CN105623998B - A kind of preparation method of oats perfume (or spice) health-care spirit - Google Patents
A kind of preparation method of oats perfume (or spice) health-care spirit Download PDFInfo
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- CN105623998B CN105623998B CN201610141751.4A CN201610141751A CN105623998B CN 105623998 B CN105623998 B CN 105623998B CN 201610141751 A CN201610141751 A CN 201610141751A CN 105623998 B CN105623998 B CN 105623998B
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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
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- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses a kind of preparation methods of oats perfume (or spice) health-care spirit, belong to brewing technical field.The present invention is using naked oats as primary raw material, using aspergillus oryzae, aroma-producing yeasts, high temperature Daqu as saccharifying ferment, use the solid fragrant soft white wine of fermentation process production oats for base liquor, choose the obtained Pleurotus eryngii flavoring sources such as preprocessed fresh Pleurotus eryngii, homogenate, enzymatic hydrolysis, centrifugation, sterilization, corrigent is added, blent into oats perfume (or spice) health-care spirit, the health-care spirit prominent, aromatic strongly fragrant multi-level compound fragrance of mushroom with oats perfume (or spice), it is soft tasty and refreshing, tail is only comfortable, wine body is mellow, meanwhile, which has strengthen immunity, lower hyperlipidemia, hypertension, hyperglycemia, antitumor and other effects.
Description
Technical field
The present invention relates to a kind of preparation methods of oats perfume (or spice) health-care spirit, belong to brewing technical field.
Background technique
With the quickening of modern life rhythm and the continuous improvement of living standard, focusing on sense of taste enjoyment and health idea becomes
It drinks and consumes mainstream.On the health-care spirit being disclosed, rarely has the report of Pleurotus eryngii production health liquor, mostly use greatly with sorghum
Or the traditional Luzhou-flavor liquor of the plurality of cereals brewing based on sorghum impregnates Chinese medicine, perfume is greater than taste, it is difficult to meet modern's
Consumption idea.Conventional brew raw material, sorghum, wheat, rice etc. belong to cereal crops, are made wine completely using these fermenting raw materials,
Grain is not only striven with the mankind, has more pushed the rise of Related product price, leads to the increase of resident living cost, is badly in need of finding other
Liquor-making raw material.In nine kinds of grain of daily consumption, with the economic value highest of naked oats, it is mainly manifested in nutrition, health care function
It is that Time-Life News chooses the cereal being uniquely on the list in " global ten big health foods " in effect.Pleurotus eryngii is known as " king in mushroom ",
With very high edible medical value, especially Polysaccharide in Pleurotus eryngii, there are a variety of guarantors such as antitumor, anti-oxidant, strengthen immunity
Strong effect.
Summary of the invention
For the present invention using naked oats, Pleurotus eryngii as raw material, being aided with xylo-oligosaccharide is that corrigent prepares a kind of oats perfume (or spice) health-care spirit,
The health-care spirit have oats perfume (or spice) is prominent, the aromatic strongly fragrant multi-level compound fragrance of mushroom, soft tasty and refreshing, tail it is net it is comfortable, wine body is mellow
Feature, meanwhile, which has strengthen immunity, lower hyperlipidemia, hypertension, hyperglycemia, antitumor and other effects.
The invention solves first technical problem be to provide a kind of oats perfume (or spice) health-care spirit, mainly contain following component:
The fragrant soft white wine of oats, Pleurotus eryngii flavoring source, corrigent；Wherein, relative to the fragrant soft white wine base liquor of oats, the matter of Pleurotus eryngii flavoring source
Measuring score is 5 ‰ -10 ‰, 1~5g/L of flavoring agent content.
The preparation of the fragrant soft white wine of the oats: using naked oats as primary raw material, with aspergillus oryzae, aroma-producing yeasts, high temperature Daqu
For saccharifying ferment, solid state fermentation is carried out.
Further, the fragrant soft white wine of the oats preparation the following steps are included:
(1) raw material, auxiliary material pretreatment: choosing whole grain, completely the naked oats without mildew are raw material, and the naked oats after removal of impurities are crushed
At 2-4 valve；Make auxiliary material after choosing the steamed 1.5h-2h of rice husk of the fresh dried without mildew；
(2) material moistening: impregnating 2h-3h with 30 DEG C of -50 DEG C of warm water for smashed raw material, and amount of water is that naked oats feed intake quality
45%-55%, it is primary every 15-30min stirring, so that raw material is sufficiently absorbed water；
(3) boiling: the naked oats uploading in rice steamer that will moisten sprinkles one layer of rice husk steamed in clear soup on rice steamer curtain, and then loading again, installs
After material, on the surface of material, sprinkling accounts for naked oats and feeds intake the water of quality 5-10%, circle decatize 60-80min；
(4) plus water adds auxiliary material: the grain unstrained spirits after boiling goes out rice steamer, is uniformly spread out in field of drying in the air, and 85 DEG C of temperature or more of slurry is added
Water, the rice husk steamed in clear soup, air blast make material be cooled to 16-25 DEG C, wherein and pulp-water dosage is that naked oats feed intake the 15-30% of quality,
Steamed rice husk dosage is that naked oats feed intake the 20-30% of quality；
(5) accumulation culture: by the grain unstrained spirits after spreading for cooling with plus song machine admix inventory 0.5%-1% aspergillus oryzae,
The aroma-producing yeasts of 0.5%-1.5%, stir evenly, and carry out accumulation culture, piling height 40cm-60cm, the accumulation time for 24 hours-
48h；
(6) pit is fermented: step (5) being accumulated cultured grain unstrained spirits and admix poor unstrained spirits, fermented grain, high temperature Daqu, are turned
Even, low temperature enters the fermentation of mud cellar, and ferment 60-80d；Poor unstrained spirits is that step (7) have evaporated poor unstrained spirits after drinking, and dosage is the quality 20- that feeds intake
30%；Fermented grain is that step (6) have fermented the fermented grain of pit bottom, and dosage is the 5-15% of quality of feeding intake；High temperature Daqu dosage
For the quality 20-25% that feeds intake；
(7) it distills: the fermented grain that step (6) fermentation obtains is admixed to the steamed rice husk of inventory 15-25%, turn uniformly,
Loaded steamer, shrouding disc evaporate wine, evaporate fume pressure 0.01-0.03Mpa, evaporate 35-42 DEG C of wine temperature, and butt truncates, and it is fragrant soft white that naked oats are made
Wine, degree are 55 degree.
In one embodiment of the invention, poor unstrained spirits is that step (7) have evaporated poor unstrained spirits after drinking, and dosage is the quality that feeds intake
20-30%；Fermented grain is that step (6) have fermented the fermented grain of pit bottom, and dosage is the 5-15% of quality of feeding intake；High temperature Daqu is used
Amount is the quality 20-25% that feeds intake.
The preparation of the Pleurotus eryngii flavoring source: fresh Pleurotus eryngii is the system such as pre-processed to, be beaten, being digested, is centrifuged, being sterilized
?.
Further, the preparation of the Pleurotus eryngii flavoring source, comprising the following steps:
(8) it pretreatment of raw material: is cut after fresh Pleurotus eryngii (disease-free mildew, unrooted base of a fruit impurity) cleaning with slicer or knife
At the thin slice of 1-3cm thickness, it is put into heating in pot and boils 5-8min, soften Pleurotus eryngii；
(9) it is beaten: by Pleurotus eryngii and water by 1:(5-10) mass ratio is put into beater and is beaten, then into colloid
Levigate mill makes fineness reach 1-5 microns；
(10) it digests: adjusting the pH of Pleurotus eryngii homogenate, pH range is 5.0-6.0, and addition cellulase is digested, enzyme
- 65 DEG C of temperature 45 C, enzymolysis time 60min-120min of solution, it is primary every 10-15min stirring, make its enzymatic hydrolysis sufficiently,
In, the dosage of cellulase is the 0.5%-1%, cellulose enzyme activity 2*10 of fresh Pleurotus eryngii material quantity3U/g；
(11) it is centrifuged: the Pleurotus eryngii slurry after enzymatic hydrolysis is centrifuged with centrifuge, remove residue, Pleurotus eryngii enzymolysis liquid is made,
Wherein, parameter of noncentricity are as follows: revolving speed 3000rpm, time 10min-15min；
(12) it sterilizes: by step (11) Pleurotus eryngii enzymolysis liquid in 115-121 DEG C of sterilization 5-8s, Pleurotus eryngii flavoring source is made.
The invention solves second technical problem be to provide a kind of method for preparing the oats perfume (or spice) health-care spirit, with oats
Wheat is primary raw material, using aspergillus oryzae, aroma-producing yeasts, high temperature Daqu as saccharifying ferment, is produced using solid fermentation process
The soft white wine of naked oats odor type is base liquor, chooses the obtained Pleurotus eryngiis such as preprocessed fresh Pleurotus eryngii, homogenate, enzymatic hydrolysis, centrifugation, sterilization
Flavoring source is added corrigent, is blent into oats perfume (or spice) health-care spirit.
The method mainly comprises the steps that
(1) raw material, auxiliary material pretreatment: choosing whole grain, completely the naked oats without mildew are raw material, and the naked oats after removal of impurities are crushed
At 2-4 valve；Make auxiliary material after choosing the steamed 1.5h-2h of rice husk of the fresh dried without mildew；
(2) material moistening: impregnating 2h-3h with 30 DEG C of -50 DEG C of warm water for smashed raw material, and amount of water is that naked oats feed intake quality
45%-55%, it is primary every 15-30min stirring, so that raw material is sufficiently absorbed water；
(3) boiling: the naked oats uploading in rice steamer that will moisten sprinkles one layer of rice husk steamed in clear soup on rice steamer curtain, and then loading again, installs
On the surface of material, sprinkling accounts for naked oats and feeds intake the water of quality 5-10% after material, circle decatize 60-80min；
(4) plus water adds auxiliary material: the grain unstrained spirits after boiling goes out rice steamer, is uniformly spread out in field of drying in the air, and 85 DEG C of temperature or more of slurry is added
Water, the rice husk steamed in clear soup, air blast are cooled to 16-25 DEG C, wherein pulp-water dosage is that naked oats feed intake the 15-30% of quality, rice of steaming in clear soup
Shell dosage is that naked oats feed intake the 20-30% of quality
(5) accumulation culture: by the grain unstrained spirits after spreading for cooling with plus song machine admix the quality that feeds intake 0.5%-1% aspergillus oryzae,
The aroma-producing yeasts of 0.5%-1.5%, stir evenly, and carry out accumulation culture, piling height 40cm-60cm, the accumulation time for 24 hours-
48h；
(6) pit is fermented: step (5) being accumulated cultured grain unstrained spirits and admix poor unstrained spirits, fermented grain, high temperature Daqu, are turned
Even, low temperature enters the fermentation of mud cellar, and ferment 60-80d, wherein poor unstrained spirits is that step (7) have evaporated poor unstrained spirits after drinking, and dosage is the quality that feeds intake
20-30%；Fermented grain is that step (6) have fermented the fermented grain of pit bottom, and dosage is the 5-15% of quality of feeding intake；High temperature Daqu is used
Amount is the quality 20-25% that feeds intake.
(7) it distills: the fermented grain of step (6) is admixed to the steamed rice husk for the quality 15-25% that feeds intake, turn uniformly, loaded steamer, lid
Disk evaporates wine, evaporates fume pressure 0.01-0.03Mpa, evaporates 35-42 DEG C of wine temperature, and the fragrant soft white wine of naked oats is made.
(8) Pleurotus eryngii pre-processes: being cut after fresh Pleurotus eryngii (disease-free mildew, unrooted base of a fruit impurity) cleaning with slicer or knife
It is cut into the thin slice of 1-3cm thickness, heating in pot is put into and boils 5-8min, soften Pleurotus eryngii；
(9) it is beaten: by Pleurotus eryngii and water by 1:(5-10) mass ratio is put into beater and is beaten, then into colloid
Levigate mill makes fineness reach 1-5 microns；
(10) it digests: adjusting the pH of Pleurotus eryngii homogenate, pH range is 5.0-6.0, and addition cellulase is digested, enzyme
- 65 DEG C of temperature 45 C, enzymolysis time 60min-120min of solution, it is primary every 10-15min stirring, make its enzymatic hydrolysis sufficiently,
In, the dosage of cellulase is the 0.5%-1%, cellulose enzyme activity 2*10 of fresh Pleurotus eryngii material quantity3U/g；
(11) it is centrifuged: the Pleurotus eryngii slurry after enzymatic hydrolysis is centrifuged with centrifuge, remove residue, Pleurotus eryngii enzymolysis liquid is made,
Wherein, parameter of noncentricity are as follows: revolving speed 3000-4000rpm, time 10min-15min；
(12) it sterilizes: by step (11) Pleurotus eryngii enzymolysis liquid in 115-121 DEG C of sterilization 5-8s, Pleurotus eryngii flavoring source is made；
(13) it blends: using the fragrant soft white wine of oats as base liquor, the ratio of Pleurotus eryngii flavoring source (5 ‰ -10 ‰), xylo-oligosaccharide
The additive amount (be subject to base liquor volume) of (1g/L-5g/L) is added into base liquor, with distilled water decreasing concentration to 30 ° -40 °.
The invention has the following advantages that
1. selecting naked oats for raw material in the brewing of base liquor, naked oats are the unique grain with health role of U.S. FDA certification
Product is eaten, is that Time-Life News chooses the cereal being uniquely on the list in " global ten big health foods "；In nine kinds of grain of daily consumption, with
The economic value highest of naked oats is mainly manifested in nutrition, in medicinal health care function, and naked oats polysaccharide can slow down glucose in blood
The increase of content, prevention and obesity controlling disease, diabetes and cardiovascular disease.
2. the base liquor of oats perfume (or spice) health-care spirit had both retained the nutrition of naked oats itself using solid state fermentation mode in brewing mode
And health ingredients, aroma compound in base liquor is increased further through fermentation, having wine body, fragrance is quiet and tastefully laid out, the fragrant multilayer outstanding of oats
Secondary compound fragrance, sweet tasty and refreshing, tail comfortable style characteristic only.
3. Pleurotus eryngii Pleurotus eryngii is known as " king in mushroom ", there is very high edible medical value, especially Pleurotus eryngii is more
Sugar has the plurality kinds of health care effect such as antitumor, anti-oxidant, strengthen immunity, is that raw material makes health liquor by Pleurotus eryngii, makes up this
The blank of research field.
4. making Pleurotus eryngii flavoring source using cellulase degradation legal system, because of the specificity of cellulase, Pleurotus eryngii is digested
Real intracorporal cellulose, lead to breaking-wall cell and release intracellular polyse, protein, amino acid and nucleotide etc. effectively at
Point.
5. selecting xylo-oligosaccharide for corrigent.Promote to the xylo-oligosaccharide property of can choose the proliferation of intestinal bifidobacteria living
Property, double bifidobacterium factor functionals are 10-20 times of other polymerization carbohydrates；In addition, carried out with saliva, gastric juice and small intestine enzyme solution
Digestion experiment shows: various digestive juices cannot nearly all decompose xylo-oligosaccharide, its energy value is almost nil, neither influence blood glucose
Concentration does not increase insulin level in blood glucose yet, will not form fat deposition, meets those three Gao Renqun to the maximum extent
Requirement.
6. it is base liquor that oats perfume (or spice) health-care spirit, which selects the fragrant soft white wine of oats, Pleurotus eryngii enzymolysis liquid is flavoring source, both maintains ocean
It is fragrant outstanding multi-level compound also to have incorporated the oats that naked oats generate during the fermentation for soft-taste white spirit existing mouthfeel advantage in river
The graceful mushroom fragrance that fragrance and Pleurotus eryngii generate in enzymolysis process, finds the equalization point of comfortable taste and health idea, beats
Cause a kind of health-care spirit for being easy to be esthetically acceptable to the consumers.
7. mainly containing Polysaccharide in Pleurotus eryngii function factor in oats perfume (or spice) health-care spirit, also contain other amino acid, nucleotide, Huang
The functional components such as ketone have hypoglycemic, reducing blood lipid, antitumor, strengthen immunity and other effects.
Specific embodiment
Technical solution of the invention is further illustrated combined with specific embodiments below, these embodiments should not be understood as
It is the limitation to technical solution.
1 following steps of embodiment are to prepare oats perfume (or spice) health-care spirit
(1) raw material, auxiliary material pretreatment: choosing whole grain, completely the naked oats without mildew are raw material, and the naked oats after removal of impurities are crushed
At 2 valves；Auxiliary material is done after choosing the steamed 1.5h of rice husk of the fresh dried without mildew；
(2) material moistening: 30 DEG C of warm water of smashed raw material are impregnated into 3h, amount of water is the 45% of inventory, every 15min
Stirring is primary, and raw material is made sufficiently to absorb water；
(3) boiling: the naked oats uploading in rice steamer that will moisten sprinkles one layer of rice husk steamed in clear soup on rice steamer curtain, and then loading again, installs
On the surface of material, sprinkling accounts for the water of naked oats inventory 10%, circle decatize 80min after material；
(4) plus water adds auxiliary material: the grain unstrained spirits after boiling goes out rice steamer, is uniformly spread out in field of drying in the air, and 85 DEG C of temperature or more of slurry is added
Water, the rice husk steamed in clear soup, air blast are down to 25 DEG C, wherein pulp-water dosage is the 15% of naked oats inventory, and rice husk dosage of steaming in clear soup is oats
The 20% of wheat inventory；
(5) accumulation culture: by the grain unstrained spirits after spreading for cooling with plus song machine admix inventory 1% aspergillus oryzae As3.951,
0.5% aroma-producing yeasts, stir evenly, and carry out accumulation culture, and piling height 60cm accumulates time 48h；
(6) pit is fermented: step (5) being accumulated cultured grain unstrained spirits and admix poor unstrained spirits, fermented grain, high temperature Daqu, are turned
Even, low temperature enters the fermentation of mud cellar, and ferment 60d, wherein poor unstrained spirits is that step (7) have evaporated poor unstrained spirits after drinking, and dosage is inventory 30%；
Fermented grain is that step (6) ferments the fermented grain of pit bottom, and dosage is the 15% of inventory；High temperature Daqu dosage is inventory
20%；
(7) it distills: the fermented grain of step (6) is admixed to the steamed rice husk of inventory 25%, turn uniformly, loaded steamer, shrouding disc evaporates
Wine evaporates fume pressure 0.01Mpa, evaporates 35 DEG C of wine temperature, and butt truncates, and the fragrant soft white wine of oats is made, and wine degree is 55 degree；
(8) Pleurotus eryngii pre-processes: being cut after fresh Pleurotus eryngii (disease-free mildew, unrooted base of a fruit impurity) cleaning with slicer or knife
It is cut into the thin slice of 3cm thickness, heating in pot is put into and boils 8min, soften Pleurotus eryngii；
(9) it is beaten: Pleurotus eryngii and water being put into beater by 1:5 mass ratio and are beaten, it is then levigate into colloid
Mill, makes fineness reach 1 micron；
(10) it digests: adjusting pH, the pH 5.0 of Pleurotus eryngii homogenate, addition cellulase is digested, hydrolysis temperature 45
DEG C, enzymolysis time 120min is primary every 15min stirring, keeps its enzymatic hydrolysis abundant, wherein the dosage of cellulase is fresh
The 0.5% of Pleurotus eryngii material quantity, cellulose enzyme activity 2*103U/g；
(11) it is centrifuged: the Pleurotus eryngii slurry after enzymatic hydrolysis is centrifuged with centrifuge, remove residue, Pleurotus eryngii enzymolysis liquid is made,
Wherein, parameter of noncentricity are as follows: revolving speed 3000rpm, time 15min；
(12) it sterilizes: by step (11) Pleurotus eryngii enzymolysis liquid in 115 DEG C of sterilization 8s, Pleurotus eryngii flavoring source is made；
(13) it blends: using the fragrant soft white wine of oats as base liquor, by 5 ‰ Pleurotus eryngii flavoring sources, 1g/L corrigent (with base liquor volume
Subject to) be added into base liquor, with distilled water decreasing concentration to 30 °, oats perfume (or spice) health-care spirit is made.
2 following steps of embodiment are to prepare oats perfume (or spice) health-care spirit
(1) raw material, auxiliary material pretreatment: choosing whole grain, completely the naked oats without mildew are raw material, and the naked oats after removal of impurities are crushed
At 4 valves；Auxiliary material is done after choosing the steamed 2h of rice husk of the fresh dried without mildew；
(2) material moistening: 50 DEG C of warm water of smashed raw material are impregnated into 2h, amount of water is the 55% of inventory, every 30min
Stirring is primary, and raw material is made sufficiently to absorb water；
(3) boiling: the naked oats uploading in rice steamer that will moisten sprinkles one layer of rice husk steamed in clear soup on rice steamer curtain, and then loading again, installs
On the surface of material, sprinkling accounts for the water of inventory 5%, circle decatize 60min after material；
(4) plus water adds auxiliary material: the grain unstrained spirits after boiling goes out rice steamer, is uniformly spread out in field of drying in the air, and 85 DEG C of temperature or more of slurry is added
Water, the rice husk steamed in clear soup, air blast are down to 16 DEG C, wherein pulp-water dosage is the 30% of naked oats inventory, and rice husk dosage of steaming in clear soup is oats
The 20% of wheat inventory；
(5) accumulation culture: by the grain unstrained spirits after spreading for cooling with plus song machine admix inventory 1% aspergillus oryzae As3.951,
0.5% aroma-producing yeasts, stir evenly, and carry out accumulation culture, piling height 40cm, the accumulation time is for 24 hours；
(6) pit is fermented: step (5) being accumulated cultured grain unstrained spirits and admix poor unstrained spirits, fermented grain, high temperature Daqu, are turned
Even, low temperature enters the fermentation of mud cellar, and ferment 80d, wherein poor unstrained spirits is that step (7) have evaporated poor unstrained spirits after drinking, and dosage is inventory 30%；
Fermented grain is that step (6) ferments the fermented grain of pit bottom, and dosage is the 15% of inventory；High temperature Daqu dosage is inventory
20%；
(7) it distills: the fermented grain of step (6) is admixed to the steamed rice husk of inventory 25%, turn uniformly, loaded steamer, shrouding disc evaporates
Wine evaporates fume pressure 0.03Mpa, evaporates 42 DEG C of wine temperature, and butt truncates, and the fragrant soft white wine of oats is made, and wine degree is 55 degree；
(8) Pleurotus eryngii pre-processes: being cut after fresh Pleurotus eryngii (disease-free mildew, unrooted base of a fruit impurity) cleaning with slicer or knife
It is cut into the thin slice of 1cm thickness, heating in pot is put into and boils 5min, soften Pleurotus eryngii；
(9) it is beaten: Pleurotus eryngii and water being put into beater by 1:10 mass ratio and are beaten, it is then levigate into colloid
Mill, makes fineness reach 5 microns；
(10) it digests: adjusting pH, the pH 6.0 of Pleurotus eryngii homogenate, addition cellulase is digested, hydrolysis temperature 65
DEG C, enzymolysis time 60min is primary every 10min stirring, keeps its enzymatic hydrolysis abundant, wherein the dosage of cellulase is new fresh apricot
The 1% of abalone mushroom material quantity, cellulose enzyme activity 2*103U/g；
(11) it is centrifuged: the Pleurotus eryngii slurry after enzymatic hydrolysis is centrifuged with centrifuge, remove residue, Pleurotus eryngii enzymolysis liquid is made,
Wherein, parameter of noncentricity are as follows: revolving speed 4000rpm, time 10min；
(12) it sterilizes: by step (11) Pleurotus eryngii enzymolysis liquid in 121 DEG C of sterilization 5s, Pleurotus eryngii flavoring source is made；
(13) it blends: using the fragrant soft white wine of oats as base liquor, by 10 ‰ Pleurotus eryngii flavoring source, 5g/L corrigent (with base liquor
Subject to volume) it is added into base liquor, with distilled water decreasing concentration to 40 °, oats perfume (or spice) health-care spirit is made.
3 following steps of embodiment are to prepare oats perfume (or spice) health-care spirit
(1) raw material, auxiliary material pretreatment: choosing whole grain, completely the naked oats without mildew are raw material, and the naked oats after removal of impurities are crushed
At 2-4 valve；Auxiliary material is done after choosing the steamed 1.75h of rice husk of the fresh dried without mildew；
(2) material moistening: impregnating 2.5h for 40 DEG C of warm water of smashed raw material, and amount of water is the 50% of inventory, every
25min stirring is primary, and raw material is made sufficiently to absorb water；
(3) boiling: the naked oats uploading in rice steamer that will moisten sprinkles one layer of rice husk steamed in clear soup on rice steamer curtain, and then loading again, installs
On the surface of material, sprinkling accounts for the water of inventory 8%, circle decatize 70min after material；
(4) plus water adds auxiliary material: the grain unstrained spirits after boiling goes out rice steamer, is uniformly spread out in field of drying in the air, and 85 DEG C of temperature or more of slurry is added
Water, the rice husk steamed in clear soup, air blast are down to 20 DEG C, wherein pulp-water dosage is the 20% of naked oats inventory, and rice husk dosage of steaming in clear soup is oats
The 25% of wheat inventory；
(5) accumulation culture: by the grain unstrained spirits after spreading for cooling with plus song machine admix inventory 0.75% aspergillus oryzae As3.951,
1.0% aroma-producing yeasts, stir evenly, and carry out accumulation culture, and piling height 50cm accumulates time 36h；
(6) pit is fermented: step (5) being accumulated cultured grain unstrained spirits and admix poor unstrained spirits, fermented grain, high temperature Daqu, are turned
Even, low temperature enters the fermentation of mud cellar, and ferment 70d, wherein poor unstrained spirits is that step (7) have evaporated poor unstrained spirits after drinking, and dosage is inventory 25%；
Fermented grain is that step (6) ferments the fermented grain of pit bottom, and dosage is the 10% of inventory；High temperature Daqu dosage is inventory
22%；
(7) it distills: the fermented grain of step (6) is admixed to the steamed rice husk of inventory 20%, turn uniformly, loaded steamer, shrouding disc evaporates
Wine evaporates fume pressure 0.02Mpa, evaporates 38 DEG C of wine temperature, and butt truncates, and the fragrant soft white wine of oats is made, and wine degree is 55 degree；
(8) Pleurotus eryngii pre-processes: being cut after fresh Pleurotus eryngii (disease-free mildew, unrooted base of a fruit impurity) cleaning with slicer or knife
It is cut into the thin slice of 2cm thickness, heating in pot is put into and boils 7min, soften Pleurotus eryngii；
(9) it is beaten: Pleurotus eryngii and water being put into beater by 1:8 mass ratio and are beaten, it is then levigate into colloid
Mill, makes fineness reach 3 microns；
(10) it digests: adjusting pH, the pH 5.5 of Pleurotus eryngii homogenate, addition cellulase is digested, hydrolysis temperature 60
DEG C, enzymolysis time 90min is primary every 10min stirring, keeps its enzymatic hydrolysis abundant, wherein the dosage of cellulase is new fresh apricot
The 0.75% of abalone mushroom material quantity, cellulose enzyme activity 2*103U/g；
(11) it is centrifuged: the Pleurotus eryngii slurry after enzymatic hydrolysis is centrifuged with centrifuge, remove residue, Pleurotus eryngii enzymolysis liquid is made,
Wherein, parameter of noncentricity are as follows: revolving speed 3500rpm, time 13min；
(12) it sterilizes: by step (11) Pleurotus eryngii enzymolysis liquid in 115 DEG C of sterilization 8s, Pleurotus eryngii flavoring source is made；
(13) blend: using the fragrant soft white wine of oats as base liquor, by 8 ‰ Pleurotus eryngii flavoring source, 3g/L corrigent (with base liquor
Subject to volume) it is added into base liquor, with distilled water decreasing concentration to 35 °, oats perfume (or spice) health-care spirit is made.
Embodiment 4 (control)
On the basis of embodiment 3, it is as follows that step (13) is blent into adjustment: being blent:, will using the fragrant soft white wine of oats as base liquor
1 ‰ Pleurotus eryngii flavoring source, 15g/L corrigent (be subject to base liquor volume) be added into base liquor, extremely with distilled water decreasing concentration
30 °, oats perfume (or spice) health-care spirit is made.
Oats perfume (or spice) health-care spirit obtained by above-described embodiment is taken, is tested for following observation:
It selects hyperglycemia person 250 (age -60 years old 30 years old, men and women is fifty-fifty), hyperpietic 250 (age 30 years old -60
Year, men and women are fifty-fifty), hyperlipidemia person 250 (age -60 years old 30 years old, men and women is fifty-fifty).Above-mentioned observation object stochastic averagina is divided into
Test group and control group each 50.Wherein test group 1,2,3 drinks 1,2,3 oats perfume (or spice) health-care spirit of example respectively, and control group 1 is drunk
The fragrant soft white wine base liquor (preparing referring to step 1-7 of the present invention) of oats, control group 2 drinks the oats perfume (or spice) health-care spirit of the preparation of embodiment 4.
Observation object takes specified wine sample on time, and 1-2 times daily, each 30-50ml even served 60 days and be observed, during test, observation
Object no longer drinks other white wine, drug and health care product.
After the test, (1) carries out corresponding index detection to every observer: efficient (%): blood glucose target (Glu,
Mmol/L it) is substantially reduced, the range of decrease is 20% or more；Blood markers (BP, mmHg), the range of decrease is 20% or more；Blood lipids index
(mmol/L), the range of decrease is 10% or more；(2) sensory evaluation and physical and chemical index detection.Test result is shown in Table 1, table 2:
The oats perfume (or spice) health-care spirit provided by the invention of table 1. observes test result
The oats perfume (or spice) health-care spirit sensory evaluation provided by the invention of table 2. and physical and chemical index
Oats perfume (or spice) health-care spirit oats perfume (or spice) provided by the invention is prominent, mushroom taste is strong, it is soft it is fine and smooth, tail is only comfortable, be suitble to long-term
It takes.Polysaccharide in Pleurotus eryngii mediates in activated T lymphocytes with strong host as a kind of special immunomodulator
Property, antibody can be stimulated to be formed, enhance human immunity, play antitumaous effect.In addition, Polysaccharide in Pleurotus eryngii also has removing free radical
Ability delays histoorgan aging and other effects.It is above-mentioned experiments have shown that, test group be better than control group, the health-care spirit to hyperglycemia,
Hypertension, all effective in cure effect of hyperlipidemia person；In addition, if change the method for the present invention in any key parameter or step, such as
Embodiment 4, the health care healthcare function of wine and mouthfeel produced can not meet consumer demand.It is provided by the invention as a result,
Oats perfume (or spice) health-care spirit application safe without toxic side effect is suitable for long-term drinking, which, which has, enhances human immunity, drops blood
Sugar, lowering blood pressure and blood fat, antitumor and other effects.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (3)
1. a kind of oats perfume (or spice) health-care spirit, which is characterized in that big with aspergillus oryzae, aroma-producing yeasts, high temperature using naked oats as primary raw material
Song is saccharifying ferment, uses the solid fermentation process production soft white wine of naked oats odor type for base liquor, chooses fresh Pleurotus eryngii warp
Pleurotus eryngii flavoring source is made in pretreatment, mashing, enzymatic hydrolysis, centrifugation, sterilization, and corrigent is added, is blent into oats perfume (or spice) health-care spirit；Its
In, relative to the fragrant soft white wine of oats, the mass fraction of Pleurotus eryngii flavoring source is 5 ‰ -10 ‰, and flavoring agent content is 1~5g/L；Institute
The degree for stating oats perfume (or spice) health-care spirit is 30 ° -40 °；The preparation of the fragrant soft white wine of the oats the following steps are included:
(1) raw material, auxiliary material pretreatment: choosing whole grain, completely the naked oats without mildew are raw material, and the naked oats after removal of impurities are ground into 2-4
Valve；Make auxiliary material after choosing the steamed 1.5h-2h of rice husk of the fresh dried without mildew；
(2) material moistening: impregnating 2h-3h with 30 DEG C of -50 DEG C of warm water for smashed raw material, and amount of water is that naked oats feed intake quality
45%-55%, it is primary every 15-30min stirring, so that raw material is sufficiently absorbed water；
(3) boiling: the naked oats uploading in rice steamer that will moisten sprinkles one layer of rice husk steamed in clear soup, then loading again, charged on rice steamer curtain
Afterwards, on the surface of material, sprinkling accounts for naked oats and feeds intake the water of quality 5-10%, circle decatize 60-80min；
(4) plus water adds auxiliary material: the grain unstrained spirits after boiling goes out rice steamer, is uniformly spread out in field of drying in the air, and 85 DEG C of temperature or more of pulp-water, clear is added
Steamed rice husk, air blast make material be cooled to 16-25 DEG C, wherein pulp-water dosage is that naked oats feed intake the 15-30% of quality, is steamed in clear soup
Rice husk dosage is that naked oats feed intake the 20-30% of quality；
(5) accumulation culture: by the grain unstrained spirits after spreading for cooling with plus song machine admix inventory 0.5%-1% aspergillus oryzae, 0.5%-
1.5% aroma-producing yeasts, stir evenly, and carry out accumulation culture, piling height 40cm-60cm, accumulation time -48h for 24 hours；
(6) pit is fermented: step (5) are accumulated into cultured grain unstrained spirits and admix poor unstrained spirits, fermented grain, high temperature Daqu, are turned uniformly, it is low
Temperature enters the fermentation of mud cellar, and ferment 60-80d；Poor unstrained spirits dosage is the quality 20-30% that feeds intake；Fermented grain dosage is the 5-15% of quality of feeding intake；
High temperature Daqu dosage is the quality 20-25% that feeds intake；
(7) it distills: the fermented grain that step (6) fermentation obtains is admixed to the steamed rice husk of inventory 15-25%, turn uniformly, loaded steamer,
Shrouding disc evaporates wine, evaporates fume pressure 0.01-0.03MPa, evaporates 35-42 DEG C of wine temperature, and butt truncates, and the fragrant soft white wine of naked oats, degree is made
Number is 55 degree；
The preparation of the Pleurotus eryngii flavoring source, comprising the following steps:
(1) pretreatment of raw material: the thin slice of 1-3cm thickness is cut into after fresh Pleurotus eryngii cleaning with slicer or knife, is put into pot and adds
Heat boils 5-8min, softens Pleurotus eryngii；
(2) it is beaten: by Pleurotus eryngii and water by 1:(5-10) mass ratio is put into beater and is beaten, and it is then levigate into colloid
Mill, makes fineness reach 1-5 microns；
(3) it digests: adjusting the pH of Pleurotus eryngii homogenate, pH range is 5.0-6.0, and addition cellulase is digested, enzymatic hydrolysis temperature
45 DEG C -65 DEG C, enzymolysis time 60min-120min of degree, it is primary every 10-15min stirring, keep its enzymatic hydrolysis abundant, wherein fine
The dosage for tieing up plain enzyme is the 0.5%-1%, cellulose enzyme activity 2*10 of fresh Pleurotus eryngii material quantity3U/g；
(4) it is centrifuged: the Pleurotus eryngii slurry after enzymatic hydrolysis is centrifuged with centrifuge, remove residue, Pleurotus eryngii enzymolysis liquid is made；
(5) it sterilizes: by step (4) Pleurotus eryngii enzymolysis liquid in 115-121 DEG C of sterilization 5-8s, Pleurotus eryngii flavoring source is made.
2. a kind of oats perfume (or spice) health-care spirit according to claim 1, which is characterized in that the corrigent is xylo-oligosaccharide.
3. a kind of method for preparing oats perfume (or spice) health-care spirit, which is characterized in that using naked oats as primary raw material, with aspergillus oryzae, raw fragrant ferment
Female, high temperature Daqu is saccharifying ferment, uses the solid fermentation process production soft white wine of naked oats odor type for base liquor, chooses new
Fresh apricot abalone mushroom is preprocessed, mashing, enzymatic hydrolysis, centrifugation, sterilizes obtained Pleurotus eryngii flavoring source, and corrigent is added, is blent into oats perfume
Health-care spirit；Wherein, relative to the fragrant soft white wine of oats, the mass fraction of Pleurotus eryngii flavoring source is 5 ‰ -10 ‰, flavoring agent content
For 1~5g/L；The degree of the oats perfume (or spice) health-care spirit is 30 ° -40 °；
It mainly comprises the steps that
(1) raw material, auxiliary material pretreatment: choosing whole grain, completely the naked oats without mildew are raw material, and the naked oats after removal of impurities are ground into 2-4
Valve；Make auxiliary material after choosing the steamed 1.5h-2h of rice husk of the fresh dried without mildew；
(2) material moistening: impregnating 2h-3h with 30 DEG C of -50 DEG C of warm water for smashed raw material, and amount of water is that naked oats feed intake quality
45%-55%, it is primary every 15-30min stirring, so that raw material is sufficiently absorbed water；
(3) boiling: the naked oats uploading in rice steamer that will moisten sprinkles one layer of rice husk steamed in clear soup, then loading again on rice steamer curtain, after charged
On the surface of material, sprinkling accounts for naked oats and feeds intake the water of quality 5-10%, circle decatize 60-80min；
(4) plus water adds auxiliary material: the grain unstrained spirits after boiling goes out rice steamer, is uniformly spread out in field of drying in the air, and 85 DEG C of temperature or more of pulp-water, clear is added
Steamed rice husk, air blast are cooled to 16-25 DEG C, wherein pulp-water dosage is that naked oats feed intake the 15-30% of quality, and rice husk of steaming in clear soup is used
Amount is that naked oats feed intake the 20-30% of quality；
(5) accumulation culture: by the grain unstrained spirits after spreading for cooling with plus song machine admix the quality that feeds intake 0.5%-1% aspergillus oryzae, 0.5%-
1.5% aroma-producing yeasts, stir evenly, and carry out accumulation culture, piling height 40cm-60cm, accumulation time -48h for 24 hours；
(6) pit is fermented: step (5) are accumulated into cultured grain unstrained spirits and admix poor unstrained spirits, fermented grain, high temperature Daqu, are turned uniformly, it is low
Temperature enters the fermentation of mud cellar, and ferment 60-80d, wherein poor unstrained spirits dosage is the quality 20-30% that feeds intake；Fermented grain dosage is the 5- of quality of feeding intake
15%；High temperature Daqu dosage is the quality 20-25% that feeds intake；
(7) it distills: the fermented grain of step (6) is admixed to the steamed rice husk for the quality 15-25% that feeds intake, turn uniformly, loaded steamer, shrouding disc evaporates
Wine evaporates fume pressure 0.01-0.03MPa, evaporates 35-42 DEG C of wine temperature, and the fragrant soft white wine of naked oats is made；
(8) Pleurotus eryngii pre-processes: being cut into the thin slice of 1-3cm thickness after fresh Pleurotus eryngii cleaning with slicer or knife, is put into pot
5-8min is boiled in heating, softens Pleurotus eryngii；
(9) it is beaten: by Pleurotus eryngii and water by 1:(5-10) mass ratio is put into beater and is beaten, and it is then levigate into colloid
Mill, makes fineness reach 1-5 microns；
(10) it digests: adjusting the pH of Pleurotus eryngii homogenate, pH range is 5.0-6.0, and addition cellulase is digested, enzymatic hydrolysis temperature
45 DEG C -65 DEG C, enzymolysis time 60min-120min of degree, it is primary every 10-15min stirring, keep its enzymatic hydrolysis abundant, wherein fine
The dosage for tieing up plain enzyme is the 0.5%-1%, cellulose enzyme activity 2*10 of fresh Pleurotus eryngii material quantity3U/g；
(11) it is centrifuged: the Pleurotus eryngii slurry after enzymatic hydrolysis is centrifuged with centrifuge, remove residue, Pleurotus eryngii enzymolysis liquid is made；
(12) it sterilizes: by step (11) Pleurotus eryngii enzymolysis liquid in 115-121 DEG C of sterilization 5-8s, Pleurotus eryngii flavoring source is made；
(13) it blends: using the fragrant soft white wine of oats as base liquor, Pleurotus eryngii flavoring source, xylo-oligosaccharide being added into base liquor, with distillation
Water decreasing concentration is to 30 ° -40 °.
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| CN108117953A (en) * | 2017-12-20 | 2018-06-05 | 青海互助县威达青稞酒有限责任公司 | A kind of naked oats wine and preparation method thereof |
| CN110551589A (en) * | 2019-10-12 | 2019-12-10 | 乌兰察布市集宁纳尔松酿业有限公司 | nutritional health-care oat turbid liquor and preparation method thereof |
| CN113637546A (en) * | 2021-09-02 | 2021-11-12 | 广东省九江酒厂有限公司 | Production method of rice-flavor liquor |
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| CN1358834A (en) * | 2001-06-28 | 2002-07-17 | 重庆神农生物工程开发有限公司 | Method for preparing health care herbal liquor |
| CN104450476A (en) * | 2014-11-29 | 2015-03-25 | 杨海锋 | Method for brewing Fen-flavor Daqu liquor from avena nuda |
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| CN1358834A (en) * | 2001-06-28 | 2002-07-17 | 重庆神农生物工程开发有限公司 | Method for preparing health care herbal liquor |
| CN104450476A (en) * | 2014-11-29 | 2015-03-25 | 杨海锋 | Method for brewing Fen-flavor Daqu liquor from avena nuda |
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