CN104611172A - Preparation method of purple sweet potato and germinated brown rice functional low-alcohol wine - Google Patents
Preparation method of purple sweet potato and germinated brown rice functional low-alcohol wine Download PDFInfo
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- CN104611172A CN104611172A CN201510034236.1A CN201510034236A CN104611172A CN 104611172 A CN104611172 A CN 104611172A CN 201510034236 A CN201510034236 A CN 201510034236A CN 104611172 A CN104611172 A CN 104611172A
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- brown rice
- rhizoma dioscoreae
- dioscoreae esculentae
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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
- C12G3/025—Low-alcohol beverages
Abstract
The invention provides a preparation method of a purple sweet potato and germinated brown rice functional low-alcohol wine and mainly solves the problem that the existing low-alcohol wine is difficult to meet the demands of people in the aspects of nutrition, flavor and the like. The method comprises the following steps: firstly manufacturing rice into germinated brown rice milk through rice hulling, preprocessing, brown rice soaking, germinating, washing and defibrination; simultaneously, manufacturing purple sweet potatoes into purple sweet potato mash; then mixing the germinated brown rice milk with the purple sweet potato mash into mixed mash, adding saccharifying enzyme for saccharifying, then adding saccharomyces cerevisiae secondary fermentation seed solution for fermentation, and finally centrifuging, filtering and filling to obtain a finished product. With adoption of the preparation method, specific nutritive values and healthcare effects of the purple sweet potatoes and the germinated brown rice are fully utilized, the demands of people for environmentally friendly, organic, nutritive and healthcare food are met while the varieties of food alcohol are enriched, and a novel way is also provided for deeply processing the purple sweet potatoes and the germinated brown rice and improving the economic values of the purple sweet potato and the germinated brown rice.
Description
Technical field
The present invention relates to the preparation method of the functional low pure wine of a kind of Rhizoma Dioscoreae esculentae-sprout brown rice, belong to food processing field.
Background technology
Sweet potato contains the trypsin inhibitor of insect food refusal, and self have very strong natural resistant to diseases and insects, cauline leaf seldom endangers by sick worm, and field is generally without the need to spraying any agricultural chemicals, and fertilizer amount is little, is nuisanceless, green, the organic health food of Current first line.As a member of sweet potato family, Rhizoma Dioscoreae esculentae, except possessing the characteristic of Ordinary Sweet Potatoes, also has advantageous advantage in nutrition, color and luster.The content of its Methionin, copper, manganese, potassium, zinc is higher than Ordinary Sweet Potatoes 3 ~ 8 times, also be rich in many physiologically active substances such as selenium element, iodine element, various VITAMIN, steroid, mucus protein, organic phenolic acid, anthocyanidin and food fibre, have anti-oxidant, improve liver function, improve the health-care effects such as eyesight; Can body immunity be strengthened, canceration gene can be suppressed, preventing hypertension, hyperlipidemia, diabetes, cardiovascular diseases and gastroenteropathy.
According to surveying and determination, sweet potato contains 18 seed amino acids, and wherein essential amino acids content is high, and particularly more rare in rice, wheat-flour lysine content enriches.Meanwhile, in sweet potato, VITAMIN, mineral substance and crude fiber content are all high than other food crop, especially with carotene and ascorbic rich content.So sweet potato and rice mixed edible, the nutritive value of staple food can be improved, play complementary action.In addition, sweet potato or a kind of " physiological alkalinity " food, the mineral substance such as institute's calcic, phosphorus, iron can in and the human body internal cause acidic substance often eating the acidic foods such as meat, egg, fish, rice and face and produce, to regulate acid base equilibrium in human body.
Containing the water-soluble anthocyanidin of natural edible in Rhizoma Dioscoreae esculentae, this anthocyanidin bright nature, nontoxic, without special odor, there is stable physicochemical property, all fine to the stability of light, heat, oxygen, metal ion, foodstuff additive, the Pasteur's method sterilization in foodstuffs industry can be stood, also can not be destroyed in processing and storage, not lose original activity.Purple sweet potato cyanidin has the physiological activities such as remarkable natural anti-oxidation, antitumor and scavenging free radicals, also has multiple nutrients, pharmacology and nourishing function simultaneously.
Brown rice is the product after paddy rice huller paddy, only grinds off outermost husk, remains the rice bran layer of rice, plumule and endosperm, is thus rich in VITAMIN and mineral substance that coated mill rice lacks.Brown rice obtains sprout brown rice after germinateing under certain temperature, humidity.Sprout brown rice be a kind of consumption close to coated mill rice, nutritive ingredient substantially exceeds coated mill rice, and the doctor having more functional curative effect widely eats the staple food products of homology.
Sprout brown rice remains the contained abundant VITAMIN (VB of brown rice
1, VB
2, VB
6, VH, nicotinic acid, pantothenic acid etc.) and mineral substance (magnesium, potassium, calcium, zinc, iron, manganese etc.), wherein VITAMIN can improve immune function of human body, magnesium has the effect of preventing heart disease, potassium can reduce blood pressure, calcium is the necessary composition of strong bone, the effect that zinc has enhancing development and intelligent growth, prevents reproductive function low, and iron can prevent anaemia, zinc, chromium, manganese can improve the susceptibility of Regular Insulin, helpful to the people of impaired glucose tolerance.Sprout brown rice also leaves a large amount of food fibre, can increase the wriggling of stomach, has very strong effect of ejecting poison, can preventing constipation and intestinal cancer.In addition, in germination process, enzyme in brown rice such as amylase, proteolytic enzyme, phytase etc. are activated and discharge, and be converted into free state from combined, the robust fibre shell of such brown rice is softened by enzymolysis, partial protein is decomposed into amino acid, and starch transition is carbohydrate, and the organoleptic properties of brown rice and local flavor are improved; Also create multiple useful and can the functional substance of disease preventing and treating and physiologically active substance to HUMAN HEALTH simultaneously, as γ-aminobutyric acid (γ-amino butyric acid, GABA), inositol hexaphosphate (IP-6), tocopherol, tocotrienol etc.Therefore, compared with brown rice, nutritive value and the physiological function of sprout brown rice are greatly improved, and nutritive ingredient is also more easily digested.
In many nutritive ingredients, it is worth noting γ-aminobutyric acid especially, it is a kind of nonprotein amino acid, and be also a kind of functional amino, human nerve nutrient substance, it participates in multiple Metabolic activity, has very high physiologically active.γ-aminobutyric acid can suppress central nervous system to be overexcited, to brain, there is stable effect, can slow down nervous, energy improving water flood, also can improve the metabolism of cerebral blood flow (CBF) and brain, there is significant alleviation and therapeutic action to hypertension, depression, impatience, uneasiness, fatigue, insomnia and climacteric syndrome etc., also can prevent nervosa senile dementia, contribute to anti-ageing.When lacking γ-aminobutyric acid in human body, can produce anxiety, uneasiness, worry, the mood such as tired, the crowd that general long-term stress is excessive, easily lacks γ-aminobutyric acid, needs to supplement to releive mood in time.γ-aminobutyric acid is mainly present in mammiferous brain, marrow, and in veterinary antibiotics, content is rare.Therefore, people are difficult to only carry out supplementary needed by human body by absorbing it from natural food.And the γ-aminobutyric acid that sprout brown rice is rich in is 2 times of brown rice, 9 times of rice.Therefore, sprout brown rice be one of γ-aminobutyric acid not only good but also originate easily.
In addition, sprout brown rice contains the material of abundant lipid peroxidation inhibition, as forulic acid, phytic acid, thiaminogen, tocopherol, three rare tocopherols etc., these substances effectively catch active oxygen in vivo, remove its toxicity, prevent skin oxidative from damaging, prevent and alleviate the appearance of senile plaque, and the metabolism of skin can be promoted, can also anti-angiogenicly harden.In addition have report to claim, tocotrienol can anticancer propagation.Also containing the many kinds of substance seldom or hardly contained in rice in sprout brown rice, known has inositol, plant sterol, tetracosanol, hexacosyl alcohol, octacosanol etc.Increasing research proves, though these substances content are few, has immeasurable biological action.The toxin expelling that sprout brown rice has, beauty treatment, strengthening immunity, prevent fat function from all having inseparable relation with above-mentioned substance.
Along with growth in the living standard, the food of people is formed and food habits quietly changes, and balanced nutritious oneself becomes the new fashion of life.
Summary of the invention
For solving the problem, the preparation method of the functional low pure wine of a kind of Rhizoma Dioscoreae esculentae-sprout brown rice is provided, the present invention is to have the Rhizoma Dioscoreae esculentae of dietotherapy dual function for main raw material, the sprout brown rice of a certain proportion of doctor's food homology is as batching, the yeast making full use of lytic enzyme that brown rice produces in germination process and access carries out diastatic fermentation, produces the low alcohol brewing wine with high nutritive value and nourishing function.While the beautiful color and luster of this alcoholic drink of imparting, also add many physiologically active substances of Rhizoma Dioscoreae esculentae and sprout brown rice, mouthfeel, the local flavor of alcoholic drink can be improved again, the overall quality of alcoholic drink is got a promotion, make it to become a kind of nutritious functional low-alcohol potable spirit.
For achieving the above object, the present invention adopts following technical proposals:
A preparation method for the functional low pure wine of Rhizoma Dioscoreae esculentae-sprout brown rice, comprises the steps: first rice to be made germinated brown rice plasm through rice huller paddy, pre-treatment, brown rice immersion, germination, washing, defibrination, simultaneously by Rhizoma Dioscoreae esculentae through pre-treatment, prepare Rhizoma Dioscoreae esculentae slurry and Rhizoma Dioscoreae esculentae slurry gelatinization, obtain Rhizoma Dioscoreae esculentae mash, measuring massfraction is that 10 milliliters, the physiological saline of 0.9% is in clean tube, 30 DEG C are cooled to after 20 minutes through 121 DEG C of sterilizings, under aseptic conditions freeze-drying S. cervisiae powder is poured in above-mentioned physiological saline, static activation 30 minutes in 30 DEG C of thermostat containers, for subsequent use, adopt the yeast saccharomyces cerevisiae bacterial classification after activation to carry out the preparation of one grade fermemtation seed liquor and second order fermentation seed liquor, according to the quality proportioning of sprout brown rice and Rhizoma Dioscoreae esculentae raw material 1 ︰ 2, germinated brown rice plasm is mixed into Rhizoma Dioscoreae esculentae gelatinization mash and mixes mash, adjusting amount of water again makes the total mass of sprout brown rice and Rhizoma Dioscoreae esculentae raw material and the mass ratio of water be 1: 4 ~ 5, add saccharifying enzyme and carry out saccharification, then add yeast saccharomyces cerevisiae second order fermentation seed liquor to ferment, the alcoholic strength (concentration of volume percent) making final fermented liquid is 8.0 ~ 8.5%, reducing sugar (mass percent concentration) is 0.8 ~ 1.2%, acidity (mass percent concentration) is 0.22 ~ 0.24%, pH value is 4.0 ~ 4.5, finally by centrifugal, filter, filling finished product.
A preparation method for the functional low pure wine of Rhizoma Dioscoreae esculentae-sprout brown rice, specifically comprises the steps:
The preparation of a, germinated brown rice plasm
Immersion → germination → washing → defibrination → the germinated brown rice plasm of rice → rice huller paddy → brown rice → pre-treatment → brown rice;
(1) rice huller paddy
Select without insect pest, disease-free, without the plague of rats, do not generate heat the paddy gone mouldy, after screening, removal of impurities, removing rice grain husks with hulling machine, sieve removal rice husk, obtained brown rice;
(2) pre-treatment of brown rice
The brown rice obtained after rice huller paddy, pass through again the heterochromatic grain of artificial selected removal, prematurity grain, without embryo grain and other foreign material, obtain neat complete of full seed, granularity and stay embryo brown rice grain, after washing 3 times with clear water, with chlorine bleach liquor's soaking disinfection 5 minutes that massfraction is 0.5%, and then with deionized water rinsing 2 ~ 3 times, drain for subsequent use;
(3) immersion of brown rice
The brown rice that the described step a (2) that learnt from else's experience processes, adds the CaCl that massfraction is 3.0%
2solution is as immersion nutritive medium, 14 ~ 20 DEG C, lucifuge, anaerobic condition under in incubator soak 10 ~ 16 hours, period ventilation per hour once, each 5 ~ 10 minutes, to provide the oxygen needed for brown rice germination, within every 5 ~ 6 hours, change and once soak nutritive medium;
(4) germination of brown rice
Brown rice taking-up after soaking is drained, put into ventilative lucifuge, relative humidity be 95% fixed temperature and humidity incubator under 28 ~ 35 DEG C of conditions, make brown rice grain rudiment 18 ~ 24 hours, obtain the sprout brown rice of rich calcium, in germination process, spraying massfraction every 5 ~ 6 hours is the CaCl of 3.0%
2solution, and stir brown rice to ensure that it is moisture state, require that the percentage of germination of brown rice reaches more than 90%, bud grows to 0.5 ~ 1.0 millimeter;
(5) defibrination of sprout brown rice
Get the sprout brown rice of described step a (4), add the tap water of its 3 ~ 4 times of quality, enter colloidal mill and carry out super-fine powder slurry, make slurry uniform and smooth, for subsequent use;
The activation of b, S. cervisiae and enlarged culturing
(1) activation of S. cervisiae
Measuring massfraction is that 10 milliliters, the physiological saline of 0.9% is in clean tube, 30 DEG C are cooled to after 20 minutes through 121 DEG C of sterilizings, under aseptic conditions freeze-drying S. cervisiae powder is poured in above-mentioned physiological saline, concussion makes it be evenly distributed, then static activation 30 minutes in 30 DEG C of thermostat containers, for subsequent use;
(2) preparation of one grade fermemtation seed liquor
Measure 100 milliliters of YEPD to cultivate based in 500 milliliters of triangular flasks, 121 DEG C of sterilizings are cooled to 30 DEG C after 20 minutes again, high reactivity yeast saccharomyces cerevisiae bacterial classification activated in described step b (1) is accessed by the inoculum size of culture volume 10%, under the condition of 30 DEG C, 150 revs/min, shaking table cultivates 48 hours, as one grade fermemtation seed liquor, described YEPD substratum by account for the yeast extract of 1% of its quality, the peptone of 2% and 2% glucose form;
(3) preparation of second order fermentation seed liquor
By the inoculative proportion of one grade fermemtation seed liquor obtained for described step b (2) by volume per-cent 10%, be inoculated in the YEPD substratum after sterilizing, 30 DEG C, intermittent stirring cultivation is kept in fermentor tank, every two hours of period stirred 15 minutes, stirring velocity is 60 revs/min, until fermented liquid viable count reaches 10
9individual/milliliter, is considered as the end that spreads cultivation, and obtains second order fermentation seed liquor;
The preparation of c, Rhizoma Dioscoreae esculentae mash
(1) pre-treatment of Rhizoma Dioscoreae esculentae
Choose fresh nothing to go mouldy, without the Rhizoma Dioscoreae esculentae of frostbite, wash away silt and the foreign material of Rhizoma Dioscoreae esculentae appearance with flowing water, after peeling, be cut into rapidly the little Rhizoma Dioscoreae esculentae block of 8mm × 8mm × about 8mm;
(2) preparation of Rhizoma Dioscoreae esculentae slurry
Get the Rhizoma Dioscoreae esculentae after cutting, add the tap water of its 3 ~ 4 times of quality, enter colloidal mill and carry out defibrination refinement, make slurry uniform and smooth;
(3) α-change of Rhizoma Dioscoreae esculentae slurry
Slurry through colloidal mill refinement is heated to 90 ~ 100 DEG C keep 5 ~ 12 minutes, makes the abundant gelatinization of raw material, obtain the Rhizoma Dioscoreae esculentae gelatinization mash of uniform and smooth thickness;
The saccharification of d, mixing mash
Rhizoma Dioscoreae esculentae gelatinization mash is lowered the temperature, according to the quality proportioning of sprout brown rice and Rhizoma Dioscoreae esculentae raw material 1 ︰ 2, germinated brown rice plasm is mixed into Rhizoma Dioscoreae esculentae gelatinization mash and mixes mash, adjusting amount of water again makes the total mass of sprout brown rice and Rhizoma Dioscoreae esculentae raw material and the mass ratio of water be 1: 4 ~ 5, the ratio of 1% adds the saccharifying enzyme that activity unit is 50,000 units/gram by mass percentage afterwards, be heated to 55 DEG C, insulation saccharification 3.5 ~ 4 hours, then 70 DEG C of insulation liquefaction 20 minutes are heated to, be warming up to 100 DEG C again, boil 8 minutes, namely the saccharification of raw material is completed, obtain converted mash, lower the temperature for subsequent use,
E, fermentation
Converted mash is cooled to 28 DEG C, add the obtained yeast saccharomyces cerevisiae second order fermentation seed liquor of described step b (3) that volume percent is 8 ~ 12%, 23 DEG C ~ 28 DEG C heat-preservation fermentations 9 days, obtain fermented liquid, fermented liquid is cooled to 9 DEG C ~ 12 DEG C more subsequently, static fermentation 24 days, the alcoholic strength (concentration of volume percent) making final fermented liquid is 8.0 ~ 8.5%, reducing sugar (mass percent concentration) is 0.8 ~ 1.2%, acidity (mass percent concentration) is 0.22 ~ 0.24%, and pH value is 4.0 ~ 4.5;
F, centrifugal, filtration
G, filling
Get product with after the clear glass bottle sterile filling of sterilizing.
Described step f is by fermented liquid with the centrifugation 15 minutes of 8000 revs/min, and then adopts plate and frame filter to filter, and removes impurity and precipitation.
The invention has the beneficial effects as follows:
The present invention is to have the Rhizoma Dioscoreae esculentae of dietotherapy dual function for main raw material, the sprout brown rice of a certain proportion of doctor's food homology is as batching, the yeast making full use of lytic enzyme that brown rice produces in germination process and access carries out diastatic fermentation, produces the low alcohol brewing wine with high nutritive value and nourishing function.While the beautiful color and luster of this alcoholic drink of imparting, also add many physiologically active substances of Rhizoma Dioscoreae esculentae and sprout brown rice, mouthfeel, the local flavor of alcoholic drink can be improved again, the overall quality of alcoholic drink is got a promotion, make it to become a kind of nutritious functional low-alcohol potable spirit.
The composite health care type low alcohol beverage of Rhizoma Dioscoreae esculentae and sprout brown rice mixing brew, the many advantages of Rhizoma Dioscoreae esculentae and germinated unpolished rice nutritious value height and activeconstituents are made full use of from the angle of nutrition complement, use in sprout brown rice the acting in conjunction enriching enzyme system and the complicated metabolism of microorganism, generate a large amount of nutritive ingredient and useful flavour substances.This functional low alcohol beverage is beautiful lavender, clear, and no suspended substance, gives off a strong fragrance, and without unpleasant odor, entrance is clean, produces wine, to produce acid moderate, wine liquid alcohol and, light refreshing, free from extraneous odour.The overall raciness of the brown rice wine of fermentation, due to the uniqueness of raw material, the product special flavour that brew goes out is unique, and fully, the delicate fragrance of existing rice, has again the bright luster of Rhizoma Dioscoreae esculentae to the release of cereal fragrance, can promote the pleasure of the senses of human consumer.This Rhizoma Dioscoreae esculentae-sprout brown rice low alcohol beverage generates ethanol by the fermentation of yeast, and thus retention is good.This low alcohol beverage is not containing any artificial color and sanitas, it is a kind of leavened food of characteristic, have Rhizoma Dioscoreae esculentae and the distinctive nutritive value of sprout brown rice and health-care effect concurrently, particularly be rich in γ-aminobutyric acid and calcium in this leavened prod, especially be applicable to women, the elderly, the white collar personage that is engaged in heavy brainwork enjoy, a small amount of alcohol simultaneously wherein contained can be beneficial to γ-aminobutyric acid and be absorbed by the body.This kind has the production of the Rhizoma Dioscoreae esculentae-sprout brown rice low alcohol beverage of special physiological effect, while having enriched alcoholic drink kind, meet the demand of people to green, organic, nutrition and heath food, also for sprout brown rice and Rhizoma Dioscoreae esculentae intensive processing and improve its economic worth and provide a new approach.
Embodiment
Embodiment 1
A preparation method for the functional low pure wine of Rhizoma Dioscoreae esculentae-sprout brown rice, specifically comprises the steps:
The preparation of a, germinated brown rice plasm
Immersion → germination → washing → defibrination → the germinated brown rice plasm of rice → rice huller paddy → brown rice → pre-treatment → brown rice;
(1) rice huller paddy
Select without insect pest, disease-free, without the plague of rats, do not generate heat the paddy gone mouldy, after screening, removal of impurities, removing rice grain husks with hulling machine, sieve removal rice husk, obtained brown rice;
(2) pre-treatment of brown rice
The brown rice obtained after rice huller paddy, pass through again the heterochromatic grain of artificial selected removal, prematurity grain, without embryo grain and other foreign material, obtain neat complete of full seed, granularity and stay embryo brown rice grain, after washing 3 times with clear water, with chlorine bleach liquor's soaking disinfection 5 minutes that massfraction is 0.5%, to reduce external environment and microorganism to the impact of sprout brown rice quality, promote brown rice germination simultaneously, shorten germinating time, and then with deionized water rinsing 2 times, drain for subsequent use;
(3) immersion of brown rice
To learn from else's experience the brown rice of pre-treatment, added the CaCl that massfraction is 3.0%
2solution as immersion nutritive medium, 14 DEG C, lucifuge, anaerobic condition under in incubator soak 10 hours, be beneficial to prepare rich calcium sprout brown rice, period ventilation per hour once, each 5 minutes, to provide the oxygen needed for brown rice germination, within every 5 hours, change a soak solution;
(4) germination of brown rice
Brown rice taking-up after soaking is drained, put into ventilative lucifuge, relative humidity be 95% fixed temperature and humidity incubator under 28 DEG C of conditions, make brown rice grain rudiment 18 hours, obtain the sprout brown rice of rich calcium, in germination process, spraying massfraction every 5 hours is the CaCl of 3.0%
2solution, and stir brown rice to ensure that it is moisture state, the integrity of brown rice particle will be guaranteed in operation, prevent from fracture particle from producing go mouldy and reduce overall percentage of germination, germinateing must without greasy dirt with container, otherwise be unfavorable for brown rice germination, require that the percentage of germination of brown rice reaches more than 90%, bud grows to 0.5 millimeter;
(5) defibrination of sprout brown rice
Get sprout brown rice, add the tap water of its 3 times of quality, enter colloidal mill and carry out super-fine powder slurry, make slurry uniform and smooth, for subsequent use;
The activation of b, S. cervisiae and enlarged culturing
(1) activation of S. cervisiae
Measuring massfraction is that 10 milliliters, the physiological saline of 0.9% is in clean tube, 30 DEG C are cooled to after 20 minutes through 121 DEG C of sterilizings, under aseptic conditions freeze-drying S. cervisiae powder is poured in above-mentioned physiological saline, concussion makes it be evenly distributed, then static activation 30 minutes in 30 DEG C of thermostat containers, for subsequent use;
(2) preparation of one grade fermemtation seed liquor
Measure 100 milliliters of YEPD to cultivate based in 500 milliliters of triangular flasks, 121 DEG C of sterilizings are cooled to 30 DEG C after 20 minutes again, the activated high reactivity yeast saccharomyces cerevisiae bacterial classification of described step b (1) is accessed by the inoculum size of culture volume 10%, under the condition of 30 DEG C, 150 revs/min, shaking table cultivates 48 hours, as one grade fermemtation seed;
(3) preparation of second order fermentation seed liquor
By the inoculative proportion of one grade fermemtation seed liquor by volume per-cent 10%, be inoculated in the YEPD substratum after sterilizing, in fermentor tank, keep 30 DEG C, intermittent stirring cultivation, every two hours of period stirred 15 minutes, stirring velocity is 60 revs/min, until fermented liquid viable count reaches 10
9individual/milliliter, is considered as the end that spreads cultivation;
The preparation of c, Rhizoma Dioscoreae esculentae mash
(1) pre-treatment of Rhizoma Dioscoreae esculentae
Choose fresh nothing to go mouldy, without the Rhizoma Dioscoreae esculentae of frostbite, wash away silt and the foreign material of Rhizoma Dioscoreae esculentae appearance with flowing water, after peeling, be cut into rapidly the little Rhizoma Dioscoreae esculentae block of 8mm × 8mm × about 8mm;
(2) preparation of Rhizoma Dioscoreae esculentae slurry
Get the Rhizoma Dioscoreae esculentae after cutting, add the tap water of its 3 times of quality, enter colloidal mill and carry out defibrination refinement, make slurry uniform and smooth;
(3) α-change of Rhizoma Dioscoreae esculentae slurry
In order to be beneficial to enzymolysis, Rhizoma Dioscoreae esculentae slurry be carried out gelatinization, the slurry through colloidal mill refinement being heated to 90 DEG C and keeping 5 minutes, make the abundant gelatinization of raw material, obtain the Rhizoma Dioscoreae esculentae gelatinization mash of uniform and smooth thickness;
The saccharification of d, mixing mash
Rhizoma Dioscoreae esculentae gelatinization mash is lowered the temperature, according to the quality proportioning of sprout brown rice and Rhizoma Dioscoreae esculentae raw material 1 ︰ 2, germinated brown rice plasm is mixed into Rhizoma Dioscoreae esculentae gelatinization mash and mixes mash, adjusting amount of water again makes the total mass of sprout brown rice and Rhizoma Dioscoreae esculentae raw material and the mass ratio of water be 1: 4, the ratio of 1% adds the saccharifying enzyme that activity unit is 50,000 units/gram by mass percentage afterwards, be heated to 55 DEG C, insulation saccharification 3.5 hours, then 70 DEG C of insulation liquefaction 20 minutes are heated to, be warming up to 100 DEG C again, boil 8 minutes, namely the saccharification of raw material is completed, obtain converted mash, lower the temperature for subsequent use,
E, fermentation
Converted mash is cooled to 28 DEG C, add the yeast saccharomyces cerevisiae second order fermentation seed liquor of volume percent 8%, 23 DEG C of heat-preservation fermentations 9 days, obtain fermented liquid, again fermented liquid is cooled to 9 DEG C subsequently, static fermentation 24 days, the alcoholic strength (concentration of volume percent) making final fermented liquid is 8.0%, reducing sugar (mass percent concentration) is 0.8%, and acidity (mass percent concentration) is 0.22%, pH value 4.0;
F, centrifugal, filtration
G, filling
Get product with after the clear glass bottle sterile filling of sterilizing.
Embodiment 2
Be with the difference of embodiment 1:
For using de-ionised water 3 times in step a (2), drain for subsequent use;
In step a (3) be 20 DEG C, lucifuge, anaerobic condition under in incubator soak 16 hours, be beneficial to prepare rich calcium sprout brown rice, period ventilation per hour once, each 10 minutes, to provide the oxygen needed for brown rice germination, within every 6 hours, change a soak solution;
Drain for the brown rice after immersion is taken out in step a (4), put into ventilative lucifuge, relative humidity be 95% fixed temperature and humidity incubator under 35 DEG C of conditions, make brown rice grain rudiment 24 hours, sprayed a certain amount of nutritive medium every 6 hours, bud length is 1.0 millimeters;
For adding the tap water defibrination of 4 times of quality in sprout brown rice in step a (5);
Step c (2) is for getting the Rhizoma Dioscoreae esculentae after cutting, and Rhizoma Dioscoreae esculentae slurry prepared by the tap water adding its 4 times of quality;
Step c (3) keeps 12 minutes for the slurry through colloidal mill refinement being heated to 100 DEG C, makes the abundant gelatinization of raw material, obtains the Rhizoma Dioscoreae esculentae mash of uniform and smooth thickness;
Steps d is lowered the temperature by Rhizoma Dioscoreae esculentae gelatinization mash, according to the quality proportioning of sprout brown rice and Rhizoma Dioscoreae esculentae raw material 1 ︰ 2, germinated brown rice plasm is mixed into Rhizoma Dioscoreae esculentae gelatinization mash and mixes mash, adjusting amount of water again makes the total mass of sprout brown rice and Rhizoma Dioscoreae esculentae raw material and the mass ratio of water be 1: 5, the ratio of 1% adds the saccharifying enzyme that activity unit is 50,000 units/gram by mass percentage afterwards, be heated to 55 DEG C, insulation saccharification 4 hours, then 70 DEG C of insulation liquefaction 20 minutes are heated to, be warming up to 100 DEG C again, boil 8 minutes, namely the saccharification of raw material is completed, obtain converted mash, lower the temperature for subsequent use,
Step e is for be cooled to 28 DEG C by converted mash, add the yeast saccharomyces cerevisiae second order fermentation seed liquor of volume percent 12%, 28 DEG C of heat-preservation fermentations 9 days, obtain fermented liquid, again fermented liquid is cooled to 12 DEG C subsequently, static fermentation 24 days, the alcoholic strength (concentration of volume percent) making final fermented liquid is 8.5%, reducing sugar (mass percent concentration) is 1.2%, and acidity (mass percent concentration) is 0.24%, pH value 4.5.
Embodiment 3
Be with the difference of embodiment 1:
For using de-ionised water 3 times in step a (2), drain for subsequent use;
In step a (3) be 16 DEG C, lucifuge, anaerobic condition under in incubator soak 13 hours, be beneficial to prepare rich calcium sprout brown rice, period ventilation per hour once, each 7 minutes, to provide the oxygen needed for brown rice germination, within every 5.5 hours, change a soak solution;
Drain for the brown rice after immersion is taken out in step a (4), put into ventilative lucifuge, relative humidity be 95% fixed temperature and humidity incubator under 30 DEG C of conditions, make brown rice grain rudiment 22 hours, sprayed a certain amount of nutritive medium every 5.5 hours, bud length is 0.8 millimeter;
For adding the tap water defibrination of 3.5 times of quality in sprout brown rice in step a (5);
Step c (2) is for getting the Rhizoma Dioscoreae esculentae after cutting, and Rhizoma Dioscoreae esculentae slurry prepared by the tap water adding its 3.5 times of quality;
Step c (3) keeps 8 minutes for the slurry through colloidal mill refinement being heated to 95 DEG C, makes the abundant gelatinization of raw material, obtains the Rhizoma Dioscoreae esculentae mash of uniform and smooth thickness;
Steps d is lowered the temperature by Rhizoma Dioscoreae esculentae gelatinization mash, according to the quality proportioning of sprout brown rice and Rhizoma Dioscoreae esculentae raw material 1 ︰ 2, germinated brown rice plasm is mixed into Rhizoma Dioscoreae esculentae gelatinization mash and mixes mash, adjusting amount of water again makes the total mass of sprout brown rice and Rhizoma Dioscoreae esculentae raw material and the mass ratio of water be 1: 4.5, the ratio of 1% adds the saccharifying enzyme that activity unit is 50,000 units/gram by mass percentage afterwards, be heated to 55 DEG C, insulation saccharification 4 hours, then 70 DEG C of insulation liquefaction 20 minutes are heated to, be warming up to 100 DEG C again, boil 8 minutes, namely the saccharification of raw material is completed, obtain converted mash, lower the temperature for subsequent use,
Step e is for be cooled to 28 DEG C by converted mash, add the yeast saccharomyces cerevisiae second order fermentation seed liquor of volume percent 10%, 25 DEG C of heat-preservation fermentations 9 days, obtain fermented liquid, again fermented liquid is cooled to 10 DEG C subsequently, static fermentation 24 days, the alcoholic strength (concentration of volume percent) making final fermented liquid is 8.2%, reducing sugar (mass percent concentration) is 1.0%, and acidity (mass percent concentration) is 0.23%, pH value 4.2.
The substratum of YEPD described in embodiment 1-3 is made up of yeast extract, 2% peptone and 2% glucose of account for its volume 1%.
Described step f is by fermented liquid with the centrifugation 15 minutes of 8000 revs/min, and then adopts plate and frame filter to filter, and removes impurity and precipitation.
Claims (3)
1. a preparation method for the functional low pure wine of Rhizoma Dioscoreae esculentae-sprout brown rice, is characterized in that, this preparation method comprises the steps: first rice to be made germinated brown rice plasm through rice huller paddy, pre-treatment, brown rice immersion, germination, washing, defibrination; Simultaneously by Rhizoma Dioscoreae esculentae through pre-treatment, prepare Rhizoma Dioscoreae esculentae slurry and Rhizoma Dioscoreae esculentae slurry gelatinization, obtain Rhizoma Dioscoreae esculentae mash; Measuring massfraction is that 10 milliliters, the physiological saline of 0.9% is in clean tube, 30 DEG C are cooled to after 20 minutes through 121 DEG C of sterilizings, under aseptic conditions freeze-drying S. cervisiae powder is poured in above-mentioned physiological saline, static activation 30 minutes in 30 DEG C of thermostat containers, for subsequent use, adopt the yeast saccharomyces cerevisiae bacterial classification after activation to carry out the preparation of one grade fermemtation seed liquor and second order fermentation seed liquor; According to the quality proportioning of sprout brown rice and Rhizoma Dioscoreae esculentae raw material 1 ︰ 2, germinated brown rice plasm is mixed into Rhizoma Dioscoreae esculentae gelatinization mash and mixes mash, adjusting amount of water again makes the total mass of sprout brown rice and Rhizoma Dioscoreae esculentae raw material and the mass ratio of water be 1: 4 ~ 5, add saccharifying enzyme and carry out saccharification, then add yeast saccharomyces cerevisiae second order fermentation seed liquor to ferment, the alcoholic strength of final fermented liquid is made to be 8.0 ~ 8.5%, reducing sugar is 0.8 ~ 1.2%, acidity is 0.22 ~ 0.24%, pH value 4.0 ~ 4.5, finally by centrifugal, filter, filling finished product.
2. a preparation method for the functional low pure wine of Rhizoma Dioscoreae esculentae-sprout brown rice, is characterized in that, specifically comprise the steps:
The preparation of a, germinated brown rice plasm
Immersion → germination → washing → defibrination → the germinated brown rice plasm of rice → rice huller paddy → brown rice → pre-treatment → brown rice;
(1) rice huller paddy
Select without insect pest, disease-free, without the plague of rats, do not generate heat the paddy gone mouldy, after screening, removal of impurities, removing rice grain husks with hulling machine, sieve removal rice husk, obtained brown rice;
(2) pre-treatment of brown rice
The brown rice obtained after rice huller paddy, pass through again the heterochromatic grain of artificial selected removal, prematurity grain, without embryo grain and other foreign material, obtain neat complete of full seed, granularity and stay embryo brown rice grain, after washing 3 times with clear water, with chlorine bleach liquor's soaking disinfection 5 minutes that massfraction is 0.5%, and then with deionized water rinsing 2 ~ 3 times, drain for subsequent use;
(3) immersion of brown rice
The brown rice that the described step a (2) that learnt from else's experience processes, adds the CaCl that massfraction is 3.0%
2solution is as immersion nutritive medium, 14 ~ 20 DEG C, lucifuge, anaerobic condition under in incubator soak 10 ~ 16 hours, period ventilation per hour once, each 5 ~ 10 minutes, to provide the oxygen needed for brown rice germination, within every 5 ~ 6 hours, change and once soak nutritive medium;
(4) germination of brown rice
Brown rice taking-up after soaking is drained, put into ventilative lucifuge, relative humidity be 95% fixed temperature and humidity incubator under 28 ~ 35 DEG C of conditions, make brown rice grain rudiment 18 ~ 24 hours, obtain the sprout brown rice of rich calcium, in germination process, spraying massfraction every 5 ~ 6 hours is the CaCl of 3.0%
2solution, and stir brown rice to ensure that it is moisture state, require that the percentage of germination of brown rice reaches more than 90%, bud grows to 0.5 ~ 1.0 millimeter;
(5) defibrination of sprout brown rice
Get the sprout brown rice of described step a (4), add the tap water of its 3 ~ 4 times of quality, enter colloidal mill and carry out super-fine powder slurry, make slurry uniform and smooth, for subsequent use;
The activation of b, S. cervisiae and enlarged culturing
(1) activation of S. cervisiae
Measuring massfraction is that 10 milliliters, the physiological saline of 0.9% is in clean tube, 30 DEG C are cooled to after 20 minutes through 121 DEG C of sterilizings, under aseptic conditions freeze-drying S. cervisiae powder is poured in above-mentioned physiological saline, concussion makes it be evenly distributed, then static activation 30 minutes in 30 DEG C of thermostat containers, for subsequent use;
(2) preparation of one grade fermemtation seed liquor
Measure 100 milliliters of YEPD to cultivate based in 500 milliliters of triangular flasks, 121 DEG C of sterilizings are cooled to 30 DEG C after 20 minutes again, high reactivity yeast saccharomyces cerevisiae bacterial classification activated in described step b (1) is accessed by the inoculum size of culture volume 10%, under the condition of 30 DEG C, 150 revs/min, shaking table cultivates 48 hours, as one grade fermemtation seed liquor, described YEPD substratum by account for the yeast extract of 1% of its quality, the peptone of 2% and 2% glucose form;
(3) preparation of second order fermentation seed liquor
By the inoculative proportion of one grade fermemtation seed liquor obtained for described step b (2) by volume per-cent 10%, be inoculated in the YEPD substratum after sterilizing, 30 DEG C, intermittent stirring cultivation is kept in fermentor tank, every two hours of period stirred 15 minutes, stirring velocity is 60 revs/min, until fermented liquid viable count reaches 10
9individual/milliliter, is considered as the end that spreads cultivation, and obtains second order fermentation seed liquor;
The preparation of c, Rhizoma Dioscoreae esculentae mash
(1) pre-treatment of Rhizoma Dioscoreae esculentae
Choose fresh nothing to go mouldy, without the Rhizoma Dioscoreae esculentae of frostbite, wash away silt and the foreign material of Rhizoma Dioscoreae esculentae appearance with flowing water, after peeling, be cut into rapidly the little Rhizoma Dioscoreae esculentae block of 8mm × 8mm × about 8mm;
(2) preparation of Rhizoma Dioscoreae esculentae slurry
Get the Rhizoma Dioscoreae esculentae after cutting, add the tap water of its 3 ~ 4 times of quality, enter colloidal mill and carry out defibrination refinement, make slurry uniform and smooth;
(3) α-change of Rhizoma Dioscoreae esculentae slurry
Slurry through colloidal mill refinement is heated to 90 ~ 100 DEG C keep 5 ~ 12 minutes, makes the abundant gelatinization of raw material, obtain the Rhizoma Dioscoreae esculentae gelatinization mash of uniform and smooth thickness;
The saccharification of d, mixing mash
Rhizoma Dioscoreae esculentae gelatinization mash is lowered the temperature, according to the quality proportioning of sprout brown rice and Rhizoma Dioscoreae esculentae raw material 1 ︰ 2, germinated brown rice plasm is mixed into Rhizoma Dioscoreae esculentae gelatinization mash and mixes mash, adjusting amount of water again makes the total mass of sprout brown rice and Rhizoma Dioscoreae esculentae raw material and the mass ratio of water be 1: 4 ~ 5, the ratio of 1% adds the saccharifying enzyme that activity unit is 50,000 units/gram by mass percentage afterwards, be heated to 55 DEG C, insulation saccharification 3.5 ~ 4 hours, then 70 DEG C of insulation liquefaction 20 minutes are heated to, be warming up to 100 DEG C again, boil 8 minutes, namely the saccharification of raw material is completed, obtain converted mash, lower the temperature for subsequent use,
E, fermentation
Converted mash is cooled to 28 DEG C, add the obtained yeast saccharomyces cerevisiae second order fermentation seed liquor of described step b (3) that volume percent is 8 ~ 12%, 23 DEG C ~ 28 DEG C heat-preservation fermentations 9 days, obtain fermented liquid, fermented liquid is cooled to 9 DEG C ~ 12 DEG C more subsequently, static fermentation 24 days, the alcoholic strength (concentration of volume percent) making final fermented liquid is 8.0 ~ 8.5%, reducing sugar (mass percent concentration) is 0.8 ~ 1.2%, acidity (mass percent concentration) is 0.22 ~ 0.24%, and pH value is 4.0 ~ 4.5;
F, centrifugal, filtration
G, filling
Get product with after the clear glass bottle sterile filling of sterilizing.
3. the preparation method of the functional low pure wine of a kind of Rhizoma Dioscoreae esculentae-sprout brown rice as claimed in claim 2, it is characterized in that, described step f is by fermented liquid with the centrifugation 15 minutes of 8000 revs/min, and then adopts plate and frame filter to filter, and removes impurity and precipitation.
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