Chestnut glutinous rice wine processing technology

Chestnut is a kind of nut food with high nutritional value and is deeply loved by people. Fresh chestnut and glutinous rice are used as the main raw materials, supplemented with extracts of honey, wolfberry fruit, ginseng, angelica and other multi-taste herbs to produce a new type of nutritious health wine with nourishing spleen, strengthening gluten and nourishing blood, nourishing liver and kidney —— chestnut glutinous rice wine. The following describes its processing points.

First, the ratio of raw materials: chestnut 20%, 80% rice.

Second, the processing points

1, chestnut soaking and crushing: first fresh shelled chestnut, into the wide mouth tile tank, add tap water to soak for 24 hours, the water chestnut about 10 cm higher. In the flooding process, every 6 hours in the summer is changed, and in other seasons, the water is changed in 8 hours. After soaking, it is broken with a coarse powder machine. The size of the broken beans is appropriate for the size of the mung bean, and the juice is also taken into the stainless steel pot.

2, cooking, falling cylinder, before the fermentation: glutinous rice and chestnut cooking separately, glutinous rice cooking time in 1.5-2 hours; chestnut 2.5 hours. When the raw material to be cooked is cooled to 30°C, immediately enter the tank, add 0.3% sweet wine drug, mix well, set a nest, make it a scorpion-shaped, cylinder mouth plus grass cover, that is, enter the pre-fermentation stage.

During the pre-fermentation process, the product temperature must be measured and the fermentation temperature must be maintained at 28-30°C. After 6 days, the temperature of the product was close to room temperature, and the bowl sinks. At this time, the alcoholicity of the wine can reach 8%-10%, and it can be transferred to the post-fermentation.

3. Post-fermentation: Wash the jars with water first, then use steam to sterilize, condense the water, use a vacuum pump to distill the wine into the jars, and then add the appropriate amount of 48-50 ton, the total amount of altars It is 2/3 of the capacity of the jar, then it is sealed with a sterile white cotton cloth plus a layer of plastic film, so that it enters the post-fermentation stage. The post-fermentation time is controlled at 30 days. This process requires controlling the room temperature at about 15°C and the material temperature at 12-15°C.

Preparation of Toona sinensis wine: 80 kg of fresh rice wine tank, 1.5 kg of wheat koji and appropriate amount of wine tail are mixed and transferred into a tile jar for practical use, and a small amount of 75%-80% of high-purity edible alcohol is sprayed to prevent the surface layer from being mixed. Bacterial contamination was finally sealed with a sterile cotton cloth plus a layer of plastic film, which was fermented for 80 days to obtain the citron, and then the appropriate amount of citron was transferred to a certain amount of high-quality white spirits. The degree of alcohol was 45-50 degrees, and the brewing was sealed. After 10 days, it was pressed and finely filtered to obtain the wine.

4. Pressing, frying wine: using a membrane-type frame filter press and then filtering with a cotton cake filter. The resulting raw wine is sterilized at 80-85° C. and destroys the remaining enzyme, which is then transferred to aging. The lees that have been filtered for the second time, because they contain a lot of protein, can be used directly in the ratio of feed or feed for livestock and poultry.

5. Deployment: Add 2.5%-3% honey, proper amount of sugar, and multi-taste Chinese herbal juice to the base wine aged for 6 months. After standing for storage for 12 hours, perform fine filtration to obtain chestnut and barley health wine. .

Preparation of multi-taste traditional Chinese herbal juices: First cut the slices of Huangqi, Codonopsis pilosula, Eucommia ulmoides and Chinese angelica into thin slices about 3mm thick, then mix them with Chinese wolfberry fruit, longan meat, and Huanggui and transfer them into 40-degree high-quality liquor for 10 days. Filtered and much tasted Chinese herbal juice.

Product quality requirements

1. Sensory indicators: The wine is orange-yellow, clear and translucent; the taste is mellow and cool, the wine body is plump and harmonious, and the smell is fragrant and fragrant. Due to adding appropriate amounts of Huanggui and honey in the wine, the finished wine has a unique fragrance and faintness. Honey

2, physical and chemical indicators: alcoholicity ≥ 16 degrees; sugar content> 10g/moml; total acid ≤ 0.35% -0.4%; amino acid nitrogen 0.06g/100ml.

3, microbiological indicators: the total number of bacteria ≤ 30 / kg; other pathogens can not be detected.

6 months storage under natural conditions, no sediment and any other abnormalities.

Health Daily Care

Ganoherb International Inc. , http://www.ganoherb.us