A production process of birch sap nutrient liquor

Abstract

The application discloses a white birch juice nutrient liquor production process and relates to the technical field of white birch juice liquor, which comprises the following steps: S1: filtering white birch juice stock solution and sterilizing the same by using a high-temperature instantaneous sterilization machine at 120 DEG C for 10-20 s; S2: bacterial fermentation: the fermentation temperature is 30-35 DEG C until the juice becomes turbid; S3: yeast fermentation: the fermentation temperature is 16-20 DEG C, the fermentation time is 50-60 days, and whether white granulated sugar needs to be added is determined according to the sugar content; S4: original liquor separation; S5: twice distillation; S6: aging storage to obtain white birch juice aged liquor; and S7: soaking duhshing and birch brown pore fungus in the white birch juice aged liquor and blending. The white birch juice nutrient liquor is prepared by using white birch juice as raw material through bacterial fermentation, yeast fermentation, distillation and blending, trace elements and minerals in the white birch juice are retained, beneficial active substances generated by bacillus subtilis growth and reproduction are obtained, and duhshing and birch brown pore fungus are soaked to increase the aroma and nutritional components of the product.

Description

TECHNICAL FIELD

[0001] The present application relates to birch sap liquor technical field, specifically to a kind of white birch sap nutrition liquor production process. BACKGROUND

[0002] White birch sap is praised as "miraculous sap" for its containing whole plant-based nutrients, it contains rich natural nutrients, such as amino acids, glucose, vitamins, minerals and other nutrients that are easy to be absorbed by human body, also contains a variety of functional ingredients, including white birch triterpenoids, polyphenols, crude polysaccharide, saponin, betulin and other active ingredients, it is currently recognized as a physiological activity water with rich nutrients in the world, has the effects of improving human immunity, anti-inflammatory, antibacterial, anti-tumor, antioxidant, anti-fatigue, regulating lipid metabolism and other effects. And the Bacillus subtilis contained in white birch sap is a gram-positive bacteria, the cell wall does not contain endotoxin, can secrete a large amount of protein to extracellular, it can form spores, and there is only one spore in ascus, and it has strong resistance, it belongs to a species of probiotics, Bacillus subtilis produces active substances such as subtilin, polymyxin, nystatin and short rod peptide during growth, these active substances have obvious inhibitory effect on pathogenic bacteria or endogenous pathogenic bacteria, and can synthesize vitamins B1, B2, B6, niacin and other B vitamins, can improve the activity of interferon and macrophages in human body, also can improve the level of immunoglobulin and antibody, enhance the function of cellular immunity and humoral immunity, improve the group immunity; Birch sap can only be collected in spring for 12-15 days, and after simple processing, it is directly drunk, the taste is not good, and the biological stability is also poor; If the white birch sap collected in spring is stored for a long time, the storage conditions are required to be high, otherwise the nutritional components in white birch sap will be reduced, and other microorganisms or impurities will be contaminated. SUMMARY

[0003] The present application aims to overcome the deficiencies of the prior art, provide a white birch sap nutrition liquor production process, which retains the nutritional components in white birch sap while expanding the resource utilization of white birch sap.

[0004] To achieve the above-mentioned purpose, the technical scheme adopted by the present application is as follows:

[0005] A white birch sap nutrition liquor production process, comprising the following steps:

[0006] S1: filter the white birch sap stock solution, and sterilize it with a high-temperature instantaneous sterilizer at 120℃ for 10-20s, then add the sterilized white birch sap stock solution into a fermentation tank;

[0007] S2: bacterial fermentation: adjust the temperature of white birch sap in the fermentation tank to 30-35℃, stand for 3 days until the juice becomes turbid, then adjust the temperature to 15-17℃ and add potassium metabisulfite, stand for 24h;

[0008] S3: Yeast fermentation: white granulated sugar and yeast are added to the fermentation tank for fermentation, the fermentation temperature is controlled at 16-20℃, and the fermentation is carried out for 50-60 days until the alcohol degree reaches 12 vol; the alcohol degree and sugar content of the fermentation liquor are tested during the fermentation, and whether white granulated sugar needs to be added is determined according to the sugar content;

[0009] S4: After the fermentation is completed, the produced base liquor is separated;

[0010] S5: Distillation: the separated base liquor is subjected to twice distillation until the alcohol degree reaches 50-60 vol / L;

[0011] S6: Aging storage: the base liquor subjected to twice distillation in step S4 is stored at room temperature and in the dark for 1-6 years to obtain white birch juice aged liquor;

[0012] S7: Blending: In the white birch juice aged liquor, 100 g / L of Inonotus obliquus is added and soaked for 25-40 days to obtain Inonotus obliquus concentrated liquor; in the white birch juice aged liquor, 50 g / L of Ledum palustre is added and soaked for 15-30 days to obtain Ledum palustre concentrated liquor; the Inonotus obliquus concentrated liquor, the Ledum palustre concentrated liquor and the white birch juice aged liquor are mixed at a ratio of 5:1:94 and filtered to obtain white birch juice nutrient liquor.

[0013] Further, the amount of potassium metabisulfite added in step S1 is 120 mg / L.

[0014] Further, a 900-mesh pipeline filter is selected for filtering in step S1.

[0015] Further, in step S3, the amount of white granulated sugar added is 95 g / L, the amount of yeast added is 0.2-0.4 g / L, and the alcohol degree and sugar content of the fermentation liquor are tested during the fermentation; when the sugar content reaches 30 g / L, white granulated sugar is added according to the standard of 17 g / L of white granulated sugar producing 1 degree of liquor.

[0016] Further, in step S5, twice distillation is carried out, the first distillation is carried out until the alcohol degree reaches 20 vol / L, and the second distillation is carried out until the alcohol degree reaches 50-60 vol / L.

[0017] Further, the white birch juice nutrient liquor obtained in step S7 is subjected to filtering, filling, bottle storage, lamp inspection, code spraying, label sticking, inspection and then is boxed and stored in the warehouse; before filling, the bottles used for filling need to be washed clean by a bottle washing machine and rinsed with pure water; the bottle cap is soaked and cleaned with pure water, and then is placed in a bottle cap sterilizer for ultraviolet sterilization for 30 minutes; the bottle storage time is not less than 60 days.

[0018] Compared with the prior art, the present application has the following beneficial effects:

[0019] (1) The present application uses birch sap as raw material, and prepares birch sap nutrient liquor through fermentation, distillation and blending, retains the trace elements and minerals in the birch sap which are beneficial to human body, develops a new method for processing birch sap, and improves the economic added value of the birch sap.

[0020] (2) The high-temperature sterilization of the present application retains bacillus subtilis, and then the bacillus subtilis is allowed to grow and reproduce through bacterial fermentation, so as to produce active substances beneficial to human body; after the bacterial fermentation is inhibited by adding potassium metabisulfite, the birch sap is subjected to yeast fermentation by adding yeast, so as to increase the nutrients in the birch sap which are beneficial to human body. The addition of potassium metabisulfite before the yeast fermentation can inhibit the growth of other microorganisms in the fermentation process, and can also increase the acidity of the fermentation liquor and prevent oxidation and browning. After the fermentation is completed, the quality of the fermentation mash is directly related to the quality and flavor of the finished liquor, and the higher the quality of the fermentation mash, the richer the various nutrients contained in the fermentation mash, and the higher the nutritional and health care value.

[0021] (3) The prepared birch sap liquor is subjected to blending in the present application, and first, the du-jiang and the birch brown pore fungus are soaked respectively to obtain du-jiang strong liquor and birch brown pore fungus strong liquor. In the present application, the soaking amount of du-jiang is small, which is mainly to increase the aroma of the product, and the soaking amount of birch brown pore fungus is large, so that the product has the effects of lowering blood lipids, eliminating free radicals, beautifying and nourishing the skin, improving allergic constitution, and regulating gastrointestinal disorders. Through sufficient fermentation of the birch sap and the bacillus subtilis, and finally soaking the du-jiang and the birch brown pore fungus, a birch sap nutrient liquor with rich aroma and high nutrients is obtained.

[0022] (4) In the present application, the fermentation time after the addition of yeast is as long as two months (50-60 days), while the fermentation time for the existing wine-making process is usually several days, and even the fermentation of grape wine can be completed in five or six days. If the fermentation time is too short, the fermentation may not be complete, many nutrients cannot be fully released, or there are many intermediate products which cannot be absorbed and utilized by the human body. Through slow fermentation at low temperature, the present application can decompose and transform the useless substances in the birch sap, and can further improve the release and decomposition rate of beneficial nutrients, so that many easily absorbed nutrients are obtained. BRIEF DESCRIPTION OF DRAWINGS

[0023] Figure 1 The present application provides a production process flow chart of birch sap nutrient liquor. DETAILED DESCRIPTION

[0024] The present application will be further described below in combination with the accompanying drawings and examples. The modes of the present application include but are not limited to the following examples.

[0025] Example 1

[0026] The embodiment provides a white birch juice nutrient liquor production process, which comprises the following steps.

[0027] (1) The white birch juice raw solution is filtered through a 900-mesh pipeline filter, and then subjected to high-temperature instantaneous sterilization at 120 DEG C for 12s (kills general miscellaneous bacteria and retains bacillus subtilis); after sterilization, the white birch juice raw solution is added into a fermentation tank;

[0028] (2) Bacterial fermentation: the temperature of the white birch juice in the fermentation tank is adjusted to 30 DEG C (beneficial to the growth and reproduction of bacillus subtilis), and the juice is left to ferment until the juice becomes turbid (about 3 days); then the temperature is adjusted to 16 DEG C, 120 mg / L of potassium metabisulfite is added, and the mixture is left to stand for 24h; the process can inhibit the growth of other microorganisms in the fermentation process, increase the acidity of the fermentation liquor, and prevent oxidation and browning; in addition, the white birch juice contains bacillus subtilis, and the fermentation of the bacteria can also increase the acidity of the fermentation liquor;

[0029] (3) Yeast fermentation: 95 g / L of white granulated sugar and 0.2 g / L of yeast are added into the fermentation tank for fermentation, the fermentation temperature is controlled at 16 DEG C, and the fermentation is carried out until the alcohol degree reaches 12 vol, and the fermentation time is 50 days; during the fermentation process, the alcohol degree and sugar content of the fermentation liquor are tested, and when the sugar content is 30 g / L, white granulated sugar is added according to the standard of 17 g / L of white granulated sugar producing 1 degree of alcohol;

[0030] (4) After the fermentation is completed, the produced raw liquor is separated;

[0031] (5) Primary distillation: the separated raw liquor is subjected to primary distillation, and the distillation is carried out until the alcohol degree reaches 20 vol / L;

[0032] (6) Secondary distillation: the raw liquor subjected to the primary distillation in step (5) is subjected to secondary distillation until the alcohol degree reaches 50 vol / L;

[0033] (7) Aging storage: the raw liquor subjected to the secondary distillation in step (6) is stored at room temperature and in the dark, and the aging storage record is made, the storage time is 4 years, and the white birch juice aged liquor is obtained;

[0034] (8) Blending: 100 g / L of inonotus obliquus is added into the white birch juice aged liquor to obtain inonotus obliquus concentrated liquor after 25 days of soaking; 50 g / L of ledum palustre is added into the white birch juice aged liquor to obtain ledum palustre concentrated liquor after 15 days of soaking; the inonotus obliquus concentrated liquor, the ledum palustre concentrated liquor and the white birch juice aged liquor are mixed according to the proportion of 5:1:94 and filtered to obtain the white birch juice nutrient liquor. The inonotus obliquus grows on white birch, and the bioactive components contained in the inonotus obliquus can improve human body resistance, and have the effects of reducing blood lipids, eliminating free radicals, beautifying and nourishing the skin, improving allergic constitution, and regulating gastrointestinal disorders.

[0035] (9) The birch sap nutrient liquor prepared in step (8) is filtered, filled, bottled, lamp-inspected, coded, labeled, and then packed and stored in a warehouse. Before filling, the bottles used for filling need to be washed clean with a bottle washing machine and rinsed with pure water; the bottle caps are soaked and cleaned with pure water, and then placed in a bottle cap sterilizer for ultraviolet sterilization for 30 minutes. The time for bottle storage is not less than 60 days.

[0036] The Bacillus subtilis contained in the birch sap is a probiotic bacteria. In the process of fermenting and distilling the birch sap to produce liquor, the Bacillus subtilis is preserved. When the birch sap raw liquid is filtered and sterilized, the temperature is controlled at 120°C, and the time is 10-20s, so that the bacteria other than the Bacillus subtilis in the birch sap raw liquid are killed. Then the filtered and sterilized birch sap is subjected to bacterial fermentation. In this process, no yeast is added. The time for bacterial fermentation is about 3 days, and the temperature is 30-35°C. This temperature is beneficial to the growth and reproduction of the Bacillus subtilis. The 3-day fermentation of the Bacillus subtilis allows the Bacillus subtilis to fully ferment, produces active substances beneficial to the human body, and also increases the acidity of the fermentation liquid. Finally, yeast is added for yeast fermentation. In this embodiment, low-temperature slow fermentation is adopted. The temperature is controlled at 16-20°C, and the time is 50-60 days. The low-temperature slow fermentation is beneficial to the formation of sweet substances, the control of acid production and ester production, and the control of the formation of higher alcohols, so that the final liquor produced has a more mellow and sweet taste.

[0037] Embodiment 2

[0038] The embodiment provides a birch sap nutrient liquor production process, which comprises the following steps:

[0039] (1) The birch sap raw liquid is filtered through a 900-mesh pipeline filter, and then subjected to high-temperature instantaneous sterilization at 120°C for 20s (kills general bacteria and preserves Bacillus subtilis). After sterilization, the birch sap raw liquid is added to a fermentation tank.

[0040] (2) Bacterial fermentation: the temperature of the birch sap in the fermentation tank is adjusted to 35°C, and the fermentation is carried out until the liquid becomes turbid (about 3 days). Then the temperature is adjusted to 16°C, 120 mg / L of potassium metabisulfite is added, and the liquid is left to stand for 24h. This can inhibit bacteria, increase acidity, and prevent oxidation and browning.

[0041] (3) Yeast fermentation: 95 g / L of white granulated sugar and 0.4 g / L of yeast are added to the fermentation tank for fermentation. The fermentation temperature is controlled at 20°C, and the fermentation is carried out until the alcohol content reaches 12 vol. The fermentation time is 60 days. During the fermentation process, the alcohol content and sugar content of the fermentation liquid are tested. When the sugar content is 30 g / L, white granulated sugar is added according to the standard of 17 g / L of white granulated sugar producing 1 degree of alcohol.

[0042] (4) After the fermentation is completed, the produced base liquor is separated;

[0043] (5) Primary distillation: the separated base liquor is subjected to primary distillation until the liquor degree reaches 28 vol / L;

[0044] (6) Secondary distillation: the base liquor after the primary distillation in step (5) is subjected to secondary distillation until the liquor degree reaches 60 vol / L;

[0045] (7) Aging storage: the base liquor after the secondary distillation in step (6) is stored at room temperature in the dark, and the record of the aging storage is kept, the storage time is 6 years, and the birch juice aged liquor is obtained;

[0046] (8) Blending: In the birch juice aged liquor, 100 g / L of Inonotus obliquus is added and soaked for 40 days to obtain Inonotus obliquus strong liquor; in the birch juice aged liquor, 50 g / L of Ledum palustre is added and soaked for 30 days to obtain Ledum palustre strong liquor; the Inonotus obliquus strong liquor, the Ledum palustre strong liquor, and the birch juice aged liquor are mixed at a ratio of 5:1:94 and filtered to obtain the birch juice nutrient liquor.

[0047] (9) The birch juice nutrient liquor prepared in step (8) is filtered, filled, bottled, light-inspected, code-sprayed, labeled, inspected, and then boxed and stored in the warehouse. Before filling, the bottles used for filling need to be washed clean by a bottle washing machine and rinsed with pure water; the bottle caps are soaked and cleaned with pure water, and then placed in a bottle cap sterilizer for ultraviolet sterilization for 30 minutes. The bottled time is not less than 60 days.

[0048] Inonotus obliquus, also known as birch fungus, is a precious fungus for both medicine and food, belonging to Basidiomycotina, Hymenomycetes, Hymenochaetales, Hymenochaetaceae and Inonotus. Inonotus obliquus mainly parasitizes on white birch; the sclerotium thereof is in the form of a nodule with a diameter of 25-40 cm, contains rich polysaccharides, proteins, melanin and essential amino acids, and contains a large amount of mineral elements (such as K, Fe, Zn, Ca, Mg, etc.), and has a very high nutritional value. After in-depth research on Inonotus obliquus, it is found that Inonotus obliquus has the effects of antioxidant, anti-tumor, anti-diabetic, anti-inflammatory, treatment of cardiovascular diseases, etc.; in addition, Inonotus obliquus has certain curative effect on inflammatory bowel disease and other gastrointestinal diseases. At present, many Inonotus obliquus products have been put on the market, including food, health drinks, tea preparations, etc., and Russia has made them into decoctions, infusions, tinctures, tablets, granules, muscle injection, etc. for the treatment of diseases or health care. In the present application, Inonotus obliquus is soaked in birch sap liquor, so that the birch sap liquor has different tastes and different effects, and the effects of the birch sap liquor and Inonotus obliquus are combined, which can adapt to more people.

[0049] The above examples are only one of the preferred embodiments of the present application, and should not be used to limit the protection scope of the present application, but any modification or polishing without substantial meaning made within the main design idea and spirit of the present application, and the technical problems solved are still consistent with the present application, should be included in the protection scope of the present application.

Claims

1. A process for producing birch sap-based nutritional spirits, characterized in that, Includes the following steps: S1: After filtering the birch sap concentrate, sterilize it at 120°C for 10-20 seconds using a high-temperature instantaneous sterilizer, and then add the sterilized birch sap concentrate to the fermentation tank. S2: Bacterial fermentation: Adjust the temperature of birch sap in the fermenter to 30-35℃, let it stand for 3 days until the sap becomes cloudy, then adjust the temperature to 15-17℃ and add 120mg / L of potassium metabisulfite, let it stand for 24 hours; S3: Yeast fermentation: Add white sugar and yeast to the fermentation tank for fermentation. The fermentation temperature is controlled at 16-20℃. Fermentation continues until the alcohol content reaches 12 vol, and the fermentation time is 50-60 days. The amount of white sugar added is 95g / L. During the fermentation process, the alcohol content and sugar content of the fermentation liquid are tested. When the sugar content reaches 30g / L, white sugar is added again according to the standard of 17g / L of white sugar to produce 1 degree of alcohol. S4: After fermentation, the resulting raw spirit is separated; S5: Distillation: The separated raw spirit is distilled twice until the alcohol content reaches 50-60 vol / L; S6: Aging and storage: The raw spirit after the two distillations in step S4 is stored at room temperature and away from light for 1-6 years to obtain birch sap vintage spirit; S7: Blending: Birch inoculum is added to the birch sap vintage spirit at a rate of 100 g / L and soaked for 25-40 days to obtain birch inoculum concentrated spirit; Aromatherapy is added to the birch sap vintage spirit at a rate of 50 g / L and soaked for 15-30 days to obtain Aromatherapy concentrated spirit; Birch inoculum concentrated spirit, Aromatherapy concentrated spirit, and birch sap vintage spirit are mixed in a ratio of 5:1:94 and filtered to obtain birch sap nutritional spirit; The amount of yeast added in step S3 is 0.2–0.4 g / L.

2. The process for producing birch sap nutritional spirits according to claim 1, characterized in that, In step S1, a 900-mesh pipeline filter is used for filtration.

3. The process for producing birch sap nutritional spirits according to claim 1, characterized in that, In step S5, there are two distillations: the first distillation is carried out until the alcohol content reaches 20 vol / L, and the second distillation is carried out until the alcohol content reaches 50-60 vol / L.

4. The process for producing birch sap nutritional spirits according to claim 1, characterized in that, The birch sap nutritional spirit obtained in step S7 is filtered, filled, bottled, inspected by light, printed, labeled, and tested before being packed and stored. Before filling, the bottles used for filling need to be washed clean with a bottle washing machine and rinsed with pure water. The bottle caps are soaked and cleaned with pure water and then placed in a bottle cap sterilizer for 30 minutes of ultraviolet sterilization. The bottling time is no less than 60 days.

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