixed Gas Condensation is got former wine;
The I finished product
Former wine obtains finished wine through carrying out can behind the sterilization and disinfection.
3. the production technique of a kind of black-food health-care spirit according to claim 2, it is characterized in that: three digesting technoloys of described step D are: open first steam valve, empty row 1 minute, then steam off valve, raw material is poured in the rice steamer, opened steam valve, sealing boiling 40 minutes, the steam off valve, raw material in the rice steamer is turned evenly, and the hot water of getting temperature and be 80-100 ℃ evenly is spilled in the rice steamer, opens steam valve, boiling is 10 minutes again, the steam off valve turns raw material evenly, and the hot water of getting temperature again and be 80-100 ℃ evenly is spilled in the rice steamer, open steam valve, boiling is 10 minutes again.
4. the production technique of a kind of black-food health-care spirit according to claim 2 is characterized in that: described production technique adds bent amount twice to be respectively 1-5 ‰, and adds for the second time and bently lack than the amount that adds for the first time song.
5. the production technique of a kind of black-food health-care spirit according to claim 2 is characterized in that: the natural temperature-fall period among the described step G, the sterile thermometer control of usefulness cooling.
6. the production technique of a kind of black-food health-care spirit according to claim 2 is characterized in that: the consumption of the retort gas among the described step H determines by alcoholic strength, and alcoholic strength is no more than 38 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210289864 CN102851168A (en) | 2012-08-15 | 2012-08-15 | Black food health care liquor and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210289864 CN102851168A (en) | 2012-08-15 | 2012-08-15 | Black food health care liquor and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102851168A true CN102851168A (en) | 2013-01-02 |
Family
ID=47398150
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210289864 Pending CN102851168A (en) | 2012-08-15 | 2012-08-15 | Black food health care liquor and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102851168A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103320252A (en) * | 2013-04-16 | 2013-09-25 | 张筑卉 | Fermentation wine and preparation method thereof, and liqueur and preparation method thereof |
| CN103509679A (en) * | 2013-10-04 | 2014-01-15 | 陶峰 | Processing method of blackberry fruit wine |
| CN104059840A (en) * | 2014-06-25 | 2014-09-24 | 刘永 | Method for making raspberry fruit wine |
| CN105349307A (en) * | 2015-11-11 | 2016-02-24 | 广西辰昱生物科技有限公司 | Black soya bean wine and making method thereof |
| CN106754055A (en) * | 2016-12-29 | 2017-05-31 | 吉林省酒精研究院有限公司 | Method for producing strong aromatic base wine by liquid fermentation of corn flour |
| CN108018165A (en) * | 2018-02-06 | 2018-05-11 | 江阴市品酿酒有限公司 | A kind of technique for producing fruit wine |
| CN108690782A (en) * | 2017-04-10 | 2018-10-23 | 李杨 | The brewage process of fragrant and sweet fruity white wine and fragrant and sweet fruity white wine and usage thereof |
| CN108690775A (en) * | 2017-04-10 | 2018-10-23 | 李杨 | The production method of health care white wine and health care white wine and usage thereof |
| CN109082352A (en) * | 2018-08-07 | 2018-12-25 | 前郭尔罗斯蒙古族自治县十粮酒业有限公司 | A kind of pure grain brewing fruit flavoured type spirit and preparation method thereof |
| CN109294804A (en) * | 2018-11-13 | 2019-02-01 | 河北省农林科学院粮油作物研究所 | Triticale soaked liquor and preparation method thereof |
| CN112625838A (en) * | 2019-10-08 | 2021-04-09 | 陈代运 | Facultative-flavor liquor and production method thereof |
| CN114921303A (en) * | 2022-05-26 | 2022-08-19 | 李石德 | Intelligent production system of osmanthus-flavored white spirit |
| CN115058308A (en) * | 2022-07-27 | 2022-09-16 | 南宁谷多忆夕美酒业有限公司 | Fen-flavor liquor with health care function |
-
2012
- 2012-08-15 CN CN 201210289864 patent/CN102851168A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103320252A (en) * | 2013-04-16 | 2013-09-25 | 张筑卉 | Fermentation wine and preparation method thereof, and liqueur and preparation method thereof |
| CN103509679A (en) * | 2013-10-04 | 2014-01-15 | 陶峰 | Processing method of blackberry fruit wine |
| CN104059840A (en) * | 2014-06-25 | 2014-09-24 | 刘永 | Method for making raspberry fruit wine |
| CN105349307A (en) * | 2015-11-11 | 2016-02-24 | 广西辰昱生物科技有限公司 | Black soya bean wine and making method thereof |
| CN106754055B (en) * | 2016-12-29 | 2020-08-18 | 吉林省酒精研究院有限公司 | Method for producing strong aromatic base wine by liquid fermentation of corn flour |
| CN106754055A (en) * | 2016-12-29 | 2017-05-31 | 吉林省酒精研究院有限公司 | Method for producing strong aromatic base wine by liquid fermentation of corn flour |
| CN108690775B (en) * | 2017-04-10 | 2021-06-01 | 李杨 | Production method of health-preserving and health-care white spirit, health-preserving and health-care white spirit and use method thereof |
| CN108690775A (en) * | 2017-04-10 | 2018-10-23 | 李杨 | The production method of health care white wine and health care white wine and usage thereof |
| CN108690782A (en) * | 2017-04-10 | 2018-10-23 | 李杨 | The brewage process of fragrant and sweet fruity white wine and fragrant and sweet fruity white wine and usage thereof |
| CN108690782B (en) * | 2017-04-10 | 2021-06-01 | 李杨 | Brewing process of fragrant and sweet fruity white spirit, fragrant and sweet fruity white spirit and use method thereof |
| CN108018165A (en) * | 2018-02-06 | 2018-05-11 | 江阴市品酿酒有限公司 | A kind of technique for producing fruit wine |
| CN109082352A (en) * | 2018-08-07 | 2018-12-25 | 前郭尔罗斯蒙古族自治县十粮酒业有限公司 | A kind of pure grain brewing fruit flavoured type spirit and preparation method thereof |
| CN109294804A (en) * | 2018-11-13 | 2019-02-01 | 河北省农林科学院粮油作物研究所 | Triticale soaked liquor and preparation method thereof |
| CN112625838A (en) * | 2019-10-08 | 2021-04-09 | 陈代运 | Facultative-flavor liquor and production method thereof |
| CN114921303A (en) * | 2022-05-26 | 2022-08-19 | 李石德 | Intelligent production system of osmanthus-flavored white spirit |
| CN114921303B (en) * | 2022-05-26 | 2023-11-28 | 李石德 | Intelligent production system of osmanthus-flavored white spirit |
| CN115058308A (en) * | 2022-07-27 | 2022-09-16 | 南宁谷多忆夕美酒业有限公司 | Fen-flavor liquor with health care function |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102851168A (en) | Black food health care liquor and production process thereof | |
| CN102008069B (en) | A kind of health care vinegar beverage and brewage process thereof | |
| CN105296281B (en) | A kind of Chinese chestnut rice wine and preparation method thereof | |
| CN102618417B (en) | Black wine and brewing method thereof | |
| CN104263588A (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN101700116A (en) | Manufacturing method health care tea liquor | |
| CN102178311A (en) | Ginseng-vinegar beverage and preparation method of the ginseng-vinegar beverage | |
| CN102618418B (en) | Black wine and brewing process thereof | |
| CN104673594B (en) | A kind of production method of Folium hydrangeae strigosae wine | |
| CN102080039B (en) | Solid edible vinegar produced by using lake born plant raw materials such as water caltrop, gordon euryale seed, lotus seed and the like and production method thereof | |
| CN109401908A (en) | A kind of teenager's anti-fatigue effect type fruit vinegar beverage and preparation method thereof | |
| CN103849541B (en) | Compound healthcare wine and preparation method thereof | |
| CN103725479A (en) | Five-bean health-care wine and preparation method thereof | |
| CN105482977A (en) | Water chestnut-sticky rice distilled liquor and making method thereof | |
| CN103173314A (en) | Health-care wine | |
| CN105462774A (en) | Chinese chestnut and sticky rice distilled liquor and brewing method thereof | |
| KR100336647B1 (en) | The fermented drink of raw grains and the manufacturing method thereof | |
| CN102851169A (en) | Black food health-care yellow rice wine and production technology thereof | |
| CN106318773A (en) | Preparation technology of potato rice wine | |
| CN102687826A (en) | Chinese sorghum fermented glutinous rice and preparation method thereof | |
| CN105567499A (en) | Formula of nutrient fruit white wine and production technology | |
| CN104862203A (en) | Bamboo leaf liquor with efficacy of strengthening spleens, and preparation method of bamboo leaf liquor | |
| CN108308476A (en) | A kind of mulberry health care fruit vinegar beverage and preparation method thereof | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN107739699A (en) | A kind of oat instant food of nutrition and health care |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130102 |