CN104593193B - A kind of preparation method of Arenga pinnata (Wurmb.) Merr. fermented wine - Google Patents
A kind of preparation method of Arenga pinnata (Wurmb.) Merr. fermented wine Download PDFInfo
- Publication number
- CN104593193B CN104593193B CN201510063261.2A CN201510063261A CN104593193B CN 104593193 B CN104593193 B CN 104593193B CN 201510063261 A CN201510063261 A CN 201510063261A CN 104593193 B CN104593193 B CN 104593193B
- Authority
- CN
- China
- Prior art keywords
- wurmb
- merr
- gomuti palm
- palm powder
- arenga pinnata
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- 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
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The present invention relates to biological technical field, specifically provide the preparation method of a kind of Arenga pinnata (Wurmb.) Merr. fermented wine, comprise the following steps: step one, gomuti palm powder is obtained after liquefaction process and Mashing process process fermentation raw material；Step 2, the composite ferment that in described fermentation raw material prepared by addition koji and Active Dry Yeast carry out fermentation and obtain tunning for making Arenga pinnata (Wurmb.) Merr. fermented wine.The present invention, with gomuti palm powder as raw material, carries out liquid fermentation, bright characteristic after using enzyme preparation liquefaction, saccharifying gomuti palm powder, and products obtained therefrom is Arenga pinnata (Wurmb.) Merr. fermented wine, nutritious, and good mouthfeel is good for health, has good production and selling prospect.
Description
Technical field
The present invention relates to biological technical field, it is more particularly related to the preparation method of a kind of Arenga pinnata (Wurmb.) Merr. fermented wine.
Background technology
Gomuti palm powder is the Chinese crude drug of integration of edible and medicinal herbs simply, and its exquisiteness is good to eat, and A sweety scent assails the nostrils, without fat, low sugar, low calorie, meals
Food fiber content is high, and containing multiple needed by human mineral element and multiple vitamin B group such as calcium, phosphorus, potassium, has lung heat clearing
Removing toxic substances, slakes thirst and help produce saliva, and effect of inflammation is gone in sterilization, can to heatstroke, typhoid fever, diarrhoea, dysentery, have blood in stool, pharyngolaryngitis, skin ulcer swell and ache, child
The diseases such as infantile malnutrition carry out auxiliary treatment, thus travelling in midsummer edible it is further preferred that.Li Shizhen (1518-1593 A.D.) is summed up in Compendium of Material Medica and is arrived: " (Guang
Bulky) face, abnormal smells from the patient, sweet, flat, nontoxic.Curing mainly: the fat processing food as cake is beautiful, makes us the most hungry, the win of tonification void is damaged weary, and waist foot is unable.”
Its exploitation in Guangxi at China's main product, at present, is applied and is only resided within primary product level by Arenga pinnata (Wurmb.) Merr., how with
The form of finished product gomuti palm powder is sold, and product form is single, and owing to different people's body constitution is different, in the process of edible gomuti palm powder
In also can there is the difference that the biggest nutrition digestion absorbs, it is impossible to fully demonstrate the nutritive value of gomuti palm powder.
Will be in foregoing description, it would be highly desirable to have more product to be developed, rationalization, economization for Arenga pinnata (Wurmb.) Merr. utilize offer
Article one, significant approach, drives the economic development of Guangxi province.
Summary of the invention
As various extensive and careful researchs and the result of experiment, it has been found by the inventor that with gomuti palm powder
For raw material, carrying out liquid fermentation, bright characteristic after using enzyme preparation liquefaction, saccharifying gomuti palm powder, products obtained therefrom is Arenga pinnata (Wurmb.) Merr. fermented wine,
After Arenga pinnata (Wurmb.) Merr. fermented wine being allocated, prepare alcoholic strength suitable, nutritious, good mouthfeel, wholesome Arenga pinnata (Wurmb.) Merr. fermented wine,
There is good production and selling prospect.
It is an object of the present invention to provide the preparation method of a kind of Arenga pinnata (Wurmb.) Merr. fermented wine, by simple gentle enzyme system
Agent fermentation processing method, energy energy-and time-economizing, the nutritional labeling at utmost retained in Arenga pinnata (Wurmb.) Merr. is not destroyed, and has with traditional wine brewing
Bigger difference.
It is an object of the invention to the preparation method by providing a kind of Arenga pinnata (Wurmb.) Merr. fermented wine, by biological enzyme formulation by Arenga pinnata (Wurmb.) Merr.
Carry out liquid fermentation after powder liquefying-saccharifying, make fermentation technology save labour and be prone to industrialized production and control, with traditional wine brewing
There is bigger difference.
It is a still further object of the present invention to provide a kind of Arenga pinnata (Wurmb.) Merr. fermented wine, the sugar in gomuti palm powder can sufficiently be sent out by it
Ferment becomes ethanol, formulated after, alcoholic strength can be prepared suitable, the Arenga pinnata (Wurmb.) Merr. fermented wine of good mouthfeel, and sweat can also profit
With the action of soaking of ethanol, the various trace elements in gomuti palm powder is extracted, add the medical value of Sugar palm wine, nutrition
Abundant, good for health, there is good production and selling prospect.
In order to realize according to object of the present invention and further advantage, it is provided that the preparation side of a kind of Arenga pinnata (Wurmb.) Merr. fermented wine
Method, comprises the following steps:
Step one, gomuti palm powder is obtained after liquefaction process and Mashing process process fermentation raw material；
Step 2, the composite ferment that in described fermentation raw material prepared by addition koji and Active Dry Yeast are carried out
Fermentation obtains tunning and is used for making Arenga pinnata (Wurmb.) Merr. fermented wine.
Preferably, wherein, in described step 2, the addition of composite ferment and the mass ratio of gomuti palm powder are 2.5-3.5
∶100。
Preferably, wherein, in described step 2, the addition of composite ferment and the mass ratio of gomuti palm powder are 3: 100.
Preferably, wherein, the koji in composite ferment and the quality of Active Dry Yeast in described step 2
Ratio is for 2.5-3.5: 6.5-7.5.
Preferably, wherein, the described koji in composite ferment and Active Dry Yeast in described step 2
Mass ratio is 3: 7, and wherein, described koji is Suzhou Apis koji, and described Active Dry Yeast is Angel wine brewing song.
Preferably, wherein, in described step 2, the condition of fermentation is: fermentation time is 55-72h, and fermentation temperature is 28-
32℃。
Preferably, wherein, fermentation time is 60h, and fermentation temperature is 30 DEG C.
Preferably, wherein, liquefaction process described in described step one specifically includes following steps:
1) gomuti palm powder is substantially soluble in distilled water so that gomuti palm powder mass body volume concentrations in distilled water is 5-20g/
ml；
2) in gomuti palm powder solution, add α-amylase carry out liquefaction process acquisition gomuti palm powder liquefaction products, wherein, every 10g Guang
The addition of bulky powder correspondence α-amylase is 13-18U, and liquefying time is 13-18min, and condensing temperature is 75-85 DEG C；
Described Mashing process specifically includes following steps: adds saccharifying enzyme in described gomuti palm powder liquefaction products and carries out saccharifying
PROCESS FOR TREATMENT obtains gomuti palm powder saccharification product, and wherein, the addition of every 10g gomuti palm powder correspondence saccharifying enzyme is 800-1500U, saccharifying
Time is 50-70min, and saccharification temperature is 55-65 DEG C.
Preferably, wherein, liquefaction process described in described step one specifically includes following steps:
1) gomuti palm powder is substantially soluble in distilled water so that gomuti palm powder mass body volume concentrations in distilled water is 10g/
100ml；
2) in gomuti palm powder solution, add α-amylase carry out liquefaction process acquisition gomuti palm powder liquefaction products, wherein, every 10g Guang
The addition of bulky powder correspondence α-amylase is 15U, and liquefying time is 15min, and condensing temperature is 80 DEG C.
Described Mashing process specifically includes following steps: adds saccharifying enzyme in described gomuti palm powder liquefaction products and carries out saccharifying
PROCESS FOR TREATMENT obtains gomuti palm powder saccharification product, and wherein, the addition of every 10g gomuti palm powder correspondence saccharifying enzyme is 1150U, saccharificatinn period
For 64min, saccharification temperature is 59 DEG C.
Preferably, wherein, further comprising the steps of:
Step 3, clarification: in described tunning, add CaCO3And activated carbon, stand 60h, wherein, CaCO3Interpolation
Amount is for adding 1.0g in every 1L tunning, activated carbon addition is addition 4.0g in every 1L tunning；
Step 4, distillation: carry out tunning distilling the Arenga pinnata (Wurmb.) Merr. Spirit to alcoholic strength >=15 °；
Step 5, preparation finished product: add edible ethanol in Arenga pinnata (Wurmb.) Merr. Spirit, edible additive is deployed into Sugar palm wine.
The present invention at least includes following beneficial effect:
The inventive method, with gomuti palm powder as raw material, carries out liquid fermentation after using enzyme preparation liquefaction, saccharifying gomuti palm powder, reaction
Temperature is low, energy-and time-economizing, it is easy to industrialized production and control；Bright characteristic, products obtained therefrom is Arenga pinnata (Wurmb.) Merr. fermented wine, is fermented by Arenga pinnata (Wurmb.) Merr.
After wine is allocated, prepare alcoholic strength suitable, nutritious, good mouthfeel, wholesome Arenga pinnata (Wurmb.) Merr. fermented wine, have well
Production and selling prospect；
Koji and the carrying out compound preparation Arenga pinnata (Wurmb.) Merr. of Active Dry Yeast after the inventive method employing experiment sieving send out
The special composite ferment of ferment wine ferments, and this composite ferment has had both that koji wine brewing is mellow delicious and wine brewing activity is dry
The feature that yeast alcoholizing ability is high, makes up the blank not having Arenga pinnata (Wurmb.) Merr. fermented wine special leaven in the market；Acquisition is provided out
Mel distillers yeast that alcoholic strength is the highest and the proportioning of yeast distillers yeast, so that at utmost utilizing gomuti palm powder raw material, reducing and producing into
This, increase economic efficiency.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part also will be by this
Invention research and practice and be understood by the person skilled in the art.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art with reference to description
Word can be implemented according to this.
Should be appreciated that used herein such as " have ", " comprising " and " including " term do not allot one or many
Other element individual or the existence of a combination thereof or interpolation.
<example 1>
Step one, gomuti palm powder is obtained after liquefaction process and Mashing process process fermentation raw material；
Wherein, liquefaction process described in described step one specifically includes following steps:
1) gomuti palm powder is substantially soluble in distilled water so that gomuti palm powder mass body volume concentrations in distilled water is 5g/
100ml；
2) in gomuti palm powder solution, add α-amylase carry out liquefaction process acquisition gomuti palm powder liquefaction products, wherein, every 10g Guang
The addition of bulky powder correspondence α-amylase is 13U, and liquefying time is 13min, and condensing temperature is 75 DEG C；
Described Mashing process specifically includes following steps: adds saccharifying enzyme in described gomuti palm powder liquefaction products and carries out saccharifying
PROCESS FOR TREATMENT obtains gomuti palm powder saccharification product, and wherein, the addition of every 10g gomuti palm powder correspondence saccharifying enzyme is 800U, saccharificatinn period
For 50min, saccharification temperature is 55 DEG C；
Step 2, in described fermentation raw material, add the composite ferment of Mel distillers yeast and yeast distillers yeast carry out fermentation and obtain
Tunning is used for making Arenga pinnata (Wurmb.) Merr. fermented wine；
Wherein, the addition of composite ferment is 2.5: 100 with the mass ratio of gomuti palm powder；
Koji and the mass ratio of Active Dry Yeast in composite ferment are 3.5: 6.5；
The condition of fermentation is: fermentation time is 55h, and fermentation temperature is 28 DEG C.
Step 3, clarification: in described tunning, add CaCO3And activated carbon, stand 60h, wherein, CaCO3Interpolation
Amount is for adding 1.0g in every 1L tunning, activated carbon addition is addition 4.0g in every 1L tunning；
Step 4, distillation: carry out tunning distilling the Arenga pinnata (Wurmb.) Merr. Spirit to alcoholic strength >=15 °；
Step 5, preparation finished product: add edible ethanol in Arenga pinnata (Wurmb.) Merr. Spirit, edible additive is deployed into Sugar palm wine.
The Arenga pinnata (Wurmb.) Merr. fermented wine obtained through above-mentioned steps is bright and lustrous, in good taste, nutritious, gives off a strong fragrance；Containing a small amount of
Carbon compound, to probiotics provide existence substrate, while remaining aroma, the content of the probiotics in the wine of increase,
When quoting this product, beneficial flora in conditioning human body, useful body and mind the most to a certain extent.
<example 2>
Step one, gomuti palm powder is obtained after liquefaction process and Mashing process process fermentation raw material；
Wherein, liquefaction process described in described step one specifically includes following steps:
1) gomuti palm powder is substantially soluble in distilled water so that gomuti palm powder mass body volume concentrations in distilled water is 10g/
100ml；
2) in gomuti palm powder solution, add α-amylase carry out liquefaction process acquisition gomuti palm powder liquefaction products, wherein, every 10g Guang
The addition of bulky powder correspondence α-amylase is 15U, and liquefying time is 15min, and condensing temperature is 80 DEG C；
Described Mashing process specifically includes following steps: adds saccharifying enzyme in described gomuti palm powder liquefaction products and carries out saccharifying
PROCESS FOR TREATMENT obtains gomuti palm powder saccharification product, and wherein, the addition of every 10g gomuti palm powder correspondence saccharifying enzyme is 1150U, saccharificatinn period
For 60min, saccharification temperature is 59 DEG C；
Step 2, in described fermentation raw material, add Suzhou Apis koji and wine brewing bent composite ferment in Angel is carried out
Fermentation obtains tunning and is used for making Arenga pinnata (Wurmb.) Merr. fermented wine；
Wherein, the addition of composite ferment is 3: 100 with the mass ratio of gomuti palm powder；
Mel distillers yeast and the mass ratio of yeast distillers yeast in composite ferment are 3: 7；
The condition of fermentation is: fermentation time is 60h, and fermentation temperature is 30 DEG C.
Step 3, clarification: in described tunning, add CaCO3And activated carbon, stand 60h, wherein, CaCO3Interpolation
Amount is for adding 1.0g in every 1L tunning, activated carbon addition is addition 4.0g in every 1L tunning；
Step 4, distillation: carry out tunning distilling the Arenga pinnata (Wurmb.) Merr. Spirit to alcoholic strength >=15 °；
Step 5, preparation finished product: add edible ethanol in Arenga pinnata (Wurmb.) Merr. Spirit, edible additive is deployed into Sugar palm wine.
<example 3>
Step one, gomuti palm powder is obtained after liquefaction process and Mashing process process fermentation raw material；
Wherein, liquefaction process described in described step one specifically includes following steps:
1) gomuti palm powder is substantially soluble in distilled water so that gomuti palm powder mass body volume concentrations in distilled water is 20g/
100ml；
2) in gomuti palm powder solution, add α-amylase carry out liquefaction process acquisition gomuti palm powder liquefaction products, wherein, every 10g Guang
The addition of bulky powder correspondence α-amylase is 18U, and liquefying time is 18min, and condensing temperature is 85 DEG C；
Described Mashing process specifically includes following steps: adds saccharifying enzyme in described gomuti palm powder liquefaction products and carries out saccharifying
PROCESS FOR TREATMENT obtains gomuti palm powder saccharification product, and wherein, the addition of every 10g gomuti palm powder correspondence saccharifying enzyme is 1500U, saccharificatinn period
For 70min, saccharification temperature is 65 DEG C；
Step 2, in described fermentation raw material, add the composite ferment of Mel distillers yeast and yeast distillers yeast carry out fermentation and obtain
Tunning is used for making Arenga pinnata (Wurmb.) Merr. fermented wine；
Wherein, the addition of composite ferment is 3.5: 100 with the mass ratio of gomuti palm powder；
Mel distillers yeast and the mass ratio of yeast distillers yeast in composite ferment are 2.5: 7.5；
The condition of fermentation is: fermentation time is 65h, and fermentation temperature is 28-32 DEG C；
Step 3, clarification: in described tunning, add CaCO3And activated carbon, stand 60h, wherein, CaCO3Interpolation
Amount is for adding 1.0g in every 1L tunning, activated carbon addition is addition 4.0g in every 1L tunning；
Step 4, distillation: carry out tunning distilling the Arenga pinnata (Wurmb.) Merr. Spirit to alcoholic strength >=15 °；
Step 5, preparation finished product: add edible ethanol in Arenga pinnata (Wurmb.) Merr. Spirit, edible additive is deployed into Sugar palm wine.
The present inventor in laboratory conditions, simulation above-described embodiment 1-3 carry out ferment Sugar palm wine research:
<example 4>
Liquefaction process: take 10g gomuti palm powder, adds 100ml distilled water and sizes mixing, add 15U α-amylase, in 80 DEG C of water-baths
Liquefaction 15min, obtains gomuti palm powder liquefier；
Mashing process: addition 1150U saccharifying enzyme in gained gomuti palm powder liquefier, saccharifying 64min in 59 DEG C of water-baths,
Obtain gomuti palm powder saccharified liquid；
Fermentation: after song mixing of 0.09g Suzhou Apis koji and 0.21g Angel being made wine is mixed well, join Arenga pinnata (Wurmb.) Merr. pulverized sugar
Changing in liquid, double-deck preservative film seals and ties tight with rubber band, and the 60h that ferments in the biochemical culture railway carriage or compartment of 30 DEG C (extends fermentation time
Wine degree can be improved)；
Clarification: gained fermentation liquid is crossed two-layer 200 mesh gauze, adds 1.00g/L CaCO3Deacidification, and add 4g/L activity
Charcoal, stands clarification 60h.
Gained Arenga pinnata (Wurmb.) Merr. fermented wine wine degree 4.5～7 °, acidity 3.54g/L, pol 28.70g/L, alcoholic strength is relatively low, and nutrition is rich
Richness, outward appearance is faint yellow, and mouthfeel is micro-sweet, and mellow nature has the peculiar fragrance of gomuti palm powder.
The present inventor's also bouquet components to Arenga pinnata (Wurmb.) Merr. fermented wine has carried out Mass Spectrometer Method, testing result display bouquet components bag
Including 50 kinds, the most topmost composition is 3-methyl-1-butanol, and content is 38.74%.
The present inventor's also interior element composition to Arenga pinnata (Wurmb.) Merr. fermented wine has carried out Mass Spectrometer Method, and detection data ask for an interview table 1 below:
Show with table 1 data according to above-mentioned Arenga pinnata (Wurmb.) Merr. fermented wine associated description, Arenga pinnata (Wurmb.) Merr. fermentation prepared by application the inventive method
Wine is the most in good taste, is of high nutritive value, and containing the multiple trace element useful to human body, makes full use of the medical value of Arenga pinnata (Wurmb.) Merr.,
Being the alcohol type health drink that directly can obtain, production cost is low, market cheaper, is suitable to large-scale production and promotes, pushes away
Dynamic Guangxi province economic development.
Wherein, the commercial enzyme applied is purchased from respectively with distillers yeast:
α-amylase: Aladdin Reagent Company
Saccharifying enzyme: Aladdin Reagent Company
Suzhou Apis koji: excellent non-defective unit bakees room Western-style pastry
Angel wine brewing song: Angel Yeast flagship store
Although the embodiment of the present invention/invention is disclosed as above, but it is not restricted to description and embodiment
Use listed by.It can be applied to various applicable the field of the invention completely.For those skilled in the art, can
It is easily achieved other amendment.Therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention
It is not limited to specific details and shown here as the embodiment with description.
1, the preparation method of a kind of Arenga pinnata (Wurmb.) Merr. fermented wine, it is characterised in that: gomuti palm powder is through liquefaction process, Mashing process, fermentation
Technique, clarification process obtain Arenga pinnata (Wurmb.) Merr. fermented wine, and the reference physical and chemical index of the Arenga pinnata (Wurmb.) Merr. fermented wine obtained through this fermentation technique is: wine degree
4.5 °, acidity 3.54g/L, pol 28.70g/L, have good stability, and exploitation series Sugar palm wine based on this Arenga pinnata (Wurmb.) Merr. fermented wine
Product.
2, the preparation method of Arenga pinnata (Wurmb.) Merr. fermented wine according to claim 1, it is characterised in that: the optimization work of liquefaction process
Skill parameter is: liquefying time is 15min, and α-amylase dosage is 15U/10g gomuti palm powder, and condensing temperature is 80 DEG C, and solid-liquid ratio is 10:
100(g/ml)。
3, the preparation method of Arenga pinnata (Wurmb.) Merr. fermented wine according to claim 1, it is characterised in that: the optimization work of Mashing process
Skill parameter is: saccharificatinn period is 64min, and saccharifying enzyme dosage is 1150U/10g gomuti palm powder, and saccharification temperature is 59 DEG C.
4, the preparation method of Arenga pinnata (Wurmb.) Merr. fermented wine according to claim 1, it is characterised in that: the optimization work of fermentation technology
Skill parameter is: fermentation time is 60h, and composite ferment dosage is 0.3g/10g gomuti palm powder, and fermentation temperature is 30 DEG C, as continued to prolong
Long fermentation time can improve the wine degree of Arenga pinnata (Wurmb.) Merr. fermented wine to 7 °.
5, the preparation method of Arenga pinnata (Wurmb.) Merr. fermented wine according to claim 4, it is characterised in that: described composite ferment by
Suzhou Apis koji and Angel wine brewing song are composited in the ratio of 3: 7.
6, the preparation method of Arenga pinnata (Wurmb.) Merr. fermented wine according to claim 1, it is characterised in that: clarification process condition is:
CaCO3Dosage 1.00g/L, activated carbon dosage 4g/L, settling time is 60h.
7, the preparation method of Arenga pinnata (Wurmb.) Merr. fermented wine according to claim 1, it is characterised in that: the reference of Arenga pinnata (Wurmb.) Merr. fermented wine
Physical and chemical index can be used for the quality of production of Arenga pinnata (Wurmb.) Merr. fermented wine and controls.
8, the series product development of Sugar palm wine according to claim 1, it is characterised in that: with Arenga pinnata (Wurmb.) Merr. fermented wine as base
Plinth distillation can obtain the Arenga pinnata (Wurmb.) Merr. Spirit of wine degree >=15 °.
9, the series product development of Sugar palm wine according to claim 1, it is characterised in that: with Arenga pinnata (Wurmb.) Merr. fermented wine as base
Plinth adds edible ethanol, edible additive can obtain blending type Arenga pinnata (Wurmb.) Merr. fermented wine.
The present invention relates to a kind of Arenga pinnata (Wurmb.) Merr. fermented wine and the preparation method of series of products, belong to food fermentation technical field.
Gomuti palm powder is the Chinese crude drug of integration of edible and medicinal herbs simply, and its exquisiteness is good to eat, and A sweety scent assails the nostrils, without fat, low sugar, low calorie, meals
Food fiber content is high, and containing multiple needed by human mineral element and multiple vitamin B group such as calcium, phosphorus, potassium, has lung heat clearing
Removing toxic substances, slakes thirst and help produce saliva, and effect of inflammation is gone in sterilization, can to heatstroke, typhoid fever, diarrhoea, dysentery, have blood in stool, pharyngolaryngitis, skin ulcer swell and ache, child
The diseases such as infantile malnutrition carry out auxiliary treatment, thus travelling in midsummer edible it is further preferred that.Li Shizhen (1518-1593 A.D.) is summed up in Compendium of Material Medica and is arrived: " (Guang
Bulky) face, abnormal smells from the patient, sweet, flat, nontoxic.Curing mainly: the fat processing food as cake is beautiful, makes us the most hungry, the win of tonification void is damaged weary, and waist foot is unable.”
Gomuti palm powder is at China's main product in Guangxi, but the exploitation to it only resides within primary product level, how with finished product
The form of gomuti palm powder is sold, and the present invention can be one significant approach of high-valued offer of gomuti palm powder.The present invention uses enzyme
Carrying out liquid fermentation after preparation liquefaction, saccharifying gomuti palm powder, the present invention is with gomuti palm powder as raw material, and bright characteristic, products obtained therefrom is for sending out
Ferment wine, alcoholic strength is suitable, nutritious, and good mouthfeel is good for health, has good production and selling prospect.
It is an object of the invention to provide a kind of Arenga pinnata (Wurmb.) Merr. fermented wine and the preparation method of series of products thereof, this preparation method can
By integration of edible and medicinal herbs, have the gomuti palm powder of benefiting action make that a kind of alcoholic strength is low, nutritious, good mouthfeel, wholesome
Arenga pinnata (Wurmb.) Merr. fermented wine, and develop series of products.
For solving above-mentioned technical problem, many technical schemes provided by the present invention are: the preparation work of a kind of Arenga pinnata (Wurmb.) Merr. fermented wine
Skill, comprises the following steps:
(1) liquefy gomuti palm powder adds α-amylase.
(2) saccharifying is carried out by gomuti palm powder liquefier adds saccharifying enzyme.
(3) it is suitable for compound needed for the fermentation of Arenga pinnata (Wurmb.) Merr. fermented wine with Suzhou Apis koji and Angel wine brewing Qu Fuhe preparation
Ferment agent.
(4) composite ferment is added in gomuti palm powder saccharified liquid ferment.
(5) CaCO is added3And activated carbon, fermentation gained Arenga pinnata (Wurmb.) Merr. fermented wine is clarified.
(6) distillation Arenga pinnata (Wurmb.) Merr. fermented wine can obtain Arenga pinnata (Wurmb.) Merr. Spirit；In Arenga pinnata (Wurmb.) Merr. fermented wine, add edible ethanol can obtain blending type
Arenga pinnata (Wurmb.) Merr. fermented wine.
Preferably: the optimal processing parameter that liquefaction condition is liquefaction process of step (1) is: liquefying time 15min, liquid
Change enzyme dosage 15U/10g gomuti palm powder, condensing temperature 80 DEG C, solid-liquid ratio 10: 100 (g/ml).
Preferably: the saccharifying condition of step (2) be saccharificatinn period be 64min, saccharifying enzyme dosage 1150U/10g Arenga pinnata (Wurmb.) Merr.
Powder, saccharification temperature 59 DEG C.
Preferably: the preparation method of the composite ferment of step (3) be Suzhou Apis koji and Angel wine brewing bent by 3
: the ratio of 7 is composited.
Preferably: the fermentation condition of step (4) is fermentation time 60h, composite ferment is 0.3g/10g gomuti palm powder, sends out
Ferment temperature is 30 DEG C.
Preferably: the clarification condition of step (5) is CaCO3Dosage 1.00g/L, activated carbon dosage 4g/L, settling time
For 60h.
Preferably: the distillating method described in step (6) is use for laboratory distilling apparatus, wine degree >=15 °.
Preferably: food additive is edible citric acid.
The present invention compared with prior art, is in place of it is progressive: after the present invention uses enzyme preparation liquefaction, saccharifying gomuti palm powder
Carry out liquid fermentation, and carry out producing control according to the physical and chemical index of fermented wine, make fermentation technique relative to traditional brewing craft
Energy-and time-economizing, it is easier to realize industrialized production and quality control.The present invention is with the Suzhou Apis koji selected through testing sieve
Preparing composite ferment with Angel wine brewing song, this composite ferment has had both Suzhou Apis koji wine brewing delicious food and makes wine in Angel
The feature that fermented wine ability is high, the brew of suitable Arenga pinnata (Wurmb.) Merr. fermented wine.The present invention is with gomuti palm powder as raw material, and bright characteristic, gained produces
Product are fermented wine, and alcoholic strength is suitable, nutritious, and good mouthfeel is good for health.The present invention has carried out series product development, has
It is beneficial to extend Arenga pinnata (Wurmb.) Merr. product industrial chain.
Claims (7)
1. a preparation method for Arenga pinnata (Wurmb.) Merr. fermented wine, comprises the following steps:
Step one, gomuti palm powder is obtained after liquefaction process and Mashing process process fermentation raw material；
Step 2, the composite ferment that in described fermentation raw material prepared by addition koji and Active Dry Yeast ferment
Obtain tunning to be used for making Arenga pinnata (Wurmb.) Merr. fermented wine；
Liquefaction process described in described step one specifically includes following steps:
1) gomuti palm powder is substantially soluble in distilled water so that gomuti palm powder mass body volume concentrations in distilled water is 5-20g/
100ml；
2) in gomuti palm powder solution, add α-amylase carry out liquefaction process acquisition gomuti palm powder liquefaction products, wherein, every 10g gomuti palm powder
The addition of corresponding α-amylase is 13-18U, and liquefying time is 13-18min, and condensing temperature is 75-85 DEG C；
Described Mashing process specifically includes following steps: adds saccharifying enzyme in described gomuti palm powder liquefaction products and carries out Mashing process
Processing and obtain gomuti palm powder saccharification product, wherein, the addition of every 10g gomuti palm powder correspondence saccharifying enzyme is 800-1500U, saccharificatinn period
For 50-70min, saccharification temperature is 55-65 DEG C；
In described step 2, the addition of composite ferment is 2.5-3.5: 100 with the mass ratio of gomuti palm powder；
In described step 2, the condition of fermentation is: fermentation time is 55-72h, and fermentation temperature is 28-32 DEG C.
2. the preparation method for Arenga pinnata (Wurmb.) Merr. fermented wine as claimed in claim 1, it is characterised in that it is characterized in that, described step
In rapid two, the addition of composite ferment is 3: 100 with the mass ratio of gomuti palm powder.
3. the preparation method for Arenga pinnata (Wurmb.) Merr. fermented wine as claimed in claim 1, it is characterised in that be combined in described step 2 and send out
Koji and the mass ratio of Active Dry Yeast in ferment agent are 2.5-3.5: 6.5-7.5.
4. the preparation method for Arenga pinnata (Wurmb.) Merr. fermented wine as claimed in claim 3, it is characterised in that be combined in described step 2 and send out
Described koji and the mass ratio of Active Dry Yeast in ferment agent are 3: 7, and wherein, described koji is Suzhou Apis sweet wine
Song, described Active Dry Yeast is Angel wine brewing song.
5. the preparation method for Arenga pinnata (Wurmb.) Merr. fermented wine as claimed in claim 1, it is characterised in that fermentation time is 60h, fermentation
Temperature is 30 DEG C.
6. the preparation method for Arenga pinnata (Wurmb.) Merr. fermented wine as claimed in claim 1, it is characterised in that
Liquefaction process described in described step one specifically includes following steps:
1) gomuti palm powder is substantially soluble in distilled water so that gomuti palm powder mass body volume concentrations in distilled water is 10g/100ml；
2) in gomuti palm powder solution, add α-amylase carry out liquefaction process acquisition gomuti palm powder liquefaction products, wherein, every 10g gomuti palm powder
The addition of corresponding α-amylase is 15U, and liquefying time is 15min, and condensing temperature is 80 DEG C；
Described Mashing process specifically includes following steps:
In described gomuti palm powder liquefaction products add saccharifying enzyme carry out Mashing process process obtain gomuti palm powder saccharification product, wherein,
The addition of every 10g gomuti palm powder correspondence saccharifying enzyme is 1150U, and saccharificatinn period is 64min, and saccharification temperature is 59 DEG C.
7. the preparation method for Arenga pinnata (Wurmb.) Merr. fermented wine as according to any one of claim 1～6, it is characterised in that also include
Following steps:
Step 3, clarification: in described tunning, add CaCO3And activated carbon, stand 60h, wherein, CaCO3Addition be
Adding 1.0g in every 1L tunning, activated carbon addition is addition 4.0g in every 1L tunning；
Step 4, distillation: carry out tunning distilling the Arenga pinnata (Wurmb.) Merr. Spirit to alcoholic strength >=15 °；
Step 5, preparation finished product: add edible ethanol in Arenga pinnata (Wurmb.) Merr. Spirit, edible additive is deployed into Sugar palm wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510063261.2A CN104593193B (en) | 2015-02-06 | 2015-02-06 | A kind of preparation method of Arenga pinnata (Wurmb.) Merr. fermented wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510063261.2A CN104593193B (en) | 2015-02-06 | 2015-02-06 | A kind of preparation method of Arenga pinnata (Wurmb.) Merr. fermented wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104593193A CN104593193A (en) | 2015-05-06 |
| CN104593193B true CN104593193B (en) | 2016-08-17 |
Family
ID=53119252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510063261.2A Expired - Fee Related CN104593193B (en) | 2015-02-06 | 2015-02-06 | A kind of preparation method of Arenga pinnata (Wurmb.) Merr. fermented wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104593193B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107354056A (en) * | 2017-08-23 | 2017-11-17 | 吕燕强 | Gomuti palm alcoholic drink mixed with fruit juice and preparation method thereof |
| CN107794157A (en) * | 2017-10-26 | 2018-03-13 | 吕燕强 | A kind of preparation method of Sugar palm wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1661024A (en) * | 2004-12-30 | 2005-08-31 | 天津科技大学 | Method for increasing fermentation alcohol content of alcohol thick mash from raw material of starchiness |
| CN101698820A (en) * | 2009-11-11 | 2010-04-28 | 大连理工大学 | Method for producing white wine and fruit wine by fritillary bulb |
| CN102899218A (en) * | 2012-09-20 | 2013-01-30 | 龙州县壮珍食品有限公司 | Sugar palm wine and production method thereof |
| CN103897938A (en) * | 2014-04-22 | 2014-07-02 | 中国农业科学院作物科学研究所 | Oat yellow wine and brewing technology thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2934599B1 (en) * | 2008-07-29 | 2012-12-21 | Arkema France | MANUFACTURE OF POLYETHYLENE FROM RENEWABLE MATERIALS, POLYETHYLENE OBTAINED AND USES |
-
2015
- 2015-02-06 CN CN201510063261.2A patent/CN104593193B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1661024A (en) * | 2004-12-30 | 2005-08-31 | 天津科技大学 | Method for increasing fermentation alcohol content of alcohol thick mash from raw material of starchiness |
| CN101698820A (en) * | 2009-11-11 | 2010-04-28 | 大连理工大学 | Method for producing white wine and fruit wine by fritillary bulb |
| CN102899218A (en) * | 2012-09-20 | 2013-01-30 | 龙州县壮珍食品有限公司 | Sugar palm wine and production method thereof |
| CN103897938A (en) * | 2014-04-22 | 2014-07-02 | 中国农业科学院作物科学研究所 | Oat yellow wine and brewing technology thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104593193A (en) | 2015-05-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101245307B (en) | Melon and fruit vinegar and manufacture method thereof | |
| CN102125134A (en) | Fruit vinegar tea drink and preparation method thereof | |
| CN104962424B (en) | Dragon fruit wine | |
| CN101544939B (en) | Red kiwi fruit wine and preparation method thereof | |
| CN105533524B (en) | A kind of black garlic pectase and preparation method thereof | |
| CN105942502A (en) | Preparation method of fresh ginger and ziziphus jujube mill ferment nutrition | |
| CN102978068A (en) | Mulberry wine and preparation method thereof | |
| CN104611171A (en) | Preparation method of ginger rice wine | |
| CN106617090A (en) | Bitter gourd enzymes and preparation method thereof | |
| CN105919099A (en) | Method for preparing enzyme from kudzuvine roots and mulberry fruits | |
| CN104911057A (en) | Production method for coffee-gorgon fruit health wine | |
| CN104593193B (en) | A kind of preparation method of Arenga pinnata (Wurmb.) Merr. fermented wine | |
| CN106929278A (en) | A kind of method that bamboo class carries out liquor-making by solid fermentation as puff | |
| CN103602556A (en) | Compound fermentation type coix seed health-care wine and production method thereof | |
| CN111642747B (en) | Naqu 4580 and application of preparation in food for improving sleep quality | |
| CN103497867B (en) | Mango banana fruit wine and production method thereof | |
| CN101270326B (en) | Method for preparing strawberry fermented juice | |
| CN102845800A (en) | Method for preparing Hami melon vinegar beverage | |
| CN102559474B (en) | Preparation method for cordyceps health-care vinegar | |
| CN104450365A (en) | Method for brewing honey wine | |
| CN105325823A (en) | Kwas chlebowy drink and preparation method thereof | |
| CN107881059A (en) | A kind of preparation method of root of kudzu vine compound fruit wine | |
| CN105713787B (en) | A kind of preparation method of liver-protecting type safflower pueraria lobata yellow rice wine | |
| CN104059835A (en) | Pumpkin wine | |
| CN105087280B (en) | A kind of big tank brewing method of modernization of the glutinous ginkgo low-alcohol rice wine of duck blood |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160817 Termination date: 20180206 |