CN112322421A - Method for brewing R-aminobutyric acid-rich colored wine by using germinated brown rice - Google Patents
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- 206010047141 Vasodilatation Diseases 0.000 description 1
- OIPILFWXSMYKGL-UHFFFAOYSA-N acetylcholine Chemical compound CC(=O)OCC[N+](C)(C)C OIPILFWXSMYKGL-UHFFFAOYSA-N 0.000 description 1
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- 210000004185 liver Anatomy 0.000 description 1
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- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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Classifications
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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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- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The invention discloses a method for brewing R-aminobutyric acid-rich colored wine by using germinated brown rice, which comprises the following specific steps: selecting materials: firstly, selecting high-quality germinated glutinous brown rice in the current year; elutriation; soaking: soaking for 6-10 h and then steaming rice; and (3) steaming rice: steaming for 60-70min to make the rice cooked thoroughly and expand to break rice skin; and (3) cooling: cooling the cooked rice to 25-30 deg.C; inoculation: inoculating sweet distiller's yeast with the addition amount of 0.3-0.5%; and (3) heat preservation fermentation: fermenting for 32-60 h at the temperature of 25-35 ℃; squeezing: squeezing and filtering the sweet fermented glutinous rice to obtain a sweet fermented glutinous rice stock solution; and (3) filtering: filtering the sweet fermented glutinous rice stock solution by using a bag filter or a core filter; blending: blending the filtered sweet fermented glutinous rice stock solution with brewed white spirit, and adjusting the blending ratio according to the required degree and color depth. Compared with the prior art, the invention has the advantages that: the wine not only meets the requirements of drinkers on drinking, but also provides the wine which has unique taste, aromatic wine gas, sweet taste, unique nutritional value and is beneficial to body health.
Description
Technical Field
The invention relates to the technical field of grain deep processing and wine brewing, in particular to a method for brewing colored wine rich in R-aminobutyric acid by using germinated brown rice.
Background
The germinated glutinous black brown rice and glutinous purple brown rice are rich in nutrients such as R-aminobutyric acid (GABA), inositol hexaphosphate (IP6), anthocyanin and natural black rice purple rice pigment, and have good water solubility; among them, R-aminobutyric acid is one of the most important functional components in the germinated brown rice, and is also a main cause of interest of the germinated brown rice. The R-aminobutyric acid is called as GABA for short in English name and also called as gamma aminobutyric acid, is easily soluble in water, is a naturally-occurring non-protein functional amino acid, is a natural active ingredient, is a main inhibitory neurotransmitter of a central nervous system, and plays a role in quickly inhibiting the nervous system.
By utilizing the principle of a back extraction method (the process of transferring an extracted substance from an organic substance to an aqueous solution is called back extraction), a sweet wine stock solution which is rich in R-aminobutyric acid (R-GABA), natural pigment in purplish red or purplish black and has a certain alcohol degree is separated by physical methods such as squeezing, filtering and the like.
Effect of R-aminobutyric acid:
(1) can be used for relieving anxiety, depression, stress, and emotion, relieving nervous tension, and promoting tranquilization;
(2) has effects in improving sleep, and promoting sleep, and R-aminobutyric acid can promote brain to be cold and calm down, and is "natural sedative for brain";
(3) can improve brain activity, improve memory, promote cerebral blood flow, and R-aminobutyric acid can improve glucose phosphatase activity, increase acetylcholine generation, dilate blood vessel, increase blood flow, increase oxygen supply, promote cerebral metabolism, and recover brain cell function;
(4) the R-aminobutyric acid has an important function of improving the functions of the liver and the kidney, and the R-aminobutyric acid can inhibit the decarboxylation reaction of glutamic acid so as to reduce the blood ammonia. More glutamic acid is combined with ammonia to generate urea to be discharged out of the body so as to remove ammonia toxicity and improve the liver function;
(5) reducing blood pressure. The R-aminobutyric acid can act on the vasomotor center of the spinal cord, effectively promote vasodilatation and achieve the aim of reducing blood pressure.
The pigment in black rice and purple rice is a natural water-soluble pigment, is dark purple red in neutral medium, bright red in acidity, good in light and heat stability, high in color value and strong in coloring capacity, and is suitable for coloring wines, beverages, candies, puffed foods, jellies, cakes, meat foods and the like. The main components of the black rice and purple rice pigments are flavonoid anthocyanin substances. The molecular structure of anthocyanin has conjugate effect of benzene ring, which can easily remove hydrogen ion and provide hydrogen ion for free radical, so it has the ability of eliminating free radical, improving activity of antioxidase and reducing oxidative stress level of organism.
The development history of the wine brewing technology in China is very long, most of the existing wine on the market is the white wine brewed by sorghum, the variety is too single, the color is mostly colorless and transparent, and the contained beneficial substances are not too much and the taste is too single.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the technical defects and providing the colored wine rich in R-aminobutyric acid brewed by using the germinated brown rice and the preparation method thereof.
In order to solve the problems, the technical scheme provided by the invention is as follows: the invention adopts the following technical scheme to realize the purpose, and the invention uses two brewing processes of distillation brewing and sweet fermented glutinous rice for reference, thereby being a further innovation on the basis of the traditional brewing process. Especially, the raw material of the sweet fermented glutinous rice is modified, the red, black and purple brown rice after germination is adopted, and the sweet fermented glutinous rice is prepared by fermenting the sweet fermented glutinous rice with the sweet distiller's yeast, so that the sweet fermented glutinous rice contains nutrient substances beneficial to human bodies, and then the original liquid of the sweet fermented glutinous rice is extracted and blended with the white spirit brewed by a distillation method to form a wine product which is rich in R-aminobutyric acid and is mauve. Has the brewing flavor of the traditional wine, has the unique fragrance of the germinated brown rice and enhances the nutritional function value of the germinated brown rice.
In order to realize the purpose, the invention adopts the technical scheme that: a method for brewing a colored wine rich in R-aminobutyric acid from germinated brown rice comprises the following steps of selecting glutinous brown rice as a raw material, cleaning, soaking, draining, steaming, cooling, inoculating, laying nests in a jar, fermenting at a constant temperature, squeezing, filtering, brewing a stock solution of sweet wine, blending, filtering and bottling, and specifically comprises the following steps:
(1) selecting materials: firstly, selecting high-quality germinated glutinous brown rice in the current year;
(2) elutriation: elutriating for 2-3 times;
(3) soaking: soaking for 6-10 h and then steaming rice;
(4) and (3) steaming rice: steaming for 60-70min to make the rice cooked thoroughly and expand to break rice skin;
(5) and (3) cooling: cooling the steamed rice to 25-30 deg.C;
(6) inoculation: inoculating sweet distiller's yeast with the addition amount of 0.3-0.5%;
(7) and (3) heat preservation fermentation: fermenting for 32-60 h in a fermentation cylinder at 25-35 ℃ in a heat preservation manner to finally obtain sweet fermented glutinous rice with unique bud aroma and rich nutrition of the germinated brown rice;
(8) squeezing: squeezing and filtering the brewed sweet fermented glutinous rice to obtain purplish red or purplish black sweet fermented glutinous rice stock solution;
(9) and (3) filtering: filtering the sweet fermented glutinous rice stock solution by using a bag filter or a core filter;
(10) blending: blending the filtered sweet fermented glutinous rice stock solution with brewed white spirit, and adjusting the blending ratio according to the required degree and color depth.
Compared with the prior art, the invention has the advantages that: the wine not only meets the requirements of drinkers on drinking, but also provides the wine which has unique taste, aromatic wine gas, sweet taste, unique nutritional value and is beneficial to body health.
As an improvement, the glutinous brown rice is fresh, free of diseases and insect pests, free of mildew, dark in brown rice epidermis or purple, higher than 95% in germination rate and higher than 90% in germination potential.
As an improvement, the glutinous brown rice is glutinous rice with amylose content of 2-10%.
Detailed Description
The method for brewing the R-aminobutyric acid enriched colored wine from the germinated brown rice according to the present invention will be described in detail with reference to the embodiments.
Experimental case 1
A method for brewing R-aminobutyric acid-rich colored wine by using germinated brown rice is characterized by comprising the following steps: the raw materials are red, black and purple glutinous brown rice, and the red, black and purple glutinous brown rice is prepared by selecting, cleaning, soaking, draining, steaming, cooling, inoculating, laying nest in a jar, fermenting under heat preservation, squeezing, filtering, brewing the stock solution of the sweet wine, blending, filtering and bottling, and the method comprises the following specific steps:
(1) selecting materials: firstly, selecting high-quality germinated glutinous brown rice in the current year,
(2) cleaning: elutriating for 2 times;
(3) soaking: soaking for 6 h;
(4) rice steaming: steaming for 60 min;
(5) and (3) cooling: cooling the steamed rice to 25 deg.C;
(6) inoculation: inoculating sweet distiller's yeast with the addition amount of 0.3%;
(7) and (3) heat preservation fermentation: dropping into a vat, building a nest, and fermenting for 32 hours in a fermentation vat at 25 ℃;
(8) squeezing: squeezing and filtering the brewed sweet fermented glutinous rice to obtain purplish red or purplish black sweet fermented glutinous rice stock solution
(9) And (3) filtering: filtering the sweet fermented glutinous rice stock solution by using a core type filter;
(10) blending: blending the filtered sweet fermented glutinous rice stock solution with brewed white spirit according to the proportion of 1: 9 (blending 10% sweet fermented glutinous rice stock solution) and 52 degree wine.
Example II
A method for brewing R-aminobutyric acid-rich colored wine by using germinated brown rice is characterized by comprising the following steps: the raw materials are red, black and purple glutinous brown rice, and the red, black and purple glutinous brown rice is prepared by selecting, cleaning, soaking, draining, steaming, cooling, inoculating, laying nest in a jar, fermenting under heat preservation, squeezing, filtering, brewing the stock solution of the sweet wine, blending, filtering and bottling, and the method comprises the following specific steps:
(1) selecting rice: firstly, selecting high-quality germinated glutinous brown rice in the current year,
(2) elutriation: elutriating for 3 times;
(3) soaking: soaking for 10 hours;
(4) rice steaming: steaming for 70 minutes;
(5) and (3) cooling: cooling the steamed rice to 35 ℃;
(6) inoculation: inoculating sweet distiller's yeast with the addition amount of 0.5%;
(7) and (3) heat preservation fermentation: dropping into a vat, building a nest, and fermenting for 60 hours in a fermentation vat at 35 ℃;
(8) squeezing: squeezing and filtering the brewed sweet fermented glutinous rice to obtain purplish red or purplish black sweet fermented glutinous rice stock solution;
(8) and (3) filtering: the bag filter is used for filtering the sweet fermented glutinous rice stock solution, filtering out impurities and eliminating turbidity, so that the fermented glutinous rice is clear and bright and is purple red or purple black.
(9) Blending: blending the filtered sweet fermented glutinous rice stock solution with brewed white spirit according to the proportion of 1: 9 (blending 10% sweet fermented glutinous rice stock solution) and 52 degree wine.
The detection proves that the content of the R-aminobutyric acid (R-GABA) reaches 10.3mg/100 g.
The case shows that the content of R-aminobutyric acid (R-GABA) in the finished product can be adjusted according to the blending proportion of the sweet fermented glutinous rice stock solution.
The present invention and the embodiments thereof have been described above, and the description is not restrictive, and the above description is only one of the embodiments of the present invention, and is not limited thereto. In conclusion, those skilled in the art should appreciate that they can readily use the present invention without inventive faculty, and without departing from the scope of the invention.
Claims (3)
1. A method for brewing R-aminobutyric acid-rich colored wine by using germinated brown rice is characterized by comprising the following steps: the raw materials are red, black and purple glutinous brown rice, and the red, black and purple glutinous brown rice is prepared by selecting, cleaning, soaking, draining, steaming, cooling, inoculating, laying nest in a jar, fermenting under heat preservation, squeezing, filtering, brewing the stock solution of the sweet wine, blending, filtering and bottling, and the method comprises the following specific steps:
(1) selecting materials: firstly, selecting high-quality germinated glutinous brown rice in the current year;
(2) elutriation: elutriating for 2-3 times;
(3) soaking: soaking for 6-10 h and then steaming rice;
(4) rice steaming: steaming for 60-70min to make the rice cooked thoroughly and expand to break rice skin;
(5) and (3) cooling: cooling the steamed rice to 25-30 deg.C;
(6) inoculation: inoculating sweet distiller's yeast with the addition amount of 0.3-0.5%;
(7) and (3) heat preservation fermentation: dropping into a vat, building a nest, and fermenting for 32-60 h in a fermentation vat at the temperature of 25-35 ℃ in a heat preservation manner to finally obtain sweet fermented glutinous rice with unique bud aroma and rich nutrition of the germinated brown rice;
(8) squeezing: squeezing and filtering the brewed sweet fermented glutinous rice to obtain purplish red or purplish black sweet fermented glutinous rice stock solution;
(9) and (3) filtering: filtering the sweet fermented glutinous rice stock solution by using a bag filter or a core filter;
(10) blending: blending the filtered sweet fermented glutinous rice stock solution with brewed white spirit, and adjusting the blending ratio according to the required degree and color depth.
2. The method of brewing the R-aminobutyric acid enriched colored wine using the germinated brown rice according to claim 1, wherein the method comprises the steps of: the glutinous brown rice is fresh, free of diseases and insect pests, free of mildew, dark in brown rice skin or purple, high in germination rate of more than 85% and high in germination potential of more than 90% produced in the current year.
3. The method of brewing the R-aminobutyric acid enriched colored wine using the germinated brown rice according to claim 2, wherein the method comprises the steps of: the glutinous brown rice is glutinous rice with amylose content of 2-10%.
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| CN118440794A (en) * | 2024-05-16 | 2024-08-06 | 广东发芽红生物科技有限公司 | Germinated brown rice brewing process and application thereof |
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|---|---|---|---|---|
| CN101461540A (en) * | 2009-01-13 | 2009-06-24 | 福建省农业科学院水稻研究所 | Novel fragrant black glutinous germinated brown rice containing high contents of gamma-aminobutyric acid and chromocor, and technique for processing the same |
| CN107760512A (en) * | 2017-10-23 | 2018-03-06 | 聊城大学 | A kind of preparation method of sprouted unpolished rice and glutinous rice mixing fermented glutinous rice |
| CN109022213A (en) * | 2018-09-28 | 2018-12-18 | 江南大学 | A kind of preparation method of brown rice fermented glutinous rice |
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| CN118440794A (en) * | 2024-05-16 | 2024-08-06 | 广东发芽红生物科技有限公司 | Germinated brown rice brewing process and application thereof |
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