CN105018284A - Corn American-ginseng health-care yellow rice wine and preparation method - Google Patents

Abstract

Disclosed corn American-ginseng health-care yellow rice wine comprises the following compositions in parts by weight: glutinous millet, rice, corn, American ginseng, citric acid, red date polyphenol, yellow rice wine microzyme, rhizopus oryzae 8-3M, saccharomycopsis fibuligera, an uniformly-porous adsorbent prepared from red date residue, rhamnose and silica sol. By employing American ginseng, panax ginseng and radix rehmanniae preparata to cooperate with glutinous millet, rice and corn germ particles for preparing yellow rice wine, the yellow rice wine has immunization efficacies such as building up body and the like; by employing the uniformly-porous adsorbent prepared from red date residue, the adsorbent is a fermentation promoter, and provides nutrition for bacteria and yeast through adsorption effect and promotes fermentation during fermentation; by employing rhamnose at the fermentation later phase, rhamnose helps to increase activity of yeast which is gradually reduced in activity and enrich formation of fermentation substances; and during ageing, the uniformly-porous adsorbent prepared from red date residue is cooperated with silica sol and tannin, and turbidness in the yellow rice wine is adsorbed and cleared, and thus the product is optimized in color, flavor and taste.

Description

A kind of corn American ginseng healthcare yellow rice wine and preparation method

Technical field

The invention belongs to yellow rice wine manufacture field, be specifically related to a kind of corn American ginseng healthcare yellow rice wine 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 of corn American ginseng healthcare yellow rice wine and preparation method.

The technical solution used in the present invention is as follows:

A kind of corn American ginseng healthcare yellow rice wine, it is characterized in that, comprise following parts by weight of component: glutinous millet 100-120, rice 30-50, maize germ particle 10-20, Radix Panacis Quinquefolii 6-10, ginseng 5-9, cultivated land 4-8, citric acid 2-5, red date polyphenol 1-1.2, amylase 1.1-1.3, there is the yellow wine yeast bacterium 1.8-2 of high-yield urea while of higher fermentation rate, bifidus bacillus 1.4-1.6, meegan enzyme 8-3M 1.24-1.26, button capsule peritonaeum yeast 1.12-1.14, adopt the sorbent material 1.46-1.48 with even porous prepared by red date slag, rhamnosyl 1.45-1.49, silicon sol 0.85-0.91, tannin 0.9-0.91, appropriate hot water, appropriate pure water.

A kind of corn American ginseng healthcare yellow rice wine preparation method, is characterized in that, comprise the following steps:

(1), glutinous millet, rice are cleaned, add 8-12 water soaking 13-25h doubly fully to absorb water to the grain of rice together with maize germ particle, 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; Radix Panacis Quinquefolii, ginseng, cultivated land 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; General, 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 sorbent material Homogeneous phase mixing liquid with even porous prepared by red date polyphenol, amylase, citric acid and employing red date slag, activation bifidus bacillus, activation meegan enzyme 8-3M, mix all, obtain mixture for subsequent use, mixture is transferred in the fermentor tank with automatic suction apparatus of sterilized miscellaneous bacteria, altar mouth is sealed 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), by what treat to add in fermentation material sterilizing filtrate and activation, there is the higher fermentation rate yellow wine yeast bacterium of high-yield urea and the button capsule peritonaeum yeast of activation simultaneously, 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, suck sterilized rhamnosyl by automatic suction apparatus simultaneously, secondary fermentation time 10-22d, between yeast phase, stir 2.5-3.5h 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 the Homogeneous phase mixing liquid of silicon sol and tannin 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 Radix Panacis Quinquefolii, ginseng, cultivated land compatibility glutinous millet, rice, maize germ grain to prepare yellow rice wine, has immune effects such as improving the health; 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; Adopt this fermentation accelerant of the sorbent material with even porous prepared by red date slag, in fermentation, nutrition is provided to bacterium and yeast by adsorption, promote the carrying out of fermentation, the phase adopts rhamnosyl 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, the sorbent material with even porous adopting red date slag to prepare works in coordination with silicon sol and tannin, carries out adsorption clarification, the color of goods must be optimized to the muddy body of yellow rice wine liquid.

Embodiment

Embodiment

Corn American ginseng healthcare yellow rice wine described in the present embodiment, it is characterized in that, comprise following parts by weight of component: glutinous millet 110, rice 40, maize germ particle 15, Radix Panacis Quinquefolii 8, ginseng 7, cultivated land 6, citric acid 3.5, red date polyphenol 1.1, amylase 1.2, there is the yellow wine yeast bacterium 1.9 of high-yield urea while of higher fermentation rate, bifidus bacillus 1.5, meegan enzyme 8-3M 1.25, button capsule peritonaeum yeast 1.13, adopt the sorbent material 1.47 with even porous prepared by red date slag, rhamnosyl 1.47, silicon sol 0.88, tannin 0.905, appropriate hot water, appropriate pure water.

Corn American ginseng healthcare yellow rice wine preparation method described in the present embodiment, is characterized in that, comprise the following steps:

(1), glutinous millet, rice are cleaned, add 8-12 water soaking 13-25h doubly fully to absorb water to the grain of rice together with maize germ particle, 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; Radix Panacis Quinquefolii, ginseng, cultivated land 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; General, 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 sorbent material Homogeneous phase mixing liquid with even porous prepared by red date polyphenol, amylase, citric acid and employing red date slag, activation bifidus bacillus, activation meegan enzyme 8-3M, mix all, obtain mixture for subsequent use, mixture is transferred in the fermentor tank with automatic suction apparatus of sterilized miscellaneous bacteria, altar mouth is sealed 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), by what treat to add in fermentation material sterilizing filtrate and activation, there is the higher fermentation rate yellow wine yeast bacterium of high-yield urea and the button capsule peritonaeum yeast of activation simultaneously, 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, suck sterilized rhamnosyl by automatic suction apparatus simultaneously, secondary fermentation time 10-22d, between yeast phase, stir 2.5-3.5h 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 the Homogeneous phase mixing liquid of silicon sol and tannin 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. a corn American ginseng healthcare yellow rice wine, it is characterized in that, comprise following parts by weight of component: glutinous millet 100-120, rice 30-50, maize germ particle 10-20, Radix Panacis Quinquefolii 6-10, ginseng 5-9, cultivated land 4-8, citric acid 2-5, red date polyphenol 1-1.2, amylase 1.1-1.3, there is the yellow wine yeast bacterium 1.8-2 of high-yield urea while of higher fermentation rate, bifidus bacillus 1.4-1.6, meegan enzyme 8-3M 1.24-1.26, button capsule peritonaeum yeast 1.12-1.14, adopt the sorbent material 1.46-1.48 with even porous prepared by red date slag, rhamnosyl 1.45-1.49, silicon sol 0.85-0.91, tannin 0.9-0.91, appropriate hot water, appropriate pure water.

2. a corn American ginseng healthcare yellow rice wine preparation method, is characterized in that, comprise the following steps:

(1), glutinous millet, rice are cleaned, add 8-12 water soaking 13-25h doubly fully to absorb water to the grain of rice together with maize germ particle, 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; Radix Panacis Quinquefolii, ginseng, cultivated land 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; General, 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 sorbent material Homogeneous phase mixing liquid with even porous prepared by red date polyphenol, amylase, citric acid and employing red date slag, activation bifidus bacillus, activation meegan enzyme 8-3M, mix all, obtain mixture for subsequent use, mixture is transferred in the fermentor tank with automatic suction apparatus of sterilized miscellaneous bacteria, altar mouth is sealed 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), by what treat to add in fermentation material sterilizing filtrate and activation, there is the higher fermentation rate yellow wine yeast bacterium of high-yield urea and the button capsule peritonaeum yeast of activation simultaneously, 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, suck sterilized rhamnosyl by automatic suction apparatus simultaneously, secondary fermentation time 10-22d, between yeast phase, stir 2.5-3.5h 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 the Homogeneous phase mixing liquid of silicon sol and tannin 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.