CN107034103B - Method for preparing health wine by co-fermenting Tibet characteristic resources and highland barley - Google Patents
Method for preparing health wine by co-fermenting Tibet characteristic resources and highland barley Download PDFInfo
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Abstract
The invention discloses a method for making health wine by co-fermenting Tibetan characteristic resources and highland barley, belonging to the technical field of wine making. The invention adopts the methods of crushing, enzymolysis and the like to pretreat Tibetan characteristic resources such as maca, common turnip, highland barley and the like, controls the material-water ratio, is inoculated with mixed strains for fermentation, and is squeezed, filtered and blended after the fermentation is finished to obtain the health-care wine with rich nutrition. The invention provides a preparation method of health care wine which simplifies the process flow and fully utilizes the raw materials, and has the effects of enhancing physical strength and improving immunity and fertility.
Description
Technical Field
The invention relates to a method for making health wine by co-fermenting Tibet characteristic resources and highland barley, belonging to the technical field of wine brewing.
Background
Due to unique geographical environment, the Tibetan has extraordinarily rich plant resources, and a great number of the plant resources belong to homology of medicine and food, so that the Tibetan has extremely high nutritional value and health care value. The common turnip is a unique plant on Tibet, contains flavone, polysaccharide, glucosinolate, dietary fiber and the like as functional components, and has the effects of sweet taste, mild property, heat clearing, detoxifying, anti-hypoxia, anti-fatigue and blood fat reduction. Maca belongs to the genus Lepidium of the family Brassicaceae, and has a hypertrophic hypocotyl. The maca has high protein content of more than 10%, carbohydrate 59%, cellulose 8.5%, and abundant essential amino acids and minerals, and contains natural active ingredients including alkaloid, glucosinolate and its decomposition products, such as isothiocyanate, polyphenols, and sterols. Two kinds of plant active ingredients in the maca, namely macamide and macaene, are considered to be capable of effectively balancing the secretion of hormones in a human body and improving sexual capacity. Maca is used as a health-care food and has the effects of resisting fatigue and oxidation, improving fertility, delaying menopause, enhancing memory and the like.
Maca and yuenkan contain more active substances, but the chemical properties of different substances are different. In the extraction method of maca and lilac daphne root active substances, amino acid, protein, fatty acid and other inorganic ingredients are mostly dissolved by water extraction or alcohol extraction, and the utilization rate of the active substances is still to be improved.
CN201510768056.6 (semen Avenae Nudae and maca wine and its preparation method, CN05273947A) air-drying and slicing maca, adding semen Avenae Nudae stock solution wine, soaking at 25 deg.C for 60 days, filtering, and blending to obtain semen Avenae Nudae and maca wine; CN201610067017.8 (a maca extraction and maca wine production process, CN105524807A) prepares a maca extract by crushing, extracting, filtering, concentrating and spray drying raw materials, then mixes the maca extract with base wine according to a certain proportion, and finally obtains the maca wine by clarification, filtration and ageing. Although the process is simple, the mode of soaking and extracting the active substances in the maca by using the highland barley pulp wine needs a long time to achieve higher raw material utilization rate, and the nutrient components of the maca cannot be fully utilized; the process time can be reduced by preparing the raw material extract in advance, but the process is more complicated in the process of preparing the extract, more production machines are needed, and the production cost is increased, so that a time-saving and efficient production method of the highland barley health care wine is needed to be developed.
Disclosure of Invention
In order to solve the problems, the invention provides a process for preparing health care wine by co-fermenting Tibetan characteristic resources (maca and lilac daphne root) and highland barley. The method adopts the enzyme preparation to treat the raw materials, not only effectively shortens the process time, but also more importantly improves the utilization rate of active substances in the maca and the common turnip, further improves the utilization rate of the raw materials by combining the mixed bacteria fermentation process in the subsequent fermentation, simultaneously ensures that the whole process flow is easy to control, and improves the stability of the product.
The invention aims to provide a production method of highland barley health care wine, which comprises the steps of pretreating Tibetan characteristic resources such as maca, common turnip, highland barley and the like by adopting methods such as crushing, enzymolysis and the like, controlling the material-water ratio, inoculating mixed strains for fermentation, and squeezing, filtering and blending after the fermentation is finished to obtain the health care wine with rich nutrition.
In one embodiment, the Tibetan characteristic resources are highland barley, maca and lilac daphne root, the highland barley is required to be full and have no mildew grains, the maca is required to be fresh and have no mildew, and the maca and the lilac daphne root are firstly dried and dehydrated, wherein the water content is 12-14%.
In one embodiment, the yuankanin is cut into pieces, and the highland barley, the maca and the yuankanin are crushed into 40-100 meshes of powder by a crusher.
In one embodiment, the water-to-material ratio of the maca and lilac daphne root mixture is 1:4.0-6.0, the water-to-material ratio of the highland barley is 1:2.8-3.5, and the water-to-material ratio of the final mixture is 1: 3.2-5.0.
In one embodiment, the enzymatic treatment is the treatment of maca powder and lilac daphne root powder with liquefying enzyme, saccharifying enzyme and protease; treating the highland barley with liquefying enzyme and saccharifying enzyme. Uniformly mixing the maca subjected to enzyme treatment with the lilac daphne root and the highland barley according to the proportion of 15-20:15-20: 100.
In one embodiment, the liquefaction condition is that alpha-amylase 80-150U/g is added at 80-100 ℃ to liquefy the fermentation raw material, the enzyme treatment time of maca and lilac daphne root is 40-80min, and the enzyme treatment time of highland barley is 60-120 min; the saccharification conditions in the enzymolysis are that the temperature is kept at 58-65 ℃, the dosage of saccharifying enzyme is 100-180U/g, the enzyme treatment time of maca and lilac daphne root is 80-120min, and the enzyme treatment time of highland barley is 90-150 min.
In one embodiment, the mixed strain active dry yeast includes saccharomyces cerevisiae and aroma producing yeast.
In one embodiment, the health wine comprises the following components (in mass fraction): 100 parts of highland barley, 15-20 parts of maca, 15-20 parts of common turnip, 0.1-0.3 part of saccharomyces cerevisiae and 0.2-0.4 part of aroma-producing yeast.
In one embodiment, the fermentation is in particular: fermenting and culturing at 30 deg.C, harrowing for 12-18h, reducing product temperature, and harrowing once every 10-12 h; after 5-7 days, the product temperature is close to the room temperature, and the fermentation stage is finished.
In one embodiment, the method specifically comprises the steps of:
step one, crushing maca and radix genkwa into fine powder, adding 4-6 times of water, uniformly stirring, adjusting the temperature of a mixed material to 60-65 ℃, stirring for 30-60min until the mixed material absorbs water and expands, heating to the gelatinization temperature of the mixed material, and keeping the time for 20-40min until the mixed material of the maca and the radix genkwa is gelatinized; regulating the temperature of the gelatinized maca and turnip mixture to 80-100 ℃, maintaining for 40-80min, regulating the pH value to 5.0-6.0 by using alkali/acid liquor, adding 80-150U/g (relative to the raw materials, the same below), stirring for liquefaction, reducing the temperature to 58-65 ℃, adding 180U/g of glucoamylase, and carrying out enzymolysis for 60-120min to finally obtain maca and turnip saccharification liquid; under the condition of continuous stirring, adjusting the temperature of the obtained saccharified liquid to 40-60 ℃, adding 50-150U/g of protease, and continuously stirring for 20-60min to facilitate the action of the protease;
step two, adding certain mass of water into the highland barley powder for moistening, wherein the ratio of the material to the water is 1:2.8 to 3.5, stirring evenly; heating to gelatinization temperature to fully gelatinize the highland barley powder; keeping the temperature at 80-100 deg.C after gelatinization for 40-80min, adjusting pH to 5.0-6.0 with alkali/acid solution, and adding alpha-amylase 80-150U/g for liquefying fermentation material for 60-120 min. The liquefaction aims at decomposing macromolecular starch into micromolecules to provide a favorable reaction substrate for saccharifying enzyme, the liquefaction degree is too high or too low to be favorable for the action of the saccharifying enzyme, and the liquefaction end point is detected by mixing iodine solution and liquefied solution, wherein the liquefaction end point is reached if orange yellow or reddish brown is displayed. Then keeping the temperature at 58-65 ℃, adding 100-180U/g of saccharifying enzyme, and reacting for 90-150 min;
step three, activating the active dry yeast for 20-30min at 37 ℃ in an aqueous solution containing 2% glucose;
step four, uniformly mixing the maca, the lilac daphne roots and the highland barley which are subjected to the enzyme treatment according to a certain proportion;
step five, inoculating yeast (the inoculation amount of saccharomyces cerevisiae is 0.1-0.3%, and the inoculation amount of aroma-producing yeast is 0.2-0.4%) when the material temperature is reduced to 26-30 ℃, performing primary fermentation culture at the temperature of 30 ℃, raking the head for 15-20h, reducing the product temperature, and then raking the head once every 10-12h, so as to reduce the product temperature and uniformly perform saccharification and fermentation; after 5-7 days, the product temperature is close to the room temperature, and the fermentation stage is finished;
and step five, squeezing and filtering the fermented mash to obtain filtrate, standing and clarifying at low temperature or finely filtering with diatomite, sterilizing at 90-95 ℃, and blending to obtain the finished wine.
The invention has the advantages and effects that:
(1) according to the invention, the raw materials are treated by using enzyme, so that the liquefaction and saccharification time can be shortened, and meanwhile, macromolecular active substances in maca and lilac daphne root are degraded into micromolecular substances, thereby being more beneficial to fully utilizing the raw materials.
(2) The invention adopts a mixed fermentation mode, can stabilize the product quality, simultaneously fully utilizes a large amount of nutrient substances such as starch contained in maca and common turnip, and saves the cost in the process of improving the utilization rate of raw materials. Meanwhile, the intestinal environment is simulated by fermentation or enzymolysis, and the macromolecular substances are decomposed into the micromolecular substances, so that the utilization rate of raw materials is improved, and the micromolecular substances are easier to absorb by a human body.
(3) The method does not need additional brewing equipment, has simple process flow, short required fermentation time and high retention rate of beneficial ingredients.
(4) The invention utilizes the Tibetan maca, the lilac daphne roots, the highland barley and the like which have the homology characteristic of medicine and food as brewing raw materials, has higher nutritional and health-care values and higher contents of total alkaloids, sterol, polyphenol and the like.
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FIG. 1 is a schematic view of the production process of a health wine prepared by co-fermentation of Tibet characteristic resources and highland barley.
Detailed description of the preferred embodiments
The present invention will be described in detail below.
Example 1
Step one, crushing 15kg of maca and 20kg of common turnip into powder, adding water with the mass being 4 times that of the maca and the common turnip, uniformly stirring, adjusting the temperature of a mixed material to 65 ℃, stirring for 30min until the mixed material absorbs water and expands, heating to the gelatinization temperature of the mixed material, and keeping the temperature for 30 min; adjusting the temperature of the maca and coriander root mixed material after starch gelatinization to 95 ℃, maintaining for 60min, adjusting the pH value to 5.5 by using alkali/acid liquor, adding 90U/g of alpha-amylase, continuously stirring for enzymolysis extraction, then reducing the temperature to 58 ℃, adding 120U/g of glucoamylase, and performing enzymolysis for 90min to obtain maca and coriander root saccharified liquid; under the condition of continuous stirring, the temperature of the obtained maca yuenkanin saccharification liquid is adjusted to 50 ℃, 60U/g of protease is added, and stirring is continued for 30min so as to be beneficial to the action of the protease.
Step two, adding a certain mass of water into 100kg of highland barley powder for moistening, wherein the material-water ratio is 1:3.0, and uniformly stirring; heating to gelatinization temperature to fully gelatinize the highland barley powder; after gelatinization is completed, keeping the temperature at 95 ℃, adding 80-150U/g of alpha-amylase, liquefying the fermentation raw materials for 60min, wherein the liquefaction aims to decompose macromolecular starch into micromolecules and provide a favorable reaction substrate for the saccharifying enzyme, the liquefaction degree is over high and over low and is not favorable for the action of the saccharifying enzyme, and the liquefaction end point is detected by mixing iodine solution and liquefied solution, and if orange yellow or reddish brown is displayed, the liquefaction end point is reached; subsequently, the temperature was maintained at 58 ℃ and 120U/g of saccharifying enzyme was added for a reaction time of 100 min.
Step three, activating the active dry yeast for 20min at 37 ℃ in an aqueous solution containing 2 percent of glucose;
step four, uniformly mixing the enzymolyzed maca turnip saccharification liquid and highland barley saccharification liquid obtained in the step one and the step two;
step five, inoculating yeast (the inoculation amount of saccharomyces cerevisiae is 0.1%, and the inoculation amount of aroma-producing yeast is 0.2%) when the material temperature is reduced to 28 ℃, performing primary fermentation culture at the temperature of 30 ℃, performing head raking for 16h, reducing the product temperature, and then performing raking once every 12h, so as to reduce the product temperature and uniformly perform saccharification and fermentation; after 7 days, the temperature of the product is close to the room temperature, and the fermentation stage is ended
Squeezing and filtering the fermented mash to obtain filtrate, standing and clarifying at low temperature, fine filtering with diatomite, sterilizing at 90 ℃, and blending to obtain the finished wine.
Example 2
Step one, crushing 20kg of maca and 15kg of common turnip into powder, adding water with the mass being 4.5 times of that of the maca, uniformly stirring, adjusting the temperature of a mixed material to 60 ℃, stirring for 30min until the mixed material absorbs water and expands, heating to the gelatinization temperature of the mixed material, and keeping for 30 min; adjusting the temperature of the maca and coriander root mixed material after starch gelatinization to 100 ℃, maintaining for 40min, adjusting the pH value to 5.5 by using alkali/acid liquor, adding 100U/g of alpha-amylase, continuously stirring for enzymolysis extraction, then reducing the temperature to 60 ℃, adding 120U/g of glucoamylase, and carrying out enzymolysis for 60min to obtain maca and coriander root saccharified liquid; under the condition of continuous stirring, the temperature of the obtained maca yuenkanin saccharification liquid is adjusted to 52 ℃, protease 80U/g is added, and stirring is continued for 30min so as to be beneficial to the action of the protease.
Step two, adding a certain mass of water into 100kg of highland barley powder for moistening, wherein the material-water ratio is 1:2.8, and uniformly stirring; heating to gelatinization temperature to fully gelatinize the highland barley powder; after gelatinization is completed, keeping the temperature at 95 ℃, adding 80-150U/g of alpha-amylase, liquefying the fermentation raw materials for 60min, wherein the liquefaction aims to decompose macromolecular starch into micromolecules and provide a favorable reaction substrate for the saccharifying enzyme, the liquefaction degree is over high and over low and is not favorable for the action of the saccharifying enzyme, and the liquefaction end point is detected by mixing iodine solution and liquefied solution, and if orange yellow or reddish brown is displayed, the liquefaction end point is reached; subsequently, the temperature was maintained at 65 ℃ and 120U/g of saccharifying enzyme was added for a reaction time of 90 min.
Step three, activating the active dry yeast for 30min at 37 ℃ in an aqueous solution containing 2 percent of glucose;
step four, uniformly mixing the maca lilac daphne root saccharification liquid and the highland barley saccharification liquid which are subjected to enzymolysis according to a certain proportion;
step five, inoculating yeast (the inoculation amount of saccharomyces cerevisiae is 0.15%, the inoculation amount of aroma-producing yeast is 0.3%) when the material temperature is reduced to 28 ℃, performing primary fermentation culture at the temperature of 30 ℃, performing head raking for 16h, reducing the product temperature, and then performing raking once every 10h, so as to reduce the product temperature and ensure that saccharification and fermentation are performed uniformly; after 7 days, the temperature of the product is close to the room temperature, and the fermentation stage is ended
Squeezing and filtering the fermented mash to obtain filtrate, standing and clarifying at low temperature, fine filtering with diatomite, sterilizing at 90 ℃, and blending to obtain the finished wine.
Comparative example 1:
1. preparation of maca extract
(1) Crushing raw materials: maca is crushed and sieved by a 20-mesh sieve, wherein the maca powder on the sieve is required to be not more than 5% of the total amount;
(2) extraction: adding 50g of maca powder into each liter of extraction solvent (60% vol edible alcohol solution), keeping the temperature at 70 ℃, and extracting for 4 hours to obtain maca extracting solution, wherein the extraction solvent is 60% vol edible alcohol solution;
(3) and (3) filtering: the maca extract is primarily filtered by a 20-mesh sieve in an extraction tank, and then is filtered by a 100-mesh sieve by a pipeline filter, and the filtrate is reserved.
(4) Concentration: controlling the temperature of the filtrate at 70 ℃, adjusting the vacuum degree to be 0.05MPa, and concentrating the filtrate until the specific gravity is 1.1;
(5) spray drying: the air inlet temperature of the spray dryer is controlled at 170 ℃, the air outlet temperature is 83 ℃, the spray pressure is adjusted to 0.8MPa, the concentrated filtrate is prepared into a maca extract through a spray dryer, and the water content requirement of the maca extract is not more than 5%;
2. maca wine prepared from maca extract
(1) Hooking and adjusting: adding 20g of maca extract into each liter of base liquor, and stirring and mixing the base liquor and the maca extract to obtain the maca wine
Obtaining a semi-finished product of maca wine, wherein the base wine is highland barley white spirit with the alcohol content of 42% vol;
(2) clarification: adding 25-50mg of chitosan into each liter of semi-finished maca wine, stirring for 15min, and standing for 1 d;
(3) and (3) filtering: filtering the semi-finished maca wine after clarification and standing by using a plate and frame filter;
(4) aging: pouring the semi-finished maca wine into a stainless steel wine tank for ageing for 6 months to obtain maca wine;
(5) and (6) filling.
Comparative example 2:
in contrast to example 1, the protease treatment step was omitted and the other steps or parameters were identical to those of example 1.
The method comprises the following steps:
step one, crushing 15kg of maca and 20kg of common turnip into powder, adding water with the mass being 4 times that of the maca and the common turnip, uniformly stirring, adjusting the temperature of a mixed material to 65 ℃, stirring for 30min until the mixed material absorbs water and expands, heating to the gelatinization temperature of the mixed material, and keeping the temperature for 30 min; adjusting the temperature of the maca and coriander root mixed material after starch gelatinization to 95 ℃, maintaining for 60min, adjusting the pH to 5.5 with alkali/acid liquor, adding 90U/g of alpha-amylase, continuously stirring for enzymolysis extraction, then reducing the temperature to 58 ℃, adding 120U/g of glucoamylase, and performing enzymolysis for 90min to obtain maca and coriander root saccharified liquid; under the condition of continuous stirring, the temperature of the obtained maca yuenkanin saccharification liquid is adjusted to 40 ℃.
Step two, adding a certain mass of water into 100kg of highland barley powder for moistening, wherein the material-water ratio is 1:3.0, and uniformly stirring; heating to gelatinization temperature to fully gelatinize the highland barley powder; keeping the temperature at 95 ℃ after complete gelatinization, adding 80-150U/g of alpha-amylase to liquefy the fermentation raw materials for 60min, wherein the liquefying aims at decomposing macromolecular starch into micromolecules to provide favorable reaction conditions for saccharifying enzyme, the liquefying degree is too high or too low to be favorable for the action of saccharifying enzyme, and the liquefying end point is detected by mixing iodine solution and liquefied solution, and if orange yellow or reddish brown is displayed, the liquefying end point is reached; subsequently, the temperature was maintained at 58 ℃ and saccharifying enzyme was added in an amount of 120U/g for a reaction time of 100 min.
Step three, activating the active dry yeast for 20min at 37 ℃ in an aqueous solution containing 2 percent of glucose;
step four, uniformly mixing the enzymolyzed maca turnip saccharification liquid and highland barley saccharification liquid obtained in the step one and the step two;
step five, inoculating yeast (the inoculation amount of saccharomyces cerevisiae is 0.1%, the inoculation amount of aroma-producing yeast is 0.2%) when the material temperature is reduced to 28 ℃, performing primary fermentation culture at the temperature of 30 ℃, performing head raking for 16h, reducing the product temperature, and then performing raking once every 12h, so as to reduce the product temperature and ensure that saccharification and fermentation are performed uniformly; after 7 days, the temperature of the product is close to the room temperature, and the fermentation stage is ended
Squeezing and filtering the fermented mash to obtain filtrate, standing and clarifying at low temperature, fine filtering with diatomite, sterilizing at 90 ℃, and blending to obtain the finished wine.
The contents of beneficial substances such as total alkaloids, sterols, and polyphenols in the liquors obtained in examples 1-2 and comparative examples 1-2 are shown in Table 1.
TABLE 1 Effect of different methods on the extraction of part of the beneficial ingredients
| Example 1 | Example 2 | Control 1 | Control 2 | |
| Total alkaloid (mg/g) | 2.62 | 2.66 | 1.76 | 2.19 |
| Total sterol (mg/100g) | 31.57 | 32.78 | 26.26 | 28.34 |
| Polyphenol (mg/g) | 3.30 | 3.23 | 2.45 | 2.83 |
| Glucosinolates (μmol/g) | 39.29 | 36.81 | 44.62 | 40.32 |
Note: (1) for the unit, for example, mg/g, the content of beneficial ingredients extracted from wine prepared from each gram of maca dry raw material is referred to; (2) the method for measuring total alkaloids, sterols, phenols and glucosinolates refers to research on the basis of antioxidant activity and active substances of Lepidium meyenii Walp (Lepidium meyenii Walp) in doctor's academic paper of doctor, 2013, China forestry science research institute.
As can be seen from the results in Table 1, the method of examples 1-2 can more effectively extract the beneficial components from the raw materials, and the contents of total alkaloids, sterols, and polyphenols are averagely increased by 20-50% compared with the methods of control 1 and control 2. It is demonstrated that the method of example 1-2 can more effectively achieve the extraction of beneficial ingredients, probably due to the combined action of multiple enzymes, effectively destroy the structure of raw materials, and is more beneficial to the dissolution of effective ingredients.
In addition, the method of example 1-2, which utilizes fermentation to simulate intestinal environment, can decompose macromolecular substances (such as protein) into small molecular substances, which is more beneficial to improve the utilization rate of raw materials and easier to be absorbed by human body. Meanwhile, the mixed fermentation is adopted, so that the content of glucosinolate is reduced to a certain degree, and the pungent taste brought by the glucosinolate is avoided to a certain degree.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (1)
1. The brewing method of the highland barley health wine is characterized by comprising the following steps:
step one, crushing maca and radix genkwa into powder, adding 4-6 times of water, uniformly stirring, adjusting the temperature of a mixed material to 60-65 ℃, stirring for 30-60min until the mixed material absorbs water and expands, heating to the gelatinization temperature of the mixed material, and keeping the time for 20-40min until the mixed material of the maca and the radix genkwa is gelatinized; regulating the temperature of the gelatinized maca and coriander root mixed material to 80-100 ℃, maintaining for 40-80min, regulating the pH value to 5.0-6.0 by using alkali/acid liquor, adding 80-150U/g of alpha-amylase, stirring for liquefaction, then reducing the temperature to 58-65 ℃, adding 180U/g of glucoamylase, and carrying out enzymolysis for 60-120min to finally obtain maca and coriander root saccharified liquid; under the condition of continuous stirring, adjusting the temperature of the obtained saccharified liquid to 40-60 ℃, adding 50-150U/g of protease, and continuously stirring for 20-60min to facilitate the enzymolysis of the protease;
step two, adding certain mass of water into the highland barley powder for moistening, wherein the ratio of the material to the water is 1:2.8 to 3.5, stirring evenly; heating to gelatinization temperature to fully gelatinize the highland barley powder; keeping the temperature at 80-100 ℃ after complete gelatinization, adjusting the pH value to 5.0-6.0 by using alkali/acid liquor, adding 80-150U/g of alpha-amylase to liquefy the fermentation raw material for 60-120min, wherein the liquefying aims to decompose macromolecular starch into micromolecules to provide a favorable reaction substrate for the saccharifying enzyme, and the liquefying degree is too high or too low to be favorable for the action of the saccharifying enzyme; then keeping the temperature at 58-65 ℃, adding 100-180U/g of saccharifying enzyme, and reacting for 90-150 min;
step three, activating the active dry yeast for 20-30min at 37 ℃ in an aqueous solution containing 2% glucose;
step four, uniformly mixing the maca lilac daphne roots and the highland barley which are subjected to enzymolysis according to a certain proportion;
step five, inoculating yeast when the temperature of the material product is reduced to 26-30 ℃, wherein the inoculation amount of the saccharomyces cerevisiae is 0.1-0.3%, and the inoculation amount of the aroma-producing yeast is 0.2-0.4%; performing primary fermentation culture at 30 ℃, harrowing for 15-20h, reducing product temperature, harrowing once every 10-12h, and reducing product temperature to uniformly perform saccharification and fermentation; after 5-7 days, the product temperature is close to the room temperature, and the fermentation stage is finished;
squeezing and filtering the fermented mash to obtain filtrate, standing and clarifying at low temperature or fine filtering with diatomite, sterilizing at 90-95 ℃, and blending to obtain the finished wine.
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|---|---|---|---|---|
| CN103194353A (en) * | 2013-04-22 | 2013-07-10 | 杨勇武 | Maca wine and preparation method thereof |
| CN105087333A (en) * | 2015-08-26 | 2015-11-25 | 甘肃省轻工研究院 | Preparation method of maca liquor |
| CN106165896A (en) * | 2016-07-05 | 2016-11-30 | 湖北天路生物科技有限公司 | A kind of manufacture method of Maca extract |
-
2017
- 2017-05-31 CN CN201710399690.6A patent/CN107034103B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103194353A (en) * | 2013-04-22 | 2013-07-10 | 杨勇武 | Maca wine and preparation method thereof |
| CN105087333A (en) * | 2015-08-26 | 2015-11-25 | 甘肃省轻工研究院 | Preparation method of maca liquor |
| CN106165896A (en) * | 2016-07-05 | 2016-11-30 | 湖北天路生物科技有限公司 | A kind of manufacture method of Maca extract |
Non-Patent Citations (1)
| Title |
|---|
| 新型青稞酒发酵工艺的研究;任健，等;《酿酒科技》;20131130(第11期);第21-25页 * |
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