CN107603821B - Brewing method of novel health-care wine with slight beer taste - Google Patents
Brewing method of novel health-care wine with slight beer taste Download PDFInfo
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Abstract
The invention discloses a brewing method of novel health-care wine with slight beer taste, which comprises the following steps: adding water, cellulase and hemicellulase into the cactus residue, inoculating Pachysolen Fulvescens yeast, and fermenting to obtain semi-solid fermented mash; filter-pressing the semi-solid fermented mash, adding malt saccharification liquid and beer yeast into the filtrate, fermenting to obtain semi-solid fermented filtrate, adding cellulase, hemicellulase and beer yeast into the filter residue, and fermenting to obtain solid fermented grains; chopping cactus, adding the chopped cactus into the solid fermentation grains, and distilling to obtain distilled grains, wherein the distilled wine is primary fermentation distilled wine; mixing and frying the vinasse, adding malt saccharification liquid, water and beer yeast for fermentation to obtain aroma-producing fermented mash; adding cactus juice into the fermented mash, and fermenting to obtain final mash; adding the primary fermented distilled liquor and the semi-solid fermented filtrate into the final mash to obtain a composite liquid; the finished wine is obtained after the compound liquid is subjected to filter pressing and filtering, has full and unique taste and contains various health-care functional components.
Description
Technical Field
The invention belongs to the field of brewing, and particularly relates to a brewing method of novel health-care wine with slight beer taste.
Background
The cactus is cold in nature and bitter in taste, contains components such as triterpene, malic acid, succinic acid, potassium carbonate, etc., and has effects of promoting qi circulation, promoting blood circulation, nourishing, invigorating stomach, clearing heat and detoxicating. The vitamins contained in radix et caulis Opuntiae Dillenii can inhibit absorption of fat and cholesterol, and has effect of reducing blood lipid. The radix et caulis Opuntiae Dillenii contains high vitamin E and polysaccharides, and has antioxidant effect and antiaging effect. The production of health-care white spirit with full and unique taste by using raw materials with health-care function has become a great trend in white spirit production.
Disclosure of Invention
The invention aims to provide a brewing method of novel health-care wine with slight beer taste by using cactus as a raw material and the novel health-care wine with slight beer taste obtained by the method.
The purpose of the invention is realized by the following technical scheme:
a brewing method of novel health care wine with slight beer taste comprises the following steps:
(1) cactus pretreatment
Squeezing cleaned radix et caulis Opuntiae Dillenii with squeezer to obtain radix et caulis Opuntiae Dillenii residue; filtering the squeezed juice to obtain cactus juice.
(2) Semi-solid state fermentation
Adding water with the mass 2-3 times of that of the cactus residue obtained by squeezing, adding cellulase and hemicellulase, inoculating Saccharomycopsis fibuligera strain liquid cultured by malt saccharification liquid, and fermenting to obtain semi-solid fermented liquor; filter-pressing the semi-solid fermented mash, adding malt saccharification liquid into the filter-pressed fermented mash, and adding beer yeast to ferment at 7-10 deg.C to obtain semi-solid fermented filtrate; and adding cellulase and hemicellulase into filter residues obtained by filter pressing, and adding beer yeast for fermentation to obtain the solid fermentation tank.
(3) Solid fermented grain distillation
Cutting cleaned radix et caulis Opuntiae Dillenii, adding into 5-6 times of solid fermented grains, distilling, and stopping distillation when the alcohol content of the distilled liquor is 10 deg.C to obtain distilled grains; the distilled liquor is the distilled liquor of the primary fermentation of the cactus.
(4) Distilling distiller's grains for fragrance generation and fermentation
Stirring and frying the distilled vinasse, and continuing to stir and fry for 10-20min when the temperature of the vinasse reaches 80-90 ℃. Mixing the parched distiller's grains, naturally cooling, adding malt saccharified liquid and water, adding beer yeast, and fermenting at 7-10 deg.C to obtain fragrant fermented liquor.
(5) Fermenting to give a faint scent
Adding 14-16% by weight of squeezed radix et caulis Opuntiae Dillenii juice into the fermented mash, and fermenting at 7-10 deg.C to obtain final mash. Adding 30-35% of the mass of the cactus primary fermented distilled liquor and 20-25% of the mass of the semi-solid fermented filtrate into the final mash, and uniformly mixing to obtain a composite liquid.
(6) Filtration
And (3) carrying out filter pressing on the composite liquid by using a plate-and-frame filter press, and then filtering by using a diatomite filter to obtain filtrate, namely the novel health-care wine with slight beer taste.
The solution of Saccharopolyspora fibuligera cultured with malt saccharification liquid in step (2) is preferably obtained by a method comprising the following steps: inoculating the saccharomycete inula to the malt saccharification liquid, culturing at the temperature of between 26 and 28 ℃ for 20 to 26 hours and at the temperature of between 100 and 120r/m to obtain the saccharomycete inula bacterial liquid.
Step (2) is preferably: adding water 2-3 times the mass of cactus residue, cellulase 2-4% of the mass of cactus residue and hemicellulase 2-4% of the mass of cactus residue, inoculating a Saccharomycopsis fibuligera strain solution cultured by malt saccharification solution 7-10% of the mass of cactus residue, stirring, and fermenting at 23-25 deg.C for 4-6 days to obtain semi-solid fermented liquor; performing filter pressing on the semi-solid fermented mash by using a plate-and-frame filter press, adding malt saccharification liquid with the mass of 25-30% into the fermented mash obtained by filter pressing, and adding beer yeast, wherein the adding amount of the beer yeast is 2-3g/L, and fermenting for 11-12d at 7-10 ℃ to obtain semi-solid fermented filtrate; adding cellulase 4-6 wt% and hemicellulase 4-6 wt% into filter residue obtained by filter pressing, adding cerevisiae Fermentum 1-2 wt% into filter residue, and fermenting at 20-23 deg.C for 6-8 days to obtain solid fermented grain.
In the step (4), the addition amount of the malt saccharification liquid is preferably 17-20% of the mass of the stir-fried distiller's grains, the addition amount of the water is preferably 3-4 times of the mass of the stir-fried distiller's grains, and the fermentation time is preferably 4-6 d.
The fermentation time in step (5) is preferably 2-3 d.
The malt mash is preferably obtained by a method comprising the steps of: after crushing the malt, adding water and saccharifying enzyme for saccharification to obtain malt saccharification liquid. More preferably, the malt mash is obtained by a process comprising the steps of: crushing malt and sieving the crushed malt with a 50-mesh sieve to obtain malt powder; adding 3-3.5 times of water and 0.5-0.7% of saccharifying enzyme into malt powder, and keeping the temperature at 45-50 deg.C for 12-16h to obtain malt saccharifying liquid.
A novel health wine with slight beer taste is obtained by the above method.
The invention adopts a new process, utilizes the cactus to produce the wine with full and unique taste, and the wine keeps the health-care functional components of the cactus, such as polysaccharide, vitamin E, triterpenes and the like.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
1. Materials and apparatus
Cactus; milapalta, a food cactus, 2 years old. Saccharomycopsis fibuligera: tongpai (Shanghai) Biotech limited. And (3) saccharomyces cerevisiae: angel Yeast, Inc. French beer dry yeast S-04: jinan Shuangmai beer materials Co. 1.0 of efficient saccharifying enzyme PowerMix: ningxia Xisheng industry group Co., Ltd. Cellulase: ningxia and Hou wall Biotechnology Ltd. Hemicellulase (b): shanghai-resistant today's industries, Inc. Vegetable oil squeezer: three bang mechanical equipment limited, henna.
2. Method of producing a composite material
(1) Cactus pretreatment
Washing radix et caulis Opuntiae Dillenii with tap water, squeezing to obtain juice, filtering with filter paper, and storing at-20 deg.C in refrigerator. Collecting cactus residue obtained by squeezing for use.
(2) Semi-solid state fermentation
Crushing the malt, and sieving with a 50-mesh sieve to obtain the malt powder. Adding water with the mass 3 times of that of the malt flour and saccharifying enzyme with the mass 0.5% of that of the malt flour into the malt flour, and keeping the temperature at 50 ℃ for 12 hours to obtain malt saccharifying liquid.
Cooling the malt saccharification liquid to 28 ℃, inoculating the Saccharopolyspora fibuligera into the malt saccharification liquid, culturing the malt saccharification liquid at the temperature of 100r/m and 28 ℃ for 20 hours with the inoculation amount of 3-ring fungi/100 mL to obtain the culture-expanded Saccharopolyspora fibuligera liquid.
Adding 2 times of sterilized tap water into the cactus residue obtained by squeezing; then inoculating a Saccharomycopsis fibuligera bacterial solution with the mass of 7% of the cactus residues; and adding cellulase and hemicellulase in an amount of 2g/100g cactus residue. Stirring, and fermenting at 23 deg.C for 4d to obtain semi-solid fermented mash.
And (3) carrying out filter pressing on the semi-solid fermented mash by using a plate-and-frame filter press (gauze is filter cloth), adding malt saccharification liquid with the mass of 25% into the fermented mash obtained by filter pressing, adding beer yeast, fermenting the fermented mash at 8 ℃ for 11 days, wherein the adding amount of the beer yeast is 2g/L, and obtaining semi-solid fermented filtrate.
And adding saccharomyces cerevisiae into filter residues obtained by filter pressing, adding cellulase and hemicellulase, wherein the adding amount of the saccharomyces cerevisiae is 1g/100g of the filter residues, the adding amount of the cellulase and the hemicellulase is 4g/100g of the filter residues, and fermenting for 6 days at 23 ℃ to obtain the solid fermentation tank.
(3) Solid fermented grain distillation
The cactus is cleaned by tap water and cut into small squares of about 2cm x 2cm by a knife. Adding the small cactus blocks into the solid fermentation grains according to the mass ratio of the small cactus blocks to the solid fermentation grains of 1:6, then putting the mixture into a distillation pot for distillation, and stopping distillation when the alcohol content of the distilled liquor is 10 ℃ to obtain distilled grains; the distilled liquor is the distilled liquor of the primary fermentation of the cactus.
(4) Distilling distiller's grains for fragrance generation and fermentation
Stirring and frying the distilled vinasse in a frying pan, timing when the temperature of the vinasse reaches 80 ℃, and continuously stirring and frying for 20 min. Naturally cooling the stirred and fried vinasse to room temperature, and inoculating beer yeast, wherein the inoculation amount of the beer yeast is 1g/100g of the stirred and fried vinasse; adding malt saccharification liquid accounting for 17% of the mass of the mixed and fried vinasse and sterilized tap water accounting for 3 times of the mass of the mixed and fried vinasse, and fermenting for 4 days at 7 ℃ to obtain the aroma-producing fermented mash.
(5) Fermenting to give a faint scent
Adding 14% by weight of squeezed radix et caulis Opuntiae Dillenii juice into the fermented mash, stirring, and fermenting at 7 deg.C for 2d to obtain final mash. Adding 30% of the cactus primary fermentation distilled liquor by mass into the final mash, adding 20% of the semi-solid fermentation filtrate by mass into the final mash, and mixing uniformly to obtain the composite liquid.
(6) Filtration and analysis
And (3) carrying out filter pressing on the composite liquid by using a plate-and-frame filter press, and then filtering by using a diatomite filter, wherein the final filtrate is the finished product wine.
Evaluating the taste of the wine body: the wine sample is tried to be drunk, and the fullness of the taste of the wine body and the flavor harmony of the wine body are respectively evaluated.
And (3) determining the content of polysaccharide in the wine body: the measurement was carried out by the anthrone sulfate method described in the literature (Xiaochuang et al, methods for measuring polysaccharide content, comparison, Shizhen national medicine, 2007).
And (3) measuring the content of vitamin E in the wine body: the method described in the literature (Dushuhui et al, determination of the content of vitamin A and vitamin E in cow serum and correlation with the number of somatic cells in cow's milk, proceedings of university of Gansu agriculture, No. 1 of 2013) was used.
As a result: the content of polysaccharide in the wine body is 1.45g/L and the content of vitamin E is 13.35mg/L through measurement; the wine has slight beer taste, special fresh scent of cactus, slightly burnt flavor of stir-frying, full taste and harmonious flavor.
Comparative experiment 1
The semi-solid state fermentation step is not added with the strain liquid of the Saccharopolyspora fibuligera, and is replaced by beer yeast with 7 percent of the mass of the cactus slag, and the other operations are the same as the example 1. The polysaccharide content in the finished wine is 1.45g/L, and the vitamin E content is 13.35 mg/L; the wine has a heavy beer taste, the special faint scent of the cactus is not prominent, and the wine has a slightly burnt flavor of stir-frying, is not full in taste and has inconsistent flavor.
Comparative experiment 2
The procedure of example 1 was otherwise the same as the procedure of the step of removing the aroma, i.e., the fermented mash was directly filtered. The polysaccharide content in the finished wine is 1.23g/L, and the vitamin E content is 11.00 mg/L; the wine body has slight beer taste, the special faint scent of the cactus is not prominent, the taste is not full, and the scent is not harmonious.
Comparative experiment 3
The distilled spirit was not stir-fried, and the other operations were the same as in example 1. The polysaccharide content in the finished wine is 1.43g/L, and the vitamin E content is 13.30 mg/L; the wine body has slight beer taste, special faint scent of cactus, and has the advantages of not full taste, not soft scent and slight astringent taste.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (5)
1. A brewing method of novel health care wine with slight beer taste is characterized in that: the method comprises the following steps:
(1) cactus pretreatment
Squeezing cleaned radix et caulis Opuntiae Dillenii with squeezer to obtain radix et caulis Opuntiae Dillenii residue; filtering the squeezed juice to obtain cactus juice;
(2) semi-solid state fermentation
Adding water 2-3 times the mass of cactus residue, cellulase 2-4% of the mass of cactus residue and hemicellulase 2-4% of the mass of cactus residue, inoculating a Saccharomycopsis fibuligera strain solution cultured by malt saccharification solution 7-10% of the mass of cactus residue, stirring, and fermenting at 23-25 deg.C for 4-6 days to obtain semi-solid fermented liquor; performing filter pressing on the semi-solid fermented mash by using a plate-and-frame filter press, adding malt saccharification liquid with the mass of 25-30% into the fermented mash obtained by filter pressing, adding beer yeast, and fermenting at 7-10 ℃ for 11-12 days to obtain semi-solid fermented filtrate; adding cellulase 4-6 wt% and hemicellulase 4-6 wt% into filter residue obtained by filter pressing, adding filter residue cerevisiae Fermentum, and fermenting at 20-23 deg.C for 6-8 days to obtain solid fermented grains;
(3) solid fermented grain distillation
Cutting cleaned radix et caulis Opuntiae Dillenii, adding into 5-6 times of solid fermented grains, distilling, and stopping distillation when the alcohol content of the distilled liquor is 10 deg.C to obtain distilled grains; the distilled liquor is distilled liquor obtained by primary fermentation of cactus;
(4) distilling distiller's grains for fragrance generation and fermentation
Stirring and frying distilled vinasse, timing when the temperature of the vinasse reaches 80-90 ℃, and continuously stirring and frying for 10-20 min; mixing the parched distiller's grains, naturally cooling, adding malt saccharified liquid and water, adding beer yeast, and fermenting at 7-10 deg.C to obtain fragrant fermented liquor; the addition amount of the malt saccharification liquid is 17-20% of the mass of the vinasse stir-fried, the addition amount of the water is 3-4 times of the mass of the vinasse stir-fried, and the fermentation time is 4-6 d;
(5) fermenting to give a faint scent
Adding 14-16% by weight of squeezed radix et caulis Opuntiae Dillenii juice into the fermented mash, and fermenting at 7-10 deg.C to obtain final mash; adding 30-35% by mass of the cactus primary fermented distilled liquor and 20-25% by mass of the semi-solid fermented filtrate into the final mash, and uniformly mixing to obtain a composite liquid; the fermentation time is 2-3 d;
(6) filtration
And (3) carrying out filter pressing on the composite liquid by using a plate-and-frame filter press, and then filtering by using a diatomite filter to obtain filtrate, namely the novel health-care wine with slight beer taste.
2. The method for brewing the novel health-care wine with a slight beer taste according to claim 1, wherein: the saccharomyces deductilis bacterial liquid cultured by the malt saccharification liquid in the step (2) is obtained by the method comprising the following steps: inoculating the saccharomycete inula to the malt saccharification liquid, culturing at the temperature of between 26 and 28 ℃ for 20 to 26 hours and at the temperature of between 100 and 120r/m to obtain the saccharomycete inula bacterial liquid.
3. The method for brewing the novel health-care wine with a slight beer taste according to claim 1, wherein: the malt saccharification liquid is obtained by a method comprising the following steps: after crushing the malt, adding water and saccharifying enzyme for saccharification to obtain malt saccharification liquid.
4. The method for brewing the novel health-care wine with a slight beer taste according to claim 3, wherein: the malt saccharification liquid is obtained by a method comprising the following steps: crushing malt and sieving the crushed malt with a 50-mesh sieve to obtain malt powder; adding 3-3.5 times of water and 0.5-0.7% of saccharifying enzyme into malt powder, and keeping the temperature at 45-50 deg.C for 12-16h to obtain malt saccharifying liquid.
5. A novel health wine with slight beer taste is characterized in that: obtained by the process of any one of claims 1 to 4.
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