CN104059843A - Preparation method of grape seed fermented rice wine - Google Patents

Abstract

The invention discloses a preparation method of a grape seed fermented rice wine. The method comprises the following steps: 1. grape seed powder: (1) pretreatment of grape seed; (2) low-temperature baking; (3) grinding; 2. glutinous rice: (1) pretreatment of glutinous rice; (2) steaming; (3) cooling; 3. rice wine: (1) early fermentation of grape seed powder, steamed glutinous rice, edible red koji and distilled water (the ratio of the rice to the grape seed powder to the monscuspurpureus is 8:2:1, the rice, grape seed powder and monscuspurpureus are generally called dry matters, and the ratio of the distilled water to the dry matters is 1:1); (2) later fermentation of filtrate (gauze filtration) and activated alcohol yeast (accounting 0.1-0.5% of the total mass) to generate alcohol; and 4. blending: 80-85% of raw juice (grape seed powder fermented wine raw liquor), 0.5-1.0% of grape condensed juice (fresh grape condensed juice), 0.1-0.5% of citric acid and 6-8% of sucrose (the ratio of the sweetening agent to the sucrose is 1:10). The detection proves that the proanthocyanidin content in the grape seed wine is 64.45% higher than that in the commercially available wine.

Description

A kind of preparation method of Semen Vitis viniferae fermentation rice wine

Technical field

The present invention relates to a kind of preparation method of Semen Vitis viniferae fermentation rice wine.

Background technology

Present stage produces in grape wine process and can produce a large amount of Semen Vitis viniferaes, and in these Semen Vitis viniferaes, contain a large amount of pycnogenolss, caused the very large wasting of resources, and utilize biological fermentation process to utilize well Semen Vitis viniferae waste material in the process of making grape wine as the raw material of this product, can reduce costs and accomplish the utilization again of refuse, the method itself that improves the extraction yield fermentation of the pycnogenols in Semen Vitis viniferae has the function that low-carbon (LC) cost is low.Do not find to make at present the relevant report of Semen Vitis viniferae rice wine, the making of other rice wine is all also from zymamsis step.

Summary of the invention

The present invention is intended to overcome the deficiencies in the prior art, and a kind of preparation method of Semen Vitis viniferae fermentation rice wine is provided, and the fertilizer Semen Vitis viniferae making full use of in Production of Wine process is produced the edible rice wine that a kind of procyanidin content is higher, strengthens the oxidation-resistance of human body.

In order to achieve the above object, technical scheme provided by the invention is:

The making method of described Semen Vitis viniferae fermentation rice wine comprises the following steps:

(1) cleaned Semen Vitis viniferae is placed in loft drier air-dry, setting loft drier temperature is that 55 ℃～58 ℃ (being no more than 60 ℃) dry the temperature inside the box are controlled at below 60 ℃; By the slight heating 3～5min under 55 ℃～58 ℃ (can make the too high pycnogenols that causes of local temperature decompose higher than 60 ℃, cause content to reduce) conditions in microwave oven of the Semen Vitis viniferae after air-dry, then pulverize, obtain Semen Vitis viniferae powder;

(2) rice after boiling, Semen Vitis viniferae powder and monascin are mixed in water after in 25～28 ℃ of condition bottom fermentation 7～8d; By fermented liquid filtered through gauze, obtain rice wine Normal juice; Wherein, the rice after boiling, Semen Vitis viniferae powder, monascin three's mass ratio is 8:2:1; Rice after boiling, Semen Vitis viniferae powder, monascin three are referred to as to dry-matter, and the mass ratio of dry-matter and water is 1:1～1.2;

(3) Vitis Amurensis is mixed with sulfurous acid, or add in rice wine Normal juice after distillery yeast is mixed with sulfurous acid, in room temperature (25～28 ℃) condition bottom fermentation 9～10d, obtain Semen Vitis viniferae powder fermentation rice wine stoste; Wherein, the addition of sulfurous acid is 55～65ppm, preferably 60ppm; In the mixed solution of Vitis Amurensis and sulfurous acid, the mass percent concentration of Vitis Amurensis is 10%; In the mixed solution of distillery yeast and sulfurous acid, the mass percent of distillery yeast is 0.1%～0.5%;

(4) Semen Vitis viniferae powder fermentation rice wine stoste, grape inspissated juice, citric acid and sucrose are deployed into Semen Vitis viniferae fermentation rice wine; In Semen Vitis viniferae fermentation rice wine, the mass percent of each material is as follows: Semen Vitis viniferae powder fermentation rice wine stoste 80%～85%, grape inspissated juice 0.5%～1.0%, citric acid 0.1%～0.5%, sucrose 6%～8%., all the other are water.

Preferably, in described sucrose, contain sweeting agent, the mass ratio of sweeting agent and sucrose is 1:8～10, preferably 1:10.

Below the invention will be further described:

(1) processing of Semen Vitis viniferae

1. select materials

Semen Vitis viniferae is placed on clean experiment table, carefully chooses the impurity such as stone that take out the inside, and select the large full Semen Vitis viniferae of grain as experiment starting material.

2. clean

Semen Vitis viniferae is contained in container, and cleaned with clear running water, can not rub, scavenging period can not be over three minutes.

3. dry, air-dry

Cleaned clean Semen Vitis viniferae is placed in to baking tray and evenly arranges, put into thermostatic drying chamber and be dried and open air blast button, Temperature Setting is at 55 ℃, and the temperature in assurance loft drier is all the time lower than 60 ℃.In air drying process, can stir to accelerate air-dry in good time.

4. baking

Semen Vitis viniferae is put into plastic beaker and in the heating of microwave oven mild or moderate, with separating frozen ground fire temperature, within five minutes, to Semen Vitis viniferae, send and fry melon seeds fragrance, till beaker mouth has a small amount of water vapour.

5. cooling

The Semen Vitis viniferae curing is at room temperature cooling.

6. pulverize

Semen Vitis viniferae is pulverized in pulverizer 30 seconds to 1 minute, weighed m=520g.

(2) fermentation of rice wine

1. steamed rice

After aromatic glutinous rice is clean with clear water rinsing, boiling becomes dry rice grain rice grain lax and not stiff.

2. heat-preservation fermentation

The rice cooking is laid on the baking tray of cleaning sterile coolingly, after the ratio that guarantees rice and edible red colouring agent for food, also used as a Chinese medicine is 8:1, takes and eat red colouring agent for food, also used as a Chinese medicine m=260g.Get the built-in 250mL distilled water of 500mL triangular pyramidal bottle of a cleaning, at 119.5 ℃, sterilizing is 15 minutes, after sterilizing completes, be cooled to below 28 ℃, the distilled water of edible red colouring agent for food, also used as a Chinese medicine and sterilizing is stirred, by Semen Vitis viniferae powder, the edible red colouring agent for food, also used as a Chinese medicine solution that is dissolved in water stirs layer by layer, is adding wherein the 1050g distilled water (rice cooking: Semen Vitis viniferae powder: monascin three weight ratio=8:2:1; The rice cooking, Semen Vitis viniferae powder, monascin are referred to as dry-matter, the mass ratio=1:1 of dry-matter and distilled water) ferment at constant temperature one week at 25 ℃.

3. zymamsis

Open the bung of sealing, obviously have vinasse taste with light chocolate flavor, the long mould that has mould and also have several a little bigger whites in surface, lifts the first layer with grafter gently, and completely, the bucket that tilts a little can be heard the sound that bubble breaks to the material fermentation at the bottom of bacterial layer.

The beaker that accurately takes Vitis Amurensis m=210.58g (as the substitute of distillery yeast, distillery yeast inoculum size is 0.1%～0.5%) and be placed in clean sterilizing thaws stand-by.

With the 1mL transfer pipet of the bacterium of having gone out, accurately measure 0.558mL (0.56mL) sulfurous acid, mix stand-by (amount that adds sulfurous acid is 60ppm) with 2000g distilled water.

Until Vitis Amurensis thaws when complete, smashed to pieces and mixed with distilled water sulfurous acid solution, adding in bucket and evenly carry out zymamsis with bucket contents stirred, adding total amount of liquid to account for 23.8% of prior fermentation liquid, seal bucket.

4. venting

After fermentation 3d, lift gently preservative film vented exhaust several minutes (general 2～3min), then sealing and fermenting (bucket is placed in to original position)

5. filter clarification

After fermentation 7d, there is uniform protuberance vesicle on fermented liquid surface.The filter cloth of taking boiling water blanching filters and discards thick substances sedimentation 24 hours in bucket, pours out supernatant liquor and uses clean filter-cloth filtering sedimentation again, operate continuously three times

6. sterilizing

Clear liquor is placed in to 55 ℃ of hot water to be heated sterilization half an hour and obtains fermented wine stoste.

(3) allotment of wine liquid

Allotment: the former liquid hold-up 80%～85% of Semen Vitis viniferae powder fermentation rice wine, grape inspissated juice (commercially available new fresh grape inspissated juice) 0.5%～1.0%, citric acid 0.1%～0.5%, sucrose 6%～8% is (in sucrose, sweeting agent: sucrose=1:10), all the other are distilled water.(above-mentioned degree is mass percentage content)

(4) content of pycnogenols

Now in commercially available grape wine, the content of pycnogenols is up to 273.03mg/100mL, and method is extracted and the content Schwellenwert of the pycnogenols that retains is 436.593mg/100mL by fermentation, higher by 64.45% than the pycnogenols in commercially available grape wine.

Below the content (table 1) of pycnogenols in commercially available grape wine:

Table 1

Compared with prior art, its procyanidin content of rice wine that the inventive method is produced is than high at least one times more than of commercially available grape wine.Practicality of the present invention is very strong, and before experiment, by low-grade fever (temperature is lower than 60 ℃), Semen Vitis viniferae is given out Semen Vitis viniferae to have chocolate peat-reek.

Embodiment

Embodiment 1

The making method of described Semen Vitis viniferae fermentation rice wine comprises the following steps:

(1) cleaned Semen Vitis viniferae is placed in loft drier air-dry, sets loft drier temperature and be 55 ℃ and dry the temperature inside the box and be controlled at below 60 ℃; Semen Vitis viniferae after air-dry is slightly heated in microwave oven to 5min under 60 ℃ of conditions, then pulverize, obtain Semen Vitis viniferae powder;

(2) rice after boiling, Semen Vitis viniferae powder and monascin are mixed in water after in 25 ℃ of bottom fermentation 7d; By fermented liquid filtered through gauze, obtain rice wine Normal juice; Wherein, the rice after boiling, Semen Vitis viniferae powder, monascin three's mass ratio is 8:2:1; Rice after boiling, Semen Vitis viniferae powder, monascin three are referred to as to dry-matter, and the mass ratio of dry-matter and water is 1:1;

(3) Vitis Amurensis is mixed with sulfurous acid, or add in rice wine Normal juice after distillery yeast is mixed with sulfurous acid, in 25 ℃ of bottom fermentation 10d, obtain Semen Vitis viniferae powder fermentation rice wine stoste; Wherein, the addition of sulfurous acid is 60ppm; In the mixed solution of Vitis Amurensis and sulfurous acid, the mass percent concentration of Vitis Amurensis is 10%; In the mixed solution of distillery yeast and sulfurous acid, the mass percent of distillery yeast is 0.1%～0.5%.

(4) Semen Vitis viniferae powder fermentation rice wine stoste, grape inspissated juice, citric acid and sucrose are deployed into Semen Vitis viniferae fermentation rice wine; In Semen Vitis viniferae fermentation rice wine, the mass percent of each material is as follows: Semen Vitis viniferae powder fermentation rice wine stoste 80%～85%, grape inspissated juice 0.5%～1.0%, citric acid 0.1%～0.5%, sucrose 6%～8%., all the other are water.

Wherein, in described sucrose, contain sweeting agent, the mass ratio of sweeting agent and sucrose is 1:8～10.

Claims (2)

1. a making method for Semen Vitis viniferae fermentation rice wine, is characterized in that, described in comprise the following steps:

(1) cleaned Semen Vitis viniferae is placed in loft drier air-dry, sets loft drier temperature and be 55 ℃～58 ℃ and dry the temperature inside the box and be controlled at below 60 ℃; Semen Vitis viniferae after air-dry is slightly heated in microwave oven to 3～5min under 55 ℃～58 ℃ conditions, then pulverize, obtain Semen Vitis viniferae powder;

(2) rice after boiling, Semen Vitis viniferae powder and monascin are mixed in water after in 25～28 ℃ of condition bottom fermentation 7～8d; By fermented liquid filtered through gauze, obtain rice wine Normal juice; Wherein, the rice after boiling, Semen Vitis viniferae powder, monascin three's mass ratio is 8:2:1; Rice after boiling, Semen Vitis viniferae powder, monascin three are referred to as to dry-matter, and the mass ratio of dry-matter and water is 1:1～1.2;

(3) Vitis Amurensis is mixed with sulfurous acid, or add in rice wine Normal juice after distillery yeast is mixed with sulfurous acid, in room temperature condition bottom fermentation 9～10d, obtain Semen Vitis viniferae powder fermentation rice wine stoste; Wherein, the addition of sulfurous acid is 55～65ppm; In the mixed solution of Vitis Amurensis and sulfurous acid, the mass percent concentration of Vitis Amurensis is 10%; In the mixed solution of distillery yeast and sulfurous acid, the mass percent of distillery yeast is 0.1%～0.5%;

(4) Semen Vitis viniferae powder fermentation rice wine stoste, grape inspissated juice, citric acid and sucrose are deployed into Semen Vitis viniferae fermentation rice wine; In Semen Vitis viniferae fermentation rice wine, the mass percent of each material is as follows: Semen Vitis viniferae powder fermentation rice wine stoste 80%～85%, grape inspissated juice 0.5%～1.0%, citric acid 0.1%～0.5%, sucrose 6%～8%., all the other are water.

2. the method for claim 1, is characterized in that, in described sucrose, contains sweeting agent, and the mass ratio of sweeting agent and sucrose is 1:8～10.