CN104164333A - Highland barley red rice wine and brewing method thereof - Google Patents
Highland barley red rice wine and brewing method thereof Download PDFInfo
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- CN104164333A CN104164333A CN201410380433.4A CN201410380433A CN104164333A CN 104164333 A CN104164333 A CN 104164333A CN 201410380433 A CN201410380433 A CN 201410380433A CN 104164333 A CN104164333 A CN 104164333A
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Abstract
The invention relates to highland barley red rice wine and a brewing method thereof. The method comprises the following steps: a, screening grains of a highland barley variety; b, cooking; c, grinding and crushing; d, carrying out primary fermentation by virtue of microorganisms; e, carrying out post fermentation by virtue of microorganisms; f, squeezing, filtering and separating; g, sterilizing and deactivating; h, aging and esterifying; i, clarifying and filtering; and j, disinfecting and sterilizing. By taking highland barley as a raw material, the highland barley red rice wine is brewed by virtue of red rice produced by a special monascus strain by adding auxiliaries and then by using a special fermenting technology. The preparation method of the innovative technology comprises the following steps: screening the highland barley variety with special components produced in the Tibet plateau; cooking; grinding and crushing; carrying out primary fermentation; carrying out post fermentation; squeezing, filtering and separating; sterilizing and deactivating; aging and esterifying; and clarifying and filtering. The product provided by the invention not only has peculiar components and taste quality of highland barley, but also maintains the functional components fermented by red rice, so that the highland barley red rice wine has a health care effect.
Description
Technical field
The novel method that the present invention relates to a kind of highland barley monascus wine and brewage.
Background technology
According to the research of modern medicine, affect the front three factor of human longevity, tumour, coronary heart disease and aging, the membrane lipid oxidative damage all causing with free radical is relevant.A large amount of research discoveries, the various active metabolic substd (as Monacolin K, γ-aminobutyric acid) that monascus ruber produces has significant treatment and improvement effect to the disease of cardiovascular systems (comprising coronary heart disease).In recent years, Japanology person finds that again monascus ruber can produce efficient anti-oxidation active substance DMA (Dimerumicacid), proves that this material has the repairing activity of highly significant simultaneously to chemical damage.Therefore the monascus product that, is rich in Monacolin K, γ-aminobutyric acid, DMA has the huge market requirement.Regrettably, current domestic correlative study is almost blank.
Red colouring agent for food, also used as a Chinese medicine is medicine, eats dual-purpose traditional product, at the applicating history of the existing more than one thousand years of China, is the distinctive rice fermentation traditional product of China and surrounding countries.According to Yiwu county annals, record, gold dollar " four large doctors " Mr. Zhu Danxi records red colouring agent for food, also used as a Chinese medicine in < < Amplification on Materia Medica addendum > >: sweet, and temperature, nontoxic.Curing mainly helps digestion invigorates blood circulation, and stomach is warmed up in invigorating the spleen, controls water paddy under dysentery with red and white feces.Within 1979, the Teng Zhang professor far away of Japanese agro-industrial university is according to curing Sheng Zhudan Mr. small stream the Yuan Dynasty to the medicinal efficacy of red colouring agent for food, also used as a Chinese medicine and theory of traditional Chinese medical science, utilize product research after monascus ruber fermentation to go out to reduce the material Monacolin K (lovastatin of human serum cholesterol, Lovastatin), cause interest and the concern of world medical circle.So far, medicine sector has reported many physiologically actives of red colouring agent for food, also used as a Chinese medicine.1. functional red yeast rice and goods thereof have reducing blood-fat and hypotensive activity (little Bin Jing is great etc., 1987).2. functional red yeast rice and goods thereof have treatment osteoporosis, anticancer and protection renal function (2000, American scientist).3. red colouring agent for food, also used as a Chinese medicine and goods thereof have other nutrient health-care functions.China is the area of origin of monascus product.Red starter research is roughly divided into three phases, before and after 1970, is mainly the classification of research monascus ruber, identifies high yield pigment strain selection, Study on Fermentation.1979, Japanese scholars rattan chapter far away was found, after Monacolin K physiologically active substance, to cause whole world scientist's concern from monascus ruber (monascus ruber), red colouring agent for food, also used as a Chinese medicine functional study formation upsurge.The functions such as the reducing blood-fat of red colouring agent for food, also used as a Chinese medicine thereafter,, hypotensive, hypoglycemic, germ resistance are found in succession.Merck company succeeds in developing first for clinical lovastatin lipid lowering agent, and in listing in 1987, statins became one of choice drug of hyperlipidemia, Coronary Heart Disease Patients at present.Experimental study shows, functional red yeast rice is stronger, safer than the adjusting blood fat ability of pure lovastatin.
Highland barley belongs to hull-less barley, is the topmost special crop in Tibet, existing more than 3,000 year history.Scientist is by showing barley nutritional chemical constitution study both at home and abroad: average 13% left and right of grain protein content; Highland barley starch composition is unique, generally contains 74%～78% amylopectin, the total effects fibre content 16% of flour, insolubility curative effect fiber 9.68% wherein, solubility curative effect fiber 6.37%, crude fat content approximately 2% left and right.Particularly highland barley contain special efficacy composition beta-glucan with by α-, β-, γ-, Delta-Tocopherol (vitamin-E) and α-, β-, γ-, 8 kinds of tocols that become to be grouped into of δ-tocotrienols etc.Quantity research shows greatly, and beta-glucan and curative effect fiber are to promoting gastrointestinal peristalsis, reduction human body lipid cholesterol to have good effect; Tocol can significantly reduce animal and human's total cholesterol and low-density lipoprotein white level, in anti-oxidant, anti-angiogenic sclerosis, improves immunizing power, suppresses the aspects such as cancer and has physiological function.Barley highland barley and food thereof are more and more favored, U.S. food Bureau of Drugs Supervision (FDA) is ruling accordingly also, allow barley and in its packing, indicate that containing the product of barley such food can reduce the risk of suffering from coronary heart disease, expressly propose the mandatory requirement of " general adult daily the beta-glucan absolute magnitude in absorption food can not lower than 3 grams " simultaneously.
Aspect the extraction of highland barley functional component and utilizing, Chinese patent (publication number: 101317652) disclose the preparation method of a kind of highland barley essential oil and solvent extraction thereof, this invention provides a kind of a kind of working method of highland barley bran.Chinese patent (publication number: the preparation method who 101233920) discloses highland barley embryo bud oil supersound extraction.Chinese patent (publication number: 101233920) disclose highland barley tocol and extractive technique thereof.
Highland barley wine brewing is one of highland barley main application, existing long history, up to the present, wine brewing kind report have barley wine, highland barley white wine, highland barley beer, highland barley red koji rice beer, a highland barley monascus grape wine, formed brewing technique separately.But, take highland barley as raw material, utilize special monascus ruber microorganism strains, comprehensive new fermentation technique, brewages highland barley monascus wine, has special composition, fragrance and the taste quality of highland barley, the functional component that has again monascus ruber fermentating metabolism, belongs to blank so far, there is no report.
Summary of the invention
In order to solve above-mentioned technical problem, the object of this invention is to provide a kind of brewing method of highland barley monascus wine, special composition and the taste quality of the existing highland barley of highland barley monascus wine that the method is brewageed, keep again the functional component of red koji fermentation, with health role.
In order to realize above-mentioned object, the present invention has adopted following technical scheme:
A brewing method for highland barley monascus wine, the method comprises the following steps:
A. highland barley kind seed screening: select one or more mixing in black highland barley, blackish green highland barley and purple highland barley;
B. boiling processing: hullessbarley seed water soaking 5～10 hours, with steam boiling, cooking time 3-6 hour;
C. roll broken processing: adopt roller to roll seed flattening kind of a skin is broken;
D. microorganism primary fermentation: microbe inoculation bacterial classification is selected the red small stream of monascus ruber No. 3, and fermentation time is 5～10 days;
E. microorganism secondary fermentation: select anaerobically fermenting or the fermentation of aerobic-anaerobism interval, fermentation time is 50～70 days;
F. squeeze and filter is separated;
G. sterilization deactivation;
H. ageing esterification: 20-35 ℃ deposits, and the time is more than 1 year;
I. clarification filtration;
J. sterilization.
As preferably, described highland barley kind seed is selected black highland barley.
As preferably, described hullessbarley seed cooking time is 3-4 hour.
As preferably, in described microorganism secondary fermentation process, adopt the fermentation of aerobic-anaerobism interval.
As preferably, described ageing esterification time is 2-3.
As preferably, described sterilization adopts the sterilization of bus moral.
Another object of the present invention is to provide the highland barley monascus wine that any one above-mentioned technical scheme is brewageed.
The present invention be take highland barley as raw material, and the red colouring agent for food, also used as a Chinese medicine that utilizes special monascus ruber bacterial classification to produce adds auxiliary material, then uses special fermentation technique, brewages and makes highland barley monascus wine.Its innovative technology preparation method comprises the highland barley kind that contains special composition that originates in Tibet plateau, by highland barley, is screened, boiling processing, is rolled broken processing, primary fermentation, secondary fermentation, squeeze and filter separation, sterilization deactivation, ageing esterification, clarification filtration.Special composition and the taste quality of the existing highland barley of product of the present invention, keep again the functional component of red koji fermentation, with health role.
Accompanying drawing explanation
Fig. 1 is process flow sheet of the present invention.
Embodiment
1. highland barley type
Highland barley type all has impact to the yield and quality of highland barley monascus liquor brewing.Result shows (table 1), to the white highland barley of selecting, black highland barley, blackish green highland barley, 4 types of purple highland barley, utilize the technology of the present invention method, at bacterial classification, material-water ratio (1:1.1) etc., other are brewageed under the on all four condition of condition, and the yield and quality of the highland barley monascus wine that the black highland barley of take is brewageed as raw material is best, are followed successively by purple highland barley, blackish green highland barley, white highland barley.
The affect * of table 1 highland barley kind on highland barley monascus wine processing and quality
| Highland barley kind | White highland barley | Black highland barley | Blackish green highland barley | Purple highland barley |
| Wine output (kg/kg highland barley) | 1.15 | 1.28 | 1.19 | 1.22 |
| Wine quality | 2 | 1 | 1 | 1 |
* note: highland barley monascus wine output is pressed hullessbarley seed (kg) and produced wine (kg) and represent, wine of rice fermented with red yeast attributional analysis is comprehensive routinely for quality, represents by 1-5 level (1-is excellent, and 2-is good, and 3-is better, and 4-is general, and 5-is poor).Lower same.
2. boiling processing
Hullessbarley seed boiling processing all has impact to the yield and quality of highland barley monascus liquor brewing.Result shows (table 2), and hullessbarley seed adopts steam boiling, and at bacterial classification, material-water ratio etc., other are brewageed under the on all four condition of condition, and cooking time is better with the wine of rice fermented with red yeast yield and quality of 3-4 hour.Cooking time is too short, and its yield and quality declines, and cooking time is long, and main energy consumption increases, and yield and quality does not improve.
Table 2 boiling processing all has impact to the processing of highland barley monascus liquor brewing and quality
| Cooking time (hour) | Wine output (kg/kg highland barley) | Wine quality |
| 1 | 1.11 | 3 |
| 2 | 1.20 | 2 |
| 3 | 1.29 | 1 |
| 4 | 1.28 | 1 |
| 5 | 1.27 | 1 |
| 6 | 1.29 | 1 |
| 7 | 1.28 | 2 |
| 8 | 1.26 | 2 |
| 9 | 1.20 | 3 |
| 10 | 1.21 | 3 |
3. primary fermentation bacterial classification
Highland barley monascus liquor brewing, the microbial strains of primary fermentation access is very large on the impact of wine of rice fermented with red yeast yield and quality.At other, brewage under the on all four condition of condition, the highland barley monascus wine yield and quality of monascus ruber, yeast, wheat koji mold fermentation is widely different.Result shows (table 3), and the highland barley monascus wine yield and quality of monascus ruber fermentation is better than yeast and wheat koji, black-koji mould.In monascus ruber, best with No. 3 monascus ruber bacterial strains of red small stream again.
The impact of table 3 fermented bacterium on highland barley monascus wine yield and quality
| Bacterial classification | Wine output (kg/kg highland barley) | Wine quality |
| Monascus ruber (No. 3, red small stream) | 1.30 | 1 |
| Monascus ruber (zd3 of screening) | 1.01 | 4 |
| Yeast | 0.92 | 5 |
| Wheat koji | 1.15 | 5 |
| Black-koji mould | 1.24 | 5 |
4. secondary fermentation mode
Secondary fermentation mode affects the yield and quality of highland barley monascus wine.Experimental result shows (table 4), and No. 3 monascus ruber bacterial strains of red small stream are brewageed under the on all four condition of condition at other, and in 60 days processes of secondary fermentation, the fermentation of aerobic-anaerobism interval is better than aerobic fermentation and anaerobically fermenting.
The impact of table 4 fermentation mode on the yield and quality of highland barley monascus wine
| Fermentation mode | Wine output (kg/kg highland barley) | Wine quality |
| Aerobic fermentation | 1.19 | 2 |
| Anaerobically fermenting | 1.25 | 1 |
| The fermentation of aerobic-anaerobism interval | 1.29 | 1 |
5. filter type
Filter type affects the yield and quality of highland barley monascus wine.Through the highland barley monascus wine of secondary fermentation, need to filter removal vinasse, result shows (table 5), and the separated and centrifugation comparison of squeeze and filter is although the wine output of centrifuging is high, must quality separated not as good as squeeze and filter.
The impact of table 5 filter type on the yield and quality of highland barley monascus wine
| Filter type | Wine output (kg/kg highland barley) | Wine quality |
| Squeeze and filter | 1.28 | 1 |
| Centrifuging | 1.39 | 2 |
6. sterilization mode
Although different sterilization modes is effectively sterilization (table 6) all, because ultra micro membrane filtering method cost, equipment and technical requirements are higher, and pasteur sterilization method required time is longer, so the present invention selects High Temperature Sterilization deactivation mode.
The impact of table 6 sterilization mode on the yield and quality of highland barley monascus wine
| Sterilization mode | Wine output (kg/kg highland barley) | Wine quality |
| High Temperature Sterilization | 1.26 | 1 |
| Ultrafiltration membrance filter | 1.18 | 1 |
| Pasteur sterilization | 1.25 | 1 |
7. ageing esterification
Ageing esterification time all has impact significantly to the yield and quality of highland barley monascus wine.In the present invention, both consider the quality of highland barley monascus wine, considered again ageing time length factor.Experiment shows (table 7), and jar filling and sealing, deposits for 20-35 ℃, within the scope of 1-3, though prolongation in time of the output of wine and declining, the quality of the highland barley monascus wine of ageing in 1 year is not as good as the quality of 2-3, but ageing 2 years and comparison in 3 years, the quality discrepancy of highland barley monascus wine is not remarkable.Therefore, consider, the present invention is preferably more than 1 year, more preferably 2-3, most preferably 2 years;
The impact of table 7 ageing esterification time on highland barley monascus wine yield and quality
8. clarification mode
Highland barley monascus wine after ageing is opened after altar, pass through clarifying treatment, and some reaction precipitation things are removed.Filter paper filtering, filtered through gauze are selected in experiment, 3 kinds of mode comparisons of centrifuging, and result shows (table 8), 3 kinds of clarification modes all can effectively be removed precipitation, but because filter paper filtering required time is long, and need frequent conversion materials; Although filtered through gauze mode time shorten, its filter effect is not thorough, and can not work continuously; Centrifuging effect can be by regulating centrifugal speed to complete, and filtration velocity is fast, and can work continuously.Therefore most preferably centrifuging of the present invention.
The impact of table 8 centrifugal speed on highland barley monascus wine yield and quality
| Filter type | Wine output (kg/kg highland barley) | Wine quality |
| Filter paper filtering | 1.27 | 1 |
| Filtered through gauze | 1.29 | 1 |
| Centrifuging | 1.32 | 1 |
9. sterilization
Highland barley monascus wine after filtration, sterilizing will carry out disinfection after filling.High-temperature sterilization and the sterilization of bus moral are selected in test, and result shows (table 9), although high-temperature sterilization speed is fast, the quality of highland barley monascus wine is had to impact, and bus moral sterilization method is very little on the impact of wine quality, so the preferred bus moral sterilization of the present invention.
The impact of table 9 disinfection way on highland barley monascus wine yield and quality
| Sterilization mode | Wine output (kg/kg highland barley) | Wine quality |
| High-temperature sterilization | 1.26 | 2 |
| Pasteur sterilization | 1.25 | 1 |
Each embodiment takes hullessbarley seed 50kg, impurity elimination, cleaning, water soaking 8 hours, steam boiling 3 hours; Roller rolls seed flattening kind of a skin is broken; Then microbe inoculation bacterial classification, adds water 60kg, mixes, and 25 ± 2 ℃ of primary fermentations are cultivated 7 days; Secondary fermentation 60 days, filtering separation, obtains highland barley monascus wine, and the vinasse of removal are applied in addition; Obtain highland barley monascus wine sterilization deactivation; Fill altar ageing esterification at once; Highland barley monascus wine after ageing, clarification filtration; Sterilization; According to ordinary method, calculating wine yield and quality identifies.
In whole enforcement experimentation, first choose white highland barley, black highland barley, blackish green highland barley, 4 kind highland barleys of purple highland barley compare, and obtain black highland barley raw material for well.Experiment is below unified, and to adopt black highland barley is raw material, after steam boiling, roller roll, convert various making method parameters, the highland barley monascus wine yield and quality index finally obtaining is in Table 10.
Table 10 is implemented the corresponding relation of each processing parameter and barley wine yield and quality
Claims (7)
1. a brewing method for highland barley monascus wine, is characterized in that the method comprises the following steps:
A. highland barley kind seed screening: select one or more mixing in black highland barley, blackish green highland barley and purple highland barley;
B. boiling processing: hullessbarley seed water soaking 5～10 hours, with steam boiling, cooking time 3-6 hour;
C. roll broken processing: adopt roller to roll seed flattening kind of a skin is broken;
D. microorganism primary fermentation: microbe inoculation bacterial classification is selected the red small stream of monascus ruber No. 3, and fermentation time is 5～10 days;
E. microorganism secondary fermentation: select anaerobically fermenting or the fermentation of aerobic-anaerobism interval, fermentation time is 50～70 days;
F. squeeze and filter is separated;
G. sterilization deactivation;
H. ageing esterification: 20-35 ℃ deposits, and the time is more than 1 year;
I. clarification filtration;
J. sterilization.
2. according to the brewing method of the highland barley monascus wine of claim 1, it is characterized in that: highland barley kind seed is selected black highland barley.
3. according to the brewing method of the highland barley monascus wine of claim 1, it is characterized in that: hullessbarley seed cooking time is 3-4 hour.
4. according to the brewing method of the highland barley monascus wine of claim 1, it is characterized in that: in microorganism secondary fermentation process, adopt the fermentation of aerobic-anaerobism interval.
5. according to the brewing method of the highland barley monascus wine of claim 1, it is characterized in that: ageing esterification time is 2-3.
6. according to the brewing method of the highland barley monascus wine of claim 1, it is characterized in that: sterilization adopts the sterilization of bus moral.
7. the highland barley monascus wine of brewageing according to the method described in claim 1～6 any one claim.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635717A (en) * | 2016-08-31 | 2017-05-10 | 西藏自治区农牧科学院 | Method for making highland barley monascus vinegar |
| CN106701407A (en) * | 2016-12-06 | 2017-05-24 | 中国科学院成都生物研究所 | Method for preparing traditional highland barley low-proof alcoholic beverage |
| CN114456894A (en) * | 2022-03-16 | 2022-05-10 | 四川省农业科学院农产品加工研究所 | Preparation method of mixed-strain fermented fruit wine |
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| CN1121110A (en) * | 1995-06-16 | 1996-04-24 | 张海刚 | Yellow rice and millet wine made from highland barley |
| CN101333483A (en) * | 2007-06-25 | 2008-12-31 | 义乌市丹溪酒业有限公司 | Red rice yellow wine with antihypertensive function |
| CN101696380A (en) * | 2009-09-25 | 2010-04-21 | 西藏月王生物技术有限公司 | Highland barley monascus wine and brewing method thereof |
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2014
- 2014-08-04 CN CN201410380433.4A patent/CN104164333A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1121110A (en) * | 1995-06-16 | 1996-04-24 | 张海刚 | Yellow rice and millet wine made from highland barley |
| CN101333483A (en) * | 2007-06-25 | 2008-12-31 | 义乌市丹溪酒业有限公司 | Red rice yellow wine with antihypertensive function |
| CN101696380A (en) * | 2009-09-25 | 2010-04-21 | 西藏月王生物技术有限公司 | Highland barley monascus wine and brewing method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635717A (en) * | 2016-08-31 | 2017-05-10 | 西藏自治区农牧科学院 | Method for making highland barley monascus vinegar |
| CN106701407A (en) * | 2016-12-06 | 2017-05-24 | 中国科学院成都生物研究所 | Method for preparing traditional highland barley low-proof alcoholic beverage |
| CN114456894A (en) * | 2022-03-16 | 2022-05-10 | 四川省农业科学院农产品加工研究所 | Preparation method of mixed-strain fermented fruit wine |
| CN114456894B (en) * | 2022-03-16 | 2023-11-03 | 四川省农业科学院农产品加工研究所 | Preparation method of mixed bacteria fermented fruit wine |
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