CN101020885A - Aweto yellow wine and its making process - Google Patents
Aweto yellow wine and its making process Download PDFInfo
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- CN101020885A CN101020885A CN 200710064380 CN200710064380A CN101020885A CN 101020885 A CN101020885 A CN 101020885A CN 200710064380 CN200710064380 CN 200710064380 CN 200710064380 A CN200710064380 A CN 200710064380A CN 101020885 A CN101020885 A CN 101020885A
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Abstract
The present invention discloses aweto yellow wine and its making process, and belongs to the field of yellow wine making technology. The aweto yellow wine is made with yellow wine as base material, and through adding aweto. The making process has a clarifying step after adding tannin and gelatin, a low temperature freezing step and a filtering step, so that the aweto yellow wine has high transparency, high stability and good taste.
Description
Technical field: the invention belongs to yellow rice wine manufacturing technology field, particularly functional yellow rice wine product and manufacture method thereof.
Background technology:
Yellow rice wine is the national special product and the traditional food of China.It is with a long history, is one of the world's three big wine kinds.Yellow rice wine is low because of its wine degree, fragrance good, flavor is mellow and nutritious, is plainly liked by China working people, and is subjected to external human consumer's favorable comment deeply, enjoys a very good reputation in the world.Yellow rice wine is to be main raw material with cereal, utilizes the common diastatic fermentation effect of the contained multiple beneficial microorganism of yeast for brewing rice wine, wheat koji or Mi Quzhong, the low wine degree fermented wine that brew forms.Yellow rice wine is a main raw material with rice, milled glutinous broomcorn millet, corn, millet, wheat etc., through boiling, add song, saccharification, fermentation, squeezing, filter, fry in shallow oil wine, store, blend the brewing wine that forms, general ethanol content is 14%～20%, belong to country and advocate development, meet the low alcohol of minuent, nutrition, health care requirement.The nutritive value of yellow rice wine has surpassed the beer of the title that " liquid bread " arranged and nutritious grape wine, is described as " liquid cake ".Contain more than 20 kind of human body trace elements necessary such as rich in amino acid, polysaccharide, polyphenol, VITAMIN and selenium, zinc, iron, copper, magnesium, strontium, molybdenum in the yellow rice wine, wherein contain 21 seed amino acids and multivitamin composition, comprise 8 kinds of indispensable amino acids of necessary for human; Nutritive substance such as contained glucose, maltose and peptide and amino acid all is easily by human consumption and absorption in the yellow rice wine.Studies show that, drink yellow rice wine in right amount, the aging that delays people's brain cell is had vital role.The yellow rice wine calorific value is higher; It is a kind of very low wine degree alcoholic drink of high nutritive value that has.
Along with development of times, people's mouthfeel progressively tends to lower concentration, has clearly become the consumption main flow naturally, and people more pay attention to the diet developing direction of safety, health care, nature and nutrition, requirement to drinks consumption is more and more higher, and minuent, nutrition, health care have become the fashion of current drinks consumption.And traditional yellow rice wine concentration height is big with bent amount, emphasizes that mouthfeel is mellow, owing to have the wheat koji bitter taste, is not accepted by the young colony among the human consumer.Therefore, on the basis of inheriting tradition, the up-to-date scientific and technological achievement in biological fermentation field is applied to the technological innovation of yellow rice wine, realize that yellow rice wine wine body, mouthfeel and function change to modernized yellow rice wine, develop that nutrition, nourishing, nourishing function are good, Functionality, quality and appealing design, market outlook are wide, added value is high function yellow rice wine product innovation necessity particularly.
Yellow rice wine is nutritious, but self stability is bad, and traditional yellow rice wine only is that " cooking wine " when being satisfied with the person in middle and old age consumer group and conduct culinary art is used in market orientation; On the technology, the color and luster muddiness is not paid attention to the sense organ requirement of colourity.Spreading the saying of " yellow rice wine has thousand layers of pin " at yellow rice wine circle, add behind the medicinal substances extract easier generations muddy, precipitate.Therefore how solving the wine body muddiness that exists in the rice wine production also is a raising yellow rice wine quality, the key issue of better development yellow rice wine product.
The development approach of functional nutrient yellow rice wine, the one, by the characteristics of rice wine production, adopt pure zymotechnique route; The 2nd, be the wine base with former yellow rice wine product, allocate the assembled alcoholic drinks operational path of other functional nutrient composition into.The former is that pure grain and functional ingredient co-fermentation form, though the wine mouthfeel that leads to is so comparatively coordinated, the wine body is limpid, causes the loss of some effective component easily.Though latter's effective component stability better, function batching sense of taste is stronger, wine body less stable.
Cordyceps sinensis [Cordyceps senensis (Berk) Sacc] is the rare medicinal herbs of special product of China, is the large-scale medicinal fungi that a class has nourishing function.It is under the jurisdiction of mycota, Mycophyta, Ascomycotina, gang pyrenomycetes, Hypocreales, Clavicipitaceae.Cordyceps sinensis is traditional strengthening by means of tonics medicine, has cough-relieving, reduces phlegm, kidney invigorating and YANG supporting, moistening lung, mediator's body immunity function, anti-ageing, anticancer effect.A large amount of in recent years clinical medicine tests show that Cordyceps sinensis can strengthen the mononuclear macrophage function, improve the serum IgG level.Stimulate and recovery T lymphocyte and bone-marrow-derived lymphocyte, strengthen its transformation.The physiologically active substance of Cordyceps sinensis mainly contain Cordyceps polysaccharide (Cordycepic polysaccharide), cordycepin (3 '-deoxyadenosine), cordycepic acid (Cordycepic acid).
Cordyceps polysaccharide is the highest pharmacological active substance of content in the Chinese caterpillar fungus as one of main active ingredient of Chinese caterpillar fungus, and its important physiological function is approved by medical circle gradually.Discover, Cordyceps polysaccharide have improve immunizing power, antitumor, anti-ageing, hypoglycemic, reducing blood-fat, atherosclerosis, anti-radiation, protect kidney, protect the liver, effects such as hypoxia tolerance, calmness.
In recent years, owing to environmental destruction, reason such as excavate excessively, make that the natural cordyceps resource of China is rare day by day, and price is very expensive.Studies show that in a large number cultural mycelium has similar Chemical Composition, pharmacological action and clinical efficacy to natural cordyceps, and lower than natural cs toxicity.The Base in Mycelia of Cordyceps powder replaces natural cordyceps, and it is all good and have the aweto yellow wine product of special efficacy to develop color, cost-saved, improves rice wine flavor and mouthfeel.
Summary of the invention:
The technical problem underlying that invention solves is the not good problem of functional lower, the functional yellow rice wine product taste of wine body muddiness, yellow rice wine that existing yellow rice wine product exists.A kind of yellow rice wine product and production method thereof with good function, wine body clear and stable, good mouthfeel is provided.
Technical scheme of the present invention is summarized as follows:
Aweto yellow wine of the present invention is characterized in that being added with in the yellow rice wine mycelium powder of sinensis, and the dosage of mycelium powder of sinensis is the 0.05-0.5% of yellow rice wine weight, and the product mouthfeel is soft, and fragrance is good, and it is tasty and refreshing to distinguish the flavor of, and sweet acid is coordinated, and the wine body is as clear as crystal; Its production method mainly is made up of following steps: prepare the ripe former wine of yellow rice wine 1.: according to the ripe former wine of yellow rice wine basic production prepared yellow rice wine.2. batching heats up: after mycelium powder of sinensis is dissolved in an amount of yellow rice wine earlier, after the hyperthermic treatment it is added in the yellow rice wine.3. clarifying treatment: add tannin and gelatin in the wine liquid, leave standstill after the vibration, wine liquid carries out hot cold alternate treatment and cryogenic freezing is handled.4. filter: handle three road treatment processs with diatomite coarse filtration, fine filting machine filtration and 0.65 μ m film respectively, obtain the wine body of clear.5. can.6. sterilization.
The production of aweto yellow wine product of the present invention mainly is made up of following steps:
(1), the ripe former wine of preparation yellow rice wine: according to the ripe former wine of yellow rice wine basic production prepared yellow rice wine.
(2), batching heats up: mycelium powder of sinensis is dissolved in earlier in the yellow rice wine that 5-10 doubly measures, is warmed up to 60-75 ℃ and kept 2-3 hour, the wine liquid that is dissolved with mycelium powder of sinensis is added in the yellow rice wine.
(3) clarifying treatment: add the tannin of wine liquid weight 6-9% and the gelatin of 5-8% in the wine liquid, left standstill after the vibration 24-48 hour, separate to remove and wine liquid is warming up to 50～60 ℃ after the lower sediment and keeps 1.5～2h, wine liquid cools to 0～5 ℃ and keeps 10-24h subsequently, continue the hot cold alternate treatment of intensification three times, all separate at every turn and remove precipitation, wine liquid is at-1～-5 ℃ of freezing 60-72h then.
(4) filter: handle three road treatment processs with diatomite coarse filtration, fine filting machine filtration and 0.65 μ m film respectively, obtain the wine body of clear.
(5) can finished product aweto yellow wine.
(6) sterilization.
Aweto yellow wine clarifying treatment technology is as follows among the present invention: add the tannin of wine liquid weight 6-9% and the gelatin of 5-8%, vibration, the control treatment chamber temperature difference static processing 48h in 5 ℃ of scopes, separate and remove precipitation, 50-60 ℃ of 1.5-2h and 0-5 ℃ of 10-24h heat, cold alternate treatment three times, all separate at every turn and remove precipitation, carry out the cryogenic freezing treatment process at-1～-5 ℃ of freezing 60-72h then.Adopt diatomite coarse filtration, fine filting machine filtration and 0.65 μ m film to handle three road treatment processs then, obtain the wine body of clear.Finished wine has anti-preferably cold muddiness and anti-cryoprecipitate effect.
The tannin optimum addition is a wine liquid weight 8% in the aweto yellow wine of the present invention, and the gelatin optimum addition is a wine liquid weight 6%.
Hot and cold alternate treatment technology conditions suitable among the present invention is 55-60 ℃ of 1.5-2h and 0-3 ℃ of 15-24h alternate treatment three times.
Suitable refrigerating process condition is-1～-3 ℃ of freezing 65-72h among the present invention.Preferred refrigerating process condition is-2 ℃ of freezing 72h among the present invention.
The present invention's conditions suitable of preparing burden in the heating process is temperature 70-75 ℃ and kept 2-3 hour.
Test finds that fermented cordyceps hypha body powder raw material, addition and filtration process are the key factors that influences aweto yellow wine.Therefore selected these 3 indexs adopt L as judgement criteria
42
3Orthogonal experimental method has been invited 5 full-time judges of wine that 4 sample wine are evaluated, and color, style has comprehensively been given a mark, and judges and the results are shown in Table 1, table 2.
Table 1 aweto yellow wine orthogonal test factor and number of levels
Table 2 aweto yellow wine orthogonal experiments
| Test | A fermented cordyceps hypha body powder source | B fermented cordyceps hypha body powder addition g/L | Whether C filters | Evaluation result | Comprehensive grading |
| 1 | Shenzhen | 2 | Be | Fragrance is good, and is pure and mild, bright refreshing | 95 |
| 2 | Shenzhen | 4 | Not | Better fragrant, it is more refreshing to enter the mouth, back puckery | 85 |
| 3 | Shanghai | 2 | Not | Flavor delicate fragrance, it is little puckery to enter the mouth | 88 |
| 4 | Shanghai | 4 | Be | Flavor is fragrant, and is soft tasty and refreshing, little astringent taste | 90 |
| T1 | 180 | 183 | 185 | ||
| T2 | 178 | 175 | 173 | ||
| K1 | 90 | 91.5 | 92.5 | ||
| K2 | 89 | 87.5 | 86.5 | ||
| Extreme difference | 1 | 4 | 6 | ||
| Better level | A1 | B1 | C1 | ||
| Factor primary and secondary order | 3 | 2 | 1 |
As can be seen from Table 2, selected factor is C＞B＞A to the primary and secondary of test influence in proper order, i.e. filtration process＞Chinese caterpillar fungus addition＞Chinese caterpillar fungus source.Whether filter with the Chinese caterpillar fungus addition be the principal element that influences aweto yellow wine, Chinese caterpillar fungus source is little to the aweto yellow wine quality influence, mycelium powder of sinensis is not limited to above-mentioned source among the present invention.
In the aweto yellow wine wine body, protein becomes the protein polyphenol complex with polyphenol by hydrogen bonded, and balance is tending towards the generation of protein complex during low temperature, and at this moment there is cold muddy phenomenon in yellow rice wine, use tannin to combine and generate infusible precipitate, thereby dregs absorption back in the wine is sunk with gelatin.For determining the optimum amount of gelatin and tannin, carry out little sample testing before the following glue earlier.The 100mL yellow rice wine is respectively charged into 6 test tubes numbering, adds the tannin and the gelatin of different quantities successively, after each the interpolation,, leave standstill 48h, find out and wherein clarify most transparently, and use minimum one group of gelatin through vibration strongly.The result shows that should add the tannin optimum addition in every 1000L yellow rice wine is 80g, gelatin 60g, and the following glue time should be selected temperature stationary phase, temperature, otherwise down behind the glue, temperature influence the wine temperature, causes the convection current of wine liquid, is difficult for clarifying.
For improving the clarifying effect of product, after adding the processing of gelatin and tannin, select 50-60 ℃ of 2h and 0 ℃ of 24h heat, cold alternate treatment three times by experiment, select the operating procedure of " 2--5 ℃ of freezing 36-72h " at last, see Table 3, help in the wine liquid material generation aggegation and sedimentations such as colloid like this, thereby improve the refreshing suitable property of stability, transparency and the taste of aweto yellow wine.Wine epibasal tier clear liquid after the freezing treatment is used earlier diatomite filtration, filter with fine filting machine again, and 0.65 μ m film, three road handling procedures, make product stability higher.
Table 3 differing temps, time deepfreeze are to aweto yellow wine wine stability influence
| Freezing temp | Freezing time | Freezing and heating | Stability |
| 4℃ | 24h | 60℃2h，0℃24h | -- |
| 48h | 60℃2h，0℃24h | - | |
| 72h | 60℃2h，0℃24h | - | |
| 0℃ | 24h | 60℃2h，0℃24h | - |
| 48h | 60℃2h，0℃24h | + | |
| 72h | 60℃2h，0℃24h | ++ | |
| -2℃ | 24h | 60℃2h，0℃24h | ++ |
| 48h | 60℃2h，0℃24h | +++ | |
| 72h | 60℃2h，0℃24h | ++++ | |
| -5℃ | 24h | 60℃2h，0℃24h | ++ |
| 48h | 60℃2h，0℃24h | ++++ | |
| 72h | 60℃2h，0℃24h | +++++ |
"+" multilist more shows that stability is good more, and "-" multilist more shows that stability is poor more.
The present invention adds Chinese caterpillar fungus in the yellow rice wine to and handles through colding and heat succeed each other and clarifying treatment technologies such as filtration make, product is by adding Cordyceps extract, add tannin, gelatin is handled and the later stage colds and heat succeed each other processing, freezing treatment technology and filtration process make product have desirable mouth feel, the wine body is limpid, and finished wine has anti-preferably cold muddiness and anti-cryoprecipitate effect.
Through the quality stability test, promptly get many Lot samples, under the environment of 37～40 ℃ of temperature, humidity 75%, preserve, examined once in every month, continuous three months, it was stable to touch the mark, and promptly was equivalent to this sample and can preserves 2 years.The index of surveying has alcoholic strength, total pol, polysaccharide, total acidity, amino-acid nitrogen and sanitary index; Experimental result shows after the product long-term storage still clear, and it is stable that the quality of aweto yellow wine can keep in 2 years.
By substituting natural cordyceps, make cost decreases more than 95% with fermented cordyceps hypha body powder.Aweto yellow wine is rich in polysaccharide, VITAMIN, amino acid, multiple enzyme and trace element, has antifatigue, improves immunizing power, the anti-ageing effect of waiting for a long time.The strong spiciness of this product, soft aquatic foods are refreshing, and the wine body is coordinated, and has the typical style of aweto yellow wine.
Yellow rice wine of the present invention adopts hyperthermic treatment technology in burden process, the stripping that has improved Cordyceps polysaccharide and other Chinese caterpillar fungus activeconstituentss effectively, and polysaccharide content 〉=450mg/L in the final yellow rice wine product has effectively improved the functional performance of product.
Aweto yellow wine integrates the functional performance of yellow rice wine and the nutrient health-care function of Chinese caterpillar fungus, has very strong healthy nutritive value, especially contain special biological activity---the biological species Cordyceps polysaccharide, it is with the Chinese caterpillar fungus fragrance of uniqueness, mellow sweet mouthfeel, nutrient health-care function has won human consumer's favor.
With the modern project technology is support, creatively realizes the perfect adaptation of the multiple effective efficiency factor such as Cordyceps polysaccharide and yellow rice wine traditional technology, develops the health-care yellow wine with nourishing immunologic function.Contained Cordyceps polysaccharide has and removes free radical and lipid peroxide, promotion microcirculation in human body in the human body, improves specific health care curative effect such as brain function in the wine, can improve the resistibility of human body to poor environment and disease; Contained oligofructose is to promoting that probiotics propagation, adjusting gastrointestinal function etc. have good result in the human body.This product by the combination in the brew process with Cordyceps mycelium extract and oligose, has been realized the new breakthrough of process for making yellow rice wine on the basis of rice wine production.Product melts the peculiar flavour of the health-care effect of fungus polysaccharide, oligose and yellow rice wine in one, has not only reduced the wine degree, and product special flavour is peculiar, meets health care in present age consumption concept more.
The present invention adopts the assembled alcoholic drinks operational path, takes the clarification filtration technology that suits simultaneously, has improved the utilization ratio and the stability of effective ingredient.Product has good functional characteristics, and is respond well at aspects such as raising body immunities.
The research of Crude polysaccharides content assaying method
The measuring method of polysaccharide has alkaline cupric tartrate volumetry, colorimetry (anthrone, phenol sulfuric acid process), high-efficient liquid phase technique at present.This research compares this several method, thinks and adopts Crude polysaccharides in the anthrone colorimetric method for determining aweto yellow wine, and highly sensitive, amount of samples is few, and method is practical.
A. instrument: whizzer (4000r/min), centrifugal bottle (capacity 100ml or tool lid 10ml centrifuge tube), spectrophotometer, water-bath etc.
B. reagent: experimental water is a distilled water; Agents useful for same is the analytical pure level.
C. glucose reference liquid: accurately take by weighing 1.0000g and be dried to homothermic glucose, be settled to 1000ml after being dissolved in water through 98-100 ℃.This solution 1ml contains 1mg glucose, with 10 times of preceding dilutions (0.1mg/ml), matching while using.
0.2% anthrone sulphuric acid soln: take by weighing the 0.2g anthrone and place beaker, slowly add the 100ml vitriol oil, be yellow transparent shape solution after the dissolving, matching while using.
D. sample preparation: accurately draw sample 100mL (V1) and be concentrated into 50mL, filter, filtrate is carried out alcohol precipitation (alcohol concn of alcohol precipitation is 80%), with a small amount of three washing precipitations of 80% ethanol, precipitates and is settled to 1000mL with the hot water dissolving, is liquid to be measured.
E. the drafting of typical curve: accurately draw glucose reference liquid (0.1mg/ml), add 0ml, 0.1ml, 0.2ml, 0.4ml, 0.6ml, 0.8ml, 1.0ml in the 10ml color-comparison tube, add water to 2.0ml, add anthrone reagent 5ml, fully mixing, in boiling water bath, take out behind the heating 10min, in flowing water, behind the cooling 20min, under the 620nm wavelength, return to zero with reagent blank, measure the absorption value of each pipe, the drawing standard curve.
F. sample determination: accurately draw sample liquid 1ml to be measured (V2) (containing the about 20-80 μ g of sugar), add water to 2.0ml, add anthrone reagent 5ml, abundant mixing, in boiling water bath, take out behind the heating 10min, in flowing water, behind the cooling 20min, under the 620nm wavelength, measure absorbance, obtain the sample sugar degree.
G. calculate
M in the formula---check in sample liquid by typical curve and contain saccharic amount (mg);
V
1---draw the volume of sample;
V
2---draw the volume of sample liquid to be measured after treatment.
H. measurement result
Cordyceps polysaccharide content 〉=450mg/L in the finished product aweto yellow wine.
I. explanation
Present method linearity range is at 0.01～0.1mg/ml, and linear equation is y=0.0136+5.26x.Anthrone reaction is not the specific reaction of polysaccharide, trace carbon hydrate in the sample liquid (monose, disaccharide, starch) all can develop the color with anthrone under this experiment condition, so the purity requirement to sample liquid is higher, sample liquid must be as clear as crystal, precipitation does not have after the heating, too dark as sample liquid color and luster, available activated carbon decolorizing.
The depth of anthrone reaction color changes with temperature condition and warm-up time, vitriolic concentration (66%～99%) in the used anthrone reagent of method, sampling liquid measure (1～5ml), the anthrone reagent consumption (5～20ml), reaction times in the boiling water bath (6～13min), be associated between these several operational conditions.Therefore, adopt this method control reaction conditions very important, otherwise can the impact analysis result.The quality grade of anthrone reagent is relatively poor, and the background color of standard zero pipe is deepened, and contrasting colour sensitivity has certain influence, so can use sulfuric acid instead---and the phenol colorimetry.
Standard series glucose mark liquid (0.1mg/ml) consumption is that 0ml, 0.1ml, 0.2ml, 0.4ml, 0.6ml, 0.8,1.0ml are equivalent to saccharic amount 0mg, 0.02mg, 0.04mg, 0.06mg, 0.08mg, 0.10mg, sample extracting solution is an amount of (to be equivalent to sugar amount 0.02～0.08mg), respectively add water to 2.0ml, add purifying phenol (50g/L) aqueous solution 1.0ml, in eddy mixer, mix, add vitriol oil 5.0ml, thorough mixing is even in eddy mixer, in boiling water bath, heat 2min, place colorimetric estimation under the spectrophotometer 485nm wavelength.
The aweto yellow wine technical indicator
1. Oranoleptic indicator
Color: pale brown look is to Vandyke brown, and is limpid transparent, glossy.
Fragrance: have the compound fragrance of yellow rice wine and Chinese caterpillar fungus, strong sweet-smelling, no an unusually sweet smell.
Flavour: mellow, soft aquatic foods are refreshing, and are sour-sweet suitable.
Style: the wine body is coordinated, and has the typical style of aweto yellow wine.
2. physical and chemical index (seeing Table 5)
Table 5 aweto yellow wine physical and chemical index
| Project | Index | ||
| Top grade | One-level | Secondary | |
| Total reducing sugar (with glucose meter), g/L≤ | 15.1～100 | ||
| Non-sugared solid substance, g/L 〉= | 27.5 | 23.0 | 18.5 |
| Alcoholic strength (20 ℃), % 〉= | 8.0 | ||
| Total acid (in lactic acid), g/L | 3.5～8.0 | ||
| Amino-acid nitrogen, g/L 〉= | 0.50 | 0.40 | 0.30 |
| pH | 3.5～4.5 | ||
| Calcium oxide, g/L≤ | 1.0 | ||
| Bata-phenethyl alcohol, mg/L 〉= | 60.0 | ||
| Crude polysaccharides (with glucose meter), mg/L 〉= | 450 | ||
Aweto yellow wine nutrition is analyzed
The aweto yellow wine composition detects by analyzer room, Beijing City Nutrient Source Inst and Institute of Analysis of Lanzhou University and assists to finish.Aweto yellow wine contains protein 0.8g/100g, fatty 0.1g/100g, total carbohydrates 4.0g/100g, total reducing sugar 3.3g/100g, heat 19.7Kcal/100g; Be divided into to analyse and detect 18 seed amino acids, propylhomoserin acid total amount is 0.5542g/100g; Detect calcium, potassium, magnesium, manganese, sodium, iron, copper, 8 kinds of trace elements of zinc; Crude polysaccharides content 〉=450mg/L.
Product instructions of taking: drink 50-100ml every day.
Product is taken experiment: this product selects 100 ages of Beijing area to drink January continuously the elderly of 60～75 years old weak easy catching a cold in the winter time, eat 60ml every day, to drink preceding and to drink the back effect relatively, the results are shown in Table 5, the result shows that this product has positive effect to raising the elderly resistibility, enhancing body immunity, and product has good edible and nutritious tonifying effect.Many continuously edible this product old men reflect that clothes effect of a specified duration is better, and have no interest the whole year, and phenomenon such as ache all over obviously reduces, and physical appearance is better.
Table 5 aweto yellow wine is drunk the effect comparison table
| Number | Edible preceding 30 days times of common cold (total) | Times of common cold (total) in 30 days after edible February |
| 100 | 31 | 4 |
Embodiment
The following examples can make those skilled in the art more fully understand the present invention, but do not limit the present invention in any way.
Embodiment 1
The production of aweto yellow wine product of the present invention mainly is made up of following steps:
(1), the ripe former wine of preparation yellow rice wine: according to the ripe former wine of yellow rice wine basic production prepared yellow rice wine.
(2), batching heats up: mycelium powder of sinensis is dissolved in earlier in the yellow rice wine of 10 times of amounts according to 0.1% of yellow rice wine gross weight, is warmed up to 75 ℃ and kept 2 hours, the wine liquid that is dissolved with mycelium powder of sinensis is added in all the other yellow rice wine.
(3) clarifying treatment: add the tannin of wine liquid weight 8% and 6% gelatin in the wine liquid, left standstill after the vibration 48 hours, separate and remove lower sediment, wine liquid is warming up to 60 ℃ handles 2h, wine liquid cools to 0 ℃ and handles 24h subsequently, continue the hot cold alternate treatment of intensification three times, all separate at every turn and remove precipitation, wine liquid is at-2 ℃ of freezing 72h then.
(4) filter: above-mentioned yellow rice wine filters with diatomite filter coarse filtration, fine filting machine respectively and 0.65 μ m film is handled three road treatment processs, obtains the wine body of clear.
(5) can aweto yellow wine.
(6) sterilization:, be finished product at 85 ℃ of sterilization 20min.
Yellow wine production technology flow process (known technology) is as follows:
Radix Et Rhizoma Rhei rice → sieve → moisten rice → boiling → absorb water → get food → steam again → rise well with cooking → lower the temperature → dash is drenched → is mixed medicine and goes into cylinder → diastatic fermentation → squeezing → clarification → allotment
The main key points for operation of yellow rice wine
1. soak, wash rice, and choose foreign material except that using mixedly clear water.Normal temperature water profit rice 24～36h, the water surface exceeds 10cm.
2. steamed rice is steamed 30min with the special-purpose steam rice cooker of yellow rice wine, and is soft ripe to the grain of rice.
3. drench meal with 85 ℃ of heat water-sprayings.Promote diastatic fermentation.
4. play cylinder, nest to admix 1%～2.5% sweet yeast for brewing rice wine, 6%～8% saccharifying enzyme turns evenly and is barricaded as the V-type dimple, and sweet yeast for brewing rice wine is spread on the top layer.
5. diastatic fermentation diastatic fermentation 36～48h under constant temperature (28 ℃) state, the pH value maintains about 3.5.
The nest song, add the slurry pol when reaching 35% left and right sides, add the distillery yeast (0.1%～0.5%) after the activation.Primary Fermentation notices that in this stage attemperation can not be too high, thus the time alcoholic strength rise very fast.
7. remaining starch and the further fermentation of sugar of secondary fermentation.
8. the living wine that press filtration is come out in press filtration, clarification focuses in the jar and is allowing its natural sedimentation below 8 ℃.
9. fry in shallow oil wine and boil wine 15min, get ripe former wine, can airtightly store at 85 ℃.
10. allotment is allocated and aftertreatment according to the production technique of aweto yellow wine after this operation.
11. can, sterilization are finished product at 85 ℃ of sterilization 20min.
Embodiment 2 main technique are substantially with example 1
The production of aweto yellow wine product of the present invention mainly is made up of following steps:
(1), the ripe former wine of preparation yellow rice wine: according to the ripe former wine of yellow rice wine basic production prepared yellow rice wine.
(2), batching heats up: mycelium powder of sinensis is dissolved in earlier in the yellow rice wine of 10 times of amounts according to 0.5% of yellow rice wine gross weight, is warmed up to 75 ℃ and kept 3 hours, the wine liquid that is dissolved with mycelium powder of sinensis is added in all the other yellow rice wine.
(3) clarifying treatment: add the tannin of wine liquid weight 8% and 6% gelatin in the wine liquid, left standstill after the vibration 30 hours, separate and remove lower sediment, wine liquid is warming up to 55 ℃ handles 2h, wine liquid cools to 1 ℃ and handles 24h subsequently, continue the hot cold alternate treatment of intensification three times, all separate at every turn and remove precipitation, wine liquid is at-2 ℃ of freezing 72h then.
(4) filter: above-mentioned yellow rice wine filters with diatomite coarse filtration, fine filting machine respectively and 0.65 μ m film is handled three road treatment processs, obtains the wine body of clear.
(5) can aweto yellow wine.
(6) sterilization:, be finished product at 85 ℃ of sterilization 20min.
Claims (8)
1, a kind of aweto yellow wine is characterized in that being added with in the yellow rice wine mycelium powder of sinensis, and the content of mycelium powder of sinensis is the 0.05-0.5% of yellow rice wine weight, and the product mouthfeel is soft, and the wine body is as clear as crystal; Its production method is made up of following steps: the ripe former wine of 1 preparation yellow rice wine; 2 batchings heat up: after mycelium powder of sinensis is dissolved in yellow rice wine earlier, after the hyperthermic treatment it is added in the yellow rice wine; 3 clarifying treatment: add tannin and gelatin in the wine liquid, leave standstill after the vibration, wine liquid carries out hot cold alternate treatment and cryogenic freezing is handled; 4 filter: filter and the processing of 0.65 μ m film with diatomite coarse filtration, fine filting machine respectively; 5 cans; 6 sterilizations.
2. a kind of aweto yellow wine according to claim 1 is characterized in that Cordyceps polysaccharide content is greater than 450mg/L in the described aweto yellow wine.
3. a kind of aweto yellow wine production method as claimed in claim 1, its main production is made up of following steps: the ripe former wine of 1 preparation yellow rice wine; 2 batchings heat up: mycelium powder of sinensis is dissolved in earlier in the yellow rice wine that 5-10 doubly measures, is warmed up to 60-75 ℃ and kept 2-3 hour, above-mentioned wine liquid is added in the yellow rice wine; 3 clarifying treatment: add the tannin of wine liquid weight 6-9% and the gelatin of 5-8% in the wine liquid, left standstill after the vibration 24-48 hour, separate and to remove post precipitation and wine liquid is warming up to 50～60 ℃ keeps 1.5～2h, wine liquid cools to 0～5 ℃ and keeps 10-24h subsequently, continue the hot cold alternate treatment of intensification three times, all separate at every turn and remove precipitation, wine liquid is at-1～-5 ℃ of freezing 60-72h then; 4 filter: filter and the processing of 0.65 μ m film with diatomite coarse filtration, fine filting machine respectively; 5 cans, sterilization.
4. a kind of angelica yellow wine production method according to claim 3 is characterized in that described batching heating process temperature is 70-75 ℃, keeps 2-3 hour.
5. a kind of angelica yellow wine production method according to claim 3 is characterized in that described batching heating process temperature is 75 ℃, keeps 3 hours.
6. a kind of aweto yellow wine production method according to claim 3 is characterized in that described hot and cold alternate treatment condition is 55-60 ℃ of 1.5-2h and 0-3 ℃ of 15-24h alternate treatment three times, each precipitation separation.
7. a kind of aweto yellow wine production method according to claim 3 is characterized in that described refrigerating process condition is-1～-3 ℃ of freezing 65-72h.
8. a kind of aweto yellow wine production method according to claim 3 is characterized in that described freezing treatment condition is-2 ℃ and keeps 72h.
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| CN200710064380A CN100582213C (en) | 2007-03-14 | 2007-03-14 | Aweto yellow wine and its making process |
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| CN200710064380A CN100582213C (en) | 2007-03-14 | 2007-03-14 | Aweto yellow wine and its making process |
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| CN101020885A true CN101020885A (en) | 2007-08-22 |
| CN100582213C CN100582213C (en) | 2010-01-20 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101880616A (en) * | 2010-06-30 | 2010-11-10 | 重庆市中药研究院 | Preparation process of fermented cordyceps health-care yellow wine |
| CN103773658A (en) * | 2014-01-02 | 2014-05-07 | 隋新 | Cordyceps militaris wine and preparation method thereof |
| CN104263601A (en) * | 2014-10-11 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Manufacturing method of cordyceps militaris juice wine |
| CN106085730A (en) * | 2016-08-25 | 2016-11-09 | 中博绿色科技股份有限公司 | Wild Fructus actinidiae chinensis Mrs's Flos Osmanthi Fragrantis health preserving biology fruit wine and preparation method thereof |
-
2007
- 2007-03-14 CN CN200710064380A patent/CN100582213C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101880616A (en) * | 2010-06-30 | 2010-11-10 | 重庆市中药研究院 | Preparation process of fermented cordyceps health-care yellow wine |
| CN101880616B (en) * | 2010-06-30 | 2012-05-09 | 重庆市中药研究院 | Preparation process of fermented cordyceps health-care yellow wine |
| CN103773658A (en) * | 2014-01-02 | 2014-05-07 | 隋新 | Cordyceps militaris wine and preparation method thereof |
| CN104263601A (en) * | 2014-10-11 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Manufacturing method of cordyceps militaris juice wine |
| CN106085730A (en) * | 2016-08-25 | 2016-11-09 | 中博绿色科技股份有限公司 | Wild Fructus actinidiae chinensis Mrs's Flos Osmanthi Fragrantis health preserving biology fruit wine and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN100582213C (en) | 2010-01-20 |
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