CN104745425A - Yellow wine lees beverage and preparation method thereof - Google Patents
Yellow wine lees beverage and preparation method thereof Download PDFInfo
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- CN104745425A CN104745425A CN201510194143.5A CN201510194143A CN104745425A CN 104745425 A CN104745425 A CN 104745425A CN 201510194143 A CN201510194143 A CN 201510194143A CN 104745425 A CN104745425 A CN 104745425A
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- 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
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Abstract
The invention discloses a yellow wine lees beverage and a preparation method thereof. Every 1,000g of the beverage comprises the following raw materials by gram: 1-5g of jujube powder, 3-7g of peanut powder, 5-8g of blueberry juice, 3-6g of hawthorn, 1-3g of lemon juice, 40-80g of yellow wine lees, 1-8g of sweetening agent and 0.5-1g of homogeneous stabilizer. A treatment method of the yellow wine lees comprises the following steps: adding clear water and an adsorbent into fresh yellow wine lees for water washing and impurity removal; adding a complex enzyme preparation for glycolysis; separating hydrolysate with a membrane separating technology; performing press filtering in a press filter; drying to obtain smashed wine lees. The yellow wine lees are taken as a major raw material, so that volatile and non-volatile nutritional substances in the yellow wine lees are fully utilized, and the yellow wine lees beverage has the faint scent and nutritional components of yellow wine as well as the nutrition and flavor of a fruit beverage. Moreover, the preparation method of the beverage has the advantages of simple steps, convenience in operation, capability of turning of waste into valuable, low production cost, high benefit, fresh mouthfeel and rich nutrition.
Description
Technical field
The present invention relates to a kind of yellow wine lees beverage and preparation method thereof.
Background technology
Yellow rice wine is the most ancient wine kind of China, and be called the world three great Gu wine together with beer, grape wine, it is the rarity of the wine of China, have the good reputation of " national wine ".It has give off a strong fragrance, wine body glycol, unique flavor, the feature such as nutritious, be a kind of low alcohol that people like.Yellow wine lees is the by product in production process of yellow rice wine, the i.e. residue of raw material after saccharification, fermentation, press filtration, containing abundant starch (20% ~ 30%), protein (more than 20%), amino acid, Mierocrystalline cellulose and some trace elements, there is high utility value.In addition, wet yellow wine lees is suitable for microbial growth breeding, if process can cause environmental pollution not in time.The yellow wine lees processing mode of current report mainly contains does fragrant grain, vinegar, soy sauce, or be re-used as offal treatment for disposable distilling liquor and after extracting alcohol, even directly sell at a bargain as chicken and duck feed, vegetable fertilizer, but these methods not only fail to form industrialization, also the utilization ratio of yellow wine lees is not reached maximization, application added value is lower, although some of them technology utilizes yellow wine lees to carry out secondary wine brewing, but gained vinasse utilization ratio is extremely low afterwards, and most of nutritive substance does not all obtain effective development and utilization.In recent years, along with the increase day by day of yellow rice wine kind and demand, the output of corresponding yellow rice wine output and yellow wine lees thereof also continues to improve (for conventional yellow rice wine factory, produce 1000 tons of yellow rice wine per year, about 700 tons of wet yellow wine lees can be obtained), only Shaoxing 1 year produce the yellow wine lees obtained and just reach about 4.5 ten thousand tons.
Given this, implement effective and feasible yellow wine lees reuse method, can not only environmental pollution be reduced, remove the trouble and worry that rice wine industry is produced, and there is good economic benefit and social benefit.
Summary of the invention
The technical problem to be solved in the present invention overcomes existing defect, provides a kind of yellow wine lees beverage and preparation method thereof.
In order to solve the problems of the technologies described above, the invention provides following technical scheme:
A kind of yellow wine lees beverage, the weight proportion of the raw material of every this beverage of 1000g is as follows:
Red date powder 1 ~ 5g, peanut powder 3 ~ 7g, blueberry juice 5 ~ 8g, hawthorn 3 ~ 6g, lemon juice 1 ~ 3g, yellow wine lees 40 ~ 80g, sweeting agent 1 ~ 8g, homogeneous stability agent 0.5 ~ 1g, surplus is water.
Further, the treatment process of described yellow wine lees is:
(1), in fresh yellow wine lees add 3 times to the clear water of yellow wine lees quality, then add zeolite, diatomite is sorbent material, carries out ion to fresh yellow wine lees;
(2), in yellow wine lees adding compound enzymic preparation, is 48 DEG C ~ 50 DEG C h in temperature, and pH value is carry out yellow wine lees hydrolysis under the condition of 8 ~ 10, and the time is 4 ~ 6h;
(3), utilize membrane separation technique at 25 ~ 30 DEG C, be separated yellow wine lees hydrolyzed solution, the pressure of separation is 30psi, and pH value is 9.5, and the ratio that yellow wine lees is concentrated is 6:1;
(4), by yellow wine lees enriched material put into pressure filter and carry out press filtration, obtain the wet grain that water content is 40 ~ 50%;
(5), will wet grain dry, by high-shear pump pulverize vinasse, obtain pulverize vinasse.Preferably, the particle diameter that yellow wine lees is pulverized is that d90 particle diameter is at 500 μm ~ 800 μm, and d10 particle diameter is at 50 μm ~ 150 μm.
Further, process method step (1) mesolite of described yellow wine lees, diatomaceous mass ratio are 5:1 ~ 3, and the addition of zeolite and diatomite mixture is 0.5 ~ 0.8 times of fresh yellow wine lees weight.
Further, the compound enzymic preparation described in process method step (2) of described yellow wine lees by weight, containing following component: α-amylase 5 ~ 8 parts, cellulase 2 ~ 4 parts, hemicellulase 2 ~ 4 parts, zytase 0.5 ~ 1 part, polygalacturonase 0.8 ~ 1.5 part, Sumizyme MP 15 ~ 25 parts.
The preparation method of this yellow wine lees beverage, comprises the steps:
1) red date powder, peanut powder, hawthorn, yellow wine lees are added to the water, heated and boiled, keep boiling 10 ~ 20min;
2) subsequently boiling liquid is cooled to 65 DEG C ~ 70 DEG C, then adds sweeting agent, insulation 15 ~ 20min;
3) be finally cooled to normal temperature, then add, homogeneous stability agent, blueberry juice, lemon juice, and all shake and make it fully mix.
Yellow wine lees beverage of the present invention, employing yellow wine lees is main raw material, not only containing the amino acid in grain, VITAMIN, mineral substance, also containing the special nutrition material that brewing process produces, as higher alcohols, acids, product is congealed fat shape, sweet-smelling, good to eat, take full advantage of volatility in grain yellow wine lees, non-volatile nutritive substance, not only there is delicate fragrance and the nutritive ingredient of yellow rice wine, also have the nutrition of fruit beverage and fragrance, and the making method of this beverage is simple, easy to operate, accomplish to turn waste into wealth, and production cost is low, high efficiency, clean taste, nutritious.
Embodiment
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein is only for instruction and explanation of the present invention, is not intended to limit the present invention.
Embodiment 1
A kind of yellow wine lees beverage, the weight proportion of the raw material of every this beverage of 1000g is as follows:
Red date powder 1g, peanut powder 7g, blueberry juice 5g, hawthorn 6g, lemon juice 1g, yellow wine lees 80g, sweeting agent 1g, homogeneous stability agent 1g, surplus is water.
Wherein, the treatment process of described yellow wine lees is:
(1), in fresh yellow wine lees add 3 times to the clear water of yellow wine lees quality, then add zeolite, diatomite is sorbent material, carries out ion to fresh yellow wine lees; Zeolite, diatomaceous mass ratio are 5:1, and the addition of zeolite and diatomite mixture is 0.5 times of fresh yellow wine lees weight.
(2), in yellow wine lees adding compound enzymic preparation, is 48 DEG C ~ 50 DEG C in temperature, and pH value is carry out yellow wine lees hydrolysis under the condition of 8 ~ 10, and the time is 4 ~ 6h; Described compound enzymic preparation by weight, containing following component: α-amylase 5 parts, cellulase 2 parts, hemicellulase 2 parts, zytase 0.5 part, polygalacturonase 1.5 parts, Sumizyme MP 25 parts.
(3), utilize membrane separation technique to be at room temperature separated yellow wine lees hydrolyzed solution at 25 ~ 30 DEG C, the pressure of separation is 30psi, and pH value is 9.5, and the ratio that yellow wine lees is concentrated is 6:1;
(4), by yellow wine lees enriched material put into pressure filter and carry out press filtration, obtain the wet grain that water content is 40 ~ 50%;
(5), will wet grain dry, by high-shear pump pulverize vinasse, obtain pulverize vinasse.Preferably, the particle diameter that yellow wine lees is pulverized is that d90 particle diameter is at 500 μm μm, and d10 particle diameter is at 50 μm.
The preparation method of this yellow wine lees beverage, comprises the steps:
1) red date powder, peanut powder, hawthorn, yellow wine lees are added to the water, heated and boiled, keep boiling 10 ~ 20min;
2) subsequently boiling liquid is cooled to 65 DEG C ~ 70 DEG C, then adds sweeting agent, insulation 15 ~ 20min;
3) be finally cooled to normal temperature, then add, homogeneous stability agent, blueberry juice, lemon juice, and all shake and make it fully mix.
Embodiment 2
A kind of yellow wine lees beverage, the weight proportion of the raw material of every this beverage of 1000g is as follows:
Red date powder 5g, peanut powder 3g, blueberry juice 8g, hawthorn 3g, lemon juice 3g, yellow wine lees 40g, sweeting agent 8g, homogeneous stability agent 0.5g, surplus is water.
Wherein, the treatment process of described yellow wine lees is:
(1), in fresh yellow wine lees add 3 times to the clear water of yellow wine lees quality, then add zeolite, diatomite is sorbent material, carries out ion to fresh yellow wine lees; Zeolite, diatomaceous mass ratio are 5:3, and the addition of zeolite and diatomite mixture is 0.8 times of fresh yellow wine lees weight.
(2), in yellow wine lees adding compound enzymic preparation, is 48 DEG C ~ 50 DEG C in temperature, and pH value is carry out yellow wine lees hydrolysis under the condition of 8 ~ 10, and the time is 4 ~ 6h; Described compound enzymic preparation by weight, containing following component: α-amylase 8 parts, cellulase 4 parts, hemicellulase 4 parts, zytase 1 part, polygalacturonase 0.8 part, Sumizyme MP 15 parts.
(3), utilize membrane separation technique to be at room temperature separated yellow wine lees hydrolyzed solution at 25 ~ 30 DEG C, the pressure of separation is 30psi, and pH value is 9.5, and the ratio that yellow wine lees is concentrated is 6:1;
(4), by yellow wine lees enriched material put into pressure filter and carry out press filtration, obtain the wet grain that water content is 40 ~ 50%;
(5), will wet grain dry, by high-shear pump pulverize vinasse, obtain pulverize vinasse.Preferably, the particle diameter that yellow wine lees is pulverized is that d90 particle diameter is at 800 μm μm, and d10 particle diameter is at 150 μm.
The preparation method of this yellow wine lees beverage is with embodiment 1.
Embodiment 3
A kind of yellow wine lees beverage, the weight proportion of the raw material of every this beverage of 1000g is as follows:
Red date powder 3g, peanut powder 5g, blueberry juice 7g, hawthorn 4g, lemon juice 2g, yellow wine lees 60g, sweeting agent 5g, homogeneous stability agent 0.8g, surplus is water.
Further, the treatment process of described yellow wine lees is:
(1), in fresh yellow wine lees add 3 times to the clear water of yellow wine lees quality, then add zeolite, diatomite is sorbent material, carries out ion to fresh yellow wine lees; Described zeolite, diatomaceous mass ratio are 5:2, and the addition of zeolite and diatomite mixture is 0.6 times of fresh yellow wine lees weight.
(2), in yellow wine lees adding compound enzymic preparation, is 48 DEG C ~ 50 DEG C h in temperature, and pH value is carry out yellow wine lees hydrolysis under the condition of 9, and the time is 4 ~ 6h; Described compound enzymic preparation by weight, containing following component:
α-amylase 7 parts, cellulase 3 parts, hemicellulase 3 parts, zytase 0.8 part, polygalacturonase 1.2 parts, Sumizyme MP 20 parts
(3), utilize membrane separation technique at 25 ~ 30 DEG C, be separated yellow wine lees hydrolyzed solution, the pressure of separation is 30psi, and pH value is 9.5, and the ratio that yellow wine lees is concentrated is 6:1;
(4), by yellow wine lees enriched material put into pressure filter and carry out press filtration, obtain the wet grain that water content is 40 ~ 50%;
(5), will wet grain dry, by high-shear pump pulverize vinasse, particle diameter is, d90 particle diameter is at 700 μm, and d10 particle diameter is at 100 μm, obtain pulverize vinasse.
The preparation method of this yellow wine lees beverage is with embodiment 1.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a yellow wine lees beverage, is characterized in that, the weight proportion of the raw material of every 1000g beverage is as follows:
Red date powder 1 ~ 5g, peanut powder 3 ~ 7g, blueberry juice 5 ~ 8g, hawthorn 3 ~ 6g, lemon juice 1 ~ 3g, yellow wine lees 40 ~ 80g, sweeting agent 1 ~ 8g, homogeneous stability agent 0.5 ~ 1g.
2. a kind of yellow wine lees beverage as claimed in claim 1, is characterized in that, the treatment process of described yellow wine lees is:
(1), in fresh yellow wine lees add 3 times to the clear water of yellow wine lees quality, then add zeolite, diatomite is sorbent material, carries out ion to fresh yellow wine lees;
(2), in yellow wine lees adding compound enzymic preparation, is 48 DEG C ~ 50 DEG C in temperature, and pH value is carry out yellow wine lees hydrolysis under the condition of 8 ~ 10, and the time is 4 ~ 6h;
(3), utilize membrane separation technique at 25 ~ 30 DEG C, be separated yellow wine lees hydrolyzed solution, the pressure of separation is 30psi, and pH value is 9.5, and the ratio that yellow wine lees is concentrated is 6:1;
(4), by yellow wine lees enriched material put into pressure filter and carry out press filtration, obtain the wet grain that water content is 40 ~ 50%;
(5), will wet grain dry, by high-shear pump pulverize vinasse, obtain pulverize vinasse.
3. a kind of yellow wine lees beverage as claimed in claim 2, it is characterized in that, process method step (1) mesolite of described yellow wine lees, diatomaceous mass ratio are 5:1 ~ 3, and the addition of zeolite and diatomite mixture is 0.5 ~ 0.8 times of fresh yellow wine lees weight.
4. a kind of yellow wine lees beverage as claimed in claim 2, it is characterized in that, the compound enzymic preparation described in process method step (2) of described yellow wine lees by weight, containing following component: α-amylase 5 ~ 8 parts, cellulase 2 ~ 4 parts, hemicellulase 2 ~ 4 parts, zytase 0.5 ~ 1 part, polygalacturonase 0.8 ~ 1.5 part, Sumizyme MP 15 ~ 25 parts.
5. a kind of yellow wine lees beverage as claimed in claim 2, is characterized in that, the particle diameter that in the process method step (5) of described yellow wine lees, vinasse are pulverized is that d90 particle diameter is at 500 μm ~ 800 μm, and d10 particle diameter is at 50 μm ~ 150 μm.
6. prepare a method for a kind of yellow wine lees beverage as claimed in claim 1, it is characterized in that, comprise the steps:
1) red date powder, peanut powder, hawthorn, yellow wine lees are added to the water, heated and boiled, keep boiling 10 ~ 20min;
2) subsequently boiling liquid is cooled to 65 DEG C ~ 70 DEG C, then adds sweeting agent, insulation 15 ~ 20min;
3) be finally cooled to normal temperature, then add, homogeneous stability agent, blueberry juice, lemon juice, and all shake and make it fully mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510194143.5A CN104745425A (en) | 2015-04-22 | 2015-04-22 | Yellow wine lees beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510194143.5A CN104745425A (en) | 2015-04-22 | 2015-04-22 | Yellow wine lees beverage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820915A (en) * | 2016-05-05 | 2016-08-03 | 安徽味多多餐饮管理有限公司 | Blueberry wine which is made by high-acid hawthorn and has gastric-digestion promoting function and preparing method |
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| CN109181959A (en) * | 2018-10-10 | 2019-01-11 | 湖北米婆婆生物科技股份有限公司 | A kind of brewage process of Puffer-type unstrained liquor |
-
2015
- 2015-04-22 CN CN201510194143.5A patent/CN104745425A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 付全意，李琳，余旭聪，等: "啤酒糟水溶性多糖的抗氧化活性及其饮料的开发", 《食品科学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| US11533927B2 (en) | 2016-03-14 | 2022-12-27 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| CN105820915A (en) * | 2016-05-05 | 2016-08-03 | 安徽味多多餐饮管理有限公司 | Blueberry wine which is made by high-acid hawthorn and has gastric-digestion promoting function and preparing method |
| CN109181959A (en) * | 2018-10-10 | 2019-01-11 | 湖北米婆婆生物科技股份有限公司 | A kind of brewage process of Puffer-type unstrained liquor |
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Application publication date: 20150701 |