CN113637547A - Coix seed clear wine and preparation method thereof - Google Patents
Coix seed clear wine and preparation method thereof Download PDFInfo
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- CN113637547A CN113637547A CN202111084102.2A CN202111084102A CN113637547A CN 113637547 A CN113637547 A CN 113637547A CN 202111084102 A CN202111084102 A CN 202111084102A CN 113637547 A CN113637547 A CN 113637547A
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- rice
- sake
- coix seed
- coix
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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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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Abstract
The invention discloses a coix seed sake and a preparation method thereof, wherein coix seed and rice are taken according to the weight ratio of 3: 2; soaking rice for 8h, soaking Coicis semen for 10h, mixing soaked Coicis semen and rice, and steaming for 50-60 min; adding the cooled rice and coix seed, rice koji and yeast into water with pH of 4.3, and fermenting in dark condition at 9-12 deg.C for 10-12 days, wherein the ratio of the total mass of rice and coix seed to the total mass of rice koji and yeast is 2: 1; after fermentation, rough filtration is carried out, fermentation is carried out for 12-15 days under the condition of keeping out of the sun after rough filtration, then clarifying is carried out by using a clarifying agent, then aging is carried out for 15 days, sterilization treatment is carried out, and supernatant is taken to obtain the coix seed sake. The method takes the coix seeds and the rice as fermentation raw materials of the sake, the raw materials are not milled, most of nutrient substances of the rice are reserved, the brewed sake has low alcoholic strength, the special flavor and the nutritional value of the coix seeds, and the sake tastes slightly sweet, tasty, soft, rich and fine and has certain nutrient substances.
Description
Technical Field
The invention relates to the technical field of rice wine, in particular to a coix seed sake and a preparation method thereof.
Background
Sake is a japanese wine developed by referring to the brewing method of chinese yellow wine. The basic brewing method of the Japanese sake is quite similar to that of Shaoxing yellow wine, rice wine and the like in China, and the Japanese sake belongs to fermented wine. The Japanese sake has a thin taste and a high price, does not conform to the drinking habit of Chinese people, and cannot open the domestic market although the domestic market is wide. The Chinese yellow wine has the advantages of dark color, thick taste and strong sour taste, only accords with the drinking habit of some people in Jiangzhe and Zhejiang, and is difficult to open the market nationwide. Therefore, the market urgently needs a sake which has elegant fragrance and fresh taste and is generally accepted by Chinese people.
The coix seed has high nutritive value and medicinal value, is rich in high-quality protein, carbohydrate, fat, mineral elements and vitamins, also has various active ingredients such as polysaccharide, fatty acid and ester compounds thereof, flavonoid compounds, triterpenoid compounds and the like, and has the effects of reducing blood sugar, resisting tumors, scavenging free radicals and the like, so the coix seed can be used as food and medicine. Has the effects of resisting oxidation, inflammation, cancer, tumor, blood sugar and pain, and the like, and is popular with consumers.
The existing sake is mostly brewed by taking rice as a raw material, has single flavor and low nutritional value, and can improve the flavor and the nutritional value if the health-care effect of the coix seed can be brought into the sake.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides the coix seed sake and the preparation method thereof.
In order to achieve the purpose, the invention is implemented according to the following technical scheme:
the invention aims to provide a preparation method of coix seed sake, which comprises the following steps:
s1, taking the coix seed and the rice in a weight ratio of 3: 2;
s2, soaking the rice for 8 hours, soaking the coix seeds for 10 hours, mixing the soaked coix seeds with the rice, and cooking for 50-60 min;
s3, cooling the cooked coix seeds and rice, adding the cooled rice, coix seeds, rice koji and yeast into water with the pH value of 4.3, and keeping the temperature at 9-12 ℃ in a dark condition to perform liquid fermentation for 10-12 days, wherein the ratio of the total mass of the rice and the coix seeds to the total mass of the rice koji and the yeast is 2: 1;
s4, after fermentation, rough filtration is carried out, fermentation is carried out for 12-15 days under the condition of light shielding after rough filtration, then clarifying is carried out by using a clarifying agent, then aging is carried out for 15 days, sterilization treatment is carried out, and supernatant is taken to obtain the coix seed sake.
Further, the weight ratio of the total mass of the rice and the coix seed to the water in the step S3 is 1: 2.5.
Further, the liquid state fermentation time is 12 days.
Furthermore, the rice is high-quality rice without being milled, and the coix seed is a mildew-free edible high-quality product.
The second purpose of the invention is to provide the coix seed sake, and the coix seed sake is prepared by utilizing the preparation method of the coix seed sake.
Further, the alcohol content of the coix seed sake is 16-19 v/v, the total acid content is 1.22% -2.05%, and the total sugar content is 5.14% -6.27%.
Compared with the prior art, the method takes the coix seed and the rice as the fermentation raw materials of the sake, the raw materials do not undergo rice milling, most of the nutrient substances of the rice are reserved, the brewed sake has low alcoholic strength, the special flavor and the nutrient value of the coix seed, and the sake has a slightly sweet, tasty and refreshing taste, soft mouth feel, rich and fine wine body and certain nutrient substances. The product not only enriches the taste of consumers, has the health-care function, but also has the characteristic of long-term storage.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. The specific embodiments described herein are merely illustrative of the invention and do not limit the invention.
The present invention is described in detail by the following examples with reference to fig. 1. The raw materials used in the following examples are coix seed and rice, and the rice is non-milled polished round-grained rice, so that most of the nutritional ingredients in the rice can be retained, and the nutritional ingredients in the coix seed can be brought into wine.
The yeast is derived from Saccharomyces cerevisiae high activity dry yeast of Angel corporation
The used rice koji is produced from Aspergillus oryzae of Kyoto-shizuke, Japan.
Example 1
Cleaning semen oryzae Sativae and Coicis semen without milling, soaking for 8 hr, steaming for 50min till semen oryzae Sativae and Coicis semen are completely loose and do not agglomerate, and air cooling. Adding cooled semen oryzae Sativae, Coicis semen, rice koji, and yeast into water with pH of 4.3, and performing low temperature (9-12) liquid state fermentation for 12 days, wherein the weight ratio of semen oryzae Sativae: 2:3 of pearl barley, and materials: 1:2.5 of water, material: fermenting for 12 days, coarsely filtering, fermenting for 12-15 days, clarifying with clarifier, aging for 15 days, sterilizing, and collecting supernatant to obtain Coicis semen sake. The alcoholic strength of the coix seed sake is 17.2 v/v; total acid 1.211%; the total sugar was 5.1319%. The prepared sake has the special fragrance of sake and pearl barley, soft and soft taste, proper sour and sweet taste and low alcoholic strength.
Example 2
Cleaning semen oryzae Sativae and Coicis semen without milling, soaking for 8 hr, steaming for 50min till semen oryzae Sativae and Coicis semen are completely loose and do not agglomerate, and air cooling. Adding cooled semen oryzae Sativae, Coicis semen, rice koji, and yeast into water with pH of 4.3, and performing low temperature (9-12) liquid state fermentation for 12 days, wherein the weight ratio of semen oryzae Sativae: coix seed is 3:2, materials: 1:2.5 of water, material: fermenting for 12 days, coarsely filtering, fermenting for 12-15 days, clarifying with clarifier, aging for 15 days, sterilizing, and collecting supernatant to obtain Coicis semen sake. The alcoholic strength of the coix seed sake is 18.5 v/v; total acid 1.843%; the total sugar was 6.2621%. The prepared sake has the special fragrance of sake and pearl barley, soft and soft taste, proper sour and sweet taste and low alcoholic strength.
Example 3
Cleaning non-milled semen oryzae Sativae, soaking for 8 hr, cleaning Coicis semen, steaming for 30min till semen oryzae Sativae is completely loose and does not agglomerate, and air cooling. Adding cooled semen oryzae Sativae, Coicis semen, rice koji, and yeast into water with pH of 4.3, and performing low temperature (9-12) liquid state fermentation for 12 days, wherein the weight ratio of semen oryzae Sativae: 1:4 of pearl barley, and materials: 1:2.5 of water, material: fermenting for 12 days, coarsely filtering, fermenting for 12-15 days, clarifying with clarifier, aging for 15 days, sterilizing, and collecting supernatant to obtain Coicis semen sake. The alcoholic strength of the coix seed sake is 16 v/v; total acid 2.049%; the total sugar was 6.2276%. The prepared sake has the special fragrance of sake and pearl barley, soft and soft taste, proper sour and sweet taste and low alcoholic strength.
According to the invention, the coix seed and the polished round-grained rice are used as raw materials for brewing the coix seed sake, so that the sake with single taste has unique flavor of the coix seed, the taste is improved, the alcoholic strength is low, the audience is wide, the wine body is soft and the sour-sweet taste is palatable.
Further, the total flavonoids of the coix seed sake prepared in example 1, example 2 and example 3 were detected by conventional methods in the art, which are not repeated herein, and the detection results are shown in table 1.
TABLE 1
The flavone has the following effects: it is a strong antioxidant, can effectively remove oxygen free radicals in vivo, such as anthocyanidin can inhibit the whole-stage overflow of lipid peroxide, the oxidation-preventing capacity is more than ten times of that of vitamin E, the oxidation-preventing function can prevent cell degeneration and aging, and can also prevent cancer; the flavone can improve blood circulation and reduce cholesterol, and the flavone in the fructus fici also contains a PAF anticoagulation factor, which greatly reduces the incidence of cardiovascular and cerebrovascular diseases and can also improve the symptoms of the cardiovascular and cerebrovascular diseases.
As can be seen from Table 1, the coix seed sake of the invention contains a lot of flavones, so that the coix seed sake has good health care effect.
The technical solution of the present invention is not limited to the limitations of the above specific embodiments, and all technical modifications made according to the technical solution of the present invention fall within the protection scope of the present invention.
Claims (6)
1. A preparation method of coix seed sake is characterized by comprising the following steps:
s1, taking the coix seed and the rice in a weight ratio of 3: 2;
s2, soaking the rice for 8 hours, soaking the coix seeds for 10 hours, mixing the soaked coix seeds with the rice, and cooking for 50-60 min;
s3, cooling the cooked coix seeds and rice, adding the cooled rice, coix seeds, rice koji and yeast into water with the pH value of 4.3, and keeping the temperature at 9-12 ℃ in a dark condition to perform liquid fermentation for 10-12 days, wherein the ratio of the total mass of the rice and the coix seeds to the total mass of the rice koji and the yeast is 2: 1;
s4, after fermentation, rough filtration is carried out, fermentation is carried out for 12-15 days under the condition of light shielding after rough filtration, then clarifying is carried out by using a clarifying agent, then aging is carried out for 15 days, sterilization treatment is carried out, and supernatant is taken to obtain the coix seed sake.
2. The method for preparing coix seed sake according to claim 1, wherein the weight ratio of the total mass of the rice and the coix seeds to the water in the step S3 is 1: 2.5.
3. The method for preparing coix seed sake according to claim 1, wherein the duration of the liquid fermentation is 12 days.
4. The method for preparing coix seed sake according to claim 1, wherein the method comprises the following steps: the rice is high-quality rice without being milled, and the coix seed is a mildew-free edible high-quality product.
5. A coix seed sake, which is characterized in that the coix seed sake is prepared by the preparation method of the coix seed sake as claimed in claim 1.
6. The coix seed sake of claim 1, wherein: the alcohol content of the coix seed sake is 16-19 v/v, the total acid content is 1.22-2.05%, and the total sugar content is 5.14-6.27%.
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| CN202111084102.2A CN113637547A (en) | 2021-09-15 | 2021-09-15 | Coix seed clear wine and preparation method thereof |
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| CN202111084102.2A CN113637547A (en) | 2021-09-15 | 2021-09-15 | Coix seed clear wine and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6416577A (en) * | 1987-07-13 | 1989-01-20 | Katsuragi Syuzo Kk | Production of adlay wine |
| JP2003189841A (en) * | 2001-12-25 | 2003-07-08 | Kitaya:Kk | Sparkling sake and method for producing the same |
| JP2009225685A (en) * | 2008-03-19 | 2009-10-08 | Kumamoto Technology & Industry Foundation | Brewage using adlay as raw material and method for producing the same |
| KR20130009151A (en) * | 2011-07-14 | 2013-01-23 | 한국식품연구원 | Method of preparing nuruk and fermented alcohol using the same by inoculating aspergillus oryzae into adlay |
| CN105754789A (en) * | 2016-03-01 | 2016-07-13 | 武汉千汇德科技有限公司 | Cereal sweet wine, solid-state cereal sweet wine, cereal clear wine and preparation method thereof |
-
2021
- 2021-09-15 CN CN202111084102.2A patent/CN113637547A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6416577A (en) * | 1987-07-13 | 1989-01-20 | Katsuragi Syuzo Kk | Production of adlay wine |
| JP2003189841A (en) * | 2001-12-25 | 2003-07-08 | Kitaya:Kk | Sparkling sake and method for producing the same |
| JP2009225685A (en) * | 2008-03-19 | 2009-10-08 | Kumamoto Technology & Industry Foundation | Brewage using adlay as raw material and method for producing the same |
| KR20130009151A (en) * | 2011-07-14 | 2013-01-23 | 한국식품연구원 | Method of preparing nuruk and fermented alcohol using the same by inoculating aspergillus oryzae into adlay |
| CN105754789A (en) * | 2016-03-01 | 2016-07-13 | 武汉千汇德科技有限公司 | Cereal sweet wine, solid-state cereal sweet wine, cereal clear wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 周旭珍: ""甘薯清酒加工工艺与品质特性研究"", 《中国优秀博硕士学位论文全文数据库（硕士） 工程科技Ⅰ辑》 * |
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