CN1015907B - Process for the prodn. of pollen wine - Google Patents

Abstract

The present invention relates to a technology for brewing a nutrient health-care low-alcohol content beverage wine, particularly to a preparation technology of a pollen wine. According to the technology of the present invention, in the process of producing a basic wine, after saccharification, fermentation is carried out in stages. Because the temperature for saccharification is high and the time is short while the temperature for fermentation is low and the time is long, the obtained wine is mellow, fragrant and has permanent taste. Due to the adoption of precipitation at a neutral point, the separation and the clarification of an alcoholic solution, etc., the pollen wine is clear and bright. In production, a pollen liquid treated by a biochemical method and processed roxburgh rose are added, and thus, the natural color, flavor and taste of the pollen wine are maintained completely. The pollen wine contains immune and nutritive components for human bodies, 17 amino acids, proteins and vitamins. The wine is favorable for human health and senility prevention.

Description

Process for the prodn. of pollen wine

The present invention relates to health-care nutritive mild drinking wine brewing technique, particularly relate to close source pollen liquor production technique.

Drunk too much harmfully by the strong liquor of what, people are interested in the low alcohol gradually.The developing direction of current wine industry is beer, yellow rice wine, grape wine, fruit wine ...The various wine as health-care beverage that are rich in nutritive ingredient also constantly come out, for example mead, tonic health wine to congradulate one's birthday, royal jelly pollen liquor ... Deng.Particularly contain rich nutrient contents in the pollen, so be considered to a kind of natural nutriment.Contain protein 20-30% in the pollen, contain sugar 50%, fat 10%, mineral substance 2% contains 22 seed amino acids, contains abundant vitamin A, B group, C, D, E, K, P etc., also contain 27 kinds of inorganic salts and 11 kinds of mineral substance, as zinc, manganese, magnesium, etc. all be that human body is necessary.Pollen also contains 11 kinds of enzymes, antibiotic, hormone and nucleic acid etc.The nutritive ingredient that pollen is contained has vital role to postponing tissue recovery old and feeble and promotion body vigor.Therefore, utilize pollen brew pollen beverage wine very beneficial to HUMAN HEALTH.Currently known pollen liquor, is cut pollen spleen of abandoning etc. at useful 33% alcohol-pickled apiary waste royal cell larva, Mi Gai, gets the alcohol-pickled liquid of its juice and Flos Robiniae Pseudoacaciae, dried mushroom, Chinese cassia tree, Radix Glycyrrhizae etc. and blends " the royal jelly pollen liquor " that forms; Also useful High Temperature High Pressure rapid cooling step-down again adds pollen broken wall proteolytic enzyme and acidity regulator with the wine of growing up and soaks to make and make pollen liquid after filtering, and the sticky rice wine unstrained spirits cover of throwing in the what brew is made and made " bee pollen wine " (CN85100036A).When generally being the raw material production base liquor with cereal such as glutinous rice, it is parallel with fermentation to be saccharification, and the wine degree of Sheng Chaning is higher like this, the consumption of karusen nutritive ingredient is big, wine body nutritive ingredient and local flavor are relatively poor, do not add honey in existing pollen liquor, so nutritive ingredient and taste are also relatively poor.Pollen liquid is dropped in the sticky rice wine unstrained spirits of brew cover by what in the bee pollen wine production and make, can cause the effective constituent of pollen and active substance to be adsorbed, and the health-care components of pollen is reduced by the wine unstrained spirits.

The objective of the invention is to: with cereal such as glutinous rice is that raw material adopts saccharification and the method that the fermentation segmentation is carried out to produce the lower wine liquid of wine degree, blend with honey with through the pollen liquid and the Rosa roxburghii machining object of biochemical treatment again, it is nutritious to be mixed with the 15-25 degree, the pollen beverage wine of useful what HUMAN HEALTH.

The present invention realizes like this, at first prepare base liquor, with thick glutinous rice or other cereal is raw material, be soaked in water, after the steamed rice under the what 30-37 ℃ temperature saccharification 24-72 hour, what normal temperature bottom fermentation was 20-30 days again, boil wine, filtering the back, to be neutralized to PH with alkali (calcium hydroxide) be about 7, clarification, get its clear liquid and once blend with liquor and honey, clarifying its clear liquid of hypsokinesis through the alcoholic solution segregation then is prepared base liquor, and stand-by pollen liquid and Rosa roxburghii machining object are carried out secondary and blent.The preparation of pollen liquid is to get not have rotten fresh pollen (Pollen Preparations) of going rotten and add the honey that adds gross weight 10% behind the 2-4 times of water boil, add 0.3% head mold, yeast etc. again, put cultivation and fermentation in the what incubator, controlled temperature fermented 48-72 hour between 30-35 ℃, made pollen in acid, pure.Water.Finish biochemical reaction in the honey medium and obtain pollen liquid.Also direct the input in 51 degree rice wine or the Sorghum vulgare Pers. Wine of fresh pollen can be extracted, extraction conditions is a normal temperature and pressure, and the ratio of pollen and wine is 1: 3-4, the extraction extraction time is more than 1 month.More than two kinds of methods can adopt simultaneously.In addition, will handle with the leaching of sucrose sealing and fermenting after the fresh Rosa roxburghii fragmentation again, obtain the Rosa roxburghii machining object.The pollen liquid and the Rosa roxburghii machining object of above-mentioned preparation are blent in ratio and the base liquor of 5-10%, stored 3-6 month, get clear liquid (or adsorption filtration) bottling, the disinfection by ultraviolet light wine that gets product.Accompanying drawing is a technological process of production sketch of the present invention.

In the above-mentioned technological process, when secondary is blent, can be mixed with the Pollen Preparations wine or the Rosa roxburghii pollen wine of 15-25 degree as required.

Adopt processing method of the present invention, can improve wine body local flavor, make it pure and mild deliciousness.All adopt biochemical process to handle by what to pollen and Rosa roxburghii, reaction relaxes, and the many nutritive ingredients in pollen and the Rosa roxburghii are not suffered a loss, and keeps its natural color more in good condition.By not dropping into any additives and sanitas in the what whole process of production, the wine of being produced meets the requirement of high-quality nutritional drink wine.By Chinese Academy of Sciences's Kunming plant research analysis report as can be seen, protein content height in Pollen Preparations wine and the Rosa roxburghii powder wine, rich vitamin C, B ₁, B ₂And the amino acid of 17 kinds of needed by human; Adopt the alcoholic drink of the present invention's generation nontoxic through experiment showed, of Beijing Medical University's Pathological Staff Room; The food hygiene quality assay certificate meets GB2758-81 standard and regulation through inspection center of Chinese high-quality healthcare product selection committee.By first saccharification in the production of what base liquor, secondary fermentation, proceed step by step, and saccharification temperature height, the time is short, and leavening temperature is low, and the time is long, so the wine body is pure and mild, fragrance, flavor length.Adopted the point of neutralization precipitator method, the clarification of alcoholic solution segregation and absorption etc. by what again, made the wine body limpid bright.Generally speaking, the pollen beverage wine that adopts the present invention to produce, the look Huang is transparent, honey is fragrant elegant pure, and it is pure and mild to enter the mouth, moderately sour and sweet, coordinate, flavor is long, and is nutritious, has individual style, be a kind of alcoholic drink of flavour of health-care nutritive, men and women, old and young drink all suitable, are particularly suitable for the women and drink, therefore, can be mixed with " the beautiful prestige of Ms " series product that suitable women drinks.

Embodiment:

Get 100 kilograms in glutinous rice, after removing water-soluble impurity, soaked in the what clear water 24 hours, drain back steamed rice,, take out spreading for cooling and divide meal with cold water with steaming 10-20 minute in 2 atmospheric pressure vapor sealing water rice steamers, adding 0.3 kilogram of head mold spreads even, the sealing saccharification, after-ripening more several days is finished after the saccharification in what 30-37 ℃ of insulation 24-72 hour.Add 1-2 times of clear water of raw material weight and 0.3kg wheat bran yeast in the what converted mash, fully mix thoroughly, sealing and fermenting 20-30 days, the temperature remains within the normal range for temperature.Boil karusen, filter, mash can be determined according to acidity, the hydro-oxidation calcium powder fully mix thoroughly to PH be 7, the clarification, get clear liquid, once blend with 51-55 ℃ of Sorghum vulgare Pers. Wine and honey, clear liquid is got in clarification again, carries out secondary with the pollen liquid of the 5-10% of wine body weight and Rosa roxburghii machining object and blends, store 3-6 after the month, the clear liquid bottling is got in clarification, the Rosa roxburghii pollen wine that gets product of sterilizing.Only add pollen liquid when blending and be Pollen Preparations wine.

The analytical data row back of the Pollen Preparations wine of brew and its nutrition of Rosa roxburghii pollen wine:

Table 1 is 15,25 degree Pollen Preparations wine analytical data (albumen and hydrolysis amino acid)

Table 2 is 15,25 Rosa roxburghii pollen wine analytical data (albumen and hydrolysis amino acid)

Table 1

Content (15 ℃) (25 ℃)

Sequence number ingredient m g/100mc mg/100mc remarks

1 protein 289.7 236.8

2 aspartic acids 38.154 29.105

3 Threonines 9.802 7.395

4 Serines 11.432 8.50

5 L-glutamic acid 41.032 31.613

6 halfcystines are not surveyed and are surveyed

7 glycine 18.803 13.570

8 L-Ala 14.830 12.360

9 propylhomoserins 11.468 8.713

10 methionine(Met) 1.772 1.361

11 Isoleucines 9.012 7.247

12 leucines 18.689 14.777

13 propylhomoserins 4.045 3.631

14 phenylalanines 12.778 9.074

15 tryptophane trace 2.893

16 Methionins 13.581 9.504

17 Histidines 9.520 7.015

18 arginase 12s 7.665 22.214

Table 2

Content (15 ℃) (20 ℃)

Sequence number ingredient m g/100mc mg/100mc remarks

1 protein 109 246.2

2 aspartic acids 12.334 29.851

3 Threonines 3.328 7.631

4 Serines 4.215 9.493

5 L-glutamic acid 12.829 32.857

6 halfcystines are not surveyed and are surveyed

7 glycine 5.732 13.777

8 L-Ala 5.109 11.680

9 propylhomoserins 3.431 9.36

10 methionine(Met) trace trace

11 Isoleucines 2.870 7.433

12 leucines 5.697 14.68

13 propylhomoserins 2.013 3.477

14 phenylalanines 4.838 9.664

15 tryptophanes trace trace

16 Methionins 6.433 11.367

17 Histidines 2.595 6.653

18 arginine 8.153 21.175

Claims (5)

1, the pollen liquor production technique relates to the brewing technique of health-care nutritive mild drinking wine, and technical characterictic of the present invention is:

A 〉, be raw material with thick glutinous rice or other cereal, elder generation's saccharification, secondary fermentation, divide two sections and carry out, it is about 7 that wine liquid is neutralized to PH with alkali, gets clear liquid after the clarification, once blend with liquor and honey, after pure clear liquid segregation and clarification, get pollen liquid and the Rosa roxburghii machining object that clear liquid handles with biochemical process again and carry out blending the second time, store 3～6 months its clear liquids of hypsokinesis or absorption, the filtration wine that gets product;

B 〉, the preparation of pollen liquid is to get fresh Pollen Preparations to add the honey that adds gross weight 10% behind 2～4 times of water boils, 0.3% head mold and yeast were kept 48～72 hours for 30～35 ℃.

C 〉, the Rosa roxburghii machining object is to make with the sucrose sealing and fermenting after will fresh Rosa roxburghii cleaning fragmentation.

2, according to the described technology of claim 1, it is characterized in that: saccharification temperature is 30～37 ℃, and the time is 24～72 hours.

3, according to the described technology of claim 1, it is characterized in that: ferment and carry out, 20～30 days time in normal temperature.

4, according to the described technology of claim 1, it is characterized in that: in and wine liquid alkali be calcium hydroxide.

5, according to the described technology of claim 1: it is characterized in that: the pollen liquid that adds when secondary is blent and the weight of Rosa roxburghii machining object are 5～10% of base liquor.

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