CN1052261C - Cornus officinalis wine and producing method - Google Patents

Abstract

The present invention relates to cornus wine and a production method thereof. The cornus wine is made of glutinous rice, cornus juice, wine yeast, alcohol yeast, a sweetening agent, an additive agent, etc., which are made into the cornus wine through the processes of material treating, modulation, main fermentation, separation, after-fermentation, allocation, filtering, sterilization, etc. The cornus wine can be used as banquet wine, health-care wine, etc., and has the characteristics of fresh color, transparence, clarification, cornus fragrance, sweet and sour palatability, good alcohol taste, good drug effect, good nutrition, etc. The present invention provides a new method for taking in drug effect and nutrition of the cornel in the mode of drinking wine in festivals and provides a new way for reasonably utilizing and deep processing puckery cornel which is difficult to swallow.

Description

Cornel wine and production method thereof

The present invention relates to a kind of through fermentation alcoholic beverage of making and the method for producing this alcoholic beverage.

Skunk bush be a kind of have tonify the liver and kidney, enrich blood, make eye bright, keep fit, be good for the stomach, the rare traditional Chinese medicine of effect such as beneficial essence, it contains the amino acid, mineral element, VITAMIN, organic acid, saponin, phosphatide etc. of abundant needed by human, has concurrently medicinal and the nutritious tonifying effect.All there is the custom of drinking day feria and welcome in the many nationalitys in the world, in, the wine water-soluble, in celebrating joyous drink, take in the body the composition to the human body beneficial in the skunk bush, and be mathematical to the people that benefits from.Open Mr.'s Ni Aimin of CN93118132.1 " skunk bush Normal juice concentrated solution and drink producing method thereof " is a kind of nonalcoholic drinks; Once some did the fragmentary report of assembled alcoholic drinks with skunk bush juice in the former Soviet Union, and this wine is handled without adding koji fermentation skunk bush, and the alcohol flavor is not dense, and taste is not well.In recent years in the Chinese patent, use the application of medicinal material system wine such as golden silk jujube, structure Qi, pomegranate a lot, can only can be regarded as " sister's wine " of cornel wine, find report as yet with fermentation method Fructus Corni (processed) wine.Human directly edible skunk bush, too sour and astringent because of it, and be difficult to acceptance, make nonalcoholic drinks, only be suitable for the people's that can not drink taste.

The objective of the invention is to provide ruddy, the transparent clarification of a kind of color and luster, former fruital flavor arranged at above-mentioned the deficiencies in the prior art part, sweet and sour taste, alcohol flavor are pure, good drug efficacy, the abundant skunk bush fermented wine of nutrient.

For achieving the above object, solution of the present invention is: the main raw material of this wine and weight part thereof are: 400-600 part glutinous rice, 200-400 part skunk bush juice, 10-20 part distiller's yeast and/or yeast, 55-65 part sweeting agent, 1.3-2.5 part additive, all the other are water, make after master operations such as raw material processing, modulation, Primary Fermentation, separation, secondary fermentation, allotment, filtration sterilization, specifically: (A) raw material is handled: glutinous rice washing, immersion boiling, trickle are rubbed the group of serving the meal with the hands, cooling is standby; Skunk bush impurity elimination stoning is squeezed the juice or is pulled an oar.(B) modulation: in glutinous rice, add skunk bush juice, additive, distiller's yeast and/or yeast.(C) Primary Fermentation: temperature was controlled at 20-30 ℃, at fermentation cylinder for fermentation 8-11 days.(D) separate: filter fermented product, muddy juice and schlempe, schlempe distill wine.(E) secondary fermentation: muddy juice is packed in the secondary fermentation jar after the sterilization, adds additive, adds or do not add sweeting agent, and temperature is controlled at 20-30 ℃, ferments 25-30 days.(F) allotment: according to product specification or customer requirements, use sweeting agent, the wine of distillation gained, the juice of other tonic herb or soaking wine are allocated pol, alcoholic strength, drug effect and nutritive ingredient.(G) filtration sterilization: deployed wine adds or does not add gelatin clarification, filtration, bottled, sterilization, packing, check, warehouse-in.

Above said sweeting agent can in honey, fructose, sucrose, choose any one kind of them or several; Additive can only be used polygalacturonase, or arrange in pairs or groups potassium metabisulfite, ammonium sulfate again; Distiller's yeast is to select for use koji for well, and yeast can be used wine yeast.

Accompanying drawing is a process flow sheet of the present invention.

The present invention is described in detail below in conjunction with embodiment: koji, yeast, additive all can be by commercially available acquisitions, and the special tool of system wine, equipment and it is carried out necessary all matters of sterilization and disinfection no longer carefully state are known because of going together.Key is: the appropriate proportioning of glutinous rice, distiller's yeast and yeast, sweeting agent, additive, and between the temperature controlled region of fermentation and key element such as time.

Be each proportioning raw materials and leavening temperature time range table below:

Preface item No. order			1	2	3	4	5	6
									Glutinous rice		Weight part	400	550	500	480	450	600
Mountain jasmine cornel juice		300	200	300	400	350	250
								Koji		8		15	10	11	0	13
Wine yeast		2	0	5	6	16	3
								Honey		10		15	50	5	13	5
Fructose or sucrose		45	48	10	53	50	50
								Polygalacturonase		0.1		0.2	0.16	0.18	0.16	0.2
Potassium metabisulfite		0.20	0.25	0.25	0.22	0.29	0.30
								Ammonium sulfate		2		1	1.5	1.7	1.2	1.9
Primary Fermentation	Temperature	℃	22	21	25	25	26										30
								Time	My god	11	11	9	10	10	8
	Secondary fermentation	Temperature	℃	20	20	26	23									24	28
Time								My god	30	30	27	28	27	26

Embodiment 1:

As above show the proportioning (weight part) of sequence number 3, that is: 500 parts of glutinous rice, washing, soaked 24 hours, drain, boiling becomes meal, trickle, the stranding group that serves the meal, it is standby to be cooled to 30 ℃ of left and right sides, ratio with cornus fruit and water, by cooperate at 1: 1.2 the lixiviate stoning squeeze juice or be ground into juice, with 60 parts of honey and/or fructose, sucrose, it is 22 ° of Bx that skunk bush juice is adjusted to pol, with 300 parts in such skunk bush juice and 10 parts of kojis, 5 portions of wine yeasts (also can be used other fruit wine yeast or cereuisiae fermentum instead, to adapt to the needs of diverse fragrant flavour), join in the glutinous rice, in order to fermentation, in meal, add again 0.16 part of the polygalacturonase that removes puckery and flocculation reaction is arranged, adding has anti-oxidation effect, with 0.25 part of the potassium metabisulfite that keeps the former local flavor of fruit juice, 1.5 parts in ammonium sulfate, add amylase and capacity for liquor to increase, fully mix thoroughly, carry out Primary Fermentation in the fermentor tank of packing into, temperature is controlled at 25 ℃, fermented about 9 days, with filtrations such as gauzes, isolate muddy juice (distiller's wort), add an amount of polygalacturonase and make generation coagulate wadding, filter the schlempe redistillation obtain wine, the alcoholic strength that can be used for allocating the finished product cornel wine is used.To produce sedimentary distiller's wort juice again and filter, and carry out secondary fermentation in the clear juice tank filling, temperature is controlled at 20-30 ℃, ferment 25-30 days, sample examination, usefulness distill wine or the soaking wine of other tonic herb, honey or sugar are regulated alcoholic strength, pol and acidity.Deployed back is if also have a small amount of dregs, the gelatin of then can adding some points, make precipitation, filter and remove, bottled again, about 70 ℃ of sterilizations 10 minutes, cooling, packing can make alcoholic strength about 14 ° (V/V), the about 1000Kg of cornel wine of total reducing sugar 8-10%, acidity 0.5-0.8% (with tartrate juice), and this is optimum material proportion scheme and the fermentation situation in six sequence numbers in the table.

Embodiment 2:

By the proportioning raw materials and the fermentation situation of the arbitrary sequence number in other five kinds of sequence numbers except that sequence number 3 in the table, the method same as embodiment 1, the alcoholic strengths, pol, acidity etc. that all can make about 1000Kg are the fermented wine of the skunk bush of difference slightly.

In a word, glutinous rice is the basic material of system wine, and too many insufficient fermentation causes waste.Skunk bush juice is main secondary material, and is how sour and astringent, lacked drug effect and nutrient is poor.Koji and yeast bitter taste, has lacked insufficient fermentation.Sweeting agent had both been regulated the pol of wine, increased nutrient again, and additive is always a spot of, and it has except that functions such as puckery, precipitation agent, anti-oxidation fruit retention flavors, helped improving the quality of wine.

Listed proportioning is the situation of production low alcohol in the table, if will produce the wine of high alcohol content, the deal that can change raw materials such as glutinous rice, water, sugar, distiller's yeast sets about realizing that this is that industry technician knows, and does not give unnecessary details for this reason.

The wine that the present invention makes, color and luster is ruddy, transparent clarification has the former fruital flavor of mountain jasmine cornel, sweet and sour taste, the alcohol flavor is pure, good drug efficacy, nutrient is abundant, is suitable for the alcohol user when product are drunk, the drug effect and the nutritive ingredient of skunk bush are taken in the body, found the new way of reasonable utilization and deep processing for the cornel fruit of sour and astringent difficult pharynx.

Claims (4)

1. cornel wine production method, the main raw material and the weight part thereof that it is characterized in that this wine are: 400-600 part glutinous rice, 200-400 part skunk bush juice, 5-15 part distiller's yeast and/or yeast, 55-65 part sweeting agent, 1.3-2.5 part additive, all the other are water, through raw material processing, modulation, Primary Fermentation, separation, secondary fermentation, allotment, filtration sterilization, make after the above-mentioned master operation, specifically:

(A) raw material is handled: glutinous rice washing, immersion, boiling, trickle, the stranding group that serves the meal, and it is standby to lower the temperature; Skunk bush impurity elimination stoning is squeezed the juice or is pulled an oar;

(B) modulation: in glutinous rice, add skunk bush juice, sweeting agent, additive, distiller's yeast and/or yeast;

(C) Primary Fermentation: at fermentation cylinder for fermentation 8-11 days, temperature was controlled at 20-30 ℃;

(D) separate: filter the fermented product of finishing after the Primary Fermentation, muddy juice and schlempe, slag distill wine;

(E) secondary fermentation: muddy juice is packed in the fermentor tank after sterilization, and the visual detection situation adds or does not add sweeting agent, additive, ferments 25-30 days, and temperature is controlled at 20-30 ℃;

(F) allotment:, allocate pol and alcoholic strength with sweeting agent, the wine of distillation gained, the juice or the soaking wine of other tonic herb according to product specification or human consumer's requirement;

(G) filtration sterilization: deployed wine clarification, filtration, bottled, sterilization, packing.

2, the method for claim 1, it is characterized in that said sweeting agent be honey, fructose, sucrose any or several.

3, the method for claim 1 is characterized in that said additive is that polygalacturonase or polygalacturonase add potassium metabisulfite and ammonium sulfate.

4, the method for claim 1 is characterized in that said distiller's yeast and/or yeast are commercially available kojis, wine yeast.