CN102628021B - Walnut-tartary buckwheat wine and brewing method thereof - Google Patents

Walnut-tartary buckwheat wine and brewing method thereof Download PDF

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Publication number
CN102628021B
CN102628021B CN 201210114955 CN201210114955A CN102628021B CN 102628021 B CN102628021 B CN 102628021B CN 201210114955 CN201210114955 CN 201210114955 CN 201210114955 A CN201210114955 A CN 201210114955A CN 102628021 B CN102628021 B CN 102628021B
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walnut
water
wine
bean sprouts
powder
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CN102628021A (en
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李鹏
刘坚
殷利春
李艳琴
赵良啟
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FENZHOU YUYUAN NATIVE PRODUCE Co Ltd
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Abstract

The invention provides walnut-tartary buckwheat wine and a brewing method thereof. The walnut-tartary buckwheat wine comprises the following raw materials in percentage by mass: 1-5 percent of oil-squeezed walnut powder, 2-6 percent of tartary buckwheat powder, 16-20 percent of sugar cane or starch hydrolysis sugar, 4-8 percent of bean sprout juice, 0.02-0.04 percent of phosphonium salt, 1-5 percent of mixed yeast and the balance of water. The brewing method comprises the following steps of: soaking oil-squeezed walnut powder, and mixing with a saccharified tartary buckwheat powder solution; mixing other components, sterilizing, and inoculating into strains of which the collection numbers are CGMCC NO.5919 and CGMCCNO.5918 for fermenting for 5-7 days at an earlier stage and for 4-6 days at a later stage; and centrifuging a fermentation liquor and filtering to obtain walnut-tartary buckwheat wine (fermented wine), or distilling the ferment liquor, and blending to obtain the walnut-tartary buckwheat wine containing flavone (distilled wine).

Description

A kind of walnut Radix Et Rhizoma Fagopyri Tatarici wine and brewing method thereof
Technical field
The present invention relates to brewing technical field, being specifically related to a kind of is wine (fermented wine and liquor) and the brewing method thereof that main raw material is brewageed with walnut powder and bitter buckwheat after the oil expression.
Background technology
There is the wine brewing history of more than one thousand years in China, but along with the raising of people's living standard, the kind of existing wine can not satisfy the different consumer groups' demand.People are also pursuing health when pursuing the wine quality, health promoting wine more and more is subjected to liking of people.
At present, health promoting wine generally is to adopt traditional solid state fermentation or form by blending.Also have and adopt the method for liquid state fermentation to prepare health promoting wine, be the patent application of " a kind of brew method of walnut wine " for the CN101880614A denomination of invention as publication number, it is to be main raw material with walnut (dry fruit) and corn, take off the embryo saccharification through corn, dropping into fermentor tank behind the walnut kernel drying and crushing enzymolysis ferments, fermentation after-filtration clarification distillation, allotment at last forms.Grease lipase hydrolysis in the preparation process in the walnut kernel, but this just causes the waste of walnut lubricant, and its secondary fermentation just reaches 3 months, and the production cycle is oversize, is unfavorable for actual production.
Walnut kernel is extremely rich functions food of a kind of nutrition, and people are used as a kind of nourishing food to walnut kernel always.People's such as Huang Lihui research (nutrient health-care function of walnut and development and use, Food science, 2009,4:48~50) show fatty 63.7g, protein 14.6g, carbohydrate 10.3g, phosphorus 280mg, calcium 85mg, iron 2.6mg, potassium 3.0mg, V in every 100g walnut kernel A0.036mg, V B10.26mg, V B20.15mg, nicotinic acid 1.0mg, riboflavin 0.11mg, nicotinic acid 1.0mg, VitB1 0.17mg, also be rich in trace element and V such as manganese, chromium, selenium, zinc K, V EReach Yelkin TTS, amino acid etc.There is many walnut kernel processing enterprise to extract edible oil with the walnut kernel squeezing, produces a large amount of walnut powders simultaneously.
Radix Et Rhizoma Fagopyri Tatarici is as one of the local and special products in Shanxi, and its nutritive value is abundant.According to one's analysis, it contains mineral substance and trace elements such as Vitamin P complex, multivitamin, 18 seed amino acids, crude protein, chlorophyll and selenium thereof, zinc, magnesium, chromium, calcium.Show in every gram buckwheat powder according to this lab analysis and to contain flavonoid compound up to 7.73mg.Studies show that flavones has multi-efficiency, as anti-oxidant, anti-aging, improve blood circulation, reducing cholesterol, improve physiological functions such as cardiovascular and cerebrovascular diseases.
Summary of the invention
The object of the present invention is to provide a kind of walnut Radix Et Rhizoma Fagopyri Tatarici wine and brewing method thereof, brewing method is simple, and the cycle is short, and the wine clean taste of brewageing has walnut fragrance, contains flavonoid compound.
The two primary yeast bacterium of adopting among the present invention are to obtain autonomous the separation, the unusual debaryomyces hansenii of a kind of classification called after, the Latin formal name used at school is Hansenula anomala, be preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center (CGMCC) (No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City), preservation date: on March 19th, 2012, preserving number is CGMCC NO.5919; Another kind of Latin formal name used at school is Wingea robertsiae, be preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center (CGMCC) (No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City), preservation date: on March 19th, 2012, preserving number is CGMCC NO.5918.The bacterial strain characteristics: CGMCC NO.5918 producing and ethanol ability is stronger; CGMCC NO.5919 product ethyl acetate ability is stronger.
A kind of walnut Radix Et Rhizoma Fagopyri Tatarici wine provided by the invention, proportioning raw materials: the walnut powder 1%~5% after the oil expression, buckwheat powder 2%~6%, sucrose or amylum hydrolysate of the sugar 16%~20%, bean sprouts juice 4%~8%, microcosmic salt 0.02%~0.04%, mixed yeast 1%~5%, surplus is water; Adopt the mixed yeast bacterial classification, brewage by liquid state fermentation and form;
Described buckwheat powder is to make by the following method: bitter buckwheat seed shells, and pulverizes, and crosses 100 mesh sieves, gets full powder, and is standby;
Described bean sprouts juice makes by the following method: the bean sprouts cleaned, added the water boil half an hour of 4~6 times of bean sprouts quality, filter and obtain bean sprouts juice, and standby;
Described amylum hydrolysate of the sugar is that starch is added in the water of 3~5 times of quality, stirs, and boils 10 minutes, treats that temperature is down to 70 ℃ and adds α-Dian Fenmei, continue to stir, treat that temperature is down to 60 ℃, add saccharifying enzyme, 60 ℃ are incubated 4 hours, measure reducing sugar content, standby;
Described microcosmic salt is NaH 2PO 4And Na 2HPO 4Mixture, its mass ratio is 3:2;
Described mixed yeast makes by the following method: be that CGMCC NO.5919 and preserving number are that the bacterial classification of CGMCC NO.5919 is respectively inclined-plane activation at least 3 times with preserving number, be inoculated into respectively afterwards and shake in the bottle, cultivated 20 hours cultured continuously 2 times down at 27 ℃; With two bacteria culture fluids by volume the 1:1 mixed preparing form; Slant medium wherein: bean sprouts 10g, glucose 5g, agar 1.5~2g, water 100mL, pH nature; Shake-flask culture base: bean sprouts 200g, glucose 30g, water 1000mL, pH nature.
The brewing method of a kind of walnut Radix Et Rhizoma Fagopyri Tatarici wine provided by the invention comprises the steps:
(1) according to the above-mentioned raw materials proportioning, the boiling water of the walnut powder after the oil expression with 1~2 times of volume soaked 3~5 hours; 70~80 ℃ the water that adds 1~3 times of amount of cumulative volume afterwards, defibrination half an hour;
(2) take by weighing buckwheat powder, add 4~6 by the tap water of volume, stir evenly and boil 10~20 minutes, when treating that temperature is down to 70 ℃, add α-Dian Fenmei, stir; When treating that temperature is down to 60 ℃, add saccharifying enzyme, stir, under 60 ℃ of conditions, be incubated hydrolysis 3~10 hours afterwards, standby.
(3) mixing of materials that (1) and (2) is made, the water of adding bean sprouts juice, sucrose or amylum hydrolysate of the sugar, surplus, sterilization is 20 minutes under 120 ℃ of conditions;
(4) under aseptic condition, add the microcosmic salt of sterilization, insert mixed yeast, 27 ℃ of bottom fermentations 5~7 days, at room temperature fermented afterwards 4~6 days, get fermented liquid;
(5) fermented liquid is centrifugal, 0.22 μ m membrane filtration obtains walnut Radix Et Rhizoma Fagopyri Tatarici wine (fermented wine).
Described step (5) is that fermented liquid is distilled, and obtains liquor magma, and liquor magma is blent 30%~40% the fermented wine that makes by claim 4 method again, obtains containing the walnut Radix Et Rhizoma Fagopyri Tatarici wine (liquor) of flavones.
Compared with prior art advantage of the present invention and effect:
1, the bacterial classification of the present invention's employing is two yeast strains of autonomous screening, CGMCC NO.5918 sugar alcohol transformation efficiency height also produces other different in nature fragrance matters, and CGMCC NO.5919 is the bacterial strain of high yield ethyl acetate, the wine mouthfeel that the two combining with fermentation comes out is good, unique flavor.
2, the present invention utilizes to press oily walnut powder and bitter buckwheat and be raw material, for walnut and bitter buckwheat deep processing provide new approach.
3, the present invention adopts liquid state fermentation, can utilize proteins,vitamins,minerals in the walnut powder and the flavonoid compound in the bitter buckwheat fully, these beneficiating ingredients fully incorporate in the wine through the fermentation energy of microorganism, form the health promoting wine to human body beneficial's biologically active substance.
Embodiment
Present embodiment is not to limit the present invention just in order to specify working method.
Embodiment 1~3rd, walnut Radix Et Rhizoma Fagopyri Tatarici wine (fermented wine), embodiment 4, the 5th, walnut Radix Et Rhizoma Fagopyri Tatarici wine (liquor).
The bacterial classification that uses among the embodiment and substratum:
Bacterial classification: preserving number is that CGMCC NO.5919 and preserving number are the bacterial classification of CGMCC NO.5918.
Substratum: slant medium: bean sprouts 10g, glucose 5g, agar 1.5~2g, water 100mL, pH nature; Shake-flask culture base: bean sprouts 200g, glucose 30g, water 1000mL, pH nature.
The preparation of mixed yeast: with preserving number be CGMCC NO.5919 and preserving number be the bacterial classification of CGMCC NO.5918 respectively inclined-plane activation at least 3 times, be inoculated into respectively afterwards and shake in the bottle, cultivated 20 hours cultured continuously 2 times down at 27 ℃; With two bacteria culture fluids by volume the 1:1 mixed preparing form.
Embodiment 1:
A, with preserving number be CGMCC NO.5919 and preserving number be the bacterial classification of CGMCC NO.5918 respectively inclined-plane activation 3 times, be inoculated into respectively afterwards and shake in the bottle, cultivated 20 hours cultured continuously 2 times down at 27 ℃.
B, take by weighing walnut powder 50g, soaked 3 hours with the boiling water of 50mL, during to stir once every half an hour, make its abundant water-swelling, add 100mL, 70 ℃ of water afterwards, defibrination half an hour, standby.
C, take by weighing buckwheat powder 100g, add water 400mL, boiled 10 minutes, treat near 70 ℃ of temperature, add α-Dian Fenmei 0.4g, stir, treat that temperature is down to 60 ℃, add saccharifying enzyme 2g, stir, insulation hydrolysis 3 hours under 60 ℃ of conditions afterwards, standby.
D, take by weighing the 40g bean sprouts, add tap water 250mL, boil 30min, filtered through gauze obtains bean sprouts juice 200mL, and is standby.
E, title sucrose 800g, the tap water dissolving.
F, take by weighing NaH 2PO 40.6g, Na 2HPO 40.4g, the dissolved in distilled water of usefulness 100mL, under 121 ℃, same under the sterilization 20min(sterilising conditions).
G, walnut slurries, buckwheat powder saccharification slurries, bean sprouts juice and sucrose solution are mixed together, supply the water of surplus to total amount 5L, sterilization when treating that temperature drops to 29 ℃, adds microcosmic salt and mixed yeast 100mL with aseptic technique.
H, with postvaccinal liquid, place under 27 ℃ the condition, sealed fermenting 5 days, during can constantly produce a large amount of gases, carried out an exhaust every 4 hours.
After i, prior fermentation are finished, fermented liquid is placed under the room temperature condition, the airtight fermentation again 6 days, during aerogenesis less, put once gas in one day.After treating that fermentation is finished, present as clear as crystal shape above the fermented liquid.
J, fermented liquid is placed under the condition of 8000r/min, centrifugal 20min gets supernatant liquor, then wine liquid is crossed 0.22 μ m filter membrane, removed impurity such as thalline, obtain 11 degree (20 ℃ of V/V, walnut Radix Et Rhizoma Fagopyri Tatarici wine (fermented wine) down together), this wine clean taste, its flavones content are 78.26mg/L.
Embodiment 2:
The preparation of a, bacterial classification is with embodiment 1.
B, take by weighing walnut powder 2kg, soaked 5 hours with the boiling water of 4L, during to stir once every half an hour, make its abundant water-swelling, add 17L, 80 ℃ of water afterwards, defibrination half an hour, standby.
C, take by weighing buckwheat powder 2.4Kg, add water 15L, boiled 20 minutes, treat near 70 ℃ of temperature, add α-Dian Fenmei 8g, stir, treat that temperature is down to 60 ℃, add saccharifying enzyme 48g, stir, insulation hydrolysis 10 hours under 60 ℃ of conditions afterwards, standby.
D, take by weighing bean sprouts 640g, add tap water 3.3L, boil half an hour, filtered through gauze obtains bean sprouts juice 3.2L.
E, take by weighing sucrose 8kg, the tap water dissolving.
F, take by weighing NaH 2PO 49.6g, Na 2HPO 46.4g, use the 300mL dissolved in distilled water, sterilization.
G, walnut slurries, buckwheat powder saccharification slurries, bean sprouts juice and sucrose solution are mixed together, supply water to total amount 40L, sterilization.When treating that temperature is down to 29 ℃, add microcosmic salt and mixed yeast 2L with aseptic technique.
H, postvaccinal liquid place under 27 ℃ the condition, sealed fermenting 7 days, during can constantly produce a large amount of gases, carried out an exhaust every 4 hours.
After i, prior fermentation are finished, fermented liquid is placed under the room temperature condition, the airtight fermentation again 4 days, during aerogenesis less, put once gas in one day.After treating that fermentation is finished, present as clear as crystal shape above the fermented liquid.
J, fermented after, handle by the condition among the embodiment 1, obtain 13 the degree walnut Radix Et Rhizoma Fagopyri Tatarici wine (fermented wine), its flavones content is 113.48mg/L.
Embodiment 3:
The preparation of a, bacterial classification such as embodiment 1.
B, take by weighing the walnut powder of 450g, soaked 4 hours with the boiling water of 700mL, during to stir once every half an hour, make its abundant water-swelling, add 2.2L, 75 ℃ of water afterwards, defibrination half an hour, standby.
C, take by weighing buckwheat powder 600g, add water 3L, boiled 15 minutes, treat near 70 ℃ of temperature, add α-Dian Fenmei 2g, stir, treat that temperature is down to 60 ℃, add saccharifying enzyme 12g, stir, insulation hydrolysis 6.5 hours under 60 ℃ of conditions afterwards, standby.
D, take by weighing bean sprouts 180g, add tap water 1L, boil half an hour, filtered through gauze obtains bean sprouts juice 0.9L, sterilization.
E, take by weighing the W-Gum of 2.7kg, add the tap water of 8L, boiled 10 minutes, when treating that temperature is down to 70 ℃, add α-Dian Fenmei 9g, stir; When treating that temperature is down to 60 ℃, add saccharifying enzyme 48g, stir, under 60 ℃ of conditions, be incubated hydrolysis 4 hours afterwards, make the W-Gum hydrolysis sugar liquid.
F, take by weighing NaH 2PO 42.7g, Na 2HPO 41.8g, use the 100mL dissolved in distilled water, sterilization.
G, walnut slurries, bitter buckwheat saccharification slurries, bean sprouts juice and W-Gum hydrolysis sugar liquid are mixed together, supply water to total amount 15L, sterilization with aseptic technique, adds microcosmic salt and mixed yeast 450mL.
H, with postvaccinal liquid, place under 27 ℃ the condition, sealed fermenting 6 days, during can constantly produce a large amount of gases, carried out an exhaust every 4 hours.
After i, prior fermentation are finished, fermented liquid is placed under the room temperature condition, the airtight fermentation again 5 days, during aerogenesis less, put once gas in one day.After treating that fermentation is finished, present as clear as crystal shape above the fermented liquid.
After j, fermentation are finished, handle by the condition among the embodiment 1, obtain the walnut Radix Et Rhizoma Fagopyri Tatarici wine (fermented wine) of 12.5 degree, the content of flavones is 87.33mg/L in the wine body.
Embodiment 4:
A~i step is with embodiment 1.
J, fermented liquid is distilled the walnut Radix Et Rhizoma Fagopyri Tatarici wine magma that obtains the 0.6L70 degree, blend the walnut Radix Et Rhizoma Fagopyri Tatarici wine 300mL among the embodiment 2, obtain 50 degree, flavones content is the walnut Radix Et Rhizoma Fagopyri Tatarici wine (liquor) of 26mg/L.
Embodiment 5:
A~i step is with embodiment 2.
J, fermented liquid is distilled the walnut Radix Et Rhizoma Fagopyri Tatarici wine magma that obtains the 5L70 degree, get this magma of 1.0L, blend with walnut Radix Et Rhizoma Fagopyri Tatarici wine 628mL among the embodiment 2, obtain 48 degree, flavones content is the walnut Radix Et Rhizoma Fagopyri Tatarici wine (liquor) of 43.8mg/L.
The walnut Radix Et Rhizoma Fagopyri Tatarici wine of embodiment 1-5 (fermented wine and liquor) is through further ageing, and mouthfeel is better.

Claims (3)

1. walnut Radix Et Rhizoma Fagopyri Tatarici wine is characterized in that proportioning raw materials: the walnut powder 1%~5% after the oil expression, and buckwheat powder 2%~6%, sucrose or amylum hydrolysate of the sugar 16%~20%, bean sprouts juice 4%~8%, microcosmic salt 0.02%~0.04%, mixed yeast 1%~5%, surplus is water; Adopt the mixed yeast bacterial classification, brewage by liquid state fermentation and form;
Described buckwheat powder is to make by the following method: bitter buckwheat seed shells, and pulverizes, and crosses 100 mesh sieves, gets full powder, and is standby;
Described bean sprouts juice makes by the following method: the bean sprouts cleaned, added the water boil half an hour of 4~6 times of bean sprouts quality, filter and obtain bean sprouts juice, and standby;
Described amylum hydrolysate of the sugar is that starch is added in the water of 3~5 times of quality, stirs, and boils 10 minutes, treats that temperature is down to 70 ℃ and adds α-Dian Fenmei, continue to stir, treat that temperature is down to 60 ℃, add saccharifying enzyme, 60 ℃ are incubated 4 hours, measure reducing sugar content, standby;
Described microcosmic salt is NaH 2PO 4And Na 2HPO 4Mixture, its mass ratio is 3:2;
Described mixed yeast makes by the following method: preserving number is that CGMCC NO.5919 and preserving number are that the bacterial classification of CGMCCNO.5918 is respectively inclined-plane activation at least 3 times, be inoculated into respectively afterwards and shake in the bottle, cultivated 20 hours cultured continuously 2 times down at 27 ℃; With two bacteria culture fluids by volume the 1:1 mixed preparing form; Slant medium wherein: bean sprouts 10g, glucose 5g, agar 1.5~2g, water 100mL, pH nature; Shake-flask culture base: bean sprouts 200g, glucose 30g, water 1000mL, pH nature.
2. the brewing method of a walnut Radix Et Rhizoma Fagopyri Tatarici wine is characterized in that, comprises the steps:
(1) according to the proportioning raw materials of claim 1, the boiling water of the walnut powder after the oil expression with 1~2 times of volume soaked 3~5 hours; 70~80 ℃ the water that adds 1~3 times of amount of cumulative volume afterwards, defibrination half an hour;
(2) take by weighing buckwheat powder, add the tap water of 4~6 times of volumes, stir evenly and boil 10~20 minutes, when treating that temperature is down to 70 ℃, add α-Dian Fenmei, stir; When treating that temperature is down to 60 ℃, add saccharifying enzyme, stir, under 60 ℃ of conditions, be incubated hydrolysis 3~10 hours afterwards, standby;
(3) mixing of materials that (1) and (2) is obtained, the water of adding bean sprouts juice, sucrose or amylum hydrolysate of the sugar, surplus, sterilization is 20 minutes under 120 ℃ of conditions;
(4) under aseptic condition, add the microcosmic salt of sterilization, insert mixed yeast, 27 ℃ of bottom fermentations 5~7 days, at room temperature fermented afterwards 4~6 days, get fermented liquid;
(5) fermented liquid is centrifugal, 0.22 μ m membrane filtration obtains the walnut Radix Et Rhizoma Fagopyri Tatarici wine.
3. the brewing method of a kind of walnut Radix Et Rhizoma Fagopyri Tatarici wine as claimed in claim 2, it is characterized in that, described step (5) is that fermented liquid is distilled, and obtains liquor magma, and liquor magma is blent 30%~40% the walnut Radix Et Rhizoma Fagopyri Tatarici wine that makes by claim 2 method again and got final product.
CN 201210114955 2012-04-18 2012-04-18 Walnut-tartary buckwheat wine and brewing method thereof Active CN102628021B (en)

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CN105820916A (en) * 2016-05-05 2016-08-03 安徽味多多餐饮管理有限公司 Soluble fiber-enriched Tartary buckwheat and blueberry wine with weight reducing function and preparation method
CN108977299A (en) * 2017-05-31 2018-12-11 西昌市正中食品有限公司 A kind of bitter buckwheat wine of kidney and spleen invigorating and preparation method thereof

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