CN108203638A - The fermentation technique of aloe green gram wine - Google Patents
The fermentation technique of aloe green gram wine Download PDFInfo
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- CN108203638A CN108203638A CN201611167906.8A CN201611167906A CN108203638A CN 108203638 A CN108203638 A CN 108203638A CN 201611167906 A CN201611167906 A CN 201611167906A CN 108203638 A CN108203638 A CN 108203638A
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- aloe
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The present invention relates to brewing technical fields, and in particular to a kind of fermentation technique of aloe green gram wine；Include the following steps：The selection of aloe raw material：2~more than 3a leaf ages, well-grown, neat Chinese aloe leaf are selected, Chinese aloe leaf wants disease-free spot, and no insect pest is fresh full, and green, blade is fleshy hypertrophy, to ensure the flavor of finished product and color and luster；Asparagus juice is produced, is allocated：Blade root, blade tip and leaf margin are removed, cuts off and washes away Chinese aloe leaf adsorption microorganism and dust with clear water behind flavescence part of rotting, remove crust after cleaning up, be cut into small pieces, battered down with juice extractor, by 1：4 ratio adds in clear water, then by asparagus juice under conditions of 135 DEG C, 8~10s high-temperature short-time sterilization, it is spare to be subsequently cooled to room temperature；Using the fermentation technique of the aloe green gram wine of technical solution of the present invention, health fruit fragrant, that taste is all good can be brewed out, is allowed to have both the beneficiating ingredient of aloe and mung bean and the healthcare function of the two.
Description
Technical field
The present invention relates to brewing technical field, more particularly to a kind of fermentation technique of aloe green gram wine.
Background technology
Aloe originates in Africa, is Liliaceae herbaceos perennial.Aloe leaf meat thickness juice is more, and ingredient is very multiple
It is miscellaneous, it is proved at present containing more than the 80 kinds of work(such as various organic acids, anthraquinone analog compound, polysaccharide, various enzymes, minerals and vitamins
Energy ingredient, has given the high medical value of aloe and magical healthcare function, and such as bactericidal antiphlogistic decomposes toxin, promotes wound
Healing, invigorating stomach and relaxing bowels improve immune function, reduce blood-fat and blood sugar, improve the circulatory system, increase appetite, prevent digestive system
Disease improves sleep quality etc..In addition to above-mentioned effect, aloe also has magical effects of beautification and nourishing face, thus receives women
The favor of comrade.
Mung bean has the cultivation history of more than 2000 years in China, is one of main cereal crops in China, at present growing surface
Product and yield are at the forefront in the world.Mung bean is known as " green pearl " in grain, as a kind of agricultural product of dietotherapeutic, it
Still adjust diet good merchantable brand, the good medicine still prevented and cured diseases, be food industry important source material.Mung bean contains abundant egg
White matter, B family vitamin, cellulose, several mineral materials and amino acid needed by human have clearing away summerheat, eliminating inflammation and expelling toxin, improving eyesight
Decompression, benefiting blood and tranquilizing spirit, atherosclerosis and other effects are a kind of important agricultural product being favored by people.
Invention content
The technical problem to be solved by the present invention is to overcome the existing defects, provides a kind of fermentation technique of aloe green gram wine,
Health fruit fragrant, that taste is all good can be brewed out, is allowed to have both the beneficiating ingredient of aloe and mung bean and the healthcare function of the two.
To achieve these goals, the present invention provides a kind of fermentation technique of aloe green gram wine, includes the following steps：
1) selection of aloe raw material：2~more than 3a leaf ages, well-grown, neat Chinese aloe leaf are selected, Chinese aloe leaf is disease-free
Spot, no insect pest is fresh full, and green, blade is fleshy hypertrophy, to ensure the flavor of finished product and color and luster；
2) asparagus juice is produced, is allocated：Blade root, blade tip and leaf margin are removed, cuts off and rots to be washed away with clear water behind flavescence part
Chinese aloe leaf adsorption microorganism and dust remove crust after cleaning up, are cut into small pieces, battered down with juice extractor, by 1：4 ratio
Example add in clear water, then by asparagus juice under conditions of 135 DEG C, 8~10s high-temperature short-time sterilization, it is spare to be subsequently cooled to room temperature；
3) selection of mung bean raw material：The fresh mung bean that bright in color, full seed, free from insect pests, nothing are gone mouldy is selected as original
Then material removes the sundries such as soil block in mung bean, then cleaned mung bean with clear water；
4) preparation of green bean juice：Since mung bean has one layer of tough and tensile cellulose and keratin crust, cooking is directly heated
Softening infiltration is not easy, therefore 2h is impregnated with clear water before infusion mung bean, the protein and carbohydrate in mung bean are mainly housed in
In the cotyledon of mung bean, riboflavin, niacin, carrotene, cumarin, alkaloid, phytosterol, saponin and potassium, calcium, iron
The active ingredients such as minerals are then mainly housed in green gram spermoderm, for these substances are extracted as possible, first by 1：10 ratio
It is boiled with very hot oven after soaked mung bean is mixed with water, it then uses small fire infusion to green gram spermoderm instead and opens, make having in green gram spermoderm
Effect substance dissolves out as possible, finally filters to obtain green bean juice, obtained green bean juice and the ratio of dry mung bean used is about controlled 8：1；
5) liquefaction, the saccharification of mung bean：The well-done mung bean temperature of being cooked being obtained by filtration is down to 90 DEG C, with sterilized lemon
Lemon acid solution adjusts pH to 6.2~6.4, adds in 0.2% calcium chloride and amylase (80 units/g raw materials), 85 DEG C of heat preservations
30min；Then the ripe Semen phaseoli radiati paste temperature after liquefying is down to 60 DEG C, and pH is adjusted to 4.O~4.5 with sterilized citric acid solution,
Add in carbohydrase, 55 DEG C of 30~60min of heat preservation；Finally the ripe Semen phaseoli radiati mash to liquefy, saccharification has finished is mixed with green bean juice；
6) allotment of fermentation liquid：Asparagus juice and green bean juice mash are pressed 1：4 ratio mixing adds in 23% sucrose,
It is uniformly mixed；
7) add fruit wine yeast and aroma yeast：Using Angel fruit wine in yeast and flavouring dry ferment as strain, wherein fruit
The inoculum concentration of wine dry ferment is 0.3g/L, and the inoculum concentration of flavouring dry ferment is 0.6g/L.First saccharomycete is activated using preceding, i.e. handle
In 1% sucrose water for pouring into 10 times of volumes in yeast, 30min is stood under 35 DEG C of water bath conditions after shaking uniformly, is then added in
It ferments in deployed aloe green bean juice；
8) primary fermentation：The aloe green bean juice for adding saccharomycete is put in the biochemical cultivation case of 20 DEG C of people and is fermented, when fermentation about
10d, when measuring the sugared content of karusen and being about 4%, primary fermentation terminates；
9) it ferments after：After main fermentation, constant incubator is adjusted to 28 DEG C, ferment 15d；
10) ageing：After fermentation, constant incubator is adjusted to 15 DEG C of ageing 1 month；
11) it filters, clarify：The wine liquid of ageing is removed into wine foot, and add in gelatin, a period of time is stood, then filters, make
Wine liquid is clarified, and obtains jade-green clarification aloe green gram wine；
12) filling, sterilizing：Will filter, clarification after aloe green gram wine be sub-packed in vial, after sealing at 70 DEG C water
Bath sterilizing 30min, is stored under cryogenic after cooling.
Preferably, 120~200 units of carbohydrase/g raw materials are added in.
Preferably, in step 8), when fermentation, adds in sodium hydrogensulfite, is infected with antiforeign bacteria, and addition is 0.01% (m/
v)。
Preferably, in step 11), 0.1g gelatin is added in 1L wine liquids.
Using the fermentation technique of aloe green gram wine of above-mentioned technical proposal, there are following advantages：Using fruit wine yeast and flavouring
Yeast can obtain that mellowness is pleasant, limpid transparent high-quality aloe green gram wine after fermenting to aloe green bean juice.The alcoholic strength of the product
About 12%, methanol content meets national standard well below national standard, other physical and chemical indexes and sanitary index.With aloe
There is unique style for the fruit wine that raw material is brewed with mung bean, since it is not only full of nutrition, and be rich in multiple functions ingredient,
With a variety of medical values and magical healthcare function, therefore it is a kind of health beverages for meeting modern's health idea.
Description of the drawings
Fig. 1 is the process flow diagram of the present invention.
Specific embodiment
Technical solution of the present invention is further illustrated with reference to the accompanying drawings and examples：
As shown in Figure 1, the present invention provides a kind of fermentation technique of aloe green gram wine, include the following steps：
1) selection of aloe raw material：2~more than 3a leaf ages, well-grown, neat Chinese aloe leaf are selected, Chinese aloe leaf is disease-free
Spot, no insect pest is fresh full, and green, blade is fleshy hypertrophy, to ensure the flavor of finished product and color and luster；
2) asparagus juice is produced, is allocated：Blade root, blade tip and leaf margin are removed, cuts off and rots to be washed away with clear water behind flavescence part
Chinese aloe leaf adsorption microorganism and dust remove crust after cleaning up, are cut into small pieces, battered down with juice extractor, by 1：4 ratio
Example add in clear water, then by asparagus juice under conditions of 135 DEG C, 8~10s high-temperature short-time sterilization, it is spare to be subsequently cooled to room temperature；
3) selection of mung bean raw material：The fresh mung bean that bright in color, full seed, free from insect pests, nothing are gone mouldy is selected as original
Then material removes the sundries such as soil block in mung bean, then cleaned mung bean with clear water；
4) preparation of green bean juice：Since mung bean has one layer of tough and tensile cellulose and keratin crust, cooking is directly heated
Softening infiltration is not easy, therefore 2h is impregnated with clear water before infusion mung bean, the protein and carbohydrate in mung bean are mainly housed in
In the cotyledon of mung bean, riboflavin, niacin, carrotene, cumarin, alkaloid, phytosterol, saponin and potassium, calcium, iron
The active ingredients such as minerals are then mainly housed in green gram spermoderm, for these substances are extracted as possible, first by 1：10 ratio
It is boiled with very hot oven after soaked mung bean is mixed with water, it then uses small fire infusion to green gram spermoderm instead and opens, make having in green gram spermoderm
Effect substance dissolves out as possible, finally filters to obtain green bean juice, obtained green bean juice and the ratio of dry mung bean used is about controlled 8：1；
5) liquefaction, the saccharification of mung bean：The well-done mung bean temperature of being cooked being obtained by filtration is down to 90 DEG C, with sterilized lemon
Lemon acid solution adjusts pH to 6.2~6.4, adds in 0.2% calcium chloride and amylase (80 units/g raw materials), 85 DEG C of heat preservations
30min；Then the ripe Semen phaseoli radiati paste temperature after liquefying is down to 60 DEG C, and pH is adjusted to 4.O~4.5 with sterilized citric acid solution,
Add in carbohydrase, 55 DEG C of 30~60min of heat preservation；Finally the ripe Semen phaseoli radiati mash to liquefy, saccharification has finished is mixed with green bean juice；
6) allotment of fermentation liquid：Asparagus juice and green bean juice mash are pressed 1：4 ratio mixing adds in 23% sucrose,
It is uniformly mixed；
7) add fruit wine yeast and aroma yeast：Using Angel fruit wine in yeast and flavouring dry ferment as strain, wherein fruit
The inoculum concentration of wine dry ferment is 0.3g/L, and the inoculum concentration of flavouring dry ferment is 0.6g/L.First saccharomycete is activated using preceding, i.e. handle
In 1% sucrose water for pouring into 10 times of volumes in yeast, 30min is stood under 35 DEG C of water bath conditions after shaking uniformly, is then added in
It ferments in deployed aloe green bean juice；
8) primary fermentation：The aloe green bean juice for adding saccharomycete is put in the biochemical cultivation case of 20 DEG C of people and is fermented, when fermentation about
10d, when measuring the sugared content of karusen and being about 4%, primary fermentation terminates；
9) it ferments after：After main fermentation, constant incubator is adjusted to 28 DEG C, ferment 15d；
10) ageing：After fermentation, constant incubator is adjusted to 15 DEG C of ageing 1 month；
11) it filters, clarify：The wine liquid of ageing is removed into wine foot, and add in gelatin, a period of time is stood, then filters, make
Wine liquid is clarified, and obtains jade-green clarification aloe green gram wine；
12) filling, sterilizing：Will filter, clarification after aloe green gram wine be sub-packed in vial, after sealing at 70 DEG C water
Bath sterilizing 30min, is stored under cryogenic after cooling.
Preferably, 120~200 units of carbohydrase/g raw materials are added in.
Preferably, in step 8), when fermentation, adds in sodium hydrogensulfite, is infected with antiforeign bacteria, and addition is 0.01% (m/
v)。
Preferably, in step 11), 0.1g gelatin is added in 1L wine liquids.
It is pleasant, limpid transparent high-quality that mellowness can be obtained after fermenting using fruit wine yeast and aroma yeast to aloe green bean juice
Aloe green gram wine.The alcoholic strength of the product is about 12%, and methanol content is well below national standard, other physical and chemical indexes and health
Index meets national standard.There is unique style using the fruit wine that aloe and mung bean are brewed as raw material, due to its not only nutrition
It is abundant, and rich in multiple functions ingredient, there are a variety of medical values and magical healthcare function, therefore be that one kind meets the modern times
The health beverages of people's health idea.
Above is only the preferred embodiment of the present invention, it is noted that for those skilled in the art, not
Under the premise of being detached from structure of the present invention, several modifications and improvements can also be made, these should also be considered as the protection model of the present invention
It encloses, these all do not interfere with the effect and practical applicability that the present invention is implemented.
Claims (4)
1. a kind of fermentation technique of aloe green gram wine, which is characterized in that include the following steps：
1) selection of aloe raw material：2~more than 3a leaf ages, well-grown, neat Chinese aloe leaf are selected, Chinese aloe leaf wants disease-free spot,
Fresh full without insect pest, green, blade is fleshy hypertrophy, to ensure the flavor of finished product and color and luster；
2) asparagus juice is produced, is allocated：Blade root, blade tip and leaf margin are removed, cuts off and washes away aloe with clear water behind flavescence part of rotting
Leaf surface adsorbs microorganism and dust, removes crust after cleaning up, is cut into small pieces, battered down with juice extractor, by 1：4 ratio adds
Enter clear water, then by asparagus juice under conditions of 135 DEG C, 8~10s high-temperature short-time sterilization, it is spare to be subsequently cooled to room temperature；
3) selection of mung bean raw material：Select bright in color, full seed, free from insect pests, without the fresh mung bean that goes mouldy as raw material, so
The sundries such as soil block in mung bean are removed, then cleaned mung bean with clear water afterwards；
4) preparation of green bean juice：Since mung bean has one layer of tough and tensile cellulose and keratin crust, directly heat cooking and be not easy
Softening infiltration, therefore 2h is impregnated with clear water before infusion mung bean, the protein and carbohydrate in mung bean are mainly housed in mung bean
Cotyledon in, riboflavin, niacin, carrotene, cumarin, alkaloid, phytosterol, saponin and potassium, calcium, iron mineral
The active ingredients such as matter are then mainly housed in green gram spermoderm, for these substances are extracted as possible, first by 1：10 ratio will soak
The mung bean soaked is boiled with very hot oven after being mixed with water, then uses small fire infusion to green gram spermoderm instead and opens, makes the working substance in green gram spermoderm
Matter dissolves out as possible, finally filters to obtain green bean juice, and obtained green bean juice and the ratio of dry mung bean used is about controlled 8：1；
5) liquefaction, the saccharification of mung bean：The well-done mung bean temperature of being cooked being obtained by filtration is down to 90 DEG C, with sterilized citric acid
Solution adjusts pH to 6.2~6.4, adds in 0.2% calcium chloride and amylase (80 units/g raw materials), 85 DEG C of heat preservation 30min；So
Ripe Semen phaseoli radiati paste temperature after liquefying afterwards is down to 60 DEG C, adjusts pH to 4.O~4.5 with sterilized citric acid solution, adds in saccharification
Enzyme, 55 DEG C of 30~60min of heat preservation；Finally the ripe Semen phaseoli radiati mash to liquefy, saccharification has finished is mixed with green bean juice；
6) allotment of fermentation liquid：Asparagus juice and green bean juice mash are pressed 1：4 ratio mixing adds in 23% sucrose, mixing
Uniformly；
7) add fruit wine yeast and aroma yeast：Using Angel fruit wine in yeast and flavouring dry ferment as strain, wherein fruit wine is done
The inoculum concentration of yeast is 0.3g/L, and the inoculum concentration of flavouring dry ferment is 0.6g/L.First saccharomycete is activated using preceding, i.e., in ferment
Mother is poured into 1% sucrose water of 10 times of volumes, and 30min is stood under 35 DEG C of water bath conditions after shaking uniformly, then adds in allotment
It ferments in good aloe green bean juice；
8) primary fermentation：The aloe green bean juice for adding saccharomycete is put in the biochemical cultivation case of 20 DEG C of people and is fermented, when fermentation about 10d,
When measuring the sugared content of karusen and being about 4%, primary fermentation terminates；
9) it ferments after：After main fermentation, constant incubator is adjusted to 28 DEG C, ferment 15d；
10) ageing：After fermentation, constant incubator is adjusted to 15 DEG C of ageing 1 month；
11) it filters, clarify：The wine liquid of ageing is removed into wine foot, and add in gelatin, a period of time is stood, then filters, make wine liquid
Clarification obtains jade-green clarification aloe green gram wine；
12) filling, sterilizing：Will filter, clarification after aloe green gram wine be sub-packed in vial, water-bath is gone out at 70 DEG C after sealing
Bacterium 30min, is stored under cryogenic after cooling.
2. the fermentation technique of aloe green gram wine according to claim 1, it is characterised in that：In step 5), carbohydrase is added in
120~200 units/g raw materials.
3. the fermentation technique of aloe green gram wine according to claim 1, it is characterised in that：In step 8), when fermentation, adds in
Sodium hydrogensulfite is infected with antiforeign bacteria, and addition is 0.01% (m/v).
4. the fermentation technique of aloe green gram wine according to claim 1, it is characterised in that：In step 11), add in 1L wine liquids
0.1g gelatin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611167906.8A CN108203638A (en) | 2016-12-16 | 2016-12-16 | The fermentation technique of aloe green gram wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611167906.8A CN108203638A (en) | 2016-12-16 | 2016-12-16 | The fermentation technique of aloe green gram wine |
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| Publication Number | Publication Date |
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| CN108203638A true CN108203638A (en) | 2018-06-26 |
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ID=62601534
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611167906.8A Pending CN108203638A (en) | 2016-12-16 | 2016-12-16 | The fermentation technique of aloe green gram wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109207305A (en) * | 2018-10-26 | 2019-01-15 | 安徽金种子酒业股份有限公司 | A kind of brewing method and its hook tune preparation method of flavor black rice wine |
| CN116676153A (en) * | 2023-04-11 | 2023-09-01 | 泸州老窖股份有限公司 | Preparation method of mung bean rice wine for improving vitexin content |
-
2016
- 2016-12-16 CN CN201611167906.8A patent/CN108203638A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109207305A (en) * | 2018-10-26 | 2019-01-15 | 安徽金种子酒业股份有限公司 | A kind of brewing method and its hook tune preparation method of flavor black rice wine |
| CN116676153A (en) * | 2023-04-11 | 2023-09-01 | 泸州老窖股份有限公司 | Preparation method of mung bean rice wine for improving vitexin content |
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Application publication date: 20180626 |
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