CN110106051A - A kind of yam health wine and preparation method thereof - Google Patents
A kind of yam health wine and preparation method thereof Download PDFInfo
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- CN110106051A CN110106051A CN201910467809.8A CN201910467809A CN110106051A CN 110106051 A CN110106051 A CN 110106051A CN 201910467809 A CN201910467809 A CN 201910467809A CN 110106051 A CN110106051 A CN 110106051A
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Abstract
The invention belongs to food processing field, a kind of yam health wine and preparation method thereof is disclosed, is prepared from the following raw materials in parts by weight: 20~60 parts of Chinese yam, 60~80 parts of rice, 3~5 parts of Chinese mesona herb extract, 0.3~0.7 part of distiller's yeast, appropriate amount of water.Preparation method includes the preparation of Chinese yam fermentation liquid, the preparation of saccharification rice, fermentation, ageing.Chinese yam fermented wine of the invention adds Chinese mesona herb extract, on the one hand expands the health-care effect of yam wine；Active constituent flavones, terpene and organic acid synergistic effect in another aspect Chinese mesona herb extract, reduce the brown stain during yam wine allotment fermentation and storage, it ensure that the quality and mouthfeel of yam wine, by the phenolic compound connection in hydrogen bond, hydrophobic group and wine liquid polymerization occurs for bean jelly grass polysaccharide, so that bean jelly plastic grass is converted into hydrophobic colloid by hydrophilic colloid, interacts with the cation in wine, generate cohesion, flocculent deposit is formed, to make wine liquid clarify and keep stable.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of yam health wine and preparation method thereof.
Background technique
In China, health liquor has long history, and the consumer group is numerous, and consumption market has a extensive future, especially close several
Year with people's living standard increasingly raising, the people more and more pay attention to the healthcare function of drinks, especially health care function
Energy alcoholic strength low fermented type health liquor strong, in good taste, the demand to such health liquor also can be increasing in the future.
Chinese yam is the rhizome of perennial winding herbaceous species plant Chinese yam, is distributed widely in China various regions, Chinese yam meat is clean
It is white, it is full of nutrition, and food, medicine be integrated, and has nutritious tonifying, reduces blood glucose, helps digest, benefit lung and restrain cough and other effects, has " big
The good reputation of stick ginseng ".Fresh Chinese yam is not easy to store, therefore is developed the deep processing mode of a variety of Chinese yams, wherein yam wine
It gets more and more people's extensive concerning because of the health-care effect that it has, in general, yam wine is directly to add wine to impregnate with Chinese yam, so
And during such method produces yam wine, mucin and polysaccharide loss amount are high, and Chinese yam starch content is high, moisturize time-consuming
Long, Chinese yam is easily rubescent rancid, influences finished appearance and mouthfeel, in this regard, the more nutritious yam wine of exploitation is of great significance.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of yam health wine, from Chinese yam working process process and yam wine
Effectively inhibit the brown stain of polyphenols in allotment two process of fermentation process, guarantees the edible value, medicinal of yam wine
Value and mouthfeel.
To achieve the goals above, the technical solution adopted by the present invention is that providing a kind of yam health wine, the yam health care
Wine is mainly prepared from the following raw materials in parts by weight: 20~60 parts of Chinese yam, 60~80 parts of rice, 3~5 parts of Chinese mesona herb extract,
0.3~0.7 part of distiller's yeast, appropriate amount of water.
Through the above scheme, has antioxygen containing Chinese yam and Chinese mesona herb extract, Chinese yam itself in yam health wine obtained
The health-care effects such as change, hypoglycemic, strengthen immunity are aided with the anti-oxidant, hypoglycemic of Chinese mesona herb, reducing blood lipid, blood pressure lowering and resist
Bacterium and anti anoxia health-care effect, expand the health-care effect of yam wine；In addition, active constituent flavones in Chinese mesona herb extract and
Terpenoid has the function of free radical scavenger, acts on the various active oxygen generated in wine liquid by ultraviolet irradiation, can
It effectively removes the superoxide anion in wine liquid, cross the various actives oxygen such as negative oxygen ion, hydroxy and oxygen atom, terminate polyphenol oxidase
The transmitting of enzyme electronic chain, so that wine liquid is stablized；Organic acid can with the copper in the polyphenol oxidase activity site of Chinese yam in wine liquid from
Son, which combines, forms terminal compound, inhibits the substitution reaction of oxygen atom and aromatic ring, the band from the catalysis ring of B16 cell
A part of polyphenol oxidase is walked to reduce the concentration of enzyme, it is suppressed that the further progress of reaction.Flavones, terpene and have
Machine acid synergistic effect reduces the brown stain in yam wine allotment fermentation process, ensure that the quality and mouthfeel of yam wine.
Bean jelly grass polysaccharide is a kind of polysaccharide of gelation, also known as bean jelly plastic grass, passes through the phenol in hydrogen bond, hydrophobic group and wine liquid
Class compound connects and polymerization occurs so that bean jelly plastic grass is converted into hydrophobic colloid by hydrophilic colloid, with the sun in wine
Ionic interaction generates cohesion, flocculent deposit is formed, to make wine liquid clarify and keep stable.
Further, it is mainly prepared from the following raw materials in parts by weight: 40~50 parts of Chinese yam, 65~70 parts of rice, bean jelly
3~4 parts of careless extract, 0.5~0.6 part of distiller's yeast, appropriate amount of water.
Further, raw material further includes 0.5~0.8 part of beta-cyclodextrin.
By adopting the above technical scheme, beta-cyclodextrin is non-with α-Isosorbide-5-Nitrae-key combination by seven D- glucopyranosyl units
Reproducibility cyclic polysaccharide.There is hole at the center of cyclic structure, there be the oxygen atom of-CH- in conjunction with glycoside in inside, is in sulphur
It is aqueous, 2 position of glucose, 3 and 6-OH base be in hydrophily, can be by faint Van der Waals force by starch granules and protein
Inclusion compound is complexed into, reduces the precipitating that starch retrogradation caused by the recrystallization between amylum body and protein aggregation generate, it will
Unstable wine liquid stabilizes, and extends the shelf life of yam health wine, synergistic with the clarification of cool grass meal extract, guarantees
The clarification and stabilization of yam wine.
Further, the Chinese yam is iron rod yam.
It is a further object of the present invention to provide a kind of preparation methods of yam health wine.In order to realize the purpose, of the invention
The technical solution adopted is that providing a kind of preparation method of yam health wine, comprising the following steps: (1) system of Chinese yam fermentation liquid
It is standby, using ceramic tip clean Chinese yam removed the peel, slicing treatment, be placed in color protection solution 0.5~1.5h of immersion, then grind
Obtain fresh yam slurry；Papain is added into fresh yam slurry and mannase digests 1~2h at 50~60 DEG C, must digest
Liquid；Chinese yam fermentation liquid is made in the enzymolysis liquid successively enzymatic saccharification through alpha-amylase and carbohydrase；(2) saccharification rice preparation, will soak
Atmospheric cooking after the rice soaked drains away the water must cook rice；Distiller's yeast saccharification is added in rice to cooking, and obtains saccharification rice；
(3) it ferments, takes the Chinese yam fermentation liquid of step (1), the saccharification rice of step (2), Chinese mesona herb extract and water, be uniformly mixed, in
It is sealed fermentation in fermentor, obtains fermented grain；(4) fermented grain is separated, squeezes to obtain squeezing wine, the canful ageing 6 in ageing tank
It is~12 months, rear beta-cyclodextrin to be added clear stable carried out to ageing liquid, sterilization, canned finished product yam health wine.
Chinese yam is different from other allied substances, contains a kind of special ingredient mucilaginous substance in Chinese yam.Mucilaginous substance will lead to mountain
The viscosity of liquid medicine fermentation liquid increases, and fermentation liquid viscosity is excessive, and active principle diffusion can be made uneven, influence Starch Hydrolysis in feed liquid,
Fermentable sugars content is reduced, so as to cause alcoholic fermentation efficiency reduction, can also be brought to the mixing of feed liquid, saccharification and fermentation tired
It is difficult.In above-mentioned technical proposal, fresh yam starches the successively enzymatic hydrolysis through papain and mannonase alpha-amylase, carbohydrase
Saccharification destroys Chinese yam polysaccharide-protein complex structure by decomposing the non-starch polysaccharide in Chinese yam cell wall, changes thin
The form of born of the same parents improves amylolytic efficiency to reduce the mucilaginous viscosity of Chinese yam, manufactures high-quality Chinese yam fermentation liquid, is
Yam wine is laid a solid foundation.
Further, contain buchu leaves oil in the color protection solution of step (1).
Through the above technical solutions, the main component of buchu leaves oil is diosphenol, diosmin, aurantiamarin, flavonoid glycoside, and it is more
Phenol oxidase influences the configuration of polyphenol oxidase enzyme, and the active site with polyphenols competition enzyme after combining, to inhibit
The activity of enzyme walks a part of polyphenol oxidase from the catalysis annulus in B16 cell, reduces the concentration of polyphenol oxidase, resistance
The only combination of polyphenols and polyphenol oxidase.Buchu leaves oil reduces the brown stain in Chinese yam process, ensure that fermentation
The quality of the color of yam wine and yam wine finished product afterwards.
Further, 8- sulfydryl Malaysia ketone is also contained in the color protection solution of step (1).
Through the above technical solutions, neck benzoquinones product shape of the 8- sulfydryl Malaysia ketolysis in the catalysis ring of B16 cell
It at colourless adduction product, is no longer catalyzed by polyphenol oxidase, and the adduction product formed is comparatively stable, thus
It prevents it from further polymerizeing and forms pigment.Synergistic effect is played with buchu leaves oil, is effectively reduced in Chinese yam process
Brown stain, guarantee the quality of Chinese yam.
Further, the clean Chinese yam of step (1) preferentially carries out chilling treatment, refrigeration temperature before being removed the peel and being sliced
Degree is 2~4 DEG C, and cold preservation time is 1~2 day.Chilling treatment can reduce the activity of polyphenol oxidase in Chinese yam, delay brown stain anti-
The generation answered provides plenty of time for the peeling of Chinese yam and slicing treatment, reduces Chinese yam in peeling and slicing processing
Brown stain, to provide the yam slices of higher quality.
Further, 18~22 DEG C of the fermentation temperature of step (3), fermentation time 20~25 days.
The present invention achieve it is following the utility model has the advantages that
1. on the one hand yam health wine expands the health-care effect of yam wine by addition Chinese mesona herb extract；Another party
Active constituent flavones and terpenoid in the Chinese mesona herb extract of face have the function of free radical scavenger, act in wine liquid
Because of the various active oxygen that ultraviolet irradiation generates, can effectively remove superoxide anion in wine liquid, cross negative oxygen ion, hydroxy and
The various actives oxygen such as oxygen atom terminates the transmitting of polyphenol oxidase electronic chain, so that wine liquid is stablized；Organic acid can in wine liquid
The copper ion in the polyphenol oxidase activity site of Chinese yam, which combines, forms terminal compound, inhibits the substitution of oxygen atom and aromatic ring
Reaction has taken away a part of polyphenol oxidase from the catalysis ring of B16 cell to reduce the concentration of enzyme, it is suppressed that anti-
The further progress answered, flavones, terpene and organic acid synergistic effect, during reducing yam wine allotment fermentation and storing
Brown stain, ensure that the quality and mouthfeel of yam wine；Bean jelly grass polysaccharide is a kind of polysaccharide of gelation, also known as bean jelly plastic grass, is led to
The phenolic compound crossed in hydrogen bond, hydrophobic group and wine liquid connects and polymerization occurs, so that bean jelly plastic grass is turned by hydrophilic colloid
Hydrophobic colloid is turned to, is interacted with the cation in wine, is generated cohesion, form flocculent deposit, to make wine liquid clarification simultaneously
It keeps stablizing.
2. beta-cyclodextrin is, cyclic annular more with α-Isosorbide-5-Nitrae-key combination irreducibility by seven D- glucopyranosyl units
Sugar.There is hole at the center of its cyclic structure, there be the oxygen atom of-CH- in conjunction with glycoside in inside, grape aqueous in sulphur
Sugar 2,3 and 6-OH base be in hydrophily, can by faint Van der Waals force by starch granules and protein complexation at packet
Object is connect, reduces the precipitating that starch retrogradation caused by the recrystallization between amylum body and protein aggregation generate, by unstable wine
Liquid stabilizes, and extends the shelf life of yam health wine, synergistic with the clarification of cool grass meal extract, guarantees yam wine
It clarifies and stablizes.
3. the main component of buchu leaves oil be diosphenol, diosmin, aurantiamarin, flavonoid glycoside, in conjunction with polyphenol oxidase after
The configuration of polyphenol oxidase enzyme, and the active site with polyphenols competition enzyme are influenced, to inhibit the activity of enzyme, one
Point polyphenol oxidase is walked from the catalysis annulus in B16 cell, reduces the concentration of polyphenol oxidase, prevent polyphenols with
The combination of polyphenol oxidase reduces the brown stain in Chinese yam process, ensure that the color of yam wine and Chinese yam after fermenting
The quality of wine finished product.
Neck benzoquinones product of the 4.8- sulfydryl Malaysia ketolysis in the catalysis ring of B16 cell forms colourless adduction and produces
Object is no longer catalyzed by polyphenol oxidase, and the adduction product formed is comparatively stable, so that it be prevented further to gather
Conjunction forms pigment.With buchu leaves oil synergy, the brown stain in Chinese yam process is effectively reduced, guarantees the quality of Chinese yam.
5. clean Chinese yam preferentially carries out chilling treatment before being removed the peel and being sliced, polyphenol oxygen in Chinese yam can reduce
The activity for changing enzyme, delays the generation of browning reaction, provides plenty of time for the peeling of Chinese yam and slicing treatment, reduces Chinese yam and exists
Brown stain in peeling and slicing processing, to provide the yam slices of higher quality.
6. fresh yam starches the successively enzymatic saccharification through papain and mannonase alpha-amylase, carbohydrase, pass through
The non-starch polysaccharide in Chinese yam cell wall is decomposed to destroy Chinese yam polysaccharide-protein complex structure, changes the form of cell,
To reduce the mucilaginous viscosity of Chinese yam, amylolytic efficiency is improved, high-quality Chinese yam fermentation liquid is manufactured, is laid for yam wine
Solid foundation.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with specific embodiment.Obviously, described
Embodiment be only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiment of the present invention, ability
Domain those of ordinary skill every other embodiment obtained without creative efforts, belongs to guarantor of the present invention
The range of shield.
Embodiment 1
A kind of yam health wine, raw material components are as shown in table 1.Yam health wine the preparation method is as follows: (1) Chinese yam ferment
The preparation of liquid refrigerates clean Chinese yam 1 day at a temperature of 2 DEG C, is removed the peel, slicing treatment, is set using ceramic tip Chinese yam afterwards
0.5h is impregnated in color protection solution (NaCl solution that mass fraction is 1.9%), then grinds to obtain fresh yam slurry；It is starched to fresh yam
Middle addition papain and mannase digest 1h at 50 DEG C, obtain enzymolysis liquid；Enzymolysis liquid is successively through alpha-amylase and sugar
Change the enzymatic saccharification of enzyme, Chinese yam fermentation liquid is made；(2) saccharification rice preparation, normal pressure steams after soaked rice is drained away the water
It boils, rice must be cooked；Distiller's yeast saccharification is added in rice to cooking, and obtains saccharification rice；(3) it ferments, the Chinese yam of step (1) is taken to ferment
Liquid, the saccharification rice of step (2), Chinese mesona herb extract and water are uniformly mixed, and fermentation, fermentation temperature are sealed in fermentor
18 DEG C of degree, fermentation time 20 days, obtains fermented grain；(4) fermented grain is separated, squeezes to obtain squeezing wine, canful ageing 6 in ageing tank
Month, after clear stable, sterilization, canned finished product yam health wine are carried out to ageing liquid.
Embodiment 2
A kind of yam health wine, the difference with embodiment 1, component such as table 1 in raw material.
Embodiment 3
A kind of yam health wine, the difference with embodiment 1, component such as table 1 in raw material.
Embodiment 4
A kind of yam health wine, raw material components are as shown in table 1.Yam health wine the preparation method is as follows: (1) Chinese yam ferment
The preparation of liquid refrigerates clean Chinese yam 2 days at a temperature of 4 DEG C, is removed the peel, slicing treatment, is set using ceramic tip Chinese yam afterwards
1.5h is impregnated in color protection solution (NaCl solution that mass fraction is 1.9%), then grinds to obtain fresh yam slurry；It is starched to fresh yam
Middle addition papain and mannase digest 1h at 50 DEG C, obtain enzymolysis liquid；Enzymolysis liquid is successively through alpha-amylase and sugar
Change the enzymatic saccharification of enzyme, Chinese yam fermentation liquid is made；(2) saccharification rice preparation, normal pressure steams after soaked rice is drained away the water
It boils, rice must be cooked；Distiller's yeast saccharification is added in rice to cooking, and obtains saccharification rice；(3) it ferments, the Chinese yam of step (1) is taken to ferment
Liquid, the saccharification rice of step (2), Chinese mesona herb extract and water are uniformly mixed, and fermentation, fermentation temperature are sealed in fermentor
18 DEG C of degree, fermentation time 20 days, obtains fermented grain；(4) fermented grain is separated, squeezes to obtain squeezing wine, canful ageing 6 in ageing tank
Month, rear beta-cyclodextrin to be added clear stable carried out to ageing liquid, sterilization, canned finished product yam health wine.
Embodiment 5
A kind of yam health wine, the difference with embodiment 4, component such as table 1 in raw material.
Embodiment 6
A kind of yam health wine, raw material components are as shown in table 1.Yam health wine the preparation method is as follows: (1) Chinese yam ferment
The preparation of liquid refrigerates clean Chinese yam 2 days at a temperature of 4 DEG C, is removed the peel, slicing treatment, is set using ceramic tip Chinese yam afterwards
1.5h is impregnated in the color protection solution (NaCl solution that mass fraction is 1.9%) containing buchu leaves oil, then grinds to obtain fresh yam
Slurry；Papain is added into fresh yam slurry and mannase digests 1h at 50 DEG C, obtains enzymolysis liquid；Enzymolysis liquid successively passes through
Chinese yam fermentation liquid is made in the enzymatic saccharification of alpha-amylase and carbohydrase；(2) saccharification rice preparation, soaked rice is drained
Atmospheric cooking after moisture must cook rice；Distiller's yeast saccharification is added in rice to cooking, and obtains saccharification rice；(3) it ferments, takes step
(1) saccharification rice, Chinese mesona herb extract and the water of Chinese yam fermentation liquid, step (2) are uniformly mixed, carry out in fermentor close
Seal ferment, fermentation time 20 days, obtains fermented grain by 18 DEG C of fermentation temperature；(4) fermented grain is separated, squeezes to obtain squeezing wine, in ageing tank
It is middle canful ageing 6 months, rear beta-cyclodextrin to be added clear stable carried out to ageing liquid, sterilization, canned finished product yam health wine.
Embodiment 7
A kind of yam health wine, the difference with embodiment 6, component such as table 1 in raw material.
Embodiment 8
A kind of yam health wine, the difference with embodiment 6, component such as table 1 in raw material.
Comparative example 1
A kind of yam health wine, raw material components are as shown in table 1.Yam health wine the preparation method is as follows: (1) Chinese yam ferment
The preparation of liquid refrigerates clean Chinese yam 2 days at a temperature of 4 DEG C, is removed the peel, slicing treatment, is set using ceramic tip Chinese yam afterwards
1.5h is impregnated in color protection solution (NaCl solution that mass fraction is 1.9%), then grinds to obtain fresh yam slurry；It is starched to fresh yam
Middle addition papain and mannase digest 1h at 50 DEG C, obtain enzymolysis liquid；Enzymolysis liquid is successively through alpha-amylase and sugar
Change the enzymatic saccharification of enzyme, Chinese yam fermentation liquid is made；(2) saccharification rice preparation, normal pressure steams after soaked rice is drained away the water
It boils, rice must be cooked；Distiller's yeast saccharification is added in rice to cooking, and obtains saccharification rice；(3) it ferments, the Chinese yam of step (1) is taken to ferment
The saccharification rice and water of liquid, step (2) are uniformly mixed, are sealed fermentation in fermentor, and 18 DEG C of fermentation temperature, when fermentation
Between 20 days, obtain fermented grain；(4) fermented grain separated, squeeze to obtain squeezing wine, canful ageing 6 months in ageing tank, after to ageing liquid
Carry out clear stable, sterilization, canned finished product yam health wine.
Comparative example 2
A kind of yam health wine, raw material components are as shown in table 1.Yam health wine the preparation method is as follows: (1) Chinese yam ferment
The preparation of liquid refrigerates clean Chinese yam 2 days at a temperature of 4 DEG C, is removed the peel, slicing treatment, is set using ceramic tip Chinese yam afterwards
1.5h is impregnated in the color protection solution (NaCl solution that mass fraction is 1.9%) containing buchu leaves oil and 8- sulfydryl Malaysia ketone, so
After grind to obtain fresh yam slurry；Papain is added into fresh yam slurry and mannase digests 1h at 50 DEG C, must digest
Liquid；Chinese yam fermentation liquid is made in the enzymolysis liquid successively enzymatic saccharification through alpha-amylase and carbohydrase；(2) saccharification rice preparation, will soak
Atmospheric cooking after the rice soaked drains away the water must cook rice；Distiller's yeast saccharification is added in rice to cooking, and obtains saccharification rice；
(3) it ferments, takes the Chinese yam fermentation liquid of step (1), the saccharification rice and water of step (2), be uniformly mixed, carried out in fermentor close
Seal ferment, fermentation time 20 days, obtains fermented grain by 18 DEG C of fermentation temperature；(4) fermented grain is separated, squeezes to obtain squeezing wine, in ageing tank
Middle canful ageing 6 months, after clear stable, sterilization, canned finished product yam health wine are carried out to ageing liquid.Comparative example 3
A kind of yam health wine, difference from Example 1 are, clean Chinese yam and are directly removed the peel, cut without refrigeration
Piece processing.Comparative example 4
A kind of yam health wine, difference from Example 1 are that fresh yam slurry is poly- without papain and sweet dew
Carbohydrase, alpha-amylase, carbohydrase enzymatic saccharification.
Table 1
Experimental section
Yam health wine stability test: during wine liquid storage, sensory evaluation is carried out to wine liquid at quarterly intervals.
Yam health wine physical and chemical property determining: taking the yam health wine of storage 12 months, referring to yellow rice wine national standard GB/T
13662-2008 measures the alcoholic strength, total acid content, total sugar amount of wine liquid respectively.
2 yam health wine stability test of table
As shown in Table 2, comparative example 1 is for Examples 1 to 3, is not added with Chinese mesona herb extract, wine liquid storage less than
There is suspended matter appearance in bronzing within 6 months；And it is added to the Chinese yam wine liquid of Chinese mesona herb extract, Storage period can be extended to 12
At a month, wine liquid is in occur in bronzing, slightly suspended matter；Embodiment 4~5 is added to β-ring paste compared to Examples 1 to 3
Essence, the time that suspended matter occurs in wine liquid extend to 15 months even more long, and the stability of yam health wine significantly improves, storage life
It is all significant to extend, it is seen that beta-cyclodextrin can cooperate with Chinese mesona herb extract, effectively improve the stability of yam health wine；Embodiment
6~7, compared to Examples 1 to 3, are added to beta-cyclodextrin, buchu leaves oil and 8- sulfydryl Malaysia ketone, wine liquid and store to December, until
At 15 months, yellowish-brown is presented in wine liquid, and remains clarification, it is seen that beta-cyclodextrin and Chinese mesona herb extract synergistic effect are aobvious
Work improves stability of the wine industry during storage, the synergistic effect of buchu leaves oil and 8- sulfydryl Malaysia ketone and Chinese mesona herb, energy
Enough brown stains prevented during wine liquid storage for a long time.Therefore, Chinese mesona herb extract, beta-cyclodextrin, cloth are added in embodiment 8
Dead leaf oil and 8- sulfydryl Malaysia ketone, the problems such as brown stain and the clear stable during wine liquid ageing, storage can be prevented for a long time, wine
It is golden yellow that liquid, which stores 15 months still, and no suspended substance occurs.
The physical and chemical index of 3 yam health wine of table
As shown in Table 3,15 months yam health wine still nutritive values with higher are stored, the embodiment of the present invention
The alcoholic strength of yam wine, total reducing sugar two, total acid content every physical and chemical index be up to state standards.
Claims (9)
1. a kind of yam health wine, which is characterized in that be mainly prepared from the following raw materials in parts by weight: 20~60 parts of Chinese yam, big
Rice 60~80 parts, 3~5 parts of Chinese mesona herb extract, 0.3~0.7 part of distiller's yeast, appropriate amount of water.
2. yam health wine according to claim 1, which is characterized in that be mainly prepared from the following raw materials in parts by weight:
40~50 parts of Chinese yam, 65~70 parts of rice, 3~4 parts of Chinese mesona herb extract, 0.5~0.6 part of distiller's yeast, appropriate amount of water.
3. yam health wine according to claim 1, it is characterised in that: raw material further includes 0.5~0.8 part of beta-cyclodextrin.
4. yam health wine according to claim 1, it is characterised in that: the Chinese yam is iron rod yam.
5. a kind of preparation method of yam health wine as claimed in claim 3, which comprises the following steps:
(1) preparation of Chinese yam fermentation liquid, using ceramic tip clean Chinese yam removed the peel, slicing treatment, be placed in color protection solution
0.5~1.5h is impregnated, fresh yam slurry is then ground to obtain；Be added into fresh yam slurry papain and mannase 50~
1~2h is digested at 60 DEG C, obtains enzymolysis liquid；Enzymolysis liquid successively ferment by the enzymatic saccharification through alpha-amylase and carbohydrase, obtained Chinese yam
Liquid；
(2) preparation of saccharification rice, atmospheric cooking after soaked rice is drained away the water must cook rice；To cooking in rice
Distiller's yeast saccharification is added, saccharification rice is obtained；
(3) it ferments, takes the Chinese yam fermentation liquid of step (1), the saccharification rice of step (2), Chinese mesona herb extract and water, mixing is equal
It is even, it is sealed fermentation in fermentor, obtains fermented grain；
(4) fermented grain is separated, squeezes to obtain squeezing wine, and canful ageing 6~12 months in ageing tank, the rear beta-cyclodextrin that is added is to old
It makes liquid and carries out clear stable, sterilization, canned finished product yam health wine.
6. a kind of preparation method of yam health wine according to claim 5, it is characterised in that: the color protection of step (1) is molten
Contain 0.4~0.7 part of buchu leaves oil in liquid.
7. a kind of preparation method of yam health wine according to claim 5, it is characterised in that the color protection solution of step (1)
In also contain 0.4~0.7 part of 8- sulfydryl Malaysia ketone.
8. a kind of preparation method of yam health wine according to claim 5, it is characterised in that: the clean mountain of step (1)
Medicine preferentially carries out chilling treatment before being removed the peel and being sliced, and refrigerated storage temperature is 2~4 DEG C, and cold preservation time is 1~2 day.
9. a kind of preparation method of yam health wine according to claim 5, it is characterised in that: the fermentation temperature of step (3)
18~22 DEG C, fermentation time 20~25 days of degree.
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