CN107267334A - A kind of preparation method of milled glutinous broomcorn millet wine - Google Patents

Abstract

The present invention discloses a kind of preparation method of milled glutinous broomcorn millet wine, main to include three zymotechniques：One time fermentation is the open cold fermentation of vat, and secondary fermentation is that parched rice ferments in short-term, and third time fermentation is according to 12 by the semi-finished product of first time fermentation and the wine of second of fermentation:1 ratio is placed on sealing and fermenting in porcelain altar, ageing, blends and forms after finally filtering.Compared with prior art, the present invention is using three zymotechniques, the active ingredient of milled glutinous broomcorn millet is sufficiently reserved, wine body is golden yellow, transparent bright, vinosity is fragrant and dense, sweet mouthfeel is long, wherein proline content be in wine most, containing higher functional oligose, abundant trace element and vitamin and a variety of physiologically active ingredients, there is preferable health-care effect, there is culinary art to be worth and medical value again.

Description

A kind of preparation method of milled glutinous broomcorn millet wine

Technical field

The present invention relates to a kind of preparation method of pick-me-up, specifically a kind of preparation method of milled glutinous broomcorn millet wine.

Background technology

Milled glutinous broomcorn millet is most important grain most ancient in human history, and first having has broomcorn millet after millet, and broomcorn millet is the mutation of millet, mankind's kind Plant existing more than 7000 history of millet broomcorn millet.Broomcorn millet wine is the wine brewed with milled glutinous broomcorn millet, is also called yellow broomcorn millet wine, be Chinese nation's history most One of long, most ancient wine kind, is also Chinese distinctive wine kind.About before more than 3,000 years, business Zhou Shidai, Chinese's original creation wine Bent binary catalysts, just start largely to brew broomcorn millet wine, and it is with beer, grape wine and claim the great Gu wine of the world three.Broomcorn millet wine is drunk, to nationality It is healthy highly beneficial.Among the people to have conventional broomcorn millet wine to do middle medicine efficacy enhancing ingredient, to rheumatoid, the elderly's neurasthenia, sleep insufficiency, which is helped, to disappear Change, repairing stomach lining, salubrity invigorating the spleen have special efficacy.Increasingly improve and improve now with people's living standard, broomcorn millet wine weight The new sight for returning to people.But it was already lost using the most ancient broomcorn millet liquor brewing method of China.

Publication No. CN103865709A Chinese invention patent application discloses a kind of milled glutinous broomcorn millet nourishment wine, and raw material is by weight Part meter includes：60 parts -100 parts of milled glutinous broomcorn millet, 0.1 part -0.5 part of distiller's yeast, 0.01 part -0.05 part of yeast, 0.02 part -0.10 of fining agent Part, it is made by the steps：1) milled glutinous broomcorn millet screened, remove impurity, elutriation, be 1: 3~7 according to the weight ratio of milled glutinous broomcorn millet and water Ratio, moisture is added into milled glutinous broomcorn millet, and 1~4h is soaked at room temperature, milled glutinous broomcorn millet then is moved into boiling 35-65min in steamer, makes it Cook, then ripe milled glutinous broomcorn millet cold water is drenched to room temperature；2) distiller's yeast is added into ripe milled glutinous broomcorn millet, is well mixed, is then saccharified； 3) yeast is added into the material being saccharified, be well mixed, fermented at 16-35 DEG C, and control its sugar content, form it into wine Liquid；4) wine liquid fermented is carried out adding fining agent in press filtration, the wine liquid after press filtration, makes its clarification precipitation 6-20h, filtering Take its clarified solution, by clarified solution at 80~100 DEG C heat sterilization 20-40min, that is, milled glutinous broomcorn millet nourishment wine is made.The production technology Production method with existing wine is the same, therefore and not authorized.

The content of the invention

The purpose of the present invention is to overcome the deficiencies in the prior art, excavates the vat liquor brewing method of local folk tradition, knot The brewage process of Shandong folklore is closed, through excavating, arranging, research and develop and fuse modern science theory and modern production technology, shape Into a kind of fixation and maturation technological process, provide strong technical guarantee for production scale.The technical side taken Case is mainly comprising three zymotechniques：One time fermentation is the open cold fermentation of vat, and secondary fermentation is that parched rice ferments in short-term, the 3rd Secondary fermentation is according to 12 by the semi-finished product of first time fermentation and the wine of second of fermentation:1 ratio, which is placed in porcelain altar, seals hair Ferment, ageing, blend after finally filtering and form.

Compared with prior art, the present invention is sufficiently reserved the active ingredient of milled glutinous broomcorn millet, wine body gold using three zymotechniques Yellow, transparent bright, vinosity is fragrant and dense, and sweet mouthfeel is long, wherein proline content be in wine most, it is low containing higher feature Glycan, abundant trace element and vitamin and a variety of physiologically active ingredients, there is preferable health-care effect, have again culinary art value and Medical value.

Embodiment

A kind of preparation method of broomcorn millet wine, it is characterised in that：Comprise the following steps：

First, get the raw materials ready：

1) according to GB111350-2009 national standards purchase Shanxi, Shaanxi, the Northwest such as Inner Mongol then with the new of shell Broomcorn millet；Broomcorn millet moisture must be below 14.5%；

2) after raw material are bought, shelled first, be totally separated away rice bran；

2nd, one time fermentation

3) milled glutinous broomcorn millet of shelling is transported to operation room, pours into puffed wheat filling, cleaning is stirred first, is pulled out after impurity, Soaked 8-12 hours in water；

4) milled glutinous broomcorn millet during puffed wheat is filled is pulled out, and water control is dry, upper pot, steamed and taken the dish out of the pot in steam boiler for 2.5 hours, temperature control System is fitted into the rice taken the dish out of the pot in transfer cask at 80-100 DEG C；

5) milled glutinous broomcorn millet cooked is put into the big ceramic cylinder between one time fermentation from transfer cask with stainless steel spade, waits milled glutinous broomcorn millet Temperature when dropping to 30-35 DEG C, plus koji fermentation keeps room temperature between 20-30 DEG C in fermentation process, in relative humidity 70% Under, respectively stir cylinder once sooner or later daily, uniformly to be stirred when stirring cylinder, made up and down without dead angle, fermentation period is ± 2 days 25 days；

3rd, secondary fermentation

6) step 2) 12.5 parts of shelling milled glutinous broomcorn millet then pours into and three elutriations carried out in the Stainless steel basin of rice washing, milled glutinous broomcorn millet The impurity such as the impurity and mud of middle floating, sand is cleaned out；

7) milled glutinous broomcorn millet cleaned up is poured into 120~150 DEG C of special vapor interlayer frying pans, then pours into 40 parts and drunk Water, opens steam, is constantly stirred, stir-fried when being stirred to viscous pasty state with stainless steel shovel during beginning, the frequency that stir-fries is At intervals of two minutes once, after 4 hours stir-fry, the rice in pot fries into dough, and color turns into golden yellow, and fries out broomcorn millet The distinctive fragrance of rice；

8) add 20 parts of pure water to continue heating stirring, when dough turns into rice paste in pot, close cap relief valve, use stainless steel Spoon scoops rice paste into pottery pot from pot；Pot is scrubbed clean in case using again；

9) pottery pot is sent between secondary fermentation, when temperature drops to 30-35 DEG C, plus koji fermentation, and room is kept in fermentation process Temperature is between 20-30 DEG C, and relative humidity is about 70%, and fermentation time is 24 hours, during which without agitation；

4th, three fermentations

10) extraction step 5) the i.e. semi-finished product wine of supernatant that ferments in big ceramic cylinder is into porcelain altar, then by step 9) The rice paste fermented is also added in the porcelain altar, and ratio is semi-finished product wine：Rice paste=12:1；

11) porcelain altar is sealed into cylinder, is transported into underground sweathouse and continues to ferment, fermentation time is more than 24 months, underground sweathouse Temperature is between 18-23 DEG C, and relative humidity is about 60%；

5th, filter and package

12) by step 11) filtering of the broomcorn millet wine wine liquid stainless steel flame filter press that ferments, and squeeze into cleaned stainless During steel is filled, then carry out natural sedimentation；

13) wine liquid after precipitation is squeezed into during stainless steel allotment is filled and blends homogeneous, packaging.

The present invention is fermented from steamed rice, parched rice to one time fermentation, secondary fermentation to three times, then to finished wine is gone out, from beginning to end There is no any chemical composition and pollution, keep natural, environmental protection, the wine produced is real Normal juice, original flavor, primary colors, through river Southern Institute of Analysis of university detection, each beneficiating ingredient such as following table：

(1) 4 times that the protein in abundant protein, wine is beer are contained in product.Protein in wine is through microorganism The degraded of enzyme, the overwhelming majority exists in the form of peptide and amino acid, is easily absorbed for human body.The content of calcium is also very high, Other drinks can not compare.The formation of these peptides is in addition to traditional trophic function, also with extremely important physiology Function and regulatory function.Amino acid is containing 21 kinds of amino acid in important nutriment, wine, wherein 8 kinds of amino needed by human Sour A wide selection of colours and designs.So-called essential amino acid is that the speed that human body can not be synthesized or synthesized far is not suitable with body needs, it is necessary to by eating The amino acid of thing supply.Lack any essential amino acid, may all cause physiological function abnormal, occur disease.Especially Proline content is extremely high, and proline is pleasantly sweet, is the important component for constituting animal collagen.Therefore often drinking this wine has U.S. face Effect.

(2) higher functional oligose is contained

Functional oligose is increasingly caught people's attention.Due to human body do not possess decomposition, digestive function oligosaccharide enzyme System, upon intake, it is seldom or does not produce heat, but can be utilized by the beneficial microbe bifid bacterium in enteron aisle, promotes Bifidobacterium breeds, so as to improve gastrointestinal function.

Contain higher functional oligose in broomcorn millet wine, the micro-ecological environment of enteron aisle can be improved, promote vitamin B1, dimension life The synthesis of the B family vitamins such as plain B2, vitamin B5 (nicotinic acid), vitamin B6, vitamin B ll (folic acid), vitamin B 12 and Ca, The absorption of the mineral matters such as Mg, Fe, improves body metabolism level, improves immunity and premunition, can decompose enterogenous endotoxin and Carcinogen, prevents various chronic diseases and cancer, reduction cholesterol in serum and blood lipid level.

Only a small number of food contain natural functional oligose in nature, and the functional oligose appeared on the market at present is big Part is to be synthesized by starch material through biotechnology i.e. microbial enzyme.Functional oligose in product is exactly in brewing process Produced in the presence of middle microbial enzyme, functional oligose is that grape wine, beer are incomparable in product.Relevant research table It is bright, only need to take in several grams of functional oligoses daily, with regard to significant Bifidobacterium cultivation effect can be played.Therefore, drink daily Appropriate broomcorn millet wine, can play good health-care effect.

(3), abundant trace element

The macroelements and iron, copper, zinc, selenium etc. such as many as 18 kinds, including calcium magnesium, potassium, phosphorus are tested with broomcorn millet wine micro Element.

Magnesium is both sugar in human body, fat, protein metabolism and the indispensable confactor of cellular respiration enzyme system, is also Myoneural excitability and heart normal function are safeguarded, necessary to protection cardiovascular system.During human body magnesium deficiency, easily occurs blood vessel The diseases such as hardening, cardiac damage.Broomcorn millet wine is higher than red wine 5 times containing magnesium, higher than white wine 10 times, also higher than yellow eel, crucian, Human body needs can be met well.

Zinc has different physiological roles, is the constituent of many kinds of enzymes of human body l00, a variety of to sugar, fat and protein etc. Metabolism and process of immune regulation play an important role, and zinc can protect cardiac muscle cell, promote ulcer reparation, and with a variety of chronic diseases Generation it is related to rehabilitation.Zinc is one of element for easily lacking in human body, due to the limitation of China's resident's eating patterns, people Zinc-deficiency disease up to 50% in group, and largely perspiration may also lead to internal zinc-deficiency.

The relation of selenium and human diseases, health is always the hot issue of domestic exobiology and medical research.Selenium is paddy The important composition composition of the sweet peptide peroxidase of Guang, there is many physiological functions, and most important of which effect is to eliminate internal Excessive active oxygen radical is produced, thus it is strong with immunity of organisms, anti-aging, anticancer, protection angiocarpy and cardiac muscle is improved The effect of health.Existing achievement in research shows, Keshan disease, cancer, cardiovascular and cerebrovascular disease, diabetes, sterility of human body etc. 40 Remaining kind of illness is relevant with selenium deficiency.Nearest research is also disclosed, and selenium, which has, releases heavy metal poisoning, the yellow inulinase element BI of reduction damage Wound, the new physiological function of protection visual organ official rank, is investigated according to Chinese Soclety of Nutrition, and the amount that enters day pinch of current China resident selenium is 26mg, falls far short with world health organisation recommendations daily intaking amount 50-200mg, contains the 2 of selenium, about fruit and vegetable per L broomcorn millets wine Times, it is highest in wine though my company's broomcorn millet wine does not claim selenium-enriched beverage, it is higher than red wine about 12 times, compare white wine It is high about 20 times, and because of raw material environmental protection, therefore product safety is effectively, is easily absorbed by human body.

(4), a variety of physiologically active ingredients in broomcorn millet wine

Containing physiologically active ingredients such as polyphenol substance, melanoidin, glutathione in broomcorn millet wine, they, which have, removes free radical, Prevent cardiovascular disease, anticancer, anti-ageing different physiological roles of waiting for a long time.

Polyphenol substance has very strong radical scavenging activity, and melanoidin is the product of Maillard reaction, and melanoidin is also Originality colloid, with stronger antimutagenic activity.The research that carries weight thinks, its anti-mutation mechanism be remove mutagenesis free radical and Its mutagenic toxicity is reduced by being combined with mutagenesis chemicals.Glutathione has important physiological function in human body. When in human body dietary intake containing noxious materials such as unholiness or medicines, it can be combined in liver GSH-PX activity with noxious material And reach the effect of removing toxic substances.

(5), the vitamin in product

In addition to vitamin c, B family vitamin, also containing the vitamin E (tocopherol) in wheat, vitamin E has a variety of Physiological function, most important of which function is to remove interior free yl with glutathione peroxidase synergy.

(6), the medical value of product

This product is good medicinal requirement, and it is medicine efficacy enhancing ingredient, is the important auxiliary material of pill, powder, extract and pellet again,《This Careless detailed outline》Upper theory：" all wine alcohol is different, and only broomcorn millet wine enters medicinal ".Broomcorn millet wine has the logical thick stomach of bent arteries and veins, profit skin, supports spleen, helps liver, Except the therapeutic action such as gas under wind.

Product contains abundant nutrition, there is preferable health-care effect to people, has culinary art to be worth and medical value again, but When drinking broomcorn millet wine it is also noted that should not indulge in excessive drinking, crapulence, should not drink on an empty stomach, should not with carbonated beverage with drinking (such as laughable, snow It is green), it otherwise can promote the absorption of ethanol.Appropriate often drink, salubrity, which is supported, to be held, and is promoted longevity.

Claims (1)

1. a kind of preparation method of milled glutinous broomcorn millet wine, it is characterised in that：Comprise the following steps：

First, get the raw materials ready：

1) the new broomcorn millets with shell of the Northwest then such as Shanxi, Shaanxi, Inner Mongol are purchased according to GB111350-2009 national standards Son；Broomcorn millet moisture must be below 14.5%；

2) after raw material are bought, shelled first, be totally separated away rice bran；

2nd, one time fermentation

3) milled glutinous broomcorn millet of shelling is transported to operation room, pours into puffed wheat filling, cleaning is stirred first, is pulled out after impurity, in water Immersion 8-12 hours；

4) milled glutinous broomcorn millet during puffed wheat is filled is pulled out, and water control is dry, upper pot, steamed and taken the dish out of the pot in steam boiler for 2.5 hours, temperature control exists 80-100 DEG C, the rice taken the dish out of the pot is fitted into transfer cask；

5) milled glutinous broomcorn millet cooked is put into the big ceramic cylinder between one time fermentation from transfer cask with stainless steel spade, waits the temperature of milled glutinous broomcorn millet Degree is when dropping to 30-35 DEG C, plus koji fermentation, keeps room temperature between 20-30 DEG C in fermentation process, relative humidity is about 70%, often It respectively stirs cylinder once sooner or later, uniformly to be stirred when stirring cylinder, makes up and down without dead angle, fermentation period is ± 2 days 25 days；

3rd, secondary fermentation

6) step 2) 12.5 parts of shelling milled glutinous broomcorn millet then pours into and three elutriations carried out in the Stainless steel basin of rice washing, drift in milled glutinous broomcorn millet The impurity such as floating impurity and mud, sand is cleaned out；

7) milled glutinous broomcorn millet cleaned up is poured into 120~150 DEG C of special vapor interlayer frying pans, then pours into 40 parts of drinking water, beaten Steam is opened, is constantly stirred with stainless steel shovel during beginning, is stir-fried when being stirred to viscous pasty state, the frequency that stir-fries is every 2 Minute once, after 4 hours stir-fry, the rice in pot fries into dough, and color turns into golden yellow, and it is peculiar to fry out milled glutinous broomcorn millet Fragrance；

8) add 20 parts of pure water to continue heating stirring, when dough turns into rice paste in pot, close cap relief valve, use stainless steel spoon Rice paste is scooped into pottery pot from pot；Pot is scrubbed clean in case using again；

9) pottery pot is sent between secondary fermentation, when temperature drops to 30-35 DEG C, plus koji fermentation, keeps room temperature to exist in fermentation process Between 20-30 DEG C, relative humidity is about 70%, and fermentation time is 24 hours, during which without agitation；

4th, three fermentations

10) extraction step 5) the i.e. semi-finished product wine of supernatant that ferments in big ceramic cylinder is into porcelain altar, then by step 9) fermentation Good rice paste is also added in the porcelain altar, and ratio is semi-finished product wine：Rice paste=12:1；

11) porcelain altar is sealed into cylinder, is transported into underground sweathouse and continues to ferment, fermentation time is more than 24 months, underground sweathouse temperature Between 18-23 DEG C, relative humidity is about 60%；

5th, filter and package

12) by step 11) filtering of the broomcorn millet wine wine liquid stainless steel flame filter press that ferments, and squeeze into the stainless steel cleaned and fill In, then carry out natural sedimentation；

13) wine liquid after precipitation is squeezed into during stainless steel allotment is filled and blends homogeneous, packaging.