CN108148705A - A kind of brewing method of hawthorn yellow wine and the hawthorn yellow wine of high flavones content - Google Patents
A kind of brewing method of hawthorn yellow wine and the hawthorn yellow wine of high flavones content Download PDFInfo
- Publication number
- CN108148705A CN108148705A CN201810112822.7A CN201810112822A CN108148705A CN 108148705 A CN108148705 A CN 108148705A CN 201810112822 A CN201810112822 A CN 201810112822A CN 108148705 A CN108148705 A CN 108148705A
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- wine
- raw material
- yellow wine
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to a kind of hawthorn yellow wine of high flavones content, and it is related to the brewing method of the yellow rice wine, belongs to brewing technical field.The hawthorn yellow wine Flavonoid substances content is not less than 46.51mg/L.The brewing method, main to include the hawthorn powder after cooking and culture saccharification unstrained spirits mixing, the ratio between haw raw material dosage and cereal materials dosage are 1:2、1:3、1:4, cultured distiller's yeast secondary seed is accessed by the content of 6,000,000/mL of zymotic fluid total volume, supplements mixing after the soft water of 1 1.8 times of raw material gross weight, sealing, 15 25 DEG C of cold fermentation 14d obtain fermenting-ripening wine with dregs；It filters up to hawthorn yellow wine.Flavones content of the present invention is improved from 10mg/L of traditional Hawthorn Fruit Wine or so to 46.51mg/L, improves the health-care effect of Hawthorn Fruit Wine.Ferment can further improve flavones content after appropriate leaves of Hawthorn, after fermentation addition arrack are added in during fermentation, make health-care effect more preferably.
Description
Technical field
The present invention relates to a kind of hawthorn yellow wine of high flavones content, and it is related to the brewing method of the yellow rice wine, belongs to wine brewing skill
Art field.
Background technology
Hawthorn (CrataeguspinnatifidaBge.) is rose family hawthorn fruit, also known as large-fruited Chinese hawthorn
(CrataeguspinnatifidaBge.var.major N.E.Br.) is called in different areas and does haw berry, sorb, red
Fruit etc..Thornbuss is generally born in mountain valley or mountainous region shrub therefrom, adaptable, and widely distributed in China, there is the Liao Dynasty in major production areas
Liaoyang, Benxi of Ning Sheng, Qingzhou, Tai'an of Shandong Province, the prosperity in Hebei province, the Green Dragon, Jincheng of Shanxi Province etc..
Hawthorn is full of nutrition, and almost all nutritional ingredients containing fruit, particularly organic acid, flavones and vitamin contain
Amount is higher.Due to the excellent quality of hawthorn, there are many using it as food, drug and drinks etc. made of raw material at present.Wherein, it passes
The food of system includes haw jelly, haw flakes, Hawthorn Fruit Wine, haw tea etc., and with the development of industrial technology, development is come out of retirement and taken up an official post again in recent years
The numerous foods such as short, bristly hair or beard vinegar, hawthorn beverage and hawthorn capsule, hawthorn toothpaste, hawthorn skin care item etc. as made from hawthorn extraction flavones
Plurality kinds of health care product.With the raising of people's living standard and health care consciousness, the research and development of haw products just increasingly by
The concern of people.
At present there are mainly two types of the manufacturing methods of Hawthorn Fruit Wine：First, forced fermentation with sugars method, Miao Guimei, Zhang Yanru et al. are with hawthorn
For primary raw material, the syrup fermentation of 2 times of quality is added in after crushing.Fermented wine degree is controlled at 11-12% (V/V), and total acid is higher, greatly
In 10g/L, fermentation time is in 10-18d.The hawthorn former wine blent needs to carry out the operations such as deacidification, lower glue, freezing, filtering,
Finished wine (wine brewing, 2004,31 (6) that can be had good stability:47-48.).Second is that hawthorn impregnates alcoholic method, publication number:
105441288A, inventor：The invention of Song Shulu, Liu Yanbo《Hawthorn Fruit Wine and its fermentation technique》One kind is disclosed with edible wine
Essence impregnates hawthorn and obtains Hawthorn Fruit Wine：It counts in parts by weight, the composition of raw material is as follows：200 parts of hawthorn, 150-200 parts of edible alcohol,
300-380 parts of pure water.For this method without crushing hawthorn, raw material is simple.It soars, ox is newly soon using openning wine as base liquor, with NaOH
Aqueous solution and alcohol are impregnated, while with high-quality honey, sucrose etc. for dispensing, through repeatedly carrying as digestion agent using high-quality hawthorn
It takes to produce hawthorn nutrient health care wine.The Hawthorn Fruit Wine alcoholic strength 20%-35% (V/V) of modulation, total acid≤1.0g/100mL (with
Acetometer), total ester >=1.5g/100mL, pol >=2g/100mL (brewing science and technology, 2006, (07):80-82).Publication number:
The invention of 104877874A《A kind of hawthorn yellow wine and preparation method thereof》The formula of disclosed hawthorn yellow wine by weight, by with
Lower raw material is made：500 parts of glutinous rice, 15 parts of distiller's yeast, dry 75 parts of hawthorn, 11.25 parts of pectase use and are：Three step manufacturing process
Hawthorn yellow wine after making yellow rice wine, extraction haw juice respectively, is carried out allotment and a kind of health hawthorn yellow wine is made by flow.
Publication number:1919997 invention《A kind of hawthorn yellow wine health care drink and its production method》Disclosed hawthorn yellow wine health care drink,
Mainly contain haw flakes：10-20%；Yellow rice wine：75-85%；White granulated sugar：2.5-3.5%；Sucrose ester：0.15-0.25%；Seaweed
Sour sodium：0.15-0.25%.Main technique is：After hawthorn slice drying, yellow rice wine sealing is added to be allocated after impregnating one month to obtain the final product.
Since the sugared content of hawthorn is relatively low, acid content is high, with hawthorn alcoholic, there are main problems to have：During forced fermentation with sugars, sugar
Too high levels can inhibit the fermentation of saccharomycete, and fermented wine degree is generally 10%-12% (V/V), and the major function in hawthorn into
Point --- Flavonoid substances only can just have higher mobility, thus the prior art at higher wine degree (>=15% (V/V))
The flavones content of obtained Hawthorn Fruit Wine is relatively low；Second is that the organic acid content due to hawthorn is higher, the base liquor one after hawthorn forced fermentation with sugars
As need that the suitable Hawthorn Fruit Wine of mouthfeel can just be made through deacidification treatment, and deacidification treatment process often loses a part of flavones, into
One step reduces the content of functional component in finished wine；Third, when infusion method makes Hawthorn Fruit Wine, in order to balance mouthfeel, generally require
Sugaring, finished wine sugar content is up to more than 15%, and the Hawthorn Fruit Wine of high sugar content is disagreed with nutrition health-care functions.This
The presence of a little problems makes the health-care effect of Hawthorn Fruit Wine limited, results in developing slowly for Hawthorn Fruit Wine.
Invention content
To solve the above-mentioned problems, the present invention has developed a kind of brewing method of high flavones content hawthorn yellow wine, mainly
Include the following steps：Pretreatment of raw material, culture saccharification, distiller's yeast are prepared, fermentation, are filtered；
1. raw material
Dried hawthorn：Hawthorn removal core dries or dries, obtains dried hawthorn.It is required that without going mouldy, free from insect pests；
Leaves of Hawthorn：The leaves of Hawthorn before and after the Mid-autumn Festival is taken, dries or dries, it is desirable that free from admixture, disease-free spot；
Cereal materials：Predominantly rice, corn, jowar, or other cereal materials available for brewing yellow wine；It will
Ask full grains, free from admixture, disease-free spot.
2. pretreatment of raw material
Pretreatment of Haw：
It using high-quality dried hawthorn as raw material, crushes, crosses 20 mesh sieve；
Dried hawthorn after crushing is put into steamer, atmospheric cooking steams 20-30min after justifying vapour, dries in the air cool spare, after must cooking
Hawthorn powder.
Cereal materials pre-process：
Cereal materials boiling
Rice cleaning after soak at room temperature for 24 hours, with 1:1.1 weight ratio adds water, justifies boiling about 30min after vapour, fills it
Divide gelatinization, without the white heart, dry in the air cool spare；
Soak at room temperature for 24 hours, using double steaming method steamings, is just steamed using after boiling 30min after circle vapour after corn, sorghum cleaning,
Bored water 40-60min in cold water is put into, 60-90min is steamed after pulling out again, is advisable until more than 90% raw material is bloomed, is dried in the air cool spare.
3. culture saccharification
Cereal will be cooked to be placed in the cultivation slot of cleaning in advance, sterilizing, head mold is admixed by the 0.4%-1.0% of raw material weight
Song, for 24 hours, head mold grows mycelia to culture saccharification at 30 DEG C, and culture saccharification unstrained spirits is made.
4. prepared by distiller's yeast
In an aseptic environment by saccharomyces cerevisiae, the saccharomyces cerevisiae be preferably CGMCC No 2.1952 (brewing science and technology,
2010, (5):36-41) it is linked into from slant tube in sterilized corn hydrolyzate test tube (20mL test tubes, liquid amount 10mL),
30 DEG C of quiescent cultures for 24 hours, obtain distiller's yeast first order seed；First order seed is linked into sterilized corn hydrolyzate according to 5% volume
In culture medium (500mL triangular flasks, liquid amount 200mL), 30 DEG C of quiescent culture 16-18h obtain distiller's yeast secondary seed.
5. fermentation
By the hawthorn powder after cooking and culture saccharification unstrained spirits mixing, the ratio between haw raw material dosage and cereal materials dosage are 1:2、
1:3、1:4, access cultured distiller's yeast secondary seed, supplement raw material gross weight 1- by the content of 6,000,000/mL of zymotic fluid total volume
Mixing after 1.8 times of soft water, sealing, 15-25 DEG C of cold fermentation 14d obtain fermenting-ripening wine with dregs；
Preferably, fermentation can also add in leaves of Hawthorn；Addition is：Hawthorn and the 1%-5% of cereal materials total weight.
6. it ferments after adding arrack
After fermentation, the fermenting-ripening wine with dregs obtained for the first time directly filters, and clear liquid can prepare low hawthorn yellow wine, and vinasse steam
Evaporate 55-65% (V/V) arrack；
The brewing method of high flavones content hawthorn yellow wine of the present invention can also add in arrack in fermenting-ripening wine with dregs, will send out
Ferment maturation raw spirit degree is adjusted to 16-32% (V/V), the rear fermentation 7-28d at 25 DEG C.
7. filtering, distillation
After after fermentation, squeeze and filter is carried out to karusen, clear liquid is the hawthorn yellow wine of high flavones content, wine degree
For 12-17.4% (V/V)；Up to the arrack of 55-65% (V/V) after distilling with vinasse, add in after lower batch of karusen carries out and ferment.
Present invention simultaneously provides a kind of hawthorn yellow wine of high flavones content, wine and women-sensual pursuits is pink to bronzing, limpid transparent,
Glossy, wine degree 12-32% (V/V), rich in Flavonoid substances, Flavonoid substances content is not less than 46.51mg/L, wherein Vitex negundo var cannabifolia
Element, rutin, three kinds of Main Flavonoids of Quercetin the sum of, use addition arrack after zymotechnique prepare hawthorn yellow wine in content for
56.56-63.97mg/L, it is 83.08-170.39mg/L to add content in the hawthorn yellow wine of leaves of Hawthorn fermentation.
Advantageous effect
The present invention improves the diastatic fermentation substance (starch) in karusen using hawthorn and cereal materials co-fermentation
Content, overcome the problem of fermentable sugars content is low in Fructus Crataegi, cereal is added in hawthorn after cooking cultivation, is saccharified using side
The binary catalysts technique productions hawthorn yellow wine of side fermentation, when can eliminate forced fermentation with sugars hyperosmosis to the inhibiting effect of saccharomycete,
The wine degree of hawthorn yellow wine is conducive to the effective efficiencies ingredient such as flavones in hawthorn and moves in wine body up to 12-17.4% (V/V),
Flavones content is improved from 10mg/L of traditional Hawthorn Fruit Wine or so to 46.51mg/L, improves the health-care effect of Hawthorn Fruit Wine；During fermentation
Ferment can further improve flavones content after adding in appropriate leaves of Hawthorn, after fermentation addition arrack, make health-care effect more preferably.
A certain amount of leaves of Hawthorn, hawthorn, leaves of Hawthorn and cereal common fermentation, by crataegolic acid sweet taste, mountain are added in hawthorn yellow wine fermentation process
Short, bristly hair or beard leaf refrigerant throat-moistening is merged with the flavor of fermented grain, formation hawthorn yellow wine peculiar flavour, and the flavones content in leaves of Hawthorn is about
7 times or so of Fructus Crataegi, can be by the Flavonoid substances content in hawthorn yellow wine by adding the leaves of Hawthorn of material quantity 1-5%
It improves to 83.08-170.39mg/L, for lowering blood pressure and blood fat, softening blood vessel, antibacterial, anti-oxidant and improvement inferior health shape
A variety of physiological maladies such as state have the function of to prevent and mitigate；The arrack obtained using distilling with vinasse is carried out plus fermented after drinking,
Fermentation can effectively improve the mobility of Flavonoid substances in hawthorn after the arrack that distilling with vinasse is obtained is covered into hawthorn yellow wine,
Arrack covering makes rear fermented wine degree improve to 16-32% (V/V), in hawthorn flavone of hawthorn fruit class material transport to wine body mobility
It is improved by 45% or so to more than 80%, so as to which the utilization ratio of hawthorn functional component be greatly improved.The invention will be mountain
The development and utilization widening roadbed of short, bristly hair or beard enriches the kind of haw products and alcoholic drink, for drive related industry development with
And the physical and mental health for improving consumer has positive effect.
Description of the drawings：
Fig. 1 is the brewing method process flow chart of 5 hawthorn yellow wine of embodiment.
Specific embodiment：
Embodiment 1：The comparison of different cereal materials hawthorn yellow wines
1. raw material
Hawthorn：Removal core is dried or is dried, it is desirable that nothing is gone mouldy, free from insect pests；
Cereal materials：Rice, corn, jowar etc., it is desirable that full grains, free from admixture, disease-free spot.
2. hawthorn crushes
It using high-quality dried hawthorn as raw material, crushes, crosses 20 mesh sieve.
3. haw raw material boiling
Hawthorn after crushing is put into steamer, atmospheric cooking steams 20-30min after justifying vapour, dries in the air cool spare.
4. cereal materials boiling
Rice cleaning after soak at room temperature for 24 hours, with 1:1.1 ratio adds water, justifies boiling about 30min after vapour, it is made fully to paste
Change, without the white heart, dry in the air cool spare.
Soak at room temperature for 24 hours, using double steaming method steamings, after just steaming 30min, is put into bored water in cold water after corn, sorghum cleaning
40-60min steams 60-90min again after pulling out, be advisable until more than 90% raw material is bloomed, and dries in the air cool spare.
5. culture saccharification
Cereal will be cooked to be placed in the cultivation slot of cleaning in advance, sterilizing, rhizopus koji is admixed by the 0.5% of raw material weight, 30
For 24 hours, head mold grows mycelia to culture saccharification at DEG C, and culture saccharification unstrained spirits is made.
6. prepared by distiller's yeast
Saccharomyces cerevisiae CGMCC No 2.1952 are linked into sterilized corn from slant tube in an aseptic environment to hydrolyze
In liquid test tube (20mL test tubes, liquid amount 10mL), 30 DEG C of quiescent cultures for 24 hours, obtain distiller's yeast first order seed；By first order seed according to
5% volume is linked into sterilized corn hydrolysis liquid culture medium (500mL triangular flasks, liquid amount 200mL), 30 DEG C of quiescent cultures
16-18h obtains distiller's yeast secondary seed.
7. fermentation
By the hawthorn powder after cooking and culture saccharification unstrained spirits mixing, the ratio between haw raw material dosage and cereal materials dosage are 1:2,
Cultured yeast secondary seed is accessed by the content of 6,000,000/mL of zymotic fluid total volume, supplements the soft of 1.8 times of raw material gross weight
Water mixing, sealing, 20 DEG C of cold fermentation 14d obtain fermenting-ripening wine with dregs.
8. filtering
Karusen squeeze and filter, clear liquid are hawthorn yellow wine, and different cereal materials obtain hawthorn yellow wine physical and chemical index and are shown in Table
1.In terms of result of the test, the wine degree, total ester and flavones content that rice raw material and hawthorn common fermentation obtain hawthorn yellow wine are all apparent high
In corn and sorghum material, it is most suitable for brewing hawthorn yellow wine；Sorghum material obtains the higher alcohol of hawthorn yellow wine with hawthorn common fermentation
Content is minimum, and other physical and chemical indexes are between rice raw material and maize raw material, is relatively suitble to brewing hawthorn yellow wine；Maize raw material
Obtain that the residual content of starch of hawthorn yellow wine is high, wine degree is low, advanced alcohol content is high with hawthorn common fermentation, vinosity is relatively poor.
The different cereal materials hawthorn yellow wine fermentation physical and chemical indexes of table 1
Note：1. total ester refers to the sum of ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl lactate, ethyl butyrate；It is 2. total
Higher alcohol criticizes the sum of propyl alcohol, isobutanol, isoamyl alcohol, active-amyl alcohol, benzyl carbinol；3. flavones content is Vitexin, rutin, quercitrin
The sum of three kinds of Main Flavonoids of element；
Embodiment 2：Rice hawthorn yellow wine water addition ratio determines
1. raw material
Hawthorn：Removal core is dried or is dried, it is desirable that nothing is gone mouldy, free from insect pests；
Rice：It is required that full grains, free from admixture, disease-free spot.
2. hawthorn crushes
It using high-quality dried hawthorn as raw material, crushes, crosses 20 mesh sieve.
3. haw raw material boiling
Hawthorn after crushing is put into steamer, atmospheric cooking steams 20-30min after justifying vapour, dries in the air cool spare.
4. steamed rice
Rice cleaning after soak at room temperature for 24 hours, with 1:1.1 ratio adds water, justifies boiling about 30min after vapour, it is made fully to paste
Change, without the white heart, dry in the air cool spare.
5. culture saccharification
Cereal will be cooked to be placed in the cultivation slot of cleaning in advance, sterilizing, rhizopus koji is admixed by the 0.4% of raw material weight, 30
For 24 hours, head mold grows mycelia to culture saccharification at DEG C, and culture saccharification unstrained spirits is made.
6. prepared by distiller's yeast
Saccharomyces cerevisiae CGMCC No 2.1952 are linked into the corn hydrolyzate of sterilizing from slant tube in an aseptic environment
In test tube (20mL test tubes, liquid amount 10mL), 30 DEG C of quiescent cultures for 24 hours, obtain distiller's yeast first order seed；By first order seed according to 5%
Volume is linked into the corn hydrolysis liquid culture medium of sterilizing (500mL triangular flasks, liquid amount 200mL), 30 DEG C of quiescent culture 16-
18h obtains distiller's yeast secondary seed.
7. fermentation
Hawthorn fine powder and culture saccharification unstrained spirits mixing after cooking, the ratio between haw raw material dosage and rice raw material dosage are 1:
3, cultured yeast secondary seed is accessed by the content of 6,000,000/mL of zymotic fluid total volume, supplements 1-1.8 times of raw material gross weight
Soft water mixing, sealing, 15 DEG C of cold fermentation 14d obtain fermenting-ripening wine with dregs.
8. filtering
Squeeze and filter is carried out to karusen, clear liquid is hawthorn yellow wine.Physical and chemical index is shown in Table 2.In terms of result of the test, water is expected
Than being 1:When 1.0, the residual content of starch of hawthorn yellow wine is higher, and wine degree is low, and fermentation is incomplete；When material-water ratio is raw material weight 120%,
Hawthorn yellow wine wine degree reaches 17.4% (V/V), and flavones content reaches 46.51mg/L, and residual starch, residual content of reducing sugar are relatively
It is low, meet dry yellow rice wine national regulations (GB/T 13662-2008)；With the increase of rate of water make-up, the wine degree of hawthorn yellow wine gradually drops
It is low, 13.05% is down to by 17.4%, residual starch, residual content of reducing sugar also decline therewith, and flavones content is reduced to 13.74mg/L.
The indexs such as comprehensive alcoholic strength, residual starch, flavones content, rice hawthorn yellow wine water addition ratio with the 120% to 140% of raw material weight more
It is good.
2 rice raw material hawthorn yellow wine material-water ratio Optimum Experiment data of table
Note：1. total ester refers to the sum of ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl lactate, ethyl butyrate；It is 2. total
Higher alcohol criticizes the sum of propyl alcohol, isobutanol, isoamyl alcohol, active-amyl alcohol, benzyl carbinol；3. flavones content is Vitexin, rutin, quercitrin
The summation of plain three kinds of Main Flavonoids.
Embodiment 3：Leaves of Hawthorn additive amount determines
It is identical with haw berry that recent studies shows that leaves of Hawthorn has effects that, abundant flavonoids is also contained in leaves of Hawthorn
And triterpene substance, many effects of leaves of Hawthorn are for example promoting blood circulation and removing blood stasis, hypoglycemic, prevention of arterial atherosis etc. all with flavonoids
Substance is related.Haw thorn leaf total flavone content reaches highest after late October, that is, fruit harvesting, picks leaf at this time and does not interfere with
The growth of fruit, therefore, the great R and D value of leaves of Hawthorn.
1. raw material
Hawthorn：Removal core is dried or is dried, it is desirable that nothing is gone mouldy, free from insect pests；
Leaves of Hawthorn：Leaves of Hawthorn before and after mid-autumn is taken, dries or dries, it is desirable that free from admixture, disease-free spot；
Rice：It is required that full grains, free from admixture, disease-free spot.
2. hawthorn crushes
It using high-quality dried hawthorn as raw material, crushes, crosses 20 mesh sieve.
3. haw raw material boiling
Hawthorn after crushing is put into steamer, atmospheric cooking steams 20-30min after justifying vapour, dries in the air cool spare.
4. steamed rice
Rice cleaning after soak at room temperature for 24 hours, with 1:1.1 ratio adds water, justifies boiling about 30min after vapour, it is made fully to paste
Change, without the white heart, dry in the air cool spare.
5. culture saccharification
Cereal will be cooked to be placed in the cultivation slot of cleaning in advance, sterilizing, rhizopus koji is admixed by the 1.0% of raw material weight, 30
For 24 hours, head mold grows mycelia to culture saccharification at DEG C, and culture saccharification unstrained spirits is made.
6. prepared by distiller's yeast
Saccharomyces cerevisiae CGMCC No 2.1952 are linked into sterilized corn from slant tube in an aseptic environment to hydrolyze
In liquid test tube (20mL test tubes, liquid amount 10mL), 30 DEG C of quiescent cultures for 24 hours, obtain distiller's yeast first order seed；By first order seed according to
5% volume is linked into sterilized corn hydrolysis liquid culture medium (500mL triangular flasks, liquid amount 200mL), 30 DEG C of quiescent cultures
16-18h obtains distiller's yeast secondary seed.
7. fermentation
By the hawthorn powder after cooking and culture saccharification unstrained spirits mixing, the ratio between haw raw material dosage and rice raw material dosage are 1:4,
The leaves of Hawthorn that hawthorn is pulverized with rice total weight 1%-5% is added in, culture is accessed by the content of 6,000,000/mL of zymotic fluid total volume
Good yeast secondary seed, supplements the soft water mixing of raw material gross weight 120%, sealing, 25 DEG C of cold fermentation 14d obtain fermentation
Ripe wine with dregs.
8. filtering
Squeeze and filter is carried out to karusen, clear liquid is hawthorn yellow wine, and experimental result is shown in Table 3 and table 4.In terms of result, mountain
The addition of short, bristly hair or beard leaf can effectively improve flavonoid content in hawthorn yellow wine.Main Flavonoids class compound is reed in hawthorn
Fourth, and Main Flavonoids class substance is Vitexin in leaves of Hawthorn.With the raising of leaves of Hawthorn additive amount, Vitexin contains in hawthorn yellow wine
Amount is significantly raised, and the content of rutin is slightly decreased, and the addition of leaves of Hawthorn influences unobvious to higher alcohol and esters generation.Work as mountain
Short, bristly hair or beard leaf additive amount be raw material gross weight 1% when, Main Flavonoids content be 83.08%, than control improve 50.32%, taste compared with
Coordinate；When leaves of Hawthorn additive amount is the 3% of raw material weight, Main Flavonoids content is 125.59mg/L, is 2.3 times of control,
Judge mouthfeel coordination；When leaves of Hawthorn additive amount is the 5% of raw material weight, Main Flavonoids content is 170.39mg/L, but excessively high
Flavones content also make the taste of wine body bitter, miscellaneous taste is laid particular stress on, and resultant effect is not as good as leaves of Hawthorn additive amount is raw material weight 3%
When.
Influence of the 3 leaves of Hawthorn additive amount of table to hawthorn yellow wine physical and chemical index
Note：1. total ester refers to the sum of ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl lactate, ethyl butyrate；It is 2. total
Higher alcohol criticizes the sum of propyl alcohol, isobutanol, isoamyl alcohol, active-amyl alcohol, benzyl carbinol；3. Main Flavonoids content for Vitexin, rutin,
The summation of three kinds of Main Flavonoids of Quercetin.
Influence of the 4 leaves of Hawthorn additive amount of table to hawthorn yellow wine Main Flavonoids content
Embodiment 4：Fermented wine degree and time determines after hawthorn yellow wine
1. raw material
Hawthorn：Removal core is dried or is dried, it is desirable that nothing is gone mouldy, free from insect pests；
Rice：It is required that full grains, free from admixture, disease-free spot.
2. hawthorn crushes
It using high-quality dried hawthorn as raw material, crushes, crosses 20 mesh sieve.
3. haw raw material boiling
Hawthorn powder atmospheric cooking after crushing steams 20-30min after justifying vapour, dries in the air cool spare.
4. steamed rice
Rice cleaning after soak at room temperature for 24 hours, with 1:1.1 ratio adds water, justifies boiling about 30min after vapour, it is made fully to paste
Change, without the white heart, dry in the air cool spare.
5. culture saccharification
Cereal will be cooked to be placed in the cultivation slot of cleaning in advance, sterilizing, rhizopus koji is admixed by the 0.5% of raw material weight, 30
For 24 hours, head mold grows mycelia to culture saccharification at DEG C, and culture saccharification unstrained spirits is made.
6. prepared by distiller's yeast
Saccharomyces cerevisiae CGMCC No 2.1952 are linked into sterilized corn from slant tube in an aseptic environment to hydrolyze
In liquid test tube (20mL test tubes, liquid amount 10mL), 30 DEG C of quiescent cultures for 24 hours, obtain distiller's yeast first order seed；By first order seed according to
5% volume is linked into sterilized corn hydrolysis liquid culture medium (500mL triangular flasks, liquid amount 200mL), 30 DEG C of quiescent cultures
16-18h obtains distiller's yeast secondary seed.
7. fermentation
By the hawthorn powder after cooking and culture saccharification unstrained spirits mixing, the ratio between haw raw material dosage and rice raw material dosage are 1:4,
Cultured yeast secondary seed is accessed by the content of the total 6,000,000/mL of zymotic fluid, the soft water of supplement raw material gross weight 120% mixes
Even, sealing, 20 DEG C of cold fermentation 14d obtain fermenting-ripening wine with dregs.
It ferments after drinking 8. adding
After fermentation, it adds in the arrack obtained by upper batch distilling with vinasse, adjusts ripe raw spirit degree to 16-32% (V/V),
Fermentation 7-28d after at 25 DEG C.
9. filtering, distillation
After after fermentation, squeeze and filter is carried out to karusen, clear liquid is hawthorn yellow wine；After distilling with vinasse to obtain the final product
The arrack of 60% (V/V) left and right is added in after lower batch of karusen carries out and is fermented.
Influence of the fermented wine degree to hawthorn yellow wine flavones content and mobility after drinking is added to be shown in Table 5.In terms of result, rear fermentation is opened
Due to adding in the diluting effect of arrack during the beginning, the flavones content in hawthorn yellow wine is declined；With the extension of rear fermentation time
With the raising of wine degree, Main Flavonoids class content of material and mobility in Hawthorn Fruit Wine are gradually increased；When after ferment wine degree up to 28.0%
(V/V), Main Flavonoids content and mobility reach peak when rear fermentation time is 28d.
Table 5 plus influence of the fermented wine degree to hawthorn yellow wine flavones content after drinking
Note：1. flavones content refer to Vitexin, rutin, three kinds of Main Flavonoids of Quercetin the sum of.2. mobility is haw berry
Flavones content migrates the percentage into hawthorn yellow wine in reality.
Embodiment 5：Fermentation time determines after addition leaves of Hawthorn hawthorn yellow wine
1. raw material
Hawthorn：Removal core is dried or is dried, it is desirable that nothing is gone mouldy, free from insect pests；
Leaves of Hawthorn：Leaves of Hawthorn before and after mid-autumn is taken, dries or dries, it is desirable that free from admixture, disease-free spot；
Rice：It is required that full grains, free from admixture, disease-free spot.
2. hawthorn crushes
It using high-quality dried hawthorn as raw material, crushes, crosses 20 mesh sieve.
3. haw raw material boiling
Hawthorn powder atmospheric cooking after crushing steams 20-30min after justifying vapour, dries in the air cool spare.
4. steamed rice
Rice cleaning after soak at room temperature for 24 hours, with 1:1.1 ratio adds water, justifies boiling about 30min after vapour, it is made fully to paste
Change, without the white heart, dry in the air cool spare.
5. culture saccharification
Cereal will be cooked to be placed in the cultivation slot of cleaning in advance, sterilizing, rhizopus koji is admixed by the 0.5% of raw material weight, 30
For 24 hours, head mold grows mycelia to culture saccharification at DEG C, and culture saccharification unstrained spirits is made.
6. prepared by distiller's yeast
Saccharomyces cerevisiae is linked into sterilized corn hydrolyzate test tube from slant tube in an aseptic environment, and (20mL is tried
Pipe, liquid amount 10mL) in, 30 DEG C of quiescent cultures for 24 hours, obtain distiller's yeast first order seed；By first order seed according to 5% volume be linked into through
In the corn hydrolysis liquid culture medium of sterilizing (500mL triangular flasks, liquid amount 200mL), 30 DEG C of quiescent culture 16-18h obtain distiller's yeast two
Grade seed.
7. fermentation
By the hawthorn powder after cooking and culture saccharification unstrained spirits mixing, the ratio between haw raw material dosage and rice raw material dosage are 1:4,
Hawthorn and rice total weight are added in, 3% leaves of Hawthorn pulverized accesses cultured yeast by the content of the total 6,000,000/mL of zymotic fluid
Secondary seed keeps the skin wet to the soft water mixing of raw material gross weight 120%, sealing, 20 DEG C of cold fermentation 14d are obtained and are fermented into
Ripe wine with dregs.
It ferments after drinking 8. adding
After fermentation, it adds in the arrack obtained by upper batch distilling with vinasse, adjusts ripe raw spirit degree to 28% (V/V),
Fermentation 7-28d after at 25 DEG C.
9. filtering, distillation
After after fermentation, squeeze and filter is carried out to karusen, clear liquid is hawthorn yellow wine；After distilling with vinasse to obtain the final product
The arrack of 60% (V/V) left and right is added in after lower batch of karusen carries out and is fermented.Experimental result is shown in Table 6.In terms of result, hawthorn is added
For the hawthorn yellow wine of leaf after arrack is added in fermentation process, flavones content reaches peak 136.45mg/L in rear fermentation 28d, moves
Shifting rate is also highest 79.03%, with not carrying out plus improving 8.6% compared with fermentation haw thorn yellow rice wine (125.59mg/L) after drinking,
In fermentation after drinking is added, flavones content is both improved, also dilutes the acidity of hawthorn yellow wine, makes the softer balance of mouthfeel.
Table 6 plus influence of the fermented wine degree to hawthorn yellow wine flavones content after drinking
| Fermentation time (d) afterwards | 0 | 7 | 14 | 21 | 28 | 35 |
| Flavones content (mg/L) | 117.57 | 126.09 | 120.90 | 131.27 | 136.45 | 122.63 |
| Mobility (%) | 68.07 | 73.00 | 70.23 | 76.14 | 79.03 | 71.06 |
Note：1. flavones content refer to Vitexin, rutin, three kinds of Main Flavonoids of Quercetin the sum of.2. mobility is haw berry
Flavones content migrates the percentage into hawthorn yellow wine in reality.
The hawthorn yellow wine primary quality measure being prepared using different process is shown in Table 7：
7 hawthorn yellow wine primary quality measure of table
Claims (10)
1. a kind of brewing method of high flavones content hawthorn yellow wine, mainly includes the following steps：Pretreatment of raw material, culture saccharification,
Prepared by distiller's yeast, fermentation, filter；
The pretreatment of raw material includes：By hawthorn dry grinding, 20 mesh sieve is crossed；Steamer is put into, atmospheric cooking steams 20- after justifying vapour
30min dries in the air cool spare, the hawthorn powder after must cooking；
After cereal materials are soaked, boiling is to ripe；
The culture saccharification：
Cereal will be cooked to be placed in the cultivation slot of cleaning in advance, sterilizing, rhizopus koji is admixed by the 0.4%-1.0% of raw material weight,
For 24 hours, head mold grows mycelia to culture saccharification at 30 DEG C, and culture saccharification unstrained spirits is made；
It is prepared by the distiller's yeast：
It in an aseptic environment by saccharomyces cerevisiae, is linked into from slant tube in sterilized corn hydrolyzate test tube, 30 DEG C of standings
Culture for 24 hours, obtains distiller's yeast first order seed；First order seed is linked into according to 5% volume in sterilized corn hydrolysis liquid culture medium,
30 DEG C of quiescent culture 16-18h, obtain distiller's yeast secondary seed；
The fermentation
By the hawthorn powder after cooking and culture saccharification unstrained spirits mixing, the ratio between haw raw material dosage and cereal materials dosage are 1:2、1:3、
1:4, access cultured distiller's yeast secondary seed, supplement raw material gross weight 1-1.8 by the content of 6,000,000/mL of zymotic fluid total volume
Mixing after soft water again, sealing, 15-25 DEG C of cold fermentation 14d obtain fermenting-ripening wine with dregs；It filters up to hawthorn yellow wine.
2. the brewing method of high flavones content hawthorn yellow wine according to claim 1, which is characterized in that the saccharomyces cerevisiae is
CGMCC No 2.1952。
3. the brewing method of high flavones content hawthorn yellow wine according to claim 1, which is characterized in that raw material further includes hawthorn
Leaf, addition are：Hawthorn and the 1%-5% of cereal materials total weight.
4. the brewing method of high flavones content hawthorn yellow wine according to claim 1, which is characterized in that the cereal materials steam
It boils：
Rice cleaning after soak at room temperature for 24 hours, with 1:1.1 weight ratio adds water, justifies boiling about 30min after vapour, it is made fully to paste
Change, without the white heart, dry in the air cool spare；
Soak at room temperature for 24 hours, using double steaming method steamings, is just steamed using after boiling 30min after circle vapour, is put into after corn, sorghum cleaning
Bored water 40-60min, steams 60-90min again in cold water after pulling out, is advisable until more than 90% raw material is bloomed, and dries in the air cool spare.
5. according to the brewing method of any high flavones content hawthorn yellow wines of claim 1-4, which is characterized in that be additionally included in
Arrack is added in fermenting-ripening wine with dregs, fermenting-ripening raw spirit degree is adjusted to 16-32% (V/V), the rear fermentation 7-28d at 25 DEG C.
6. the brewing method of high flavones content hawthorn yellow wine according to claim 5, which is characterized in that the arrack is by institute
State the arrack that gained distilling with vinasse after fermenting-ripening wine with dregs filters obtains 55%-65% (V/V).
7. the brewing method of high flavones content hawthorn yellow wine according to claim 6, includes the following steps：
By hawthorn dry grinding, 20 mesh sieve is crossed；Steamer is put into, atmospheric cooking steams 20-30min after justifying vapour, dries in the air cool spare, must cook
Hawthorn powder afterwards；
Rice cleaning after soak at room temperature for 24 hours, with 1:1.1 weight ratio adds water, justifies boiling about 30min after vapour, it is made fully to paste
Change, without the white heart, dry in the air cool spare；
The rice cooked is placed in the cultivation slot of cleaning, sterilizing, admixes rhizopus koji by the 0.5% of raw material weight, trained at 30 DEG C
Bacterium is saccharified for 24 hours, and head mold grows mycelia, and culture saccharification unstrained spirits is made；
Saccharomyces cerevisiae CGMCC No 2.1952 are linked into sterilized corn hydrolyzate from slant tube in an aseptic environment to try
Guan Zhong, 30 DEG C of quiescent cultures for 24 hours, obtain distiller's yeast first order seed；First order seed is linked into sterilized corn water according to 5% volume
It solves in liquid culture medium, 30 DEG C of quiescent culture 16-18h obtain distiller's yeast secondary seed；
By the hawthorn powder after cooking and culture saccharification unstrained spirits mixing, the ratio between haw raw material dosage and rice raw material dosage are 1:4, it adds in
Hawthorn and rice total weight, 3% leaves of Hawthorn pulverized access cultured yeast two level by the content of the total 6,000,000/mL of zymotic fluid
Seed, supplements the soft water mixing of 1.2-1.4 times of raw material gross weight, sealing, 20 DEG C of cold fermentation 14d obtain fermenting-ripening wine with dregs；
After fermentation, the ripe raw spirit degree of arrack adjustment is added in 16-32% (V/V), the rear fermentation 28d at 25 DEG C；
After after fermentation, squeeze and filter is carried out to karusen, clear liquid is hawthorn yellow wine.
8. high flavones content hawthorn yellow wine made from any brewing methods of claim 1-7, which is characterized in that wine and women-sensual pursuits is powder
Red to bronzing, limpid transparent, glossy, wine degree 12-32% (V/V), Flavonoid substances content is not less than 46.51mg/L.
9. high flavones content hawthorn yellow wine according to claim 8, which is characterized in that Flavonoid substances content is 56.56-
63.97mg/L。
10. high flavones content hawthorn yellow wine according to claim 8, which is characterized in that Flavonoid substances content is 83.08-
170.39mg/L。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810112822.7A CN108148705B (en) | 2018-02-05 | 2018-02-05 | Brewing method of hawthorn yellow wine and hawthorn yellow wine with high flavone content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810112822.7A CN108148705B (en) | 2018-02-05 | 2018-02-05 | Brewing method of hawthorn yellow wine and hawthorn yellow wine with high flavone content |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108148705A true CN108148705A (en) | 2018-06-12 |
| CN108148705B CN108148705B (en) | 2021-03-16 |
Family
ID=62459586
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810112822.7A Active CN108148705B (en) | 2018-02-05 | 2018-02-05 | Brewing method of hawthorn yellow wine and hawthorn yellow wine with high flavone content |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108148705B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108504499A (en) * | 2018-06-13 | 2018-09-07 | 黄小云 | A kind of yellow wine brewing method |
| CN110305754A (en) * | 2019-07-30 | 2019-10-08 | 天津科技大学 | A kind of yellow rice wine and preparation method thereof of multidimensional pure-blood ferment |
| CN110591858A (en) * | 2019-10-22 | 2019-12-20 | 南通白蒲黄酒有限公司 | Hawthorn yellow wine and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101294123A (en) * | 2007-04-23 | 2008-10-29 | 陈晓春 | Method for preparing gingkgo fruit wine |
| CN104263588A (en) * | 2014-10-17 | 2015-01-07 | 广西靖西梁鹏食品有限公司 | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material |
| CN104403871A (en) * | 2014-12-01 | 2015-03-11 | 天津科技大学 | Preparation method for yellow bitter buckwheat wine |
| CN104877874A (en) * | 2015-05-28 | 2015-09-02 | 许昌学院 | Hawthorn yellow rice wine and preparation method thereof |
| CN105316157A (en) * | 2015-11-09 | 2016-02-10 | 华南理工大学 | Fructus mali and grain co-fermented unstrained liquor and brewing method thereof |
| CN105802811A (en) * | 2016-04-13 | 2016-07-27 | 任球 | Hawthorn fruit and glutinous rice wine |
| CN106754133A (en) * | 2016-12-28 | 2017-05-31 | 安徽九华山酒业股份有限公司 | A kind of preparation method of hawthorn liquor |
-
2018
- 2018-02-05 CN CN201810112822.7A patent/CN108148705B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101294123A (en) * | 2007-04-23 | 2008-10-29 | 陈晓春 | Method for preparing gingkgo fruit wine |
| CN104263588A (en) * | 2014-10-17 | 2015-01-07 | 广西靖西梁鹏食品有限公司 | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material |
| CN104403871A (en) * | 2014-12-01 | 2015-03-11 | 天津科技大学 | Preparation method for yellow bitter buckwheat wine |
| CN104877874A (en) * | 2015-05-28 | 2015-09-02 | 许昌学院 | Hawthorn yellow rice wine and preparation method thereof |
| CN105316157A (en) * | 2015-11-09 | 2016-02-10 | 华南理工大学 | Fructus mali and grain co-fermented unstrained liquor and brewing method thereof |
| CN105802811A (en) * | 2016-04-13 | 2016-07-27 | 任球 | Hawthorn fruit and glutinous rice wine |
| CN106754133A (en) * | 2016-12-28 | 2017-05-31 | 安徽九华山酒业股份有限公司 | A kind of preparation method of hawthorn liquor |
Non-Patent Citations (4)
| Title |
|---|
| 孙树勤: "《沂蒙特产开发指南》", 31 May 1988, 山东友谊书社出版社 * |
| 汪建国: "黄酒、果酒结合的产品――山楂果露型黄酒 ", 《中国酿造》 * |
| 王玉炯等: "《发酵工程研究进展》", 31 May 2007, 宁夏人民出版社 * |
| 苏刚: "山楂黄酮酒的研制 ", 《酿酒科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108504499A (en) * | 2018-06-13 | 2018-09-07 | 黄小云 | A kind of yellow wine brewing method |
| CN110305754A (en) * | 2019-07-30 | 2019-10-08 | 天津科技大学 | A kind of yellow rice wine and preparation method thereof of multidimensional pure-blood ferment |
| CN110591858A (en) * | 2019-10-22 | 2019-12-20 | 南通白蒲黄酒有限公司 | Hawthorn yellow wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108148705B (en) | 2021-03-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105018314B (en) | A kind of purple rice wine rich in anthocyanidin and preparation method thereof | |
| CN102864062B (en) | Banana fruit wine and preparation method thereof | |
| CN104357278B (en) | A kind of production method of jujube thick flavor aromatic white spirit | |
| CN103773702B (en) | Wine brewing yeast strain and prepare green plum wine with it | |
| CN104611171A (en) | Preparation method of ginger rice wine | |
| CN108148705A (en) | A kind of brewing method of hawthorn yellow wine and the hawthorn yellow wine of high flavones content | |
| CN112662506A (en) | Brewing process of blueberry wine | |
| KR101539146B1 (en) | The preparing method of beverage healing a hangover using persimmon vinegar | |
| CN114164071A (en) | European radix sileris wine brewing formula and preparation process thereof | |
| CN110607218B (en) | Sobering-up vinegar and preparation method and application thereof | |
| CN104962418A (en) | Chaenomeles speciosa and glutinous rice wine and production technology thereof | |
| CN109497499B (en) | Mulberry soy sauce | |
| CN106939280A (en) | The preparation method of banana lemon compound fruit vinegar | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN110669629B (en) | Fruit vinegar paste for dispelling effects of alcohol and preparation method and application thereof | |
| CN108977312A (en) | A kind of distiller's yeast and its application on raspberry wine fermentation | |
| CN104479981A (en) | Process for brewing mango vinegar | |
| CN104911113B (en) | A kind of functional vinegar and its production method rich in forulic acid | |
| CN113502203A (en) | Cherry blossom-flavored rice wine and preparation method thereof | |
| CN110804515A (en) | Edible yellow wine with lily and chenopodium quinoa flower fragrance and preparation method thereof | |
| CN109576109A (en) | A kind of lemon rice wine and preparation method thereof | |
| CN109511927A (en) | A kind of mulberries enzymolysis liquid and its mulberries rice vinegar of preparation | |
| CN110903943B (en) | Solid-state fermented persimmon vinegar and preparation method thereof | |
| CN112538411B (en) | Compound seasoning tricholoma matsutake vinegar and brewing method thereof | |
| CN109769992A (en) | A kind of preparation method of Hubei Chinese flowering crabapple granulated red tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |