CN107057926A - A kind of preparation method of blended fruit juice wine of rice fermented with red yeast - Google Patents

Abstract

The present invention relates to the technical field that fermented wine is brewageed, specifically a kind of blended fruit juice red yeast rice method for preparing medicated wine.The present invention prepares blended fruit juice using passion fruit, grape, mulberries etc. and mixed with saccharified liquid, its mixed liquor through complex enzyme zymohydrolysis into enzymolysis clear liquid, enzymolysis clear liquid enters plate membrane bioreactor with red yeast rice leachate, and the saccharomycete thalline fermentation adsorbed by carrier polypropylene hollow fiber membrane obtains ripe blended fruit juice red yeast rice distiller's wort.It is i.e. drinkable that blended fruit juice wine of rice fermented with red yeast is filtered into by diatomite filter.The blended fruit juice wine of rice fermented with red yeast obtained using method of the present invention is orange red or ruby red, limpid transparent；With fruity and the strong fragrance of wine of rice fermented with red yeast；Mellow submissive, sour and sweet palatability is soft salubrious；Wine body is coordinated, the style with typical fruit juice wine of rice fermented with red yeast.12~15%VoL of alcoholic strength, 30~50g/L of total reducing sugar, the g/L of total acid 3.8~4.6 of blended fruit juice wine of rice fermented with red yeast.

Description

A kind of preparation method of mixed fruit juice red yeast rice wine

technical field

The invention relates to the technical field of fermented wine brewing, in particular to a preparation method of mixed fruit juice red yeast rice wine.

Background technique

Red yeast rice wine is made from glutinous rice, mainly using red yeast rice as a saccharification starter, and fermented by a variety of microorganisms. Its taste is pure and nutritious. In recent years, in order to open up the market of red yeast rice wine, the development of varieties has developed in an innovative direction. Fruit-type red koji wine such as grape red koji wine, mulberry red koji wine, red date red koji wine, etc.

The mixed juice of passion fruit, grape and mulberry contains 17 kinds of amino acids, multivitamins and carotenoids needed by the human body, and is also rich in calcium, phosphorus, iron and various amino acids and trace elements. Soluble solids account for 12% to 16%, the total acid content is 3.8% to 4%, and the sweet and sour are moderate. The nutritional value is very high, and it has the characteristics of strong fragrance.

The technology of the present invention adopts the method of combining modern biological technology and traditional fermentation, scientifically proportioning passion fruit, grapes, and mulberries and crushing into mixed fruit pulp, and obtaining mixed fruit juice by hot dipping method, after mixing the mixed fruit juice and saccharification liquid for enzymolysis, Immobilized fermentation was carried out to brew mixed juice red koji wine. With its unique technology, typical products and individual style, it is a new type of nutritious fermented wine in the brewing wine industry.

Experts predict that the 21st century will be the era of health-care wine products. Red koji wine with mixed fruit juice has the effect of health care. It is the inevitable result of people's pursuit of health care, it is an inevitable response to the improvement of people's material life, and it is an unstoppable trend of life. Boutique.

Contents of the invention

The technology of the present invention adopts the method of combining modern biological technology and traditional fermentation, scientifically proportioning passion fruit pulp, grape pulp, and mulberry pulp to form mixed pulp, and preparing mixed fruit juice with hot dipping method, using glutinous rice as raw material, Red yeast rice and rhizopus rice flour are used as saccharification agents to prepare saccharification liquid, mixed fruit juice and saccharification liquid, after enzymatic hydrolysis treatment, it is enzymatic hydrolysis clear liquid, and yeast is immobilized on a flat membrane reactor for fermentation to produce mixed fruit juice red koji wine .

For realizing the purpose of the present invention, adopt technical scheme as follows:

1. Preparation of mixed fruit juice:

(1) Pre-treatment of fresh fruit raw materials: select passion fruit with dark red skin, smooth and complete skin, fresh and 90% ripe. Cut the passion fruit horizontally with a knife, take out all the edible pulp and seeds in the passion fruit peel, and crush it into passion fruit pulp for later use. Destem the whole bunch of grapes, wash them with clean water, and crush them into grape pulp for later use. After the mulberries are washed with clean water, they are broken into mulberry pulp for later use.

(2) Hot dipping: Make 3 kinds of fresh fruits into mixed pulp according to the weight ratio of passion fruit pulp, grape pulp and mulberry pulp in a ratio of 1:3:1. The fruit pulp enters the recuperator, and the mixed fruit pulp is heated to 70°C. After the heated mixed fruit pulp enters the heat preservation tank for 30 minutes, the mixed fruit juice is separated by a juice separator. And adjust the sugar content of the mixed fruit juice to 180-240g/L according to the needs of brewing wine.

2. Preparation of saccharification solution:

(1) Steam rice: Soak glutinous rice in clean water for 6-8 hours, drain the water, pour it into a rice steamer to steam rice continuously, and get well-cooked glutinous rice.

(2) Nest-building mashing: The glutinous rice is sprayed with water on the conveyor belt to expand after absorbing water, and the temperature of the glutinous rice is controlled at 40°C. Pour 25kg of steamed glutinous rice into each wine vat, add 0.5kg of rhizopus rice flour and 1.0-1.5kg of red yeast rice powder, mix well, press down firmly, dig a well-shaped nest in the middle, and carry out mashing.

(3) Flushing and pouring water into the vat: After 72 hours of saccharification, a small amount of saccharified liquid appeared in the well-shaped nest, which was flushed into clean water, and after 36 hours, it was mature mash.

(4) The mature saccharification mash in the tank is poured into a filter press for pressure filtration to separate the saccharification liquid. The sugar content of the saccharification liquid reaches 220-280g/L.

3. Enzymolysis treatment: Mix the mixed fruit juice and saccharification solution according to the weight ratio of 1:3 to form a mixed solution and transfer it to the enzymolysis reaction pot, then add 0.4-0.6% compound enzyme of the weight of the mixture in the enzymolysis reaction pot, and enzymatic hydrolysis The temperature is 45-50°C, and the enzymatic hydrolysis time is 60 minutes. Filter with a 200-mesh filter cloth to remove trace impurities and foam in the mixture of mixed fruit juice and saccharified liquid. After enzymatic hydrolysis and filtration, it becomes the enzymatic hydrolysis supernatant, which is cooled to 22-25°C for later use.

The compound enzyme formula is: 2 parts of Novozymes/Pectinex pulp enzyme (containing various enzyme activities of pectinase, cellulase, hemicellulase and xylanase), 2 parts of glucoamylase (liquid type Enzyme activity 100,000 U/ml), 1 part of α-amylase (liquid type enzyme activity 20000u/ml).

4. Immobilized fermentation:

(1) Preparation of yeast seed liquid: scrape off the yeast cells cultured on the wort solid slant medium, and use sterile water to prepare yeast cells with a cell number of 1 to 4×10 ⁶ mL ^-1 suspension.

Take the yeast suspension and inoculate it into a triangular flask equipped with wort liquid medium, the inoculum amount is 10% of the volume of the wort liquid medium, the culture temperature is 28°C, the rotation speed of the shaker is 200r/min, and the shaking culture is 2 days. into yeast seed liquid.

(2) Carrier adsorption of yeast: Inject the yeast seed solution prepared in the previous step into the flat-plate membrane bioreactor until the liquid level reaches the 4cm mark of the carrier. Open 1/4 of the intake valve, let in sterile air, the air bubbles will drive the yeast seed liquid backflow cycle, the yeast cells will be absorbed by the polypropylene hollow fiber carrier, and the remaining liquid will enter the inside of the membrane element and be pumped out through the drain port . At this time, the number of cells of the yeast adsorbed on the carrier is relatively low, and must be activated and multiplied to improve the metabolic activity of the cells.

(3) Proliferation of yeast: use a stainless steel pump to inject wort liquid culture medium into the flat-plate membrane bioreactor at a flow rate of 2L/min. Between 28°C and 30°C, the yeast cells adsorbed by the polypropylene hollow fiber carrier continue to proliferate for 24 hours. During the propagation period, sterile air is aerated for 5 minutes every 5 hours, and the aeration ratio is 0.01 to 0.03 m ³ /(m ³ ·min), that is, 0.01-0.03 cubic meters of sterile air per minute per 1 cubic meter of culture medium.

After the above multiplication and cultivation, the number of yeast cells adsorbed on the carrier will reach 1-6×10 ¹⁰ mg ^-1 sludge. However, the remaining liquid in the flat-plate membrane bioreactor enters the interior of the membrane element and is drawn out through the discharge port.

(4) Yeast fermentation: the mixed liquid of mixed fruit juice and saccharification liquid is enzymolyzed and filtered by compound enzyme to produce enzymatic hydrolyzed clear liquid, and 3% of the weight of enzymatically hydrolyzed clear liquid is added to the enzymatically hydrolyzed clear liquid. The clear solution and red yeast extract enter the flat-plate membrane bioreactor from the feed port, and after being fermented by the yeast cells adsorbed by the carrier polypropylene hollow fiber membrane, the fermentation temperature is controlled at 22-25 ° C, and the fermentation time is controlled for 72 hours. The mixed fruit juice red koji wine mash enters the interior of the membrane element and is drawn out through the discharge port to become mature mixed fruit juice red koji wine mash. Immediately, the enzymolysis liquid and red yeast rice extract enter the flat-plate membrane bioreactor from the feed port for a new round of fermentation. The yeast immobilized on the flat membrane bioreactor can be used many times.

(5) Mature mixed juice red koji wine mash is filtered through a diatomaceous earth filter into mixed fruit red koji wine for drinking; you can also put the newly filtered mixed fruit juice red koji wine into the stewing tank for heating and sterilization, and seal the altar for storage and aging After 1 to 3 years, it is pumped and filtered according to the internal control quality standard of the enterprise and blended into aged mixed fruit juice red koji wine.

The flat-plate membrane bioreactor used in the immobilized fermentation process was purchased from Beijing Wanbangda Environmental Protection Technology Co., Ltd. The structure of the flat membrane bioreactor is a stainless steel frame container with polypropylene hollow fiber membrane elements inside. The membrane element is composed of diaphragm, guide cloth and guide plate, etc. There is an aeration tube under the bottom plate of the membrane element, and the sterile air enters the aeration tube through the air compressor to form air bubbles. The air bubbles can provide oxygen for the fermenting yeast and the air bubbles drive the liquid in the flat-plate membrane bioreactor for internal circulation and backflow. There is a liquid discharge port on the top of the deflector of the membrane element.

When the equipment is running pump suction, most of the fermenting yeast cells in the flat membrane bioreactor are blocked by the membrane adsorption in the flat membrane bioreactor. The feed mash enters the flat-plate membrane bioreactor from the feed port, and after being fermented by the yeast cells adsorbed by the carrier polypropylene hollow fiber membrane, the fermented mash enters the interior of the membrane element and is drawn out through the drain port.

The yeast Saccharomyces cerevisiae strain (number CICC 1220) was purchased from China Industrial Microorganism Culture Collection Center (CICC).

The wort solid slant medium has the following components and proportioning ratio: 1.0L of 5°Bé wort, 15.0g of agar, and natural pH.

The wort liquid culture medium is 5 ° Bé wort, natural pH.

The preparation of the red yeast extract: crush the red yeast rice, pass through 80 meshes to form the red yeast rice powder, add 1 weight part of the red yeast rice powder to 45°C hot water, extract twice, and filter the extract through 8 layers of gauze. The filtrate is the extract of red yeast rice.

Preparation of the Rhizopus rice flour: Rhizopus formosensis strain (No. 3044) was purchased from China Industrial Microorganism Culture Collection Center (CICC). The production process is as follows: the 3044 strain is inoculated into the test tube PDA medium, activated and cultured for 72 hours before use. Put 80g of 60-mesh rice flour into a 500mL triangular flask, plug it with a cotton plug and wrap it in kraft paper, and sterilize it in a pressure cooker for later use. The rhizopus hyphae picked on the slant of the test tube were inserted into the rice flour medium of the triangular flask and placed in an incubator at 33° C., and cultivated for 48 hours. Cultivate the rhizopus of 48h with triangular flask to carry out enlarged cultivation, dig about 40g of rhizopus with inoculation needle in the triangular flask, insert in the sterilized basin that 1kg of rice flour is housed, rhizopus hyphae and rice flour mix well, cover Cover the pot and place it in a culture room at 33°C for cultivation. The product temperature is controlled at 36°C. When it exceeds 36°C, turn the lid over and use a sterilized glass rod to loosen the rice flour to cool down quickly. After cultivating for 48 hours, the rhizopus rice flour is ready for use.

The Novozymes/Pectinex pulp enzyme (including various enzyme activities of pectinase, cellulase, hemicellulase, and xylanase), glucoamylase (liquid type enzyme activity 100,000 U/ml), α-amylase (liquid type enzyme activity 20000u/ml) and red yeast rice are purchased from outside.

The mixed fruit juice red koji wine obtained by the method of the present invention has an alcohol content of 12-15% VoL, a total sugar (calculated as glucose) of 30-50 g/L, and a total acid (calculated as lactic acid) of 3.8-4.6 g/L; Sensory evaluation: orange red or ruby red, clear and transparent; with fruity aroma and rich aroma of red yeast rice; mellow and smooth, sweet and sour, soft and refreshing; coordinated wine, with the style of typical fruit juice red yeast rice.

Description of drawings

Fig. 1 is a schematic diagram of the process flow of the present invention.

detailed description

Example 1

1. Preparation of mixed fruit juice:

(1) Pre-treatment of fresh fruit raw materials: choose dark red peel, smooth and complete skin, 90% fresh

Ripeness of passion fruit. Cut the passion fruit horizontally with a knife, take out all the edible pulp and seeds in the passion fruit peel, and crush it into passion fruit pulp for later use. Destem the whole bunch of grapes, wash them with clean water, and crush them into grape pulp for later use. After the mulberries are washed with clean water, they are broken into mulberry pulp for later use.

(2) Hot dipping: Make 3 kinds of fresh fruits into mixed pulp according to the weight ratio of passion fruit pulp, grape pulp and mulberry pulp in a ratio of 1:3:1. The fruit pulp enters the recuperator, and the mixed fruit pulp is heated to 70°C. After the heated mixed fruit pulp enters the heat preservation tank for 30 minutes, the mixed fruit juice is separated by a juice separator. And adjust the sugar content of the mixed fruit juice to 180-240g/L according to the needs of brewing wine.

2. Preparation of saccharification solution:

(1) Steam rice: Soak glutinous rice in clean water for 6-8 hours, drain the water, pour it into a rice steamer to steam rice continuously, and get well-cooked glutinous rice.

(2) Nest-building mashing: The glutinous rice is sprayed with water on the conveyor belt to expand after absorbing water, and the temperature of the glutinous rice is controlled at 40°C. Pour 25kg of steamed glutinous rice into each wine vat, add 0.5kg of rhizopus rice flour and 1.5kg of red yeast rice powder, mix well, press down firmly, dig a well-shaped nest in the middle, and carry out mashing.

(3) Flushing and pouring water into the vat: After 72 hours of saccharification, a small amount of saccharified liquid appeared in the well-shaped nest, which was flushed into clean water, and after 36 hours, it was mature mash.

(4) The mature saccharification mash in the tank is poured into a filter press for pressure filtration to separate the saccharification liquid. The sugar content of the saccharification liquid reaches 220-280g/L.

3. Enzymolysis treatment: Mix the mixed fruit juice and saccharification solution according to the weight ratio of 1:3 to form a mixed solution and transfer it to the enzymolysis reaction pot, then add 0.4-0.6% compound enzyme of the weight of the mixture in the enzymolysis reaction pot, and enzymatic hydrolysis The temperature is 45-50°C, and the enzymatic hydrolysis time is 60 minutes. Filter with a 200-mesh filter cloth to remove trace impurities and foam in the mixture of mixed fruit juice and saccharified liquid. After enzymatic hydrolysis and filtration, it becomes the enzymatic hydrolysis supernatant, which is cooled to 22-25°C for later use.

The compound enzyme formula is: 2 parts of Novozymes/Pectinex pulp enzyme (containing various enzyme activities of pectinase, cellulase, hemicellulase and xylanase), 2 parts of glucoamylase (liquid type Enzyme activity 100,000 U/ml), 1 part of α-amylase (liquid type enzyme activity 20000u/ml).

4. Immobilized fermentation:

(1) Preparation of yeast seed liquid: scrape off the yeast cells cultured on the wort solid slant medium, and use sterile water to prepare yeast cells with a cell number of 1 to 4×10 ⁶ mL ^-1 suspension.

Take the yeast suspension and inoculate it into a triangular flask equipped with wort liquid medium, the inoculum amount is 10% of the volume of the wort liquid medium, the culture temperature is 28°C, the rotation speed of the shaker is 200r/min, and the shaking culture is 2 days. into yeast seed liquid.

(2) Carrier adsorption of yeast: Inject the yeast seed solution prepared in the previous step into the flat-plate membrane bioreactor until the liquid level reaches the 4cm mark of the carrier. Open 1/4 of the intake valve, let in sterile air, the air bubbles will drive the yeast seed liquid backflow cycle, the yeast cells will be absorbed by the polypropylene hollow fiber carrier, and the remaining liquid will enter the inside of the membrane element and be pumped out through the drain port . At this time, the number of cells of the yeast adsorbed on the carrier is relatively low, and must be activated and multiplied to improve the metabolic activity of the cells.

(3) Proliferation of yeast: use a stainless steel pump to inject wort liquid culture medium into the flat-plate membrane bioreactor at a flow rate of 2L/min. Between 28°C and 30°C, the yeast cells adsorbed by the polypropylene hollow fiber carrier continued to proliferate for 24 hours. During the propagation period, sterile air was aerated for 5 minutes every 5 hours, and the aeration ratio was 0.01. ~0.03m ³ /(m ³ ·min), that is, 0.01~0.03 cubic meters of sterile air per 1 cubic meter of culture medium per minute.

After the above multiplication and cultivation, the number of yeast cells adsorbed on the carrier will reach 1-6×10 ¹⁰ mg ^-1 sludge. However, the remaining liquid in the flat-plate membrane bioreactor enters the interior of the membrane element and is drawn out through the discharge port.

(4) Yeast fermentation: the mixed liquid of mixed fruit juice and saccharification liquid is enzymolyzed and filtered by compound enzyme to produce enzymatic hydrolyzed clear liquid, and 3% of the weight of enzymatically hydrolyzed clear liquid is added to the enzymatically hydrolyzed clear liquid. The clear solution and red yeast extract enter the flat-plate membrane bioreactor from the feed port, and after being fermented by the yeast cells adsorbed by the carrier polypropylene hollow fiber membrane, the fermentation temperature is controlled at 22-25 ° C, and the fermentation time is controlled for 72 hours. The mixed fruit juice red koji wine mash enters the interior of the membrane element and is drawn out through the discharge port to become mature mixed fruit juice red koji wine mash. Immediately, the enzymolysis liquid and red yeast rice extract enter the flat-plate membrane bioreactor from the feed port for a new round of fermentation. The yeast immobilized on the flat membrane bioreactor can be used many times.

(5) Mature mixed juice red koji wine mash is filtered through a diatomaceous earth filter into mixed fruit juice red koji wine for drinking; you can also put the mixed fruit juice red koji wine into the stewing tank for heating and sterilization, and seal the altar for storage and aging for 1 to 3 Years later, it was extracted and filtered according to the internal control quality standard of the enterprise and blended into aged mixed fruit juice red koji wine.

This batch of mixed fruit juice red yeast rice wine: alcohol 14%VoL, total sugar (calculated as glucose) 50g/L, total acid (calculated as lactic acid) 4.6g/L. Sensory evaluation: orange-red, clear and transparent; with fruity aroma and rich aroma of red yeast rice wine; mellow and smooth, sweet and sour; coordinated wine body, with the style of typical fruit juice red yeast rice wine.

Example 2

1. Preparation of mixed fruit juice:

(1) Pre-treatment of fresh fruit raw materials: choose dark red peel, smooth and complete skin, 90% fresh

Ripeness of passion fruit. Cut the passion fruit horizontally with a knife, take out all the edible pulp and seeds in the passion fruit peel, and crush it into passion fruit pulp for later use. Destem the whole bunch of grapes, wash them with clean water, and crush them into grape pulp for later use. After the mulberries are washed with clean water, they are broken into mulberry pulp for later use.

(2) Hot dipping: Make 3 kinds of fresh fruits into mixed pulp according to the weight ratio of passion fruit pulp, grape pulp and mulberry pulp in a ratio of 1:3:1. The fruit pulp enters the recuperator, and the mixed fruit pulp is heated to 70°C. After the heated mixed fruit pulp enters the heat preservation tank for 30 minutes, the mixed fruit juice is separated by a juice separator. And adjust the sugar content of the mixed fruit juice to reach 240g/L according to the needs of brewing wine.

2. Preparation of saccharification solution:

(1) Steam rice: Soak glutinous rice in clean water for 6-8 hours, drain the water, pour it into a rice steamer to steam rice continuously, and get well-cooked glutinous rice.

(2) Nest-building mashing: The glutinous rice is sprayed with water on the conveyor belt to expand after absorbing water, and the temperature of the glutinous rice is controlled at 40°C. Pour 25kg of steamed glutinous rice into each wine vat, add 0.5kg rhizopus rice flour and 1.0kg red yeast rice powder, mix well, press it down, dig a well-shaped nest in the middle, and carry out mashing.

(3) Flushing and pouring water into the vat: After 72 hours of saccharification, a small amount of saccharified liquid appeared in the well-shaped nest, which was flushed into clean water, and after 36 hours, it was mature mash.

(4) The mature saccharification mash in the tank is poured into a filter press for pressure filtration to separate the saccharification liquid. The sugar content of the saccharified liquid reaches 220g/L.

3. Enzymatic hydrolysis treatment: Mix the mixed fruit juice and saccharification liquid according to the weight ratio of 1:3 to form a mixed liquid and transfer it to the enzymatic hydrolysis reaction pot, then add 0.4% compound enzyme of the weight of the mixed liquid in the enzymatic hydrolysis reaction pot, and the enzymatic hydrolysis temperature is 46 ℃, enzymatic hydrolysis time 60min. Filter with a 200-mesh filter cloth to remove trace impurities and foam in the mixture of mixed fruit juice and saccharified liquid. After enzymatic hydrolysis and filtration, it becomes the enzymatic hydrolysis supernatant, which is cooled to 22-25°C for later use.

The compound enzyme formula is: 2 parts by weight of Novozymes/Pectinex pulp enzyme (containing various enzyme activities of pectinase, cellulase, hemicellulase and xylanase), 2 parts by weight of glucoamylase ( Liquid type enzyme activity 100,000 U/ml), 1 weight part of α-amylase (liquid type enzyme activity 20000u/ml).

4. Immobilized fermentation:

(1) Preparation of yeast seed liquid: scrape off the yeast cells cultured on the wort solid slant medium, and use sterile water to prepare yeast cells with a cell number of 1 to 4×10 ⁶ mL ^-1 suspension.

Take the yeast suspension and inoculate it into a triangular flask equipped with wort liquid medium, the inoculum amount is 10% of the volume of the wort liquid medium, the culture temperature is 28°C, the rotation speed of the shaker is 200r/min, and the shaking culture is 2 days. into yeast seed liquid.

(2) Carrier adsorption of yeast: Inject the yeast seed solution prepared in the previous step into the flat-plate membrane bioreactor until the liquid level reaches the 4cm mark of the carrier. Open 1/4 of the intake valve, let in sterile air, the air bubbles will drive the yeast seed liquid backflow cycle, the yeast cells will be absorbed by the polypropylene hollow fiber carrier, and the remaining liquid will enter the inside of the membrane element and be pumped out through the drain port . At this time, the number of cells of the yeast adsorbed on the carrier is relatively low, and must be activated and multiplied to improve the metabolic activity of the cells.

(3) Proliferation of yeast: use a stainless steel pump to inject wort liquid culture medium into the flat-plate membrane bioreactor at a flow rate of 2L/min. Between 28°C and 30°C, the yeast cells adsorbed by the polypropylene hollow fiber carrier continued to proliferate for 24 hours. During the propagation period, sterile air was aerated for 5 minutes every 5 hours, and the aeration ratio was 0.01. ~0.03m ³ /(m ³ ·min), that is, 0.01~0.03 cubic meters of sterile air per 1 cubic meter of culture medium per minute.

After the above multiplication and cultivation, the number of yeast cells adsorbed on the carrier will reach 1-6×10 ¹⁰ mg ^-1 sludge. However, the remaining liquid in the flat-plate membrane bioreactor enters the interior of the membrane element and is drawn out through the discharge port.

(4) Yeast fermentation: the mixed liquid of mixed fruit juice and saccharification liquid is enzymolyzed and filtered by compound enzyme to produce enzymatic hydrolyzed clear liquid, and 3% of the weight of enzymatically hydrolyzed clear liquid is added to the enzymatically hydrolyzed clear liquid. The clear solution and red yeast extract enter the flat-plate membrane bioreactor from the feed port, and after being fermented by the yeast cells adsorbed by the carrier polypropylene hollow fiber membrane, the fermentation temperature is controlled at 22-25 ° C, and the fermentation time is controlled for 72 hours. The mixed fruit juice red koji wine mash enters the interior of the membrane element and is drawn out through the discharge port to become mature mixed fruit juice red koji wine mash. Immediately, the enzymolysis liquid and red yeast rice extract enter the flat-plate membrane bioreactor from the feed port for a new round of fermentation. The yeast immobilized on the flat membrane bioreactor can be used many times.

(5) Mature mixed juice red koji wine mash is filtered through a diatomaceous earth filter to become a compound fruit juice red koji wine that can be drunk; you can also put the mixed fruit juice red koji wine into the stewing tank for heating and sterilization, and seal the altar for storage and aging for 1 to 3 Years later, it was extracted and filtered according to the internal control quality standard of the enterprise and blended into aged mixed fruit juice red koji wine.

This batch of mixed fruit juice red yeast rice wine: alcohol content 13%VoL, total sugar (calculated as glucose) 45g/L, total acid (calculated as lactic acid) 4.2 g/L. Sensory evaluation: orange red, clear and transparent; with fruity aroma and elegant aroma mixed with red yeast rice wine; full-bodied and smooth, sweet and sour, soft and refreshing; coordinated wine body, with the style of typical fruit juice red yeast rice wine.

Claims (6)

1. a kind of blended fruit juice red yeast rice method for preparing medicated wine, it is characterized in that：

1）The preparation of blended fruit juice：

（1）Fresh fruit raw material pre-treatment：From kermesinus pericarp, smooth complete, fresh ninety percent maturity the passion fruit of crust, knife is used Along level to cutting passion fruit, the pulp of the edible part in passion fruit pericarp, seed etc. are all taken out, passion fruit pulp is broken into It is standby；Go stalk to be rinsed with clear water whole string grape, be broken into grape pulp standby；After mulberries are rinsed with clear water, mulberries are broken into Pulp is standby；

（2）Hot submersion：It is 1 by weight ratio by passion fruit pulp, grape pulp, mulberries pulp：3：1 ratio into mixing fruit Slurry, is warming up to after 70 DEG C and enters heat insulation tank maintenance 30 minutes, and blended fruit juice is obtained by juice separator separation；

2）It is prepared by saccharified liquid：

(1）Steamed rice：Glutinous rice soaks, drained, steamed rice obtains well-done glutinous rice；

(2）Nest is saccharified：Glutinous rice drenches meal by water spray, and glutinous rice temperature control is at 40 DEG C；Each wine vat pours into 25kg glutinous rice Steamed rice amount, add 0.5kg head molds ground rice and 1.0~1.5 kg Hongqu powder (red colouring agent)s, mix thoroughly, flatten and real carry out nest saccharification；

(3）Bath inverted engine：There is a small amount of saccharified liquid after nest saccharification 72h, pour clear water, then maturation is obtained after 36h and be saccharified Wine with dregs；

(4）Saccharified liquid is isolated in ripe converted mash press filtration, and saccharified liquid pol reaches 220~280g/L；

3）Enzymolysis processing：Blended fruit juice is with saccharified liquid according to 1：3 weight ratio is mixed into mixed liquor and is transferred to enzyme digestion reaction pot, Add 0.4~0.6% complex enzyme of mixed liquor weight in enzyme digestion reaction pot, 45~50 DEG C of hydrolysis temperature, enzymolysis time 60min； Be filtered to remove trace impurity and foam, obtain enzymolysis clear liquid, its be cooled to 22~25 DEG C it is standby；

4）Immobilization fermentation：

（1）It is prepared by saccharomycete seed liquor：The saccharomycete somatic cells through being cultivated in brewer's wort solid slope culture medium are scraped, with nothing It is 1~4 × 10 that bacterium water, which is made into somatic cells number,⁶mL^-1Yeast bacterium suspension；

Take saccharomycete inoculation of suspension liquid in equipped with malt juice liquid medium triangular flask, inoculum concentration is 10% malt extract liquid culture Matrix accumulated amount, 28 DEG C of cultivation temperature, rotating speed is 200r/min on shaking table, and shaken cultivation 2 days is trained saccharomycete seed liquor；

（2）The carrier adsorption of saccharomycete：The saccharomycete seed liquor that previous step is prepared is injected into plate membrane bioreactor, Injection rate is untill liquid level is reached at carrier height 4cm marks；It is passed through the somatic cells of saccharomycete in filtrated air, reflux cycle Adsorbed by polypropylene hollow fiber carrier, and remaining liquid enters inside membrane component by leakage fluid dram extraction；

（3）The propagation of saccharomycete：Malt juice liquid medium liquid is injected by flat film with 2L/min flow with stainless steel pump In bioreactor, injection rate controls product temperature between 28 DEG C~30 DEG C untill liquid level is reached at carrier height 4cm marks, During the somatic cells for the saccharomycete that polypropylene hollow fiber carrier is adsorbed proceed 24 hours Multiplying cultures, Multiplying culture Filtrated air aeration 5min is passed through every 5h, ventilation ratio is 0.01~0.03m³/（m³·min）；

（4）The fermentation of saccharomycete：In step 3）The red yeast rice leachate of enzymolysis clear liquid weight 3%, note are added in the enzymolysis clear liquid of acquisition Enter plate membrane bioreactor, make after the fermentation of saccharomycete thalline, 22~25 DEG C of fermentation temperature, fermentation time 72h is obtained into Ripe blended fruit juice red yeast rice distiller's wort；

（5）Ripe blended fruit juice red yeast rice distiller's wort obtains blended fruit juice wine of rice fermented with red yeast through filtering;Blended fruit juice wine of rice fermented with red yeast can also be entered After the tank that enters to warm wine heating sterilization, envelope altar storage and aging 1~3 year.

2. a kind of blended fruit juice red yeast rice method for preparing medicated wine according to claim 1, it is characterized in that the complex enzyme formula is： 2 parts by weight Novi letters/Pectinex pulps enzyme, 2 parts by weight carbohydrase, 1 parts by weight alpha-amylase.

3. a kind of blended fruit juice red yeast rice method for preparing medicated wine according to claim 1, it is characterized in that described brewer's wort solid Slant medium, its component is with proportioning：5 ° of B é brewer's wort 1.0L, agar 15.0g, natural pH.

4. a kind of blended fruit juice red yeast rice method for preparing medicated wine according to claim 1, it is characterized in that described malt extract liquid Culture medium is 5 ° of B é brewer's worts, natural pH.

5. a kind of blended fruit juice red yeast rice method for preparing medicated wine according to claim 1, described red yeast rice leachate makes:Red yeast rice Crush, cross 80 mesh into Hongqu powder (red colouring agent), 1 parts by weight Hongqu powder (red colouring agent) adds 1 parts by weight, 45 DEG C of hot water, point 2 extractings, extract crosses 8 layers of gauze Filter out as red yeast rice leachate.

6. a kind of blended fruit juice red yeast rice method for preparing medicated wine according to claim 1, the making of the head mold ground rice, it makes Process is：3044 inoculations are stand-by to test tube PDA culture medium activation culture 72h；60 mesh ground rice 80g are loaded into 500mL In triangular flask, cotton plug bag brown paper beyond the Great Wall, pressure cooker sterilization is standby；Choose the head mold mycelia access triangular flask ground rice of test tube slant It is put into culture medium in 33 DEG C of incubators, cultivates 48h；Culture is enlarged with triangular flask culture 48h head mold, in ultra-clean work Head mold in triangular flask is dug about 40g, access being equipped with 1kg ground rice washbasins through sterilization, head mold mycelia and ground rice by platform with transfer needle Mix thoroughly, cover basin lid, be put into 33 DEG C of culturing room and cultivate, product temperature is controlled at 36 DEG C, during more than 36 DEG C, renovate rapid with sterilization glass It is standby that rod loosens i.e. head mold ground rice after ground rice cooling, culture 48h.