CN102344872A - Method for preparing sweet potato yellow wine containing anthocyanidin - Google Patents
Method for preparing sweet potato yellow wine containing anthocyanidin Download PDFInfo
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- CN102344872A CN102344872A CN2011103474576A CN201110347457A CN102344872A CN 102344872 A CN102344872 A CN 102344872A CN 2011103474576 A CN2011103474576 A CN 2011103474576A CN 201110347457 A CN201110347457 A CN 201110347457A CN 102344872 A CN102344872 A CN 102344872A
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- yampi
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- sweet potatoes
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Abstract
The invention relates to a method for preparing sweet potato yellow wine containing anthocyanidin, which comprises the following steps of: crushing purple sweet potatoes into particles, adding water, adjusting the acidity by using citric acid, digesting the purple sweet potatoes at high temperature, and adding a saccharifying and fermenting agent to saccharify and ferment the purple sweet potatoes for 45-50 h to obtain fermented purple sweet potatoes, adding water and uniformly mixing the fermented purple sweet potatoes with water; adding rice liquor to ferment the mixture in a sealed way after fermentation; and squeezing, clarifying, decocting and filling the wine mash fermented in a sealed way to obtain the sweet potato yellow wine containing anthocyanidin. The method has simple process, the purple sweet potatoes are used as a main raw material, the obtained sweet potato yellow wine effectively preserves the nutritional and functional ingredients of the purple sweet potatoes, has bright red and transparent color, elegant wine aroma, soft and smooth taste, proper sourness and sweetness and typical flavor of potato wine, does not contain suspended matter and is free from extraneous odor, and the value of agricultural and sideline products is increased.
Description
Technical field
The invention belongs to the yellow rice wine preparation field, relate to a kind of preparation method who contains the yampi yellow rice wine of cyanidin(e), specifically be a kind of be main raw material with the purple yampi, contain the preparation method of the yampi yellow rice wine of cyanidin(e) through microbial fermentation productions such as mould, yeast.
Background technology
Wild yam (Dioscorea) plant is one of traditional extraordinary Biological resources of China; Some kinds wherein; Had long cultivation history at home like Huai Shan (Dioscorea opposita Thunb.), yampi (Dioscorea alata), hair potato (Dioscorea esculenta) etc.; They are the abundantest food of nutrition in the four big tuber crops (yam, sweet potato, cassava, Chinese yam), also are some national staple food crops of Africa.Yampi (Dioscorea alata) is a highest kind of output in the Wild yam, many yampi growing areas all the handlebar yampi as the custom of the direct nutrition purposes, especially for feeding animals of feed.According to the color of yampi section, it can be divided into white yampi, yellow yampi or purple yampi.
Contain more rich nutritive substance in the purple yampi, like more than 10 kind of natural mineral prime elements such as protein, VITAMINs, Mierocrystalline cellulose, phosphorus, iron, wherein the content of iron and selenium is abundanter.The purple yampi also contains the higher cyanidin(e) of pharmaceutical use, and French scientist Maas chief reins in doctor and finds that cyanidin(e) is natural strong effect free-radical scavengers.Cyanidin(e) has prevention and therapeutic action to more than 100 kinds of diseases, is described as the seventh-largest essential nutrients after water, protein, fat, glucide, VITAMINs, mineral substance.Cyanidin(e) is the disease preventing and treating found at present, safeguard human health the most directly, the most effective, safest free-radical scavengers, its ability of removing radical is ascorbic 20 times, 50 times of vitamin E.Cyanidin(e) has small molecule structure, is that only ability sees through the material that hemato encephalic barrier is removed radical protection brain cell, can reduce the harm that microbiotic brings to human body simultaneously.
Yellow rice wine is the national special product of China, is raw material with rice, milled glutinous broomcorn millet, and general ethanol content is 14%～20%, belongs to low brewing wine.Yellow rice wine contains abundant nutrition, contains 21 seed amino acids, comprising several unknown amino acid is arranged, and has human body self and can not synthesize, and must rely on 8 kinds of indispensable amino acids of ingestion of food, so be described as " liquid cake ".Through retrieval, be not the relevant report that feedstock production contains the yellow rice wine of cyanidin(e) also at present with the purple yampi.
Summary of the invention
The objective of the invention is to the deficiency of prior art and a kind of preparation method who contains the yampi yellow rice wine of cyanidin(e) is provided, is main raw material with the purple yampi, contains the yampi yellow rice wine of cyanidin(e) through microbial fermentation productions such as mould, yeast; The nutrition and the functional component that effectively keep purple potato have promoted the value of agricultural byproducts, scarlet, transparent, the no suspended substance of gained yampi yellow rice wine color and luster; Aroma is graceful, free from extraneous odour, and mouthfeel is submissive; Sour-sweet suitably, have the typical local flavor of potato class wine.
The technical scheme that the present invention adopted:
A kind of preparation method who contains the yampi yellow rice wine of cyanidin(e); Be to be broken into the particle that particle diameter is 1～3cm after fresh purple yampi is cleaned; Add water with 1: 1 ratio of weight ratio, using the lemon acid for adjusting pH is 4～5, high temperature steaming 25～35min; Add saccharifying ferment when being cooled to 35 ℃～65 ℃, between 30 ℃～32 ℃, carry out saccharification and fermentation; Behind 45～50h, promptly get the yampi sweet wine and make, then by weight the purple yampi: the ratio of water=1: 0.6～1.0 adds the water mixing; Ferment behind 90～100h by weight the purple yampi: the ratio of rice liquor=1: 0.6～0.8 adds 53 degree rice liquors, sealed fermenting 28～35 days again; The distiller's wort of sealed fermenting is squeezed, clarifies, fries in shallow oil wine, and can must contain the yampi yellow rice wine of cyanidin(e).Said saccharifying ferment is meant that 4%～6% sweet yeast for brewing rice wine, 18%～22% sweet rice wine are made, 1%～3% diastase+1%～3% active dry yeast, percentage composition wherein be meant with purple yampi raw material be benchmark by weight percentage.
Among the present invention, for the local flavor that makes the yampi yellow rice wine that contains cyanidin(e) better, can be under 15～20 ℃ of envrionment conditionss ageing 28～35 days.
Technology of the present invention is simple, is main raw material with the purple yampi, and gained yampi yellow rice wine effectively keeps the nutrition and the functional component of purple potato; Color and luster is scarlet, transparent, no suspended substance, and aroma is graceful, free from extraneous odour; Mouthfeel is submissive; Sour-sweet suitably have the typical local flavor of potato class wine, promoted the value of agricultural byproducts.
Embodiment
Below in conjunction with embodiment, specific embodiments of the invention describes in further detail.Following examples are used to explain the present invention, but are not used for limiting scope of the present invention.
Embodiment one
Get fresh purple yampi 150kg, after the cleaning, be broken into the particle of the about 2cm of size; Ratio with 1: 1 adds water, and using the lemon acid for adjusting pH is 4.5,115 ℃ of boiling 30min; Steam discharge is 3 times in the temperature-rise period, and is after the boiling, to be cooled to about 35 ℃ the time; Add the sweet yeast for brewing rice wine of 5% (7.5kg), about 31 ℃, carry out saccharification and fermentation.Behind 48h, promptly get the yampi sweet wine and make, at this moment add cold water 110kg towards cylinder, mixing.After the fermentation of 92h, add the 53 degree rice liquors of 120kg, sealed fermenting 30 days.30 days distiller's wort of sealed fermenting is squeezed, clarifies, fries in shallow oil wine, and (82 ℃, 10min), can is product.
The key technical indexes of this product is following:
PH 4.1, pol 4.5%, cyanidin(e) 7.514mg/g), wine degree 10 degree.
The color and luster bright red of cyanidin(e) yampi yellow rice wine, transparent, no suspended substance, aroma is graceful, free from extraneous odour, mouthfeel is submissive, and is sour-sweet suitable, has the typical local flavor of potato class wine.
Embodiment two
Get fresh purple yampi 150kg, after the cleaning, be broken into the particle of the about 2.5cm of size; Ratio with 1: 1 adds water, and using the lemon acid for adjusting pH is 4.0,115 ℃ of boiling 30min; Steam discharge is 3 times in the temperature-rise period, and is after the boiling, to be cooled to about 37 ℃ the time; The sweet rice wine that adds 20% (30kg) is made, and about 32 ℃, carries out saccharification and fermentation.Behind 46h, promptly get the yampi sweet wine and make, at this moment add cold water 120kg towards cylinder, mixing.After the fermentation of 98h, add the 53 degree rice liquors of 130kg, sealed fermenting 32 days.32 days distiller's wort of sealed fermenting is squeezed, clarifies, fries in shallow oil wine, and (81 ℃, 10min), can is product.For the local flavor that makes this wine better, need be under 15 ℃ of envrionment conditionss ageing about 30 days.
The key technical indexes of this product is following:
PH 4.0, pol 5%, cyanidin(e) 7.114 (mg/g), wine degree 11 degree.
The color and luster bright red of cyanidin(e) yampi yellow rice wine, transparent, no suspended substance, aroma is graceful, free from extraneous odour, mouthfeel is submissive, and is sour-sweet suitable, has the typical local flavor of potato class wine.
Embodiment three
Get fresh purple yampi 150kg, after the cleaning, be broken into the particle of the about 3cm of size, add water with 1: 1 ratio; Using the lemon acid for adjusting pH is 4.5,115 ℃ of boiling 30min, and steam discharge is 3 times in the temperature-rise period; After the boiling, to be cooled to about 65 ℃ the time, add the AMS of 2% (3kg); Add 1% (1.5kg) beta-amylase, stir, 60 ℃ of insulation saccharification 2 hours (checking with iodine liquid whether saccharification is complete); To be cooled during to 32 ℃, add the active dry yeast of 2% (3kg), 30 ℃ ferment.After fermentation in 48 hours, promptly getting the yampi sweet wine makes.At this moment add the 150kg cold water towards cylinder, make the mash concentration dilution, help the effect of enzyme.After 96 hours fermentation, add the 53 degree rice liquors of 130kg, continued sealed fermenting 28 days.28 days distiller's wort of sealed fermenting is squeezed, clarifies, fries in shallow oil wine, and (82 ℃, 10min), can is product.For the local flavor that makes this wine better, need be under 15 ℃ of envrionment conditionss ageing about 30 days.
The key technical indexes of this product is following:
PH 4.1, pol 4.5%, cyanidin(e) 9.426 (mg/g), wine degree 12 degree.
The color and luster bright red of cyanidin(e) yampi yellow rice wine, transparent, no suspended substance, aroma is graceful, free from extraneous odour, mouthfeel is submissive, and is sour-sweet suitable, has the typical local flavor of potato class wine.
The above only is a preferred implementation of the present invention; Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from know-why of the present invention; Can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
Claims (2)
1. preparation method who contains the yampi yellow rice wine of cyanidin(e); It is characterized in that being broken into the particle that particle diameter is 1～3cm after the fresh purple yampi cleaning; Add water with 1: 1 ratio of weight ratio, using the lemon acid for adjusting pH is 4～5, high temperature steaming 25～35min; Add saccharifying ferment when being cooled to 35 ℃～65 ℃, between 30 ℃～32 ℃, carry out saccharification and fermentation; Behind 45～50h, promptly get the yampi sweet wine and make, then by weight the purple yampi: the ratio of water=1: 0.6～1.0 adds the water mixing; Ferment behind 90～100h by weight the purple yampi: the ratio of rice liquor=1: 0.6～0.8 adds 53 degree rice liquors, sealed fermenting 28～35 days again; The distiller's wort of sealed fermenting is squeezed, clarifies, fries in shallow oil wine, and can must contain the yampi yellow rice wine of cyanidin(e); Said saccharifying ferment is meant that 4%～6% sweet yeast for brewing rice wine, 18%～22% sweet rice wine are made, 1%～3% diastase+1%～3% active dry yeast, percentage composition wherein be meant with purple yampi raw material be benchmark by weight percentage.
2. preparation method according to claim 1 is characterized in that: the yampi yellow rice wine that gained is contained cyanidin(e) ageing 28～35 days under 15～20 ℃ of envrionment conditionss.
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| CN 201110347457 CN102344872B (en) | 2011-10-28 | 2011-10-28 | Method for preparing sweet potato yellow wine containing anthocyanidin |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103072A (en) * | 2013-03-06 | 2013-05-15 | 张金旋 | Method for making purple sweet potato red wine |
| CN103173318A (en) * | 2013-04-09 | 2013-06-26 | 福建师范大学 | Preparation method of semi-sweat red rice yellow wine |
| CN103320267A (en) * | 2013-07-03 | 2013-09-25 | 郑通彪 | Method for brewing sticky rice-purple sweet potato wine |
| CN103525663A (en) * | 2013-10-27 | 2014-01-22 | 黑龙江省轻工科学研究院 | Making method of purple sweet potato health-care wine |
| CN105349318A (en) * | 2015-11-30 | 2016-02-24 | 广西大学 | Making method of fresh sweet manioc sweet wine |
| CN105420026A (en) * | 2015-12-29 | 2016-03-23 | 江苏张家港酿酒有限公司 | Brewing method for high-biostability yellow rice wine base wine |
| CN109055094A (en) * | 2018-08-31 | 2018-12-21 | 天峨县平昌生态农业有限公司 | The preparation method of cassava sweet wine |
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| CN101215506A (en) * | 2008-01-14 | 2008-07-09 | 南京农业大学 | Purple sweet potato wine and producing technique thereof |
| CN102146326A (en) * | 2010-12-24 | 2011-08-10 | 青岛琅琊台集团股份有限公司 | Comprehensive process for simultaneously preparing series colorful purple sweet potato wine and purple sweet potato pigment |
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2011
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| CN1051586A (en) * | 1989-11-04 | 1991-05-22 | 海南省保亭黎族苗族自治县酒厂 | Blue good wine (yellow rice wine) making method in mountain |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103072A (en) * | 2013-03-06 | 2013-05-15 | 张金旋 | Method for making purple sweet potato red wine |
| CN103173318A (en) * | 2013-04-09 | 2013-06-26 | 福建师范大学 | Preparation method of semi-sweat red rice yellow wine |
| CN103173318B (en) * | 2013-04-09 | 2014-09-03 | 福建师范大学 | Preparation method of semi-sweat red rice yellow wine |
| CN103320267A (en) * | 2013-07-03 | 2013-09-25 | 郑通彪 | Method for brewing sticky rice-purple sweet potato wine |
| CN103525663A (en) * | 2013-10-27 | 2014-01-22 | 黑龙江省轻工科学研究院 | Making method of purple sweet potato health-care wine |
| CN103525663B (en) * | 2013-10-27 | 2015-01-14 | 黑龙江省轻工科学研究院 | Making method of purple sweet potato health-care wine |
| CN105349318A (en) * | 2015-11-30 | 2016-02-24 | 广西大学 | Making method of fresh sweet manioc sweet wine |
| CN105349318B (en) * | 2015-11-30 | 2018-08-10 | 广西大学 | A kind of production method of fresh cassava sweet wine |
| CN105420026A (en) * | 2015-12-29 | 2016-03-23 | 江苏张家港酿酒有限公司 | Brewing method for high-biostability yellow rice wine base wine |
| CN105420026B (en) * | 2015-12-29 | 2018-01-09 | 江苏张家港酿酒有限公司 | A kind of brewing method of high biological stability yellow rice wine base liquor |
| CN109055094A (en) * | 2018-08-31 | 2018-12-21 | 天峨县平昌生态农业有限公司 | The preparation method of cassava sweet wine |
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| CN102344872B (en) | 2013-04-17 |
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