阅读说明：本技术 营养型美酒玉甘泉白酒及其制备方法 (Nutritional type Meijiu Yuganquan white spirit and preparation method thereof ) 是由 梁昌东 于 2019-11-29 设计创作，主要内容包括：本发明涉及白酒领域,具体公开了一种营养型美酒玉甘泉白酒及其制备方法,将白酒与水果有机结合,使得白酒具有独特的水果香风格；在制备营养型美酒玉甘泉白酒过程中使用了大枣、枸杞、茶叶,白酒、大枣、枸杞、茶叶等原料合理配比,能够提高白酒的营养；异常汉逊酵母和地衣芽孢杆菌联用,异常汉逊酵母利于发酵,提高酒精产量,地衣芽孢杆菌能够避免发酵过程中病原菌滋生。本发明制得的白酒口感甘甜,兼具水果风味,含有丰富营养成分,提高白酒的营养。(The invention relates to the field of white spirit, and particularly discloses nutritional type Meijiu Yuganquan white spirit and a preparation method thereof, wherein the white spirit is organically combined with fruits, so that the white spirit has a unique fruit fragrance style; the Chinese dates, the medlar and the tea are used in the process of preparing the nutritional type Meijiu Yuganquan liquor, and the liquor, the Chinese dates, the medlar, the tea and other raw materials are reasonably proportioned, so that the nutrition of the liquor can be improved; the Hansenula anomala and the bacillus licheniformis are combined, the Hansenula anomala is beneficial to fermentation, the yield of alcohol is improved, and the bacillus licheniformis can prevent pathogenic bacteria from breeding in the fermentation process. The white spirit prepared by the method disclosed by the invention is sweet in taste, has fruit flavor, contains rich nutrient components, and improves the nutrition of the white spirit.)

1. A preparation method of nutritional type Meijiu Yuganquan white spirit is characterized by comprising the following steps:

a) cleaning fruits, cutting into blocks, adding salt and pectinase, uniformly mixing, soaking in white spirit for 5-6 days, filtering, and clarifying for later use;

b) adding Chinese dates, medlar, tea, rock sugar and water into the filter residue obtained by filtering in the step a), decocting for 4-5 hours at 80-100 ℃, cooling, and filtering to obtain juice;

c) adding cellulase into the filter residue obtained by filtering in the step b), carrying out enzymolysis for 10-15 h at 30-40 ℃, and inactivating enzyme at 110-120 ℃;

d) cooling the mixture obtained in the step c) to room temperature, adding Hansenula anomala and bacillus licheniformis, sealing and fermenting at 30-35 ℃ for 3-5 d, and filtering to obtain fermentation liquor;

e) mixing the clarified liquid obtained in the step a), the juice obtained in the step b) and the fermentation liquid obtained in the step d), and sealing for 10-12 hours at the temperature of 30-35 ℃; filtering the mixed solution to obtain the nutritional type Meijiu Yuganquan Chinese liquor.

2. The method for preparing the nutritional type Meijiu Yuganquan Baijiu as claimed in claim 1, wherein in the step a), the fruit is selected from one or more of apple, pear, peach, grape, green plum and lemon.

3. The preparation method of the nutritional type Meijiu Yuganquan white spirit according to claim 1, wherein in the step a), the addition amount of the salt is 2-3% of the mass of the fruits; the mass ratio of the fruits to the white spirit is 1: (3-4); the inoculation amount of the pectinase is 0.02-0.04% of the fruit mass.

4. The method for preparing the nutritional type Meijiu Yuganquan white spirit according to claim 1, wherein the alcohol concentration of the white spirit in the step a) is 50-60 degrees.

5. The preparation method of the nutritional type Meijiu Yuganquan white spirit according to claim 1, wherein in the step b), the mass ratio of the fruits, the Chinese dates, the medlar, the tea leaves, the crystal sugar and the water is (3-5): (1-2): (1-1.5): (0.2-0.4): (0.3-0.5): (10-12).

6. The method for preparing the nutritional type Meijiu Yuganquan white spirit according to claim 1, wherein in the step c), the inoculation amount of the cellulase is 0.03-0.05% of the mass of the fruits.

7. The method for preparing the nutritional type Meijiu Yuganquan Baijiu as claimed in claim 1, wherein in step d), the inoculation amount of the Hansenula anomala is 0.04-0.05% of the fruit mass, and the inoculation amount of the Bacillus licheniformis is 0.01-0.012% of the fruit mass.

8. The method for preparing the nutritional type Meijiu Yuganquan white spirit according to claim 1, wherein in the step e), the volume ratio of the clear liquid to the juice to the fermentation liquid is 1: (0.3-0.4): (0.01-0.03).

9. A nutritional Meijiu Yuganquan Baijiu prepared according to the preparation method of the nutritional Meijiu Yuganquan Baijiu of any one of claims 1 to 8.

Technical Field

The invention relates to the field of white spirit, in particular to nutritional type Meijiu Yuganquan white spirit and a preparation method thereof.

Background

China is the hometown of wine and the origin of wine culture, and is one of the earliest countries in the world for brewing wine. Wine is popular with the precedent since the date of production. The brewing of wine has a long history in China. In the history of the development of civilization for thousands of years in China, the development of wine and culture is basically carried out synchronously. The existing white spirit is basically brewed by multiple steps of soaking, stewing, bacterium cultivation, mould preparation, fermentation and distillation. At present, with the gradual improvement of living standard of people, the requirement on liquor is higher and higher, but the traditional liquor brewing raw materials mostly use single grain raw materials such as husked millet and rice, and the produced liquor is difficult to meet the requirements of people on nutrition and taste.

Disclosure of Invention

The invention provides a nutritional type Meijiu Yuganquan white spirit and a preparation method thereof, and the white spirit is sweet in taste, has fruit flavor and contains rich nutritional ingredients.

The technical scheme of the invention is realized as follows:

a preparation method of nutritional type Meijiu Yuganquan white spirit comprises the following steps:

a) cleaning fruits, cutting into blocks, adding salt and pectinase, uniformly mixing, soaking in white spirit for 5-6 days, filtering, and clarifying for later use;

b) adding Chinese dates, medlar, tea, rock sugar and water into the filter residue obtained by filtering in the step a), decocting for 4-5 hours at 80-100 ℃, cooling, and filtering to obtain juice;

c) adding cellulase into the filter residue obtained by filtering in the step b), carrying out enzymolysis for 10-15 h at 30-40 ℃, and inactivating enzyme at 110-120 ℃;

d) cooling the mixture obtained in the step c) to room temperature, adding Hansenula anomala and bacillus licheniformis, sealing and fermenting at 30-35 ℃ for 3-5 d, and filtering to obtain fermentation liquor;

e) mixing the clarified liquid obtained in the step a), the juice obtained in the step b) and the fermentation liquid obtained in the step d), and sealing for 10-12 hours at the temperature of 30-35 ℃; filtering the mixed solution to obtain the nutritional type Meijiu Yuganquan Chinese liquor.

Further, in step a), the fruit is selected from one or more of apple, pear, peach, grape, green plum and lemon.

Further, in the step a), the adding amount of the salt is 2-3% of the mass of the fruits; the mass ratio of the fruits to the white spirit is 1: (3-4); the inoculation amount of the pectinase is 0.02-0.04% of the fruit mass.

Further, in the step a), the alcohol concentration of the white spirit is 50-60 degrees.

Further, in the step b), the mass ratio of the fruits, the jujubes, the medlar, the tea leaves, the rock sugar and the water is (3-5): (1-2): (1-1.5): (0.2-0.4): (0.3-0.5): (10-12).

Further, in the step c), the inoculation amount of the cellulase is 0.03-0.05% of the fruit mass.

Further, in the step d), the inoculation amount of the Hansenula anomala is 0.04-0.05% of the fruit mass, and the inoculation amount of the Bacillus licheniformis is 0.01-0.012% of the fruit mass.

Further, in the step e), the volume ratio of the clarified liquid, the juice and the fermentation liquid is 1: (0.3-0.4): (0.01-0.03).

The invention also provides the nutritional type Meijiu Yuganquan white spirit prepared according to the preparation method of the nutritional type Meijiu Yuganquan white spirit.

The invention provides a nutritional type Meijiu Yuganquan white spirit and a preparation method thereof, wherein the white spirit is organically combined with fruits, so that the white spirit has a unique fruit fragrance style; the Chinese dates, the medlar and the tea are used in the process of preparing the nutritional type Meijiu Yuganquan liquor, and the liquor, the Chinese dates, the medlar, the tea and other raw materials are reasonably proportioned, so that the nutrition of the liquor can be improved; the Hansenula anomala and the bacillus licheniformis are combined, the Hansenula anomala is beneficial to fermentation, the yield of alcohol is improved, and the bacillus licheniformis can prevent pathogenic bacteria from breeding in the fermentation process. The white spirit prepared by the method disclosed by the invention is sweet in taste, has fruit flavor, contains rich nutrient components, and improves the nutrition of the white spirit.

Detailed Description

The invention provides a preparation method of a nutritional type Meijiu Yuganquan white spirit, which is characterized by comprising the following steps:

a) cleaning fruits, cutting into blocks, adding salt and pectinase, uniformly mixing, soaking in white spirit for 5-6 days, filtering, and clarifying for later use;

b) adding Chinese dates, medlar, tea, rock sugar and water into the filter residue obtained by filtering in the step a), decocting for 4-5 hours at 80-100 ℃, cooling, and filtering to obtain juice;

c) adding cellulase into the filter residue obtained by filtering in the step b), carrying out enzymolysis for 10-15 h at 30-40 ℃, and inactivating enzyme at 110-120 ℃;

d) cooling the mixture obtained in the step c) to room temperature, adding Hansenula anomala and bacillus licheniformis, sealing and fermenting at 30-35 ℃ for 3-5 d, and filtering to obtain fermentation liquor;

e) mixing the clarified liquid obtained in the step a), the juice obtained in the step b) and the fermentation liquid obtained in the step d), and sealing for 10-12 hours at the temperature of 30-35 ℃; filtering the mixed solution to obtain the nutritional type Meijiu Yuganquan Chinese liquor.

Cleaning fruits, cutting into blocks, adding salt and pectinase, uniformly mixing, soaking in white spirit for 5-6 days, and filtering to obtain a clear solution; the fruit is cut into pieces, and then the salt and the pectinase are added, so that the juice yield of the fruit can be improved, the juice in the fruit can enter the white spirit conveniently, the clarity of the white spirit is improved, and the taste of the white spirit is improved.

The fruits are not limited in the invention, and can be selected from one or more of apples, pears, peaches, grapes, green plums and lemons; the alcohol concentration of the white spirit is 50-60 degrees.

In the embodiment of the invention, the adding amount of the salt is 2-3% of the mass of the fruits; the mass ratio of the fruits to the white spirit is 1: (3-4); the inoculation amount of the pectinase is 0.02-0.04% of the fruit mass.

Adding Chinese dates, medlar, tea leaves, crystal sugar and water into filter residues obtained by filtering, decocting for 4-5 hours at 80-100 ℃, cooling, and filtering to obtain juice; in the embodiment of the invention, the mass ratio of fruits, Chinese dates, medlar, tea leaves, crystal sugar and water is (3-5): (1-2): (1-1.5): (0.2-0.4): (0.3-0.5): (10-12).

Adding cellulase into filter residue obtained by filtering, carrying out enzymolysis for 10-15 h at 30-40 ℃, and inactivating enzyme at 110-120 ℃; the cellulase is used for degrading cellulose in filter residue to generate glucose.

In the embodiment of the invention, the inoculation amount of the cellulase is 0.03-0.05% of the fruit quality.

Cooling the mixture to room temperature, adding Hansenula anomala and Bacillus licheniformis, sealing and fermenting at 30-35 ℃ for 3-5 d, and filtering to obtain a fermentation liquid; wherein the Hansenula anomala is beneficial to fermentation and alcohol production; the bacillus licheniformis can prevent pathogenic bacteria from breeding in the fermentation process.

In the embodiment of the invention, the inoculation amount of the Hansenula anomala is 0.04-0.05% of the mass of the fruit, and the inoculation amount of the Bacillus licheniformis is 0.01-0.012% of the mass of the fruit.

Mixing the clarified liquid, the juice and the fermentation liquid, and sealing for 10-12 h at 30-35 ℃; filtering the mixed solution, and adjusting alcohol concentration and sugar content of the mixed solution to obtain the nutritional type Meijiu Yuganquan Chinese liquor. Above, by mixing the clarified liquid, the juice and the fermentation liquid, the flavor, taste and nutrition of the Chinese liquor can be improved.

In the examples of the present invention, the volume ratio of the clarified liquid, the juice and the fermented liquid is 1: (0.3-0.4): (0.01-0.03).

The invention also provides the nutritional type Meijiu Yuganquan white spirit prepared according to the preparation method of the nutritional type Meijiu Yuganquan white spirit.

In order to further illustrate the present invention, the following examples are provided to describe the nutritional Meijiu Yuganquan Baijiu and the preparation method thereof in detail, but they should not be construed as limiting the scope of the present invention.

In examples 1-3 and comparative example 1, the concentration of the white spirit is