CN108359563A - A kind of prebiotic wine and its manufacture craft and application - Google Patents
A kind of prebiotic wine and its manufacture craft and application Download PDFInfo
- Publication number
- CN108359563A CN108359563A CN201810264182.1A CN201810264182A CN108359563A CN 108359563 A CN108359563 A CN 108359563A CN 201810264182 A CN201810264182 A CN 201810264182A CN 108359563 A CN108359563 A CN 108359563A
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- Prior art keywords
- wine
- prebiotic
- manufacture craft
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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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses a kind of prebiotic wine and its manufacture craft and applications.EM strain fermentations are added in a kind of manufacture craft of prebiotic wine in liquor-making raw material or edible wine.A kind of prebiotic wine is made using the manufacture craft of above-mentioned prebiotic wine.Prebiotic wine is made in a kind of application of prebiotic wine, and prebiotic wine is added in vinegar tower, mixes acetic acid bacterium solution, until alcohol exhausts, the acidity of leachates no longer rises timing constant temperature return pipe, obtains prebiotic vinegar.Rich in the benefit materials caused by the fermentation of EM bacterium in the finally obtained wine liquid of the present invention or vinegar liquid.
Description
Technical field
The present invention relates to food manufacture field more particularly to a kind of prebiotic wine and its manufacture craft and applications.
Background technology
Efficacious microbial colony（EM）That husband's teaching inventive is shone than good in Japanese university of Ryukyu, by photosynthetic bacteria, lactic acid bacteria and
10 80 multiple-microorganism of type compositions such as actinomycete group.It can rapidly be combined with the benign strength of place of arrival, generate antioxygen
Compound matter is removed oxidation material, is eliminated corruption, and pathogen is inhibited.Meanwhile it is easily the beneficial of animals and plants absorption that it, which is also generated a large amount of,
Substance, such as amino acid, organic acid, polysaccharide, various vitamins, various biochemical enzymes, somatomedin, antibiotic and disease-resistant poisonous substance
Matter etc..
A kind of entitled ecological wine brewing method and Publication No. disclosed in publication number CN103194355B
Entitled a kind of first patent of White wine brewing process disclosed in CV104911059A adds EM bacterium during wine brewing.With
The final products of upper two patents are white wine, and white wine is due to being obtained by distillation, and benefit materials are largely deposited caused by EM fermentations
It stays in the bottom of a pan, content is seldom in white wine, and above two patents are that reduction even is eliminated wine brewing original using the purpose of EM
Pesticide residue in material and increase liquor flavor, therefore there are no a kind of are rich in be sent out by EM bacterium in the extensive stock wine produced at present
All kinds of prebiotic substances caused by ferment.
Invention content
To solve the above-mentioned problems, the purpose of the present invention is to provide a kind of prebiotic wine and its manufacture crafts, and provide one
The method that prebiotic vinegar is made using the prebiotic wine in kind so that rich in beneficial caused by the fermentation of EM bacterium in prebiotic wine and prebiotic vinegar
Substance.
In order to achieve the above purpose, present invention employs technical solutions below：
EM strain fermentations are added in a kind of manufacture craft of prebiotic wine in liquor-making raw material or edible wine.
As optimal technical scheme, the step of EM strain fermentations are added in starch liquor-making raw material, includes：
1）Prepare starch materials：Starch materials are dried, the powder no more than 42 mesh is ground into after removal of impurities；
2）Prepare viable bacteria water：It is 1 by weight by EM strains, sugar and water:1:It is fully dissolved after the ratio mixing of 20-100；
3）The viable bacteria water of anaerobic fermentation 7-15 days under room temperature after viable bacteria water is mixed with starch materials, addition is that starch is former
Expect the 10%-30% of weight；
4）By step 3）Obtained substance is by weight with water and koji for uncooked material：100:200-300:After 0.6 ratio mixing
Anaerobic fermentation 7-20 days at 15 DEG C -35 DEG C, is obtained by filtration prebiotic wine.
Above-mentioned starch materials can be the food such as grain, potato；Above-mentioned sugar can be brown sugar, white sugar or honey etc., use
In providing nutrient for EM bacterium；According to the difference of starch materials water imbibition, step 3）The standard that middle viable bacteria water is mixed with powder is：
After mixing with hand pinch it is agglomerating do not drip, powder ball one touch i.e. dissipate be advisable.
As optimal technical scheme, the step of EM strain fermentations are added in fructose class liquor-making raw material, includes：
1）Prepare fruit saccharide raw material：By fructose class impurity removing, dries after cleaning, be then beaten；
2）EM strains are added in the slurry, anaerobic fermentation 7-60 days at room temperature after mixing, wherein EM strains addition are raw material
The 0.1%-5% of weight；
3）In step 2）The fruit wine special yeast that weight ratio is 0.02%-0.03% is added in obtained substance, 20 DEG C -25 DEG C issue
Prebiotic wine is obtained by filtration in ferment 2-4 days.
In above-mentioned the step of EM strain fermentations are added in starch liquor-making raw material and fructose class liquor-making raw material, it is firstly added
EM bacterium are fermented, and distiller's yeast fermentation is then added, and so that EM strains in fermentation process is formed advantage, are ensured have in finally obtained wine liquid
There are the benefit materials that enough EM bacterium fermentations generate.
As optimal technical scheme, the step of EM strain fermentations are added in edible wine, includes：
1）Alcoholic strength is taken to be less than 18 ° of fermented wine；
2）EM strains are added in fermented wine, anaerobic fermentation obtains prebiotic wine, wherein EM strains for 7-180 days at room temperature after mixing
Addition be fermented wine weight 0.1%-5%.
As optimal technical scheme, obtained prebiotic wine is cooked into sterilization treatment.
As optimal technical scheme, the mixing of height edible wine is added in prebiotic wine, mixture alcoholic strength is made to be more than 28 °.
A kind of prebiotic wine is made using the manufacture craft of prebiotic wine described in any one of the above embodiments.
A kind of application of prebiotic wine, includes the following steps：
1）Prebiotic wine is made according to a kind of manufacture craft of above-mentioned prebiotic wine；
2）Prebiotic wine is packed into vinegar tower, acetic acid bacterium solution is added, the addition of the acetic acid bacterium solution is the 10% of prebiotic wine weight；
3）Mixed liquor timing constant temperature is recycled into return pipe, until alcohol exhausts, the acidity of leachates no longer rises, and obtains prebiotic vinegar.
Step 3）Process generally require at least 50 hours.
As optimal technical scheme, step 3）Middle mixed liquor cycle return pipe is spaced in 60-100 minutes, and product temperature control exists
Between 35 DEG C -42 DEG C.
The manufacture craft of above-mentioned prebiotic wine by the way that EM strain fermentations are added in liquor-making raw material or edible wine, and is being made
High temperature distillation is not needed during making or cooks starch liquor-making raw material and waits heating stepses, can keep the activity of EM bacterium so that
Rich in benefit materials caused by the fermentation of EM bacterium in wine liquid obtained.Likewise, using prebiotic vinegar made from above-mentioned prebiotic wine
Rich in benefit materials caused by the fermentation of EM bacterium.
Specific implementation mode
Embodiment 1：
100kg glutinous rice is smashed it through 60 mesh to sieve to obtain 100kg glutinous rice flours；0.5kgEM former dews, 0.5kg brown sugar are dissolved in
In 15kg mountain spring waters, above-mentioned glutinous rice flour is added and stirs evenly, anaerobic fermentation is sealed at 28 DEG C -34 DEG C and is taken out after 10 days, big
185kg mountain spring waters are added in cylinder, 0.6kg raw material liquid method distiller's yeasts are added above-mentioned fermentate, stir evenly, sealed with plastic cloth
Cylinder mouth, anaerobic fermentation 7-20 days at 15 DEG C -36 DEG C wait for cylinder mouth no longer effervescent, wine liquid layering, when aroma is strong fermentation tie
Beam filters and sterilizes to obtain prebiotic rice wine.
Embodiment 2：
By 80kg blank corns, 20kg black rices, 5kg ginsengs are crushed to 45 mesh hereinafter, the mountains 25kg are added in 1kgEM former dews, 1kg brown sugar
In spring, stirring and dissolving is added in above-mentioned powder and stirs evenly, sets in container, compacting, sealed fermenting, fermentation temperature 28 DEG C-
34 DEG C, one month time took out in amplification cylinder, 200kg mountain spring waters is added, 0.6kg koji for uncooked material, 15 DEG C of -35 DEG C of anaerobism are added
Fermentation 7-20 days, through filtering, supernatant is extracted in clarification, and 50 degree or more grain liquors, additions, which are added, should make the alcoholic strength measured
More than 28 degree（Volume ratio）, it is not necessary to sterilizing, thus obtaining the product to prebiotic ginseng liquor.
Embodiment 3：
Loquat is cleaned, is dried, is beaten after stoning, takes 100kg pulps to be added closed at room temperature after 1kgEM former dews stir evenly
Anaerobic fermentation 3 months is added 25g fruit wine special yeasts, ferments 3 days at 20 DEG C -25 DEG C, doctor loquat is made through filtration sterilization
Wine.
Embodiment 4：
It it is 12 ° by alcoholic strength（Volume ratio）Commercial goods grape wine 100kg be added 2kgEM former dews, stir evenly, at room temperature
Anaerobic fermentation sterilizes after 6 months to get prebiotic grape wine.
Claims (9)
1. a kind of manufacture craft of prebiotic wine, which is characterized in that EM strain fermentations are added in liquor-making raw material or edible wine.
2. a kind of manufacture craft of prebiotic wine according to claim 1, which is characterized in that add in starch liquor-making raw material
The step of entering EM strain fermentations include：
1）Prepare starch materials：Starch materials are dried, the powder no more than 42 mesh is ground into after removal of impurities；
2）Prepare viable bacteria water：It is 1 by weight by EM strains, sugar and water:1:It is fully dissolved after the ratio mixing of 20-100；
3）The viable bacteria water of anaerobic fermentation 7-15 days under room temperature after viable bacteria water is mixed with starch materials, addition is that starch is former
Expect the 10%-30% of weight；
By step 3）Obtained substance is by weight with water and koji for uncooked material：100:200-300:0.6 ratio mixing after
Anaerobic fermentation 7-20 days at 15 DEG C -35 DEG C, is obtained by filtration prebiotic wine.
3. a kind of manufacture craft of prebiotic wine according to claim 1, which is characterized in that add in fructose class liquor-making raw material
The step of entering EM strain fermentations include：
1）Prepare fruit saccharide raw material：By fructose class impurity removing, dries after cleaning, be then beaten；
2）EM strains are added in the slurry, anaerobic fermentation 7-60 days at room temperature after mixing, wherein EM strains addition are raw material
The 0.1%-5% of weight；
3）In step 2）The fruit wine special yeast that weight ratio is 0.02%-0.03% is added in obtained substance, 20 DEG C -25 DEG C issue
Prebiotic wine is obtained by filtration in ferment 2-4 days.
4. a kind of manufacture craft of prebiotic wine according to claim 1, which is characterized in that EM strains are added in edible wine
The step of fermentation includes：
1）Alcoholic strength is taken to be less than 18 ° of fermented wine；
2）EM strains are added in fermented wine, anaerobic fermentation obtains prebiotic wine, wherein EM strains for 7-180 days at room temperature after mixing
Addition be fermented wine weight 0.1%-5%.
5. a kind of manufacture craft of prebiotic wine according to any one of claim 1-4, which is characterized in that the benefit that will be obtained
Raw wine is cooked sterilization treatment.
6. a kind of manufacture craft of prebiotic wine according to any one of claim 1-4, which is characterized in that in prebiotic wine
The mixing of height edible wine is added, mixture alcoholic strength is made to be more than 28 °.
7. a kind of prebiotic wine, which is characterized in that use the manufacture craft system of the prebiotic wine described in any one of claim 1-4
.
8. a kind of application of prebiotic wine, which is characterized in that include the following steps：
1）Prebiotic wine is made in a kind of manufacture craft of prebiotic wine according to any one of claim 1-4；
2）Prebiotic wine is packed into vinegar tower, acetic acid bacterium solution is added, the addition of the acetic acid bacterium solution is the 10% of prebiotic wine weight；
3）By mixed liquor timing cycle return pipe, until alcohol exhausts, the acidity of leachates no longer rises, and obtains prebiotic vinegar.
9. a kind of application of prebiotic wine according to claim 8, which is characterized in that step 3）Middle mixed liquor cycle return pipe
It is spaced in 60-100 minutes, product temperature controls between 35 DEG C -42 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810264182.1A CN108359563A (en) | 2018-03-28 | 2018-03-28 | A kind of prebiotic wine and its manufacture craft and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810264182.1A CN108359563A (en) | 2018-03-28 | 2018-03-28 | A kind of prebiotic wine and its manufacture craft and application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108359563A true CN108359563A (en) | 2018-08-03 |
Family
ID=63001172
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810264182.1A Withdrawn CN108359563A (en) | 2018-03-28 | 2018-03-28 | A kind of prebiotic wine and its manufacture craft and application |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112195085A (en) * | 2020-11-23 | 2021-01-08 | 白山蜂收蜂制品科技开发有限公司 | Ginseng fermented wine and vinegar and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1248620A (en) * | 1999-06-01 | 2000-03-29 | 黄洪生 | Process for brewing active and alcohol content reducible wine |
| CN103194355A (en) * | 2013-04-28 | 2013-07-10 | 王胜伍 | Biologic wine brewing method |
| CN103484288A (en) * | 2013-08-19 | 2014-01-01 | 刘军科 | Method for improving effect of medicinal liquor and probiotic composition |
| CN104911059A (en) * | 2015-06-18 | 2015-09-16 | 钟泽 | White spirit brewing technology |
| CN105695286A (en) * | 2016-01-21 | 2016-06-22 | 会泽县溶铺醋业有限责任公司 | Special-flavor ginger vinegar and processing technology thereof |
-
2018
- 2018-03-28 CN CN201810264182.1A patent/CN108359563A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1248620A (en) * | 1999-06-01 | 2000-03-29 | 黄洪生 | Process for brewing active and alcohol content reducible wine |
| CN103194355A (en) * | 2013-04-28 | 2013-07-10 | 王胜伍 | Biologic wine brewing method |
| CN103484288A (en) * | 2013-08-19 | 2014-01-01 | 刘军科 | Method for improving effect of medicinal liquor and probiotic composition |
| CN104911059A (en) * | 2015-06-18 | 2015-09-16 | 钟泽 | White spirit brewing technology |
| CN105695286A (en) * | 2016-01-21 | 2016-06-22 | 会泽县溶铺醋业有限责任公司 | Special-flavor ginger vinegar and processing technology thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112195085A (en) * | 2020-11-23 | 2021-01-08 | 白山蜂收蜂制品科技开发有限公司 | Ginseng fermented wine and vinegar and preparation method thereof |
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Application publication date: 20180803 |
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