CN109198340A - Sweet Wine drink of a kind of ginger wine dregs of rice fermentation and preparation method thereof - Google Patents
Sweet Wine drink of a kind of ginger wine dregs of rice fermentation and preparation method thereof Download PDFInfo
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- CN109198340A CN109198340A CN201811260753.0A CN201811260753A CN109198340A CN 109198340 A CN109198340 A CN 109198340A CN 201811260753 A CN201811260753 A CN 201811260753A CN 109198340 A CN109198340 A CN 109198340A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 159
- 235000009566 rice Nutrition 0.000 title claims abstract description 159
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 38
- 235000008397 ginger Nutrition 0.000 title claims abstract description 38
- 238000000855 fermentation Methods 0.000 title claims abstract description 27
- 230000004151 fermentation Effects 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title 1
- 244000273928 Zingiber officinale Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 159
- 241000234314 Zingiber Species 0.000 claims abstract description 37
- 238000010790 dilution Methods 0.000 claims abstract description 23
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- 241000894006 Bacteria Species 0.000 claims abstract description 21
- 238000012546 transfer Methods 0.000 claims abstract description 19
- 235000009508 confectionery Nutrition 0.000 claims abstract description 14
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 13
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 13
- 235000019985 fermented beverage Nutrition 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 244000005700 microbiome Species 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims abstract description 3
- 239000008234 soft water Substances 0.000 claims description 41
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L calcium carbonate Substances [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 239000002028 Biomass Substances 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 230000028327 secretion Effects 0.000 claims 1
- 230000004936 stimulating effect Effects 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 14
- 235000014655 lactic acid Nutrition 0.000 abstract description 7
- 239000004310 lactic acid Substances 0.000 abstract description 7
- 101150051188 Adora2a gene Proteins 0.000 abstract description 5
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract 1
- 210000004027 cell Anatomy 0.000 description 19
- 238000012544 monitoring process Methods 0.000 description 12
- 238000011049 filling Methods 0.000 description 8
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 8
- 239000007787 solid Substances 0.000 description 7
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 6
- 206010022437 insomnia Diseases 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000010998 test method Methods 0.000 description 5
- 240000006350 Callirhoe involucrata Species 0.000 description 4
- 235000002259 Callirhoe involucrata Nutrition 0.000 description 4
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 238000007865 diluting Methods 0.000 description 4
- 229960000304 folic acid Drugs 0.000 description 4
- 235000019152 folic acid Nutrition 0.000 description 4
- 239000011724 folic acid Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 230000002496 gastric effect Effects 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 239000002054 inoculum Substances 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
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- 239000000243 solution Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000027288 circadian rhythm Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000001727 glucose Nutrition 0.000 description 2
- 230000000147 hypnotic effect Effects 0.000 description 2
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- 210000002569 neuron Anatomy 0.000 description 2
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- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108020003175 receptors Proteins 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
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- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses sweet Wine drinks of a kind of ginger wine dregs of rice fermentation and preparation method thereof, and after including the following steps: the fine grinding of (1) rice, rice steeping washes rice and draining, steamed rice, cool rice；(2) transfer room is sterilized, will ferments in the microbial cells rice that is inoculated into that treated, dries, obtain meter Qu；The microorganism is aspergillus oryzae；(3) the wine dregs of rice immersion of pure mellow wine is diluted, the wine dregs of rice after being diluted；(4) it steams, boils after removing the peel ginger, obtain Jiang Shui；(5) by after dilution the wine dregs of rice and Jiang Shui after mixing, then with rice song mix, ferment, to stoste ebuillition of heated sterilize.The wine dregs of rice of the invention can arouse sleep system containing A2a receptor in the fermented beverage that ginger obtains together with rice Qu Sanzhe through everfermentation, because of active ferment contained by sweet wine and the adjustable gastrointestinal tract of lactic acid bacteria, wine dregs of rice fermented beverage depth improves sleep.
Description
Technical field
The present invention relates to field of food, and in particular to sweet Wine drink of a kind of ginger wine dregs of rice fermentation and preparation method thereof.
Background technique
Social now since diet is irregular, the daily schedule is irregular, causes to have a sleepless night, and shallow sleep is a kind of universal phenomenon,
Gastrointestinal bacterial flora is chaotic, if intestinal flora circadian rhythm disturbances, can directly have an impact to the circadian rhythm of human body, thus
Sleep is influenced, many people think that the problem of insomnia is cranial nerve, maximum problem is caused by gastrointestinal bacterial flora is unbalance in fact.It loses
Sleep also has two-way, close correlation with enteron aisle unexpectedly.Insomnia will lead to that intestinal flora is unbalance, and harmful bacteria mass propagation has
Beneficial bacteria is reduced, and the bowel problems such as constipation occurs, and vivotoxin increases significantly, and toxin will find a way out from skin, therefore, insomnia
Will also result in acne, have dry skin it is dark yellow, situations such as halitosis.Contain 100,000,000,000 nerve cells, harmful bacteria in enteron aisle in enteron aisle
Metabolite by nerve cell transmit, aggravate insomnia symptom.It has a sleepless night closely bound up with intestinal health.
For insomnia, usually uses drug and carries out hypnosis, but currently, pharmaceutical hypnosis has the disadvantage that:
1. injuring liver kidney.
2. failure of memory.
3. gastrointestinal function disorder.
4. parahypnosis.
5. drug dependence.
6. personality Feeling changes.
Summary of the invention
To solve problem of the prior art, the present invention provides sweet Wine drink of a kind of ginger wine dregs of rice fermentation and preparation method thereof,
It is alcohol-free, containing a large amount of folic acid, amino acid, can be warded off the cold with clearing damp, improve sleep, be exclusively for chronic insomnia medicine and due to
Gastrointestinal bacterial flora is unbalance and moisture cold air improves constitution compared with severe one and researched and developed.
The purpose of the present invention is achieved through the following technical solutions: a kind of sweet Wine drink preparation method of ginger wine dregs of rice fermentation,
Include the following steps:
(1) rice obtains the polished rice of rice after fine grinding, with washing rice with soft water again after soft water rice steeping 8~12 hours and drip
Water, steamed rice is to well done, and cool rice is to 70~80 DEG C；
(2) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 20 is carried out to transfer room
After~28 hours, transfer room steady temperature is set as 30~40 DEG C, by microbial cells according to mass ratio be (1~2): (4~
6) inoculum concentration is inoculated into through (such as 50~100g microbial cells are inoculated into 200~300kg in step (1) treated rice
Rice in), fermentation to pol be 28~32 degree, dried in gnotobasis, acquisition meter Qu；
The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae))；
(3) the soft water immersion 3~5 of 50~60 DEG C of water temperatures of the wine dregs of rice of pure mellow wine (pure mellow wine residual solid content extracted) is small
When be diluted, the wine dregs of rice after being diluted；Wherein the mass ratio of the wine dregs of rice and soft water is 1:15~18.
(4) it steams 10~30 minutes, then is boiled after being sliced 10~30 minutes after removing the peel ginger, remove ginger splices, obtain Jiang Shui；Its
During boiling the mass ratio of ginger and soft water be 3:10~20, that is, dilute after the wine dregs of rice and the mass ratio of Jiang Shui, meter Qu be
10:1~3:2~6.
(5) by step (3) obtain dilution after the wine dregs of rice and step (4) obtain Jiang Shui after mixing, then with step
(2) meter Qu obtained is stirred, and is fermented 10~14 hours under the conditions of 55~65 DEG C of constant temperature, and pol is 28~32 degree, to original
It is sterilized within liquid ebuillition of heated 5~10 minutes.Wherein the mass ratio of the wine dregs of rice after the dilution and Jiang Shui are 10:1~3, described
The mass ratio of the wine dregs of rice and meter Qu after dilution be 5:1~3, that is, dilute after the wine dregs of rice and Jiang Shui, meter Qu mass ratio be 10:1~
3:2~6.
Preferably, in step (1), after rice fine grinding to be fallen to 25~35% outer tissue, with after soft water rice steeping 6 hours again
Rice and draining are washed with soft water, and steamed rice is to well done, and cool rice is to 70~80 DEG C.
Preferably, in step (2), by microbial cells inoculation through planting rice surface in step (1) treated rice
80% or more bacterium coverage rate.
Preferably, in step (5), the Jiang Shui that the wine dregs of rice and step (4) after the dilution that step (3) are obtained obtain mixes equal
After even, then the meter Qu obtained with step (2) is stirred, and is fermented 10~14 hours under the conditions of 55~65 DEG C of constant temperature, pol is
28~32 degree, stoste ebuillition of heated 5 minutes are sterilized.
Preferably, the parameter of the soft water are as follows: pH4~9, more preferably 6.5~8.5, total hardness is (with CaCO3Meter) :≤
450mg/L。
The invention further relates to the sweet Wine drinks of ginger wine dregs of rice fermentation of Sustainable use above method preparation.
Beneficial effects of the present invention:
The wine dregs of rice can be called out in the fermented beverage that ginger obtains together with rice Qu Sanzhe through everfermentation containing A2a receptor
Sleep system is played, because of active ferment contained by sweet wine and the adjustable gastrointestinal tract of lactic acid bacteria, wine dregs of rice fermented beverage depth changes
Kind sleep.
During fermentation, a small amount of alcohol that the dregs of rice of filling a wine cup for have originally has reached by secondary fermentation and pyrolytic
Completely without alcohol, original receptor and ferment shipment ferment and lactic acid bacteria in the wine dregs of rice are remained through everfermentation, wherein also may be used
Capacitive dietary fiber, glucose, vitamins and other nutritious components.
Fermentation technique of the invention is beneficial bacterium to be directly seeded on the grain of rice, using microbial inoculant using secondary hair
Ferment does not pass through the generation of alcohol, then the dregs of rice of filling a wine cup for, by dilution fermentation, pyrolytic all decomposes the alcohol of script band, locks
Firmly all nutritional ingredients of meter Qu and the wine dregs of rice and ginger have been accomplished natural fermented without any additive, the wine dregs of rice and ginger and meter Qu San
Person can arouse sleep system containing A2a receptor in the wine dregs of rice fermented beverage through everfermentation together, because living contained by sweet wine
Property the ferment and adjustable gastrointestinal tract of lactic acid bacteria, so wine dregs of rice fermented beverage depth improves sleep.
Specific embodiment
Following nonlimiting examples can with a person of ordinary skill in the art will more fully understand the present invention, but not with
Any mode limits the present invention.
Supplementary material in following embodiments requires as follows:
Rice should meet GB 2762, GB 2763, GB/T 1354 and provide.
Industrial water is soft water, should meet the regulation of GB 5749.
(300ml/ bottles, wherein the test basis of 1-13 is Q/DYM 0001S- to test method in following embodiments as follows
2017, specific as follows):
1. the test method of color, fragrance, taste, tissue morphology, impurity are as follows: inject a sample into cleaning, dry ceramic whiteware
In disk, in bright place's observation color, structural state impurity, fragrance, taste are tasted.
2. the test method of soluble solid (20 DEG C of compound microcapsules) is detected according to GB/T 12143.
3. the test method of alcoholic strength is detected according to GB/T 15038.
4. total acid (with Acetometer) is detected according to GB/T 15038.
5. amino acid is detected according to GB 5009.124.
6. folic acid is detected according to GB 5009.211.
7. lead (in terms of Pb) is detected according to GB 5009.12.
8. total plate count is tested according to GB 4789.2.
9. coliform is detected according to 4789.3 colony counting method of GB.
10. mould is detected according to GB 4789.15.
11. yeast is detected according to GB 4789.15.
12. salmonella is detected according to GB 4789.4.
13. staphylococcus aureus is detected according to 4789.10 second method of GB.
14. nutritional ingredient is detected according to GB 28050-2011.
Embodiment 1
(1) rice is after 30% outer tissue is removed in fine grinding, with washing rice with soft water again after soft water rice steeping 6 hours and drip
Water, steamed rice is to well done, and cool rice is to 75 DEG C.
(2) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 24 is carried out to transfer room
After hour, transfer room steady temperature is set as 35 DEG C, 50g microbial cells are inoculated into 300kg, and treated through step (1)
In rice.If inoculation can unevenly carry out mending, to be connected to microbial cells equal in step (1) treated rice surface distribution
It is even, it is once inoculated with laggard trip temperature and monitors 24 hours, temperature is 42 DEG C, and secondary benefit connects the laggard trip temperature monitoring 24 of microbial cells
Hour, strain own temperature rises, and temperature is 48 DEG C, and it mends connect microbial cells laggard trip temperature monitoring 24 hours three times, strain
Own temperature is reduced to room temperature.Grow up to thallus and monitor, rice surface is made to plant 80% or more bacterium coverage rate, carries out pol detection,
Fermentation to pol is 32 degree, is dried in gnotobasis, and meter Qu is obtained.
Wherein, microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
(3) by 55 DEG C of water temperatures of the wine dregs of rice of pure mellow wine (during rice brews pure mellow wine, residual solid content extracted)
Soft water, which impregnates 4 hours, to be diluted, and the mass ratio of the wine dregs of rice and soft water is 1:15, the wine dregs of rice after being diluted；
(4) monolith is steamed 10 minutes at 100 DEG C after removing the peel ginger, then is boiled at 100 DEG C 10 minutes after being sliced, ginger and soft water
Mass ratio is 3:10, removes ginger splices, obtains Jiang Shui；
(5) by step (3) obtain dilution after the wine dregs of rice and step (4) obtain Jiang Shui after mixing, then with step
(2) meter Qu obtained is stirred, and is fermented under the conditions of 60 DEG C of constant temperature, every 2 hours monitoring temperatures and pol, hair during fermentation
Ferment 10 hours, final pol was 32 degree, was sterilized to stoste ebuillition of heated 5 minutes, then carry out filling and sterilize.
Wherein, the mass ratio of the wine dregs of rice and Jiang Shui after dilution is 10:2, the mass ratio of the wine dregs of rice and meter Qu after the dilution
For 5:3；The mass ratio of the wine dregs of rice and Jiang Shui, meter Qu after diluting is 10:2:6.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
The sweet Wine drink of ginger wine dregs of rice fermentation is detected by above-mentioned test method, testing result is shown in Table 1, table 2.
1 testing result of table
2 nutritional ingredient testing result of table
| Project | Every 100 grams (g) |
| Energy | 81 kilojoules (kJ) |
| Protein | 1.7 grams (g) |
| Fat | 0 gram (g) |
| Carbohydrate | Gram 1.6 (g) |
| Sodium | 0 milligram (mg) |
By Tables 1 and 2 it is found that drink manufactured in the present embodiment has color, rice perfume (or spice) is pure, pure and mild, sweet, thick, no
Visually visible exogenous impurity, soluble solid (20 DEG C of compound microcapsules) 25.0%, alcoholic strength 0.03%vol, alcohol-free, total acid
(with Acetometer) 1.5g/kg, amino acid 1 4.1g/kg, folic acid 7.7ug/kg, unleaded, total plate count < 10CFU/mL, coliform
Salmonella (/ 25ml), staphylococcus aureus < 1CFU/ is not detected in < 1CFU/mL, mould < 1CFU/mL, yeast < 1CFU/mL
ML contains a large amount of folic acid, amino acid.In every 100 grams of (g) drinks contain 81 kilojoule energy, 1.7 grams of (g) protein, 0 gram (g)
Fat, 1.6 grams of carbohydrate, the nutritional ingredient of 0 milligram of (mg) sodium.
Embodiment 2
(1) rice is after 30% outer tissue is removed in fine grinding, with washing rice with soft water again after soft water rice steeping 6 hours and drip
Water, steamed rice is to well done, and cool rice is to 70 DEG C.
(2) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 28 is carried out to transfer room
After hour, transfer room steady temperature is set as 32 DEG C, 50g microbial cells are inoculated into 200kg, and treated through step (1)
In rice.If inoculation can unevenly carry out mending, to be connected to microbial cells equal in step (1) treated rice surface distribution
It is even, it is once inoculated with laggard trip temperature and monitors 24 hours, temperature is 34 DEG C, and secondary benefit connects the laggard trip temperature monitoring 24 of microbial cells
Hour, strain own temperature rises, and temperature is 40 DEG C, and it mends connect microbial cells laggard trip temperature monitoring 24 hours three times, strain
Own temperature is reduced to room temperature.Grow up to thallus and monitor, rice surface is made to plant 80% or more bacterium coverage rate, carries out pol detection,
Fermentation to pol is 28 degree, is dried in gnotobasis, and meter Qu is obtained.
The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
(3) by 50 DEG C of water temperatures of the wine dregs of rice of pure mellow wine (during rice brews pure mellow wine, residual solid content extracted)
Soft water, which impregnates 5 hours, to be diluted, and the mass ratio of the wine dregs of rice and soft water is 1:15, the wine dregs of rice after being diluted；
(4) monolith is steamed 20 minutes at 100 DEG C after removing the peel ginger, then is boiled at 100 DEG C 20 minutes after being sliced, ginger and soft water
Mass ratio is 3:15, removes ginger splices, obtains Jiang Shui；
(5) by step (3) obtain dilution after the wine dregs of rice and step (4) obtain Jiang Shui after mixing, then with step
(2) meter Qu obtained is stirred, and is fermented under the conditions of 55 DEG C of constant temperature, every 2 hours monitoring temperatures and pol, hair during fermentation
Ferment 12 hours, final pol was 28 degree, was sterilized to stoste ebuillition of heated 5 minutes, then carry out filling and sterilize.
Wherein, the mass ratio of the wine dregs of rice and Jiang Shui after dilution is 10:1, the mass ratio of the wine dregs of rice and meter Qu after the dilution
For 5:2；The mass ratio of the wine dregs of rice and Jiang Shui, meter Qu after diluting is 10:1:4.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
Embodiment 3
(1) rice is after 30% outer tissue is removed in fine grinding, with washing rice with soft water again after soft water rice steeping 6 hours and drip
Water, steamed rice is to well done, and cool rice is to 80 DEG C.
(2) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 20 is carried out to transfer room
After hour, transfer room steady temperature is set as 35 DEG C, 75g microbial cells are inoculated into 250kg, and treated through step (1)
In rice.If inoculation can unevenly carry out mending, to be connected to microbial cells equal in step (1) treated rice surface distribution
It is even, it is once inoculated with laggard trip temperature and monitors 24 hours, temperature is 40 DEG C, and secondary benefit connects the laggard trip temperature monitoring 24 of microbial cells
Hour, strain own temperature rises, and temperature is 45 DEG C, and it mends connect microbial cells laggard trip temperature monitoring 24 hours three times, strain
Own temperature is reduced to room temperature.Grow up to thallus and monitor, rice surface is made to plant 80% or more bacterium coverage rate, carries out pol detection,
Fermentation to pol is 30 degree, is dried in gnotobasis, and meter Qu is obtained.
The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
(3) by 60 DEG C of water temperatures of the wine dregs of rice of pure mellow wine (during rice brews pure mellow wine, residual solid content extracted)
Soft water, which impregnates 3 hours, to be diluted, and the mass ratio of the wine dregs of rice and soft water is 1:15, the wine dregs of rice after being diluted；
(4) monolith is steamed 30 minutes at 100 DEG C after removing the peel ginger, then is boiled at 100 DEG C 30 minutes after being sliced, ginger and soft water
Mass ratio is 3:20, removes ginger splices, obtains Jiang Shui；
(5) by step (3) obtain dilution after the wine dregs of rice and step (4) obtain Jiang Shui after mixing, then with step
(2) meter Qu obtained is stirred, and is fermented under the conditions of 65 DEG C of constant temperature, every 2 hours monitoring temperatures and pol, hair during fermentation
Ferment 14 hours, final pol was 30 degree, was sterilized to stoste ebuillition of heated 5 minutes, then carry out filling and sterilize.
Wherein, the mass ratio of the wine dregs of rice and Jiang Shui after dilution is 10:3, the mass ratio of the wine dregs of rice and meter Qu after the dilution
For 5:1；The mass ratio of the wine dregs of rice and Jiang Shui, meter Qu after diluting is 10:3:2.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
Embodiment 4
(1) rice is after 30% outer tissue is removed in fine grinding, with washing rice with soft water again after soft water rice steeping 6 hours and drip
Water, steamed rice is to well done, and cool rice is to 75 DEG C.
(2) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 24 is carried out to transfer room
After hour, transfer room steady temperature is set as 35 DEG C, 100g microbial cells are inoculated into 300kg after step (1) processing
Rice in.If inoculation, which can unevenly carry out mending, is connected to microbial cells in step (1) treated rice surface distribution
Uniformly, it is once inoculated with laggard trip temperature to monitor 24 hours, temperature is 38 DEG C, and secondary benefit connects the laggard trip temperature monitoring of microbial cells
24 hours, strain own temperature rose, and temperature is 41 DEG C, mends connect microbial cells laggard trip temperature monitoring 24 hours three times, bacterium
Kind own temperature is reduced to room temperature.Grow up to thallus and monitor, rice surface is made to plant 80% or more bacterium coverage rate, carries out pol inspection
It surveys, fermentation to pol is 32 degree, is dried in gnotobasis, and meter Qu is obtained.
The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
(3) by 55 DEG C of water temperatures of the wine dregs of rice of pure mellow wine (during rice brews pure mellow wine, residual solid content extracted)
Soft water, which impregnates 4 hours, to be diluted, and the mass ratio of the wine dregs of rice and soft water is 1:15, the wine dregs of rice after being diluted；
(4) monolith is steamed 10 minutes at 100 DEG C after removing the peel ginger, then is boiled at 100 DEG C 10 minutes after being sliced, ginger and soft water
Mass ratio is 3:10, removes ginger splices, obtains Jiang Shui；
(5) by step (3) obtain dilution after the wine dregs of rice and step (4) obtain Jiang Shui after mixing, then with step
(2) meter Qu obtained is stirred, and is fermented under the conditions of 60 DEG C of constant temperature, every 2 hours monitoring temperatures and pol, hair during fermentation
Ferment 10 hours, final pol was 32 degree, was sterilized to stoste ebuillition of heated 5 minutes, then carry out filling and sterilize.
Wherein, the mass ratio of the wine dregs of rice and Jiang Shui after dilution is 10:3, the mass ratio of the wine dregs of rice and meter Qu after the dilution
For 5:2；The mass ratio of the wine dregs of rice and Jiang Shui, meter Qu after diluting is 10:3:4.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
The wine dregs of rice can be called out in the fermented beverage that ginger obtains together with rice Qu Sanzhe through everfermentation containing A2a receptor
Sleep system is played, because of active ferment contained by sweet wine and the adjustable gastrointestinal tract of lactic acid bacteria, wine dregs of rice fermented beverage depth changes
Kind sleep.
During fermentation, a small amount of alcohol that the dregs of rice of filling a wine cup for have originally has reached by secondary fermentation and pyrolytic
Completely without alcohol, original receptor and ferment shipment ferment and lactic acid bacteria in the wine dregs of rice are remained through everfermentation, wherein also may be used
Capacitive dietary fiber, glucose, vitamins and other nutritious components.
Fermentation technique of the invention is beneficial bacterium to be directly seeded on the grain of rice, using microbial inoculant using secondary hair
Ferment does not pass through the generation of alcohol, then the dregs of rice of filling a wine cup for, by dilution fermentation, pyrolytic all decomposes the alcohol of script band, locks
Firmly all nutritional ingredients of meter Qu and the wine dregs of rice and ginger have been accomplished natural fermented without any additive, the wine dregs of rice and ginger and meter Qu San
Person can arouse sleep system containing A2a receptor in the wine dregs of rice fermented beverage through everfermentation together, because living contained by sweet wine
Property the ferment and adjustable gastrointestinal tract of lactic acid bacteria, so wine dregs of rice fermented beverage depth improves sleep.
For any person skilled in the art, without departing from the scope of the technical proposal of the invention, all
Many possible changes and modifications are made to technical solution of the present invention using the technology contents of the disclosure above, or are revised as equivalent
The equivalent embodiment of variation.Therefore, anything that does not depart from the technical scheme of the invention, according to the technical essence of the invention to
Any simple modifications, equivalents, and modifications that upper embodiment is done should all still fall within the range of technical solution of the present invention protection
It is interior.
Claims (6)
- The preparation method of sweet Wine drink 1. a kind of ginger wine dregs of rice ferment, which comprises the steps of:(1) rice is after fine grinding, with washing rice and draining, steamed rice to well done, cool rice with soft water again after soft water rice steeping 4~8 hours To 70~80 DEG C；(2) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 20~28 is carried out to transfer room Hour after, transfer room steady temperature is set as 30~40 DEG C, by microbial cells according to mass ratio be 1~2:4~6 inoculation Amount is inoculated into through in step (1) treated rice, fermentation to pol is 28~32 degree, is dried in gnotobasis, acquisition rice It is bent；The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae))；(3) the wine dregs of rice of pure mellow wine be diluted within immersion 3~5 hours with the soft water of 50~60 DEG C of water temperatures, after being diluted The wine dregs of rice；Wherein the mass ratio of the wine dregs of rice and soft water is 1:15~18；(4) it steams 10~30 minutes, then is boiled after being sliced 10~30 minutes after removing the peel ginger, obtain Jiang Shui；Wherein in the process boiled The mass ratio of middle ginger and soft water is 3:10~20；(5) Jiang Shui of the wine dregs of rice and step (4) acquisition after the dilution of step (3) acquisition after mixing, then with step (2) is obtained The meter Qu obtained is stirred, and is fermented 10~14 hours, is killed under the conditions of 55~65 DEG C of constant temperature within ebuillition of heated 5~10 minutes Bacterium；Wherein the mass ratio of the wine dregs of rice after the dilution and Jiang Shui are 10:1~3, the mass ratio of the wine dregs of rice and meter Qu after the dilution For 5:1~3.
- 2. the preparation method of wine dregs of rice ginger fermented beverage according to claim 1, which is characterized in that in step (1), rice After fine grinding removes 25~35%, with washing rice and draining with soft water again after soft water rice steeping 6 hours, steamed rice is to well done, and cool rice is extremely 70~80 DEG C.
- 3. the preparation method of wine dregs of rice ginger fermented beverage according to claim 1, which is characterized in that in step (5), will walk Suddenly (3) obtain dilution after the wine dregs of rice and step (4) obtain Jiang Shui after mixing, then with step (2) obtain meter Qu Jin Row stirring, ferments 10~14 hours under the conditions of 55~65 DEG C of constant temperature, and pol is 28~32 degree, is killed within ebuillition of heated 5 minutes Bacterium.
- 4. the preparation method of glutinous rice fermentation stimulating milk secretion drink according to claim 1, which is characterized in that, will be micro- in step (2) Biomass inoculation is through making rice surface plant 80% or more bacterium coverage rate in step (1) treated rice.
- 5. the preparation method of wine dregs of rice ginger fermented beverage according to claim 1, which is characterized in that the parameter of the soft water Are as follows: pH 4~9, total hardness is (with CaCO3Meter) :≤450mg/L.
- The sweet Wine drink 6. wine dregs of rice ginger prepared by the method as described in any one of claim 1-5 ferments.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111518652A (en) * | 2020-04-24 | 2020-08-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Lees sweet wine and preparation method thereof |
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| CN111518652A (en) * | 2020-04-24 | 2020-08-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Lees sweet wine and preparation method thereof |
| CN111518652B (en) * | 2020-04-24 | 2022-08-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Lees sweet wine and preparation method thereof |
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