CN107287078A - A kind of yellow rice wine preparation method using Chinese caterpillar fungus fermentation supernatant as raw material - Google Patents
A kind of yellow rice wine preparation method using Chinese caterpillar fungus fermentation supernatant as raw material Download PDFInfo
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- CN107287078A CN107287078A CN201710733348.5A CN201710733348A CN107287078A CN 107287078 A CN107287078 A CN 107287078A CN 201710733348 A CN201710733348 A CN 201710733348A CN 107287078 A CN107287078 A CN 107287078A
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- caterpillar fungus
- chinese caterpillar
- wine
- fungus fermentation
- yellow rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The present invention provides a kind of yellow rice wine preparation method using Chinese caterpillar fungus fermentation supernatant as raw material, mainly includes the following steps that：Chinese caterpillar fungus fermentation supernatant liquor is utilized into filter nanofiltration, freeze-drying obtains Chinese caterpillar fungus fermentation clear liquid precipitation pulvis standby；Rice is removed the peel；Rinsed well and drained away the water with water again, rice is placed in tank, and add water to not rice, soak 23 days；Drain, atmospheric cooking 30min；The rice cooked falls into fermentation tank, adds water, wheat koji, is well mixed, plus lactic acid, adjusts PH；Distiller's yeast stirring is added, falls tank and is fermented into distiller's wort；The distiller's wort of fermentation is moved into glass container in batches, and adds Chinese caterpillar fungus fermentation clear liquid precipitation pulvis, addition quality accounts for the 0.40 0.60% of yellow rice wine quality, and ultrasonic vibration to Cordyceps sinensis polysaccharide and cordycepin are dissolved in wine liquid；Wine liquid is poured into fermentation tank, 15 16 DEG C stand 78 days；Filter afterwards, decoct wine, encapsulation.The beneficial effects of the invention are as follows：The design improves extraction efficiency of the yellow rice wine to Cordyceps sinensis polysaccharide in zymotic fluid etc., zymotic fluid is effectively used.
Description
Technical field
The present invention relates to cordyceps sinensis medicine liqueur technology and brewing technology, more particularly, to a kind of using Chinese caterpillar fungus fermentation supernatant as raw material
Yellow rice wine preparation method.
Background technology
In view of wild cordyceps medicinal health cost is very high, thus the nourishing function of cordyceps sinensis be difficult to make it is vast
Ordinary consumer is benefited.And with the fast development of biotechnology, present cordyceps sinensis can be entered with large-scale artificial culture
And reduce cordyceps sinensis and eat cost, and the caterpillar fungus nutritire composition obtained is not only identical with wild Chinese caterpillar fungus, and pass through artificial appropriate tune
Whole culture medium nutriment make it that artificial aweto is higher than every nutrition content of wild Chinese caterpillar fungus.This artificial training method
Have benefited from developing rapidly for biofermentation technique.Cordyceps sinensis is propagated artificially except external including fructification and mycelia, in addition to fermentation
Liquid.Contain cordycepin, amino acid, cordycepic acid and substantial amounts of Cordyceps sinensis polysaccharide in zymotic fluid.Cordyceps sinensis polysaccharide, which has, improves body
Immunologic function, immunological regulation, function of tumor inhibition, hypotensive, anti-aging, antifatigue, regulation endocrine, antibacterial, antiviral etc.
Multiple pharmacological effect.But the utilization rate of zymotic fluid is extremely low at present, some settings are directly discharged.
Yellow rice wine as the peculiar wine kind of China it is main with rice, milled glutinous broomcorn millet, black rice, corn, wheat etc. for raw material, by steaming,
Mix with wheat koji, rice song or yeast for brewing rice wine, be saccharified and brew of fermenting is formed, its alcoholic strength 14% to 20%, contain abundant nutrition
Material, including 21 kinds of amino acid, wherein there is unknown amino acid and 8 kinds of essential amino acids, its content is occupied first of various brewed wines.
Because the nutriments such as Cordyceps sinensis polysaccharide are soluble in second alcohol and water, yellow rice wine can be calculated and Cordyceps sinensis polysaccharide as cordyceps sinensis is extracted again
Matrix.But related development application also is not carried out to zymotic fluid at present.
As can be seen here, a kind of yellow rice wine preparation method using Chinese caterpillar fungus fermentation supernatant as raw material how is worked out, it is possible to increase
Yellow rice wine makes the nutriment in zymotic fluid be effectively used the extraction efficiency of the nutriments such as Cordyceps sinensis polysaccharide in zymotic fluid,
It is current those skilled in the art's urgent problem to be solved.
The content of the invention
In order to solve the above problems, the invention provides a kind of yellow rice wine preparation side using Chinese caterpillar fungus fermentation supernatant as raw material
Method.
A kind of yellow rice wine preparation method using Chinese caterpillar fungus fermentation supernatant as raw material of the invention, is mainly included the following steps that：
A) Chinese caterpillar fungus fermentation supernatant liquor is utilized into filter nanofiltration, then freeze-drying, obtains Chinese caterpillar fungus fermentation clear liquid and sink
Starch agent is standby；
(b) rice outer skin is peelled off by rice polisher；98-102kg peeling rice is rinsed dry with pure water again
It is net and drain away the water, then rice is placed in tank, and the 118-120kg that adds water into the tank soaks 2-3 until do not had rice
My god；Drain afterwards, by rice atmospheric cooking 30min；
(c) rice cooked is fallen into fermentation tank by air-cooled or water cooling, the 235-240kg that adds water, wheat koji 13-16kg, is mixed
Close uniform, by adding lactic acid 0.4-0.8kg, adjust PH to 4；When temperature drop is to 27-29 DEG C, 4-6kg distiller's yeasts are added；When
Temperature is stirred for when being raised to 31-32 DEG C, and temperature is maintained at 28-30 DEG C, falls tank within 2-3 days and is fermented into distiller's wort；
(d) distiller's wort of fermentation is moved into glass container in batches, and adds into the glass container Chinese caterpillar fungus fermentation
Clear liquid precipitates pulvis, and Chinese caterpillar fungus fermentation clear liquid precipitation pulvis addition quality accounts for the 0.40-0.60% of yellow rice wine quality, ultrasonic vibration to worm
Cordyceps sinensis polysaccharide and cordycepin in careless fermentation clear liquid precipitation pulvis are dissolved in wine liquid；
(e) Chinese caterpillar fungus fermentation clear liquid precipitation pulvis is mixed into wine liquid with yellow rice wine to pour into fermentation tank, it is quiet under the conditions of 15-16 DEG C
Put fermentation 7-8 days；Wine liquid and vinasse are separated with candle light type diatom filter afterwards, then wine liquid is filled by membrane filtration
Put and fall impurity and bacteriological filter；
(f) wine liquid after filtering is carried out at 85-90 DEG C decocting wine operation 12-13min, decocts and wine is poured into what is sterilized after drinking
Encapsulated in Packaging Bottle.
Further, the frequency of ultrasonic wave during being sufficiently mixed is the Chinese caterpillar fungus fermentation clear liquid precipitation pulvis with wine liquid
40-45KHz。
Further, the Chinese caterpillar fungus fermentation clear liquid precipitation pulvis and wine liquid are at 79-84 DEG C, ultrasonic vibration 0.5-0.6h.
Further, the Chinese caterpillar fungus fermentation clear liquid precipitation pulvis installs sealing peace with wine liquid ultrasonic dissolution glass container upper end
Fill condensing reflux component.
Further, the pore size filter of the candle light type diatom filter is less than or equal to 30 μm.
Further, the membrane filtration device includes the filter membrane that at least three road apertures are sequentially reduced, last one of institute
The aperture for stating filter membrane is 0.3-0.5 μm.
Further, analysis straight alcohol solution is placed after the Chinese caterpillar fungus fermentation supernatant liquor nanofiltration into concentrate, makes worm
Grass polysaccharide sweeps along amino acid together to precipitate, filtering, then freeze-drying solid precipitation.
Further, the solid precipitation obtained by freeze-drying passes through three-level ball milling, and the time is 3h, and the mesh of re-sieving 400 obtains worm
Careless fermentation clear liquid precipitates pulvis.
A kind of yellow rice wine preparation method using Chinese caterpillar fungus fermentation supernatant as raw material of the invention, compared with prior art with following
Advantage：
First, the present invention has carried out nanofiltration concentration and freeze-drying process by the supernatant liquor to cordyceps sinensis fermentation liquor, makes
The nutriments such as Cordyceps sinensis polysaccharide be able to purify and will not re-dry process because heated too high decomposed metamorphic, and freeze-drying gained
Pulvis quality is loose to be easily soluble in follow-up yellow rice wine, it is seen that this is designed as the nutrition such as Cordyceps sinensis polysaccharide in Chinese caterpillar fungus fermentation supernatant liquor
The recycling of material provides adequate condition, and then it is ultimate attainment to reach the product utilization rate in Chinese caterpillar fungus fermentation production.
Secondly, the present invention makes its particle diameter by further grinding and sieving Chinese caterpillar fungus fermentation supernatant liquor precipitation pulvis
Less than 37.4nm, in order to the nutriment of yellow rice wine rapid extraction Cordyceps sinensis polysaccharide etc..The present invention by fall cylinder fermentation after wine
Addition, which is realized, in wine with dregs crushes the Chinese caterpillar fungus fermentation clear liquid precipitation pulvis finished and accelerates Chinese caterpillar fungus fermentation clear liquid precipitated powder using ultrasonic wave
Agent and the mixing velocity of wine liquid, while the battalion such as cordycepin, Cordyceps sinensis polysaccharide in Chinese caterpillar fungus fermentation clear liquid precipitation pulvis can be obviously improved
Foster material is dissolved in the speed of the wine liquid.Because Chinese caterpillar fungus fermentation clear liquid precipitation pulvis is very fine and smooth, so nutrition extraction process is time-consuming
It is shorter, and then promote the brewing yellow rice wine time significantly to shorten.
Finally, in order to further lift extraction efficiency of the wine liquid to cordycepin and Cordyceps sinensis polysaccharide, so Chinese caterpillar fungus fermentation is clear
Why the temperature control of liquid precipitate pulvis and wine liquid sets the temperature to be primarily due to Cordyceps sinensis polysaccharide dissolving speed at 79-84 DEG C
The key factor of rate is temperature, and Cordyceps sinensis polysaccharide and the rate of dissolution of wine liquid are optimal at this temperature, and then lifting cordycepin,
The extraction efficiency of the nutriments such as Cordyceps sinensis polysaccharide.
Brief description of the drawings
Fig. 1 is structural representation of the invention.
Embodiment
In order to be better understood from the present invention, the present invention is further retouched with reference to specific embodiments and the drawings
State.
As shown in figure 1, a kind of yellow rice wine preparation method using Chinese caterpillar fungus fermentation supernatant as raw material, is mainly included the following steps that：
(a) Chinese caterpillar fungus fermentation supernatant liquor is utilized into filter nanofiltration, then freeze-drying, obtains Chinese caterpillar fungus fermentation clear liquid and sink
Starch agent is standby.
In order to further lift the purification efficiency of the nutriment such as Cordyceps sinensis polysaccharide in Chinese caterpillar fungus fermentation supernatant liquor, it is possible to
By to after the Chinese caterpillar fungus fermentation supernatant liquor nanofiltration, analysis straight alcohol solution being placed into concentrate, Cordyceps sinensis polysaccharide is swept along
Amino acid together precipitates 24h, filtering, then freeze-drying solid precipitation.
Three-level ball milling is passed through to freeze-drying gained solid precipitation afterwards, the time is 3h, and the mesh of re-sieving 400 obtains Chinese caterpillar fungus fermentation
Clear liquid precipitates pulvis, makes Chinese caterpillar fungus fermentation clear liquid precipitation pulvis finer and smoother, so as to be easier to yellow rice wine to cordycepin extraction work
Progress.
(b) rice outer skin is peelled off by rice polisher；98-102kg peeling rice is rinsed dry with pure water again
It is net and drain away the water, then rice is placed in tank, and the 118-120kg that adds water into the tank soaks 2-3 until do not had rice
My god, make the starch water swelling in rice with boiling and then lift boiling efficiency；Drain afterwards, by rice atmospheric cooking 30min,
The purpose of starch of rice gelatinization is reached, convenient place is provided for subsequent fermentation.
Rice outer skin is peelled off by rice polisher, primarily to avoiding because cortex is rich in the battalion such as protein and fat
Support material and trigger the generation of sour bacterium breeding amount sharp increase phenomenon, and then can ensure that yellow rice wine taste occurs without tart flavour, optimize yellow rice wine
Local flavor.
(c) rice cooked is fallen into fermentation tank by air-cooled or water cooling, the 235-240kg that adds water, wheat koji 13-16kg, is mixed
Close uniform, by adding lactic acid 0.4-0.8kg, adjust PH to 4；When temperature drop is to 27-29 DEG C, 4-6kg distiller's yeasts are added；When
Temperature is stirred for when being raised to 31-32 DEG C, and temperature is maintained at 28-30 DEG C, 2-3 days, falls tank and is fermented into distiller's wort, completion is fermented first.
(d) distiller's wort of fermentation is moved into glass container in batches, and adds into the glass container Chinese caterpillar fungus fermentation
Clear liquid precipitates pulvis, and Chinese caterpillar fungus fermentation clear liquid precipitation pulvis addition quality accounts for the 0.40-0.60% of yellow rice wine quality, ultrasonic vibration to worm
Cordyceps sinensis polysaccharide and cordycepin in careless fermentation clear liquid precipitation pulvis are dissolved in wine liquid.
The frequency of the Chinese caterpillar fungus fermentation clear liquid precipitation pulvis and wine liquid ultrasonic wave during being sufficiently mixed is 40-45KHz.
The Chinese caterpillar fungus fermentation clear liquid precipitation pulvis and wine liquid are at 79-84 DEG C, ultrasonic vibration 0.5-0.6h.The Chinese caterpillar fungus fermentation is clear
Liquid precipitate pulvis installs sealing with wine liquid ultrasonic dissolution glass container upper end and installs condensing reflux component.This be mainly designed in order to
Lift Chinese caterpillar fungus fermentation clear liquid precipitation pulvis and the rate of dissolution of wine liquid, and avoid in course of dissolution that ethanol is largely waved in wine liquid
Hair, so setting condensing reflux component.
(e) Chinese caterpillar fungus fermentation clear liquid precipitation pulvis is mixed into wine liquid with yellow rice wine to pour into fermentation tank, it is quiet under the conditions of 15-16 DEG C
Fermentation 7-8 days is put, secondary fermentation is completed；Wine liquid and vinasse are separated with candle light type diatom filter afterwards, then by wine liquid
Impurity and bacteriological filter are fallen by membrane filtration device.
Why it is 15-16 DEG C by temperature setting, is the lactic acid because the senior alcohol content at this temperature obtained by fermentation is relatively low
Ethyl ester content is moderate, and then makes yellow rice wine either taste flavor is obviously improved with nutritive value, due to cordycepic acid and Cordyceps sinensis polysaccharide
Extract and more facilitate, so fermentation extraction time is able to significantly shorten.
Wherein, the pore size filter of the candle light type diatom filter is less than or equal to 30 μm, it is seen that the improvement of filter can
To be obviously improved wine liquid filter efficiency.And the membrane filtration device includes the filter membrane that at least three road apertures are sequentially reduced, and
The aperture of the last filter membrane together is mainly designed to reduce containing for impurity in wine liquid, bacterium etc. for 0.3-0.5 μm
Amount, and then improve the mouthfeel of wine liquid.
(f) wine liquid after filtering is carried out at 85-90 DEG C decocting wine operation 12-13min, decocts and wine is poured into what is sterilized after drinking
Encapsulated in Packaging Bottle.
Because filtering needs to consider that Cordyceps sinensis polysaccharide is not filtered, so filtering uses microfiltration membranes, it can only so filter
Part bacterium, therefore this method finally carries out pan-fried wine operation 12-13min to the wine liquid after filtering at 85-90 DEG C, decocts after drinking by wine
Pour into the Packaging Bottle sterilized and encapsulate.This operation can remove the remaining bacterium in wine liquid, to reach that extension wine liquid is protected
Matter phase and the purpose for lifting wine liquid mouthfeel.Decocting wine temperature needs to consider the decomposition temperature of cordycepin and Cordyceps sinensis polysaccharide in wine liquid,
So pan-fried wine temperature setting is processing temperature that is higher and will not decomposing the medicinal liquor nutriment such as Cordyceps sinensis polysaccharide by the design, it should add
The time required to work temperature can shorten pan-fried wine, improve and decoct wine efficiency.
Embodiments of the invention are described in detail above, but the content is only presently preferred embodiments of the present invention,
It is not to be regarded as the practical range for limiting the present invention.All equivalent changes made according to the scope of the invention and improvement etc., all should
Still belong within this patent covering scope.
Claims (8)
1. a kind of yellow rice wine preparation method using Chinese caterpillar fungus fermentation supernatant as raw material, it is characterised in that mainly include the following steps that：
(a) Chinese caterpillar fungus fermentation supernatant liquor is utilized into filter nanofiltration, then freeze-drying, obtains Chinese caterpillar fungus fermentation clear liquid precipitated powder
Agent is standby；
(b) rice outer skin is peelled off by rice polisher；98-102kg peeling rice is rinsed well simultaneously with pure water again
Drain away the water, then rice is placed in tank, and 118-120kg is added water up to not having rice into the tank, soak 2-3 days；
Drain afterwards, by rice atmospheric cooking 30min；
(c) rice cooked is fallen into fermentation tank by air-cooled or water cooling, the 235-240kg that adds water, wheat koji 13-16kg, and mixing is equal
It is even, by adding lactic acid 0.4-0.8kg, adjust PH to 4；When temperature drop is to 27-29 DEG C, 4-6kg distiller's yeasts are added；Work as temperature
It is stirred for when being raised to 31-32 DEG C, temperature is maintained at 28-30 DEG C, falls tank within 2-3 days and is fermented into distiller's wort；
(d) distiller's wort of fermentation is moved into glass container in batches, and adds into the glass container Chinese caterpillar fungus fermentation clear liquid
Pulvis is precipitated, Chinese caterpillar fungus fermentation clear liquid precipitation pulvis addition quality accounts for the 0.40-0.60% of yellow rice wine quality, and ultrasonic vibration to cordyceps sinensis is sent out
Cordyceps sinensis polysaccharide and cordycepin in ferment clear liquid precipitation pulvis are dissolved in wine liquid；
(e) Chinese caterpillar fungus fermentation clear liquid precipitation pulvis is mixed into wine liquid with yellow rice wine to pour into fermentation tank, hair is stood under the conditions of 15-16 DEG C
Ferment 7-8 days；Wine liquid and vinasse are separated with candle light type diatom filter afterwards, then will by membrane filtration device by wine liquid
Impurity and bacteriological filter fall；
(f) wine liquid after filtering is carried out at 85-90 DEG C decocting wine operation 12-13min, decocts the packaging for wine being poured into sterilized after drinking
Encapsulated in bottle.
2. the yellow rice wine preparation method according to claim 1 using Chinese caterpillar fungus fermentation supernatant as raw material, it is characterised in that：It is described
It is 40-45KHz that Chinese caterpillar fungus fermentation clear liquid, which precipitates pulvis and the frequency of wine liquid ultrasonic wave during being sufficiently mixed,.
3. the yellow rice wine preparation method according to claim 1 using Chinese caterpillar fungus fermentation supernatant as raw material, it is characterised in that：It is described
Chinese caterpillar fungus fermentation clear liquid precipitates pulvis with wine liquid at 79-84 DEG C, ultrasonic vibration 0.5-0.6h.
4. the yellow rice wine preparation method according to claim 1 using Chinese caterpillar fungus fermentation supernatant as raw material, it is characterised in that：It is described
Chinese caterpillar fungus fermentation clear liquid precipitates pulvis installs sealing installation condensing reflux component with wine liquid ultrasonic dissolution glass container upper end.
5. the yellow rice wine preparation method according to claim 1 using Chinese caterpillar fungus fermentation supernatant as raw material, it is characterised in that：It is described
The pore size filter of candle light type diatom filter is less than or equal to 30 μm.
6. the yellow rice wine preparation method according to claim 1 using Chinese caterpillar fungus fermentation supernatant as raw material, it is characterised in that：It is described
Membrane filtration device includes the filter membrane that at least three road apertures are sequentially reduced, and the aperture of the last filter membrane together is 0.3-
0.5μm。
7. the yellow rice wine preparation method according to claim 1 using Chinese caterpillar fungus fermentation supernatant as raw material, it is characterised in that：It is described
Analysis straight alcohol solution is placed after Chinese caterpillar fungus fermentation supernatant liquor nanofiltration into concentrate, makes Cordyceps sinensis polysaccharide sweep along amino acid together to sink
Form sediment, filtering is then freeze-dried solid precipitation.
8. the yellow rice wine preparation method using Chinese caterpillar fungus fermentation supernatant as raw material according to any one in claim 1-7, its
It is characterised by：Solid precipitation obtained by freeze-drying obtains Chinese caterpillar fungus fermentation clear liquid precipitation pulvis by ball milling 400 mesh of sieving.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110373299A (en) * | 2019-08-20 | 2019-10-25 | 山西省农业科学院食用菌研究所 | The production method of silkworm chrysalis Cordyceps sinensis stilbene ginseng series of products |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787051A (en) * | 2012-08-23 | 2012-11-21 | 杜根娣 | Gold cordyceps yellow wine and production process thereof |
| CN204455079U (en) * | 2015-02-10 | 2015-07-08 | 厦门昊源膜科技有限公司 | A kind of Cordyceps militaris (L.) Link. separation of fermentative broth is purified and concentrating unit |
-
2017
- 2017-08-24 CN CN201710733348.5A patent/CN107287078A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787051A (en) * | 2012-08-23 | 2012-11-21 | 杜根娣 | Gold cordyceps yellow wine and production process thereof |
| CN204455079U (en) * | 2015-02-10 | 2015-07-08 | 厦门昊源膜科技有限公司 | A kind of Cordyceps militaris (L.) Link. separation of fermentative broth is purified and concentrating unit |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110373299A (en) * | 2019-08-20 | 2019-10-25 | 山西省农业科学院食用菌研究所 | The production method of silkworm chrysalis Cordyceps sinensis stilbene ginseng series of products |
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Application publication date: 20171024 |