CN104560522B - A kind of production method of salubrious low rheum officinale yellow rice wine - Google Patents
A kind of production method of salubrious low rheum officinale yellow rice wine Download PDFInfo
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- CN104560522B CN104560522B CN201510062317.2A CN201510062317A CN104560522B CN 104560522 B CN104560522 B CN 104560522B CN 201510062317 A CN201510062317 A CN 201510062317A CN 104560522 B CN104560522 B CN 104560522B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses the production method of a kind of salubrious low rheum officinale yellow rice wine, belong to technology and brewing technology.The present invention includes brewing yellow rice wine primary fermentation stage and brewing yellow rice wine after fermentation stage, and the front ferment stage of yellow rice wine passes through compound use enzyme preparation and cold fermentation, and described enzyme preparation adds amylase for 12 24h after connecing yeast for brewing rice wine, and after feeding adds song, 12 24h add carbohydrase；Described low temperature is to use water-cooled cooling or wind cooling temperature lowering in sweat, and temperature is lower 3 10 DEG C than normal fermentation.The yellow rice wine after fermentation stage puts into after rheum officinale after treatment ferments altogether, and then sterilizing is squeezed ageing again and obtained finished product.The present invention designs ingenious, and the yellow rice wine taste not only prepared is the most low, rich in trace quantity mineral substance element and Radix Et Rhizoma Rhei anthraquinone, and whole technique environmental protection, it is not necessary to increase more equipment, be suitable to large-scale promotion application.
Description
Technical field
The present invention relates to the production method of a kind of salubrious low rheum officinale yellow rice wine, belong to technology and brewing technology.
Background technology
Yellow rice wine is China's southeastern coast one with important wine kind, the brewage process of its uniqueness, abundant nutritional labeling, always
Extensively liking by people.Recently as people to healthy requirement, functional yellow rice wine continues to bring out, and typical case such as adds honeybee
Honey, matrimony vine etc. and wine, traditional such as slender acanthopanax bark spirit etc..These yellow rice wine tastes are the most mellow, nutrition more horn of plenty, especially
It is liked for numerous the elderly.But it is complicated the most all to there is nutritional labeling in these wine, and nutrition is the abundantest, along with currently
Situation that various " rich man's diseases " quickly increase, the most gradually manifests some drawbacks, and such as wine, to spend height, effect indefinite, and content is the most true
Fixed, there is potential side effect etc..Therefore currently, clear efficacy the most moderate in the urgent need to a kind of wine degree, meet the functional of development trend
Yellow rice wine.Shown in the half-dried light yellow wine brewage process figure Fig. 1 of tradition.
Rheum officinale is a kind of Chinese medicine that China is conventional, is described as general in medicine, has the logical intestines that purge heat, removing pattogenic heat from the blood and toxic material from the body, leads to by the stasis of blood
Effect of warp.Pharmacological research shows that free Radix Et Rhizoma Rhei anthraquinone is generally of effect of antibacterial, anti-inflammatory and hemostasis；Past in conjunction with Radix Et Rhizoma Rhei anthraquinone
Toward having stronger discharge function.Rheum officinale can be divided into again sorrel, Rheum tanguticum Maxim, Rheum officinale and eat big by kind
Yellow.Generally believe that combining Radix Et Rhizoma Rhei anthraquinone may have certain toxicity to liver kidney, therefore the use at China's rheum officinale generally require through
Cross the process of preparing Chinese medicine.Obtain the application of more than one thousand years, especially wine plant at west rheum officinale as medicinal plant to make in Europe and the U.S.
It is widely used for high-grade food materials.According to the relevant regulations of U.S. FDA, wine plant (R.rhaponticum) can be as food
Product raw material and use, rhubarb wine is extensively drunk in the U.S. as a kind of high-grade drinks, and external rhubarb wine is the most edible big
Yellow direct fermentation forms；Have not yet to see rheum officinale in China through search and be correlated with the patent of drinks and product comes out.
It is generally acknowledged that effect significantly keeps healthy drinks, wine degree can not be the highest to alleviate the burden of liver kidney, is more beneficial for simultaneously
Healthy.Common low-alcohol rice wine brewageed three kinds of methods: 1) direct fermentation, i.e. carry out sending out by dilution zymotic fluid low temperature
Ferment, reduces final alcohol concentration.2) dealcoholysis method, sloughs ethanol by the method such as membrane filtration or counter-infiltration after brewing yellow rice wine, as in
State's patent of invention CN 1018755900 A, a kind of method that have employed counter-infiltration；CN 101250475 B have employed a kind of film mistake
The method of filter.3) wine processing method is become, i.e. by adding the method reduction ethanol contents such as the dilution of other extract, or low-temperature evaporation,
As Chinese invention patent CN 100448975 C have employed the technological means of low-temperature evaporation.These three method is respectively arranged with pluses and minuses, side
Method 1) need not change existing technique, but often to there is mouthfeel poor for the yellow rice wine that spawns of this kind of method, ferments insufficient, and senior
The problem that alkohol and amine class material exceeds standard；Method 2) existing production line is done certain transformation, expend of a relatively high, be relatively more suitable for
Fully-mechanized production；Method 3) the most general, add operation and there is also the problem such as mouthfeel and contaminant overstandard.
Therefore efficient in the urgent need to one, easy and simple to handle in functional yellow rice wine field and to brew a kind of effect significant
The production method of low-alcohol rice wine and the functional yellow rice wine brewageed thereof.
Summary of the invention
It is an object of the invention to overcome above-mentioned shortcoming of the prior art, it is provided that the production of a kind of salubrious low rheum officinale yellow rice wine
Method, the present invention designs ingenious, to brew mellow in taste, golden color on the basis of changing existing technique the most on a large scale symbol
The functional yellow rice wine of standardization, and correlation technique is suitable for large-scale promotion.
First purpose of the present invention is to provide the production method of a kind of salubrious low-alcohol rice wine, including brewing yellow rice wine primary fermentation
Stage and brewing yellow rice wine after fermentation stage, be in the front ferment stage compound use enzyme preparation of yellow rice wine and for cold fermentation；Described multiple
Closing and use enzyme preparation to refer to the addition amylase of the 12-24h after connecing yeast for brewing rice wine, feeding adds the 12-24h after song and adds carbohydrase；Institute
State cold fermentation to refer to ferment at 16 DEG C-26 DEG C.
Described yeast for brewing rice wine, in one embodiment of the invention, addition is the 0.3%-2% of Raw Materials Rice quality.
Described yeast for brewing rice wine, in one embodiment of the invention, bent for white wine medicine.
Described amylase is microbe-derived nonmetallic ion dependent form.
Described amylase, in one embodiment of the invention, addition is 3-15U/g Raw Materials Rice.
Described add song, in one embodiment of the invention, refer to add raw wheat koji and ripe wheat koji, wherein give birth to wheat koji and
Ripe wheat koji ratio is 1:5-15:1, and addition is the 0.5%-5% of Raw Materials Rice quality.
Described carbohydrase is microbe-derived.
Described carbohydrase, in one embodiment of the invention, addition is 2-15U/g Raw Materials Rice.
Described enzyme preparation adding procedure, in one embodiment of the invention, amylase, carbohydrase all exist after adding
Stir and evenly mix this operation, can be considered little and drive rake, to reach cooling and to add the purpose of fast response.
Described cold fermentation, in one embodiment of the invention, refers to use water according to technique during the fermentation
Cold or wind cooling temperature lowering, cools the temperature to 16 DEG C-26 DEG C.
Described cooling, as used traditional handicraft, then by opening air blast cooling during rake；As used new-type slot type technique to send out
Ferment, then by chuck water-cooled cooling.
Described after fermentation, in one embodiment of the invention, during every 24-48h ventilate once, increase oxygen supply
With reduction temperature 1-2 DEG C.
Second object of the present invention is to provide the production method of a kind of salubrious low rheum officinale yellow rice wine, is foregoing
In the after fermentation stage that salubrious low-alcohol rice wine produces, put into rheum officinale mixture and carry out common fermentation, then sterilizing, squeezing, ageing, to obtain final product
Salubrious low rheum officinale yellow rice wine.
The addition of described rheum officinale mixture, in one embodiment of the invention, for the 0.3-of Raw Materials Rice quality
2%.
Described rheum officinale mixture is prepared RADIX ET RHIZOMA RHEI with wine and wine plant is that 1:10-10:1 is mixed to get according to mass ratio.
Described prepared RADIX ET RHIZOMA RHEI with wine is rheum officinale to add yellow rice wine after crushed carry out high temperature immersion or boiling, and then drying obtains.
It is also preferred that the left described fermentation time altogether was no less than one week, fermentation mean temperature is not higher than 18 DEG C.
It is also preferred that the left ventilate 1-3 time during described rear ferment, air capacity and fermentating liquid volume ratio is for 1:5-5:1.
It is also preferred that the left without dark reddish brown in processing procedure after described after fermentation.
It is also preferred that the left described sterilization method is according to technique, traditional handicraft is for decocting wine, and slot type technique is pasteurization.
It is also preferred that the left described ageing method, for filling altar room temperature ageing 6-12 month.
The production of described salubrious low rheum officinale yellow rice wine, in one embodiment of the invention, specifically: (1) rice dipping: claim
Take Raw Materials Rice, add clear water rice dipping；(2) steamed rice, cooling, make rice gelatinization；(3) primary fermentation: rice is in semi-open-type slot type
Reactor or the cylinder nest that falls, access yeast for brewing rice wine, add amylase by the amount of every g Raw Materials Rice 3-15U after fermentation 12-24h, mix thoroughly,
Cooling, adds wheat koji, adds carbohydrase by the amount of every g Raw Materials Rice 2-15U, mix thoroughly, lower the temperature after fermentation 12-24h during feeding, with
Upper process control at 16 DEG C-26 DEG C, and 3, control to open the temperature after two rakes below 20 DEG C, ferment 6-9 days；(4) after fermentation:
Adding the rheum officinale mixture of the 0.3-2% of Raw Materials Rice quality, control sweat temperature and be not higher than 18 DEG C, every 24-48h stirs
Once, fermentation 8-14 days；(5) sterilizing, squeezing, ageing, obtain clearly low rheum officinale yellow rice wine.
Described step 4, in one embodiment of the invention, controls fermentation temperature at 16 DEG C or less than 14 DEG C.
Fermentation water can use any mineral water meeting GB 8537-2008.
In one embodiment of the invention, described mineral water contains trace quantity mineral substance element, predominantly selenium, iron and calcium
Deng, meet GB 8537-2008,
In one embodiment of the invention, in described mineral water, the content of selenium is 5-50 μ g/L.
The 3rd purpose of the present invention is to provide the preparation method of a kind of described prepared RADIX ET RHIZOMA RHEI with wine, be by Rheum tanguticum Maxim or medicinal greatly
Huang adds yellow rice wine after crushed and carries out high temperature immersion or boiling, then dries, and i.e. obtains prepared RADIX ET RHIZOMA RHEI with wine.
Described pulverizing, in one embodiment of the invention, is the particle being ground to 30-100 mesh.
Described soaking temperature, in one embodiment of the invention, for 60-100 DEG C.
Described immersion or the time of boiling, in one embodiment of the invention, for 1-3 hour.
In one embodiment of the invention, in described prepared RADIX ET RHIZOMA RHEI with wine, dissociated anthraquinone content is not less than 75%.
In one embodiment of the invention, in described prepared RADIX ET RHIZOMA RHEI with wine, total anthraquinones content is 10-40 μ g/L.
In the present invention, raw material and method that all processes relate to are food grade materials and produce according to relevant criterion,
Gained rheum officinale goods meet food ingredient and new resource food relevant criterion.
The finished wine prepared in the present invention is not only rich in the health-care components of this definite functions of Radix Et Rhizoma Rhei anthraquinone, and passes through comprehensive
Utilizing enzyme preparation cold fermentation to go out a kind of low salubrious yellow rice wine, wine and women-sensual pursuits is golden yellow, has adapted to the demand of consumers in general.
Beneficial effects of the present invention is specific as follows:
(1) primary fermentation stage compound use enzyme preparation, it is possible on the premise of not affecting local flavor, improves distillation yield, purine
Content is reduced to 10mg/L.
(2) control primary fermentation temperature is at 16-26 DEG C, lower 3-10 DEG C than conventional yellow wine fermentation temperature, is on the one hand conducive to control
Making because adding the fermentation rate that enzyme preparation improves, reduce the accumulation of harmful substance simultaneously, fusel oil content is by conventional yellow wine fermentation
Average about 200mg/L be down to about 120mg/L.
(3) the after fermentation stage adds speciality rheum officinale mixture, controls after fermentation mean temperature simultaneously and is not higher than 18 DEG C, it is ensured that
The health-care components of this definite functions of Radix Et Rhizoma Rhei anthraquinone.
(4) in production method, controlling fermentation temperature by the mode such as air-cooled, water-cooled, stirring, the after fermentation stage is by ventilating
Improve mass transfer and pass oxygen, on the one hand control growth of microorganism, reduce the accumulation of harmful substance, strengthen in sapidity ingredient simultaneously and expand
Dissipate, the beneficially stroke of local flavor.
(5) yellow rice wine that the present invention obtains, on the one hand traditional index and local flavor etc. uninfluenced, on the other hand harmful substance
As the most relatively traditional handicraft such as purine, biogenic amine declines about 50%.
(6) present invention designs ingenious, and the salubrious low rheum officinale yellow rice wine indices produced all meets one-level light half
Dry yellow rice wine physicochemical requirements, but alcoholic strength is lower.The yellow rice wine taste not only prepared is the most low, rich in trace quantity mineral substance element and rheum officinale
Anthraquinone, and whole technique environmental protection, it is not necessary to increase more equipment, be suitable to large-scale promotion application.
Accompanying drawing explanation
Fig. 1 is traditional half-dried light yellow wine brewage process；
Fig. 2 is the low rheum officinale process for making yellow rice wine improved.
Detailed description of the invention
In order to be more clearly understood that the technology contents of the present invention, describing in detail especially exemplified by following example, its purpose is only
It is to be best understood from present disclosure rather than limits the scope of the invention.Unless stated otherwise, the percentage composition related to
It is weight percentage.
The preparation of embodiment 1 prepared RADIX ET RHIZOMA RHEI with wine
The preparation of prepared RADIX ET RHIZOMA RHEI with wine: choose the above Rheum tanguticum Maxim of one-level or Rheum officinale, mechanical crushing is sieved to 30 mesh, is inserted
In container with gate stirrer, add 1.5 times of yellow rice wine (mass ratio), 60 DEG C of boiling 3h, mixing speed 1.0rpm；Discard Huang
Wine, takes out rheum officinale and dries in 65 DEG C of forced air dryings.
The preparation of embodiment 2 prepared RADIX ET RHIZOMA RHEI with wine
The preparation of prepared RADIX ET RHIZOMA RHEI with wine: choose the above Rheum tanguticum Maxim of one-level or Rheum officinale, mechanical crushing is sieved to 100 mesh, is put
Enter in the container with gate stirrer, add 0.8 times of yellow rice wine (mass ratio), 100 DEG C of boiling 1h, mixing speed 0.3rpm, abandon
Remove yellow rice wine, take out rheum officinale and dry in 85 DEG C of forced air dryings.
Embodiment 3 pre-fermentation process improves
500g rice, under room temperature, rice dipping is after 3 days, water be mineral water rich in selenium (Nantong Baipu Glutinous Rice Wine Co., Ltd. provides,
Same afterwards), pH value is down to 4.0 ± 0.5 from 7.0 ± 0.5, and horizontal rice boiler is cooked after cooling down and is placed on semi-open-type groove type reactor
In, connecing yeast for brewing rice wine 0.5%, add 3U/g amylase after fermentation 24h and mix thoroughly, chuck water-cooled cooling, temperature controls at 16-26 DEG C；Hello
Putting into wheat koji 1% during meal, add 2U/g carbohydrase and mix thoroughly after 24h, chuck water-cooled cooling, temperature controls at 16-26 DEG C, after two rakes
Continuous temperature controls under 20 DEG C；Front ferment within 6 days, terminate after enter after ferment.
Embodiment 4 pre-fermentation process improves
500g rice, under room temperature, rice dipping is after 3 days, water be mineral water rich in selenium (Nantong Baipu Glutinous Rice Wine Co., Ltd. provides,
Afterwards with), pH value is down to 4.0 ± 0.5 from 7.0 ± 0.5, and horizontal rice boiler cooks to fall cylinder nest after cooling, connects yeast for brewing rice wine 0.5%, sends out
Add 15U/g amylase after ferment 12h to mix thoroughly, air blast cooling when mixing thoroughly；Put into wheat koji 1% during feeding, after 12h, add 15U/g sugar
Change enzyme to mix thoroughly, air blast cooling when mixing thoroughly；Maximum temperature controls under 26 DEG C, and two rake following temperature control under 18 DEG C；Before
Ferment within 9 days, terminate after enter after ferment.
Embodiment 5 after fermentation process modification
After front ferment terminates, after the wine plant 1% of the prepared RADIX ET RHIZOMA RHEI with wine same particle diameter of mixing adding the embodiment 1 of 0.1% is carried out
Fermentation, during after fermentation, temperature is by chuck water-cool control under 16 DEG C, and every 24h stirs once, after fermenting 8 days, decocts wine
Dress altar ageing was finished wine after 6 months, was 22 μ g/L through HPLC detection total anthraquinones content, and Se content is 15 μ g/L, and wine and women-sensual pursuits is golden yellow,
Clean taste.
Embodiment 6 after fermentation process modification
After front ferment terminates, after the wine plant 0.1% of the prepared RADIX ET RHIZOMA RHEI with wine same particle diameter of mixing adding the embodiment 1 of 1% is carried out
Fermentation, during after fermentation, temperature is by chuck water-cool control under 14 DEG C, and every 48h stirs once, after fermenting 12 days, Pasteur
Sterilizing dress altar ageing was finished wine after 12 months, was 36 μ g/L through HPLC detection total anthraquinones content, and Se content is 13 μ g/L, wine and women-sensual pursuits
Golden yellow, clean taste.
The production of the salubrious low rheum officinale yellow rice wine of embodiment 7
According to following steps production rheum officinale yellow rice wine:
1, rice dipping: weigh rice, adds clear water rice dipping 3 days, makes pH value be down to 4.0 ± 0.5 from 7.0 ± 0.5；
2, steamed rice, cooling；
3, primary fermentation: rice, in semi-open-type groove type reactor or the cylinder nest that falls, accesses the quality 0.5% accounting for Raw Materials Rice
Yeast for brewing rice wine, is mixed thoroughly by the amylase of every gram of rice addition 5U after fermentation 18h, lowers the temperature when mixing thoroughly, put into and account for Raw Materials Rice during feeding
The wheat koji of quality 1%, is mixed thoroughly by the carbohydrase of every gram of rice addition 5U after 18h, lowers the temperature when mixing thoroughly, and above procedure controls the highest temperature
Degree is under 26 DEG C, and controls to open the temperature after two rakes under 20 DEG C, ferments 8 days.
4, after fermentation: add Raw Materials Rice quality 0.2% embodiment 1 prepared RADIX ET RHIZOMA RHEI with wine mix same particle diameter account for raw material
The wine plant of the quality 0.6% of rice carries out after fermentation, during after fermentation temperature by chuck water-cool control 14 DEG C it
Under, every 40h stirs once, ferments 10 days.
5, sterilizing, dress altar ageing.Ageing was finished wine after 12 months.
The technical indicator of the finished wine that embodiment 5-7 obtains is as shown in table 1.
Table 1 rheum officinale yellow rice wine technical indicator
From data above, it will thus be seen that by the low rheum officinale yellow rice wine production techniques improved, on the one hand traditional index and local flavor etc.
And uninfluenced, on the other hand the most relatively traditional handicraft such as harmful substance such as purine, biogenic amine etc. declines about 50%.According to this producer
The salubrious low rheum officinale yellow rice wine indices that method is produced all meets the light half-dried yellow rice wine physicochemical requirements of one-level, but alcoholic strength is more
Low, and make this rheum officinale yellow rice wine taste salubriouser rich in selenium element and anthraquinone, nutritive value is higher, meets sending out of yellow rice wine diversification
Exhibition trend.Therefore this method is possible not only to produce the functional yellow rice wine of clear efficacy, may be simultaneously used for low safety yellow
The production of wine.
Although the present invention is open the most as above with preferred embodiment, but it is not limited to the present invention, any is familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, can do various changes and modification, therefore the protection model of the present invention
Enclosing should be with being as the criterion that claims are defined.
Claims (9)
1. the production method of a salubrious low-alcohol rice wine, it is characterised in that: described method include the brewing yellow rice wine primary fermentation stage and
In the brewing yellow rice wine after fermentation stage, be in the primary fermentation stage compound use enzyme preparation of yellow rice wine and for cold fermentation；Described being combined makes
Referring to that the 12-24h after connecing yeast for brewing rice wine adds amylase by enzyme preparation, feeding adds the 12-24h after song and adds carbohydrase；Described low
Temperature fermentation refers to ferment at 16 DEG C-26 DEG C；The purine content of the yellow rice wine that described method obtains is reduced to 10mg/L, fusel
Oil content is down to 120mg/L.
Production method the most according to claim 1, it is characterised in that described diastatic addition is every gram of Raw Materials Rice
Middle interpolation 3-15U；The addition of described carbohydrase is interpolation 2-15U in every gram of Raw Materials Rice.
Production method the most according to claim 1, it is characterised in that all there is stirring in described enzyme preparation adding procedure mixed
This operation even, can be considered little and drives rake, reaches cooling and adds the purpose of fast response.
Production method the most according to claim 1, it is characterised in that described cold fermentation refers to basis during the fermentation
Technique uses water-cooled or wind cooling temperature lowering, cools the temperature to 16 DEG C-26 DEG C.
Production method the most according to claim 1, it is characterised in that every 24-48h ventilation one during described after fermentation
Secondary, increase oxygen supply and reduce temperature 1-2 DEG C.
Production method the most according to claim 5, it is characterised in that the mean temperature in described after fermentation stage controls 18
Below DEG C.
7. according to the arbitrary described production method of claim 1-6, it is characterised in that the described yellow rice wine after fermentation stage puts into rheum officinale
Mixture carries out common fermentation, then sterilizing, squeezing, ageing, obtains clearly low rheum officinale yellow rice wine；Described rheum officinale mixture is that wine is big
Yellow and wine plant is that 1:10-10:1 is mixed to get according to mass ratio；Described prepared RADIX ET RHIZOMA RHEI with wine is that rheum officinale adds Huang after crushed
Wine carries out high temperature immersion or boiling, and then drying obtains.
Production method the most according to claim 7, it is characterised in that the temperature in described after fermentation stage control 16 DEG C with
Under.
Production method the most according to claim 7, it is characterised in that the addition of described rheum officinale mixture is Raw Materials Rice
The 0.3-2% of quality.
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