CN110079419A - The method for preparing red yeast rice quinoa small berries red wine using superhigh pressure technique - Google Patents
The method for preparing red yeast rice quinoa small berries red wine using superhigh pressure technique Download PDFInfo
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- CN110079419A CN110079419A CN201810108839.5A CN201810108839A CN110079419A CN 110079419 A CN110079419 A CN 110079419A CN 201810108839 A CN201810108839 A CN 201810108839A CN 110079419 A CN110079419 A CN 110079419A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
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Abstract
The present invention discloses the method for preparing red yeast rice quinoa small berries red wine using superhigh pressure technique.Raw material includes.Quinoa, small berries.By quinoa, pretreatment, purification, immersion, steamed rice, defibrination, mixed song, primary fermentation, post-fermentation, separation, extracting and developing clarification, membrane filtration, envelope cylinder, ageing.By small berries, pretreatment, purification, color protection, enzymatic hydrolysis, defibrination, fermentation, separation, extracting and developing clarification, membrane filtration, sealing.Add auxiliary material mixing, allotment, homogeneous, separating clarifying, membrane filtration, filling and sterilization, refrigeration.
Description
Branch art field
It is concretely that red yeast rice quinoa is prepared using superhigh pressure technique the present invention relates to a kind of health liquor processing technique field
The method of small berries red wine.
Background technique
Ultra high pressure treatment technology belongs to novel thermal Sterilization Technologies in Food Processing, and fresh, nutrition, day people's pursuit food
So, safe ideal comes true.Ultra high pressure treatment keeps its original nutritional ingredient to the maximum extent, to make food sterilizing
Reach uniform, instantaneous, efficient.It does not need that chemical addition agent and preservative is added, overcomes in chemical reagent and microbial cell
The adverse effect that the product that material effect generates generates human body, also avoids remaining chemical reagent in food and is not good for human body
Health negative effect ensure that the safety of food.
Wine of rice fermented with red yeastIt isChinaTraditional wine.Belong toSong DynastyOne invention of great significance of koji-making wine brewing, there is the promoting blood circulation that helps digestion, spleen and stomach dry
And other effects.Chinese red bent wine has more than 5,000 years history, with batard-montrachet and German beer and referred to as three great Gu wine of the world.Red yeast rice
Wine is both food, drink, while having important medical value.For Traditional health care health preserving wine.It is recorded in Compendium of Material Medica, it has
Activate blood circulation and disperse blood clots, invigorating the spleen warm stomach the effect of.Modern medicine (China Academy of TCM) clinical test, which confirms it also, has lipid-loweringing, drop
Sugar, antihypertensive effect, more meet the theory that health of people is drunk.
Quinoa be it is a kind of it is full of nutrition, without the low crop of seitan, glycemic index, contained amino acid needed by human, fiber,
Fat, carbohydrate, vitamin energy and minerals reach outstanding balance, are a kind of unique solitary plants, can substantially meet
The food of human body basic nutrition demand.This plant has had 5000 to more than 7000 years edible and plantation history in fact,
The eighties in last century, quinoa are just used as astronaut's space diet by US National Aeronautics and Space Administration.
Small berries red wine blueberry nutrient is abundant, is not only rich in conventional nutrients, but also contain flavones extremely abundant
Class and polysaccharide compound, therefore it is otherwise known as " fruit queen " and " king of berry ".Blueberry has extremely strong medical value
And alimentary health-care function,International food and agricultural organizationIt is classified as one of big healthy food of the mankind five.Super vegetable is described as by American-European countries
Fruit, third generation gold fruit.It has very high nutritive value.Blueberry is fermented into wine after drinking, is rich inAnthocyanidin、Selenium、Amino acid、Vitamin、Calcium、Phosphorus、Iron、Zinc, various nutrient elements are richer and are easier to be absorbed by the body, referred to as: " liquid golden ", it is " oral
Cosmetics ".
Summary of the invention
For a kind of health of aforementioned present invention, the side for preparing red yeast rice quinoa small berries red wine using superhigh pressure technique of nutrition
Method.
The present invention provides that a kind of to prepare red yeast rice quinoa small berries red wine branch art scheme as follows using superhigh pressure technique.
Step 1: a kind of method raw material for preparing red yeast rice quinoa small berries red wine using superhigh pressure technique includes.Black quinoa 1
~100 parts, 1~100 part of red goosefoot wheat, 1~100 part of white quinoa, 1~100 part of small berries.
Step 2: prepared by wine of rice fermented with red yeast: (1) preferred black quinoa rice, red goosefoot wheat rice, white quinoa rice, through screening, impurity elimination, water
It washes, purify, impregnate, when immersion, water layer is about higher by 3cm than quinoa.It is few to add when immersion, spare no effort to water, is dipped to, soaking time,
18~20 DEG C of room temperature, 4~18h is impregnated, soaked quinoa is obtained.
(2) steamed rice: by soaked quinoa, taking-up, drain well, using steam box steamed rice, at 90 DEG C of temperature when steamed rice, until
3min after upper neat big vapour, middle partner's steaming time 5~10min, micro- bored 1~5min of time processed of partner obtain quinoa meal.By quinoa
Meal is put into on ventilative gap stainless steel flat plate sieve, and stainless steel flat plate sieve drives cold wind pipeline with spline, is cooled to,
The quinoa grain cooked reach expansion it is shinny, obtain ripe quinoa.
(3) defibrination: obtaining soaked quinoa defibrination for above-mentioned, obtain quinoa slurries, spare.
(4) prepared by leavening: taking 5000~10000 grams of quinoa slurries, pasteurize under the conditions of 55~75 DEG C, after sterilization
When temperature drop is to 39~42 DEG C, monascus ruber and black-koji mould=with 1: 1~1: 2 ratio are accessed, is trained in 40~43 DEG C of insulating boxs
It supports 45~48h to take out, is saved at a temperature of being placed in 4~5 DEG C, obtain leavening, it is spare.
(5) slurries are inoculated with: the above-mentioned quinoa slurries handled well are sufficiently stirred evenly, it is into fermentor, slurries are pre- after stirring evenly
Heat at 38~42 DEG C of preheating temperature, aseptically, is added 3~6% leavening, obtains the quinoa slurries of inoculation liquid.
(6) primary fermentation: quinoa slurries are sufficiently stirred evenly, and under the conditions of 23~26 DEG C, constant temperature is left to ferment 15~30h, until
The purplish red mycelia of quinoa liquid surface appearance, the appearance of red yeast rice bacterium solution.Then with every 15~for 24 hours, it is primary to open rake, continuously opens rake 1~3
Secondary, fermentation is completed.
(7) post-fermentation: after primary fermentation, being separated through seperator, is sent out after then moving into red yeast rice quinoa distiller's wort liquid
10~35% red kojic rice powders and 1~5% brewer yeast is added in fermentation tank, controls product temperature and room temperature at 16~18 DEG C, and static fermentation 26~
The fermentation of end in 28 days, obtains the turbid zymotic fluid of red yeast rice quinoa.
(8) it separates: red yeast rice quinoa unstrained liquor liquid will be obtained, using seperator, it is micro- that impurity is carried out with 3000~6000 turns/min
Grain separation, obtains red yeast rice quinoa unstrained liquor liquid.
(9) it extracts: by red yeast rice quinoa unstrained liquor liquid, using butterfly high speed separator, wine being carried out with 6000~12000 turns/min
The separation of liquid heavy-fluid and light liquid obtains red yeast rice quinoa wine turbid.
(10) homogeneous: by red yeast rice quinoa unstrained liquor liquid.Using extra-high-pressure nano homogenizer, under conditions of temperature 45 C, control
System processed adjusts super-pressure pump, is input into high frequency oscillator, completes the pressure after the head-on collision of red yeast rice quinoa wine liquid from high frequency oscillator,
Reach broken nanoscale, emulsification, dispersion etc., obtains red yeast rice quinoa wine turbid.
(11) by red yeast rice quinoa wine clarified solution, liquid-solid, liquid-liquid or liquid-liquid-separating clarifying: are used for using tube centrifuge
Gu three phase separation is 5~10 microns of micropore, red yeast rice quinoa wine is clarified, red yeast rice quinoa wine clarified solution is obtained.
(12) it is logical membrane filtration: to be filtered into fluid using ceramic membrane equipment ceramic membrane filter and concentration for red yeast rice quinoa wine clarified solution
Exosmosis in filter element is crossed, in the swiped through filter of high-velocity fluid, filtration flow-rate is for 24 hours, to carry out clarification filtration, degerming and concentration, obtain
To red yeast rice quinoa wine.
(13) it seals cylinder: then red yeast rice quinoa wine is sealed into cylinder into wine vat.
(14) ageing: by red yeast rice quinoa wine ageing 1 year, obtaining the red yeast rice quinoa wine of envelope cylinder, spare.
Step 3: prepared by small berries wine: (1) preferred good blueberry, blackberry, blueberry, raspberry, sorosis, sea-buckthorn, fructus lycii, Hei Jialun
Deng, through screening, pretreatment, clean, purification, obtain small berries.
(2) color protection: the small berries that will be obtained are added Vc and NaCl color protection solution and mix color protection thoroughly, obtain small berries.
(3) Virgin is starched: will obtain small berries, drain well carries out fresh Virgin mashing using cold Virgin machine, obtains small berries slurries.
(4) it digests: by small berries slurries, pectase is added in dosage ratio, under conditions of 38~42 DEG C of temperature, enzymatic hydrolysis
50~60min, the small berries slurries digested.
(5) it ferments: small berries slurries sufficiently being stirred evenly, after stirring evenly, into fermentor, slurries are preheated, preheating temperature 38
At~42 DEG C, aseptically, 0.3~0.6% probiotic powder is added, under the conditions of 30~35 DEG C, constant temperature standing 5~
10h primary fermentation, then 0~-5 DEG C of refrigerating chambers are placed in, 8~12h of post-fermentation obtains small berries fermentation slurry liquid.
(6) it seals: small berries fermentation liquid is transferred to wine vat, 1~6% lemon is added and 1~10% white wine is hermetically sealed, puts
It is placed in refrigerating chamber, Sealing period 1-3 months, obtains small berries wine turbid.
(7) it separates: by the small berries wine turbid after Sealing period 1-3 months, through seperator, with 3000~6000 turns/min
It is separated, obtains small berries hair wine turbid.
(8) it extracts: small berries is sent out into wine turbid, through high speed separator, separation is carried out with 6000~12000 turns/min and is mentioned
It takes, obtains small berries hair wine turbid.
(9) homogeneous: by small berries unstrained liquor liquid.Using extra-high-pressure nano homogenizer, under conditions of temperature 45 C, control system
System adjusts super-pressure pump, is input into high frequency oscillator, completes the pressure after the head-on collision of small berries unstrained liquor liquid from high frequency oscillator, reaches
Nanoscale is broken, emulsifies, disperses etc., obtains small berries unstrained liquor liquid.
(10) separating clarifying: by small berries unstrained liquor liquid, Gu liquid-solid, liquid-liquid or liquid-liquid-three are used for using tube centrifuge
5~10 microns of micropore are mutually separated into, small berries unstrained liquor liquid is clarified, small berries wine clarified solution is obtained.
(11) membrane filtration: the clear liquid of small berries wine is filtered fluid and passed through using ceramic membrane equipment ceramic membrane filter and concentration
Exosmosis in filtering, in the swiped through filter of high-velocity fluid, filtration flow-rate is for 24 hours, to carry out clarification filtration, degerming and concentration, obtain small berries
Wine.
Step 4: allotment: by small berries wine, red yeast rice quinoa wine after being added above-mentioned the ageing of envelope cylinder 1 year, mixing is stirred evenly, is obtained
To red yeast rice quinoa small berries red wine.
Step 5: membrane filtration: by red yeast rice quinoa small berries red wine, carrying out secondary film filtering, filtering stream using ceramic membrane equipment
Body be high-rate fitration flow velocity is 25h by exosmosis in filter element, progress clarification filtration, and degerming and concentration obtain red yeast rice Chenopodiaceae
Wheat small berries red wine.
Step 6: filling: by red yeast rice quinoa small berries red wine, carrying out sterile filling using bottle placer, obtain sterile filling
Red yeast rice quinoa small berries red wine.
Step 7: ultrahigh-pressure sterilization: the red yeast rice quinoa small berries red wine of sterile filling is carried out non-by extra-high tension unit
Thermal sterilization obtains the red yeast rice quinoa small berries red wine of super-pressure non-thermal sterilization.
Step 8: refrigeration: by red yeast rice quinoa small berries red wine, being placed in -4~18 storage refrigerations.
A kind of red yeast rice quinoa small berries red wine ingredient of the present invention includes Chinese medicine ferment.Preferred Chinese medicine ferment dosage is red
The 0.1~0.5% of bent quinoa small berries red wine.
A kind of raw material of red yeast rice quinoa small berries red wine of the present invention includes zero pesticide residual degradation processing technique of quinoa small berries.
A kind of red yeast rice quinoa small berries red wine of the present invention.Without using preservative etc., essence and chemical pigment etc. are not added.This
The innovation of invention completely saves the effective component in red yeast rice quinoa berry, Er Qiezeng using ultrahigh-pressure cold-sterilization sterilization technology
The activity of fermented ingredient is added, to improve original integration of drinking and medicinal herbs and nutritive value in red yeast rice small berries red wine, and right
Conditioning engine body yang blood and qi balance and body body and mind are in optimum health state, while to " prevention of diseae ", having started a kind of new
Wine brewing drink and health care culture.
Detailed description of the invention
A kind of red yeast rice quinoa small berries red wine production method of super-pressure non-thermal sterilization of " Fig. 1 " present invention implements block flowsheet
Figure.
Specific embodiment
A kind of preparation method embodiment of the red yeast rice quinoa small berries red wine of super-pressure non-thermal sterilization presented below, makees into one
The step technical solution that the present invention will be described in detail.
Embodiment one
Step 1: formula: a kind of raw material for preparing of the red yeast rice quinoa small berries red wine of super-pressure non-thermal sterilization includes.Black Chenopodiaceae
10 parts of wheat, 20 parts of red goosefoot wheat, 80 parts of white quinoa, blueberry or 90 parts of sorosis.
Step 2: quinoa prepare: (1) the high quality white quinoa of the high-quality planting base full grains of preferably zero pesticide residual degradation,
Black quinoa, red goosefoot wheat raw material receive, and are tested temporary reservoir area by vehicle conveying plant area, when processing, into the letter storehouse of processing district,
To clear at the beginning of quinoa, big miscellaneous, small miscellaneous dust is removed with combined cleaning sieve.
(2) quinoa is cleared up: the quinoa of Chu Qinghou, into vibrating cleaning sieve, the middle or small impurity of removal, subsequently into magnetic separator
Magnetic metal object is removed, the gravity for entering back into leakage compass screen surface divides meal stone remover, the sandstone particle shoulder to shoulder in removing.
(3) hulling technology: quinoa is sent into hulling machine by elevator and carries out rice bran separation after just clear, cleaning, hulling machine
Motor is electrodeless high-speed motor, it is ensured that the speed height of required setting, the mixing to reach good shelling grain, after shelling
Object enters double gravity type paddy separators, selected into classificator progress through Gravity Separation, by full and incomplete particle choosing
Out.
(4) dressing process: preferred high-quality quinoa shells grind turning technique, the vertical thresher group designed in process, quinoa
After the system of grinding, it can be classified, it is selected.Machine is selected through chromatography, the heterochromatic grain-by-grain seed selection of poem goes out, and good quinoa can be obtained.
(5) it purifies: quinoa being purified with water catalytic control machine, the water catalytic control technical treatment, by quinoa
100% superpower removing toxic substances purification, the no added any chemical substance of purification make raw material with water, bombard moisture by high energy grain cluster
Son generates a large amount of water catalyst functional groups, so that water be made to become HO=> H+OH (hydroxyl radical free radical)=> 0 and be reduced to H 20 to surpass
The High energy water of strong solution poison detergent power, can quickly kill the pathogenic microorganisms such as harmful bacteria, virus and efficient degradation agriculture is residual, sharp
The chemical residuals such as element, antibiotic.
Step 3: prepared by wine of rice fermented with red yeast: (1) preferred black quinoa rice, red goosefoot wheat rice, white quinoa rice, addition fructus lycii, through sieving
Choosing, washing, is purified using water catalyst food purifying machine impurity elimination, after purification, is dipped to, soaking time, 20 DEG C of room temperature,
6h is impregnated, soaked quinoa is obtained.
(2) boiling: by soaked quinoa, taking-up, drain well, using steam box steamed rice, at 90 DEG C of temperature when steamed rice, until
3min, middle partner's steaming time 10min after upper neat big vapour, micro- bored time 5min processed of partner, the quinoa that will be cooked are put into saturating
On gas gap stainless steel flat plate sieve, stainless steel flat plate sieve has chain drive cold wind pipeline, is cooled to, the quinoa grain cooked
It is shinny to reach expansion, obtains ripe quinoa.
(3) defibrination: obtaining above-mentioned soaked quinoa and carry out defibrination with micron grinder, obtain quinoa slurries, spare.
(4) prepared by leavening: taking 10000 grams of quinoa slurries, pasteurize under the conditions of 75 DEG C.When slurries temperature drop is to 39 DEG C
When, monascus ruber and black-koji mould=1: 1 solution are accessed, takes out in 38 DEG C of insulating box culture 48h, is protected at a temperature of being placed in -5 DEG C
It deposits, obtains leavening, it is spare.
(5) slurries are inoculated with: quinoa slurries sufficiently being stirred evenly, after stirring evenly, are preheated slurries into fermentor, preheating temperature 36
DEG C when, aseptically, 6.5% leavening is added, the quinoa slurries being inoculated with.
(6) primary fermentation: sufficiently stirring evenly 10min for quinoa slurries, after stirring evenly, into fermentor, when fermentation, in 26 DEG C of conditions
Under, constant temperature is left to ferment 38h, until the purplish red mycelia of quinoa slurry surface appearance, the appearance of red yeast rice bacterium solution.Then it with every 10h, opens
Rake is primary, continuously opens rake 3 times, and fermentation is completed.
(7) post-fermentation: after primary fermentation, being separated through seperator, is sent out after then moving into red yeast rice quinoa distiller's wort liquid
35% red kojic rice powder and 1.2% brewer yeast is added in fermentation tank, controls product temperature and room temperature at 18 DEG C, and static fermentation end in 28 days is fermented,
Obtain the turbid zymotic fluid of red yeast rice quinoa.
(8) it separates: red yeast rice quinoa unstrained liquor liquid will be obtained, using seperator, contaminant particles separation is carried out with 6000 turns/min,
Obtain red yeast rice quinoa unstrained liquor liquid.
(9) it extracts: by red yeast rice quinoa unstrained liquor liquid, using butterfly high speed separator, wine liquid heavy-fluid being carried out with 12000 turns/min
With the separation of light liquid, red yeast rice quinoa wine turbid is obtained.
(10) homogeneous: by red yeast rice quinoa unstrained liquor liquid.Using extra-high-pressure nano homogenizer, under conditions of temperature 45 C, control
System processed adjusts super-pressure pump, is input into high frequency oscillator, completes the pressure after the head-on collision of red yeast rice quinoa wine liquid from high frequency oscillator,
Reach broken nanoscale, emulsification, dispersion etc., obtains red yeast rice quinoa wine turbid.
(11) by red yeast rice quinoa wine clarified solution, liquid-solid, liquid-liquid or liquid-liquid-separating clarifying: are used for using tube centrifuge
Gu three phase separation is 10 microns, red yeast rice quinoa wine is clarified, red yeast rice quinoa wine clarified solution is obtained.
(12) it is logical membrane filtration: to be filtered into fluid using ceramic membrane equipment ceramic membrane filter and concentration for red yeast rice quinoa wine clarified solution
Exosmosis in filter element is crossed, in the swiped through filter of high-velocity fluid, filtration flow-rate is for 24 hours, to carry out clarification filtration, degerming and concentration, obtain
To red yeast rice quinoa wine.
(13) it seals cylinder: then red yeast rice quinoa wine is sealed into cylinder into wine vat.
(14) ageing: by red yeast rice quinoa wine ageing 1 year, the red yeast rice quinoa wine of envelope cylinder is obtained.
Step 3: prepared by small berries wine: (1) preferred good blueberry, blackberry, blueberry, raspberry, sorosis, sea-buckthorn, fructus lycii, Hei Jialun
Deng, through screening, pretreatment, clean, purification, obtain small berries.
(2) color protection: 0,03%Vc and 0 is added in the small berries that will be obtained, and 02%NaCl color protection solution is mixed color protection thoroughly, obtained
Small berries.
(3) Virgin is starched: will obtain small berries, drain well carries out fresh Virgin mashing using cold Virgin machine, obtains small berries slurries.
(4) it digests: by small berries slurries, 0,2% and pectase 0,2% chitosan, in temperature-DEG C is added in dosage ratio
Under conditions of, digest 60min, the small berries slurries digested.
(5) it ferments: the small berries slurries of enzymatic hydrolysis sufficiently being stirred evenly, after stirring evenly, into fermentor, slurries are preheated, preheat
At 38 DEG C of temperature, aseptically, 0.03% probiotic powder being added, under the conditions of 35 DEG C, constant temperature stands 5h primary fermentation, then
- 5 DEG C of refrigerating chambers are placed in, post-fermentation 12h obtains small berries fermentation slurry liquid.(the probiotics bacterial powder includes lactic acid bacteria, yeast
Bacterium is prepared into compound probiotic Mixed Microbes powder using powder mixer mixing 5min.The lactic acid bacteria, saccharomycete, Mixed Microbes powder
Ratio be 1.0: 1.0).
(6) it seals: small berries fermentation liquid is transferred to wine vat, 6% lemon juice is added and 5% white wine is hermetically sealed, is placed in
Refrigerating chamber Sealing period 90 days, obtains small berries wine turbid.
(7) it separates: by the small berries wine turbid after Sealing period 90 days, through seperator, particle being carried out with 6000 turns/min
Impurity separation obtains small berries hair wine turbid.
(8) it extracts: small berries is sent out into wine turbid, through high speed separator, separation heavy-fluid and light liquid are carried out with 12000 turns/min
It extracts, obtains small berries hair wine turbid.
(9) homogeneous: by small berries unstrained liquor liquid.Using extra-high-pressure nano homogenizer, under conditions of temperature 45 C, control system
System adjusts super-pressure pump, is input into high frequency oscillator, completes the pressure after the head-on collision of small berries unstrained liquor liquid from high frequency oscillator, reaches
Nanoscale is broken, emulsifies, disperses etc., obtains small berries unstrained liquor liquid.
(10) separating clarifying: by small berries unstrained liquor liquid, Gu liquid-solid, liquid-liquid or liquid-liquid-three are used for using tube centrifuge
10 microns of micropore are mutually separated into, small berries unstrained liquor liquid is clarified, small berries wine clarified solution is obtained.
(11) membrane filtration: the clear liquid of small berries wine is filtered fluid and passed through using ceramic membrane equipment ceramic membrane filter and concentration
Exosmosis in filtering, in the swiped through filter of high-velocity fluid, filtration flow-rate is for 24 hours, to carry out clarification filtration, degerming and concentration, obtain small berries
Wine.
Step 4: allotment: by small berries wine, red yeast rice quinoa wine after being added above-mentioned the ageing of envelope cylinder 1 year, mixing is stirred evenly, is obtained
To red yeast rice quinoa small berries red wine.
Step 5: membrane filtration: by red yeast rice quinoa small berries red wine, carrying out secondary film filtering, filtering stream using ceramic membrane equipment
Body be high-rate fitration flow velocity is 25h by exosmosis in filter element, progress clarification filtration, and degerming and concentration obtain red yeast rice Chenopodiaceae
Wheat small berries red wine.
Step 6: filling: by red yeast rice quinoa small berries red wine, carrying out sterile filling using bottle placer, obtain sterile filling
Red yeast rice quinoa small berries red wine.
Step 7: ultrahigh-pressure sterilization: the red yeast rice quinoa small berries red wine of sterile filling is set by super-pressure non-thermal sterilization
It is standby to be sterilized.The super-pressure non-thermal sterilization is that it is super to be transported to aqueous medium for the red yeast rice quinoa small berries red wine of sterile filling
In high pressure cabin, by being pressurized to 450~500Mpa, 5~10min of dwell time, then release is exported, and it is non-thermal to obtain super-pressure
The red yeast rice quinoa small berries red wine of sterilization.
Step 6: refrigeration: red yeast rice quinoa small berries red wine is refrigerated under conditions of 4 DEG C.
A kind of red yeast rice quinoa small berries red wine raw material of super-pressure non-thermal sterilization of the present invention, it is also residual comprising the agriculture of quinoa small berries
Degradation, the pesticide residual degradation is using zero pesticide residual degradation agent of Zhan Shi in quinoa blueberry sorosis growth course, carry out overall process with
Track pesticide residual degradation.Zero pesticide residual degradation technology of Zhan Shi is by war well spring professor by raw to plant physiology, germ physiology, insect for many years
Concentrating on studies for reason, captures the key subjects of chemical residual degradation, forms the theoretical system of " organic conversion in plant ",
Its core technology can taking human as control plant in carry out a series of biochemical reaction, generate some substances agriculture in plant
Medicine remains fast degradation to zero.
A kind of red yeast rice quinoa small berries red wine raw material raw material of super-pressure non-thermal sterilization of the present invention also includes quinoa small berries
Red wine purification of raw materials processing technique, the purification techniques are carried out to the small sorosis of quinoa abundant using water catalyst food purifying machine
Purification, the purification, no added any chemical substance make raw material with water, bombard hydrone by high energy grain cluster, generate a large amount of
Water catalyst functional group, so that making water become HO=> H+OH (hydroxyl radical free radical)=> 0 is reduced to the superpower removing toxic substances of H 20 purification energy
The High energy water of power can quickly kill the pathogenic microorganisms such as quinoa, small berries bacterium, virus and efficient degradation agriculture is residual, hormone, antibiosis
The chemical residuals such as element.
Embodiment two
Formula: 65 parts ± 10 parts of red yeast rice quinoa wine, 35 parts ± 10 parts of small berries wine.
Embodiment three
Formula: 75 parts ± 10 parts of red yeast rice quinoa wine, 25 parts ± 10 parts of small berries wine.
Example IV
Formula: 85 parts ± 10 parts of red yeast rice quinoa wine, 15 parts ± 10 parts of small berries wine.
Embodiment five
Formula: 95 parts ± 10 parts of red yeast rice quinoa wine, 5 parts ± 3 parts of small berries wine.
Embodiment six
Formula: 15 parts ± 10 parts of red yeast rice quinoa wine, 85 parts ± 10 parts of small berries wine.
Embodiment seven
Formula: 25 parts ± 10 parts of red yeast rice quinoa wine, 75 parts ± 10 parts of small berries wine.
Embodiment eight
Formula: 35 parts ± 10 parts of red yeast rice quinoa wine, 65 parts ± 10 parts of small berries wine.
Embodiment nine
Formula: 45 parts ± 10 parts of red yeast rice quinoa wine, 55 parts ± 10 parts of small berries wine.
Embodiment ten
Formula: 50 parts ± 10 parts of red yeast rice quinoa wine, 50 parts ± 10 parts of small berries wine.
The red yeast rice quinoa small berries red wine of a kind of super-pressure non-thermal sterilization of present invention described above, as the preferred preparation process
And illustrate example, and it is all to be not intended to restrict the invention to this field is familiar with, it is all within spirit of that invention principle, it is done
Any modification etc., or same replacement, improve etc., comprising within the scope of the present invention.
Claims (4)
1. the present invention discloses the method for preparing red yeast rice quinoa small berries red wine using superhigh pressure technique.It is characterized in that following step
Suddenly.Step 1: a kind of method raw material for preparing red yeast rice quinoa small berries red wine using superhigh pressure technique includes.Black quinoa 1~100
Part, 1~100 part of red goosefoot wheat, 1~100 part of white quinoa, 1~100 part of small berries.
Step 2: prepared by wine of rice fermented with red yeast: (1) preferred black quinoa rice, red goosefoot wheat rice, white quinoa rice, through screening, impurity elimination, washing, only
Change, impregnate, when immersion, water layer is about higher by 3cm than quinoa.It is few to add when immersion, spare no effort to water, is dipped to, soaking time, room temperature
18~20 DEG C, 4~18h is impregnated, soaked quinoa is obtained.
(2) steamed rice: supreme neat at 90 DEG C of temperature when steamed rice using steam box steamed rice by soaked quinoa, taking-up, drain well
3min after big vapour, middle partner's steaming time 5~10min, micro- bored 1~5min of time processed of partner obtain quinoa meal.Quinoa meal is put
Enter on ventilative gap stainless steel flat plate sieve, stainless steel flat plate sieve drives cold wind pipeline with spline, is cooled to, cooks
Quinoa grain reach expansion it is shinny, obtain ripe quinoa.
(3) defibrination: obtaining soaked quinoa defibrination for above-mentioned, obtain quinoa slurries, spare.
(4) prepared by leavening: 5000~10000 grams of quinoa slurries are taken, pasteurize under the conditions of 55~75 DEG C, and temperature drop after sterilization
When to 39~42 DEG C, monascus ruber and black-koji mould=with 1: 1~1: 2 ratio are accessed, in 40~43 DEG C of insulating box cultures 45
~48h takes out, and saves at a temperature of being placed in 4~5 DEG C, obtains leavening, spare.
(5) slurries are inoculated with: the above-mentioned quinoa slurries handled well are sufficiently stirred evenly, after stirring evenly, into fermentor, slurries are preheated,
At 38~42 DEG C of preheating temperature, aseptically, 3~6% leavening is added, obtains the quinoa slurries of inoculation liquid.
(6) primary fermentation: quinoa slurries are sufficiently stirred evenly, and under the conditions of 23~26 DEG C, constant temperature is left to ferment 15~30h, until quinoa
The purplish red mycelia of liquid surface appearance, the appearance of red yeast rice bacterium solution.Then with every 15~for 24 hours, it is primary to open rake, continuously open rake 1~3 time,
Fermentation is completed.
(7) post-fermentation: after primary fermentation, being separated through seperator, and red yeast rice quinoa distiller's wort liquid is then moved into post-fermentation tank,
10~35% red kojic rice powders and 1~5% brewer yeast is added, control product temperature and room temperature are at 16~18 DEG C, static fermentation 26~28 days
Terminate fermentation, obtains the turbid zymotic fluid of red yeast rice quinoa.
(8) it separates: red yeast rice quinoa unstrained liquor liquid will be obtained, using seperator, contaminant particles point are carried out with 3000~6000 turns/min
From obtaining red yeast rice quinoa unstrained liquor liquid.
(9) it extracts: by red yeast rice quinoa unstrained liquor liquid, using butterfly high speed separator, wine liquid weight being carried out with 6000~12000 turns/min
The separation of liquid and light liquid obtains red yeast rice quinoa wine turbid.
(10) homogeneous: by red yeast rice quinoa unstrained liquor liquid.Using extra-high-pressure nano homogenizer, under conditions of temperature 45 C, control system
System adjusts super-pressure pump, is input into high frequency oscillator, completes the pressure after the head-on collision of red yeast rice quinoa wine liquid from high frequency oscillator, reaches
Nanoscale is broken, emulsifies, disperses etc., obtains red yeast rice quinoa wine turbid.
(11) separating clarifying: by red yeast rice quinoa wine clarified solution, Gu liquid-solid, liquid-liquid or liquid-liquid-three are used for using tube centrifuge
5~10 microns of micropore are mutually separated into, red yeast rice quinoa wine is clarified, red yeast rice quinoa wine clarified solution is obtained.
(12) membrane filtration: red yeast rice quinoa wine clarified solution is filtered fluid and passed through using ceramic membrane equipment ceramic membrane filter and concentration
Exosmosis in filtering element, in the swiped through filter of high-velocity fluid, filtration flow-rate is for 24 hours, to carry out clarification filtration, degerming and concentration, obtain red
Bent quinoa wine.
(13) it seals cylinder: then red yeast rice quinoa wine is sealed into cylinder into wine vat.
(14) ageing: by red yeast rice quinoa wine ageing 1 year, obtaining the red yeast rice quinoa wine of envelope cylinder, spare.
Step 3: prepared by small berries wine: (1) preferred good blueberry, blackberry, blueberry, raspberry, sorosis, sea-buckthorn, fructus lycii, Hei Jialun etc.,
It through screening, pretreatment, cleans, purification, obtains small berries.
(2) color protection: the small berries that will be obtained are added Vc and NaCl color protection solution and mix color protection thoroughly, obtain small berries.
(3) Virgin is starched: will obtain small berries, drain well carries out fresh Virgin mashing using cold Virgin machine, obtains small berries slurries.
(4) it digests: by small berries slurries, pectase is added in dosage ratio, under conditions of 38~42 DEG C of temperature, enzymatic hydrolysis 50~
60min, the small berries slurries digested.
(5) it ferments: small berries slurries sufficiently being stirred evenly, after stirring evenly, into fermentor, slurries are preheated, preheating temperature 38~42
DEG C when, aseptically, be added 0.3~0.6% probiotic powder, under the conditions of 30~35 DEG C, constant temperature stand 5~10h before
Fermentation, then 0~-5 DEG C of refrigerating chambers are placed in, 8~12h of post-fermentation obtains small berries fermentation slurry liquid.
(6) it seals: small berries fermentation liquid is transferred to wine vat, 1~6% lemon is added and 1~10% white wine is hermetically sealed, is placed in
Refrigerating chamber Sealing period 1-3 months, obtains small berries wine turbid.
(7) it separates: by the small berries wine turbid after Sealing period 1-3 months, through seperator, with 3000~6000 turns/min progress
Separation obtains small berries hair wine turbid.
(8) it extracts: small berries is sent out into wine turbid, through high speed separator, separation and Extraction is carried out with 6000~12000 turns/min, is obtained
Wine turbid is sent out to small berries.
(9) homogeneous: by small berries unstrained liquor liquid.Using extra-high-pressure nano homogenizer, under conditions of temperature 45 C, control system tune
Super-pressure pump is saved, is input into high frequency oscillator, the pressure after the head-on collision of small berries unstrained liquor liquid is completed from high frequency oscillator, reaches nanometer
Grade is broken, emulsifies, disperses etc., obtains small berries unstrained liquor liquid.
(10) separating clarifying: by small berries unstrained liquor liquid, Gu liquid-solid, liquid-liquid or liquid-liquid-three-phase separate are used for using tube centrifuge
From being 5~10 microns of micropore, small berries unstrained liquor liquid is clarified, small berries wine clarified solution is obtained.
(11) membrane filtration: the clear liquid of small berries wine is filtered fluid and passed through in filtering using ceramic membrane equipment ceramic membrane filter and concentration
Exosmosis, in the swiped through filter of high-velocity fluid, filtration flow-rate is for 24 hours, to carry out clarification filtration, degerming and concentration, obtain small berries wine.
Step 4: allotment: by small berries wine, red yeast rice quinoa wine after being added above-mentioned the ageing of envelope cylinder 1 year, mixing is stirred evenly, is obtained red
Bent quinoa small berries red wine.
Step 5: membrane filtration: by red yeast rice quinoa small berries red wine, carrying out secondary film filtering using ceramic membrane equipment, filtering fluid is logical
Exosmosis in filter element is crossed, be high-rate fitration flow velocity is 25h, clarification filtration, degerming and concentration is carried out, it is small to obtain red yeast rice quinoa
Berry red wine.
Step 6: filling: by red yeast rice quinoa small berries red wine, carrying out sterile filling using bottle placer, obtain the red of sterile filling
Bent quinoa small berries red wine.
Step 7: ultrahigh-pressure sterilization: by the red yeast rice quinoa small berries red wine of sterile filling, carrying out non-thermal kill by extra-high tension unit
Bacterium obtains the red yeast rice quinoa small berries red wine of super-pressure non-thermal sterilization.
Step 8: refrigeration: by red yeast rice quinoa small berries red wine, being placed in -4~18 storage refrigerations.
It include Chinese medicine ferment 2. the present invention prepares the ingredient of red yeast rice quinoa small berries red wine using superhigh pressure technique.In preferred
Medicine ferment dosage is the 0.1~0.5% of red yeast rice quinoa small berries red wine.
It include zero pesticide residual degradation of quinoa blueberry 3. the present invention prepares the raw material of red yeast rice quinoa small berries red wine using superhigh pressure technique
Processing technique.
4. the present invention prepares red yeast rice quinoa small berries red wine using superhigh pressure technique.Without using preservative etc., do not add essence and
Chemical pigment etc..Innovation of the invention completely saves having in red yeast rice quinoa berry using ultrahigh-pressure cold-sterilization sterilization technology
Ingredient is imitated, and increases the activity of fermented ingredient, to improve original integration of drinking and medicinal herbs and battalion in red yeast rice small berries red wine
Value is supported, and optimum health state is in conditioning engine body yang blood and qi balance and body body and mind, while to " prevention of diseae ",
A kind of new wine brewing has been started to drink and health care culture.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111019974A (en) * | 2019-12-05 | 2020-04-17 | 成都大学 | Fermentation method for improving quinoa wheat seed total flavone content and antioxidant activity |
-
2018
- 2018-01-25 CN CN201810108839.5A patent/CN110079419A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111019974A (en) * | 2019-12-05 | 2020-04-17 | 成都大学 | Fermentation method for improving quinoa wheat seed total flavone content and antioxidant activity |
| CN111019974B (en) * | 2019-12-05 | 2023-06-13 | 成都大学 | Fermentation method for improving total flavone content and antioxidant activity of quinoa seeds |
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