CN104726289A - Preparation method of novel wine prepared by black peanuts and black corns and product of novel wine prepared by the black peanuts and the black corns - Google Patents
Preparation method of novel wine prepared by black peanuts and black corns and product of novel wine prepared by the black peanuts and the black corns Download PDFInfo
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Abstract
The invention discloses a preparation method of novel wine prepared by black peanuts and black corns and a product of the novel wine prepared by the black peanuts and the black corns, and belongs to the field of brewing of edible wine. The preparation method comprises the following steps of (1) defatting and beating the black peanuts and performing enzymolysis on the black peanuts so as to prepare defatted black peanut hydrolysis liquid; (2) gelatinizing and liquefying the black corns to prepare black corn hydrolysis liquid; (3) blending and mixing the defatted black peanut hydrolysis liquid and the black corn hydrolysis liquid; and (4) activating saccharomycetes and fermenting mixed liquid. In the method, the black peanuts and the black corns serve as main raw materials; the method is simple, convenient and efficient; the production cost is low; the novel wine prepared by the black peanuts and the black corns is full of nutriments and unique in flavor, and has high health efficacy and high palatability; market diversification is enriched; and the application of the black peanuts is expanded.
Description
Technical field:
The present invention relates to edible wine and brewage field, relate to preparation method of a kind of Novel black peanut black corn wine and products thereof.
Background technology:
The wine sold in the market can be divided into 3 large classes from making method: liquor, assembled alcoholic drinks and brewing wine.Liquor is ardent spirits again, and this kind of wine, to drink the ethanol content in drinks the highest, is by after fermenting raw materials, the alcoholic beverage obtained in the mode of distilling.The synthesis of assembled alcoholic drinks another name wine, blended liquor etc., be directly with fermented wine, steam shop wine or edible ethanol for wine base, add the wine that a certain proportion of fruit, pericarp, fruit juice, Chinese medicinal materials, sweetening agent or aromatic raw material etc. are obtained.Brewing wine also known as fermented wine, refer to after the fermenting raw materials such as fruit without distilling the drinks directly drunk.This kind of wine is generally named with material name used, as grape wine, hard cider, Lycium chinense wine, red rate wine etc.The feature of fermented type wine is pure in mouth feel, alcoholic strength and sugar degree low, retain the color of raw material thus bright in colour, and the various effective constituents in raw material can be retained to greatest extent.
China is drinks consumption big country, and spirits culture is of long standing and well established.Along with growth in the living standard, the requirement of people to food is more and more higher, not only requires to have good mouthfeel, also requires nutrient health-care function.The nutritive fermented wine therefore with nourishing function is an inexorable trend of people's drinks consumption.
Black Semen Maydis is a kind of specific type of corn, and its seed stratum corneum precipitates melanochrome to some extent, and outward appearance is pitch-black shinny.Seed is rich in water-soluble black element and the trace element of various needed by human, plant protein and each seed amino acid, and nutrient contg is apparently higher than other cereal crop.Micronutrient levels be the 2-8 of other cereal doubly, lysine content up to 0.45%, for height relies crop.
Blackcurrant pigment is the one of colored peanut, is also referred to as selenium enriched black peanut, black grain peanut.Blackcurrant pigment is the nutritive ingredient such as amino acid of interior calcic, potassium, copper, zinc, iron, selenium, manganese and 8 kinds of VITAMIN and 19 kinds of needed by human body, is also rich in trace element and the melanic new variety such as selenium, iron, zinc.Blackcurrant pigment and safflower looks ratio, gross protein value is high by 5%, and arginine content is high by 23.9%, potassium content height l9%, and Zn content is high by 48%, and selenium content is high by 101%.But due in peanut containing about 50% lipid, the protein of 25%, affect its wine brewing field application.
Chinese invention patent CN1446895 discloses a kind of peanut wine and manufacture method thereof, belongs to alcoholic drink and processing technology.It is primarily of 1 part, wine base, and peanut juice 0.4-100 part and softening water 3-99 part are made, and its alcohol number of degrees are 0.5-25 degree.The feature of the existing wine of this peanut wine, possesses again nutrition and health care function, is a kind of novel inebriant.Its color is oyster white, and alcoholic strength is low, not easily drunk, and aromatic taste, the features such as taste lubrication, but this invention peanut wine is allocated obtained primarily of wine base and peanut juice, belong to allotment peanut wine, instead of fermenting peanut wine.
Chinese invention patent CN104059815A discloses one and to cultivate peanut rose rice wine, is made up: glutinous rice 300-320, small Semen setariae 60-70, Semen arachidis hypogaeae 45-55, Semen pini koraiensis 20-30, distiller's yeast 4-5, Rose 10-12, Radix Angelicae Sinensis 4-6, cultivated land 4-6, root-bark of Spine Date 3-5 etc. of following raw material; Its preparation technology adds the nuts such as Semen arachidis hypogaeae, Semen pini koraiensis, containing abundant unsaturated fatty acids, useful HUMAN HEALTH, adds the extract of Rose, Radix Angelicae Sinensis, cultivated land, root-bark of Spine Date etc. simultaneously, this invention peanut still adds with the form of additive, does not belong to main production raw material.
Chinese invention patent CN102586057A discloses the brewing method of kiwi-flavored sweet corn wine, and select the pollination fresh wine brewing sweet corn fruit ear of latter 25 days, the homogenate that adds water obtains sweet corn juice, and Kiwifruit Chinese olive makes Kiwifruit Normal juice through cleaning homogenate; The wine brewing sweet corn juice of 75-85% and 25-15% Peas juice, as distiller's yeast culture material, access the yeast through slant culture, through distiller's yeast seeding tank enlarged culturing step by step, obtain liquid koji; Add Kiwifruit Normal juice, wine brewing sweet corn juice and liquid koji in fermentor tank, 15-20 DEG C of fermentation 21-14 days, ferment and drive rake in 7-10 days, add the white sugar of total amount than 8.5-17%, filter, filtrate obtains the former wine of kiwi-flavored sweet corn through microwave treatment; The former wine of kiwi-flavored sweet corn pumps into ageing tank, stores more than 18 months for less than 16 DEG C; Add the sweet corn cognac of the 3-5% of its weight in ageing sweet corn wine, obtain kiwi-flavored sweet corn wine.The rice wine that this inventive method obtains is mellow, and wine degree is moderate, for the present invention is closest to prior art.
Summary of the invention:
The present invention is directed to prior art Problems existing, preparation method of a kind of Novel black peanut black corn wine and products thereof is provided, with blackcurrant pigment and black Semen Maydis for main raw material, lipid content in peanut is overcome too high and limit the problem of its application in wine brewing field by degreasing, the method such as glucide, enzymolysis of supplementing, enrich Ko-ji insects diversification, and expand the application direction of blackcurrant pigment.
The invention provides following technical scheme:
A preparation method for Novel black peanut black corn wine, comprises the following steps:
(1) blackcurrant pigment hydrolyzed solution is prepared:
Manually choose without spot without mould without wound without residual fresh blackcurrant pigment benevolence as raw material, broken after removing fat, sieve, slurrying;
Add papoid (enzyme activity 3000U/g) in blackcurrant pigment slurry, addition is 1.5-2.0%, enzymolysis 2-2.5 hour, and hydrolysis temperature is 60-64 DEG C, pH is 6.5-6.7;
Feed liquid heated 10 minutes under 100 DEG C of temperature condition after enzymolysis terminates, filtering filter residue obtains blackcurrant pigment hydrolyzed solution excessively;
(2) black Semen Maydis hydrolyzed solution is prepared:
By black corn flour according to after solid-liquid ratio 1:5 (m/v) gelatinization, add α-amylase (enzyme activity 3500U/g), addition is 1.8-2.0%, liquification 2-2.5 hour, and liquefaction temperature is 65-70 DEG C, pH is 6.5-6.7;
After liquefaction terminates feed liquid gone out enzyme, filter away filter residue and obtain black Semen Maydis enzymolysis solution;
(3) mixed defatting blackcurrant pigment hydrolyzed solution and black Semen Maydis hydrolyzed solution is allocated:
The degreasing blackcurrant pigment hydrolyzed solution prepared and black Semen Maydis hydrolyzed solution are added glucose and saccharifying enzyme (enzyme activity 10000U/g) according to after weight ratio 1:3 mixing, addition is 20g/L and 0.8-1.0%, saccharification temperature is 58-59 DEG C, saccharification pH is 4.2-4.3, saccharification time is 3-3.5 hour, obtains sugar and separates liquid;
(4) fermentation of saccharomycetic activation and mixed liquor:
Dry yeast, white sugar, sterilized water are mixed and made into suspension according to the ratio of 1:2:10, at 180rpm, activate 40-60 minute under 37 DEG C of conditions, obtain activated yeast;
Add activated yeast in sugar solution liquid step (3) obtained, addition is 2.5-2.7%, and fermentation pH is 5.3, and fermentation time is 3 days;
Filter after fermentation ends and obtain Novel black peanut black corn wine.
Preferably, in step (1), it is 4-5% that described blackcurrant pigment benevolence removes the rear fatty surplus of fat.
Preferably, in step (1), the addition of described papoid is 1.5-1.8%, enzymolysis 2 hours, and hydrolysis temperature is 60-63 DEG C, pH is 6.5.
Preferably, in step (2), the addition of described α-amylase is 1.8%, liquification 2.5 hours, and liquefaction temperature is 66-67 DEG C, pH is 6.5;
Preferably, in step (2), after described degreasing blackcurrant pigment hydrolyzed solution and the mixing of black Semen Maydis hydrolyzed solution, add the fresh fruit juice squeezed.
Preferably, in step (4), in described dry yeast suspension, occur that a large amount of small bubbles terminate activated yeast process.
The Novel black peanut black corn wine that a kind of above-mentioned preparation method prepares also is the object of application claims protection.
Black sweet corn contains 18 kinds with upper amino acid, its eight kinds of indispensable amino acid proportion of composing and content meet " ideal protein " pattern that Food and Argriculture OrganizationFAO and the World Health Organization propose completely, therefore its nutritive value can compare favourably with animal protein, it is the ultimate food of vegetarian.The element height such as black Semen Maydis iron content, zinc, calcium, phosphorus are high, be enrich blood, zinc supplementation, food.Black Semen Maydis melanin content is high.Other black crop is that the black interior reality of cortex is white mostly, and black sweet corn is then that the transparent interior reality of crust is shiny black.Melanochrome has exciting human cytoactive, reduces serum cholesterol, and to preventing and treating, the cardiovascular disorder such as arteriosclerosis, hypertension has active effect, can improve body immunity, kidney tonifying beauty treatment, has good health-care effect.So with its " jet congee ", " black Semen Maydis paste " for main raw material processing, " soft packaging fresh and tender maize rod " market of selling well.
Blackcurrant pigment effect in maintaining the growing of human body, immunity of organism, cardiovascular health-care function etc. is outstanding, have anti-cancer, protection liver, protection cardiac muscle healthy, prevent cardiovascular and cerebrovascular disease, strengthen body immunity, effect such as superabundant fat, resisting oxidation and delaying senility in removing human body.Blackcurrant pigment has bright prospects in protective foods and dietetic food etc., is a kind of rising black-food.
Brewing wine is raw material mainly with starch-containing material, and as Chinese sorghum, corn, barley, wheat, rice, Peas etc., its brewing process is divided into two steps substantially: be first, with aspergillus oryzae, aspergillus niger, flavus etc., amylolysis is become carbohydrate, be called saccharifying; Glucose fermentation is produced alcohol by yeast by the 2nd step again.Thick flavor in white wine, mainly also produces more ester class, senior ester class, volatility free acid, acetaldehyde and furfural etc. during the fermentation.
The present invention is by removing fat most in blackcurrant pigment, or adopt squeezing to produce the remaining peanut dregs of peanut oil, lipid content is reduced to 4-5%, papoid is adopted to be decomposed by the macro-molecular protein in peanut again, add glucose sugar, white sugar and black Semen Maydis hydrolyzed solution simultaneously, improve fermentation efficiency.
The Novel black peanut black corn wine that the present invention simultaneously prepares can also comprise traditional aging process, and after ageing, quality mouthfeel all improves and raising.
Beneficial effect of the present invention:
1. the inventive method with blackcurrant pigment and black Semen Maydis for main raw material, method simple and effective, production cost is low, products taste of the present invention is pure, alcoholic strength and sugar degree low, retain black Semen Maydis and the distinctive black hues of blackcurrant pigment, and the various effective constituents in raw material can be retained to greatest extent.
2. product of the present invention is rich in beneficial mineral prime element and abundant amino acid, protein and the cyanidin(e) effective constituents such as iron, zinc, selenium, calcium, phosphorus, have anti-cancer, protection liver, protection cardiac muscle healthy, prevent cardiovascular and cerebrovascular disease, strengthen body immunity, the superabundant fat removed in human body, anti-oxidant, the effect such as delay senility.
3. the inventive method has opened up Novel black peanut black corn wine new variety, has enriched market diversification.
Embodiment:
Be described in detail embodiments of the invention below, the present embodiment is implemented under premised on invention technical scheme, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.The experimental program of unreceipted actual conditions in embodiment, the condition that conveniently condition or manufacturers advise usually is implemented.
Embodiment one
A preparation method for Novel black peanut black corn wine, comprises the following steps:
(1) blackcurrant pigment hydrolyzed solution is prepared:
Manually choose without spot without mould without wound without residual fresh blackcurrant pigment benevolence as raw material, remove fat (fatty surplus is 4.5%) afterwards broken, sieve, slurrying;
Add papoid (3000U/g) in blackcurrant pigment slurry, addition is 1.5%, enzymolysis 2 hours, and hydrolysis temperature is 60 DEG C, and pH is 6.5;
Feed liquid heated 10 minutes under 100 DEG C of temperature condition after enzymolysis terminates, filtering filter residue obtains blackcurrant pigment hydrolyzed solution excessively;
(2) black Semen Maydis hydrolyzed solution is prepared:
By black corn flour according to after solid-liquid ratio 1:5 (m/v) gelatinization, add α-amylase (enzyme activity 3500U/g), addition is 1.8%, liquification 2 hours, and liquefaction temperature is 65 DEG C, and pH is 6.5;
After liquefaction terminates feed liquid gone out enzyme, filter away filter residue and obtain black Semen Maydis enzymolysis solution;
(3) mixed defatting blackcurrant pigment hydrolyzed solution and black Semen Maydis hydrolyzed solution is allocated:
The degreasing blackcurrant pigment hydrolyzed solution prepared and black Semen Maydis hydrolyzed solution are added glucose and saccharifying enzyme (10000U/g) according to after weight ratio 1:3 mixing, addition is 20g/L and 0.8% (parts by weight), saccharification temperature is 58 DEG C, saccharification pH is 4.2, saccharification time is 3 hours, obtains sugar and separates liquid;
(4) fermentation of saccharomycetic activation and mixed liquor:
Dry yeast, white sugar, sterilized water are mixed and made into suspension according to the ratio of 1:2:10, at 180rpm, activate 40 minutes under 37 DEG C of conditions, produce a large amount of small bubbles in suspension, obtain activated yeast;
Add activated yeast in sugar solution liquid step (3) obtained, addition is 2.5%, adds the fresh carambola juice squeezed, and addition is 100g/L, and fermentation pH is 5.3, and fermentation time is 3 days;
Filter after fermentation ends and obtain Novel black peanut black corn wine.
Embodiment two
A preparation method for Novel black peanut black corn wine, comprises the following steps:
(1) blackcurrant pigment hydrolyzed solution is prepared:
Manually choose without spot without mould without wound without residual fresh blackcurrant pigment benevolence as raw material, remove fat (fatty surplus is 5%) afterwards broken, sieve, slurrying;
Add papoid (3000U/g) in blackcurrant pigment slurry, addition is 2.0%, enzymolysis 2.5 hours, and hydrolysis temperature is 64 DEG C, and pH is 6.7;
Feed liquid heated 10 minutes under 100 DEG C of temperature condition after enzymolysis terminates, filtering filter residue obtains blackcurrant pigment hydrolyzed solution excessively;
(2) black Semen Maydis hydrolyzed solution is prepared:
By black corn flour according to after solid-liquid ratio 1:5 (m/v) gelatinization, add α-amylase (enzyme activity 3500U/g), addition is 2.0%, liquification 2.5 hours, and liquefaction temperature is 70 DEG C, and pH is 6.7;
After liquefaction terminates feed liquid gone out enzyme, filter away filter residue and obtain black Semen Maydis enzymolysis solution;
(3) mixed defatting blackcurrant pigment hydrolyzed solution and black Semen Maydis hydrolyzed solution is allocated:
The degreasing blackcurrant pigment hydrolyzed solution prepared and black Semen Maydis hydrolyzed solution are added glucose and saccharifying enzyme (10000U/g) according to after weight ratio 1:3 mixing, addition is 20g/L and 1.0% (mass concentration), saccharification temperature is 59 DEG C, saccharification pH is 4.3, saccharification time is 3.5 hours, obtains sugar and separates liquid;
(5) fermentation of saccharomycetic activation and mixed liquor:
Dry yeast, white sugar, sterilized water are mixed and made into suspension according to the ratio of 1:2:10, at 180rpm, activate 60 minutes under 37 DEG C of conditions, occur a large amount of small bubbles in suspension, obtain activated yeast;
Add activated yeast in sugar solution liquid step (3) obtained, addition is 2.7%, adds the fresh blueberry juice squeezed, addition 50g/L, and fermentation pH is 5.3, and fermentation time is 3 days;
Filter after fermentation ends and obtain Novel black peanut black corn wine.
Embodiment three
A preparation method for Novel black peanut black corn wine, comprises the following steps:
(1) blackcurrant pigment hydrolyzed solution is prepared:
Manually choose without spot without mould without wound without residual fresh blackcurrant pigment benevolence as raw material, remove fat (fatty surplus is 5%) afterwards broken, sieve, slurrying;
Add papoid (3000U/g) in blackcurrant pigment slurry, addition is 1.8%, enzymolysis 2 hours, and hydrolysis temperature is 60-64 DEG C, pH is 6.5-6.7;
Feed liquid heated 10 minutes under 100 DEG C of temperature condition after enzymolysis terminates, filtering filter residue obtains blackcurrant pigment hydrolyzed solution excessively;
(2) black Semen Maydis hydrolyzed solution is prepared:
By black corn flour according to after solid-liquid ratio 1:5 (m/v) gelatinization, add α-amylase (enzyme activity 3500U/g), addition is 1.9%, liquification 2 hours, and liquefaction temperature is 68 DEG C, and pH is 6.6;
After liquefaction terminates feed liquid gone out enzyme, filter away filter residue and obtain black Semen Maydis enzymolysis solution;
(3) mixed defatting blackcurrant pigment hydrolyzed solution and black Semen Maydis hydrolyzed solution is allocated:
The degreasing blackcurrant pigment hydrolyzed solution prepared and black Semen Maydis hydrolyzed solution are added glucose and saccharifying enzyme (10000U/g) according to after weight ratio 1:3 mixing, addition is 20g/L and 0.9%, and saccharification temperature is 59 DEG C, and saccharification pH is 4.2, saccharification time is 3.5 hours, obtains sugar and separates liquid;
(6) fermentation of saccharomycetic activation and mixed liquor:
Dry yeast, white sugar, sterilized water are mixed and made into suspension according to the ratio of 1:2:10, at 180rpm, activate 50 minutes under 37 DEG C of conditions, occur a large amount of small bubbles in suspension, obtain activated yeast;
Add activated yeast in sugar solution liquid step (3) obtained, addition is 2.5-2.7%, and fermentation pH is 5.3, and fermentation time is 3 days;
Filter after fermentation ends and obtain Novel black peanut black corn wine.
Embodiment four
A preparation method for Novel black peanut black corn wine, comprises the following steps:
(1) blackcurrant pigment hydrolyzed solution is prepared:
Manually choose without spot without mould without wound without residual fresh blackcurrant pigment benevolence as raw material, remove fat (fatty surplus is 4%) afterwards broken, sieve, slurrying;
Add papoid (3000U/g) in blackcurrant pigment slurry, addition is 1.7%, enzymolysis 2 hours, and hydrolysis temperature is 62 DEG C, and pH is 6.5;
Feed liquid heated 10 minutes under 100 DEG C of temperature condition after enzymolysis terminates, filtering filter residue obtains blackcurrant pigment hydrolyzed solution excessively;
(2) black Semen Maydis hydrolyzed solution is prepared:
By black corn flour according to after solid-liquid ratio 1:5 (m/v) gelatinization, add α-amylase (enzyme activity 3500U/g), addition is 1.8%, liquification 2.5 hours, and liquefaction temperature is 66 DEG C, and pH is 6.5;
After liquefaction terminates feed liquid gone out enzyme, filter away filter residue and obtain black Semen Maydis enzymolysis solution;
(3) mixed defatting blackcurrant pigment hydrolyzed solution and black Semen Maydis hydrolyzed solution is allocated:
The degreasing blackcurrant pigment hydrolyzed solution prepared and black Semen Maydis hydrolyzed solution are added glucose and saccharifying enzyme (10000U/g) according to after weight ratio 1:3 mixing, addition is 20g/L and 1.0%, and saccharification temperature is 59 DEG C, and saccharification pH is 4.2, saccharification time is 3.5 hours, obtains sugar and separates liquid;
(7) fermentation of saccharomycetic activation and mixed liquor:
Dry yeast, white sugar, sterilized water are mixed and made into suspension according to the ratio of 1:2:10, at 180rpm, activate 55 minutes under 37 DEG C of conditions, obtain activated yeast;
Add activated yeast in sugar solution liquid step (3) obtained, addition is 2.5-2.7%, adds black wolfberry juice, and addition is 50g/L, and fermentation pH is 5.3, and fermentation time is 3 days;
Filter after fermentation ends and obtain Novel black peanut black corn wine.
The Novel black peanut black corn wine that method described in above-described embodiment one, two, three, four prepares is entered physical and chemical index analysis, sensory evaluation analysis respectively.
Physical and chemical index analytical procedure:
Reducing sugar (in glucose sugar): Fehlings reagent;
Alcoholic strength measures: Ebullioscope method;
Titrable acid (with acetometer): acid base neutralization titration method;
General flavone content: aluminum chloride colorimetry;
Sensory evaluation method:
Adopt the method for observing and tasting, choose 20 people and participate in taste test and comprehensively give a mark, remove a best result and one minimum point, average as final sensory evaluation scores value, standards of grading are in table one.
Meanwhile, the Novel black peanut black corn wine ageing prepared by above-described embodiment one month, three months, evaluate its physical and chemical index and Oranoleptic indicator, evaluation result is in table four.
Table one: Novel black peanut black corn wine sensory evaluation standard
| Project | Standards of grading | Full marks |
| Outward appearance | Black, transparent clarification, without precipitation, no suspended substance, pleasing coordination | 20 |
| Fragrance | Aroma is obvious, and nonirritant taste, has the distinctive fragrance of raw material simultaneously | 30 |
| Flavour | Wine body is plentiful, agreeable to the taste, without obvious yeast flavour, without undesirable tastes such as bitter tastes | 40 |
| Typicalness | There is the typical style of this product | 10 |
Table two: Novel black peanut black corn wine sensory evaluation appraisal result
| Embodiment one | Embodiment two | Embodiment three | Embodiment four | |
| Outward appearance | 18.1±0.9 | 17.0±1.2 | 17.2±1.5 | 18.3±0.8 |
| Fragrance | 25.4±1.1 | 27.1±0.9 | 26.9±2.7 | 29.1±0.2 |
| Flavour | 35.7±0.8 | 36.9±2.1 | 35.6±3.3 | 38.4±0.9 |
| Typicalness | 7.3±0.7 | 7.5±1.4 | 8.1±1.0 | 9.2±0.3 |
| Comprehensive grading | 86.5 | 88.5 | 87.8 | 95.0 |
Comprehensive grading numerical value is expressed with form of average, and other data are expressed in the mode of mean number ± variance.
Table three: reducing sugar content, alcoholic strength, Titrable acid content, general flavone content and pH value measurement result
| Embodiment one | Embodiment two | Embodiment three | Embodiment four | |
| Reducing sugar content (g/L) | 1.62±0.21 | 1.58±0.34 | 1.64±0.41 | 1.93±0.42 |
| Alcoholic strength (% (V/V)) | 6.31±0.17 | 6.04±0.52 | 6.57±0.32 | 6.82±0.27 |
| Titrable acid content (g/L) | 2.1±0.3 | 2.4±0.7 | 2.3±0.4 | 2.3±0.6 |
| General flavone content (mg/L) | 185.1±5.6 | 192.6±6.4 | 174.3±4.7 | 193.2±6.2 |
Above-mentioned numerical value is expressed in the mode of mean number ± variance.
Table four: ageing is after one month and three months, the result of physical and chemical index sensory evaluation
Above-mentioned numerical value is expressed in the mode of mean number ± variance.
Compared with former wine, ageing first month partial yeast bacterium is also in continuation metabolism, and produce a small amount of ethanol, ethanol content improves a little, the trimestral time, may be that alcohol and slow acid form ester, and a small amount of ethanol can evaporate.
After ageing, sense organ comprehensive grading is obtained for raising.
Above content is only better embodiment of the present invention, and for those of ordinary skill in the art, according to thought of the present invention, all will change in specific embodiments and applications, this description should not be construed as limitation of the present invention.
Claims (7)
1. a preparation method for Novel black peanut black corn wine, is characterized in that, comprises the following steps:
(1) blackcurrant pigment hydrolyzed solution is prepared:
Manually choose without spot without mould without wound without residual fresh blackcurrant pigment benevolence as raw material, broken after removing fat, sieve, slurrying;
Add papoid (enzyme activity 3000U/g) in blackcurrant pigment slurry, addition is 1.5-2.0%, enzymolysis 2-2.5 hour, and hydrolysis temperature is 60-64 DEG C, pH is 6.5-6.7;
Feed liquid heated 10 minutes under 100 DEG C of temperature condition after enzymolysis terminates, filtering filter residue obtains blackcurrant pigment hydrolyzed solution excessively;
(2) black Semen Maydis hydrolyzed solution is prepared:
By black corn flour according to after solid-liquid ratio 1:5 (m/v) gelatinization, add α-amylase (enzyme activity 3500U/g), addition is 1.8-2.0%, liquification 2-2.5 hour, and liquefaction temperature is 65-70 DEG C, pH is 6.5-6.7;
After liquefaction terminates feed liquid gone out enzyme, filter away filter residue and obtain black Semen Maydis enzymolysis solution;
(3) mixed defatting blackcurrant pigment hydrolyzed solution and black Semen Maydis hydrolyzed solution is allocated:
The degreasing blackcurrant pigment hydrolyzed solution prepared and black Semen Maydis hydrolyzed solution are added glucose and saccharifying enzyme (enzyme activity 10000U/g) according to after weight ratio 1:3 mixing, addition is 20g/L and 0.8-1.0%, saccharification temperature is 58-59 DEG C, saccharification pH is 4.2-4.3, saccharification time is 3-3.5 hour, obtains sugar and separates liquid;
(4) fermentation of saccharomycetic activation and mixed liquor:
Dry yeast, white sugar, sterilized water are mixed and made into suspension according to the ratio of 1:2:10, at 180rpm, activate 40-60 minute under 37 DEG C of conditions, obtain activated yeast;
Add activated yeast in sugar solution liquid step (3) obtained, addition is 2.5-2.7%, and fermentation pH is 5.3, and fermentation time is 3 days;
Filter after fermentation ends and obtain Novel black peanut black corn wine.
2. the preparation method of a kind of Novel black peanut black corn wine according to claim 1, is characterized in that: in step (1), and it is 4-5% that described blackcurrant pigment benevolence removes the rear fatty surplus of fat.
3. the preparation method of a kind of Novel black peanut black corn wine according to claim 1, it is characterized in that: in step (1), the addition of described papoid is 1.5-1.8%, enzymolysis 2 hours, hydrolysis temperature is 60-63 DEG C, pH is 6.5.
4. the preparation method of a kind of Novel black peanut black corn wine according to claim 1, is characterized in that: in step (2), and the addition of described α-amylase is 1.8%, liquification 2.5 hours, and liquefaction temperature is 66-67 DEG C, pH is 6.5.
5. the preparation method of a kind of Novel black peanut black corn wine according to claim 1, is characterized in that: in step (2), adds the fresh fruit juice squeezed after described degreasing blackcurrant pigment hydrolyzed solution and the mixing of black Semen Maydis hydrolyzed solution.
6. the preparation method of a kind of Novel black peanut black corn wine according to claim 1, is characterized in that: in step (4), occurs that a large amount of small bubbles terminate activated yeast process in described dry yeast suspension.
7. the product for preparing of the preparation method of the Novel black peanut black corn wine that one of claim 1 to 6 is described.
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| CN105002057A (en) * | 2015-08-17 | 2015-10-28 | 华中农业大学 | Brewing method of peanut fermented wine |
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