Brewing method of fructus lycii aroma type fructus lycii distilled baijiu

A technology for wolfberry and liquor, which is applied in the directions of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of intensifying the competition of wolfberry wine, uneven liquor products, and serious product homogeneity, etc. Broaden the industrial chain, meet the requirements of market diversification, and extend the effect of the industrial chain

Inactive Publication Date: 2019-10-01
宁夏红枸杞产业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method uses fresh wolfberry as raw material, and the picking of fresh wolfberry is greatly affected by weather and seasons. At the same time, if the protein of wolfberry juice is not fully decomposed during alcoholic fermentation, more fusel alcohols may be produced. In addition, this method also deploys wolfberry polysaccharides, carotenoid extracts, etc., so that other colors appear in the brewed wine, which affects the sensory quality
[0008] In addition to the many defects in the above-mentioned brewing process of wolfberry wine, the liquor products in the domestic alcohol market are also uneven, and the homogeneity of products is serious, which further intensifies the competition of wolfberry wine.

Method used

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  • Brewing method of fructus lycii aroma type fructus lycii distilled baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of brewing method of wolfberry-flavored Chinese wolfberry distilled liquor comprises the following steps:

[0028] (1) Processing wolfberry juice: choose wolfberry from Zhongning, Ningxia, specifically choose dried wolfberry fruit obtained by drying or drying the fresh fruit of Zhongning wolfberry, and then use the extraction tank to extract wolfberry juice three times. The ratio of solid to liquid during the three extractions They are 1:8, 1:7, 1:6 respectively. At the same time, during the extraction process, the extraction tank is kept at 80°C and kept warm for 30 minutes, then the wolfberry juice is extracted, and the wolfberry juice is obtained by mixing three times.

[0029] (2) Blending: add 60mg / L pectinase to wolfberry juice, then adjust the sugar content to 170g / L~190g / L (calculated as glucose) with white sugar, and adjust the titration acid to 4.5 with citric acid g / L~5.0g / L (calculated by tartaric acid).

[0030] (3) Fermentation: add active dry yeas...

Embodiment 2

[0041] A kind of brewing method of wolfberry-flavored Chinese wolfberry distilled liquor comprises the following steps:

[0042] (1) Processing wolfberry juice: choose wolfberry from Zhongning, Ningxia, specifically select fresh wolfberry fruit picked from June to September every year, and remove impurities such as raw fruit, moldy fruit, fruit stem, fruit leaves, etc., and use pure water to spray and wash away Drain the pesticide residues and dust, and use a beater to crush the wolfberry into 2mm wolfberry particles.

[0043] (2) Blending: add 40mg / L pectinase to wolfberry juice, then adjust the sugar content to 220g / L-240g / L (calculated as glucose) with white sugar, and adjust the titration acid to 6.0 with citric acid g / L~6.5g / L (calculated by tartaric acid).

[0044] (3) Fermentation: Add active dry yeast Saccharomyces cerevisiae, control the temperature at 24°C to 28°C for fermentation, perform three open cycles per day, and cycle time for 30 minutes, when the reducing s...

Embodiment 3

[0055] A kind of brewing method of wolfberry-flavored Chinese wolfberry distilled liquor comprises the following steps:

[0056] (1) Processing wolfberry juice: choose wolfberry from Zhongning, Ningxia, specifically choose dried wolfberry fruit obtained by drying or drying the fresh fruit of Zhongning wolfberry, and then use the extraction tank to extract wolfberry juice three times. The ratio of solid to liquid during the three extractions They are 1:8, 1:7, 1:6 respectively. At the same time, during the extraction process, the extraction tank is kept at 80°C and kept warm for 30 minutes, then the wolfberry juice is extracted, and the wolfberry juice is obtained by mixing three times.

[0057] (2) Blending: add 50mg / L pectinase to wolfberry juice, then adjust the sugar content to 200g / L-210g / L (calculated as glucose) with white sugar, and adjust the titration acid to 5.0 with citric acid g / L~5.5g / L (calculated by tartaric acid).

[0058] (3) Fermentation: add active dry yeas...

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Abstract

The invention belongs to the technical field of food processing, and relates to a brewing method of fructus lycii aroma type fructus lycii distilled baijiu. The brewing method comprises the steps of 1, processing of fructus lycii juice; 2, pulp mixing; 3, fermentation; 4, separation; 5, enzymolysis, 6, primary distillation; 7, distillation of lycium barbarum leaves; 8, secondary distillation; 9, ageing in a pottery jar; 10, blending; 11, micro-aerobic ageing; 12, filtration, detection and filling. The brewing method has the advantages that fructus lycii is taken as a raw material for fermentation, the lycium barbarum leaves are adopted for distillation, the brewed wine body is colorless, transparent and clear, has strong fruit aroma of the fructus lycii, the wine aroma coordinates with thefruit aroma, the wine is mellow and sweet in the mouth, industrial chains of the fructus lycii are further broadened and extended, and deep processing of the fructus lycii develops towards the high value-added benefit production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for brewing wolfberry-flavored Chinese wolfberry distilled liquor. Background technique [0002] Lycium barbarum is a common Chinese herbal medicine and health food. As early as in the "Compendium of Materia Medica", it is recorded that wolfberry is mainly used to cure thirst due to heat, and has the effects of nourishing the skin, whitening the skin, improving eyesight and calming the nerves, and making people live longer; Body immunity, promoting body growth, anti-tumor, lowering blood pressure, lowering blood sugar and other effects can be widely used in health food. [0003] Lycium barbarum leaves, which are called "Tianjingcao" in traditional Chinese medicine, are the tender stems, leaves or buds of Lycium barbarum of the Solanaceae plant. There is also a record in "Compendium of Materia Medica": "Collecting wolfberry leaves in spring, named Tianjingcao; pic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/023C12G3/06C12H6/02C12R1/865
CPCC12G3/023C12G3/06C12H6/02
Inventor 王黎明赵旭董建方周学义赵智慧冯天霞刘乐党文宏马艳
Owner 宁夏红枸杞产业有限公司
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