CN106967564A - A kind of preparation method of kudzuvine root wine - Google Patents
A kind of preparation method of kudzuvine root wine Download PDFInfo
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- CN106967564A CN106967564A CN201710392475.3A CN201710392475A CN106967564A CN 106967564 A CN106967564 A CN 106967564A CN 201710392475 A CN201710392475 A CN 201710392475A CN 106967564 A CN106967564 A CN 106967564A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of preparation method of kudzuvine root wine, including the step of be：Step 1: raw material prepares：Prepare the root of kudzu vine just excavated, kudzu-vine root powder is made；Step 2: the expansion that adds water：Add water obtained kudzu-vine root powder liquid；Step 3: Heat Gelatinization：Microwave heats kudzu-vine root powder liquid, is gelatinized it, and dextrin is made；Step 4: liquefaction：Alpha amylase is added in dextrin, liquefier is made；Step 5: saccharification：The carbohydrase added in liquefier, is made saccharified liquid；Step 6: fermentation：Saccharomyces cerevisiae first is activated with glucose solution, then is added it in saccharified liquid, kudzuvine root wine crude product is made in fermentation；Step 7: purification：Kudzuvine root wine crude product is purified with centrifuge, kudzuvine root wine is obtained；Step 8: sterilizing：Kudzuvine root wine is first heated, is then rapidly cooled down, bottles, produces kudzuvine root wine finished product.This kudzuvine root wine has health-care efficacy, and sweet-smelling, delicate fragrance are simple and elegant, the refrigerant soft, aftertaste of entrance is sweet.
Description
Technical field
The invention belongs to wine product field, and in particular to a kind of preparation method of kudzuvine root wine.
Background technology
The root of kudzu vine is medical and edible dual purpose plant, rich in starch, Puerarin, daizeol, daizeol glycosides, Puerarin xyloside,
A variety of effective components such as arachidic acid, kudzu root flavone class main component is Puerarin.Modern medicine study discovery, Puerarin and total Huang
Ketone energy coronary artery dilator and the cerebrovascular, improve the blood circulation of heart and brain, reducing heart rate, the oxygen demand of reduction cardiac muscle.Therefore, open
Hair the medicinal of the root of kudzu vine, edibility are significant.
Contained general flavone has relieving spasm and pain in kudzuvine root wine, and reduction blood fat, blood pressure, preventing hypertension, coronary heart disease, the heart are twisted
The diseases such as pain；Its contained Puerarin can reduce the cholesterol in blood glucose and serum, to heart disease, especially coronary heart disease, osteoporosis
Disease and senile dementia etc. have prevention effect.Its manufacture craft is to mix kudzu-vine root powder with water, and the starch allowed in kudzu-vine root powder absorbs water
Expansion, then heating makes starch gelatinization, then adds amylase, and in the presence of amylase, starch is decomposed into low molecular monose,
Monose is decomposed under decarboxylase, the catalysis of dehydrogenase, is gradually decomposed to form carbon dioxide and alcohol, is finally given kudzuvine root wine.
In this technique, starch gelatinization is allowed generally by the mode of heating for steaming or boiling, but this mode is time-consuming longer, generally requires 30
~60min。
The content of the invention
The invention is intended to provide a kind of preparation method of kudzuvine root wine, to solve current starch gelatinization using the heating steamed or boiled
Mode, the problem of taking longer.
A kind of preparation method of kudzuvine root wine in this programme, comprises the following steps：
Step 1: raw material prepares：Prepare the root of kudzu vine just excavated, clean, dry, crush, cross 40 mesh sieves, kudzu-vine root powder is made；
Step 2: the expansion that adds water：Kudzu-vine root powder 50g, plus distilled water 250g are weighed, is stirred, kudzu-vine root powder liquid is made；
Step 3: Heat Gelatinization：The kudzu-vine root powder liquid stirred is placed in micro-wave oven, 5min is heated under 600W power,
Taking-up is cooled to normal temperature, and dextrin is made；
Step 4: liquefaction：140~160u/g alpha-amylase is added in root of kudzu vine dextrin, newborn acid for adjusting pH is added to 6.0
~ 6.5, acted at 60 DEG C after 28h, destroy the enzyme treatment, obtain liquefier；
Step 5: saccharification：140~160u/g carbohydrase is added in liquefier, newborn acid for adjusting pH is added to 4.0 ~ 4.5,
Be saccharified 28h at 60 DEG C, after destroy the enzyme treatment, obtains saccharified liquid；
Step 6: fermentation：Prepare 9g saccharomyces cerevisiaes, 6g glucose solutions activation 1h is then added in saccharomyces cerevisiae, is made and lives
Change yeast, saccharified liquid is cooled to 30 ~ 33 DEG C, add activated yeast, the ferment at constant temperature 5d at 32 DEG C, then destroy the enzyme treatment, obtain
Kudzuvine root wine crude product；
Step 7: purification：Kudzuvine root wine crude product is put into centrifuge, under 3000r/min, 5min is centrifuged, takes supernatant, will be upper
Clear liquid suction filtration, obtains kudzuvine root wine；
Step 8: sterilizing：With 70 ~ 72 DEG C of hot water indirectly heat kudzuvine root wine, when wine liquid temperature reaches 70 ~ 72 DEG C, keep
20min, is then rapidly cooled to 4 ~ 5 DEG C, bottling produces kudzuvine root wine finished product.
The principle of the present invention：The root of kudzu vine is crossed 40 mesh sieves after smashing and screened, and obtained kudzu-vine root powder is finer and smoother, it is ensured that follow-up
When gelatinization and saccharification, sugar is more prone to decompose.Being rich in kudzu-vine root powder has starch, it is therefore desirable to first by water, make its water swelling.
Then reheat, starch is warm altogether with water, amylum body starts destruction, crystal structure disappears, and enlarged volume, viscosity steeply rises, and is in
Sticky pasty state, becomes noncrystalline starch.In this programme it is gelatinized by microwave, microwave is inside material
Heated, therefore the speed heated is faster, it is time-consuming lower, only need 5min to complete gelatinization, and prior art is all to use
The mode of boiling is gelatinized, it is necessary to 30 ~ 60min, thus the present invention microwave gelatinization significantly reduce it is time-consuming, it is more efficient.
After gelatinization, add alpha-amylase and liquefied, now the granule materials structure of starch can be destroyed, and produce hydrolysis, formed
The relatively low liquid of viscosity, i.e. liquefier.Liquefier is needed to be saccharified after destroy the enzyme treatment, and this is avoided that between different enzymes
Cross pollution, produces side reaction.Carbohydrase is added in liquefier, saccharification reaction is carried out, in the process, Starch Hydrolysis is produced
Maltose and glucose, along with generation sweet taste.In fermentation, it is necessary to first add glucose solution activation saccharomyces cerevisiae, this is
Because saccharomyces cerevisiae is initially required aerobic respiration amount reproduction, at this moment it is accomplished by glucose and does the energy.After amount reproduction, Cai Nengwu
Oxygen breathing produces alcohol.Saccharomyces cerevisiae after activation is added in saccharified liquid, it is possible to fermented.The root of kudzu vine obtained after fermentation
Wine crude product needs to carry out centrifugation purification with centrifuge, obtains kudzuvine root wine.Hereafter it can be bottled by sterilization treatment.In sterilizing
During, temperature is first heated 70 ~ 72 DEG C, at this temperature, the pathogenic bacteria in kudzuvine root wine are largely killed, and rapidly cool down afterwards
To 4 ~ 5 DEG C, temperature inversion so rapidly can also promote the death of bacterium, and low temperature can ensure wine liquid to greatest extent
Mouthfeel and mellowness.
Beneficial effects of the present invention：The microwave that employs of principal innovative of the present invention heats to be gelatinized, and contrasts existing
Boiling mode for, take it is shorter, and be gelatinized it is more uniform.This kudzuvine root wine has this natural savory and root of kudzu vine of the root of kudzu vine
Healthcare function, also with mellowness, delicate fragrance is simple and elegant, the refrigerant soft, aftertaste of entrance is sweet, wine liquid clear and transparent shows faint yellow, color
It is damp uniform.
Further, the destroy the enzyme treatment is that temperature is increased into 100 ~ 105 DEG C, keeps 10min, you can enzyme is lost work
Property.At this temperature, it is ensured that enzyme loses activity, it is unlikely to the sugar structure destroyed in starch again.
Further, the kudzuvine root wine finished product obtained after sterilizing, is stored in the environment of 4 ~ 5 DEG C, stores at this temperature, can be with
Ensure that any change does not occur for the taste of wine, edible mouthfeel is more preferably.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Embodiment 1
A kind of preparation method of kudzuvine root wine, comprises the following steps：
Step 1: raw material prepares：Prepare the root of kudzu vine just excavated, clean, dry, crush, cross 40 mesh sieves, kudzu-vine root powder is made；
Step 2: the expansion that adds water：Kudzu-vine root powder 50g, plus distilled water 250g are weighed, is stirred, kudzu-vine root powder liquid is made；
Step 3: Heat Gelatinization：The kudzu-vine root powder liquid stirred is placed in micro-wave oven, 5min is heated under 600W power,
Taking-up is cooled to normal temperature, and dextrin is made；
Step 4: liquefaction：140u/g alpha-amylase is added in root of kudzu vine dextrin, newborn acid for adjusting pH is added to 6.0,60
Acted at DEG C after 28h, destroy the enzyme treatment, obtain liquefier；
Step 5: saccharification：140u/g carbohydrase is added in liquefier, newborn acid for adjusting pH is added to 4.0, it is sugared at 60 DEG C
Change after 28h, destroy the enzyme treatment, obtain saccharified liquid；
Step 6: fermentation：Prepare 9g saccharomyces cerevisiaes, 6g glucose solutions activation 1h is then added in saccharomyces cerevisiae, is made and lives
Change yeast, saccharified liquid is cooled to 30 DEG C, add activated yeast, the ferment at constant temperature 5d at 32 DEG C, then destroy the enzyme treatment, obtain the root of kudzu vine
Wine crude product；
Step 7: purification：Kudzuvine root wine crude product is put into centrifuge, under 3000r/min, 5min is centrifuged, takes supernatant, will be upper
Clear liquid suction filtration, obtains kudzuvine root wine；
Step 8: sterilizing：With 70 DEG C of hot water indirectly heat kudzuvine root wine, when wine liquid temperature reaches 70 DEG C, 20min is kept, so
4 DEG C are rapidly cooled to afterwards, and bottling produces kudzuvine root wine finished product.
Embodiment 2
A kind of preparation method of kudzuvine root wine, comprises the following steps：
Step 1: raw material prepares：Prepare the root of kudzu vine just excavated, clean, dry, crush, cross 40 mesh sieves, kudzu-vine root powder is made；
Step 2: the expansion that adds water：Kudzu-vine root powder 50g, plus distilled water 250g are weighed, is stirred, kudzu-vine root powder liquid is made；
Step 3: Heat Gelatinization：The kudzu-vine root powder liquid stirred is placed in micro-wave oven, 5min is heated under 600W power,
Taking-up is cooled to normal temperature, and dextrin is made；
Step 4: liquefaction：150u/g alpha-amylase is added in root of kudzu vine dextrin, newborn acid for adjusting pH is added to 6.3,60
Acted at DEG C after 28h, destroy the enzyme treatment, obtain liquefier；
Step 5: saccharification：150u/g carbohydrase is added in liquefier, newborn acid for adjusting pH is added to 4.3, it is sugared at 60 DEG C
Change after 28h, destroy the enzyme treatment, obtain saccharified liquid；
Step 6: fermentation：Prepare 9g saccharomyces cerevisiaes, 6g glucose solutions activation 1h is then added in saccharomyces cerevisiae, is made and lives
Change yeast, saccharified liquid is cooled to 31 DEG C, add activated yeast, the ferment at constant temperature 5d at 32 DEG C, then destroy the enzyme treatment, obtain the root of kudzu vine
Wine crude product；
Step 7: purification：Kudzuvine root wine crude product is put into centrifuge, under 3000r/min, 5min is centrifuged, takes supernatant, will be upper
Clear liquid suction filtration, obtains kudzuvine root wine；
Step 8: sterilizing：With 71 DEG C of hot water indirectly heat kudzuvine root wine, when wine liquid temperature reaches 71 DEG C, 20min is kept, so
4.5 DEG C are rapidly cooled to afterwards, and bottling produces kudzuvine root wine finished product.
Embodiment 3
A kind of preparation method of kudzuvine root wine, comprises the following steps：
Step 1: raw material prepares：Prepare the root of kudzu vine just excavated, clean, dry, crush, cross 40 mesh sieves, kudzu-vine root powder is made；
Step 2: the expansion that adds water：Kudzu-vine root powder 50g, plus distilled water 250g are weighed, is stirred, kudzu-vine root powder liquid is made；
Step 3: Heat Gelatinization：The kudzu-vine root powder liquid stirred is placed in micro-wave oven, 5min is heated under 600W power,
Taking-up is cooled to normal temperature, and dextrin is made；
Step 4: liquefaction：160u/g alpha-amylase is added in root of kudzu vine dextrin, newborn acid for adjusting pH is added to 6.5,60
Acted at DEG C after 28h, destroy the enzyme treatment, obtain liquefier；
Step 5: saccharification：160u/g carbohydrase is added in liquefier, newborn acid for adjusting pH is added to 4.5, it is sugared at 60 DEG C
Change after 28h, destroy the enzyme treatment, obtain saccharified liquid；
Step 6: fermentation：Prepare 9g saccharomyces cerevisiaes, 6g glucose solutions activation 1h is then added in saccharomyces cerevisiae, is made and lives
Change yeast, saccharified liquid is cooled to 33 DEG C, add activated yeast, the ferment at constant temperature 5d at 32 DEG C, then destroy the enzyme treatment, obtain the root of kudzu vine
Wine crude product；
Step 7: purification：Kudzuvine root wine crude product is put into centrifuge, under 3000r/min, 5min is centrifuged, takes supernatant, will be upper
Clear liquid suction filtration, obtains kudzuvine root wine；
Step 8: sterilizing：With 772 DEG C of hot water indirectly heat kudzuvine root wine, when wine liquid temperature reaches 72 DEG C, 20min is kept, so
5 DEG C are rapidly cooled to afterwards, and bottling produces kudzuvine root wine finished product.
Claims (3)
1. a kind of preparation method of kudzuvine root wine, it is characterised in that comprise the following steps：
Step 1: raw material prepares：Prepare the root of kudzu vine just excavated, clean, dry, crush, cross 40 mesh sieves, kudzu-vine root powder is made；
Step 2: the expansion that adds water：Kudzu-vine root powder 50g, plus distilled water 250g are weighed, is stirred, kudzu-vine root powder liquid is made；
Step 3: Heat Gelatinization：The kudzu-vine root powder liquid stirred is placed in micro-wave oven, 5min is heated under 600W power,
Taking-up is cooled to normal temperature, and dextrin is made；
Step 4: liquefaction：140~160u/g alpha-amylase is added in root of kudzu vine dextrin, newborn acid for adjusting pH is added to 6.0
~ 6.5, acted at 60 DEG C after 28h, destroy the enzyme treatment, obtain liquefier；
Step 5: saccharification：140~160u/g carbohydrase is added in liquefier, newborn acid for adjusting pH is added to 4.0 ~ 4.5,
Be saccharified 28h at 60 DEG C, after destroy the enzyme treatment, obtains saccharified liquid；
Step 6: fermentation：Prepare 9g saccharomyces cerevisiaes, 6g glucose solutions activation 1h is then added in saccharomyces cerevisiae, is made and lives
Change yeast, saccharified liquid is cooled to 30 ~ 33 DEG C, add activated yeast, the ferment at constant temperature 5d at 32 DEG C, then destroy the enzyme treatment, obtain
Kudzuvine root wine crude product；
Step 7: purification：Kudzuvine root wine crude product is put into centrifuge, under 3000r/min, 5min is centrifuged, takes supernatant, will be upper
Clear liquid suction filtration, obtains kudzuvine root wine；
Step 8: sterilizing：With 70 ~ 72 DEG C of hot water indirectly heat kudzuvine root wine, when wine liquid temperature reaches 70 ~ 72 DEG C, keep
20min, is then rapidly cooled to 4 ~ 5 DEG C, bottling produces kudzuvine root wine finished product.
2. a kind of preparation method of kudzuvine root wine according to claim 1, it is characterised in that：The destroy the enzyme treatment is by temperature
100 ~ 105 DEG C are increased to, 10min is kept, you can enzyme is lost activity.
3. a kind of preparation method of kudzuvine root wine according to claim 2, it is characterised in that：The kudzuvine root wine obtained after sterilizing into
Product, are stored in the environment of 4 ~ 5 DEG C.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107881061A (en) * | 2017-12-11 | 2018-04-06 | 齐鲁工业大学 | A kind of root of kudzu vine red date brandy preparation method |
| CN108315154A (en) * | 2018-04-27 | 2018-07-24 | 包中才 | A kind of pueraria lobata wine brewing method |
| CN108410629A (en) * | 2018-05-10 | 2018-08-17 | 安徽金龙山葛业有限公司 | A kind of pueraria lobata former wine and its brewing method |
| CN109055102A (en) * | 2018-09-12 | 2018-12-21 | 宜宾学院 | A kind of kudzuvine root wine and preparation method thereof rich in kudzu root flavone |
| CN112159742A (en) * | 2020-10-27 | 2021-01-01 | 山东省葡萄研究院 | Process for preparing cistanche deserticola wine |
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| CN101191135A (en) * | 2006-11-22 | 2008-06-04 | 中国科学院过程工程研究所 | Method for producing fuel ethanol by kudzu root synchronization saccharification fermentation |
| CN105713786A (en) * | 2016-04-14 | 2016-06-29 | 云南师范大学 | Preparation method of healthy kudzuvine root liquor |
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2017
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|---|---|---|---|---|
| CN101191135A (en) * | 2006-11-22 | 2008-06-04 | 中国科学院过程工程研究所 | Method for producing fuel ethanol by kudzu root synchronization saccharification fermentation |
| CN105713786A (en) * | 2016-04-14 | 2016-06-29 | 云南师范大学 | Preparation method of healthy kudzuvine root liquor |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107881061A (en) * | 2017-12-11 | 2018-04-06 | 齐鲁工业大学 | A kind of root of kudzu vine red date brandy preparation method |
| CN108315154A (en) * | 2018-04-27 | 2018-07-24 | 包中才 | A kind of pueraria lobata wine brewing method |
| CN108410629A (en) * | 2018-05-10 | 2018-08-17 | 安徽金龙山葛业有限公司 | A kind of pueraria lobata former wine and its brewing method |
| CN109055102A (en) * | 2018-09-12 | 2018-12-21 | 宜宾学院 | A kind of kudzuvine root wine and preparation method thereof rich in kudzu root flavone |
| CN112159742A (en) * | 2020-10-27 | 2021-01-01 | 山东省葡萄研究院 | Process for preparing cistanche deserticola wine |
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Application publication date: 20170721 |