CN103131583B - Preparation method of esterified red yeast health-care wine - Google Patents
Preparation method of esterified red yeast health-care wine Download PDFInfo
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Abstract
The invention belongs to the field of a brewing method of health-care wine, and particularly relates to a brewing method of esterified red yeast health-care wine. The method comprises the following steps: a. preparing esterified red yeast; squeezing 8-15 parts by weight of herba portulacae and 8-15 parts by weight of eleusine indica into juice, taking the juice to soak 15-20 parts of wheat and 5-15 parts of small red beans, fermenting for 10-20 days to form yeast; taking 120-200 parts of sticky rice to boil, adding 5-15 parts of the esterified red yeast rice and 3-8 parts of the yeast of the herba portulacae and the eleusine indica, conducting early fermenting, fermenting again for one month, then squeezing and removing vinasse, and obtaining the esterified red yeast health-care wine. According to the health-care wine prepared by the method, in the process of preparation, the red yeast and the yeast which is formed by the herba portulacae, the eleusine indica, the wheat and the small red beans in a fermenting mode are added, the health-care wine has the functions of clearing away heat and toxic materials, dispelling dampness and promoting diuresis, scattering blood and diminishing swelling, removing dust and sterilizing, and diminishing inflammation and relieving pains. Meanwhile, the health-care wine is unique fragrance, unique in taste and mellow in wine flavor.
Description
Technical field
The invention belongs to the brewing method field of health promoting wine, be specifically related to a kind of method of utilizing esterified red yeast health promoting wine to brewage.
background technology
Origin of Monascus Rice is in China, and monascus is mainly used in the aspects such as red colouring agent for food, also used as a Chinese medicine wine brewing, leavened food, pigment production in China.Monascus can produce the multiple enzymes such as amylase, Esterified Enzyme, proteolytic enzyme in metabolism, and has many monascus strains can produce the proteolytic enzyme of greater activity, can be used for the high-protein foods such as pickled fish, meat, bean curd, makes food color, smell and taste all good.And the aspartic protease producing in monascus metabolism not only can, for food, also have a wide range of applications in other fields such as feed, weaving, leather productions.In monascus process of growth, can produce the Esterified Enzyme that biological activity is stronger, and in a large number for making wine and the production of leavened food and porous-starch.Production at China's monascus is mainly distributed in the ground such as Fujian, Zhejiang and Taiwan.Monascus is grown on long-grained nonglutinous rice rice, by Gu so far multiplex solid culture monascus produce Esterified Enzyme, Ye You institute carries out the research that monascus liquid state fermentation produces Esterified Enzyme aspect at present, but all enzymatic productivity is lower, from the large production of reality, also has very large distance.
Because multiple monascus specie all has the ability that produces high enzyme Esterified Enzyme alive, therefore, in the brewing process of aroma daqu liquor, the application of red colouring agent for food, also used as a Chinese medicine Esterified Enzyme is commonplace.After consulting domestic and foreign literature, find, substantially all monascus species are all single enzymic fermentations, and having small part bacterial classification is double-enzyme fermentation, but generally only have wherein a kind of enzyme to have larger utility value, and another kind of enzyme activity is unsatisfactory.Red colouring agent for food, also used as a Chinese medicine Esterified Enzyme preparation early has commodity to come out (Wuhan Jia Cheng biological products company limited) and has been applied to white wine to be produced, but its enzyme is single, and esterification power is the highest to be only had about 35mg/g.
The present situation of domestic wine industry is mostly to utilize single culture to manufacture respectively the various single sort of quyis, in wine production process, need by add respectively the different sort of quyis realize brewing process in the saccharification of starch, the increase of the hydrolysis of albumen and fragrance, the product of multiple bacterium koji is compared and is seemed that quality product local flavor is not enough, ester perfume (or spice) is not dense, and yield rate is low.
The existing following problem of common wine of rice fermented with red yeast: volume is drunk easy dry, easily accumulation wine is malicious, there is certain health-care effect, but these nourishing functions be utilize the performance characteristics of wine and red colouring agent for food, also used as a Chinese medicine self to reach to invigorate blood circulation, the effect of health, it still exists the some shortcomings of the effect aspect of quality and mouthfeel and health body-building.
That purslane has is clearing heat and detoxicating, effect is only with in clearing damp, be applicable to downward flow of damp-heat, the lower look of band is yellow, sticky taste is smelly, oliguria with yellow urine, thirsty bitter taste, red tongue with yellow fur, arteries and veins cunning person, also can be used for diarrhea due to damp-heat, dysentery etc., energy insect-expelling function, is applicable to infantile ancylostomiasis.That these product have is clearing heat and detoxicating, antidiarrheal dysentery, except intestines dirt, beneficial gas qi-restoratives effect, be applicable to treat protracted dysentery.Purslane and Herba Eleusines Indicae combination, have clearing heat and detoxicating synergy.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of preparation method of esterified red yeast health promoting wine, the health promoting wine that adopts the method to prepare has solved the existing defect without health-care effect of common wine of rice fermented with red yeast, and human body is played to the effect clearing heat and detoxicating, Li Shui dries.
A preparation method for esterified red yeast health promoting wine, comprises following step:
A. induction mutation of bacterium:
Starting strain is: smoky gray monascus strain, red-purple monascus strain, monascus trichoderma strain; Adopt cell fusion method and uv irradiating to combine, three kinds of starting strains are cultured to cell age 30-40 hour, carry out tenuigenin decomposition, matter solution condition is: 25-30 ℃, and time 2.5-3 hour, matter solution enzyme system comprises 0.1-5% N,O-Diacetylmuramidase, 0.3-1% helicase and 0.3-0.8% cellulase, by the Monascus anka Nakazawa et sato protoplasma of matter solution under apart from 15w ultraviolet lamp 25 centimetres, irradiate 80-100 second, make lethality rate reach 88-91%;
B. separated:
Bacterial classification after mutagenesis is done to plate isolation, plate culture medium is as follows, peptone 0.5-1.2%, polyvinyl alcohol sweet oil emulsion 2-3%, sodium-chlor 0.2-1%, agar 1-5%, cultivate after 65-80 hour for 28-32 ℃, single bacterium colony that choosing colony transparent circle is larger, carries out at least three screenings, after stabilization characteristics of genetics, selectes;
C. koji: add wheat bran 60-100%, Semen Maydis powder 10-20%, soyflour 3-7%, potassium primary phosphate 0.01-0.03%, add water 60-90%, profit water one hour, atmospheric cooking one hour, is cooled to 30-35 ℃, inoculation operation under gnotobasis, cultivates 72 hours 30 ℃ of ventilation koji beds, measures enzyme activity;
Described esterified red yeast
monascus sp.it is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 13rd, 2012, and its deposit number is CGMCC NO.6807;
Get purslane 8-15 weight part, Herba Eleusines Indicae 8-15 weight part squeezes into juice, the umber of the following stated is weight part, gets juice and soaks the wheat of 15-20 part and the Semen Ormosiae Hosiei of 5-15 part, 10-20 days Cheng Qu ferment;
D. get glutinous rice 120-200 part and boil, add bent 3-8 part of esterified red yeast 5-15 part and purslane fermentation, first just fermentation, then ferment 1 month, then vinasse are removed in squeezing, and esterified red yeast health promoting wine must keep healthy.
Preferably, in step b, get purslane 10-12 part and squeeze into juice, get juice and soak the wheat of 16-20 part and the Semen Ormosiae Hosiei of 5-10 part, 10-20 days Cheng Qu ferment.
Preferred, in step b, get 10 parts of purslanes and squeeze into juice, get juice and soak the wheat of 18 parts and the Semen Ormosiae Hosiei of 6 parts, 10-20 days Cheng Qu ferment.
Beneficial effect of the present invention is, the health promoting wine that adopts method of the present invention to prepare, in the process of making, has added red colouring agent for food, also used as a Chinese medicine, the song of purslane and Herba Eleusines Indicae, wheat, Semen Ormosiae Hosiei fermentation, has clearing heat and detoxicatingly, and Li Shui dries, loose blood detumescence, dust-collection sterilization, the effect of anti-inflammatory analgetic; And it has unique fragrance, its mouthfeel is unique, and vinosity is mellow.
Embodiment
Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
A preparation method for esterified red yeast health promoting wine, comprises following step:
A. induction mutation of bacterium:
Starting strain is: smoky gray monascus strain, red-purple monascus strain, monascus trichoderma strain; Adopt cell fusion method and uv irradiating to combine, three kinds of starting strains are cultured to cell age 35 hours, carry out tenuigenin decomposition, matter solution condition is: 28 ℃, 2.8 hours time, matter solution enzyme system comprises 2% N,O-Diacetylmuramidase, 0.6% helicase and 0.5% cellulase, by the Monascus anka Nakazawa et sato protoplasma of matter solution under apart from 15w ultraviolet lamp 25 centimetres, irradiate 80-100 second, make lethality rate reach 91% left and right;
B. separated:
Bacterial classification after mutagenesis is done to plate isolation, plate culture medium is as follows, peptone 0.9%, polyvinyl alcohol sweet oil emulsion 2-3%, sodium-chlor 0.7%, agar 3%, cultivate after 72 hours for 30 ℃, single bacterium colony that choosing colony transparent circle is larger, carries out at least three screenings, after stabilization characteristics of genetics, selectes;
C. koji: add wheat bran 80%, Semen Maydis powder 15%, soyflour 5%, potassium primary phosphate 0.02%, adds water 80%, profit water one hour, atmospheric cooking one hour, is cooled to 32 ℃, and inoculation operation under gnotobasis, cultivates 72 hours 30 ℃ of ventilation koji beds, measures enzyme activity;
Above esterified red yeast
monascus sp.it is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 13rd, 2012, and its deposit number is CGMCC NO.6807; Following embodiment all with.
Get purslane 10 weight parts, Herba Eleusines Indicae 10 weight parts squeeze into juice, the umber of the following stated is weight part, gets juice and soaks the wheat of 18 parts and the Semen Ormosiae Hosiei of 10 parts, 15 days Cheng Qu ferment;
D. get 150 parts, glutinous rice and boil, add 6 parts of the songs of 10 parts of esterified red yeasts and purslane fermentation, first just fermentation, then ferment 1 month, then vinasse are removed in squeezing, and esterified red yeast health promoting wine must keep healthy.
Embodiment 2
A preparation method for esterified red yeast health promoting wine, comprises following step:
A. induction mutation of bacterium:
Starting strain is: smoky gray monascus strain, red-purple monascus strain, monascus trichoderma strain; Adopt cell fusion method and uv irradiating to combine, three kinds of starting strains are cultured to cell age 30 hours, carry out tenuigenin decomposition, matter solution condition is: 25 ℃, 2.5 hours time, matter solution enzyme system comprises 0.1% N,O-Diacetylmuramidase, 0.3% helicase and 0.3% cellulase, by the Monascus anka Nakazawa et sato protoplasma of matter solution under apart from 15w ultraviolet lamp 25 centimetres, irradiate 80 seconds, make lethality rate reach 88% left and right;
B. separated:
Bacterial classification after mutagenesis is done to plate isolation, plate culture medium is as follows, peptone 0.5-1.2%, polyvinyl alcohol sweet oil emulsion 2%, sodium-chlor 0.2%, agar 1%, cultivate after 65 hours for 28 ℃, single bacterium colony that choosing colony transparent circle is larger, carries out at least three screenings, after stabilization characteristics of genetics, selectes;
C. koji: add wheat bran 60%, Semen Maydis powder 10%, soyflour 3%, potassium primary phosphate 0.01%, adds water 60%, profit water one hour, atmospheric cooking one hour, is cooled to 30 ℃, and inoculation operation under gnotobasis, cultivates 72 hours 30 ℃ of ventilation koji beds, measures enzyme activity;
Get purslane 8 weight parts, Herba Eleusines Indicae 8 weight parts squeeze into juice, the umber of the following stated is weight part, gets juice and soaks the wheat of 15 parts and the Semen Ormosiae Hosiei of 5 parts, 10-20 days Cheng Qu ferment;
D. get 120 parts, glutinous rice and boil, add 3 parts of the songs of 5 parts of esterified red yeasts and purslane fermentation, first just fermentation, then ferment 1 month, then vinasse are removed in squeezing, and esterified red yeast health promoting wine must keep healthy.
Embodiment 3
A preparation method for esterified red yeast health promoting wine, comprises following step:
A. induction mutation of bacterium:
Starting strain is: smoky gray monascus strain, red-purple monascus strain, monascus trichoderma strain; Adopt cell fusion method and uv irradiating to combine, three kinds of starting strains are cultured to cell age 30-40 hour, carry out tenuigenin decomposition, matter solution condition is: 30 ℃, 3 hours time, matter solution enzyme system comprises 5% N,O-Diacetylmuramidase, 1% helicase and 0.8% cellulase, by the Monascus anka Nakazawa et sato protoplasma of matter solution under apart from 15w ultraviolet lamp 25 centimetres, irradiate 100 seconds, make lethality rate reach 91%;
B. separated:
Bacterial classification after mutagenesis is done to plate isolation, and plate culture medium is as follows, peptone 1.2%, polyvinyl alcohol sweet oil emulsion 3%, sodium-chlor 1%, 5%, 32 ℃ of cultivation of agar is after 80 hours, single bacterium colony that choosing colony transparent circle is larger, carries out at least three screenings, after stabilization characteristics of genetics, selectes;
C. koji: add wheat bran 100%, Semen Maydis powder 20%, soyflour 7%, potassium primary phosphate 0.03%, adds water 90%, profit water one hour, atmospheric cooking one hour, is cooled to 35 ℃, and inoculation operation under gnotobasis, cultivates 72 hours 30 ℃ of ventilation koji beds, measures enzyme activity;
Get purslane 15 weight parts, Herba Eleusines Indicae 15 weight parts squeeze into juice, the umber of the following stated is weight part, gets juice and soaks the wheat of 20 parts and the Semen Ormosiae Hosiei of 15 parts, 20 days Cheng Qu ferment;
D. get 200 parts, glutinous rice and boil, add 8 parts of the songs of 15 parts of esterified red yeasts and purslane fermentation, first just fermentation, then ferment 1 month, then vinasse are removed in squeezing, and esterified red yeast health promoting wine must keep healthy.
Claims (3)
1. a preparation method for esterified red yeast health promoting wine, comprises following step:
A. get purslane 8-15 weight part, Herba Eleusines Indicae 8-15 weight part squeezes into juice, the umber of the following stated is weight part, gets juice and soaks the wheat of 15-20 part and the Semen Ormosiae Hosiei of 5-15 part, 10-20 days Cheng Qu ferment;
B. get glutinous rice 120-200 part and boil, add bent 3-8 part of fermenting in esterified red yeast 5-15 part and step a, first just fermentation, then ferment 1 month, then vinasse are removed in squeezing, obtain esterified red yeast health promoting wine;
It is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 13rd, 2012 described esterified red yeast Monascus sp., and its deposit number is CGMCC NO.6807.
2. the preparation method of a kind of esterified red yeast health promoting wine as claimed in claim 1, is characterized in that, in described step a, gets purslane 10-12 part and squeezes into juice, gets juice and soaks the wheat of 16-20 part and the Semen Ormosiae Hosiei of 5-10 part, and 10-20 days Cheng Qu ferment.
3. the preparation method of a kind of esterified red yeast health promoting wine as claimed in claim 1, is characterized in that, in described step a, gets 10 parts of purslanes and squeezes into juice, gets juice and soaks the wheat of 18 parts and the Semen Ormosiae Hosiei of 6 parts, and 10-20 days Cheng Qu ferment.
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| CN1257259C (en) * | 2003-06-21 | 2006-05-24 | 陈豪锋 | Formulation for health-care red rice wine |
| KR20050114958A (en) * | 2004-06-02 | 2005-12-07 | 서승교 | A method for producing alcohol using Monascus sp. |
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