CN106190745A - A kind of Chinese liquor - Google Patents
A kind of Chinese liquor Download PDFInfo
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- CN106190745A CN106190745A CN201610682294.XA CN201610682294A CN106190745A CN 106190745 A CN106190745 A CN 106190745A CN 201610682294 A CN201610682294 A CN 201610682294A CN 106190745 A CN106190745 A CN 106190745A
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- 238000000855 fermentation Methods 0.000 claims abstract description 66
- 230000004151 fermentation Effects 0.000 claims abstract description 66
- 239000002994 raw material Substances 0.000 claims abstract description 47
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000004821 distillation Methods 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- FMMOOAYVCKXGMF-MURFETPASA-N ethyl linoleate Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(=O)OCC FMMOOAYVCKXGMF-MURFETPASA-N 0.000 claims abstract description 6
- 229940031016 ethyl linoleate Drugs 0.000 claims abstract description 6
- FMMOOAYVCKXGMF-UHFFFAOYSA-N linoleic acid ethyl ester Natural products CCCCCC=CCC=CCCCCCCCC(=O)OCC FMMOOAYVCKXGMF-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 46
- 239000002671 adjuvant Substances 0.000 claims description 27
- 241000209051 Saccharum Species 0.000 claims description 20
- 235000013305 food Nutrition 0.000 claims description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 12
- 235000013681 dietary sucrose Nutrition 0.000 claims description 10
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 7
- 230000001476 alcoholic effect Effects 0.000 claims description 7
- 239000011591 potassium Substances 0.000 claims description 7
- 229910052700 potassium Inorganic materials 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical group [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 6
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 6
- 239000011344 liquid material Substances 0.000 claims description 6
- 229910052711 selenium Inorganic materials 0.000 claims description 6
- 239000011669 selenium Substances 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 239000011575 calcium Substances 0.000 claims description 5
- 229910052791 calcium Inorganic materials 0.000 claims description 5
- 239000000470 constituent Substances 0.000 claims description 5
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims description 4
- 230000007717 exclusion Effects 0.000 claims description 3
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 238000009833 condensation Methods 0.000 claims description 2
- 230000005494 condensation Effects 0.000 claims description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 claims 2
- LVGKNOAMLMIIKO-UHFFFAOYSA-N Elaidinsaeure-aethylester Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC LVGKNOAMLMIIKO-UHFFFAOYSA-N 0.000 claims 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 claims 1
- LVGKNOAMLMIIKO-QXMHVHEDSA-N ethyl oleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC LVGKNOAMLMIIKO-QXMHVHEDSA-N 0.000 claims 1
- 229940093471 ethyl oleate Drugs 0.000 claims 1
- 125000003698 tetramethyl group Chemical group [H]C([H])([H])* 0.000 claims 1
- 239000002699 waste material Substances 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 abstract 1
- 230000032683 aging Effects 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000219000 Populus Species 0.000 description 2
- 244000018795 Prunus mume Species 0.000 description 2
- 235000011158 Prunus mume Nutrition 0.000 description 2
- 239000012809 cooling fluid Substances 0.000 description 2
- 235000021551 crystal sugar Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 description 1
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000007270 Gaultheria hispida Nutrition 0.000 description 1
- 235000009134 Myrica cerifera Nutrition 0.000 description 1
- 244000269152 Myrica pensylvanica Species 0.000 description 1
- 235000012851 Myrica pensylvanica Nutrition 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- UHOVQNZJYSORNB-UHFFFAOYSA-N benzene Substances C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Chinese liquor, Fructus Myricae rubrae is used to be fabricated by as primary raw material, manufacture process includes the steps such as dispensing, fermentation, after fermentation, distillation, so Chinese liquor can not use grain to brewage, decrease the waste of grain, and containing the beneficial contained by Fructus Myricae rubrae in Chinese liquor, described Chinese liquor also includes the compositions such as Ethyl linoleate, total propylhomoserin, β phenethanol.
Description
[technical field]
The present invention relates to a kind of Chinese liquor, be specifically related to a kind of Chinese liquor with Fructus Myricae rubrae as main material production.
[background technology]
Fructus Myricae rubrae is ripe in summer, Fructus Myricae rubrae taste sweet and sour taste, and containing the multiple nutrition unit useful to human body in Fructus Myricae rubrae
Element, has the highest edible and medical value；But Fructus Myricae rubrae preserves relatively difficult, and period of maturation Relatively centralized, adds maturation
Time ambient temperature higher, typically belong to rainy season in south, the shelf-life of Fructus Myricae rubrae is relatively short, be difficult to preserve, it is therefore necessary to enter
Row reasonable employment.And existing Chinese liquor uses grain to process through brewageing as raw material mostly, so waste substantial amounts of grain
Food, the grain wine advocated with country requires that the direction changed to Eaux-De-Vie is not inconsistent, so needing to use other materials brewing spirit.
[summary of the invention]
It is an object of the invention to provide a kind of use Fructus Myricae rubrae as raw material or the method for main material production Chinese liquor, for this
The present invention is by the following technical solutions:
A kind of Chinese liquor, described Chinese liquor uses and brewages and be fabricated by through distillating method, and the material of described brewed spirit includes
Raw material and adjuvant, raw material includes Fructus Myricae rubrae；Adjuvant includes table sugar；The alcoholic strength of described Chinese liquor is more than or equal to 45 degree, described Chinese liquor
Also include following composition: Ethyl linoleate, total propylhomoserin, bata-phenethyl alcohol.
In described Chinese liquor, total histidine content is more than or equal to 29mg/L, β-benzene more than or equal to 222mg/L, Ethyl linoleate content
Ethanol content is more than or equal to 24mg/L；The most described Chinese liquor also includes that tetramethylpyazine, tetramethylpyazine content are more than or equal to
0.61mg/L。
Described Chinese liquor also includes the potassium element of trace, selenium element, calcium constituent, and the content of described potassium element is more than or equal to
23mg/L, the content of described selenium element is more than or equal to 0.27mg/L, and the content of described calcium constituent is more than or equal to 0.34mg/L.
The adjuvant of described brewed spirit includes table sugar class, and during dispensing, described raw material is 100 with the part by weight of adjuvant:
15-30, and described Chinese liquor for fermentation material there is no yeast；In described raw material, the part by weight of Fructus Myricae rubrae is not less than 70%；
In described Chinese liquor, its alcoholic strength is more than or equal to 50 degree.
Described Chinese liquor is fabricated by through following steps:
(step a): material prepares, and the material used in the manufacture method of Chinese liquor includes raw material and adjuvant, and raw material includes poplar
Prunus mume (sieb.) sieb.et zucc.；Adjuvant includes table sugar class；
(step b): dispensing is being put adjuvant bottom the container bottom or fermentation vat of fermentation, is being placed into raw material, then put auxiliary
Material, adjuvant deposits successively with raw material, and to make last layer be table sugar；Or raw material and sugar are mixed thoroughly in proportion and puts into for sending out
The container of ferment；
(step c): fermentation；The gas that fermentation produces is discharged during fermentation；
(step d): after fermentation makes the fermentation material after fermentation deposit a period of time；
(step e): distillation, fermentation material fermentation completed obtains Chinese liquor through distillation.
Described table sugar is Saccharum Sinensis Roxb., and during dispensing, described raw material is 100:15-30 with the part by weight of adjuvant, and described Chinese liquor
For fermentation material there is no yeast；In described raw material, the part by weight of Fructus Myricae rubrae is not less than 95%.
During dispensing, raw material and adjuvant keep with a certain distance between the top of container or capping, raw material and the top of adjuvant
And the ratio between height (h1) and the height (h2) of container between the top of container or makes container between 12%-20%
Desanding sugar with Fructus Myricae rubrae beyond space the most do not place fermentation material volume exclusion container capacity ratio 12%-20% it
Between；Or raw material keeps with a certain distance from fermentation vat top with adjuvant during dispensing.
(step c) fermentation time, fermentation time more than 12 days, not more than 20 days；And (time of step d) after fermentation is not
Less than 2 months, and fermentation material during after fermentation, is made to be relatively isolated with external environment condition.
(step e) distillation time, the slag charge of fermentation material distills together with the liquid material of fermentation material and obtains Chinese liquor；The use of distillation
Tool includes condenser, boiler and food steamer, and the slag charge of fermentation material is placed on food steamer, and the liquid material of fermentation material is placed on the steaming adding food steamer
Evaporating pot, one end of condenser connects with boiler, food steamer, (in step e) still-process, the temperature of described condenser is less than
In boiler, the temperature of food steamer；(gas produced at boiler, food steamer during step e) distillation obtains white through condenser condensation
Wine.
Technique scheme is avoided using grain as main material production Chinese liquor, it is possible to reduce the waste of grain, simultaneously
The Fructus Myricae rubrae that will be unable to preserve makes full use of, the material environment friendly safety that Chinese liquor is selected simultaneously, and the Chinese liquor nutrition relative abundance manufactured,
The Chinese liquor that Fructus Myricae rubrae is brewageed also has the composition that some are useful to human body.
[accompanying drawing explanation]
Fig. 1 is the schematic flow sheet of a kind of embodiment of Chinese liquor manufacture method of the present invention；
Fig. 2 is the schematic flow sheet of another kind of Chinese liquor manufacture method；
The schematic diagram of a kind of embodiment of blowing when Fig. 3 is dispensing.
[detailed description of the invention]
Below in conjunction with the accompanying drawings technical scheme is described further:
Technical scheme uses Fructus Myricae rubrae to be raw material or primary raw material, is so no longer necessary to use grain as mainly
Raw material or can reduce the use of grain, it is possible to reduce the waste of grain, simultaneously in the season that Fructus Myricae rubrae is ripe, it is also possible to by poplar
Prunus mume (sieb.) sieb.et zucc. makes full use of, it is to avoid the rotten and waste of Fructus Myricae rubrae.The manufacture method of the Chinese liquor of a kind of embodiment of the technical program please join figure
1, the manufacture method of Chinese liquor comprises the following steps:
Step a: raw material prepares, and raw material includes fresh ripe Fructus Myricae rubrae, and adjuvant includes table sugar class, and table sugar can be adopted
With Saccharum Sinensis Roxb. such as white sugar, with Fructus Myricae rubrae: Saccharum Sinensis Roxb. is pressed the part by weight of 100:15-30 and prepared raw material, if Fructus Myricae rubrae is 100Kg, then Saccharum Sinensis Roxb.
Between 15Kg-30Kg, if the ratio of Saccharum Sinensis Roxb. and Fructus Myricae rubrae is less than 15:100, fermentation charge less may be made to divide；Prepare to use simultaneously
Fructus Myricae rubrae after storage dispensing and the container of Saccharum Sinensis Roxb.；The ratio of concrete Saccharum Sinensis Roxb. can appropriately adjust according to the sugar content of Fructus Myricae rubrae, as
Really the sweeter i.e. sugar content of Fructus Myricae rubrae is higher, then the ratio of sugar can be lower, and some Fructus Myricae rubrae sugar contents are low, then the ratio of sugar can
With higher.
Edible saccharide can be Saccharum Sinensis Roxb., crystal sugar etc., it is also possible to is Mel such as Mel etc..
Step b: dispensing.The container deposited for the material fermentation prepared can use the containers such as cylinder, it would however also be possible to employ sends out
Ferment pond.The containers such as cylinder are being used to hold, as it is shown on figure 3, by clean for cleaning container, it is possible to bottom container 10, first put one layer of Saccharum Sinensis Roxb.
21 (being illustrative nature in figure), are then placed in one layer of Fructus Myricae rubrae 22, then both can be made to contact well with instrument pressing；Then
Put one layer of Saccharum Sinensis Roxb. 21 again, deposit successively, and to make last layer be Saccharum Sinensis Roxb. 21, make Fructus Myricae rubrae in the container ratio with Saccharum Sinensis Roxb. 100:
Between 15-30；Saccharum Sinensis Roxb. after additionally can also completing dispensing presses with Fructus Myricae rubrae, makes air between the two discharge as far as possible；And
The inside of container 10 is substantially completely cut off with outside, as the opening of plastic membrane sealing container 10 can be used, or uses capping
Cover container etc.；And allow Saccharum Sinensis Roxb. and Fructus Myricae rubrae keep h1 with a certain distance between the top of container or capping, make the Saccharum Sinensis Roxb. deposited
And Fructus Myricae rubrae occupies the capacity of container or the most substantially between 80%-88%；Be said differently, during dispensing, Saccharum Sinensis Roxb. and Fructus Myricae rubrae from
Certain distance h1, the height (h1) between Saccharum Sinensis Roxb. and the top of Fructus Myricae rubrae and the top of container is kept between top or the capping of container
And the ratio between the height (h2) of container is between 12%-20% or makes the space beyond container desanding sugar and Fructus Myricae rubrae the most not
Place the ratio of capacity of the volume exclusion container of fermentation material between 12%-20%.The local employing deposited for fermentation is sent out
During ferment pond, also it is similar, is to make both in layer stackings place and carry out pressing with air-out equally.
Additionally Saccharum Sinensis Roxb. can also use other table sugar to substitute such as and use crystal sugar, molasses, Mel etc., but proportionate relationship can
Suitably adjust with the content according to sugar.
Step c: fermentation, during the fermentation, have gas overflowing, at this moment can make gas from close container thin film or
Capping is overflowed as can be arranged the modes such as relief valve in capping；Fermentation time typically changes, such as environment with storage environment temperature
Temperature is relatively low as time between 30 DEG C-33 DEG C, and general fermentation time was at 15-18 days, and if ambient temperature is on 40 DEG C of left sides
The right side, fermentation time may have only to 12-14 days；
Step d: after fermentation, after fermentation is basically completed, at this moment gas overflowing significantly reduces, and container can be made internal and outside
Even if opposing seal isolation fermentation material completely cuts off with extraneous air, then keeps opposing seal state to deposit about 2 months, the most also may be used
Longer with the resting period, i.e. it is allowed to preserve more than 2 months；
Step e: distillation, fermentation material fermentation completed obtains Chinese liquor through distillation.
Distillation can use the method that the slag charge of fermentation material distills together with the liquid material of fermentation material, it would however also be possible to employ respectively
The method of distillation；The apparatus of distillation includes condenser, boiler and food steamer, specifically, as being placed on by the slag charge of fermentation material
Food steamer, and the liquid material of fermentation material is placed on the boiler adding food steamer, carrying out distillation and obtain Chinese liquor, the alcoholic strength of Chinese liquor is 45
More than degree, between typically spending at 45 degree-55；The method distilled together additionally can also be used to obtain Chinese liquor.One end of condenser
Connecting with the space above boiler, food steamer, the inside of condenser can connect the space above boiler, food steamer, and outside it
Portion can connect cooling fluid and such as cool down water, and the gas that such boiler produces after heated with food steamer flows through condenser, cold
Chinese liquor is become after cooling after condenser is condensed；Alternatively, it is also possible to be to be additionally provided with cooling tube, cooling tube and condenser in condenser
Interior space opposing seal is arranged, and the cooling fluid of circulation in cooling tube can cool down the fluid in condenser and make it condense.
Said method technique is relatively easy, it is only necessary to by Fructus Myricae rubrae and table sugar dispensing, without by waxberry flesh and core
Separating, additionally also without squeezing in advance, separation cranberry juice and slag, such manufacturing process is relatively easy；Additionally can use new
Fresh Fructus Myricae rubrae is raw material production Chinese liquor, so can avoid using grain or reducing the use of grain, and it is difficult to solve Fructus Myricae rubrae
The problem preserved, additionally uses the table sugar such as Saccharum Sinensis Roxb. to ferment together with Fructus Myricae rubrae, so can not use the materials such as yeast, additionally warp
The Chinese liquor methanol content that this technique produces is the lowest.Technical scheme above uses Fructus Myricae rubrae, additionally can also make with Fructus Myricae rubrae
For primary raw material, it is properly added some other raw materials such as Folium Myricae rubrae or some health-care medicinals such as Rhizoma Atractylodis Macrocephalae etc., the health care medicinal of interpolation
Other raw materials such as material are generally no more than the 5% of Fructus Myricae rubrae weight.And the ratio of the raw material such as the ratio of sugar and Fructus Myricae rubrae is referred to above
Embodiment.Additionally can also use the method that other fruit or grain ferment together with Fructus Myricae rubrae, general Fructus Myricae rubrae accounts for raw material
More than 70% weight ratio.
Manufacture method can also be as in figure 2 it is shown, additionally include following steps:
Step f: aging, places a period of time at aging tank, as deposited in aging tank and being allowed to by the Chinese liquor after distillation
Deposit after opposing seal more than 1 year, make Chinese liquor the most stable；Additionally aging can also realize by urging old process.
Step g: canned.
It addition, aging can also be after canned, i.e. after distillation completes, Chinese liquor is carried out canned, then white by after canned
Wine is pressed storage condition and is placed certain time.
Additionally in above embodiment the step for of dispensing, following scheme can be used: joined in proportion with adjuvant by raw material
Put material and raw material is mixed thoroughly with adjuvant, be then placed in corresponding container and press, reducing the sky of residual in raw material as far as possible
Gas.
Containing a lot of beneficial in Fructus Myricae rubrae, as Fructus Myricae rubrae contains the nutrition such as potassium element, selenium element, calcium constituent, vitamin
Element, so the Chinese liquor brewageed by said method contains some beneficial to human body the most accordingly, as one uses Fructus Myricae rubrae be
Raw material, makes Fructus Myricae rubrae and white sugar distill the Chinese liquor obtained so that the ratio dispensing of 100:18 carries out fermenting, and the alcoholic strength of Chinese liquor is
52 degree, in chemical examination Chinese liquor, also include following composition: potassium element 26mg/L, selenium element 0.32mg/L, calcium constituent 0.38mg/L, total
Histidine content 255mg/L, Ethyl linoleate content 32mg/L, tetramethylpyazine content 0.68mg/L, bata-phenethyl alcohol content 26mg/
L；And the Chinese liquor obtained with Fructus Myricae rubrae for raw material at another kind, the alcoholic strength of Chinese liquor is 45 degree, includes following one-tenth through chemical examination Chinese liquor
Part: potassium element 23mg/L, total histidine content 222mg/L, Ethyl linoleate content 29mg/L, tetramethylpyazine content 0.61mg/
L, bata-phenethyl alcohol content 24mg/L.
It should be understood that above example is merely to illustrate the present invention and and unrestricted technical side described in the invention
Case, although this specification has been described in detail with reference to the above embodiments, but, those of ordinary skill in the art should
Understanding, above-mentioned embodiment still can be modified or equivalent by person of ordinary skill in the field, and all
Without departing from technical scheme and the improvement thereof of the spirit and scope of the present invention, all should contain within the scope of the present invention.
Claims (9)
1. a Chinese liquor, described Chinese liquor uses and brewages and be fabricated by through distillating method, and the material of described brewed spirit includes former
Material and adjuvant, raw material includes Fructus Myricae rubrae；Adjuvant includes table sugar；The alcoholic strength of described Chinese liquor is more than or equal to 45 degree, and described Chinese liquor is also
Including following composition: Ethyl linoleate, total propylhomoserin, bata-phenethyl alcohol.
2. Chinese liquor as claimed in claim 2, it is characterised in that in described Chinese liquor, total histidine content is more than or equal to 222mg/L, Asia
Ethyl oleate content is more than or equal to 24mg/L more than or equal to 29mg/L, bata-phenethyl alcohol content；The most described Chinese liquor also includes tetramethyl
Base pyrazine, tetramethylpyazine content is more than or equal to 0.61mg/L.
3. Chinese liquor as claimed in claim 2, it is characterised in that described Chinese liquor also includes the potassium element of trace, selenium element, calcium unit
Element, the content of described potassium element is more than or equal to 23mg/L, and the content of described selenium element is more than or equal to 0.27mg/L, described calcium constituent
Content more than or equal to 0.34mg/L.
4. the Chinese liquor as described in claim 1-3 is arbitrary, it is characterised in that the adjuvant of described brewed spirit includes table sugar class,
During dispensing, described raw material is 100:15-30 with the part by weight of adjuvant, and the material for fermentation of described Chinese liquor does not has yeast；
In described raw material, the part by weight of Fructus Myricae rubrae is not less than 70%；In described Chinese liquor, its alcoholic strength is more than or equal to 50 degree.
5. the Chinese liquor as described in claim 1-3 is arbitrary, it is characterised in that described Chinese liquor is fabricated by through following steps:
(step a): material prepares, and the material used in the manufacture method of Chinese liquor includes raw material and adjuvant, and raw material includes Fructus Myricae rubrae；Auxiliary
Material includes edible saccharide；
(step b): dispensing, is putting adjuvant bottom the container bottom or fermentation vat of fermentation, is placing into raw material, then put adjuvant,
Adjuvant is deposited successively with raw material, and to make last layer be table sugar；Or raw material is mixed thoroughly in proportion with sugar and puts into for fermenting
Container；
(step c): fermentation；The gas that fermentation produces is discharged during fermentation；
(step d): after fermentation makes the fermentation material after fermentation deposit a period of time；
(step e): distillation, fermentation material fermentation completed obtains Chinese liquor through distillation.
6. Chinese liquor as claimed in claim 5, it is characterised in that described table sugar is Saccharum Sinensis Roxb., described raw material and adjuvant during dispensing
Part by weight be 100:15-30, and described Chinese liquor for fermentation material there is no yeast；The weight of Fructus Myricae rubrae in described raw material
Ratio is not less than 95%.
7. Chinese liquor as claimed in claim 5, it is characterised in that during dispensing, raw material and adjuvant from the top of container or cover it
Between keep certain distance, between height (h1) and the height (h2) of container between raw material and the top of adjuvant and the top of container
Ratio or make the space beyond container desanding sugar and Fructus Myricae rubrae the most not place the volume exclusion of fermentation material between 12%-20%
The ratio of the capacity of container is between 12%-20%；Or raw material keeps with a certain distance from fermentation vat top with adjuvant during dispensing.
8. Chinese liquor as claimed in claim 5, it is characterised in that (during step c) fermentation, fermentation time is more than 12 days, no
More than 20 days；And (time of step d) after fermentation be no less than 2 months, and make during after fermentation fermentation material relative with external environment condition every
From.
9. the manufacture method of Chinese liquor as claimed in claim 5, it is characterised in that (during step e) distillation, the slag charge of fermentation material
Distill together with the liquid material of fermentation material and obtain Chinese liquor；The apparatus of distillation includes condenser, boiler and food steamer, the slag of fermentation material
Material is placed on food steamer, and the liquid material of fermentation material is placed on the boiler adding food steamer, and one end of condenser connects with boiler, food steamer,
(in step e) still-process, the temperature of described condenser be less than or equal to boiler, the temperature of food steamer；(step e) distillation time
The gas that boiler, food steamer produce obtains Chinese liquor through condenser condensation.
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| CN201610682294.XA CN106190745A (en) | 2016-08-17 | 2016-08-17 | A kind of Chinese liquor |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610682294.XA CN106190745A (en) | 2016-08-17 | 2016-08-17 | A kind of Chinese liquor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113564007A (en) * | 2021-09-02 | 2021-10-29 | 泰顺县天思杨梅专业合作社 | Preparation method of waxberry white spirit |
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Application publication date: 20161207 Assignee: Chen Yongliang Assignor: Xinchang Guang Li Wine Co., Ltd. Contract record no.: 2018990000009 Denomination of invention: White spirit and its special auxiliary materials and its combined products License type: Exclusive License Record date: 20180119 |
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Application publication date: 20161207 |