CN102443513A - Preparation method of male drinking jujube wine - Google Patents
Preparation method of male drinking jujube wine Download PDFInfo
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Abstract
The invention discloses a brewing method of male drinking jujube wine, which comprises the following steps: 1. preparing wort; 2. preparing red date clinker; 3. preparing the jujube wine; 4. mixing fructus Lycii, colla Corii Asini, radix astragali, radix Codonopsis, radix Angelicae sinensis, Carthami flos, Polygoni Multiflori radix, radix Morindae officinalis, Eucommiae cortex, semen Allii Tuberosi, fructus Schisandrae, fructus Rosae Laevigatae, Cistanchis herba, cortex Cinnamomi, rhizoma Polygonati, herba Cynomorii, carapax et Plastrum Testudinis, Hippocampus, Gecko, cornu Cervi Pantotrichum, herba Epimedii, and rhodiola rosea, percolating to obtain percolate; 5. blending the male drinking jujube wine crude product; 6. filtering with an ultrafiltration membrane; 7. hot filling; 8. and microwave sterilization. The brightness of the jujube wine for men is higher than that of the product produced by the traditional process, and simultaneously, the precipitate generated after the product produced by the invention is stored for three years is greatly less than that generated after the traditional product is stored for three months. The invention has the effects of tonifying kidney and strengthening yang, can feel energetic by taking 100ml of the health care product every day, and particularly can recover the youth activity of middle-aged and old people of 50-70 years old, thereby greatly improving the quality of sexual life.
Description
Technical field
The present invention relates to a kind of brewing method of wine, particularly a kind of man drinks the system method of jujube wine.
Background technology
The wine kind that with the jujube is raw material production has: soak assembled alcoholic drinks, fermentation low alcohol fruit wine and fermented distilled liquor.The main technique of their production separately is following:
1, assembled alcoholic drinks: with edible ethanol or high spirit jujube is soaked, extract its effective constituent, add water degree of falling then and carry out seasoning with sugar, acid.This wine article technology is simple, the vinosity mouthfeel is simpler, sweet greasy, generally all because of adding other herbal medicine and essence and flavoring agent, is not suitable for popular compotation.
2, fermentation low alcohol fruit wine: through to jujube boiling, making beating, be starter, carry out liquid state fermentation, use sugar, sour seasoning then with the yeast single culture.This wine article alcoholic strength is low, taste is thiner, sour and astringent, be not suitable for popular compotation.
3, fermented distilled liquor:, form as starter solid state fermentation agent solid state fermentation, distillation, allotment with traditional open condition system distiller's yeast through to jujube boiling, batching.
In order to improve with the jujube quality and the characteristics of the wine that is raw material production, various relevant researchs have been carried out.For example application number is the working method that 200710054039.1 one Chinese patent application discloses a kind of fermented fresh date dry white liquor, and this method comprises that material choice, cleaning, fragmentation, tinning, adding yeast fermentation, pouring are stored, glue is clarified former wine, filtration, freezing back degerming, can, bottle storage down.Application number is that 200710098389.8 one Chinese patent application discloses red date fruit wine, red date liquor and preparation method thereof, production technique that its red date fruit wine adopts fermentation to combine with the technology of soaking, and red date liquor employing solid-state fermentation technology is processed.
Also in China, Hunan Hengyang produced a ling wine lu wine wine belongs has more than 2,000 years long history and rich cultural heritage of the local specialty wine, which as early as the Han and Jin era palace Ting Gong had become wine." Later Han Dynasty's book ", " water is annotated warp ", History as a Mirror, clear " unifying will ", the Republic of China history records such as " Chinese industry will " all have this record, and confirm that this wine originates in Hengyang Ling Hu.This wine enjoys making a pet of of successive dynasties emperors and ministers, scholar poet and praises.Surplus in successive dynasties poem, the prose this wine not praised 200 more than the place.Wherein most typical is that Tang Taizong grants poem Wei Zheng day: " the Ling Lu wins blue giving birth to, and emerald green great waves are crossed beautiful Chinese onion, and thousand liquor-saturated awake, and flavor was unbeaten in 10 years." " blue giving birth to " in this be the favorite good wine of Emperor Wu Di of the Han dynasty.
However, because of the ling wine lu wine wine wine low (8-12 °), inclusions and more nutritious, but to use conventional pasteurization for sterilization, it is difficult to quality and freshness, store a long time will destroy the bacteria impervious to produce secondary contamination and deterioration.The as easy as rolling off a log oxidation of this wine in addition, oxidation meeting make product black by the xanthochromia brown stain, and the mouthfeel souring makes the vinosity variation because of the verivate that produces after the oxidation simultaneously, and can progressively separate out sedimentable matter, cause product only should promptly make i.e. drink, are difficult on market, circulate.
Moreover this wine is because composition of raw materials is single, though so its nutrition abundant, more single, be difficult to satisfy the demand that the human consumer after the society that enjoys a fairly comfortable life improves the quality of living.
Also have existing jujube wine to lack the tonic effect.
Summary of the invention
The present invention is to solve the technical problem to existing date of wine, wine and ling wine lu wine deficiencies and to provide a men's preparation of drinking alcohol date.This method can overcome the traditional products ling wine lu wine wine quality and freshness 1-6 months only Achilles heel, so that products can be long-term quality and freshness.This method can reduce the throw out that produces in the preservation period significantly, improves raw-material utilization ratio, reduces to consume, and reduces cost, and the man of this method preparation drinks jujube wine and also has the tonic effect simultaneously.
Technical problem to be solved by this invention can realize through following technical scheme:
A kind of man drinks the preparation method of jujube wine, is made up of following steps:
1, after crushed, carrying out gelatinization, saccharification, making weight percent concentration after filtering, boil, cooling off is that 7.2～10.02% wort is subsequent use, crosses and filters filter residue A as feed with Fructus Hordei Germinatus;
2, choose the red date cleaning and crushing, after cooking the red date grog is subsequent use;
3, select first-class glutinous rice for use, glutinous rice clean was soaked 6～10 as a child, with 100 ℃ of steamed 25～35 minutes, to cooking and sticking diffusing being advisable, the glutinous rice that steams watered pouring with pure water, is cooled to 25～35 ℃; In glutinous rice, evenly be sprinkled into the distiller's yeast of porphyrize, the weight proportion of distiller's yeast consumption and said glutinous rice is 0.5～1.1: 100; The glutinous rice of admixing distiller's yeast is poured in the saccharification basin in 20～28 ℃ of following cultivations 48 hours; The red date grog of 20-30% step 2 preparation that adds 0.1～0.5% prozyme and the glutinous rice weight of glutinous rice weight is then mixed evenly, pours into and carries out primary fermentation in the container 20 days, and temperature remains on 20～28 ℃; After primary fermentation finished, the wort and the 0.1-0.2% beer yeast slurry that add 30-40% step 1 preparation of glutinous rice weight were mixed evenly, pour into and carry out secondary fermentation 10 days in the container, and temperature remains on 25～28 ℃; After secondary fermentation finishes, carry out press filtration and must filtrate and filter residue B, filtrating adds filtrating weight 0.1-0.3% egg white, coctoprecipitinogen 5-10 days, abandons throw out and must go up pure mellow wine A; Throw out mixes the poor liquor that burns of back distillation extraction scheduling with filter residue B; 0.1～0.5% prozyme of pure mellow wine A weight carries out enzymolysis in the last pure mellow wine A adding, and enzymolysis time is 24 hours, and temperature is 30-35 ℃, after enzymolysis finishes rearmounted basin and stores sth. in a cellar 60 days, abandons throw out and must go up pure mellow wine B, and last pure mellow wine B adds the honey seasoning and promptly gets jujube wine;
4, get matrimony vine 5 weight parts, donkey-hide gelatin 3 weight parts, the Radix Astragali 2 weight parts, Radix Codonopsis 2 weight parts, Radix Angelicae Sinensis 1 weight part, safflower 1 weight part, the tuber of multiflower knotweed 1 weight part, Root of Medicinal Indian mulberry 1 weight part, the bark of eucommia 1 weight part, Tuner Onion Seed 1 weight part, shizandra berry 1 weight part, Fruit of Cherokee Rose 1 weight part, Herba Cistanches 1 weight part, Chinese cassia tree 1 weight part, sealwort 1 weight part, cynomorium songaricum 1 weight part, tortoise plastron 0.1 weight part, hippocampus 0.1 weight part, gekko 0.1 weight part, pilose antler 0.01 weight part, Herba Epimedii 1 weight part, rhodiola essence 0.1 weight part and mix after; Put into the diacolation device; The jujube wine that adds step 3 preparation of 5～10 times of weight; Regulating diacolation speed is 1.2～1.8ml/min, collects percolate; Add the jujube wine of step 3 preparation of 5～10 times of weight once more, regulating diacolation speed is 0.8～1.2ml/min, collects percolate, with the percolate merging of twice collection;
5, the percolate with step 4 preparation adds in the jujube wine of step 3 preparation, mixing, colludes and transfers the man to drink jujube wine bullion;
6, the man who step 5 is made drinks wine bullion quick freezing to 0 °～-2 °, keeps 3 days; Taking out then through molecular weight cut-off is that 5000～100000 ultrafiltration PS membrane filters, working pressure 0.8～2Mpa, ultrafiltrated;
7, the ultrafiltrated with step 6 preparation is heated to 118 ℃ of sterilizations 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and microwave disinfection promptly got the man in 1 minute and drinks jujube wine behind the hot filling.
Prozyme of the present invention is to be that 20% proteolytic enzyme, 10% lypase, 30% glycase, 40% cellulase mix by mass percent.
The vigor measure unit of said proteolytic enzyme, polygalacturonase, glycase, cellulase is 2000 units.
Owing to adopted technique scheme, the present invention compared with prior art has the following advantages:
1, the present invention adopts two-step fermentation technology to ferment; In the primary fermentation process; Except adding the distiller's yeast in the traditional technology; Also add the prozyme of proteolytic enzyme, polygalacturonase, glycase, cellulase formation, dextrin residual in the product, protein, pectin substance fully are hydrolyzed into nutritive substances such as glucose, amino acid, can improve examination rate 2-3%; Reduce and produce deposition in the product storage process.
2, in the secondary fermentation process, add wort and beer yeast slurry, owing to contain abundant vitamin E in the Fructus Hordei Germinatus, it is a kind of natural powerful antioxidant, thereby reduces and delayed the degree of oxidation of product significantly, makes product ability long-period freshness preserving.Change traditional product simultaneously and cross the sweet shortcoming of being bored with, improve the salubrious degree of product.
3, jujube wine of the present invention adopts glutinous rice, Fructus Hordei Germinatus, red date fermentation to form; Thereby concentrate these raw-material nutritive elements; Increased substantially the nutritive ingredient of inorganic microelement such as organism such as amino acid, VITAMINs and selenium in the product; Make product have more nutrition, nourishing and health-care effect, enriched the odor type and the taste flavor of product simultaneously.
4, the limpid degree of jujube wine of the present invention is higher than the product of traditional technology, and the product that the present invention simultaneously produces is preserved the throw out that produces after 3 years and is less than the throw out that the traditional product preservation produced after three months greatly.
5, the present invention has the kidney invigorating and YANG supporting effect, takes 100ml every day, can feel energetic, and especially 50～70 years old the elderly can recover its youthful vigor, increases substantially life quality, reappears strong wind in the past, has the effect that shadow is seen in vertical rod.
Embodiment
A kind of man drinks the brewing method of jujube wine, is made up of following steps:
1, after crushed, carrying out gelatinization, saccharification, making weight percent concentration after filtering, boil, cooling off is that 7.2～10.02% wort is subsequent use, crosses and filters filter residue A as feed with Fructus Hordei Germinatus;
2, choose the red date cleaning and crushing, after cooking the red date grog is subsequent use;
3, select first-class glutinous rice for use, glutinous rice clean was soaked 6～10 as a child, with 100 ℃ of steamed 25～35 minutes, to cooking and sticking diffusing being advisable, the glutinous rice that steams watered pouring with pure water, is cooled to 25～35 ℃; In glutinous rice, evenly be sprinkled into the distiller's yeast of porphyrize, the weight proportion of distiller's yeast consumption and said glutinous rice is 0.5～1.1: 100; The glutinous rice of admixing distiller's yeast is poured in the saccharification basin in 20～28 ℃ of following cultivations 48 hours; The red date grog of 20-30% step 2 preparation that adds 0.1～0.5% prozyme and the glutinous rice weight of glutinous rice weight is then mixed evenly, pours into and carries out primary fermentation in the container 20 days, and temperature remains on 20～28 ℃; After primary fermentation finished, the wort and the 0.1-0.2% beer yeast slurry that add 30-40% step 1 preparation of glutinous rice weight were mixed evenly, pour into and carry out secondary fermentation 10 days in the container, and temperature remains on 25～28 ℃; After secondary fermentation finishes, carry out press filtration and must filtrate and filter residue B, filtrating adds filtrating weight 0.1-0.3% egg white, coctoprecipitinogen 5-10 days, abandons throw out and must go up pure mellow wine A; Throw out mixes the poor liquor that burns of back distillation extraction scheduling with filter residue B; 0.1～0.5% prozyme of pure mellow wine A weight carries out enzymolysis in the last pure mellow wine A adding, and enzymolysis time is 24 hours, and temperature is 30-35 ℃, after enzymolysis deposition finishes, after putting basin and storing sth. in a cellar 60 days, abandons throw out and must go up pure mellow wine B, and the seasoning of last pure mellow wine B adding honey promptly gets jujube wine.Wherein prozyme is to be that 20% proteolytic enzyme, 10% lypase, 30% glycase, 40% cellulase mix by mass percent.The vigor measure unit of said proteolytic enzyme, polygalacturonase, glycase, cellulase is 2000 units.
4, get matrimony vine 5 weight parts, donkey-hide gelatin 3 weight parts, the Radix Astragali 2 weight parts, Radix Codonopsis 2 weight parts, Radix Angelicae Sinensis 1 weight part, safflower 1 weight part, the tuber of multiflower knotweed 1 weight part, Root of Medicinal Indian mulberry 1 weight part, the bark of eucommia 1 weight part, Tuner Onion Seed 1 weight part, shizandra berry 1 weight part, Fruit of Cherokee Rose 1 weight part, Herba Cistanches 1 weight part, Chinese cassia tree 1 weight part, sealwort 1 weight part, cynomorium songaricum 1 weight part, tortoise plastron 0.1 weight part, hippocampus 0.1 weight part, gekko 0.1 weight part, pilose antler 0.01 weight part, Herba Epimedii 1 weight part, rhodiola essence 0.1 weight part and mix after; Put into the diacolation device; The jujube wine that adds step 3 preparation of 5～10 times of weight; Regulating diacolation speed is 1.2～1.8ml/min, collects percolate; Add the jujube wine of step 3 preparation of 5～10 times of weight once more, regulating diacolation speed is 0.8～1.2ml/min, collects percolate, with the percolate merging of twice collection;
5, the percolate with step 4 preparation adds in the jujube wine of step 3 preparation, mixing, colludes and transfers the man to drink jujube wine bullion;
6, the man who step 5 is made drinks wine bullion quick freezing to 0 °～-2 °, keeps 3 days; Taking out then through molecular weight cut-off is that 5000～100000 ultrafiltration PS membrane filters, working pressure 0.8～2Mpa, ultrafiltrated;
7, the ultrafiltrated with step 6 preparation is heated to 118 ℃ of sterilizations 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and microwave disinfection promptly got the man in 1 minute and drinks jujube wine behind the hot filling.
Claims (3)
1. a man drinks the brewing method of jujube wine, it is characterized in that, is made up of following steps:
1], with Fructus Hordei Germinatus after crushed, carrying out gelatinization, saccharification, making weight percent concentration after filtering, boil, cooling off is that 7.2～10.02% wort is subsequent use, crosses and filters filter residue A as feed;
2], choose the red date cleaning and crushing, after cooking the red date grog is subsequent use;
3], select first-class glutinous rice for use, glutinous rice is cleaned was soaked 6～10 as a child, with 100 ℃ of steamed 25～35 minutes, to cooking and sticking diffusing being advisable, the glutinous rice that steams watered pouring with pure water, is cooled to 25～35 ℃; In glutinous rice, evenly be sprinkled into the distiller's yeast of porphyrize, the weight proportion of distiller's yeast consumption and said glutinous rice is 0.5～1.1: 100; The glutinous rice of admixing distiller's yeast is poured in the saccharification basin in 20～28 ℃ of following cultivations 48 hours; Add 0.1～0.5% prozyme of glutinous rice weight and the 20-30% step 2 of glutinous rice weight then] preparation the red date grog mix evenly, pour into and carried out primary fermentation in the container 20 days, temperature remains on 20～28 ℃; After primary fermentation finishes, adding the 30-40% step 1 of glutinous rice weight] wort and the 0.1-0.2% beer yeast slurry of preparation mix evenly, pours into and carry out secondary fermentation 10 days in the container, and temperature remains on 25～28 ℃; After secondary fermentation finishes, carry out press filtration and must filtrate and filter residue B, filtrating adds filtrating weight 0.1-0.3% egg white, coctoprecipitinogen 5-10 days, abandons throw out and must go up pure mellow wine A; Throw out mixes the poor liquor that burns of back distillation extraction scheduling with filter residue B; 0.1～0.5% prozyme of pure mellow wine A weight carries out enzymolysis in the last pure mellow wine A adding, and enzymolysis time is 24 hours, and temperature is 30-35 ℃, after enzymolysis finishes rearmounted basin and stores sth. in a cellar 60 days, abandons throw out and must go up pure mellow wine B, and last pure mellow wine B adds the honey seasoning and promptly gets jujube wine;
4], get matrimony vine 5 weight parts, donkey-hide gelatin 3 weight parts, the Radix Astragali 2 weight parts, Radix Codonopsis 2 weight parts, Radix Angelicae Sinensis 1 weight part, safflower 1 weight part, the tuber of multiflower knotweed 1 weight part, Root of Medicinal Indian mulberry 1 weight part, the bark of eucommia 1 weight part, Tuner Onion Seed 1 weight part, shizandra berry 1 weight part, Fruit of Cherokee Rose 1 weight part, Herba Cistanches 1 weight part, Chinese cassia tree 1 weight part, sealwort 1 weight part, cynomorium songaricum 1 weight part, tortoise plastron 0.1 weight part, hippocampus 0.1 weight part, gekko 0.1 weight part, pilose antler 0.01 weight part, Herba Epimedii 1 weight part, rhodiola essence 0.1 weight part and mix after; Put into the diacolation device; The jujube wine that adds step 3 preparation of 5～10 times of weight; Regulating diacolation speed is 1.2～1.8ml/min, collects percolate; Add the jujube wine of step 3 preparation of 5～10 times of weight once more, regulating diacolation speed is 0.8～1.2ml/min, collects percolate, with the percolate merging of twice collection;
5], with step 4] percolate of preparation adds step 3] in the jujube wine of preparation, mixing, collude and transfer the man to drink jujube wine bullion;
6], with step 5] man that makes drinks wine bullion quick freezing to 0 °～-2 °, kept 3 days; Taking out then through molecular weight cut-off is that 5000～100000 ultrafiltration PS membrane filters, working pressure 0.8～2Mpa, ultrafiltrated;
7], with step 6] preparation ultrafiltrated be heated to 118 ℃ the sterilization 0.5 minute, be cooled to 80 ℃ and carry out hot filling, microwave disinfection promptly got the man in 1 minute and drinks jujube wine behind the hot filling.
2. man as claimed in claim 1 drinks the brewing method of jujube wine, it is characterized in that, described prozyme is to be that 20% proteolytic enzyme, 10% lypase, 30% glycase, 40% cellulase mix by mass percent.
3. man as claimed in claim 1 drinks the brewing method of jujube wine, it is characterized in that, the vigor measure unit of said proteolytic enzyme, polygalacturonase, glycase, cellulase is 2000 units.
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