CN106398985A - Buckwheat wine and making method thereof - Google Patents
Buckwheat wine and making method thereof Download PDFInfo
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- CN106398985A CN106398985A CN201611080626.3A CN201611080626A CN106398985A CN 106398985 A CN106398985 A CN 106398985A CN 201611080626 A CN201611080626 A CN 201611080626A CN 106398985 A CN106398985 A CN 106398985A
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- 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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a buckwheat wine and a making method thereof. The buckwheat wine comprises the following raw materials in parts by weight: 45-55 parts of common buckwheat, 180-220 parts of tartary buckwheat, 190-210 parts of sterile water, 1.0-1.4 parts of yeast, 10-12 parts of glucoamylase and 10-14 parts of a glucose solution. The making method comprises the following steps: (1) material selection: selecting common buckwheat and tartary buckwheat, drying for 22-26 hours in an air drying oven at 58-62 DEG C, and grinding and sieving; (2) material mixing; (4) saccharifying; (5) yeast activation; (6) fermentation in a fermentation tank; and (7) follow-up treatment. In the invention, a liquid fermentation tank is adopted for fermentation, the fermentation period of the buckwheat wine is shortened, the labor intensity is reduced, the utilization rate of raw materials is increased, the taste and quality of the product are further improved, and a theoretical and technological foundation is provided for industrial production of the buckwheat healthcare wine; and by regulating the fermentation of the fermentation tank, more alcohol-soluble and water-soluble trophic factors of buckwheat are maintained in the wine to obtain the buckwheat wine with richer nutrition.
Description
Technical field
The invention belongs to food processing technology field is and in particular to a kind of side preparing buckwheat wine using liquid fermentation fermentor
Method.
Background technology
At present in terms of raw material, China's wine-making industry is mostly with Sorghum vulgare Pers., Semen Tritici aestivi, Oryza glutinosa as liquor-making raw material, although indivedual brewery
Have started to make fermented wine with Semen Fagopyri Esculenti, but used be Fagopyrum esculentum Moench powder, and the Semen Fagopyri Esculenti granule that the present invention mainly could be used without shelling is former
Material is brewed, and in terms of production technology, traditional handicraft typically will be through operations such as bubble grain, steaming grain, solid fermentation, solid state distillations
Code, the deficiency of the method is that the different miscellaneous taste of the fermented wine of output is dense, and the output capacity of quality starter liquor is low.
Semen Fagopyri Esculenti belongs to Polygonaceae（Polygonaceae）Fagopyrum（Fagopyrum), it is dicotyledon.Have at home at present
Two main cultispecies, one be general buck wheat (Fagopyrum esculentum Moench) also known as sweet cherry roots, another Le
Tartar's Semen Fagopyri Esculenti (.Fagopyrum tataricum (L.) Gaertn) is also known as Radix Et Rhizoma Fagopyri Tatarici.Sweet buckwheat and Radix Et Rhizoma Fagopyri Tatarici have on morphological feature
More significantly distinguish.The seed of sweet buckwheat is larger, and prismatic corner angle are clearly demarcated, and surface is bright with edge-smoothing;Radix Et Rhizoma Fagopyri Tatarici seed is less,
Prismatic fuzzy, rough surface, lackluster, rib is corrugated, and there is depression in central authorities.But whether sweet buckwheat or Radix Et Rhizoma Fagopyri Tatarici,
Seed or stem, leaf, Huadu have higher nutritive value.Protein, fat, functional activity content of material are generally higher than big
Rice, Semen Tritici aestivi and Semen Maydiss.Numerous studies show that bioflavonoids in Semen Fagopyri Esculenti extract, Radix Et Rhizoma Fagopyri Tatarici albumen, sugar alcohol etc. have very strong life
Thing activity, has reduction blood glucose, blood fat, the effect such as blood pressure, resisting fatigue, defying age, anti-inflammatory and antalgic, suppression tumor cell.Simultaneously
Semen Fagopyri Esculenti is a kind of integration of edible and medicinal herbs crop, and its medical value is mainly reflected in flavone compound, and this is a class polyphenol natural product,
Main inclusion rutin, Quercetin, kaempferol etc..Flavone compound has to diseases such as reduction blood fat, blood glucose and resisting cardiovasculars
There is certain auxiliary curative effect.Therefore, the Semen Fagopyri Esculenti containing flavone is subject to the extensive attention of modern people, with Semen Fagopyri Esculenti as development of raw materials
Health food even more gets the favour of people.China's Semen Fagopyri Esculenti using mainly there being two kinds.A kind of is traditional based on Fagopyrum esculentum Moench powder
Want raw material, be directly processed into various food, such as the food such as noodles, battercake, steamed dumpling, buckwheat cake, steamed sponge cake, bean jelly, coloclysis.Another kind is
It is devoted to extraction and the utilization of health buckwheat foodstuff, active component etc., Semen Fagopyri Esculenti is carried out with deep processing as with Semen Fagopyri Esculenti as primary raw material
Curative effect powder, soy sauce, tablet vinegar, alcohol product and cosmetics of making etc..
At present, the brewing method of buckwheat wine is mainly conventional brew technique and is mainly solid-state, semi-solid ferment technique and liquid
Change method, the first two method technique productions cycle is long, and hand labor intensity is big, and raw material availability is low, is not suitable with modern production
Require.Liquefaction process produces buckwheat wine, adds enzyme preparation, makes raw material availability raising, process is simple, mechanization degree high.So
And, the data obtaining in laboratory and rule, when carrying out can not reproducing when commercial production is amplified.Therefore, fermentation tank produces is
Requisite intermediate link from laboratory to commercial production.To produce buckwheat wine by using fermentation tank, to carrying further
The indexs such as high product mouthfeel, quality, the industrialized production for buckwheat wine provides theory and technology basis.
Content of the invention
It is an object of the invention to provide a kind of technique productions cycle is short, labor intensity is little, and raw material availability is high, mouthfeel
Good, Functionality, quality and appealing design, nutritious buckwheat wine.
Another object of the present invention is to providing the brewing method of this buckwheat wine.
A kind of buckwheat wine of the present invention, by weight, including following raw material：
Sweet buckwheat 45-55 part, Radix Et Rhizoma Fagopyri Tatarici 180-220 part, sterilized water 190-210 part, yeast 1.0-1.4 part, saccharifying enzyme 10-12 part, Portugal
Grape sugar juice 10-14 part.
A kind of above-mentioned buckwheat wine, by weight, preferably each raw material is as follows：
50 parts of sweet buckwheat, 200 parts of Radix Et Rhizoma Fagopyri Tatarici, 200 parts of sterilized water, 1.2 parts of yeast, 11 parts of saccharifying enzyme, 12 parts of glucose solution.
A kind of brewing method of buckwheat wine of the present invention, comprises the steps：
（1）Sorting：Selection high-quality, the sweet buckwheat of no disease and pests harm, Radix Et Rhizoma Fagopyri Tatarici go the removal of impurity, after cleaning up, are placed in 58-62 DEG C of air blast and do
22-26 hour is dried in dry case pulverized respectively after moisture content to 2-4% and crossed 35-42 mesh sieve, obtains sweet buckwheat powder standby with Radix Et Rhizoma Fagopyri Tatarici powder
With；
（2）Batch mixing：By sweet for 45-55 part buckwheat powder and 180-220 part Radix Et Rhizoma Fagopyri Tatarici powder, it is placed in after being sufficiently stirred in container, obtains Semen Fagopyri Esculenti
Powder is standby；
（3）Liquefaction：The sterilized water of 190-210 part, at a temperature of 90-100 DEG C, gelatinizing 9-11 minute is added into Fagopyrum esculentum Moench powder；To
The amylase of 10-12 part, 85-90 DEG C of water-bath 38-42 minute is added in the good Fagopyrum esculentum Moench powder of gelatinizing；
（4）Saccharifying：The solution having liquefied is down to after room temperature, in solution, after adjusting pH=4-4.5, adds the saccharifying of 10-12 part
Enzyme, in 60-65 DEG C of water-bath insulation 48-52 minute after by solution at a temperature of 110-150 DEG C high temperature sterilize 18-22 minute,
Standby；
（5）Activated yeast：Take 1.0-1.4 part yeast, be added in the glucose solution of 10-14 part, live in 33-37 DEG C of water-bath
Change 14-16 minute, standby；
（6）Ferment tank：By step（4）Solution after prepared sterilizing adds in fermentation tank, and adds step（5）Prepared
1.0-1.4 part yeast of activation, adjusts fermentation tank rotating speed in 95-105r/min, controls temperature in 28-32 DEG C of bottom fermentation 7-9
My god；
（7）Postorder is processed：Wine liquid after fermentation is put in centrifuge tube, 3900-4100r/min is centrifuged 28-32min, takes clarification
Partial wine liquid carries out fill, and insulation 12～15 min carry out pasteurize by the product after sterilizing under the conditions of 65～70 DEG C
Product are placed and are lowered the temperature under room temperature, and temperature reaches after room temperature i.e. finished product.
A kind of brewing method of above-mentioned buckwheat wine, wherein step（3）Described amylase is peak-amylase.
A kind of brewing method of above-mentioned buckwheat wine, wherein step（4）Described PH regulator is citric acid.
A kind of brewing method of above-mentioned buckwheat wine, wherein step（5）Described yeast is yellow wine special yeast.
A kind of brewing method of above-mentioned buckwheat wine, wherein step（5）Described glucose solution be 5% glucose molten
Liquid.
A kind of brewing method of above-mentioned buckwheat wine, wherein step（6）Described fermentation tank is high through 120-122 degree Celsius
Fermentation tank after temperature sterilizing.
The present invention compared with prior art, has obvious beneficial effect, as can be known from the above technical solutions:The present invention passes through to adopt
Carry out fermenting with liquid fermentation fermentor and solve the data obtaining in laboratory and rule, can not when carrying out commercial production and amplifying
Reproduce problem, make buckwheat wine fermentation technology cycle time simultaneously, reduce labor intensity, raw material availability and improve further
The indexs such as products taste, quality, the industrialized production for Semen Fagopyri Esculenti health preserving wine provides theory and technology basis, by adjusting fermentation tank
Fermentation, alcohol-soluble in Semen Fagopyri Esculenti and water miscible trophic factors is more retained in wine a kind of nutrition abundanter buckwheat is obtained
Ale.
Specific embodiment
Embodiment 1:
A kind of brewing method of buckwheat wine, comprises the following steps:
（1）Sorting：Selection high-quality, the sweet buckwheat of no disease and pests harm, Radix Et Rhizoma Fagopyri Tatarici go the removal of impurity, after cleaning up, are placed in 58 DEG C of forced air dryings
It is dried 26 hours in case, pulverized respectively after moisture content to 2% and crossed 42 mesh sieves, obtain sweet buckwheat powder standby with Radix Et Rhizoma Fagopyri Tatarici powder；
（2）Batch mixing：By sweet for 45Kg buckwheat powder and 220Kg Radix Et Rhizoma Fagopyri Tatarici powder, it is placed in after being sufficiently stirred in container, obtains Fagopyrum esculentum Moench powder standby；
（3）Liquefaction：The sterilized water of 190Kg, at a temperature of 100 DEG C, gelatinizing 9 minutes is added into Fagopyrum esculentum Moench powder；To the good buckwheat of gelatinizing
Add the amylase of 12Kg in flour, 85 DEG C of water-baths 42 minutes；
（4）Saccharifying：
The solution having liquefied is down to after room temperature, after adjusting pH=4, adds the saccharifying enzyme of 12Kg in solution, in 60 DEG C of water-baths
Insulation 52 minutes after by solution at a temperature of 110 DEG C high temperature sterilize 22 minutes, standby；
（5）Activated yeast：Take 1.0Kg yeast, be added in the glucose solution of 14Kg, activate 16 minutes in 33 DEG C of water-baths, standby
With；
（6）Ferment tank：By step（4）Solution after prepared sterilizing adds in fermentation tank, and adds step（5）Prepared
The 1.0Kg yeast of activation, adjusts fermentation tank rotating speed in 105r/min, controls temperature in 28 DEG C of bottom fermentations 9 days；
（7）Postorder is processed：Wine liquid after fermentation is put in centrifuge tube, 3900r/min is centrifuged 32min, takes the wine of clarification part
Liquid carries out fill, and is incubated 15 min under the conditions of 65 DEG C and carries out the product after pasteurize will sterilize and place carrying out under room temperature
Cooling, temperature reaches after room temperature i.e. finished product.
Embodiment 2:
A kind of brewing method of buckwheat wine, comprises the following steps:
（1）Sorting：Selection high-quality, the sweet buckwheat of no disease and pests harm, Radix Et Rhizoma Fagopyri Tatarici go the removal of impurity, after cleaning up, are placed in 60 DEG C of forced air dryings
It is dried 24 hours in case, pulverized respectively after moisture content to 3% and crossed 40 mesh sieves, obtain sweet buckwheat powder standby with Radix Et Rhizoma Fagopyri Tatarici powder；
（2）Batch mixing：By sweet for 50Kg buckwheat powder and 200Kg Radix Et Rhizoma Fagopyri Tatarici powder, it is placed in after being sufficiently stirred in container, obtains Fagopyrum esculentum Moench powder standby；
（3）Liquefaction：The sterilized water of 200Kg, at a temperature of 95 DEG C, gelatinizing 10 minutes is added into Fagopyrum esculentum Moench powder；To the good buckwheat of gelatinizing
Add the amylase of 11Kg in flour, 87 DEG C of water-baths 40 minutes；
（4）Saccharifying：
The solution having liquefied is down to after room temperature, after adjusting pH=4.2, adds the saccharifying enzyme of 11Kg in solution, in 62 DEG C of water
In bath insulation 50 minutes after by solution at a temperature of 130 DEG C high temperature sterilize 20 minutes, standby；
（5）Activated yeast：Take 1.2Kg yeast, be added in the glucose solution of 12Kg, activate 15 minutes in 35 DEG C of water-baths, standby
With；
（6）Ferment tank：By step（4）Solution after prepared sterilizing adds in fermentation tank, and adds step（5）Prepared
The 1.2Kg yeast of activation, adjusts fermentation tank rotating speed in 100r/min, controls temperature in 30 DEG C of bottom fermentations 8 days；
（7）Postorder is processed：Wine liquid after fermentation is put in centrifuge tube, 4000r/min is centrifuged 30min, takes the wine of clarification part
Liquid carries out fill, and insulation 14min carries out being dropped under the product placement room temperature after pasteurize will sterilize under the conditions of 67 DEG C
Temperature, temperature reaches after room temperature i.e. finished product.
Embodiment 3:
A kind of brewing method of buckwheat wine, comprises the following steps:
（1）Sorting：Selection high-quality, the sweet buckwheat of no disease and pests harm, Radix Et Rhizoma Fagopyri Tatarici go the removal of impurity, after cleaning up, are placed in 62 DEG C of forced air dryings
It is dried 22 hours in case, pulverized respectively after moisture content to 4% and crossed 35 mesh sieves, obtain sweet buckwheat powder standby with Radix Et Rhizoma Fagopyri Tatarici powder；
（2）Batch mixing：By sweet for 55Kg buckwheat powder and 180Kg Radix Et Rhizoma Fagopyri Tatarici powder, it is placed in after being sufficiently stirred in container, obtains Fagopyrum esculentum Moench powder standby；
（3）Liquefaction：The sterilized water of 210Kg, at a temperature of 90 DEG C, gelatinizing 11 minutes is added into Fagopyrum esculentum Moench powder；To the good buckwheat of gelatinizing
Add the amylase of 10Kg in flour, 90 DEG C of water-baths 38 minutes；
（4）Saccharifying：
The solution having liquefied is down to after room temperature, after adjusting pH=4.5, adds the saccharifying enzyme of 10Kg in solution, in 65 DEG C of water
In bath insulation 48 minutes after by solution at a temperature of 150 DEG C high temperature sterilize 18 minutes, standby；
（5）Activated yeast：Take 1.4Kg yeast, be added in the glucose solution of 10Kg, activate 14 minutes in 37 DEG C of water-baths,
Standby；
（6）Ferment tank：By step（4）Solution after prepared sterilizing adds in fermentation tank, and adds step（5）Prepared
The 1.4Kg yeast of activation, adjusts fermentation tank rotating speed in 95r/min, controls temperature in 32 DEG C of bottom fermentations 7 days；
（7）Postorder is processed：Wine liquid after fermentation is put in centrifuge tube, 4100r/min is centrifuged 28min, takes the wine of clarification part
Liquid carries out fill, and insulation 12min carries out being dropped under the product placement room temperature after pasteurize will sterilize under the conditions of 70 DEG C
Temperature, temperature reaches after room temperature i.e. finished product.
The above, be only presently preferred embodiments of the present invention, not the present invention is made with any pro forma restriction, appoints
What any is simply repaiied according to what the technical spirit of the present invention made to above example without departing from technical solution of the present invention content
Change, equivalent variations and modification, all still fall within the range of technical solution of the present invention.
Claims (8)
1. a kind of buckwheat wine, by weight, including following raw material：
Sweet buckwheat 45-55 part, Radix Et Rhizoma Fagopyri Tatarici 180-220 part, sterilized water 190-210 part, yeast 1.0-1.4 part, saccharifying enzyme 10-12 part, Portugal
Grape sugar juice 10-14 part.
2. a kind of buckwheat wine, by weight, including following raw material：
50 parts of sweet buckwheat, 200 parts of Radix Et Rhizoma Fagopyri Tatarici, 200 parts of sterilized water, 1.2 parts of yeast, 11 parts of saccharifying enzyme, 12 parts of glucose solution.
3. a kind of brewing method of buckwheat wine, comprises the steps：
（1）Sorting：Selection high-quality, the sweet buckwheat of no disease and pests harm, Radix Et Rhizoma Fagopyri Tatarici go the removal of impurity, after cleaning up, are placed in 58-62 DEG C of air blast and do
22-26 hour is dried in dry case, is pulverized respectively after moisture content to 2-4% and crossed 35-42 mesh sieve, obtain sweet buckwheat powder and Radix Et Rhizoma Fagopyri Tatarici powder
Standby；
（2）Batch mixing：By sweet for 45-55 part buckwheat powder and 180-220 part Radix Et Rhizoma Fagopyri Tatarici powder, it is placed in after being sufficiently stirred in container, obtains Semen Fagopyri Esculenti
Powder is standby；
（3）Liquefaction：The sterilized water of 190-210 part, at a temperature of 90-100 DEG C, gelatinizing 9-11 minute is added into Fagopyrum esculentum Moench powder；To
The amylase of 10-12 part, 85-90 DEG C of water-bath 38-42 minute is added in the good Fagopyrum esculentum Moench powder of gelatinizing；
（4）Saccharifying：
The solution having liquefied is down to after room temperature, adjust pH=4-4.5 after, in solution add 10-12 part saccharifying enzyme,
In 60-65 DEG C of water-bath insulation 48-52 minute after by solution at a temperature of 110-150 DEG C high temperature sterilize 18-22 minute, standby；
（5）Activated yeast：Take 1.0-1.4 part yeast, be added in the glucose solution of 10-14 part, live in 33-37 DEG C of water-bath
Change 14-16 minute, standby；
（6）Ferment tank：By step（4）Solution after prepared sterilizing adds in fermentation tank, and adds step（5）Prepared
1.0-1.4 part yeast of activation, adjusts fermentation tank rotating speed in 95-105r/min, controls temperature in 28-32 DEG C of bottom fermentation 7-9
My god；
（7）Postorder is processed：Wine liquid after fermentation is put in centrifuge tube, 3900-4100r/min is centrifuged 28-32min, takes clarification
Partial wine liquid carries out fill, and insulation 12～15 min carry out pasteurize by the product after sterilizing under the conditions of 65～70 DEG C
Product are placed and are lowered the temperature under room temperature, and temperature reaches after room temperature i.e. finished product.
4. as claimed in claim 3 a kind of brewing method of buckwheat wine it is characterised in that：Step（3）Described amylase is
Peak-amylase.
5. as claimed in claim 3 a kind of brewing method of buckwheat wine it is characterised in that：Step（4）Described PH regulator
For citric acid.
6. as claimed in claim 3 a kind of brewing method of buckwheat wine it is characterised in that：Step（5）Described yeast is Huang
Wine special yeast.
7. as claimed in claim 3 a kind of brewing method of buckwheat wine it is characterised in that：Step（5）Described glucose is molten
Liquid is 5% glucose solution.
8. as claimed in claim 3 a kind of brewing method of buckwheat wine it is characterised in that：Step（6）Described fermentation tank is
Through the fermentation tank after 120-122 DEG C of high temperature sterilize.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201611080626.3A CN106398985A (en) | 2016-11-30 | 2016-11-30 | Buckwheat wine and making method thereof |
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|---|---|---|---|
| CN201611080626.3A CN106398985A (en) | 2016-11-30 | 2016-11-30 | Buckwheat wine and making method thereof |
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Family
ID=58084103
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| WO2021189757A1 (en) * | 2020-03-26 | 2021-09-30 | 佛山科学技术学院 | Bitter buckwheat liquor and brewing process therefor |
| CN114009667A (en) * | 2021-12-21 | 2022-02-08 | 成都大学 | Coarse cereal fermented glutinous rice steamed cake and preparation method thereof |
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| WO2021189757A1 (en) * | 2020-03-26 | 2021-09-30 | 佛山科学技术学院 | Bitter buckwheat liquor and brewing process therefor |
| CN114009667A (en) * | 2021-12-21 | 2022-02-08 | 成都大学 | Coarse cereal fermented glutinous rice steamed cake and preparation method thereof |
| CN114009667B (en) * | 2021-12-21 | 2023-12-26 | 成都大学 | Coarse cereal fermented glutinous rice steamed cake and preparation method thereof |
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Application publication date: 20170215 |