CN103642648A - Coix seed wine and making method thereof - Google Patents
Coix seed wine and making method thereof Download PDFInfo
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- CN103642648A CN103642648A CN201310537412.4A CN201310537412A CN103642648A CN 103642648 A CN103642648 A CN 103642648A CN 201310537412 A CN201310537412 A CN 201310537412A CN 103642648 A CN103642648 A CN 103642648A
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Abstract
The invention discloses a coix seed wine and making method thereof, and the invention uses coix seed, Kam sweet rice, sorghum and rice husk as raw materials; the method comprises the following steps: mixing and stirring raw materials, immersing and draining; fetching and airing steamed materials; adding liquor yeast, uniformly stirring, saccharifying and fermenting; distilling and obtaining 45-degree bulk wine; filtering, blending, examining, packing and obtaining the product. The coix seed wine has high quality, soft, sweet and pure mouthfeel, abundant nutrition and little loss with dietotherapy health care effect and without spicy feel on mouth and dizzy feel in head. The making method has proper raw material selection and ratio, and special wine making technology is matched with, thereby realizing good saccharification effect and fermentation effect with high wine yield, and produced coix seed wine contains a plurality of beneficial components with good sense quality and abundant taste sense with spleen invigorating, lung tonifying, heat clearing and promoting urination and other efficacies.
Description
Technical field
The present invention relates to a kind of Yiren wine and preparation method thereof.
Background technology
Heart of a lotus seed benevolence (latin name SemenCoicis, English name CoixSeed), have another name called Semen Coicis, the seed of jog's tears, the seed of jog's tears, soil corn, the seed of Job's tears, to play reality, heart of a lotus seed pearl, jobstears, meter Ren, maize sub, is medicine-food two-purpose product, and its nature and flavor are sweet, light, be slightly cold, have that inducing diuresis to remove edema, invigorating the spleen dry, relaxing muscles and tendons is except effects such as numbness, clearing away heat and eliminating pus, is conventional damp-clearing drug.Heart of a lotus seed benevolence is again a kind of beauty food, and normal food can keep human body skin gloss fine and smooth.Yiren wine is normally raw material with seed of Job's tears and glutinous rice, adopts the zymotechnique brew of sweet yellow rice wine to form, and the amino acid that it contains multivitamin and needed by human, has and relax the muscles and stimulate the blood circulation, refresh oneself weary, and the effect of nourishing and raising immunity of organisms.But, because the process conditions such as the selection of raw material, saccharification, fermentation are unreasonable, often cause Yiren wine the yield of liquor low in the prior art, nutritive loss is heavier.
As the process for making of the disclosed a kind of Yiren wine of CN1072209A, be to take TRADITONAL CHINESE MEDICINAL HERB COIX LACHRYMA-JOBI benevolence as raw material, through dipping, extract heart of a lotus seed benevolence ester, Semen Coicis protease hydrolysis and residue carbohydrate part, through the fermented distilled Semen Coicis base wine that obtains, are finally deployed into coix seed wine.The deficiency of this technical scheme is, the pickling process of employing is easily introduced impurity, and easily causes medicinal ingredients loss.The disclosed a kind of Yiren wine of CN1563328B and for example, by 1 part of heart of a lotus seed benevolence, distiller's yeast 0.05-0.11 part, the bent 0.01-0.02 part of rice, purple perilla 0.002-0.004 part, was immersed in heart of a lotus seed benevolence in the water of 45 ℃-100 ℃ after 8-12 hour, in proportioning ratio, mixed after heart of a lotus seed benevolence, distiller's yeast, meter Qu and purple perilla, the fermentation vat of the kiln pool mud 45-60 days that ferments for the wine that to put into by soybean, beef, rubber, apple, Daqu, lactic acid second fat and purple perilla be preparation of raw material, through distilling to obtain Yiren wine.The disclosed a kind of Yiren wine of CN102268338B, heart of a lotus seed benevolence, distiller's yeast, meter Qu, hawthorn, root of couch grass, barnyard grass seed ferment in the kiln pond that has wine with kiln pool mud, through distillation, make, wine is to be added water by fermentation and made by raw material loess, soybean, beef, banana, apple, Daqu, lactic acid second fat with kiln pool mud.The weak point of aforementioned two technical schemes is, relies on the special fermentation vat of kiln pool mud composition and ferments, and the scope of application is little, and practicality is not high; The selection of distiller's yeast makes product wine spend height, even if be modulated to 39～55 °, also easily occurs the situation of peppery mouth, top.
Summary of the invention
The object of the present invention is to provide a kind of Yiren wine and preparation method thereof, solved in prior art Yiren wine the yield of liquor low, nutritive loss is heavier, easy peppery mouthful, the problem of top.
The invention provides following technical scheme:
A Yiren wine, comprises the raw material of following weight part proportioning:
Further, the weight part proportioning of described raw material is:
The making method of above-mentioned a kind of Yiren wine, comprises the following steps:
(1) mix and blend of raw material and immersion, be filtered dry:
Get by weight ratio heart of a lotus seed benevolence, fragrant standing grain glutinous rice, Chinese sorghum, rice husk mixing, after fully stirring, the warm water soaking 110～130min with 38～42 ℃, pulls out afterwards, is filtered dry 50～70min;
(2) after steaming, take out airing:
Raw mixture after step (1) is filtered dry steams 50～70min at 140～160 ℃, then takes out airing 170～190min;
(3) add liquor song to stir, saccharification, fermentation:
In step (2) gained airing thing, add the liquor song that accounts for airing amount 0.4%～0.6%, after stirring, send in saccharification cylinder and pile up saccharification, after saccharification finishes, send in fermentation vat and ferment, leavening temperature is 25～26 ℃, and fermentation time is 165～170h;
(4) distillation, obtains the former wine of 45 degree:
The gains of step (3) fermentation ends are distilled to processing, obtain the former wine of 45 degree;
(5) filter, blend, check, packing:
By after the former wine filtering and impurity removing of step (4) gained 45 degree, add pure water to blend, obtain 40 degree wine, through after the assay was approved, packing.
Fermentation time in described step (3) is 167～168h.
In described step (3), the bent add-on of liquor is 0.5%.
In described step (3), leavening temperature is 26 ℃.
In described step (2), the airing time is 180min.
Liquor in described step (3) is bent bent for laughing at celestial board liquor.
Technical solution of the present invention according to as follows:
The present invention stirs raw mixture, after warm water soaking material moistening, is filtered dry, and is conducive to abundant steaming.Raw mixture after being filtered dry is put into a steaming rice rice steamer and steam 50～70min, after airing 170～190min, add again liquor bent, can when guaranteeing saccharification, ferment effect, reduce nutritive loss, avoid causing the serious situation of nutritive loss because of long-time pyroprocessing.
The time of fermentation is one of key factor of brewageing Yiren wine.Fermentation time is long, can make the starch in corn all be converted into alcohol, makes alcoholic strength higher, causes the situation of Yiren wine top; Fermentation time is too short, fermentation not exclusively, cause the sweet-smelling of Yiren wine not enough, vinosity not just, even have influence on Dietotherapy health effect.Fermentation time length of the present invention is suitable, can guarantee the quality of Yiren wine, improves the yield of liquor.
The selection of liquor song and additional proportion are also the important factors that affects Yiren wine quality.The quality good or not of distiller's yeast has directly affected the quality of wine of seed of Jobs tears.The present invention adopts and laughs at celestial board liquor song, can improve conversion coefficient and the fermentation rate of Yiren wine, to make the Yiren wine of high-quality.In the prior art, while brewageing Yiren wine, add the amount of liquor song indefinite, add how much often by rule of thumb and sensation, cause Yiren wine easily to occur peppery mouthful or tasteless situation, also directly affected the quality and yield of Yiren wine.The present invention adopts the method that adds the liquor song that accounts for airing amount 0.4%～0.6%, and the Yiren wine that can be preparation high-quality lays the first stone, the Yiren wine quality Gao Yi making.
The alcoholic strength of common Yiren wine is at 45～55 degree, and the Yiren wine that adopts the present invention to make is to blend with pure water with the former wine of heart of a lotus seed benevolence, its alcoholic strength, at 40 degree, had both avoided wine to spend height and the situation of easy top, can keep vinosity and aroma again, retain the due medicinal nutrition of Yiren wine.Through having the sample wine people of experience of Yiren wine, try out, confirmed that the alcoholic strength that adopts the present invention to make has good mouthfeel and local flavor at the Yiren wine of 40 degree, top not, not peppery mouthful, and there is pure, the nutritious feature of vinosity.Meanwhile, the alcoholic strength of Yiren wine is adjusted into 40 degree, coordinates the wine-making technology of uniqueness of the present invention, also improved to a certain extent the output of high-quality Yiren wine.
The present invention selects Chinese sorghum as raw material, is because the inorganic elements of Chinese sorghum and vitamin contents are abundant, and under the satisfied prerequisite of carbon nitrogen source, more the good growth and reproduction of microorganism has been established basic substance; It contains the pigment compositions such as starch, protein, tannin, anthocyanidin, and the derivative phenolic compound of giving the peculiar fragrance of white wine, can improve the yield of liquor.Sorghum starch is inner at endosperm, and surface is surrounded by the glue granular layer that one deck consists of protein and fat, and starch granules is polygon, and there is epipole at center, and maximum starch granules diameter can reach 30 microns.When take Chinese sorghum during as fermenting raw materials, the starch component the yield of liquor that it contains is higher.When Chinese sorghum is fermented together with other grains, while especially fermenting together with heart of a lotus seed benevolence, glutinous rice, the grasp of usage ratio scope is very important.The selection Chinese sorghum of the invention is as the raw material of Yiren wine, be not only because its high the yield of liquor, or because there is the special starch of structure in Chinese sorghum, with and contain the derivative phenolic compound that can give the peculiar fragrance of white wine.These are all conducive to quality and the yield of liquor of Yiren wine.
The present invention selects rice husk as raw material, is because rice husk is except having general auxiliary material effect, because quality is hard, when steaming wine, also can reduce raw material bonds mutually, avoid the gas that collapses, keep grain grain soft ripe oiliness, owing to containing pentosan in rice husk, the composition such as pectin substance and silicate, affect during the fermentation vinosity, so its consumption will strictly be controlled, and steam in clear soup before use, so that pentosan generates furfural under the effect of microorganism, to reduce the impact on vinosity.Rice husk with fresh, dry, without going rotten, be flavous chaff for well.
The present invention selects fragrant standing grain glutinous rice (Liping fragrant standing grain glutinous rice) for raw material, is because various trace elements such as fragrant standing grain glutinous rice rich vitamin B and calcium, phosphorus, iron, and its protein equal size all surpasses general fine quality rice, nutritious.Select fragrant standing grain glutinous rice can improve from the preferred level of raw material quality and the trophic structure of Yiren wine as raw material.The present invention has made innovation to the consumption proportion of fragrant standing grain glutinous rice, for the quality of Yiren wine is laid a solid foundation.The fragrant standing grain glutinous rice in Liping is for obtaining the agricultural-food of national geography sign, that Liping County, the Guizhou Province people of the Dong nationality are in long-term production, life, according to special climate, soil and geographical environment breeding and cultivating good glutinous rice variety series out, be a kind of preciousness and unique China domestic variety of crops genetic resources.
The present invention, in the mode of many grain fermentations, with suitable proportioning and specific technique, utilizes the chemical composition difference of grain different on the impact of microbial metabolism, and the relation of raw material complementation, produces the Yiren wine that high-quality and the yield of liquor are high.Because the component content of various grains is different, such as protein content, amylopectin and amylose starch percentage and lipid content are different, very large on the microbial metabolism impact in fermenting process.Effective constituent contained in raw material of the present invention is more, is the microorganism fermented substrate of high-quality, when starch or sugar form alcohol during the fermentation, has produced the flavour ingredient of One's name is legion.In addition, protein, fat, Mierocrystalline cellulose, hemicellulose, pectin substance etc. are all also to produce factor material fragrant or that impact product is fragrant.
Beneficial effect of the present invention: Yiren wine quality is high, mouthfeel is sweet pure, nutritious and lose little, not peppery mouthful, top not, has effect nutritious, Dietotherapy health.Material choice and the proportioning of making method of the present invention are suitable, and coordinate special method of making liquor, and the saccharification result reaching and ferment effect are good, the yield of liquor is high, and the Yiren wine of generation contains multiple beneficial composition, and organoleptic quality is good, sense of taste levels are rich, have strengthening the spleen and tonifying the lung, the effect such as clearing away heat and promoting diuresis.
Specific embodiment mode
In order to deepen the understanding of the present invention, below in conjunction with specific embodiment, the present invention is described in further detail, but do not form limiting the scope of the present invention.
Embodiment 1
The weight part proportioning of raw material:
40 parts of heart of a lotus seed benevolence; 38 parts, fragrant standing grain glutinous rice; 15 parts of Chinese sorghums; 7 parts, rice husk.
Making method:
(1) mix and blend of raw material and immersion, be filtered dry:
Get by weight ratio heart of a lotus seed benevolence, fragrant standing grain glutinous rice, Chinese sorghum, rice husk mixing, after fully stirring, the warm water soaking 120min with 40 ℃, pulls out afterwards, is filtered dry 60min;
(2) after steaming, take out airing:
Raw mixture after step (1) is filtered dry steams 60min at 150 ℃, then takes out airing 180min;
(3) add liquor song to stir, saccharification, fermentation:
In step (2) gained airing thing, add and account for the celestial board liquor song of laughing at of airing amount 0.5%, send in saccharification cylinder and pile up saccharification after stirring, after saccharification finishes, send in fermentation vat and ferment, leavening temperature is 26 ℃, and fermentation time is 168h;
(4) distillation, obtains the former wine of 45 degree:
The gains of step (3) fermentation ends are distilled to processing, obtain the former wine of 45 degree;
(5) filter, blend, check, packing:
By after the former wine filtering and impurity removing of step (4) gained 45 degree, add pure water to blend, obtain 40 degree wine, through after the assay was approved, packing.
Embodiment 2
The weight part proportioning of raw material:
38 parts of heart of a lotus seed benevolence; 42 parts, fragrant standing grain glutinous rice; 16 parts of Chinese sorghums; 8 parts, rice husk.
Making method:
(1) mix and blend of raw material and immersion, be filtered dry:
Get by weight ratio heart of a lotus seed benevolence, fragrant standing grain glutinous rice, Chinese sorghum, rice husk mixing, after fully stirring, the warm water soaking 115min with 39 ℃, pulls out afterwards, is filtered dry 50min;
(2) after steaming, take out airing:
Raw mixture after step (1) is filtered dry steams 55min at 1445 ℃, then takes out airing 175min;
(3) add liquor song to stir, saccharification, fermentation:
In step (2) gained airing thing, add the liquor song that accounts for airing amount 0.4%, send in saccharification cylinder and pile up saccharification after stirring, after saccharification finishes, send in fermentation vat and ferment, leavening temperature is 25 ℃, and fermentation time is 167h;
(4) distillation, obtains the former wine of 45 degree:
The gains of step (3) fermentation ends are distilled to processing, obtain the former wine of 45 degree;
(5) filter, blend, check, packing:
By after the former wine filtering and impurity removing of step (4) gained 45 degree, add pure water to blend, obtain 40 degree wine, through after the assay was approved, packing.
Embodiment 3
The weight part proportioning of raw material:
39 parts of heart of a lotus seed benevolence; 41 parts, fragrant standing grain glutinous rice; 17 parts of Chinese sorghums; 9 parts, rice husk.
Making method:
(1) mix and blend of raw material and immersion, be filtered dry:
Get by weight ratio heart of a lotus seed benevolence, fragrant standing grain glutinous rice, Chinese sorghum, rice husk mixing, after fully stirring, the warm water soaking 110min with 38 ℃, pulls out afterwards, is filtered dry 55min;
(2) after steaming, take out airing:
Raw mixture after step (1) is filtered dry steams 65min at 155 ℃, then takes out airing 185min;
(3) add liquor song to stir, saccharification, fermentation:
In step (2) gained airing thing, add and account for the celestial board liquor song of laughing at of airing amount 0.6%, send in saccharification cylinder and pile up saccharification after stirring, after saccharification finishes, send in fermentation vat and ferment, leavening temperature is 25.5 ℃, and fermentation time is 165h;
(4) distillation, obtains the former wine of 45 degree:
The gains of step (3) fermentation ends are distilled to processing, obtain the former wine of 45 degree;
(5) filter, blend, check, packing:
By after the former wine filtering and impurity removing of step (4) gained 45 degree, add pure water to blend, obtain 40 degree wine, through after the assay was approved, packing.
Embodiment 4
The weight part proportioning of raw material:
41 parts of heart of a lotus seed benevolence; 40 parts, fragrant standing grain glutinous rice; 14 parts of Chinese sorghums; 10 parts, rice husk.
Making method:
(1) mix and blend of raw material and immersion, be filtered dry:
Get by weight ratio heart of a lotus seed benevolence, fragrant standing grain glutinous rice, Chinese sorghum, rice husk mixing, after fully stirring, the warm water soaking 125min with 41 ℃, pulls out afterwards, is filtered dry 65min;
(2) after steaming, take out airing:
Raw mixture after step (1) is filtered dry steams 50min at 160 ℃, then takes out airing 190min;
(3) add liquor song to stir, saccharification, fermentation:
In step (2) gained airing thing, add the liquor song that accounts for airing amount 0.45%, send in saccharification cylinder and pile up saccharification after stirring, after saccharification finishes, send in fermentation vat and ferment, leavening temperature is 25 ℃, and fermentation time is 170h;
(4) distillation, obtains the former wine of 45 degree:
The gains of step (3) fermentation ends are distilled to processing, obtain the former wine of 45 degree;
(5) filter, blend, check, packing:
By after the former wine filtering and impurity removing of step (4) gained 45 degree, add pure water to blend, obtain 40 degree wine, through after the assay was approved, packing.
Embodiment 5
The weight part proportioning of raw material:
42 parts of heart of a lotus seed benevolence; 39 parts, fragrant standing grain glutinous rice; 13 parts of Chinese sorghums; 11 parts, rice husk.
Making method:
(1) mix and blend of raw material and immersion, be filtered dry:
Get by weight ratio heart of a lotus seed benevolence, fragrant standing grain glutinous rice, Chinese sorghum, rice husk mixing, after fully stirring, the warm water soaking 130min with 42 ℃, pulls out afterwards, is filtered dry 70min;
(2) after steaming, take out airing:
Raw mixture after step (1) is filtered dry steams 70min at 140 ℃, then takes out airing 170min;
(3) add liquor song to stir, saccharification, fermentation:
In step (2) gained airing thing, add the liquor song that accounts for airing amount 0.55%, send in saccharification cylinder and pile up saccharification after stirring, after saccharification finishes, send in fermentation vat and ferment, leavening temperature is 26 ℃, and fermentation time is 166h;
(4) distillation, obtains the former wine of 45 degree:
The gains of step (3) fermentation ends are distilled to processing, obtain the former wine of 45 degree;
(5) filter, blend, check, packing:
By after the former wine filtering and impurity removing of step (4) gained 45 degree, add pure water to blend, obtain 40 degree wine, through after the assay was approved, packing.
Embodiment 6
The weight part proportioning of raw material:
40 parts of heart of a lotus seed benevolence; 40 parts, fragrant standing grain glutinous rice; 15 parts of Chinese sorghums; 10 parts, rice husk.
Making method:
(1) mix and blend of raw material and immersion, be filtered dry:
Get by weight ratio heart of a lotus seed benevolence, fragrant standing grain glutinous rice, Chinese sorghum, rice husk mixing, after fully stirring, the warm water soaking 120min with 40 ℃, pulls out afterwards, is filtered dry 60min;
(2) after steaming, take out airing:
Raw mixture after step (1) is filtered dry steams 60min at 150 ℃, then takes out airing 180min;
(3) add liquor song to stir, saccharification, fermentation:
In step (2) gained airing thing, add the liquor song that accounts for airing amount 0.5%, send in saccharification cylinder and pile up saccharification after stirring, after saccharification finishes, send in fermentation vat and ferment, leavening temperature is 25 ℃, and fermentation time is 169h;
(4) distillation, obtains the former wine of 45 degree:
The gains of step (3) fermentation ends are distilled to processing, obtain the former wine of 45 degree;
(5) filter, blend, check, packing:
By after the former wine filtering and impurity removing of step (4) gained 45 degree, add pure water to blend, obtain 40 degree wine, through after the assay was approved, packing.
The organoleptic quality of Yiren wine of the present invention meets the regulation of DB52 ∕ 535-20075.1.3.
The physical and chemical index of Yiren wine of the present invention is as shown in table 1:
The physical and chemical index of table 1 Yiren wine of the present invention
Claims (8)
1. a Yiren wine, is characterized in that, comprises the raw material of following parts by weight:
2. a kind of Yiren wine according to claim 1, is characterized in that, the weight part proportioning of described raw material is:
3. the making method of a kind of Yiren wine according to claim 1, is characterized in that, comprises the following steps:
(1) mix and blend of raw material and immersion, be filtered dry:
Get by weight ratio heart of a lotus seed benevolence, fragrant standing grain glutinous rice, Chinese sorghum, rice husk mixing, after fully stirring, the warm water soaking 110～130min with 38～42 ℃, pulls out afterwards, is filtered dry 50～70min;
(2) after steaming, take out airing:
Raw mixture after step (1) is filtered dry steams 50～70min at 140～160 ℃, then takes out airing 170～190min;
(3) add liquor song to stir, saccharification, fermentation:
In step (2) gained airing thing, add the liquor song that accounts for airing amount 0.4%～0.6%, after stirring, send in saccharification cylinder and pile up saccharification, after saccharification finishes, send in fermentation vat and ferment, leavening temperature is 25～26 ℃, and fermentation time is 165～170h;
(4) distillation, obtains the former wine of 45 degree:
The gains of step (3) fermentation ends are distilled to processing, obtain the former wine of 45 degree;
(5) filter, blend, check, packing:
By after the former wine filtering and impurity removing of step (4) gained 45 degree, add pure water to blend, obtain 40 degree wine, through after the assay was approved, packing.
4. the making method of a kind of Yiren wine according to claim 1, is characterized in that: the fermentation time in described step (3) is 167～168h.
5. the making method of a kind of Yiren wine according to claim 1, is characterized in that: in described step (3), the bent add-on of liquor is 0.5%.
6. the making method of a kind of Yiren wine according to claim 1, is characterized in that: in described step (3), leavening temperature is 26 ℃.
7. a kind of Yiren wine according to claim 1 and preparation method thereof, is characterized in that: in described step (2), the airing time is 180min.
8. the making method of a kind of Yiren wine according to claim 1, is characterized in that: the liquor in described step (3) is bent bent for laughing at celestial board liquor.
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Cited By (4)
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| CN104388273A (en) * | 2014-12-02 | 2015-03-04 | 蒙金妹 | Health wine containing coix seeds and phellinus igniarius and brewing method of health wine |
| CN106118986A (en) * | 2016-06-30 | 2016-11-16 | 叶文佳 | A kind of medicinal coix seed wine distillers yeast and preparation method thereof |
| CN108315168A (en) * | 2018-05-09 | 2018-07-24 | 刘仲均 | The production method of seed of jog's tears wine |
| CN109468198A (en) * | 2018-12-24 | 2019-03-15 | 福建省农业科学院农业生态研究所 | A kind of preparation method of the coix seed wine rich in Coixol |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104388273A (en) * | 2014-12-02 | 2015-03-04 | 蒙金妹 | Health wine containing coix seeds and phellinus igniarius and brewing method of health wine |
| CN106118986A (en) * | 2016-06-30 | 2016-11-16 | 叶文佳 | A kind of medicinal coix seed wine distillers yeast and preparation method thereof |
| CN108315168A (en) * | 2018-05-09 | 2018-07-24 | 刘仲均 | The production method of seed of jog's tears wine |
| CN109468198A (en) * | 2018-12-24 | 2019-03-15 | 福建省农业科学院农业生态研究所 | A kind of preparation method of the coix seed wine rich in Coixol |
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| CN103642648B (en) | 2015-02-11 |
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