CN110184152A - A kind of brewing method with wound repair silk cocoon yellow rice wine - Google Patents
A kind of brewing method with wound repair silk cocoon yellow rice wine Download PDFInfo
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- CN110184152A CN110184152A CN201910597497.2A CN201910597497A CN110184152A CN 110184152 A CN110184152 A CN 110184152A CN 201910597497 A CN201910597497 A CN 201910597497A CN 110184152 A CN110184152 A CN 110184152A
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- 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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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- 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
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- 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
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- 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
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
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Abstract
The invention discloses a kind of brewing methods with wound repair silk cocoon yellow rice wine, comprising the following steps: (1) shears to silk cocoon and take out silkworm chrysalis, and decolourized, degreasing and deodorant and boiling processing；(2) constant temperature enzymatic hydrolysis, ferment at constant temperature processing are carried out to silk cocoon micro mist using mixed enzyme agent and composite bacteria agent；(3) wheat, corn and sorghum are crushed, fermentation silk cocoon micro mist and mix bacterium agent fermentation is then added；(4) fermentation silk cocoon micro mist is added into raw material and dendrobium extract carries out rice steeping processing；(5) dendrobium extract is added into mixture meal and black tea water extracts grape juice and carries out jar fermenter fermentation；(6) boiling is first carried out to yellow rice wine first squeezing liquid, then in envelope altar processing.It is high that the made yellow rice wine of the present invention has amino acid content, and the speed of wound healing can be improved, nutrition and health care value with higher.
Description
Technical field
The invention belongs to yellow rice wine technical fields, and in particular to a kind of brewing with wound repair silk cocoon yellow rice wine
Method.
Background technique
Yellow rice wine and beer, grape wine and referred to as three great Gu wine of the world, are one kind wine kind specific to China, mainly with big
Rice, maize, black rice, wheat etc. are that raw material is process by the production technologies such as rice steeping, steamed rice, the meal that dries in the air, fermentation and packaging, alcohol
Degree is between 8%-20%, wherein having clear containing nutritional ingredients such as polyphenol, glutathione, several mineral materials ingredient and amino acid
Except free radical, prevent the physiological functions such as cardiovascular disease, anticancer, anti-aging, and can supplement a variety of amino acid nutrients of human body at
Point, it can also improve function of intestinal canal, strengthen immunity, promote health, be a kind of drinks kind with better nutritivity value；
And silk is that the sericin to spue after silkworm is mature solidifies, wherein 90% is protein component, wherein containing silk fibre egg
White, sericin and various amino acid, and containing ingredients such as a small amount of primary alconol class, paddy steroid ferment and Lupeols, have and promotes skin
Skin cell viability, anti-vascular sclerosis, long-time service can anti-skin aging, have special antipruritic effect to certain skin diseases, to pass
Section is scorching, scapulohumeral periarthritis, asthma and other effects；Silk cocoon is chiefly used in the fields such as silk, medicine, cosmetics, carries out benefit to its effective component
With, and so that the effective component in silk cocoon is used by wine brewing mode, the technique for not yet occurring similar yellow rice wine at present.
Summary of the invention
The purpose of the present invention: silk cocoon is chiefly used in the fields such as silk, medicine, cosmetics, utilizes to its effective component, and
The effective component in silk cocoon is set to be used by wine brewing mode, the technique for not yet occurring similar yellow rice wine at present.It is above-mentioned to solve
Problem, the present invention provides a kind of brewing methods with wound repair silk cocoon yellow rice wine.
The present invention is achieved by the following technical solutions:
A kind of brewing method with wound repair silk cocoon yellow rice wine, comprising the following steps:
(1) silk cocoon pre-processes: silk cocoon being cut off removal silkworm chrysalis, is micronized after clear water cleaning, obtains silk cocoon micro mist, add into reaction kettle
Enter silk cocoon micro mist and deionized water, is evacuated to the ozone progress decoloring reaction that vacuum is passed through reactor volume 7%-11%, ozone is discharged
After carry out ungrease treatment, obtain degreasing mixed liquor, the deodorant agent solution of its quality 3.2%-5.6% be then added into degreasing mixed liquor
It is warming up to 78-85 DEG C of boiling 1-2h, and vibrates 10-15min using ultrasonic wave spacing, sediment is dried after centrifugation, is obtained
Boiling silk cocoon micro mist；Boiling silk cocoon micro mist is put into new lotus leaf and steams 30-40min using lemon tablet covering on top, is dried
Silk cocoon micro mist must be pre-processed after dry；
(2) degradable fermented: the deionized water and its quality 2.3%-4.1% of 8-12 times of its quality being added into pretreatment silk cocoon micro mist
Mixed enzyme agent be placed in fermentor constant temperature enzymatic hydrolysis 3-5h, then thereto be added pretreatment silk cocoon micro mist quality 3%-5% compound bacteria
Agent ferment at constant temperature 5-8 days is dried after sterilizing, and must ferment silk cocoon micro mist；
(3) koji-making: taking wheat, corn and the sorghum mixing that quality proportioning is 8-12:3-5:1-2, wheat mixed powder obtained after crushing,
The mix bacterium agent of its quality 1%-2% is added to wheat mixed powder quality fermentation silk cocoon micro mist and its quality 2.1%-3.7% adds water
It is stirred, is then pressed into mixing powder agglomates, and stand to constant temperature under the conditions of powder agglomates is wrapped in 51-54 DEG C is mixed using filter membrane
32-35 days, obtain wheat knee-piece；
(4) rice steeping meal: rice, milled glutinous broomcorn millet, highland barley, oat, fermentation silk cocoon micro mist and dragon's paw chestnut are got, cold boiling water and dendrobium nobile is added
Extracting solution is placed in fermentor and is evacuated to vacuum and is passed through nitrogen oxygen mixed gas and is filled in 4-8 DEG C of constant temperature and impregnates 3-4 days, and the super wave of use
The 20-30min of interval oscillation daily, steams after draining away the water, obtains mixture meal；
(5) it is mixed that wheat knee-piece, dendrobium extract and the extraction grape juice stirring of black tea water diastatic fermentation: are added into mixture meal
It closes, obtains spice meal, jar fermenter is cleaned using 75% ethyl alcohol, spice meal is then placed in the sieve placed layer of the multi-layer bamboo in jar fermenter
On, first 36-42 DEG C fermentation 14-18 days, then 15-21 DEG C fermentation 5-7 days, after squeezing and filtering, obtain yellow rice wine first squeezing liquid；
(6) envelope altar is sobered up: first yellow rice wine first squeezing liquid being placed in steamer and is warming up to 60-67 DEG C of boiling 60-70min, then goes to wine
Sealing in altar is first placed in 21-25 DEG C of environment and stands 8-11 days, then is placed in 5-9 DEG C of environment and stands 6-8 days, kills after membrane filtration
Bacterium obtains finished product silk cocoon yellow rice wine.
Decoloring reaction described in step (1), temperature are 53-59 DEG C, time 21-28min.
The reaction of degreasing described in step (1), method are as follows: be first warming up to 92-97 DEG C of heat preservation 15-23min, be then cooled to
3-9 DEG C of heat preservation 9-14min, alternately 4-5 times, to after solution upper level filter degreasing mixed liquor.
Deodorant agent solution described in step (1), preparation method are as follows: weigh 11-16 parts of lily, jasmine according to quality meter part
Flower 5-9 parts, 3-6 parts of dried peppermint leaf, 2-4 parts of purple perilla, 1-3 parts of dried orange peel, 0.3-0.7 parts of ginger juice, 0.2-0.8 parts of orange juice filtrate, mango
1-2 parts of skin；It is mixed after above-mentioned raw materials are crushed, 10-14 times of total mass of raw material of water boiling 2-3h is added, is taken after centrifugal filtration
Portion's clear liquid, and the 1/6 of original volume is concentrated into upper clear supernate, obtain deodorant agent solution.
The enzymatic hydrolysis of constant temperature described in step (2) and ferment at constant temperature, temperature are 35-43 DEG C.
Mixed enzyme agent described in step (2) wherein subtilopeptidase A, serine protease, bromelain and is received
Beans kinases quality proportioning is 4-6:3-5:1-2:0.5-1；The composite bacteria agent, wherein saccharomycete, Bacillus acidi lactici and Rhizopus oryzae
Quality proportioning is 5-8:1-3:0.3-0.7.
Mix bacterium agent described in step (3), wherein being respectively configured to sub-prime meter part are as follows: 11-16 parts of yellow wine yeast, Ha Noi root
It is 4-7 parts mould, 2-4 parts of Rhizopus oryzae.
Mixture meal described in step (4) is respectively configured to sub-prime meter part are as follows: 40-50 parts of rice, 10-16 parts of milled glutinous broomcorn millet,
7-10 parts of highland barley, 3-7 parts of oat, 1-2 parts of silk cocoon micro mist of fermentation and 2-5 parts of dragon's paw chestnut；The dendrobium extract, for using fresh
It is crushed after boiling, centrifugation and filtering after dendrobium candidum cleaning, upper clear supernate is taken to be concentrated into the 1/5 of original volume, obtain dendrobium nobile extraction
Liquid, additional amount are the 3%-5% of wheat mixed powder quality；The nitrogen oxygen mixed gas, wherein nitrogen and oxygen quality proportioning are 4:
1。
Wheat knee-piece described in step (5), additional amount are the 6%-9% of mixture meal；The dendrobium extract, adds
Enter the 3%-5% that amount is mixture meal quality；The black tea water extracts grape juice, to use black tea water to grape slurries boiling
30-40min takes supernatant to be concentrated into the 1/4 of original volume through centrifugal filtration, obtains black tea water and extracts grape juice, additional amount is
The 3.2%-4.5% of mixture meal quality.
Multi-layer bamboo described in step (5) sieves placed layer, by bracket and top bamboo screen banks at, every layer height in 4-5cm, every layer
Spice meal packed height is that bamboo sieve places layer height volume 4/5.
The present invention has the advantage that preprocess method compared with prior art, is cut using cutting method to silk cocoon,
Removal silkworm chrysalis improves the convenience of silk cocoon following process, and can reach the double effects of decoloration and sterilization by ozone treatment,
By the method for hot and cold alternation boiling, the lubricant component in silk cocoon can be made to be precipitated, avoid causing raw material dirty in subsequent yellow rice wine processing
Dye corruption, and the deodorant agent solution made of natural component can remove the animal fishy smell that silk cocoon itself is had, to reduce
The peculiar smell of yellow rice wine；It is degradable fermented, it is digested by complex enzyme and mix bacterium agent, fermentation, reaches degradation silk, make wherein
The nutritional ingredient that contains is precipitated, and improves nutritive value and both effectiveness；Koji-making is improved bent by the way that silk cocoon ingredient is added into material
Middle silk cocoon nutrient composition content, and knee-piece is wrapped up by filter membrane and being stored, it can avoid external miscellaneous bacteria parasitism fermentation, and filter can be passed through
The oxygen that film penetrates carries out fermentation；Rice steeping meal uses rice, milled glutinous broomcorn millet, highland barley, oat etc. as processing raw material, can mention
Nutritional ingredient and mouthfeel in high yellow rice wine, by heating silk cocoon ingredient and dendrobium extract, to improve yellow rice wine nutritive value and medicine
With value, and increase functional component therein, and be passed through nitrogen oxygen mixed gas, low temperature environment and supersonic oscillations and soaked
Rice can be improved and absorb to nutritional ingredient, avoids extraneous living contaminants；Diastatic fermentation, sieving placed layer by multi-layer bamboo can be improved hair
The gas permeability of spice in ferment cylinder improves in spice to improve ferment effect, and extract grape juice by the way that black tea water is added
Natural pigment ingredient and sugared content improve ferment effect, and carry out cold fermentation by tail portion, mention to reduce pigment use
Ingredient merges in high yellow rice wine, improves the mildness of wine；Envelope altar is sobered up, and makes the classes such as middle generation aldehyde, ester of fermenting by digestion
Ingredient volatilization, improves the mouthfeel and health of yellow rice wine, and store to yellow rice wine by two sections of low temperature, can promote ingredient in yellow rice wine
Fusion conversion, improve wine fragrance and soft mouthfeel.Yellow rice wine obtained by the method for the present invention has mouthfeel soft, and color is mellow, no
Any pigment composition and manual member are added, the health nutrient value of yellow rice wine is improved, and there is the function for promoting wound healing
Effect.
Specific embodiment
Embodiment 1:
A kind of brewing method with wound repair silk cocoon yellow rice wine, comprising the following steps:
(1) silk cocoon pre-processes: silk cocoon being cut off removal silkworm chrysalis, is micronized after clear water cleaning, obtains silk cocoon micro mist, add into reaction kettle
Enter silk cocoon micro mist and deionized water, the ozone progress decoloring reaction that vacuum is passed through reactor volume 7.2% is evacuated to, after ozone is discharged
Ungrease treatment is carried out, obtains degreasing mixed liquor, the deodorant agent solution that its quality 3.3% is then added into degreasing mixed liquor is warming up to
79 DEG C of boiling 1.5h, and 11min is vibrated using ultrasonic wave spacing, sediment is dried after centrifugation, obtains boiling silk cocoon micro mist；
Boiling silk cocoon micro mist is put into new lotus leaf and steams 31min using lemon tablet covering on top, silk cocoon must be pre-processed after drying
Micro mist；
(2) degradable fermented: the mixing of the deionized water and its quality 2.4% of 8.5 times of its quality being added into pretreatment silk cocoon micro mist
Enzyme agent is placed in fermentor constant temperature enzymatic hydrolysis 3.5h, then the composite bacteria agent constant temperature hair of pretreatment silk cocoon micro mist quality 3.1% is added thereto
It ferment 6 days, is dried after sterilizing, must ferment silk cocoon micro mist；
(3) koji-making: taking wheat, corn and the sorghum mixing that quality proportioning is 9:3.2:1.3, wheat mixed powder obtained after crushing, to
The fermentation silk cocoon micro mist of its quality 1.2% is added in wheat mixed powder quality and the mix bacterium agent of its quality 2.2% adds water and stirs mixing,
It is then pressed into mixing powder agglomates, and stands 33 days to constant temperature under the conditions of powder agglomates is wrapped in 52 DEG C is mixed using filter membrane, obtains wheat starter
Block；
(4) rice steeping meal: rice, milled glutinous broomcorn millet, highland barley, oat, fermentation silk cocoon micro mist and dragon's paw chestnut are got, cold boiling water and dendrobium nobile is added
Extracting solution is placed in fermentor and is evacuated to vacuum and is passed through nitrogen oxygen mixed gas and is filled in 5 DEG C of constant temperature and impregnates 3 days, and daily using super wave
Interval oscillation 21min, steams after draining away the water, obtains mixture meal；
(5) it is mixed that wheat knee-piece, dendrobium extract and the extraction grape juice stirring of black tea water diastatic fermentation: are added into mixture meal
It closes, obtains spice meal, jar fermenter is cleaned using 75% ethyl alcohol, spice meal is then placed in the sieve placed layer of the multi-layer bamboo in jar fermenter
On, it first ferments 15 days at 37 DEG C, then ferment 5 days at 16 DEG C, after squeezing and filtering, obtains yellow rice wine first squeezing liquid；
(6) envelope altar is sobered up: first yellow rice wine first squeezing liquid being placed in steamer and is warming up to 61 DEG C of boiling 62min, then goes to envelope in wine jar
Mouthful, it is first placed in 22 DEG C of environment and stands 9 days, then be placed in 6 DEG C of environment and stand 6 days, sterilized after membrane filtration, it is yellow to obtain finished product silk cocoon
Wine.
Decoloring reaction described in step (1), temperature are 54 DEG C, time 22min.
The reaction of degreasing described in step (1), method are as follows: be first warming up to 93 DEG C of heat preservation 16min, be then cooled to 4 DEG C of guarantors
Warm 10min, alternately 4 times, to after solution upper level filter degreasing mixed liquor.
Deodorant agent solution described in step (1), preparation method are as follows: weigh 12 parts of lily, Jasmine 6 according to quality meter part
Part, 3.2 parts of dried peppermint leaf, 2.1 parts of purple perilla, 1.4 parts of dried orange peel, 0.4 part of ginger juice, 0.3 part of orange juice filtrate, 1.2 parts of mangrove bark；It will be above-mentioned
Raw material mixes after crushing, and 11 times of total mass of raw material of water boiling 2.5h is added, upper clear supernate is taken after centrifugal filtration, and clear to top
Liquid is concentrated into the 1/6 of original volume, obtains deodorant agent solution.
The enzymatic hydrolysis of constant temperature described in step (2) and ferment at constant temperature, temperature are 36 DEG C.
Mixed enzyme agent described in step (2) wherein subtilopeptidase A, serine protease, bromelain and is received
Beans kinases quality proportioning is 4.2:3.1:1.2:0.6；The composite bacteria agent, wherein saccharomycete, Bacillus acidi lactici and Rhizopus oryzae matter
Amount proportion is 5.3:1.6:0.4.
Mix bacterium agent described in step (3), wherein being respectively configured to sub-prime meter part are as follows: 12 parts of yellow wine yeast, Ha Noi head mold
4.2 parts, 2.3 parts of Rhizopus oryzae.
Mixture meal described in step (4) is respectively configured to sub-prime meter part are as follows: 41 parts of rice, 11 parts of milled glutinous broomcorn millet, highland barley 8
Part, 4 parts of oat, 1.2 parts of silk cocoon micro mist of fermentation and 2.3 parts of dragon's paw chestnut；The dendrobium extract is clear using fresh dendrobium candidum
It is crushed after boiling, centrifugation and filtering after washing, takes upper clear supernate to be concentrated into the 1/5 of original volume, obtain dendrobium extract, additional amount
It is the 3.2% of wheat mixed powder quality；The nitrogen oxygen mixed gas, wherein nitrogen and oxygen quality proportioning are 4:1.
Wheat knee-piece described in step (5), additional amount are the 6.3% of mixture meal；The dendrobium extract, adds
Enter 3.2% that amount is mixture meal quality；The black tea water extracts grape juice, to use black tea water to grape slurries boiling
31min takes supernatant to be concentrated into the 1/4 of original volume through centrifugal filtration, obtains black tea water and extracts grape juice, additional amount is mixed
Close the 3.3% of material meal quality.
Multi-layer bamboo described in step (5) sieves placed layer, by bracket and top bamboo screen banks at every layer height is mixed in 4cm, every layer
Expect that meal packed height is that bamboo sieve places layer height volume 4/5.
Embodiment 2:
A kind of brewing method with wound repair silk cocoon yellow rice wine, comprising the following steps:
(1) silk cocoon pre-processes: silk cocoon being cut off removal silkworm chrysalis, is micronized after clear water cleaning, obtains silk cocoon micro mist, add into reaction kettle
Enter silk cocoon micro mist and deionized water, the ozone progress decoloring reaction that vacuum is passed through reactor volume 10.8% is evacuated to, after ozone is discharged
Ungrease treatment is carried out, obtains degreasing mixed liquor, the deodorant agent solution that its quality 5.4% is then added into degreasing mixed liquor is warming up to
84 DEG C of boiling 2h, and 14min is vibrated using ultrasonic wave spacing, sediment is dried after centrifugation, obtains boiling silk cocoon micro mist；It will
Boiling silk cocoon micro mist is put into new lotus leaf and steams 39min using lemon tablet covering on top, and it is micro- to pre-process silk cocoon after drying
Powder；
(2) degradable fermented: the mixing of the deionized water and its quality 4.0% of 11 times of its quality being added into pretreatment silk cocoon micro mist
Enzyme agent is placed in fermentor constant temperature enzymatic hydrolysis 4.5h, then the composite bacteria agent constant temperature hair of pretreatment silk cocoon micro mist quality 4.7% is added thereto
It ferment 7 days, is dried after sterilizing, must ferment silk cocoon micro mist；
(3) koji-making: taking wheat, corn and the sorghum mixing that quality proportioning is 11:4.5:1.8, wheat mixed powder obtained after crushing, to
The fermentation silk cocoon micro mist of its quality 1.7% is added in wheat mixed powder quality and the mix bacterium agent of its quality 3.6% adds water and stirs mixing,
It is then pressed into mixing powder agglomates, and stands 35 days to constant temperature under the conditions of powder agglomates is wrapped in 53 DEG C is mixed using filter membrane, obtains wheat starter
Block；
(4) rice steeping meal: rice, milled glutinous broomcorn millet, highland barley, oat, fermentation silk cocoon micro mist and dragon's paw chestnut are got, cold boiling water and dendrobium nobile is added
Extracting solution is placed in fermentor and is evacuated to vacuum and is passed through nitrogen oxygen mixed gas and is filled in 7.5 DEG C of constant temperature and impregnates 4 days, and every using super wave
Its interval oscillation 28min, steams after draining away the water, obtains mixture meal；
(5) it is mixed that wheat knee-piece, dendrobium extract and the extraction grape juice stirring of black tea water diastatic fermentation: are added into mixture meal
It closes, obtains spice meal, jar fermenter is cleaned using 75% ethyl alcohol, spice meal is then placed in the sieve placed layer of the multi-layer bamboo in jar fermenter
On, it first ferments 17 days at 41 DEG C, then ferment 7 days at 20 DEG C, after squeezing and filtering, obtains yellow rice wine first squeezing liquid；
(6) envelope altar is sobered up: first yellow rice wine first squeezing liquid being placed in steamer and is warming up to 66 DEG C of boiling 69min, then goes to envelope in wine jar
Mouthful, it is first placed in 24 DEG C of environment and stands 10 days, then be placed in 8 DEG C of environment and stand 8 days, sterilized after membrane filtration, it is yellow to obtain finished product silk cocoon
Wine.
Decoloring reaction described in step (1), temperature are 58 DEG C, time 27min.
The reaction of degreasing described in step (1), method are as follows: be first warming up to 96 DEG C of heat preservation 22min, be then cooled to 8 DEG C of guarantors
Warm 13min, alternately 5 times, to after solution upper level filter degreasing mixed liquor.
Deodorant agent solution described in step (1), preparation method are as follows: weigh 15 parts of lily, Jasmine according to quality meter part
8.5 parts, 5.9 parts of dried peppermint leaf, 3.7 parts of purple perilla, 2.7 parts of dried orange peel, 0.6 part of ginger juice, 0.7 part of orange juice filtrate, 1.8 parts of mangrove bark；It will
Above-mentioned raw materials mix after crushing, and 13 times of total mass of raw material of water boiling 3h is added, upper clear supernate is taken after centrifugal filtration, and to top
Clear liquid is concentrated into the 1/6 of original volume, obtains deodorant agent solution.
The enzymatic hydrolysis of constant temperature described in step (2) and ferment at constant temperature, temperature are 42 DEG C.
Mixed enzyme agent described in step (2) wherein subtilopeptidase A, serine protease, bromelain and is received
Beans kinases quality proportioning is 5.7:4.6:1.9:0.9；The composite bacteria agent, wherein saccharomycete, Bacillus acidi lactici and Rhizopus oryzae matter
Amount proportion is 7.2:2.5:0.6.
Mix bacterium agent described in step (3), wherein being respectively configured to sub-prime meter part are as follows: 15 parts of yellow wine yeast, Ha Noi head mold
6.7 parts, 3.8 parts of Rhizopus oryzae.
Mixture meal described in step (4) is respectively configured to sub-prime meter part are as follows: 48 parts of rice, 15 parts of milled glutinous broomcorn millet, highland barley 9
Part, 6.7 parts of oat, 1.7 parts of silk cocoon micro mist of fermentation and 4 parts of dragon's paw chestnut；The dendrobium extract is clear using fresh dendrobium candidum
It is crushed after boiling, centrifugation and filtering after washing, takes upper clear supernate to be concentrated into the 1/5 of original volume, obtain dendrobium extract, additional amount
It is the 4.6% of wheat mixed powder quality；The nitrogen oxygen mixed gas, wherein nitrogen and oxygen quality proportioning are 4:1.
Wheat knee-piece described in step (5), additional amount are the 8.5% of mixture meal；The dendrobium extract, adds
Enter 4.7% that amount is mixture meal quality；The black tea water extracts grape juice, to use black tea water to grape slurries boiling
38min takes supernatant to be concentrated into the 1/4 of original volume through centrifugal filtration, obtains black tea water and extracts grape juice, additional amount is mixed
Close the 4.4% of material meal quality.
Multi-layer bamboo described in step (5) sieves placed layer, by bracket and top bamboo screen banks at every layer height is mixed in 5cm, every layer
Expect that meal packed height is that bamboo sieve places layer height volume 4/5.
Comparison 1: decolorization in step (1), other steps and embodiment 1 is not used compared with embodiment 1 in this comparison 1
It is identical.
Comparison 2: ungrease treatment in step (1), other steps and embodiment 2 is not used compared with embodiment 2 in this comparison 2
It is identical.
Comparison 3: deodorant agent solution, other steps and embodiment in step (1) is not used compared with embodiment 1 in this comparison 3
1 is identical.
Comparison 4: new lotus leaf and lemon tablet in step (1), other steps and reality is not used compared with embodiment 2 in this comparison 4
It is identical to apply example 2.
Control group 1: boiling powder after being crushed using silk cocoon.
Using embodiment 1, embodiment 2, comparison 1, into comparison 4, method carries out pretreatment processing, observation pretreatment to silk cocoon
The variegated situation of silk cocoon micro mist afterwards, fishy smell situation, lipid removal rate, are compared with control group 1.
Experimental data: table 1
| Project | Variegated situation | Fishy smell situation | Lipid removal rate % |
| Embodiment 1 | Nothing | Nothing | 98.5 |
| Embodiment 2 | Nothing | Nothing | 97.9 |
| Comparison 1 | Have | Nothing | 94.2 |
| Comparison 2 | Nothing | Nothing | 74.2 |
| Comparison 3 | Nothing | Have | 95.3 |
| Comparison 4 | Nothing | Have | 95.2 |
| Control group 1 | Have | Have | 72.1 |
Synthesis result: the preprocess method of silk cocoon of the present invention, relative to control group 1, effectively eliminate variegated in silk cocoon and
Fishy smell, and lipid material removal rate improves 26.4% in silk cocoon, effectively reduces lipid content in silk cocoon, improves Huang
The quality of wine processing.
Comparison 5: degradable fermented method in step (2), other steps and implementation is not used compared with embodiment 1 in this comparison 5
Example 1 is identical.
Comparison 6: step (3), fermentation silk cocoon micro mist in (4) is not used with embodiment 2 compared in this comparison 6, other steps and
Embodiment 2 is identical.
Comparison 7: mix bacterium agent in step (3), other steps and embodiment 1 is not used compared with embodiment 1 in this comparison 7
It is identical.
Comparison 8: step (4) rice steeping meal method, other steps and embodiment is not used compared with embodiment 2 in this comparison 8
2 is identical.
Comparison 9: this comparison 9 is compared with embodiment 1, dendrobium extract, other steps and reality in unused step (4), (5)
It is identical to apply example 1.
Comparison 10: this comparison 10 is not used black tea water in step (5) and extracts grape juice compared with embodiment 2, other steps
It is rapid same as Example 2.
Comparison 11: this comparison 11 is with embodiment 1 compared with, jar fermenter fermentation process in unused step (5), other steps and
Embodiment 1 is identical.
Comparison 12: this comparison 12 is not used step (6) envelope altar and sobers up method with embodiment 2 compared with, other steps and implementation
Example 2 is identical.
Control group 2: traditional handicraft and raw material yellow rice wine brewage are used.
Using embodiment 1, embodiment 2, comparison 5, into comparison 12, control group 2, method carries out processing and fabricating, institute to yellow rice wine
It is all the same using material quality, kind；It chooses moderate skin cuts person (adult), every group is 121 people, amounts to 8 groups, respectively
Group 1- group 8 respectively corresponds embodiment 1, embodiment 2, comparison 5 to comparison 12 and control group 2,；Using above-described embodiment 1, implement
Institute's brewing yellow wine person that is supplied to skin cuts uses in example 2, comparison 5 to comparison 12 and control group 2, wherein each group male to female ratio
And usage amount is all the same, counts wound healing time, scar rate and each amino acid nitrogen in rice wine, mouthfeel is evaluated and outer
Evaluation is seen, referring to GB/T 13662-2018 yellow rice wine standard when this experimental data is collected.
Experimental data: table 2
| Project | Wound healing time d | Scar rate % |
| Embodiment 1 | 28 | 4.13% |
| Embodiment 2 | 27 | 4.96% |
| Comparison 5 | 27 | 6.61% |
| Comparison 6 | 24 | 14.05% |
| Comparison 7 | 28 | 4.96% |
| Comparison 8 | 27 | 5.79% |
| Comparison 9 | 27 | 8.26% |
| Comparison 10 | 27 | 4.13% |
| Comparison 11 | 27 | 5.79% |
| Comparison 12 | 26 | 6.61% |
| Control group 2 | 33 | 21.49% |
Synthesis result: moderate skin cuts person's wound healing time can be improved compared with the control group in the made yellow rice wine of the method for the present invention
5-6 days, and can reduce scar rate after wound healing is 17.36%, has effects that preferably to promote wound healing.
Experimental data: table 3
| Project | Amino-acid nitrogen g/L | Mouthfeel evaluation | Ocular estimate |
| Embodiment 1 | 0.53 | Top grade | Top grade |
| Embodiment 2 | 0.51 | Top grade | Top grade |
| Comparison 5 | 0.49 | Level-one | Level-one |
| Comparison 6 | 0.39 | Top grade | Top grade |
| Comparison 7 | 0.49 | Level-one | Level-one |
| Comparison 8 | 0.48 | Top grade | Top grade |
| Comparison 9 | 0.52 | Level-one | Top grade |
| Comparison 10 | 0.5 | Top grade | Level-one |
| Comparison 11 | 0.5 | Level-one | Level-one |
| Comparison 12 | 0.48 | Level-one | Level-one |
| Control group 2 | 0.28 | Level-one | Level-one |
Synthesis result: the made yellow rice wine of the present invention, compared with control group 2, amino acid nitrogen content improves 0.25g/L, and mouthfeel is commented
The characteristics of valence and ocular estimate reach superior product standard, have color full of nutrition limpid bright, mellow in taste.
Claims (10)
1. a kind of brewing method with wound repair silk cocoon yellow rice wine, which comprises the following steps:
(1) silk cocoon pre-processes: silk cocoon being cut off removal silkworm chrysalis, is micronized after clear water cleaning, obtains silk cocoon micro mist, add into reaction kettle
Enter silk cocoon micro mist and deionized water, is evacuated to the ozone progress decoloring reaction that vacuum is passed through reactor volume 7%-11%, ozone is discharged
After carry out ungrease treatment, obtain degreasing mixed liquor, the deodorant agent solution of its quality 3.2%-5.6% be then added into degreasing mixed liquor
It is warming up to 78-85 DEG C of boiling 1-2h, and vibrates 10-15min using ultrasonic wave spacing, sediment is dried after centrifugation, is obtained
Boiling silk cocoon micro mist；Boiling silk cocoon micro mist is put into new lotus leaf and steams 30-40min using lemon tablet covering on top, is dried
Silk cocoon micro mist must be pre-processed after dry；
(2) degradable fermented: the deionized water and its quality 2.3%-4.1% of 8-12 times of its quality being added into pretreatment silk cocoon micro mist
Mixed enzyme agent be placed in fermentor constant temperature enzymatic hydrolysis 3-5h, then thereto be added pretreatment silk cocoon micro mist quality 3%-5% compound bacteria
Agent ferment at constant temperature 5-8 days is dried after sterilizing, and must ferment silk cocoon micro mist；
(3) koji-making: taking wheat, corn and the sorghum mixing that quality proportioning is 8-12:3-5:1-2, wheat mixed powder obtained after crushing,
The mix bacterium agent of its quality 1%-2% is added to wheat mixed powder quality fermentation silk cocoon micro mist and its quality 2.1%-3.7% adds water
It is stirred, is then pressed into mixing powder agglomates, and stand to constant temperature under the conditions of powder agglomates is wrapped in 51-54 DEG C is mixed using filter membrane
32-35 days, obtain wheat knee-piece；
(4) rice steeping meal: rice, milled glutinous broomcorn millet, highland barley, oat, fermentation silk cocoon micro mist and dragon's paw chestnut are got, cold boiling water and dendrobium nobile is added
Extracting solution is placed in fermentor and is evacuated to vacuum and is passed through nitrogen oxygen mixed gas and is filled in 4-8 DEG C of constant temperature and impregnates 3-4 days, and the super wave of use
The 20-30min of interval oscillation daily, steams after draining away the water, obtains mixture meal；
(5) it is mixed that wheat knee-piece, dendrobium extract and the extraction grape juice stirring of black tea water diastatic fermentation: are added into mixture meal
It closes, obtains spice meal, jar fermenter is cleaned using 75% ethyl alcohol, spice meal is then placed in the sieve placed layer of the multi-layer bamboo in jar fermenter
On, first 36-42 DEG C fermentation 14-18 days, then 15-21 DEG C fermentation 5-7 days, after squeezing and filtering, obtain yellow rice wine first squeezing liquid；
(6) envelope altar is sobered up: first yellow rice wine first squeezing liquid being placed in steamer and is warming up to 60-67 DEG C of boiling 60-70min, then goes to wine
Sealing in altar is first placed in 21-25 DEG C of environment and stands 8-11 days, then is placed in 5-9 DEG C of environment and stands 6-8 days, kills after membrane filtration
Bacterium obtains finished product silk cocoon yellow rice wine.
2. having the function of the brewing method of wound repair silk cocoon yellow rice wine as described in claim 1, which is characterized in that step (1)
The decoloring reaction, temperature are 53-59 DEG C, time 21-28min.
3. having the function of the brewing method of wound repair silk cocoon yellow rice wine as described in claim 1, which is characterized in that step (1)
The degreasing reaction, method are as follows: be first warming up to 92-97 DEG C of heat preservation 15-23min, be then cooled to 3-9 DEG C of heat preservation 9-
14min, alternately 4-5 times, to after solution upper level filter degreasing mixed liquor.
4. having the function of the brewing method of wound repair silk cocoon yellow rice wine as described in claim 1, which is characterized in that step (1)
The deodorant agent solution, preparation method are as follows: weigh 11-16 parts of lily, 5-9 parts of Jasmine, dried peppermint leaf according to quality meter part
3-6 parts, 2-4 parts of purple perilla, 1-3 parts of dried orange peel, 0.3-0.7 parts of ginger juice, 0.2-0.8 parts of orange juice filtrate, 1-2 parts of mangrove bark；It will be above-mentioned
Raw material mixes after crushing, and 10-14 times of total mass of raw material of water boiling 2-3h is added, upper clear supernate is taken after centrifugal filtration, and to upper
Portion's clear liquid is concentrated into the 1/6 of original volume, obtains deodorant agent solution.
5. having the function of the brewing method of wound repair silk cocoon yellow rice wine as described in claim 1, which is characterized in that step (2)
The constant temperature enzymatic hydrolysis and ferment at constant temperature, temperature are 35-43 DEG C.
6. having the function of the brewing method of wound repair silk cocoon yellow rice wine as described in claim 1, which is characterized in that step (2)
The mixed enzyme agent, wherein subtilopeptidase A, serine protease, bromelain and Nattokinase quality proportioning are
4-6:3-5:1-2:0.5-1；The composite bacteria agent, wherein saccharomycete, Bacillus acidi lactici and Rhizopus oryzae quality proportioning are 5-8:1-
3:0.3-0.7。
7. having the function of the brewing method of wound repair silk cocoon yellow rice wine as described in claim 1, which is characterized in that step (3)
The mix bacterium agent, wherein being respectively configured to sub-prime meter part are as follows: 11-16 parts of yellow wine yeast, head mold 4-7 parts of Ha Noi, Rhizopus oryzae
2-4 parts.
8. having the function of the brewing method of wound repair silk cocoon yellow rice wine as described in claim 1, which is characterized in that step (4)
The mixture meal is respectively configured to sub-prime meter part are as follows: 40-50 parts of rice, 10-16 parts of milled glutinous broomcorn millet, 7-10 parts of highland barley, oat
3-7 parts, 1-2 parts of silk cocoon micro mist of fermentation and 2-5 parts of dragon's paw chestnut；The dendrobium extract, after using the cleaning of fresh dendrobium candidum
It crushes after boiling, centrifugation and filtering, upper clear supernate is taken to be concentrated into the 1/5 of original volume, obtain dendrobium extract, additional amount is small
The 3%-5% of wheat mixed powder quality；The nitrogen oxygen mixed gas, wherein nitrogen and oxygen quality proportioning are 4:1.
9. having the function of the brewing method of wound repair silk cocoon yellow rice wine as described in claim 1, which is characterized in that step (5)
The wheat knee-piece, additional amount are the 6%-9% of mixture meal；The dendrobium extract, additional amount are mixture meal
The 3%-5% of quality；The black tea water extracts grape juice, to use black tea water to grape slurries boiling 30-40min, through from
Heart filtering, takes supernatant to be concentrated into the 1/4 of original volume, obtains black tea water and extracts grape juice, additional amount is mixture meal quality
3.2%-4.5%.
10. having the function of the brewing method of wound repair silk cocoon yellow rice wine as described in claim 1, which is characterized in that step (5)
The multi-layer bamboo sieves placed layer, by bracket and top bamboo screen banks at every layer height is in 4-5cm, every layer of spice meal packed height
It is sieved for bamboo and places layer height volume 4/5.
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