CN101696378A - Bamboo charcoal wine yeasts, bamboo charcoal wine and preparation method thereof - Google Patents
Bamboo charcoal wine yeasts, bamboo charcoal wine and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the brewing field, in particular to a method for preparing bamboo charcoal wine yeasts and a bamboo charcoal wine from bamboo charcoal, and the bamboo charcoal wine yeasts and the bamboo charcoal wine prepared by the method. The bamboo charcoal wine yeasts are prepared by adding bamboo charcoal powder in the preparation process of the wine yeasts, wherein the adding amount of the bamboo charcoal powder is 0.5 to 10 percent of the total weight of the wine yeast. Because the bamboo charcoal is added in the wine yeast, the activity of a diastatic enzyme and a liquefying enzyme is increased. Compared with the wine yeast without adding the bamboo charcoal, the wine yeast added with the bamboo charcoal has the advantages that: the activity of the diastatic enzyme is increased by 50 percent, the activity of the liquefying enzyme is increased by 30 percent, and the activity of a protease is increased by over one time. The invention also discloses the bamboo charcoal wine prepared by using the bamboo charcoal wine yeast to ferment.
Description
Technical field
The present invention relates to the wine brewing field, relate in particular to and adopt bamboo charcoal to prepare the method for bamboo charcoal distiller's yeast and bamboo charcoal wine and bamboo charcoal distiller's yeast and the bamboo charcoal wine that this method prepares.
Background technology
The origin of distiller's yeast can not be examined, may be exactly " if make the wine sweet wine, you are bent tiller only " in the works Zhou Dynasty " Book of Records is said a life piece of writing " about the literal the earliest of distiller's yeast.Analyzed from the principles of science, distiller's yeast is actually from mouldy cereal and develops.The production technology of distiller's yeast obtains comprehensive summing up for the first time in the Important Arts for the People's Welfare in epoch in the Northern Wei Dynasty, reached high level in the Song dynasty.Mainly show: the distiller's yeast great variety of goods, Technology is perfect, and the especially southern little bent diastatic fermentation power of distiller's yeast is all very high.Modern distiller's yeast still is widely used in yellow rice wine, the brewageing of liquor etc.On production technology, owing to the grasp to microorganism and wine brewing knowwhy, the development of distiller's yeast has jumped onto a new step.The primary distiller's yeast is a cereal mouldy or that germinate, and people are improved, and have just made the distiller's yeast that is suitable for making wine.Because the raw material and the making method difference that are adopted, the natural condition of production area have different, distiller's yeast wide in variety colorful.For traditional distiller's yeast, one of its essence is exactly crude zyme preparation.But the disadvantage of traditional distiller's yeast is an enzyme lives lower.
Bamboo charcoal be bamboo wood under the condition of high temperature, anoxic (or restrictive aerating oxygen), make the bamboo wood decomposes and the solid matter that obtains, it has following characteristics:
1, is rich in abundant mineral substance (trace element)
Bamboo wood has absorbed water-soluble mineral substance (trace element) such as potassium, sodium, calcium, U.S. of volume in natural environment is grown up, smoulder when making bamboo charcoal at high temperature, can be concentrated in the bamboo charcoal than the charcoal triple of manying mineral substance.
2. superpower adsorptive power
The void distribution of bamboo charcoal inside is extremely wide, specific surface area is up to 385 meters squared per gram, the area that is equivalent to a basketball factory approximately, the minute aperture road that differs in these big small-bores has superpower adsorptive power, make bamboo charcoal in air, can absorb detrimental substance and foul smell, peculiar smell and moistures such as muriate, sulfide, formaldehyde.
3. far infrared rays effect
In infrared rays, there is the infrared rays of a kind of wavelength 4～14 μ m to be called far infrared rays especially,, also is called as [breeding light] because identical with the wavelength of organism self.The bamboo charcoal of the above high-temperature firing of centigradetemperature 700 degree can have the function of far infrared rays.
Summary of the invention
In order to solve traditional distiller's yeast enzyme lower technological deficiency alive, an object of the present invention is to provide the preparation method of a kind of bamboo charcoal distiller's yeast and bamboo charcoal distiller's yeast.Another object of the present invention provides bamboo charcoal wine and the bamboo charcoal method for preparing medicated wine that adopts above-mentioned bamboo charcoal distiller's yeast to prepare.
In order to realize first above-mentioned purpose, the present invention adopts following technical scheme:
The bamboo charcoal distiller's yeast, this bamboo charcoal distiller's yeast prepares by adding bamboo charcoal powder in the distiller's yeast preparation, and described bamboo charcoal powder add-on is 0.5～10% of a distiller's yeast gross weight.As preferably, described bamboo charcoal powder add-on is 1～5% of a distiller's yeast gross weight.
As preferred again, this bamboo charcoal distiller's yeast is obtained by the feedstock production that comprises following components in weight percent:
Paddy or rice add chaff 80～95% herbal medicine medicinal materials 3.0～15%
Plant female bacterium 1.0～5.0% bamboo charcoal powder 0.5～10%;
The herbal medicine medicinal material comprises and accounts for raw material gross weight 0.5～3.0% Herba polygoni hydropiperis.
As preferred again, this bamboo charcoal distiller's yeast is obtained by the feedstock production that comprises following composition by weight:
Paddy or rice add chaff 85～90% herbal medicine medicinal materials 3.0～10%
Plant female bacterium 2.0～4.5% bamboo charcoal powder 1.0～5.0%;
The herbal medicine medicinal material comprises and accounts for raw material gross weight 1.0～3.0% Herba polygoni hydropiperiss.
As preferably, described Chinese medicine medicinal material also comprises following component: red cool, and the bark of eucommia, golden cypress.
The preparation method of above-mentioned bamboo charcoal distiller's yeast, this method comprises the steps:
1. the part Herba polygoni hydropiperis is dropped in the boiling water and fry in shallow oil, remove and remove slag, get the polygonum flaccidum grass juice factor;
2. pour into after herbal medicine, bamboo charcoal, paddy and residue polygonum flaccidum abrasive dust being mixed and fry in shallow oil juice, in stone mortar, turn and smash stickingly, with the hands pinch circular one by one fritter, moisturely be divided into 43～48%;
3. inoculation: ball is poured on the bamboo plaque, and sprinkles kind of a female bacterium, powder rice shakes the bamboo plaque, makes surface adhesion even, delivers in the moist closet;
4. insulation: earlier with moist closet and instrument sterilization, with straw through exposure in sunshine, then straw is tiled on the flooring, pile up 6～10cm approximately, will divide on straw with the inoculation yeast for brewing rice wine, yeast for brewing rice wine was entered the room 4 hours, temperature drops to room temperature, rise gradually through 16 hours temperature, the highest 42 degrees centigrade, minimum 30 degrees centigrade;
5. after 24 hours, beginning adularescent mycelia occurs, and treats that product temperature should remove straw at 35 degree, and mycelia begins atrophy, and the yeast for brewing rice wine surface has white hypha and wraps up after 48 hours, and bent medicine perfume (or spice) is arranged; Temperature no longer changes after yeast for brewing rice wine was entered the room 76 hours, finishes Chinese medicine bamboo charcoal distiller's yeast in 4～5 days.
The present invention by add bamboo charcoal in distiller's yeast, increases saccharifying enzyme owing to adopted above-mentioned technical scheme, the vigor of Ye Huamei wherein adds bamboo charcoal and compares with the distiller's yeast that does not add bamboo charcoal, and saccharifying enzymic activity increases by 50%, the Ye Huamei vigor increases by 30%, and proteinase activity increases more than 1 times.
In order to realize second above-mentioned purpose, the present invention adopts following technical scheme:
Bamboo charcoal wine, this bamboo charcoal wine add above-mentioned bamboo charcoal distiller's yeast fermentation by starch material and make.As preferably, the add-on of described bamboo charcoal distiller's yeast is 1～5% of a starch material weight.
The preparation method of above-mentioned bamboo charcoal wine, this method comprises the steps:
1. the used water of each link of making wine all passes through bamboo charcoal and filters, thereby purifies, optimizes water quality, helps water quality reaching standard;
2. soak: starch material (rice, glutinous rice, Chinese sorghum, corn etc.) is poured in the fermentation vat, added bamboo charcoal and soaked 30～50 hours, remove the residual and heavy metal contaminants of destarching middle peasant medicine, filter out bamboo charcoal then;
3. boiling: starch material is put into the steam cooker boiling, require well-done, evenly, give birth to the heart, do not send out pastes, water ratio 40～50%, spreading for cooling to 32 then～34 are spent;
4. go into cylinder: put into wine vat after the raw material of bamboo charcoal distiller's yeast and spreading for cooling is mixed thoroughly, the nest operation requires product temperature 31～32 degree;
5. discharge water and add charcoal: behind the nest 24 hours, treat that just can discharge water appears in existing sweet liquid in the nest, add active dry yeast simultaneously, wait later on to bulge, add for the second time water, add bamboo charcoal distiller's yeast and bamboo charcoal (what produce in the sorbing liquor fermenting process is harmful or cause the composition of people's headache such as methyl alcohol, acetaldehyde, excessive fusel wet goods to health) simultaneously again;
6. primary fermentation: raw material falls and just carries out saccharification and fermentation behind the cylinder jar, after 10 hours, begins to enter lord ferment period, notes surveying product temperature, drives rake when growing to 28～30 temperature; Through 4～5 days, product temperature and room temperature were close, and mash leaves standstill and layering occurs, and Primary Fermentation finishes, and stops to stir, and enters secondary fermentation;
7. secondary fermentation: the secondary fermentation temperature is about 20～27 ℃, and the secondary fermentation phase is 16～18 days, and acidity is no more than 0.22%;
8. squeezing: fermented wine filters out vinasse and bamboo charcoal after squeezing, filter through diatomite filter again;
9. fry in shallow oil wine: pure mellow wine is fried in shallow oil the wine temperature and is spent 30 minutes 90～95 after blending, and canned finished product gets final product.
The present invention is owing to adopted above-mentioned technical scheme, and after enzyme activity increased, the fermentation capacity of distiller's yeast increased, and by the fermentation of bamboo charcoal distiller's yeast of the present invention, bamboo charcoal drinking utensils of the present invention has following characteristics:
One, main fragrance ingredient has kind more than 400 in the bamboo charcoal wine:
Mainly contain: vinyl acetic monomer, isobutyl acetate, n-propyl acetate, ethyl butyrate, isoamyl acetate, ethyl acetate, Laurate ethyl, ethyl lactate etc.
Two, the organic acid in the bamboo charcoal wine:
Formic acid, acetate, propionic acid, butanic acid, lipid acid, lactic acid, oxysuccinic acid, citric acid, gluconic acid, n-caproic acid etc.
Three, amino acid in the bamboo charcoal wine:
L-glutamic acid, glycine, L-Ala, arginine, leucine, phenylalanine etc. also contain nutritive substances such as range protein.
Four, concrete index is as follows in the bamboo charcoal wine:
1, alcoholic strength v/v% 〉=15.0%
2, amino-acid nitrogen g/l 〉=0.50%
3, acidity g/l 4.0～5.5
4, total reducing sugar g/l 20～35
5, pH value 3.5～4.5
6, sugar-free solid substance g/l 〉=15.
Description of drawings
Fig. 1 is bamboo charcoal distiller's yeast preparation method's of the present invention process flow sheet.
Fig. 2 is the process flow sheet of bamboo charcoal method for preparing medicated wine of the present invention.
Embodiment
Below in conjunction with accompanying drawing the specific embodiment of the present invention is made a detailed explanation.
The preparation of embodiment 1 bamboo charcoal distiller's yeast
The raw material of bamboo charcoal distiller's yeast preparation:
Flour 250KG.
Polygonum flaccidum grass meal 4KG does not extract wild polygonum flaccidum before not blooming as yet, cleans, and dried the same day, and it is standby that leaf is worn into thick end.
Plant female bacterium 7KG, old distiller's yeast.
Bamboo charcoal powder 10KG.
Medicinal material 20KG, (red cool 0.4KG, cassia bark 1.5KG, rhizome of Galanga Galangal 3.0KG, positive rhizoma nardostachyos 0.2KG, mountain splendid achnatherum 0.5KG, give birth to fennel 1.5KG, return tail 1.0KG, bark of eucommia 4KG, root of Dahurain angelica 0.4KG, Rhododendron molle 0.1KG, this 1.5KG is handed in the river, golden cypress 1.2KG, Soviet Union is 2.0KG recklessly, radix bupleuri 2.5KG, foreign careless 0.2KG).
Polygonum flaccidum juice 12-15KG.
The technology of bamboo charcoal distiller's yeast preparation as shown in Figure 1 is as follows:
1. raw material is handled: paddy, medicinal material, Herba polygoni hydropiperis are worn into fine powder, and evenly mixed in proportion.
2. polygonum flaccidum juice is produced: get clear water 50KG, be placed in the pot and boil, fresher polygonum flaccidum branches and leaves 5KG is dropped in the boiling water, boiled 1 hour, fried knotweed juice removes and removes slag.
3. be shaped: the blended stock powder of 10KG is put into container, add 90 ℃ of knotweed juice 6KG.Mix thoroughly rapidly, with the hands make round one by one fritter, the about 3CM of diameter.Moisture controlled is about 45%.
4. by planting: the shaping thing is poured on the bamboo plaque, and sprinkles old medicinal powder end, shake the bamboo plaque, make surface adhesion even, promptly send moist closet after finishing.
5. insulation: earlier moist closet and instrument were sterilized with formaldehyde, straw tiles straw on the outdoor interior ground then through exposure in sunshine, piles up 6-10CM approximately, then vaccinated yeast for brewing rice wine is divided on straw, and the lid layer straw is with insulation on the yeast for brewing rice wine face.
6. finished product: yeast for brewing rice wine was entered the room 4 hours, and the product temperature drops to room temperature, rose gradually through 16 hours product temperature, the most highly difficult 42 degree, minimum 30 degree, after 24 hours, mycelia occurs the beginning adularescent, treat the product temperature 35 the degree straw should be removed, mycelia begins atrophy, the existing white hypha parcel in yeast for brewing rice wine surface after 48 hours, and bent medicine perfume (or spice) is arranged, the product temperature no longer changes after yeast for brewing rice wine was entered the room 76 hours, and the yeast for brewing rice wine full time needed 4 days.
Embodiment 2
The method of bamboo charcoal wheat koji preparation, it adopts and add bamboo charcoal powder in raw material, and the add-on of bamboo charcoal powder is 2.0% of a middle weight, and the preparation method of other technologies and existing wheat koji is identical.
Embodiment 3
The method of the little bent preparation of bamboo charcoal, it adopts and add bamboo charcoal powder in raw material, and the add-on of bamboo charcoal powder is 5.0% of a middle weight, and the preparation method of other technologies and existing little song is identical.
Embodiment 4
The method of bamboo charcoal Daqu preparation, it adopts and add bamboo charcoal powder in raw material, and the add-on of bamboo charcoal powder is 1.0% of a middle weight, and the preparation method of other technologies and existing Daqu is identical.
Embodiment 5
The method of bamboo charcoal red colouring agent for food, also used as a Chinese medicine preparation, it adopts and add bamboo charcoal powder in raw material, and the add-on of bamboo charcoal powder is 2.0% of a middle weight, and the preparation method of other technologies and existing red colouring agent for food, also used as a Chinese medicine is identical.
The preparation method of embodiment 6 bamboo charcoal wine
One, produce batching:
Raw material: starch material 100KG, embodiment 1 described bamboo charcoal distiller's yeast 3KG, active dry yeast 0.05KG, the used water of each link of making wine pass through bamboo charcoal and filter, thereby purify, optimize water quality, help water quality reaching standard.
Two, working method is as shown in Figure 2:
1, soaks: starch material (rice, glutinous rice, Chinese sorghum, corn etc.) is poured in the fermentation vat, discharged water, add bamboo charcoal and soaked 30～50 hours, remove the residual and heavy metal contaminants of destarching middle peasant medicine, filter out bamboo charcoal then to raw material top 60CM.
2, boiling: with after the clear water drip washing raw material being put into the steam cooker boiling, require well-done, evenly, give birth to the heart, do not send out paste, water ratio about 45%.Spreading for cooling is to 32-34 ℃ then.
3, go into cylinder: put into wine vat after the raw material of bent 1KG of bamboo charcoal and spreading for cooling is mixed thoroughly, the nest operation requires 31-32 ℃ of product temperature.
4, discharge water: behind the nest 24 hours, treat in the nest existing sweet liquid occur just can discharging water (the wine brewing water must be through sand filtration, and bamboo charcoal filters) add active dry yeast simultaneously, (use 10 times of 35-38 degree warm water in advance, stir into pasty state, writing music 30, activation got final product in 30 minutes in the room.) wait to bulge later, add water for the second time, adding water altogether is 250KG, adds bamboo charcoal song and the bamboo charcoal of 2KG simultaneously, must grasp room temperature, product temperature and water temperature when discharging water at every turn, its relation each other.
5, primary fermentation: raw material falls and just carries out saccharification and fermentation behind the cylinder jar, mainly is zymic propagation at earlier fermentation, and is long slow on the temperature, should note insulation.Generally through after 10 hours, yeast cell breeding in the mash is a lot, begin to enter lord ferment period, during this because the yeast fermentation effect, a large amount of sugars becomes alcohol and carbonic acid gas, and emits big calorimetric, and temperature rises very soon, note surveying the product temperature this moment, length should in time be driven rake to certain temperature.Opening the rake temperature is 30 degree, and through 4-5 days, product temperature and room temperature were close, and mash leaves standstill and layering occurs, and Primary Fermentation finishes, and can stop to stir, and enters secondary fermentation.
6, secondary fermentation: through after the Primary Fermentation, though the alcohol in the mash is very high, also having residual starch and few the sugared unconverted of portion is alcohol, therefore continues saccharification and fermentation by secondary fermentation, improves alcoholic strength, increases fragrance simultaneously.But because alcoholic strength has reached 13-14% in the wine with dregs, fermentative action is slow.The secondary fermentation temperature is about 25 degree, and the general secondary fermentation phase is 16-18 days, and acidity is no more than 0.22%, and the alcoholic strength of ripe unstrained spirits is basicly stable.
7, squeezing: karusen filters out vinasse and bamboo charcoal after squeezing, filter through diatomite filter again.
8, fry in shallow oil wine: pure mellow wine after blending, fry in shallow oil the wine temperature 90-95 ℃ 30 minutes, canned finished product gets final product.
Claims (9)
1. bamboo charcoal distiller's yeast is characterized in that: this bamboo charcoal distiller's yeast prepares by adding bamboo charcoal powder in the distiller's yeast preparation, and described bamboo charcoal powder add-on is 0.5～10% of a distiller's yeast gross weight.
2. bamboo charcoal distiller's yeast according to claim 1 is characterized in that: described bamboo charcoal powder add-on is 1～5% of a distiller's yeast gross weight.
3. bamboo charcoal distiller's yeast according to claim 1 is characterized in that this bamboo charcoal distiller's yeast is obtained by the feedstock production that comprises following components in weight percent:
Paddy or rice add chaff 80～95% herbal medicine medicinal materials 3.0～15%
Plant female bacterium 1.0～5.0% bamboo charcoal powder 0.5～10%;
The herbal medicine medicinal material comprises and accounts for raw material gross weight 0.5～3.0% Herba polygoni hydropiperis.
4. bamboo charcoal distiller's yeast according to claim 3 is characterized in that this bamboo charcoal distiller's yeast is obtained by the feedstock production that comprises following composition by weight:
Paddy or rice add chaff 85～90% herbal medicine medicinal materials 3.0～10%
Plant female bacterium 2.0～4.5% bamboo charcoal powder 1.0～5.0%;
The herbal medicine medicinal material comprises and accounts for raw material gross weight 1.0～3.0% Herba polygoni hydropiperiss.
5. according to claim 3 or 4 described bamboo charcoal distiller's yeasts, it is characterized in that described Chinese medicine medicinal material also comprises following component: red cool, the bark of eucommia, golden cypress.
6. according to the preparation method of claim 3 or 4 described bamboo charcoal distiller's yeasts, it is characterized in that this method comprises the steps:
1. the part Herba polygoni hydropiperis is dropped in the boiling water and fry in shallow oil, remove and remove slag, get the polygonum flaccidum grass juice factor;
2. pour into after herbal medicine, bamboo charcoal, paddy and residue polygonum flaccidum abrasive dust being mixed and fry in shallow oil juice, in stone mortar, turn and smash stickingly, with the hands pinch circular one by one fritter, moisturely be divided into 43～48%;
3. inoculation: ball is poured on the bamboo plaque, and sprinkles kind of a female bacterium, powder rice shakes the bamboo plaque, makes surface adhesion even, delivers in the moist closet;
4. insulation: earlier with moist closet and instrument sterilization, with straw through exposure in sunshine, then straw is tiled on the flooring, pile up 6～10cm approximately, will divide on straw with the inoculation yeast for brewing rice wine, yeast for brewing rice wine was entered the room 4 hours, temperature drops to room temperature, rise gradually through 16 hours temperature, the highest 42 degrees centigrade, minimum 30 degrees centigrade;
5. after 24 hours, beginning adularescent mycelia occurs, and treats that product temperature should remove straw at 35 degree, and mycelia begins atrophy, and the yeast for brewing rice wine surface has white hypha and wraps up after 48 hours, and bent medicine perfume (or spice) is arranged; Temperature no longer changes after yeast for brewing rice wine was entered the room 76 hours, finishes Chinese medicine bamboo charcoal distiller's yeast in 4～5 days.
7. bamboo charcoal wine is characterized in that: this bamboo charcoal wine is added by starch material as the described bamboo charcoal distiller's yeast of any claim of claim 1～4 ferments makes.
8. bamboo charcoal wine according to claim 7, the add-on that it is characterized in that described bamboo charcoal distiller's yeast is 1～5% of a starch material weight.
9. the preparation method of bamboo charcoal wine according to claim 7 is characterized in that this method comprises the steps:
1. the used water of each link of making wine all passes through bamboo charcoal and filters;
2. soak: starch material is poured in the fermentation vat, added bamboo charcoal and soaked 30～50 hours, remove the residual and heavy metal contaminants of destarching middle peasant medicine, filter out bamboo charcoal then;
3. boiling: starch material is put into the steam cooker boiling, require well-done, evenly, give birth to the heart, do not send out paste, water ratio 40～50%, spreading for cooling to 32 then～34 ℃;
4. go into cylinder: put into wine vat after the raw material of bamboo charcoal distiller's yeast and spreading for cooling is mixed thoroughly, the nest operation requires 31～32 ℃ of product temperature;
5. discharge water and add charcoal: behind the nest 24 hours, treat that just can discharge water appears in existing sweet liquid in the nest, add active dry yeast simultaneously, wait later on to bulge, add water for the second time, add bamboo charcoal distiller's yeast and bamboo charcoal simultaneously again;
6. primary fermentation: raw material falls and just carries out saccharification and fermentation behind the cylinder jar, after 10 hours, begins to enter lord ferment period, notes surveying product temperature, drives rake when growing to 28～30 ℃; Through 4～5 days, product temperature and room temperature were close, and mash leaves standstill and layering occurs, and Primary Fermentation finishes, and stops to stir, and enters secondary fermentation;
7. secondary fermentation: the secondary fermentation temperature is about 20～27 ℃, and the secondary fermentation phase is 16～18 days, and acidity is no more than 0.22%;
8. squeezing: fermented wine filters out vinasse and bamboo charcoal after squeezing, filter through diatomite filter again;
9. fry in shallow oil wine: pure mellow wine is fried in shallow oil the wine temperature and is spent 30 minutes 90～95 after blending, and canned finished product gets final product.
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| CN106434157A (en) * | 2016-11-30 | 2017-02-22 | 紫云自治县金豆农业开发有限责任公司 | Traditional Chinese medicinal distiller's yeast and preparation method |
| CN106434169A (en) * | 2016-12-07 | 2017-02-22 | 张传军 | Wine making distiller's yeast and method for preparing same |
| CN107513482A (en) * | 2017-10-20 | 2017-12-26 | 贵州省生物研究所 | Crisp red plum fruit wine of two enzymes method reaction technology fermentation and preparation method thereof |
| CN107513482B (en) * | 2017-10-20 | 2021-03-09 | 贵州省生物研究所 | Double-enzyme method reaction technology fermented crisp red plum fruit wine and preparation method thereof |
| CN108410635A (en) * | 2018-05-22 | 2018-08-17 | 百色学院 | A kind of brewing method of holy girl's fruit fruit wine |
| CN108410635B (en) * | 2018-05-22 | 2020-03-31 | 百色学院 | Brewing method of cherry tomato fruit wine |
| CN109943439A (en) * | 2019-04-25 | 2019-06-28 | 邵永增 | The process for making of ancient method wine brewing and the formula of the wine distiller's yeast |
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