CN102703282A - Brewing technology of holothurian Jime wine - Google Patents
Brewing technology of holothurian Jime wine Download PDFInfo
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- CN102703282A CN102703282A CN2012102048650A CN201210204865A CN102703282A CN 102703282 A CN102703282 A CN 102703282A CN 2012102048650 A CN2012102048650 A CN 2012102048650A CN 201210204865 A CN201210204865 A CN 201210204865A CN 102703282 A CN102703282 A CN 102703282A
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- sea cucumber
- holothurian
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- jime
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Abstract
The invention relates to the brewing technology of holothurian Jime wine, which comprises steps of washing, soaking, stewing to gruel, saccharifying, fermenting and squeezing raw materials for brewing the Jime wine, wherein holothurian enzymatic hydrolysate is added during the stewing to gruel step. The health holothurian Jime wine prepared through the technology disclosed by the invention contains all nutrients and functional constituents in the holothuria, including holothurian glycosides, holothurian polypeptides and holothurian polysaccharides, and utilizes active constituents of the holothuria to the maximum extent, so that the health care value of the holothurian Jime wine is improved.
Description
Technical field
The invention belongs to the brewing yellow rice wine technical field, be specifically related to a kind of making method of sea cucumber Ji Me Lao Jiu.
Background technology
Ji Me Lao Jiu rich choice of products in the market, novel Ji Me Lao Jiu kind is various.But health Ji Me Lao Jiu kind is less.Sea cucumber is rich in many nutritive substances such as collagen protein, sea cucumber polysaccharide, selenka, sea cucumber ganglioside; In the Ji Me Lao Jiu brewing process, add sea cucumber and guarantee that the sea cucumber functional mass is transformed in the Ji Me Lao Jiu, thereby prepare the health Ji Me Lao Jiu that is rich in the sea cucumber nutrient material.
Summary of the invention
The making method that the purpose of this invention is to provide a kind of sea cucumber Ji Me Lao Jiu promptly a kind ofly is added into sea cucumber in the Ji Me Lao Jiu brewing process as the trophic function material, improves the making method of Ji Me Lao Jiu nutritive value.
The making method of sea cucumber Ji Me Lao Jiu of the present invention includes cleaning, immersion, the gruel of boiling system, saccharification, fermentation and the squeezing step of Ji Me Lao Jiu brewing materials; Wherein, in the rotten step of boiling system, also be added with sea cucumber hydrolysate.
The addition of sea cucumber hydrolysate is 15～30% of a Ji Me Lao Jiu brewing materials quality.
Above-mentioned sea cucumber hydrolysate prepares sea cucumber after with protease hydrolyzed.
Above-mentioned proteolytic enzyme comprises papoid, stomach en-and trypsinase etc.
Making method of the present invention in the rotten step of boiling system, also is added with glycase and/or lactobacillus powder.
Above-mentioned diastatic addition is 0.1～0.5% of a Ji Me Lao Jiu brewing materials quality.
The addition of above-mentioned lactobacillus powder is 0.01～0.05% of a Ji Me Lao Jiu brewing materials quality.
Comprised complete nutrients matter and the functional ingredient in the sea cucumbers such as selenka, sea cucumber polypeptide, sea cucumber polysaccharide in the health sea cucumber Ji Me Lao Jiu of prepared of the present invention; Utilize the sea cucumber activeconstituents to greatest extent, improve sea cucumber Ji Me Lao Jiu healthy nutritive value.
Embodiment
Below in conjunction with embodiment making method of the present invention is described in detail.
Embodiment 1
Get dried stichopus japonicus 0.5 kg, after bubble is sent out 24 h, rub; Homogeneous adds the water of 3 times of sea cucumber weight, adds the compound protease (papoid: stomach en-: trypsinase=2:1:1) of 1.0% concentration of substrate; Vibrating at constant temperature for enzymolysis 20 h are warming up to 100 ℃, continue 10 min and carry out deactivation; Centrifugal 15 min of 4000 r/min separate the removal insoluble impurities and process sea cucumber hydrolysate.
Get dried milled glutinous broomcorn millet 20 kg, immersion 25 h after cleaning up put into boiling hot rice jar again and scald meter 30 h, put into afterwards and wash Mi Douzhong, wash down with clear water to drain.Washed milled glutinous broomcorn millet is put into pot adding clear water carry out the rotten step of boiling system; Wherein material-water ratio is about: dried milled glutinous broomcorn millet 20 kg (after handling through above-mentioned steps, being wet milled glutinous broomcorn millet 30 kg); Water 25 kg (comprise and add water 20 kg, sea cucumber hydrolysate 5 kg); Constantly stir, add sea cucumber hydrolysate during to the water evaporate to dryness.Boiling to gruel is light brown, about about 1h, constantly prevents the raw material carbonization with around the manual manipulation shovel pot and bottom, closes fiery bonnet lid, light vexed colouring.Make ripe gruel, burnt and do not stick with paste, be red-brown, the burnt odor flavor is arranged.(blowing) airing, and constantly stir, gruel is cooled to 60 ± 2 ℃; Add about 1.5 kg of dry old bran wheat koji, rub to thorough mixing, room temperature is placed 20 min, and middle discontinuity is stirred and rubbed, and carries out saccharification.When treating that the rotten temperature of saccharification drops to 30 ± 2 ℃, be preferably 28 ℃, about 250 g of yeast after the interpolation activation, the cylinder that falls behind thorough mixing fermentation, rotten apart from the about 5-6 cm of cylinder upper limb, be incubated 30 ± 2 ℃ of fermentation 7 d.After the fermentation ends, squeeze, the former wine entrucking that squeezes out is gone into Jiu Ku and is carried out sterilization.
Present embodiment is owing to add sea cucumber hydrolysate in system in the rotten process, compares other process and adds the alcoholic strength and the pol of the sea cucumber Ji Me Lao Jiu that obtains and coordinate more, has better mouthfeel when drinking.
Embodiment 2
At first the method according to embodiment 1 prepares sea cucumber hydrolysate.
Get dried milled glutinous broomcorn millet 20 kg, cleaning, immersion, the rotten process of boiling system are with embodiment 1 (adding sea cucumber hydrolysate in the rotten process of system) equally.Make ripe gruel and cool to 60 ± 2 ℃; Add about 1.5 kg of dry old bran wheat koji and about 40 g of glycase, rub to thorough mixing, room temperature is placed 20 min, and middle discontinuity is stirred and rubbed, and carries out saccharification.When treating that the rotten temperature of saccharification drops to 30 ± 2 ℃, be preferably 28 ℃, about 250 g of yeast after the interpolation activation, the cylinder that falls behind thorough mixing fermentation, rotten apart from the about 5-6 cm of cylinder upper limb, be incubated 30 ± 2 ℃ of fermentation 7 d.Squeeze after the fermentation ends, the former wine entrucking that squeezes out is gone into Jiu Ku and is carried out sterilization.The sea cucumber Ji Me Lao Jiu that obtains does not have sea cucumber fishy smell basically, and pol is more agreeable to the taste.
Embodiment 3
Get dried milled glutinous broomcorn millet 20 kg, the rotten process of cleaning, immersion, boiling system (is added sea cucumber hydrolysate in the rotten process of system equally, is prepared sea cucumber hydrolysate according to the method for embodiment 1 with embodiment 1.）。Make ripe gruel and cool to 60 ± 2 ℃; Add about 1.5 kg of dry old bran wheat koji and about 40 g of glycase, about 5 g of lactic acid bacteria baking powder (wherein lactic acid bacteria baking powder is selected the commercially available prod for use), rub to thorough mixing, room temperature is placed 20 min, and middle discontinuity is stirred and rubbed, and carries out saccharification.When treating that the rotten temperature of saccharification drops to 30 ± 2 ℃, be preferably 28 ℃, about 250 g of yeast after the interpolation activation, the cylinder that falls behind thorough mixing fermentation, rotten apart from the about 5-6 cm of cylinder upper limb, be incubated 30 ± 2 ℃ of fermentation 7 d.Squeeze after the fermentation ends, the former wine entrucking that squeezes out is gone into Jiu Ku and is carried out sterilization.The sea cucumber Ji Me Lao Jiu that obtains has not had sea cucumber fishy smell, good mouthfeel.
Through the Ji Me Lao Jiu of the inventive method preparation, the aroma that has promptly kept former Ji Me Lao Jiu is strong, mellow advantage, but also have the activeconstituents of sea cucumber, effectively improve sea cucumber Ji Me Lao Jiu healthy nutritive value.
Claims (7)
1. the making method of a sea cucumber Ji Me Lao Jiu includes cleaning, immersion, the gruel of boiling system, saccharification, fermentation and the squeezing step of Ji Me Lao Jiu brewing materials; It is characterized in that, in the rotten step of boiling system, also be added with sea cucumber hydrolysate.
2. making method as claimed in claim 1, the addition that it is characterized in that described sea cucumber hydrolysate are 15～30% of Ji Me Lao Jiu brewing materials quality.
3. according to claim 1 or claim 2 making method is characterized in that described sea cucumber hydrolysate prepares sea cucumber after with protease hydrolyzed.
4. making method as claimed in claim 3 is characterized in that described proteolytic enzyme is one or more in papoid, stomach en-, the trypsinase.
5. the described making method of claim 1 is characterized in that, in the rotten step of boiling system, also is added with glycase and/or lactobacillus powder.
6. making method as claimed in claim 5 is characterized in that described diastatic addition is 0.1～0.5% of a Ji Me Lao Jiu brewing materials quality.
7. making method as claimed in claim 5, the addition that it is characterized in that described lactobacillus powder are 0.01～0.05% of Ji Me Lao Jiu brewing materials quality.
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| CN201210204865.0A CN102703282B (en) | 2012-06-20 | 2012-06-20 | Brewing technology of holothurian Jimo rice wine |
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| CN201210204865.0A CN102703282B (en) | 2012-06-20 | 2012-06-20 | Brewing technology of holothurian Jimo rice wine |
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| CN102703282A true CN102703282A (en) | 2012-10-03 |
| CN102703282B CN102703282B (en) | 2014-02-12 |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103695275A (en) * | 2014-01-07 | 2014-04-02 | 威海环翠楼红参科技有限公司 | Method for preparing Korean-ginseng and sea cucumber wine |
| CN103952263A (en) * | 2014-05-22 | 2014-07-30 | 青岛金谷原生命科技有限公司 | Preparation method of sea cucumber wine |
| CN106434194A (en) * | 2016-08-17 | 2017-02-22 | 任浩楠 | Anticoagulation and anti-tumor polypeptide health-care wine and preparing method thereof |
| CN107083306A (en) * | 2017-06-30 | 2017-08-22 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition of the juice containing inkfish |
| CN107090390A (en) * | 2017-06-30 | 2017-08-25 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition of chocolate flavor |
| CN107099424A (en) * | 2017-06-30 | 2017-08-29 | 青岛河澄知识产权有限公司 | A kind of preparation method of alcohol based composition for beautifying face and moistering lotion |
| CN107118905A (en) * | 2017-06-30 | 2017-09-01 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition for beautifying face and moistering lotion |
| CN107118906A (en) * | 2017-06-30 | 2017-09-01 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition of the composition containing sea urchin |
| CN107189902A (en) * | 2017-06-30 | 2017-09-22 | 青岛河澄知识产权有限公司 | A kind of preparation method of the alcohol based composition of the composition containing sea urchin |
| CN107201291A (en) * | 2017-06-30 | 2017-09-26 | 青岛河澄知识产权有限公司 | A kind of preparation method of high protein alcohol based composition |
| CN107201292A (en) * | 2017-06-30 | 2017-09-26 | 青岛河澄知识产权有限公司 | A kind of preparation method of the alcohol based composition of the juice containing inkfish |
| CN107216972A (en) * | 2017-06-30 | 2017-09-29 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition of generating and nourishing hair |
| CN107216976A (en) * | 2017-08-02 | 2017-09-29 | 青岛河澄知识产权有限公司 | A kind of preparation method of sea cucumber gumbo wine |
| CN107236636A (en) * | 2017-06-30 | 2017-10-10 | 青岛河澄知识产权有限公司 | A kind of preparation method of the alcohol based composition of generating and nourishing hair |
| CN107245420A (en) * | 2017-06-30 | 2017-10-13 | 青岛河澄知识产权有限公司 | The spirituosity composition that a kind of nursing period drinks |
| CN107267330A (en) * | 2017-06-30 | 2017-10-20 | 青岛河澄知识产权有限公司 | A kind of high protein alcohol based composition |
| CN107279975A (en) * | 2017-06-30 | 2017-10-24 | 青岛河澄知识产权有限公司 | A kind of preparation method for the spirituosity composition that nursing period drinks |
| CN107325936A (en) * | 2017-06-30 | 2017-11-07 | 青岛河澄知识产权有限公司 | A kind of preparation method of spirituosity composition for eliminating inflammation and expelling toxin |
| CN107325909A (en) * | 2017-06-30 | 2017-11-07 | 青岛河澄知识产权有限公司 | A kind of preparation method of the alcohol based composition of chocolate flavor |
| CN107418816A (en) * | 2017-06-30 | 2017-12-01 | 青岛河澄知识产权有限公司 | A kind of preparation method of sophora flower alcohol based composition |
| CN108611235A (en) * | 2018-04-09 | 2018-10-02 | 中国海洋大学 | A kind of preparation method of the double ginseng yellow rice wine of heath-function |
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| CN103695275A (en) * | 2014-01-07 | 2014-04-02 | 威海环翠楼红参科技有限公司 | Method for preparing Korean-ginseng and sea cucumber wine |
| CN103952263A (en) * | 2014-05-22 | 2014-07-30 | 青岛金谷原生命科技有限公司 | Preparation method of sea cucumber wine |
| CN103952263B (en) * | 2014-05-22 | 2015-04-22 | 青岛金谷原生命科技有限公司 | Preparation method of sea cucumber wine |
| CN106434194A (en) * | 2016-08-17 | 2017-02-22 | 任浩楠 | Anticoagulation and anti-tumor polypeptide health-care wine and preparing method thereof |
| CN107201291A (en) * | 2017-06-30 | 2017-09-26 | 青岛河澄知识产权有限公司 | A kind of preparation method of high protein alcohol based composition |
| CN107279975A (en) * | 2017-06-30 | 2017-10-24 | 青岛河澄知识产权有限公司 | A kind of preparation method for the spirituosity composition that nursing period drinks |
| CN107099424A (en) * | 2017-06-30 | 2017-08-29 | 青岛河澄知识产权有限公司 | A kind of preparation method of alcohol based composition for beautifying face and moistering lotion |
| CN107118905A (en) * | 2017-06-30 | 2017-09-01 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition for beautifying face and moistering lotion |
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| CN107267330A (en) * | 2017-06-30 | 2017-10-20 | 青岛河澄知识产权有限公司 | A kind of high protein alcohol based composition |
| CN107090390A (en) * | 2017-06-30 | 2017-08-25 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition of chocolate flavor |
| CN107325936A (en) * | 2017-06-30 | 2017-11-07 | 青岛河澄知识产权有限公司 | A kind of preparation method of spirituosity composition for eliminating inflammation and expelling toxin |
| CN107325909A (en) * | 2017-06-30 | 2017-11-07 | 青岛河澄知识产权有限公司 | A kind of preparation method of the alcohol based composition of chocolate flavor |
| CN107216976A (en) * | 2017-08-02 | 2017-09-29 | 青岛河澄知识产权有限公司 | A kind of preparation method of sea cucumber gumbo wine |
| CN108611235A (en) * | 2018-04-09 | 2018-10-02 | 中国海洋大学 | A kind of preparation method of the double ginseng yellow rice wine of heath-function |
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| CN102703282B (en) | 2014-02-12 |
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