CN114214152A - Method for preparing rosa roxburghii tratt black glutinous rice wine through semi-solid fermentation - Google Patents
Method for preparing rosa roxburghii tratt black glutinous rice wine through semi-solid fermentation Download PDFInfo
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- CN114214152A CN114214152A CN202111501066.5A CN202111501066A CN114214152A CN 114214152 A CN114214152 A CN 114214152A CN 202111501066 A CN202111501066 A CN 202111501066A CN 114214152 A CN114214152 A CN 114214152A
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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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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Abstract
本发明公开了一种半固态发酵法制备刺梨黑糯米的方法。本发明包括如下步骤：筛选刺梨果实制刺梨原汁；用水冲洗黑糯米，浸泡，滤干水份后隔水蒸，取出黑糯米用凉白开淋米冷却，得蒸熟冲凉后黑糯米；在蒸熟冲凉后黑糯米中加入糖化酶，静置，得糖化黑糯米；在刺梨原汁中加入水再加入活化后的酵母，倒入糖化黑糯米中搅拌均匀，进行一次发酵，之后加入混合乳酸菌搅拌均匀，进行二次发酵后，过滤除渣，陈酿，得成品。本发明以特定的原料配比和工艺参数制作的刺梨黑糯米酒具有感官品质优异、营养丰富、维生素C含量高、SOD活性高、抗氧化能力强等优点。
The invention discloses a method for preparing black glutinous rice of prickly pear by a semi-solid fermentation method. The present invention includes the following steps: screening prickly pear fruits to prepare prickly pear original juice; washing black glutinous rice with water, soaking, filtering and drying the water, and steaming with water, taking out the black glutinous rice and cooling it with cold white dipping rice to obtain the black glutinous rice after steaming and showering; After steaming and showering, add saccharifying enzyme to the black glutinous rice, and let it stand to obtain saccharified black glutinous rice; add water to the original thorn pear juice, add activated yeast, pour it into the saccharified black glutinous rice, stir evenly, ferment once, and then add and mix The lactic acid bacteria are stirred evenly, and after secondary fermentation, the slag is removed by filtration and aged to obtain the finished product. The prickly pear black glutinous rice wine prepared by the invention with specific raw material ratio and process parameters has the advantages of excellent sensory quality, rich nutrition, high vitamin C content, high SOD activity, strong antioxidant capacity and the like.
Description
Technical Field
The invention belongs to the technical field of production and processing of alcoholic beverages, and particularly relates to a method for preparing roxburgh rose and black glutinous rice wine by a semi-solid fermentation method.
Background
The roxburgh rose is also called reeling silk flower, shinyleaf pricklyash fruit and Senchung Gui, is perennial fallen leaf shrub of rosa in Rosaceae, is widely distributed in warm temperate regions and subtropical regions, mainly grows in southwest regions in China, and the wild roxburgh rose grown in Guizhou has the best quality. The Rosa roxburghii has ornamental value, medicinal value and economic value, and high nutritive value, and is rich in vitamin C, Superoxide dismutase (SOD), polysaccharide, flavonoid, polyphenol, triterpene, organic acid and microelement. The existing research shows that the roxburgh rose preparation has the effects of immunoregulation, radiation protection, mutation canceration resistance, atherosclerosis resistance, oxidation damage resistance, discharge of harmful metals such as lead and the like, organism immunity enhancement and the like.
The black glutinous rice is also called purple glutinous rice, red glutinous rice, medicinal rice, etc., and has anticancer, antiallergic, anti-obesity, and arteriosclerosis and cardiovascular diseases preventing effects. The black glutinous rice is rich in crude protein, lysine, vegetable fat, cellulose, various mineral substances necessary for human body and abundant vitamins, and according to the determination, the protein, amino acid and fat of the black glutinous rice are higher than those of common white rice, and also contain a plurality of trace elements, so the black glutinous rice is ideal healthy and nourishing rice. The anthocyanin is a specific active ingredient in the black glutinous rice, has various biological activity functions, and can be used for resisting cancer, inflammation, allergy, diabetes, obesity and the like. Because the black glutinous rice is rich in bioactive substances such as anthocyanin and the like and has the characteristic of low amylose content, the black glutinous rice is combined with wine brewing, and the wine brewed by the black glutinous rice has high wine yield, mellow wine body and unique appearance, also has various physiological activity functions and health care effects, can enrich the types and the flavors of black glutinous rice products, can increase the added value of the products, improves the product quality to meet the requirements of consumers, and further adapts to the requirements of the development of the wine brewing industry.
The fruit wine is prepared from various fruits as raw materials by the processes of mechanical crushing, squeezing to obtain juice, fermentation or soaking and the like, is carefully blended and brewed, has the alcoholic strength of 7-voL-18-voL generally, and belongs to low-alcoholic-strength beverage wine. The fruit wine is rich in certain polyphenols chemical substances which can remove free radicals, so that the fruit wine has good antioxidant and anti-aging effects when being drunk properly, and further can exert the effects of maintaining beauty and keeping young. Research shows that compared with fruits, the vitamins in the fruit wine are easier to be absorbed by human bodies, and the fruit wine can resist aging, prevent arteriosclerosis, hypertension, cardiovascular and cerebrovascular diseases and the like and regulate emotion after being drunk for a long time in a proper amount.
The raw rosa roxburghii tratt fruit tastes sour and astringent, so that rosa roxburghii tratt products such as rosa roxburghii tratt fruit juice, rosa roxburghii tratt preserved fruit, rosa roxburghii tratt wine and the like are mostly displayed on the market, but the rosa roxburghii tratt wine still has heavy astringent taste.
Disclosure of Invention
The invention aims to provide a method for preparing roxburgh rose and black glutinous rice wine by semi-solid fermentation. The rosa roxburghii black glutinous rice wine prepared by the specific raw material proportion and the process parameters has the advantages of excellent sensory quality, rich nutrition, good effect, high vitamin C content, high SOD activity, strong oxidation resistance and the like.
The invention adopts the following technical scheme to realize the purpose of the invention:
a method for preparing Rosa roxburghii black glutinous rice wine by semi-solid fermentation comprises the following steps:
(1) preparing the rosa roxburghii tratt raw juice: screening Rosa roxburghii Tratt fruit, removing calyx and pedicel, washing, air drying, slicing, removing seeds, crushing, filtering, and sterilizing to obtain Rosa roxburghii Tratt juice;
(2) treating black glutinous rice: washing black glutinous rice with water, soaking, draining, steaming, taking out black glutinous rice, cooling with cool boiled rice to obtain steamed and cooled black glutinous rice;
(3) saccharification: adding saccharifying enzyme into the steamed and cooled black glutinous rice, and standing to obtain saccharified black glutinous rice;
(4) fermentation: adding water into fructus Rosae Normalis natural juice, adding activated yeast, adding saccharified black glutinous rice, stirring, fermenting, adding mixed lactobacillus, stirring, fermenting again, filtering to remove residue, and aging to obtain final product.
In the rosa roxburghii black glutinous rice wine and the preparation method thereof, the step (1) is to prepare rosa roxburghii normal juice: selecting fresh, mature, full, no green fruit, no pest and disease damage, no rot and no spot rot, removing calyx and fruit base, washing, air drying, slicing, removing seeds, pulping, filtering, and UHT sterilizing to obtain fructus Rosae Normalis natural juice.
In the method for preparing the rosa roxburghii tratt black glutinous rice wine by the semi-solid fermentation method, the step (2) is to treat the black glutinous rice: selecting black glutinous rice which is not mildewed, not damaged by worms and full in grain, washing with water for 1-2 times, soaking for 20-24h, draining water, steaming over water for 20-30min, taking out the black glutinous rice, cooling with cool boiled rice to 20-25 ℃ to obtain steamed and cooled black glutinous rice.
According to the method for preparing the rosa roxburghii tratt and black glutinous rice wine by the semi-solid fermentation method, the using amount ratio of the rosa roxburghii tratt normal juice to the black glutinous rice is 9-11: 9-11.
According to the method for preparing the rosa roxburghii tratt and black glutinous rice wine by the semi-solid fermentation method, the using amount ratio of the rosa roxburghii tratt normal juice to the black glutinous rice is 1: 1.
in the method for preparing the rosa roxburghii tratt black glutinous rice wine by the semi-solid fermentation method, the addition amount of the saccharifying enzyme is 0.3-0.5% of the mass of the black glutinous rice, and the saccharifying condition is that the saccharification is carried out for 40-56h at the temperature of 28-32 ℃. The preferred saccharifying enzyme is from leaf Biotechnology, Inc., with activity of 10 ten thousand U/mL.
In the method for preparing the rosa roxburghii tratt black glutinous rice wine by the semi-solid fermentation method, the addition amount of the saccharifying enzyme is 0.3-0.5% of the mass of the black glutinous rice, and the saccharifying condition is to saccharify for 48 hours at 30 ℃.
In the method for preparing the rosa roxburghii tratt black glutinous rice wine by the semi-solid fermentation method, the yeast is special for wine and fruit wine, the activation temperature is 30-35 ℃, and the activation time is 20-30 min.
In the method for preparing the rosa roxburghii tratt black glutinous rice wine by the semi-solid fermentation method, the yeast is special for wine and fruit wine, the activation temperature is 32 ℃, and the activation time is 25 min.
According to the method for preparing the rosa roxburghii tratt black glutinous rice wine by using the semi-solid fermentation method, the temperature of primary fermentation is 26-34 ℃, and the fermentation time is 48-72 hours.
According to the method for preparing the rosa roxburghii tratt black glutinous rice wine by using the semi-solid fermentation method, the temperature of primary fermentation is 30 ℃, and the fermentation time is 48-72 hours.
In the method for preparing the rosa roxburghii black glutinous rice wine by the semi-solid fermentation method, the mixed lactic acid bacteria comprise lactobacillus rhamnosus H3: lactobacillus paracasei SR 101: the lactobacillus fermentum GZSC-1 is 2-3: 2-3: 2-3.
In the method for preparing the rosa roxburghii black glutinous rice wine by the semi-solid fermentation method, the water added into the rosa roxburghii normal juice is 90-110% of the amount of the rosa roxburghii normal juice.
In the method for preparing the rosa roxburghii black glutinous rice wine by the semi-solid fermentation method, the amount of water added into the rosa roxburghii normal juice is equal to that of the rosa roxburghii normal juice.
According to the method for preparing the rosa roxburghii black glutinous rice wine by the semi-solid fermentation method, the mixed lactic acid bacteria are added and uniformly stirred, the mixed lactic acid bacteria are activated for 2-3 days at 37 ℃ through the MRS broth culture medium, then viable bacteria count is carried out, and the number of the bacteria reaches 1 × 108CFU/mL to obtain mixed lactobacillus activating solution; adding water into fructus Rosae Normalis natural juice to obtain mixed lactobacillus activating solution 1-2% of the total amount of fructus Rosae Normalis natural juice, centrifuging to collect thallus, washing thallus with 30-100% lactobacillus activating solution of 0.85% normal saline, adding, and stirring.
In the method for preparing the rosa roxburghii tratt black glutinous rice wine by using the semi-solid fermentation method, the temperature of the secondary fermentation in the step (4) is 26-34 ℃, and the fermentation time is 10-20 days.
In the method for preparing the rosa roxburghii tratt black glutinous rice wine by using the semi-solid fermentation method, the temperature of the secondary fermentation in the step (4) is 30 ℃, and the fermentation time is 10-20 days.
In the method for preparing the rosa roxburghii tratt black glutinous rice wine by using the semi-solid fermentation method, the temperature of the secondary fermentation in the step (4) is 30 ℃, and the fermentation time is 10-20 days.
In the method for preparing the rosa roxburghii tratt black glutinous rice wine by using the semi-solid fermentation method, the temperature of the secondary fermentation in the step (4) is 30 ℃, and the fermentation time is 10-20 days.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention combines the roxburgh rose and the black glutinous rice, takes the roxburgh rose as the main raw material and the black glutinous rice as the auxiliary material, adds saccharifying enzyme for saccharification after the black glutinous rice is cured, can provide a carbon source without adding extra carbon source substances, and can provide a semi-solid fermentation mode.
2. According to the invention, saccharomycetes and mixed lactic acid bacteria are added, and a secondary fermentation process is adopted, so that the finally obtained roxburgh rose black glutinous rice wine product is dark red, transparent and uniform in color and luster; the product has the fruit fragrance of fructus Rosae Normalis and the fragrance of black glutinous rice; the taste is fine and smooth, and the taste is mellow and soft and has a sweet aftertaste; the product has uniform texture and is glittering and translucent in the texture state; the wine has complete body, harmonious taste and rich flavor.
3. The rosa roxburghii black glutinous rice wine prepared by the specific raw material proportion and the process parameters has the advantages of excellent sensory quality, rich nutrition, good effect, high vitamin C content, high SOD activity, strong oxidation resistance and the like.
4. The added black glutinous rice can obviously weaken the astringent taste of the rosa roxburghii wine, and the black glutinous rice is a good wine brewing raw material, so the rosa roxburghii and the black glutinous rice are used as raw and auxiliary materials for fermentation, the combined synergistic effect of rosa roxburghii vitamin C, SOD and anthocyanin and other antioxidant substances of the black glutinous rice can be realized, and a finished product with dark red and transparent color, soft taste and rich flavor is obtained, and has the effects of resisting aging, maintaining beauty and keeping young; various lactic acid bacteria are added in the secondary fermentation to participate in the fermentation, so that the fermentation time can be effectively shortened, the flavor of the product is enhanced, and the taste is softer. The invention not only enriches the variety of fruit wine products in China, but also develops a new field of application of the roxburgh rose and the black glutinous rice, and has higher economic value and application prospect.
5. In the invention, the function of cooking the black glutinous rice is to gelatinize starch in the black glutinous rice so that the starch is easier to be converted into saccharides. The cooling after cooking has the function of accelerating the cooling speed and allowing the cooked black glutinous rice to absorb part of water.
6. In the invention, 1 time of water is added into the roxburgh rose juice, the dosage ratio of the roxburgh rose juice to the black glutinous rice is also 1:1, and experiments show that the roxburgh rose wine has the best taste only at the ratio, and if more roxburgh roses are added, the wine taste is astringent; if the black glutinous rice has more roxburgh rose flavor, the taste is not good.
7. The saccharification of the invention is to change starch in the black glutinous rice into micromolecular saccharides for microbial fermentation and utilization, the adding amount of the saccharifying enzyme is 0.3-0.5% of the mass of the black glutinous rice, and the saccharifying condition is that the saccharifying is carried out for 40-56h at 28-32 ℃, so that the complete saccharification can be achieved, and the technical effects of subsequent fermentation and flavor formation are facilitated. If the saccharification is carried out under the condition beyond the proposed method, the problem of incomplete saccharification or acidification of the saccharified liquid can occur, which is not favorable for subsequent fermentation.
8. In the invention, the yeast is dry yeast, and the activation is to recover the activity of the yeast in a dormant state, so that the invention is the basis and guarantee for realizing the alcohol fermentation. According to the activation condition defined by the invention, the activation temperature is 30-35 ℃, the activation time is 20-30min, the activation has the advantages that the yeast activity is completely recovered, if the activation temperature is too low, the activation is slow or incomplete, and if the activation temperature is too high, the yeast is dead in the activation process. If the activation time is too short, the activation is incomplete, and if the activation time is too long, the carbon source in the activation environment is reduced, and the number of yeasts is reduced, so that the activity of the yeasts in the alcoholic fermentation is influenced; the yeast is added in an amount of 0.1-0.14% of the original juice of fructus Rosae Normalis. The temperature of primary fermentation is 26-34 ℃ (optimal 30 ℃), the fermentation time is 48-72h, a good fermentation effect can be achieved, the product after fermentation just enables the mixed lactic acid bacteria to be further fermented, and the taste of the product is guaranteed to be excellent.
9. The lactobacillus fermentum GZSC-1 adopted by the invention has good activity and strong adaptability, and compared with the conventional lactobacillus, the lactobacillus fermentum provided by the invention has good antioxidant property, blood sugar reducing effect and blood sugar level regulating effect, so the roxburgh rose black glutinous rice wine adopting the lactobacillus fermentum also has corresponding effect.
10. The invention activates lactobacillus and then inoculates and ferments, in order to make lactobacillus activity recover, benefit fermentation and flavor formation, after activation, uses normal saline to wash out because bacterial liquid is centrifugated and gets supernatant and thalli, the supernatant is mainly the culture medium component, it is not suitable to eat, so need pour out the supernatant and wash out the thalli with normal saline, dilute and dissolve by normal saline to get lactobacillus bacterial suspension, can be used as inoculating and fermenting directly, through a large number of experiments, according to the lactobacillus activation condition that this invention puts forward "mixed lactobacillus is activated for 2-3d after broth MRS culture medium 37 duC, viable count, the thalli number all reaches 1 x 108CFU/mL to obtain mixed lactobacillus activationLiquid; adding water into fructus Rosae Normalis natural juice to obtain mixed lactobacillus activating solution 1-2% of the total amount of fructus Rosae Normalis natural juice, centrifuging to collect thallus, washing thallus with 30-100% lactobacillus activating solution of 0.85% normal saline, and adding to obtain the final product with optimal taste.
11. The lactobacillus rhamnosus H3, the lactobacillus paracasei SR101 and the lactobacillus fermentum GZSC-1 adopted in the invention are all bacteria obtained by a large number of tests and screens in the prior period of the inventor and are preserved. The mixed bacteria of the lactobacillus rhamnosus H3, the lactobacillus paracasei SR101 and the lactobacillus fermentum GZSC-1 are adopted for fermentation, the fermentation effect is good, and the total acid content, the lactic acid content, the total polyphenol content, the total flavone content and the SOD activity are superior to those of products obtained by fermenting the lactobacillus rhamnosus H3 or the lactobacillus paracasei or the lactobacillus fermentum GZSC-1 alone, so that the bacteria have the synergistic effect when being used in a matched manner. When the 3 kinds of bacteria are applied to roxburgh rose fermentation, the effects of quick acid production, good flavor and functional component retention or synergism are achieved, the yeast can be quickly assisted to start alcohol fermentation, the fermentation time is shortened, and the nutrient substances are retained to the maximum, wherein the 3 kinds of bacteria are prepared according to the bacteria-containing ratio of lactobacillus rhamnosus H3: lactobacillus paracasei SR 101: the lactobacillus fermentum GZSC-1 is 2-3: 2-3: 2-3 (optimally 1:1:1) to obtain the finished product with optimal taste and the maximum retention of nutrients and functional substances. If the 3 kinds of bacteria are not fermented according to the proportion limited by the invention, the problems of over-acid taste, thin flavor and poor effect can be caused, and the quality of the finished product is influenced.
Drawings
FIG. 1 is a graph showing the comparison of Vc content change between lactic acid bacteria (example 1) and non-lactic acid bacteria (example 2) during fermentation of Rosa roxburghii black glutinous rice wine;
FIG. 2 is a graph showing the comparison of the SOD activity change between the case where lactic acid bacteria (example 1) are added and the case where lactic acid bacteria are not added (example 2) in the fermentation process of Rosa roxburghii black glutinous rice wine;
FIG. 3 is a graph showing the comparison of the content of reducing sugar in the fermentation process of Rosa roxburghii black glutinous rice wine with the addition of lactic acid bacteria (example 1) and without the addition of lactic acid bacteria (example 2);
FIG. 4 is a graph showing the comparison of the change in alcohol content between the lactic acid bacteria (example 1) and the lactic acid bacteria (example 2) during the fermentation process of the Rosa roxburghii black glutinous rice wine;
FIG. 5 is a process flow chart of Rosa roxburghii black glutinous rice wine;
FIG. 6 is a sample diagram of Rosa roxburghii Tratt wine (left is Rosa roxburghii Tratt wine before centrifugation, right is Rosa roxburghii Tratt wine after centrifugation);
FIG. 7 is a comparison of Rosa roxburghii black glutinous rice wine (left is Rosa roxburghii black glutinous rice wine fermented without adding lactobacillus, right is Rosa roxburghii black glutinous rice wine fermented with adding lactobacillus according to the present invention);
FIG. 8 is a graph showing the dynamic change of lactic acid content of Rosa roxburghii fruit vinegar fermented by different lactic acid bacteria strains;
FIG. 9 is a graph showing the dynamic change of the total acid content of Rosa roxburghii fruit vinegar fermented by different lactobacillus strains;
FIG. 10 is a graph showing the dynamic changes of total polyphenol content of Rosa roxburghii fruit vinegar fermented by different lactobacillus strains;
FIG. 11 is a graph showing the dynamic changes of the total flavone content of Rosa roxburghii fruit vinegar fermented by different lactobacillus strains;
FIG. 12 is a diagram showing the dynamic change of SOD activity of Rosa roxburghii tratt fruit vinegar fermented by different lactobacillus strains;
Detailed Description
The present invention will be described in further detail with reference to specific examples. The experimental procedures used below are, unless otherwise specified, all conventional procedures known in the art and the ingredients or materials used, if not specified, are all commercially available ingredients or materials. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention.
Example 1. A method for preparing fructus Rosae Normalis and Oryza Glutinosa wine by semi-solid fermentation is provided.
(1) Preparing the roxburgh rose juice: selecting fresh, mature, full, and green fruit, and fruit without diseases, insect pests, damage, rot, and spot rot, removing calyx and fruit base, washing, air drying, slicing, removing seeds, pulping, filtering to obtain succus Rosae Normalis, and weighing 50g succus Rosae Normalis;
(2) treating black glutinous rice: weighing 50g of black glutinous rice which is not mildewed, not damaged by worms and full in grains, washing with water for 1 time, and soaking for 24 hours; draining water, steaming in water bath for 30min, taking out, and cooling to 20-25 deg.C with cool boiled rice;
(3) saccharification: adding 0.1g of saccharifying enzyme which is equal to the mass of the black glutinous rice into the steamed and cooled black glutinous rice, and uniformly stirring;
(4) the first stage of fermentation, adding 50mL of water into the roxburgh rose juice, adding 0.06g of special yeast for grape wine and fruit wine, activating for 2h, pouring into black glutinous rice added with saccharifying enzyme, and fermenting for 48h at 30 ℃;
(5) and the second stage of fermentation, namely adding 0.1mL of lactobacillus fermentum GZSC-1 after the first stage of fermentation is finished, fermenting for 10 days at the temperature of 30 ℃, filtering to remove residues, and ageing at room temperature.
Example 2. Preparation of rosa roxburghii black glutinous rice wine fermented without lactic acid bacteria of comparative example 1.
(1) Preparing the roxburgh rose juice: selecting fresh, mature, full, and green fruit, and fruit without diseases, insect pests, damage, rot, and spot rot, removing calyx and fruit base, washing, air drying, slicing, removing seeds, pulping, filtering to obtain succus Rosae Normalis, and weighing 50g succus Rosae Normalis;
(2) treating black glutinous rice: weighing 50g of black glutinous rice which is not mildewed, not damaged by worms and full in grains, washing with water for 1 time, and soaking for 24 hours; draining water, steaming in water bath for 30min, taking out, and cooling to 20-25 deg.C with cool boiled rice;
(3) saccharification: adding 0.1g of saccharifying enzyme which is equal to the mass of the black glutinous rice into the steamed and cooled black glutinous rice, and uniformly stirring for later use;
(4) fermenting, namely adding 50mL of water of the amount of the roxburgh rose juice into the roxburgh rose juice, adding 0.06g of wine and special yeast for fruit wine, activating for 2h, pouring into the black glutinous rice added with the saccharifying enzyme, fermenting for 12d at the temperature of 30 ℃, filtering to remove residues, and aging.
The products of example 1 and example 2 were evaluated to obtain the physicochemical indices of Table 1.
TABLE 1 physicochemical indices of Rosa roxburghii black glutinous rice wine in example 1 and example 2
Example 3, a method for preparing rosa roxburghii black glutinous rice wine by a semi-solid fermentation method, comprising the following steps:
(1) preparing the rosa roxburghii tratt raw juice: selecting fresh, mature, full, non-Chinese olive, non-pest, non-damage, non-rot and non-spot Rosa roxburghii Tratt fruit, removing calyx and pedicel, washing, air drying, slicing, removing seeds, pulping in a pulping machine, filtering, and UHT sterilizing to obtain Rosa roxburghii Tratt juice;
(2) treating black glutinous rice: selecting black glutinous rice which is not mildewed or damaged by worms and has full grains, washing with water for 1 time, soaking for 24 hours, draining water, steaming over water for 30min, taking out the black glutinous rice, cooling to 25 ℃ with cool boiled rice to obtain steamed and cooled black glutinous rice; the using amount ratio of the roxburgh rose normal juice to the black glutinous rice is 9: 11;
(3) saccharification: adding saccharifying enzyme accounting for 0.3 percent of the mass of the black glutinous rice into the steamed and cooled black glutinous rice, stirring, standing and saccharifying for 56 hours at the temperature of 32 ℃ to obtain saccharified black glutinous rice;
(4) fermentation: activating wine and fruit wine special yeast at 35 deg.C for 30min, adding water into fructus Rosae Normalis natural juice, adding yeast 0.1% of fructus Rosae Normalis natural juice, adding into saccharified black glutinous rice, fermenting at 34 deg.C for 72 hr, activating mixed lactobacillus with MRS broth culture medium at 37 deg.C for 3d, and counting viable bacteria to obtain 1 × 10 thallus8CFU/mL to obtain mixed lactobacillus activating solution; taking a mixed lactobacillus activating solution which is 2 percent of the total amount of the roxburgh rose juice after water is added into the roxburgh rose juice, centrifugally collecting thalli, washing the thalli by 0.85 percent of normal saline with 100 percent of lactobacillus activating solution, and adding the mixed lactobacillus which contains lactobacillus rhamnosus H3: lactobacillus paracasei SR 101: the lactobacillus fermentum GZSC-1 is 2: 2: 3, stirring uniformly, performing secondary fermentation at 34 ℃ for 20 days, filtering to remove residues, and ageing at room temperature in a dark place to obtain a finished product.
Example 4, a method for preparing rosa roxburghii black glutinous rice wine by a semi-solid fermentation method, comprising the following steps:
(1) preparing the rosa roxburghii tratt raw juice: selecting fresh, mature, full, non-Chinese olive, non-pest, non-damage, non-rot and non-spot Rosa roxburghii Tratt fruit, removing calyx and pedicel, washing, air drying, slicing, removing seeds, pulping in a pulping machine, filtering, and UHT sterilizing to obtain Rosa roxburghii Tratt juice;
(2) treating black glutinous rice: selecting black glutinous rice which is not mildewed or damaged by worms and has full grains, washing with water for 2 times, soaking for 20 hours, draining water, steaming over water for 20min, taking out the black glutinous rice, cooling to 20 ℃ with cool boiled rice to obtain steamed and cooled black glutinous rice; the using amount ratio of the roxburgh rose normal juice to the black glutinous rice is 11: 9;
(3) saccharification: adding saccharifying enzyme accounting for 0.5 percent of the mass of the black glutinous rice into the steamed and cooled black glutinous rice, stirring, standing and saccharifying for 40 hours at 28 ℃ to obtain saccharified black glutinous rice;
(4) fermentation: activating special yeast for grape wine and fruit wine at 30 deg.C for 20min, adding water into fructus Rosae Normalis natural juice, adding yeast 0.14% of fructus Rosae Normalis natural juice, adding into saccharified black glutinous rice, fermenting at 26 deg.C for 48 hr, activating mixed lactobacillus with MRS broth culture medium at 37 deg.C for 2d, and counting viable bacteria to obtain 1 × 10 thallus8CFU/mL to obtain mixed lactobacillus activating solution; taking a mixed lactobacillus activating solution which is 1 percent of the total amount of the roxburgh rose juice after water is added into the roxburgh rose juice, centrifugally collecting thalli, washing the thalli by using 0.85 percent of normal saline with the amount of 30 percent of lactobacillus activating solution, and adding the mixed lactobacillus with the ratio of lactobacillus rhamnosus H3: lactobacillus paracasei SR 101: lactobacillus fermentum GZSC is 2: 3: 2, stirring uniformly, fermenting for 10 days at 26 ℃, filtering to remove residues, and ageing at room temperature in a dark place to obtain a finished product.
Example 5, a method for preparing rosa roxburghii black glutinous rice wine by a semi-solid fermentation method, comprising the following steps:
(1) preparing the rosa roxburghii tratt raw juice: selecting fresh, mature, full, non-Chinese olive, non-pest, non-damage, non-rot and non-spot Rosa roxburghii Tratt fruit, removing calyx and pedicel, washing, air drying, slicing, removing seeds, pulping in a pulping machine, filtering, and UHT sterilizing to obtain Rosa roxburghii Tratt juice;
(2) treating black glutinous rice: selecting black glutinous rice which is not mildewed or damaged by worms and has full grains, washing with water for 2 times, soaking for 22h, draining water, steaming over water for 25min, taking out the black glutinous rice, cooling to 22 ℃ with cool boiled rice to obtain steamed and cooled black glutinous rice; the using amount ratio of the roxburgh rose normal juice to the black glutinous rice is 1: 1;
(3) saccharification: adding saccharifying enzyme accounting for 0.4% of the mass of the black glutinous rice into the steamed and cooled black glutinous rice, stirring, standing at 30 ℃ for saccharifying for 48 hours to obtain saccharified black glutinous rice;
(4) fermentation: activating wine and fruit wine special yeast at 32 deg.C for 25min, adding water into fructus Rosae Normalis natural juice, adding yeast 0.12% of fructus Rosae Normalis natural juice, adding into saccharified black glutinous rice, fermenting at 30 deg.C for 60 hr, activating mixed lactobacillus with MRS broth culture medium at 37 deg.C for 3d, and counting viable bacteria to obtain 1 × 10 thallus8CFU/mL to obtain mixed lactobacillus activating solution; taking a mixed lactobacillus activating solution which is 1.5 percent of the total amount of the roxburgh rose juice after water is added into the roxburgh rose juice, centrifugally collecting thalli, washing the thalli by using 0.85 percent of normal saline with the amount of 50 percent of lactobacillus activating solution, and adding the lactobacillus into the roxburgh rose juice, wherein the ratio of the lactobacillus to the rhamnose lactobacillus H3: lactobacillus paracasei SR 101: the lactobacillus fermentum GZSC-1 is 1:1:1, stirring uniformly, performing secondary fermentation at 30 ℃ for 15 days, filtering to remove residues, and ageing at room temperature in a dark place to obtain a finished product.
Example one. Effect test of Lactobacillus fermentum GZSC-1
The lactobacillus fermentum GZSC-1 mentioned in the invention is a newly-deposited bacterium, and the complete information of the deposit is as follows:
the deposit unit code: CCTCC (China center for cell communication)
Address: university of Wuhan, China
Whether survival is carried out: is that
The preservation date is as follows: 12 month and 28 days 2017
The preservation number is: CCTCC NO: M2017847
And (3) classification and naming: lactobacillus fermentum GZSC-1
Lactobacillus fermentum GZSC-1
1. Preservation and culture of the antioxidant Lactobacillus fermentum
The strain of the antioxidant lactobacillus fermentum is separated from fermented pickled Chinese cabbage homemade by villagers in town towns of Qing town of Guiyang City of Guizhou province.
(1) And (3) strain preservation: inoculating solid MRS culture medium test tube slant, and checking bacteria number at 1 × 107And after CFU/ml, adding glycerol to the upper part of the test tube, sealing the test tube, and preserving for 3-6 months at the temperature of-20 ℃. The strain can be prepared into freeze-dried powder and preserved for 1-5 years at the temperature of 1-8 ℃.
(2) Activating strains: inoculating a ring of lactic acid bacteria into an MRS broth culture medium under aseptic conditions, and culturing at 37 ℃ for 24-48 h.
2. Comparison of antioxidant capacities of suspensions of lactic acid bacteria of different species and extracellular secretions thereof
(1) Inoculating a loop of lactobacillus paracasei SR101 lactobacillus to MRS broth culture medium under aseptic condition, culturing in an aseptic incubator at 37 ℃ for 48h, and centrifuging to collect thalli and supernatant, wherein the supernatant is SR101 extracellular secretion; adjusting the concentration of the bacterial liquid to 10 by using 0.85% physiological saline9CFU/mL is the SR101 bacterial suspension.
(2) Inoculating a loop of lactobacillus casei H1 lactobacillus to MRS broth culture medium under aseptic condition, culturing in an aseptic incubator at 37 deg.C for 24H, centrifuging, and collecting thallus and supernatant, wherein the supernatant is H1 extracellular secretion; adjusting the concentration of the bacterial liquid to 10 by using 0.85% physiological saline9CFU/mL, namely H1 bacterial suspension.
(3) Inoculating a ring of GZSC-1 lactic acid bacteria into an MRS broth culture medium under aseptic conditions, placing the mixture in an aseptic incubator at 37 ℃ for culturing for 60 hours, and centrifugally collecting thalli and supernatant, wherein the supernatant is GZSC-1 extracellular secretion; adjusting the concentration of the bacterial liquid to 10 by using 0.85% physiological saline9And the CFU/mL is the GZSC-1 bacterial suspension.
SR101 extracellular secretion, SR101 bacterial suspension, H1 extracellular secretion, H1 bacterial suspension, GZSC-1 extracellular secretion and GZSC-1 bacterial suspension were analyzed to obtain the data in tables 1-3.
TABLE 1 determination of DPPH radical scavenging by different lactic acid bacteria
| Sample name | DPPH radical scavenging (%) | Vc equivalent (mg. mL)-1) |
| SR101 bacterial suspension | 67.00 | 0.057 |
| SR101 extracellular secretion | 91.14 | 0.097 |
| H1 bacterial suspension | 87.00 | 0.090 |
| H1 extracellular secretion | 92.27 | 0.098 |
| GZSC-1 bacterial suspension | 63.20 | 0.052 |
| GZSC-1 extracellular secretion | 95.45 | 0.104 |
TABLE 2 determination of ABTS radical scavenging by different lactic acid bacteria
| Sample name | ABTS radical scavenging ratio (%) | Vc equivalent (mg. mL)-1) |
| SR101 bacterial suspension | 34.00 | 0.064 |
| SR101 extracellular secretion | 68.65 | 0.118 |
| H1 bacterial suspension | 35.80 | 0.066 |
| H1 extracellular secretion | 39.23 | 0.072 |
| GZSC-1 bacterial suspension | 11.66 | 0.029 |
| GZSC-1 extracellular secretion | 50.00 | 0.089 |
TABLE 3 determination of the hydroxyl radical scavenging efficiency by different lactic acid bacteria
| Sample name | Hydroxyl radical scavenging ratio (%) | Vc equivalent (mg. mL)-1) |
| SR101 bacterial suspension | 98.96 | 0.545 |
| SR101 extracellular secretion | 98.29 | 0.499 |
| H1 bacterial suspension | 98.00 | 0.497 |
| H1 extracellular secretion | 67.74 | 0.308 |
| GZSC-1 bacterial suspension | 80.27 | 0.386 |
| GZSC-1 extracellular secretion | 70.21 | 0.323 |
The antioxidant capacity of the suspension of 3 strains of lactic acid bacteria and extracellular secretion is expressed by Vc equivalent, and the higher the Vc equivalent value is, the stronger the antioxidant capacity is. As can be seen from Table 1, the clearance rate of DPPH free radical by the extracellular secretion of lactobacillus fermentum GZSC-1 is the highest and reaches 95.45 percent, which is obviously higher than that of lactobacillus casei H1 and lactobacillus paracasei SR 101; in addition, the extracellular secretion of the lactobacillus fermentum GZSC-1 has higher ABTS free radical clearance rate, which indicates that the lactobacillus fermentum GZSC-1 has higher antioxidation property, and particularly the culture or fermentation product thereof has higher antioxidation property.
3. Comparison of in vitro blood glucose lowering Capacity of 3 kinds of lactic acid bacteria suspension and extracellular secretion
The SR101 extracellular secretion, SR101 bacterial suspension, H1 extracellular secretion, H1 bacterial suspension, GZSC-1 extracellular secretion and GZSC-1 bacterial suspension described above were analyzed to obtain the data in Table 4.
TABLE 4 determination of hypoglycemic levels by different lactic acid bacteria
| Sample name | Alpha-glucosidase inhibition (%) | Acarbose equivalent (mg/mL)-1) |
| SR101 bacterial suspension | 97.89±1.11a | 2.45×10-5 |
| SR101 extracellular secretion | 94.07±1.56a | 2.3×10-5 |
| H1 bacterial suspension | 68.77±1.34c | 1.42×10-5 |
| H1 extracellular secretion | 94.52±2.51a | 2.37×10-5 |
| GZSC-1 bacterial suspension | 98.27±4.55d | 2.96×10-5 |
| GZSC-1 extracellular secretion | 88.96±0.67b | 2.16×10-5 |
The alpha-glycosidase inhibition rate capability of 3 strains of lactobacillus suspension and extracellular secretion is expressed by acarbose equivalent, and the higher the acarbose equivalent value is, the stronger the oxidation resistance capability is. As can be seen from Table 4: in vitro experiments, the acarbose equivalent value of the lactobacillus fermentum GZSC-1 bacterial suspension is the highest, which indicates that the antioxidant capacity of the lactobacillus fermentum is higher. In addition, from the aspect of alpha-glycosidase inhibition rate, the GZSC-1 bacterial suspension also has better blood sugar reduction effect.
Experiment example two. Test of mixed bacteria effect
Example 1, a preparation method of mixed-strain compound fermented roxburgh rose fruit vinegar.
(1) Preparing the rosa roxburghii tratt juice: selecting fresh, mature, full, and non-Chinese olive, non-pest and disease damage, rot, and spot rot, removing calyx and fruit base, washing, air drying, slicing, removing seeds, crushing in a beater, filtering, UHT sterilizing to obtain fructus Rosae Normalis juice, and packaging in a fermentation tank;
(2) diluting: putting 40mL of roxburgh rose juice into a fermentation tank, and adding 160mL of water to obtain roxburgh rose juice diluent for later use;
(3) adjusting the sugar degree: adding white granulated sugar to adjust the sugar degree of the roxburgh rose diluent to 16-degree Brix;
(4) alcohol fermentation, namely adding 0.04g of active dry yeast of the wine fruit wine into diluent containing 4% of glucose and the roxburgh rose juice, bathing for 30min at 32 ℃, oscillating once every 10min, and inoculating 8mL of the active dry yeast into the roxburgh rose diluent after activation is finished; activating lactobacillus strains for 2 days at 37 ℃ by using MRS broth culture medium, centrifuging 14mL of bacteria liquid to collect thalli, washing by using 0.85% of normal saline, and inoculating the thalli into roxburgh rose juice diluent; fermenting in 30 deg.C incubator for 5d to obtain fructus Rosae Normalis fruit wine; the lactobacillus strains are used in a dosage ratio of 1:1:1, lactobacillus rhamnosus H3, lactobacillus paracasei SR101 and lactobacillus fermentum GZSC-1, and the bacterial concentration of each bacterium after activation reaches 1 x 108 CFU/mL；
(5) Acetic acid fermentation: selecting acetic acid bacteria strain preserved by glycerol to an acetic acid bacteria liquid culture medium subjected to high-temperature and high-pressure sterilization by using an inoculating loop, culturing for 50h at 30 ℃ in an oscillation culture box with the rotation speed of 150r/min, centrifuging 14mL of bacterial liquid, collecting thalli, washing by using 0.85% physiological saline, inoculating to the roxburgh rose fruit wine, fermenting for 8d at 32 ℃ in an oscillation culture box with the rotation speed of 140r/min, and obtaining the mixed-bacteria compound fermentation roxburgh rose fruit vinegar after the fermentation is finished.
Comparative example 1. A yeast fermented fructus Rosae Normalis fruit vinegar and its preparation method are provided.
The specific procedure and materials of this comparative example are essentially the same as in example 1, except that: only yeast is added in the alcohol fermentation stage, and no lactic acid bacteria is added.
Comparative example 2. A yeast fermented fructus Rosae Normalis fruit vinegar and its preparation method are provided.
The specific procedure and materials of this comparative example are essentially the same as in example 1, except that: in the alcohol fermentation stage, except for adding yeast, the lactobacillus only adds the bacterium lactobacillus rhamnosus H3 (the using amount of the lactobacillus is the same as that of the mixed bacterium in the embodiment 1).
The bacterium Lactobacillus rhamnosus H3 has been deposited with the following deposit information:
the deposit unit code: CCTCC (China center for cell communication)
Address: university of Wuhan, China
Whether survival is carried out: is that
The preservation date is as follows: 2016, 9 and 26 months
The preservation number is: CCTCC NO: M2016525
And (3) classification and naming: lactobacillus rhamnosus H3
Lactobacillus rhamnosus H3
Comparative example 3. A yeast fermented fructus Rosae Normalis fruit vinegar and its preparation method are provided.
The specific procedure and materials of this comparative example are essentially the same as in example 1, except that: in the alcohol fermentation stage, except yeast, lactobacillus is added with lactobacillus paracasei SR 101.
Lactobacillus paracasei SR101 has been deposited with the following deposit information:
the deposit unit code: CCTCC (China center for cell communication)
Address: university of Wuhan, China
Whether survival is carried out: is that
The preservation date is as follows: 2016, 9 and 26 months
The preservation number is: CCTCC NO: M2016527
And (3) classification and naming: lactobacillus paracasei SR101
Lactobacillus paracasei SR101
Comparative example 4. A yeast fermented fructus Rosae Normalis fruit vinegar and its preparation method are provided.
The specific procedure and materials of this comparative example are essentially the same as in example 1, except that: in the alcohol fermentation stage, yeast is added, and lactobacillus is added with lactobacillus fermentum GZSC-1.
The products obtained in example 1 and comparative example were analyzed to obtain the results of table 1.
TABLE 1 physicochemical indices of Roxburgh rose raw Vinegar in example 1 and comparative example 1
Through dynamic changes of several physicochemical indexes (as shown in fig. 8-12) in the fermentation processes of example 1 and comparative example 1, it can be seen that the total polyphenols and total flavonoids are in a descending trend during the whole fermentation period, the alcohol fermentation stage is quickly reduced, the acetic acid fermentation later stage has a stable trend, but the total polyphenols and total flavonoids of the sample without adding lactobacillus are lower than the content of the sample with adding lactobacillus, the total acid content, total flavonoids content and SOD activity of the original vinegar of roxburgh rose after the fermentation is finished are higher than those of the original vinegar of roxburgh rose without adding lactobacillus, and the lactobacillus can quickly start the fermentation, which is favorable for the fermentation.
As can be seen from the dynamic changes of the physicochemical indexes of fermentation (as shown in FIGS. 8-12) of comparative example 1 and comparative examples 2-4, the total acid content, lactic acid content, total polyphenol content, total flavone content and SOD activity of the original vinegar of Rosa roxburghii of example 1 after fermentation by the mixed bacteria of Lactobacillus rhamnosus H3, Lactobacillus paracasei SR101 and Lactobacillus fermentum GZSC-1 are all higher than those of the original vinegar of Rosa roxburghii obtained by the comparative examples of Lactobacillus rhamnosus H3 or Lactobacillus paracasei or Lactobacillus fermentum GZSC-1 alone. The results show that the fermentation effect better than that of a single strain is obtained by mixing and proportioning the lactobacillus rhamnosus H3, the lactobacillus paracasei SR101 and the lactobacillus fermentum GZSC-1 for fermentation.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Sequence listing
<110> Guizhou university
<120> method for preparing roxburgh rose and black glutinous rice wine by semi-solid fermentation method
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 1538
<212> DNA
<213> Lactobacillus fermentum
<400> 1
gagtaacctt tggtgtacga ctcaccctaa ttcatcgtca actagccgcc tggctcctaa 60
aaggtacccc caccgacttt gggtgttaca aactctcatg gtgtgacggg cggtgtgtac 120
aaggcccggg aacgtattca ccgcggcatg ctgatccgcg attactagcg attccgactt 180
cgtgcagggc gagttgcagc ctgcagtccg aactgagaac ggttttaaga gatttgcttg 240
ccctcgcgag ttcgcgactc gttgtaccgt ccattgtagc acgtgtgtag cccaggtcat 300
aaggggcatg atgatctgac gtcgtcccca ccttcctccg gtttgtcacc ggcagtctca 360
ctagagtgcc caacttaatg ctggcaacta gtaacaaggg ttgcgctcgt tgcgggactt 420
aacccaacat ctcacgacac gagctgacga cgaccatgca ccacctgtca ttgcgttccc 480
gaaggaaacg ccctatctct agggttggcg caagatgtca agacctggta aggttcttcg 540
cgtagcttcg aattaaacca catgctccac cgcttgtgcg ggcccccgtc aattcctttg 600
agtttcaacc ttgcggtcgt actccccagg cggagtgctt aatgcgttag ctccggcact 660
gaagggcgga aaccctccaa cacctagcac tcatcgttta cggcatggac taccagggta 720
tctaatcctg ttcgctaccc atgctttcga gtctcagcgt cagttgcaga ccaggtagcc 780
gccttcgcca ctggtgttct tccatatatc tacgcattcc accgctacac atggagttcc 840
actaccctct tctgcactca agttatccag tttccgatgc acttctccgg ttaagccgaa 900
ggctttcaca tcagacttag aaaaccgcct gcactctctt tacgcccaat aaatccggat 960
aacgcttgcc acctacgtat taccgcggct gctggcacgt agttagccgt gactttctgg 1020
ttaaataccg tcaacgtatg aacagttact ctcatacgtg ttcttcttta acaacagagc 1080
tttacgagcc gaaacccttc ttcactcacg cggtgttgct ccatcaggct tgcgcccatt 1140
gtggaagatt ccctactgct gcctcccgta ggagtatggg ccgtgtctca gtcccattgt 1200
ggccgatcag tctctcaact cggctatgca tcatcgcctt ggtaggccat taccccacca 1260
acaagctaat gcaccgcagg tccatccaga agtgatagcg agaagccatc ttttaagcgt 1320
tgttcatgcg aacaacgttg ttatgcggta ttagcatctg tttccaaatg ttgtcccccg 1380
cttctgggca ggttacctac gtgttactca cccgtccgcc actcgttggc gaccaaaatc 1440
aatcaggtgc aagcaccatc aatcaattgg gccaacgcgt tcgacttgca tgtattaggc 1500
acaccgccag cgttcatcct gagccaggtt caaactct 1538
Claims (10)
1. A method for preparing roxburgh rose and black glutinous rice wine by a semi-solid fermentation method is characterized by comprising the following steps: the method comprises the following steps:
(1) preparing the rosa roxburghii tratt raw juice: screening Rosa roxburghii Tratt fruit, removing calyx and pedicel, washing, air drying, slicing, removing seeds, crushing, filtering, and sterilizing to obtain Rosa roxburghii Tratt juice;
(2) treating black glutinous rice: washing black glutinous rice with water, soaking, draining, steaming, taking out black glutinous rice, cooling with cool boiled rice to obtain steamed and cooled black glutinous rice;
(3) saccharification: adding saccharifying enzyme into the steamed and cooled black glutinous rice, and standing to obtain saccharified black glutinous rice;
(4) fermentation: adding water into fructus Rosae Normalis natural juice, adding activated yeast, adding saccharified black glutinous rice, stirring, fermenting, adding mixed lactobacillus, stirring, fermenting again, filtering to remove residue, and aging to obtain final product.
2. The method for preparing the rosa roxburghii black glutinous rice wine by the semi-solid fermentation method according to claim 1, wherein: the step (2) is to process the black glutinous rice: selecting black glutinous rice which is not mildewed, not damaged by worms and full in grain, washing with water for 1-2 times, soaking for 20-24h, draining water, steaming over water for 20-30min, taking out the black glutinous rice, cooling with cool boiled rice to 20-25 ℃ to obtain steamed and cooled black glutinous rice.
3. The method for preparing the rosa roxburghii black glutinous rice wine by the semi-solid fermentation method according to claim 1, wherein: the using amount ratio of the roxburgh rose normal juice to the black glutinous rice is 9-11: 9-11.
4. The method for preparing the rosa roxburghii black glutinous rice wine by the semi-solid fermentation method according to claim 1, wherein: the adding amount of the saccharifying enzyme is 0.3-0.5% of the mass of the black glutinous rice, and the saccharifying condition is that saccharifying is carried out for 40-56h at 28-32 ℃.
5. The method for preparing the rosa roxburghii black glutinous rice wine by the semi-solid fermentation method according to claim 1, wherein: the yeast is special for wine and fruit wine, the activation temperature is 30-35 ℃, and the activation time is 20-30 min; the yeast is added in an amount of 0.1-0.14% of the original juice of fructus Rosae Normalis.
6. The method for preparing the rosa roxburghii black glutinous rice wine by the semi-solid fermentation method according to claim 1, wherein: the temperature of the primary fermentation is 26-34 ℃, and the fermentation time is 48-72 h.
7. The method for preparing the rosa roxburghii black glutinous rice wine by the semi-solid fermentation method according to claim 1, wherein: in the mixed lactobacillus, the ratio of the contained bacteria is that of lactobacillus rhamnosus H3: lactobacillus paracasei SR 101: the lactobacillus fermentum GZSC-1 is 2-3: 2-3: 2-3.
8. The method for preparing the rosa roxburghii black glutinous rice wine by the semi-solid fermentation method according to claim 1, wherein: the water added into the roxburgh rose juice is 90-110% of the amount of the roxburgh rose juice.
9. The method for preparing the rosa roxburghii black glutinous rice wine by the semi-solid fermentation method according to claim 1, wherein: adding mixed lactobacillus, stirring, activating the mixed lactobacillus with MRS broth culture medium at 37 deg.C for 2-3 days, and counting viable bacteria to 1 × 108CFU/mL to obtain mixed lactobacillus activating solution; adding water into fructus Rosae Normalis natural juice to obtain mixed lactobacillus activating solution 1-2% of the total amount of fructus Rosae Normalis natural juice, centrifuging to collect thallus, and activating with 30-100% lactobacillus of 0.85After the thalli is washed by% physiological saline, the mixture is added and stirred evenly.
10. The method for preparing the rosa roxburghii black glutinous rice wine by the semi-solid fermentation method according to claim 2, wherein: the temperature of the secondary fermentation in the step (4) is 26-34 ℃, and the fermentation time is 10-20 days.
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