CN105567500A - Preparation method of sprouting tartary buckwheat dense wine - Google Patents
Preparation method of sprouting tartary buckwheat dense wine Download PDFInfo
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- CN105567500A CN105567500A CN201610130989.7A CN201610130989A CN105567500A CN 105567500 A CN105567500 A CN 105567500A CN 201610130989 A CN201610130989 A CN 201610130989A CN 105567500 A CN105567500 A CN 105567500A
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- sprouting
- buckwheat
- wine
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- 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
Abstract
The invention provides a preparation method of sprouting tartary buckwheat dense wine. The preparation method comprises the following steps including a tartary buckwheat sprouting step, a pulping step, a rice cooking step, a rice pouring step, a yeast adding and saccharifying step, a fermentation step, a pulp grinding and filtering step, a proportioning step, a homogenizing step, a filling and sterilization step and a cooling step. The sprouting tartary buckwheat dense wine prepared by the preparation method provided by the invention has antioxidative and senescence-resistant nutritional effects.
Description
Technical field
The invention belongs to bromatology field, relate to a kind of beverage wine, specifically a kind of preparation method sprouting the thick wine of bitter buckwheat.
Background technology
The thick wine of tradition is a kind of is main raw material with glutinous rice, delicate fragrance romantic charm, sweet low wine degree drink containing water-soluble vitaminss such as the carbohydrate such as glucose, maltose and appropriate organic acid, amino acid, vitamin B group.Bitter buckwheat has abundant starch and containing the flavonoid active substance that other cereal lack, is the fabulous raw material making thick wine.Current bitter buckwheat deep processing still belongs to the starting stage at home and abroad, Chinese invention patent application 200510024518.x, name is called " preparation method of wheat seedling powder buckwheat bud ", disclose a kind of buckwheat deep-processed food, namely with buckwheat through sprout after Fructus Fagopyri Esculenti for raw material, prepare the method for nutritious wheat seedling powder buckwheat bud.Comparatively general buck wheat powder is high for the wheat seedling powder buckwheat bud nutritive ingredient prepared of this invention.Therefore bitter buckwheat being sprouted rice and sprouting Rice & peanut milk is that thick wine prepared by raw material, and both having had the characteristic of product novelty, again containing flavonoid active substance, is a kind of thick wine of nutritional type.
Summary of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of preparation method sprouting the thick wine of bitter buckwheat, the preparation method of the described thick wine of the bitter buckwheat of this sprouting will solve in prior art the complex process preparing Radix Et Rhizoma Fagopyri Tatarici wine, and nutrition is technical problem not comprehensively.
A kind of preparation method sprouting the thick wine of bitter buckwheat of the present invention, comprises the steps:
1) step of a bitter buckwheat sprouting; Get and live together clearly the full bitter buckwheat seed of reason after ripening, first with UV-irradiation process 0.5 ~ 1.5h, then use water at the condition down-flow water rice dipping 20h ~ 36h of 20 DEG C ~ 25 DEG C, the temperature of 25 DEG C ~ 30 DEG C, under the humidity of 80% ~ 85%, sprout process 24h ~ 48h;
2) step of a making beating; By part steps 1) buckwheat seeds of sprouting process is-30 DEG C ~-75 DEG C, lyophilize under the condition of vacuum tightness≤5.0Pa, and in high-speed shearing machine, carry out miniaturization process after shelling, making fineness is that the bitter buckwheat of 30 ~ 50 μm sprouts Rice & peanut milk;
3) step of a steamed rice; By part steps 1) sprout process buckwheat seeds be placed in steamer, adopt the steam of 115 DEG C ~ 125 DEG C, boiling 20 ~ 25min, the water-intake rate of steamed sprouting buckwheat seeds meal is 50% ~ 55%;
4) one drenches the step of meal; Adopt the rapid shower of water to sprout buckwheat seeds meal, make it be cooled to 25 ~ 30 DEG C;
5) step of mixed song, saccharification; By step 4) drip washing cooled sprouting buckwheat seeds meal and step 2) bitter buckwheat sprout Rice & peanut milk in mass ratio 1:3 ~ 2:5 (w/w) proceed in encloses container after mixing, by the mass percent of buckwheat seeds meal, add the koji of 0.5% ~ 0.6% respectively, 0.5% ~ 0.7% saccharifying enzyme, stir, carry out saccharification, saccharification temperature is 22 DEG C ~ 38 DEG C, and saccharification time is 24h ~ 40h;
6) step of a fermentation; In step 5) complete after, add the compound ferment activated immediately, the mass percent of described compound ferment is 0.03% ~ 0.04% of buckwheat seeds meal quality, and add the sprouting of bitter buckwheat Rice & peanut milk, sweet-scented osmanthus sauce and honey, the quality sum of described sprouting buckwheat seeds slurry, sweet-scented osmanthus sauce and honey is 1 times that sprouts buckwheat seeds meal quality, at 22 DEG C ~ 28 DEG C fermentation 85 ~ 90h after stirring;
7) step of defibrination, filtration; After buckwheat seeds meal all floats, adopt whizzer to be separated, make solid content in former wine liquid be not more than 10%, adopting colloidal mill to be worn into granularity is the former wine liquid of 100 ~ 120 object;
8) step of a modulation; In former wine liquid, add sterilizing liquid glucose and mass percent concentration is the edible ethanol of 90 ~ 99%, adjustment alcoholic strength is 4%voL ~ 6%voL, total reducing sugar >=10g/100mL, in modulation process, temperature controls at 50 DEG C ~ 60 DEG C, stirring velocity 25r/min ~ 30r/min;
9) step of a homogeneous; Adopt the thick wine after second homogenate method process modulation, second homogenate temperature is 45 DEG C ~ 55 DEG C, and homogenization pressure is 10MPa ~ 12MPa for the first time, and second time homogenization pressure is 18MPa ~ 20MPa;
10) step of filling a, sterilization; Thick wine after homogeneous is filled in bottle or tank, capping, subsequently sterilization rapidly, sterilization temperature 90 ~ 105 DEG C, time 20min ~ 30min;
11) step of a cooling; Adopt the water of 20 DEG C ~ 25 DEG C that the thick wine after sterilization is cooled to normal temperature.
Further, in step 3) in, steamed sprouting buckwheat seeds meal requires to reach outer hard interior soft, without the raw heart, dredges and does not stick with paste, thoroughly and not rotten, uniformity.
Further, in step 4) in, described water level is purified waste water, and drenches in the step of meal, requires that rice is drenched, can not have hot block, and homogeneous temperature is consistent.
Further, described sterilizing liquid glucose is honey solution, and mass percent concentration is 40%.
Further, described koji and saccharifying enzyme are the conventional material of this area, do not repeat them here.
Further, described compound ferment is made up of highly active dry yeast and wine yeast, and the two ratio is highly active dry yeast: wine yeast=1:2.
One of the present invention sprouts the thick wine of bitter buckwheat, by adopt Germination Technique with, the combination of ferment wine brewing technology, had both remained original nutrition and functional component in bitter buckwheat, effectively can reduce again the antinutritional factor in bitter buckwheat, effectively VITAMIN, mineral substance and amino acid whose content in the bitter buckwheat of release.In addition, the milled rice with embryo after adopting bitter buckwheat to sprout is raw material, general flavone content high (counting 1080mg/100g with rutin content) in its thick wine, and is in other thick wine of main raw material with glutinous rice, substantially not containing flavones.
The present invention compares with prior art, and its technical progress is significant.The present invention, to sprout bitter buckwheat for raw material, provides a kind of preparation method being rich in the thick wine of buckwheat flavonoids nutrition.The thick drinking utensils of the bitter buckwheat of sprouting prepared by the present invention has anti-oxidant and prevents old and feeble trophism.
Embodiment
Below by embodiment, the present invention is set forth further, but do not limit the present invention.
Embodiment 1
A. bitter buckwheat is sprouted
Get and live together clearly the full bitter buckwheat seed of reason after ripening, first with UV-irradiation process 1h, then use clear water (20 DEG C ~ 25 DEG C) flowing water rice dipping 20h ~ 36h, at temperature (25 DEG C ~ 30 DEG C), humidity (80% ~ 85%), sprouts process 24h ~ 48h.
B. pull an oar
Buckwheat seeds step a being sprouted process, after vacuum lyophilization (-30 DEG C ~-75 DEG C, vacuum tightness≤5.0Pa) shelling, carries out miniaturization process in high-speed shearing machine, makes the bitter buckwheat sprouting Rice & peanut milk that fineness is 30 μm.
C. steamed rice
The buckwheat seeds that step a sprouts process is placed in steamer, adopts 115 DEG C of steam, boiling 25min, steamed sprouting buckwheat seeds meal requires to reach outer hard interior soft, and without the raw heart, dredge and do not stick with paste, thoroughly and not rotten, uniformity, water-intake rate is 50% ~ 55%.
D. meal is drenched
To purify waste water, rapid shower sprouts buckwheat seeds meal, makes it be cooled to 25 ~ 30 DEG C.Requirement rice is drenched, and can not have hot block, and homogeneous temperature is consistent.
E. mixed song, saccharification
Cooled for steps d drip washing sprouting buckwheat seeds meal and bitter buckwheat are sprouted Rice & peanut milk in mass ratio 1:3 (w/w) proceed in encloses container after mixing, by buckwheat seeds meal mass percent, add the koji of 0.5% respectively, 0.5% saccharifying enzyme, stir, carry out saccharification (saccharification temperature 22 DEG C, saccharification time 24h).
F. ferment
After step e completes, the compound ferment that access has immediately activated is (by buckwheat seeds meal mass percent, mass percent is 0.03%), and add bitter buckwheat sprouting Rice & peanut milk, sweet-scented osmanthus sauce and the honey of sprouting buckwheat seeds meal quality 1 times, at 22 DEG C of fermentation 85h after stirring.
Further, described compound ferment is made up of highly active dry yeast and wine yeast, and the two ratio is highly active dry yeast: wine yeast=1:2.
G. defibrination, filtration
Treat that buckwheat seeds meal all floats and can think that fermenting process terminates, adopt whizzer to be separated, make solid content in former wine liquid be not more than 10%, adopting colloidal mill to be worn into granularity is the former wine liquid of 100 object.
H. modulate
In former wine liquid, add sterilizing liquid glucose and high purity edible ethanol (95%), adjustment alcoholic strength is 4%voL ~ 6%voL, total reducing sugar >=10g/100mL, and in modulation process, temperature controls at 50 DEG C ~ 60 DEG C, stirring velocity 25r/min ~ 30r/min.
I. homogeneous
Adopt the thick wine after second homogenate method process modulation.Second homogenate temperature is 45 DEG C DEG C, and homogenization pressure is 10MPa for the first time, and second time homogenization pressure is 18MPa.
J. filling, sterilization
Thick wine after homogeneous is filled in bottle or tank, capping, subsequently sterilization rapidly, sterilization temperature 90 DEG C, time 30min.
K. cool
Adopt clear water (20 DEG C ~ 25 DEG C) that the thick wine after sterilization is cooled to normal temperature.
Embodiment 2
A. bitter buckwheat is sprouted
Get and live together clearly the full bitter buckwheat seed of reason after ripening, first with UV-irradiation process 1h, then use clear water (20 DEG C ~ 25 DEG C) flowing water rice dipping 20h ~ 36h, at temperature (25 DEG C ~ 30 DEG C), humidity (80% ~ 85%), sprouts process 24h ~ 48h.
B. pull an oar
Buckwheat seeds step a being sprouted process, after vacuum lyophilization (-30 DEG C ~-75 DEG C, vacuum tightness≤5.0Pa) shelling, carries out miniaturization process in high-speed shearing machine, makes the bitter buckwheat sprouting Rice & peanut milk that fineness is 40 μm.C. steamed rice
The buckwheat seeds that step a sprouts process is placed in steamer, adopts 120 DEG C of steam, boiling 23min, steamed sprouting buckwheat seeds meal requires to reach outer hard interior soft, and without the raw heart, dredge and do not stick with paste, thoroughly and not rotten, uniformity, water-intake rate is 50% ~ 55%.
D. meal is drenched
To purify waste water, rapid shower sprouts buckwheat seeds meal, makes it be cooled to 25 ~ 30 DEG C.Requirement rice is drenched, and can not have hot block, and homogeneous temperature is consistent.
E. mixed song, saccharification
Cooled for steps d drip washing sprouting buckwheat seeds meal and bitter buckwheat are sprouted Rice & peanut milk in mass ratio 2:7 (w/w) proceed in encloses container after mixing, by buckwheat seeds meal mass percent, add the koji of 0.55% respectively, 0.6% saccharifying enzyme, stir, carry out saccharification (saccharification temperature 30 DEG C, saccharification time 32h).
F. ferment
After step e completes, access the compound ferment (mass percent is 0.035%) activated immediately, and add bitter buckwheat sprouting Rice & peanut milk, sweet-scented osmanthus sauce and the honey of sprouting buckwheat seeds meal quality 1 times, at 25 DEG C of fermentation 87h after stirring.
Further, described compound ferment is made up of highly active dry yeast and wine yeast, and the two ratio is highly active dry yeast: wine yeast=1:2.
G. defibrination, filtration
Treat that buckwheat seeds meal all floats and can think that fermenting process terminates, adopt whizzer to be separated, make solid content in former wine liquid be not more than 10%, adopting colloidal mill to be worn into granularity is the former wine liquid of 110 object.
H. modulate
In former wine liquid, add sterilizing liquid glucose and high purity edible ethanol (99%), adjustment alcoholic strength is 4%voL ~ 6%voL, total reducing sugar >=10g/100mL, and in modulation process, temperature controls at 50 DEG C ~ 60 DEG C, stirring velocity 25r/min ~ 30r/min.
I. homogeneous
Adopt the thick wine after second homogenate method process modulation.Second homogenate temperature is 50 DEG C, and homogenization pressure is 11MPa for the first time, and second time homogenization pressure is 19MPa.
J. filling, sterilization
Thick wine after homogeneous is filled in bottle or tank, capping, subsequently sterilization rapidly, sterilization temperature 98 DEG C, time 25min.
K. cool
Adopt clear water (20 DEG C ~ 25 DEG C) that the thick wine after sterilization is cooled to normal temperature.
Embodiment 3
A. bitter buckwheat is sprouted
Get and live together clearly the full bitter buckwheat seed of reason after ripening, first with UV-irradiation process 1h, then use clear water (20 DEG C ~ 25 DEG C) flowing water rice dipping 20h ~ 36h, at temperature (25 DEG C ~ 30 DEG C), humidity (80% ~ 85%), sprouts process 24h ~ 48h.
B. pull an oar
Buckwheat seeds step a being sprouted process, after vacuum lyophilization (-30 DEG C ~-75 DEG C, vacuum tightness≤5.0Pa) shelling, carries out miniaturization process in high-speed shearing machine, makes the bitter buckwheat sprouting Rice & peanut milk that fineness is 50 μm.
C. steamed rice
The buckwheat seeds that step a sprouts process is placed in steamer, adopts 120 DEG C of steam, boiling 20min, steamed sprouting buckwheat seeds meal requires to reach outer hard interior soft, and without the raw heart, dredge and do not stick with paste, thoroughly and not rotten, uniformity, water-intake rate is 50% ~ 55%.
D. meal is drenched
To purify waste water, rapid shower sprouts buckwheat seeds meal, makes it be cooled to 25 ~ 30 DEG C.Requirement rice is drenched, and can not have hot block, and homogeneous temperature is consistent.
E. mixed song, saccharification
Cooled for steps d drip washing sprouting buckwheat seeds meal and bitter buckwheat are sprouted Rice & peanut milk in mass ratio 2:5 (w/w) proceed in encloses container after mixing, by buckwheat seeds meal mass percent, add the koji of 0.6% respectively, 0.7% saccharifying enzyme, stir, carry out saccharification (saccharification temperature 38 DEG C, saccharification time 40h).
F. ferment
After step e completes, access the compound ferment (mass percent is 0.04%) activated immediately, and add bitter buckwheat sprouting Rice & peanut milk, sweet-scented osmanthus sauce and the honey of sprouting buckwheat seeds meal quality 1 times, at 28 DEG C of fermentation 90h after stirring.
Further, described compound ferment is made up of highly active dry yeast and wine yeast, and the two ratio is highly active dry yeast: wine yeast=1:2.
G. defibrination, filtration
Treat that buckwheat seeds meal all floats and can think that fermenting process terminates, adopt whizzer to be separated, make solid content in former wine liquid be not more than 10%, adopting colloidal mill to be worn into granularity is the former wine liquid of 120 object.
H. modulate
In former wine liquid, add sterilizing liquid glucose and high purity edible ethanol (97%), adjustment alcoholic strength is 4%voL ~ 6%voL, total reducing sugar >=10g/100mL, and in modulation process, temperature controls at 50 DEG C ~ 60 DEG C, stirring velocity 25r/min ~ 30r/min.
I. homogeneous
Adopt the thick wine after second homogenate method process modulation.Second homogenate temperature is 55 DEG C, and homogenization pressure is 12MPa for the first time, and second time homogenization pressure is 20MPa.
J. filling, sterilization
Thick wine after homogeneous is filled in bottle or tank, capping, subsequently sterilization rapidly, sterilization temperature 105 DEG C, time 20min.
K. cool
Adopt clear water (20 DEG C ~ 25 DEG C) that the thick wine after sterilization is cooled to normal temperature.
Claims (6)
1. sprout a preparation method for the thick wine of bitter buckwheat, it is characterized in that, comprise the steps:
1) step of a bitter buckwheat sprouting; Get and live together clearly the full bitter buckwheat seed of reason after ripening, first with UV-irradiation process 0.5 ~ 1.5h, then use water at the condition down-flow water rice dipping 20h ~ 36h of 20 DEG C ~ 25 DEG C, the temperature of 25 DEG C ~ 30 DEG C, under the humidity of 80% ~ 85%, sprout process 24h ~ 48h;
2) step of a making beating; By part steps 1) buckwheat seeds of sprouting process is-30 DEG C ~-75 DEG C, lyophilize under the condition of vacuum tightness≤5.0Pa, and in high-speed shearing machine, carry out miniaturization process after shelling, making fineness is that the bitter buckwheat of 30 ~ 50 μm sprouts Rice & peanut milk;
3) step of a steamed rice; By part steps 1) sprout process buckwheat seeds be placed in steamer, adopt the steam of 115 DEG C ~ 125 DEG C, boiling 20 ~ 25min, the water-intake rate of steamed sprouting buckwheat seeds meal is 50% ~ 55%;
4) one drenches the step of meal; Adopt the rapid shower of water to sprout buckwheat seeds meal, make it be cooled to 25 ~ 30 DEG C;
5) step of mixed song, saccharification; By cooled for step 4) drip washing sprouting buckwheat seeds meal and step 2) bitter buckwheat sprout Rice & peanut milk 1:3 ~ 2:5(w/w in mass ratio) mix after proceed in encloses container, by the mass percent of buckwheat seeds meal, add the koji of 0.5% ~ 0.6% respectively, 0.5% ~ 0.7% saccharifying enzyme, stir, carry out saccharification, saccharification temperature is 22 DEG C ~ 38 DEG C, and saccharification time is 24h ~ 40h;
6) step of a fermentation; After step 5) completes, add the compound ferment activated immediately, the mass percent of described compound ferment is 0.03% ~ 0.04% of buckwheat seeds meal quality, and add the sprouting of bitter buckwheat Rice & peanut milk, sweet-scented osmanthus sauce and honey, the quality sum of described sprouting buckwheat seeds slurry, sweet-scented osmanthus sauce and honey is 1 times that sprouts buckwheat seeds meal quality, at 22 DEG C ~ 28 DEG C fermentation 85 ~ 90h after stirring;
7) step of defibrination, filtration; After buckwheat seeds meal all floats, adopt whizzer to be separated, make solid content in former wine liquid be not more than 10%, adopting colloidal mill to be worn into granularity is the former wine liquid of 100 ~ 120 object;
8) step of a modulation; In former wine liquid, add sterilizing liquid glucose and mass percent concentration is the edible ethanol of 90 ~ 99%, adjustment alcoholic strength is 4%voL ~ 6%voL, total reducing sugar >=10g/100mL, and in modulation process, temperature controls at 50 DEG C ~ 60 DEG C, stirring velocity 25r/min ~ 30r/min;
9) step of a homogeneous; Adopt the thick wine after second homogenate method process modulation, second homogenate temperature is 45 DEG C ~ 55 DEG C, and homogenization pressure is 10MPa ~ 12MPa for the first time, and second time homogenization pressure is 18MPa ~ 20MPa;
10) step of filling a, sterilization; Thick wine after homogeneous is filled in bottle or tank, capping, subsequently sterilization rapidly, sterilization temperature 90 ~ 105 DEG C, time 20min ~ 30min;
11) step of a cooling; Adopt the water of 20 DEG C ~ 25 DEG C that the thick wine after sterilization is cooled to normal temperature.
2. a kind of preparation method sprouting the thick wine of bitter buckwheat as claimed in claim 1, is characterized in that: in step 3), and steamed sprouting buckwheat seeds meal requires to reach outer hard interior soft, without the raw heart, dredges and does not stick with paste, thoroughly and not rotten, uniformity.
3. a kind of preparation method sprouting the thick wine of bitter buckwheat as claimed in claim 1, it is characterized in that: in step 4), described water meets drinking water standard.
4. a kind of preparation method sprouting the thick wine of bitter buckwheat as claimed in claim 1, is characterized in that: described sterilizing liquid glucose is honey solution, described honey solution quality percentage concentration is 40%.
5. a kind of preparation method sprouting the thick wine of bitter buckwheat as claimed in claim 1, is characterized in that: described compound ferment is made up of highly active dry yeast and wine yeast, and described highly active dry yeast and the mass ratio of wine yeast are 1:2.
6. a kind of preparation method sprouting the thick wine of bitter buckwheat as claimed in claim 1, it is characterized in that: the mass ratio of described sprouting buckwheat seeds slurry, sweet-scented osmanthus sauce and honey is 1:0.03:0.05, and described sweet-scented osmanthus sauce and honey meet standard GB/T 1886.24-2015 and GB14963-2011 requirement.
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| CN201610130989.7A CN105567500B (en) | 2016-03-08 | 2016-03-08 | A kind of preparation method for sprouting the thick wine of bitter buckwheat |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107513480A (en) * | 2017-10-19 | 2017-12-26 | 湖北米婆婆生物科技股份有限公司 | The suitable unstrained liquor of diabetes patient and its manufacture craft |
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| KR20140075151A (en) * | 2012-12-11 | 2014-06-19 | 이동현 | Germinated brown rice Makgeolli and Method of Preparation Thereof |
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- 2016-03-08 CN CN201610130989.7A patent/CN105567500B/en not_active Expired - Fee Related
Patent Citations (5)
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| KR20040056193A (en) * | 2002-12-23 | 2004-06-30 | 우희열 | Manufacturing method of rice wine |
| KR20140075151A (en) * | 2012-12-11 | 2014-06-19 | 이동현 | Germinated brown rice Makgeolli and Method of Preparation Thereof |
| CN103642631A (en) * | 2013-11-28 | 2014-03-19 | 酉阳县荞丰农产品开发有限公司 | Method for brewing dry red wine of tartary buckwheat and red yeast |
| CN103992921A (en) * | 2014-05-23 | 2014-08-20 | 成坚 | Unpolished rice germ wine and production process thereof |
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| CN107513480A (en) * | 2017-10-19 | 2017-12-26 | 湖北米婆婆生物科技股份有限公司 | The suitable unstrained liquor of diabetes patient and its manufacture craft |
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Granted publication date: 20180828 |