CN110938511A

CN110938511A - Nutritional health yellow wine and brewing method thereof

Info

Publication number: CN110938511A
Application number: CN201911379492.9A
Authority: CN
Inventors: 徐小毛
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-12-27
Filing date: 2019-12-27
Publication date: 2020-03-31

Abstract

The invention discloses nutritional health-care yellow wine and a brewing method thereof. The brewing method of the nutritional health-care yellow wine comprises the following steps: raw material pretreatment; II, steaming rice; III, fermenting; IV, treating the fermentation material; v, clarifying; and VI, sterilizing and ageing. The brewing method of the nutritional health-care yellow wine has the advantages of simple process, stable quality of the prepared yellow wine, clear and bright wine body, no peculiar smell, soft and pure taste of the yellow wine, full maintenance of the original color and flavor of the yellow wine, effective improvement of the content of amino acid and other nutritional ingredients in the yellow wine, improvement of the nutritional value of the yellow wine and certain health-care effect.

Description

Nutritional health yellow wine and brewing method thereof

Technical Field

The invention relates to the technical field of brewing, in particular to nutritional health-care yellow wine and a brewing method thereof.

Background

China has a long history of wine making and drinking, and has formed a unique wine culture. In recent years, the consumption of wine has been on the trend of increasing year by year in China. The types of wines are various, and the wines are divided into the following types in color and luster: white spirit, yellow wine, red wine, and the like; the material is divided into: grain wine, fruit wine, beer, vegetable wine, etc.; the functions are divided into: alcoholic beverages, health wines, and the like. The yellow wine is a special national product of Chinese Han nationality, plays an important role in the three brewing wines in the world, namely yellow wine, wine and beer, has unique brewing technology and becomes a typical representative and a regular script in the eastern brewing world. Yellow wine is one of three ancient wines in the world and is unique in the beverage wine industry in the world. The history of brewing and drinking has been more than 5000 years, as early as the times of business week, the ancient people have originally created a yeast compound fermentation method, and started to brew a large amount of yellow wine, and in the later period, the yellow wine rapidly develops to be popular in the nation in the Mingqing period, according to testimony, the yellow wine at that time accounts for 30-50% of the drinking amount of the wine; yellow wine in the eight famous wines occupies two seats in the first national evaluation meeting after liberation; finally, the food is sweet in taste, clear in color, fragrant in smell and mellow in strength.

The yellow wine is brewed wine prepared by using rice and glutinous rice as main raw materials and through steaming, saccharifying, fermenting, squeezing, filtering, decocting and blending. The traditional yellow wine mainly takes glutinous rice and polished round-grained rice as raw materials, and the glutinous rice and the polished round-grained rice mainly comprise starch, protein and a small amount of fat. The protein is decomposed into polypeptide and amino acid by microorganism in the fermentation process, and then utilized by yeast to form flavor substances, but if the substances are excessive, the flavor of the yellow wine is deteriorated. The fatty acid is introduced into the wine after fermentation, which not only can bring fatty odor to the wine, but also the higher fatty acid in the fatty acid can inhibit the synthesis of short-chain aromatic ester. Therefore, the traditional method is to highly whiten the rice and remove impurities such as protein, fatty acid and the like on the outer layer of the rice. The traditional sweet yellow wine (fragrant and snow wine) is saccharified and then added with high-alcohol-content white spirit to inhibit yeast fermentation, and the obtained wine liquid has less fragrant components, single fragrance, overhigh sugar degree and excessively sweet and greasy taste. Traditional semi-sweet yellow wine (good brewing wine) adopts dry yellow wine to replace water for fermentation, and utilizes lower alcohol content (about 6-8%) to inhibit yeast propagation and fermentation. However, yeast produces more bitter substances after long-time fermentation under poor conditions, and produces more bitter amino acids after later autolysis, so that the obtained wine has more prominent sour and bitter taste.

In recent years, functional and nutritional foods are becoming more popular, and it has been a common desire of human beings to pay attention to health and to seek quality of life. Wine is the main tool of social contact at present, and yellow wine alcohol content is moderate, the taste is good, and long-term drinking is good for health, receives more and more consumer's favor. The concept of health preservation is injected into the wine, and the yellow wine is matched as the base wine to produce the health wine, so that the health wine not only can meet the drinking requirement of people, but also can achieve the health care effect, and can also carry over the traditional skills, maintain the essence of the country, and make the traditional yellow wine have great development, not only need to be benefited and refined, and the traditional yellow wine is made to be extremely perfect, but also need to greatly optimize the original production process, improve the production technology, improve the technological content of the product, and develop the yellow wine which meets the drinking trend of the modern times and is suitable for the needs of the vast consumers.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides nutritional health-care yellow wine and a brewing method thereof.

A brewing method of nutritional health yellow wine comprises the following steps:

raw material pretreatment: rice and glutinous rice are mixed according to the ratio of (2-4): (1.5-3) to obtain a mixture, and then adding water accounting for 15-30% of the mass of the mixture to soak the mixture to obtain a pretreated raw material;

II, steaming rice: placing the pretreated raw material at 90-110 deg.C for steam cooking, wherein the thickness of the pretreated raw material is 10-30cm, the water vapor pressure is 0.1-0.2MPa, the cooking time is 20-40min, and cooling to obtain steam-treated raw material;

III, fermentation: adding distiller's yeast and plant additives into the steam-treated raw materials, and uniformly mixing, wherein the mass ratio of the steam-treated raw materials to the distiller's yeast to the plant additives is 1: (0.05-0.15): (0.08-0.2), fermenting at 20-30 ℃ for 20-40 days, and stirring once every 3-7 days during fermentation to obtain a fermented material;

IV, treating the fermentation material: filtering the fermentation material with a 80-150 mesh sieve to obtain a first wine liquid and wine lees, squeezing the wine lees to obtain a second wine liquid, combining the first wine liquid and the second wine liquid, and filtering through filter cloth with 350 meshes of 150 meshes to obtain the wine liquid;

v, clarification: adding a clarifying agent into the wine, wherein the mass volume ratio of the clarifying agent to the wine is (0.001-0.003): 1(g/mL), standing for 24-48h at 20-23 ℃, and obtaining a filtrate after centrifugation and ultrafiltration;

VI, sterilization and aging: keeping the filtrate at 70-85 deg.C for 30-40min to obtain sterilized filtrate, sealing the sterilized filtrate, and aging at 20-25 deg.C for 3-12 months.

Preferably, the brewing method of the nutritional health-care yellow wine comprises the following steps:

raw material pretreatment: rice and glutinous rice are mixed according to the ratio of (2-4): (1.5-3) to obtain a mixture, and then adding water accounting for 15-30% of the mass of the mixture to soak the mixture to obtain a soaked mixture; grinding the soaked mixture, drying until the water content is 10-15 wt%, and puffing to obtain a pretreated raw material;

Further preferably, the brewing method of the nutritional health-care yellow wine comprises the following steps:

IV, treating the fermentation material: filtering the fermented material with a 80-150 mesh sieve to obtain a first wine liquid and wine lees, squeezing the wine lees to obtain a second wine liquid, combining the first wine liquid and the second wine liquid, and filtering through filter cloth of 150 meshes and 350 meshes to obtain a mixed wine liquid; performing microwave treatment on the mixed liquor, wherein the temperature of the microwave treatment is controlled at 35-45 ℃, the microwave power is controlled at 1-3kW, and the microwave time is 30-60min to obtain liquor;

Still more preferably, the brewing method of the nutritional health-care yellow wine comprises the following steps:

IV, treating the fermentation material: filtering the fermented material with a 80-150 mesh sieve to obtain a first wine liquid and wine lees, squeezing the wine lees to obtain a second wine liquid, combining the first wine liquid and the second wine liquid, and filtering through filter cloth of 150 meshes and 350 meshes to obtain a mixed wine liquid; firstly, carrying out microwave treatment on the mixed liquor, wherein the temperature of the microwave treatment is controlled to be 35-45 ℃, the microwave power is controlled to be 1-3kW, and the microwave time is 30-60 min; carrying out ultrahigh pressure treatment, wherein the working pressure of the ultrahigh pressure treatment is 100-400MPa, and the ultrahigh pressure time is 5-60min, so as to obtain liquor;

The distiller's yeast comprises one or more of wheat yeast, aged yeast, red yeast and Daqu.

The plant additive comprises one or more of folium et cacumen Pseudocercis Davidii, herba Polygoni Hydropiperis, and folium Artemisiae Argyi.

Preferably, the plant additive is prepared from the raw materials of false hawk claw leaves, polygonum flaccidum and folium artemisiae argyi according to the proportion of (1-5): (1-5): (1-5) in a mass ratio.

The clarifying agent comprises one or more of chitosan oligosaccharide, 2-hydroxypropyl trimethyl ammonium chloride chitosan and resistant dextrin.

Preferably, the clarifying agent is prepared from chitosan oligosaccharide, 2-hydroxypropyl trimethyl ammonium chloride chitosan and resistant dextrin according to the weight ratio of (1-5): (1-5): (1-5) in a mass ratio.

The preparation method of the plant additive comprises the following steps: drying and crushing the raw materials to obtain raw material powder, and then mixing the raw material powder with the raw material powder according to the proportion of 1: (6-12) (g/mL) adding 35-45 wt% methanol water solution into the raw material powder, extracting at 70-80 deg.C, filtering, and concentrating to obtain plant additive.

The preparation method of the chitosan oligosaccharide comprises the following steps: according to the following steps: (0.03-0.08): (90-110) (g/g/mL) mixing chitosan, papain and acetic acid-sodium acetate buffer solution, and uniformly mixing to obtain a mixed solution; and then placing the obtained mixed solution at 40-50 ℃ for enzymolysis, inactivating enzyme, cooling, adjusting pH to 6-7, filtering, dialyzing, concentrating, and freeze-drying in vacuum to obtain the chitosan oligosaccharide.

The nutritional health-care yellow wine is prepared by adopting the brewing method.

Due to the adoption of the technical scheme, compared with the prior art, the invention has the following beneficial effects: the brewing method of the invention uses the plant additive, which can inhibit the growth of bacteria and improve the saccharifying power, fermenting power and esterifying power of the distiller's yeast; meanwhile, through the brewing process, active substances of the raw materials can be fully reserved, the nutritional value of the yellow wine is improved, and the yellow wine is soft and pure in taste; the clarifying agent provided by the invention can improve the clarity of the health-care yellow wine, reduce the surface tension of the yellow wine and improve the stability of the yellow wine. The brewing method of the nutritional health-care yellow wine has the advantages of simple process, stable quality of the prepared yellow wine, clear and bright wine body, no peculiar smell, soft and pure taste of the yellow wine, full maintenance of the original color and flavor of the yellow wine, effective improvement of the content of amino acid and other nutritional ingredients in the yellow wine, improvement of the nutritional value of the yellow wine and certain health-care effect.

Detailed Description

The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.

Introduction of raw materials and equipment in the examples:

rice, a variety of he long gong rice, purchased from guan yan ice grain processing plants in Ninghua county.

Glutinous rice, a variety of glutinous rice, purchased from a great source grain trade dealer in the romantic zone.

Red yeast rice, model HQF-001, was purchased from Lishui Li Kui Yuan. The method for processing the red yeast rice comprises the following steps: adding red yeast rice into water 5 times of the weight of the red yeast rice, taking out after 3h, and activating at 35 ℃ for 1h to obtain the red yeast rice.

Wheat koji, model YDQ-hj, was purchased from a source manufacturer of Yada technology.

Leaf of Artabotrys, a leaf of Annonaceae Artabotrys, Latin's scientific name: desmos chinensis Lour, collected from the Dinghu mountain biosphere protected area of Zhao Qing, Guangdong.

Herba polygoni hydropiperis is the whole plant of polygonum orientale of the family Polygonaceae, the scientific name of Latin: polygonum lapathioliuml. var. saledifoliumsihbth. purchased from baodin traditional Chinese medicine sales limited.

Folium Artemisiae Argyi, dry leaf of Compositae plant folium Artemisiae Argyi, Latin chemical name: artemisia argyi levl. et vant, bought from heat-treating city wonderful wonderland herb tea, inc.

Chitosan, CAS No.: 9012-76-4, granularity of 80 meshes, food grade, and is purchased from Wuhan Yuancheng Co-creation science and technology Limited company.

The papain has the enzyme activity of 20 ten thousand U/g and is food-grade, and is purchased from China century Huaxing bioengineering source manufacturers.

The preparation method of the acetic acid-sodium acetate buffer solution comprises the following steps: adding 3.86g glacial acetic acid and 2.93g sodium acetate into 1L distilled water, and mixing.

The preparation method of 2-hydroxypropyl trimethyl ammonium chloride chitosan refers to the preparation method of example 1 in the invention patent with the invention patent application number of CN 200910144393.

Resistant dextrins, CAS No.: 9004-53-9, food grade, available from Shandong McRong bioengineering, Inc.

The puffing equipment is a DS32-II type extrusion experiment double-screw puffing machine which is purchased from Jinan Dingrun mechanical equipment Co.

The colloid mill equipment was a JMF-80 colloid mill, available from Hengdong mechanical Equipment science and technology, Inc., Guangzhou.

Regenerated cellulose dialysis bags, 6.4mm in diameter, 3500Da molecular weight cut-off, were purchased from Shanghai Lianmai bioengineering, Inc.

The microwave equipment is a CHDC5182 type microwave oven, which is purchased from environmental protection science and technology Limited company of ancient cooking in Beijing century.

HPP-L3 model food ultra high pressure processing plant, available from the weapons industry institute 52, research 447 plant.

The vacuum freeze-drying equipment was an LGJ-30D vacuum freeze-dryer, available from Shanghai Norisono Biotechnology, Inc.

The polyvinyl chloride ultrafiltration membrane has the pore diameter of 0.01 mu m and the model of UF-BTR-90, and is purchased from Terry water purification technology Co.

Example 1

raw material pretreatment: and (3) mixing rice and glutinous rice according to the weight ratio of 3: 2 to obtain a mixture, and then adding distilled water with the mass of 18 percent of the mixture to soak for 14 hours to obtain a pretreated raw material;

II, steaming rice: placing the pretreated raw material at 100 ℃ for steam cooking, wherein the thickness of the pretreated raw material during cooking is 20cm, the water vapor pressure is 0.1MPa, the cooking time is 30min, and cooling to 25 ℃ to obtain a steam-treated raw material;

III, fermentation: adding red yeast rice, wheat koji and plant additive into the raw materials subjected to steam treatment, and uniformly mixing, wherein the mass ratio of the raw materials subjected to steam treatment to the red yeast rice, the wheat koji and the plant additive is 1: 0.06: 0.02: 0.09, fermenting at 25 ℃ for 24 days, and stirring once every 4 days to obtain a fermented material;

IV, treating the fermentation material: filtering the fermented material with 100 mesh sieve to obtain first wine liquid and distiller's grains, squeezing the distiller's grains under the pressure of 0.8MPa to obtain second wine liquid, mixing the first wine liquid and the second wine liquid, and filtering with 200 mesh filter cloth to obtain wine liquid;

v, clarification: adding a clarifying agent into the wine, wherein the mass volume ratio of the clarifying agent to the wine is 0.002: 1(g/mL), stirring at 20 ℃ for 20min at 800r/min, standing at 20 ℃ for 24h, centrifuging at 3500r/min for 10min, and filtering the obtained supernatant with a polyvinylidene fluoride ultrafiltration membrane to obtain a filtrate;

VI, sterilization and aging: and (3) preserving the heat of the filtrate at 80 ℃ for 30min to obtain sterilized filtrate, adding the sterilized filtrate into a brewing tank, sealing, and brewing at 20 ℃ for 5 months.

The clarifying agent is prepared from chitosan oligosaccharide, 2-hydroxypropyl trimethyl ammonium chloride chitosan and resistant dextrin according to the weight ratio of 1: 1: 1, and mixing the components in a mass ratio of 1.

The preparation method of the plant additive comprises the following steps: mixing the false hawk claw leaves, the polygonum flaccidum and the folium artemisiae argyi according to the proportion of 1: 1: 1, drying at 50 ℃ for 5 hours, crushing to 80 meshes to obtain raw material powder, and then mixing the raw material powder according to the mass ratio of 1: 10(g/mL) of material-to-liquid ratio, adding 35 wt% methanol aqueous solution into the raw material powder, extracting at 80 ℃ for 3h, filtering through 200-mesh filter cloth to obtain filtrate, and concentrating the filtrate at 50 ℃ under the absolute pressure of 0.05MPa until the water content is 8 wt% to obtain the plant additive.

The preparation method of the chitosan oligosaccharide comprises the following steps: according to the following steps: 0.05: 95(g/g/mL), mixing chitosan, papain and acetic acid-sodium acetate buffer solution, and stirring at 20 deg.C at 800r/min for 20min to obtain mixed solution; performing enzymolysis on the obtained mixed solution at 45 ℃ for 3h, performing heat preservation at 95 ℃ for 10min for inactivation, cooling to 20 ℃, adjusting the pH to 6.5 by using 0.5mol/L NaOH aqueous solution, filtering by using 250-mesh filter cloth to obtain filtrate, performing dialysis on the obtained filtrate at 15 ℃ for 24h, wherein the used dialysis bag is a regenerated cellulose dialysis bag with the molecular weight cutoff of 3500Da, and changing distilled water every 8h to obtain dialysate; concentrating the dialyzate at 55 deg.C and 0.05MPa for 3h, vacuum freeze-drying in vacuum freeze-drying equipment under the conditions of controlling material thickness of 6mm, setting pre-freezing temperature of-20 deg.C, maintaining for 2h when sample temperature is reduced to set temperature, setting sublimation temperature of 10 deg.C, analysis temperature of 35 deg.C and absolute pressure of 30Pa, and drying for 24h to obtain chitosan oligosaccharide.

Example 2

Essentially the same as example 1, except that:

the preparation method of the plant additive comprises the following steps: mixing the false hawk claw leaves and the polygonum flaccidum herb according to the weight ratio of 1: 1, drying at 50 ℃ for 5 hours, crushing to 80 meshes to obtain raw material powder, and then mixing the raw material powder according to the mass ratio of 1: 10(g/mL) of material-to-liquid ratio, adding 35 wt% methanol aqueous solution into the raw material powder, extracting at 80 ℃ for 3h, filtering through 200-mesh filter cloth to obtain filtrate, and concentrating the filtrate at 50 ℃ under the absolute pressure of 0.05MPa until the water content is 8 wt% to obtain the plant additive.

Example 3

Essentially the same as example 1, except that:

the preparation method of the plant additive comprises the following steps: mixing herba polygoni hydropiperis and folium artemisiae argyi according to the proportion of 1: 1, drying at 50 ℃ for 5 hours, crushing to 80 meshes to obtain raw material powder, and then mixing the raw material powder according to the mass ratio of 1: 10(g/mL) of material-to-liquid ratio, adding 35 wt% methanol aqueous solution into the raw material powder, extracting at 80 ℃ for 3h, filtering through 200-mesh filter cloth to obtain filtrate, and concentrating the filtrate at 50 ℃ under the absolute pressure of 0.05MPa until the water content is 8 wt% to obtain the plant additive.

Example 4

Essentially the same as example 1, except that:

the preparation method of the plant additive comprises the following steps: mixing the false hawk claw leaves and the folium artemisiae argyi according to the proportion of 1: 1, drying at 50 ℃ for 5 hours, crushing to 80 meshes to obtain raw material powder, and then mixing the raw material powder according to the mass ratio of 1: 10(g/mL) of material-to-liquid ratio, adding 35 wt% methanol aqueous solution into the raw material powder, extracting at 80 ℃ for 3h, filtering through 200-mesh filter cloth to obtain filtrate, and concentrating the filtrate at 50 ℃ under the absolute pressure of 0.05MPa until the water content is 8 wt% to obtain the plant additive.

Comparative example 1

Essentially the same as example 1, except that:

the brewing method of the nutritional health-care yellow wine comprises the following steps:

III, fermentation: adding red yeast rice and wheat koji into the raw materials subjected to steam treatment, and uniformly mixing, wherein the mass ratio of the raw materials subjected to steam treatment to the red yeast rice to the wheat koji is 1: 0.06: 0.02, fermenting at 25 ℃ for 24 days, and stirring once every 4 days to obtain a fermented material;

Example 5

Essentially the same as example 1, except that: the brewing method of the nutritional health-care yellow wine comprises the following steps:

raw material pretreatment: and (3) mixing rice and glutinous rice according to the weight ratio of 3: 2 to obtain a mixture, and then adding distilled water with the mass of 18 percent of the mixture to soak for 14 hours to obtain a soaked mixture; grinding the soaked mixture in a rubber mill at 40 deg.C and 1800r/min for 20min, drying at 50 deg.C until the water content is 12 wt%, and puffing at 130 deg.C for 10s to obtain pretreated raw material;

Example 6

Essentially the same as example 1, except that:

IV, treating the fermentation material: filtering the fermented material with 100 mesh sieve to obtain first wine liquid and distiller's grains, squeezing the distiller's grains under the pressure of 0.8MPa to obtain second wine liquid, mixing the first wine liquid and the second wine liquid, and filtering with 200 mesh filter cloth to obtain mixed wine liquid; firstly, carrying out microwave treatment on the mixed liquor, wherein the temperature of the microwave treatment is 40 ℃, the microwave power is 1.8kW, and the microwave time is 35min to obtain the liquor;

Example 7

Essentially the same as example 1, except that:

IV, treating the fermentation material: filtering the fermented material with 100 mesh sieve to obtain first wine liquid and distiller's grains, squeezing the distiller's grains under the pressure of 0.8MPa to obtain second wine liquid, mixing the first wine liquid and the second wine liquid, and filtering with 200 mesh filter cloth to obtain mixed wine liquid; firstly, carrying out microwave treatment on the mixed liquor, wherein the temperature of the microwave treatment is 40 ℃, the microwave power is 1.8kW, and the microwave time is 20 min; carrying out ultrahigh pressure treatment, wherein the working pressure of the ultrahigh pressure treatment is 200MPa, and the ultrahigh pressure time is 15min, so as to obtain liquor;

Example 8

Essentially the same as example 1, except that: the clarifying agent is prepared from chitosan oligosaccharide and 2-hydroxypropyl trimethyl ammonium chloride chitosan according to the weight ratio of 1: 1, and mixing the components in a mass ratio of 1.

Example 9

Essentially the same as example 1, except that: the clarifying agent is prepared from 2-hydroxypropyl trimethyl ammonium chloride chitosan and resistant dextrin according to the weight ratio of 1: 1, and mixing the components in a mass ratio of 1.

Example 10

Essentially the same as example 1, except that: the clarifying agent is prepared from chitosan oligosaccharide and resistant dextrin according to the weight ratio of 1: 1, and mixing the components in a mass ratio of 1.

Comparative example 2

Essentially the same as example 1, except that:

v, clarification: standing the wine liquid at 20 deg.C for 24h, centrifuging at 3500r/min for 10min, and filtering the obtained supernatant with polyvinylidene fluoride ultrafiltration membrane to obtain filtrate;

Test example 1

And (3) testing physical and chemical properties: the total sugar and amino acid nitrogen content of the yellow wine is determined according to the standard GB/T13662-2008. The specific calculation results are shown in table 1.

Table 1: physical and chemical property test result table

According to the test results, the plant additive in the example 1 is prepared from the false hawk claw leaves, the polygonum hydropiper and the folium artemisiae argyi, and the total sugar and amino acid nitrogen content of the yellow wine is higher than that in the examples 2-4 (the plant additive is prepared from any two of the false hawk claw leaves, the polygonum hydropiper and the folium artemisiae argyi) and the comparative example 1 without the plant additive; in examples 5 to 7, the total sugar and amino acid nitrogen contents of the yellow wine were further increased as compared with example 1 by brewing with one or more of puffing, microwave and ultrahigh pressure treatment.

Test example 2

Turbidity test: referring to an experimental method in section 1.3.2 of journal literature of Hades and Hades in the North China yellow wine aging process, measuring the light transmittance T of the yellow wine by taking distilled water as a reference under the wavelength of 800nm, and calculating the turbidity of the yellow wine according to the light transmittance, wherein the calculation formula of the turbidity is as follows: turbidity 1-T, wherein the turbidity of distilled water is 0. The specific calculation results are shown in table 2.

Table 2: turbidity calculation result table

Group of	Turbidity/%
		Example 1	3.2
Example 8	3.9
		Example 9	4.3
Example 10	4.1
		Comparative example 2	5.5

As can be seen from the test results, the treatment of example 2 with the clarifying agent comprising chitosan oligosaccharide, 2-hydroxypropyltrimethylammonium chloride chitosan and resistant dextrin was lower in turbidity than the treatment of examples 8-10 (the clarifying agent comprising chitosan oligosaccharide, 2-hydroxypropyltrimethylammonium chloride chitosan and resistant dextrin) and the treatment of comparative example 2 without the clarifying agent.

The foregoing is considered as illustrative and not restrictive in character, and that all equivalent and simple variations on the principles taught herein are included within the scope of the present invention; various modifications, additions and substitutions for the specific embodiments described may be made by those skilled in the art without departing from the scope of the invention as defined in the accompanying claims.

Claims

1. A brewing method of nutritional health-care yellow wine is characterized by comprising the following steps:

2. The method for brewing yellow wine as claimed in claim 1, wherein the distiller's yeast comprises one or more of wheat yeast, aged yeast, red yeast rice and Daqu.

3. The method for brewing yellow wine as claimed in claim 1, wherein the plant additive comprises one or more of folium et cacumen pseudostellariae, herba polygoni hydropiperis and folium artemisiae argyi.

4. The method for brewing nutritional health-care yellow wine as claimed in claim 3, wherein the method for preparing the plant additive comprises the following steps: drying and crushing the raw materials to obtain raw material powder, and then mixing the raw material powder with the raw material powder according to the proportion of 1: (6-12) (g/mL) adding 35-45 wt% methanol water solution into the raw material powder, extracting at 70-80 deg.C, filtering, and concentrating to obtain plant additive.

5. The method for brewing yellow wine as claimed in claim 1, wherein the clarifying agent comprises one or more of chitosan oligosaccharide, 2-hydroxypropyl trimethyl ammonium chloride chitosan, and resistant dextrin.

6. The brewing method of the nutritional health-care yellow wine as claimed in claim 5, wherein the preparation method of the chitosan oligosaccharide comprises the following steps: according to the following steps: (0.03-0.08): (90-110) (g/g/mL) mixing chitosan, papain and acetic acid-sodium acetate buffer solution, and uniformly mixing to obtain a mixed solution; and then placing the obtained mixed solution at 40-50 ℃ for enzymolysis, inactivating enzyme, cooling, adjusting pH to 6-7, filtering, dialyzing, concentrating, and freeze-drying in vacuum to obtain the chitosan oligosaccharide.

7. The brewing method of the nutritional health-care yellow wine as claimed in claim 1, wherein the pretreatment of the raw materials in the step I is as follows: rice and glutinous rice are mixed according to the ratio of (2-4): (1.5-3) to obtain a mixture, and then adding water accounting for 15-30% of the mass of the mixture to soak the mixture to obtain a soaked mixture; grinding the soaked mixture, drying until the water content is 10-15 wt%, and puffing to obtain the pretreated raw material.

8. The method for brewing nutritional health-care yellow wine according to claim 1, wherein the fermentation material in the step IV is treated by the following steps: filtering the fermented material with a 80-150 mesh sieve to obtain a first wine liquid and wine lees, squeezing the wine lees to obtain a second wine liquid, combining the first wine liquid and the second wine liquid, and filtering through filter cloth of 150 meshes and 350 meshes to obtain a mixed wine liquid; and carrying out microwave treatment on the mixed liquor, wherein the temperature of the microwave treatment is controlled to be 35-45 ℃, the microwave power is controlled to be 1-3kW, and the microwave time is 30-60min, so as to obtain the liquor.

9. The method for brewing nutritional health-care yellow wine according to claim 1, wherein the fermentation material in the step IV is treated by the following steps: filtering the fermented material with a 80-150 mesh sieve to obtain a first wine liquid and wine lees, squeezing the wine lees to obtain a second wine liquid, combining the first wine liquid and the second wine liquid, and filtering through filter cloth of 150 meshes and 350 meshes to obtain a mixed wine liquid; firstly, carrying out microwave treatment on the mixed liquor, wherein the temperature of the microwave treatment is controlled to be 35-45 ℃, the microwave power is controlled to be 1-3kW, and the microwave time is 30-60 min; and carrying out ultrahigh pressure treatment, wherein the working pressure of the ultrahigh pressure treatment is 100-400MPa, and the ultrahigh pressure time is 5-60min, so as to obtain the wine liquid.

10. A nutritional health yellow wine prepared by the brewing method of the nutritional health yellow wine of any one of claims 1-9.