CN105002051A - Eucommia ulmoides low-sugar health-care yellow wine beneficial to controlling hypertension, hyperlipidemia and hyperglycemia and preparation method thereof - Google Patents
Eucommia ulmoides low-sugar health-care yellow wine beneficial to controlling hypertension, hyperlipidemia and hyperglycemia and preparation method thereof Download PDFInfo
- Publication number
- CN105002051A CN105002051A CN201510445122.6A CN201510445122A CN105002051A CN 105002051 A CN105002051 A CN 105002051A CN 201510445122 A CN201510445122 A CN 201510445122A CN 105002051 A CN105002051 A CN 105002051A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- eucommia
- filtrate
- subsequent use
- rice wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title claims description 7
- 208000031226 Hyperlipidaemia Diseases 0.000 title abstract 2
- 206010020772 Hypertension Diseases 0.000 title abstract 2
- 201000001421 hyperglycemia Diseases 0.000 title abstract 2
- 230000009286 beneficial effect Effects 0.000 title description 2
- 241000208689 Eucommia ulmoides Species 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 37
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 241000208688 Eucommia Species 0.000 claims abstract description 19
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 13
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 13
- 229920001661 Chitosan Polymers 0.000 claims abstract description 11
- 244000302512 Momordica charantia Species 0.000 claims abstract description 9
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 9
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 9
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims abstract description 8
- 235000018365 Momordica dioica Nutrition 0.000 claims abstract description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 8
- 239000004833 fish glue Substances 0.000 claims abstract description 8
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract description 7
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 238000001179 sorption measurement Methods 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 claims abstract description 5
- 235000019991 rice wine Nutrition 0.000 claims description 33
- 239000000706 filtrate Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 230000001954 sterilising effect Effects 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 230000036541 health Effects 0.000 claims description 11
- 235000013339 cereals Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 230000004913 activation Effects 0.000 claims description 9
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 8
- DAJSVUQLFFJUSX-UHFFFAOYSA-M sodium;dodecane-1-sulfonate Chemical compound [Na+].CCCCCCCCCCCCS([O-])(=O)=O DAJSVUQLFFJUSX-UHFFFAOYSA-M 0.000 claims description 8
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000019713 millet Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000003204 osmotic effect Effects 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000005374 membrane filtration Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 230000001476 alcoholic effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 abstract 3
- 125000004029 hydroxymethyl group Chemical group [H]OC([H])([H])* 0.000 abstract 3
- 244000274050 Platycodon grandiflorum Species 0.000 abstract 2
- 240000008042 Zea mays Species 0.000 abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 2
- 235000005822 corn Nutrition 0.000 abstract 2
- 244000237330 gutta percha tree Species 0.000 abstract 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 abstract 2
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 241000371652 Curvularia clavata Species 0.000 abstract 1
- 108010010803 Gelatin Proteins 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 229940074360 caffeic acid Drugs 0.000 abstract 1
- 235000004883 caffeic acid Nutrition 0.000 abstract 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 abstract 1
- 230000016615 flocculation Effects 0.000 abstract 1
- 238000005189 flocculation Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 229920000159 gelatin Polymers 0.000 abstract 1
- 239000008273 gelatin Substances 0.000 abstract 1
- 235000019322 gelatine Nutrition 0.000 abstract 1
- 235000011852 gelatine desserts Nutrition 0.000 abstract 1
- 239000001102 lavandula vera Substances 0.000 abstract 1
- 235000018219 lavender Nutrition 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000007483 microbial process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/34—Campanulaceae (Bellflower family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/46—Eucommiaceae (Eucommia family), e.g. hardy rubber tree
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Epidemiology (AREA)
- Medicinal Chemistry (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- Engineering & Computer Science (AREA)
- Pharmacology & Pharmacy (AREA)
- Microbiology (AREA)
- Alternative & Traditional Medicine (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Mycology (AREA)
- Insects & Arthropods (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Animal Husbandry (AREA)
- Biochemistry (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a low-sugar health-care eucommia yellow wine helpful for controlling hypertension, hyperlipidemia and hyperglycemia, which comprises the following components in parts by weight: corn stigma, black beans, black rice, sucrose, eucommia ulmoides leaves, eucommia ulmoides flowers, bitter gourds, platycodon grandiflorum, lavender honey, caffeic acid, yellow wine active dry yeast, hydroxymethyl chitosan, sodium dodecyl sulfate, aspergillus oryzae threo-16 and fish gelatin. The corn stigma is adopted to be matched with the eucommia leaves, the eucommia flowers, the balsam pears and the platycodon grandiflorum to achieve the effect of controlling the three highs; during fermentation, hydroxymethyl chitosan serving as a fermentation promoter is adopted to provide nutrition for bacteria and yeast through adsorption, and sodium dodecyl sulfate and a fermentation promoter SPI are adopted at the later stage of fermentation, so that the residual sugar content of the product is reduced, and the alcoholic strength is inhibited; in aging, the hydroxymethyl chitosan and the sodium dodecyl sulfate with flocculation function cooperate with the fish glue and the diatomite to adsorb and clarify turbid substances of yellow wine liquid, so that the color, the fragrance and the taste of the product are optimized.
Description
Technical field
The invention belongs to yellow rice wine manufacture field, be specifically related to a kind ofly contribute to the high bark of eucommia low sugar health care yellow rice wine of control three and preparation method.
Background technology
Yellow rice wine is one of ancient wine kind of China, distributed more widely, various in style.It is with under the acting in conjunction of the contained multiple-microorganism such as yeast for brewing rice wine and wheat koji, carry out open " dual fermentation ", by the mashing in raw material, yeast utilizes sugar to generate alcohol, the compositions such as protein and fat become organic acid, amino acid, ester and potato spirit after microbial process, because nutritive substance enriches, have the laudatory title of " liquid cake ", in brewing yellow rice wine process, yeast is as key microorganisms, be the important propulsion source of fermentation, yeast not only decomposes the sugar in karusen or assimilation starch and dextrin, produces ethanol; Meanwhile, the quality of yeast fermentation performance, the difference of meta-bolites directly has influence on the local flavor of yellow rice wine, mouthfeel and the yield of liquor.Moreover the long secondary fermentation of low temperature, along with the accumulation gradually of alcohol, can produce toxic action to yeast, affect the growing multiplication of yeast, and then affect final the yield of liquor; Meanwhile, dense distiller's wort liquid, can affect further growth and the Fermentation Function of yeast; So in brewing process, need people's for a change yeasting coordinate osmophilic strain, resistance to high alcohol, acidproof yeast, just can reach ferment speed block, liquor-producing ability is strong, leavening property good, and then production high-quality yellow rice wine; Equally, high-quality yellow rice wine be unable to do without fermentation after the process in later stage, post-processed will promote the color of yellow rice wine further, improves it and clarifies thorough degree of stability.
Yellow rice wine is with a long history, because it is nutritious, is loved by the people, and along with the raising of people's health care consciousness, the safe yellow rice wine of exploitation health care is extremely urgent.
Summary of the invention
The present invention is directed to the development requirement of yellow rice wine, propose a kind ofly to contribute to the high bark of eucommia low sugar health care yellow rice wine of control three and preparation method.
The technical solution used in the present invention is as follows:
A kind ofly contribute to the high bark of eucommia low sugar health care yellow rice wine of control three, it is characterized in that, comprise following parts by weight of component: Stigma Maydis 10-20, black soya bean 20-30, glutinous millet 100-120, Folium Eucommiae 16-20, eucommia flower 10-14, balsam pear 8-10, balloonflower root 6-10, lavandula angustifolia honey 5-7, coffic acid 2-3, to high concentration ethanol, high concentration sugar, high density lactic acid and high osmotic pressure have the yellow rice wine active dry yeast 3-4 of well tolerable property, carboxymethyl chitosan 1.8-1.9, sodium laurylsulfonate 1.1-1.2, fermentation accelerant SPI1.2-1.4, aspergillus oryzae 1.1-1.5, aspergillus oryzae Soviet Union-16 1.3-1.4, fish glue 0.9-1.3, diatomite 1.2-1.3, appropriate hot water, appropriate pure water.
Contribute to the bark of eucommia low sugar health care yellow rice wine preparation method that control three is high, it is characterized in that, comprise the following steps:
(1), glutinous millet, black soya bean are cleaned, add 8-12 water soaking 13-25h doubly fully to absorb water to the grain of rice, afterwards through filtered through gauze, obtain filtrate and filtrate, by filtrate sterilizing 32-45min at 33-46 DEG C, obtain sterilizing filtrate for subsequent use, by filtrate sterilizing 30-40min at 102-112 DEG C, obtain sterilizing filtrate for subsequent use; Stigma Maydis, Folium Eucommiae, eucommia flower, balsam pear are put into frying pan, and add gross weight 4-6 water doubly, young man decocts 2-3h, filters herb liquid is for subsequent use; Herb liquid and sterilizing filtrate are mixed even, the steamer grain device put into microwave heating function and steam heating function carries out steaming grain, when there being steam to emerge, continue 15-30min, adopt microwave heating and hot water sprinkle interval process 2-5 time therebetween, each microwave treatment time is 25-65s, and microwave heating and hot water sprinkle are separated by 2-3min, without the raw heart to raw material, ripe and glutinous that slaking material is for subsequent use;
(2), slaking material being carried out spread cooling out makes it cool, to be cooled to 25.2-27.2 DEG C time, add the Homogeneous phase mixing liquid of balloonflower root, lavandula angustifolia honey, coffic acid and carboxymethyl chitosan, activation aspergillus oryzae, activation aspergillus oryzae Soviet Union-16, mix all, obtain mixture for subsequent use, mixture is transferred in the fermentor tank with automatic suction apparatus of sterilized miscellaneous bacteria, seals altar mouth with 4-6 layer gauze, under 21.5-26.5 DEG C of condition, constant temperature culture 3-5d carries out saccharification and liquefaction, must treat that fermentation material is for subsequent use;
(3), yellow rice wine active dry yeast high concentration ethanol, high concentration sugar, high density lactic acid and high osmotic pressure to well tolerable property adding sterilizing filtrate and activation in fermentation material will be treated, the lid sealing of tank mouth, 25.5-32 constant temperature culture 4-5d under DEG C condition, transfer 16-21 DEG C afterwards to and enter the low temperature secondary fermentation phase, sucked the Homogeneous phase mixing liquid of sterilized sodium laurylsulfonate and fermentation accelerant SPI by automatic suction apparatus simultaneously, secondary fermentation time 10-22d, between yeast phase, 2.5-3.5h is stirred every 3-5d, treat fermentation ends, obtain karusen for subsequent use;
(4), karusen squeeze and filter is obtained yellow rice wine liquid, pasteurization sterilizing at 120-130 DEG C is adopted to decoct wine 20-40min yellow rice wine liquid, add fish glue and diatomite afterwards, stir all with after, put into ageing tank ageing 4-6 at 16-18 DEG C individual month, at employing ultra-high voltage adsorption filtration membrane filtration 1-3 time, sterile filling and get final product.
Beneficial effect of the present invention is embodied in:
The present invention adopts Stigma Maydis compatibility Folium Eucommiae, eucommia flower, balsam pear, balloonflower root to play the high effect of control three; The steaming of water vapour heat, microwave heating dehydration sclerosis and hot water sprinkle accelerating are adopted to raw material, improves and steam grain effect, improve liquefaction and the saccharification result of raw material; This fermentation accelerant of carboxymethyl chitosan adopted, in fermentation, nutrition is provided to bacterium and yeast by adsorption, promote the carrying out of fermentation, the phase adopts sodium laurylsulfonate and fermentation accelerant SPI after fermentation, increases the active yeast activity reduced gradually, extend the fermentative activity under its low temperature and fermentation time, enrich the formation of fermented material, reduced the residual sugar amount of goods, inhibit alcoholic strength; In ageing, carboxymethyl chitosan and the sodium laurylsulfonate with throwing out work in coordination with fish glue and diatomite, carry out adsorption clarification, the color of goods must be optimized to the muddy body of yellow rice wine liquid.
Embodiment
Embodiment
The high bark of eucommia low sugar health care yellow rice wine of control three is contributed to described in the present embodiment, it is characterized in that, comprise following parts by weight of component: Stigma Maydis 15, black soya bean 25, glutinous millet 110, Folium Eucommiae 18, eucommia flower 12, balsam pear 9, balloonflower root 8, lavandula angustifolia honey 6, coffic acid 2.5, to high concentration ethanol, high concentration sugar, high density lactic acid and high osmotic pressure have the yellow rice wine active dry yeast 3.5 of well tolerable property, carboxymethyl chitosan 1.85, sodium laurylsulfonate 1.15, fermentation accelerant SPI1.3, aspergillus oryzae 1.3, aspergillus oryzae Soviet Union-16 1.35, fish glue 1.1, diatomite 1.25, appropriate hot water, appropriate pure water.
Contribute to the high bark of eucommia low sugar health care yellow rice wine preparation method of control three described in the present embodiment, it is characterized in that, comprise the following steps:
(1), glutinous millet, black soya bean are cleaned, add 8-12 water soaking 13-25h doubly fully to absorb water to the grain of rice, afterwards through filtered through gauze, obtain filtrate and filtrate, by filtrate sterilizing 32-45min at 33-46 DEG C, obtain sterilizing filtrate for subsequent use, by filtrate sterilizing 30-40min at 102-112 DEG C, obtain sterilizing filtrate for subsequent use; Stigma Maydis, Folium Eucommiae, eucommia flower, balsam pear are put into frying pan, and add gross weight 4-6 water doubly, young man decocts 2-3h, filters herb liquid is for subsequent use; Herb liquid and sterilizing filtrate are mixed even, the steamer grain device put into microwave heating function and steam heating function carries out steaming grain, when there being steam to emerge, continue 15-30min, adopt microwave heating and hot water sprinkle interval process 2-5 time therebetween, each microwave treatment time is 25-65s, and microwave heating and hot water sprinkle are separated by 2-3min, without the raw heart to raw material, ripe and glutinous that slaking material is for subsequent use;
(2), slaking material being carried out spread cooling out makes it cool, to be cooled to 25.2-27.2 DEG C time, add the Homogeneous phase mixing liquid of balloonflower root, lavandula angustifolia honey, coffic acid and carboxymethyl chitosan, activation aspergillus oryzae, activation aspergillus oryzae Soviet Union-16, mix all, obtain mixture for subsequent use, mixture is transferred in the fermentor tank with automatic suction apparatus of sterilized miscellaneous bacteria, seals altar mouth with 4-6 layer gauze, under 21.5-26.5 DEG C of condition, constant temperature culture 3-5d carries out saccharification and liquefaction, must treat that fermentation material is for subsequent use;
(3), yellow rice wine active dry yeast high concentration ethanol, high concentration sugar, high density lactic acid and high osmotic pressure to well tolerable property adding sterilizing filtrate and activation in fermentation material will be treated, the lid sealing of tank mouth, 25.5-32 constant temperature culture 4-5d under DEG C condition, transfer 16-21 DEG C afterwards to and enter the low temperature secondary fermentation phase, sucked the Homogeneous phase mixing liquid of sterilized sodium laurylsulfonate and fermentation accelerant SPI by automatic suction apparatus simultaneously, secondary fermentation time 10-22d, between yeast phase, 2.5-3.5h is stirred every 3-5d, treat fermentation ends, obtain karusen for subsequent use;
(4), karusen squeeze and filter is obtained yellow rice wine liquid, pasteurization sterilizing at 120-130 DEG C is adopted to decoct wine 20-40min yellow rice wine liquid, add fish glue and diatomite afterwards, stir all with after, put into ageing tank ageing 4-6 at 16-18 DEG C individual month, at employing ultra-high voltage adsorption filtration membrane filtration 1-3 time, sterile filling and get final product.
Claims (2)
1. one kind contributes to the high bark of eucommia low sugar health care yellow rice wine of control three, it is characterized in that, comprise following parts by weight of component: Stigma Maydis 10-20, black soya bean 20-30, glutinous millet 100-120, Folium Eucommiae 16-20, eucommia flower 10-14, balsam pear 8-10, balloonflower root 6-10, lavandula angustifolia honey 5-7, coffic acid 2-3, to high concentration ethanol, high concentration sugar, high density lactic acid and high osmotic pressure have the yellow rice wine active dry yeast 3-4 of well tolerable property, carboxymethyl chitosan 1.8-1.9, sodium laurylsulfonate 1.1-1.2, fermentation accelerant SPI1.2-1.4, aspergillus oryzae 1.1-1.5, aspergillus oryzae Soviet Union-16 1.3-1.4, fish glue 0.9-1.3, diatomite 1.2-1.3, appropriate hot water, appropriate pure water.
2. contribute to the bark of eucommia low sugar health care yellow rice wine preparation method that control three is high, it is characterized in that, comprise the following steps:
(1), glutinous millet, black soya bean are cleaned, add 8-12 water soaking 13-25h doubly fully to absorb water to the grain of rice, afterwards through filtered through gauze, obtain filtrate and filtrate, by filtrate sterilizing 32-45min at 33-46 DEG C, obtain sterilizing filtrate for subsequent use, by filtrate sterilizing 30-40min at 102-112 DEG C, obtain sterilizing filtrate for subsequent use; Stigma Maydis, Folium Eucommiae, eucommia flower, balsam pear are put into frying pan, and add gross weight 4-6 water doubly, young man decocts 2-3h, filters herb liquid is for subsequent use; Herb liquid and sterilizing filtrate are mixed even, the steamer grain device put into microwave heating function and steam heating function carries out steaming grain, when there being steam to emerge, continue 15-30min, adopt microwave heating and hot water sprinkle interval process 2-5 time therebetween, each microwave treatment time is 25-65s, and microwave heating and hot water sprinkle are separated by 2-3min, without the raw heart to raw material, ripe and glutinous that slaking material is for subsequent use;
(2), slaking material being carried out spread cooling out makes it cool, to be cooled to 25.2-27.2 DEG C time, add the Homogeneous phase mixing liquid of balloonflower root, lavandula angustifolia honey, coffic acid and carboxymethyl chitosan, activation aspergillus oryzae, activation aspergillus oryzae Soviet Union-16, mix all, obtain mixture for subsequent use, mixture is transferred in the fermentor tank with automatic suction apparatus of sterilized miscellaneous bacteria, seals altar mouth with 4-6 layer gauze, under 21.5-26.5 DEG C of condition, constant temperature culture 3-5d carries out saccharification and liquefaction, must treat that fermentation material is for subsequent use;
(3), yellow rice wine active dry yeast high concentration ethanol, high concentration sugar, high density lactic acid and high osmotic pressure to well tolerable property adding sterilizing filtrate and activation in fermentation material will be treated, the lid sealing of tank mouth, 25.5-32 constant temperature culture 4-5d under DEG C condition, transfer 16-21 DEG C afterwards to and enter the low temperature secondary fermentation phase, sucked the Homogeneous phase mixing liquid of sterilized sodium laurylsulfonate and fermentation accelerant SPI by automatic suction apparatus simultaneously, secondary fermentation time 10-22d, between yeast phase, 2.5-3.5h is stirred every 3-5d, treat fermentation ends, obtain karusen for subsequent use;
(4), karusen squeeze and filter is obtained yellow rice wine liquid, pasteurization sterilizing at 120-130 DEG C is adopted to decoct wine 20-40min yellow rice wine liquid, add fish glue and diatomite afterwards, stir all with after, put into ageing tank ageing 4-6 at 16-18 DEG C individual month, at employing ultra-high voltage adsorption filtration membrane filtration 1-3 time, sterile filling and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510445122.6A CN105002051A (en) | 2015-07-27 | 2015-07-27 | Eucommia ulmoides low-sugar health-care yellow wine beneficial to controlling hypertension, hyperlipidemia and hyperglycemia and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510445122.6A CN105002051A (en) | 2015-07-27 | 2015-07-27 | Eucommia ulmoides low-sugar health-care yellow wine beneficial to controlling hypertension, hyperlipidemia and hyperglycemia and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105002051A true CN105002051A (en) | 2015-10-28 |
Family
ID=54374920
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510445122.6A Pending CN105002051A (en) | 2015-07-27 | 2015-07-27 | Eucommia ulmoides low-sugar health-care yellow wine beneficial to controlling hypertension, hyperlipidemia and hyperglycemia and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105002051A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111925890A (en) * | 2020-08-28 | 2020-11-13 | 湖南酃渌酒业有限公司 | Low-sugar health-care yellow wine and production process thereof |
| CN114836283A (en) * | 2022-05-18 | 2022-08-02 | 湖北爽露爽食品股份有限公司 | Method for brewing deep fermentation type rice wine by using single strain |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103114017A (en) * | 2013-02-05 | 2013-05-22 | 山西天骄食业有限公司 | Red date health-care yellow wine with fatigue eliminating effect and preparation method thereof |
| CN103497870A (en) * | 2013-10-18 | 2014-01-08 | 湖北工业大学 | Healthcare yellow wine with poria cocos and preparation method of health-care yellow wine with poria cocos |
-
2015
- 2015-07-27 CN CN201510445122.6A patent/CN105002051A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103114017A (en) * | 2013-02-05 | 2013-05-22 | 山西天骄食业有限公司 | Red date health-care yellow wine with fatigue eliminating effect and preparation method thereof |
| CN103497870A (en) * | 2013-10-18 | 2014-01-08 | 湖北工业大学 | Healthcare yellow wine with poria cocos and preparation method of health-care yellow wine with poria cocos |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111925890A (en) * | 2020-08-28 | 2020-11-13 | 湖南酃渌酒业有限公司 | Low-sugar health-care yellow wine and production process thereof |
| CN114836283A (en) * | 2022-05-18 | 2022-08-02 | 湖北爽露爽食品股份有限公司 | Method for brewing deep fermentation type rice wine by using single strain |
| CN114836283B (en) * | 2022-05-18 | 2024-05-31 | 湖北爽露爽食品股份有限公司 | Method for brewing deep fermentation type rice wine by utilizing single strain |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105002050A (en) | Low-alcohol low-sugar poria cocos health-preserving yellow wine with anti-fatigue effect and preparation method | |
| CN103695284A (en) | Preparation method of dried mushroom-sticky rice vinegar | |
| CN105018292A (en) | Highland barley health-care yellow wine rich in polypeptide and preparation method | |
| CN104745399A (en) | Brewing method capable of increasing content of Monacolin K in monascus rice wine | |
| CN106367269B (en) | Preparation method of castanea henryi red koji wine | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN110656010A (en) | Wolfberry millet glutinous rice wine and preparation method thereof | |
| CN105199904A (en) | Health lily yellow wine and production process thereof | |
| CN104371882B (en) | A kind of brewing method of cherry lotus seeds health promoting wine | |
| KR20120109433A (en) | Manufacturing method of makgeolli using allium hookeri | |
| CN106047540A (en) | Home-brew beer and preparation method thereof | |
| CN102260617B (en) | Royal jelly specially-produced wine and preparation technology thereof | |
| CN101724531B (en) | Method for preparing rice puree spirit | |
| CN105647737B (en) | A kind of agaric fungus black garlic wine | |
| CN105002051A (en) | Eucommia ulmoides low-sugar health-care yellow wine beneficial to controlling hypertension, hyperlipidemia and hyperglycemia and preparation method thereof | |
| CN106479826A (en) | A kind of manufacture method of Horse hoof fruit wine | |
| CN105018285A (en) | Cistanche pine needle low-alcohol low-sugar health-preserving yellow wine and preparation method thereof | |
| CN105018288A (en) | Coix seed and kudzu vine root health-care yellow wine and preparation method thereof | |
| CN108949448A (en) | A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method | |
| CN105018290A (en) | Asparagus lily black rice health-care yellow wine with effects of maintaining beauty and keeping young and preparation method thereof | |
| CN105018284A (en) | Corn and American ginseng health-care yellow wine and preparation method thereof | |
| CN104974877A (en) | Method for making cherry wine | |
| CN105018286A (en) | Black rice edible fungus health-care yellow wine and preparation method thereof | |
| CN112410153A (en) | High SOD cereal protein liquid and its preparation | |
| CN104312837A (en) | Brewing process of lotus seed-glutinous rice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151028 |
|
| RJ01 | Rejection of invention patent application after publication |