CN112852572A - Method for preparing selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine - Google Patents
Method for preparing selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine Download PDFInfo
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Abstract
The invention discloses a method for preparing selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine, which comprises the following raw materials: selenium-rich, strontium-rich, zinc-rich black corn, selenium-rich, black purple rice, selenium-rich, strontium-rich, zinc-rich large yellow rice, selenium-rich, strontium-rich, zinc-rich millet, dried roxburgh rose fruit, roxburgh rose extract, grape seed, 70-degree selenium-rich white spirit, strontium-rich mineral water with strontium content of 1.709-2.56mg/L, Angel raw material liquid distiller's yeast, Angel yellow wine distiller's yeast, wheat yeast or red rice yeast, 85% food-grade phosphoric acid and food-grade urease, the rice wine comprises a food-grade roxburgh rose extract (SOD), grape seeds, a food-grade phosphate, a food-grade urease and a food-grade phosphoric acid, wherein the food-grade roxburgh rose extract is a main source for providing SOD in the rice wine, the grape seeds are a main source for providing procyanidine and alcohol in the rice wine, the food-grade phosphoric acid is prepared and extracted SOD buffer solution in roxburgh rose, and the food-grade urease is used for decomposing urea generated in fermentation, so that the generation of ethyl carbamate is reduced, and the content of the.
Description
Technical Field
The invention relates to the technical field of yellow wine preparation, in particular to a preparation method of selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine.
Background
Yellow wine (Huangjiu) is one of the oldest wines in the world, yeast koji quality determines wine quality, is originated from China and is unique to China, is called three ancient wines in the world together with beer and wine, is called glutinous rice in the south, is made from glutinous rice, husked millet, millet and glutinous rice (called glutinous rice in the north) in the north as raw materials, generally has 14% -20% of alcohol content, belongs to low-alcohol brewed wine, contains rich nutrition, contains 21 amino acids, comprises a plurality of unknown amino acids, and cannot be synthesized by human body to form yellow wine which has 8 essential amino acids and must be ingested by food, so the yellow wine is known as 'liquid cake', is a special product of Chinese Han nationality, belongs to brewed wine, and has an important seat in the three ancient brewed wines in the world (yellow wine, wine and beer), and the unique brewing technology becomes a typical representative and a regular wine maker in the east brewing world;
however, yellow wine in the current market has low selenium, strontium and zinc contents, low SOD, VP and VC contents and no procyanidine, so that the yellow wine is not comprehensive in popularization and cannot be popularized in a large area.
Disclosure of Invention
The invention provides a method for preparing selenium-rich, strontium-rich and zinc-rich procyanidin SOD yellow wine, which can effectively solve the problems that yellow wine in the market at present has low selenium, strontium and zinc contents, low SOD, VP and VC contents and no procyanidin content, so that yellow wine cannot be popularized fully and in a large area.
In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine comprises the following raw materials: selenium-rich, strontium-rich and zinc-rich black corn, selenium-rich, black purple rice, selenium-rich, strontium-rich and zinc-rich large yellow rice, selenium-rich, strontium-rich and zinc-rich millet, dried roxburgh rose fruit, roxburgh rose extract, grape seed, 70-degree selenium-rich white spirit, strontium-rich mineral water with the strontium content of 1.709-2.56mg/L, Angel raw material liquid distiller's yeast, Angel yellow wine distiller's yeast, wheat yeast or red rice yeast, 85% food-grade phosphoric acid and food-grade urease.
According to the technical scheme, the raw materials are in the following proportioning range: 80-100 jin of selenium-rich, strontium-rich and zinc-rich grain, 16-20 jin of dried roxburgh rose fruit, 8-10 jin of grape seed, 200 jin of strontium-rich mineral water, 240 g of Angel raw material liquid distiller's yeast, 200 jin of Angel yellow wine distiller's yeast, 250 g of wheat yeast or red yeast rice, 8-10 jin of 85% food grade phosphoric acid 170-.
According to the technical scheme, the raw materials are as follows: 100 jin of selenium-rich, strontium-rich and zinc-rich grain, 20 jin of dried roxburgh rose fruit, 10 jin of grape seed, 30 jin of 70-degree selenium-rich white spirit, 250 jin of strontium-rich mineral water, 300 g of Angel raw material liquid distiller's yeast, 250 g of Angel yellow wine distiller's yeast, 7 jin of wheat yeast or 9 jin of red rice yeast, 231 g of 85% food-grade phosphoric acid, 100g of urease and 8000 g of roxburgh rose extract.
According to the technical scheme, the selenium-rich, strontium-rich and zinc-rich grain is obtained by the following steps: in the production of black corn, rice, broomcorn millet, broom corn millet and millet grains, selenium leaf fertilizer, strontium leaf fertilizer and zinc leaf fertilizer are alternately sprayed every 10 days in the jointing stage, booting stage and grouting stage of the growth of crops, and each leaf fertilizer is sprayed for more than 3 times to obtain selenium-rich, strontium-rich and zinc-rich grains as brewed selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine.
According to the technical scheme, S1, crushing the selenium-rich, strontium-rich, zinc-rich black corn and the selenium-rich black purple rice, sieving the crushed black corn and the selenium-rich black purple rice by a sieve of 80 meshes, putting the crushed black corn and the selenium-rich black purple rice into a fermentation container, boiling 170 jin of strontium-rich mineral water, sterilizing, cooling to 30 ℃, adding the obtained mixture into the container for containing the selenium-rich, strontium-rich, zinc-rich black corn and the selenium-rich black purple rice, stirring, then adding Angel raw material liquid distiller 'S yeast, Angel yellow wine distiller' S yeast, wheat yeast or red rice;
s2, fermenting in the dark for the first 2 days, controlling the temperature to be 28-33 ℃, stirring for 2 times every day, stirring for 1 time every day for the last 5 days, fermenting in the dark for 23 days at the room temperature of 15-18 ℃ after 7 days, and filtering and squeezing fermented grains after fermenting for 30 days;
s3, squeezing for 3 days, and then taking the supernatant to store in dark for later use;
s4, in the process of storing after yellow wine fermentation is finished and squeezing, 20 jin of clean dry roxburgh rose fruits are prepared into 80 jin of food-grade phosphate buffer solution with the molar concentration of 0.05 by using 85% food-grade phosphoric acid and strontium-rich mineral water according to the proportion of 20 jin of dry roxburgh rose fruits per 100 jin of grains, the dry roxburgh rose fruits are soaked for 2 to 4 hours under the constant temperature condition of 40 to 50 ℃, the roxburgh rose fruits are chopped by a knife when the roxburgh rose fruits are not pricked, then the extraction is carried out for 12 to 24 hours under the constant temperature condition of 40 to 55 ℃, and then the extracting solution is squeezed for standby;
s5, uniformly mixing the fermented yellow wine and the rosa roxburghii tratt extract, and sterilizing the mixture for 20 to 30 minutes in a water bath kettle at the high temperature of between 70 and 75 ℃;
s6, crushing clean grape seeds according to the proportion of 10 jin of grape seeds per 100 jin of grain, adding 70-degree selenium-rich white spirit according to the proportion of 1: 2-4, extracting procyanidine for 2 hours at 40-50 ℃, and taking supernatant for later use;
s7, blending the sterilized yellow wine and the roxburgh rose extract mixed solution with procyanidine extract, and adding 50 g of roxburgh rose extract into each kilogram of wine to fully dissolve to obtain selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine;
s8, sealing and storing the obtained selenium-rich, strontium-rich and zinc-rich procyanidine SOD finished product yellow wine number under the conditions of low temperature drying and light shielding, performing quality management in the process of storage, and periodically performing third-party entrusted detection, wherein the detection items are as follows: selenium content, strontium content, zinc content, procyanidine content, SOD content, VP content, VC content, and ethyl carbamate content, and the storage time is 2 years.
According to the technical scheme, the fermentation is carried out for the first 2 days in S2 under the condition of 28-33 ℃ in the dark, the temperature is gradually reduced for 3-6 days, and the fermentation is carried out for 23 days under the condition of 15-18 ℃ in the dark after 7 days.
According to the technical scheme, the fermented grains in the S3 are fermented for 30 days and then are squeezed to obtain supernatant for later use.
According to the technical scheme, in the step S4, the roxburgh rose is soaked in food-grade phosphate buffer solution with the concentration of 0.05 mol for 2-4 hours, then the roxburgh rose shell is chopped by a knife or a multifunctional shredder and is soaked for 12-24 hours, and SOD, VP and VC extracting solutions are squeezed out for later use.
According to the technical scheme, in the step S5, the fermented yellow wine and the rosa roxburghii tratt extract are uniformly mixed and disinfected for 20-30 minutes in a water bath kettle at a high temperature of 70-75 ℃ for later use.
According to the technical scheme, clean grape seeds are crushed according to the proportion of 10 jin of grape seeds per 100 jin of grain in S6, 70-degree selenium-rich white spirit is added according to the proportion of 1: 2-4, procyanidine is extracted for 2 hours at 40-50 ℃, and supernate is taken for later use;
blending the sterilized yellow wine and the roxburgh rose extract mixed solution with procyanidine extract in the step S7, and adding 50 g of roxburgh rose extract (SOD) into each kilogram of wine for fully dissolving to obtain selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine;
and in the S8, the obtained selenium-rich strontium-rich procyanidine SOD finished product yellow wine serial number is sealed and stored under the conditions of low temperature, drying and light-proof, the quality management is carried out during the storage, the third-party entrusted detection is carried out regularly, and the detection items are as follows: selenium content, strontium content, zinc content, procyanidine content, SOD content, VP content, VC content, and ethyl carbamate content, and the storage time is 2 years.
Compared with the prior art, the invention has the beneficial effects that: the selenium-rich, strontium-rich, zinc-rich black corn provides sources of selenium, strontium, zinc and procyanidine in yellow wine, the strontium-rich mineral water provides a source of strontium, the rosa roxburghii provides a source of SOD, total flavonoids VP and VC, the food-grade rosa roxburghii extract (SOD) provides a main source of SOD in yellow wine, grape seeds provide a main source of procyanidine and a source of alcohol in yellow wine, the food-grade phosphoric acid is prepared and extracted to obtain SOD buffer solution in the rosa roxburghii, and the food-grade urease is used for decomposing urea in fermentation, so that the generation of ethyl carbamate is reduced, and the content of ethyl carbamate in the yellow wine is reduced;
the yellow wine integrates a plurality of health factors of selenium, strontium and zinc procyanidine, SOD, VP and VC, enhances the oxidation resistance and the aging resistance of the yellow wine, improves the immunity of organisms, expels toxin, detoxifies, resists pollution, protects the liver, resists cancer, prevents cancer, eliminates free radicals and other health care functions due to the synergistic interaction between the selenium, the strontium and the zinc procyanidine, and is convenient for better popularization and application.
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The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.
In the drawings:
FIG. 1 is a schematic diagram of the step structure of the present invention.
Detailed Description
The preferred embodiments of the present invention will be described in conjunction with the accompanying drawings, and it will be understood that they are described herein for the purpose of illustration and explanation and not limitation.
Example (b): as shown in figure 1, the invention provides a technical scheme, a method for preparing selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine, which comprises the following raw materials: selenium-rich, strontium-rich and zinc-rich black corn, selenium-rich, black purple rice, selenium-rich, strontium-rich and zinc-rich large yellow rice, selenium-rich, strontium-rich and zinc-rich broom corn millet, selenium-rich, strontium-rich and zinc-rich millet, dried rosa roxburghii tratt fruit, rosa roxburghii tratt extract, grape pip, 70-degree selenium-rich white spirit, strontium-rich mineral water with the strontium content of 1.709-2.56mg/L, Angel raw material liquid distiller's yeast, Angel yellow wine distiller's yeast, wheat yeast, 85%.
According to the technical scheme, the raw materials are as follows: 100 jin of selenium-rich, strontium-rich and zinc-rich grain, 20 jin of dried roxburgh rose fruit, 10 jin of grape seed, 30 jin of 70-degree selenium-rich white spirit, 250 jin of strontium-rich mineral water, 300 g of Angel raw material liquid distiller's yeast, 250 g of Angel yellow wine distiller's yeast, 7 jin of wheat yeast, 231 g of 85% food grade phosphoric acid, 100g of food grade urease and 8000 g of roxburgh rose extract.
According to the technical scheme, the selenium-rich, strontium-rich and zinc-rich grains are obtained: in the production of grains such as black corn, rice, broomcorn millet, broom corn millet, millet and the like, selenium leaf fertilizer, strontium leaf fertilizer and zinc leaf fertilizer are alternately sprayed every 10 days in the jointing stage, booting stage and grouting stage of the growth of crops, and each leaf fertilizer is sprayed for more than 3 times to obtain selenium-rich, strontium-rich and zinc-rich grains as brewed selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine.
According to the technical scheme, the method comprises the following steps:
s1, crushing the selenium-rich, strontium-rich, zinc-rich black corn and the selenium-rich black purple rice, sieving the crushed black corn and the selenium-rich black purple rice with a 80-mesh sieve, putting the crushed black corn and the selenium-rich black purple rice into a fermentation container, boiling 170 jin of strontium-rich mineral water, sterilizing, cooling to 30 ℃, adding the mixture into the container containing the selenium-rich, strontium-rich, zinc-rich black corn and the selenium-rich black purple rice, stirring, then adding Angel raw material liquid distiller 'S yeast, Angel yellow wine distiller' S yeast, wheat yeast or red rice yeast and food;
s2, fermenting in the dark for the first 2 days, controlling the temperature to be 28-33 ℃, stirring for 2 times every day, stirring for 1 time every day for the last 5 days, fermenting in the dark for 23 days at the room temperature of 15-18 ℃ after 7 days, and filtering and squeezing fermented grains after fermenting for 30 days;
s3, squeezing for 3 days, and then taking the supernatant to store in dark for later use;
s4, in the process of storing after yellow wine fermentation is finished and squeezing, 20 jin of clean dry roxburgh rose fruits are prepared into 80 jin of food-grade phosphate buffer solution with the molar concentration of 0.05 by using 85% food-grade phosphoric acid and strontium-rich mineral water according to the proportion of 20 jin of dry roxburgh rose fruits per 100 jin of grains, the dry roxburgh rose fruits are soaked for 2 to 4 hours under the constant temperature condition of 40 to 50 ℃, the roxburgh rose fruits are chopped by a knife when the roxburgh rose fruits are not pricked, then the extraction is carried out for 12 to 24 hours under the constant temperature condition of 40 to 55 ℃, and then the extracting solution is squeezed for standby;
s5, uniformly mixing the fermented yellow wine and the rosa roxburghii tratt extract, and sterilizing the mixture for 20 to 30 minutes in a water bath kettle at the high temperature of between 70 and 75 ℃;
s6, crushing clean grape seeds according to the proportion of 10 jin of grape seeds per 100 jin of grain, adding 70-degree selenium-rich white spirit according to the proportion of 1: 2-4, extracting procyanidine for 2 hours at 40-50 ℃, and taking supernatant for later use;
s7, blending the sterilized yellow wine and the roxburgh rose extract mixed solution with procyanidine extract, and adding 50 g of roxburgh rose extract into each kilogram of wine to fully dissolve to obtain selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine;
s8, sealing and storing the obtained selenium-rich, strontium-rich and zinc-rich procyanidine SOD finished product yellow wine number under the conditions of low temperature drying and light shielding, performing quality management in the process of storage, and periodically performing third-party entrusted detection, wherein the detection items are as follows: selenium content, strontium content, zinc content, procyanidine content, SOD content, VP content, VC content, and ethyl carbamate content, and the storage time is 2 years.
According to the technical scheme, the fermentation is carried out under the condition of being protected from light at 29 ℃ for 2 days in S2, the temperature is gradually reduced for 5 days, and the fermentation is carried out under the condition of being protected from light at 15-17 ℃ for 23 days after 7 days.
According to the technical scheme, fermented grains in S3 are fermented for 30 days and then squeezed to obtain supernatant for later use.
According to the technical scheme, in S4, Rosa roxburghii is soaked in food-grade phosphate buffer solution with the concentration of 0.05 mol for 3 hours, then Rosa roxburghii fruit shells are chopped by a knife or a multifunctional vegetable cutter, and then soaked for 17 hours, and SOD, VP and VC extracting solutions are squeezed out for later use.
According to the technical scheme, in S5, the fermented yellow wine and the rosa roxburghii tratt extract are evenly mixed and disinfected for 23 minutes in a water bath kettle at a high temperature of 72 ℃ for later use.
According to the technical scheme, clean grape seeds are crushed according to the proportion of 10 jin of grape seeds per 100 jin of grain in S6, 70-degree selenium-rich white spirit is added according to the proportion of 1: 3, procyanidine is extracted for 2 hours under the condition of 45 degrees, and supernate is taken for later use;
s7 blending the sterilized yellow wine and fructus Rosae Normalis extractive solution with procyanidine extractive solution, and dissolving 50 g fructus Rosae Normalis extract (SOD) per kg wine to obtain selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine;
and S8, sealing and storing the obtained selenium-rich strontium-rich procyanidine SOD finished product yellow wine number under the conditions of low temperature drying and light avoidance, performing quality management in the process of storage, and periodically performing third-party entrusted detection, wherein the detection items are as follows: selenium content, strontium content, zinc content, procyanidine content, SOD content, VP content, VC content, and ethyl carbamate content, and the storage time is 2 years.
The wine is detected by a Guangdong province microbiological analysis detection center, Shanghai Deno product detection Co., Ltd, Zhejiang Hongzheng detection Co., Ltd, Xian national union quality detection technology Co., Ltd and Shandong Xinjiaxiang detection technology Co., Ltd to obtain the following main technical figures:
selenium content of 0.034-0.038mg/kg, strontium content of 2.34-2.82 mg/kg, zinc content of 5.79mg/kg, procyanidin content of 0.123-0.232g/100mL, and SOD activity of 1.088 × 106-2.180×106U/mL, 5.44X 10 jin5-1.090×106U, total flavone (VP) content 3483-7447mg/kg, VC content: 21.84-141mg/100g, urethane: no-0.919 ug/kg could be detected (the content of ethyl carbamate could not exceed 20 ug/kg).
Compared with the prior art, the invention has the beneficial effects that: the selenium-rich, strontium-rich, zinc-rich black corn provides sources of selenium, strontium, zinc and procyanidine in yellow wine, the strontium-rich mineral water provides a source of strontium, the rosa roxburghii provides a source of SOD, total flavonoids VP and VC, the food-grade rosa roxburghii extract (SOD) provides a main source of SOD in yellow wine, grape seeds provide a main source of procyanidine and a source of alcohol in yellow wine, the food-grade phosphoric acid is prepared and extracted to obtain SOD buffer solution in the rosa roxburghii, and the food-grade urease is used for decomposing urea in fermentation, so that the generation of ethyl carbamate is reduced, and the content of ethyl carbamate in the yellow wine is reduced;
the yellow wine integrates a plurality of health factors of selenium, strontium and zinc procyanidine, SOD, VP and VC, enhances the oxidation resistance and the aging resistance of the yellow wine, improves the immunity of organisms, expels toxin, detoxifies, resists pollution, protects the liver, resists cancer, prevents cancer, eliminates free radicals and other health care functions due to the synergistic interaction between the selenium, the strontium and the zinc procyanidine, and is convenient for better popularization and application.
Comparative example 2: in the test, the selenium-rich, strontium-rich and zinc-rich black corn single grain is used as a fermentation raw material, the content of procyanidine is measured to be between 0.00450 and 0.0076g/100mL (different black corn varieties), and if grape seed extract (52-degree white spirit is used as extract), procyanidine can reach 0.0235 g/100 mL.
In a comparative example 3, the test is that the selenium-rich, strontium-rich and zinc-rich black corn and black purple rice compound grains are fermented, the content of the procyanidine is detected to be 0.123g/100mL, and the content of the procyanidine can be increased to 0.232g/100mL by adding grape seed procyanidine extracting solution (70-degree white spirit is used as extracting solution), so that the content of the procyanidine is increased by 0.109g/mL and 88.62%.
Comparative example 4, the SOD activity in each liter of yellow wine added with the roxburgh rose extract can be improved by 7.68-37.2 ten thousand units, and the yellow wine contains biological total flavone: 3843 and 7447g/L, VC: the content is 21.84-141mg/100 g.
Through a number of experiments: the yellow wine brewed by fermenting the selenium-rich, strontium-rich, zinc-rich black corn and the selenium-rich black purple rice according to the proportion of 1: 1 for brewing grains can obtain procyanidine with higher content and selenium, strontium, zinc, SOD, total flavonoids and VC which meet the technical requirements.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A method for preparing selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine is characterized by comprising the following steps: comprises the following raw materials: selenium-rich, strontium-rich and zinc-rich black corn, selenium-rich, black purple rice, selenium-rich, strontium-rich and zinc-rich large yellow rice, selenium-rich, strontium-rich and zinc-rich millet, dried roxburgh rose fruit, roxburgh rose extract, grape seed, 70-degree selenium-rich white spirit, strontium-rich mineral water with the strontium content of 1.709-2.56mg/L, Angel raw material liquid distiller's yeast, Angel yellow wine distiller's yeast, wheat yeast or red rice yeast, 85% food-grade phosphoric acid and food-grade urease.
2. The method for preparing selenium-rich, strontium-rich and zinc-rich procyanidin SOD yellow wine as claimed in claim 1, wherein the raw materials are in the following mixture ratio range: 80-100 jin of selenium-rich, strontium-rich and zinc-rich grain, 16-20 jin of dried roxburgh rose fruit, 8-10 jin of grape seed, 200 jin of strontium-rich mineral water, 240 g of Angel raw material liquid distiller's yeast, 200 jin of Angel yellow wine distiller's yeast, 250 g of wheat yeast or red yeast rice, 8-10 jin of 85% food grade phosphoric acid 170-.
3. The method for preparing selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine as claimed in claim 1, wherein the raw materials are in the following ratio: 100 jin of selenium-rich, strontium-rich and zinc-rich grain, 20 jin of dried roxburgh rose fruit, 10 jin of grape seed, 30 jin of 70-degree selenium-rich white spirit, 250 jin of strontium-rich mineral water, 300 g of Angel raw material liquid distiller's yeast, 250 g of Angel yellow wine distiller's yeast, 7 jin of wheat yeast or 9 jin of red rice yeast, 231 g of 85% food-grade phosphoric acid, 100g of food-grade urease and 8000 g of roxburgh rose extract.
4. The method for preparing selenium-rich, strontium-rich and zinc-rich procyanidin SOD yellow wine as claimed in claim 1, wherein the selenium-rich, strontium-rich and zinc-rich grain is obtained by: in the production of grains such as black corn, rice, broomcorn millet, broom corn millet, millet and the like, selenium leaf fertilizer, strontium leaf fertilizer and zinc leaf fertilizer are alternately sprayed every 10 days in the jointing stage, booting stage and grouting stage of the growth of crops, and each leaf fertilizer is sprayed for more than 3 times to obtain selenium-rich, strontium-rich and zinc-rich grains as brewed selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine.
5. The method for preparing selenium-rich, strontium-rich, zinc-rich procyanidin SOD yellow wine as claimed in claim 4, which is characterized in that: the method comprises the following steps:
s1, crushing the selenium-rich, strontium-rich, zinc-rich black corn and the selenium-rich black purple rice, sieving the crushed black corn and the selenium-rich black purple rice with a 80-mesh sieve, putting the crushed black corn and the selenium-rich black purple rice into a fermentation container, boiling 170 jin of strontium-rich mineral water, sterilizing, cooling to 30 ℃, adding the mixture into the container containing the selenium-rich, strontium-rich, zinc-rich black corn and the selenium-rich black purple rice, stirring, then adding Angel raw material liquid distiller 'S yeast, Angel yellow wine distiller' S yeast, wheat yeast or red rice yeast and food;
s2, fermenting in the dark for the first 2 days, controlling the temperature to be 28-33 ℃, stirring for 2 times every day, stirring for 1 time every day for the last 5 days, fermenting in the dark for 23 days at the room temperature of 15-18 ℃ after 7 days, and filtering and squeezing fermented grains after fermenting for 30 days;
s3, squeezing for 3 days, and then taking the supernatant to store in dark for later use;
s4, in the process of storing after yellow wine fermentation is finished and squeezing, 20 jin of clean dry roxburgh rose fruits are prepared into 80 jin of food-grade phosphate buffer solution with the molar concentration of 0.05 by using 85% food-grade phosphoric acid and strontium-rich mineral water according to the proportion of 20 jin of dry roxburgh rose fruits per 100 jin of grains, the dry roxburgh rose fruits are soaked for 2 to 4 hours under the constant temperature condition of 40 to 50 ℃, the roxburgh rose fruits are chopped by a knife when the roxburgh rose fruits are not pricked, then the extraction is carried out for 12 to 24 hours under the constant temperature condition of 40 to 55 ℃, and then the extracting solution is squeezed for standby;
s5, uniformly mixing the fermented yellow wine and the rosa roxburghii tratt extract, and sterilizing the mixture for 20 to 30 minutes in a water bath kettle at the high temperature of between 70 and 75 ℃;
s6, crushing clean grape seeds according to the proportion of 10 jin of grape seeds per 100 jin of grain, adding 70-degree selenium-rich white spirit according to the proportion of 1: 2-4, extracting procyanidine for 2 hours at 40-50 ℃, and taking supernatant for later use;
s7, blending the sterilized yellow wine and the roxburgh rose extract mixed solution with procyanidine extract, and adding 50 g of roxburgh rose extract into each kilogram of wine to fully dissolve to obtain selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine;
s8, sealing and storing the obtained selenium-rich, strontium-rich and zinc-rich procyanidine SOD finished product yellow wine number under the conditions of low temperature drying and light shielding, performing quality management in the process of storage, and periodically performing third-party entrusted detection, wherein the detection items are as follows: selenium content, strontium content, zinc content, procyanidine content, SOD content, VP content, VC content, and ethyl carbamate content, and the storage time is 2 years.
6. The method for preparing selenium-rich, strontium-rich, zinc-rich procyanidin SOD yellow wine as claimed in claim 5, wherein the yellow wine is fermented at 28-33 ℃ in the dark for the first 2 days in S2, the temperature is gradually reduced at 3-6 days, and the yellow wine is fermented at 15-18 ℃ in the dark for 23 days after 7 days.
7. The method for preparing selenium-rich, strontium-rich, zinc-rich procyanidin SOD yellow wine as claimed in claim 5, wherein the fermented grains in S3 are fermented for 30 days and then squeezed to obtain supernatant for later use.
8. The method for preparing selenium-enriched strontium-enriched zinc-enriched procyanidin SOD yellow wine as claimed in claim 5, wherein Rosa roxburghii is soaked in food-grade phosphate buffer solution with 0.05 molar concentration for 2-4 hours in S4, then Rosa roxburghii fruit shell is chopped by a knife or chopped by a multifunctional shredder, and then soaked for 12-24 hours, and SOD, VP and VC extracting solutions are squeezed out for later use.
9. The method for preparing selenium-rich, strontium-rich, zinc-rich procyanidine SOD yellow wine as claimed in claim 5, wherein in S5, the yellow wine after fermentation and the Rosa roxburghii Tratt extract are mixed uniformly and sterilized in a water bath kettle at a high temperature of 70-75 ℃ for 20-30 minutes for later use.
10. The method for preparing selenium-rich, strontium-rich, zinc-rich procyanidin SOD yellow wine as claimed in claim 5, wherein in S6, clean grape seeds are crushed according to a ratio of 10 jin of grape seeds per 100 jin of grains, 70-degree selenium-rich white spirit is added according to a ratio of 1: 2-4, procyanidin is extracted for 2 hours at 40-50 degrees, and a supernatant is taken for standby;
blending the sterilized yellow wine and the roxburgh rose extract mixed solution with procyanidine extract in the step S7, and adding 50 g of roxburgh rose extract (SOD) into each kilogram of wine for fully dissolving to obtain selenium-rich, strontium-rich and zinc-rich procyanidine SOD yellow wine;
and in the S8, the obtained selenium-rich strontium-rich procyanidine SOD finished product yellow wine serial number is sealed and stored under the conditions of low temperature, drying and light-proof, the quality management is carried out during the storage, the third-party entrusted detection is carried out regularly, and the detection items are as follows: selenium content, strontium content, zinc content, procyanidine content, SOD content, VP content, VC content, and ethyl carbamate content, and the storage time is 2 years.
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