CN109666560B - Method for preparing wine by using plant embryo bud - Google Patents
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Abstract
The invention provides a method for preparing wine by utilizing plant germs, which comprises the following steps: puffing, adding amino acid and reducing sugar during puffing; carrying out enzymolysis; preparing yeast: spraying the yeast material blocks with filtrate obtained by enzymolysis and normal temperature distilled water in turn during yeast making culture; fermentation: adding yeast material into the plant germ puffing material, adding amino acid and reducing sugar again, mixing, transferring into a fermentation container, inoculating the mixed microbial inoculum into the fermentation container, fermenting with sterile oxygen at 30-35 deg.C for 1 month, filtering, clarifying, decolorizing, blending, sterilizing, and packaging. The plant germ wine prepared by the method has strong bouquet, mellow and normal wine taste, short brewing period, high production efficiency and no seasoning operation in the follow-up process.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a method for preparing wine by utilizing plant germs.
Background
Wheat is a source of life that nature gives humans a healthy life, and is called the five cereals. Wheat germ is the core and life of wheat, although it only accounts for 2% of the wheat grain weight, but the nutrition accounts for 97% of the whole wheat grain, wherein more than 50 kinds of rich nutrition needed by human body and some trace physiological active ingredients which are not discovered by present science are stored, and the wheat germ has extremely high nutritional value and medicinal value and is known as' natural nutrition treasury of human by nutriologists. At present, the research on wheat germ deep processing in international and domestic is not as good as other agricultural products, most of the researches on wheat germ concentrate on the extraction and stabilization treatment of wheat germ oil, and also a few of the researches on the preparation of wheat germ rice wine, wherein the wheat germ rice wine is basically prepared by adding wheat germ powder into rice wine primary pulp, for example, Chinese patents of application numbers 201810446579.2 and publication numbers CN 108441394A disclose a preparation method of pure natural wheat germ rice wine, and the components and the parts by mass during the material mixing are as follows: 54-56 parts of rice wine primary pulp, 32-34 parts of wheat germ powder, 2-4 parts of medlar, 0.7-0.9 part of honey and 5-7 parts of chrysanthemum. The taste of the pure rice wine is improved by adding the wheat germ powder, the medlar, the honey and the chrysanthemum into the rice wine primary pulp, the pure rice wine has the fragrance of the chrysanthemum, and the medlar is added to improve the health care function of the rice wine. However, the technology only soaks the wheat germ in the rice wine primary pulp, and the transfer rate of the nutrient components in the wheat germ is very limited. Chinese patents with application numbers 201711178595.X and publication number CN 107828587A disclose a preparation method for blending rice-wheat germ-Kadsura coccinea health wine: processing rice and wheat germ, extruding and puffing, mixing with fructus Schisandrae Sphenantherae, pulverizing, heating in water, leaching, adding complex enzyme, stirring, extracting, standing, filtering, extracting and separating filtrate for multiple times, mixing filtrates, adjusting sugar degree, mixing Oryza Glutinosa and filter residue, steaming at normal pressure, spreading, spraying the obtained filtrate, fermenting at low temperature in the open air, sealing, fermenting, post-processing, and packaging to obtain the final product. Although the transfer rate of the nutrient components of the wheat germ in the technology is high, the technology has the following defects: 1. the fermentation is carried out for 3 to 6 months, the whole preparation period is longer, and the production efficiency is low; 2. when in fermentation, the Xiaoqu is used as a saccharification leavening agent, the wine taste is sour due to a slight bad addition amount, the wine has poor taste and light fragrance, and the wine needs to be flavored by honey, cane sugar, citric acid and wine subsequently.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides a method for preparing wine by utilizing plant germs.
The technical scheme of the invention is realized as follows:
a method for preparing wine from plant embryo comprises the following steps:
step 1, puffing: cleaning plant embryo bud, drying until the water content is 12% -15%, adding amino acid and reducing sugar, stirring, mixing, extruding, puffing at puffing pressure of 180-2The expansion temperature is 120-;
step 2, enzymolysis, namely extracting effective components in the plant germs mildly and to the maximum extent: adding complex enzyme and enzyme activator into the plant germ puffing material, stirring uniformly, adjusting the water content to 50% -55% and the pH to 7-8, performing heat preservation and enzymolysis at 40-55 ℃ for 60-80h, and filtering after enzymolysis to obtain filter residue and filtrate rich in polysaccharide, lignan and free amino acid;
step 3, starter propagation: firstly, cleaning plant germs, steaming the plant germs and the filter residues obtained in the step 2 at normal pressure, cooling the clinker to normal temperature, mixing the clinker with an air-permeable raw material wheat bran, wherein the wheat bran can play a role of loosening, can increase the air permeability of a starter propagation blank, can enrich and improve the nutritional ingredients of the wheat germs, stirring the wheat germs uniformly, then putting the wheat germs into a mould to press a starter block with a plurality of mesopores uniformly distributed in the middle, putting each starter block in a starter propagation chamber at a certain interval, carrying out intermittent ventilation firstly, then carrying out starter propagation culture by continuous ventilation, and spraying the starter block by using the filtrate obtained in the step 2 and normal-temperature distilled water in turn in the starter propagation culture;
step 4, fermentation: adding the yeast material obtained in the step 3 into the plant germ puffed material obtained in the step 1, adding amino acid and reducing sugar, uniformly mixing, transferring into a fermentation container, and inoculating a mixed microbial inoculum into the fermentation container, wherein the mixed microbial inoculum is a mixed microbial inoculum of bacillus subtilis, aspergillus oryzae threonine-16 and saccharomyces cerevisiae, and the mass ratio of each microbial inoculum to the fermentation liquid is respectively as follows: 1-2% of bacillus subtilis, 3-5% of aspergillus oryzae threo-16 and 5-8% of saccharomyces cerevisiae, then firstly introducing sterile oxygen for fermentation, then sealing and fermenting, wherein the fermentation temperature is 30-35 ℃, the whole fermentation period is 1 month, and after 1 month of fermentation, filtering, clarifying, decoloring, blending, sterilizing and packaging are carried out.
Compared with the prior art, the invention has the following beneficial effects:
1. during the expansion and subsequent fermentation of the plant embryo, adding amino acid and reducing sugar twice, wherein the amino acid and the reducing sugar can generate Maillard reaction to generate fragrance, and the wine is fragrant; the specific types of amino acids and reducing sugars can be selected according to actual needs, and the types of amino acids and reducing sugars selected in step 4 can be the same as or different from those in step 1. Under the technical parameters of step 1, lysine or alanine (particularly lysine) and glucose are preferred, and maillard reaction is carried out between the lysine or alanine and glucose to generate caramel flavor, and step 4 is also preferred to be lysine or alanine (particularly lysine) and glucose.
2. In the fermentation process, a mixed microbial inoculum comprising bacillus subtilis, aspergillus oryzae threo-16 and saccharomyces cerevisiae is used as a saccharification leavening agent, the fermentation effect is good, the finally obtained wine has good taste, seasoning is not needed subsequently, and the operation is simplified;
3. the technological parameters of puffing, enzymolysis and starter propagation are scientific and reasonable, the wine brewing period can be shortened to 1.5 months, and compared with the prior art, the production efficiency is improved by at least one time.
Preferably, in step 1, the plant germ is wheat germ or a mixture of wheat germ and at least one of the following germs: oat germ, barley germ, quinoa germ, buckwheat germ, soybean germ, highland barley germ, corn germ and rice germ.
Further preferably, in step 1, the expansion temperature is 130-.
Further preferably, in the step 1, the molar ratio of the amino acid to the reducing sugar is 1:1, and the total weight of the amino acid and the reducing sugar is 2-5% of the dry weight of the plant germs; in the step 4, the molar ratio of the amino acid to the reducing sugar is 1:1, and the total weight of the amino acid and the reducing sugar is 2-5% of the total dry weight of the plant germ puffed material and the yeast material.
Preferably, in the step 2, the compound enzyme is alpha-amylase and glucoamylase, and the addition amount of the compound enzyme is 5-8% of the dry weight of the plant germ puffed material; the enzyme activator is cysteine, and the addition amount of the enzyme activator is 0.1-1% of the addition amount of the complex enzyme.
Preferably, in the step 3, the ratio of the dry weight of the plant embryo to the dry weight of the filter residue is (5-10):1, the specific operation of atmospheric steaming is atmospheric steaming at 100-120 ℃ for at least 15min, and the ratio of the dry weight of the clinker to the dry weight of the wheat bran is (8-10): 1.
Further preferably, in step 3, three stages of starter propagation and nutrient culture are carried out: culturing at 30-35 deg.C and humidity of 80-90% for 3-5 days to promote growth and reproduction of microorganism in the koji block, culturing at 50-60 deg.C and humidity of above 90% for 8-10 days to improve protein and saccharide degradation capability and generate multiple metabolic active enzymes, and culturing at 35-40 deg.C and humidity of 70-80% for 4-6 days to keep bacteria, enzymes and materials in relatively balanced state and maintain the number, species and activity of microorganism in the koji block; in each stage, if the temperature of the yeast blocks is 5 ℃ or above the set temperature, the yeast blocks need to be turned over by 180 degrees to accelerate the maturation of the yeast blocks.
Further preferably, in step 3, the mold is 30cm × 10cm × 5cm, and the gap between the blocks is at least 0.2 cm.
The wheat germ and other plant germs are pretreated, extruded and puffed, and then subjected to enzymolysis, starter propagation and fermentation, so that the method is favorable for maximum transfer of nutrient components in the plant germs, and the prepared wine has the faint scent of the plant germs, almost all nutrient substances, soft and soft taste, mellow and pure taste, clarity, transparency, strong fragrance and relatively short production period, and is favorable for improving the production efficiency and increasing the economic benefit.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for preparing wine from plant embryo comprises the following steps:
step 1, puffing: cleaning wheat germs, drying until the water content is 12%, then adding lysine and glucose, wherein the molar ratio of lysine to glucose is 1:1, and the total weight of lysine and glucose is 5% of the dry weight of the wheat germs; stirring, mixing, extruding under 180kg/cm2The puffing temperature is 150 ℃, the screw rotating speed is 160rpm, the temperature is rapidly reduced to 25-30 ℃ after puffing, then crushing is carried out, and finally the wheat germ puffed material is obtained;
step 2, enzymolysis: adding alpha-amylase, saccharifying enzyme and cysteine into the puffed material, uniformly stirring, adjusting the water content to 50 and the pH to 7, performing heat preservation and enzymolysis at 40-55 ℃ for 60-80h, and filtering after enzymolysis to obtain filtrate and filter residue; the alpha-amylase and the saccharifying enzyme are compounded in equal mass, and the total addition amount of the alpha-amylase and the saccharifying enzyme is 7 percent of the dry weight of the wheat germ puffed material; the addition amount of the enzyme activator is 0.3 percent of the total addition amount of the alpha-amylase and the saccharifying enzyme;
step 3, starter propagation: firstly, cleaning wheat germs, steaming the cleaned wheat germs and filter residues obtained in the step 2 for 25min at normal pressure and 100 ℃ according to the weight ratio of the dry weight of the wheat germs to the dry weight of the filter residues being 5:1, mixing the cooled clinker with wheat bran, wherein the weight ratio of the dry weight of the clinker to the dry weight of the wheat bran is 10:1, uniformly stirring the clinker, putting the clinker into a mould, pressing the clinker into koji blocks, wherein the middle of the koji blocks is uniformly distributed with a plurality of mesopores and the specification of the koji blocks is 30cm multiplied by 10cm multiplied by 5cm, putting the koji blocks in a koji making chamber at intervals of 0.2cm, carrying out intermittent ventilation firstly, carrying out continuous ventilation for koji making culture, and spraying the koji blocks by using the filtrate obtained in the step 2 and normal-temperature distilled water in turn in the koji making culture; three stages of starter propagation and nutrient culture are carried out: culturing at 33 deg.C and 85% humidity for 4 days, culturing at 55 deg.C and 90% humidity for 9 days, and culturing at 38 deg.C and 75% humidity for 12 days; in each stage, if the temperature of the koji blocks is 5 ℃ or above the set temperature, the koji blocks need to be turned for 180 degrees;
step 4, fermentation: adding the yeast material obtained in the step 3 into the wheat germ puffing material obtained in the step 1, adding lysine and glucose, wherein the molar ratio of lysine to glucose is 1:1, the total weight of lysine and glucose is 5% of the total dry weight of the wheat germ puffing material and the yeast material, uniformly mixing, transferring into a fermentation container, and then inoculating a mixed microbial inoculum of bacillus subtilis, aspergillus oryzae threonine-16 and saccharomyces cerevisiae into the fermentation container, wherein the mass ratio of each microbial inoculum to the fermentation liquid is respectively as follows: 1.5 percent of bacillus subtilis, 3 percent of aspergillus oryzae Su-16 and 8 percent of saccharomyces cerevisiae, then the fermentation is carried out by introducing sterile oxygen, then the sealed fermentation is carried out, the fermentation temperature is 33 ℃, the fermentation is carried out for 1 month, and then the filtration, the clarification, the decoloration, the blending, the sterilization and the packaging are carried out.
Example 2
A method for preparing wine from plant embryo comprises the following steps:
step 1, puffing: cleaning wheat germ, quinoa germ and highland barley germ (weight ratio of 5: 4: 1), drying to water content of 14%, adding lysine and glucose at mol ratio of lysine to glucose1:1, wherein the total weight of lysine and glucose is 2% of the dry weight of the mixed embryo bud; stirring, mixing, extruding under 240kg/cm2The expansion temperature is 120 ℃, the screw rotation speed is 165rpm, the temperature is quickly reduced to 25-30 ℃ after expansion, and then the mixture is crushed, so that the mixed germ expanded material is finally obtained;
step 2, enzymolysis: adding alpha-amylase, saccharifying enzyme and cysteine into the puffed material, uniformly stirring, adjusting the water content to 55% and the pH to 8, performing heat preservation and enzymolysis at 40-55 ℃ for 60-80h, and filtering after enzymolysis to obtain filtrate and filter residue; the alpha-amylase and the saccharifying enzyme are compounded in equal mass, and the total addition amount of the alpha-amylase and the saccharifying enzyme is 6% of the dry weight of the mixed germ puffed material; the addition amount of the enzyme activator is 0.8 percent of the total addition amount of the alpha-amylase and the saccharifying enzyme;
step 3, starter propagation: firstly, cleaning wheat germs, quinoa germs and highland barley germs (the weight ratio is 5: 4: 1), steaming the cleaned wheat germs, quinoa germs and highland barley germs for 15min at 120 ℃ under the condition that the dry weight ratio of the mixed germs to the dry weight ratio of the filter residues is 8:1, cooling the clinker to the normal temperature, mixing the cooled clinker with wheat bran, wherein the dry weight ratio of the clinker to the dry weight ratio of the wheat bran is 8:1, uniformly stirring the clinker, pressing the clinker into a mould to form a yeast block with a plurality of middle holes uniformly distributed in the middle and the specification of 30cm multiplied by 10cm by 5cm, placing each yeast block in a yeast making chamber at the interval of 0.5cm, carrying out intermittent ventilation firstly, carrying out yeast making culture by continuous ventilation, and spraying the filtrate obtained in the step 2 and normal-temperature distilled water in the yeast making culture in turn; three stages of starter propagation and nutrient culture are carried out: culturing at 35 deg.C and 90% humidity for 5 days, culturing at 60 deg.C and 90% humidity for 10 days, and culturing at 40 deg.C and 80% humidity for 15 days; in each stage, if the temperature of the koji blocks is 5 ℃ or above the set temperature, the koji blocks need to be turned for 180 degrees;
step 4, fermentation: adding the starter material obtained in the step 3 into the mixed germ puffing material obtained in the step 1, adding lysine and glucose, wherein the molar ratio of lysine to glucose is 1:1, the total weight of lysine and glucose is 2% of the total dry weight of the mixed germ puffing material and the starter material, uniformly mixing, transferring into a fermentation container, and then inoculating a mixed microbial inoculum of bacillus subtilis, aspergillus oryzae threonine-16 and saccharomyces cerevisiae into the fermentation container, wherein the mass ratio of each microbial inoculum to the fermentation liquid is respectively as follows: 2 percent of bacillus subtilis, 4 percent of aspergillus oryzae threo-16 and 5 percent of saccharomyces cerevisiae, then the fermentation is firstly carried out by introducing sterile oxygen, then the sealed fermentation is carried out, the fermentation temperature is 35 ℃, the fermentation is carried out for 1 month, and then the filtration, the clarification, the decoloration, the blending, the sterilization and the packaging are carried out.
Example 3
A method for preparing wine from plant embryo comprises the following steps:
step 1, puffing: cleaning wheat germ, oat germ and soybean germ (weight ratio is 5: 2: 3), drying until the water content is 15%, then adding lysine and glucose, wherein the molar ratio of lysine to glucose is 1:1, and the total weight of lysine and glucose is 5% of the dry weight of the mixed germ; stirring, mixing, extruding under 200kg/cm2The expansion temperature is 130 ℃, the screw rotation speed is 175rpm, the temperature is rapidly reduced to 25-30 ℃ after expansion, and then the mixture is crushed, so that the mixed germ expanded material is finally obtained;
step 2, enzymolysis: adding alpha-amylase, saccharifying enzyme and cysteine into the puffed material, uniformly stirring, adjusting the water content to 53% and the pH to 8, performing heat preservation and enzymolysis at 40-55 ℃ for 60-80h, and filtering after enzymolysis to obtain filtrate and filter residue; the alpha-amylase and the saccharifying enzyme are compounded in equal mass, and the total addition amount of the alpha-amylase and the saccharifying enzyme is 6% of the dry weight of the mixed germ puffed material; the addition amount of the enzyme activator is 0.1 percent of the total addition amount of the alpha-amylase and the saccharifying enzyme;
step 3, starter propagation: firstly, cleaning wheat germs, corn germs and rice germs (the weight ratio is 5: 2: 3), steaming the cleaned wheat germs, corn germs and rice germs for 30min at 100 ℃ under the condition that the dry weight ratio of the mixed germs to the dry weight ratio of the filter residues is 10:1, cooling clinker to normal temperature, mixing the cooled clinker with wheat bran, wherein the dry weight ratio of the clinker to the dry weight ratio of the wheat bran is 9:1, uniformly stirring the clinker, pressing the clinker into a mould to form koji blocks with a plurality of middle holes uniformly distributed in the middle and the specification of 30cm multiplied by 10cm by 5cm, placing the koji blocks in a koji making chamber at the interval of 0.5cm, carrying out batch ventilation firstly, then carrying out koji making culture by continuous ventilation, and alternately spraying the filtrate obtained in the step 2 and normal-temperature distilled water in the koji making culture; three stages of starter propagation and nutrient culture are carried out: culturing at 35 deg.C and 80% humidity for 4 days, culturing at 60 deg.C and 90% humidity for 9 days, and culturing at 40 deg.C and 70% humidity for 12 days; in each stage, if the temperature of the koji blocks is 5 ℃ or above the set temperature, the koji blocks need to be turned for 180 degrees;
step 4, fermentation: adding the starter material obtained in the step 3 into the mixed germ puffing material obtained in the step 1, adding lysine and glucose, wherein the molar ratio of lysine to glucose is 1:1, the total weight of lysine and glucose is 3% of the total dry weight of the mixed germ puffing material and the starter material, uniformly mixing, transferring into a fermentation container, and then inoculating a mixed microbial inoculum of bacillus subtilis, aspergillus oryzae threonine-16 and saccharomyces cerevisiae into the fermentation container, wherein the mass ratio of each microbial inoculum to the fermentation liquid is respectively as follows: 1% of bacillus subtilis, 5% of aspergillus oryzae threo-16 and 6% of saccharomyces cerevisiae, then introducing sterile oxygen for fermentation, sealing and fermenting, wherein the fermentation temperature is 30 ℃, and filtering, clarifying, decoloring, blending, sterilizing and packaging are carried out after 1 month of fermentation.
Example 4
A method for preparing wine from plant embryo comprises the following steps:
step 1, puffing: cleaning wheat germ, corn germ and rice germ (weight ratio is 5: 2: 3), drying until the water content is 14%, then adding alanine and glucose, wherein the mol ratio of alanine to glucose is 1:1, and the total weight of alanine and glucose is 3% of the dry weight of the mixed germ; stirring, mixing, extruding under 220kg/cm2The expansion temperature is 140 ℃, the screw rotation speed is 170rpm, the temperature is rapidly reduced to 25-30 ℃ after expansion, and then the mixture is crushed, so that the mixed germ expanded material is finally obtained;
step 2, enzymolysis: adding alpha-amylase, saccharifying enzyme and cysteine into the puffed material, uniformly stirring, adjusting the water content to 55% and the pH to 7, performing heat preservation and enzymolysis at 40-55 ℃ for 60-80h, and filtering after enzymolysis to obtain filtrate and filter residue; the alpha-amylase and the saccharifying enzyme are compounded in equal mass, and the total addition amount of the alpha-amylase and the saccharifying enzyme is 8 percent of the dry weight of the mixed germ puffed material; the addition amount of the enzyme activator is 0.5 percent of the total addition amount of the alpha-amylase and the saccharifying enzyme;
step 3, starter propagation: firstly, cleaning wheat germs, corn germs and rice germs (the weight ratio is 5: 2: 3), steaming the cleaned wheat germs, corn germs and rice germs for 20min at the normal pressure and 110 ℃, mixing the cooked material with wheat bran after the cooked material is cooled to the normal temperature, wherein the dry weight ratio of the cooked material to the wheat bran is 8:1, uniformly stirring the mixture, putting the mixture into a mould, pressing the mixture into yeast blocks with a plurality of mesopores uniformly distributed in the middle and the specification of 30cm multiplied by 10cm multiplied by 5cm, putting the yeast blocks in a yeast making chamber at the interval of 1cm, carrying out intermittent ventilation firstly, carrying out yeast making culture by continuous ventilation, and spraying the yeast blocks by using the filtrate obtained in the step 2 and the normal temperature distilled water in turn in the yeast making culture; three stages of starter propagation and nutrient culture are carried out: culturing at 33 deg.C and 90% humidity for 3 days, culturing at 55 deg.C and 90% humidity for 8 days, and culturing at 38 deg.C and 80% humidity for 10 days; in each stage, if the temperature of the koji blocks is 5 ℃ or above the set temperature, the koji blocks need to be turned for 180 degrees;
step 4, fermentation: adding the yeast material obtained in the step 3 into the mixed germ puffing material obtained in the step 1, adding alanine and glucose, wherein the molar ratio of alanine to glucose is 1:1, the total weight of alanine and glucose is 4% of the total dry weight of the mixed germ puffing material and the yeast material, uniformly mixing, transferring into a fermentation container, and then inoculating a mixed microbial inoculum of bacillus subtilis, aspergillus oryzae threonine-16 and saccharomyces cerevisiae into the fermentation container, wherein the mass ratio of each microbial inoculum to the fermentation liquid is respectively as follows: 1.5 percent of bacillus subtilis, 4 percent of aspergillus oryzae threo-16 and 6 percent of saccharomyces cerevisiae, then the fermentation is carried out by introducing sterile oxygen, then the sealed fermentation is carried out, the fermentation temperature is 33 ℃, the fermentation is carried out for 1 month, and then the filtration, the clarification, the decoloration, the blending, the sterilization and the packaging are carried out.
Example 5
A method for preparing wine from plant embryo comprises the following steps:
step 1, puffing: cleaning wheat germ and barley germ (weight ratio is 1: 1), drying until the water content is 12%, then adding alanine and glucose, wherein the mol ratio of alanine to glucose is 1:1, and the total weight of alanine and glucose is 4% of the dry weight of the mixed germ; stirring, mixing, extruding under 200kg/cm2The expansion temperature is 145 ℃, the screw rotation speed is 180rpm, the temperature is rapidly reduced to 25-30 ℃ after expansion, and then the mixture is crushed, so that the mixed germ expanded material is finally obtained;
step 2, enzymolysis: adding alpha-amylase, saccharifying enzyme and cysteine into the puffed material, uniformly stirring, adjusting the water content to be 50% and the pH to be 8, performing heat preservation and enzymolysis at the temperature of 40-55 ℃ for 60-80h, and filtering after enzymolysis to obtain filtrate and filter residue; the alpha-amylase and the saccharifying enzyme are compounded in equal mass, and the total addition amount of the alpha-amylase and the saccharifying enzyme is 5% of the dry weight of the mixed germ puffed material; the addition amount of the enzyme activator is 1 percent of the total addition amount of the alpha-amylase and the saccharifying enzyme;
step 3, starter propagation: firstly, cleaning wheat germs and barley germs, then steaming the cleaned wheat germs and barley germs and filter residues obtained in the step 2 for 20min at normal pressure and 120 ℃ according to the dry weight ratio of the mixed germs to the filter residues being 8:1, mixing the cooled clinker with wheat bran when the clinker is cooled to normal temperature, wherein the dry weight ratio of the clinker to the dry weight ratio of the wheat bran is 8:1, uniformly stirring the clinker and the filter residues, then putting the clinker and the clinker into a mould to press the clinker blocks into koji blocks with a specification of 30cm multiplied by 10cm multiplied by 5cm and a plurality of mesopores uniformly distributed in the middle, putting the koji blocks into a koji making chamber at intervals of 0.6cm, carrying out intermittent ventilation firstly, carrying out koji making culture by continuous ventilation, and alternately spraying the koji blocks with the filtrate obtained in the step 2 and normal-temperature distilled water during the koji making culture; three stages of starter propagation and nutrient culture are carried out: culturing at 30 deg.C and 85% humidity for 5 days, culturing at 50 deg.C and 90% humidity for 10 days, and culturing at 35 deg.C and 75% humidity for 15 days; in each stage, if the temperature of the koji blocks is 5 ℃ or above the set temperature, the koji blocks need to be turned for 180 degrees;
step 4, fermentation: adding the yeast material obtained in the step 3 into the mixed germ puffing material obtained in the step 1, adding alanine and glucose, wherein the molar ratio of alanine to glucose is 1:1, the total weight of alanine and glucose is 5% of the total dry weight of the mixed germ puffing material and the yeast material, uniformly mixing, transferring into a fermentation container, and then inoculating a mixed microbial inoculum of bacillus subtilis, aspergillus oryzae threonine-16 and saccharomyces cerevisiae into the fermentation container, wherein the mass ratio of each microbial inoculum to the fermentation liquid is respectively as follows: 2 percent of bacillus subtilis, 5 percent of aspergillus oryzae threo-16 and 8 percent of saccharomyces cerevisiae, then the fermentation is firstly carried out by introducing sterile oxygen, then the sealed fermentation is carried out, the fermentation temperature is 35 ℃, the fermentation is carried out for 1 month, and then the filtration, the clarification, the decoloration, the blending, the sterilization and the packaging are carried out.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein. The processes not described in detail in the present invention all use the prior art.
Claims (9)
1. A method for preparing wine by utilizing plant germs is characterized by comprising the following steps:
step 1, puffing: cleaning plant embryo bud, drying until the water content is 12% -15%, adding amino acid and reducing sugar, stirring, mixing, extruding, puffing at puffing pressure of 180-2The expansion temperature is 120-;
step 2, enzymolysis: adding a complex enzyme and an enzyme activator into the plant germ puffed material, uniformly stirring, adjusting the water content to 50-55% and the pH to 7-8, performing heat preservation and enzymolysis at 40-55 ℃ for 60-80h, and filtering after enzymolysis to obtain filtrate and filter residue;
step 3, starter propagation: firstly, cleaning plant germs, steaming the plant germs and the filter residues obtained in the step 2 at normal pressure, mixing the cooked materials with wheat bran after the cooked materials are cooled to normal temperature, uniformly stirring the materials, then putting the materials into a mould to press the materials into koji blocks with a plurality of mesopores uniformly distributed in the middle, putting the koji blocks in a koji making chamber at certain intervals, carrying out intermittent ventilation firstly, then carrying out koji making culture through continuous ventilation, and alternately spraying the koji blocks with the filtrate obtained in the step 2 and normal-temperature distilled water in the koji making culture;
step 4, fermentation: adding the yeast material obtained in the step 3 into the plant germ puffed material obtained in the step 1, adding amino acid and reducing sugar, uniformly mixing, transferring into a fermentation container, and inoculating a mixed microbial inoculum into the fermentation container, wherein the mixed microbial inoculum is a mixed microbial inoculum of bacillus subtilis, aspergillus oryzae threonine-16 and saccharomyces cerevisiae, and the mass ratio of each microbial inoculum to the fermentation liquid is respectively as follows: 1-2% of bacillus subtilis, 3-5% of aspergillus oryzae Su-16 and 5-8% of saccharomyces cerevisiae, then fermenting by introducing sterile oxygen, sealing and fermenting at the fermentation temperature of 30-35 ℃ for 1 month, filtering, clarifying, decoloring, blending, sterilizing and packaging.
2. The method for preparing wine using plant embryo according to claim 1, wherein: in step 1, the plant germ is wheat germ or a mixture of wheat germ and at least one of the following germs: oat germ, barley germ, quinoa germ, buckwheat germ, soybean germ, highland barley germ, corn germ and rice germ.
3. The method for preparing wine using plant embryo according to claim 1, wherein: in step 1, the expansion temperature is 130-.
4. The method for preparing wine using plant embryo according to claim 1, wherein: in the step 1, the molar ratio of amino acid to reducing sugar is 1:1, and the total weight of the amino acid and the reducing sugar is 2-5% of the dry weight of the plant germs; in the step 4, the molar ratio of the amino acid to the reducing sugar is 1:1, and the total weight of the amino acid and the reducing sugar is 2-5% of the total dry weight of the plant germ puffed material and the yeast material.
5. The method for preparing wine using plant embryo according to claim 1, wherein: in the step 2, the compound enzyme is alpha-amylase and saccharifying enzyme, and the addition amount of the compound enzyme is 5-8% of the dry weight of the plant germ puffed material; the enzyme activator is cysteine, and the addition amount of the enzyme activator is 0.1-1% of that of the complex enzyme.
6. The method for preparing wine using plant embryo according to claim 1, wherein: in the step 3, the ratio of the dry weight of the plant germs to the dry weight of the filter residues is (5-10):1, the specific operation of atmospheric steaming is atmospheric steaming at 120 ℃ for at least 15min, and the ratio of the dry weight of the clinker to the dry weight of the wheat bran is (8-10): 1.
7. The method for preparing wine using plant embryo according to claim 1, wherein: in the step 3, the three stages of starter propagation and nutrient culture are carried out: culturing at 30-35 deg.C and humidity of 80-90% for 3-5 days, culturing at 50-60 deg.C and humidity of above 90% for 8-10 days, and culturing at 35-40 deg.C and humidity of 70-80% for 10-15 days; in each stage, if the temperature of the koji blocks is 5 ℃ or above higher than the set temperature, the koji blocks need to be turned over by 180 degrees.
8. The method for preparing wine using plant embryo according to claim 1, wherein: in the step 3, the mould is 30cm multiplied by 10cm multiplied by 5cm, and the gap between each bent block is at least 0.2 cm.
9. The method for preparing wine using plant embryo according to claim 5, wherein: in the step 2, the addition amount of the enzyme activator is 0.1-0.5% of the addition amount of the complex enzyme.
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| CN103820263A (en) * | 2013-11-26 | 2014-05-28 | 湖北三杰农业产业化有限公司 | Wheat germ rice wine and preparation method thereof |
| CN106350362A (en) * | 2016-08-31 | 2017-01-25 | 浙江塔牌绍兴酒有限公司 | Method for preparing yellow rice wine with malt extract |
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