CN104059843B - A kind of preparation method of Semen Vitis viniferae fermentation rice wine - Google Patents
A kind of preparation method of Semen Vitis viniferae fermentation rice wine Download PDFInfo
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- CN104059843B CN104059843B CN201410335708.2A CN201410335708A CN104059843B CN 104059843 B CN104059843 B CN 104059843B CN 201410335708 A CN201410335708 A CN 201410335708A CN 104059843 B CN104059843 B CN 104059843B
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Abstract
The invention discloses the making method of a kind of Semen Vitis viniferae fermentation rice wine, comprise the following steps: the pre-treatment of 1 Semen Vitis viniferae powder (1) Semen Vitis viniferae; (2) low-temperature bake; (3) to pulverize the pre-treatment of 2 glutinous rice (1) glutinous rice; (2) boiling; (3) spreading for cooling; 3 rice wine (1) Semen Vitis viniferae powder+glutinous rice+edible red colouring agent for food, also used as a Chinese medicine+distilled water (rice: Semen Vitis viniferae powder: monascin=8:2:1, rice, Semen Vitis viniferae powder, monascin are referred to as dry-matter, distilled water: dry-matter=1:1), prior fermentation; (2) filtrate (filtered through gauze)+activation distillery yeast (distillery yeast add-on is 0.1% ~ 0.5% of total mass), later stage fermentation produces alcohol; 4 allotments: Normal juice (Semen Vitis viniferae powder fermented wine stoste) content 80% ~ 85%, grape inspissated juice (new fresh grape inspissated juice) 0.5% ~ 1.0%, citric acid 0.1% ~ 0.5%, sucrose 6% ~ 8% (sweeting agent: sucrose=1:10).Procyanidin content after measured in Semen Vitis viniferae wine is than exceeding 64.45% in commercial glucose wine.
Description
Technical field
The present invention relates to the preparation method of a kind 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 containing a large amount of pycnogenolss in these Semen Vitis viniferaes, cause the very large wasting of resources, and utilize biological fermentation process to utilize the Semen Vitis viniferae waste material in the process of making grape wine as the raw material of this product well, can reduce costs and accomplish the utilization again of refuse, the method itself improving the extraction yield fermentation of the pycnogenols in Semen Vitis viniferae has the low function of low-carbon (LC) cost.Do not find the relevant report making Semen Vitis viniferae rice wine at present, the making of other rice wine is also all from zymamsis step.
Summary of the invention
The present invention is intended to overcome the deficiencies in the prior art, provides a kind of Semen Vitis viniferae to ferment the preparation method of rice wine, makes full use of fertilizer Semen Vitis viniferae in wine making process to produce the higher edible rice wine of a kind of procyanidin content, 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) be placed in loft drier air-dry by cleaned Semen Vitis viniferae, setting loft drier temperature is 55 DEG C ~ 58 DEG C (being no more than 60 DEG C) and dry the temperature inside the box controls below 60 DEG C; Semen Vitis viniferae after air-dry is slightly heated 3 ~ 5min under 55 DEG C ~ 58 DEG C (the too high pycnogenols that causes of local temperature can be made to decompose higher than 60 DEG C, cause content to reduce) conditions in microwave oven, then pulverizes, obtain Semen Vitis viniferae powder;
(2) in 25 ~ 28 DEG C of condition bottom fermentation 7 ~ 8d after the rice after boiling, Semen Vitis viniferae powder and monascin being mixed in water; By fermented liquid filtered through gauze, obtain rice wine Normal juice; Wherein, the mass ratio of the rice after boiling, Semen Vitis viniferae powder, monascin three is 8:2:1; Rice after boiling, Semen Vitis viniferae powder, monascin three are referred to as 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 after distillery yeast is mixed with sulfurous acid in rice wine Normal juice, in room temperature (25 ~ 28 DEG C) condition bottom fermentation 9 ~ 10d, obtain Semen Vitis viniferae powder fermentation rice wine stoste; Wherein, the addition of sulfurous acid is 55 ~ 65ppm, preferred 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, containing sweeting agent in described sucrose, the mass ratio of sweeting agent and sucrose is 1:8 ~ 10, preferred 1:10.
The invention will be further described below:
(1) process of Semen Vitis viniferae
1. select materials
Semen Vitis viniferae is placed on clean experiment table, carefully chooses the impurity such as the stone taking out the inside, and the Semen Vitis viniferae selecting grain full is greatly as experiment starting material.
2. clean
Contained in container by Semen Vitis viniferae, and clean with clear running water, can not rub, scavenging period can not more than three minutes.
3. dry, air-dry
Cleaned clean Semen Vitis viniferae is placed in baking tray evenly arrange, put into thermostatic drying chamber dry and open air blast button, temperature is set in 55 DEG C, and ensures that temperature in loft drier is all the time lower than 60 DEG C.Can carry out stirring accelerating air-dry in air drying process in good time.
4. toast
Semen Vitis viniferae is put into plastic beaker and within five minutes, send stir-fry melon seeds fragrance, till beaker mouth has a small amount of water vapour to Semen Vitis viniferae in microwave oven mild or moderate heating solution frozen ground fire temperature.
5. cool
The Semen Vitis viniferae cured at room temperature is cooled.
6. pulverize
Semen Vitis viniferae is pulverized 30 seconds to 1 minute in pulverizer, weighs m=520g.
(2) fermentation of rice wine
1. steamed rice
Boiling after aromatic glutinous rice clear water rinsed clean become dry rice grain rice grain lax and not stiff.
2. heat-preservation fermentation
The baking tray rice cooked being laid in cleaning sterile cools, ensures that the ratio of rice and edible red colouring agent for food, also used as a Chinese medicine is after 8:1, take edible 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, sterilizing 15 minutes at 119.5 DEG C, less than 28 DEG C are cooled to after sterilizing completes, 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 being dissolved in water stirs layer by layer, is adding the 1050g distilled water (rice cooked: Semen Vitis viniferae powder: monascin three weight ratio=8:2:1 wherein; The rice cooked, 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 DEG C.
3. zymamsis
Open the bung of sealing, obviously have vinasse taste with light chocolate flavor, surface length has mould and also has the mould of several a little bigger white, lifts the first layer gently with grafter, and the material fermentation at the bottom of bacterial layer is complete, and inclination bucket can hear the sound of bubbles burst a little.
Accurately take Vitis Amurensis m=210.58g (as the substitute of distillery yeast, distillery yeast inoculum size is 0.1% ~ 0.5%) and the beaker being placed in clean sterilizing thaws stand-by.
Accurately measure 0.558mL (0.56mL) sulfurous acid with the 1mL transfer pipet of bacterium of having gone out, mix stand-by (amount adding sulfurous acid is 60ppm) with 2000g distilled water.
Until smashed to pieces when Vitis Amurensis thaws complete and mix with distilled water sulfurous acid solution, add in bucket and evenly carry out zymamsis with bucket contents stirred, add that total amount of liquid accounts for prior fermentation liquid 23.8%, seal bucket.
4. exit
When lifting preservative film vented exhaust several minutes (general 2 ~ 3min) gently after fermentation 3d, then sealing and fermenting (bucket is placed in original position)
5. filter, clarification
After fermentation 7d, fermented liquid surface has swells vesicle uniformly.The filter cloth of taking boiling water blanching carries out filtration and discards thick substances sedimentation 24 hours in bucket, pours out supernatant liquor and uses clean filter-cloth filtering again and sedimentation, operate continuously three times
6. sterilizing
Clear liquor is placed in 55 DEG C of hot water to heat sterilization half an hour and obtain fermented wine stoste.
(3) allotment of wine liquid
Allotment: Semen Vitis viniferae powder fermentation rice wine stoste content 80% ~ 85%, 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
The content of now commercially available grape wine procyanidins is up to 273.03mg/100mL, and method is extracted and the content Schwellenwert of the pycnogenols retained is 436.593mg/100mL by fermentation, higher than the pycnogenols in commercially available grape wine by 64.45%.
Below the content (table 1) of commercial glucose wine procyanidins:
Table 1
Compared with prior art, its procyanidin content of rice wine of the inventive method production is than high at least one times more than of commercial glucose wine.Practicality of the present invention is very strong, and by low-grade fever (temperature is lower than 60 DEG C), Semen Vitis viniferae is given out Semen Vitis viniferae on pretreatment to have chocolate peat-reek.
Embodiment
Embodiment 1
The making method of described Semen Vitis viniferae fermentation rice wine comprises the following steps:
(1) be placed in loft drier air-dry by cleaned Semen Vitis viniferae, setting loft drier temperature is 55 DEG C and dry the temperature inside the box controls below 60 DEG C; Semen Vitis viniferae after air-dry is slightly heated 5min under 60 DEG C of conditions in microwave oven, then pulverizes, obtain Semen Vitis viniferae powder;
(2) in 25 DEG C of bottom fermentation 7d after the rice after boiling, Semen Vitis viniferae powder and monascin being mixed in water; By fermented liquid filtered through gauze, obtain rice wine Normal juice; Wherein, the mass ratio of the rice after boiling, Semen Vitis viniferae powder, monascin three is 8:2:1; Rice after boiling, Semen Vitis viniferae powder, monascin three are referred to as dry-matter, and the mass ratio of dry-matter and water is 1:1;
(3) Vitis Amurensis is mixed with sulfurous acid, or add after distillery yeast is mixed with sulfurous acid in rice wine Normal juice, in 25 DEG C 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, containing sweeting agent in described sucrose, the mass ratio of sweeting agent and sucrose is 1:8 ~ 10.
Claims (1)
1. Semen Vitis viniferae fermentation rice wine a making method, it is characterized in that, described in comprise the following steps:
(1) be placed in loft drier air-dry by cleaned Semen Vitis viniferae, setting loft drier temperature is 55 DEG C ~ 58 DEG C and dry the temperature inside the box controls below 60 DEG C; Semen Vitis viniferae after air-dry is slightly heated 3 ~ 5min under 55 DEG C ~ 58 DEG C conditions in microwave oven, then pulverizes, obtain Semen Vitis viniferae powder;
(2) in 25 ~ 28 DEG C of condition bottom fermentation 7 ~ 8d after the rice after boiling, Semen Vitis viniferae powder and monascin being mixed in water; By fermented liquid filtered through gauze, obtain rice wine Normal juice; Wherein, the mass ratio of the rice after boiling, Semen Vitis viniferae powder, monascin three is 8:2:1; Rice after boiling, Semen Vitis viniferae powder, monascin three are referred to as 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 after distillery yeast is mixed with sulfurous acid in rice wine Normal juice, 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%, and all the other are water; Containing sweeting agent in described sucrose, the mass ratio of sweeting agent and sucrose is 1:8 ~ 10.
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| CN105713779A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Sticky rice sweet wine |
| CN105713807A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Preparing method for sticky rice sweet wine |
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| CN101050410A (en) * | 2006-04-03 | 2007-10-10 | 王顺寿 | Wine of rice fermented with red yeast, and producing technique |
| CN101165153A (en) * | 2006-10-17 | 2008-04-23 | 通化通久葡萄酒有限公司 | OPC grape wine |
| CN101633873A (en) * | 2009-08-25 | 2010-01-27 | 天津市尖峰天然产物研究开发有限公司 | Grape wine added with procyanidin B2 and preparation method |
| CN102250711A (en) * | 2011-06-20 | 2011-11-23 | 山东省烟台农业学校 | Manufacture process of fortified grape wine |
| CN102286331A (en) * | 2011-08-15 | 2011-12-21 | 大连三军酒业有限公司 | Grape seed biological wine and brewing process thereof |
| CN102433236A (en) * | 2012-01-06 | 2012-05-02 | 杨琳 | Method for making proanthocyanidin-rich wine and product thereof |
| CN103194350A (en) * | 2013-03-29 | 2013-07-10 | 浙江红石梁集团济公家酒坊有限公司 | Method for preparing low-degree distilled red kojic rice liquor |
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- 2014-07-15 CN CN201410335708.2A patent/CN104059843B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101050410A (en) * | 2006-04-03 | 2007-10-10 | 王顺寿 | Wine of rice fermented with red yeast, and producing technique |
| CN101165153A (en) * | 2006-10-17 | 2008-04-23 | 通化通久葡萄酒有限公司 | OPC grape wine |
| CN101633873A (en) * | 2009-08-25 | 2010-01-27 | 天津市尖峰天然产物研究开发有限公司 | Grape wine added with procyanidin B2 and preparation method |
| CN102250711A (en) * | 2011-06-20 | 2011-11-23 | 山东省烟台农业学校 | Manufacture process of fortified grape wine |
| CN102286331A (en) * | 2011-08-15 | 2011-12-21 | 大连三军酒业有限公司 | Grape seed biological wine and brewing process thereof |
| CN102433236A (en) * | 2012-01-06 | 2012-05-02 | 杨琳 | Method for making proanthocyanidin-rich wine and product thereof |
| CN103194350A (en) * | 2013-03-29 | 2013-07-10 | 浙江红石梁集团济公家酒坊有限公司 | Method for preparing low-degree distilled red kojic rice liquor |
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