CN107502505A - A kind of Health care yellow wine and preparation method thereof - Google Patents
A kind of Health care yellow wine and preparation method thereof Download PDFInfo
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- CN107502505A CN107502505A CN201710750454.4A CN201710750454A CN107502505A CN 107502505 A CN107502505 A CN 107502505A CN 201710750454 A CN201710750454 A CN 201710750454A CN 107502505 A CN107502505 A CN 107502505A
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- jujube
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8969—Polygonatum (Solomon's seal)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
Abstract
The present invention discloses a kind of Health care yellow wine and preparation method thereof, and the yellow rice wine is made using rice as major ingredient using jujube, matrimony vine, sealwort, black rice and Chinese yam as auxiliary material is fermented；Wherein, matrimony vine, jujube, Chinese yam, sealwort, black rice and rice addition are respectively 12：2‑2.5：12.5‑15：0.3‑0.5：5‑10：15‑20；Deionized water is added in steamed rice, sequentially added by the jujube of pretreatment, Chinese yam, matrimony vine and sealwort, and sequentially add the active dry yeast after thermostable α-amylase, carbohydrase, acid protease and activation, yellow rice wine distiller's yeast；Stir, ferment to the fermentation liquid that alcoholic strength is 10 12.6%；Product of the present invention has the distinctive fragrance of yellow rice wine, mouthfeel and color and luster；Supplementary material taste, the smell coordinating and unifying, without special prominent smell, there is no excitant mouthfeel yet；Color and luster is red, and wine body is penetrating, and without precipitation, mouthfeel is suitable, has the mouthfeel of low alcoholic degree wine.
Description
Technical field
The invention belongs to food production field, is related to a kind of yellow rice wine, specifically a kind of Health care yellow wine and preparation method thereof.
Background technology
Yellow rice wine is made wine with distiller's yeast, dual fermentation, has deep national culture intension, great cultural features, there is the quintessence of Chinese culture
Good name, China grasps brewing technology very early.Yellow rice wine contains the trace elements such as calcium, magnesium, potassium, phosphorus, iron and zinc, rich in vitamin
The vitamins such as B and E, the amino acid contained is up to 21 kinds, also containing abundant functional oligosaccharide.The different malt of every liter of yellow rice wine is oligomeric
Sugared, general sugared equal size is 6g.Yellow rice wine has multiple efficacies, is pharmaceutically important auxiliary material and " medicine efficacy enhancing ingredient ", can help digest, and fits
Amount, which is drunk, contributes to blood circulation, accelerates metabolism, also with beauty, anti-aging and cardioprotection and other effects.
Jujube is known as " kings of all kinds of fruits ", contains the nutritional ingredients such as protein, fat, carrotene, amino acid.Together
When, also containing various trace elements such as calcium, iron, phosphorus and magnesium.Not only there is protection stomach, protecting the spleen and stomach, antidiarrheal and neutralize the property of medicine
And other effects, also have the function that significantly to supplement qi and blood, improve deficient qi and blood.Matrimony vine contains polysaccharide, carrotene, riboflavin, cigarette
Acid, vitamin B1 and several amino acids, have the function that to promote immune, removing free radical, anti-aging and eyeshield improving eyesight；Black rice contains
There are the nutritional ingredients such as abundant protein, essential amino acid, iron, selenium, zinc, vitamin B1 and vitamin B2, it is especially rich
Containing anthocyanidin.With elimination free radical, improve hypoferric anemia, anti allergic reaction and immunological regulation and other effects；Sealwort contains greatly
Starch, sugar, fat and the protein of amount, also containing carrotene, vitamin etc., have and lessen fatigue, be antibacterial, anti-oxidant and anti-
Aging and other effects；Chinese yam contains amylase, polyphenol oxidase, mucus albumen, vitamin, trace element and saponin(e etc., has
Invigorating spleen and reinforcing stomach, aid digestion, nourishing kidney and replenishing pneuma, benefit lung and restrain cough, reduction blood glucose and anti-hepatic coma and other effects.
Application publication number CN 105695243A disclose a kind of manufacture craft of red date yellow wine, specifically disclose and wash jujube
Only, high temperature food steamer is entered after screening, is kept for 15-20 minutes after water boiling at a temperature of 98-100 DEG C, then cooling seals standby after drying
With；Auxiliary material is done from ginger, the Radix Astragali, matrimony vine, and yellow rice wine is prepared by a certain percentage, and ginger, the Radix Astragali, matrimony vine are placed in yellow rice wine and boiled
Boiling 25 minutes, makes the composition in auxiliary material be substantially dissolved in yellow rice wine.
Application publication number CN 104651165A disclose a kind of fleece flower root-rehmannia root wine, and the weight proportion of its material composition is：System is first
20~30 grams of crow, 80~100g of prepared rhizome of rehmannia, 20~30g of sealwort, 10~15g of ginseng, 10~15g of Chinese yam, lanatechead saussurea herb with flower 1, pure grain
2000 milliliters of white wine.
Application publication number CN 101748023A disclose a kind of production technology of black rice wine, it is characterised in that：Black rice-leaching
Bubble-boiling-cooling-of leaching meal plus bent plus Aquaponic-plus yeast fermentation-filtering-filtrate-clarification-decoct wine-ageing-blend adjust the tenth of the twelve Earthly Branches-
Filling-water-bath sterilization-finished product.
Technology processed complex disclosed above, raw material relatively waste, and are not suitable for industrialized production, it is impossible to meet market needs.
The content of the invention
It is an object of the invention to provide a kind of Health care yellow wine and preparation method thereof, the invention uses rice to be main former
Material, using jujube, matrimony vine, sealwort, black rice and Chinese yam as auxiliary material, develop a yellow rice wine with health-caring function.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of Health care yellow wine, the yellow rice wine using rice as major ingredient, using jujube, matrimony vine, sealwort, black rice and Chinese yam be auxiliary material through hair
Ferment is made；Wherein, matrimony vine, jujube, Chinese yam, sealwort, black rice and rice addition are respectively 1-2：2-2.5：12.5-15：0.3-
0.5：5-10：15-20；
The yellow rice wine preparation process is：
Boiling after rice and black rice are soaked；
Jujube, matrimony vine, sealwort and Chinese yam are pre-processed respectively, and yellow rice wine distiller's yeast, active dry yeast are activated；
Deionized water is added in steamed rice, sequentially added by the jujube of pretreatment, Chinese yam, matrimony vine and sealwort,
And sequentially add yellow rice wine distiller's yeast, active dry yeast after Thermostable α-Amylase, carbohydrase, acid protease and activation；Stirring
Uniformly, ferment to the fermentation liquid that alcoholic strength is 10-12.6%；
Above-mentioned fermentation liquid is centrifuged, obtains thick clarified solution；
Thick clarified solution is centrifuged, obtains clarified solution；
Clarified solution is subjected to ultrafiltration, collects efflux.
Described immersion concrete operations are：By the deionization of the rice and black rice after impurity elimination, respectively 1-3 times of volume of addition
Water, at 10-25 DEG C, 24-48h is soaked, it is fully absorbed water and is advantageous to boiling；Described boiling concrete operations are：Will immersion
Rice afterwards, with 0.1-0.4Mpa vapour cooking 15-30min, rice cook it is saturating, ripe without pasting, thoroughly without it is rotten, outer it is hard in it is soft,
It is loose uniform.
Described auxiliary material pretreatment operation is：Sealwort wears into 60-80 mesh powder with pulverizer；Jujube is enucleated after cleaning, and is added
The water of 1-2 times of volume, 15-30min is cooked in boiling water, then breaks into pulpous state；Matrimony vine is cleaned, and adds the water of 1-2 times of volume, is boiling
15-30min is cooked in water, then breaks into pulpous state；After Chinese yam is cleaned and removed the peel, add the water of 1-2 times of volume, then break into pulpous state.
Described active dry yeast, the activation act of yellow rice wine distiller's yeast are：The glucose solution that mass fraction is 8% is prepared,
Weigh active dry yeast or yellow rice wine distiller's yeast activates 30min in the glucose solution of its 10 times of quality, activation temperature is 25 DEG C.
Calculated according to the amount of liquor capacity, the addition of described Thermostable α-Amylase, carbohydrase and acid protease
Respectively 0.010%-0.020%, 0.010%-0.015% and 0.010%-0.018%, described active dry yeast addition
For 0.08%-0.10%.
After stirring, described fermentation condition is：At 28-30 DEG C, ferment 24-28d.
Described fermentation liquid uses horizontal screw centrifuge, is centrifuged under 3000-4500r/min rotating speeds, obtains thick clear
Clear liquid；Described thick clarified solution uses disk centrifugal separator, is centrifuged under 8000-12000r/min rotating speeds, obtains clarified solution；
Described clarified solution be put into molecular cut off be 5-20kDa ultrafiltration apparatus in, carry out ultrafiltration, control pressure be 0.1~
0.8MPa, temperature are 10~55 DEG C, collect efflux；Described efflux is heated to 120- using instantaneous ultra high temperature sterilization device
It is 130 DEG C, filling into vial while hot after being cooled to 90-95 DEG C after being incubated the 3-5 seconds, sealing, naturally cool to room temperature.
A kind of preparation method of Health care yellow wine, including following operating procedure：
(1) impurity elimination：Remove rice and dust, sandstone, iron filings foreign matter in black rice；
(2) soak：By the rice and black rice after impurity elimination, the deionized water of 1-3 times of volume is added respectively, at 10-25 DEG C,
24-48h is soaked, it is fully absorbed water；
(3) boiling：By the rice after immersion, with 0.1-0.4Mpa vapour cooking 15-30min, rice cook it is saturating, ripe without
Paste, thoroughly without rotten, outer hard interior soft, loose uniform；
(4) auxiliary material pre-processes：Sealwort wears into 60-80 mesh powder with pulverizer；Jujube is enucleated after cleaning, and adds 1-2 times of volume
Water, 15-30min is cooked in boiling water, then breaks into pulpous state；Matrimony vine is cleaned, and adds the water of 1-2 times of volume, is cooked in boiling water
15-30min, then break into pulpous state；After Chinese yam is cleaned and removed the peel, add the water of 1-2 times of volume, then break into pulpous state；
(5) active dry yeast, the activation of yellow rice wine distiller's yeast：The glucose solution that mass fraction is 8% is prepared, weighs the dry ferment of activity
Female or yellow rice wine distiller's yeast activates 30min in 10 times of active dry yeasts or the glucose solution of yellow rice wine distiller's yeast quality；
(6) ferment：Deionized water is added in steamed rice, sequentially added by the jujube of pretreatment, Chinese yam, matrimony vine
And sealwort.Matrimony vine, jujube, Chinese yam, sealwort, black rice and rice addition are respectively (1-2)：(2-2.5)：(12.5-15)：
(0.3-0.5)：(5-10)：(15-20).And sequentially add fire resistant alpha-diastase, carbohydrase, acid protease and the activity of activation
Dry ferment, yellow rice wine distiller's yeast.Calculated according to the amount of liquor capacity, the addition of Thermostable α-Amylase, carbohydrase and acid protease
Amount is respectively (0.010%-0.020%), (0.010%-0.015%) and (0.010%-0.018%), and active dry yeast adds
Measure as 0.08%-0.10%.Various supplementary materials, enzyme and saccharomycete are well mixed, at 28-30 DEG C, ferment 24-28d, extremely
Alcoholic strength is untill 10-12.6% (V/V).
(7) separation of solid and liquid：Fermentation liquid is used into horizontal screw centrifuge, centrifuged under 3000-4500r/min rotating speeds,
Most of yellow rice wine schlempe is removed, obtains thick clarified solution.
(8) high speed centrifugation：Thick clarified solution is used into disk centrifugal separator, centrifuged under 8000-12000r/min rotating speeds,
Remaining a small amount of schlempe is removed, obtains clarified solution.
(9) ultrafiltration：Clarified solution is put into the ultrafiltration apparatus that molecular cut off is 5-20kDa, carries out ultrafiltration, further go
Except big molecular impurities such as a small amount of protein of remaining, celluloses.Control pressure is 0.1~0.8MPa, and temperature is 10~55 DEG C, is received
Collect efflux.
(10) sterilize, be filling：Efflux is heated to 120-130 DEG C using instantaneous ultra high temperature sterilization device, is incubated the 3-5 seconds
Afterwards, it is filling into vial while hot after being cooled to 90-95 DEG C, sealing, naturally cool to room temperature.
Beneficial effects of the present invention：The present invention uses rice as primary raw material, and jujube, matrimony vine, sealwort, black rice and Chinese yam are
Auxiliary material, the supplementary material species of yellow rice wine is expanded.
The present invention uses jujube, matrimony vine, sealwort, black rice and Chinese yam as auxiliary material, and on the one hand assigning product has the perfume (or spice) of fruit
Gas and flavour；On the other hand, anthocyanidin, polysaccharide and flavones and other functional ingredient are rich in product, improves the quality of product, is increased
Its intension.
The present invention is in fermentation, addition Thermostable α-Amylase, carbohydrase, acid protease and active dry yeast mixing hair
Ferment so that starch is fully converted into glucose, and protein is fully converted into amino acid, the conversion of alcohol when improving product fermentation
The content of amino acid in rate, and product.
Product of the present invention has the distinctive fragrance of yellow rice wine, mouthfeel and color and luster；Supplementary material taste, the smell coordinating and unifying, no spy
Different prominent smell, does not have excitant mouthfeel yet；Color and luster is red, and wine body is penetrating, and without precipitation, mouthfeel is suitable, has low alcoholic degree
The mouthfeel of wine.
Brief description of the drawings
For the ease of it will be appreciated by those skilled in the art that the present invention is further illustrated below in conjunction with the accompanying drawings.
Fig. 1 is a kind of preparation method schematic flow sheet of Health care yellow wine of the present invention.
Embodiment
Technical scheme is clearly and completely described below in conjunction with embodiment, it is clear that described reality
It is only part of the embodiment of the present invention to apply example, rather than whole embodiments.It is general based on the embodiment in the present invention, this area
All other embodiment that logical technical staff is obtained under the premise of creative work is not made, belong to what the present invention protected
Scope.
A kind of preparation method of Health care yellow wine, referring to Fig. 1, including following operating procedure：(1) impurity elimination；(2) soak；(3) steam
Boil；(4) auxiliary material pre-processes；(5) active dry yeast, the activation of yellow rice wine distiller's yeast；(6) main fermentation；(7) separation of solid and liquid；(8) at a high speed from
The heart；(9) ultrafiltration；(10) sterilize, be filling.The product has the distinctive fragrance of yellow rice wine, mouthfeel and color and luster；Supplementary material taste, smell
The coordinating and unifying, without special prominent smell, there is no excitant mouthfeel yet；Color and luster is red, and wine body is penetrating, and without precipitation, mouthfeel is fitted
Preferably, there is the mouthfeel of low alcoholic degree wine.
Embodiment 1：
(1) impurity elimination：Remove the foreign matter such as rice (round-grained rice is glutinous) and dust in black rice, sandstone, iron filings.
(2) soak：By the rice and black rice after impurity elimination, the water of 1 times of volume is added respectively, at 10 DEG C, soaks 24h, it is soft
Change its tissue.
(3) boiling：By the rice after immersion, with 0.1Mpa vapour cooking 15min, show permeability status to rice.
(4) auxiliary material pre-processes：Sealwort wears into 60 mesh powder with pulverizer；Jujube is enucleated after cleaning, and adds the water of 1 times of volume,
15min is cooked in boiling water, then breaks into pulpous state；Matrimony vine is cleaned, and adds the water of 1 times of volume, 15min is cooked in boiling water, then
Break into pulpous state；After Chinese yam is cleaned and removed the peel, add the water of 1 times of volume, then break into pulpous state.
(5) activation of active dry yeast, yellow rice wine distiller's yeast：The glucose solution that mass fraction is 8% is prepared, weighs 0.8g work
Property dry ferment or yellow rice wine distiller's yeast activated in 10 times of active dry yeasts or the glucose solution of yellow rice wine distiller's yeast quality (25 DEG C)
30min。
(6) ferment：The ionized water of 2 times of rice and black rice dry weight is measured, is added in steamed rice, sequentially adds
By the jujube of pretreatment, Chinese yam, matrimony vine and sealwort.Matrimony vine, jujube, Chinese yam, sealwort, black rice and rice addition are (with quality
Meter) it is respectively 1：2：12.5：0.3：5：15.And after sequentially adding Thermostable α-Amylase, carbohydrase, acid protease and activation
Active dry yeast, yellow rice wine distiller's yeast.Calculated according to the amount of liquor capacity, Thermostable α-Amylase, carbohydrase and acid protease
Addition be respectively 0.010%, 0.010% and 0.010%, active dry yeast addition be 0.10%, yellow rice wine distiller's yeast adds
Dosage is 0.10%.Various supplementary materials, enzyme and saccharomycete are uniformly mixed, at 28 DEG C, ferment 24d, to alcoholic strength
Untill 10% (V/V).
(7) separation of solid and liquid：Fermentation liquid is used into horizontal screw centrifuge, centrifuged under 3000r/min rotating speeds, is removed big
Part yellow rice wine schlempe, obtains thick clarified solution.
(8) high speed centrifugation：Thick clarified solution is used into disk centrifugal separator, centrifuged under 8000r/min rotating speeds, is removed residual
Remaining a small amount of schlempe, obtains clarified solution.
(9) ultrafiltration：Clarified solution is put into the ultrafiltration apparatus (ultrafiltration apparatus used in this application that molecular cut off is 5kDa
For equipment commonly used in the art, the application is not restricted explanation) in, progress ultrafiltration, a small amount of protein of further removal remaining,
The big molecular impurities such as cellulose.Control pressure is 0.1MPa, and temperature is 10 DEG C, collects efflux.
(10) sterilize, be filling：Efflux is heated to 120 DEG C using instantaneous ultra high temperature sterilization device, after being incubated 3 seconds, cooling
It is filling into vial while hot to after 90 DEG C, sealing, naturally cool to room temperature.
Embodiment 2：
(1) impurity elimination：Remove the foreign matter such as rice and dust in black rice, sandstone, iron filings.
(2) soak：By the rice and black rice after impurity elimination, the water of 3 times of volumes is added respectively, at 25 DEG C, soaks 48h, it is soft
Change its tissue.
(3) boiling：By the rice after immersion, with 0.4Mpa vapour cooking 30min, show permeability status to rice.
(4) auxiliary material pre-processes：Sealwort wears into 80 mesh powder with pulverizer；Jujube is enucleated after cleaning, and adds the water of 2 times of volumes,
30min is cooked in boiling water, then breaks into pulpous state；Matrimony vine is cleaned, and adds the water of 2 times of volumes, 30min is cooked in boiling water, then
Break into pulpous state；After Chinese yam is cleaned and removed the peel, add the water of 2 times of volumes, then break into pulpous state.
(5) activation of active dry yeast, yellow rice wine distiller's yeast：The glucose solution that mass fraction is 8% is prepared, weighs 0.8g work
Property dry ferment or yellow rice wine distiller's yeast activated in 10 times of active dry yeasts or the glucose solution of yellow rice wine distiller's yeast quality (25 DEG C)
30min。
(6) main fermentation：The ionized water with the quality such as rice and black rice dry weight is measured, is added in steamed rice, successively
Add jujube, Chinese yam, matrimony vine and the sealwort by pretreatment.Matrimony vine, jujube, Chinese yam, sealwort, black rice and rice addition (with
Quality meter) it is respectively 2：2.5：15：0.5：10：20.And sequentially add Thermostable α-Amylase, carbohydrase, acid protease and
Active dry yeast, yellow rice wine distiller's yeast after activation.Calculated according to the amount of liquor capacity, Thermostable α-Amylase, carbohydrase and acidity
The addition of protease is respectively 0.020%, 0.015% and 0.018%, and active dry yeast addition is 0.20%, yellow rice wine wine
Bent addition is 0.20%.Various supplementary materials, enzyme and saccharomycete are stirred, at 30 DEG C, ferment 28d, to alcoholic strength
Untill 12.6% (V/V).
(7) separation of solid and liquid：Fermentation liquid is used into horizontal screw centrifuge, centrifuged under 4500r/min rotating speeds, is removed big
Part yellow rice wine schlempe, obtains thick clarified solution.
(8) high speed centrifugation：Thick clarified solution is used into disk centrifugal separator, centrifuged under 12000r/min rotating speeds, is removed
Remaining a small amount of schlempe, obtains clarified solution.
(9) ultrafiltration：Clarified solution is put into the ultrafiltration apparatus that molecular cut off is 20kDa, carries out ultrafiltration, further remove
The big molecular impurities such as a small amount of protein of remaining, cellulose.Control pressure is 0.8MPa, and temperature is 55 DEG C, collects efflux.
(10) sterilize, be filling：Efflux is heated to 130 DEG C using instantaneous ultra high temperature sterilization device, after being incubated 5 seconds, cooling
It is filling into vial while hot to after 95 DEG C, sealing, naturally cool to room temperature.
The present invention uses rice as primary raw material, and jujube, matrimony vine, sealwort, black rice and Chinese yam are auxiliary material；Addition high temperature resistant α-
Amylase, carbohydrase, acid protease and active dry yeast mixed fermentation effect make Health care yellow wine, the Advantageous effect brought
Fruit is mainly reflected in the following aspects：
1st, the improvement of yellow rice wine raw material
Traditional yellow wine fermentation mainly uses rice, flour as primary raw material, in product contained nutrition and functional component compared with
To be single.The present invention uses rice as primary raw material, and jujube, matrimony vine, sealwort, black rice and Chinese yam are auxiliary material, have expanded yellow rice wine
Supplementary material species.
2nd, the improvement of product quality
The present invention uses jujube, matrimony vine, sealwort, black rice and Chinese yam as auxiliary material, and on the one hand assigning product has the perfume (or spice) of fruit
Gas and flavour；On the other hand, anthocyanidin, polysaccharide and flavones and other functional ingredient are rich in product, improves the quality of product, is increased
Its intension.
3rd, the utilization rate of supplementary material is improved
In fermentation, addition Thermostable α-Amylase, carbohydrase, acid protease and active dry yeast mixed fermentation, make
Obtain starch and be fully converted into glucose, protein is fully converted into amino acid, and the content of alcohol when improving product fermentation, it contains
Amount can reach 13%；And in product amino acid content, the content of its amino acid can reach 2.745 (g/L).
Present invention disclosed above preferred embodiment is only intended to help and illustrates the present invention.Preferred embodiment is not detailed
All details are described, it is only described embodiment also not limit the invention.Obviously, according to the content of this specification,
It can make many modifications and variations.This specification is chosen and specifically describes these embodiments, is to preferably explain the present invention
Principle and practical application so that skilled artisan can be best understood by and utilize the present invention.The present invention is only
Limited by claims and its four corner and equivalent.
Claims (10)
1. a kind of Health care yellow wine, it is characterised in that the yellow rice wine is using rice as major ingredient, with jujube, matrimony vine, sealwort, black rice and Chinese yam
It is made for auxiliary material is fermented；Wherein, matrimony vine, jujube, Chinese yam, sealwort, black rice and rice addition are respectively 1-2：2-2.5：
12.5-15：0.3-0.5：5-10：15-20；
The yellow rice wine preparation process is：Boiling after rice and black rice are soaked；
Jujube, matrimony vine, sealwort and Chinese yam are pre-processed respectively, and yellow rice wine distiller's yeast, active dry yeast are activated；
Deionized water is added in steamed rice, sequentially added by the jujube of pretreatment, Chinese yam, matrimony vine and sealwort, and according to
Yellow rice wine distiller's yeast, active dry yeast after secondary addition Thermostable α-Amylase, carbohydrase, acid protease and activation；Stir,
Ferment to the fermentation liquid that alcoholic strength is 10-12.6%；
Above-mentioned fermentation liquid is centrifuged, obtains thick clarified solution；Thick clarified solution is centrifuged, obtains clarified solution；Will clarification
Liquid carries out ultrafiltration, collects efflux.
2. a kind of Health care yellow wine according to claim 1, it is characterised in that described immersion concrete operations are：By impurity elimination
Rice and black rice afterwards, the water of 1-3 times of volume is added respectively, at 10-25 DEG C, soak 24-48h；Described boiling is specifically grasped
As：By the rice after immersion, with 0.1-0.4Mpa vapour cookings 15-30min.
3. a kind of Health care yellow wine according to claim 1, it is characterised in that described auxiliary material pretreatment operation is：Sealwort
60-80 mesh powder is worn into pulverizer；Jujube is enucleated after cleaning, and adds the water of 1-2 times of volume, 15-30min is cooked in boiling water,
Then pulpous state is broken into；Matrimony vine is cleaned, and adds the water of 1-2 times of volume, and 15-30min is cooked in boiling water, then breaks into pulpous state；Chinese yam
After cleaning and peeling, add the water of 1-2 times of volume, then break into pulpous state.
4. a kind of Health care yellow wine according to claim 1, it is characterised in that described active dry yeast, yellow rice wine distiller's yeast
Activation act is：The glucose solution that mass fraction is 8% is prepared, weighs active dry yeast or yellow rice wine distiller's yeast in its 10 times of quality
Glucose solution in activate 30min, activation temperature is 25 DEG C.
A kind of 5. Health care yellow wine according to claim 1, it is characterised in that calculated according to the amount of liquor capacity, it is described
The addition of Thermostable α-Amylase, carbohydrase and acid protease is respectively 0.010%-0.020%, 0.010%-
0.015% and 0.010%-0.018%, described active dry yeast addition are 0.08%-0.10%.
6. a kind of Health care yellow wine according to claim 1, it is characterised in that after stirring, described fermentation condition is：
At 28-30 DEG C, ferment 24-28d.
7. a kind of Health care yellow wine according to claim 1, it is characterised in that described fermentation liquid is centrifuged using sleeping spiral shell
Machine, centrifuged under 3000-4500r/min rotating speeds, obtain thick clarified solution；Described thick clarified solution uses disk centrifugal separator,
Centrifuged under 8000-12000r/min rotating speeds, obtain clarified solution；It is 5- that described clarified solution, which is put into molecular cut off,
In 20kDa ultrafiltration apparatus, ultrafiltration is carried out, control pressure is 0.1~0.8MPa, and temperature is 10~55 DEG C, collects efflux；Institute
The efflux stated is heated to 120-130 DEG C using instantaneous ultra high temperature sterilization device, after being incubated the 3-5 seconds, after being cooled to 90-95 DEG C, takes advantage of
Hot filling sealing, naturally cools to room temperature into vial.
8. a kind of preparation method of Health care yellow wine, it is characterised in that including following operating procedure：
(1) impurity elimination：Remove rice and dust, sandstone, iron filings foreign matter in black rice；
(2) soak：By the rice and black rice after impurity elimination, the deionized water of 1-3 times of volume is added respectively, at 10-25 DEG C, is soaked
24-48h；
(3) boiling：By the rice after immersion, with 0.1-0.4Mpa vapour cookings 15-30min；
(4) auxiliary material pre-processes：Sealwort wears into 60-80 mesh powder with pulverizer；Jujube is enucleated after cleaning, and adds the water of 1-2 times of volume,
15-30min is cooked in boiling water, then breaks into pulpous state；Matrimony vine is cleaned, and adds the water of 1-2 times of volume, 15- is cooked in boiling water
30min, then break into pulpous state；After Chinese yam is cleaned and removed the peel, add the water of 1-2 times of volume, then break into pulpous state；
(5) activation of active dry yeast, yellow rice wine distiller's yeast：The glucose solution that mass fraction is 8% is prepared, weighs active dry yeast
Or yellow rice wine distiller's yeast activates 30min in the glucose solution of its 10 times of quality；
(6) ferment：Deionized water is added in steamed rice, sequentially added by the jujube of pretreatment, Chinese yam, matrimony vine and Huang
Essence, and sequentially add yellow rice wine distiller's yeast, active dry yeast after fire resistant alpha-diastase, carbohydrase, acid protease and activation；Will be each
Kind supplementary material, enzyme and saccharomycete are well mixed, and at 28-30 DEG C, ferment 24-28d, to alcoholic strength untill 10-12.6%；
(7) separation of solid and liquid：Fermentation liquid is used into horizontal screw centrifuge, centrifuges, obtains under 3000-4500r/min rotating speeds
Thick clarified solution；
(8) high speed centrifugation：Thick clarified solution is used into disk centrifugal separator, centrifuges, obtains under 8000-12000r/min rotating speeds
Clarified solution；
(9) ultrafiltration：Clarified solution is put into the ultrafiltration apparatus that molecular cut off is 5-20kDa, carries out ultrafiltration, control pressure is
0.1~0.8MPa, temperature are 10~55 DEG C, collect efflux；
(10) sterilize, be filling：Efflux is heated to 120-130 DEG C using instantaneous ultra high temperature sterilization device, it is cold after being incubated the 3-5 seconds
But it is filling into vial while hot to after 90-95 DEG C, sealing, naturally cool to room temperature.
A kind of 9. preparation method of Health care yellow wine according to claim 8, it is characterised in that：It is matrimony vine, red in step (6)
Jujube, Chinese yam, sealwort, black rice and rice addition are respectively 1-2：2-2.5：12.5-15：0.3-0.5：5-10：15-20.
A kind of 10. preparation method of Health care yellow wine according to claim 8, it is characterised in that：In step (6), according to molten
The amount of liquid product calculates, and the addition of Thermostable α-Amylase, carbohydrase and acid protease is respectively 0.010%-
0.020%th, 0.010%-0.015% and 0.010%-0.018%, active dry yeast addition are 0.08%-0.10%.
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