CN101020879A - Process of producing fermented wolfberry fruit yellow wine - Google Patents
Process of producing fermented wolfberry fruit yellow wine Download PDFInfo
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- CN101020879A CN101020879A CN 200710020253 CN200710020253A CN101020879A CN 101020879 A CN101020879 A CN 101020879A CN 200710020253 CN200710020253 CN 200710020253 CN 200710020253 A CN200710020253 A CN 200710020253A CN 101020879 A CN101020879 A CN 101020879A
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Abstract
The process of producing fermented wolfberry fruit yellow wine belongs to the field of fermentation brewing technology. Before fermentation and during fermentation, wolfberry fruit slurry with citric acid and vitamin C in certain amount is added for fermentation in common. The fermented wolfberry fruit yellow wine has color of wolfberry fruit, rich nutrients, and high physical and chemical indexes.
Description
Technical field
A kind of production method of fermental Chinese wolferry yellow wine before wine spills fermentation and add wolfberry fruit syrup co-fermentation through pulling an oar during the fermentation, belongs to the fermentation and brewing technology field specifically.
Background technology
Yellow rice wine is one of the world's three Da Gu wine, and is arranged side by side with beer, grape wine, is the important component part of rarity and world's spirits culture legacy of the Chinese nation.Yellow rice wine is to be main raw material with rice, milled glutinous broomcorn millet, corn, millet or wheat etc., through boiling, add song, saccharification, fermentation, squeezing, clarification, filter, fry in shallow oil wine, store and blend the brewing wine that forms.The yellow rice wine main component is water, ethanol, sugar, organic acid, protein, amino acid etc., also contains trace ingredientss such as VITAMIN, mineral substance.8 seed amino acids that wherein contain needed by human, its content occupy first of the various brewing wines, exceed 2～36 times than beer, grape wine and Japanese sake.Found tens kinds of biologically active peptidess in the yellow rice wine, be rich in VITAMIN such as VC, VB2, VA, VD, VE and VK with physiological function.In addition, trace element is also a lot of in the yellow rice wine, and that can measure has more than 18 kinds, as trace elements such as major elements such as K, Na, Ca, Mg, P and Cu, Zn, Fe, Mn, Co, Ge, I.
Matrimony vine (Lycium barbarum) is a plant of Solanaceae, is the traditional rare traditional Chinese medicine of China, but also is one of Chinese medicinal materials of the first batch of medicine-food two-purpose of announcing of China.The nutritive ingredient of matrimony vine is abundant, contain protein 13.9%, fat 1.5%, food fibre 16.9%, carbohydrate 47.2%, ash content 3.8%, also contain nutritive substances such as trimethyl-glycine, lycium barbarum polysaccharide, carotene and multivitamin, calcium, phosphorus, iron, selenium in addition.Chinese wolfberry fruit has the kidney tonifying nourishing the liver, moistening lung makes eye bright and regulate immunity of organisms, suppress growth of tumour cell and cell mutation, delay senility and effect such as anti-fatty liveranti-fatty liver.
Medical findings is in recent years thought, the lycium barbarum polysaccharide that from matrimony vine, extracts (lycium barbarumpolysaccharides, LBP) be the matrimony vine biological action mainly contain one of effective constituent, has physiological action widely, as anti-ageing, antitumor, promote hematopoiesis, reducing blood-fat, protect the liver or the like, become a kind of important functional additive of protective foods.
The used pigment of foodstuffs industry mostly is synthetic food color at present, mostly has toxicity in various degree, seeks and develop natural pigment to replace synthetic food color, has become development trend.Chinese wolfberry fruit red pigment is safety not only, and certain nutrition and pharmacological action are arranged, and therefore is subjected to paying close attention to widely.
The matrimony vine yellow rice wine is that the processing and utilization of matrimony vine has been opened up new approach.The matrimony vine yellow rice wine can be divided into two kinds of soak type and fermented types.Present commercially available matrimony vine yellow rice wine all belongs to soak type, be the wine base with yellow rice wine or liquor promptly, by matrimony vine being soaked or being extracted vat liquor, allotment such as blend and form, the Lycium chinense wine mouthfeel that obtains is poor, the character instability, easily precipitate, and the bioactive ingredients in the matrimony vine extracts not exclusively, and storage rate is low.Shortcomings such as fermental Chinese wolferry yellow wine has characteristics such as mouthfeel is good, stable in properties, product clear, bioactive ingredients storage rate height, and is not enough but fermental Chinese wolferry yellow wine exists equally to the Chinese wolfberry fruit red pigment protection, and sense organ is relatively poor relatively.
Summary of the invention
Technical problem to be solved by this invention is; deficiency at the fermental Chinese wolferry yellow wine existence; a kind of new process for producing of fermental Chinese wolferry yellow wine is proposed; color protection and clarifying treatment to the matrimony vine yellow rice wine provide corresponding treatment process; by the substep addition manner, make that nutritive substance and pharmaceutical component are released in the matrimony vine, thereby and in the fermenting process easier utilization that is absorbed by the body of being degraded; reach better health-care effect, make fermental Chinese wolferry yellow wine have better sense organ simultaneously.
Technical scheme of the present invention: a kind of production method of fermental Chinese wolferry yellow wine, comprise soak rice, steamed rice, cool off, add song, mix yeast for brewing rice wine, conventional yellow wine production technology steps such as cylinder fermentation, squeezing and sterilization fall, employing adds when falling cylinder and during the fermentation the wolfberry fruit syrup co-fermentation through making beating after adding song, mixing yeast for brewing rice wine.
The substep addition manner of wolfberry fruit syrup adds when falling cylinder for the first time, adds when driving for the first time rake during the fermentation for the second time.
The addition of wolfberry fruit syrup is added to 2.0%～5.0% of rice material quality for the first time in the dry wolfberry quality, is added to 0.5%～2.0% of rice material quality for the second time.
Matrimony vine adds the water of 2～4 times of dry wolfberry quality before making beating, soaked 2～5 hours.
Matrimony vine adds matrimony vine and soaks the citric acid of quality 0.05%～0.28% and 0.015%～0.075% vitamins C in making beating.
Be described as follows:
One, the preparation of wolfberry fruit syrup
(1) dry wolfberry is cleaned impurity elimination;
(2) add the water of 2～4 times of dry wolfberry quality, soaked 2～5 hours;
(3) making beating, matrimony vine add matrimony vine and soak the citric acid of quality 0.05%～0.28%, 0.015%～0.075% vitamins C in making beating.
Two, the production of yellow rice wine
(1) with after the glutinous rice impurity elimination, cleaning, soaked 48～72 hours with clear water under the room temperature, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;
(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;
(3) rice that cooks is cooled to 28 ℃～30 ℃;
(4) add distiller's yeast, yeast for brewing rice wine, fully the companion is even;
(5) cylinder that falls adds the matrimony vine slurries, and addition (in the dry wolfberry quality, down with) is 2.0%～5.0% of a rice material quality, carries out primary fermentation between 28 ℃～32 ℃; Fermentation time changes to some extent according to production difference in season, is generally 4～12 days.
(6) drive rake during highest grade temperature rise to 35 ℃, add the matrimony vine slurries simultaneously, addition is 0.5%～2.0% of a rice material quality;
(7) after this drove rake once every 6～8 hours, it is directly related with the primary fermentation time to open the rake number of times;
(8) thing in the cylinder is gone to secondary fermentation under 10 ℃～20 ℃ conditions in the jar, the time is 15～25 days;
(9) take out conventional press filtration;
(10) pressing filtering liquid static 24h in-5 ℃ of refrigerating apparatuss, clarification filtration;
(11) sterilization.
The addition of wolfberry fruit syrup of the present invention is in the dry wolfberry quality.
Existing conventional yellow wine production technology is all adopted in the production of yellow rice wine of the present invention if no special instructions.
Beneficial effect of the present invention: used rice raw material is a glutinous rice, the gained vinosity pure and mild, sweet refreshing, sweet-smelling is strong.Matrimony vine is selected the dry mature fruit of lycium barbarum for use, moisture content about 14%.Matrimony vine making beating back provides rich nutrient substances at fermenting process for the microorganism that participates in fermentation, thereby promotes fermentation, has improved the utilization ratio of rice raw material.In the fermenting process, biomacromolecule obtains degraded to a certain degree in the matrimony vine, has strengthened absorption and the utilization of human body to it.Wolfberry fruit is through making beating, and the easier release of effective constituent has improved the nutritive value of yellow rice wine, and it is pure and mild that the wine body is coordinated, and mouthfeel is good.Adopt citric acid and Vc solution effectively to protect Chinese wolfberry fruit red pigment during making beating, make the wine body present the matrimony vine color.
The present invention is a kind of production method of fermental Chinese wolferry yellow wine, and its feature has:
(1) directly ferment after the matrimony vine making beating, matrimony vine bioactive ingredients storage rate height, nutritious;
(2) more fully dissolving, good, the stable in properties of mouthfeel do not have the bitter taste of living wine;
(3) kept the inherent color of matrimony vine own, do not added artificial color, in the raw material pulping treating processes, the skin of matrimony vine is organized and is entered together in the slurries, and this color to finished wine forms very favourable;
(4) adopt certain color sfgd., the matrimony vine yellow rice wine demonstrates the red or pale brown look of matrimony vine;
(5) every index all reaches or is better than the physical and chemical index of 3 years old common yellow rice wine.
Embodiment
Embodiment 1
One, the preparation of wolfberry fruit syrup
(1) dry wolfberry is cleaned impurity elimination;
(2) add the water of 2 times of dry wolfberry quality, soaked 2 hours;
(3) making beating, matrimony vine add matrimony vine and soak the citric acid of quality 0.05%, 0.075% vitamins C in making beating.
Two, the production of yellow rice wine
(1) with after the glutinous rice impurity elimination, cleaning, soaked 48 hours with clear water under the room temperature, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;
(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;
(3) rice that cooks is cooled to 28 ℃;
(4) add distiller's yeast, yeast for brewing rice wine, fully the companion is even;
(5) cylinder that falls adds the matrimony vine slurries, and addition (in the dry wolfberry quality) is 2.0% of a rice material quality, carries out primary fermentation at 28 ℃;
(6) drive rake during highest grade temperature rise to 35 ℃, add the matrimony vine slurries simultaneously, addition (in the dry wolfberry quality) is 0.5% of a rice material quality;
(7) after this drove rake once every 6 hours; Ferment altogether 4 days (summer)
(8) thing in the cylinder is gone to secondary fermentation under 10 ℃ of conditions in the jar, the time is 15 days;
(9) take out conventional press filtration;
(10) pressing filtering liquid static 24h in-5 ℃ of refrigerating apparatuss, clarification filtration;
(11) fry in shallow oil wine, acquisition finished product.
Embodiment 2
One, the preparation of wolfberry fruit syrup
(1) dry wolfberry is cleaned impurity elimination;
(2) add the water of 4 times of dry wolfberry quality, soaked 5 hours;
(3) making beating, matrimony vine add matrimony vine and soak the citric acid of quality 0.28% and 0.015% vitamins C in making beating.
Two, the production of yellow rice wine
(1) with after the glutinous rice impurity elimination, cleaning, soaked 72 hours with clear water under the room temperature, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;
(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;
(3) rice that cooks is cooled to 30 ℃;
(4) add distiller's yeast, yeast for brewing rice wine, fully the companion is even;
(5) cylinder that falls adds the matrimony vine slurries, and addition (in the dry wolfberry quality) is 5.0% of a rice material quality, carries out primary fermentation at 32 ℃;
(6) drive rake during highest grade temperature rise to 35 ℃, add the matrimony vine slurries simultaneously, addition (in the dry wolfberry quality) is 2.0% of a rice material quality;
(7) after this drove rake once every 8 hours; Ferment altogether 12 days (winter)
(8) thing in the cylinder is gone to secondary fermentation under 20 ℃ of conditions in the jar, the time is 25 days;
(9) take out conventional press filtration;
(10) pressing filtering liquid static 24h in-5 ℃ of refrigerating apparatuss, clarification filtration;
(11) fry in shallow oil wine, acquisition finished product.
Embodiment 3
One, the preparation of wolfberry fruit syrup
(1) dry wolfberry is cleaned impurity elimination;
(2) add the water of 3 times of dry wolfberry quality, soaked 4 hours;
(3) making beating, matrimony vine add matrimony vine and soak the citric acid of quality 0.1 5% and 0.05% vitamins C in making beating.
Two, the production of yellow rice wine
(1) with after the glutinous rice impurity elimination, cleaning, soaked 60 hours with clear water under the room temperature, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;
(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;
(3) rice that cooks is cooled to 29 ℃;
(4) add distiller's yeast, yeast for brewing rice wine, fully the companion is even;
(5) cylinder that falls adds the matrimony vine slurries, and addition (in the dry wolfberry quality) is 3.5% of a rice material quality, carries out primary fermentation at 29 ℃;
(6) drive rake during highest grade temperature rise to 35 ℃, add the matrimony vine slurries simultaneously, addition (in the dry wolfberry quality) is 1.2% of a rice material quality;
(7) after this drove rake once every 7 hours; Ferment altogether 8 days (winter)
(8) thing in the cylinder is gone to secondary fermentation under 15 ℃ of conditions in the jar, the time is 20 days;
(9) take out conventional press filtration;
(10) pressing filtering liquid static 24h in-5 ℃ of refrigerating apparatuss, clarification filtration;
(11) fry in shallow oil wine, acquisition finished product.
Embodiment 4 inspection after construction technical indicators
A, Oranoleptic indicator:
Color and luster: as clear as crystal, the red or pale brown look of matrimony vine is arranged;
Smell: the distinctive sweet-smelling of yellow rice wine is arranged, free from extraneous odour;
Mouthfeel: pure and mild, tasty and refreshing, free from extraneous odour have the particular tastes of matrimony vine.
B, physical and chemical index:
Calcium oxide 51g/L,
Total reducing sugar (with glucose meter) 8～15g/L,
Non-sugared solid substance 〉=20g/L,
Alcoholic strength (20 ℃) 〉=10%,
Total acid (in lactic acid)≤5.5g/L,
Amino-acid nitrogen 〉=0.4g/L,
PH value 3.5～4.5.
Claims (5)
1, a kind of production method of fermental Chinese wolferry yellow wine, comprise: soak rice, steamed rice, cool off, add song, mix yeast for brewing rice wine, the cylinder fermentation that falls, squeezing and process for sterilizing step, it is characterized in that: after adding song, mixing yeast for brewing rice wine, add when falling cylinder and during the fermentation wolfberry fruit syrup co-fermentation through making beating.
2, the production method of fermental Chinese wolferry yellow wine according to claim 1 is characterized in that: the substep addition manner of wolfberry fruit syrup, when falling cylinder, add for the first time, and add when driving for the first time rake during the fermentation for the second time.
3, the production method of fermental Chinese wolferry yellow wine according to claim 1 and 2, it is characterized in that: the addition of wolfberry fruit syrup is in the dry wolfberry quality, be added to for the first time 2.0%～5.0% of rice material quality, be added to 0.5%～2.0% of rice material quality for the second time.
4, the production method of fermental Chinese wolferry yellow wine according to claim 1 and 2 is characterized in that: matrimony vine adds the water of 2～4 times of dry wolfberry quality before making beating, soaked 2～5 hours.
5, the production method of fermental Chinese wolferry yellow wine according to claim 1 and 2 is characterized in that: matrimony vine adds matrimony vine and soaks the citric acid of quality 0.05%～0.28% and 0.015%～0.075% vitamins C in making beating.
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| CN 200710020253 CN101020879A (en) | 2007-03-08 | 2007-03-08 | Process of producing fermented wolfberry fruit yellow wine |
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| CN 200710020253 CN101020879A (en) | 2007-03-08 | 2007-03-08 | Process of producing fermented wolfberry fruit yellow wine |
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| CN104120062A (en) * | 2013-04-27 | 2014-10-29 | 王广仪 | Method for brewing micro-element nutritional yellow rice wine |
| CN104164335A (en) * | 2014-09-12 | 2014-11-26 | 湖北枸杞珍酒业有限公司 | Preparation method for medlar rare wine |
| CN104263587A (en) * | 2014-10-15 | 2015-01-07 | 湖北楚波生态农业科技发展有限公司 | Special type rice wine and preparation method thereof |
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| CN105199906A (en) * | 2015-10-21 | 2015-12-30 | 江南大学 | Fermented morinda citrifolia yellow rice wine and production method thereof |
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- 2007-03-08 CN CN 200710020253 patent/CN101020879A/en active Pending
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| CN104120062A (en) * | 2013-04-27 | 2014-10-29 | 王广仪 | Method for brewing micro-element nutritional yellow rice wine |
| CN103289865A (en) * | 2013-06-15 | 2013-09-11 | 刘永 | A processing method for nostoc sphaeroides rice wine |
| CN104164335A (en) * | 2014-09-12 | 2014-11-26 | 湖北枸杞珍酒业有限公司 | Preparation method for medlar rare wine |
| CN104263587A (en) * | 2014-10-15 | 2015-01-07 | 湖北楚波生态农业科技发展有限公司 | Special type rice wine and preparation method thereof |
| CN104263587B (en) * | 2014-10-15 | 2015-10-21 | 湖北楚波生态农业科技发展有限公司 | A kind of special type yellow rice wine and preparation method thereof |
| CN104357279A (en) * | 2014-11-14 | 2015-02-18 | 南通白蒲黄酒有限公司 | Yellow wine with wolfberry fruits and brewing process of yellow wine with wolfberry fruits |
| CN105199906A (en) * | 2015-10-21 | 2015-12-30 | 江南大学 | Fermented morinda citrifolia yellow rice wine and production method thereof |
| CN105925417A (en) * | 2016-06-21 | 2016-09-07 | 王子田 | Beauty maintaining Chinese yam yellow wine and preparation method thereof |
| CN105907531A (en) * | 2016-06-28 | 2016-08-31 | 吕兴龙 | Wine containing rhizoma polygonatum and fructus lycii, and production technology of wine |
| CN107502505A (en) * | 2017-08-28 | 2017-12-22 | 安徽海神黄酒集团有限公司 | A kind of Health care yellow wine and preparation method thereof |
| CN107484995A (en) * | 2017-09-30 | 2017-12-19 | 浦北县龙腾食品有限公司 | The processing method of low-sugar banana sauce |
| CN112063473A (en) * | 2020-03-27 | 2020-12-11 | 宁夏唐夏生物科技有限公司 | Preparation method of wolfberry yellow wine |
| CN112175768A (en) * | 2020-11-09 | 2021-01-05 | 常宁超喜欢食品有限公司 | Yellow wine production process method |
| CN115181628A (en) * | 2022-05-05 | 2022-10-14 | 十堰市农业科学院 | Preparation method of mushroom flavor wine |
| CN115181628B (en) * | 2022-05-05 | 2023-07-21 | 十堰市农业科学院 | Preparation method of lentinus edodes flavored wine |
| CN116536121A (en) * | 2023-06-09 | 2023-08-04 | 宁夏大学 | Solid-liquid two-phase fermentation process of wolfberry fruit yellow wine and fermentation tank thereof |
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