CN107529546A - A kind of production technology of glutinous myotonin wine brewing - Google Patents
A kind of production technology of glutinous myotonin wine brewing Download PDFInfo
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- CN107529546A CN107529546A CN201710643957.1A CN201710643957A CN107529546A CN 107529546 A CN107529546 A CN 107529546A CN 201710643957 A CN201710643957 A CN 201710643957A CN 107529546 A CN107529546 A CN 107529546A
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Abstract
The invention discloses a kind of production technology of glutinous myotonin wine brewing, concrete technology step are as follows：S1. sorting is handled：Choose bright in color, full grains, drying, hardness it is larger, without the Semen Coicis to go mouldy as raw material, raw material are carried out by grinding processing by flour mill again, Semen Coicis mean particle size after grinding is 0.1 0.5mm, and after the completion of grinding, raw material set aside standby；S2. auxiliary material makes：The auxiliary material needed for wine brewing is chosen again to mix by weight, is added pure water of the appropriate temperature at 30 40 DEG C, is placed on temperature in 30 40 DEG C of insulating box, using the 20min of mechanical agitation 15, the microbial activity in auxiliary material is reached most strong.The present invention carries out fermentation process using yeast to glutinous myotonin, keep constant temperature simultaneously, activity of the pH value regulation when between 45 being yeast fermentation reaches most strong, sealed fermenter makes yeast internally carry out anaerobic respiration, so as to produce alcohol, only need just can complete fermentation process within three to four days, substantially increase production efficiency.
Description
Technical field
The present invention relates to glutinous myotonin brewing technical field, more particularly to a kind of production technology of glutinous myotonin wine brewing.
Background technology
Myotonin is first in rice, because it contains multivitamin and mineral matter, enhances metabolism and reduce stomach and intestine
The effect of burden, can be often edible to strengthen renal function as in disease or the help food of weak patients after being ill, and has heat-clearing sharp
Urine acts on, while also has the function that anti-cancer, and the active ingredient of its anticancer includes selenium element, can effectively suppress the increasing of cancer cell
Grow, available for stomach cancer, the auxiliary treatment of cervix cancer, myotonin is also with without the benefits such as appearance beauty treatment, tinea pedis healing, tool in addition
There is more therapeutic efficiency, so constantly pursued by people, therefore the converted products of myotonin also emerges in an endless stream, glutinous adlay
Rice wine is exactly one of them, Application No.：201611220149.6 Chinese patent, disclose a kind of glutinous myotonin wine brewing
Production technology, reduce the high myotonin wine of brewing process, distillation yield significantly the technical problem to be solved in the present invention is to provide a kind of
The production technology of wine, its technological process are the selection and processing of raw material, and -- feed intake -- fermentation -- distillation -- finished product.The present invention passes through
The selection and processing of raw material, feed intake, ferment and distill 4 steps realize using myotonin make wine work, myotonin, be both
Food, it is medicine again, a variety of nutriments rich in needed by human body, protein content 18%, is higher by 2-3 times of rice, so
It is one of optimal material of brewing spirit in the material of wine brewing, and the wine special taste spawned using Semen Coicis, nutritive value
Height, while the present invention instead of traditional brewing process using 4 wine brewing steps, simplifies process, improves wine brewing efficiency, and
And it is high using distillation yield during present invention wine brewing, but its fermentation time is long, and productivity ratio is relatively low, and market can not be met to glutinous myotonin
The demand of wine.
The content of the invention
It is an object of the invention to provide a kind of production technology of glutinous myotonin wine brewing, possessing only need three to four days just can be complete
The advantages of into fermentation process, solves the problem of fermentation time is long, and productivity ratio is relatively low.
A kind of production technology of glutinous myotonin wine brewing according to embodiments of the present invention, concrete technology step are as follows：
S1. sorting is handled：Choose bright in color, full grains, drying, hardness it is larger, without the Semen Coicis to go mouldy as former material
Material, then raw material are carried out into grinding processing by flour mill, the Semen Coicis mean particle size after grinding are 0.1-0.5mm, grinding
After the completion of, raw material set aside standby；
S2. auxiliary material makes：The auxiliary material needed for wine brewing is chosen again to mix by weight, adds appropriate temperature at 30-40 DEG C
Pure water, be placed on temperature in 30-40 DEG C of insulating box, using mechanical agitation 15-20min, make the microorganism in auxiliary material
Activity reaches most strong；
S3. raw material ferment：Raw material in S1 are poured into fermentation tank, then auxiliary material is poured into fermentation tank, then past hair
A certain amount of 30-40 DEG C of pure water is poured into fermentation tank, it is 100 to make raw material, auxiliary material, pure water mixed proportion:0.3-0.5:
280-330, pH values, sealed fermenter 70-80h are adjusted after mixing, while keep the temperature in fermentation tank to maintain 25-
Between 35 DEG C；
S4. glutinous coix seed wine filtering：After Sealing period reaches, coix seed wine is delivered to filtering from fermentation tank using water pump
On device, separation of solid and liquid processing is carried out to the impurity in coix seed wine by screen pack, resulting solid impurity can be put again
Fermentation process again is put in fermentation tank, raw material has been saved, has taken full advantage of resource；
S5. finished product packing：The drinks of gained can be packaged by a variety of wine products of containing such as bottle, wine tank, wine pot in S4,
Refrigerated in the environment of drinks are transported into 15-25 DEG C again after the completion of encapsulation, so as to ensure the activity of nutritional ingredient in drinks.
Further, the auxiliary material includes following component in parts by weight：Yeast 50-60 parts, potassium sulfite 5-10
Part, amylase 5-10 parts, calcium carbonate 3-5 parts, bentonite 2-4 parts, oak chip 3-5 parts.
Further, the amylase is one kind in alpha-amylase, beta amylase.
Further, in the fermentation of S3 raw material, the solution ph inside the fermentation tank is 4-5.
Further, in the glutinous coix seed wine filtration steps of S4, the filter is to use filtered off with suction, is improved
Efficiency is filtered, while also reduces drinks by the possibility of microorganism infection.
Further, during the fermentation tank cleaning, rinsed using alkaline rinse water untill rinse water is in neutrality.
The present invention has an advantageous effect in that compared with prior art：Fermentation process is carried out to glutinous myotonin using yeast,
Constant temperature is kept simultaneously, and activity when pH value regulation is yeast fermentation between 4-5 reaches most strong, and sealed fermenter makes including yeast
Portion carries out anaerobic respiration, so as to produce alcohol, only needs just to complete for three to four days fermentation process, and the potassium sulfite in auxiliary material has
The oxidation resistant effect of sterilizing, can suppress the generation of other strains, ensure the lasting progress of fermentation, amylase can be by the heart of a lotus seed
Starch Conversion in rice uses for polysaccharide for saccharomycetes to make fermentation, and calcium carbonate can promote to make rice separate with wine, while have deacidification
Function, bentonite has the function of clarification drinks, and the progress for facilitating next step to filter, sheet rubber can increase the perfume (or spice) of wine
Gas, filtering both improves production efficiency using filtering, while it also avoid the infection of microorganism in drinks, and finished product packing is
Packed using wine product is contained, and refrigerated in the environment of being transported to 15-25 DEG C, ensure the work of nutritional ingredient in drinks
Property, make people that still there are a variety of effects such as reducing fever and causing diuresis when finishing off coix seed wine, maintain Human Physiology health.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1
The auxiliary material includes following component in parts by weight：50 parts of yeast, 5 parts of potassium sulfite, 5 parts of amylase, carbon
Sour 3 parts of calcium, 2 parts of bentonite, 3 parts of oak chip.
The amylase is alpha-amylase.
Solution ph inside the fermentation tank is 4.
S1. sorting is handled：Choose bright in color, full grains, drying, hardness it is larger, without the Semen Coicis to go mouldy as former material
Material, then raw material are carried out into grinding processing by flour mill, the Semen Coicis mean particle size after grinding be 0.1mm, grinding completion
Afterwards, raw material set aside standby；
S2. auxiliary material makes：The auxiliary material needed for wine brewing is chosen again to mix by weight, and it is pure at 30 DEG C to add appropriate temperature
Water purification, temperature is placed in 30 DEG C of insulating box, using mechanical agitation 15min, the microbial activity in auxiliary material is reached most
By force；
S3. raw material ferment：Raw material in S1 are poured into fermentation tank, then auxiliary material is poured into fermentation tank, then past hair
A certain amount of 30 DEG C of pure water is poured into fermentation tank, it is 100 to make raw material, auxiliary material, pure water mixed proportion:0.3:280, mix
PH value, sealed fermenter 70h are adjusted after finishing, while keeps the temperature in fermentation tank to maintain between 25 DEG C；
S4. glutinous coix seed wine filtering：After Sealing period reaches, coix seed wine is delivered to filtering from fermentation tank using water pump
On device, separation of solid and liquid processing is carried out to the impurity in coix seed wine by screen pack, resulting solid impurity can be put again
Fermentation process again is put in fermentation tank, raw material has been saved, has taken full advantage of resource；
S5. finished product packing：The drinks of gained can be packaged by a variety of wine products of containing such as bottle, wine tank, wine pot in S4,
Drinks are transported in the environment of 15 DEG C again after the completion of encapsulation and refrigerated, so as to ensure the activity of nutritional ingredient in drinks.
Embodiment 2
The auxiliary material includes following component in parts by weight：52 parts of yeast, 6 parts of potassium sulfite, 6 parts of amylase, carbon
Sour 4 parts of calcium, 2 parts of bentonite, 3 parts of oak chip.
The amylase is alpha-amylase.
Solution ph inside the fermentation tank is 4.
S1. sorting is handled：Choose bright in color, full grains, drying, hardness it is larger, without the Semen Coicis to go mouldy as former material
Material, then raw material are carried out into grinding processing by flour mill, the Semen Coicis mean particle size after grinding be 0.2mm, grinding completion
Afterwards, raw material set aside standby；
S2. auxiliary material makes：The auxiliary material needed for wine brewing is chosen again to mix by weight, and it is pure at 32 DEG C to add appropriate temperature
Water purification, temperature is placed in 32 DEG C of insulating box, using mechanical agitation 16min, the microbial activity in auxiliary material is reached most
By force；
S3. raw material ferment：Raw material in S1 are poured into fermentation tank, then auxiliary material is poured into fermentation tank, then past hair
A certain amount of 32 DEG C of pure water is poured into fermentation tank, it is 100 to make raw material, auxiliary material, pure water mixed proportion:0.4:290, mix
PH value, sealed fermenter 72h are adjusted after finishing, while keeps the temperature in fermentation tank to maintain between 26 DEG C；
S4. glutinous coix seed wine filtering：After Sealing period reaches, coix seed wine is delivered to filtering from fermentation tank using water pump
On device, separation of solid and liquid processing is carried out to the impurity in coix seed wine by screen pack, resulting solid impurity can be put again
Fermentation process again is put in fermentation tank, raw material has been saved, has taken full advantage of resource；
S5. finished product packing：The drinks of gained can be packaged by a variety of wine products of containing such as bottle, wine tank, wine pot in S4,
Drinks are transported in the environment of 17 DEG C again after the completion of encapsulation and refrigerated, so as to ensure the activity of nutritional ingredient in drinks.
Embodiment 3
The auxiliary material includes following component in parts by weight：54 parts of yeast, 7 parts of potassium sulfite, 7 parts of amylase, carbon
Sour 4 parts of calcium, 3 parts of bentonite, 4 parts of oak chip.
The amylase is alpha-amylase.
Solution ph inside the fermentation tank is 5.
S1. sorting is handled：Choose bright in color, full grains, drying, hardness it is larger, without the Semen Coicis to go mouldy as former material
Material, then raw material are carried out into grinding processing by flour mill, the Semen Coicis mean particle size after grinding be 0.3mm, grinding completion
Afterwards, raw material set aside standby；
S2. auxiliary material makes：The auxiliary material needed for wine brewing is chosen again to mix by weight, and it is pure at 35 DEG C to add appropriate temperature
Water purification, temperature is placed in 35 DEG C of insulating box, using mechanical agitation 16min, the microbial activity in auxiliary material is reached most
By force；
S3. raw material ferment：Raw material in S1 are poured into fermentation tank, then auxiliary material is poured into fermentation tank, then past hair
A certain amount of 33 DEG C of pure water is poured into fermentation tank, it is 100 to make raw material, auxiliary material, pure water mixed proportion:0.4:300, mix
PH value, sealed fermenter 75h are adjusted after finishing, while keeps the temperature in fermentation tank to maintain between 30 DEG C；
S4. glutinous coix seed wine filtering：After Sealing period reaches, coix seed wine is delivered to filtering from fermentation tank using water pump
On device, separation of solid and liquid processing is carried out to the impurity in coix seed wine by screen pack, resulting solid impurity can be put again
Fermentation process again is put in fermentation tank, raw material has been saved, has taken full advantage of resource；
S5. finished product packing：The drinks of gained can be packaged by a variety of wine products of containing such as bottle, wine tank, wine pot in S4,
Drinks are transported in the environment of 20 DEG C again after the completion of encapsulation and refrigerated, so as to ensure the activity of nutritional ingredient in drinks.
Embodiment 4
The auxiliary material includes following component in parts by weight：56 parts of yeast, 8 parts of potassium sulfite, amylase 8 part, carbon
Sour 4 parts of calcium, 3 parts of bentonite, 5 parts of oak chip.
The amylase is beta amylase.
Solution ph inside the fermentation tank is 5.
S1. sorting is handled：Choose bright in color, full grains, drying, hardness it is larger, without the Semen Coicis to go mouldy as former material
Material, then raw material are carried out into grinding processing by flour mill, the Semen Coicis mean particle size after grinding be 0.4mm, grinding completion
Afterwards, raw material set aside standby；
S2. auxiliary material makes：The auxiliary material needed for wine brewing is chosen again to mix by weight, and it is pure at 38 DEG C to add appropriate temperature
Water purification, temperature is placed in 38 DEG C of insulating box, using mechanical agitation 18min, the microbial activity in auxiliary material is reached most
By force；
S3. raw material ferment：Raw material in S1 are poured into fermentation tank, then auxiliary material is poured into fermentation tank, then past hair
A certain amount of 38 DEG C of pure water is poured into fermentation tank, it is 100 to make raw material, auxiliary material, pure water mixed proportion:0.5:310, mix
PH value, sealed fermenter 78h are adjusted after finishing, while keeps the temperature in fermentation tank to maintain between 33 DEG C；
S4. glutinous coix seed wine filtering：After Sealing period reaches, coix seed wine is delivered to filtering from fermentation tank using water pump
On device, separation of solid and liquid processing is carried out to the impurity in coix seed wine by screen pack, resulting solid impurity can be put again
Fermentation process again is put in fermentation tank, raw material has been saved, has taken full advantage of resource；
S5. finished product packing：The drinks of gained can be packaged by a variety of wine products of containing such as bottle, wine tank, wine pot in S4,
Drinks are transported in the environment of 22 DEG C again after the completion of encapsulation and refrigerated, so as to ensure the activity of nutritional ingredient in drinks.
Embodiment 5
The auxiliary material includes following component in parts by weight：60 parts of yeast, 10 parts of potassium sulfite, 10 parts of amylase,
5 parts of calcium carbonate, 4 parts of bentonite, 5 parts of oak chip.
The amylase is in beta amylase.
Solution ph inside the fermentation tank is 5.
S1. sorting is handled：Choose bright in color, full grains, drying, hardness it is larger, without the Semen Coicis to go mouldy as former material
Material, then raw material are carried out into grinding processing by flour mill, the Semen Coicis mean particle size after grinding be 0.5mm, grinding completion
Afterwards, raw material set aside standby；
S2. auxiliary material makes：The auxiliary material needed for wine brewing is chosen again to mix by weight, and it is pure at 40 DEG C to add appropriate temperature
Water purification, temperature is placed in 40 DEG C of insulating box, using mechanical agitation 20min, the microbial activity in auxiliary material is reached most
By force；
S3. raw material ferment：Raw material in S1 are poured into fermentation tank, then auxiliary material is poured into fermentation tank, then past hair
A certain amount of 40 DEG C of pure water is poured into fermentation tank, it is 100 to make raw material, auxiliary material, pure water mixed proportion:0.5:330, mix
PH value, sealed fermenter 80h are adjusted after finishing, while keeps the temperature in fermentation tank to maintain between 35 DEG C；
S4. glutinous coix seed wine filtering：After Sealing period reaches, coix seed wine is delivered to filtering from fermentation tank using water pump
On device, separation of solid and liquid processing is carried out to the impurity in coix seed wine by screen pack, resulting solid impurity can be put again
Fermentation process again is put in fermentation tank, raw material has been saved, has taken full advantage of resource；
S5. finished product packing：The drinks of gained can be packaged by a variety of wine products of containing such as bottle, wine tank, wine pot in S4,
Drinks are transported in the environment of 25 DEG C again after the completion of encapsulation and refrigerated, so as to ensure the activity of nutritional ingredient in drinks.
Experiment contrast example
Experiment number is 100 and likes rice wine people, is investigated in 100 people to the satisfaction of glutinous coix seed wine in the present invention,
Age distribution is：Less than 10 years old 10 people, 10-20 year is 20 people, 30 people between 20-40 year, 40-50 year 20 people, 50-60 year it
Between 10 people, more than 60 years old 10 people.
The glutinous coix seed wine application form of table 1.
Drawn by table 1, the glutinous coix seed wine degree of liking of reference examples is 63%, and the degree of liking in embodiment 3 is 68%, is said
Bright glutinous coix seed wine brewage process of the invention substantially increases its production efficiency in the case where degree of liking per capita is constant, protects
The production of glutinous coix seed wine has been demonstrate,proved, has met the demand in market.
Part is not described in detail by the present invention, is the known technology of those skilled in the art.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of production technology of glutinous myotonin wine brewing, it is characterised in that concrete technology step is as follows：
S1. sorting is handled：Choose bright in color, full grains, drying, hardness it is larger, without the Semen Coicis to go mouldy as raw material, then
Raw material are carried out by grinding processing by flour mill, the Semen Coicis mean particle size after grinding be 0.1-0.5mm, grinding completion
Afterwards, raw material set aside standby；
S2. auxiliary material makes：The auxiliary material needed for wine brewing is chosen again to mix by weight, and it is pure at 30-40 DEG C to add appropriate temperature
Water purification, temperature is placed in 30-40 DEG C of insulating box, using mechanical agitation 15-20min, make the microbial activity in auxiliary material
Reach most strong；
S3. raw material ferment：Raw material in S1 are poured into fermentation tank, then auxiliary material is poured into fermentation tank, then toward fermentation tank
A certain amount of 30-40 DEG C of pure water is inside poured into, it is 100 to make raw material, auxiliary material, pure water mixed proportion:0.3-0.5:280-
330, pH value, sealed fermenter 70-80h are adjusted after mixing, while keep the temperature in fermentation tank maintain 25-35 DEG C it
Between；
S4. glutinous coix seed wine filtering：After Sealing period reaches, coix seed wine is delivered to filter from fermentation tank using water pump
On, separation of solid and liquid processing is carried out to the impurity in coix seed wine by screen pack, resulting solid impurity can place hair again
Fermentation process again in fermentation tank, has saved raw material, has taken full advantage of resource；
S5. finished product packing：The drinks of gained can be packaged by a variety of wine products of containing such as bottle, wine tank, wine pot in S4, be encapsulated
After the completion of drinks are transported to 15-25 DEG C again in the environment of refrigerate, so as to ensure the activity of nutritional ingredient in drinks.
2. the production technology of a kind of glutinous myotonin wine brewing according to claim 1, it is characterised in that the auxiliary material includes pressing
According to the following component of parts by weight meter：Yeast 50-60 parts, potassium sulfite 5-10 parts, amylase 5-10 parts, calcium carbonate 3-5 parts, swelling
Native 2-4 parts, oak chip 3-5 parts.
A kind of 3. production technology of glutinous myotonin wine brewing according to claim 2, it is characterised in that：The amylase be α-
One kind in amylase, beta amylase.
A kind of 4. production technology of glutinous myotonin wine brewing according to claim 1, it is characterised in that：Fermented in S3 raw material
In, the solution ph inside the fermentation tank is 4-5.
A kind of 5. production technology of glutinous myotonin wine brewing according to claim 1, it is characterised in that：In the glutinous coix seed wines of S4
In filtration step, the filter is to use filtered off with suction, improves filter efficiency, while also reduce drinks by microorganism
The possibility of infection.
A kind of 6. production technology of glutinous myotonin wine brewing according to claim 1, it is characterised in that：The fermentation tank cleaning
When, rinsed using alkaline rinse water untill rinse water is in neutrality.
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| CN1124767A (en) * | 1995-09-27 | 1996-06-19 | 宋俊杰 | Formulation for specially making wine of seed of Job's tears and preparing process |
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| CN102161952A (en) * | 2011-02-23 | 2011-08-24 | 陕西科技大学 | Method for preparing coix seed health-care wine |
| CN103131596A (en) * | 2013-03-19 | 2013-06-05 | 唐江 | Processing method of lemon fruit wine |
| CN103602556A (en) * | 2013-11-26 | 2014-02-26 | 青岛嘉瑞生物技术有限公司 | Compound fermentation type coix seed health-care wine and production method thereof |
| CN106434188A (en) * | 2016-12-26 | 2017-02-22 | 石城县绿丰客家食品有限公司 | Technology for producing wine made from glutinous semen coicis |
-
2017
- 2017-07-31 CN CN201710643957.1A patent/CN107529546A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124767A (en) * | 1995-09-27 | 1996-06-19 | 宋俊杰 | Formulation for specially making wine of seed of Job's tears and preparing process |
| CN101455350A (en) * | 2007-12-11 | 2009-06-17 | 西安天健医药科学研究所 | Health-care beverage with sobering-up function and preparation method thereof |
| CN102161952A (en) * | 2011-02-23 | 2011-08-24 | 陕西科技大学 | Method for preparing coix seed health-care wine |
| CN103131596A (en) * | 2013-03-19 | 2013-06-05 | 唐江 | Processing method of lemon fruit wine |
| CN103602556A (en) * | 2013-11-26 | 2014-02-26 | 青岛嘉瑞生物技术有限公司 | Compound fermentation type coix seed health-care wine and production method thereof |
| CN106434188A (en) * | 2016-12-26 | 2017-02-22 | 石城县绿丰客家食品有限公司 | Technology for producing wine made from glutinous semen coicis |
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| 杨祖滔等: "薏米糯米黄酒酿造工艺条件的研究", 《中国酿造》 * |
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Application publication date: 20180102 |