CN106967567B - Millet and mung bean yellow wine and brewing process thereof - Google Patents
Millet and mung bean yellow wine and brewing process thereof Download PDFInfo
- Publication number
- CN106967567B CN106967567B CN201710418824.4A CN201710418824A CN106967567B CN 106967567 B CN106967567 B CN 106967567B CN 201710418824 A CN201710418824 A CN 201710418824A CN 106967567 B CN106967567 B CN 106967567B
- Authority
- CN
- China
- Prior art keywords
- millet
- yellow wine
- mixture
- brewing process
- mixing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention provides millet mung bean yellow wine and a brewing process thereof, and relates to a yellow wine brewing process. The brewing process comprises the following steps: mixing steamed mung beans and millet, and mixing with yellow wine yeast and glucoamylase to obtain a first mixture, wherein the dry weight ratio of mung beans to millet is 1: 10 to 14. And performing bacteria culture treatment on the first mixture to obtain a second mixture. And mixing the second mixture with water for fermentation treatment. The brewing process takes millet and mung beans as raw materials, and the yellow wine is prepared under the combined action of yellow wine yeast and glucoamylase, and the brewing process is simple and has strong controllability. The yellow wine is prepared by the brewing process, has the characteristics of bright yellow wine color, plump wine body, thick and heavy mouthfeel and moderate sweet and sour taste, and has strong rice aroma and unique wine aroma.
Description
Technical Field
The invention relates to the field of yellow wine brewing, and particularly relates to millet mung bean yellow wine and a brewing process thereof.
Background
Yellow wine, also known as rice wine, is a special product in China and has a long brewing history. The yellow wine is a brewed wine prepared by taking grain crops such as rice, husked millet, corn, millet and wheat as fermentation raw materials, and performing cooking, starter addition, saccharification, fermentation, squeezing, filtration, wine boiling, storage and blending.
The mung bean, also called green bean, is a seed of mung bean which is a leguminous herbaceous plant due to green color, has thousands of years of planting history in China, is one of main food crops in China, and is at present the top in the world in both planting area and yield of mung bean in China. Mung beans belong to coarse cereals which are high in protein, low in fat and medium in starch and can be used as medicines and foods. Mung bean has the functions of diminishing inflammation, removing toxicity, clearing away summer-heat and assisting in treating diseases such as nephritis, hypertension, hyperlipidemia, diabetes, arteriosclerosis, hypopsia and the like. At present, mung beans are applied to cakes in the market more, but the added value of the product is lower, so the deep processing technology of mung beans is to be further improved.
Millet (millet) has the advantages of short growth period, wide applicability and low price, is rich in various nutrient substances required by human bodies, wherein the contents of carbohydrates, mineral substances, vitamins, proteins, amino acids, fatty acids and the like are higher than those of rice and corn, and is an excellent nutritional food.
Disclosure of Invention
The invention aims to provide a millet mung bean yellow wine brewing process, which takes millet and mung beans as raw materials and prepares the yellow wine under the combined action of yellow wine yeast and glucoamylase, and the brewing process is simple and has strong controllability.
The millet mung bean yellow wine is prepared by the brewing process, has the characteristics of bright yellow wine color, plump wine body, thick and heavy mouthfeel and moderate sour and sweet taste, and has strong rice aroma and unique wine aroma.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
a brewing process of millet mung bean yellow wine comprises the following steps:
mixing steamed mung beans and millet, and mixing with yellow wine yeast and glucoamylase to obtain a first mixture, wherein the dry weight ratio of mung beans to millet is 1: 10 to 14;
carrying out bacterium culture treatment on the first mixture to obtain a second mixture; and
and mixing the second mixture with water, and performing fermentation treatment.
A millet mung bean yellow wine is prepared by the brewing process.
Compared with the prior art, the invention has the beneficial effects that:
the brewing process provided by the disclosure takes millet as a main raw material and is supplemented with mung beans, and yellow wine is fermented and brewed under the combined action of yellow wine yeast and glucoamylase. By controlling the proportion of the millet and the mung bean, the yellow wine with better taste and flavor is obtained. The yellow wine prepared by the brewing process is clear and bright, has bright yellow wine color, plump wine body, thick and heavy mouthfeel, moderate sweet and sour taste, and has rich rice aroma and unique wine aroma.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The embodiment provides a brewing process of millet mung bean yellow wine, which comprises the following steps:
step S1: mixing the steamed mung beans and millet, and mixing with the yellow wine yeast and the glucoamylase to obtain a first mixture.
Wherein the dry weight ratio of the mung bean to the millet is 1: 10-14, or 1: 10, or 1: 12, or 1: 14. the proportion of the mung beans and the millet has great influence on the taste and flavor of the yellow wine, and the inventor researches and discovers that when the mung beans and the millet are mixed and brewed according to the proportion, the taste and the flavor of the obtained yellow wine are excellent.
Wherein the yellow wine yeast is a general name of Daqu and wheat yeast, is prepared by taking grains as a base material and performing microbial fermentation, and is a yeast strain for brewing yellow wine. Optionally, the addition amount of the yellow wine yeast is 0.8-1.4%, or 1-1.2%, or 1.0%, 1.2%, 1.4% of the total dry weight of the mung bean and the millet. The comprehensive influence of the addition amount of the yellow wine yeast on flavone, polyphenol, alcohol content and sensory evaluation in the millet mung bean yellow wine is obvious, and the inventor researches show that the brewed yellow wine has more flavone and polyphenol content and better alcohol content within the proportion range.
Wherein, the glucoamylase, also called as saccharifying enzyme, is prepared by deep fermentation and extraction of aspergillus excellent strain, which can catalyze and hydrolyze starch. The addition amount of glucoamylase is 1.85-2.8%, or 2.1-2.45%, or 2.1%, 2.25%, or 2.45% of the total dry weight of semen Phaseoli Radiati and semen Setariae.
Further, before the mung beans or the millet are steamed, the mung beans or the millet further comprise: soaking mung beans or millet in clear water at 15-20 ℃ for 20-24 h. More specifically, the screened and cleaned mung beans or millets are soaked in clear water at 15-20 ℃ for 20-24 hours, then the water is drained, the mung beans or the millets are placed in a pot and cooked until the mung beans or the millets are just well cooked and are scattered in a granular shape, and the mung beans or the millets are taken out of the pot and cooled for later use.
Optionally, a small amount of sodium bicarbonate can be added to the water during soaking of the mung beans to increase the permeability of the mung beans and promote the cooking and saccharification of the mung beans. Wherein the addition amount of the sodium bicarbonate is 0.02-0.06% of the dry weight of the mung beans, and the preferred addition amount is 0.05%.
Step S2: and performing bacteria culture treatment on the first mixture to obtain a second mixture.
The microorganisms in the yellow wine yeast are rapidly propagated through the culture treatment. Optionally, the cultivation process comprises: culturing the first mixture at 25-30 ℃ for 36-50 h, or culturing the first mixture at 26-29 ℃ for 42-48 h, or culturing the first mixture at 28 ℃ for 48 h. The growth of the cells is optimized by performing the culture treatment under the above conditions.
Step S3: and mixing the second mixture with water, and performing fermentation treatment.
Mixing the second mixture with water, wherein the ratio of the total dry weight of mung beans and millet to the added water is 1: 1.75-2.5, or 1:2, or 1: 2.5. the inventor researches and discovers that the size of the material-water ratio, namely the amount of water added in the rice-mung bean yellow wine has a significant influence on flavone, polyphenol and alcohol content in the rice-mung bean yellow wine, and when the material-water ratio is within the range, the flavone, polyphenol and alcohol content in the brewed yellow wine are all better.
Optionally, the process parameters of the fermentation treatment include: the fermentation temperature is 15-25 ℃, and the fermentation time is 5-20 days. Or fermenting for 5-10 days at 20-25 ℃; or fermenting for 15-20 days at 15-20 ℃.
More specifically, the second mixture and water are mixed according to a material-water ratio of 1:2.5, mixing, and fermenting for 7 days at the temperature of 20-25 ℃ until the vinasse sinks and a small amount of wine body bubbles. After fermentation, filtering, ageing and blending, boiling wine at 70 ℃ for sterilization for 5min, cooling and filtering to obtain the finished product of yellow wine.
Further, the brewing process also comprises a pre-fermentation treatment step before the fermentation treatment: and mixing the second mixture with water, and pre-fermenting for 1-3 days at 10-30 ℃ to obtain a third mixture.
Mixing the second mixture with water, here also according to a ratio of 1: 1.75-2.5, and the ratio of material to water is 1:2, or 1: 2.5. the activity of microorganisms is improved by pre-fermenting for 1-3 days at 10-30 ℃, and the flavor and taste of the yellow wine are further improved.
Further, the brewing process also comprises the following steps: mixing a part of the second mixture with water, and pre-fermenting for 1-3 days at 10-30 ℃ to obtain a third mixture; and mixing the third mixture with the protease and the rest of the second mixture, and fermenting.
Here, the newly added second mixture is also a material obtained by adding yellow wine yeast and glucoamylase into mung beans and millet and then carrying out bacteria cultivation. In the feeding step, the amount of the second mix to be fed may be determined according to the actual production, for example, according to the volume of the vessel. Through the step of supplementing materials, the batch production of the yellow wine can be greatly improved, and the stability of the quality of the yellow wine in the same batch can be accurately controlled.
In the step of supplementing the materials, the protease is supplemented, which is beneficial to further improving the flavor of the yellow wine. Wherein the addition amount of the protease is 0.42-0.5 per mill of the total dry weight of the mung beans and the millet, or 0.45 per mill. Here, the total dry weight of mung bean and millet refers to the sum of the raw material amount and the supplementary amount, i.e., mung bean and millet (raw material amount) used when preparing the third mixture, and mung bean and millet (supplementary amount) used when preparing the newly added second mixture. The inventor researches and discovers that the protease dosage has obvious influence on flavone, polyphenol and alcohol content in the millet mung bean yellow wine, and the yellow wine has better taste and flavor when the protease dosage is the above dosage.
In conclusion, the brewing process takes millet and mung beans as raw materials, and the yellow wine is prepared under the combined action of yellow wine yeast and glucoamylase, and the brewing process is simple and has strong controllability.
The embodiment also provides the millet mung bean yellow wine which is prepared by the brewing process. The yellow wine has the advantages of clarity, brightness, bright yellow color, plump wine body, thick and heavy taste, moderate sour and sweet taste, and strong rice aroma and unique wine aroma.
The features and properties of the present invention are further described in detail below with reference to examples:
example 1
The embodiment provides a brewing process of millet mung bean yellow wine, which comprises the following steps:
a. mixing the steamed mung beans and millet according to a dry weight ratio of 1: 10 mixing, and mixing with yellow wine yeast and glucoamylase to obtain a first mixture; wherein the addition amount of the yellow wine yeast is 0.8 percent of the total dry weight of the mung beans and the millet; the addition amount of glucoamylase is 2.8 ‰ of the total dry weight of semen Phaseoli Radiati and semen Setariae.
b. And (3) culturing the first mixture at 25 ℃ for 50h to obtain a second mixture.
c. Mixing the second mixture with water according to the ratio of material to water of 1:2.5, mixing, and fermenting for 20 days at 15-20 ℃ until the vinasse sinks and a small amount of wine bubbles.
d. After fermentation, filtering, ageing and blending, boiling wine at 60 ℃ for sterilization for 10min, cooling and filtering to obtain the finished product of yellow wine.
Example 2
The embodiment provides a brewing process of millet mung bean yellow wine, which comprises the following steps:
a. mixing the steamed mung beans and millet according to a dry weight ratio of 1: 14 mixing, mixing with yellow wine yeast and glucoamylase to obtain a first mixture; wherein the addition amount of the yellow wine yeast is 0.12 percent of the total dry weight of the mung beans and the millet; the addition amount of glucoamylase is 1.85 ‰ of the total dry weight of semen Phaseoli Radiati and semen Setariae.
b. And (3) culturing the first mixture at 30 ℃ for 36h to obtain a second mixture.
c. Mixing the second mixture with water according to the ratio of material to water of 1: 1.75, and fermenting for 5 days at the temperature of 20-25 ℃ until the vinasse sinks and a small amount of wine body bubbles.
d. After fermentation, filtering, ageing and blending, boiling wine at 70 ℃ for sterilization for 5min, cooling and filtering to obtain the finished product of yellow wine.
Example 3
The embodiment provides a brewing process of millet mung bean yellow wine, which comprises the following steps:
a. mixing the steamed mung beans and millet according to a dry weight ratio of 1: 12 mixing, mixing with yellow wine yeast and glucoamylase to obtain a first mixture; wherein the addition amount of the yellow wine yeast is 1.4 percent of the total dry weight of the mung beans and the millet; the addition amount of glucoamylase is 2.1 ‰ of the total dry weight of semen Phaseoli Radiati and semen Setariae.
b. And (3) culturing the first mixture at 28 ℃ for 48h to obtain a second mixture.
c. Mixing the second mixture with water according to the ratio of material to water of 1:2, mixing, and fermenting for 15 days at 15-20 ℃ until the vinasse sinks and a small amount of wine bubbles.
d. After fermentation, filtering, aging and blending, boiling wine at 80 ℃ for sterilization for 4min, cooling and filtering to obtain the finished product of yellow wine.
Example 4
The embodiment provides a brewing process of millet mung bean yellow wine, which comprises the following steps:
a. soaking the washed millet in clear water at 15 ℃ for 24h, draining, steaming and taking out of the pot for later use; soaking cleaned mung beans in clean water at 20 ℃ for 20h, draining, and steaming, wherein the clean water contains sodium bicarbonate, and the amount of the sodium bicarbonate is three thousandth of the mass of the mung beans.
b. Mixing the steamed mung beans and millet according to a dry weight ratio of 1: 10 mixing, and mixing with yellow wine yeast and glucoamylase to obtain a first mixture; wherein the addition amount of the yellow wine yeast is 0.95 percent of the total dry weight of the mung beans and the millet; the addition amount of glucoamylase is 2.1 ‰ of the total dry weight of semen Phaseoli Radiati and semen Setariae.
c. And (3) culturing the first mixture at 28 ℃ for 48h to obtain a second mixture.
d. Mixing the second mixture with water according to the ratio of material to water of 1:2.5, pre-fermenting for 2 days at the temperature of 20 ℃ to obtain a third mixture, mixing the third mixture with protease and a new second mixture, and mixing the mixture according to the material-water ratio of 1:2.5 after water is supplemented, fermenting for 15 days at 15-20 ℃ until the vinasse sinks and a small amount of wine body bubbles. Wherein the addition amount of protease is 0.5 ‰ of total dry weight of semen Phaseoli Radiati and semen Setariae.
e. After fermentation, filtering, ageing and blending, boiling wine at 70 ℃ for sterilization for 5min, cooling and filtering to obtain the finished product of yellow wine.
Example 5
The embodiment provides a brewing process of millet mung bean yellow wine, which comprises the following steps:
a. soaking the washed millet in clear water at 18 ℃ for 20h, draining, steaming and taking out of the pot for later use; soaking cleaned mung beans in clear water at 18 ℃ for 20h, draining, and steaming, wherein the clear water contains sodium bicarbonate, and the amount of the sodium bicarbonate is five per thousand of the mass of the mung beans.
b. Mixing the steamed mung beans and millet according to a dry weight ratio of 1: 10 mixing, and mixing with yellow wine yeast and glucoamylase to obtain a first mixture; wherein the addition amount of the yellow wine yeast is 0.95 percent of the total dry weight of the mung beans and the millet; the addition amount of glucoamylase is 2.1 ‰ of the total dry weight of semen Phaseoli Radiati and semen Setariae.
c. And (3) culturing the first mixture at 28 ℃ for 48h to obtain a second mixture.
d. Mixing the second mixture with water according to the ratio of material to water of 1:2.5, pre-fermenting for 1 day at the temperature of 30 ℃ to obtain a third mixture, mixing the third mixture with protease and a new second mixture, and mixing the mixture according to the material-water ratio of 1:2.5 after water is supplemented, fermenting for 15 days at 15-20 ℃ until the vinasse sinks and a small amount of wine body bubbles. Wherein the addition amount of protease is 0.45 ‰ of total dry weight of semen Phaseoli Radiati and semen Setariae.
e. After fermentation, filtering, ageing and blending, boiling wine at 70 ℃ for sterilization for 5min, cooling and filtering to obtain the finished product of yellow wine.
Examples of the experiments
The brewing process and the quality of the millet mung bean yellow wine provided by the invention are evaluated by combining the test data.
The first test method comprises the following steps:
1. single factor test:
the influence of the addition amount of mung beans, the addition amount of yellow wine yeast, the addition amount of glucoamylase, the material-water ratio and the cultivation time on the quality of the millet mung bean yellow wine is respectively researched by taking the initial addition amount of mung beans as 1/10 of the total material amount, the addition amount of yellow wine yeast as 8 per mill of the total material amount, the protease as 0.35 per mill of the total material amount, the addition amount of glucoamylase as 2.1 per mill of the total material amount, the material-water ratio as 1:2 and the cultivation time as the reference, and taking the flavone content, the polyphenol content, the sensory evaluation and the alcohol content as evaluation standards.
2. And (3) calculating a comprehensive score:
the flavone content, polyphenol content, alcohol content and sensory evaluation weight were set to 0.25, respectively. The score y1 of flavone is (measured value/maximum flavone value) × 0.25 × 100, the score y2 of polyphenol is (measured value/maximum polyphenol value) × 0.25 × 100, the score y3 of alcohol content is (measured value/maximum alcohol content) × 0.25 × 100, the score y4 of sensory evaluation is (total score/21) × 0.25 × 100, and the total score is y1+ y2+ y3+ y 4.
Wherein, the flavone determination is carried out by adopting an aluminum nitrate complex spectrophotometry: under the conditions of neutrality or alkalescence and the presence of sodium nitrite, the flavonoid compound and aluminum salt generate chelate, the chelate is reddish orange after being added with sodium hydroxide solution, has an absorption peak at the wavelength of 510nm and accords with the beer law of quantitative analysis, and the chelate is generally compared with rutin standard series for quantification.
Determining polyphenol by adopting a forskolin-phenol colorimetric method: the folin phenol reagent is combined with polyphenol substance, and is blue in alkaline environment, and has absorption peak at 765nm wavelength, and is generally compared with gallic acid standard series for quantification.
Alcohol content is measured by an alcohol meter method: the nonvolatile substances in the sample are removed by distillation, and the volume percentage of the alcohol is measured by an alcohol meter. The volume percent (%, V/V) of ethanol at 20 deg.C, i.e., alcohol content, is determined by a look-up table with temperature correction.
Sensory evaluation score: and inviting 20 yellow wine appraisers to evaluate the color, the fragrance, the taste and the comprehensive evaluation of the millet-mung bean yellow wine. The evaluation method is carried out by 7 points, preferably 7 points, more preferably 6 points, still more preferably 5 points, generally 4 points, particularly 3 points, particularly 2 points, and most preferably 1 point. The sensory evaluation method adopts a 7-point system, preferably 7 points, preferably 6 points, preferably 5 points, generally 4 points, not 3 points, not 2 points and at most 1 point, the millet mung bean yellow wine is scored for color, aroma and taste, and the total acceptability score (the total acceptability is the weighted average value of color, aroma and taste, wherein the color weight is 0.25, the aroma weight is 0.25 and the taste is 0.50) is obtained and is used for calculating the comprehensive score.
II, test results:
1. influence of mung bean addition on comprehensive scores of flavone, polyphenol, alcohol content and sensory evaluation
Under the conditions that the addition amount of yellow wine yeast is 0.8 percent, the dosage of protease is 0.35 per mill, the addition amount of glucoamylase is 2.1 per mill, the ratio of material to water is 1:2, and the cultivation time is 48h, the addition amount of mung beans is considered to be 1: 4-14, the obtained composite score is shown in table 1:
table 1.
As can be seen from table 1, when the mung bean: the dry weight ratio of the rice is 1: and when the content is 10-14 hours, the obtained yellow wine is high in flavone and polyphenol content and good in alcohol content.
2. Influence of addition amount of yellow wine yeast on comprehensive scores of flavone, polyphenol, alcohol content and sensory evaluation
The influence of the addition of the yellow wine yeast on the comprehensive score when the total material amount (mung bean + millet) is 0.4% -1.4% is examined under the conditions that the addition amount of the mung bean is 1/10, the use amount of the protease is 0.35 per thousand, the addition amount of the glucoamylase is 2.1 per thousand, the material-water ratio is 1:2 and the cultivation time is 48 hours, and the obtained comprehensive score is shown in table 2:
table 2.
As can be seen from table 2, statistical analysis of a single-factor test in DPS7.0.5 random blocks shows that p is 0.0011 < 0.01, so the difference is very significant, the obtained addition amount of the yellow wine koji has significant influence on the comprehensive influence of flavone, polyphenol and alcohol content in the millet-mung bean yellow wine, and when the addition amount of the yellow wine koji is in the range of 0.8-1.4%, the scores of the flavone, the polyphenol and the alcohol content are all higher.
3. Effect of glucoamylase addition on flavone, polyphenol, alcohol content and sensory evaluation composite score
Under the conditions that the addition amount of mung beans is 1/10, the addition amount of yellow wine yeast is 0.8%, the addition amount of protease is 0.35 per thousand, the material-water ratio is 1:2, and the cultivation time is 48 hours, the influence of the addition amount of glucoamylase on the comprehensive score when the total material amount is 1.4 per thousand-3.15 per thousand is examined, and the obtained comprehensive score is shown in table 3:
table 3.
As shown in Table 3, when the glucoamylase is added in an amount of 1.85 to 2.8 ‰, the obtained yellow wine has high contents of flavone and polyphenol, and good alcohol content.
4. Influence of bacteria culture time on comprehensive scores of flavone, polyphenol, alcohol content and sensory evaluation
The influence of the bacteria culture time on the comprehensive score when the bacteria culture time is 36-66 h is examined under the conditions that the addition amount of the mung bean is 1/10, the addition amount of the yellow wine yeast is 0.8%, the use amount of the protease is 0.35 per thousand, the addition amount of the glucoamylase is 2.1 per thousand and the material-water ratio is 1:2, and the obtained comprehensive score is shown in table 4:
table 4.
As can be seen from Table 4, when the bacterium preparation time is 36-48 h, the obtained yellow wine has high contents of flavone and polyphenol and good alcohol content.
5. Influence of feed water ratio on comprehensive scores of flavone, polyphenol, alcohol content and sensory evaluation
The influence of the feed-water ratio of 1: 1.5-1: 2.75 on the comprehensive score is examined under the conditions that the addition amount of mung beans is 1/10, the addition amount of yellow wine yeast is 0.8%, the use amount of protease is 0.35 per thousand, the addition amount of glucoamylase is 2.1 per thousand and the cultivation time is 48 hours, and the obtained comprehensive score is shown in table 5:
table 5.
As can be seen from table 5, statistical analysis of a single-factor test in DPS7.0.5 random blocks shows that p is 0.0168 < 0.05, so that the difference is significant, the comprehensive influence of the feed-water ratio on flavone, polyphenol, alcohol content and sensory evaluation in the millet mung bean yellow wine is significant, and the feed-water ratio is 1: and when the alcohol content is 1.75-2.5, the obtained yellow wine has high contents of flavone and polyphenol and good alcohol content.
6. Influence of protease dosage on comprehensive scores of flavone, polyphenol, alcohol content and sensory evaluation
When the total feed amount of protease is 0.25-0.5%, the influence of the protease on the comprehensive score is examined under the conditions that the mung bean addition amount is 1/10, the yellow wine yeast addition amount is 0.8%, the glucoamylase addition amount is 2.1%, the feed-water ratio is 1:2, and the cultivation time is 48h, the obtained comprehensive score is shown in table 6:
table 6.
As can be seen from table 6, statistical analysis of a single-factor test in DPS7.0.5 random block shows that p is 0.0049 < 0.01, so the difference is very significant, the comprehensive influence of the protease dosage on flavone, polyphenol, alcohol content and sensory evaluation in the millet mung bean yellow wine is significant, and when the protease dosage is 0.45-0.5%, the content of flavone and polyphenol in the yellow wine is higher, and the alcohol content is good.
7. Comparing the quality of the yellow wine obtained by different process parameters:
the process parameters of the yellow wine 1 are as follows: 1/10 wt% of mung bean, 9.5 wt% of yellow wine yeast, 0.43 wt% of protease, 2.1 wt% of glucoamylase, 1:2.5 of feed-water ratio, and culturing time of 48 h.
The process parameters of the yellow wine 2 are as follows: 1/10 wt% of mung bean, 8 wt% of yellow wine yeast, 0.35 wt% of protease, 2.1 wt% of glucoamylase, 1:2 of feed-water ratio, and culturing time of 48 h.
The quality of yellow wine 1 and yellow wine 2 prepared by the above two processes was compared, and the results are shown in table 7:
table 7.
As can be seen from Table 7, the alcohol content, total sugar, reducing sugar, polyphenol, total acid, flavone, pH and oxidation resistance of the yellow wine 1 are all higher than those of the yellow wine 2, thus the process for brewing the yellow wine 1 is better than that of the yellow wine 2.
While particular embodiments of the present invention have been illustrated and described, it would be obvious that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention.
Claims (6)
1. The brewing process of the millet mung bean yellow wine is characterized by comprising the following steps of:
mixing steamed mung beans and millet, and mixing the mixture with yellow wine yeast and glucoamylase to obtain a first mixture, wherein the dry weight ratio of the mung beans to the millet is l: 10 to 14;
carrying out bacterium culture treatment on the first mixture to obtain a second mixture; and
mixing the second mixture with water, and performing fermentation treatment; the addition amount of the glucoamylase is 1.85-2.8 per mill of the total dry weight of the mung beans and the millet; the bacteria cultivation treatment comprises the following steps: culturing the first mixture at 25-30 ℃ for 36-50 h;
the addition amount of the yellow wine yeast is 0.8-1.4% of the total dry weight of the mung beans and the millet;
the technological parameters of the fermentation treatment comprise: the fermentation temperature is 15-25 ℃, and the fermentation time is 5-20 days.
2. The brewing process of the millet mung bean yellow wine as claimed in claim 1, wherein the mung bean or the millet further comprises the following steps before steaming: soaking mung beans or millet in clear water at 15-20 ℃ for 20-24 h.
3. The brewing process of the millet mung bean yellow wine as claimed in claim 1, wherein the brewing process further comprises a pre-fermentation treatment step before the fermentation treatment: and mixing the second mixture with water, and pre-fermenting for 1-3 days at 10-30 ℃ to obtain a third mixture.
4. The brewing process of the millet mung bean yellow wine as claimed in claim 1, which is characterized by further comprising the following steps: mixing a part of the second mixture with water, and pre-fermenting for 1-3 days at 10-30 ℃ to obtain a third mixture; and mixing the third mixture with protease and the rest of the second mixture, and performing fermentation treatment.
5. The brewing process of the millet mung bean yellow wine as claimed in claim 4, wherein the addition amount of the protease is 0.42-0.5 per mill of the total dry weight of the mung bean and the millet.
6. A millet mung bean yellow wine, which is characterized by being prepared by the brewing process of any one of claims l to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710418824.4A CN106967567B (en) | 2017-06-06 | 2017-06-06 | Millet and mung bean yellow wine and brewing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710418824.4A CN106967567B (en) | 2017-06-06 | 2017-06-06 | Millet and mung bean yellow wine and brewing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106967567A CN106967567A (en) | 2017-07-21 |
| CN106967567B true CN106967567B (en) | 2021-01-12 |
Family
ID=59326276
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710418824.4A Active CN106967567B (en) | 2017-06-06 | 2017-06-06 | Millet and mung bean yellow wine and brewing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106967567B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108315159B (en) * | 2018-05-02 | 2021-06-22 | 齐齐哈尔大学 | Preparation method of millet yellow wine |
| CN116676153A (en) * | 2023-04-11 | 2023-09-01 | 泸州老窖股份有限公司 | Preparation method of mung bean rice wine for improving vitexin content |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116407C (en) * | 1999-07-30 | 2003-07-30 | 赵国林 | Method for making bean and rice wine |
| CN103289856B (en) * | 2013-04-28 | 2014-06-04 | 苏州市新同里红酒业有限公司 | Yellow rice wine production technology by mixing wine with dregs after fermentation in front fermenting cylinder and front fermenting pot |
| CN103215172A (en) * | 2013-05-09 | 2013-07-24 | 许昌学院 | Bosa and preparation method thereof |
| CN103695247B (en) * | 2013-12-27 | 2015-09-16 | 浙江农林大学天目学院 | A kind of preparation method of yellow rice wine |
| CN105316151A (en) * | 2014-07-14 | 2016-02-10 | 范锐利 | Manufacturing technology of yellow wine |
| CN104293597A (en) * | 2014-10-24 | 2015-01-21 | 西峡县汇洋饮品有限公司 | Yellow wine and producing method thereof |
-
2017
- 2017-06-06 CN CN201710418824.4A patent/CN106967567B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN106967567A (en) | 2017-07-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110564533B (en) | Preparation method of mangosteen beer | |
| WO2011158395A1 (en) | Process for production of fermented malt beverage | |
| CN101928657B (en) | Preparation method of wild pawpaw fruit wine | |
| CN101397536B (en) | Method for producing selenium-enriched vinegar | |
| CN103789140B (en) | A kind of brewing method of red date naked oats composite wine | |
| CN104621534B (en) | A kind of preparation method of soy sauce | |
| KR20090081703A (en) | Brew using onion and brewing method for the same | |
| CN101892141A (en) | Method for preparing sweet red jujube wine | |
| CN112760182B (en) | Brewing method of fermented glutinous rice rich in nutrition and good in taste | |
| CN102199503A (en) | Novel method for preparing Pu-erh wine | |
| CN107557224A (en) | A kind of honey raisin tree health lycium chinense and its brewing method | |
| CN103060169B (en) | Novel red jujube aromatic vinegar and preparation method thereof | |
| CN110205233A (en) | A kind of raw material solid state process brewage process of vinegar and the vinegar of brewing | |
| KR20140047416A (en) | Vinegar manufacturing method using purple sweet potato makgealli | |
| CN109593630B (en) | Fermented seedless wampee vinegar and preparation method and application thereof | |
| CN106967567B (en) | Millet and mung bean yellow wine and brewing process thereof | |
| CN105112226A (en) | Preparation method of highland barley virgin stock wine | |
| JP5019645B2 (en) | Vinegar and method for producing the same | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| KR20030015424A (en) | The physiofunctional fermented liquor with purple sweet potato and the producing method of therof | |
| CN107523469A (en) | It is a kind of to reduce the brewage process precipitated in finished product vinegar | |
| CN103689526A (en) | Soy | |
| CN111733047A (en) | Chenopodium quinoa willd wine and preparation method thereof | |
| CN101658289B (en) | Preparing method of cordyceps sinensis dark soy sauce | |
| CN111269771A (en) | Red date, medlar and rice fruit wine and brewing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |