CN101696378B - 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 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 bamboo charcoal wine that the method prepares.
Background technology
The origin of distiller's yeast can not be examined, may be exactly " if make wine sweet wine, you are the bent tiller only " in the works Zhou Dynasty " Book of Records is said a life section " about the word 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 for the first time comprehensive summing up in the Important Arts for the People's Welfare in epoch in the Northern Wei Dynasty, has reached high level in the Song dynasty.Be mainly manifested in: 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 is still widely used in yellow rice wine, the brewageing of white wine etc.In production technology, due to the grasp to microorganism and wine brewing knowwhy, the development of distiller's yeast has jumped onto a new step.Original distiller's yeast is cereal mouldy or that germinate, and people are improved, and have just made the distiller's yeast that is suitable for wine brewing.Due to adopted raw material and making method difference, 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 enzyme lives lower.
Bamboo charcoal be bamboo wood under the condition of high temperature, anoxic (or the restrictive oxygen that passes into), make bamboo wood decomposes and the solid matter that obtains, it has following feature:
1, be rich in abundant mineral substance (trace element)
Bamboo wood, in natural environment is grown up, has absorbed water-soluble mineral substance (trace element) such as potassium, sodium, calcium, U.S. of volume, smoulders while making bamboo charcoal at high temperature, can be concentrated in bamboo charcoal than the mineral substance of many three times of charcoal.
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, approximately be equivalent to the area of a basketball factory, the minute aperture road differing in these large small-bores has superpower adsorptive power, make bamboo charcoal in air, can absorb harmful chemical substance and foul smell, peculiar smell and moistures such as muriate, sulfide, formaldehyde.
3. Yuan Red outside line effect
In infrared rays, there is the infrared rays of a kind of wavelength 4～14 μ m to be called especially far infrared rays, because identical with the wavelength of organism self, be also called as [incubation light].The bamboo charcoal that centigradetemperature 700 is spent above high-temperature firing 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 is to provide the bamboo charcoal wine and the bamboo charcoal method for preparing medicated wine that adopt above-mentioned bamboo charcoal distiller's yeast to prepare.
In order to realize first above-mentioned object, the present invention adopts following technical scheme:
Bamboo charcoal distiller's yeast, this bamboo charcoal distiller's yeast adds bamboo charcoal powder to prepare in being prepared by distiller's yeast, and described bamboo charcoal powder add-on is 0.5～10% of distiller's yeast gross weight.As preferably, described bamboo charcoal powder add-on is 1～5% of distiller's yeast gross weight.
As preferred again, this bamboo charcoal distiller's yeast is prepared by the raw material 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%;
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 prepared by the raw material 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%;
Herbal medicine medicinal material comprises and accounts for raw material gross weight 1.0～3.0% Herba polygoni hydropiperiss.
As preferably, described Chinese 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, the method comprises the following steps:
1. part Herba polygoni hydropiperis is dropped in boiling water and decocted, except removing slag, obtain polygonum flaccidum grass juice factor;
2. after herbal medicine, bamboo charcoal, paddy and residue polygonum flaccidum abrasive dust being mixed, pour into and decoct juice, in stone mortar, turn and smash stickyly, with the hands pinch into one by one circular fritter, be moisturely divided into 43～48%;
3. inoculation: ball is poured on bamboo plaque, and sprinkles kind of a female bacterium, powder rice, shake bamboo plaque, makes surface adhesion even, delivers in moist closet;
4. insulation: first by moist closet and instrument sterilization, by straw through exposure in sunshine, then straw is tiled on flooring, approximately pile up 6～10cm, will divide on straw with inoculation yeast for brewing rice wine, yeast for brewing rice wine is entered the room 4 hours, temperature drops to room temperature, rise gradually through 16 hours temperature, the highest 42 degrees Celsius, minimum 30 degrees Celsius;
5. after 24 hours, start adularescent mycelia and occur, treat that product temperature should remove straw at 35 degree, mycelia starts atrophy, the existing white hypha parcel in yeast for brewing rice wine surface after 48 hours, and have Koji perfume (or spice); After yeast for brewing rice wine is entered the room 76 hours, temperature no longer changes, and within 4～5 days, completes Chinese medicine bamboo charcoal distiller's yeast.
The present invention, owing to having adopted above-mentioned technical scheme, by add bamboo charcoal in distiller's yeast, increases saccharifying enzyme, the vigor of α-amylase, wherein adds bamboo charcoal and compares with the distiller's yeast that does not add bamboo charcoal, and saccharifying enzymic activity increases by 50%, α-amylase vigor increases by 30%, and proteinase activity increases more than 1 times.
In order to realize second above-mentioned object, the present invention adopts following technical scheme:
Bamboo charcoal wine, this bamboo charcoal wine adds above-mentioned bamboo charcoal distiller's yeast fermentation to make by starch material.As preferably, the add-on of described bamboo charcoal distiller's yeast is 1～5% of starch material weight.
The preparation method of above-mentioned bamboo charcoal wine, the method comprises the following steps:
1. each link of making wine water used all pass through bamboo charcoal filter, thereby purify, optimizing water quality, help water quality reaching standard;
2. soak: starch material (rice, glutinous rice, Chinese sorghum, corn etc.) is poured in fermentation vat, added bamboo charcoal and soak 30～50 hours, except destarching Pesticide Residues and heavy metal contaminants, then filter out bamboo charcoal;
3. boiling: starch material is put into steam cooker boiling, require well-done, evenly, the raw heart, do not send out pastes, water ratio 40～50%, then spreading for cooling to 32～34 are spent;
4. enter cylinder: after the raw material of bamboo charcoal distiller's yeast and spreading for cooling is mixed thoroughly, put into wine vat, nest operation, requires product temperature 31～32 degree;
5. discharge water and add charcoal: after nest 24 hours, treat that in nest, just can discharge water appears in existing sweet liquid, add active dry yeast simultaneously, wait to bulge later, add water for the second time, add again bamboo charcoal distiller's yeast and bamboo charcoal (composition that health was harmful to or caused people's headache producing in sorbing liquor fermenting process is as methyl alcohol, acetaldehyde, excessive fusel wet goods) simultaneously;
6. primary fermentation: raw material falls after cylinder tank and just carries out saccharification and fermentation, after 10 hours, starts to enter lord ferment period, notes survey product temperature, drives rake while growing to 28～30 temperature; Through 4～5 days, product temperature and room temperature were close, and mash leaves standstill and occurs layering, and Primary Fermentation finishes, and stopped stirring, and entered secondary fermentation;
7. secondary fermentation: secondary fermentation temperature is 20～27 DEG C of left and right, and the secondary fermentation phase is 16～18 days, and acidity is no more than 0.22%;
8. squeezing: fermented wine, after squeezing, filters out vinasse and bamboo charcoal, then filters through diatomite filter;
9. decoct wine: pure mellow wine, after blending, is decocted wine temperature and spent 30 minutes, canned finished product 90～95.
The present invention is owing to having adopted above-mentioned technical scheme, and after enzyme activity increases, the fermentation capacity of distiller's yeast increases, and by the fermentation of bamboo charcoal distiller's yeast of the present invention, bamboo charcoal drinking utensils of the present invention has following feature:
One, in bamboo charcoal wine, main fragrance ingredient has kind more than 400:
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 bamboo charcoal wine:
Formic acid, acetic acid, propionic acid, butanic acid, lipid acid, lactic acid, oxysuccinic acid, citric acid, gluconic acid, n-caproic acid etc.
Three, amino acid in bamboo charcoal wine:
L-glutamic acid, glycine, L-Ala, arginine, leucine, phenylalanine etc., also contain the nutritive substances such as range protein.
Four, in bamboo charcoal wine, concrete index is as follows:
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.
Brief description of the 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.
Embodiment 1 bamboo charcoal distiller's yeast preparation
Raw material prepared by bamboo charcoal distiller's yeast:
Flour 250KG.
Polygonum flaccidum grass meal 4KG, extracts wild polygonum flaccidum before not yet blooming, and cleans, and dried the same day, leaf is worn into thick end for subsequent use.
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, raw fennel 1.5KG, returns tail 1.0KG, bark of eucommia 4KG, root of Dahurain angelica 0.4KG, Rhododendron molle 0.1KG, this 1.5KG is handed in river, golden cypress 1.2KG, Soviet Union is 2.0KG recklessly, radix bupleuri 2.5KG, foreign careless 0.2KG).
Polygonum flaccidum juice 12-15KG.
Technique prepared by bamboo charcoal distiller's yeast is as shown in Figure 1 as follows:
1. raw material processing: paddy, medicinal material, Herba polygoni hydropiperis are worn into fine powder, be mixed evenly in proportion.
2. polygonum flaccidum juice is produced: get clear water 50KG, be placed in pot and boil, fresher polygonum flaccidum branches and leaves 5KG is dropped in boiling water, boil 1 hour, fried knotweed juice, except removing slag.
3. be shaped: the blended stock powder of 10KG is put into container, add 90 DEG C of knotweed juice 6KG.Mix thoroughly rapidly, with the hands make round fritter one by one, diameter 3CM.Moisture controlled is in 45% left and right.
By kind: molding is poured on bamboo plaque, and sprinkles old medicinal powder end, shake bamboo plaque, makes surface adhesion even, after send moist closet.
5. insulation: first moist closet and instrument were sterilized with formaldehyde, straw, through exposure in sunshine, then tiles straw on outdoor interior ground, approximately piles up 6-10CM, then divides vaccinated yeast for brewing rice wine on straw, and on yeast for brewing rice wine face, lid layer straw is with insulation.
6. finished product: yeast for brewing rice wine is entered the room 4 hours, and product temperature drops to room temperature, rises gradually through 16 hours product temperature, the most highly difficult 42 degree, minimum 30 degree, after 24 hours, start adularescent mycelia and occur, treat that product temperature should remove straw at 35 degree, mycelia starts atrophy, the existing white hypha parcel in yeast for brewing rice wine surface after 48 hours, and have Koji perfume (or spice), after yeast for brewing rice wine is entered the room 76 hours, product temperature no longer changes, and yeast for brewing rice wine full time needs 4 days.
Embodiment 2
Method prepared by bamboo charcoal wheat koji, it adopts and in raw material, adds bamboo charcoal powder, and the add-on of bamboo charcoal powder is middle weight 2.0%, and the preparation method of other techniques and existing wheat koji is identical.
Embodiment 3
The method of the little bent preparation of bamboo charcoal, it adopts and in raw material, adds bamboo charcoal powder, and the add-on of bamboo charcoal powder is middle weight 5.0%, and the preparation method of other techniques and existing little song is identical.
Embodiment 4
Method prepared by bamboo charcoal Daqu, it adopts and in raw material, adds bamboo charcoal powder, and the add-on of bamboo charcoal powder is middle weight 1.0%, and the preparation method of other techniques and existing Daqu is identical.
Embodiment 5
Method prepared by bamboo charcoal red colouring agent for food, also used as a Chinese medicine, it adopts and in raw material, adds bamboo charcoal powder, and the add-on of bamboo charcoal powder is middle weight 2.0%, and the preparation method of other techniques 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, the bamboo charcoal distiller's yeast 3KG described in embodiment 1, active dry yeast 0.05KG, each link of making wine water used all passes through bamboo charcoal and filters, thereby purifies, optimizing water quality, helps water quality reaching standard.
Two, working method is as shown in Figure 2:
1, soak: starch material (rice, glutinous rice, Chinese sorghum, corn etc.) is poured in fermentation vat, discharged water to raw material top 60CM, add bamboo charcoal and soak 30～50 hours, except destarching Pesticide Residues and heavy metal contaminants, then filter out bamboo charcoal.
2, boiling: with raw material being put into after clear water drip washing to steam cooker boiling, require well-done, evenly, the raw heart, do not send out paste, water ratio in 45% left and right.Then spreading for cooling is to 32-34 DEG C.
3, enter cylinder: after the raw material of bent bamboo charcoal 1KG and spreading for cooling is mixed thoroughly, put into wine vat, nest operation, requires product temperature 31-32 DEG C.
4, discharge water: after nest 24 hours, treat in nest existing sweet liquid occur just can discharging water (attapulgite must be through sand filtration, and bamboo charcoal filters) add active dry yeast simultaneously, (use in advance 10 times of 35-38 degree warm water, stir into pasty state, write music in room and activate 30 minutes 30.) later wait to bulge, add water for the second time, add water altogether as 250KG, add bamboo charcoal song and the bamboo charcoal of 2KG simultaneously, while discharging water, must grasp room temperature, product temperature and water temperature, its relation each other at every turn.
5, primary fermentation: raw material falls after cylinder tank and just carries out saccharification and fermentation, is mainly the propagation of yeast at earlier fermentation, long slow in temperature, should note insulation.Generally after 10 hours, yeast cell breeding in mash is a lot, start to enter lord ferment period, during this due to yeast fermentation effect, a large amount of sugars becomes alcohol and carbonic acid gas, and emits large calorimetric, and temperature rise obtains very fast, now note survey product temperature, grow to certain temperature and should drive in time rake.Opening rake temperature is 30 degree, and through 4-5 days, product temperature and room temperature are close, and mash leaves standstill and occurs layering, and Primary Fermentation finishes, and can stop stirring, and enters secondary fermentation.
6, secondary fermentation: after Primary Fermentation, although the alcohol in mash is very high, the sugar of residual starch and few portion is unconverted is in addition alcohol, therefore continues saccharification and fermentation by secondary fermentation, improves alcoholic strength, increases fragrance simultaneously.But because alcoholic strength in wine with dregs has reached 13-14%, fermentative action is slow.Secondary fermentation temperature is 25 degree left and right, 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, after squeezing, filters out vinasse and bamboo charcoal, then filters through diatomite filter.
8, decoct wine: pure mellow wine after blending, decoct wine temperature 90-95 DEG C 30 minutes, canned finished product.
Claims (6)
1. bamboo charcoal distiller's yeast, is characterized in that this bamboo charcoal distiller's yeast is prepared by the raw material of following components in weight percent:
Paddy or rice add chaff 80～95% herbal medicine medicinal materials 3.0 ~ 15%
Old distiller's yeast 1.0 ~ 5.0% bamboo charcoal powder 0.5～10%;
Herbal medicine medicinal material comprises and accounts for raw material gross weight 0.5～3.0% Herba polygoni hydropiperis.
2. bamboo charcoal distiller's yeast according to claim 1, is characterized in that described bamboo charcoal powder add-on is 1～5% of 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 prepared by the raw material that comprises following composition by weight:
Paddy or rice add chaff 85～90% herbal medicine medicinal materials 3.0 ~ 10%
Old distiller's yeast 2.0 ~ 4.5% bamboo charcoal powder 1.0～5.0%;
Herbal medicine medicinal material comprises and accounts for raw material gross weight 1.0～3.0% Herba polygoni hydropiperiss.
4. bamboo charcoal wine, is characterized in that: this bamboo charcoal wine adds the bamboo charcoal distiller's yeast fermentation as described in claim 1～3 any one claim to make by starch material.
5. bamboo charcoal wine according to claim 4, is characterized in that the add-on of described bamboo charcoal distiller's yeast is 1～5% of starch material weight.
6. the preparation method of bamboo charcoal wine according to claim 4, is characterized in that the method comprises the following steps:
1. each link of making wine water used all passes through bamboo charcoal and filters;
2. soak: starch material is poured in fermentation vat, added bamboo charcoal and soak 30～50 hours, except destarching Pesticide Residues and heavy metal contaminants, then filter out bamboo charcoal;
3. boiling: starch material is put into steam cooker boiling, require well-done, evenly, the raw heart, do not send out paste, water ratio 40～50%, then spreading for cooling to 32～34 DEG C;
4. enter cylinder: after the raw material of bamboo charcoal distiller's yeast and spreading for cooling is mixed thoroughly, put into wine vat, nest operation, requires 31～32 DEG C of product temperature;
5. discharge water and add charcoal: after nest 24 hours, treat that in nest, just can discharge water appears in existing sweet liquid, add active dry yeast simultaneously, wait to bulge later, add water for the second time, add again bamboo charcoal distiller's yeast and bamboo charcoal simultaneously;
6. primary fermentation: raw material falls after cylinder tank and just carries out saccharification and fermentation, after 10 hours, starts to enter lord ferment period, notes survey product temperature, drives rake while growing to 28～30 DEG C; Through 4～5 days, product temperature and room temperature were close, and mash leaves standstill and occurs layering, and Primary Fermentation finishes, and stopped stirring, and entered secondary fermentation;
7. secondary fermentation: secondary fermentation temperature is 20～27 DEG C of left and right, and the secondary fermentation phase is 16～18 days, and acidity is no more than 0.22%;
8. squeezing: fermented wine, after squeezing, filters out vinasse and bamboo charcoal, then filters through diatomite filter;
9. decoct wine: pure mellow wine, after blending, is decocted wine temperature and spent 30 minutes, canned finished product 90～95.
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| CN200910154473.6A CN101696378B (en) | 2009-11-02 | 2009-11-02 | Bamboo charcoal wine yeasts, bamboo charcoal wine and preparation method thereof |
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| CN101696378B true CN101696378B (en) | 2014-09-03 |
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103242997A (en) * | 2012-02-03 | 2013-08-14 | 季松楼 | Bamboo charcoal rice wine and preparation method thereof |
| CN103571683A (en) * | 2012-07-29 | 2014-02-12 | 季松楼 | Bamboo charcoal distilled liquor and preparation method of liquor |
| CN103555496B (en) * | 2013-09-25 | 2016-07-06 | 安徽乐天酿酒有限公司 | A kind of Rhizoma Dioscoreae distillers yeast |
| CN103897923B (en) * | 2014-03-18 | 2016-01-20 | 李柏松 | A kind of preventing phlegm from forming and stopping coughing flower rice wine and preparation method thereof |
| CN103897922B (en) * | 2014-03-18 | 2016-01-20 | 李柏松 | A kind of relieving mental strain and helping sleep flower rice wine and preparation method thereof |
| CN103981062A (en) * | 2014-06-04 | 2014-08-13 | 韦美利 | Traditional Chinese medicine sugarcane wine distiller yeast |
| CN105567502B (en) * | 2016-03-11 | 2018-11-09 | 江苏洋河酒厂股份有限公司 | A method of brewing lily red bean bamboo charcoal wine |
| CN105838543A (en) * | 2016-05-30 | 2016-08-10 | 田东县浙缘农业科技有限公司 | Passion fruit wine yeast cake and making method thereof |
| 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 |
| 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 |
| 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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| CN1931960A (en) * | 2006-10-11 | 2007-03-21 | 涂志龙 | Prepn process of refined bamboo vinegar liquid |
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|---|---|---|---|---|
| CN1931960A (en) * | 2006-10-11 | 2007-03-21 | 涂志龙 | Prepn process of refined bamboo vinegar liquid |
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| 傅金泉.怎样办小型酒曲厂.《酿酒科技》.2000,(第5期),106-107. * |
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