CN105062788A - Production method of radix stemonae fermented wine - Google Patents
Production method of radix stemonae fermented wine Download PDFInfo
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- CN105062788A CN105062788A CN201510565688.2A CN201510565688A CN105062788A CN 105062788 A CN105062788 A CN 105062788A CN 201510565688 A CN201510565688 A CN 201510565688A CN 105062788 A CN105062788 A CN 105062788A
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Abstract
The invention discloses a production method of radix stemonae fermented wine. The production method comprises the following steps: (1) after sterilizing radix saposhnikoviae, radix stemonae, radix puerariae and glutinous rice, grinding, and collecting slurry; (2) treating and filtering the slurry obtained in the step (1), and collecting first filtrate; (3) after carrying out enzymolysis on pulp, filtering, and collecting second filtrate for later use; (4) mixing the first filtrate collected in the step (2) with the second filtrate collected in the step (3) to prepare a mixed liquid, treating the mixed liquid, fermenting at 24-26 DEG C for 1-2 months, so as to prepare a fermented liquid; and (5) carrying out centrifugal separation on the fermented liquid obtained in the step (4), collecting third filtrate, and sterilizing the third filtrate, so as to prepare the radix stemonae fermented wine. The radix stemonae fermented wine prepared from radix saposhnikoviae, radix stemonae, radix puerariae, wolfberry and hawthorn pulp has particular pharmacologic effects and crisp taste.
Description
Technical field
The present invention relates to a kind of fermented wine, particularly relate to a kind of making method of tuber of stemona fermented wine.
Background technology
Fermented wine, also known as brewing wine, fumet wine, is the effect by yeast, and the cereal of starch-containing and saccharine material, fruit, newborn class material are fermented, and produces alcoholic content and the wine that formed.Its production process comprises saccharification, fermentation, filtration, sterilization etc.Fermented wine is the wine can directly drunk without distillation after brewageing, and therefore ethanol content is lower.Each production link of fermented wine directly affects the quality of fermented wine.
At present, in the making processes of fermented wine, there is raw material Carried bacteria, mould, there are pesticide residue, be easily bacterial contamination in fermenting process, the problems such as the fermented liquid sterilization produced after fermentation is not thorough, these problems can directly cause the quality of fermentation failure or fermented wine to reduce.
Summary of the invention
An object of the present invention is to provide a kind of ozone and microwave carries out the method for sterilization to raw material, the method thoroughly can kill the miscellaneous bacteria such as bacterium, mould, fungi that raw material carries, and by the pesticide residue on ozone degradation raw material.
A further object of the invention is to provide a kind of method of the 3rd filtrate being carried out to sterilization, and the method thoroughly can kill the miscellaneous bacteria such as bacterium, mould in the 3rd filtrate, extends the quality guaranteed period of fermented wine.
Technical scheme provided by the invention is:
A making method for tuber of stemona fermented wine, comprises the following steps:
Step one, be the windproof of 10-20 part by parts by weight, the tuber of stemona of 50-60 part, after the root of kudzu vine of 20-30 part and the glutinous rice of 300-400 part mix, being immersed in massfraction is in the salt solution of 5%, after the temperature of salt solution is down to-2-0 DEG C, ozone is passed in salt solution, the concentration of salt ozone in water is made to be 3-7mg/L, after continuing to pass into 15-20s, take out, clean with running water, in left at room temperature 30-50min, by windproof, the tuber of stemona, the root of kudzu vine and glutinous rice are put into after microwave dryer dries and be 40-60% to water ratio, grind, spray by the amylase of parts by weight for 5-7 part with the form of atomization in process of lapping, the edible organic acid of 5-10 part or plant vinegar liquid, the aqueous solution of 50-60 DEG C made after the water mixing of 400-500 part, collect the slurries grinding and obtain afterwards, for subsequent use,
Step 2, described slurries obtained in step one are stirred 0.5-1h at 50-60 DEG C after, filter, collect the first filtrate, for subsequent use;
Step 3, be after the matrimony vine of 70-80 part removes seed by parts by weight, the haw pulp being 50-60 part with parts by weight mixes, make pulp, the polygalacturonase that quality is the described N,O-Diacetylmuramidase of pulp quality 0.05-0.07%, the cellulase of 0.1-0.5% and 0.01-0.1% is added in described pulp, stir, enzymolysis 2-3h at 40-50 DEG C, obtain the pulp after enzymolysis, after pulp after described enzymolysis is cooled to 25-35 DEG C, in the pulp after described enzymolysis, add lywallzyme, make the mass concentration of lywallzyme in the pulp after described enzymolysis be 0.01-0.02kg/m
3, after continuing enzymolysis 1-2h, filter, collect the second filtrate, for subsequent use;
Step 4, first filtrate of collecting in step 2 to be mixed with second filtrate of collecting in step 3, obtained mixed solution, after described mixed solution is placed 1-2h at 50-60 DEG C, boiling 2-3min at 90-100 DEG C, after being cooled to room temperature, in described mixed solution, add quality is the described yeast of mixed solution quality 3-5% and the white sugar of 5-10%, stir, in 24-26 DEG C of bottom fermentation 1-2 month, obtained fermented liquid, for subsequent use;
Step 5, the fermented liquid obtained in step 4 is carried out centrifugation after, collect the 3rd filtrate, after described 3rd filtrate is carried out sterilization, obtained tuber of stemona fermented wine.
Preferably, in the making method of described tuber of stemona fermented wine, in described step 5 to the method that described 3rd filtrate carries out sterilization be:
After described 3rd filtrate is cooled to-5-0 DEG C, spray downwards with the form of atomization at the top of container, the ozone concn passed into the bottom from container is, after the mixed gas of the ozone-air of 0.005-0.01mg/L contacts, collect in the bottom of container.
Preferably, in the making method of described tuber of stemona fermented wine, described edible organic acid is any one or a few in phytic acid, citric acid, oxysuccinic acid and tartrate.
Preferably, in the making method of described tuber of stemona fermented wine, described edible organic acid is phytic acid.
Preferably, in the making method of described tuber of stemona fermented wine, described amylase is α-amylase.
Preferably, in the making method of described tuber of stemona fermented wine, the microwave frequency in described microwave dryer is 2400-2500MHz.
Preferably, in the making method of described tuber of stemona fermented wine, described plant vinegar liquid is any one or a few in bamboo vinegar liquid, careless vinegar liquid or wood vinegar.
The present invention at least comprises following beneficial effect:
The present invention adopts ozone and microwave to carry out sterilization to raw material, thoroughly can kill the miscellaneous bacteria such as bacterium, mould, fungi that raw material carries, and by the pesticide residue on ozone degradation raw material.
The present invention adopts ozone to carry out sterilization to the 3rd filtrate, thoroughly kills the miscellaneous bacteria such as bacterium, mould in the 3rd filtrate with ozone, extends the quality guaranteed period of fermented wine, and remains without reagent after sterilization, also do not affect the quality of wine.
The present invention makes fermented wine have unique pharmacological action with windproof, the tuber of stemona, the root of kudzu vine, matrimony vine, haw pulp etc. for raw material, has the mouthfeel that acid is refreshing simultaneously.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail, can implement according to this with reference to specification sheets word to make those skilled in the art.
Embodiment 1
A making method for tuber of stemona fermented wine, comprises the following steps:
Step one, be 10 parts windproof by parts by weight, the tuber of stemona of 50 parts, after the glutinous rice mixing of the root of kudzu vine of 20 parts and 300 parts, being immersed in massfraction is in the salt solution of 5%, after the temperature of salt solution is down to-2 DEG C, ozone is passed in salt solution, the concentration of salt ozone in water is made to be 3mg/L, after continuing to pass into 15s, take out, clean with running water, in left at room temperature 30min, ozone is decomposed completely, by windproof, the tuber of stemona, the root of kudzu vine and glutinous rice put into microwave dryer dry to water ratio be after 40%, grind, be the amylase of 5 parts by parts by weight with the sprinkling of the form of atomization in process of lapping, the oxysuccinic acid of 5 parts or careless vinegar liquid, the aqueous solution of 50 DEG C made after the water mixing of 400 parts, collect the slurries grinding and obtain afterwards, for subsequent use, 50-60 DEG C is diastatic optimum temperuture, and edible organic acid or plant vinegar liquid can regulate the pH value of slurries to 5-6, under making amylase be in suitable temperature and pH value, improves enzymolysis efficiency.Spray this aqueous solution with the form of atomization in process of lapping, grinding limit, raw material limit enzymolysis can be made, improve efficiency, shorten the time of independent enzymolysis, and can prevent from producing dust in process of lapping, preventing pollution environment, and cause material loss.Anti-local flavor is pungent, sweet, and slightly warm in nature expels pathogenic wind from the body surface, removing dampness to relieve pain, only effect of convulsion.The tuber of stemona is used as medicine with root, has moistening lung, cough-relieving, the effect of eliminating the phlegm.The root of kudzu vine is sweet, pungent, cool, has expelling pathogenic factors from muscles for reducing heat, and promoting eruption promotes the production of body fluid to quench thirst, and rises effect of positive antidiarrheal.Fermented wine can be made to have good health-care effect.The freezing point of salt solution is below 0 DEG C, temperature is lower, the solubleness of ozone in water is larger, stability is higher, thus, temperature is lower make ozone at short notice can efficiently, wide spectrum ground kill bacteria, mould, fungi etc., and the pesticide residue on raw material surface of degrading, do not destroy the nutritive ingredient of raw material, use rear ozone decomposed for oxygen, raw material surface is remained without reagent.Plant vinegar liquid energy adjust ph, there is powerful scavenging activity, its SOD activity value is very high, can active acid element in removing body, for the active acid element that overtired, smoking, satiety stress reaction etc. produce, there is good scavenging(action), and the fermented wine of interpolation plant vinegar liquid can be made to obtain health care and prophylactic effect.
Step 2, described slurries obtained in step one are stirred 0.5h at 50 DEG C after, filter, collect the first filtrate, for subsequent use; The slurries ground out being stirred at 50 DEG C 0.5h can make the enzymolysis of amylase to slurries more abundant.
Step 3, be after the matrimony vine of 70 parts removes seed by parts by weight, the haw pulp being 50 parts with parts by weight mixes, make pulp, add in described pulp quality be the described N,O-Diacetylmuramidase of pulp quality 0.05%, the cellulase of 0.1% and 0.01% polygalacturonase, stir, enzymolysis 2h at 40 DEG C, obtain the pulp after enzymolysis, after pulp after described enzymolysis is cooled to 25 DEG C, in the pulp after described enzymolysis, add lywallzyme, make the mass concentration of lywallzyme in the pulp after described enzymolysis be 0.01kg/m
3, i.e. 1m
3lywallzyme containing 0.01kg in pulp after described enzymolysis, after continuing enzymolysis 1h, filters, collects the second filtrate, for subsequent use; 40-50 DEG C is the optimum temperuture of N,O-Diacetylmuramidase, cellulase, polygalacturonase, can improve the activity of these enzymes at 40-50 DEG C.The cell walls of N,O-Diacetylmuramidase energy hydrolytic bacteria, thus eliminate the bacterium on raw material.25-35 DEG C is the optimum temperuture of lywallzyme, can improve the activity of lywallzyme.Lywallzyme can decompose fungal cell wall, thus eliminates the fungi on raw material, prevents the pollution of miscellaneous bacteria during the fermentation, causes fermenting unsuccessfully.The cell walls of cellulase and polygalacturonase energy hydrolyzing plant, by destroying cell walls, being conducive to the stripping of effective constituent in cell, and producing glucose by enzymolysis, being conducive to saccharomycetes to make fermentation.
Step 4, first filtrate of collecting in step 2 is mixed with second filtrate of collecting in step 3, obtained mixed solution, after described mixed solution being placed at 50 DEG C the starch that 1h makes amylase in the first filtrate continue in enzymolysis second filtrate, boiling 2min at 90 DEG C, yeast is fungi, the cell walls of fungi contains Mierocrystalline cellulose, high temperature can destroy N,O-Diacetylmuramidase, lywallzyme, the activity of cellulase, prevent the cell walls of its hydrolysed leaven bacterium, after being cooled to room temperature, in described mixed solution, add quality is the described yeast of mixed solution quality 3% and the white sugar of 5%, stir, in 24 DEG C of bottom fermentations 1 month, obtained fermented liquid, for subsequent use,
Step 5, the fermented liquid obtained in step 4 is carried out centrifugation after, collect the 3rd filtrate, after described 3rd filtrate is carried out sterilization, obtained tuber of stemona fermented wine.
In the making method of described tuber of stemona fermented wine, in described step 5 to the method that described 3rd filtrate carries out sterilization be:
After described 3rd filtrate is cooled to-5 DEG C, spray downwards with the form of atomization at the top of container, the ozone concn passed into the bottom from container is, after the mixed gas of the ozone-air of 0.005mg/L contacts, collect in the bottom of container.Containing alcohol in 3rd filtrate, can make the freezing point of the 3rd filtrate below 0 DEG C, can prevent ozone from comparatively fast decomposing, 3rd filtrate is to contact with ozone after the ejection of the form of atomization, and ozone diffusion is fast, makes contact without dead angle, the sterilization of the 3rd filtrate can be made more thorough, prevent fermented wine from going bad.
In the making method of described tuber of stemona fermented wine, described edible organic acid is oxysuccinic acid.
In the making method of described tuber of stemona fermented wine, described edible organic acid is phytic acid.Phytic acid is combined with N,O-Diacetylmuramidase, can improve the activity of N,O-Diacetylmuramidase.
In the making method of described tuber of stemona fermented wine, described amylase is α-amylase.
In the making method of described tuber of stemona fermented wine, the microwave frequency in described microwave dryer is 2400MHz.Micro-wave energy carries out sterilization to raw material in the process of dried feed, and sterilization temperature is low, and the short period of time can cause bacterial death.
In the making method of described tuber of stemona fermented wine, described plant vinegar liquid is careless vinegar liquid.
Embodiment 2
A making method for tuber of stemona fermented wine, comprises the following steps:
Step one, be 120 parts windproof by parts by weight, the tuber of stemona of 60 parts, after the glutinous rice mixing of the root of kudzu vine of 30 parts and 400 parts, being immersed in massfraction is in the salt solution of 5%, after the temperature of salt solution is down to 0 DEG C, ozone is passed in salt solution, the concentration of salt ozone in water is made to be 7mg/L, after continuing to pass into 20s, take out, clean with running water, in left at room temperature 50min, ozone is decomposed completely, by windproof, the tuber of stemona, the root of kudzu vine and glutinous rice put into microwave dryer dry to water ratio be after 60%, grind, be the amylase of 7 parts by parts by weight with the sprinkling of the form of atomization in process of lapping, the tartrate of 10 parts or bamboo vinegar liquid, the aqueous solution of 60 DEG C made after the water mixing of 500 parts, collect the slurries grinding and obtain afterwards, for subsequent use, 50-60 DEG C is diastatic optimum temperuture, and edible organic acid or plant vinegar liquid can regulate the pH value of slurries to 5-6, under making amylase be in suitable temperature and pH value, improves enzymolysis efficiency.Spray this aqueous solution with the form of atomization in process of lapping, grinding limit, raw material limit enzymolysis can be made, improve efficiency, shorten the time of independent enzymolysis, and can prevent from producing dust in process of lapping, preventing pollution environment, and cause material loss.Anti-local flavor is pungent, sweet, and slightly warm in nature expels pathogenic wind from the body surface, removing dampness to relieve pain, only effect of convulsion.The tuber of stemona is used as medicine with root, has moistening lung, cough-relieving, the effect of eliminating the phlegm.The root of kudzu vine is sweet, pungent, cool, has expelling pathogenic factors from muscles for reducing heat, and promoting eruption promotes the production of body fluid to quench thirst, and rises effect of positive antidiarrheal.Fermented wine can be made to have good health-care effect.The freezing point of salt solution is below 0 DEG C, temperature is lower, the solubleness of ozone in water is larger, stability is higher, thus, temperature is lower make ozone at short notice can efficiently, wide spectrum ground kill bacteria, mould, fungi etc., and the pesticide residue on raw material surface of degrading, do not destroy the nutritive ingredient of raw material, use rear ozone decomposed for oxygen, raw material surface is remained without reagent.Plant vinegar liquid energy adjust ph, there is powerful scavenging activity, its SOD activity value is very high, can active acid element in removing body, for the active acid element that overtired, smoking, satiety stress reaction etc. produce, there is good scavenging(action), and the fermented wine of interpolation plant vinegar liquid can be made to obtain health care and prophylactic effect.
Step 2, described slurries obtained in step one are stirred 1h at 60 DEG C after, filter, collect the first filtrate, for subsequent use; The slurries ground out being stirred at 60 DEG C 1h can make the enzymolysis of amylase to slurries more abundant.
Step 3, be after the matrimony vine of 80 parts removes seed by parts by weight, the haw pulp being 60 parts with parts by weight mixes, make pulp, add in described pulp quality be the described N,O-Diacetylmuramidase of pulp quality 0.07%, the cellulase of 0.5% and 0.1% polygalacturonase, stir, enzymolysis 3h at 50 DEG C, obtain the pulp after enzymolysis, after pulp after described enzymolysis is cooled to 35 DEG C, in the pulp after described enzymolysis, add lywallzyme, make the mass concentration of lywallzyme in the pulp after described enzymolysis be 0.02kg/m
3, i.e. 1m
3lywallzyme containing 0.02kg in pulp after described enzymolysis, after continuing enzymolysis 2h, filters, collects the second filtrate, for subsequent use; 40-50 DEG C is the optimum temperuture of N,O-Diacetylmuramidase, cellulase, polygalacturonase, can improve the activity of these enzymes at 40-50 DEG C.The cell walls of N,O-Diacetylmuramidase energy hydrolytic bacteria, thus eliminate the bacterium on raw material.25-35 DEG C is the optimum temperuture of lywallzyme, can improve the activity of lywallzyme.Lywallzyme can decompose fungal cell wall, thus eliminates the fungi on raw material, prevents the pollution of miscellaneous bacteria during the fermentation, causes fermenting unsuccessfully.The cell walls of cellulase and polygalacturonase energy hydrolyzing plant, by destroying cell walls, being conducive to the stripping of effective constituent in cell, and producing glucose by enzymolysis, being conducive to saccharomycetes to make fermentation.
Step 4, first filtrate of collecting in step 2 is mixed with second filtrate of collecting in step 3, obtained mixed solution, after described mixed solution being placed at 60 DEG C the starch that 2h makes amylase in the first filtrate continue in enzymolysis second filtrate, boiling 3min at 100 DEG C, yeast is fungi, the cell walls of fungi contains Mierocrystalline cellulose, high temperature can destroy N,O-Diacetylmuramidase, lywallzyme, the activity of cellulase, prevent its hydrolysed leaven bacterium, after being cooled to room temperature, in described mixed solution, add quality is the described yeast of mixed solution quality 5% and the white sugar of 10%, stir, in 26 DEG C of bottom fermentations 2 months, obtained fermented liquid, for subsequent use,
Step 5, the fermented liquid obtained in step 4 is carried out centrifugation after, collect the 3rd filtrate, after described 3rd filtrate is carried out sterilization, obtained tuber of stemona fermented wine.
In the making method of described tuber of stemona fermented wine, in described step 5 to the method that described 3rd filtrate carries out sterilization be:
After described 3rd filtrate is cooled to 0 DEG C, spray downwards with the form of atomization at the top of container, the ozone concn passed into the bottom from container is, after the mixed gas of the ozone-air of 0.01mg/L contacts, collect in the bottom of container.Containing alcohol in 3rd filtrate, the 3rd filtrate can be made not freeze at 0 DEG C, and temperature is got over low energy and is prevented ozone from comparatively fast decomposing, 3rd filtrate is to contact with ozone after the ejection of the form of atomization, and ozone diffusion is fast, makes contact without dead angle, the sterilization of the 3rd filtrate can be made more thorough, prevent fermented wine from going bad.
In the making method of described tuber of stemona fermented wine, described edible organic acid is citric acid.
In the making method of described tuber of stemona fermented wine, described edible organic acid is phytic acid.Phytic acid is combined with N,O-Diacetylmuramidase, can improve the activity of N,O-Diacetylmuramidase.
In the making method of described tuber of stemona fermented wine, described amylase is α-amylase.
In the making method of described tuber of stemona fermented wine, the microwave frequency in described microwave dryer is 2500MHz.Micro-wave energy carries out sterilization to raw material in the process of dried feed, and sterilization temperature is low, and the short period of time can cause bacterial death.
In the making method of described tuber of stemona fermented wine, described plant vinegar liquid is wood vinegar.
Embodiment 3
A making method for tuber of stemona fermented wine, comprises the following steps:
Step one, be 15 parts windproof by parts by weight, the tuber of stemona of 55 parts, after the glutinous rice mixing of the root of kudzu vine of 25 parts and 350 parts, being immersed in massfraction is in the salt solution of 5%, after the temperature of salt solution is down to-1 DEG C, ozone is passed in salt solution, the concentration of salt ozone in water is made to be 5mg/L, after continuing to pass into 17s, take out, clean with running water, in left at room temperature 40min, ozone is decomposed completely, by windproof, the tuber of stemona, the root of kudzu vine and glutinous rice put into microwave dryer dry to water ratio be after 50%, grind, be the amylase of 6 parts by parts by weight with the sprinkling of the form of atomization in process of lapping, the citric acid of 7 parts or wood vinegar, the aqueous solution of 55 DEG C made after the water mixing of 450 parts, collect the slurries grinding and obtain afterwards, for subsequent use, 50-60 DEG C is diastatic optimum temperuture, and edible organic acid or plant vinegar liquid can regulate the pH value of slurries to 5-6, under making amylase be in suitable temperature and pH value, improves enzymolysis efficiency.Spray this aqueous solution with the form of atomization in process of lapping, grinding limit, raw material limit enzymolysis can be made, improve efficiency, shorten the time of independent enzymolysis, and can prevent from producing dust in process of lapping, preventing pollution environment, and cause material loss.Anti-local flavor is pungent, sweet, and slightly warm in nature expels pathogenic wind from the body surface, removing dampness to relieve pain, only effect of convulsion.The tuber of stemona is used as medicine with root, has moistening lung, cough-relieving, the effect of eliminating the phlegm.The root of kudzu vine is sweet, pungent, cool, has expelling pathogenic factors from muscles for reducing heat, and promoting eruption promotes the production of body fluid to quench thirst, and rises effect of positive antidiarrheal.Fermented wine can be made to have good health-care effect.The freezing point of salt solution is below 0 DEG C, temperature is lower, the solubleness of ozone in water is larger, stability is higher, thus, temperature is lower make ozone at short notice can efficiently, wide spectrum ground kill bacteria, mould, fungi etc., and the pesticide residue on raw material surface of degrading, do not destroy the nutritive ingredient of raw material, use rear ozone decomposed for oxygen, raw material surface is remained without reagent.Plant vinegar liquid energy adjust ph, there is powerful scavenging activity, its SOD activity value is very high, can active acid element in removing body, for the active acid element that overtired, smoking, satiety stress reaction etc. produce, there is good scavenging(action), and the fermented wine of interpolation plant vinegar liquid can be made to obtain health care and prophylactic effect.
Step 2, described slurries obtained in step one are stirred 0.7h at 55 DEG C after, filter, collect the first filtrate, for subsequent use; The slurries ground out being stirred at 55 DEG C 0.7h can make the enzymolysis of amylase to slurries more abundant.
Step 3, be after the matrimony vine of 75 parts removes seed by parts by weight, the haw pulp being 55 parts with parts by weight mixes, make pulp, add in described pulp quality be the described N,O-Diacetylmuramidase of pulp quality 0.06%, the cellulase of 0.3% and 0.05% polygalacturonase, stir, enzymolysis 2.5h at 45 DEG C, obtain the pulp after enzymolysis, after pulp after described enzymolysis is cooled to 30 DEG C, in the pulp after described enzymolysis, add lywallzyme, make the mass concentration of lywallzyme in the pulp after described enzymolysis be 0.015kg/m
3, i.e. 1m
3lywallzyme containing 0.015kg in pulp after described enzymolysis, after continuing enzymolysis 1.5h, filters, collects the second filtrate, for subsequent use; 40-50 DEG C is the optimum temperuture of N,O-Diacetylmuramidase, cellulase, polygalacturonase, can improve the activity of these enzymes at 40-50 DEG C.The cell walls of N,O-Diacetylmuramidase energy hydrolytic bacteria, thus eliminate the bacterium on raw material.25-35 DEG C is the optimum temperuture of lywallzyme, can improve the activity of lywallzyme.Lywallzyme can decompose fungal cell wall, thus eliminates the fungi on raw material, prevents the pollution of miscellaneous bacteria during the fermentation, causes fermenting unsuccessfully.The cell walls of cellulase and polygalacturonase energy hydrolyzing plant, by destroying cell walls, being conducive to the stripping of effective constituent in cell, and producing glucose by enzymolysis, being conducive to saccharomycetes to make fermentation.
Step 4, first filtrate of collecting in step 2 is mixed with second filtrate of collecting in step 3, obtained mixed solution, after described mixed solution being placed at 55 DEG C the starch that 1.5h makes amylase in the first filtrate continue in enzymolysis second filtrate, boiling 2.5min at 95 DEG C, yeast is fungi, the cell walls of fungi contains Mierocrystalline cellulose, high temperature can destroy N,O-Diacetylmuramidase, lywallzyme, the activity of cellulase, prevent its hydrolysed leaven bacterium, after being cooled to room temperature, in described mixed solution, add quality is the described yeast of mixed solution quality 4% and the white sugar of 7%, stir, in 25 DEG C of bottom fermentations 1.5 months, obtained fermented liquid, for subsequent use,
Step 5, the fermented liquid obtained in step 4 is carried out centrifugation after, collect the 3rd filtrate, after described 3rd filtrate is carried out sterilization, obtained tuber of stemona fermented wine.
In the making method of described tuber of stemona fermented wine, in described step 5 to the method that described 3rd filtrate carries out sterilization be:
After described 3rd filtrate is cooled to-2 DEG C, spray downwards with the form of atomization at the top of container, the ozone concn passed into the bottom from container is, after the mixed gas of the ozone-air of 0.007mg/L contacts, collect in the bottom of container.Containing alcohol in 3rd filtrate, can make the freezing point of the 3rd filtrate below 0 DEG C, can prevent ozone from comparatively fast decomposing, 3rd filtrate is to contact with ozone after the ejection of the form of atomization, and ozone diffusion is fast, makes contact without dead angle, the sterilization of the 3rd filtrate can be made more thorough, prevent fermented wine from going bad.
In the making method of described tuber of stemona fermented wine, described edible organic acid is tartrate.
In the making method of described tuber of stemona fermented wine, described edible organic acid is phytic acid.Phytic acid is combined with N,O-Diacetylmuramidase, can improve the activity of N,O-Diacetylmuramidase.
In the making method of described tuber of stemona fermented wine, described amylase is α-amylase.
In the making method of described tuber of stemona fermented wine, the microwave frequency in described microwave dryer is 2450MHz.Micro-wave energy carries out sterilization to raw material in the process of dried feed, and sterilization temperature is low, and the short period of time can cause bacterial death.
In the making method of described tuber of stemona fermented wine, described plant vinegar liquid is careless vinegar liquid and bamboo vinegar liquid.
Although embodiment of the present invention are open as above, but it is not restricted to listed in specification sheets and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (7)
1. a making method for tuber of stemona fermented wine, is characterized in that, comprises the following steps:
Step one, be the windproof of 10-20 part by parts by weight, the tuber of stemona of 50-60 part, after the root of kudzu vine of 20-30 part and the glutinous rice of 300-400 part mix, being immersed in massfraction is in the salt solution of 5%, after the temperature of salt solution is down to-2-0 DEG C, ozone is passed in salt solution, the concentration of salt ozone in water is made to be 3-7mg/L, after continuing to pass into 15-20s, take out, clean with running water, in left at room temperature 30-50min, by windproof, the tuber of stemona, the root of kudzu vine and glutinous rice are put into after microwave dryer dries and be 40-60% to water ratio, grind, spray by the amylase of parts by weight for 5-7 part with the form of atomization in process of lapping, the edible organic acid of 5-10 part or plant vinegar liquid, the aqueous solution of 50-60 DEG C made after the water mixing of 400-500 part, collect the slurries grinding and obtain afterwards, for subsequent use,
Step 2, described slurries obtained in step one are stirred 0.5-1h at 50-60 DEG C after, filter, collect the first filtrate, for subsequent use;
Step 3, be after the matrimony vine of 70-80 part removes seed by parts by weight, the haw pulp being 50-60 part with parts by weight mixes, make pulp, the polygalacturonase that quality is the described N,O-Diacetylmuramidase of pulp quality 0.05-0.07%, the cellulase of 0.1-0.5% and 0.01-0.1% is added in described pulp, stir, enzymolysis 2-3h at 40-50 DEG C, obtain the pulp after enzymolysis, after pulp after described enzymolysis is cooled to 25-35 DEG C, in the pulp after described enzymolysis, add lywallzyme, make the mass concentration of lywallzyme in the pulp after described enzymolysis be 0.01-0.02kg/m
3, after continuing enzymolysis 1-2h, filter, collect the second filtrate, for subsequent use;
Step 4, first filtrate of collecting in step 2 to be mixed with second filtrate of collecting in step 3, obtained mixed solution, after described mixed solution is placed 1-2h at 50-60 DEG C, boiling 2-3min at 90-100 DEG C, after being cooled to room temperature, in described mixed solution, add quality is the described yeast of mixed solution quality 3-5% and the white sugar of 5-10%, stir, in 24-26 DEG C of bottom fermentation 1-2 month, obtained fermented liquid, for subsequent use;
Step 5, the fermented liquid obtained in step 4 is carried out centrifugation after, collect the 3rd filtrate, after described 3rd filtrate is carried out sterilization, obtained tuber of stemona fermented wine.
2. the making method of tuber of stemona fermented wine as claimed in claim 1, is characterized in that, in described step 5 to the method that described 3rd filtrate carries out sterilization be:
After described 3rd filtrate is cooled to-5-0 DEG C, spray downwards with the form of atomization at the top of container, the ozone concn passed into the bottom from container is, after the mixed gas of the ozone-air of 0.005-0.01mg/L contacts, collect in the bottom of container.
3. the making method of tuber of stemona fermented wine as claimed in claim 1, is characterized in that, described edible organic acid is any one or a few in phytic acid, citric acid, oxysuccinic acid and tartrate.
4. the making method of tuber of stemona fermented wine as claimed in claim 1, it is characterized in that, described edible organic acid is phytic acid.
5. the making method of tuber of stemona fermented wine as claimed in claim 1, it is characterized in that, described amylase is α-amylase.
6. the making method of tuber of stemona fermented wine as claimed in claim 1, it is characterized in that, the microwave frequency in described microwave dryer is 2400-2500MHz.
7. the making method of tuber of stemona fermented wine as claimed in claim 1, is characterized in that, described plant vinegar liquid is any one or a few in bamboo vinegar liquid, careless vinegar liquid or wood vinegar.
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Application publication date: 20151118 |