CN110791400A - Preparation method of fruity health-preserving yellow wine - Google Patents
Preparation method of fruity health-preserving yellow wine Download PDFInfo
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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
- 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
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- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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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
- 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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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- 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
A preparation method of fruity health-preserving yellow wine comprises the following steps: (1) steam explosion treatment of medicinal and edible food materials, (2) pretreatment of fruit raw materials, (3) ultrasonic-assisted rice soaking, (4) primary fermentation, (5) after-fermentation, and (6) wine discharging and filling. The fruity health-preserving yellow wine is brewed by taking fruits, coix seeds, kudzuvine roots, gordon euryale seeds and other medicinal and edible materials as auxiliary materials and rice as a main material, and has the advantages of soft and sweet taste, rich fruity flavor and multiple health-preserving effects.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and relates to a preparation method of fruity health-preserving yellow wine.
Background
Yellow wine is one of the oldest wines in the world, originates from China, and is called three ancient wines in the world together with beer and wine. Yellow wine is also called old wine, is a special product of Chinese nationality, belongs to brewed wine, and is one of four brewed wines (white spirit, yellow wine, wine and beer) in the world. The yellow wine is brewed wine prepared by using rice, husked millet, corn, millet, wheat and the like as main raw materials and through the steps of stewing, starter adding, saccharifying, fermenting, squeezing, filtering, wine decocting and storing. The yellow wine is prepared from rice, husked millet and millet as raw materials, has an alcohol content of 14-20%, and belongs to low-alcohol brewed wine.
The yellow wine contains rich nutrition and heat, and is a very good health preserving wine. According to research, the yellow wine contains dextrin, maltose, glucose, lipids, glycerol, higher alcohols, vitamins, organic acids and the like, and the components are stored, so that the yellow wine becomes a low-alcohol beverage with extremely high nutritional value. In addition, the yellow wine contains 18 amino acids, 8 of which are necessary and can not be synthesized by human body, and the content of the amino acids in the yellow wine is one to several times more than that of beer and wine with the same amount, so the yellow wine is known as 'liquid cake'. The health-care tea can promote blood circulation to remove blood stasis and prevent thrombosis and cardiovascular and cerebrovascular diseases by drinking a proper amount every day, thereby playing the health-care effects of preserving health, relaxing muscles and tendons and strengthening bones.
Disclosure of Invention
The invention aims to provide a preparation method of fruity health-preserving yellow wine.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a preparation method of fruity health-preserving yellow wine comprises the following steps:
step 1: mixing 50-100 parts by weight of coix seed powder, 10-50 parts by weight of kudzu root powder and 10-50 parts by weight of gordon euryale seed powder, and soaking for 2-3h by using purified water at 5-30 ℃; then carrying out steam explosion treatment on the soaked material to obtain a material subjected to steam explosion treatment;
step 2: cleaning fruits, draining off surface water, then performing vacuum packaging, then placing in ultrahigh pressure treatment equipment, performing ultrahigh pressure treatment at 5-30 ℃ by using water as a pressure medium and under the pressure of 300-500MPa, and keeping the pressure for 5-10 min; taking out the fruit subjected to ultrahigh pressure treatment, performing squeezing treatment at 0-25 ℃ by using a belt type juicer, and respectively collecting filtered fruit juice and fruit residues for later use;
and step 3: putting rice into a stainless steel soaking tank, and injecting purified water into the stainless steel soaking tank to submerge the rice, wherein the temperature of the purified water is 5-18 ℃; in the soaking process, purified water circularly flows at a constant speed, flows out from the bottom of the soaking tank and is pumped back to the soaking tankSoaking the top of the tank, wherein the circulating water flow is 5-10 times of the rice mass per hour; simultaneously, carrying out ultrasonic treatment on the materials in the stainless steel soaking tank at intervals of 15-18min, wherein the ultrasonic frequency is 25-35 KHz, and the power density is 0.3-0.5W/cm2The treatment time is 1.5-2.5 min each time;
and 4, step 4: cooking the soaked rice for 15-25min until the rice grains are completely cooked, and spraying purified water from top to bottom to reduce the temperature to 25-35 deg.C to obtain rice for cooking wine fermentation; adding 60-65 weight parts of purified water, 30-35 weight parts of rice for cooking wine fermentation, 0.8-1.2 weight parts of wine medicine and 0.25-0.75 weight parts of dry saccharomyces cerevisiae into a clean cooking wine pre-fermentation device, controlling the fermentation temperature at 30-33 ℃, and fermenting for 72-96 hours; then, adding a material which is subjected to steam explosion treatment and contains 2.5-10% of the total mass of the materials in the cooking wine pre-fermentation equipment, feeding the material into the cooking wine pre-fermentation equipment, controlling the fermentation temperature to be 27-30 ℃, and continuing to ferment for 72-96 hours to obtain a material after primary fermentation is finished;
and 5: transferring the material after primary fermentation into a fermentation tank after cooking wine, adding pomace with the mass of 0.5-5% of the material after primary fermentation, controlling the fermentation temperature to 15-25 ℃, and standing for fermentation for 25-30 d;
step 6: performing filter pressing treatment on the fermentation liquor obtained in the step 5 after the post fermentation by using a filter press, and collecting the obtained filtrate, namely the liquor; adding 0.5-5.0 wt% of fruit juice into the liquor, mixing, sterilizing at 90-95 deg.C for 45-60s with a plate sterilizer, cooling to room temperature, and injecting into a liquor storage tank; taking out the wine in the wine storage tank, filtering by ultrafiltration membrane equipment with the aperture of 0.05-0.08 mu m and the pressure of 0.20-0.35MPa, and then quantitatively filling; placing into water bath type sterilization equipment, sterilizing at 85-93 deg.C for 15-20min, and cooling to room temperature to obtain the product.
The preferable technical scheme is as follows: the pressure of the steam explosion treatment is 1.8-2.2Mpa, and the pressure maintaining time is 240-360 s.
The preferable technical scheme is as follows: the coix seed powder, the kudzuvine root powder and the gordon euryale seed powder are powder with the fineness of 20-40 meshes.
The preferable technical scheme is as follows: the pressing grade of the belt press is 12-14 grades, and the pressing strength is 1.0-1.2 Mpa.
The preferable technical scheme is as follows: the fruit is at least one of blueberry, apple, strawberry, grape, yellow peach, kiwi fruit and dragon fruit.
The preferable technical scheme is as follows: the fermentation equipment before cooking wine is an open stainless steel tank, a stainless steel tank or a stainless steel jar.
The preferable technical scheme is as follows: in step 6, the filter pressing pressure is 0.25-0.30PMa, the aperture of a filter screen is 80-120 meshes, and the water content of a filter cake is 55-70%; the filter press is one of a plate and frame filter press, a belt filter press and a membrane filter press.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
the fruity health-preserving yellow wine is brewed by taking fruits, coix seeds, kudzuvine roots, gordon euryale seeds and other medicinal and edible materials as auxiliary materials and rice as a main material, and has the advantages of soft and sweet taste, rich fruity flavor and multiple health-preserving effects.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: preparation method of fruity health-preserving yellow wine
A fruity health yellow wine and a preparation method thereof are characterized by comprising the following technical steps.
(1) Steam explosion treatment of medicinal and edible food materials
Mixing 75 parts by weight of coix seed powder, 30 parts by weight of kudzu root powder and 30 parts by weight of gordon euryale seed powder, and soaking for 2.5 hours at 15 ℃ by using sufficient food-grade purified water; placing the soaked materials in steam explosion equipment, and maintaining pressure with 2MPa steam for 300 s; then, closing the high-pressure steam, opening a feed liquid outlet valve, ejecting the material, and blasting under the action of pressure difference and temperature difference; and collecting the materials after blasting treatment for later use. The coix seed powder, the kudzu root powder and the gorgon fruit powder are powdery dry products with the fineness of 30 meshes.
(2) Pretreatment of fruit raw material
The fruit raw materials are one or more of blueberry, apple, strawberry, grape, yellow peach, kiwi fruit and dragon fruit, and are fresh, mature, free of insect damage and mildew. This embodiment concrete practical blueberry.
And (4) ultrahigh pressure treatment. Cleaning fruit raw materials, draining off surface water, then filling the fruit raw materials into a food-grade plastic bag, carrying out heat sealing in an environment with vacuum gauge pressure of-0.09-0.10 MPa, then putting the food-grade plastic bag into food ultrahigh pressure equipment, carrying out ultrahigh pressure treatment on the food-grade plastic bag at 20 ℃ by using water as a pressure medium under 400MPa, and keeping the pressure for 6 min.
And (5) juicing. Taking out the fruit subjected to ultrahigh pressure treatment from the plastic bag, performing squeezing treatment at 10 ℃ by using a belt type juicer, and respectively collecting the filtered fruit juice and fruit residues for later use. The pressing grade of the belt press is 13 grades, and the pressing strength is 1.1 Mpa.
(3) Ultrasonic-assisted rice soaking
Putting rice into a food-grade stainless steel soaking tank, and injecting food-grade purified water into the soaking tank to submerge the rice in the water, wherein the water temperature is 10 ℃; in the soaking process, water circularly flows at a constant speed, flows out from the bottom of the soaking tank and is pumped back to the top of the soaking tank to realize circular flow, and the flow rate of the circulating water is 7 times of the mass of the rice per hour; simultaneously, an ultrasonic generator is placed in the soaking tank, ultrasonic treatment is started once every 16min, the ultrasonic frequency is 30KHz, and the power density is 0.44W/cm2The treatment time is 2 min. The ultrasonic-assisted circulating water soaking treatment time is about 19 hours.
(4) Initial fermentation
And (3) steaming and boiling the soaked rice for 20min until the rice grains are completely cured, and spraying low-temperature food-grade purified water from top to bottom to reduce the temperature to 30 ℃ to obtain the rice for cooking wine fermentation.
Adding 62 parts by weight of food-grade purified water, 32 parts by weight of rice for cooking wine fermentation, 1 part by weight of wine medicine and 0.5 part by weight of dry saccharomyces cerevisiae into clean cooking wine pre-fermentation equipment, and controlling the fermentation temperature to be 31 ℃ and fermenting for 87 hours by adopting a low-speed stirring and jacket circulation cold water mode. Then, adding the material (1) after 5m% steam explosion treatment into a pre-fermentation device, controlling the fermentation temperature to be 28 ℃, and continuing to ferment for 82 hours.
The fermentation equipment before cooking wine is an open stainless steel tank.
(5) After-fermentation
Transferring the material after primary fermentation into a wine-charging fermentation tank for post-fermentation, adding 2m% (2) of fruit residues, controlling the fermentation temperature to be 20 ℃, and standing for fermentation for 27 days. The fermentation tank behind the cooking wine is a closed stainless steel tank, the outer wall of the tank is provided with a circulating water jacket, or a cooling coil pipe for circulating cold water is arranged in the tank, so as to realize temperature control.
(6) Discharging and filling
And (6) discharging wine. Carrying out filter pressing treatment on the fermentation liquor after the post fermentation is finished by adopting a food-grade filter press, and collecting filtrate, namely the liquor; wherein the filter pressing pressure is 0.27PMa, the filter mesh aperture is 100 meshes, and the water content of the filter cake is 60%. The filter press is a plate-and-frame filter press.
Blending and storing the wine. Adding 3.5m% (2) of fruit juice into the wine, mixing, sterilizing the mixture at 92 deg.C for 50s, cooling to room temperature, and filling into a wine storage tank.
And (6) filling. And taking out the wine in the wine storage tank, filtering by ultrafiltration membrane equipment with the aperture of 0.06 mu m and the pressure of 0.27MPa, then quantitatively filling into glass bottles, ceramic bottles or aluminum foil bags, and sealing caps or bags. Filling the sealed wine bottle or wine bag, putting the wine bottle or wine bag into water bath type sterilization equipment, carrying out heat preservation and sterilization at 90 ℃ for 17min, and then cooling to room temperature to obtain the fruity health-preserving yellow wine product.
Example 2: preparation method of fruity health-preserving yellow wine
A preparation method of fruity health-preserving yellow wine comprises the following steps:
step 1: mixing 50 parts by weight of coix seed powder, 10 parts by weight of kudzu root powder and 10 parts by weight of gordon euryale seed powder, and soaking for 2 hours by using purified water at 5 ℃; then carrying out steam explosion treatment on the soaked material to obtain a material subjected to steam explosion treatment;
step 2: cleaning fruits, draining off surface water, vacuum packaging, placing into ultrahigh pressure treatment equipment, treating at 5 deg.C with water as pressure medium under 300MPa for 5 min; taking out the fruits subjected to ultrahigh pressure treatment, performing squeezing treatment at 0 ℃ by using a belt type juicer, and respectively collecting filtered fruit juice and fruit residues for later use;
and step 3: putting rice into a stainless steel soaking tank, and injecting purified water into the stainless steel soaking tank to ensure that the purified water submerges the rice, wherein the temperature of the purified water is 5 ℃; in the soaking process, purified water circularly flows at a constant speed, flows out from the bottom of the soaking tank and is pumped back to the top of the soaking tank, and the circulating water flow is 5 times of the rice mass per hour; meanwhile, the materials in the stainless steel soaking tank are subjected to ultrasonic treatment once every 15min, the ultrasonic frequency is 25KHz, and the power density is 0.3W/cm2Each treatment time is 1.5 min;
and 4, step 4: cooking the soaked rice for 15min until the rice grains are completely cured, and spraying purified water from top to bottom to reduce the temperature to 25 deg.C to obtain rice for cooking wine fermentation; adding 60 parts by weight of purified water, 30 parts by weight of rice for cooking wine fermentation, 0.8 part by weight of wine medicine and 0.25 part by weight of dry saccharomyces cerevisiae into a clean cooking wine pre-fermentation device, controlling the fermentation temperature at 30 ℃, and fermenting for 72 hours; then, adding a material which is subjected to steam explosion treatment and contains 2.5 percent of the total mass of the materials in the cooking wine pre-fermentation equipment, feeding the material into the cooking wine pre-fermentation equipment, controlling the fermentation temperature to be 27 ℃, and continuing to ferment for 72 hours to obtain a material after primary fermentation is finished;
and 5: transferring the material after primary fermentation into a fermentation tank after cooking wine, adding pomace with the mass of 0.5% of the material after primary fermentation, controlling the fermentation temperature to 15 ℃, and standing for fermentation for 25 d;
step 6: performing filter pressing treatment on the fermentation liquor obtained in the step 5 after the post fermentation by using a filter press, and collecting the obtained filtrate, namely the liquor; adding 0.5% of fruit juice into the liquor, uniformly mixing, sterilizing at 90 deg.C for 45s with a plate sterilizer, cooling to room temperature, and injecting into a liquor storage tank; taking out the wine in the wine storage tank, filtering by ultrafiltration membrane equipment with the aperture of 0.05 mu m and the pressure of 0.20MPa, and then quantitatively filling; placing into water bath type sterilization equipment, sterilizing at 85 deg.C for 15min, and cooling to room temperature to obtain the product.
The preferable technical scheme is as follows: the pressure of the steam explosion treatment is 1.8Mpa, and the pressure maintaining time is 240 s.
The preferable technical scheme is as follows: the coix seed powder, the kudzuvine root powder and the gordon euryale seed powder are powder with the fineness of 20 meshes.
The preferable technical scheme is as follows: the pressing grade of the belt press is 12 grades, and the pressing strength is 1.0 Mpa.
The preferable technical scheme is as follows: the fruits are blueberries and apples according to the ratio of 2: 1 in a mass ratio.
The preferable technical scheme is as follows: the fermentation equipment before cooking wine is an open stainless steel tank.
The preferable technical scheme is as follows: in the step 6, the filter pressing pressure is 0.25PMa, the aperture of a filter screen is 80 meshes, and the water content of a filter cake is 55 percent; the filter press is a belt filter press.
Example 3: preparation method of fruity health-preserving yellow wine
A preparation method of fruity health-preserving yellow wine comprises the following steps:
step 1: mixing 100 parts by weight of coix seed powder, 50 parts by weight of kudzu root powder and 50 parts by weight of gordon euryale seed powder, and soaking for 3 hours by using purified water at 30 ℃; then carrying out steam explosion treatment on the soaked material to obtain a material subjected to steam explosion treatment;
step 2: cleaning fruits, draining off surface water, vacuum packaging, placing into ultrahigh pressure treatment equipment, treating at 30 deg.C with water as pressure medium under 500MPa for 10 min; taking out the fruits subjected to the ultrahigh pressure treatment, performing squeezing treatment at the temperature of 25 ℃ by using a belt type juicer, and respectively collecting filtered fruit juice and fruit residues for later use;
and step 3: putting rice into a stainless steel soaking tank, and injecting purified water into the stainless steel soaking tank to make the purified waterSubmerging the rice, wherein the temperature of the purified water is 18 ℃; in the soaking process, purified water circularly flows at a constant speed, flows out from the bottom of the soaking tank and is pumped back to the top of the soaking tank, and the circulating water flow is 10 times of the rice mass per hour; meanwhile, the materials in the stainless steel soaking tank are subjected to ultrasonic treatment once every 18min, wherein the ultrasonic frequency is 35 KHz, and the power density is 0.5W/cm2Each treatment time is 2.5 min;
and 4, step 4: cooking the soaked rice for 25min until the rice grains are completely cured, and spraying purified water from top to bottom to reduce the temperature to 35 ℃ to obtain rice for cooking wine fermentation; adding 65 weight parts of purified water, 35 weight parts of rice for cooking wine fermentation, 1.2 weight parts of wine medicine and 0.75 weight part of dry saccharomyces cerevisiae into a clean cooking wine pre-fermentation device, controlling the fermentation temperature to be 33 ℃, and fermenting for 96 hours; then, adding a material which is subjected to steam explosion treatment and contains 10% of the total mass of the materials in the cooking wine pre-fermentation equipment, feeding the material into the cooking wine pre-fermentation equipment, controlling the fermentation temperature to be 30 ℃, and continuing to ferment for 96 hours to obtain a material after primary fermentation is finished;
and 5: transferring the material after primary fermentation into a fermentation tank after cooking wine, adding pomace accounting for 5% of the material after primary fermentation, controlling the fermentation temperature to be 25 ℃, and standing and fermenting for 30 d;
step 6: performing filter pressing treatment on the fermentation liquor obtained in the step 5 after the post fermentation by using a filter press, and collecting the obtained filtrate, namely the liquor; adding fruit juice 5.0 wt% into the liquor, mixing, sterilizing at 95 deg.C for 60s with a plate sterilizer, cooling to room temperature, and injecting into a liquor storage tank; taking out the wine in the wine storage tank, filtering by ultrafiltration membrane equipment with the aperture of 0.08 mu m and the pressure of 0.35MPa, and then quantitatively filling; placing into water bath type sterilization equipment, sterilizing at 93 deg.C for 20min, and cooling to room temperature to obtain the product.
The preferable technical scheme is as follows: the pressure of the steam explosion treatment is 2.2Mpa, and the pressure maintaining time is 360 s.
The preferable technical scheme is as follows: the coix seed powder, the kudzuvine root powder and the gordon euryale seed powder are all powder with the fineness of 40 meshes.
The preferable technical scheme is as follows: the pressing grade of the belt press is 14 grades, and the pressing strength is 1.2 Mpa.
The preferable technical scheme is as follows: the fruit is yellow peach.
The preferable technical scheme is as follows: the fermentation equipment before cooking wine is an open stainless steel cylinder.
The preferable technical scheme is as follows: in the step 6, the filter pressing pressure is 0.30PMa, the aperture of a filter screen is 80-120 meshes, and the water content of a filter cake is 70%; the filter press is a diaphragm filter press.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (7)
1. A preparation method of fruity health-preserving yellow wine is characterized by comprising the following steps: comprises the following steps:
step 1: mixing 50-100 parts by weight of coix seed powder, 10-50 parts by weight of kudzu root powder and 10-50 parts by weight of gordon euryale seed powder, and soaking for 2-3h by using purified water at 5-30 ℃; then carrying out steam explosion treatment on the soaked material to obtain a material subjected to steam explosion treatment;
step 2: cleaning fruits, draining off surface water, then performing vacuum packaging, then placing in ultrahigh pressure treatment equipment, performing ultrahigh pressure treatment at 5-30 ℃ by using water as a pressure medium and under the pressure of 300-500MPa, and keeping the pressure for 5-10 min; taking out the fruit subjected to ultrahigh pressure treatment, performing squeezing treatment at 0-25 ℃ by using a belt type juicer, and respectively collecting filtered fruit juice and fruit residues for later use;
and step 3: putting rice into a stainless steel soaking tank, and injecting purified water into the stainless steel soaking tank to submerge the rice, wherein the temperature of the purified water is 5-18 ℃; in the soaking process, purified water circularly flows at a constant speed, flows out from the bottom of the soaking tank and is pumped back to the top of the soaking tank, and the circulating water flow is 5-10 times of the rice mass per hour; simultaneously, carrying out ultrasonic treatment on the materials in the stainless steel soaking tank at intervals of 15-18minOnce wave treatment, ultrasonic frequency of 25-35 KHz and power density of 0.3-0.5W/cm2The treatment time is 1.5-2.5 min each time;
and 4, step 4: cooking the soaked rice for 15-25min until the rice grains are completely cooked, and spraying purified water from top to bottom to reduce the temperature to 25-35 deg.C to obtain rice for cooking wine fermentation; adding 60-65 weight parts of purified water, 30-35 weight parts of rice for cooking wine fermentation, 0.8-1.2 weight parts of wine medicine and 0.25-0.75 weight parts of dry saccharomyces cerevisiae into a clean cooking wine pre-fermentation device, controlling the fermentation temperature at 30-33 ℃, and fermenting for 72-96 hours; then, adding a material which is subjected to steam explosion treatment and contains 2.5-10% of the total mass of the materials in the cooking wine pre-fermentation equipment, feeding the material into the cooking wine pre-fermentation equipment, controlling the fermentation temperature to be 27-30 ℃, and continuing to ferment for 72-96 hours to obtain a material after primary fermentation is finished;
and 5: transferring the material after primary fermentation into a fermentation tank after cooking wine, adding pomace with the mass of 0.5-5% of the material after primary fermentation, controlling the fermentation temperature to 15-25 ℃, and standing for fermentation for 25-30 d;
step 6: performing filter pressing treatment on the fermentation liquor obtained in the step 5 after the post fermentation by using a filter press, and collecting the obtained filtrate, namely the liquor; adding 0.5-5.0 wt% of fruit juice into the liquor, mixing, sterilizing at 90-95 deg.C for 45-60s with a plate sterilizer, cooling to room temperature, and injecting into a liquor storage tank; taking out the wine in the wine storage tank, filtering by ultrafiltration membrane equipment with the aperture of 0.05-0.08 mu m and the pressure of 0.20-0.35MPa, and then quantitatively filling; placing into water bath type sterilization equipment, sterilizing at 85-93 deg.C for 15-20min, and cooling to room temperature to obtain the product.
2. The preparation method of the fruity health preserving yellow wine according to claim 1, characterized in that: the pressure of the steam explosion treatment is 1.8-2.2Mpa, and the pressure maintaining time is 240-360 s.
3. The preparation method of the fruity health preserving yellow wine according to claim 1, characterized in that: the coix seed powder, the kudzuvine root powder and the gordon euryale seed powder are powder with the fineness of 20-40 meshes.
4. The preparation method of the fruity health preserving yellow wine according to claim 1, characterized in that: the pressing grade of the belt press is 12-14 grades, and the pressing strength is 1.0-1.2 Mpa.
5. The preparation method of the fruity health preserving yellow wine according to claim 1, characterized in that: the fruit is at least one of blueberry, apple, strawberry, grape, yellow peach, kiwi fruit and dragon fruit.
6. The preparation method of the fruity health preserving yellow wine according to claim 1, characterized in that: the fermentation equipment before cooking wine is an open stainless steel tank, a stainless steel tank or a stainless steel jar.
7. The preparation method of the fruity health preserving yellow wine according to claim 1, characterized in that: in step 6, the filter pressing pressure is 0.25-0.30PMa, the aperture of a filter screen is 80-120 meshes, and the water content of a filter cake is 55-70%; the filter press is one of a plate and frame filter press, a belt filter press and a membrane filter press.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112352941A (en) * | 2020-12-21 | 2021-02-12 | 安徽海神黄酒集团有限公司 | Method for preparing corn brewed cooking wine by bilateral fermentation |
| CN112410154A (en) * | 2020-12-21 | 2021-02-26 | 安徽海神黄酒集团有限公司 | Production method of herbal fruit and vegetable yellow wine |
| CN112493457A (en) * | 2020-12-21 | 2021-03-16 | 安徽海神黄酒集团有限公司 | Processing method of multisource grain brewed cooking wine added with purple sweet potatoes |
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| CN109055124A (en) * | 2018-10-25 | 2018-12-21 | 安徽宣丰悦华食品有限公司 | A kind of processing method of papaya yellow wine |
| CN110408500A (en) * | 2019-07-04 | 2019-11-05 | 安徽宣丰悦华食品有限公司 | A kind of production method of fruits and vegetables red rice yellow wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109055124A (en) * | 2018-10-25 | 2018-12-21 | 安徽宣丰悦华食品有限公司 | A kind of processing method of papaya yellow wine |
| CN110408500A (en) * | 2019-07-04 | 2019-11-05 | 安徽宣丰悦华食品有限公司 | A kind of production method of fruits and vegetables red rice yellow wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112352941A (en) * | 2020-12-21 | 2021-02-12 | 安徽海神黄酒集团有限公司 | Method for preparing corn brewed cooking wine by bilateral fermentation |
| CN112410154A (en) * | 2020-12-21 | 2021-02-26 | 安徽海神黄酒集团有限公司 | Production method of herbal fruit and vegetable yellow wine |
| CN112493457A (en) * | 2020-12-21 | 2021-03-16 | 安徽海神黄酒集团有限公司 | Processing method of multisource grain brewed cooking wine added with purple sweet potatoes |
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Application publication date: 20200214 |