CN107057937A - A kind of corn fermented wine and preparation method thereof - Google Patents

A kind of corn fermented wine and preparation method thereof Download PDF

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Publication number
CN107057937A
CN107057937A CN201710400472.XA CN201710400472A CN107057937A CN 107057937 A CN107057937 A CN 107057937A CN 201710400472 A CN201710400472 A CN 201710400472A CN 107057937 A CN107057937 A CN 107057937A
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China
Prior art keywords
corn
fermentation
wine
zymotic fluid
ppm
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CN201710400472.XA
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Chinese (zh)
Inventor
郭新波
胡晓丹
李全
胡建广
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South China University of Technology SCUT
CROP Research Institute of Guangdong Academy of Agricultural Sciences
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South China University of Technology SCUT
CROP Research Institute of Guangdong Academy of Agricultural Sciences
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Priority to CN201710400472.XA priority Critical patent/CN107057937A/en
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Abstract

The invention discloses a kind of corn fermented wine and preparation method thereof.This method comprises the following steps:1)Corn screening, peeling and threshing;2)Corn stirs pulp;3)Corn processing;4)Sugar degree regulation;5)Yeast, wheat bran and Chinese yeast inoculation;6)Main fermentation;7)After fermentation;8)Filtering;9) ageing;10)Finished product.The present invention uses the corn being of high nutritive value, by improving the problems such as pre-treating method of corn, yeast-inoculated, fermentation process and filtering, influence of the different corn processing methods to corn wine taste is analyzed, the fragrance with corn and the fermented wine of high nutritive value is produced.

Description

A kind of corn fermented wine and preparation method thereof
Technical field
The present invention relates to corn application field, and in particular to a kind of corn fermented wine and preparation method thereof.
Background technology
Corn, as one kind of corn, is one of staple vegetable of American-European, South Korea and Japan and other countries.With conventional corn Compare, it has higher a nutritive value and medical care effect, including lysine needed by human, protein, aliphatic acid, Calcium, magnesium, selenium and multivitamin.The abundant calcium that corn contains can play effect of hypotensive;Also containing " life member Element " selenium, with strengthen immunity, prevents diabetes, the effect of angiocardiopathy chronic diseases;The vitamin and mineral being rich in Also the effects such as corn has softening blood vessel, reduction cholesterol is made.The current main machine direction of corn includes:Corn flour, sweet tea Corn juice, sweet corn can etc..But it is due to that fresh and sweet corn maturation time and season are closely bound up, the resting period is short, difficulty is big, It can both be deposited for a long time so invention is a kind of, but the product for the nutritional ingredient enriched containing corn is most important.
Fermented wine is also known as brewed wine, is acted on by yeast, will produce after the fermentation of starch and saccharine material alcohol so as to Form fermented wine.According to corn fermentation wine product traditional at present, most of product is to use corn flour to be raw material, passes through distiller's yeast The techniques such as fermentation are made.But it is due to that distiller's yeast species is single, raw material and technological process are simple, and fermented wine finished product local flavor is not enough, battalion Ingredients from lossing, the reason such as selling point local flavor deficiency are supported, a part of degree hinders corn fermentation and the development of alcoholic industry.
The content of the invention
In order to overcome the above-mentioned deficiencies of the prior art, the invention provides a kind of corn fermented wine and preparation method thereof. The present invention forms fermented wine using the fresh corn of high nutritive value after being fermented by many primary yeasts.Its local flavor is beautifulr than common Ground rice fermented wine is more preferably and rich in various nutritional ingredients, with high antioxidant effect.The present invention is different by studying corn Processing method, chooses the addition of top quality processing of sweet corn method, inoculum of dry yeast and different distiller's yeasts.It is different by studying The ratio of distiller's yeast and inoculum of dry yeast and fermentation raw material, chooses optimal distiller's yeast, yeast adding proportion.
The present invention is achieved through the following technical solutions.
A kind of preparation method of corn fermented wine, comprises the following steps:
1) corn is pre-processed:By threshing after corn peeled wash, corn seed is obtained;
2) corn is homogenized:Corn seed is blended, the maize pulp and corn juice after blending is collected;
3) processing of sweet corn:By maize pulp and corn juice high-temperature sterilization;
4) water is added:Maize pulp after high-temperature sterilization and corn juice are mixed, corn steep liquor is obtained;Added water again into corn steep liquor, Obtain zymotic fluid;
5) pectase is put into:To step 4) gained zymotic fluid in put into pectase;
6) cellulase is put into:To step 5) cellulase is put into zymotic fluid of the gained containing pectase, obtain double enzymes hairs Zymotic fluid;
7) sugar degree regulation:To step 6) gained double-enzyme fermentation liquid in put into white granulated sugar;
8) fermented bacterium is inoculated with:To step 7) input yeast, Chinese yeast and bran in double-enzyme fermentation liquid of the gained containing white granulated sugar Song, obtains corn zymotic fluid;
9) fermentation stage:By step 8) gained corn zymotic fluid addition fermentation cylinder for fermentation, obtain corn wine;
10) ageing:Take step 9) gained corn wine supernatant tentatively filtered, by after filtering corn wine standing, Obtain ageing former wine;
11) finished product:By step 10) obtain ageing former wine carry out clarification filtration;
12) seasoning:Honey and white granulated sugar regulation local flavor are put into the ageing former wine after clarification filtration, corn fermentation is obtained Wine.
It is preferred that, step 1) corn be fresh harvesting, full seed, no insect pest, the high-quality sweet tea of non agricultural chemical residuum Corn.
It is preferred that, step 3) high-temperature sterilization temperature be 80 DEG C~150 DEG C, the time be 10~30 minutes.
It is preferred that, step 4) described in water be distilled water, the material ratio of the corn steep liquor and water is 1:1~1:10.
It is preferred that, step 5) before pectase input, zymotic fluid need to be cooled to room temperature;The pectase is in zymotic fluid In concentration be 0ppm~180ppm.
It is preferred that, concentration of the cellulase in the zymotic fluid containing pectase is 0ppm~180ppm;It is described white Content of the granulated sugar in double-enzyme fermentation liquid is 50g/L~200g/L.
It is preferred that, step 8) concentration of the yeast in the double-enzyme fermentation liquid containing white granulated sugar be 100ppm~ 200ppm;Concentration of the Chinese yeast in the double-enzyme fermentation liquid containing white granulated sugar is 20ppm~3000ppm;The wheat bran containing It is 30ppm~5000ppm to have the concentration in the double-enzyme fermentation liquid of white granulated sugar.
It is preferred that, step 9) it is described fermentation comprise the following steps:
A) first the fermentation tank for filling corn zymotic fluid is positioned in normal temperature environment, without under sealing condition fermentation 12~ 36 hours, make fermented bacterium rapid growth;
B) fermentation tank is transferred under 20~25 DEG C of environment again, shuts fermentation tank lid, issued without sealing state Ferment 1~3 day, stirs 2~4 times, then fermentation tank sealing is placed under 15~25 DEG C of environment and continues fermentation 9~12 daily My god, detect fermentation tank external temperature, it is ensured that broth temperature is not higher than 25 DEG C;
C) finally environment temperature is adjusted to 4~10 DEG C, seals the fermentation tank, continue to ferment 12~15 days.
It is further preferred that to be normally carried out fermentation stage, zymotic fluid account for fermenter volume best proportion for 70~ 90%.
It is further preferred that first three day of fermentation stage needs daily stirring fermentation, to promote yeast raised growth.Fermentation three Sealing is noted after it.Temperature in fermentation tank is kept to be not higher than 25 DEG C.
It is further preferred that the step b) broth temperatures are between 20 DEG C~25 DEG C.
It is preferred that, step 10) standing environment temperature be 4~10 DEG C, the time be 6~9 months.
It is preferred that, step 11) clarification filtration is first to be filtered using diatomite, then using aperture as 0.4~0.8 μm Plate and frame cardboard filter filtered.
A kind of corn fermented wine made from the process described above.
Compared with prior art, the present invention has the advantages that:
The present invention makes corn wine using corn as fermentation raw material first, and corn passes through cellulase and pectase The abundant nutritional ingredient and anti-oxidation active substance of gained, can lift the nutritive value and local flavor of fermented wine after enzymolysis.
Embodiment
The specific implementation to the present invention is further described with reference to embodiments, but embodiments of the present invention are not limited In this.
Embodiment 1
1st, corn is pre-processed:Threshing after screening high-quality corn, peeled wash.Collect iblet and be sub-packed in freshness protection package In, deposit in -80 DEG C of refrigerators stand-by.
2nd, iblet is homogenized:By sweet corn kernel 2kg and distilled water using weight of material ratio as 1:After 1 mixes, beaten with mixer Slurry, and be transferred in fermentation tank, the corn slurries cumulative volume of gained accounts for the 80% of fermenter volume.Pectase and fibre need not be put into The plain enzyme of dimension.
3rd, sugar degree regulation:White granulated sugar is put into, and adjusts sugared content to 150g/L.
4th, fermented bacterium is inoculated with:Yeast is put into, its concentration is reached 100ppm, input Chinese yeast and wheat bran make both concentration Respectively reach 32.5ppm and 67.5ppm.
5th, fermentation stage:
A) fermentation tank for filling corn zymotic fluid is positioned in normal temperature environment, small without fermentation 24 under sealing condition When.Make fermented bacterium rapid growth.
B) fermentation tank is transferred under 25 DEG C of environment temperatures, covers and fermented 2 days under fermentation tank lid, no sealing state, often Its stirring is once.Then fermentation tank is placed under 20 DEG C of environment and continues to ferment 12 days.
C) after fermentation:Fermentation tank is positioned in 15 DEG C of environment, sealed fermenter, after fermentation 15 days, obtains corn hair Ferment wine.
The corn fermented wine that the present embodiment is obtained change of polyphenol chromocor during after fermentation is as shown in table 1.
Table 1
In the present embodiment, it is seen that the anti-oxidation active substance content highest of the corn fermented wine of fermentation 12 days, that is, send out Ferment 12 to 15 days is the optimal fermentation process time.
Embodiment 2
1st, corn is pre-processed:Threshing after screening high-quality corn, peeled wash.Collect iblet and be sub-packed in freshness protection package In, deposit in -80 DEG C of refrigerators stand-by.
2nd, iblet is homogenized:By sweet corn kernel 2kg and distilled water using weight of material ratio as 1:After 1 mixes, beaten with mixer Slurry, and be transferred in fermentation tank, the corn slurries cumulative volume of gained accounts for the 80% of fermenter volume.Pectase and fibre need not be put into The plain enzyme of dimension.
3rd, sugar degree regulation:White granulated sugar is put into, and adjusts sugared content to 150g/L.
4th, fermented bacterium is inoculated with:Yeast is put into, its concentration is reached 150ppm, input Chinese yeast and wheat bran make both concentration Respectively reach 32.5ppm and 67.5ppm.
5th, fermentation stage:
A) fermentation tank for filling corn zymotic fluid is positioned in normal temperature environment, small without fermentation 24 under sealing condition When.Make fermented bacterium rapid growth.
B) fermentation tank is transferred under 25 DEG C of environment temperatures, covers and fermented 2 days under fermentation tank lid, no sealing state, often Its stirring is once.Then fermentation tank is placed under 20 DEG C of environment and continues to ferment 12 days.
C) after fermentation:Fermentation tank is positioned in 15 DEG C of environment, sealed fermenter, after fermentation 15 days, obtains corn hair Ferment wine.
The corn fermented wine that the present embodiment is obtained change of polyphenol chromocor during after fermentation is as shown in table 2.
Table 2
In the present embodiment, it is seen that the anti-oxidation active substance content highest of the corn fermented wine of fermentation 15 days, that is, send out Ferment 15 days is the optimal fermentation process time.
Embodiment 3
1st, corn is pre-processed:Threshing after screening high-quality corn, peeled wash.Collect iblet and be sub-packed in freshness protection package In, deposit in -80 DEG C of refrigerators stand-by.
2nd, iblet is homogenized:By sweet corn kernel 2kg and distilled water using weight of material ratio as 1:After 1 mixes, beaten with mixer Slurry, and be transferred in fermentation tank, the corn slurries cumulative volume of gained accounts for the 80% of fermenter volume.Pectase and fibre need not be put into The plain enzyme of dimension.
3rd, sugar degree regulation:White granulated sugar is put into, and adjusts sugared content to 100g/L.
4th, fermented bacterium is inoculated with:Yeast is put into, its concentration is reached 150ppm, input Chinese yeast and wheat bran make both concentration Respectively reach 32.5ppm and 67.5ppm.
5th, fermentation stage:
A) fermentation tank for filling corn zymotic fluid is positioned in normal temperature environment, small without fermentation 24 under sealing condition When.Make fermented bacterium rapid growth.
B) fermentation tank is transferred under 25 DEG C of environment temperatures, covers and fermented 2 days under fermentation tank lid, no sealing state, often Its stirring is once.Then fermentation tank is placed under 20 DEG C of environment and continues to ferment 12 days.
C) after fermentation:Fermentation tank is positioned in 15 DEG C of environment, sealed fermenter, after fermentation 15 days, obtains corn hair Ferment wine.
The corn fermented wine that the present embodiment is obtained change of polyphenol chromocor during after fermentation is as shown in table 3.
Table 3
In the present embodiment, it is seen that the anti-oxidation active substance content highest of the corn fermented wine of fermentation 12 days, that is, send out Ferment 12 days is the optimal fermentation process time.
Embodiment 4
1st, corn is pre-processed:Threshing after screening high-quality corn, peeled wash.Collect iblet and equal portions are sub-packed in four In individual freshness protection package.A copy of it is as fresh without corn fermentation is handled, and three parts of materials carry out 100 DEG C of 15 points of high-temperature sterilizations in addition Clock.All materials are cooled to room temperature and are stored in stand-by in -80 DEG C of refrigerators after the completion of sterilizing.
2nd, iblet is homogenized:By sweet corn kernel 2kg and distilled water using weight of material ratio as 1:After 1 mixes, beaten with mixer Slurry, and be transferred in fermentation tank, the corn slurries cumulative volume of gained accounts for the 80% of fermenter volume.Pectase and fibre need not be put into The plain enzyme of dimension.
3rd, sugar degree regulation:White granulated sugar is put into, and adjusts sugared content to 150g/L.
4th, fermented bacterium is inoculated with:Yeast is put into, its concentration is reached 100ppm, input Chinese yeast and wheat bran make both concentration Respectively reach 32.5ppm and 67.5ppm.
5th, fermentation stage:
A) fermentation tank for filling corn zymotic fluid is positioned in normal temperature environment, small without fermentation 24 under sealing condition When.Make fermented bacterium rapid growth.
B) fermentation tank is transferred under 25 DEG C of environment temperatures, covers and fermented 2 days under fermentation tank lid, no sealing state, often Its stirring is once.Then fermentation tank is placed under 20 DEG C of environment and continues to ferment 12 days.
C) after fermentation:Fermentation tank is positioned in 15 DEG C of environment, sealed fermenter continues to ferment 15 days, obtains corn hair Ferment wine.
The corn fermented wine for the different corn processing modes that the present embodiment is obtained was in after fermentation the 0th day and the 15th day The change of polyphenol chromocor is as shown in table 4.
Embodiment 5
1st, corn is pre-processed:Threshing after screening high-quality corn, peeled wash.Collect iblet and equal portions are sub-packed in four In individual freshness protection package.A copy of it is as fresh without corn fermentation is handled, and three parts of materials carry out 115 DEG C of 15 points of high-temperature sterilizations in addition Clock.All materials are cooled to room temperature and are stored in stand-by in -80 DEG C of refrigerators after the completion of sterilizing.
2nd, iblet is homogenized:By sweet corn kernel 2kg and distilled water using weight of material ratio as 1:After 1 mixes, beaten with mixer Slurry, and be transferred in fermentation tank, the corn slurries cumulative volume of gained accounts for the 80% of fermenter volume.Pectase and fibre need not be put into The plain enzyme of dimension.
3rd, sugar degree regulation:White granulated sugar is put into, and adjusts sugared content to 150g/L.
4th, fermented bacterium is inoculated with:Yeast is put into, its concentration is reached 100ppm, input Chinese yeast and wheat bran make both concentration Respectively reach 32.5ppm and 67.5ppm.
5th, fermentation stage:
A) fermentation tank for filling corn zymotic fluid is positioned in normal temperature environment, small without fermentation 24 under sealing condition When.Make fermented bacterium rapid growth.
B) fermentation tank is transferred under 25 DEG C of environment temperatures, covers and fermented 2 days under fermentation tank lid, no sealing state, often Its stirring is once.Then fermentation tank is placed under 20 DEG C of environment and continues to ferment 12 days.
C) after fermentation:Fermentation tank is positioned in 15 DEG C of environment, sealed fermenter continues to ferment 15 days, obtains corn hair Ferment wine.
The corn fermented wine for the different corn processing modes that the present embodiment is obtained was in after fermentation the 0th day and the 15th day The change of polyphenol chromocor is as shown in table 4.
Embodiment 6
1st, corn is pre-processed:Threshing after screening high-quality corn, peeled wash.Collect iblet and equal portions are sub-packed in four In individual freshness protection package.A copy of it is as fresh without corn fermentation is handled, and three parts of materials carry out 121 DEG C of 15 points of high-temperature sterilizations in addition Clock.All materials are cooled to room temperature and are stored in stand-by in -80 DEG C of refrigerators after the completion of sterilizing.
2nd, iblet is homogenized:By sweet corn kernel 2kg and distilled water using weight of material ratio as 1:After 1 mixes, beaten with mixer Slurry, and be transferred in fermentation tank, the corn slurries cumulative volume of gained accounts for the 80% of fermenter volume.Pectase and fibre need not be put into The plain enzyme of dimension.
3rd, sugar degree regulation:White granulated sugar is put into, and adjusts sugared content to 150g/L.
4th, fermented bacterium is inoculated with:Yeast is put into, its concentration is reached 100ppm, input Chinese yeast and wheat bran make both concentration Respectively reach 32.5ppm and 67.5ppm.
5th, fermentation stage:
A) fermentation tank for filling corn zymotic fluid is positioned in normal temperature environment, small without fermentation 24 under sealing condition When.Make fermented bacterium rapid growth.
B) fermentation tank is transferred under 25 DEG C of environment temperatures, covers and fermented 2 days under fermentation tank lid, no sealing state, often Its stirring is once.Then fermentation tank is placed under 20 DEG C of environment and continues to ferment 12 days.
C) after fermentation:Fermentation tank is positioned in 15 DEG C of environment, sealed fermenter continues to ferment 15 days, obtains corn hair Ferment wine.
The corn fermented wine for the different corn processing modes that the present embodiment is obtained was in after fermentation the 0th day and the 15th day The change of polyphenol chromocor is as shown in table 4.
Table 4
By the sterilizing after fermentation of 4 visible 100 DEG C and 115 DEG C of table corn fermented wine anti-oxidation active substance content most Height, i.e., 100 DEG C and 115 DEG C are optimal corn treatment temperature.
Embodiment 7
1st, corn is pre-processed:Threshing after screening high-quality corn, peeled wash.
2nd, iblet is homogenized:Collect sweet corn kernel 0.5kg simultaneously to squeeze the juice using juice extractor, isolated corn residue and fresh Corn juice.
3rd, distilled water is added:Residue and corn juice are respectively divided into 2 parts, 2 equal portions of residue and corn juice are loaded on 2 respectively In individual conical flask, and compare 1 according to weight of material:3 addition distilled water.So that zymotic fluid reaches the 80% of conical flask cumulative volume.
4th, sugar degree regulation:White granulated sugar is put into, and adjusts sugared content to 150g/L.
5th, corn zymotic fluid is processed:Conical flask is not processed, fermented.
6th, pectase is put into:Zymotic fluid is cooled to after room temperature, in input pectase to conical flask, makes fruit in each conical flask Glue enzyme concentration reaches 123ppm.
7th, cellulase is put into:Put into cellulase to conical flask, reach each conical flask inner cellulose enzyme concentration 123ppm。
8th, fermented bacterium is inoculated with:Yeast is put into, its concentration is reached 250ppm.Distiller's yeast for fermentation is Chinese yeast and bran Song, the normal concentration ratio between Chinese yeast and wheat bran is 400ppm:800ppm, conical flask is according to 1,3 times of concentration put into Chinese yeast with Wheat bran.
9th, fermentation stage:
A) conical flask for filling corn zymotic fluid is positioned in normal temperature environment, without under sealing condition ferment 2 hours, Make fermented bacterium rapid growth.
B) fermentation tank is transferred under 20 DEG C of environment temperatures, bottleneck is sealed up with plastic foil and hard paper, continue to ferment 10 days. Measure polyphenol chromocor changes of contents when fermenting 10 days as shown in table 5.
Embodiment 8
1st, corn is pre-processed:Threshing after screening high-quality corn, peeled wash.
2nd, iblet is homogenized:Collect sweet corn kernel 1.5kg simultaneously to squeeze the juice using juice extractor, isolated corn residue and fresh Corn juice.
3rd, distilled water is added:Residue and corn juice are respectively divided into 6 parts, 6 equal portions of residue and corn juice are loaded on 6 respectively In individual conical flask, and compare 1 according to weight of material:3 addition distilled water.So that zymotic fluid reaches the 80% of conical flask cumulative volume..
4th, sugar degree regulation:White granulated sugar is put into, and adjusts sugared content to 150g/L.
5th, corn zymotic fluid is processed:Conical flask is positioned in autoclave, 110 DEG C of high-temperature sterilizations 20 minutes.
6th, pectase is put into:Zymotic fluid is cooled to after room temperature, in input pectase to conical flask, makes fruit in each conical flask Glue enzyme concentration reaches 123ppm.
7th, cellulase is put into:Put into cellulase to conical flask, reach each conical flask inner cellulose enzyme concentration 123ppm。
8th, fermented bacterium is inoculated with:Yeast is put into, its concentration is reached 250ppm.Distiller's yeast for fermentation is Chinese yeast and bran Song, the normal concentration ratio between Chinese yeast and wheat bran is 400ppm:800ppm, conical flask is according to 0.5,1,3,3,6,6 times of concentration Put into Chinese yeast and wheat bran.
9th, fermentation stage:
A) conical flask for filling corn zymotic fluid is positioned in normal temperature environment, without under sealing condition ferment 2 hours, Make fermented bacterium rapid growth.
B) fermentation tank is transferred under 20 DEG C of environment temperatures, bottleneck is sealed up with plastic foil and hard paper, continue to ferment 10 days. Measure polyphenol chromocor changes of contents when fermenting 10 days as shown in table 5.
Table 5
Anti-oxidation active substance content by the corn fermented wine of the visible sterilizing after fermentation of table 5 is higher, and flavor taste It is best.
Embodiment 9
1st, corn is pre-processed:Threshing after screening high-quality corn, peeled wash.
2nd, corn is homogenized:Take 2kg sweet corn kernels to be crushed with pulverizer, collect maize pulp and corn juice after crushing.
3rd, processing of sweet corn:By the corn juice after crushing and corn residue at a temperature of 110 DEG C, high-temperature sterilization 20 minutes.
4th, distilled water is added:After maize pulp and corn juice are mixed, compare 1 with weight of material:4 ratios add distilled water.
5th, pectase is put into:Zymotic fluid is cooled to after room temperature, and input pectase makes its concentration reach 20ppm.
6th, cellulase is put into:Input cellulase makes its concentration reach 20ppm.
7th, sugar degree regulation:White granulated sugar is put into, and adjusts sugared content to 150g/L.
8th, fermented bacterium is inoculated with:Yeast is put into, its concentration is reached 200ppm.Distiller's yeast for fermentation is Chinese yeast and bran Song, input Chinese yeast makes its concentration reach 176ppm, and input wheat bran makes its concentration reach 352ppm.
9th, fermentation stage:
A) fermentation tank for filling corn zymotic fluid is positioned in normal temperature environment, small without fermentation 24 under sealing condition When.Make fermented bacterium rapid growth.
B) fermentation tank is transferred under 20 DEG C of environment temperatures, shuts under fermentation tank lid, no sealing state and ferment 2 days, often Its stirring is once.Then fermentation tank sealing is placed under 18 DEG C of environment and continues to ferment 12 days.Detect fermentation tank external temperature, it is ensured that Temperature is not higher than 25 DEG C.
C) after fermentation:Environment temperature is adjusted to 4 DEG C, sealed fermenter continues to ferment 15 days, produces corn wine.
10th, ageing:The corn wine of gained in step 9 is taken into supernatant, is tentatively filtered, the corn wine of acquirement is placed in Under 4 DEG C of environment, 7 months are stood, ageing former wine is obtained.
11st, finished product:The ageing former wine that step 10 is obtained carries out clarification filtration.Clarification filtration step includes:Pass through diatom Filtered again by 0.2 μm of plate and frame filter of aperture after soil filtering.
12nd, seasoning:Put into honey and white granulated sugar regulation local flavor.
The polyphenol chromocor content of final gained ageing former wine is as shown in table 6.
Table 6
In the present embodiment, the corn ageing former wine finally obtained, alcoholic strength content is 4.97 °, the antioxygen of fermented wine Change activity substance content is higher, and containing corn delicate fragrance, quality is pale yellow, adapts to a variety of occasions.
Embodiment 10
1st, corn is pre-processed:Threshing after screening high-quality corn, peeled wash.
2nd, corn is homogenized:Take 2kg sweet corn kernels to be crushed with pulverizer, collect maize pulp and corn juice after crushing.
3rd, processing of sweet corn:By the corn juice after crushing and corn residue at a temperature of 110 DEG C, high-temperature sterilization 20 minutes.
4th, distilled water is added:After maize pulp and corn juice are mixed, compare 1 with weight of material:4 ratios add distilled water.
5th, pectase is put into:Zymotic fluid is cooled to after room temperature, and input pectase makes its concentration reach 20ppm.
6th, cellulase is put into:Input cellulase makes its concentration reach 20ppm.
7th, sugar degree regulation:White granulated sugar is put into, and adjusts sugared content to 150g/L.
8th, fermented bacterium is inoculated with:Yeast is put into, its concentration is reached 100ppm.Distiller's yeast for fermentation is Chinese yeast and bran Song, input Chinese yeast makes its concentration reach 176ppm, and input wheat bran makes its concentration reach 352ppm.
9th, fermentation stage:
A) fermentation tank for filling corn zymotic fluid is positioned in normal temperature environment, small without fermentation 24 under sealing condition When.Make fermented bacterium rapid growth.
B) fermentation tank is transferred under 20 DEG C of environment temperatures, shuts under fermentation tank lid, no sealing state and ferment 2 days, often Its stirring is once.Then fermentation tank sealing is placed under 18 DEG C of environment and continues to ferment 12 days.Detect fermentation tank external temperature, it is ensured that Temperature is not higher than 25 DEG C.
C) after fermentation:Environment temperature is adjusted to 4 DEG C, sealed fermenter continues to ferment 15 days, produces corn wine.
10th, ageing:The corn wine of gained in step 9 is taken into supernatant, is tentatively filtered, the corn wine of acquirement is placed in Under 4 DEG C of environment, 7 months are stood, ageing former wine is obtained.
11st, finished product:The ageing former wine that step 10 is obtained carries out clarification filtration.Clarification filtration step includes:Pass through diatom Filtered again by 0.2 μm of plate and frame filter of aperture after soil filtering.
12nd, seasoning:Put into honey and white granulated sugar regulation local flavor.
The polyphenol chromocor content of final gained ageing former wine is as shown in table 7.
Table 7
In the present embodiment, the corn ageing former wine finally obtained, alcoholic strength content is 3.96 °, the antioxygen of fermented wine Change activity substance content is higher, and containing corn delicate fragrance, quality is pale yellow, adapts to a variety of occasions.
Embodiment 11
1st, corn is pre-processed:Threshing after screening high-quality corn, peeled wash.
2nd, corn is homogenized:Take 2kg sweet corn kernels to be crushed with pulverizer, collect maize pulp and corn juice after crushing.
3rd, processing of sweet corn:By the corn juice after crushing and corn residue at a temperature of 110 DEG C, high-temperature sterilization 20 minutes.
4th, distilled water is added:After maize pulp and corn juice are mixed, compare 1 with weight of material:4 ratios add distilled water.
5th, pectase is put into:Zymotic fluid is cooled to after room temperature, and input pectase makes its concentration reach 20ppm.
6th, cellulase is put into:Input cellulase makes its concentration reach 20ppm.
7th, sugar degree regulation:White granulated sugar is put into, and adjusts sugared content to 200g/L.
8th, fermented bacterium is inoculated with:Yeast is put into, its concentration is reached 200ppm.Distiller's yeast for fermentation is Chinese yeast and bran Song, input Chinese yeast makes its concentration reach 176ppm, and input wheat bran makes its concentration reach 352ppm.
9th, fermentation stage:
A) fermentation tank for filling corn zymotic fluid is positioned in normal temperature environment, small without fermentation 24 under sealing condition When.Make fermented bacterium rapid growth.
B) fermentation tank is transferred under 20 DEG C of environment temperatures, shuts under fermentation tank lid, no sealing state and ferment 2 days, often Its stirring is once.Then fermentation tank sealing is placed under 18 DEG C of environment and continues to ferment 12 days.Detect fermentation tank external temperature, it is ensured that Temperature is not higher than 25 DEG C.
C) after fermentation:Environment temperature is adjusted to 4 DEG C, sealed fermenter continues to ferment 15 days, produces corn wine.
10th, ageing:The corn wine of gained in step 9 is taken into supernatant, is tentatively filtered, the corn wine of acquirement is placed in Under 4 DEG C of environment, 7 months are stood, ageing former wine is obtained.
11st, finished product:The ageing former wine that step 10 is obtained carries out clarification filtration.Clarification filtration step includes:Pass through diatom Filtered again by 0.2 μm of plate and frame filter of aperture after soil filtering.
12nd, seasoning:Put into honey and white granulated sugar regulation local flavor.
The polyphenol chromocor content of final gained ageing former wine is as shown in table 8.
Table 8
In the present embodiment, the corn ageing former wine finally obtained, alcoholic strength content is 6.52 °, the antioxygen of fermented wine Change activity substance content is higher, and containing corn delicate fragrance, quality is pale yellow, adapts to a variety of occasions.

Claims (10)

1. a kind of preparation method of corn fermented wine, it is characterised in that comprise the following steps:
1)Corn is pre-processed:By threshing after corn peeled wash, corn seed is obtained;
2)Corn is homogenized:Corn seed is blended, the maize pulp and corn juice after blending is collected;
3)Processing of sweet corn:By maize pulp and corn juice high-temperature sterilization;
4)Add water:Maize pulp after high-temperature sterilization and corn juice are mixed, corn steep liquor is obtained;Add water, must be sent out into corn steep liquor again Zymotic fluid;
5)Pectase is put into:To step 4)Pectase is put into gained zymotic fluid;
6)Cellulase is put into:To step 5)Gained puts into cellulase in the zymotic fluid containing pectase, obtains double-enzyme fermentation liquid;
7)Sugar degree regulation:To step 6)White granulated sugar is put into gained double-enzyme fermentation liquid;
8)Fermented bacterium is inoculated with:To step 7)Yeast, Chinese yeast and wheat bran are put into double-enzyme fermentation liquid of the gained containing white granulated sugar, is obtained Corn zymotic fluid;
9)Fermentation stage:By step 8)Gained corn zymotic fluid adds fermentation cylinder for fermentation, obtains corn wine;
10)Ageing:Take step 9)The supernatant of gained corn wine is tentatively filtered, and the corn wine after filtering is stood, obtains old Make former wine;
11)Finished product:By step 10)The ageing former wine of acquisition carries out clarification filtration;
12)Seasoning:Honey and white granulated sugar regulation local flavor are put into the ageing former wine after clarification filtration, corn fermented wine is obtained.
2. a kind of preparation method of corn fermented wine according to claim 1, it is characterised in that step 3)The high temperature The temperature of sterilizing is 80 DEG C ~ 150 DEG C, and the time is 10 ~ 30 minutes.
3. a kind of preparation method of corn fermented wine according to claim 1, it is characterised in that step 4)Described water For distilled water, the weight of material ratio of the corn steep liquor and water is 1:1 ~ 1:10.
4. a kind of preparation method of corn fermented wine according to claim 1, it is characterised in that step 5)The pectin Before enzyme input, zymotic fluid need to be cooled to normal temperature;Concentration of the pectase in zymotic fluid is the ppm of 0 ppm ~ 180.
5. the preparation method of a kind of corn fermented wine according to claim 1, it is characterised in that the cellulase exists Concentration in zymotic fluid containing pectase is the ppm of 0 ppm ~ 180;Content of the white granulated sugar in double-enzyme fermentation liquid be 50 g/L ~ 200 g/L。
6. a kind of preparation method of corn fermented wine according to claim 1, it is characterised in that step 8)The yeast Concentration in the double-enzyme fermentation liquid containing white granulated sugar is the ppm of 100 ppm ~ 200;The Chinese yeast is double containing white granulated sugar Concentration in enzyme fermentation liquid is the ppm of 20 ppm ~ 3000;Concentration of the wheat bran in the double-enzyme fermentation liquid containing white granulated sugar For the ppm of 30 ppm ~ 5000.
7. a kind of preparation method of corn fermented wine according to claim 1, it is characterised in that step 9)The fermentation Comprise the following steps:
A) first the fermentation tank for filling corn zymotic fluid is positioned in normal temperature environment, without fermentation 12 ~ 36 under sealing condition Hour;
B) fermentation tank is transferred under 20 ~ 25 DEG C of environment again, shuts fermentation tank lid, ferment 1 under without sealing state ~ 3 days, stir daily 2 ~ 4 times, then fermentation tank sealing is placed under 15 ~ 25 DEG C of environment and continues fermentation 9 ~ 12 My god, detect fermentation tank external temperature, it is ensured that broth temperature is not higher than 25 DEG C;
C) finally environment temperature is adjusted to 4 ~ 10 DEG C, seals the fermentation tank, continue to ferment 12 ~ 15 days.
8. a kind of preparation method of corn fermented wine according to claim 1, it is characterised in that step 10)It is described quiet The environment temperature put is 4 ~ 10 DEG C, and the time is 6 ~ 9 months.
9. a kind of preparation method of corn fermented wine according to claim 1, it is characterised in that step 11)It is described clear Clear filtering is first to be filtered using diatomite, then is filtered by 0.4 ~ 0.8 μm of plate and frame cardboard filter of aperture.
10. a kind of corn fermented wine as made from the method described in any one of claim 1 ~ 9.
CN201710400472.XA 2017-05-31 2017-05-31 A kind of corn fermented wine and preparation method thereof Pending CN107057937A (en)

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CN107699426A (en) * 2017-11-14 2018-02-16 蚌埠市涂山村富民石榴专业合作社 A kind of preparation method of corn wine
CN108641847A (en) * 2018-04-24 2018-10-12 华南理工大学 A kind of Gentiana triflora and corn composite beverage wine and its processing method

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CN106520458A (en) * 2017-01-09 2017-03-22 华南理工大学 Chinese wampee leaf fermented alcoholic beverage and processing method thereof

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CN103525651A (en) * 2013-10-25 2014-01-22 凌爱秋 Preparation method of sweet corn and cordyceps sinensis wine
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Publication number Priority date Publication date Assignee Title
CN107699426A (en) * 2017-11-14 2018-02-16 蚌埠市涂山村富民石榴专业合作社 A kind of preparation method of corn wine
CN108641847A (en) * 2018-04-24 2018-10-12 华南理工大学 A kind of Gentiana triflora and corn composite beverage wine and its processing method

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Application publication date: 20170818