CN103981048A - Production method of Huai Chinese yam yellow rice wine - Google Patents
Production method of Huai Chinese yam yellow rice wine Download PDFInfo
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- CN103981048A CN103981048A CN201410179662.XA CN201410179662A CN103981048A CN 103981048 A CN103981048 A CN 103981048A CN 201410179662 A CN201410179662 A CN 201410179662A CN 103981048 A CN103981048 A CN 103981048A
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Abstract
A production method of a Huai Chinese yam yellow rice wine comprises the steps: selecting Huai Chinese yam and black glutinous rice with the mass of 2-3 times that of the Huai Chinese yam, and then respectively cooking; adding water into the cooked Huai Chinese yam, breaking up into a pulp, adding alpha-amylase, carrying out heat preservation at the temperature of 80-100 DEG C for 1-2 hours, allowing to carry out liquefaction enzymolysis, and thus obtaining a pulp after enzymolysis; adding the cooked black glutinous rice to the pulp after enzymolysis, and then adding fermentation yeasts and an acidic protease; again uniformly mixing, carrying out primary fermentation and post fermentation, after fermentation is finished, filtering the fermented mash by a plate and frame filter, and thus obtaining a fermented wine liquid; and carrying out pasteurization on the filtered wine liquid at the temperature of 88 DEG C for 25 minutes, and thus obtaining the Huai Chinese yam yellow rice wine. The black glutinous rice and the Huai Chinese yam are used as the raw materials for fermentation, and the prepared Huai Chinese yam yellow rice wine has the ammoniacal nitrogen content of up to 0.7-1.5 g/L, the antioxidant activity equivalent to 0.15-0.3 g/L of vitamin C, the alcohol degree of up to 14% and the sugar content as low as 0.7-2.0 g/L, is clear, transparent and glossy in sensory evaluation, coordinative in wine body and good in taste, and is fresh, brisk and mellow.
Description
Technical field
The present invention relates to a kind of production method of yellow rice wine, specifically a kind of production method of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine.
Background technology
Yellow rice wine is China, is also one of the most ancient alcoholic beverage in the whole world simultaneously.The national special product of Ta Shi China, brewing process and local flavor are taken the course of its own, and have significantly differently from other brewing wine in the world, are Typical Representative and the models that boundary is brewageed in east.Yellow rice wine contains the physiologically active ingredients such as polyphenol, melanoidin, gsh, has removing free radical, prevention cardiovascular diseases, anticancer, the anti-ageing physiological function of waiting for a long time.Protein content in yellow rice wine be in wine, and exist mainly with polypeptide and amino acid whose form, be easily absorbed by the body.Yellow rice wine also contains abundant functional oligose, these oligose are in brewing process, by material, through microbial enzyme effect, produced, enter after human body, be absorbed by the body hardly, do not produce heat, but can promote the growth and breeding of beneficial microorganism bifidus bacillus in enteron aisle, thereby there is the intestinal function of improvement, strengthening immunity and the multi-efficiency such as promote health.
RHIIZOMA DIOSCOREAE from Henan of China, has another name called Chinese yam, bosom ginseng etc., is the underground stem tuber of Dioscoreaceae perennial plant Chinese yam.JIAOZUO AREA, Henan Province is the domestic and international well-known four-Huai medicine place of production, and RHIIZOMA DIOSCOREAE from Henan of China, bosom chrysanthemum, bosom glutinous rehmannia, Radix Achyranthis Bidentatae also claim " four large bosoms are precious ", and its drug effect best in quality is high.According to < < draft detailed outline > >, record, RHIIZOMA DIOSCOREAE from Henan of China taste is sweet, property flat, enters spleen, lung, kidney three warps, has invigorating the spleen, tonifying lung, reinforces the kidney, the effect of benefit essence.It contains the trace elements such as saponin, phlegmatic temperament (being mainly mannosans and phytic acid), choline, glycoprotein, multiple amino acids, vitamins C, Chinese yam alkali and Cu, P, Fe, Se, modern study shows, RHIIZOMA DIOSCOREAE from Henan of China also has and promotes the hormonal effect such as synthesize, enhance metabolism, improve looks and build up health of increta, and mucopolysaccharide, starch are wherein mucoprotein, dopamine hydrochloride isoreactivity material has the physiological metabolism of promotion, strengthen immunity, suppress the growth of cancer knurl, the multiple pharmacological effect such as prevent arteriosclerosis, antibechic, eliminate the phlegm and relieving asthma.
Than general food crop, it is low that the starch in RHIIZOMA DIOSCOREAE from Henan of China has the polymerization degree, and molecular weight is little, and amylopection content is high, easily gelatinization, and the characteristic such as water swellability is strong, is suitable for for yellow rice wine brewage.In the process of making yellow rice wine, add appropriate RHIIZOMA DIOSCOREAE from Henan of China, not only can make yellow rice wine there is the local flavor of RHIIZOMA DIOSCOREAE from Henan of China, can also make the nutritive ingredient of yellow rice wine more comprehensive, and give RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine special nourishing function.But current wine-making technology adds the method for Chinese yam mostly to be making beating blends or direct fermentation, also have a lot of nutritive ingredients to be difficult for being absorbed by the body, and mouthfeel is bad in Chinese yam.
Summary of the invention
The present invention seeks to the deficiency for solving the problems of the technologies described above, a kind of production method of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine is provided, it take RHIIZOMA DIOSCOREAE from Henan of China and black glutinous rice is raw material, through enzymolysis, fermentation, produces nutritive ingredient and the flavour substances that is easy to absorption of human body.
The present invention solves the problems of the technologies described above adopted technical scheme to be: a kind of production method of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, and its concrete production method comprises the following steps:
Step 1, choose individual completely, unabroken RHIIZOMA DIOSCOREAE from Henan of China, washes away surperficial foreign material with clear water; After the RHIIZOMA DIOSCOREAE from Henan of China cleaning up is soaked for 6-12 hour in the water of 15-30 ℃, take out and be cut into segment, add its quality 5-10 water doubly in pressure kettle, to boil 25-30min, after finishing, be cooled to room temperature, standby;
Step 2, to get its quality be that the black glutinous rice doubly of 0.5-1.5 of RHIIZOMA DIOSCOREAE from Henan of China quality soaks after 6-12 hour and takes out in the water of 15-30 ℃, adds the water with black glutinous rice equal quality; In pressure kettle, boil after 25-30min, be cooled to room temperature, standby;
Step 3, to well-done RHIIZOMA DIOSCOREAE from Henan of China, add middle water and be broken into slurries, to add the mass ratio of water and RHIIZOMA DIOSCOREAE from Henan of China be 1:1; In the RHIIZOMA DIOSCOREAE from Henan of China slurry of accomplishing fluently, add α-amylase, at 80-100 ℃, be incubated 1-2 hour, make it the enzymolysis that liquefies, obtain enzymolysis rear slurry, standby;
Step 4, steamed black glutinous rice is joined to step 3 in the enzymolysis rear slurry of enzymolysis, after mixing, add leaven and aspartic protease; After again mixing, at the temperature of 26-30 ℃, ferment 10 days, in fermenting process, drive rake two to four time to fermentation material first 5 day every day, and it is mixed again, and the carbonic acid gas producing is discharged in time, drives rake one latter 5 day every day to secondary;
The add-on of described leaven is the 0.86-2.415% of enzymolysis rear slurry quality, and the add-on of described aspartic protease is the 0.01-0.015% of enzymolysis rear slurry quality;
The preparation method of described leaven is: take 10-15g wheat bran, pack in 250mL Erlenmeyer flask, adding its quality is the water of wheat bran quality 65-70%, mix, 121 ℃ of autoclaving 40min, are cooled to after room temperature, with transfering loop, from the slant strains of aspergillus oryzae, head mold and aspergillus niger, taking out successively 5-8 ring packs in Erlenmeyer flask, shake up, with eight layers of gauze sealing, be placed in 30 ℃ of biochemical cultivation case constant temperature culture, after cultivating one day, add yellow rice wine active dry yeast liquid, shaking flask, mixes; When cultivating 2-3 days, mycelia naked eyes are visible, and when wheat bran is connected to a monoblock, Erlenmeyer flask are inverted, and make a sort of quyi for bottle bottom fully contact oxygen, promote growth, produce spore; While cultivating 3-4 days, the basic growth and maturity of the sort of quyi, under aseptic condition, pulverize knee-piece, pack in the kraft bag of 121 ℃ of autoclaving 30min sealing into; Put it into 40 ℃ of freeze-day with constant temperature 1-2 days in thermostatic drying chamber, rear rising temperature to 45 ℃.Continue dry 1-2 days, can make leaven, cryopreservation;
The add-on of described yellow rice wine active dry yeast liquid is the 0.1-0.4% of material total mass in Erlenmeyer flask;
The preparation method of described yellow rice wine active dry yeast liquid is that by yellow rice wine special active dry yeast, adding mass concentration is in 1% sucrose water, at the temperature of 35-40 ℃, after water-bath 25-30 minute, is yellow rice wine active dry yeast liquid; In yellow rice wine active dry yeast and sucrose water, mass ratio is 1:10.
Step 5, fermentation were measured residual sugar amount in fermentation material after 10 days, when residual sugar amount is less than 5g/L, leavening temperature were reduced to 16-20 ℃, standing, then obtained fermentation liquid through the fermentation of 40-60 days; Fermentation liquid is filtered and obtains fermentating wine with flame filter press; At 88 ℃ of temperature, the wine liquid after filtering is carried out to pasteurization and after 25 minutes, prepare RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine.RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine after sterilization, dress altar can be preserved more than 1 year;
Prepared RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, ammonia nitrogen content is up to 0.7-1.5g/L, and anti-oxidant activity is equivalent to 0.15-0.3g/L vitamins C, and alcoholic strength is up to 14%, sugar degree is low to moderate 0.7-2.0g/L, and sensory evaluation is limpid transparent glossy, fresh refreshing, mellow, wine body is coordinated, and mouthfeel is good.
Beneficial effect is: it is that raw material ferments that the present invention adopts black glutinous rice and RHIIZOMA DIOSCOREAE from Henan of China, and black glutinous rice has the title of " medicine-valley ", because it contains abundant nutrition, has good tonic effect, therefore by people, is called " rice of enriching blood ", " long-lived rice ".The food that the black glutinous rice of take is made as main raw material, more has obvious medical effect; The inventive method is fermented for the leaven of the special preparation of mixture of pretreated black glutinous rice and RHIIZOMA DIOSCOREAE from Henan of China, and has added aspartic protease therein, and under the effect of aspartic protease, microorganism more easily utilizes organism wherein, is fermented into wine; In fermentation, after one day, add yellow rice wine active dry yeast liquid, the joining day is appropriate again, and empirical tests adds prepared RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine at this moment, and wine body is coordinated, and mouthfeel is good; Technique pre-treatment of the present invention and follow-up fermenting procedure combine, prepared RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, and ammonia nitrogen content is up to 0.7-1.5g/L, anti-oxidant activity is equivalent to 0.15-0.3g/L vitamins C, and alcoholic strength is up to 14%, and sugar degree is low to moderate 0.7-2.0g/L, sensory evaluation is limpid transparent glossy, fresh refreshing, mellow, there is foster stomach, improve memory, delay senility, preventing hypertension, diabetes, cardiovascular disorder, improves many effects such as immunity of organisms.
Embodiment
A production method for RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, its concrete production method comprises the following steps:
Step 1, choose individual completely, unabroken RHIIZOMA DIOSCOREAE from Henan of China, washes away surperficial foreign material with clear water; After the RHIIZOMA DIOSCOREAE from Henan of China cleaning up is soaked for 6-12 hour in the water of 15-30 ℃, take out and be cut into segment, add its quality 5-10 water doubly in pressure kettle, to boil 25-30min, after finishing, be cooled to room temperature, standby;
Step 2, to get its quality be that the black glutinous rice doubly of 0.5-1.5 of RHIIZOMA DIOSCOREAE from Henan of China quality soaks after 6-12 hour and takes out in the water of 15-30 ℃, adds the water with black glutinous rice equal quality; In pressure kettle, boil after 25-30min, be cooled to room temperature, standby;
Step 3, to well-done RHIIZOMA DIOSCOREAE from Henan of China, add middle water and be broken into slurries, to add the mass ratio of water and RHIIZOMA DIOSCOREAE from Henan of China be 1:1; In the RHIIZOMA DIOSCOREAE from Henan of China slurry of accomplishing fluently, add α-amylase, at 80-100 ℃, be incubated 1-2 hour, make it the enzymolysis that liquefies, obtain enzymolysis rear slurry, standby;
Step 4, steamed black glutinous rice is joined to step 3 in the enzymolysis rear slurry of enzymolysis, after mixing, add leaven and aspartic protease; After again mixing, at the temperature of 26-30 ℃, ferment 10 days, in fermenting process, drive rake two to four time to fermentation material first 5 day every day, and it is mixed again, and the carbonic acid gas producing is discharged in time, drives rake one latter 5 day every day to secondary;
The add-on of described leaven is the 0.86-2.415% of enzymolysis rear slurry quality, and the add-on of described aspartic protease is the 0.01-0.015% of enzymolysis rear slurry quality;
The preparation method of described leaven is: take 10-15g wheat bran, pack in 250mL Erlenmeyer flask, adding its quality is the water of wheat bran quality 65-70%, mix, 121 ℃ of autoclaving 40min, are cooled to after room temperature, with transfering loop, from the slant strains of aspergillus oryzae, head mold and aspergillus niger, taking out successively 5-8 ring packs in Erlenmeyer flask, shake up, with eight layers of gauze sealing, be placed in 30 ℃ of biochemical cultivation case constant temperature culture, after cultivating one day, add yellow rice wine active dry yeast liquid, shaking flask, mixes; When cultivating 2-3 days, mycelia naked eyes are visible, and when wheat bran is connected to a monoblock, Erlenmeyer flask are inverted, and make a sort of quyi for bottle bottom fully contact oxygen, promote growth, produce spore; While cultivating 3-4 days, the basic growth and maturity of the sort of quyi, under aseptic condition, pulverize knee-piece, pack in the kraft bag of 121 ℃ of autoclaving 30min sealing into; Put it into 40 ℃ of freeze-day with constant temperature 1-2 days in thermostatic drying chamber, rear rising temperature to 45 ℃.Continue dry 1-2 days, can make leaven, cryopreservation;
The add-on of described yellow rice wine active dry yeast liquid is the 0.1-0.4% of material total mass in Erlenmeyer flask;
The preparation method of described yellow rice wine active dry yeast liquid is that by yellow rice wine special active dry yeast, adding mass concentration is in 1% sucrose water, at the temperature of 35-40 ℃, after water-bath 25-30 minute, is yellow rice wine active dry yeast liquid; In yellow rice wine active dry yeast and sucrose water, mass ratio is 1:10.
Step 5, fermentation were measured residual sugar amount in fermentation material after 10 days, when residual sugar amount is less than 5g/L, leavening temperature were reduced to 16-20 ℃, standing, then obtained fermentation liquid through the fermentation of 40-60 days; Fermentation liquid is filtered and obtains fermentating wine with flame filter press; At 88 ℃ of temperature, the wine liquid after filtering is carried out to pasteurization and after 25 minutes, prepare RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine.RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine after sterilization, dress altar can be preserved more than 1 year;
Prepared RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, ammonia nitrogen content is up to 0.7-1.5g/L, and anti-oxidant activity is equivalent to 0.15-0.3g/L vitamins C, and alcoholic strength is up to 14%, sugar degree is low to moderate 0.7-2.0g/L, and sensory evaluation is limpid transparent glossy, fresh refreshing, mellow, wine body is coordinated, and mouthfeel is good.
embodiment 1
A production method for RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, its concrete production method comprises the following steps:
Step 1, choose individual completely, unabroken RHIIZOMA DIOSCOREAE from Henan of China, washes away surperficial foreign material with clear water; After the RHIIZOMA DIOSCOREAE from Henan of China cleaning up is soaked for 6 hours in the water of 15 ℃, take out and be cut into segment, add the water of 5 times of its quality in pressure kettle, to boil 25min, after finishing, be cooled to room temperature, standby;
Step 2, to get its quality be that the black glutinous rice of 1.5 times of RHIIZOMA DIOSCOREAE from Henan of China quality soaks after 6-12 hour and takes out in the water of 15-30 ℃, adds the water with black glutinous rice equal quality; In pressure kettle, boil after 25-30min, be cooled to room temperature, standby;
Step 3, to well-done RHIIZOMA DIOSCOREAE from Henan of China, add middle water and be broken into slurries, to add the mass ratio of water and RHIIZOMA DIOSCOREAE from Henan of China be 1:1; In the RHIIZOMA DIOSCOREAE from Henan of China slurry of accomplishing fluently, add α-amylase, at 80 ℃, be incubated 1 hour, make it the enzymolysis that liquefies, obtain enzymolysis rear slurry, standby;
Step 4, steamed black glutinous rice is joined to step 3 in the enzymolysis rear slurry of enzymolysis, after mixing, add leaven and aspartic protease; After again mixing, at the temperature of 26 ℃, ferment 10 days, in fermenting process, drive rake two to four time to fermentation material first 5 day every day, and it is mixed again, and the carbonic acid gas producing is discharged in time, drives rake one latter 5 day every day to secondary;
The add-on of described leaven is 0.86 of enzymolysis rear slurry quality, and the add-on of described aspartic protease is 0.01% of enzymolysis rear slurry quality;
The preparation method of described leaven is: take 10g wheat bran, pack in 250mL Erlenmeyer flask, adding its quality is the water of wheat bran quality 65%, mix, 121 ℃ of autoclaving 40min, are cooled to after room temperature, with transfering loop, from the slant strains of aspergillus oryzae, head mold and aspergillus niger, taking out successively 5 rings packs in Erlenmeyer flask, shake up, with eight layers of gauze sealing, be placed in 30 ℃ of biochemical cultivation case constant temperature culture, after cultivating one day, add yellow rice wine active dry yeast liquid, shaking flask, mixes; When cultivating 2 days, mycelia naked eyes are visible, and when wheat bran is connected to a monoblock, Erlenmeyer flask are inverted, and make a sort of quyi for bottle bottom fully contact oxygen, promote growth, produce spore; While cultivating 3 days, the basic growth and maturity of the sort of quyi, under aseptic condition, pulverize knee-piece, pack in the kraft bag of 121 ℃ of autoclaving 30min sealing into; Put it in thermostatic drying chamber 40 ℃ of freeze-day with constant temperature 1 day, rear rising temperature to 45 ℃.Continue dry 1 day, can make leaven, cryopreservation;
The add-on of described yellow rice wine active dry yeast liquid is 0.1% of the interior material total mass of Erlenmeyer flask;
The preparation method of described yellow rice wine active dry yeast liquid is, by yellow rice wine special active dry yeast, adding mass concentration is in 1% sucrose water, and at the temperature of 35 ℃, water-bath, after 25 minutes, is yellow rice wine active dry yeast liquid; In yellow rice wine active dry yeast and sucrose water, mass ratio is 1:10.
Step 5, fermentation were measured residual sugar amount in fermentation material after 10 days, when residual sugar amount is less than 5g/L, leavening temperature were reduced to 16 ℃, standing, then obtained fermentation liquid through the fermentation of 40 days; Fermentation liquid is filtered and obtains fermentating wine with flame filter press; At 88 ℃ of temperature, the wine liquid after filtering is carried out to pasteurization and after 25 minutes, prepare RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine.RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine after sterilization, dress altar can be preserved more than 1 year;
Prepared RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, ammonia nitrogen content is up to 0.7g/L, and anti-oxidant activity is equivalent to 0.15g/L vitamins C, and alcoholic strength is up to 14%, and sugar degree is low to moderate 0.7g/L, and sensory evaluation is limpid transparent glossy, and fresh refreshing, mellow, wine body is coordinated, and mouthfeel is good.
embodiment 2
A production method for RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, its concrete production method comprises the following steps:
Step 1, choose individual completely, unabroken RHIIZOMA DIOSCOREAE from Henan of China, washes away surperficial foreign material with clear water; After the RHIIZOMA DIOSCOREAE from Henan of China cleaning up is soaked for 12 hours in the water of 30 ℃, take out and be cut into segment, add the water of 10 times of its quality in pressure kettle, to boil 30min, after finishing, be cooled to room temperature, standby;
Step 2, to get its quality be that the black glutinous rice of 0.5 times of RHIIZOMA DIOSCOREAE from Henan of China quality soaks after 6-12 hour and takes out in the water of 15-30 ℃, adds the water with black glutinous rice equal quality; In pressure kettle, boil after 25-30min, be cooled to room temperature, standby;
Step 3, to well-done RHIIZOMA DIOSCOREAE from Henan of China, add middle water and be broken into slurries, to add the mass ratio of water and RHIIZOMA DIOSCOREAE from Henan of China be 1:1; In the RHIIZOMA DIOSCOREAE from Henan of China slurry of accomplishing fluently, add α-amylase, at 100 ℃, be incubated 2 hours, make it the enzymolysis that liquefies, obtain enzymolysis rear slurry, standby;
Step 4, steamed black glutinous rice is joined to step 3 in the enzymolysis rear slurry of enzymolysis, after mixing, add leaven and aspartic protease; After again mixing, at the temperature of 30 ℃, ferment 10 days, in fermenting process, drive rake two to four time to fermentation material first 5 day every day, and it is mixed again, and the carbonic acid gas producing is discharged in time, drives rake one latter 5 day every day to secondary;
The add-on of described leaven is 2.415% of enzymolysis rear slurry quality, and the add-on of described aspartic protease is 0.015% of enzymolysis rear slurry quality;
The preparation method of described leaven is: take 15g wheat bran, pack in 250mL Erlenmeyer flask, adding its quality is the water of wheat bran quality 70%, mix, 121 ℃ of autoclaving 40min, are cooled to after room temperature, with transfering loop, from the slant strains of aspergillus oryzae, head mold and aspergillus niger, taking out successively 8 rings packs in Erlenmeyer flask, shake up, with eight layers of gauze sealing, be placed in 30 ℃ of biochemical cultivation case constant temperature culture, after cultivating one day, add yellow rice wine active dry yeast liquid, shaking flask, mixes; When cultivating 3 days, mycelia naked eyes are visible, and when wheat bran is connected to a monoblock, Erlenmeyer flask are inverted, and make a sort of quyi for bottle bottom fully contact oxygen, promote growth, produce spore; While cultivating 4 days, the basic growth and maturity of the sort of quyi, under aseptic condition, pulverize knee-piece, pack in the kraft bag of 121 ℃ of autoclaving 30min sealing into; Put it in thermostatic drying chamber 40 ℃ of freeze-day with constant temperature 2 days, rear rising temperature to 45 ℃.Continue dry 2 days, can make leaven, cryopreservation;
The add-on of described yellow rice wine active dry yeast liquid is 0.4% of the interior material total mass of Erlenmeyer flask;
The preparation method of described yellow rice wine active dry yeast liquid is, by yellow rice wine special active dry yeast, adding mass concentration is in 1% sucrose water, and at the temperature of 40 ℃, water-bath, after 30 minutes, is yellow rice wine active dry yeast liquid; In yellow rice wine active dry yeast and sucrose water, mass ratio is 1:10.
Step 5, fermentation were measured residual sugar amount in fermentation material after 10 days, when residual sugar amount is less than 5g/L, leavening temperature were reduced to 20 ℃, standing, then obtained fermentation liquid through the fermentation of 60 days; Fermentation liquid is filtered and obtains fermentating wine with flame filter press; At 88 ℃ of temperature, the wine liquid after filtering is carried out to pasteurization and after 25 minutes, prepare RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine.RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine after sterilization, dress altar can be preserved more than 1 year;
Prepared RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, ammonia nitrogen content is up to 1.5g/L, and anti-oxidant activity is equivalent to 0.3g/L vitamins C, and alcoholic strength is up to 14%, and sugar degree is low to moderate 2.0g/L, and sensory evaluation is limpid transparent glossy, and fresh refreshing, mellow, wine body is coordinated, and mouthfeel is good.
embodiment 3
A production method for RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, its concrete production method comprises the following steps:
Step 1, choose individual completely, unabroken RHIIZOMA DIOSCOREAE from Henan of China, washes away surperficial foreign material with clear water; After the RHIIZOMA DIOSCOREAE from Henan of China cleaning up is soaked for 10 hours in the water of 20 ℃, take out and be cut into segment, add the water of 8 times of its quality in pressure kettle, to boil 28min, after finishing, be cooled to room temperature, standby;
Step 2, to get its quality be that the black glutinous rice of 1.2 times of RHIIZOMA DIOSCOREAE from Henan of China quality soaks after 6-12 hour and takes out in the water of 15-30 ℃, adds the water with black glutinous rice equal quality; In pressure kettle, boil after 25-30min, be cooled to room temperature, standby;
Step 3, to well-done RHIIZOMA DIOSCOREAE from Henan of China, add middle water and be broken into slurries, to add the mass ratio of water and RHIIZOMA DIOSCOREAE from Henan of China be 1:1; In the RHIIZOMA DIOSCOREAE from Henan of China slurry of accomplishing fluently, add α-amylase, at 90 ℃, be incubated 1.5 hours, make it the enzymolysis that liquefies, obtain enzymolysis rear slurry, standby;
Step 4, steamed black glutinous rice is joined to step 3 in the enzymolysis rear slurry of enzymolysis, after mixing, add leaven and aspartic protease; After again mixing, at the temperature of 28 ℃, ferment 10 days, in fermenting process, drive rake two to four time to fermentation material first 5 day every day, and it is mixed again, and the carbonic acid gas producing is discharged in time, drives rake one latter 5 day every day to secondary;
The add-on of described leaven is 1.523% of enzymolysis rear slurry quality, and the add-on of described aspartic protease is 0.012% of enzymolysis rear slurry quality;
The preparation method of described leaven is: take 12g wheat bran, pack in 250mL Erlenmeyer flask, adding its quality is the water of wheat bran quality 68%, mix, 121 ℃ of autoclaving 40min, are cooled to after room temperature, with transfering loop, from the slant strains of aspergillus oryzae, head mold and aspergillus niger, taking out successively 7 rings packs in Erlenmeyer flask, shake up, with eight layers of gauze sealing, be placed in 30 ℃ of biochemical cultivation case constant temperature culture, after cultivating one day, add yellow rice wine active dry yeast liquid, shaking flask, mixes; When cultivating 2 days, mycelia naked eyes are visible, and when wheat bran is connected to a monoblock, Erlenmeyer flask are inverted, and make a sort of quyi for bottle bottom fully contact oxygen, promote growth, produce spore; While cultivating 4 days, the basic growth and maturity of the sort of quyi, under aseptic condition, pulverize knee-piece, pack in the kraft bag of 121 ℃ of autoclaving 30min sealing into; Put it in thermostatic drying chamber 40 ℃ of freeze-day with constant temperature 2 days, rear rising temperature to 45 ℃.Continue dry 2 days, can make leaven, cryopreservation;
The add-on of described yellow rice wine active dry yeast liquid is 0.3% of the interior material total mass of Erlenmeyer flask;
The preparation method of described yellow rice wine active dry yeast liquid is, by yellow rice wine special active dry yeast, adding mass concentration is in 1% sucrose water, and at the temperature of 38 ℃, water-bath, after 28 minutes, is yellow rice wine active dry yeast liquid; In yellow rice wine active dry yeast and sucrose water, mass ratio is 1:10.
Step 5, fermentation were measured residual sugar amount in fermentation material after 10 days, when residual sugar amount is less than 5g/L, leavening temperature were reduced to 18 ℃, standing, then obtained fermentation liquid through the fermentation of 50 days; Fermentation liquid is filtered and obtains fermentating wine with flame filter press; At 88 ℃ of temperature, the wine liquid after filtering is carried out to pasteurization and after 25 minutes, prepare RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine.RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine after sterilization, dress altar can be preserved more than 1 year;
Prepared RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, ammonia nitrogen content is up to 1.2g/L, and anti-oxidant activity is equivalent to 0.25g/L vitamins C, and alcoholic strength is up to 14%, and sugar degree is low to moderate 1.5g/L, and sensory evaluation is limpid transparent glossy, and fresh refreshing, mellow, wine body is coordinated, and mouthfeel is good.
Claims (6)
1. a production method for RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, is characterized in that: its concrete production method is:
Step 1, the RHIIZOMA DIOSCOREAE from Henan of China cleaning up is soaked in the water of 15-30 ℃ after 6-12 hour, take out and be cut into segment, add its quality 5-10 water doubly in pressure kettle, to boil 25-30min, after finishing, be cooled to room temperature, standby;
Step 2, to get its quality be that the black glutinous rice doubly of 0.5-1.5 of RHIIZOMA DIOSCOREAE from Henan of China quality soaks after 6-12 hour and takes out in the water of 15-30 ℃, adds the water with black glutinous rice equal quality; In pressure kettle, boil after 25-30min, be cooled to room temperature, standby;
Step 3, to well-done RHIIZOMA DIOSCOREAE from Henan of China, add middle water and be broken into slurries, to add the mass ratio of water and RHIIZOMA DIOSCOREAE from Henan of China be 1:1; In the RHIIZOMA DIOSCOREAE from Henan of China slurry of accomplishing fluently, add α-amylase, at 80-100 ℃, be incubated 1-2 hour, make it the enzymolysis that liquefies, obtain enzymolysis rear slurry, standby;
Step 4, steamed black glutinous rice is joined to step 3 in the enzymolysis rear slurry of enzymolysis, after mixing, add leaven and aspartic protease; After again mixing, at the temperature of 26-30 ℃, ferment 10 days, in fermenting process, drive rake two to four time to fermentation material first 5 day every day, and it is mixed again, and the carbonic acid gas producing is discharged in time, drives rake one latter 5 day every day to secondary;
The add-on of described leaven is the 0.86-2.415% of enzymolysis rear slurry quality, and the add-on of described aspartic protease is the 0.01-0.015% of enzymolysis rear slurry quality;
Step 5, fermentation were measured residual sugar amount in fermentation material after 10 days, when residual sugar amount is less than 5g/L, leavening temperature were reduced to 16-20 ℃, standing, then obtained fermentation liquid through the fermentation of 40-60 days; Fermentation liquid is filtered and obtains fermentating wine with flame filter press; At 88 ℃ of temperature, the wine liquid after filtering is carried out to pasteurization and after 25 minutes, prepare RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine.
2. the production method of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine as claimed in claim 1, is characterized in that: described aspartic protease, enzyme work is 50,000 U/g.
3. the production method of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine as claimed in claim 1, it is characterized in that: the preparation method of described leaven is: take 10-15g wheat bran, pack in 250mL Erlenmeyer flask, the water that adds wheat bran quality 65-70%, mix, 121 ℃ of autoclaving 40min, be cooled to after room temperature, with transfering loop, from the slant strains of aspergillus oryzae, head mold and aspergillus niger, take out successively 5-8 ring and pack in Erlenmeyer flask, shake up, with gauze, seal, be placed in 30 ℃ of biochemical cultivation case constant temperature culture, after cultivating one day, add yellow rice wine active dry yeast liquid, shaking flask, mixes; Be cultured to 2-3 days, mycelia naked eyes are visible, and when wheat bran is connected to a monoblock, Erlenmeyer flask are inverted, and make a sort of quyi for bottle bottom fully contact oxygen; Be cultured to after 3-4 days, under aseptic condition, knee-piece pulverized, in the kraft bag after sterilizing, sealing; Then put into 40 ℃ of freeze-day with constant temperature 1-2 days of thermostatic drying chamber, then the temperature to 45 ℃ that raises; Continue dry 1-2 days, can make leaven, cryopreservation; The add-on of described yellow rice wine active dry yeast liquid is the 0.1-0.4% of material total mass in Erlenmeyer flask.
4. the production method of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine as claimed in claim 1, it is characterized in that: the preparation method of described yellow rice wine active dry yeast liquid is: it is in 1% sucrose water that yellow rice wine active dry yeast is added to mass concentration, at the temperature of 35-40 ℃, after water-bath 25-30 minute, be yellow rice wine special active dry yeast liquid, in yellow rice wine active dry yeast and sucrose water, mass ratio is 1:10.
5. the production method of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine as described in right claim 3, is characterized in that: described with gauze sealing, gauze is 8 layers.
6. the prepared RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine of the production method of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine as claimed in claim 1, it is characterized in that: its ammonia nitrogen content is up to 0.7-1.5g/L, anti-oxidant activity is equivalent to 0.15-0.3g/L vitamins C, and alcoholic strength is up to 14%, and sugar degree is low to moderate 0.7-2.0g/L.
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