CN110527606A - A kind of coix seed wine and preparation method thereof - Google Patents
A kind of coix seed wine and preparation method thereof Download PDFInfo
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- CN110527606A CN110527606A CN201910915701.0A CN201910915701A CN110527606A CN 110527606 A CN110527606 A CN 110527606A CN 201910915701 A CN201910915701 A CN 201910915701A CN 110527606 A CN110527606 A CN 110527606A
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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
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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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses a kind of coix seed wines and preparation method thereof, according to poidometer, by being made of 50-70 parts of myotonin, 20-30 parts of sorghum, 10-20 parts of millet, 30-50 parts of slot allocation, Chinese yeast 0.003-0.005,0.06-0.1 parts of yeast, respectively by sorting, bubble grain, just steam, stewing water, multiple steamings, airing, the cultivation that is saccharified, the processing steps realization such as enter tank fermentation and distillation, with colourless, it is clear and transparent, no suspended substance, without precipitating, faint scent is pure, with elegant, harmony the compound fragrance based on ethyl acetate；The characteristics of mouthfeel is soft, sweet and clean, harmony, pleasant impression long；Have effects that nourishing, invigorating the spleen, beneficial stomach, tonifying lung, heat-clearing, go the effects of wind, clearing damp；Have the function of anticancer, analgesia, decompression, diuresis, expelling parasite；Have the characteristics that it is low it is drunk degree, sober up it is fast；And have that liquor output is high, process is simple, is unique and easy to realize.
Description
Technical field
The present invention relates to a kind of coix seed wines and preparation method thereof, belong to drinks preparation technical field.
Background technique
Myotonin is also known as adlay, the seed of jog's tears, the seed of jog's tears, Semen Coicis, coixlacrymajobi rice, jobstears etc..The nutritive value of myotonin is very high, the heart of a lotus seed
Contain protein, fat, carbohydrate, crude fibre, mineral calcium, phosphorus, iron, vitamin B1, vitamin B2, cigarette in benevolence rice
The nutrition such as acid, starch, leucine, arginine, lysine, tyrosine, fatty acid, seed of jog's tears ester, seed of jog's tears oil, sitosterol, alkaloid
Ingredient and eight kinds of amino acid needed by human.Wherein protein, fat, vitamin B1 content be significantly larger than rice.Traditional Chinese medicine
Think, Semen Coicis is cool in nature, slightly sweet flavor, enters spleen, stomach, lung channel.Have the effects that clearing damp and promoting diuresis, strengthening the spleen and stomach, clearing lung-heat heat, stopping leak rush down.Lee
Say in Compendium of Material Medica written by Shi Zhen: " wind, clearing damp are gone in seed of jog's tears invigorating the spleen, beneficial stomach, tonifying lung, heat-clearing.Increase appetite, control cold air, decocts
Li Shui.Radix Semen Coicis smashes juice and wine clothes, and Yellow River harnessing subcutaneous ulcer is effective."
Myotonin whole body is treasured, and each position can all be used as medicine.Seed of jog's tears oil excited can breathe, expand Pulmonary Vascular significantly, reduce muscle
And the contracture and paralysis of nerve ending；Seed of jog's tears ester has tonic effect, but also is a kind of anticancer agent, can inhibit Emhorn ascites
Cancer cell, for treating gastric cancer and cervix cancer；Coixol has antipyretic, analgesic activity；Jobstears root, have nourishing, anticancer,
The function of decompression, antipyretic, diuresis, expelling parasite is suitable for the diseases such as hypertension, lithangiuria, urinary tract infections, roundworm disease；Jobstears leaf, can
Simmer tea drink, taste faint scent, drink can be with diuresis.
Therefore, according to the medical value of myotonin and nutritive value, using myotonin as primary raw material, pass through myotonin spy
The brewage process and raw material proportioning of system, brew the white wine of fragrant in taste, unique mouthfeel；With nourishing, invigorating the spleen, beneficial stomach, mend
The effects of wind, clearing damp, is gone in lung, heat-clearing.
Summary of the invention
The object of the present invention is to provide a kind of coix seed wines and preparation method thereof.The coix seed wine have fragrant in taste,
The white wine of unique mouthfeel；Have effects that nourishing, invigorating the spleen, beneficial stomach, tonifying lung, heat-clearing, go the effects of wind, clearing damp.
Technical solution of the present invention: a kind of coix seed wine, according to poidometer, by 50-70 parts of myotonin, 20-30 parts of sorghum,
10-20 parts of millet, 30-50 parts of slot allocation, Chinese yeast 0.003-0.005,0.06-0.1 parts of yeast compositions.
Coix seed wine above-mentioned, according to poidometer, by 60 parts of myotonin, 25 parts of sorghum, 15 parts of millet, 35 parts of slot allocation, small
Song 0.004,0.08 part of yeast composition.
The preparation method of coix seed wine above-mentioned, includes following steps:
(1) sorting: being liquor-making raw material by myotonin, sorghum, millet；
(2) it steeps grain: myotonin is placed in water immersion 14~18 hours, sorghum water impregnates 8~14 hours, and millet is steamed in clear soup 1.5-
After 3.5 hours, water impregnates 6~10 hours, and the myotonin after impregnating well, sorghum, millet are mixed evenly, A product are made；
(3) it just steams: obtained A product loaded steamer is just steamed, when loaded steamer gently even will spread, layer-by-layer loaded steamer, make that uniformly rice steamer must be filled on steam
Afterwards, surface of material is struck off, wearing full rice steamer, vapour is uniform, and then 30-50min is just steamed in capping.
(4) it boils in a covered pot over a slow fire water: 80-95 DEG C of hot water being entered in rice steamer bottom through stewing water drum, stewing aqueous position exceeds material 15cm, boils in a covered pot over a slow fire water
Then 30-40min releases stewing water, makes A product natural cooling in rice steamer, until material breach rate is up to 85% or more, then answered
It steams；
(5) multiple to steam: to cover sharp lid, be stoppered burlap piece, 50-55min is steamed in the timing after full rice steamer circle vapour again, then opens point lid and steams again
Ripe A product are made in 20-30min；
(6) airing: ripe A product are poured into airing bed, and batch turning finishes, and spice, spice strike off, and Chinese yeast 100%, yeast is then added
90%, the complete rear cartonning cultivation of yeast is added；
(7) be saccharified cultivation: first sprinkling one layer of yeast before cartonning on chest bottom plate, is the 5% of yeast total amount, then by 26-28
DEG C ripe A product cartonning, sprinkle one layer of yeast again on ripe A product surface after cartonning is complete, be yeast total amount 5%, control saccharification compartment
For temperature at 25-28 DEG C, cultivation 26-30h, outlet temperature is 35 DEG C, and sweet tea slot is made；
(8) enter cylinder fermentation: entering tank after mixing thoroughly by sweet tea grain and with grain and ferment, the mass ratio of sweet tea grain and slot allocation is 3.5:1, fermentation use
Ferment at constant temperature, at 25-28 DEG C, fermentation time is 25-30 days for fermentation temperature control；
(9) it distills: leaving out the beginning and the end when distillation, collect intermediate distillate, enter cylinder ageing, the ageing time is no less than 1 year.
Coix seed wine above-mentioned, the yeast, by crushing, add water kneading, are pressed into bent unstrained spirits using wheat, myotonin as raw material
It forms.
Coix seed wine above-mentioned, the raw material of the Chinese yeast include wheat bran, aroma-producing yeast and rhizopus.
The preparation method of coix seed wine above-mentioned, the addition yeast in the step (6) carries out in three times, in ripe A product temperature
It when degree is 32 DEG C, carries out the 1st yeast and is added, increasing bent amount is the 30% of total amount, when ripe A product temperature degree is 30 DEG C, carries out the 2nd
Secondary yeast is added, and increasing bent amount is the 30% of total amount, when A product temperature degree is cooled to 28 DEG C, carries out the 3rd yeast and is added, increases bent amount
It is the 30% of total amount.
Beneficial effects of the present invention: compared with prior art, coix seed wine of the invention has the advantage that
Coix seed wine of the invention, has colourless, and clear and transparent, no suspended substance, without precipitating, faint scent is pure, has ethyl acetate
Based on elegant, harmony compound fragrance；The characteristics of mouthfeel is soft, sweet and clean, harmony, pleasant impression long；With nourishing, it is good for
Spleen, tonifying lung, heat-clearing, goes the effect of the effects of wind, clearing damp at beneficial stomach；Have the function of anticancer, analgesia, decompression, diuresis, expelling parasite；Tool
Have the characteristics that it is low it is drunk degree, sober up it is fast；And have that liquor output is high, process is simple, is unique and easy to realize.The present invention is made
White wine meet fen-flavor type white spirit (GB/T 10781.2-2006) top grade standard requirements, total acid (with Acetometer) content >=
0.40g/L, total ester (in terms of ethyl acetate) content >=1.00g/L, ethyl hexanoate (g/l) between 0.60-2.60, Gu
Shape object≤0.40g/L.
Specific embodiment
The embodiment of the present invention 1.
A kind of coix seed wine, according to poidometer, by 60 parts of myotonin, 25 parts of sorghum, 15 parts of millet, 35 parts of slot allocation, Chinese yeast
0.004,0.08 part of yeast composition.
The preparation method of the coix seed wine, includes following steps:
(1) sorting: being liquor-making raw material by myotonin, sorghum, millet；
(2) it steeping grain: myotonin is placed in water immersion 16 hours, sorghum water impregnates 11 hours, after millet is 2 hours steamed, water logging
Myotonin after impregnating well, sorghum, millet are mixed evenly, A product are made by bubble 8 hours；
(3) it just steams: obtained A product loaded steamer is just steamed, when loaded steamer gently even will spread, layer-by-layer loaded steamer, make that uniformly rice steamer must be filled on steam
Afterwards, surface of material is struck off, wearing full rice steamer, vapour is uniform, and then 40min is just steamed in capping.
(4) it boils in a covered pot over a slow fire water: 80-95 DEG C of hot water being entered in rice steamer bottom through stewing water drum, stewing aqueous position exceeds material 15cm, boils in a covered pot over a slow fire water
Then 35min releases stewing water, makes A product natural cooling in rice steamer, until material breach rate is up to 85% or more, then carry out multiple steaming；
(5) multiple to steam: to cover sharp lid, be stoppered burlap piece, 53min is steamed in the timing after full rice steamer circle vapour again, then opens point lid and steams again
Ripe A product are made in 25min；
(6) airing: ripe A product are poured into airing bed, and batch turning finishes, and spice, spice strike off, and Chinese yeast 100%, yeast is then added
90%, the complete rear cartonning cultivation of yeast is added；
(7) be saccharified cultivation: first sprinkling one layer of yeast before cartonning on chest bottom plate, is the 5% of yeast total amount, then by 26-28
DEG C ripe A product cartonning, sprinkle one layer of yeast again on ripe A product surface after cartonning is complete, be yeast total amount 5%, control saccharification compartment
For temperature at 25-28 DEG C, cultivation 26-30h, outlet temperature is 35 DEG C, and sweet tea slot is made；
(8) enter cylinder fermentation: entering tank after mixing thoroughly by sweet tea grain and with grain and ferment, the mass ratio of sweet tea grain and slot allocation is 3.5:1, fermentation use
Ferment at constant temperature, at 25-28 DEG C, fermentation time is 27 days for fermentation temperature control；
(9) it distills: leaving out the beginning and the end when distillation, collect intermediate distillate, enter cylinder ageing, the ageing time is no less than 1 year.
The embodiment of the present invention 2.
A kind of coix seed wine, according to poidometer, by 80 parts of myotonin, 20 parts of corn, 20 parts of sorghum, 20 parts of wheat, slot allocation
70 parts, 0.1 part of yeast composition.
The preparation method of the coix seed wine, includes following steps:
(1) sorting: being liquor-making raw material by myotonin, sorghum, millet；
(2) it steeping grain: myotonin is placed in water immersion 14 hours, sorghum water impregnates 8 hours, after millet is 1.5 hours steamed, water logging
Myotonin after impregnating well, sorghum, millet are mixed evenly, A product are made by bubble 6 hours；
(3) it just steams: obtained A product loaded steamer is just steamed, when loaded steamer gently even will spread, layer-by-layer loaded steamer, make that uniformly rice steamer must be filled on steam
Afterwards, surface of material is struck off, wearing full rice steamer, vapour is uniform, and then 30min is just steamed in capping.
(4) it boils in a covered pot over a slow fire water: 80-95 DEG C of hot water being entered in rice steamer bottom through stewing water drum, stewing aqueous position exceeds material 15cm, boils in a covered pot over a slow fire water
Then 30min releases stewing water, makes A product natural cooling in rice steamer, until material breach rate is up to 85% or more, then carry out multiple steaming；
(5) multiple to steam: to cover sharp lid, be stoppered burlap piece, 50min is steamed in the timing after full rice steamer circle vapour again, then opens point lid and steams again
Ripe A product are made in 20min；
(6) airing: ripe A product are poured into airing bed, and batch turning finishes, and spice, spice strike off, and Chinese yeast 100%, yeast is then added
90%, the complete rear cartonning cultivation of yeast is added；
(7) be saccharified cultivation: first sprinkling one layer of yeast before cartonning on chest bottom plate, is the 5% of yeast total amount, then by 26-28
DEG C ripe A product cartonning, sprinkle one layer of yeast again on ripe A product surface after cartonning is complete, be yeast total amount 5%, control saccharification compartment
For temperature at 25-28 DEG C, cultivation 26h, outlet temperature is 35 DEG C, and sweet tea slot is made；
(8) enter cylinder fermentation: entering tank after mixing thoroughly by sweet tea grain and with grain and ferment, the mass ratio of sweet tea grain and slot allocation is 3.5:1, fermentation use
Ferment at constant temperature, at 25-28 DEG C, fermentation time is 25 days for fermentation temperature control；
(9) it distills: leaving out the beginning and the end when distillation, collect intermediate distillate, enter cylinder ageing, the ageing time is no less than 1 year.
The embodiment of the present invention 3.
A kind of coix seed wine, according to poidometer, by 70 parts of myotonin, 15 parts of corn, 15 parts of sorghum, 15 parts of wheat, slot allocation
60 parts, 0.08 part of yeast composition.
The preparation method of the coix seed wine, includes following steps:
(1) sorting: being liquor-making raw material by myotonin, sorghum, millet；
(2) it steeping grain: myotonin is placed in water immersion 18 hours, sorghum water impregnates 14 hours, after millet is 3.5 hours steamed, water
It impregnates 10 hours, the myotonin after impregnating well, sorghum, millet is mixed evenly, A product are made；
(3) it just steams: obtained A product loaded steamer is just steamed, when loaded steamer gently even will spread, layer-by-layer loaded steamer, make that uniformly rice steamer must be filled on steam
Afterwards, surface of material is struck off, wearing full rice steamer, vapour is uniform, and then 50min is just steamed in capping.
(4) it boils in a covered pot over a slow fire water: 80-95 DEG C of hot water being entered in rice steamer bottom through stewing water drum, stewing aqueous position exceeds material 15cm, boils in a covered pot over a slow fire water
Then 40min releases stewing water, makes A product natural cooling in rice steamer, until material breach rate is up to 85% or more, then carry out multiple steaming；
(5) multiple to steam: to cover sharp lid, be stoppered burlap piece, 55min is steamed in the timing after full rice steamer circle vapour again, then opens point lid and steams again
Ripe A product are made in 30min；
(6) airing: ripe A product are poured into airing bed, and batch turning finishes, and spice, spice strike off, and Chinese yeast 100%, yeast is then added
90%, the complete rear cartonning cultivation of yeast is added；
(7) be saccharified cultivation: first sprinkling one layer of yeast before cartonning on chest bottom plate, is the 5% of yeast total amount, then by 26-28
DEG C ripe A product cartonning, sprinkle one layer of yeast again on ripe A product surface after cartonning is complete, be yeast total amount 5%, control saccharification compartment
For temperature at 25-28 DEG C, cultivation 30h, outlet temperature is 35 DEG C, and sweet tea slot is made；
(8) enter cylinder fermentation: entering tank after mixing thoroughly by sweet tea grain and with grain and ferment, the mass ratio of sweet tea grain and slot allocation is 3.5:1, fermentation use
Ferment at constant temperature, at 25-28 DEG C, fermentation time is 30 days for fermentation temperature control；
(9) it distills: leaving out the beginning and the end when distillation, collect intermediate distillate, enter cylinder ageing, the ageing time is no less than 1 year.
It is above to test 1 to the coix seed wine for testing 3:
The yeast, by crushing, adds water kneading, is pressed into bent unstrained spirits and forms using wheat, myotonin as raw material.
The raw material of the Chinese yeast includes wheat bran, aroma-producing yeast and rhizopus.The production method of Chinese yeast are as follows: wheat bran is inoculated with and is produced
Fragrant yeast obtains solid aroma-producing yeast, and rhizopus is rice flour rhizopus；Rice flour head mold is mixed with solid aroma-producing yeast, keeps yeast thin
Chinese yeast is made in 0.8 × 108/g~2.0 × 10 8/g in born of the same parents' number.
Addition yeast in the step (6) carries out in three times, when ripe A product temperature degree is 32 DEG C, carries out the 1st yeast and adds
Enter, increasing bent amount is the 30% of total amount, when ripe A product temperature degree is 30 DEG C, carries out the 2nd yeast and is added, increasing bent amount is total amount
30%, it when A product temperature degree is cooled to 28 DEG C, carries out the 3rd yeast and is added, increasing bent amount is the 30% of total amount.
According to the experimental result of experimental example 1-3, according to fen-flavor type white spirit (GB/T 10781.2-2006) standard, to its into
Row high wine sense organ, physical and chemical index evaluation are as follows:
1 high wine sense organ evaluating meter of table
2 high wine physical and chemical index evaluation table of table
It is demonstrated experimentally that myotonin fen-flavor type white spirit appearance colorless provided by the invention, clear and transparent, no suspended substance, without precipitating, clearly
It is fragrant it is pure, with elegant, harmony the compound fragrance based on ethyl acetate；Mouthfeel is soft, sweet and clean, harmony, and pleasant impression is long-drawn-out
It is long；Has the function of health care simultaneously.
In conclusion myotonin fen-flavor type white spirit provided by the invention, can effectively by myotonin medical value and
Nutritive value, which is converted to, to be had effects that nourishing, invigorating the spleen, beneficial stomach, tonifying lung, heat-clearing, goes the effects of wind, clearing damp；With anticancer, town
Bitterly, the function of decompression, diuresis, expelling parasite；Have the characteristics that it is low it is drunk degree, sober up it is fast；And there is liquor output height, process letter
List is unique and easy to realize, conducive to wide popularization and application.
Claims (6)
1. a kind of coix seed wine, it is characterised in that: according to poidometer, by 50-70 parts of myotonin, 20-30 parts of sorghum, millet 10-
20 parts, 30-50 parts of slot allocation, Chinese yeast 0.003-0.005,0.06-0.1 parts of yeast compositions.
2. coix seed wine according to claim 1, it is characterised in that: according to poidometer, by 60 parts of myotonin, sorghum 25
Part, 15 parts of millet, 35 parts of slot allocation, Chinese yeast 0.004,0.08 part of yeast composition.
3. a kind of preparation method of coix seed wine as claimed in claim 1 or 2, it is characterised in that: include following steps:
(1) sorting: being liquor-making raw material by myotonin, sorghum, millet；
(2) it steeps grain: myotonin is placed in water immersion 14~18 hours, sorghum water impregnates 8~14 hours, and millet is steamed in clear soup 1.5-
After 3.5 hours, water impregnates 6~10 hours, and the myotonin after impregnating well, sorghum, millet are mixed evenly, A product are made；
(3) it just steams: obtained A product loaded steamer is just steamed, when loaded steamer gently even will spread, layer-by-layer loaded steamer, make that uniformly rice steamer must be filled on steam
Afterwards, surface of material is struck off, wearing full rice steamer, vapour is uniform, and then 30-50min is just steamed in capping；
(4) it boils in a covered pot over a slow fire water: 80-95 DEG C of hot water being entered in rice steamer bottom through stewing water drum, stewing aqueous position exceeds material 15cm, boils in a covered pot over a slow fire water 30-
Then 40min releases stewing water, makes A product natural cooling in rice steamer, until material breach rate is up to 85% or more, then carry out multiple steaming；
(5) multiple to steam: to cover sharp lid, be stoppered burlap piece, 50-55min is steamed in the timing after full rice steamer circle vapour again, then opens point lid and steams again
Ripe A product are made in 20-30min；
(6) airing: ripe A product are poured into airing bed, and batch turning finishes, and spice, spice strike off, and Chinese yeast 100%, yeast is then added
90%, the complete rear cartonning cultivation of yeast is added；
(7) be saccharified cultivation: first sprinkling one layer of yeast before cartonning on chest bottom plate, is the 5% of yeast total amount, then by 26-28
DEG C ripe A product cartonning, sprinkle one layer of yeast again on ripe A product surface after cartonning is complete, be yeast total amount 5%, control saccharification compartment
For temperature at 25-28 DEG C, cultivation 26-30h, outlet temperature is 35 DEG C, and sweet tea slot is made；
(8) enter cylinder fermentation: entering tank after mixing thoroughly by sweet tea grain and with grain and ferment, the mass ratio of sweet tea grain and slot allocation is 3.5:1, fermentation use
Ferment at constant temperature, at 25-28 DEG C, fermentation time is 25-30 days for fermentation temperature control；
(9) it distills: leaving out the beginning and the end when distillation, collect intermediate distillate, enter cylinder ageing, the ageing time is no less than 1 year.
4. coix seed wine according to claim 1 or 2, it is characterised in that: the yeast using wheat, myotonin as raw material,
By crushing, adds water kneading, be pressed into bent unstrained spirits and form.
5. coix seed wine according to claim 1 or 2, it is characterised in that: the raw material of the Chinese yeast includes wheat bran, produces fragrant ferment
Female and rhizopus.
6. the preparation method of coix seed wine according to claim 3, it is characterised in that: the addition in the step (6) is big
Song carries out in three times, when ripe A product temperature degree is 32 DEG C, carries out the 1st yeast and is added, increasing bent amount is the 30% of total amount, in ripe A
It when product temperature degree is 30 DEG C, carries out the 2nd yeast and is added, increasing bent amount is the 30% of total amount, when A product temperature degree is cooled to 28 DEG C, is carried out
3rd time yeast is added, and increasing bent amount is the 30% of total amount.
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Application publication date: 20191203 |