CN113736601A - 原味甘酒及其制备工艺 - Google Patents
原味甘酒及其制备工艺 Download PDFInfo
- Publication number
- CN113736601A CN113736601A CN202111199759.3A CN202111199759A CN113736601A CN 113736601 A CN113736601 A CN 113736601A CN 202111199759 A CN202111199759 A CN 202111199759A CN 113736601 A CN113736601 A CN 113736601A
- Authority
- CN
- China
- Prior art keywords
- rice
- parts
- sweet wine
- strain
- preparation process
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 23
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000209094 Oryza Species 0.000 claims abstract description 36
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 36
- 235000009566 rice Nutrition 0.000 claims abstract description 36
- 244000063299 Bacillus subtilis Species 0.000 claims description 9
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000011550 stock solution Substances 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 206010013911 Dysgeusia Diseases 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 230000006872 improvement Effects 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 235000019621 digestibility Nutrition 0.000 abstract description 3
- 230000002496 gastric effect Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 239000006185 dispersion Substances 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 240000006439 Aspergillus oryzae Species 0.000 description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 108010020346 Polyglutamic Acid Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 229940106157 cellulase Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- 108010073682 nattokinase Proteins 0.000 description 2
- 229940086319 nattokinase Drugs 0.000 description 2
- 229920002643 polyglutamic acid Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 241000255789 Bombyx mori Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明涉及酒品技术领域,特别涉及原味甘酒及其制备工艺,原味甘酒,包括大米480份、糯米120份、五合一菌种6份,能降低胆固醇、预防高血压、抗癌作用、提高蛋白质消化率等功能;以及提供许多营养物质和维生素群,对于肠胃保健、荣养补给、免疫力提升等全方位满足身体所需。
Description
技术领域
本发明涉及酒品技术领域,特别涉及原味甘酒及其制备工艺。
背景技术
酒是人们日常生活和节庆日所不可缺少的佳品。
目前除白(含低度酒)外,还有很多属保健性质的酒,如人参酒、灵芝酒、雄蚕蛾酒、乌鸡酒等,来达到增加人体营养。
现有的,酒品发酵慢,以及产品质量不稳定。
发明内容
本发明提供了原味甘酒及其制备工艺,发酵快,产品质量稳定香味足。
为了达到上述发明目的,本发明采用的技术方案为:
原味甘酒,包括大米480份、糯米120份、五合一菌种6份(米麴菌、生麦麴菌、红麴菌、啤酒酵母菌、纳豆菌);
其中,优选的,米麴菌、生麦麴菌、红麴菌、啤酒酵母菌、纳豆菌的比例依次为4:2:4:2:1。
所述原味甘酒的制备工艺如下:
步骤1)、取大米480g、糯米120g洗干净后浸泡8h;
步骤2)、将浸泡后的大米、糯米加600g水煮熟;
步骤3)、将煮熟后的大米和糯米、冷开水300g、五合一菌种6g混合拌匀,密封发酵8小时,发酵温度50-55摄氏度;
步骤4)、将步骤4中的混合物冷至室温后过滤得到原液,并且向该原液加入1500g的开水;
步骤5)、放置在115度的环境中杀菌15分钟;
步骤6)、摇动液体并且使其均质;
均质也称匀浆,是使悬浮液(或乳化液)体系中的分散物微粒化、均匀化的处理过程,这种处理同时起降低分散物尺度和提高分散物分布均匀性的作用;
步骤7):装瓶。
本发明的有益效果为:
五合一菌粉含有米曲菌、纳豆菌及酵母菌对于大米、糯米发酵协同作用,不仅产生多种酵素(消化酵素、代谢酵素)、抗氧化力、清除自由基,还提供许多营养物质和维生素群,对于肠胃保健、荣养补给、免疫力提升等全方位满足身体所需;纳豆菌能分泌多种酵素,如淀粉酶、蛋白酶、纤维酶及纳豆激酶,产生聚谷氨酸,能降低胆固醇、预防高血压、抗癌作用、提高蛋白质消化率等功能。
具体实施方式
为了使本发明的内容更容易被清楚地理解,对本发明实施例中的技术方案进行清楚、完整地描述。
原味甘酒,包括大米480份、糯米120份、五合一菌种6份(米麴菌、生麦麴菌、红麴菌、啤酒酵母菌、纳豆菌);
其中,优选的,米麴菌、生麦麴菌、红麴菌、啤酒酵母菌、纳豆菌的比例依次为4:2:4:2:1。
综上所述,五合一菌粉含有米曲菌、纳豆菌及酵母菌对于大米、糯米发酵协同作用,不仅产生多种酵素(消化酵素、代谢酵素)、抗氧化力、清除自由基,还提供许多营养物质和维生素群,对于肠胃保健、荣养补给、免疫力提升等全方位满足身体所需;纳豆菌能分泌多种酵素,如淀粉酶、蛋白酶、纤维酶及纳豆激酶,产生聚谷氨酸,能降低胆固醇、预防高血压、抗癌作用、提高蛋白质消化率等功能。
原味甘酒制备工艺:
步骤1)、取大米480g、糯米120g洗干净后浸泡8h;
步骤2)、将浸泡后的大米、糯米加600g水煮熟;
步骤3)、将煮熟后的大米和糯米、冷开水300g、五合一菌种6g混合拌匀,密封发酵8小时,发酵温度50-55摄氏度。
步骤4)、将步骤4中的混合物冷至室温后过滤得到原液,并且向该原液加入1500g的开水;
步骤5)、放置在115度的环境中杀菌15分钟;
步骤6)、摇动液体并且使其均质;
均质也称匀浆,是使悬浮液(或乳化液)体系中的分散物微粒化、均匀化的处理过程,这种处理同时起降低分散物尺度和提高分散物分布均匀性的作用;
步骤7):装瓶。
以上所述仅为本发明专利的较佳实施例而已,并不用以限制本发明专利,凡在本发明专利的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明专利的保护范围之内。
Claims (3)
1.原味甘酒,其特征在于,包括大米480份、糯米120份、五合一菌种6份。
2.根据权利要求1所述的原味甘酒,其特征在于,
五合一菌种的米麴菌、生麦麴菌、红麴菌、啤酒酵母菌、纳豆菌的比例依次为4:2:4:2:1。
3.原味甘酒的制备工艺,其特征在于,
步骤1)、取大米480g、糯米120g洗干净后浸泡8h;
步骤2)、将浸泡后的大米、糯米加600g水煮熟;
步骤3)、将煮熟后的大米和糯米、冷开水300g、五合一菌种6g混合拌匀,密封发酵8小时,发酵温度50-55摄氏度;
步骤4)、将步骤3中的混合物冷至室温后过滤得到原液,并且向该原液加入1500g的开水;
步骤5)、放置在115度的环境中杀菌15分钟;
步骤6)、摇动液体并且使其均质;
步骤7)、装瓶。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111199759.3A CN113736601A (zh) | 2021-10-14 | 2021-10-14 | 原味甘酒及其制备工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111199759.3A CN113736601A (zh) | 2021-10-14 | 2021-10-14 | 原味甘酒及其制备工艺 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113736601A true CN113736601A (zh) | 2021-12-03 |
Family
ID=78726788
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202111199759.3A Pending CN113736601A (zh) | 2021-10-14 | 2021-10-14 | 原味甘酒及其制备工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113736601A (zh) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0440883A (ja) * | 1990-06-08 | 1992-02-12 | Masahisa Takeda | 醗酵ガスを含有した酵母入り酒の製造方法 |
JPH11332548A (ja) * | 1998-05-27 | 1999-12-07 | Hiroshima Regional Taxation Bureau | 酒類の製造法 |
JP2002058468A (ja) * | 2000-08-18 | 2002-02-26 | Nariwa Ozeki Shuzo Kk | ビタミンk含有酒類およびその製造方法 |
CN109198345A (zh) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | 一种谷物复合发酵甘酒饮品及其制备方法 |
CN109198342A (zh) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | 一种小米发酵甘酒营养饮品及其制备方法 |
CN109198346A (zh) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | 一种糯米发酵甘酒催乳饮品及其制备方法 |
-
2021
- 2021-10-14 CN CN202111199759.3A patent/CN113736601A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0440883A (ja) * | 1990-06-08 | 1992-02-12 | Masahisa Takeda | 醗酵ガスを含有した酵母入り酒の製造方法 |
JPH11332548A (ja) * | 1998-05-27 | 1999-12-07 | Hiroshima Regional Taxation Bureau | 酒類の製造法 |
JP2002058468A (ja) * | 2000-08-18 | 2002-02-26 | Nariwa Ozeki Shuzo Kk | ビタミンk含有酒類およびその製造方法 |
CN109198345A (zh) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | 一种谷物复合发酵甘酒饮品及其制备方法 |
CN109198342A (zh) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | 一种小米发酵甘酒营养饮品及其制备方法 |
CN109198346A (zh) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | 一种糯米发酵甘酒催乳饮品及其制备方法 |
Non-Patent Citations (1)
Title |
---|
思勰,缪启愉: "《齐民要术校释》", vol. 1, 农业出版社, pages: 370 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103053998B (zh) | 一种高盐稀态、低温凝香酱油的生产方法 | |
CN106954848A (zh) | 一种制备酵素粉的方法 | |
CN108056272B (zh) | 一种新型发酵豆粕及其制备工艺与应用 | |
CN106635637A (zh) | 一种藜麦酒及其制备方法 | |
CN109349354A (zh) | 一种大豆低聚肽益生菌发酵饮品及其制备方法 | |
CN106190693A (zh) | 一种富含花青素水果的果酒制备方法 | |
CN105950434B (zh) | 一种酿造红曲陈醋的方法 | |
CN110923283A (zh) | 一种用微生物对鳗鱼骨发酵制备功能性多肽的方法 | |
WO2023125992A1 (zh) | 谷胱甘肽酵母、产品的制备方法和应用 | |
CN108354172B (zh) | 一种樟芝蘑菇酵素的制备方法 | |
CN105524796A (zh) | 一种猕猴桃土酒的酿造方法 | |
CN113736601A (zh) | 原味甘酒及其制备工艺 | |
CN107794160B (zh) | 一种谷物蛋白液及其制备方法 | |
CN104872376A (zh) | 一种以脱脂米糠为原料两步发酵法制备益生素的方法 | |
CN106010870A (zh) | 一种高糖低酸型水果的果酒制备方法 | |
CN103374492A (zh) | 青玉米酒及生产方法与用途 | |
CN105029060A (zh) | 一种断奶仔猪饲料及其制备方法 | |
CN109200214A (zh) | 一种青稞灵芝发酵原浆及其制备方法 | |
CN104130925A (zh) | 一种苹果醋饮料的制作方法 | |
KR20190050322A (ko) | 알로에 사포나리아 발효물을 함유하는 돼지사료조성물 및 그의 제조방법 | |
Dhingra et al. | Enzymes in Food Industry and Their Regulatory Oversight | |
CN1164728C (zh) | 含动物酶解,发酵液的营养保健酒的制备方法 | |
CN114403418A (zh) | 酱油的防腐保鲜方法 | |
CN113736602A (zh) | 乳酸甘酒及其制作工艺 | |
CN110897088A (zh) | 一种小麦胚芽多肽速食粉的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211203 |