CN111676102A - Taro wine and preparation method thereof - Google Patents
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Abstract
The invention discloses taro wine and a preparation method thereof. The method comprises the steps of taro pretreatment, heating, cooling, fermentation, distillation and the like to obtain the taro wine. According to the invention, through optimization of conditions such as the material-water ratio, the variety of the distiller's yeast, the fermentation base material and the like, the obtained taro wine is colorless or yellowish in appearance, clear and transparent, free of suspended matters and precipitates, mellow and fragrant in taste and strong and sweet in taste of Lechang taro. This further expands the economic application value of the taro.
Description
Technical Field
The invention belongs to the field of fermentation technology and wine, and particularly relates to taro wine and a preparation method thereof.
Background
The taro belongs to Araceae, is a perennial herb, is mainly eaten by tubers, is rich in nutritional ingredients such as starch, protein, dietary fiber, mineral substances and the like, and has the characteristics of high carbohydrate content and low fat content. 70% of taro is carbohydrate, taro polysaccharide has high medicinal value, and can effectively reduce the cholesterol content in blood by combining with cholate in addition to having the function of antioxidation, thereby achieving the function of reducing blood fat. In addition, researches show that neutral polysaccharide in the taro can stimulate cellular immunity and humoral immunity of mice, can obviously improve the activity of T lymphocytes and NK cells and the content of IgG in serum, and has good immunoregulation effect. The rest 30% contains complete amino acids and various minerals such as calcium, phosphorus, iron, fluorine, etc., and abundant carotene, flavonoids, and sterols besides dietary fiber.
The taro can be processed into various foods, especially special delicacies in various regions, such as braised meat of taro in Shaoguan. Also, the processing can produce waste materials which do not meet the production requirements, and the waste materials are often discarded or made into fertilizers which cannot be well utilized, which is a waste of resources.
Therefore, the leftover material of the taro is further processed, so that not only can new economic benefit be generated, but also the environment can be protected.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a preparation method of taro wine.
The invention also aims to provide the taro wine prepared by the preparation method.
The purpose of the invention is realized by the following technical scheme: a preparation method of taro wine comprises the following steps: pretreating rhizoma Steudnerae Henryanae, heating, cooling, fermenting, and distilling to obtain rhizoma Steudnerae Henryanae wine; the method specifically comprises the following steps:
(1) pretreating the taro: selecting the fragrant taro which does not go mouldy, cleaning, draining water, trimming and cutting to obtain fragrant taro blocks; or leftover material of taro pieces obtained from other processing processes and without mildew;
(2) heating: heating the taro blocks until the taro blocks are well cooked, so that the taro blocks are easy to smash;
(3) and (3) cooling: cooling the cooked taro blocks to prepare for fermentation;
(4) fermentation: uniformly mixing the distiller's yeast and the fermentation base material without compacting, forming a pit with a low middle part and high periphery, sealing for pre-fermentation, adding water, and sealing for secondary fermentation; the fermentation base material is cooled and mashed taro or a mixture prepared from taro and auxiliary materials;
(5) and (3) distillation: and filtering the product obtained by fermentation, and distilling the filtrate to obtain the taro wine.
The taro in the step (1) is preferably Zhang xi taro (shell taro).
The taro blocks in the step (1) are preferably leftover material taro blocks.
The heating mode in the step (2) comprises at least one of steaming and boiling.
The cooling in the step (3) is preferably performed by spreading, and the specific operation is as follows: placing the cooked rhizoma Steudnerae Henryanae on clean gauze, spreading, and cooling to room temperature.
The distiller's yeast in the step (4) is preferably at least one of rhizopus yeast, yellow distiller's yeast and white distiller's yeast; more preferably a rhizopus koji.
The amount of the distiller's yeast in the step (4) is preferably 0.37-0.67% of the mass of the fermentation base material.
The auxiliary material in the step (4) is preferably at least one of rice and sorghum.
The fermentation base material in the step (4) is preferably a mixture of rice, sorghum and taro according to the mass ratio of 2-4: 3: 2-4.
The pre-fermentation condition in the step (4) is preferably fermentation for 2-3 days at 28-30 ℃.
The water used in the step (4) is preferably used according to the following ratio of fermentation base material: water 1: 1-2.5 (g: mL) ratio calculation; more preferably, the ratio of the fermentation base: water 1: 1(g: mL) ratio.
The temperature of the second fermentation in the step (4) is preferably 28-30 ℃.
The total fermentation time in the step (4) is preferably 15-30 days, namely the time of pre-fermentation and secondary fermentation.
The filtration in step (5) is preferably performed using four layers of gauze.
The distillation in step (5) is preferably carried out at 95 to 98 ℃.
A rhizoma Steudnerae Henryanae wine is prepared by the above preparation method.
Compared with the prior art, the invention has the following advantages and effects:
the invention can effectively utilize the leftover materials of the taro and further develop the commercial value of the taro. According to the invention, through optimization of conditions such as the material-water ratio, the variety of the distiller's yeast, the fermentation base material and the like, the obtained taro wine is colorless or yellowish in appearance, clear and transparent, free of suspended matters and precipitates, mellow and fragrant in taste and strong and sweet in taste of Lechang taro.
Drawings
FIG. 1 is a graph showing the effect of different ratios of cooking water on the alcoholic strength of taro wine.
FIG. 2 is a graph showing the effect of different types of distiller's yeast on the alcohol content of taro wine.
FIG. 3 is a graph showing the effect of different fermentation base ratios on the alcoholic strength of colocasia esculenta wine.
FIG. 4 is a graph showing the effect of different fermentation time ratios on the alcoholic strength of colocasia esculenta wine.
FIG. 5 is a graph showing the effect of different ratios of the inoculum size of the distiller's yeast on the alcohol content of taro wine.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but the present invention is not limited thereto.
The distillers yeast used in this experiment was as follows:
rhizopus koji (Guangxi Bobai county Gongnong distillery), yellow wine koji (Nanning Guanglong Gongmao distillery Co., Ltd.), Chinese liquor koji A (Guangxi Bobai county Gongnong distillery Co., Ltd.), and Chinese liquor koji B (Nanning Guanglong Gongmao distillery Co., Ltd.).
The alcohol content measuring method comprises the following steps: the measurement method was carried out in accordance with the measurement of ethanol concentration in GB 5009.225-2016.
GC-MS analysis: respectively adding 1mL of distilled liquor sample into sample bottles, and marking one by one; the analysis conditions were performed according to the reference (Zondan, Lidalu, Zhouyu, etc.. analysis of the minor constituents [ J ] in different white spirits by GC-MS, Anhui agricultural science 2018,46(10): 167-.
EXAMPLE 1 optimization of the Material to Water ratio
(1) Pretreatment of raw materials: selecting moldy taro (shell taro) produced in Shaoguan Lechang, cleaning the taro by a hairbrush, filtering water, trimming and cutting into pieces, and using leftover materials obtained after trimming for preparing taro wine.
(2) And (3) cooking: steaming the cut rhizoma Steudnerae Henryanae with steam, and easily mashing.
(3) Spreading for cooling: placing the steamed taro on clean gauze, spreading and rapidly cooling to room temperature.
(4) Inoculation: uniformly scattering distiller's yeast (rhizopus yeast) on a fermentation base material (cooled and mashed purple yam), wherein the amount of the distiller's yeast is 0.67% of the mass of the fermentation base material, uniformly stirring, filling into a 500mL triangular flask, building a depression with a low middle part and a high periphery, sealing with gauze, culturing at a constant temperature of 28 ℃ to the 3 rd, adding distilled water according to the material-water ratio (g: mL) of 1:1, 1:1.5, 1:2 and 1:2.5 respectively, sealing with gauze, sealing with a preservative film, fermenting at a constant temperature of 28 ℃ to the 30 th, and finishing fermentation.
(5) And (3) filtering: filtering the fermentation liquor by four layers of gauze, and quantitatively storing the filtrate.
(6) And (3) distillation: distilling at 95-98 deg.C, and storing the distilled liquor sample.
(7) As a result: the test results of the distilled liquors obtained are shown in Table 1 and FIG. 1.
TABLE 1 GCMS analysis results of taro wine with different water/feed ratios
The steaming of the taro has great influence on fermentation, and the moisture content in the steamed taro directly influences the quality of wine and the yield of the wine, so that the research on the influence of different material liquids on the quality of the taro wine has important application value. As can be seen from FIG. 1, when the material-to-liquid ratios are 1:1, 1:1.5, 1:2, and 1:2.5, respectively, the alcohol content of the distilled taro wine is 29 °, 8 °, 3 °, and 1 °. This shows that the water content in taro directly affects the fermentation of the distiller's yeast, and the alcoholic strength of taro wine is highest when the ratio of the material to the liquid is 1:1, which is probably because the ratio of the distiller's yeast to the liquid is 1:1 is advantageous for fermentation. From Table 1, it can be seen that the content of flavor substances in the fermented wine was also highest at a feed-to-liquid ratio of 1:1.
Example 2 optimization of koji types
The procedure is essentially the same as in example 1, except that: the distiller's yeast in the step (4) is rhizopus yeast, yellow distiller's yeast, white spirit yeast A and white spirit yeast B respectively; the material-water ratio is 1:1.
the results of the measurements are shown in FIG. 2 and Table 2.
TABLE 2 GCMS analysis results of colocasia esculenta wine with different fermentation starter
The types of the taro starch are different, the fermentation effect is directly influenced, and the saccharifying enzymes generated after fermentation of different distiller yeasts are different, and the effect on the enzymatic reaction of the starch is different. As can be seen from FIG. 2, when the fermentation yeasts are Rhizopus, white fermentation, yellow fermentation, and Starxing fermentation, respectively, the alcohol content of the distilled rhizoma Steudnerae Henryanae liquor is respectively 26 °, 18 °, 23 °, and 12 °. When the rhizopus koji is used for fermenting the purple yam, the alcoholic strength of the purple yam wine after the fermentation liquid is distilled is the highest, which is probably because the rhizopus koji is suitable for fermenting starch in the purple yam. The taro wine has the highest alcohol content and quality.
As can be seen from Table 2, the content of flavor substances in the fermented wine was also highest when the fermented koji was a Rhizopus koji.
Example 3 optimization of fermentation base
The procedure is essentially the same as in example 2, except that: the fermentation base material in the step (4) is not only the taro, but also a mixture of rice, sorghum and taro respectively according to the mass ratio of 4:3:2, 2:3:4 and 3:3: 3; in addition, the distiller's yeast is Rhizopus koji (Gongnong distillery, Bobai county, Guangxi). The results are shown in FIG. 3 and Table 3.
TABLE 3 GCMS analysis results of colocasia esculenta schott wine prepared from different raw material ratios
Different raw material ratios have great influence on the quality of the taro wine, and the rice: sorghum: when the ratio of the raw materials of the taro is 4:3:2, 2:3:4 and 3:3:3 respectively, the alcohol content of the taro wine after distillation is 40 degrees, 45 degrees and 37 degrees respectively. When the raw material ratio is 2:3:4, the alcoholic strength of the taro wine is the highest, which is probably because the raw material ratio is 2:3:4, which is beneficial to fermentation.
As can be seen from Table 3, the content of flavor substances in the fermented wine was the highest when the raw material ratio was 4:3: 2. The original fruit flavor of the taro in the wine is considered, and 2:3:4 is adopted as a follow-up study.
Example 4 optimization of fermentation time
The fermentation procedure was essentially the same as in example 3, except that: the fermentation base material in the step (4) is rice: sorghum: the taro is mixed according to the mass ratio of 2:3: 4; the fermentation time is 15d, 20d, 25d and 30d respectively.
The results are shown in table 4 and fig. 4.
TABLE 4 GCMS analysis results of colocasia esculenta wine with different fermentation times
The fermentation time has a great influence on the flavor of the fermented wine, and as can be seen from fig. 4, when the fermentation time is 15d, 20d, 25d and 30d respectively, the alcohol content of the distilled taro wine is 47 degrees, 46 degrees, 41.5 degrees and 43 degrees respectively; when the fermentation time is 15 days, the alcoholic strength of the taro wine is the highest.
As can be seen from Table 4, the content of flavor substances in the fermented wine was the highest when the fermentation time was 30 d.
EXAMPLE 5 optimization of the amount of koji used
The fermentation procedure was essentially the same as in example 4, except that: the inoculation mass of the distiller's yeast in the step (4) is respectively 0.37 percent, 0.47 percent, 0.57 percent and 0.67 percent of the mass of the taro; the fermentation time was 30 days.
The results are shown in FIG. 5 and Table 5.
TABLE 5 GCMS analysis results of colocasia esculenta wine with different amounts of fermentation starter
Different amounts of fermentation starter added have lower influence on the quality of the taro wine, and it can be seen from fig. 5 that the alcohol content of the taro wine after distillation is 49 °, 53 °, 52 °, 53 ° when the amounts of fermentation starter added are 0.37%, 0.47%, 0.57%, 0.67%, respectively. When the addition amount of the fermentation starter is 0.47% and 0.67%, the alcoholic strength of the taro wine is the highest, which is probably because the addition amount of the fermentation starter is 0.47% and 0.67% to be beneficial to fermentation.
As can be seen from Table 5, the content of flavor substances in the fermented wine was the highest when the amount of the fermentation koji added was 0.37%.
The taro wine has colorless or yellowish appearance, is clear and transparent, has no suspended matters and precipitates, has mellow fragrance and strong fragrance of Lechang taro, and has soft, mellow and sweet taste.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. The preparation method of the taro wine is characterized by comprising the following steps:
(1) pretreating the taro: selecting the fragrant taro which does not go mouldy, cleaning, draining water, trimming and cutting to obtain fragrant taro blocks; or leftover material of taro pieces obtained from other processing processes and without mildew;
(2) heating: heating the taro blocks until the taro blocks are well cooked;
(3) and (3) cooling: cooling the cooked taro blocks;
(4) fermentation: uniformly mixing the distiller's yeast and the fermentation base material without compacting, forming a pit with a low middle part and high periphery, sealing for pre-fermentation, adding water, and sealing for secondary fermentation; the fermentation base material is cooled and mashed taro or a mixture prepared from taro and auxiliary materials;
(5) and (3) distillation: and filtering the product obtained by fermentation, and distilling the filtrate to obtain the taro wine.
2. The method of preparing taro wine according to claim 1, wherein:
the heating mode in the step (2) comprises at least one of steaming and boiling;
and (4) cooling in a spreading cooling mode in the step (3).
3. The method of preparing taro wine according to claim 2, wherein:
the cooling operation in the step (3) is as follows: placing the cooked rhizoma Steudnerae Henryanae on clean gauze, spreading, and cooling to room temperature.
4. The method of preparing taro wine according to claim 2, wherein:
the auxiliary material in the step (4) is at least one of rice and sorghum.
5. The method of preparing taro wine according to claim 4, wherein:
the fermentation base material in the step (4) is a mixture prepared from rice, sorghum and taro according to the mass ratio of 2-4: 3: 2-4.
6. The method of preparing taro wine according to claim 2, wherein:
the distiller's yeast in the step (4) is at least one of rhizopus yeast, yellow distiller's yeast and white distiller's yeast;
and (4) calculating the using amount of the distiller's yeast to be 0.37-0.67% of the mass of the fermentation base material.
7. The method of preparing taro wine according to claim 2, wherein:
the pre-fermentation condition in the step (4) is fermentation at 28-30 ℃ for 2-3 days;
the temperature of the second fermentation in the step (4) is 28-30 ℃;
the total fermentation time in the step (4) is 15-30 days.
8. The method of preparing taro wine according to claim 2, wherein: the water dosage in the step (4) is as follows: water 1: 1-2.5 (g: mL).
9. The method of preparing taro wine according to claim 2, wherein:
the filtering in the step (5) is filtering by using four layers of gauze;
the distillation in the step (5) is carried out at 95-98 ℃.
10. A taro wine is characterized in that: the preparation method of any one of claims 1 to 9.
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| CN114480051A (en) * | 2021-12-31 | 2022-05-13 | 江南大学 | Brewing method of momordica grosvenori yellow wine |
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