CN106281857A - The preparation method of yam wine - Google Patents
The preparation method of yam wine Download PDFInfo
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- CN106281857A CN106281857A CN201610719164.9A CN201610719164A CN106281857A CN 106281857 A CN106281857 A CN 106281857A CN 201610719164 A CN201610719164 A CN 201610719164A CN 106281857 A CN106281857 A CN 106281857A
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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
- C12G3/025—Low-alcohol beverages
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/01—Hydrolysed proteins; Derivatives thereof
- A61K38/011—Hydrolysed proteins; Derivatives thereof from plants
Abstract
The invention discloses the preparation method of a kind of yam wine, after obtaining one time fermentation thing with Rhizoma Dioscoreae and Semen Maydis powder, soybean peptide together as raw material, first lay a circle corncob along fermenter base surrounding, then tile in corncob encloses the space set one layer of one time fermentation thing, a circle corncob is laid the most successively according to surrounding, the order of one layer of one time fermentation thing of tiling, all throws in one time fermentation thing in described fermentation tank, obtains processing and obtain yam wine after repeatedly fermentation.The preparation method of the yam wine of the present invention had both made the aminoacid in wine containing abundant species, rich in nutrition content, and make the yam wine of preparation, sugar content is low, alcohol content is low, and diabetic is drunk, mitigation of having quenched one's thirst diabetes, and there is good aid digestion absorption, the health-care effect of slow down aging.
Description
Technical field
The present invention relates to food processing field.It is more particularly related to the preparation method of a kind of yam wine.
Background technology
Rhizoma Dioscoreae is also known as Rhizoma Dioscoreae, soil potato, mountain Rhizoma Dioscoreae, RHIIZOMA DIOSCOREAE fr0m Henan of China, Rhizomadioscoreae and white Rhizoma Dioscoreae.Rhizoma Dioscoreae is as the Chinese medicine of medicine-food two-purpose
Material, is affected by factors such as regional climate characteristics, geology characteristic, habits, is had different locality feature.Rhizoma Dioscoreae main product ground
The ground such as Henan universal love, Wuzhi, Wen County, also there is cultivation on the ground such as Shanxi, Shaanxi, Shandong.Based on Guangxi, Hebei, Henan and other places
Several big places of production constitute domestic main yam cultivation district.It is strong that Rhizoma Dioscoreae has nourishing, aid digestion, holds back sweating due to debility, effect of antidiarrheal, main
Control insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, diabetes are quenched one's thirst, the good wine soup in " Records of Tradition Chinese and Western Medicine in Combination " and grow training soup, join with Rhizoma Dioscoreae
The Radix Astragali, can control quench one's thirst, asthenia dyspnea.
In recent years, people have studied the deep processing mode of multiple Rhizoma Dioscoreae, wherein, health-care effect that yam wine has because of it and
Paid close attention to by people.Generally, yam wine is directly to add yellow wine immersion with Rhizoma Dioscoreae to form, but this kind of method produces yam wine
During, owing to yellow wine is sugary more, diabetes patient should not drink, and therefore Rhizoma Dioscoreae cannot play the effect to diabetes, limitation
The applicable crowd of yam wine, therefore, needs the preparation method finding the yam wine that the diabetic of a kind of low sugar is drunk badly.
Summary of the invention
It is an object of the invention to solve at least the above, and the advantage that at least will be described later is provided.
It is a still further object of the present invention to provide the preparation method of a kind of yam wine, Rhizoma Dioscoreae is together with Semen Maydis powder, soybean peptide
As the composition of yam wine, both made the aminoacid containing abundant species, rich in nutrition content in wine, and made the yam wine of preparation,
Sugar content is low, and alcohol content is low, and diabetic is drunk, mitigation of having quenched one's thirst diabetes, and has good helping and disappear
Change and absorb, the health-care effect of slow down aging.
In order to realize according to object of the present invention and further advantage, it is provided that the preparation method of a kind of yam wine, bag
Include following steps:
Step one: cleaned by fresh Rhizoma Dioscoreae, according to the mass fraction, adds 20 after being smashed to pieces by 50～100 mass parts Rhizoma Dioscoreaes
～40 mass parts pure water, at 40～50 DEG C, heat 5～8min while stirring, obtain mixed liquor, then by described mixed liquor
Through 20kHz ultrasonic Treatment 1～3min, filter, obtain filtrate and filtering residue；
Step 2: Semen Maydis powder that 100～200 mass parts are boiled, 20～30 mass parts pure water, described filtering residue, 1～2
Mass parts leaven, 2～3 mass parts soy peptide powder and 0.2～0.3 mass parts glucose mixing after, then 30～35
DEG C bottom fermentation 18～24h, obtains one time fermentation thing, wherein, distillers yeast, wine yeast and saccharomyces cerevisiae in described leaven
Mass ratio is 1:1:1；
Step 3: before being placed in fermentation tank by described one time fermentation thing, lays a circle along described fermenter base surrounding
Corncob, then tile in corncob encloses the space set one layer of described one time fermentation thing, spreads according to surrounding the most successively
If a circle corncob, the order of the one layer of described one time fermentation thing that tile, described one time fermentation thing is all thrown at described
In ferment tank, ferment 3～5 days at 28～32 DEG C of lower seals, period, when fermenting 1～2 day, in described fermentation tank, add mixing molten
Liquid, described mixed solution is that the cellulase of 0.01 weight portion is dissolved in described filtrate and obtaining, and has fermented and has obtained ferment in second time
Thing；
Step 4: described ferment in second time thing is filtered, obtains fermentation liquid and fermentation residue, then use 28kHz ultrasonic Treatment
Described fermentation liquid 3～5min, ferments described fermentation liquid 5～8 days at 20～27 DEG C of lower seals, filters, obtain after having fermented
Ferment in second time liquid；
Step 5: described ferment in second time liquid is fermented 10～15 days at 15～19 DEG C of lower seals, is filtrated to get yam wine.
Preferably, described fermentation tank includes:
First tank body, it is hollow circular cylinder, and described first tank body accommodates described one time fermentation thing, and it includes the first noumenon
First capping of the first noumenon described with sealing to be opened/closed, the centre of described first capping is equipped with agitator；
Second tank body, it is hollow circular cylinder, and described second tank body is arranged on the bottom of described first tank body, and it accommodates institute
Stating fermentation liquid, described second tank body includes the second body and seals the second capping of described second body, in described second capping
Being provided with charging aperture to be opened/closed, the inside of described second tank body is provided with the second drainage screen；
Feed tube, it sequentially passes through the bottom of described first tank body and connects described the with the second of described second tank body the capping
One tank body and described second tank body, described feed tube arranges the first valve, and the inside of described feed tube is provided with the first drainage screen,
Described first drainage screen is arranged at the top of described first valve；
Drain pipe, it is located at the lower section of described second tank body, described drain pipe by the inside of described second tank body with described
The ft connection of the second tank body, described drain pipe is provided with the 3rd drainage screen with the junction of the inside of described second tank body, described
Second valve is set on drain pipe；
Before described one time fermentation thing is placed in fermentation tank by step 3, close described first valve and described second valve
Door, opens described first capping, lays a circle corncob along described first tank base surrounding, then encloses at corncob and set
Space in tile one layer of described one time fermentation thing, the most successively according to surrounding lay one circle corncob, tile described in one layer
The order of one time fermentation thing, after all being thrown in described first tank body by described one time fermentation thing, closes described first capping,
Ferment 3～5 days at 28～32 DEG C of lower seals, when fermenting 1～2 day, to described fermentation tank, add mixed solution from the first capping；
When described ferment in second time thing is filtered by step 4, open described first valve, after 0.8～1.5h, close described
First valve, opens described second valve, is sent out from the exit of described drain pipe Yu the ft connection of described second tank body
Ferment liquid, is described fermentation residue in described first tank body, after fermentation liquid described in 28kHz ultrasonic Treatment 3～5min, closes described
Second valve, opens described charging aperture, after being injected by the described fermentation liquid after ultrasonic Treatment by described charging aperture, closes institute
State charging aperture, ferment 5～8 days at 20～27 DEG C of lower seals, after having fermented, open described second valve, obtain from exit
Ferment in second time liquid；
Step 5 is closed described second valve, by described charging aperture, described ferment in second time liquid is injected, 15～19
DEG C lower seal opens described second valve after fermenting 10～15 days, obtains yam wine from exit.
Preferably, in step 3 during 28～32 DEG C of lower seals ferment 3～5 days, opened every 1～2 day described in stir
Mix device to stir 1～2 time.
Preferably, described agitator includes:
Shaft, it is through the inside of described first tank body of center arrival of described first capping, and is perpendicularly fixed at institute
State the first capping；
Motor, it is fixedly installed on the upper end of described shaft；
Stirring blade, it includes multiple cutter group, and each cutter group is both secured on described shaft, under described shaft
It is provided with the first cutter group at end 5～8cm, at described first cutter group, upwards arranges one every 10～20cm along described shaft
Individual cutter group.
Preferably, before described one time fermentation thing is placed in fermentation tank by step 3, regulate described one with citric acid
The pH of secondary fermented product is 3.5～5.
Preferably, also include:
Step 6: after described yam wine is kept 5～8s at 105～115 DEG C, is cooled to 45～65 DEG C and keeps 4～6min,
After naturally cooling to room temperature, bottling, keep in Dark Place.
Preferably, described first drainage screen and described second drainage screen are 100 mesh drainage screens, described 3rd drainage screen
It is 200 mesh drainage screens.
The present invention at least includes following beneficial effect:
1, Rhizoma Dioscoreae contains diastase, mucoprotein, saponin, free amino acid, polyphenol oxidase and lot of trace unit
Element, abundant vitamin and mineral, be conducive to improving taste digestive and absorptive functions, flat tonifying the spleen and stomach, strong body, kidney nourishing and replenishing vital essence
Effect, lung benefiting cough-relieving, prevention cardiovascular diseases, there is enhancing body resistance against diseases, enhance metabolism, the merit of slow down aging
Effect.Containing abundant unsaturated fatty acid in Semen Maydis, particularly linoleic acid content is up to more than 60%, ties up in it and Fructus Maydis
Raw element E synergism, can effectively reduce serum cholesterol concentration, and prevent it to be deposited on blood vessel wall, and Semen sojae atricolor Toplink promotes islets of langerhans
The synthesis of element and secretion, can strengthen the activity of Insulin receptor INSR simultaneously, can treatment to diabetes play long-pending in terms of different
Pole acts on, and Rhizoma Dioscoreae and Semen Maydis powder, soybean peptide, together as the composition of yam wine, had both made the aminoacid containing abundant species in wine,
Rich in nutrition content, and after repeatedly fermentation, make the yam wine of preparation, sugar content is low, and alcohol content is low, and applicable needs are drunk
Diabetes patients.The yam wine of the present invention, for liking the diabetes patient drunk, not only will not cause sugar after drinking in right amount
Urinate the significantly raised of glucose, and diabetes are quenched one's thirst certain mitigation, simultaneously good mouthfeel, there is good helping
Digest and assimilate, the health-care effect of slow down aging.
2, second time fermentation uses corncob and Semen Maydis powder mating reaction, build suitable environment and promote fermentation, with
Time many kinds of substance jointly act on air fully extruded out, retain the diastase in filtering residue, mucoprotein, polyphenol oxidase etc.
Nutritional labeling.Fermenting and within 2～3 days, add the mixed solution of cellulase in backward fermentation liquid, cellulase is to cellulose family thing
Matter has Degradation, makes the starchy material contained by cell interior be released, and beneficially diastase effect improves
Available content of starch in raw material, serves the effect economized in raw materials, in starchy material containing 1%-3% cellulose and
Hemicellulose, therefore starchy material can decompose the fermentable saccharide of generation, carbon source in raw material under the effect of cellulase
Content is increased and need not add exogenous saccharide, can be effectively improved utilization rate and the distillation yield of raw material, be greatly reduced
The sugar content of yam wine, makes the yam wine of preparation, and diabetic drinks.
3, in the preparation method of the present invention, by mixed liquor through 20kHz ultrasonic Treatment 1～3min, through ultrasonic extraction,
The water solublity enzymes such as the diastase that is easy to run off during the fermentation of part are extracted, then of a relatively high 30～
Carry out at 35 DEG C fermenting for the first time activated spawn, before fermentation liquid sealing and fermenting, with 28kHz ultrasonic Treatment fermentation liquid, this kind
Low intensive ultrasound wave relies on mechanical vibration and stable cavitation effect to make mass transfer boundary region thinning, and makes solute particles motion add
Speed, beneficially reactant enter enzyme or cytoactive position and product enters the mass transfer diffusion of liquid medium favorably, can carry
High biological respinse speed, can produce intracellular miniflow, intracytoplasmic rotation when suitable low-intensity ultrasonic acts on animal and plant cells
Turn and eddy motion, and improve the penetrance of cell membrane and cell wall, thus improve metabolism, promote fermentation,
Ensure yam wine mellow in taste and substantially reduce fermentation time.
4, the fermentation tank of the present invention includes that two tank bodies, the first tank body accommodate one time fermentation thing, and the second tank body accommodates fermentation
Liquid, step 3 is carried out in the first tank body, is placed in the first tank body by one time fermentation thing, fermented obtains ferment in second time thing
After, step 4 is carried out in the second tank body, through 100 purpose the first drainage screens and twice filtration of 200 purpose the second drainage screens,
Filtering fully, subsequent step is also carried out in the second tank body, and this kind of fermentation tank realizes filtering by action of gravity, greatly reduces
Fermentation is to the manpower of filter operation, and filters the nutrition such as thorough, the diastase being sufficiently reserved in raw material, mucoprotein, saponin
Composition, the yam wine color making preparation is limpid, purity height free from admixture, and has good aid digestion absorption, the guarantor of slow down aging
Strong effect.
5, stirring blade is provided with multiple cutter group, makes the one time fermentation thing at different depth can ferment fully and uniform fermentation,
The yam wine mouthfeel of preparation is more mellow.
Accompanying drawing explanation
Fig. 1 is the structural representation of the fermentation tank of the present invention.
Detailed description of the invention
The present invention is described in further detail with embodiment below in conjunction with the accompanying drawings, to make those skilled in the art's reference
Description word can be implemented according to this.
Embodiment 1
Step one: cleaned by fresh Rhizoma Dioscoreae, according to the mass fraction, adds 20 mass parts after being smashed to pieces by 50 mass parts Rhizoma Dioscoreaes
Pure water, heats 5min while stirring at 40 DEG C, obtains mixed liquor, then by described mixed liquor through 20kHz ultrasonic Treatment
1min, filters, obtains filtrate and filtering residue.
Step 2: Semen Maydis powder that 100 mass parts are boiled, 20 mass parts pure water, described filtering residue, 1 mass parts leaven,
After the soy peptide powder of 2 mass parts and the mixing of 0.2 mass parts glucose, then at 30 DEG C of bottom fermentation 18h, obtain one time fermentation
Thing, wherein, in described leaven, the mass ratio of distillers yeast, wine yeast and saccharomyces cerevisiae is 1:1:1.
Step 3: as it is shown in figure 1, the present invention provides the structural representation of a kind of fermentation tank, described fermentation tank to include:
First tank body 1, it is hollow circular cylinder, and described first tank body accommodates described one time fermentation thing, and it includes first
Body 110 and the first capping 120 of the described the first noumenon of sealing to be opened/closed, the centre of described first capping 120 is equipped with stirring
Device 130；
Wherein, described agitator 130 includes:
Shaft 131, it is through the inside of described first tank body 1 of center arrival of described first capping 120 and vertically solid
120 are covered due to described first；
Motor 132, it is fixedly installed on the upper end of described shaft 131；
Stirring blade 133, it includes multiple cutter group, and each cutter group is both secured on described shaft 131, away from described stirring
It is provided with the first cutter group at the lower end 5cm of axle 131, upwards arranges every 10cm along described shaft at described first cutter group
One cutter group；
Second tank body 2, it is hollow circular cylinder, and described second tank body 2 is arranged on the bottom of described first tank body 1, and it holds
Receiving described fermentation liquid, described second tank body includes the second body 210 and seals the second capping 220 of described second body 210, institute
Stating the second capping 220 and be provided with charging aperture 230 to be opened/closed, the inside of described second tank body is provided with the second drainage screen 240, and second
Drainage screen is 100 mesh drainage screens；
Feed tube 3, the second capping 220 of its bottom and described second tank body 2 of sequentially passing through described first tank body 1 connects
Described first tank body 1 and described second tank body 2, described feed tube 3 arranges the first valve 310, and the inside of described feed tube 3 sets
Having the first drainage screen 320, the first drainage screen is 100 mesh drainage screens, and described first drainage screen 320 is arranged at described first valve
The top of 310；
Drain pipe 4, it is located at the lower section of described second tank body 2, described drain pipe 4 by the inside of described second tank body 2 with
The ft connection of described second tank body 2, described drain pipe 4 is provided with the 3rd filtration with the junction of the inside of described second tank body 2
Net 410, the 3rd drainage screen is 200 mesh drainage screens, and described drain pipe 4 arranges the second valve 420.
Before being placed in fermentation tank by described one time fermentation thing, the pH regulating described one time fermentation thing with citric acid is 3.5,
Then described one time fermentation thing is placed in fermentation tank, closes described first valve 310 and described second valve 420, open
Described first capping 120, lays a circle corncob along described first tank base surrounding, then encloses the sky set at corncob
In one layer of described one time fermentation thing of tiling, lay a circle corncob according to surrounding the most successively, tile described in one layer once
The order of fermented product, after all being thrown in described first tank body 1 by described one time fermentation thing, closes described first capping 120,
Ferment 3 days at 28 DEG C of lower seals, period, opened described agitator 130 every 1 day and stir 1 time, when fermenting 1 day, from the first capping
120 add mixed solution in described fermentation tank, and described mixed solution is that the cellulase of 0.01 weight portion is dissolved in described filtrate
In obtain, fermented and obtained ferment in second time thing.
Step 4: then by described ferment in second time thing filter, the concrete operations of filtration for opening described first valve 310,
After 0.8h, close described first valve 310, open described second valve 420, from described drain pipe 4 and described second tank body 2
The exit of ft connection obtains fermentation liquid, is described fermentation residue, in described first tank body 1 described in 28kHz ultrasonic Treatment
After fermentation liquid 3min, close described second valve 420, open described charging aperture 230, by described charging aperture 230 by ultrasound wave
After described fermentation liquid after process injects, close described charging aperture 230, ferment 5 days at 20 DEG C of lower seals, after having fermented, beat
Open described second valve 420, obtain ferment in second time liquid from exit.
Step 5: close described second valve 420, by described charging aperture 230, described ferment in second time liquid is injected, 15
DEG C lower seal opens described second valve 420 after fermenting 10 days, obtains yam wine from exit.
Step 6: after described yam wine is kept 5s at 105 DEG C, is cooled to 45 DEG C and keeps 4min, naturally cool to room temperature
After, bottling, keep in Dark Place.
Embodiment 2
Step one: cleaned by fresh Rhizoma Dioscoreae, according to the mass fraction, adds 40 mass after being smashed to pieces by 100 mass parts Rhizoma Dioscoreaes
Part pure water, heats 8min while stirring at 50 DEG C, obtains mixed liquor, then by described mixed liquor at 20kHz ultrasound wave
Reason 3min, filters, obtains filtrate and filtering residue.
Step 2: Semen Maydis powder that 200 mass parts are boiled, 30 mass parts pure water, described filtering residue, 2 mass parts leavens,
After the soy peptide powder of 3 mass parts and the mixing of 0.3 mass parts glucose, then at 35 DEG C of bottom fermentation 24h, obtain one time fermentation
Thing, wherein, in described leaven, the mass ratio of distillers yeast, wine yeast and saccharomyces cerevisiae is 1:1:1.
Step 3: described fermentation tank includes: the first tank body, it is hollow circular cylinder, and described first tank body accommodates described one
Secondary fermented product, it includes the first capping of the first noumenon and the described the first noumenon of sealing to be opened/closed, in described first capping
Between be equipped with agitator；
Wherein, described agitator includes:
Shaft, it is through the inside of described first tank body of center arrival of described first capping, and is perpendicularly fixed at institute
State the first capping；
Motor, it is fixedly installed on the upper end of described shaft；
Stirring blade, it includes multiple cutter group, and each cutter group is both secured on described shaft, under described shaft
It is provided with the first cutter group at end 8cm, at described first cutter group, upwards one cutter group is set every 20cm along described shaft；
Second tank body, it is hollow circular cylinder, and described second tank body is arranged on the bottom of described first tank body, and it accommodates institute
Stating fermentation liquid, described second tank body includes the second body and seals the second capping of described second body, in described second capping
Being provided with charging aperture to be opened/closed, the inside of described second tank body is provided with the second drainage screen, and the second drainage screen is 100 mesh drainage screens；
Feed tube, it sequentially passes through the bottom of described first tank body and connects described the with the second of described second tank body the capping
One tank body and described second tank body, described feed tube arranges the first valve, and the inside of described feed tube is provided with the first drainage screen,
First drainage screen is 100 mesh drainage screens, and described first drainage screen is arranged at the top of described first valve；
Drain pipe, it is located at the lower section of described second tank body, described drain pipe by the inside of described second tank body with described
The ft connection of the second tank body, the junction of the inside of described drain pipe and described second tank body is provided with the 3rd drainage screen, and the 3rd
Drainage screen is 200 mesh drainage screens, and described drain pipe arranges the second valve.
Before being placed in fermentation tank by described one time fermentation thing, the pH regulating described one time fermentation thing with citric acid is 5, so
After described one time fermentation thing is placed in fermentation tank, close described first valve and described second valve, open described first
Capping, lays a circle corncob, then tiling one in corncob encloses the space set along described first tank base surrounding
The described one time fermentation thing of layer, lays a circle corncob according to surrounding the most successively, and tile the suitable of one layer of described one time fermentation thing
Sequence, after all being thrown in described first tank body by described one time fermentation thing, closes described first capping, sends out at 32 DEG C of lower seals
Ferment 5 days, period, opened described agitator and stirs 2 times every 2 days, when fermenting 2 days, added to described fermentation tank from the first capping
Adding mixed solution, described mixed solution is that the cellulase of 0.01 weight portion is dissolved in described filtrate and obtaining, and has fermented and has obtained
Ferment in second time thing.
Step 4: then being filtered by described ferment in second time thing, the concrete operations of filtration are for opening described first valve, 1.5h
After, close described first valve, open described second valve, from going out of the ft connection of described drain pipe and described second tank body
Obtain fermentation liquid at Kou, described first tank body is described fermentation residue, after fermentation liquid 5min described in 28kHz ultrasonic Treatment,
Close described second valve, open described charging aperture, by described charging aperture, the described fermentation liquid after ultrasonic Treatment is injected
After, close described charging aperture, ferment 8 days at 27 DEG C of lower seals, after having fermented, open described second valve, obtain from exit
To ferment in second time liquid.
Step 5: close described second valve, is injected described ferment in second time liquid by described charging aperture, close at 19 DEG C
Seal ferment opens described second valve after 15 days, obtain yam wine from exit.
Step 6: after described yam wine is kept 8s at 115 DEG C, is cooled to 65 DEG C and keeps 6min, naturally cool to room temperature
After, bottling, keep in Dark Place.
Embodiment 3
Step one: cleaned by fresh Rhizoma Dioscoreae, according to the mass fraction, adds 30 mass parts after being smashed to pieces by 80 mass parts Rhizoma Dioscoreaes
Pure water, heats 6min while stirring at 45 DEG C, obtains mixed liquor, then by described mixed liquor through 20kHz ultrasonic Treatment
2min, filters, obtains filtrate and filtering residue.
Step 2: Semen Maydis powder that 150 mass parts are boiled, 25 mass parts pure water, described filtering residue, 1.5 mass parts fermentations
After agent, the soy peptide powder of 2.5 mass parts and the mixing of 0.2 mass parts glucose, then at 32 DEG C of bottom fermentation 20h, obtain once
Fermented product, wherein, in described leaven, the mass ratio of distillers yeast, wine yeast and saccharomyces cerevisiae is 1:1:1.
Step 3: described fermentation tank includes: the first tank body, it is hollow circular cylinder, and described first tank body accommodates described one
Secondary fermented product, it includes the first capping of the first noumenon and the described the first noumenon of sealing to be opened/closed, in described first capping
Between be equipped with agitator；
Wherein, described agitator includes:
Shaft, it is through the inside of described first tank body of center arrival of described first capping, and is perpendicularly fixed at institute
State the first capping；
Motor, it is fixedly installed on the upper end of described shaft；
Stirring blade, it includes multiple cutter group, and each cutter group is both secured on described shaft, under described shaft
It is provided with the first cutter group at end 6cm, at described first cutter group, upwards one cutter group is set every 15cm along described shaft；
Second tank body, it is hollow circular cylinder, and described second tank body is arranged on the bottom of described first tank body, and it accommodates institute
Stating fermentation liquid, described second tank body includes the second body and seals the second capping of described second body, in described second capping
Being provided with charging aperture to be opened/closed, the inside of described second tank body is provided with the second drainage screen, and the second drainage screen is 100 mesh drainage screens；
Feed tube, it sequentially passes through the bottom of described first tank body and connects described the with the second of described second tank body the capping
One tank body and described second tank body, described feed tube arranges the first valve, and the inside of described feed tube is provided with the first drainage screen,
First drainage screen is 100 mesh drainage screens, and described first drainage screen is arranged at the top of described first valve；
Drain pipe, it is located at the lower section of described second tank body, described drain pipe by the inside of described second tank body with described
The ft connection of the second tank body, the junction of the inside of described drain pipe and described second tank body is provided with the 3rd drainage screen, and the 3rd
Drainage screen is 200 mesh drainage screens, and described drain pipe arranges the second valve.
Before being placed in fermentation tank by described one time fermentation thing, the pH regulating described one time fermentation thing with citric acid is 4, so
After described one time fermentation thing is placed in fermentation tank, close described first valve and described second valve, open described first
Capping, lays a circle corncob, then tiling one in corncob encloses the space set along described first tank base surrounding
The described one time fermentation thing of layer, lays a circle corncob according to surrounding the most successively, and tile the suitable of one layer of described one time fermentation thing
Sequence, after all being thrown in described first tank body by described one time fermentation thing, closes described first capping, sends out at 30 DEG C of lower seals
Ferment 4 days, period, opened described agitator and stirs 2 times every 2 days, when fermenting 1 day, added to described fermentation tank from the first capping
Adding mixed solution, described mixed solution is that the cellulase of 0.01 weight portion is dissolved in described filtrate and obtaining, and has fermented and has obtained
Ferment in second time thing.
Step 4: then being filtered by described ferment in second time thing, the concrete operations of filtration are for opening described first valve, 1.0h
After, close described first valve, open described second valve, from going out of the ft connection of described drain pipe and described second tank body
Obtain fermentation liquid at Kou, described first tank body is described fermentation residue, after fermentation liquid 4min described in 28kHz ultrasonic Treatment,
Close described second valve, open described charging aperture, by described charging aperture, the described fermentation liquid after ultrasonic Treatment is injected
After, close described charging aperture, ferment 6 days at 25 DEG C of lower seals, after having fermented, open described second valve, obtain from exit
To ferment in second time liquid.
Step 5: close described second valve, is injected described ferment in second time liquid by described charging aperture, close at 17 DEG C
Seal ferment opens described second valve after 12 days, obtain yam wine from exit.
Step 6: after described yam wine is kept 5～8s at 105～115 DEG C, is cooled to 55 DEG C and keeps 5min, the coldest
But to after room temperature, bottling, keep in Dark Place.
The yam wine that the preparation method of the yam wine of embodiment 3 prepares is used for Guangxi city patient's volunteer by inventor
Clinical treatment, model case is as follows:
1) Guangxi granddaughter citizen scholar, 52 years old, suffers from type Ⅱdiabetes mellitus, often feels thirsty, drinks substantial amounts of water every day and depends on
Old can not alleviate thirsty symptom, the number of times up to 20 times of going to toilet every day, although do not have slight illness, but life is brought inconvenience.Clothes
Use yam wine of the present invention, within every two days, once, drink 15～25ml every time, take p.prand half an hour, within two weeks, be a cycle,
Taking all after date, thirsty symptom has been alleviated, and no longer occurs the sensation of very dry cough after drinking water in a large number, and blood glucose has to be fixed
Fall, takes two all after dates, and thirsty symptom disappears substantially, and blood glucose can held stationary.Have no side effect during taking appearance.
2) Guangxi citizen Mr. Liu, 44 years old, suffers from diabetes, eats four meals every day, the most still has hunger sensation, and health disappears
Thin, drink a large amount of water every day and can not alleviate thirsty symptom.Taking yam wine of the present invention, every two days are once, drink every time 15～
25ml, took p.prand half an hour, within two weeks, was a cycle, took all after date, thirsty remission, and blood glucose has brighter
Aobvious decline, takes two all after dates, and thirsty symptom disappears substantially, and patient's appetite also recovers normal, and body weight increased, and blood glucose
Can held stationary.The most still adhere to taking keeping blood glucose.
3) Guangxi citizen Zheng Nvshi, at 45 years old age, regular there is flatulence, dyspepsia, cutis laxa, and spirit is not
Shake.Take yam wine of the present invention, within every two days, once, drink 15～25ml every time, take p.prand half an hour, within two weeks, be one
In the cycle, drinking all after date, flatulence significantly reduces, and cutis laxa is improved, and gloss occurs in skin, energetic.
Clinical therapeutic efficacy shows, the yam wine of the present invention have diabetes-alleviating quench one's thirst, aid digestion absorption and delay to decline
Old effect.
The yam wine that inventor prepares using the preparation method of the yam wine of embodiment 3 as 1 group, matched group Rhizoma Dioscoreae in 2 groups
In the preparation process of wine, step 2 does not adds Semen Maydis powder and soy peptide powder, unused corncob paving in fermentation tank in step 3
If, and fermentation tank only uses conventional fermentation tank, remaining is all identical with the preparation method of the yam wine of embodiment 3, by 1 group and 2
The yam wine that group obtains has carried out composition detection, and testing result is as follows:
Table 1 yam wine composition measurement
As can be seen from Table 1, owing to step 2 in 1 group adding Semen Maydis powder and Semen sojae atricolor powder powder, in integrating step three
Fermentation tank is laid with corncob, greatly reduces the sugar content of yam wine, make the yam wine sugar content of preparation and ethanol contain
Measuring low, diabetic is drunk, and uses the fermentation tank in embodiment 3, make fermentation efficiency higher, sweat in 1 group
Extractum is more, and raw material availability is improved.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed
Using, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details with shown here as the legend with description.
Claims (7)
1. the preparation method of a yam wine, it is characterised in that comprise the following steps:
Step one: cleaned by fresh Rhizoma Dioscoreae, according to the mass fraction, adds 20～40 after being smashed to pieces by 50～100 mass parts Rhizoma Dioscoreaes
Mass parts pure water, heats 5～8min while stirring at 40～50 DEG C, obtains mixed liquor, then by described mixed liquor warp
20kHz ultrasonic Treatment 1～3min, filters, obtains filtrate and filtering residue；
Step 2: Semen Maydis powder that 100～200 mass parts are boiled, 20～30 mass parts pure water, described filtering residue, 1～2 mass
Portion leaven, 2～3 mass parts soy peptide powder and the mixing of 0.2～0.3 mass parts glucose after, then at 30～35 DEG C
Fermentation 18～24h, obtains one time fermentation thing, wherein, the quality of distillers yeast, wine yeast and saccharomyces cerevisiae in described leaven
Ratio is 1:1:1；
Step 3: before being placed in fermentation tank by described one time fermentation thing, lays a circle Semen Maydis along described fermenter base surrounding
Cob, then tile in corncob encloses the space set one layer of described one time fermentation thing, lays one according to surrounding the most successively
Circle corncob, the order of the one layer of described one time fermentation thing that tile, described one time fermentation thing is all thrown at described fermentation tank
In, ferment 3～5 days at 28～32 DEG C of lower seals, period, when fermenting 1～2 day, in described fermentation tank, add mixed solution, institute
State the cellulase that mixed solution is 0.01 weight portion to be dissolved in described filtrate and obtaining, fermented and obtained ferment in second time thing；
Step 4: filtered by described ferment in second time thing, obtains fermentation liquid and fermentation residue, then with described in 28kHz ultrasonic Treatment
Fermentation liquid 3～5min, ferments described fermentation liquid 5～8 days at 20～27 DEG C of lower seals, filters, obtain secondary after having fermented
Fermentation liquid；
Step 5: described ferment in second time liquid is fermented 10～15 days at 15～19 DEG C of lower seals, is filtrated to get yam wine.
2. the preparation method of yam wine as claimed in claim 1, it is characterised in that described fermentation tank includes:
First tank body, it is hollow circular cylinder, and described first tank body accommodates described one time fermentation thing, and it includes the first noumenon and can
First capping sealing described the first noumenon of opening and closing, the centre of described first capping is equipped with agitator；
Second tank body, it is hollow circular cylinder, and described second tank body is arranged on the bottom of described first tank body, and it accommodates described sending out
Ferment liquid, described second tank body includes the second body and seals the second capping of described second body, and described second capping is provided with
Charging aperture to be opened/closed, the inside of described second tank body is provided with the second drainage screen；
Feed tube, its bottom sequentially passing through described first tank body connects described first tank with the second of described second tank body the capping
Body and described second tank body, described feed tube arranges the first valve, and the inside of described feed tube is provided with the first drainage screen, described
First drainage screen is arranged at the top of described first valve；
Drain pipe, it is located at the lower section of described second tank body, and described drain pipe is by the inside and described second of described second tank body
The ft connection of tank body, the junction of the inside of described drain pipe and described second tank body is provided with the 3rd drainage screen, described in go out liquid
Second valve is set on pipe；
Before described one time fermentation thing is placed in fermentation tank by step 3, close described first valve and described second valve,
Open described first capping, lay a circle corncob along described first tank base surrounding, then enclose at corncob and set
Tile in space one layer of described one time fermentation thing, lays a circle corncob according to surrounding the most successively, tiles one layer described one
The order of secondary fermented product, after all being thrown in described first tank body by described one time fermentation thing, closes described first capping,
28～32 DEG C of lower seals ferment 3～5 days, when fermenting 1～2 day, add mixed solution from the first capping to described fermentation tank；
When described ferment in second time thing is filtered by step 4, open described first valve, after 0.8～1.5h, close described first
Valve, opens described second valve, obtains fermentation liquid from the exit of described drain pipe Yu the ft connection of described second tank body,
Described first tank body is described fermentation residue, after fermentation liquid described in 28kHz ultrasonic Treatment 3～5min, closes described second
Valve, opens described charging aperture, after being injected by the described fermentation liquid after ultrasonic Treatment by described charging aperture, enters described in closedown
Material mouth, ferments 5～8 days at 20～27 DEG C of lower seals, after having fermented, opens described second valve, obtain secondary from exit
Fermentation liquid；
Step 5 is closed described second valve, by described charging aperture, described ferment in second time liquid is injected, at 15～19 DEG C
Sealing and fermenting 10～open described second valve after 15 days, obtains yam wine from exit.
3. the preparation method of yam wine as claimed in claim 2, it is characterised in that send out at 28～32 DEG C of lower seals in step 3
Ferment 3～during 5 days, opened described agitator and stirs 1～2 time every 1～2 day.
4. the preparation method of yam wine as claimed in claim 3, it is characterised in that described agitator includes:
Shaft, it arrives the inside of described first tank body, and is perpendicularly fixed at described the through the center of described first capping
One capping；
Motor, it is fixedly installed on the upper end of described shaft；
Stirring blade, it includes multiple cutter group, and each cutter group is both secured on described shaft, away from the lower end 5 of described shaft
～at 8cm, it is provided with the first cutter group, at described first cutter group, upwards arrange one every 10～20cm along described shaft
Cutter group.
5. the preparation method of yam wine as claimed in claim 4, it is characterised in that in step 3, described one time fermentation thing is put
Before putting in fermentation tank, the pH regulating described one time fermentation thing with citric acid is 3.5～5.
6. the preparation method of yam wine as claimed in claim 5, it is characterised in that also include:
Step 6: after described yam wine is kept 5～8s at 105～115 DEG C, is cooled to 45～65 DEG C and keeps 4～6min, nature
After being cooled to room temperature, bottling, keep in Dark Place.
7. the preparation method of yam wine as claimed in claim 6, it is characterised in that described first drainage screen and described second mistake
Filter screen is 100 mesh drainage screens, and described 3rd drainage screen is 200 mesh drainage screens.
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| CN201610719164.9A CN106281857A (en) | 2016-08-24 | 2016-08-24 | The preparation method of yam wine |
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| CN201610719164.9A CN106281857A (en) | 2016-08-24 | 2016-08-24 | The preparation method of yam wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112877184A (en) * | 2021-02-24 | 2021-06-01 | 李中文 | Biological fermentation device for crops |
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| CN201678665U (en) * | 2010-03-31 | 2010-12-22 | 金初莫 | Red wine brewing equipment |
| CN102864059A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Full-juice fermented yam wine and preparation method thereof |
| CN103849541A (en) * | 2014-03-20 | 2014-06-11 | 袁怀波 | Compound healthcare wine and preparation method thereof |
| CN104342358A (en) * | 2013-08-07 | 2015-02-11 | 国家电网公司 | Fermentation fuel reactor and fermentation fuel production method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201678665U (en) * | 2010-03-31 | 2010-12-22 | 金初莫 | Red wine brewing equipment |
| CN102864059A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Full-juice fermented yam wine and preparation method thereof |
| CN104342358A (en) * | 2013-08-07 | 2015-02-11 | 国家电网公司 | Fermentation fuel reactor and fermentation fuel production method |
| CN103849541A (en) * | 2014-03-20 | 2014-06-11 | 袁怀波 | Compound healthcare wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112877184A (en) * | 2021-02-24 | 2021-06-01 | 李中文 | Biological fermentation device for crops |
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Application publication date: 20170104 |