CN114106957A - Dendrobium amino acid fermented wine and preparation method thereof - Google Patents
Dendrobium amino acid fermented wine and preparation method thereof Download PDFInfo
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- 235000014101 wine Nutrition 0.000 title claims abstract description 92
- 150000001413 amino acids Chemical class 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 241001523681 Dendrobium Species 0.000 title claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 56
- 235000009566 rice Nutrition 0.000 claims abstract description 56
- 241001076416 Dendrobium tosaense Species 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 102000013142 Amylases Human genes 0.000 claims abstract description 28
- 108010065511 Amylases Proteins 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 27
- 239000004382 Amylase Substances 0.000 claims abstract description 24
- 235000019418 amylase Nutrition 0.000 claims abstract description 24
- 102000004190 Enzymes Human genes 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 16
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 15
- 240000000249 Morus alba Species 0.000 claims abstract description 14
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 13
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 13
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 13
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 13
- 241000209094 Oryza Species 0.000 claims description 53
- 238000002156 mixing Methods 0.000 claims description 38
- 238000000855 fermentation Methods 0.000 claims description 31
- 230000004151 fermentation Effects 0.000 claims description 31
- 238000003756 stirring Methods 0.000 claims description 23
- 229940088598 enzyme Drugs 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000004537 pulping Methods 0.000 claims description 7
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- 238000010411 cooking Methods 0.000 claims description 5
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- 239000012153 distilled water Substances 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 229940111205 diastase Drugs 0.000 claims description 4
- 238000009924 canning Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 230000003213 activating effect Effects 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 3
- 238000011049 filling Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000020097 white wine Nutrition 0.000 description 3
- 239000002671 adjuvant Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 241000218231 Moraceae Species 0.000 description 1
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- 230000007547 defect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 238000006467 substitution reaction Methods 0.000 description 1
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- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
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Abstract
The invention discloses a dendrobium amino acid fermented wine and a preparation method thereof. The fermented wine is prepared from rice, dendrobium officinale, auxiliary materials (the auxiliary materials are one or two of mulberry and medlar), wine brewing yeast, amylase and saccharifying enzyme, and the fermented wine is prepared from the following raw materials in percentage by mass: 70% of rice, 15% of dendrobium officinale, 10% of auxiliary materials, 3% of wine brewing yeast, 1% of amylase and 1% of saccharifying enzyme, wherein the total ratio of the components is 100%; the dendrobium amino acid fermented wine is prepared by fermenting rice, dendrobium officinale, mulberry, medlar and other substances for wine brewing, and can effectively extract the components in the substances, so that the alcohol degree of the wine is relatively moderate, the taste is good, the wine is suitable for more people, and meanwhile, the fermented wine contains a large amount of amino acid components required by the human body and has the effects of resisting oxidation and aging, tonifying qi and activating blood, strengthening spleen and nourishing liver, nourishing yin and tonifying kidney and enhancing the immunity of the human body.
Description
Technical Field
The invention relates to the technical field of fermented wine and preparation thereof, in particular to dendrobe amino acid fermented wine and a preparation method of the dendrobe amino acid fermented wine.
Background
The chemical components of the wine are ethanol, and the wine generally contains trace fusel and ester substances, the concentration of edible white wine is generally below 60 degrees (less is above 60 degrees), the white wine is distilled and purified to more than 75 percent to be medical alcohol, and the white wine is purified to more than 99.5 percent to be absolute ethanol, the wine is brewed by taking grains as raw materials through fermentation, and people are more and more favored to health-care fruit wine along with the improvement of living standard of people.
However, most of the existing health-care wine is brewed by adopting a traditional soaking mode, many effective components are difficult to dissolve out, the alcohol content is relatively high, the taste is not good, and the wine is only suitable for a small part of people.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects brought forward by the background technology, the invention provides the dendrobium amino acid fermented wine and the preparation method thereof, and solves the problems brought forward by the background technology.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a herba Dendrobii amino acid fermented wine is prepared from rice, herba Dendrobii, adjuvants, distiller's yeast, amylase and diastase as raw materials;
the fermented wine comprises the following raw materials in percentage by mass: rice (60-80%), dendrobium officinale (10-20%), auxiliary materials (5-15%), fermented glutinous rice (1-5%), amylase (0.5-1.5%) and saccharifying enzyme (0.5-1.5%), and the total proportion of all the components is 100%.
Preferably, the fermented wine comprises the following components in percentage by mass: 70% of rice, 15% of dendrobium officinale, 10% of auxiliary materials, 3% of wine brewing yeast, 1% of amylase and 1% of saccharifying enzyme, wherein the total ratio of the components is 100%.
Preferably, the auxiliary materials are one or two of mulberries and medlar.
The invention aims to solve another technical problem of providing a preparation method of dendrobium amino acid fermented wine, which comprises the following steps:
s1, pretreatment of rice: weighing a proper amount of rice, cleaning, soaking, cooking, cooling to a proper temperature range to obtain rice;
s2, pretreatment of the dendrobium officinale and auxiliary materials: taking a proper amount of fresh dendrobium officinale, cleaning and cutting into sections, taking a proper amount of clean auxiliary materials, slicing or dicing, and putting the treated dendrobium officinale and the auxiliary materials into a pulping machine together to obtain slurry of the dendrobium officinale and the auxiliary materials;
s3, preparation of fermentation raw materials: adding the cooked rice obtained in the step S1 and the slurry obtained in the step S2 into a mixing barrel together for mixing, and then sequentially adding amylase and saccharifying enzyme into the mixing barrel so that the amylase and the saccharifying enzyme can be fully blended into the raw materials, thereby facilitating saccharification of the raw materials;
s4, fermentation: adding a proper amount of water and the distiller' S yeast according to the total mass of the saccharified raw materials in the step S3, stirring and mixing, and performing temperature-controlled fermentation after stirring and mixing are completed;
s5, separation and filtration: taking the fermentation liquor obtained in the step S4, filtering the fermentation liquor, and sealing and storing the filtrate to obtain clear fermented wine base;
s6, sterilizing the clarified fermented wine base, storing at low temperature, blending according to a blending scheme, and canning.
Preferably, in step S1, the rice is soaked for 5-10 h and cooled by air cooling.
Preferably, in step S2, distilled water is added into the dendrobium officinale and the auxiliary materials during pulping.
Preferably, in step S3, the stirring time of the stirring mechanism is 0.5h to 1 h.
Preferably, in step S4, the added water is boiled, and the fermentation temperature is 22-30 ℃.
Preferably, in step S5, the fermentation liquid is filtered and separated by a filter membrane, and the fermented wine base needs to be precipitated.
Preferably, in step S6, the clarified fermented wine base is sterilized by microwave sterilization, and the finished wine is bottled in glass bottles or ceramic bottles.
(III) advantageous effects
Compared with the prior art, the invention provides the dendrobium amino acid fermented wine and the preparation method thereof, and the dendrobium amino acid fermented wine has the following beneficial effects:
according to the dendrobium amino acid fermented wine and the preparation method thereof, substances such as rice, dendrobium officinale, mulberry and medlar are fermented and brewed, and the components in the substances can be effectively extracted, so that the alcohol degree of the wine is relatively moderate, the taste is good, the wine is suitable for more people, and meanwhile, the fermented wine contains a large number of amino acid components required by a human body and has the effects of resisting oxidation and aging, tonifying qi and activating blood, strengthening spleen and nourishing liver, nourishing yin and tonifying kidney and enhancing the immunity of the human body.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
a dendrobe amino acid fermented wine is prepared from rice, herba Dendrobii, adjuvants (mixture of Mori fructus and fructus Lycii), distiller's yeast, amylase and diastase as raw materials;
each 100g of fermented wine comprises the following raw materials: 70% of rice, 15% of dendrobium officinale, 10% of auxiliary materials (mixture of mulberry and medlar), 3% of wine brewing yeast, 1% of amylase and 1% of saccharifying enzyme, wherein the total ratio of the components is 100%.
The preparation method of the fermented wine comprises the following steps:
s1, pretreatment of rice: weighing a proper amount of rice, cleaning and soaking the weighed rice for a period of time, wherein the soaking time is 5-10 hours, cooking the cleaned and soaked rice, and cooling the cooked rice to a proper temperature range by using an air cooling mode, so that the rice can be obtained;
s2, pretreatment of the dendrobium officinale and auxiliary materials: firstly, taking a proper amount of fresh dendrobium officinale, cleaning and cutting the dendrobium officinale into sections, simultaneously taking a proper amount of clean auxiliary materials (a mixture of mulberry and medlar), slicing or dicing the dendrobium officinale into pieces, then putting the treated dendrobium officinale and the auxiliary materials (a mixture of the mulberry and the medlar) into a pulping machine together, and adding a proper amount of distilled water, thereby obtaining slurry of the dendrobium officinale and the auxiliary materials (a mixture of the mulberry and the medlar);
s3, preparation of fermentation raw materials: adding the cooked rice obtained in the step S1 and the slurry obtained in the step S2 into a mixing barrel together, mixing the cooked rice and the slurry by using a stirring mechanism, wherein the stirring time is 0.5-1 h, and then sequentially adding amylase and saccharifying enzyme into the mixing barrel so that the amylase and the saccharifying enzyme can be fully blended into the raw materials, thereby facilitating saccharification of the raw materials;
s4, fermentation: adding a proper amount of cold boiled rice and wine brewing yeast according to the total mass of the saccharified raw materials in the step S3, stirring and mixing by using a stirring mechanism, and performing temperature-controlled fermentation at the temperature of 22-30 ℃ after stirring and mixing are completed;
s5, separation and filtration: taking the fermentation liquor obtained in the step S4, filtering the fermentation liquor by using a filtering membrane, and sealing and storing the filtrate, so that clear fermented wine base can be obtained, and the fermented wine base needs to be stored and precipitated;
s6, sterilizing and filling: and (4) performing microwave sterilization treatment on the clarified fermented raw wine obtained in the step (S5), storing the clarified fermented raw wine in a low-temperature storage tank, performing wine blending operation according to a blending scheme, and filling finished wine products in glass bottles or ceramic bottles according to the requirements of consumer markets after the wine blending is finished.
Example two:
a dendrobe amino acid fermented wine is prepared from rice, dendrobium officinale, mulberry, distiller's yeast, amylase and saccharifying enzyme as raw materials;
each 100g of fermented wine comprises the following raw materials: 70% of rice, 15% of dendrobium officinale, 10% of mulberry, 3% of wine making yeast, 1% of amylase and 1% of saccharifying enzyme, wherein the total ratio of the components is 100%.
The preparation method of the fermented wine comprises the following steps:
s1, pretreatment of rice: weighing a proper amount of rice, cleaning and soaking the weighed rice for a period of time, wherein the soaking time is 5-10 hours, cooking the cleaned and soaked rice, and cooling the cooked rice to a proper temperature range by using an air cooling mode, so that the rice can be obtained;
s2, pretreatment of the dendrobium officinale and auxiliary materials: firstly, taking a proper amount of fresh dendrobium officinale, cleaning and cutting the dendrobium officinale into sections, simultaneously taking a proper amount of clean mulberry, slicing or dicing the mulberry, putting the treated dendrobium officinale and the mulberry into a pulping machine together, and adding a proper amount of distilled water, so that slurry of the dendrobium officinale and the mulberry can be obtained;
s3, preparation of fermentation raw materials: adding the cooked rice obtained in the step S1 and the slurry obtained in the step S2 into a mixing barrel together, mixing the cooked rice and the slurry by using a stirring mechanism, wherein the stirring time is 0.5-1 h, and then sequentially adding amylase and saccharifying enzyme into the mixing barrel so that the amylase and the saccharifying enzyme can be fully blended into the raw materials, thereby facilitating saccharification of the raw materials;
s4, fermentation: adding a proper amount of cold boiled rice and wine brewing yeast according to the total mass of the saccharified raw materials in the step S3, stirring and mixing by using a stirring mechanism, and performing temperature-controlled fermentation at the temperature of 22-30 ℃ after stirring and mixing are completed;
s5, separation and filtration: taking the fermentation liquor obtained in the step S4, filtering the fermentation liquor by using a filtering membrane, and sealing and storing the filtrate, so that clear fermented wine base can be obtained, and the fermented wine base needs to be stored and precipitated;
s6, sterilizing and filling: and (4) performing microwave sterilization treatment on the clarified fermented raw wine obtained in the step (S5), storing the clarified fermented raw wine in a low-temperature storage tank, performing wine blending operation according to a blending scheme, and filling finished wine products in glass bottles or ceramic bottles according to the requirements of consumer markets after the wine blending is finished.
Example three:
a herba Dendrobii amino acid fermented wine is prepared from rice, herba Dendrobii, fructus Lycii, distiller's yeast, amylase and diastase as raw materials;
each 100g of fermented wine comprises the following raw materials: 70% of rice, 15% of dendrobium officinale, 10% of medlar, 3% of wine brewing yeast, 1% of amylase and 1% of saccharifying enzyme, wherein the total ratio of the components is 100%.
The preparation method of the fermented wine comprises the following steps:
s1, pretreatment of rice: weighing a proper amount of rice, cleaning and soaking the weighed rice for a period of time, wherein the soaking time is 5-10 hours, cooking the cleaned and soaked rice, and cooling the cooked rice to a proper temperature range by using an air cooling mode, so that the rice can be obtained;
s2, pretreatment of the dendrobium officinale and auxiliary materials: firstly, taking a proper amount of fresh dendrobium officinale, cleaning and cutting the dendrobium officinale into sections, simultaneously taking a proper amount of clean medlar, slicing or dicing the fresh dendrobium officinale, then putting the treated dendrobium officinale and the medlar into a pulping machine, and adding a proper amount of distilled water, so that slurry of the dendrobium officinale and the medlar can be obtained;
s3, preparation of fermentation raw materials: adding the cooked rice obtained in the step S1 and the slurry obtained in the step S2 into a mixing barrel together, mixing the cooked rice and the slurry by using a stirring mechanism, wherein the stirring time is 0.5-1 h, and then sequentially adding amylase and saccharifying enzyme into the mixing barrel so that the amylase and the saccharifying enzyme can be fully blended into the raw materials, thereby facilitating saccharification of the raw materials;
s4, fermentation: adding a proper amount of cold boiled rice and wine brewing yeast according to the total mass of the saccharified raw materials in the step S3, stirring and mixing by using a stirring mechanism, and performing temperature-controlled fermentation at the temperature of 22-30 ℃ after stirring and mixing are completed;
s5, separation and filtration: taking the fermentation liquor obtained in the step S4, filtering the fermentation liquor by using a filtering membrane, and sealing and storing the filtrate so as to obtain fermented raw wine which needs to be stored and precipitated;
s6, sterilizing and filling: and (4) performing microwave sterilization treatment on the clarified fermented raw wine obtained in the step (S5), storing the clarified fermented raw wine in a low-temperature storage tank, performing wine blending operation according to a blending scheme, and filling finished wine products in glass bottles or ceramic bottles according to the requirements of consumer markets after the wine blending is finished.
The invention has the beneficial effects that: the fermented wine contains a large amount of amino acid components required by a human body, and has the effects of resisting oxidation and aging, tonifying qi and activating blood, tonifying spleen and nourishing liver, nourishing yin and tonifying kidney and enhancing the immunity of the human body.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A dendrobe amino acid fermented wine is characterized in that the fermented wine takes rice, dendrobium officinale, auxiliary materials, fermented glutinous rice, amylase and diastase as raw materials;
the fermented wine comprises the following raw materials in percentage by mass: rice (60-80%), dendrobium officinale (10-20%), auxiliary materials (5-15%), fermented glutinous rice (1-5%), amylase (0.5-1.5%) and saccharifying enzyme (0.5-1.5%), and the total proportion of all the components is 100%.
2. The dendrobium amino acid fermented wine according to claim 1, which is characterized in that the ratio of each component in the raw materials of the fermented wine is as follows in percentage by mass: 70% of rice, 15% of dendrobium officinale, 10% of auxiliary materials, 3% of wine brewing yeast, 1% of amylase and 1% of saccharifying enzyme, wherein the total ratio of the components is 100%.
3. The dendrobium amino acid fermented wine according to claim 1, characterized in that the auxiliary material is one or two of mulberry and medlar.
4. A preparation method of dendrobe amino acid fermented wine, which is applied to the preparation of dendrobe amino acid fermented wine in any one of claims 1 to 3, and is characterized by comprising the following steps:
s1, pretreatment of rice: weighing a proper amount of rice, cleaning, soaking, cooking, cooling to a proper temperature range to obtain rice;
s2, pretreatment of the dendrobium officinale and auxiliary materials: taking a proper amount of fresh dendrobium officinale, cleaning and cutting into sections, taking a proper amount of clean auxiliary materials, slicing or dicing, and putting the treated dendrobium officinale and the auxiliary materials into a pulping machine together to obtain slurry of the dendrobium officinale and the auxiliary materials;
s3, preparation of fermentation raw materials: adding the cooked rice obtained in the step S1 and the slurry obtained in the step S2 into a mixing barrel together for mixing, and then sequentially adding amylase and saccharifying enzyme into the mixing barrel so that the amylase and the saccharifying enzyme can be fully blended into the raw materials, thereby facilitating saccharification of the raw materials;
s4, fermentation: adding a proper amount of water and the distiller' S yeast according to the total mass of the saccharified raw materials in the step S3, stirring and mixing, and performing temperature-controlled fermentation after stirring and mixing are completed;
s5, separation and filtration: taking the fermentation liquor obtained in the step S4, filtering the fermentation liquor, and sealing and storing the filtrate to obtain clear fermented wine base;
s6, sterilizing the clarified fermented wine base, storing at low temperature, blending according to a blending scheme, and canning.
5. The preparation method of the dendrobium amino acid fermented wine as claimed in claim 4, wherein in the step S1, the rice is soaked for 5-10 h and cooled in an air cooling mode.
6. The method for preparing the dendrobium amino acid fermented wine according to claim 4, wherein in step S2, distilled water is added into the dendrobium officinale and the auxiliary materials during pulping.
7. The method for preparing dendrobium amino acid fermented wine according to claim 4, wherein in step S3, the stirring time of the stirring mechanism is 0.5-1 h.
8. The preparation method of the dendrobium amino acid fermented wine according to claim 4, wherein in the step S4, the added water is boiled with cool white, and the fermentation temperature is 22-30 ℃.
9. The method for preparing the dendrobium amino acid fermented wine according to claim 4, wherein in step S5, the fermentation liquid is filtered and separated by a filter membrane, and the fermentation raw wine needs to be precipitated.
10. The method for preparing dendrobium amino acid fermented wine according to claim 4, wherein in step S6, the clarified fermented unblended wine is sterilized by microwave sterilization, and the finished wine is bottled in glass or ceramic bottles.
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