CN105331490B - The preparation method of Maca wine - Google Patents
The preparation method of Maca wine Download PDFInfo
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- CN105331490B CN105331490B CN201510891032.XA CN201510891032A CN105331490B CN 105331490 B CN105331490 B CN 105331490B CN 201510891032 A CN201510891032 A CN 201510891032A CN 105331490 B CN105331490 B CN 105331490B
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Abstract
The invention discloses a kind of preparation method of Maca wine, glutinous rice is soaked 20~30 hours with 15~25 DEG C of water, the glutinous rice 25min of boiling 15 again is taken out, drenches the hot water into more than 85 DEG C at least one times in digestion process；Then pueraria root powder is mixed with glutinous rice, its pueraria root powder quality and the glutinous rice mass ratio 1 before immersion:8~12 mixing；Alpha amylase is added in the mixture, and is kept for a period of time under the conditions of a constant temperature；Add citric acid regulation Ph to 4.8~5.2；Then glucoamylase is added, and is kept for a period of time at a certain temperature；Using the saccharomycete for adding culture above after high-temperature sterilization by quality again, the addition of saccharomycete is be added into thing mixing quality 0.8~1.2%；Then temperature control is at 22~26 DEG C, and ferment 3~5d.The Maca wine prepared by the present invention, its clarity and stability preferably, improve the index of fruit wine flavor evaluation.
Description
Technical field
The present invention relates to Maca wine preparing technical field, and in particular to a kind of preparation method of Maca wine.
Background technology
In the international trend that the mankind go back to nature, countries in the world have appreciated that the huge valency of food and medicine consangunity plant
Value and market potential.American-European countries has substantially changed to the attitude of such product in recent years, and such product market just expands rapidly.
FAO advises that common people improve underfed symptom by edible maca, it can be seen that the abundant nutritive value of maca.Maca is being carried
Good effect is served in terms of high fertility, the sexual desire that promotes, promotion hormone metabolism synthesis and its influence hormonal balance
And without any toxic side effect.To phase late 1990s, global maca production marketing increase is swift and violent, maca raw material also because
This turns into one of rare plant material of international market, and the total output of global 4,000,000 tons of maca only reached market demand at that time
Half.But because maca demand is also in increase, make still change the nervous situation of global maca raw material supply in a short time.Mesh
Preceding maca product focuses primarily upon maca dry fruit, maca assembled alcoholic drinks, fine maca tablets etc..
Maca wine product majority in the market is that, using traditional leaching mode assembled alcoholic drinks, product form is single.Fermentation
Macro-nutrients can be broken for small molecule, it is easier to absorption of human body, and some new bioactive substances can be produced, because
This this project passes through fermentation and other food service industry new technologies, the new maca fermented wine of innovation research and development.
Maca fermented wine uses maca, glutinous rice, okra to be fermented for raw material.Okra is the annual grass of Malvaceae
This plant, in addition to rich in protein, fat, carbohydrate, vitamin, mineral matter and dietary fiber, also rich in flavones, polysaccharide
Deng composition, both new functional health-care food can be developed into again as high-grade vegetables.It is yellow with antioxidation
Gumbo is sweet, there is special fruit flavor, and maca acrid odors will be improved with Maca wine allotment.Because fermentation process microorganism can not
Control property, okra is also easy to produce acerbity, and fruity composition is not volatile, therefore, and Maca tablet is taken during the fermentation as catalysis
Agent, promotes depth fermentation using alkaloid in Maca tablet, reaches final effect.The Maca wine that such a method is brewed, nutrition is rich
Richness, typicalness is protruded, and market prospects are considerable.
The post-harvest fresh-keeping phase is short and easily aging for tender okra folder, limits its application.By modern biotechnology, research and development are yellow
Gumbo fermented wine, can be sufficiently reserved its nutrition and functional active components, meet the nutrition and health care demand of special consumer group's body.Due to
Tender okra folder is rich in pectin, mucoprotein, brings certain difficulty to fermentation, it is necessary to explore suitable pre-treatment measure and scheme；
In addition, okra fermented wine contains alkaloid, flavones, amino acid, vitamin, pectin, protein, pigment, the spore that carries disease germs, had
, easily there are the bad phenomenons such as brown stain, loss of gloss, muddiness, precipitation in storage process in the compositions such as machine acid, polysaccharide, metallic salt, pass
System stands fining process, and powdered substance just occurs in 1 month bottom of bottle of shelf life, flaky precipitate just occurs within 2~3 months, therefore explore
Suitable clarification process parameter is very necessary to the high-grade okra health liquor of production.Clarity and stability are fruit wine flavor evaluations
Two important indicators.
The content of the invention
Instant invention overcomes the deficiencies in the prior art there is provided a kind of preparation method of Maca wine, for obtaining a kind of clarification
Degree and stability are good, typicalness is protruded, the maca fermented wine with fruit flavor.
In view of the above mentioned problem of prior art, according to one side disclosed by the invention, the present invention uses following technology
Scheme：
A kind of preparation method of Maca wine, it includes：
Strain expands culture：
It is inoculated into saccharomycete in potato culture medium, bacterium solution sum is reached 2 × 108Individual/mL；
Maca glutinous rice wine fermentation：
Glutinous rice is soaked 20~30 hours with 15~25 DEG C of water, glutinous rice boiling 15-25min again is taken out, in digestion process
The hot water into more than 85 DEG C is drenched at least one times；Then pueraria root powder is mixed with glutinous rice, its pueraria root powder quality and the glutinous rice before immersion
Mass ratio 1:8~12 mixing；Alpha-amylase is added in the mixture, and is kept for a period of time under the conditions of a constant temperature；Again plus
Enter citric acid regulation Ph to 4.8~5.2；Then glucoamylase is added, and is kept for a period of time at a certain temperature；Using height
Again by the saccharomycete of more than quality addition culture after temperature sterilizing cooling, the addition of saccharomycete is to be added into thing mixing quality
0.8~1.2%；Then temperature control is at 22~26 DEG C, and ferment 3~5d, obtains maca glutinous rice wine；
Okra wine ferments：
ZnCl by okra at 20~30 DEG C2And CuSO4Mixed solution under soak 2~4h, then by the Huang after immersion
Gumbo adds pH value to rinse 4~6min in 7~8 aqueous solution；Then pectase and papain are added, in 25~30 DEG C
At a temperature of, 10~20h is acted on, this step process after fermentation liquid viscosity is reduced to 200MPa.s by 1600MPa.s；；Add again
Potassium metabisulfite is sterilized；Above culture yeasts bacterium is accessed after 12h, the addition of saccharomycete is to be added into thing mixing quality
0.8~1.2%；Then temperature control is at 22~26 DEG C, and ferment 3~5d, obtains okra wine；
Maca glutinous rice wine and okra wine interworking：
Maca glutinous rice wine is mixed with okra wine, Maca tablet is added into mixed wine, Maca tablet is rich in abundant
Alkaloid, plays catalytic action, promotes depth fermentation, and its Maca tablet is 1 with the mass ratio for mixing wine：25~35；Then 22
~26 DEG C of progress mixed fermentations；After the completion of fermentation, a separation of solid and liquid is carried out；Clear liquid enters in 20~22 DEG C of 8~12d of after fermentation
The secondary separation of solid and liquid of row, then carry out coarse filtration, then clarification, ageing, refined filtration, inspection, filling, obtains Maca wine finished product.
In order to which the present invention is better achieved, further technical scheme is：
According to one embodiment of the invention, the clarification includes the processing of lower glue：Add 0.04~0.08% chitosan
With 0.05~0.15% pectinase treatment, after filtering under conditions of -4~-8 DEG C 10~20d of freezing processing.
According to another embodiment of the invention, the ageing is the ageing more than 6 months under the conditions of 20-22 DEG C.
According to another embodiment of the invention, the refined filtration is first with 0.45 micron of filter element filtering, then again with 0.1
Micron filter element filtering.
According to another embodiment of the invention, the coarse filtration is using diatomite filter filtering.
According to another embodiment of the invention, the okra be quality solubility be 0.08~0.12 ‰
ZnCl2With the CuSO that mass concentration is 0.03~0.07 ‰4Mixed solution under soak.
According to another embodiment of the invention, the addition of the alpha-amylase is 85~95U/ml, and temperature is 90
1.5~2.5h is kept under conditions of~98 DEG C.
The present invention can also be：
It is 60~70 DEG C of conditions in temperature after the glucoamylase is added according to another embodiment of the invention
1~2h of lower holding.
According to another embodiment of the invention, the ratio of maca glutinous rice wine and the okra wine mixing is 1:1.
According to another embodiment of the invention, the pectase, protease action condition are 600-900U/ml, temperature
25 DEG C of degree, action time is 20h, and zymotic fluid viscosity is reduced to 200Mpa.s by 1600Mpa.s.
Compared with prior art, one of beneficial effects of the present invention are：
The preparation method of a kind of Maca wine of the present invention, the clarity and stability of its Maca wine prepared is preferable, mouthfeel
It is good, it is nutritious, improve the index of fruit wine flavor evaluation；And have：1) the double nutrition material of maca and okra；2) it is clear
Clear degree is high, and organoleptic quality is high, easy to maintain；3) okra produces special aroma after being catalyzed depth fermentation.
Embodiment
The present invention is described in further detail with reference to embodiment, but the implementation of the present invention is not limited to this.
Embodiment 1
A kind of preparation method of Maca wine, it includes：
Strain expands culture：
It is inoculated into saccharomycete in potato culture medium, bacterium solution sum is reached 2 × 108/mL；
Maca glutinous rice wine fermentation：
Glutinous rice is soaked 20~30 hours with 15~25 DEG C of water, glutinous rice boiling 15-25min again is taken out, in digestion process
The hot water into more than 85 DEG C is drenched at least one times；Then pueraria root powder is mixed with glutinous rice, its pueraria root powder quality and the glutinous rice before immersion
Mass ratio 1:8~12 mixing；Alpha-amylase is added in the mixture, and the addition of alpha-amylase is 85~95U/ml, temperature
1.5~2.5h is kept under conditions of 90~98 DEG C；Add citric acid regulation Ph to 4.8~5.2；Then glucose starch is added
Enzyme, after glucoamylase is added, 1~2h is kept under the conditions of temperature is 60~70 DEG C；Using adding again by quality after high-temperature sterilization
Enter the saccharomycete of above culture, the addition of saccharomycete is be added into thing mixing quality 0.8~1.2%；Then temperature control
At 22~26 DEG C, ferment 3~5d, obtains maca glutinous rice wine；
Okra wine ferments：
0.08~0.12 ‰ ZnCl by okra at 20~30 DEG C2With 0.03~0.07 ‰ CuSO4Mixed solution
2~4h of lower immersion, the okra after immersion then added pH value to rinse 4~6min in 7~8 aqueous solution；Then add
Pectase and papain, at a temperature of 30~40 DEG C, act on 10~20h；Potassium metabisulfite is added again to be sterilized；
Above culture yeasts bacterium is accessed after 12h, the addition of saccharomycete is be added into thing mixing quality 0.8~1.2%；Then temperature
Control is at 22~26 DEG C, and ferment 3~5d, obtains okra wine；
Maca glutinous rice wine and okra wine interworking：
Maca glutinous rice wine is mixed with okra wine, Maca tablet is added into mixed wine, its Maca tablet is with mixing wine
Mass ratio be 1：25~35；Then enter to ferment at 22~26 DEG C；After the completion of fermentation, a separation of solid and liquid is carried out；It is remaining
Liquid further fermented at 20~22 DEG C 8~12d, carry out secondary separation of solid and liquid, then carry out coarse filtration, then clarification, ageing,
It is refined filtration, inspection, filling, obtain Maca wine finished product., clarifying may include lower glue processing：Add 0.04~0.08% chitosan and
0.05~0.15% pectinase treatment, after filtering under conditions of -4~-8 DEG C 10~20d of freezing processing.Ageing can be in 20-22
Under the conditions of DEG C, ageing more than 6 months.Refined filtration is first with 0.45 micron of filter element filtering, then again with 0.1 micron of filter element filtering.
Embodiment 2
(1) pueraria root powder makes：→ pueraria root powder is dried → polished to fresh maca → clean → cutting into slices →
(2) Maca tablet makes：Fresh maca → clean → section → Maca tablet
(3) strain expands culture：Hook up the activated saccharomycete of a ring to be inoculated into 50mL potato culture mediums, 30 DEG C of trainings
Support 24h.It is 2 × 10 that every milliliter of bacterium solution sum is measured with blood counting chamber8Individual/mL.
(4) maca glutinous rice wine fermentation：Glutinous rice → immersion → boiling → addition pueraria root powder mixing → liquefaction → adjustment acidity →
The first wine of saccharification → sterilizing → inoculation → fermentation (4d) → maca glutinous rice.
The ratio of pueraria root powder and glutinous rice is 1：10.
Glutinous rice is with 20 DEG C or so cold water soaks, and room temperature control is in 25 DEG C of constant temperature, and soak time is 24h.
The sticky rice stewing time is 15-25min, and the hot water into more than 85 DEG C is drenched in digestion process.
Liquefaction：Su Hong boards alpha-amylase (heat-resistance type) is added, addition is 90U/ml, and temperature is 95 DEG C, keeps 2h.Pass through
Starch in glutinous rice is decomposed into polysaccharide by liquefaction, and using Thermostable α-Amylase, in mechanism, starch can be fully gelatinized simultaneously
And it is degraded to polysaccharide.
Acid adjustment：It is 5.0 to add citric acid adjustment Ph.
Saccharification：Su Hong board glucoamylase 2X260U/ml are added, temperature is 65 DEG C, keeps 1.5h.Be saccharified enzyme effect purpose
For polysaccharide is degraded into monose, so that yeast is utilized, saccharomycete can only produce alcohol using monose fermentation.
Sterilizing：Using high-temperature sterilization, 105 DEG C, 3min is kept.
Inoculation：The screening quality yeast of addition 1%.
Fermentation：Temperature control is between 22-26 DEG C, and ferment 4d.
(5) okra → pretreatment → pectinase treatment → Papain ferment treatment → sterilizing → inoculation → fermentation (4d) →
The first wine of okra fermentation.
Okra is pre-processed：Okra is soaked in 0.10 ‰ ZnCl2 and 0.05 ‰ CuSO4 solution at 25 DEG C
3h, then by the okra after immersion add pH value for 7.8 the aqueous solution in rinsing 5min, pH value uses Na2CO3Regulation.Huang Qiu
Certain herbaceous plants with big flowers is easily oxidized, and fresh vegetables section is difficult storage.
Enzymolysis：Add 80U/ml pectase, and 450U/ml papain, at a temperature of 35 DEG C, act on 15h.
Because tender okra folder is rich in pectin, mucoprotein, zymotic fluid viscosity is larger, and in fermentation process, yeast yeasting is poor, and fermentation is not
Thoroughly, the easy souring discoloration of zymotic fluid.Certain difficulty is brought to fermentation, it is necessary to using pectase and protease by pectin and protein
Degraded, reduce zymotic fluid viscosity.
Sterilizing：Addition 60ppm potassium metabisulfites are sterilized.Okra belongs to vegetables, if easy using high-temperature sterilization
Discoloration loses fragrance, therefore using potassium metabisulfite sterilizing.
Inoculation：The saccharomycete of access 1%, is fermented after 12h.Bacterial strain is that laboratory is voluntarily screened, special to be adapted to the yellow autumn
The producing fragrant strains of certain herbaceous plants with big flowers fermentation.
Fermentation：Temperature control is between 22-26 DEG C, and ferment 4d.
Wine at the beginning of (6) two kinds in proportion (1：1) mixing → addition Maca tablet (1：30) (Maca tablet plays catalytic action, glutinous rice
With okra mixed fermentation, because grain is different from fermented vegetable condition, the easy souring of zymotic fluid, okra fragrance is not volatile,
And it is also easy to produce sour gas.Add after Maca tablet, rich in abundant alkaloid in maca, fermentation process can be promoted, make fermentation more
Thoroughly, in catalytic process, okra can produce fruity, the local flavor of wine is more enriched uniqueness) → fermentation (22-26 DEG C, until
Fermentation is completed, untill density is constant) → separation of solid and liquid → after fermentation (20-22 DEG C, 10d) → secondary separation → coarse filtration (diatom
Native filter filtering) → clarification (lower glue processing：Chitosan 0.06%, pectase 0.10 is handled, and is carried out again at freezing after filtering
Reason, -6 DEG C, 15d.Glutinous rice okra fermented wine contain alkaloid, flavones, amino acid, vitamin, pectin, protein, pigment,
Carry disease germs the compositions such as spore, organic acid, polysaccharide, metallic salt, easily occurs brown stain, loss of gloss, muddiness, precipitation etc. in storage process
Bad phenomenon, tradition stands fining process 1 month bottom of bottle of shelf life and powdered substance just occurs, sheet just occurs within 2~3 months and sinks
Form sediment, therefore suitable clarification process parameter is very necessary to the high-grade maca okra health liquor of production.Clarity and stability are
Two important indicators of wine flavor evaluation.) → ageing (canful, 20-22 DEG C, more than 6 months) → refined filtration (0.45 micron of filter core mistake
Filter, then with 0.1 micron of filter element filtering) → inspection → filling → finished product.
The embodiment of each in this specification is described by the way of progressive, what each embodiment was stressed be with it is other
Identical similar portion cross-reference between the difference of embodiment, each embodiment.
" one embodiment ", " another embodiment ", " embodiment " for being spoken of in this manual, etc., refer to knot
Specific features, structure or the feature for closing embodiment description are included at least one embodiment of the application generality description
In.It is not necessarily to refer to same embodiment that statement of the same race, which occur, in multiple places in the description.Appoint furthermore, it is understood that combining
When one embodiment describes a specific features, structure or feature, what is advocated is this to realize with reference to other embodiment
Feature, structure or feature are also fallen within the scope of the present invention.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and embodiment, and these modifications and embodiment will fall in this Shen
Please be within disclosed spirit and spirit.More specifically, can be to master in the range of disclosure and claim
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.Except what is carried out to building block and/or layout
Outside variations and modifications, to those skilled in the art, other purposes also will be apparent.
Claims (10)
1. a kind of preparation method of Maca wine, it is characterised in that it includes：
Strain expands culture：
It is inoculated into saccharomycete in potato culture medium, bacterium solution sum is reached 2 × 108Individual/mL；
Maca glutinous rice wine fermentation：
Glutinous rice is soaked 20~30 hours with 15~25 DEG C of water, glutinous rice boiling 15-25min again is taken out, in digestion process at least
Once drench the hot water into more than 85 DEG C；Then pueraria root powder is mixed with glutinous rice, its pueraria root powder quality and the glutinous rice quality before immersion
Ratio 1:8~12 mixing；Alpha-amylase is added in the mixture, and is kept for a period of time under the conditions of certain temperature；Add
Lemon acid for adjusting pH is to 4.8~5.2；Then glucoamylase is added, and is kept for a period of time at a certain temperature；Using high temperature
After sterilizing again by quality add more than culture saccharomycete, the addition of saccharomycete be added into thing mixing quality 0.8~
1.2%；Fermentation temperature is controlled at 22~26 DEG C, and ferment 3~5d, obtains maca glutinous rice wine；
Okra wine ferments：
ZnCl by okra at 20~30 DEG C2And CuSO4Mixed solution under soak 2~4h, then by the okra after immersion
PH value is added to rinse 4~6min in 7~8 aqueous solution；Then pectase and papain are added, in 30~40 DEG C of temperature
Under degree, 10~20h is acted on；Potassium metabisulfite is added again to be sterilized；Above culture yeasts bacterium is accessed after 12h, saccharomycete
Addition is be added into thing mixing quality 0.8~1.2%；Then temperature control is at 22~26 DEG C, and ferment 3~5d, obtains Huang
Gumbo wine；
Maca glutinous rice wine and okra wine interworking：
Maca glutinous rice wine is mixed with okra wine, Maca tablet is added into mixed wine, its Maca tablet and the matter for mixing wine
Amount is than being 1：25~35；Then fermented at 22~26 DEG C；After the completion of fermentation, a separation of solid and liquid is carried out；Remaining liquid
Body further in 20~22 DEG C of 8~12d of fermentation, carries out secondary separation of solid and liquid, then carries out coarse filtration, then clarification, ageing, essence
Filter, examine, it is filling, obtain Maca wine finished product.
2. the preparation method of Maca wine according to claim 1, it is characterised in that the clarification includes the processing of lower glue：Add
0.04~0.08% chitosan and 0.05~0.15% pectinase treatment, after filtering under conditions of -4~-10 DEG C freezing processing
10~20d.
3. the preparation method of Maca wine according to claim 1, it is characterised in that the ageing is in 20-22 DEG C of condition
Under, ageing more than 6 months.
4. the preparation method of Maca wine according to claim 1, it is characterised in that the refined filtration is first with 0.45 micron of filter
Core is filtered, then again with 0.1 micron of filter element filtering.
5. the preparation method of Maca wine according to claim 1, it is characterised in that the coarse filtration is to use diatomite mistake
Filter is filtered.
6. the preparation method of Maca wine according to claim 1, it is characterised in that the okra is to be in mass concentration
0.08~0.12 ‰ ZnCl2With the CuSO that mass concentration is 0.03~0.07 ‰4Mixed solution under soak.
7. the preparation method of Maca wine according to claim 1, it is characterised in that the addition of the alpha-amylase is 85
~95U/ml, temperature keeps 1.5~2.5h under conditions of 90~98 DEG C.
8. the preparation method of Maca wine according to claim 1, it is characterised in that after the glucoamylase is added, in temperature
Spend to keep 1~2h under the conditions of 60~70 DEG C.
9. the preparation method of Maca wine according to claim 1, it is characterised in that the maca glutinous rice wine and okra wine
The ratio of mixing is 1:1.
10. the preparation method of Maca wine according to claim 1, it is characterised in that the pectase and papain in
At a temperature of 30~40 DEG C, 10~20h of effect alternative solution is：Pectase, protease action condition are 600-900U/ml,
25 DEG C of temperature, action time is 20h, and zymotic fluid viscosity is reduced to 200Mpa.s by 1600Mpa.s.
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| CN105831263A (en) * | 2016-04-06 | 2016-08-10 | 深圳市福荫食品集团有限公司 | Lepidium meyenii bean curd additive |
| CN105802804B (en) * | 2016-05-17 | 2018-11-06 | 云南润攀生物科技有限公司 | A kind of double glutinous rice wines of Woman health type agate card matrimony vine and its fermentation technique |
| CN110846183A (en) * | 2019-10-31 | 2020-02-28 | 武汉生物工程学院 | Maca rice wine and preparation method thereof |
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| CN102827720A (en) * | 2011-06-14 | 2012-12-19 | 如意情集团股份有限公司 | Preparation technology of okra wine |
| CN103045429B (en) * | 2012-11-30 | 2014-10-29 | 重庆文理学院 | Preparation method of okra wine |
| CN103087873B (en) * | 2013-01-22 | 2014-02-12 | 云南会泽铜乡食品酒业有限公司 | Maca wine |
| LT6262B (en) * | 2014-05-16 | 2016-04-25 | Uab "Ekologiå Ka Energija" | Energy drink for women and men |
| CN104194988A (en) * | 2014-09-18 | 2014-12-10 | 李亦武 | Maca and okra fortified wine and preparation method thereof |
| CN104498295A (en) * | 2014-12-30 | 2015-04-08 | 四川省天府名优酒研究中心 | Preparation method of maca wine |
| CN105062827A (en) * | 2015-08-28 | 2015-11-18 | 固镇县绿禾家庭农场 | Maca nutrition wine |
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