Camellia and duck manure flavored Xiaotai wine and preparation method thereof
By introducing camellia extract into cider and using a precisely controlled fermentation process, the problems of long fermentation cycles and monotonous aromas in traditional cider have been solved, resulting in a camellia-flavored cider with a unique three-in-one aroma, thus enhancing the drinking experience.
Patent Information
- Application Number
- CN202511699363.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-19
- Publication Date
- 2026-02-27
AI Technical Summary
Traditional apple cider has a long fermentation period, resulting in a lack of aromatic compounds and a relatively simple taste, which fails to meet modern people's demand for healthy eating.
It is brewed using camellia extract, which blends floral, tea and fruit aromas to create a unique flavor. It is fermented and blended using a specific ratio of apple juice, yeast nutrients, catalase, glucose oxidase and other components. The temperature, pressure and dissolved oxygen parameters during the fermentation process are controlled to ensure the preservation and fusion of aromas.
A camellia-flavored cider was prepared, which blends floral, tea, and fruity aromas, while retaining the main flavor profile of camellia's delicate sweetness and herbal notes, thus enhancing the drinking experience.
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the field of herbal composite flavor wine, in particular to a camellia flower and duck excrement flavor cider and a preparation method thereof. BACKGROUND
[0002] Cider is a transliteration of English, usually means cider, is a fermented alcoholic beverage made of apple juice, is the second largest fruit wine in the world after wine, alcohol content is usually 2%-8.5%. With the development of the times, cider not only means fermented fruit wine, but also gradually evolves into a general term for fruit wine fermented from various fruit juices. Cider has low alcohol content and is rich in nutrients, which meets the needs of contemporary people pursuing healthy diet and healthy life. China is the world's largest apple producer, with annual output exceeding 50% of the world's total apple output. China's apple consumption market is mainly for fresh consumption, a small amount for juice, dried fruit and other products, and a small part for export. According to the statistics of China Academy of Agricultural Sciences, by now, China's apple production has shown a serious over-supply phenomenon. Cider, as an alcoholic beverage fermented from apples and other fruits, can improve the nutritional value of apple juice through the metabolism of probiotics-yeast, increase the added value, and to some extent solve the problem of overproduction of apples and other fruits in China. However, traditional apple cider is fermented by brewing yeast, which has a long fermentation period and insufficient flavor substances, and the taste is relatively single. SUMMARY
[0003] In order to solve the technical problems in the background art, the present application provides a camellia flower and duck excrement flavor cider and a preparation method thereof. The newly brewed camellia flower and duck excrement flavor cider combines flower aroma, tea aroma and fruit aroma to form a three-in-one flavor. The camellia flower extract is used for brewing, which retains the sweet and herbal taste of camellia flower.
[0004] A camellia flower and duck excrement flavor cider, the cider base wine is made of the following components by weight: 500-600 kg of decolorized and deacidified apple juice, 1-3 kg of Angelus yeast nutrient agent, 0.1-2 kg of diammonium hydrogen phosphate, and appropriate amount of water.
[0005] A camellia flower and duck excrement flavor cider, 2000L cider base wine is made of the following components by weight: 550 kg of decolorized and deacidified apple juice, 2 kg of Angelus yeast nutrient agent, 1 kg of diammonium hydrogen phosphate, and the rest is water.
[0006] A camellia flower and duck shit fragrance flavored sake is prepared from 500-1000L base liquor, 10-20kg camellia flower concentrate, 0.05-0.2kg catalase, 0.05-0.2kg glucose oxidase, 12-20kg duck shit fragrance single-cone bosh 231281, 2-6kg duck shit fragrance single-cone bosh tea 231279, 100-200kg decolorized and deacidified apple juice (65°Brix), 10-30kg lemon juice, and 5-15kg bergamot lemon juice.
[0007] A camellia flower and duck shit fragrance flavored sake is prepared from 500-1000L base liquor, 10-20kg camellia flower concentrate, 0.05-0.2kg catalase, 0.05-0.2kg glucose oxidase, 12-20kg duck shit fragrance single-cone bosh 231281, 2-6kg duck shit fragrance single-cone bosh tea 231279, 100-200kg decolorized and deacidified apple juice (65°Brix), 10-30kg lemon juice, and 5-15kg bergamot lemon juice.
[0008] A camellia flower and duck shit fragrance flavored sake is prepared from 500-1000L base liquor, 10-20kg camellia flower concentrate, 0.05-0.2kg catalase, 0.05-0.2kg glucose oxidase, 12-20kg duck shit fragrance single-cone bosh 231281, 2-6kg duck shit fragrance single-cone bosh tea 231279, 100-200kg decolorized and deacidified apple juice (65°Brix), 10-30kg lemon juice, and 5-15kg bergamot lemon juice. The base liquor preparation method comprises the following steps: (1) cleaning, connecting the sugar dissolving tank to the fermentation tank, adding appropriate amount of brewing water and peracetic acid in the sugar dissolving tank, stirring uniformly, and then pumping out through the front three-way outlet of the temporary storage tank to clean the pipeline; (2) adding initial materials and processing, adding initial materials in the sugar dissolving tank, first adding bottom water, then adding decolorized and deacidified apple juice, Angelus yeast nutrient, diammonium phosphate, stirring uniformly, heating and keeping warm, sterilizing, then cooling the initial materials through plate heat exchanger, full oxygenation through the Venturi tube, and pumping into the fermentation tank; (3) water supplementing and processing, supplementing brewing water in the sugar dissolving tank, cooling through plate heat exchanger, full oxygenation through the Venturi tube, and pumping into the fermentation tank until the required amount of material is shown by the flowmeter, and sampling and detecting the liquor concentration in the fermentation tank; (4) confirming the pass, adding materials and processing, after confirming the pass, adding yeast in the fermentation tank, water sealing, setting the fermentation temperature to 20℃, starting fermentation, and discharging residue from the bottom valve of the fermentation tank the next day; (5) fermentation processing, after about half a month of fermentation, when the apparent concentration of the liquor decreases to 0°Plato, adjusting the water seal to 1bar, when the apparent concentration of the liquor is stable and does not decrease any more, discharging residue from the bottom valve of the fermentation tank, confirming that the pressure of the fermentation tank is 1bar, if not enough, pressurizing with carbon dioxide, and then setting the temperature of the fermentation tank to 2℃, starting cooling; (6) Centrifugal treatment and obtain base liquor, when the temperature of wine liquid is reduced to 2℃, carry out residue discharge operation from the bottom valve of fermentation tank, confirm the pressure of fermentation tank is 1 bar, if not enough, use carbon dioxide to prepare pressure, then carry out centrifugal operation on wine liquid to remove yeast and impurities, finally obtain clear and bright Xidajiu base liquor.
[0009] Preparation method: (1) Cleaning, filter tank is connected to sugar dissolving tank and then to fermentation tank. Add 200L 85℃ brewing water and 400ml peroxyacetic acid in the filter tank, stir uniformly, then pump to the temporary storage tank and then to the temporary storage tank before the three-way outlet is discharged to clean the pipeline; (2) Set parameters, add base liquor and other materials to the temporary storage tank, set the temperature of the temporary storage tank to 2℃, adjust the water seal to 1 bar, and the pressure is 1 bar. Transfer 760L Xidajiu base liquor (assuming the base liquor alcohol content is 10%vol) in the fermentation tank to the temporary storage tank. Add 15kg camellia flower concentrate, 0.1kg catalase, and 0.1kg glucose oxidase to the temporary storage tank; (3) Add water and other materials, add 1000L 85℃ brewing water, 16kg duck shit Xiang single-cone 231281, and 4kg duck shit Xiang single-cone 231279 to the filter tank, soak for 15 minutes, filter the tea soup and pump it to the sugar dissolving tank. Add 150kg decolorized and deacidified apple juice (65°Brix), 20kg lemon juice, and 10kg water lemon juice to the sugar dissolving tank, stir evenly, and heat the material to 85℃ for 10 minutes to sterilize. Then cool the initial material to 2℃ by plate heat exchanger, and pump it into the temporary storage tank. Supplement 85℃ brewing water to the sugar dissolving tank, cool it to 2℃ by plate heat exchanger, and pump it into the temporary storage tank until the flowmeter shows that the material in the tank reaches 2000L. Stir the material in the temporary storage tank with 2 bar carbon dioxide until the dissolved oxygen is ≤100ppb. Measure the alcohol content of the wine liquid in the laboratory, which should be 3.8-4.0%vol, and start static aging; (4) Temporary storage and residue discharge, carry out residue discharge operation from the bottom valve of the temporary storage tank for three consecutive days after entering the tank, until there is no obvious amount of tea residue and fruit paste. Measure the dissolved oxygen of the wine liquid, which should be ≤50ppb (if it is high, continue to age to consume oxygen by enzyme reaction), and the carbonation value should be 4.6-5.2g / L (if it is low, use titanium rod to inject bubble-shaped carbon dioxide, if it is high, stir the wine liquid with carbon dioxide to release too much dissolved carbon dioxide); (5) Filling, after passing the quality inspection, it can be filled.
[0010] A kind of camellia flower duck shit Xiang flavor Xidajiu, the base liquor preparation method is specifically as follows: (1) Connect the sugar dissolving tank and the fermentation tank: add 200L 85℃ brewing water and 400ml peroxyacetic acid to the sugar dissolving tank, stir uniformly, then pump to the temporary storage tank before the three-way outlet is discharged to clean the pipeline; (2) The initial material in the sugar dissolving tank: first add 200 L of 85°C bottoming water, then add 550 kg of decolorized and deacidified apple juice (65°Brix), 2 kg of Angel yeast nutrient FN502, and 1 kg of diammonium phosphate. Stir well and heat the material to 85°C and maintain for 10 minutes for sterilization. Then cool the initial material to 20°C through plate heat exchanger, oxygenate through Venturi tube, and pump into the fermentation tank; (3) Add 85°C brewing water to the sugar dissolving tank, cool to 20°C through plate heat exchanger, oxygenate through Venturi tube, and pump into the fermentation tank until the flowmeter shows that 2000 L of material has been added to the tank. The original concentration of the wine in the fermentation tank should be 18.5±1.5°Plato; (4) After confirming the quality of the wine, add 1 kg of Angel BV818 yeast to the fermentation tank, set the water seal to 0.2 bar, and set the fermentation temperature to 20°C. Start fermentation and perform sludge discharge from the bottom valve of the fermentation tank the next day; (5) After 15 days of fermentation, when the apparent concentration of the wine decreases to 0°Plato, set the water seal to 1 bar. When the apparent concentration of the wine stabilizes and does not decrease further, the concentration is 1.0-1.5°Plato. Perform sludge discharge from the bottom valve of the fermentation tank, confirm that the pressure of the fermentation tank is 1 bar, and if not sufficient, use carbon dioxide to prepare pressure. Then set the fermentation tank temperature to 2°C and start cooling; (6) When the wine temperature decreases to 2°C, perform sludge discharge from the bottom valve of the fermentation tank, confirm that the pressure of the fermentation tank is 1 bar, and if not sufficient, use carbon dioxide to prepare pressure. Perform centrifugation of the wine with the centrifugation parameters of 5000 r / min and 2000 L / h to remove yeast and impurities. Finally, obtain clear Camellia japonica and duck shit flavored cider base wine with an alcohol content of 10.0-11.5%vol.
[0011] A Camellia japonica and duck shit flavored cider is prepared by the following steps: (1) Connect the filter tank to the sugar dissolving tank and then to the fermentation tank. Add 200 L of 85°C brewing water and 400 ml of peroxyacetic acid to the filter tank. Stir well and then pump to the sugar dissolving tank and then to the temporary storage tank through the front three-way outlet for pipeline cleaning; (2) Set the temperature of the temporary storage tank to 2°C and the water seal to 1 bar with a pressure of 1 bar. Transfer 760 L of cider base wine from the fermentation tank to the temporary storage tank. Add 15 kg of Camellia japonica concentrate, 0.1 kg of catalase, and 0.1 kg of glucose oxidase to the temporary storage tank; (3) Filter tank is added with 1000L 85℃ brewing water, 16kg duck shit Xiang single-cone Xiang 231281, 4kg duck shit Xiang single-cone Xiang tea 231279, soaked for 15 minutes, filtered to take tea soup and pumped to the sugar dissolving tank, 150kg decolorized and deacidified apple juice (65°Brix), 20kg lemon juice, 10kg water lemon juice are added to the sugar dissolving tank, the material is stirred and heated to 85℃ and kept for 10 minutes for sterilization, then the initial material is cooled to 2℃ by plate heat exchanger, and all is pumped into the temporary storage tank, the sugar dissolving tank is supplemented with 85℃ brewing water, cooled to 2℃ by plate heat exchanger, and pumped into the temporary storage tank until the flowmeter shows that the material in the tank reaches 2000L, the temporary storage tank is connected with 2bar carbon dioxide to stir the material until the dissolved oxygen is ≤100ppb, the alcohol content of the wine measured in the laboratory should be 3.8-4.0%vol, and the static aging is started; (4) After entering the tank, the residue is discharged from the bottom valve of the temporary storage tank for three consecutive days until there is no obvious amount of tea residue and fruit paste, the dissolved oxygen of the wine should be ≤50ppb (if it is high, continue to age to consume oxygen by enzyme reaction), and the carbonation value is 4.6-5.2g / L (if it is low, the titanium rod is used to punch into bubble-shaped carbon dioxide, and if it is high, the wine is stirred with carbon dioxide to release too much dissolved carbon dioxide); (5) After passing, the filling can be carried out.
[0012] Beneficial effects: The newly brewed camellia flower duck shit Xiang flavored sake has the flavor of flower, tea and fruit, and the three flavors are integrated. The camellia flower extract is used for brewing, the sweet and sweet smell of camellia flower and the taste of herb are retained, and the drink has a unique flavor. DETAILED DESCRIPTION
[0013] In order to make the purpose, technical scheme and advantages of the present application clearer and more apparent, the present application is further described in detail. It should be understood that the specific examples described herein are only used to explain the present application and do not limit the present application.
[0014] Example 1: A camellia flower duck shit Xiang flavored sake, the sake base wine is made from the following components by weight: 500kg decolorized and deacidified apple juice, 1kg Angelus yeast nutrient, 0.1kg diammonium hydrogen phosphate, and appropriate amount of water.
[0015] A camellia flower duck shit Xiang flavored sake, the sake is made from the following components by weight: 500L base wine, 10kg camellia flower concentrate, 0.05kg catalase, 0.05kg glucose oxidase, 12kg duck shit Xiang single-cone Xiang 231281, 2kg duck shit Xiang single-cone Xiang tea 231279, 100kg decolorized and deacidified apple juice (65°Brix), 10kg lemon juice, 5kg water lemon juice.
[0016] A camellia flower and duck excrement flavor sake, a preparation method thereof comprises the following base liquor preparation method and blending preparation method, Base liquor preparation method: (1) cleaning, the sugar solution tank is connected to the fermentation tank, the appropriate amount of brewing water and peracetic acid are added in the sugar solution tank, after stirring uniformly, the pump is used to discharge to the temporary storage tank three-way outlet, and the pipeline is cleaned; (2) adding initial materials and processing, the initial materials are added in the sugar solution tank, the bottom water is added first, then the decolorized and deacidified apple juice, angel yeast nutrient agent and diammonium phosphate are added, stirring is uniformly carried out, temperature is raised and preserved, and sterilization is carried out, then the initial materials are cooled by plate heat exchanger, the whole process is oxygenated by venturi tube, and all are pumped into the fermentation tank; (3) water supplementing and processing, the brewing water is supplemented in the sugar solution tank, is cooled by plate heat exchanger, is oxygenated by venturi tube, is pumped into the fermentation tank until the flowmeter shows that the material in the tank reaches the required amount, and the liquor concentration is detected by sampling in the fermentation tank; (4) confirming qualified, adding materials and processing, after confirming that the liquor is qualified, the yeast is added in the fermentation tank, the water seal is sealed, the fermentation temperature is set to 20 DEG C, fermentation is started, and the residue is discharged from the bottom valve of the fermentation tank the next day; (5) fermentation processing, after about a month of fermentation, when the apparent concentration of the liquor decreases to 0 °Plato, the water seal is adjusted to 1 bar, when the apparent concentration of the liquor is stable and does not decrease any more, the residue is discharged from the bottom valve of the fermentation tank, the pressure of the fermentation tank is confirmed to be 1 bar, if it is insufficient, carbon dioxide is used for pressure preparation, and then the temperature of the fermentation tank is set to 2 DEG C, and cooling is started; (6) centrifugal processing and obtaining base liquor, when the temperature of the liquor decreases to 2 DEG C, the residue is discharged from the bottom valve of the fermentation tank, the pressure of the fermentation tank is confirmed to be 1 bar, if it is insufficient, carbon dioxide is used for pressure preparation, and then the liquor is subjected to centrifugal operation, the yeast and impurities are removed, and finally the clear sake base liquor is obtained.
[0017] Blending preparation method: (1) cleaning, the filter tank is connected to the sugar solution tank and then connected to the fermentation tank. 200L 85 DEG C brewing water and 400ml peracetic acid are added in the filter tank, after stirring uniformly, the pump is used to discharge to the sugar solution tank and then to the temporary storage tank three-way outlet, and the pipeline is cleaned; (2) setting parameters, the base liquor and other materials are added to the temporary storage tank, the temperature of the temporary storage tank is set to 2 DEG C, the water seal is adjusted to 1 bar, and the pressure is 1 bar. 500L sake base liquor (assuming that the base liquor alcohol content is 10%vol) is transferred to the temporary storage tank in the fermentation tank. 10kg camellia flower concentrate, 0.05kg catalase and 0.05kg glucose oxidase are added to the temporary storage tank; (3) Add water and other materials, filter tank to add 1000L 85℃ brewing water, 12kg duck shit Xiang single-cone 231281, 2kg duck shit Xiang single-cone 231279, soak for 15 minutes, filter tea soup to pump to the sugar solution tank. Add 100kg decolorized and deacidified apple juice (65°Brix), 10kg lemon juice, 5kg water lemon juice to the sugar solution tank, stir well and heat the material to 85℃ for 10 minutes to sterilize. Then the initial material is cooled to 2℃ by plate heat exchanger, and all is pumped into the temporary storage tank. The sugar solution tank is supplemented with 85℃ brewing water, cooled to 2℃ by plate heat exchanger, and pumped into the temporary storage tank until the flowmeter shows that the material in the tank reaches 2000L. The temporary storage tank is connected to 2bar carbon dioxide to stir the material until the dissolved oxygen is ≤100ppb. The laboratory measures the alcohol content of the wine to be 3.8-4.0%vol, and the static aging begins; (4) Store and discharge residue, discharge residue from the bottom valve of the temporary storage tank for three consecutive days after entering the tank, until there is no obvious amount of tea residue and fruit paste. Measure the dissolved oxygen of the wine to be ≤50ppb (if high, continue to age to consume oxygen by enzyme reaction), and the carbonation value to be 4.6-5.2g / L (if low, use titanium rod to punch into bubble-shaped carbon dioxide, if high, use carbon dioxide to stir the wine to release too much dissolved carbon dioxide); (5) Filling, which can be carried out after passing the quality inspection.
[0018] A camellia flower duck shit Xiang flavored sake, the base wine preparation method is specifically as follows: (1) Connect the sugar solution tank with the fermentation tank: add 200L 85℃ brewing water and 400ml peracetic acid to the sugar solution tank, stir well, then pump out from the three-way outlet in front of the temporary storage tank to clean the pipeline; (2) Initial material in the sugar solution tank: first add 200L 85℃ bottom water, then add 500kg decolorized and deacidified apple juice (65°Brix), 1kg Angel yeast nutrient FN502, and 0.1kg diammonium phosphate, stir well, heat the material to 85℃, and sterilize for 10 minutes. Then cool the initial material to 20℃ by plate heat exchanger, and fully pump into the fermentation tank with full oxygenation by Venturi tube; (3) Supplement 85℃ brewing water to the sugar solution tank, cool to 20℃ by plate heat exchanger, fully pump into the fermentation tank with full oxygenation by Venturi tube until the flowmeter shows that the material in the tank reaches 2000L, and the original concentration of the wine measured in the fermentation tank should be 18.5±1.5°Plato; (4) After confirming the quality of the wine, add 0.5kg Angel BV818 yeast to the fermentation tank, set the water seal to 0.2bar, and set the fermentation temperature to 20℃. Start fermentation, and discharge residue from the bottom valve of the fermentation tank the next day; (5) After 15 days of fermentation, when the apparent concentration of the wine liquid decreases to 0° Plato, the water seal is adjusted to 1 bar, and when the apparent concentration of the wine liquid is stable and does not decrease any more, the concentration is 1.0-1.5° Plato, the residue removal operation is performed from the bottom valve of the fermentation tank, and it is confirmed that the pressure of the fermentation tank is 1 bar, if not enough, the pressure is prepared with carbon dioxide, and then the temperature of the fermentation tank is set to 2℃, and the cooling is started; (6) When the temperature of the wine liquid decreases to 2℃, the residue removal operation is performed from the bottom valve of the fermentation tank, and it is confirmed that the pressure of the fermentation tank is 1 bar, if not enough, the pressure is prepared with carbon dioxide, and the wine liquid is subjected to centrifugal operation, the centrifugal parameters require 5000r / min, 2000L / h, the yeast and impurities are removed, and finally the clear Xidajiu base wine is obtained, and the alcohol content is 10.0-11.5%vol.
[0019] Example 2: A camellia flower and duck shit fragrance flavored Xidajiu, 2000L Xidajiu base wine is made from the following components by weight parts: 550kg decolorized and deacidified apple juice, 2kg Angel yeast nutrient, 1kg diammonium hydrogen phosphate, and the rest is water.
[0020] A camellia flower and duck shit fragrance flavored Xidajiu, 2000L Xidajiu is made from the following components by weight parts: 760L base wine, 15kg camellia flower concentrate, 0.1kg catalase, 0.1kg glucose oxidase, 16kg duck shit fragrance single-cone 231281, 4kg duck shit fragrance single-cone 231279, 150kg decolorized and deacidified apple juice (65°Brix), 20kg lemon juice, and 10kg Eureka lemon juice.
[0021] A camellia flower and duck shit fragrance flavored Xidajiu, the preparation method comprises the following base wine preparation method and blending preparation method, Base wine preparation method: (1) Cleaning, the sugar dissolving tank is connected to the fermentation tank, and an appropriate amount of brewing water and peracetic acid are added to the sugar dissolving tank, stirred uniformly, and then pumped out through the front three-way outlet of the temporary storage tank to clean the pipeline; (2) Adding initial materials and processing, the initial materials are added to the sugar dissolving tank, the bottom water is added first, and then the decolorized and deacidified apple juice, Angel yeast nutrient, and diammonium hydrogen phosphate are added, stirred and heated for sterilization, and then the initial materials are cooled by plate heat exchanger and fully oxygenated by Venturi tube, and then pumped into the fermentation tank; (3) Water supplementing and processing, the sugar dissolving tank is supplemented with brewing water, cooled by plate heat exchanger, fully oxygenated by Venturi tube, and pumped into the fermentation tank until the required amount of material into the tank is displayed by the flowmeter, and the wine liquid concentration in the fermentation tank is detected by sampling; (4) Confirming the qualified, adding materials and processing, after confirming that the wine liquid is qualified, the yeast is added to the fermentation tank, the water seal is adjusted, the fermentation temperature is set to 20℃, and the fermentation is started, and the residue removal operation is performed from the bottom valve of the fermentation tank on the next day; (5) fermentation treatment, about half a month fermentation, when the apparent concentration of wine liquid is reduced to 0 °Plato, the water seal is adjusted to 1 bar, and when the apparent concentration of wine liquid is stable and does not decrease, the residue removal operation is performed from the bottom valve of the fermentation tank, and the pressure of the fermentation tank is confirmed to be 1 bar, if not enough, use carbon dioxide to prepare pressure, and then set the fermentation tank temperature to 2℃, start cooling; (6) centrifugal treatment and obtain base liquor, when the temperature of the wine liquid is reduced to 2℃, the residue removal operation is performed from the bottom valve of the fermentation tank, and the pressure of the fermentation tank is confirmed to be 1 bar, if not enough, use carbon dioxide to prepare pressure, and then the wine liquid is subjected to centrifugal operation to remove yeast and impurities, and finally clear xicha wine base liquor is obtained.
[0022] Preparation method: (1) cleaning, filter tank is connected to sugar dissolving tank and then to fermentation tank. 200L 85℃ brewing water, 400ml peracetic acid is added to the filter tank, stirred uniformly, then pumped to the sugar dissolving tank, then to the temporary storage tank, the front three-way outlet is discharged, and the pipeline is cleaned; (2) set parameters, add base liquor and other materials to the temporary storage tank, set the temperature of the temporary storage tank to 2℃, adjust the water seal to 1 bar, and the pressure is 1 bar. 760L xicha wine base liquor (assuming the base liquor alcohol content is 10%vol) is transferred to the temporary storage tank. Add 15kg camellia flower concentrate, 0.1kg catalase, 0.1kg glucose oxidase to the temporary storage tank; (3) add water and other materials, add 1000L 85℃ brewing water to the filter tank, 16kg duck shit Xianzong 231281, 4kg duck shit Xianzong 231279, soak for 15 minutes, filter the tea soup and pump it to the sugar dissolving tank. Add 150kg decolorized and deacidified apple juice (65°Brix), 20kg lemon juice, 10kg water lemon juice to the sugar dissolving tank, stir well and heat the material to 85℃ for 10 minutes to sterilize. Then cool the initial material to 2℃ by plate heat exchanger, and pump it into the temporary storage tank. Add 85℃ brewing water to the sugar dissolving tank, cool it to 2℃ by plate heat exchanger, and pump it into the temporary storage tank until the flowmeter shows that the material in the tank reaches 2000L. Stir the material with 2 bar carbon dioxide until the dissolved oxygen is ≤100ppb. Measure the alcohol content of the wine liquid in the laboratory, which should be 3.8-4.0%vol, and start static storage; (4) temporary storage and residue removal, continuous residue removal operation is performed from the bottom valve of the temporary storage tank for three consecutive days after entering the tank, until there is no obvious amount of tea residue and fruit paste. Measure the dissolved oxygen of the wine liquid, which should be ≤50ppb (if high, continue to store to make the enzyme reaction consume oxygen), and the carbonation value should be 4.6-5.2g / L (if low, use titanium rod to inject bubble-shaped carbon dioxide, if high, use carbon dioxide to stir the wine liquid to release too much dissolved carbon dioxide); (5) filling, after passing the quality inspection, it can be filled.
[0023] A camellia flower and duck excrement flavor sake, the base liquor preparation method is specifically as follows: (1) connecting the sugar dissolving tank with the fermentation tank: 200 L of 85℃ brewing water and 400 ml of peroxyacetic acid are added into the sugar dissolving tank, which is stirred uniformly, then pumped out through the three-way outlet of the temporary storage tank, and the pipeline is cleaned; (2) initial materials in the sugar dissolving tank: 200 L of 85℃ bottoming water is added first, then 550 kg of decolorized and deacidified apple juice (65°Brix), 2 kg of Angel yeast nutrient agent FN502 and 1 kg of diammonium hydrogen phosphate are added, which is stirred uniformly and heated to 85℃ and kept for 10 minutes for sterilization, then cooled to 20℃ by plate heat exchanger, oxygenated by Venturi tube throughout the process, and pumped into the fermentation tank; (3) 85℃ brewing water is added into the sugar dissolving tank, which is cooled to 20℃ by plate heat exchanger, oxygenated by Venturi tube throughout the process, and pumped into the fermentation tank until the flowmeter shows that 2000 L of material is pumped into the tank, and the original concentration of the wine in the fermentation tank is detected to be 18.5±1.5°Plato; (4) after confirming that the wine is qualified, 1 kg of Angel BV818 yeast is added into the fermentation tank, the water seal is adjusted to 0.2 bar, the fermentation temperature is set to 20℃, and fermentation is started, and the next day, the residue is discharged from the bottom valve of the fermentation tank; (5) after 15 days of fermentation, when the apparent concentration of the wine decreases to 0°Plato, the water seal is adjusted to 1 bar, and when the apparent concentration of the wine is stable and does not decrease any more, the concentration is 1.0-1.5°Plato, the residue is discharged from the bottom valve of the fermentation tank, the pressure of the fermentation tank is confirmed to be 1 bar, if not enough, carbon dioxide is used for pressure preparation, then the temperature of the fermentation tank is set to 2℃, and cooling is started; (6) when the temperature of the wine decreases to 2℃, the residue is discharged from the bottom valve of the fermentation tank, the pressure of the fermentation tank is confirmed to be 1 bar, if not enough, carbon dioxide is used for pressure preparation, and the wine is subjected to centrifugal operation, the centrifugal parameters are required to be 5000 r / min and 2000 L / h, the yeast and impurities are removed, and finally the clear sake base liquor is obtained, and the alcohol content is 10.0-11.5%vol.
[0024] Example 3: A camellia flower and duck excrement flavor sake, the sake base liquor is made from the following components in parts by weight: 600 kg of decolorized and deacidified apple juice, 3 kg of Angel yeast nutrient agent, 2 kg of diammonium hydrogen phosphate, and appropriate amount of water.
[0025] A camellia flower and duck shit fragrance flavored sake is prepared from 1000 L base liquor, 20 kg camellia flower concentrate, 0.2 kg catalase, 0.2 kg glucose oxidase, 20 kg duck shit fragrance single-cone camellia 231281, 6 kg duck shit fragrance single-cone camellia 231279, 200 kg decolorized and deacidified apple juice (65 °Brix), 30 kg lemon juice, and 15 kg bergamot lemon juice.
[0026] A camellia flower and duck shit fragrance flavored sake is prepared from 1000 L base liquor, 20 kg camellia flower concentrate, 0.2 kg catalase, 0.2 kg glucose oxidase, 20 kg duck shit fragrance single-cone camellia 231281, 6 kg duck shit fragrance single-cone camellia 231279, 200 kg decolorized and deacidified apple juice (65 °Brix), 30 kg lemon juice, and 15 kg bergamot lemon juice.
[0027] A camellia flower and duck shit fragrance flavored sake is prepared from 1000 L base liquor, 20 kg camellia flower concentrate, 0.2 kg catalase, 0.2 kg glucose oxidase, 20 kg duck shit fragrance single-cone camellia 231281, 6 kg duck shit fragrance single-cone camellia 231279, 200 kg decolorized and deacidified apple juice (65 °Brix), 30 kg lemon juice, and 15 kg bergamot lemon juice. The base liquor preparation method comprises the following steps: (1) cleaning, connecting the sugar dissolving tank to the fermentation tank, adding an appropriate amount of brewing water and peracetic acid in the sugar dissolving tank, stirring uniformly, and then pumping out through the front three-way outlet of the temporary storage tank to clean the pipeline; (2) adding initial materials and processing, adding initial materials in the sugar dissolving tank, first adding bottom water, then adding decolorized and deacidified apple juice, Angelus yeast nutrient, diammonium phosphate, stirring uniformly, heating and keeping warm, sterilizing, and then cooling the initial materials through a plate heat exchanger, full oxygenation through a Venturi tube, and pumping into the fermentation tank; (3) water supplementing and processing, supplementing brewing water in the sugar dissolving tank, cooling through a plate heat exchanger, full oxygenation through a Venturi tube, and pumping into the fermentation tank until the required amount of material is shown by the flowmeter, and sampling and detecting the liquid concentration in the fermentation tank; (4) confirming eligibility, adding materials and processing, after confirming the eligibility of the liquid, adding yeast in the fermentation tank, water sealing, setting the fermentation temperature to 20℃, starting fermentation, and performing residue discharge operation from the bottom valve of the fermentation tank the next day; (5) fermentation processing, after about a month of fermentation, adjusting the water seal to 1 bar when the apparent concentration of the liquid decreases to 0 °Plato, performing residue discharge operation from the bottom valve of the fermentation tank when the apparent concentration of the liquid is stable and no longer decreases, confirming that the pressure of the fermentation tank is 1 bar, supplementing with carbon dioxide if insufficient, and then setting the temperature of the fermentation tank to 2℃ and starting cooling; (6) Centrifugal treatment and obtain base liquor, when the temperature of wine liquid is reduced to 2℃, carry out residue discharge operation from the bottom valve of fermentation tank, confirm the pressure of fermentation tank is 1 bar, if not enough, use carbon dioxide to prepare pressure, then carry out centrifugal operation to wine liquid to remove yeast and impurities, finally obtain clear and bright Xidajiu base liquor.
[0028] Preparation method: (1) Cleaning, filter tank is connected to sugar dissolving tank and then to fermentation tank. Add 200L 85℃ brewing water and 400ml peroxyacetic acid in the filter tank, stir uniformly, then pump to the temporary storage tank and then to the temporary storage tank three-way outlet to discharge, clean the pipeline; (2) Set parameters, add base liquor and other materials to the temporary storage tank, set the temperature of the temporary storage tank to 2℃, adjust the water seal to 1 bar, and the pressure is 1 bar. Transfer 1000L Xidajiu base liquor (assuming the base liquor alcohol content is 10%vol) in the fermentation tank to the temporary storage tank. Add 20kg camellia flower concentrate, 0.2kg catalase, and 0.2kg glucose oxidase in the temporary storage tank; (3) Add water and other materials, add 1000L 85℃ brewing water, 20kg duck shit Xiang single-cone 231281, and 6kg duck shit Xiang single-cone 231279 in the filter tank, soak for 15 minutes, filter the tea soup and pump it to the sugar dissolving tank. Add 200kg decolorized and deacidified apple juice (65°Brix), 30kg lemon juice, and 15kg water lemon juice in the sugar dissolving tank, stir uniformly, heat the material to 85℃ for 10 minutes for sterilization. Then cool the initial material to 2℃ by plate heat exchanger, and pump it into the temporary storage tank. Supplement 85℃ brewing water to the sugar dissolving tank, cool it to 2℃ by plate heat exchanger, and pump it into the temporary storage tank until the flowmeter shows that the material in the tank reaches 2000L. Stir the material in the temporary storage tank with 2 bar carbon dioxide until the dissolved oxygen is ≤100ppb. Measure the alcohol content of the wine liquid in the laboratory, which should be 3.8-4.0%vol, and start static storage; (4) Temporary storage and residue discharge, carry out residue discharge operation from the bottom valve of the temporary storage tank for three consecutive days after entering the tank, until there is no obvious large amount of tea residue and fruit paste. Measure the dissolved oxygen of the wine liquid, which should be ≤50ppb (if it is high, continue to store to make the enzyme reaction consume oxygen), and the carbonation value is 4.6-5.2g / L (if it is low, use titanium rod to punch into bubble-shaped carbon dioxide, if it is high, stir the wine liquid with carbon dioxide to release too much dissolved carbon dioxide); (5) Filling, after passing the quality inspection, it can be filled.
[0029] A kind of camellia flower duck shit Xiang flavor Xidajiu, the base liquor preparation method is specifically as follows: (1) Connect the sugar dissolving tank and the fermentation tank: add 200L 85℃ brewing water and 400ml peroxyacetic acid in the sugar dissolving tank, stir uniformly, then pump to the temporary storage tank three-way outlet to discharge, clean the pipeline; (2) The initial material in the sugar dissolving tank: 200 L of 85°C bottom water is added first, then 600 kg of decolorized and deacidified apple juice (65°Brix), 3 kg of Angel yeast nutrient FN502, and 2 kg of diammonium phosphate are added, the material is stirred and heated to 85°C and kept for 10 minutes for sterilization, then the initial material is cooled to 20°C by plate heat exchanger, oxygen is supplied by Venturi tube throughout the process, and the whole is pumped into the fermentation tank; (3) 85°C brewing water is added to the sugar dissolving tank, cooled to 20°C by plate heat exchanger, oxygen is supplied by Venturi tube throughout the process, and pumped into the fermentation tank until the flowmeter shows that the material in the tank reaches 2000 L, and the original concentration of the wine in the fermentation tank should be 18.5±1.5°Plato; (4) After confirming that the wine is qualified, 2 kg of Angel BV818 yeast is added to the fermentation tank, the water seal is adjusted to 0.2 bar, the fermentation temperature is set to 20°C, and the fermentation is started, the next day, the sludge is discharged from the bottom valve of the fermentation tank; (5) After 15 days of fermentation, when the apparent concentration of the wine decreases to 0°Plato, the water seal is adjusted to 1 bar, and when the apparent concentration of the wine stabilizes and does not decrease, the concentration is 1.0-1.5°Plato, the sludge is discharged from the bottom valve of the fermentation tank, the pressure of the fermentation tank is confirmed to be 1 bar, if not enough, carbon dioxide is used to prepare pressure, then the fermentation tank temperature is set to 2°C, and the cooling is started; (6) When the wine temperature decreases to 2°C, the sludge is discharged from the bottom valve of the fermentation tank, the pressure of the fermentation tank is confirmed to be 1 bar, if not enough, carbon dioxide is used to prepare pressure, and the wine is centrifuged, the centrifugation parameters require 5000 r / min and 2000 L / h, to remove yeast and impurities, and finally a clear cider base wine is obtained, with an alcohol content of 10.0-11.5%vol.
[0030] The above only describes the preferred embodiments of the present application and is not intended to limit the present application, any modification, equivalent replacement, and improvement made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims
1. A souchong tea-flavored chatai liquor, characterized by comprising, The Xidajiu base liquor is prepared from the following components in parts by weight: 500-600 kg of decolorized and deacidified apple juice, 1-3 kg of Angel yeast nutrient, 0.1-2 kg of diammonium hydrogen phosphate, and appropriate amount of water.
2. The Camellia duck shit fragrance Xidajiang wine according to claim 1, characterized in that, The 2000L Xidajiu base liquor is prepared from the following components in parts by weight: 550 kg of decolorized and deacidified apple juice, 2 kg of Angel yeast nutrient, 1 kg of diammonium hydrogen phosphate, and the rest of water.
3. A souchong tea-flavored chatai liquor, characterized in that, The Xidajiu is prepared from the following components in parts by weight: 500-1000L base liquor, 10-20 kg of camellia flower concentrate, 0.05-0.2 kg of catalase, 0.05-0.2 kg of glucose oxidase, 12-20 kg of duck shit single arbor 231281, 2-6 kg of duck shit single arbor 231279, 100-200 kg of decolorized and deacidified apple juice (65°Brix), 10-30 kg of lemon juice, and 5-15 kg of bergamot lemon juice.
4. The Camellia duck shit flavor Xidajiang wine according to claim 3, characterized in that, The 2000L Xidajiu is prepared from the following components in parts by weight: 760L base liquor, 15 kg of camellia flower concentrate, 0.1 kg of catalase, 0.1 kg of glucose oxidase, 16 kg of duck shit single arbor 231281, 4 kg of duck shit single arbor 231279, 150 kg of decolorized and deacidified apple juice (65°Brix), 20 kg of lemon juice, and 10 kg of bergamot lemon juice.
5. The Camellia Duck Dung flavoring Sichaun liquor according to claims 1-4, characterized in that, The preparation method comprises the following base liquor preparation method and blending preparation method, The base liquor preparation method comprises the following steps: (1) cleaning, connecting the sugar dissolving tank to the fermentation tank, adding appropriate amount of brewing water and peracetic acid in the sugar dissolving tank, stirring uniformly, and then pumping out through the front three-way outlet of the temporary storage tank to clean the pipeline; (2) adding initial materials and processing, adding initial materials in the sugar dissolving tank, first adding bottom water, and then adding decolorized and deacidified apple juice, Angel yeast nutrient, and diammonium hydrogen phosphate, stirring uniformly, heating and keeping warm, sterilizing, and then cooling the initial materials through plate heat exchanger, full oxygenation through Venturi tube, and pumping into the fermentation tank; (3) water supplementing and processing, supplementing brewing water in the sugar dissolving tank, cooling through plate heat exchanger, full oxygenation through Venturi tube, and pumping into the fermentation tank until the required amount of material is shown by the flowmeter, and sampling and detecting the liquor concentration in the fermentation tank; (4) confirming the qualified, adding materials and processing, after confirming the qualified liquor, adding yeast in the fermentation tank, water sealing, setting the fermentation temperature to 20℃, starting fermentation, and discharging residue from the bottom valve of the fermentation tank the next day; (5) fermentation processing, after about half a month of fermentation, when the apparent concentration of the liquor decreases to 0°Plato, adjusting the water seal to 1bar, when the apparent concentration of the liquor is stable and does not decrease any more, discharging residue from the bottom valve of the fermentation tank, confirming that the pressure of the fermentation tank is 1bar, if not enough, supplementing with carbon dioxide, and then setting the temperature of the fermentation tank to 2℃, starting cooling; (6) centrifugal processing and obtaining base liquor, when the temperature of the liquor decreases to 2℃, discharging residue from the bottom valve of the fermentation tank, confirming that the pressure of the fermentation tank is 1bar, if not enough, supplementing with carbon dioxide, and then centrifuging the liquor to remove yeast and impurities, and finally obtaining clear Xidajiu base liquor; The blending preparation method comprises the following steps: (1) Cleaning, filter tank connected to the sugar tank connected to the fermentation tank. Filter tank in the addition of brewing water, peracetic acid, stirring uniform with pump to the sugar tank to the temporary storage tank before tee outlet discharge, cleaning pipeline; (2) Set parameters, to the temporary storage tank base liquor and other materials, temporary storage tank temperature set to 2 ℃, water seal to 1 bar, pressure 1 bar, fermentation tank in the transfer west liquor base liquor to the temporary storage tank, the temporary storage tank in the addition of camellia concentrated liquid, catalase, glucose oxidase; (3) Add water and other materials, filter tank in the addition of 85 ℃ brewing water, duck shit Xiang single conifer 231281, duck shit Xiang single conifer 231279, soak 15 minutes filter tea soup pump to the sugar tank, in the sugar tank again add decolorized and deacidified apple juice (65 °Brix), lemon juice, water lemon juice, stirring and heating material to 85 ℃ for 10 minutes sterilization, and then initial material through the plate cooling to 2 ℃, all pump into the temporary storage tank, sugar tank supplement 85 ℃ brewing water, through the plate cooling to 2 ℃, pump into the temporary storage tank until the flowmeter shows into the tank material to 2000 L, temporary storage tank 2 bar carbon dioxide stirring material, until the dissolved oxygen ≤100 ppb, laboratory measurement of wine alcohol content should be in 3.8-4.0%vol, start static storage; (4) Temporary storage and discharge, after entering the tank for three consecutive days from the bottom valve of the temporary storage tank discharge operation, until there is no obvious large amount of tea, fruit paste, measurement of wine dissolved oxygen should be ≤50 ppb (if high, continue to store so that the enzyme reaction consumes oxygen), carbonation value 4.6-5.2 g / L (if low, use titanium rod into bubble like carbon dioxide, if high, use carbon dioxide stirring wine release too much dissolved carbon dioxide); (5) Filling, qualified can be filled.
6. The method for preparing a camellia-flavored cider liquor according to claim 5, characterized in that, Its base liquor preparation method is specifically as follows: (1) Sugar tank and fermentation tank connection: add 200 L 85 ℃ brewing water, 400 ml peracetic acid in the sugar tank, stirring uniform with pump to the temporary storage tank before tee outlet discharge, cleaning pipeline; (2) Initial material in the sugar tank: first add 200 L 85 ℃ paving water, then add 550 kg decolorized and deacidified apple juice (65 °Brix), 2 kg of Angel yeast nutrient FN502, 1 kg diammonium phosphate, stirring and heating material to 85 ℃ and keep for 10 minutes sterilization, and then initial material through the plate cooling to 20 ℃, Venturi tube full course oxygenation, all pump into the fermentation tank; (3) Sugar tank supplement 85 ℃ brewing water, through the plate cooling to 20 ℃, Venturi tube full course oxygenation, pump into the fermentation tank until the flowmeter shows into the tank material to 2000 L, fermentation tank sampling detection of wine original concentration should be 18.5±1.5 °Plato; (4) After confirming the qualified wine, add 1 kg of Angel BV818 yeast in the fermentation tank, water seal to 0.2 bar, fermentation temperature set to 20 ℃, start fermentation, the next day from the bottom valve of the fermentation tank discharge operation; (5) After 15 days of fermentation, when the apparent concentration of the wine liquid decreases to 0°Plato, the water seal is adjusted to 1 bar, and when the apparent concentration of the wine liquid is stable and does not decrease any more, the concentration is 1.0-1.5°Plato, the residue is discharged from the bottom valve of the fermentation tank, and the pressure of the fermentation tank is confirmed to be 1 bar, if not enough, the pressure is prepared with carbon dioxide, and then the temperature of the fermentation tank is set to 2℃, and the cooling is started; (6) After the temperature of the wine liquid decreases to 2℃, the residue is discharged from the bottom valve of the fermentation tank, and the pressure of the fermentation tank is confirmed to be 1 bar, if not enough, the pressure is prepared with carbon dioxide, and the wine liquid is centrifuged, the centrifugation parameters are required to be 5000r / min, 2000L / h, the yeast and impurities are removed, and finally the clear Xidajiu base wine is obtained, and the alcohol content is 10.0-11.5%vol.
7. The method for preparing a camellia-flavored cider liquor according to claim 5, characterized in that, The preparation method thereof is specifically as follows: (1) The filter tank is connected to the sugar dissolving tank and then to the fermentation tank, 200L of 85℃ brewing water and 400ml of peroxyacetic acid are added into the filter tank, after stirring uniformly, the pump is used to pump to the sugar dissolving tank and then to the temporary storage tank, and the pipeline is discharged from the three-way outlet of the temporary storage tank for cleaning; (2) The temperature of the temporary storage tank is set to 2℃, the water seal is adjusted to 1 bar, the pressure is 1 bar, 760L of Xidajiu base wine is transferred from the fermentation tank to the temporary storage tank, 15kg of camellia flower concentrate, 0.1kg of catalase and 0.1kg of glucose oxidase are added into the temporary storage tank; (3) 1000L of 85℃ brewing water, 16kg of duck shit Xianzong tree 231281 and 4kg of duck shit Xianzong tree 231279 are added into the filter tank, soaked for 15 minutes, filtered to obtain tea soup, pumped to the sugar dissolving tank, 150kg of decolorized and deacidified apple juice (65°Brix), 20kg of lemon juice and 10kg of water lemon juice are added into the sugar dissolving tank, stirred and uniformly, the material is heated to 85℃ and kept for 10 minutes for sterilization, and then the initial material is cooled to 2℃ by plate heat exchanger, all the material is pumped into the temporary storage tank, the sugar dissolving tank is supplemented with 85℃ brewing water, cooled to 2℃ by plate heat exchanger, and pumped into the temporary storage tank until the flowmeter shows that the material in the tank reaches 2000L, the temporary storage tank is connected to 2 bar carbon dioxide to stir the material, until the dissolved oxygen is ≤100ppb, the alcohol content of the wine liquid measured by the laboratory should be 3.8-4.0%vol, and the static storage is started; (4) After being pumped into the tank, the residue is discharged from the bottom valve of the temporary storage tank for three consecutive days, until there is no obvious large amount of tea residue and fruit paste, the dissolved oxygen of the wine liquid should be ≤50ppb (if it is high, continue to store to make the enzyme reaction consume oxygen), and the carbonation value is 4.6-5.2g / L (if it is low, the titanium rod is used to pump the bubble-shaped carbon dioxide, if it is high, the carbon dioxide is used to stir the wine liquid to release too much dissolved carbon dioxide); (5) After passing, the filling can be carried out.