CN106318788A - Brewing method of fermented wine with selenium-rich purple potatoes - Google Patents
Brewing method of fermented wine with selenium-rich purple potatoes Download PDFInfo
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- CN106318788A CN106318788A CN201611025856.XA CN201611025856A CN106318788A CN 106318788 A CN106318788 A CN 106318788A CN 201611025856 A CN201611025856 A CN 201611025856A CN 106318788 A CN106318788 A CN 106318788A
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- steudnerae henryanae
- rhizoma steudnerae
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention provides a brewing method of fermented wine with selenium-rich purple potatoes. The brewing method specifically includes the steps of 1), pretreatment of the purple potatoes; 2), enzyme deactivation; 3), enzymolysis; 4), primary fermentation; 5), after fermentation; 6), aging; 7), canned sterilization. An existing brewing technology of the wine with the purple potatoes is fully improved, parameters of the technology are optimized, the fermented wine with the purple potatoes is unique in purple color, clear and bright, pure in color and luster, unique in fruity, rich in natural flavor of the purple potatoes, harmonious in wine body and free from foreign smell; the fermented wine rich in nutrient substances contains multiplex vitamins, mineral substances and various health benefits of amino acids; in addition, the content of selenium reaches 240-300mg/L and the content of anthocyanin reaches 200-250mg/L, the fermented wine has efficacy of immunity enhancement, arteriosclerosis resistance, delay senility and cancer prevention and is healthcare wine good in healthcare function.
Description
Technical field
The invention belongs to agricultural product fermented wine brew technical field, particularly relate to brewageing of a kind of selenium-rich Rhizoma Steudnerae Henryanae fermented wine
Method.
Background technology
Rhizoma Steudnerae Henryanae, formal name used at school is that mountain, river is purple, more attractive in appearance, meat is fine and smooth, is the one of Ipomoea batatas Lam. section, the Ipomoea batatas Lam. maximum of it and other
Not being both the heart is purple, has the most purple a kind of blue or green element, and inside contains 9 kinds of aminoacid and carotene, can supplement people
Body undernutrition, and medicinal function is preferable；It includes purpurin, chlorogenic acid, multivitamin, selenium, iodine, copper, ferrum, zinc etc.
Mineral trace element more than common Ipomoea batatas Lam., the several times of the even common Ipomoea batatas Lam. of some trace elements.Battalion abundant in Rhizoma Steudnerae Henryanae
Forming point has blood pressure lowering, Guan Rong etc. to act on, and chronic the intestines and stomach is sternly had preferable curative effect.Rhizoma Steudnerae Henryanae is named the unit of " selenium " containing one
Element, has suppression and kills the ability of cancerous cell, cancer is had preventive and therapeutic effect.The great advantage of purple Ipomoea batatas Lam. is containing of anthocyanidin and selenium
Therefore the exploitation of Rhizoma Steudnerae Henryanae, are contained the economic worth of relatively people, are had preferable development prospect by amount height.
The patent application of Application No. 200810143130 discloses a kind of selenium-rich purple sweet potato health wine, and this health promoting wine is main
By 100 parts of selenium-rich purple sweet potatos, the little song of 1.5-3.5 part, three kinds of raw materials of 70-100 part rice form with water brew, have defying age,
The effects such as anti-cancer, preventing arteriosclerosis, raising immunity of organisms.Concrete preparation process includes: first cooked by rice standby, then will
Selenium-rich purple sweet potato section, cook after the most standby；Rice and selenium-rich purple sweet potato after cooking spread out, and treat that it is cooled to 28-40 DEG C
Time sprinkle little song, pour container after mix homogeneously into and carry out saccharifying, saccharifying adds water by fermentation after 24-48 hour, ferment 180-360 hour
After obtain ethanol grain；Ethanol grain is poured in boiling water to obtain distiller grains material, and after distiller grains material seethes with excitement again, distillation takes wine to obtain selenium-rich purple
Sweet potato health wine.A certain amount of Fructus Lycii and vitamin E also can be added in prepared selenium-rich purple sweet potato health wine.Application No.
The patent application of 200810056175 discloses a kind of purple sweet potato wine and production technology thereof, belongs to deep processing of farm products technology neck
Territory.It is characterized in that with Rhizoma Dioscoreae esculentae as primary raw material, after steaming and decocting gelatinizing, enzymatic saccharification, inoculate fermentation by saccharomyces cerevisiae, obtain rich in
The purple sweet potato wine of the functional components such as anthocyanin.This invention, while obtaining ethanol, remains the pattern in Rhizoma Dioscoreae esculentae in wine liquid
Glycosides, product color is purplish red, clarity good, transparency is high, and wine degree is 8.0-10.0, and anthocyanin content is 100-150mg/L, is one
Plant the low fermented wine of health care.
But, the quality of existing Rhizoma Steudnerae Henryanae fermented wine is the highest, its mouthfeel, nutritive value, health care and stability
Needing to improve, the Rhizoma Steudnerae Henryanae fermented wine developing a kind of superior quality has the most wide market prospect.
Summary of the invention
The technical problem to be solved is to provide unique style, strong, nutritious, the color and luster clarity of fragrance
Height, free from extraneous odour, high antioxidant and selenium and the higher Rhizoma Steudnerae Henryanae fermented wine of anthocyanidin content and brewing method thereof.
For solving the problems referred to above, the technical solution used in the present invention is:
The brewing method of a kind of selenium-rich Rhizoma Steudnerae Henryanae fermented wine, comprises the steps:
(1) select without impaired, without going mouldy, non-oxidation, without rotting, without germinate and clean rich in the Rhizoma Steudnerae Henryanae of selenium and anthocyanidin,
Steam peeling, is then added into the saline solution that concentration mass fraction is 1-2%, and the addition of saline is the 4-10 of Rhizoma Steudnerae Henryanae quality
Times, after soaking 4-6 hour, potato fourth is dried, and be crushed to purple sweet potato powder fineness≤60 mesh, add according to the mass ratio of 2:1 afterwards and go
Ionized water, is beaten into slurry；
(2) the Rhizoma Steudnerae Henryanae slurry of step (1) is carried out under the microwave condition of 600～800W enzyme denaturing process 2～6min, every time
The volume containing the sample of microwave treatment is 30～60g；Enzyme denaturing process based on serosity quality add 0.3～0.6% citric acid prevent Rhizoma Steudnerae Henryanae
Slurry oxidation, adds 0.0025-0.003% nisin and carries out antibacterial；
(3) Rhizoma Steudnerae Henryanae at above-mentioned steps (2) gained is starched and is added homemade composite hydrolytic enzyme, is thoroughly mixed, and by institute
Obtain mixture to load in temperature-controlled box, be warming up to 50-65 DEG C, be incubated 2-48 hour；Wherein, described composite hydrolytic enzyme is by following weight
The component of mark is made: by the saccharifying enzyme of 50-80%, 10-20% low temperature acid α-amylase, 1-10% pectase, 1-10%
The combination of cellulase carries out dispensing, then the combination prepared is used agitator mixed on low speed 5-10 minute at normal temperatures；
Described saccharifying enzyme is self-control high-quality saccharidase preparation, and its concrete preparation method comprises the steps: i) by uncooked amylum 0.8-
8.0g, peptone 0.3-3.0g, Carnis Bovis seu Bubali cream 0.2-3.0g, NH4NO30.8-8.0g, K2HPO40.8-6.0g, FeSO4·7H2O
0.02-0.5g, agar 20.0g, l.0L distilled water prepares aseptic seed culture medium；Ii) inoculation is by genetic engineering breeding gained
Mycete TR12 bacterial strain, prepares seed through cultivating, then this seed is accessed with i) in the fermentation culture made of composition same materials
In base, under ventilation, cultivate 72-120h at 14-30 DEG C, prepare liquefying-saccharifying enzyme, more extracted acquisition enzyme preparation；
(4) the product Rhizoma Steudnerae Henryanae slurry of above-mentioned steps (3) gained is moved in fermentation tank, under normal temperature environment, carries out yeast starter
Liquid inoculation process, the addition of yeast starter liquid by the weight ratio of slurry Yu yeast starter liquid be 500～1000g:0.1～
0.4mg adds, and inoculation time is that 10-20s completes, and ferments after stir process 1-2h under normal temperature environment, fermentation temperature
Controlling at 18 DEG C～25 DEG C, fermentation time is 10 days～20 days；The cultural method of described saccharomyces cerevisiae seed liquor is: take wine brewing ferment
Mother carries out streak culture in PDA culture medium, and cultivation temperature is 24 DEG C, cultivates 62-70h；Barms through overactivation is connect
Planting in PDA fluid medium, condition of culture is 24 DEG C, and 62-70h obtains seed liquor；
(5) fermentation slurry step (4) obtained is placed in the vacuum environment that vacuum is 0.02～0.08MPa, uses
Reverse osmosis membrane carries out normal-temperature vacuum filtration treatment, it is thus achieved that filtrate, and filtrate is sent in fermentation tank after the filter bag of 5 micron pore size,
Consumption according to 0.1～0.2g/Kg adds THIAZOTE fermentation assistant in filtrate, use temperature be 20-25 DEG C carry out after send out
Ferment, 30-35 days fermentation ends, final fermented wine degree is at 8%Vol～15%Vol；
(6) ferment filtrate step (5) processed proceeds in storage can A, at room temperature through the filter bag of 2 micron pore size
After staticly settling 12～24h process under environment, then use pump by ferment filtrate suction storage can B, and enter storage can B it
Before, use 0.2 micron of PP filter bag to filter, afterwards storage can B sealed and use the rapid ageing method that colds and heat succeed each other to carry out
Aging, aging adds 300-500g proline toward every kL wine liquid volume after terminating；Described aging is that feed liquid is first 50-55 DEG C of process
30 days, microwave-assisted cold treatment is then used to cool down rapidly at-5 DEG C 30 days, microwave frequency 1300MHz, aging room relative
Humidity is 83%～87%；
(7) canned sterilization: carry out pasteurize, temperature 85 DEG C, time 15min after tinning, prepare selenium-rich Rhizoma Steudnerae Henryanae fermented wine.
Wherein, described yeast is F33 yeast.
In described step (2), citric acid adding amount is adjusted between 3.7-4.3 be as the criterion by pH value.
In described step (5), final fermented wine degree is at 12%Vol.
In described step (3), the addition of composite hydrolytic enzyme is the 0.01-0.2wt% of Rhizoma Steudnerae Henryanae slurry.
Described selenium-rich Rhizoma Steudnerae Henryanae is the Rhizoma Steudnerae Henryanae in every kilogram of selenium-rich Rhizoma Steudnerae Henryanae containing selenium element 80-100 microgram.
It addition, present invention also offers the selenium-rich Rhizoma Steudnerae Henryanae fermented wine prepared by described brewing method.
The technique effect of the present invention has the purple of uniqueness by: the Rhizoma Steudnerae Henryanae fermented wine that (1) present invention is brewageed, and clarification is thoroughly
Bright, color and luster is pure and beautiful；Having the fruital taste of uniqueness, have the natural flavour mountaineous of Rhizoma Steudnerae Henryanae, wine body is coordinated, free from extraneous odour；It contains abundant battalion
Support material, containing multivitamin, various trace elements, mineral and each health-care amino acid composition；It addition, its Se content is high
Reaching 240-300mg/L, anthocyanidin content reaches 200-250mg/L, have raising immunity, arteriosclerosis, slow down aging with
And effect of cancer-resisting, it is the splendid health promoting wine of a kind of health-care effect.
(2) preparation technology of the present invention uses microwave technology Rhizoma Steudnerae Henryanae slurry is carried out enzyme denaturing process, be effectively passivated in Rhizoma Steudnerae Henryanae
Contained polyphenol oxidase and peroxidase, thus preventing prepared fruit wine color is furvous, but purple.
(3) present invention use homemade composite hydrolytic enzyme to have hydrolysis ability is strong, speed is fast, the spy of energetic not easy in inactivation
Point；The most homemade glucoamylase enzyme liquid activity can reach 160U/mL, and it can improve the conversion ratio 15%-25% of raw material, and
And this enzyme preparation application operating is simple, convenient, fast, low cost.
(4) present invention does not uses SO2, without SO in fruit wine2, relatively traditional handicraft fruit wine methanol content declines about 95%, fusel
Oil content declines about 75%, and the harmful components such as biogenic amine, sulfate, methanol, Alcohols,fusel are effectively controlled, and greatly improve product
The quality of product.
(5) present invention uses the control technology become more meticulous, the particularly use of multiple times of filtration technology so that obtained fruit wine
Product no suspended substance, bottles 1 year almost without precipitate.
(6) existing purple sweet potato liquor brewage is sufficiently improved by the present invention, is optimized the parameter of technique, makes
The alcoholic strength of the Rhizoma Steudnerae Henryanae fermented wine that must make is 8%Vol～15%Vol, total sugar content is 2-12g/L, total acid is 0.20-
0.60g/L, volatile acid are 0.04-0.1g/L；The bacteria containing amount of fermented wine is relatively low, and its quality is preferable, has natural colored, purple
Color, clarification, glossy, aroma and fruital and deposit, the feature of special taste.
(7) purple sweet potato liquor of the present invention contains abundant organic acid, aminoacid, vitamin and mineral, has heat-clearing and toxic substances removing, disappears
The effects such as expectorant is regulated the flow of vital energy, suppressing the hyperactive liver whets the appetite, lung moistening YIN nourishing；Wherein add proline and can strengthen the novel aroma of fruit wine so that it is be more pleased
Happy pleasant.
(8) the inventive method is simple to operate, it is convenient to prepare, extend the scope of Rhizoma Steudnerae Henryanae comprehensive process, reduces and produces into
Originally, it is a significant increase economic benefit, it is adaptable to industrialization large-scale production.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is further elaborated:
Embodiment 1
The brewing method of a kind of selenium-rich Rhizoma Steudnerae Henryanae fermented wine, comprises the steps:
(1) select without impaired, without going mouldy, non-oxidation, without rotting, without germinate and clean rich in the Rhizoma Steudnerae Henryanae of selenium and anthocyanidin,
Steam peeling, is then added into the saline solution that concentration mass fraction is 1%, and the addition of saline is 6 times of Rhizoma Steudnerae Henryanae quality, leaching
After steeping 5 hours, potato fourth is dried, and is crushed to purple sweet potato powder fineness≤60 mesh, add deionized water according to the mass ratio of 2:1 afterwards,
It is beaten into slurry；
(2) the Rhizoma Steudnerae Henryanae slurry of step (1) is carried out under the microwave condition of 700W enzyme denaturing and processes 4min, each microwave treatment
Volume containing the sample be 50g；Enzyme denaturing processes the citric acid of addition 0.4% based on serosity quality and prevents Rhizoma Steudnerae Henryanae slurry oxidation, adds
0.0025% nisin carries out antibacterial；
(3) Rhizoma Steudnerae Henryanae at above-mentioned steps (2) gained is starched and is added homemade composite hydrolytic enzyme, is thoroughly mixed, and by institute
Obtaining mixture to load in temperature-controlled box, be warming up to 55 DEG C, be incubated 20 hours, the addition of described composite hydrolytic enzyme is Rhizoma Steudnerae Henryanae slurry
0.08wt%；Wherein, described composite hydrolytic enzyme is made up of the component of following weight fraction: by the saccharifying enzyme of 70%, 20% low temperature
Acid alpha-amylase, 5% pectase, the combination of 5% cellulase carry out dispensing, then by the combination prepared at normal temperatures with stirring
Mix device mixed on low speed 10 minutes；Described saccharifying enzyme is self-control high-quality saccharidase preparation, and its concrete preparation method includes
Following steps: i) press uncooked amylum 2.0g, peptone 1.0g, Carnis Bovis seu Bubali cream 1.0g, NH4NO32.0g, K2HPO42.0g, FeSO4·
7H2O 0.2g, agar 20.0g, l.0L distilled water prepares aseptic seed culture medium；Ii) inoculation is by genetic engineering breeding gained
Mycete TR12 bacterial strain, prepares seed through cultivating, then this seed is accessed with i) in the fermentation culture made of composition same materials
In base, under ventilation, cultivate 100h at 20 DEG C, prepare liquefying-saccharifying enzyme, more extracted acquisition enzyme preparation；
(4) the product Rhizoma Steudnerae Henryanae slurry of above-mentioned steps (3) gained is moved in fermentation tank, under normal temperature environment, carries out yeast starter
Liquid inoculation processes, and the addition of yeast starter liquid is that 800g:0.2mg adds by the weight ratio of slurry Yu yeast starter liquid, inoculation
Time is that 15s completes, and ferments after stir process 2h under normal temperature environment, and fermentation temperature controls at 20 DEG C, fermentation time
It it is 15 days；The cultural method of described saccharomyces cerevisiae seed liquor is: takes saccharomyces cerevisiae and carries out streak culture in PDA culture medium, training
Foster temperature is 24 DEG C, cultivates 65h；Being inoculated in PDA fluid medium by barms through overactivation, condition of culture is 24
DEG C, 65h, obtain seed liquor；
(5) fermentation slurry step (4) obtained is placed in the vacuum environment that vacuum is 0.06MPa, uses reverse osmosis
Film carries out normal-temperature vacuum filtration treatment, it is thus achieved that filtrate, and filtrate is sent in fermentation tank after the filter bag of 5 micron pore size, according to
The consumption of 0.15g/Kg adds THIAZOTE fermentation assistant in filtrate, uses temperature to be 25 DEG C and carries out after fermentation, fermentation in 35 days
Terminating, final fermented wine degree is at 12%Vol；
(6) ferment filtrate step (5) processed proceeds in storage can A, at room temperature through the filter bag of 2 micron pore size
Staticly settle after 18h processes under environment, then use pump by ferment filtrate suction storage can B, and before entering storage can B,
Use 0.2 micron of PP filter bag to filter, afterwards storage can B sealed and use the rapid ageing method that colds and heat succeed each other to carry out old
Making, aging adds 400g proline toward every kL wine liquid volume after terminating；Described aging is that feed liquid is first 55 DEG C of process 30 days, then
Using microwave-assisted cold treatment to cool down rapidly at-5 DEG C 30 days, microwave frequency 1300MHz, the relative humidity of aging room is
85%；
(7) canned sterilization: carry out pasteurize, temperature 85 DEG C, time 15min after tinning, prepare selenium-rich Rhizoma Steudnerae Henryanae fermented wine.
Embodiment 2
The brewing method of a kind of selenium-rich Rhizoma Steudnerae Henryanae fermented wine, comprises the steps:
(1) select without impaired, without going mouldy, non-oxidation, without rotting, without germinate and clean rich in the Rhizoma Steudnerae Henryanae of selenium and anthocyanidin,
Steam peeling, is then added into the saline solution that concentration mass fraction is 1-2%, and the addition of saline is 8 times of Rhizoma Steudnerae Henryanae quality,
After soaking 6 hours, potato fourth is dried, and be crushed to purple sweet potato powder fineness≤60 mesh, add deionization according to the mass ratio of 2:1 afterwards
Water, is beaten into slurry；
(2) the Rhizoma Steudnerae Henryanae slurry of step (1) is carried out under the microwave condition of 800W enzyme denaturing and processes 3min, each microwave treatment
Volume containing the sample be 40g；Enzyme denaturing processes the citric acid of addition 0.5% based on serosity quality and prevents Rhizoma Steudnerae Henryanae slurry oxidation, adds 0.003%
Nisin carries out antibacterial；
(3) Rhizoma Steudnerae Henryanae at above-mentioned steps (2) gained is starched and is added homemade composite hydrolytic enzyme, is thoroughly mixed, and by institute
Obtaining mixture to load in temperature-controlled box, be warming up to 65 DEG C, be incubated 24 hours, the addition of composite hydrolytic enzyme is Rhizoma Steudnerae Henryanae slurry
0.12wt%；Wherein, described composite hydrolytic enzyme is made up of the component of following weight fraction: by the saccharifying enzyme of 65%, 25% low temperature
Acid alpha-amylase, 5% pectase, the combination of 5% cellulase carry out dispensing, then by the combination prepared at normal temperatures with stirring
Mix device mixed on low speed 10 minutes；Described saccharifying enzyme is self-control high-quality saccharidase preparation, and its concrete preparation method includes
Following steps: i) press uncooked amylum 3.0g, peptone 1.0g, Carnis Bovis seu Bubali cream 1.0g, NH4NO33.0g, K2HPO42.0g, FeSO4·
7H2O 0.3g, agar 20.0g, l.0L distilled water prepares aseptic seed culture medium；Ii) inoculation is by genetic engineering breeding gained
Mycete TR12 bacterial strain, prepares seed through cultivating, then this seed is accessed with i) in the fermentation culture made of composition same materials
In base, under ventilation, cultivate 120h at 20 DEG C, prepare liquefying-saccharifying enzyme, more extracted acquisition enzyme preparation；
(4) the product Rhizoma Steudnerae Henryanae slurry of above-mentioned steps (3) gained is moved in fermentation tank, under normal temperature environment, carries out yeast starter
Liquid inoculation processes, and the addition of yeast starter liquid is that 1000g:0.4mg adds by the weight ratio of slurry Yu yeast starter liquid, inoculation
Time is that 20s completes, and ferments after stir process 2h under normal temperature environment, and fermentation temperature controls at 20 DEG C, fermentation time
It it is 20 days；The cultural method of described saccharomyces cerevisiae seed liquor is: takes saccharomyces cerevisiae and carries out streak culture in PDA culture medium, training
Foster temperature is 24 DEG C, cultivates 70h；Being inoculated in PDA fluid medium by barms through overactivation, condition of culture is 24
DEG C, 70h, obtain seed liquor；
(5) fermentation slurry step (4) obtained is placed in the vacuum environment that vacuum is 0.08MPa, uses reverse osmosis
Film carries out normal-temperature vacuum filtration treatment, it is thus achieved that filtrate, and filtrate is sent in fermentation tank after the filter bag of 5 micron pore size, according to
The consumption of 0.2g/Kg adds THIAZOTE fermentation assistant in filtrate, uses temperature to be 22 DEG C and carries out after fermentation, 35 days fermentation knots
Bundle, final fermented wine degree is at 13%Vol；
(6) ferment filtrate step (5) processed proceeds in storage can A, at room temperature through the filter bag of 2 micron pore size
Staticly settle after 24h processes under environment, then use pump by ferment filtrate suction storage can B, and before entering storage can B,
Use 0.2 micron of PP filter bag to filter, afterwards storage can B sealed and use the rapid ageing method that colds and heat succeed each other to carry out old
Making, aging adds 500g proline toward every kL wine liquid volume after terminating；Described aging is that feed liquid is first 55 DEG C of process 30 days, then
Using microwave-assisted cold treatment to cool down rapidly at-5 DEG C 30 days, microwave frequency 1300MHz, the relative humidity of aging room is
86%；
(7) canned sterilization: carry out pasteurize, temperature 85 DEG C, time 15min after tinning, prepare selenium-rich Rhizoma Steudnerae Henryanae fermented wine.
The present invention is as follows to the performance evaluation of Rhizoma Steudnerae Henryanae fermented wine:
Selenium and flower in Rhizoma Steudnerae Henryanae fermented wine prepared by above-described embodiment 1-2 and commercially available common Rhizoma Steudnerae Henryanae fermented wine (matched group)
The content of blue or green element uses HPLC chromatogram method to be measured, and experimental result is as shown in table 1.
| Title | Embodiment 1 | Embodiment 2 | Matched group |
| Selenium element (mg/L) | 260 | 280 | 80 |
| Anthocyanidin (mg/L) | 220 | 240 | 70 |
Several Rhizoma Steudnerae Henryanae fermented wine are done after being tasted by the several fans of sampling wine and taster by sensory test and performance test
Go out to evaluate as shown in table 2 below:
Embodiment of the present invention 1-2 is without SO2Brewage process and tradition are containing SO2The index synopsis such as table 3 below institute of brewage process
Show:
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, or wherein portion of techniques feature is carried out equivalent.
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention's
Within protection domain.
Claims (6)
1. the brewing method of a selenium-rich Rhizoma Steudnerae Henryanae fermented wine, it is characterised in that comprise the steps:
(1) select without impaired, without going mouldy, non-oxidation, without rotting, without germinate and clean rich in the Rhizoma Steudnerae Henryanae of selenium and anthocyanidin, steam
Peeling, is then added into the saline solution that concentration mass fraction is 1-2%, and the addition of saline is 4-10 times of Rhizoma Steudnerae Henryanae quality,
After soaking 4-6 hour, Rhizoma Steudnerae Henryanae is dried, and is crushed to purple sweet potato powder fineness≤60 mesh, add according to the mass ratio of 2:1 afterwards go from
Sub-water, is beaten into slurry；
(2) the Rhizoma Steudnerae Henryanae slurry of step (1) is carried out under the microwave condition of 600～800W enzyme denaturing and processes 2～6min, each microwave
The volume containing the sample processed is 30～60g；Enzyme denaturing process after based on serosity quality add 0.3～0.6% citric acid prevent Rhizoma Steudnerae Henryanae from starching
Oxidation, adds 0.0025-0.003% nisin and carries out antibacterial；
(3) Rhizoma Steudnerae Henryanae at above-mentioned steps (2) gained is starched and is added homemade composite hydrolytic enzyme, is thoroughly mixed, and is mixed by gained
Compound loads in temperature-controlled box, is warming up to 50-65 DEG C, is incubated 2-48 hour；Wherein, described composite hydrolytic enzyme is by following weight fraction
Component make: by the saccharifying enzyme of 50-80%, 10-20% low temperature acid α-amylase, 1-10% pectase, 1-10% fiber
The combination of element enzyme carries out dispensing, then the combination prepared is used agitator mixed on low speed 5-10 minute at normal temperatures；Described
Saccharifying enzyme for self-control high-quality saccharidase preparation, its concrete preparation method comprises the steps: i) by uncooked amylum 0.8-8.0g,
Peptone 0.3-3.0g, Carnis Bovis seu Bubali cream 0.2-3.0g, NH4NO30.8-8.0g, K2HPO40.8-6.0g, FeSO4·7H2O 0.02-
0.5g, agar 20.0g, l.0L distilled water prepares aseptic seed culture medium；Ii) inoculation is by the mycete of genetic engineering breeding gained
TR12 bacterial strain, prepares seed through cultivating, then this seed is accessed with i) in the fermentation medium made of composition same materials,
Under ventilation, cultivate 72-120h at 14-30 DEG C, prepare liquefying-saccharifying enzyme, more extracted acquisition enzyme preparation；
(4) the product Rhizoma Steudnerae Henryanae slurry of above-mentioned steps (3) gained is moved in fermentation tank, carries out yeast starter liquid under normal temperature environment and connect
Kind processing, the addition of yeast starter liquid is 500～1000g:0.1～0.4mg to add by the weight ratio of slurry with yeast starter liquid
Adding, inoculation time is that 10-20s completes, and ferments after stir process 1-2h under normal temperature environment, and fermentation temperature controls 18
DEG C～25 DEG C, fermentation time is 10 days～20 days；The cultural method of described saccharomyces cerevisiae seed liquor is: take saccharomyces cerevisiae in PDA
Carrying out streak culture in culture medium, cultivation temperature is 24 DEG C, cultivates 62-70h；Barms through overactivation is inoculated into PDA
In fluid medium, condition of culture is 24 DEG C, and 62-70h obtains seed liquor；
(5) fermentation slurry step (4) obtained is placed in the vacuum environment that vacuum is 0.02～0.08MPa, uses reverse osmosis
Permeable membrane carries out normal-temperature vacuum filtration treatment, it is thus achieved that filtrate, and filtrate is sent in fermentation tank after the filter bag of 5 micron pore size, according to
The consumption of 0.1～0.2g/Kg adds THIAZOTE fermentation assistant in filtrate, uses temperature to be 20-25 DEG C and carries out after fermentation,
30-35 days fermentation ends, final fermented wine degree is at 8%Vol～15%Vol；
(6) ferment filtrate step (5) processed proceeds in storage can A, at normal temperature environment through the filter bag of 2 micron pore size
Under staticly settle 12～24h process after, then use pump by ferment filtrate suction storage can B, and before entering storage can B,
Use 0.2 micron of PP filter bag to filter, afterwards storage can B sealed and use the rapid ageing method that colds and heat succeed each other to carry out old
Making, aging adds 300-500g proline toward every kL wine liquid volume after terminating；Described aging is that feed liquid first processes 30 at 50-55 DEG C
My god, then use microwave-assisted cold treatment to cool down rapidly at-5 DEG C 30 days, microwave frequency 1300MHz, aging room the wettest
Degree is 83%～87%；
(7) canned sterilization: carry out pasteurize, temperature 85 DEG C, time 15min after tinning, prepare selenium-rich Rhizoma Steudnerae Henryanae fermented wine.
Brewing method the most according to claim 1, it is characterised in that described yeast is F33 yeast.
Brewing method the most according to claim 1, it is characterised in that in described step (2), citric acid adding amount presses pH value
It is adjusted between 3.7-4.3 be as the criterion.
Brewing method the most according to claim 1, it is characterised in that in described step (5), final fermented wine degree is 12%
Vol。
Brewing method the most according to claim 1, it is characterised in that the addition of composite hydrolytic enzyme in described step (3)
0.01-0.2wt% for Rhizoma Steudnerae Henryanae slurry.
6. the selenium-rich Rhizoma Steudnerae Henryanae fermented wine that a kind is prepared by brewing method described in claim 1-5.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107828598A (en) * | 2017-12-15 | 2018-03-23 | 江苏徐淮地区徐州农业科学研究所(江苏徐州甘薯研究中心) | A kind of purple potato black garlic wine and preparation method thereof |
| CN107858244A (en) * | 2017-12-28 | 2018-03-30 | 四川红土地农业开发有限公司 | A kind of purple potato fermented wine and preparation method thereof |
| CN112980639A (en) * | 2021-04-09 | 2021-06-18 | 四川红土地农业开发有限公司 | Preparation method of purple sweet potato fermented wine and purple sweet potato fermented wine |
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| CN107858244A (en) * | 2017-12-28 | 2018-03-30 | 四川红土地农业开发有限公司 | A kind of purple potato fermented wine and preparation method thereof |
| CN112980639A (en) * | 2021-04-09 | 2021-06-18 | 四川红土地农业开发有限公司 | Preparation method of purple sweet potato fermented wine and purple sweet potato fermented wine |
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