CN103666903A - Novel process for brewing pure natural and nutritional high-alcoholicity red wine by utilizing black glutinous rice and grape - Google Patents

Novel process for brewing pure natural and nutritional high-alcoholicity red wine by utilizing black glutinous rice and grape Download PDF

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Publication number
CN103666903A
CN103666903A CN201210341922.XA CN201210341922A CN103666903A CN 103666903 A CN103666903 A CN 103666903A CN 201210341922 A CN201210341922 A CN 201210341922A CN 103666903 A CN103666903 A CN 103666903A
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China
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glutinous rice
grape
red wine
black glutinous
fermentation
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闫岗林
韩廷耕
梁冬雪
赵鸿宇
杨永峰
程振龙
高骁隽
沈娜
王程
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Jilin University
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Jilin University
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    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02PCLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87Re-use of by-products of food processing for fodder production

Abstract

The invention discloses a novel process for brewing pure natural and nutritional high-alcoholicity red wine by utilizing black glutinous rice and grape and a processing method for producing high-protein nutritional feed by utilizing remaining wine lees after production of the nutritional red wine by fermentation and adding plant straw powder and the like as raw materials and belongs to the field of development of foods and agricultural livestock farming products. The pure natural and nutritional high-alcoholicity red wine is processed by utilizing inherent natural pigments of the black glutinous rice and the grape, starch contained in black rice and sugar powder contained in the grape, performing a latest biological technology and adopting the characteristic of low-temperature fermentation brewing on the premise of not damaging any nutritional ingredient. No pigments, chemical additives and preservatives are added in the processing process, white spirit is not used for blending, the alcoholicity (20-28 degrees) is regulated by utilizing the starch contained in the black rice, and the wine is in clear and transparent rosy color, has inherent attributes of fruit wine and the white spirit, as well as the harmonious glutinous rice and rich bouquet, belongs to the pure natural and nutritional high-alcoholicity red wine and has anti-oxidation and anti-aging effects.

Description

Utilize black glutinous rice and grape brew full-natural nutritive height red wine novel process
Technical field
The invention belongs to food and husbandry product development field, relate to the production method of utilizing black glutinous rice and grape brew full-natural nutritive height red wine novel process and the full nutrient fodder of livestock and poultry.
Background technology
New things all can have a reception process, so long as progressive, healthy, finally all can be accepted by market.Since " 95 ", country has put into effect the policy of a series of restriction Development of Liquor-making Industries in succession, changes (liquor changes to brewing wine, and high wine changes to low alcohol, and grain wine changes to fruit wine, and common wine changes to quality liquor, nutriment wine) as " four ".And along with the raising of people's living standard and cultural quality, people are also quietly changing to the consumption idea of white wine, some drink nutriment wine for healthy and happy family life turn to one after another, so the market penetration rate of white wine starts decline.Arising at the historic moment of functional liquor, nutriment wine say at the right time.It is inevitable development trend from now on that low alcohol replaces height spirits, and the present invention is height (20-28 degree) the nutrition red wine that main raw material is made with black rice and grape, adapts to the colony of liking low alcohol white spirit.This is just meeting the wish of consumers in general to low alcohol demand.
According to associated materials, black rice contains higher protein 8-12%, to be rich in the mineral substance such as each seed amino acid, multivitamin and zinc, iron, molybdenum, selenium.In black rice, also contain the flavonoid that sweeps off activity in vivo oxygen, anthocyanidin and polysaccharide isoreactivity composition, have very high nutriture value simultaneously.Black rice is a kind of property of medicine food, and modern medicine confirms, black rice has enriching yin and nourishing kidney, strengthening spleen and warming liver, the improving eyesight effect such as invigorate blood circulation.The color of black rice why with other meter Bu Tong because contain anthocyanidin in the cortex of its outside, this pigment itself has very strong anti-aging effects [1] [2] [3] [4].
In " oxidation-resistance of black rice and with flavones and plant the relation of skin pigment " document, with chemoluminescence method, the O-.2 that relatively its aqueous extract and 60% ethanol extract produce Na2S2O4 system under different concns respectively removes effect, and conclusion black rice has certain oxidation-resistance.In addition, in " experimental study of black rice husk Anthocyanin-rich Extract to the effect of atherosclerosis unstable spot ", this experiment adopts method of contrast and PCR detection technique, reach a conclusion: black rice husk Anthocyanin-rich Extract to the promoter action of apolipoprotein E gene defect (ApoE-/-) mouse atherosclerosis (atherosclerosis, AS) unstable spot with change the formation of patch and suppress the expression of TF mRNA relevant.
Through a large amount of reports, confirm: grape approximately has hundreds of to be beneficial to the compound of HUMAN HEALTH, comprising carbohydrate, mineral substance, VITAMIN, amino acid, the nutritions such as Vitamin P complex and ester, acid, aldehyde, ketone, phenol, in grape, contain vitamins C, vitamin B6, vitamin B12, pantothenic acid, folic acid, vitamin H etc., there is higher health care and be worth.At Li Dan, Tian Ying is about narrating in " inquiring into the Study on antioxidation of Sucus Vitis viniferae " literary composition [5]: get fresh peeling and go the red grape pulp of seed to squeeze fresh grape fruit juice,
By the ability of DPPH method, pyrogallol Autoxidation Method, Fenton reaction, the total antioxidant capacity of measuring respectively different concns grape solution and removing superoxide anion, alkyl diradical.[result] grape solution increases and increases gradually with its experimental concentration the scavenging(action) of DPPH, and high energy reaches 86.24%; [conclusion] grape has good antioxygenation.
In the recent period, Virginia one university research personnel Roy Williams the grape wine institute in San Francisco can on announce new test-results and show, at red or white wine, contain a kind of compound and turn trans-resveratrol (TRANS-RESVERTROL), the characteristic with anti-female hormone, has the effect of the breast cancer of preventing.American heart sick scholar prove, drinks red wine every day and can reduce platelet aggregation, plasma viscosity, makes thrombus be difficult for forming, and can prevent the generation of coronary heart disease.Because grape wine includes the polyphenols of flavonoid, can improve blood circulation.The researchist of Harvard University proves, often drinks grape wine and can reduce by 70% deaths from heart disease rate.
Reference
[1]. Sun Ling, Zhang Mingwei, Chi Jianwei, Lai Laizhan, Zhang Xiaoqi; The oxidation-resistance of black rice and with flavones with plant the relation of skin pigment; < < Journal of Nutrition > > 03 phase in 2000
[2]. a fame and position, Guo Baojiang, Chi Jianwei, Wei Zhencheng, Xu Zhihong, Zhang Yan, Zhang Ruifen; The extraction of black rice husk anti-oxidation active substance and separating technology research, Transactions of the Chinese Society of Agricultural Engineering; 06 phase in 2005
[3]. Yu little Ping, Xia little Dong, Xia Min, Wang Qing, Chi Dongsheng, the experimental study of black rice husk Anthocyanin-rich Extract to the effect of atherosclerosis unstable spot; < < Journal of Nutrition > > 2006,28 (6)
[4]. Hou Fangli; Zhang Ruifen; Zhang Mingwei; Wei Zhencheng; Zhang Yan; Chi Jianwei; . Black Rice Anthocyanin-rich is to the provide protection of the subacute liver injury of tetracol phenixin and mechanism thereof; < < Journal of Nutrition > > 2009,8 (03)
[5]. Li Dan, Tian Ying, the research of Sucus Vitis viniferae antioxygenation, the Learn > > of < < An Huifarmingye section 2010,38 (3)
Summary of the invention
Black glutinous rice of the present invention and grape brew full-natural nutritive height red wine " be the primary colors that utilizes raw material intrinsic, the Icing Sugar that the starch that black rice is contained and grape are contained, by up-to-date biotechnology, take the feature of low temperature fermentation brew, do not destroying any nutritive ingredient (protein, VITAMIN, anthocyanidin becomes to grade with polysaccharide isoreactivity) prerequisite under process, that is to say, except spontaneous amino acid during the fermentation, outside vitamins and other nutritious components, also retained the polyphenoils bioactive ingredients such as original anthocyanidin and flavones in black glutinous rice and grape material.In whole processes process, (comprise and urge old technological process) and do not add any extraction pigment, any chemical additive and sanitas, do not use any distilling liquor to blend yet, the height of nutrition red wine degree (20-28 degree) is in brew, to utilize black glutinous rice starch contained therein to regulate, the yield of liquor is that more than 100-80% (the alcohol number of degrees are higher, the yield of liquor is lower, quality is just better), wine body manifests as clear as crystal rose-colored, the attribute that existing fruit wine and white wine are intrinsic, there is again the wine flavour that harmonious glutinous rice and grape are strong, belong to full-natural nutritive height red wine, there is anti-oxidant anti-aging effect.
The present invention is by fermented black glutinous rice and the better simply vanguard technology of grape (broken → control temperature brew that raw material black glutinous rice and grape are cleaned → filter → urge old processing → essence filter → encapsulation sterilization to obtain product).Greatly reduce production cost, and completely different by other drinks technique of glutinous rice and grape invention.
We illustrate hereby: present method and " on July 10th, 2002; by No. 208, North Street, Ningqiang County, Shaanxi Province Sub-branches in counties of agricultural bank; Wang Zhongping proposes patent application; exercise question is " a kind of making method (applying date: 02139311 of grape black rice fumet wine, publication number: 1392234, approval is historical: on March 29th, 2006 is for depending on removing day) ", summary of the invention and processing technology be difference completely.Specification digest is in full: " it belongs to low alcohol fruit wine class technical field, it comprises grape, glutinous rice, rice wine *, its making method is as follows, by the sticky rice washing → removal of impurities → immersion → steamed rice → meal that dries in the air → the mix cool juice of grape → mix rice wine * → nest → fermentation, first make original grape juice wine, above-mentioned original grape juice wine is allocated again to other green food raw material black rice of crossing through soaking in Chinese liquor, hawthorn, Citrus reticuiata Blano, ginger, Rose, aloe, sweet osmanthus, make a kind of grape black rice fumet wine of the present invention, this wine comfortable taste, aroma is sour-sweet, continuous fresh tasty and refreshing, long times of aftertaste.”
One, the working method of utilizing black glutinous rice and grape brew full-natural nutritive height red wine novel process, the method comprises the following steps:
1) processing of raw material black glutinous rice and grape;
2) control temperature fermentation;
3) filter;
4) urge old processing;
5) essence filter, encapsulation, sterilization obtains product;
Two, utilize the production method that the later last vinasse of black glutinous rice and grape brew full-natural nutritive height red wine and plant straw powder are main raw material fermentation culture high-protein nutrient fodder meal, the method comprises the following steps:
6) batching and fermentation (utilizing vinasse, plant straw powder, Semen Maydis powder, food protein bacterium);
7) air-dry pulverizing;
8) encapsulate to obtain product,
9) free from environmental pollution
First part: the working method of utilizing black glutinous rice and grape brew full-natural nutritive height red wine novel process
Step 1) the processing concrete steps of raw material black glutinous rice are: buy the measured black glutinous rice of matter, with drum, clean secondary, in black glutinous rice, add the mineral water of 1: 2, with refiner homogenate, become black glutinous rice slurries, first pack containers for future use into.The measured new fresh grape of matter is selected to rear water and clean for several times, then rinse once with mineral water, the container that packs generation leakage eye into is filtered dry water, with sander, smashes Sucus Vitis viniferae, first packs another containers for future use into.Black glutinous rice batter shape liquid and sander are smashed Sucus Vitis viniferae by volume 1: 1-1: 2 ratio mixing and stirring, adjust pH is 3.5-6.5.
Step 2) concrete steps of controlling temperature fermentation are: the mixed serum of smashing Sucus Vitis viniferae at black glutinous rice batter shape liquid and sander, by the 0.01-0.03% of black rice gross weight, add homemade fermentation red wine additive, sealing after stirring, controlled fermentation temperature 15-50 ℃, ferment 100-120 hour (front 30-50 hour suitably uncaps and stirs, and gets rid of carbon dioxide).
Ferment to slurries spirituosity amount be 20-28%, with acetometer acidity, stop fermentation when the 0.5-1.0%.
The concrete steps of step 3) filtering are: with the flame filter press filtration of extruding..
Step 4) urge old concrete steps to be: urge being oldly that gas-liquid mass transfer processes, controlling nutrition red wine temperature is 20 ℃-45 ℃, passes into the air after purification, control that air flow quantity is moderate urges oldly, it is to place and urge the old time in order to shorten in the past that heating is urged old.
Step 5) essence filter encapsulation, the concrete steps that sterilization obtains product are: by plate filter, filter, with filling machine encapsulation bottle, obtain nutrition red wine product, Sterilizers is controlled temperature, 70-90 ℃ of sterilization 5-10 second, by national standard labeling envelope bottle.
Second section: utilize the production method that last vinasse and plant straw powder are main raw material fermentation culture high-protein nutrient fodder meal after black glutinous rice and grape brew full-natural nutritive height red wine
Step) 6) concrete steps of batching and fermentation are: will utilize last vinasse (wherein vinasse account for the more than 20% of feed gross weight) after black glutinous rice and grape brew full-natural nutritive height red wine, add appropriate Semen Maydis powder, plant straw powder and required fermenting additive, add food protein bacterial classification to carry out mechanical stirring mixing, then solid culture fermentation 100-120 hour under 15 ℃ of-50 ℃ of conditions.
Step 7) concrete steps of air-dry pulverizing are: adopt 50 ℃ of warm air dryings, with pulverizer, pulverize and obtain high-protein nutrient fodder meal.
Step 8) encapsulate to such an extent that the concrete steps of product are: will grind fodder and be packaged in woven bag.
Step 9) utilizing black glutinous rice and grape brew full-natural nutritive height red wine and cultivating in the whole production process of high-protein nutrient feed, last vinasse adds appropriate Semen Maydis powder, plant straw powder etc. to carry out solid fermentation, dry, pulverize and encapsulation, be prepared as high-protein nutrient fodder meal.
Technological innovation of the present invention has following 7 points:
1. this product is the natural pigment that utilizes black rice grape intrinsic, the Icing Sugar that the starch that black rice is contained and grape are contained, feature in conjunction with low temperature fermentation brew, under the prerequisite of not destroying original any nutritive ingredient (protein, amino acid, VITAMIN, the flavonoid, anthocyanidin and the polysaccharide isoreactivity that also contain anti-oxidant removing activity in vivo oxygen become to grade), process.
2. in the whole course of processing, do not add any pigment, any chemical additive and sanitas, do not used any distilling liquor to blend yet.
3. the height of nutrition red wine degree (20-28 degree) is in brew, to utilize black glutinous rice starch contained therein to regulate.
4. utilize the nutriment wine of black rice and grape brew, wine body manifests as clear as crystal rose-colored, and the attribute that existing fruit wine and white wine are intrinsic, has again the wine flavour that glutinous rice and grape are strong, belongs to full-natural nutritive height red wine brand.
5. urging old is the process that gas-liquid mass transfer is processed, and controlling nutrition red wine temperature is 40-45 ℃, passes into air after appropriate purification and urges oldly, urges oldly by present method, has solved long-time placement and has urged old problem, and this is also an innovation greatly.
6. adopt directly raw material is processed, fermentation, urges oldly, and the up-to-date production technique that sterilization etc. are simple to operation, greatly reduces production cost, from completely different by other drinks technique of glutinous rice and fruit invention.
7. utilizing last vinasse after processing nutrition red wine is main raw material, and direct fermentation is cultivated and obtained high-protein nutrient feed, solved alcoholic after vinasse can make full use of, problem free from environmental pollution again.
Above innovation, in the fermentation brew of food drinks, has certain challenge.
Beneficial effect of the present invention is described following 3 points:
1 and along with the raising of people's living standard and cultural quality, people are also quietly changing to the consumption idea of white wine, some drink nutriment wine or do not drink for healthy and happy family life turn to one after another, so the market penetration rate of white wine starts decline.
Arising at the historic moment of functional liquor, nutriment wine say at the right time.It is inevitable development trend from now on that low alcohol replaces height spirits, and the present invention is the height nutrition height red wine that main raw material is made with black rice and grape, adapts to the colony of liking low alcohol white spirit, and this is just meeting the wish of consumers in general to low alcohol demand.
2, utilize black glutinous rice and grape brew full-natural nutritive height red wine after testing, to be rich in each seed amino acid, various saccharides, electrolytes and minerals, the objectionable impurities of the human body that is safe from harm, meets state food safety and sanitation standard.Support the preparation of height red wine, also greatly reduce the usage quantity of grain, help increasing peasant income to get rich, greatly develop processing of farm products, synergy increases income, and this is to ecological benefits, and animal husbandry development is significant.Take alcohol industry as example, and up to the present, it is the edible nourishing height red wine brand of 20-28 degree that the whole nation does not also have alcoholic strength, so the Prospects of Deep Processing of nutrition height red wine is wide, market potential is huge.
3, the production method of utilizing black glutinous rice and the grape brew full-natural nutritive last vinasse of height red wine and plant straw powder to cultivate high-protein nutrient fodder meal for main raw material: a kind of colory high protein feed resource is provided, and with low cost.Solved the last vinasse of processing nutrition height red wine, added plant straw powder to carry out solid fermentation, solved alcoholic after vinasse can make full use of, problem free from environmental pollution again.
Embodiment
Application example 1
First part: the working method of utilizing black glutinous rice and grape brew full-natural nutritive height red wine
1. select 2 kilograms of the fresh black glutinous rices of plantation, after cleaning and drain for twice with drum, in black glutinous rice, add the mineral water as 1: 1.5 times, with refiner homogenate, become black rice slurries, first pack a containers for future use into.Choose 9 kilograms of the measured new fresh grapes of matter, grape water is cleaned for several times, with mineral water, rinse once, the container that packs generation leakage eye into drains the water, then is broken into Sucus Vitis viniferae with sander, separately packs a containers for future use into.Black glutinous rice slurries and the Sucus Vitis viniferae of smashing, the ratio mixing and stirring of 1: 3 by volume (totally 14 kilograms), adjust pH is 4.5.
2. the mixed serum of black glutinous rice shape liquid and Sucus Vitis viniferae is packed in 20 liters of potteries or stainless steel vessel, add self-control starter, described starter consumption accounts for 0.01% of black glutinous rice shape liquid gross weight, sealing after stirring, 32 ℃ of controlled fermentation temperature, ferment 120 hours (within first 50 hours, suitably uncap and stir, get rid of carbon dioxide), ferment to spirituosity amount 20%.
3. with the flame filter press filtration of extruding, separated nutrition red wine and vinasse.
4. urge being oldly that gas-liquid mass transfer processes, controlling nutrition red wine temperature is 40 ℃, passes into the air after purification, controls that air flow quantity is moderate urges oldly, urges the old regular hour to take out essence filter.
5. by plate filter essence filter, with filling machine, encapsulate bottle, control Sterilizers temperature quick sterilization 10-15 second, put into laboratory (or storehouse) continue to forbid ageing 100-150 days be finished product.
6. according to above-mentioned production technique, prepare a kind of as clear as crystal rose-colored, the attribute that existing fruit wine and white wine are intrinsic, the nutrition red wine again with black glutinous rice and grape strong fragrance, the various nutritive ingredients of black glutinous rice and grape have been retained, the nutrition red wine that obtains after testing 22 degree is 11 liters, and productive rate is 79%, and all other indexs meet state-set standard.
Second section: utilize the production method that the vinasse stalk after black glutinous rice and grape brew full-natural nutritive height red wine is main raw material cultivation and fermentation high-protein nutrient fodder meal
7. 3 kilograms, the last vinasse of black glutinous rice and grape brew full-natural nutritive height red wine will be utilized, 0.3 kilogram of barley seeding food, 0.5 kilogram of corn stalk powder, 0.5 kilogram of Semen Maydis powder, 1.5 kilograms of mineral waters and required starter (comprising trace element etc.), adding hydrochloric acid adjust pH is 5.5, then add food protein bacterium liquid to mix, pack container closure into, put into solid culture fermentation 100 hours (at this moment following the tracks of the increment that detects fermenting process protein content) under 37 ℃ of conditions of sweathouse.
8. after fermentation ends, take out, put into kiln dry with 50 ℃ of calorifiers, then with pulverizer, pulverize, obtain high-protein nutrient feeds product, detect after analysis: crude protein is greater than more than 30%, other substances content has reached national forage standard, can meet the livestock and poultry such as pig, ox, chicken edible.
Application example 2
First part: the working method of utilizing black glutinous rice and grape brew full-natural nutritive height red wine
1. select 3 kilograms of the fresh black glutinous rices of plantation, after cleaning and drain for twice with drum, in black glutinous rice, add the mineral water as 1: 1.5 times, with refiner homogenate, become black rice slurries, first pack a containers for future use into.Choose 9 kilograms of the measured new fresh grapes of matter, grape water is cleaned for several times, with mineral water, rinse once, the container that packs generation leakage eye into drains the water, then is broken into Sucus Vitis viniferae with sander, separately packs a containers for future use into.The Sucus Vitis viniferae mixing and stirring (totally 16.5 kilograms) of spreading 0.5 kilogram of sugar and smashing black glutinous rice slurries, in vain, adjust pH is 4.5.
2. the mixed serum of black glutinous rice shape liquid and Sucus Vitis viniferae is packed in 20 liters of potteries or stainless steel vessel, add self-control starter, described starter consumption accounts for 0.01% of black glutinous rice shape liquid gross weight, sealing after stirring, 32 ℃ of controlled fermentation temperature, ferment 120 hours (within first 40 hours, suitably uncap and stir, get rid of carbon dioxide), ferment to spirituosity amount 22%.
3. with the flame filter press filtration of extruding, separated nutrition red wine and vinasse.
4. urge being oldly that gas-liquid mass transfer processes, controlling nutrition red wine temperature is 40 ℃, passes into the air after purification, controls that air flow quantity is moderate urges oldly, urges the old regular hour to take out essence filter.
5. by plate filter essence filter, with filling machine, encapsulate bottle, control Sterilizers temperature quick sterilization 10-15 second, put into laboratory (or storehouse) continue to forbid ageing 100-150 days be finished product.
6. according to above-mentioned production technique, prepare a kind of as clear as crystal rose-colored, the attribute that existing fruit wine and white wine are intrinsic, the nutrition red wine again with black glutinous rice and grape strong fragrance, the various nutritive ingredients of black glutinous rice and grape have been retained, the nutrition red wine that obtains after testing 25 degree is 11 liters, and all other indexs meet state-set standard.
Second section: utilize the production method that the vinasse stalk after black glutinous rice and grape brew full-natural nutritive height red wine is main raw material cultivation and fermentation high-protein nutrient fodder meal
7. by the high-protein nutrient fodder meal that utilizes the last vinasse of black glutinous rice and grape brew full-natural nutritive height red wine to obtain through fermentation, application example 1 is identical, because not changing experiment condition.
Application example 3
First part: the working method of utilizing black glutinous rice and grape brew full-natural nutritive height red wine
1. select 4 kilograms of the fresh black glutinous rices of plantation, after cleaning and drain for twice with drum, in black glutinous rice, add the mineral water as 1: 1 times, with refiner homogenate, become black rice slurries, first pack a containers for future use into.Choose 9 kilograms of the measured new fresh grapes of matter, grape water is cleaned for several times, with mineral water, rinse once, the container that packs generation leakage eye into drains the water, then is broken into Sucus Vitis viniferae with sander, separately packs a containers for future use into.Black glutinous rice slurries, in vain spread sugar 0.75 kilogram and with the Sucus Vitis viniferae mixing and stirring of smashing (totally 17 kilograms), adjust pH is 4.5.
2. the mixed serum of black glutinous rice shape liquid and Sucus Vitis viniferae is packed in 25 liters of potteries or stainless steel vessel, add self-control starter, described starter consumption accounts for 0.015% of black glutinous rice shape liquid gross weight, sealing after stirring, 35 ℃ of controlled fermentation temperature, ferment 120 hours (within first 30 hours, suitably uncap and stir, get rid of carbon dioxide), ferment to spirituosity amount 25%.
3. with the flame filter press filtration of extruding, separated nutrition red wine and vinasse.
4. urge being oldly that gas-liquid mass transfer processes, controlling nutrition red wine temperature is 40 ℃, passes into the air after purification, controls that air flow quantity is moderate urges oldly, urges the old regular hour to take out essence filter.
5. by plate filter essence filter, with filling machine, encapsulate bottle, control Sterilizers temperature quick sterilization 10-15 second, put into laboratory (or storehouse) continue to forbid ageing 100-150 days be finished product.
6. according to above-mentioned production technique, prepare a kind of rose-colored nutrition height red wine, the attribute that existing fruit wine and white wine are intrinsic, the nutrition red wine again with black glutinous rice and grape strong fragrance, the various nutritive ingredients of black glutinous rice and grape have been retained, the nutrition height red wine that obtains after testing 28 degree is 11 liters, and all other indexs meet state-set standard.
Second section: utilize the production method that the vinasse stalk after black glutinous rice and grape brew full-natural nutritive height red wine is main raw material cultivation and fermentation high-protein nutrient fodder meal
7. by the high-protein nutrient fodder meal that utilizes the last vinasse of black glutinous rice and grape brew full-natural nutritive height red wine to obtain through fermentation, application example 1 is identical, because not changing experiment condition.
Application example 4
First part: utilize black glutinous rice and grape fermentation to prepare the working method of nutrition red wine
1. select 15 kilograms of the fresh black glutinous rices of plantation, with drum clean twice, drain after, in black glutinous rice, add the phreatic water of 1: 1.5 times, with refiner homogenate, become uniform black rice slurries, first pack a containers for future use into.Choose 77.5 kilograms of the measured fresh Portugals of matter, grape water is cleaned three times, with phreatic water, rinse once, the container that packs generation leakage eye into drains the water, then is broken into Sucus Vitis viniferae with sander, first packs another containers for future use into.Black rice slurries and the Sucus Vitis viniferae mixing and stirring of smashing, adjust pH is 5.5.
2. black glutinous rice slurries and Sucus Vitis viniferae mixed serum are packed in 130 liters of stainless steel vessels, add self-control starter consumption to account for 0.01% of black rice gross weight, sealing after stirring, 32 ℃ of controlled fermentation temperature, ferment and (within first 50 hours, suitably uncap and stir for 120 hours, get rid of carbon dioxide), ferment to spirituosity amount 20%.
3. with the flame filter press filtration of extruding., separated nutrition red wine and vinasse.
4. urge being oldly that gas-liquid mass transfer processes, controlling nutrition red wine temperature is 40 ℃, passes into the air after purification, control air flow quantity moderate urge old.
5. by the filter of plate filter essence, by national standard requirement, with filling machine, encapsulate bottle, control Sterilizers temperature quick sterilization 10-15 second, put into laboratory and continue to forbid ageing.
6. according to above-mentioned production technique, prepare a kind of as clear as crystal rose, the attribute that existing fruit wine and white wine are intrinsic, the nutrition red wine again with black glutinous rice and the strong wine flavour of grape, the various nutritive ingredients of black glutinous rice and grape have been retained, because of identical with the brew condition of application example 1, the alcohol number of degrees and productive rate that nutrition red wine detected are also identical.
Second section: utilizing processing black glutinous rice and grape fermentation to prepare last vinasse and plant straw powder after nutrition red wine is the production method that main raw material is cultivated high-protein nutrient fodder meal
7. experiment expands 50 kilograms to and carries out fermentation culture, processing black glutinous rice and grape fermentation are prepared to 22 kilograms, the last vinasse of nutrition red wine, add 5 kilograms of corn stalk powders, 3 kilograms of barley seeding foods, 5 kilograms of Semen Maydis powder, 15 kilograms, water and required starter (comprising trace element), acid adding adjust pH 5.5, then adding self-control food protein bacterium liquid to carry out mechanically mixing stirs 20 minutes, put in sweathouse fermentation bed, use transparent plastic film capping, under 37 ℃ of constant temperatures, solid culture fermentation 100 hours (the increment crude protein content of at this moment following the tracks of protein content in detection fermenting process reaches 30%).
8. after fermentation ends, take out, put into kiln dry with 50 ℃ of calorifiers, then with pulverizer, pulverize, obtain high-protein nutrient fodder meal product, analyze after testing: meet the indices of application example 1, reached national forage standard, can meet the edible of various livestock and poultry.

Claims (10)

1. utilize black glutinous rice and grape brew full-natural nutritive height red wine novel process working method, by utilizing black glutinous rice and the grape brew full-natural nutritive height red wine novel process vinasse last with utilizing black glutinous rice and grape brew full-natural nutritive height red wine and plant straw powder etc. for working method two parts of raw material production high-protein nutrient feed form, its feature is as follows:
First part utilizes black glutinous rice and grape brew full-natural nutritive height red wine novel process
Step:
1) processing of raw material black glutinous rice and grape;
2) control temperature fermentation;
3) filter;
4) urge old processing;
5) essence filter, sterilization, encapsulating products;
The production method that after second section utilization processing black glutinous rice and grape nutrition red wine, last vinasse and plant straw powder are main raw material fermentation culture high-protein nutrient fodder meal
6) batching and fermentation (utilizing vinasse, Semen Maydis powder, plant straw powder, food protein bacterium);
7) air-dry pulverizing;
8) encapsulate to obtain product;
9) free from environmental pollution.
2. first part according to claim 1: utilize black glutinous rice and grape brew full-natural nutritive height red wine novel process working method, it is characterized in that, step 1) the processing concrete steps of raw material black glutinous rice are: buy the measured black glutinous rice of matter, with drum clean twice, in black glutinous rice, add the water of 1: 2, with refiner homogenate, become uniform black glutinous rice slurries, first pack containers for future use into.Buy the measured new fresh grape of matter, grape water is cleaned three times, with mineral water, rinse once, the container that packs generation leakage eye into is filtered dry water, then smashes Sucus Vitis viniferae with sander, first packs another containers for future use into.Black glutinous rice slurries and sander are smashed to Sucus Vitis viniferae by volume 1: 1-1: 2 ratio mixing and stirring, adjust pH is 3.5-6.5.
3. first part according to claim 1: utilize black glutinous rice and grape brew full-natural nutritive height red wine novel process working method, it is characterized in that, step 2) controlling temperature fermentation concrete steps is: in black glutinous rice batter shape liquid and sander are smashed the mixed serum of Sucus Vitis viniferae, add alcoholic starter, described starter consumption accounts for the 0.15-0.6% of total amount, be controlled at 15-50 ℃ of fermentation, ferment to slurries spirituosity amount be 20-28%, with fermentation time 100-120 hour with stop fermentation when the 0.5-1.0% with acetometer acidity.
4. filtering concrete steps first part according to claim 1: utilize black glutinous rice and grape brew full-natural nutritive height red wine novel process working method, it is characterized in that step 3) is: with the flame filter press filtration of extruding..
5. first part according to claim 1: utilize black glutinous rice and grape brew full-natural nutritive height red wine novel process working method, it is characterized in that, step 4) urge old concrete steps to be: urging old is gas-liquid mass transfer processing, controlling nutrition red wine temperature is 20-45 ℃, pass into the air after purification, control air flow quantity moderate urge old.
6. first part according to claim 1: utilize black glutinous rice and grape brew full-natural nutritive height red wine novel process working method, it is characterized in that, step 5) essence filter sterilization, encapsulating products concrete steps are: by plate filter squeeze and filter, control temperature 70-90 ℃, sterilization 5-10 second, with filling machine filling nutrition height red wine product.
7. second section according to claim 1: the production method of utilizing vinasse after black glutinous rice and grape brew full-natural nutritive height red wine and straw etc. to cultivate high-protein nutrient fodder meal for raw material, it is characterized in that, step 6) batching and fermentation step are specially: processing black glutinous rice and grape are produced to the last vinasse (wherein solid vinasse account for the more than 20% of feed gross weight) of nutrition red wine, add appropriate Semen Maydis powder, plant straw powder and required fermenting additive, add food protein bacterial classification to carry out mechanical stirring mixing, then solid culture fermentation 100-120 hour under 15-50 ℃ of condition.
8. second section according to claim 1: the production method of utilizing vinasse and straw to cultivate high-protein nutrient fodder meal for raw material, it is characterized in that, step 7) air-dry pulverising step is specially: adopt 50 ℃ of warm air dryings, pulverizer is pulverized and obtained high-protein nutrient fodder meal.
9. second section according to claim 1: the production method of utilizing vinasse and straw to cultivate high-protein nutrient fodder meal for main raw material, is characterized in that step 8) encapsulate to such an extent that product concrete steps are: will grind fodder and be packaged in woven bag.
10. second section according to claim 1: the production method of utilizing vinasse and straw to cultivate high-protein nutrient fodder meal for main raw material, it is characterized in that, step 9) utilizing black glutinous rice and grape brew full-natural nutritive height red wine and cultivating in the whole production process of high-protein nutrient feed, do not deposit the trash discharge that ferments aborning, cause problem of environmental pollution, this has certain novelty.
CN201210341922.XA 2012-09-17 2012-09-17 Novel process for brewing pure natural and nutritional high-alcoholicity red wine by utilizing black glutinous rice and grape Pending CN103666903A (en)

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CN105010733A (en) * 2015-07-22 2015-11-04 江苏伟邦进出口有限公司 Processing and feeding method of red vinasse
CN106479792A (en) * 2016-12-30 2017-03-08 叶祥仁 A kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material and its production technology
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CN102586053A (en) * 2012-03-09 2012-07-18 唐建 Black wine and processing technology thereof
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CN106479792A (en) * 2016-12-30 2017-03-08 叶祥仁 A kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material and its production technology
CN108048272A (en) * 2018-02-09 2018-05-18 漯河医学高等专科学校 A kind of jujube glutinous rice red wine and preparation method thereof

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