CN107325919A - A kind of selenium-rich Maotai-flavor liquor and preparation method thereof - Google Patents
A kind of selenium-rich Maotai-flavor liquor and preparation method thereof Download PDFInfo
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- CN107325919A CN107325919A CN201710760962.0A CN201710760962A CN107325919A CN 107325919 A CN107325919 A CN 107325919A CN 201710760962 A CN201710760962 A CN 201710760962A CN 107325919 A CN107325919 A CN 107325919A
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- selenium
- rich
- drinking water
- maotai
- water containing
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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 relates to a kind of selenium-rich Maotai-flavor liquor, include the raw material of following weight parts：150 300 parts of selenium-rich food materials, 15 parts of dry ferment, 0.1~0.2 part of basidiomycetes, 10 22 parts of distiller's yeast and drinking water containing selenium；Wherein selenium-rich food materials include selenium-rich sorghum, and Se content is 3.2~3.7mg/kg；Drinking water containing selenium is made by food-grade sodium selenite and drinking water, and Se content is 0.04~0.08mg/kg；Basidiomycetes is the one or more in white fungus, agaric, mushroom or ganoderma lucidum；Brewing method comprises the following steps：1) processing of raw material；2) material moistening；3) boiling；4) cool down；5) Se-enriched yeast is prepared；6) breaking yeast cellule membrane；7) it is saccharified and ferments；8) afterripening fermentation；9) step 8) circulate repeatedly, former wine is finally made.
Description
Technical field
The invention belongs to food brewing technical field, and in particular to a kind of selenium-rich Maotai-flavor liquor and preparation method thereof.
Background technology
Selenium is the essential trace elements of the human body, and it participates in a variety of selenoenzymes and Selenonic protein in synthesized human.Wherein paddy Guang
Sweet peptide peroxidase, is catalyzed hydroperoxides in vivo or MDA is changed into water or various alcohols, eliminates
Attack of the free radical to biomembrane, protects biomembrane from oxidative damage；Selenium participates in constituting the de- iodine enzyme of iodate thyroid gland amino acid, because
This, with it is anti-oxidant, antitumor, protection is cardiovascular, enhance metabolism, reduce heavy metal toxicity, protect eyesight and organum visuale
Deng effect.As ginseng has effects that anti-aging, ganoderma lucidum, cordyceps sinensis energy cancer-resisting, regulation are immune, selenium be its major function into
/ mono-；Garlic has tonifying Qi anti-inflammatory, anticancer anti-inflammatory effect, also more relevant with its Se content.In general, people has to mushroom
Machine se use efficiency is up to 70%-90%, and se use efficiency contained by fish and cereal only has 70% or so.In addition, eat fruit more,
Vegetables etc. help the absorption of selenium rich in vitamin A, C, E food.
At present, disease caused by selenium deficiency is mainly prevented and treated by the method for artificial selenium-supply.Inorganic selenium toxicity compared with
It is big and be difficult to absorb, inorganic selenium is converted into after Organic Selenium, the toxicity of inorganic selenium is being significantly reduced simultaneously, moreover it is possible to improve the life of selenium
Reason activity and absorptivity, therefore the potency of Organic Selenium is significantly stronger than inorganic selenium.Therefore the correct intake mode of selenium is to eat reinforcing more
Supplement the food of Organic Selenium.
However, Selenium in Food is high, and it is not equal to and absorbs just high to it.Inorganic selenium is converted into organic selenizing by microorganism
After compound, not by a series of fermentation process and the complicated biochemical reaction of generation, its stability is poor, is unfavorable for absorption of human body.
Moreover, Se-enriched yeast cell membrane comparatively robust is difficult to be digested, so absorptivity is also not bery high.
The content of the invention
In order to solve the above problems, the present invention provides a kind of selenium-rich Maotai-flavor liquor and preparation method thereof.Including following heavy
Measure the raw material of part：150-300 parts of selenium-rich food materials, including selenium-rich sorghum, 1-5 parts of dry ferment, 0.1~0.2 part of basidiomycetes, distiller's yeast
10-22 parts and drinking water containing selenium；Wherein the Se content of selenium-rich food materials is 3.2~3.7mg/kg, and the Se content of the drinking water containing selenium is
0.04~0.08mg/kg, and drinking water containing selenium is made by food-grade sodium selenite and drinking water.
Wherein basidiomycetes is the one or more in white fungus, agaric, mushroom or ganoderma lucidum.
The brewing method of selenium-rich Maotai-flavor liquor comprises the following steps：
1) processing of raw material：Weigh 150-300 parts of selenium-rich food materials, 10-22 parts of distiller's yeast, 1-5 parts of dry ferment, basidiomycetes 0.1
~0.2 part；Selenium-rich food materials are crushed, distiller's yeast and dry ferment are pulverized (into fine powder) respectively；To the requirement of selenium-rich food materials degree of grinding
Whole grain is 3-4: 1 with particle ratio；Drinking water containing selenium is prepared with food-grade sodium selenite and drinking water；
2) material moistening, by the material moistening of drinking water containing selenium 3~5 hours for being heated to more than 90 DEG C of selenium-rich food materials, then Jia 5~
7% female grain is mixed thoroughly, and drinking water containing selenium accounts for the 48~52% of selenium-rich food materials.
3) boiling, by the boiling of drinking water containing selenium 1.5~2 hours of soaked selenium-rich food materials；Go out after rice steamer to spill again 35 DEG C with
6~8% drinking water containing selenium that are upper, accounting for selenium-rich food materials are supplied；
4) cool down, the raw material after cooking is cooled to room temperature；
5) Se-enriched yeast is prepared：The dry ferment pulverized and drinking water containing selenium and basidiomycetes are mixed into mixed liquor；
6) breaking yeast cellule membrane：By mixed liquor in the heating of self-dissolving tank, inactivation, cooling, then it is mixed into colloid mill thin
Change liquid, the refinement liquid is placed in progress nanosizing crushing in homogenizer, a nanometer diastatic fermentation liquid is made；
7) it is saccharified and ferments：Nanometer diastatic fermentation liquid and distiller's yeast and the raw material of cooling are taken, uniform mixing loads installation for fermenting
In, the temperature for controlling installation for fermenting is 28~32 DEG C, and diastatic fermentation 48 hours~50 hours forms the mixture of wine and vinasse；
8) afterripening fermentation, the mixture formed after diastatic fermentation is transferred under room temperature environment, stands 24 hours, tailing wine
Heap is mixed thoroughly with starter powder, is placed into cellar for storing things and is fermented, takes out distillation；
9) step 8) circulate repeatedly, former wine is finally made.
Further, the step 5) in drinking water containing selenium be 2-4 times of the dry ferment.
Further, the step 5) in self-dissolving tank heat temperature be 40 DEG C~80 DEG C.
Further, the step 5) in inactivation time be 30~60 minutes.
Further, the step 5) in cooling temperature be 40 DEG C~50 DEG C.
Further, in the brewing method of selenium-rich Maotai-flavor liquor, step 1) to 7) circulation twice.Step 8) circulate six times.
The present invention has following beneficial effect：
The selenium-rich Maotai-flavor liquor that the present invention is provided, fragrant taste assigns effect of wine Organic Selenium.While the wine of the present invention
Just, good effect has no side effect mouthfeel alcohol, and long-term consumption has no side effect.In Mashing process, the nanometer saccharification containing abundant selenium and enzyme
Zymotic fluid, by the biochemical reaction of brewage process, forms stable Organic Selenium, beneficial to absorption of human body and its feature of performance；Hair
Make the selenium of yeast broken wall, more conducively absorption of human body wine in ferment technique.Drinking water containing selenium is used in brewing process, inducing it to produce will
Inorganic selenium is converted into Organic Selenium, so as to be effectively increased the content of Organic Selenium in health liquor.
Embodiment
With reference to specific embodiment, the present invention is further detailed explanation.Technical scheme of the present invention, such as not
Special instruction, be ordinary skill in the art scheme, it is raw materials used if not otherwise specified, be commercially available.
The production of selenium-rich Maotai-flavor liquor, is saccharomycete to decompose sugar, produces ethanol and other accessory substances.Along with second
The biochemical reaction for producing generation a series of complex inside health liquor of alcohol and accessory substance.
A kind of selenium-rich Maotai-flavor liquor of the present invention, includes the raw material of following weight parts：150-300 parts of selenium-rich food materials, do
1-5 parts of yeast, 0.1~0.2 part of basidiomycetes, 10-22 parts of distiller's yeast, drinking water containing selenium and auxiliary material.The selenium-rich food materials include
Selenium-rich sorghum etc..The Se content of the selenium-rich food materials is 3.2~3.7mg/kg；The basidiomycetes is white fungus, agaric, mushroom or spirit
One or more in sesame.
The drinking water containing selenium is made by food-grade sodium selenite and drinking water, and Se content is 0.0 4~0.08mg/kg,
Food-grade sodium selenite is purchased from market.
Described auxiliary material includes following component：0.5~1 part of flavoring.Described flavoring be xylitol,
One or any combination in potassium sorbate, sodium acetate, syringyl alcohol, malt essence.
The brewing method of the present invention is as follows：
Process according to the invention feature, a cycle only throws two defective materials, and the raw material dosage that feeds intake for the first time accounts for total amount of feeding
50%, the raw material dosage that feeds intake for the second time accounts for the 50% of total raw material amount.
Embodiment 1：
1) 150 parts of selenium-rich food materials, 10 parts of distiller's yeast, 1 part of dry ferment, 0.1 part of basidiomycetes are weighed；
2) processing of raw material：Selenium-rich food materials are crushed, distiller's yeast and dry ferment are pulverized into fine powder respectively；To selenium-rich food materials
Degree of grinding requirement：Whole grain is 3: 1 with particle ratio；Drinking water containing selenium is prepared with food-grade sodium selenite and drinking water, Se content reaches
To 0.04mg/kg；
3) material moistening, is heated to more than 90 DEG C by 48% drinking water containing selenium for accounting for selenium-rich food materials, is then eaten selenium-rich with it
Material uniform mixing and material moistening 3 hours.Different with season temperature, the time can be varied from, and the female grain for then Jia 5% is mixed thoroughly.
4) boiling, raw material that is soaked, running through is loaded in steaming stock pot, while charging, while being passed through steam, material is added
Steam again afterwards 1.5 hours, be allowed to interior without the raw heart；Boiling water is drinking water containing selenium；Go out after rice steamer to spill more than 35 DEG C again, account for selenium-rich food materials
6% drinking water containing selenium supply.
5) cool down, shelving 20 minutes after the raw material after cooking is taken the dish out of the pot are cooled to room temperature or 25 DEG C, obtain treated original
Material；
6) Se-enriched yeast is prepared：The dry ferment pulverized and 2 times of drinking water containing selenium and basidiomycetes are mixed into mixed liquor；
7) breaking yeast cellule membrane：In order to solve Se-enriched yeast not by a series of fermentation process and occur complicated biochemistry
Reaction, its stability is poor, and the above-mentioned mixed liquor being made is warmed to 40 DEG C in self-dissolving tank, gone out by the problem of being unfavorable for absorption of human body
It is living 30 minutes, 40 DEG C are cooled to, is then mixed in colloid mill and carries out micronization processes, refinement liquid is placed in high pressure homogenizer again
Row is mixed, and finally carries out nanosizing crushing and a nanometer diastatic fermentation liquid is made；
7) it is saccharified and ferments：Nanometer diastatic fermentation liquid and distiller's yeast and the raw material of cooling are taken, by distiller's yeast and nanometer diastatic fermentation
Liquid is equably sprinkling upon in the raw material drained, uniform mixing, is fitted into the round sterilized in advance, controls the temperature of installation for fermenting
Spend for 28 DEG C, diastatic fermentation 48 hours forms the mixture of wine and vinasse；
8) afterripening fermentation, the mixture formed after diastatic fermentation is transferred under room temperature environment, stands 24 hours, tailing wine
Heap is mixed thoroughly with starter powder, places into cellar for storing things and ferments, and the time of fermentation can be one month, then take out distillation；
9) production of selenium-rich Maotai-flavor liquor of the invention, a cycle, feed intake, ferment for eight times, flow wine seven times twice.From
Third round no longer puts into virgin material after rising, and former wine is finally made.But because raw material crushes thicker, content of starch is higher in container, with
The increase of fermentation round, starch progressively consumed, until eight fermentation ends, lose in grain content of starch still 10% or so.
Embodiment 2：
1) 300 parts of selenium-rich sorghum, 22 parts of distiller's yeast, 5 parts of dry ferment, 0.2 part of basidiomycetes are weighed；
2) processing of raw material：Selenium-rich sorghum is crushed, distiller's yeast and dry ferment are pulverized into fine powder respectively；To selenium-rich sorghum
Degree of grinding requires that whole grain is 4 with particle ratio：1；Drinking water containing selenium is prepared with food-grade sodium selenite and drinking water, Se content is
0.08mg/kg；
3) material moistening, by 52% drinking water containing the selenium material moistening 5 for accounting for selenium-rich sorghum for being heated to more than 90 DEG C of selenium-rich sorghum
Hour, the female grain for then Jia 7% is mixed thoroughly.
4) boiling, the raw material run through is loaded in steaming stock pot, while charging, while being passed through steam, it is small that material steams 4 again after adding
When, it is allowed to interior without the raw heart；8% drinking water containing selenium for go out after rice steamer to spill more than 35 DEG C again, accounting for selenium-rich sorghum is supplied.
5) cool down, shelving 20 minutes after clinker is taken the dish out of the pot are cooled to room temperature or 35 DEG C, obtain treated raw material；
6) preparation of Se-enriched yeast and breaking yeast cellule membrane：By the dry ferment pulverized and 4 times of drinking water containing selenium and load
Bacterium is mixed into mixed liquor；Mixed liquor is warmed to 80 DEG C in self-dissolving tank, inactivation 60 minutes simultaneously cools to 50 DEG C, is mixed in colloid mill
Even carry out micronization processes, refinement liquid is placed in progress nanosizing crushing in homogenizer and a nanometer diastatic fermentation liquid is made again；
7) it is saccharified and ferments：Nanometer diastatic fermentation liquid and distiller's yeast and the raw material of cooling are taken, uniform mixing loads installation for fermenting
In, the temperature for controlling installation for fermenting is 32 DEG C, and diastatic fermentation 50 hours forms the mixture of wine and vinasse；
8) afterripening fermentation, the mixture formed after diastatic fermentation is transferred under room temperature environment, stands 24 hours, tailing wine
Heap is mixed thoroughly with starter powder, the one and a half months that ferments is put into cellar for storing things again, takes out distillation；
9) above fermentation step passes through eight times, and former wine is finally made.
The selenium-rich Maotai-flavor liquor that the present invention is provided, uses drinking water containing selenium in brewing process, induces it to produce nothing
Machine selenium is converted into Organic Selenium, is effectively increased the content of Organic Selenium in health liquor.Brewageing, in zymotechnique, containing abundant selenium with
The nanometer diastatic fermentation liquid of enzyme, being handled by nanometer technology makes yeast broken wall, by biochemical reaction, forms stable Organic Selenium,
Beneficial to absorption of human body and its feature of performance.
The present invention is described by preferred embodiment, and person skilled can refer in the technology of the present invention
Other embodiments can be proposed easily by leading within thought, but this embodiment is included within the scope of the present invention.
Claims (10)
1. a kind of selenium-rich Maotai-flavor liquor, it is characterised in that the raw material including following weight parts：150-300 parts of selenium-rich food materials, do
1-5 parts of yeast, 0.1~0.2 part of basidiomycetes, 10-22 parts of distiller's yeast and drinking water containing selenium.
2. selenium-rich Maotai-flavor liquor as claimed in claim 1, it is characterised in that the selenium-rich food materials include selenium-rich sorghum, institute
The Se content for stating selenium-rich sorghum is 3.2~3.7mg/kg.
3. selenium-rich Maotai-flavor liquor as claimed in claim 1, it is characterised in that the drinking water containing selenium is by food-grade selenous acid
Sodium and drinking water are made, and the Se content of the drinking water containing selenium is 0.04~0.08mg/kg.
4. selenium-rich Maotai-flavor liquor as claimed in claim 1, it is characterised in that the basidiomycetes be white fungus, agaric, mushroom or
One or more in ganoderma lucidum.
5. a kind of brewing method of selenium-rich Maotai-flavor liquor, it is characterised in that comprise the following steps：
1) processing of raw material：Weigh 150-300 parts of selenium-rich food materials, 10-22 parts of distiller's yeast, 1-5 parts of dry ferment, basidiomycetes 0.1~0.2
Part；Selenium-rich food materials, distiller's yeast and dry ferment are pulverized respectively；It is 3-4: 1 with particle ratio to require selenium-rich food materials degree of grinding whole grain；With
Food-grade sodium selenite and drinking water prepare drinking water containing selenium；
2) material moistening, by the material moistening of drinking water containing selenium 3~5 hours for being heated to more than 90 DEG C of selenium-rich food materials, then Jia 5~7%
Female grain is mixed thoroughly, and drinking water containing selenium accounts for the 48~52% of selenium-rich food materials.
3) boiling, by the boiling of drinking water containing selenium 1.5~2 hours of soaked selenium-rich food materials；Go out after rice steamer to spill more than 35 DEG C again, account for
6~8% drinking water containing selenium of selenium-rich food materials are supplied；
4) cool down, the raw material after cooking is cooled to room temperature；
5) Se-enriched yeast is prepared：The dry ferment pulverized and drinking water containing selenium and basidiomycetes are mixed into mixed liquor；
6) breaking yeast cellule membrane：By mixed liquor in the heating of self-dissolving tank, inactivation, cooling, refinement liquid is then mixed into colloid mill,
The refinement liquid is placed in progress nanosizing crushing in homogenizer, a nanometer diastatic fermentation liquid is made；
7) it is saccharified and ferments：The nanometer diastatic fermentation liquid and distiller's yeast and the raw material of cooling are taken, uniform mixing loads installation for fermenting
In, the temperature for controlling installation for fermenting is 28~32 DEG C, and diastatic fermentation 48 hours~50 hours forms the mixture of wine and vinasse；
8) afterripening fermentation, the mixture formed after diastatic fermentation is transferred under room temperature environment, stands 24 hours, tailing wine and song
Powder mixes heap thoroughly, places into cellar for storing things and ferments, takes out distillation；
9) step 8) circulate repeatedly, former wine is finally made.
6. the brewing method of selenium-rich Maotai-flavor liquor as claimed in claim 5, it is characterised in that the step 5) in containing selenium drink
It it is 2-4 times of the dry ferment with water.
7. the brewing method of selenium-rich Maotai-flavor liquor as claimed in claim 5, it is characterised in that the step 5) in self-dissolving tank
The temperature of heating is 40 DEG C~80 DEG C.
8. the brewing method of selenium-rich Maotai-flavor liquor as claimed in claim 5, it is characterised in that the step 5) middle inactivation
Time is 30~60 minutes.
9. the brewing method of selenium-rich Maotai-flavor liquor as claimed in claim 5, it is characterised in that the step 5) middle cooling
Temperature is 40 DEG C~50 DEG C.
10. the brewing method of selenium-rich Maotai-flavor liquor as claimed in claim 5, it is characterised in that the step 8) circulation six
It is secondary.
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| CN107794163A (en) * | 2017-11-15 | 2018-03-13 | 四川三点水生物科技有限公司 | A kind of brewing method of oat liquor |
| CN108753524A (en) * | 2018-06-12 | 2018-11-06 | 安徽省金裕皖酒业有限公司 | A kind of brewage process of health type selenium-rich white wine |
| CN110373298A (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 ganoderma lucidum stilbene ginseng series of products |
| CN112500952A (en) * | 2020-12-08 | 2021-03-16 | 山东青州云门酒业(集团)有限公司 | Selenium sauce wine and preparation method thereof |
| CN113150930A (en) * | 2021-04-14 | 2021-07-23 | 四川硒维康农业科技有限公司 | Preparation method of selenium-rich white spirit and product thereof |
| CN113736600A (en) * | 2021-09-30 | 2021-12-03 | 许吉 | Brewing raw material treatment process for brewing wine and brewing process |
| CN115558567A (en) * | 2022-10-17 | 2023-01-03 | 成都中医药大学 | Fermented wine prepared from medicinal and edible medicinal materials and its preparation method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107794163A (en) * | 2017-11-15 | 2018-03-13 | 四川三点水生物科技有限公司 | A kind of brewing method of oat liquor |
| CN108753524A (en) * | 2018-06-12 | 2018-11-06 | 安徽省金裕皖酒业有限公司 | A kind of brewage process of health type selenium-rich white wine |
| CN110373298A (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 ganoderma lucidum stilbene ginseng series of products |
| JP2022518423A (en) * | 2019-08-20 | 2022-03-15 | 山西省▲農▼▲業▼科学院食用菌研究所 | Manufacturing method of series products of Reishi, Yarrow and Coelorinchus and series products |
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| CN113150930A (en) * | 2021-04-14 | 2021-07-23 | 四川硒维康农业科技有限公司 | Preparation method of selenium-rich white spirit and product thereof |
| CN113736600A (en) * | 2021-09-30 | 2021-12-03 | 许吉 | Brewing raw material treatment process for brewing wine and brewing process |
| CN115558567A (en) * | 2022-10-17 | 2023-01-03 | 成都中医药大学 | Fermented wine prepared from medicinal and edible medicinal materials and its preparation method |
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Application publication date: 20171107 |